This is our favorite taco soup. Using the tomato juice in the base makes it extra yummy. Slightly adapted from Celeste Peterson.
1/2 c diced onion
1 lb. lean ground beef
1 can (46oz) tomato juice
1 can (15oz) diced tomatoes (I like petite diced)
2-3 cans (15oz) beans, rinsed and drained (we like black, great northern, or kidney)
1 can (15oz) corn or hominy or 1 cup frozen corn
2oz. (1/4 c) taco seasoning
1 jar mild salsa
In a large stockpot brown meat with onion. Then add the rest of the ingredients and heat until warm. Serve with sour cream, cheese, avocado slices, corn chips, or tortilla strips. We also love this with corn muffins.
Showing posts with label food storage. Show all posts
Showing posts with label food storage. Show all posts
Monday, September 24, 2012
Saturday, August 6, 2011
Angel Hair Pasta
From Wendy Jones and good 'ole recipe swap. One of my all-time favorite quick dinners (about 15 minutes start to finish), and with almost all essentially shelf-stable ingredients...fresh basil and mozzarella really do add to it. Serves: 3-4
Ingredients
• 2 cloves of garlic, minced
• 1 can 14.5 oz of Italian-style diced tomatoes
• ½ t oregano
• ½ cup shredded mozzarella
• 1 T fresh basil, chopped
• Salt and freshly-ground pepper
• Angel hair pasta
1. Heat a little olive oil in a medium sized pan over medium heat. Add garlic and cook, stirring, until fragrant.
2. Add can of tomatoes (do not drain), breaking up larger chunks into smaller pieces. Stir in oregano, basil, salt and pepper. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened.
3. Meanwhile cook the angel hair pasta according to package directions. Drain well.
4. Serve tomato sauce on top of pasta. Garnish with mozzarella. Great with a green salad and garlic bread.
Ingredients
• 2 cloves of garlic, minced
• 1 can 14.5 oz of Italian-style diced tomatoes
• ½ t oregano
• ½ cup shredded mozzarella
• 1 T fresh basil, chopped
• Salt and freshly-ground pepper
• Angel hair pasta
1. Heat a little olive oil in a medium sized pan over medium heat. Add garlic and cook, stirring, until fragrant.
2. Add can of tomatoes (do not drain), breaking up larger chunks into smaller pieces. Stir in oregano, basil, salt and pepper. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened.
3. Meanwhile cook the angel hair pasta according to package directions. Drain well.
4. Serve tomato sauce on top of pasta. Garnish with mozzarella. Great with a green salad and garlic bread.
Wednesday, November 10, 2010
Salsa Couscous Chicken
from my sister-in-law, who I believe got it from her sister-in-law. The spices in this recipe really blend together well for a super-tasty, unique dish.
Ingredients:
3 C hot cooked couscous (prepared according to package directions)
1 T olive oil
½ C chopped almonds
2 minced garlic cloves
8 skinless chicken thighs or breasts
1 C chunky salsa
¼ C water
2 T raisins (optional)
1 T honey
¾ t cumin
½ t cinnamon
Directions:
Heat oil in large skillet on medium-high heat. Cook almonds 1-2 minutes until golden; remove. Add garlic. Cook 30 sec. Add chicken. Cook 4-5 minutes or until browned, turning once. Mix in a medium bowl: salsa, water, raisins, honey, and spices. Add to the chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is tender. Add almonds. Serve on couscous. Prep time 30 minutes, 4 servings.
Ingredients:
3 C hot cooked couscous (prepared according to package directions)
1 T olive oil
½ C chopped almonds
2 minced garlic cloves
8 skinless chicken thighs or breasts
1 C chunky salsa
¼ C water
2 T raisins (optional)
1 T honey
¾ t cumin
½ t cinnamon
Directions:
Heat oil in large skillet on medium-high heat. Cook almonds 1-2 minutes until golden; remove. Add garlic. Cook 30 sec. Add chicken. Cook 4-5 minutes or until browned, turning once. Mix in a medium bowl: salsa, water, raisins, honey, and spices. Add to the chicken. Reduce heat to medium; cover and cook 20 minutes or until chicken is tender. Add almonds. Serve on couscous. Prep time 30 minutes, 4 servings.
Thursday, April 15, 2010
Quinoa Chili
So yummy and filling. The flavors just blend together perfectly.
3 cans kidney beans, rinsed & drained (or whatever beans you like)
1 T canola or olive oil
1 large yellow onion, diced (or 2 small/medium onions)
2 sweet green or red peppers, chopped
3 teaspoon salt
2 cloves garlic, minced
3 teaspoons cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
1 cup quinoa, rinsed in warm water & drained;
1-1 1/2 cup frozen corn
16 oz of tomato sauce
2 cups water
Heat oil in large pot over medium heat. Add onions, and sauté until tender and starting to caramelize 5+ minutes. Add salt, garlic, pepper and spices; sauté for 5 more minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water. Simmer together 20 minutes. Add beans to the pot and simmer another 10 minutes. Serve with grated cheese, sour cream, sliced avocadoes or whatever else you like to put on chili. Makes 6-8 (1 Cup) Servings. From Feed Your Family. Excellent served with corn chip dippers or corn bread.
3 cans kidney beans, rinsed & drained (or whatever beans you like)
1 T canola or olive oil
1 large yellow onion, diced (or 2 small/medium onions)
2 sweet green or red peppers, chopped
3 teaspoon salt
2 cloves garlic, minced
3 teaspoons cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
1 cup quinoa, rinsed in warm water & drained;
1-1 1/2 cup frozen corn
16 oz of tomato sauce
2 cups water
Heat oil in large pot over medium heat. Add onions, and sauté until tender and starting to caramelize 5+ minutes. Add salt, garlic, pepper and spices; sauté for 5 more minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water. Simmer together 20 minutes. Add beans to the pot and simmer another 10 minutes. Serve with grated cheese, sour cream, sliced avocadoes or whatever else you like to put on chili. Makes 6-8 (1 Cup) Servings. From Feed Your Family. Excellent served with corn chip dippers or corn bread.
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