Nana's Bean Soup (Family Recipe)

    A cold day and a bowl of hot soup are a great match.  Digging into my Nana’s recipe box once again, I found this family favorite.  I vaguely remember her making this soup as we rarely visited Pennsylvania during the cold months – I always stayed a few weeks during the summer!  I do however remember Nana teaching my mom this recipe.  It was one of my parent’s favorites.  Funny that as a child I didn’t care for soup so much but as an adult I absolutely love it, and these family recipes are the best.  Even though I didn’t eat the soup as a child, the smells that fill the entire house bring back all those memories of family togetherness….

Ingredients:

1 ½ lbs. dried Navy Beans (rinsed and soaked overnight)

1 small head of cabbage (finely chopped)

2 ham hocks or ham bone with some left over ham. (I usually use the latter)

3 medium potatoes (peeled and diced)

1 large onion, chopped

Water to cover ham bone or fill ⅔ pot 

Salt and pepper to taste

Directions:

1.    Place ham bone/hocks in large soup pot add the water, set on stove on high. 

2.    Add beans, onion, potatoes, cabbage and salt and pepper to taste. 

3.    Bring to a boil, then turn to simmer for 3-4 hours.

4.    Stir occasionally, add water if necessary.

ENJOY!

Shrimp and Grits Casserole (Personal servings)

Crock pot grits for breakfast plus broiled shrimp for supper can add up to only one thing…

SHRIMP AND GRITS FOR BREAKFAST!!        Yummy stuff!

I took the leftover grits and put them in a bowl adding a bit of salt and pepper.   I sautéed some chopped green pepper and onions in a little olive oil.  Chopping the leftover shrimp and adding it with the sautéed vegetables, I mixed all of it with the bowl of grits.

 

Spray two ramekins with Pam and sprinkle some sliced green onion into the bottom of the ramekins. (this will be the top when it is finished!)  Pack the ramekins with the mixture - then refrigerate.

Next morning, I preheated the oven to 350.  I placed a ¼ cup of grated cheddar cheese on top and baked for 25 minutes. 

Enjoy!  I did!!

Classic Minestrone Soup - Slow Cooker Style

This soup (prepared by my wonderful bride) comes from the magazine all*you, with a couple of seasoning twists of our own.  When we came home from work the house was filled with a wonderfully appetizing aroma!

2 carrots, diced

2 ribs celery, sliced

1 large onion, chopped

2 cloves garlic, minced

4 cups low-sodium chicken broth

1 28oz. can crushed tomatoes with liquid

Salt & Pepper to taste

1 tsp basil, dried

1 tsp oregano, dried

1 cup small shell pasta (or elbows)

2 cups of chopped/shredded Kale

1 15oz. can Cannellini beans (or Navy/great northern)

Parmesan cheese, for serving.

Directions:

1- Combine carrots, celery, onion, and garlic in a slow cooker.  Pour in broth and stir in tomatoes, salt, pepper, oregano, and basil.  Cover and cook on low for 4 to 6 hours.

2- Thirty minutes before serving, stir in pasta, kale, and beans.  Cover and increase heat to high, cook for 30 minutes or until pasta is tender.  Taste to determine if more salt or pepper is needed.  Make six equal servings, and top with parmesan cheese. 

Nutrition: 219 calories per serving, 2g fat (0 sat.fat), 0mg chol., 8g fiber, 13g protein, 40g carbs,

Enjoy!

Fall Dessert - Pumpkin Pudding

Ingredients:

1 15oz can Libby’s 100% Pure Pumpkin

2 boxes of Jello Fat Free-Sugar Free instant pudding

3 cups Skim milk

½ tsp. ground cinnamon

1 tsp pumpkin spice

Directions:

Put all ingredients in a bowl and mix completely for about five minutes with an electric beater.

Spoon into pudding cups and refrigerate for an hour or longer.

Enjoy!

Makes 5 ½ servings at 128 calories per serving (eat the last half serving in the bowl for all your hard work!)

Pumpkin Spice Muffins

Ingredients:

One box Super Moist SPICE Cake mix

   (the powder contents – not the eggs, milk, oil, or whatever the box says add)

One 15oz can Libby’s Pure Pumpkin (not pie filling)

Directions:

Blend with mixer the pumpkin and cake mix until completely mixed.  Place two heaping tablespoons of batter into muffin tins sprayed heavily with non-stick cooking spray.

