Cold Weather Recipes?
Here's an easy soup recipie. A little olive oil in pot heated , place skinned chicken thighs in pot to brown, Dice up a couple of peppers and yellow onions,a medium zuccinni and a medium summer squash. When thighs are browned flip to brown other side and brown.. Open can of stewed tomato's, mushrooms, water chest nuts. When chicken is browned, remove from pot add veggies , stir and cover. When onions are translucent add stewed tomato's mushrooms, water chestnuts or beans if you prefer, 2 can's of chicken broth and return browned chicken to pot, bring to boil and then simmer for 20 minutes, When the meat is falling off the chicken season to taste( I wait to the end to season as the broth has a bit of salt in it), ,its done! enjoy! 
P.S. The trick to good soup and stew is cooking with foods you like! Tweak the recipie to your favorite things. 
!
P.S. The trick to good soup and stew is cooking with foods you like! Tweak the recipie to your favorite things.
! 
Morning Towanda...
I had this Vegetarian Bean Chili at Wild Oats yesterday and it is EXCELLENT!! This recipe serves 6 (normal appetites) and takes an hour prep time.
1/2 cup olive Oil
2 Tbsp. cumin
2-3 Tbsp. each basil, oregano and thyme
2 cloves garlic, minced
1 tsp. cayenne pepper
1 1/2 Tbsp. paprika
1 tsp. salt
2 large onions, chopped
2 medium sized zucchinis, chopped
1 cup frozen corn, thawed
1 cup carrots, peeled and chopped
1 1/2 cups green bell pepper
2 cups Black Beans
2 cups Red Kidney Beans
3 cups Crushed Tomatoes with Basil
1/3 cup finely chopped chili peppers
1 cup textured vegetable protein (TVP) granules (optional)
Chopped green onions, chopped cilantro, Shredded Cheddar Cheese and sour cream (optional)
Prepare TVP. Mix 1 cup dry TVP with 1 cup boiling water. Let sit for 5 minutes. Makes 2 cups reconstituted.
In a large pot, saute the cumin, basil, oregano, thyme, garlic, cayenne pepper, paprika, salt, onions, zucchinis, corn, carrots, peppers, and garlic in the olive oil until vegetables are tender.
Add the beans, tomatoes, chili peppers and TVP. Reduce heat to low, and let mixture simmer for about 30 minutes.
To serve, ladle into bowls. Garnish with chopped green onions, chopped cilantro, cheddar cheese and sour cream, if desired.
Enjoy!! 
Kim K. 
I had this Vegetarian Bean Chili at Wild Oats yesterday and it is EXCELLENT!! This recipe serves 6 (normal appetites) and takes an hour prep time.
1/2 cup olive Oil
2 Tbsp. cumin
2-3 Tbsp. each basil, oregano and thyme
2 cloves garlic, minced
1 tsp. cayenne pepper
1 1/2 Tbsp. paprika
1 tsp. salt
2 large onions, chopped
2 medium sized zucchinis, chopped
1 cup frozen corn, thawed
1 cup carrots, peeled and chopped
1 1/2 cups green bell pepper
2 cups Black Beans
2 cups Red Kidney Beans
3 cups Crushed Tomatoes with Basil
1/3 cup finely chopped chili peppers
1 cup textured vegetable protein (TVP) granules (optional)
Chopped green onions, chopped cilantro, Shredded Cheddar Cheese and sour cream (optional)
Prepare TVP. Mix 1 cup dry TVP with 1 cup boiling water. Let sit for 5 minutes. Makes 2 cups reconstituted.
In a large pot, saute the cumin, basil, oregano, thyme, garlic, cayenne pepper, paprika, salt, onions, zucchinis, corn, carrots, peppers, and garlic in the olive oil until vegetables are tender.
Add the beans, tomatoes, chili peppers and TVP. Reduce heat to low, and let mixture simmer for about 30 minutes.
To serve, ladle into bowls. Garnish with chopped green onions, chopped cilantro, cheddar cheese and sour cream, if desired.
Enjoy!!
Kim K. Most Active
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