Bake in preheated oven at 375 degrees for 20 minutes or until toothpick comes out clean.

If desired, sprinkle with confectioner’s sugar.  (These calories are not in my totals)

Yield: 24 muffins

98 calories per muffin

Less than 2 g fat per muffin

Turkey Smoked Sausage and Sweet Potato Casserole

Ingredients:

• 3 cups cooked and mashed sweet potatoes

• 1 cup unsweetened applesauce

• 3 egg whites, beaten

• 1/2 teaspoon salt

• 3/4 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1 Smoked turkey sausage, cooked and sliced

Directions:

Mix sweet potatoes with applesauce, egg whites, salt, cinnamon, and nutmeg. Spoon into a shallow 1 1/2-quart baking dish coated with non-stick spray. 

Arrange sausage slices on sweet potato mixture.

 Bake at 350° for 25 to 30 minutes.

Makes 6 servings

Each serving is under 350 calories.  Serve with a side salad!

Enjoy!

Black Bean and Mushroom Chilaquiles

This vegetarian concoction comes from Crock*Pot Comfort Food Diet Recipes and is a perfect fit for my busy Meatless Monday supper.  I put it all together before heading off to work, and come home to a wonderful smelling house with supper ready to go!

Ingredients:

2 Tbsp. olive oil

1 onion, peeled and chopped

1 bell pepper (red or green), seeded and chopped

1 jalapeno pepper, seeded and chopped

2 cans black beans, rinsed and drained

1 can diced tomatoes

1 package of fresh white mushrooms, sliced

1½ tsp.  Ground cumin

1½ tsp. Dried oregano

1 cup shredded cheese ( I use a low fat/reduced fat cheddar or Mexican blend)

4 green onions, sliced

3 small Italian tomatoes chopped

6 cups Baked Tortilla chips

Directions:

Heat oil in large skillet over medium high heat.  Add onion, pepper and jalapeno.  Cook until softened, stirring occasionally. (about 3-5 minutes)

Transfer over to your crockpot sprayed with non-stick cooking spray.  Add mushrooms, tomatoes, beans, cumin and oregano.  Mix all ingredients well in the crockpot.

Cover and cook on LOW for six hours, or HIGH for three hours.

When ready to eat remove lid, add cheese and stir.  Wait ten minutes then serve in bowls over the coarsely crushed tortilla chips.  Top with green onions, fresh chopped tomatoes and a touch more cheese.

Makes about 6 1½ cup servings

Calories: Just under 350 (includes chips)

ENJOY!

Creamy Shrimp Pasta

Ingredients

1½  lbs. Shrimp, medium-uncooked, peeled, and deveined
1 lb. box Rotini Pasta
1½ Onions chopped
Bell Pepper - 1 Medium chopped
Fat Free Cream Cheese, 4 oz
Olive Oil, 2 tbsp
2 cups of Broccoli florets, Fresh,
2 tsp Kraft Parmesan cheese 100% Grated
Mushrooms, white, 1 cup sliced
2 tsp. Basil, dried
1 tsp. Oregano, dried
15oz can Chicken Broth

Directions

In a large pot cook pasta according to package directions.

While pasta cooks:

 

Heat oil in a large skillet over med-high heat.
Add onions, peppers, mushrooms and cook until softened 3-5 minutes. (Add salt and pepper to taste)
Add chicken broth, oregano and basil - bring to a boil.

Once boiling, add shrimp and stir occasionally. 

Add cream cheese - continuously stirring in the cream cheese.

Reduce heat and stir in Parmesan cheese and broccoli.

Drain and rinse pasta, and add to skillet. Mix well.

Serve with a small salad and enjoy!

This dish is under 400 calories

Southwestern Chicken Chili

This is a meal that is great for a break from traditional chili and stews.  It's superb for those Saturday night tailgating at home dinners as it can be made a day or two in advance then reheated!

(Don't freeze it though, unless you add the pasta after thawing.)

Ingredients:

1½ Bone-in split chicken breast  

1¼ cup of uncooked pasta (elbows or small shells)

1 Tbsp olive oil

1 medium onion, chopped

1 medium green pepper, seeded and chopped

2 cloves of garlic, minced

1 can of whole kernel corn, rinsed and drained

1 can of light red kidney beans, rinsed and drained

3 cups of V-8 juice

1 can tomato sauce

1 can of diced tomatoes with green chilies (Rotel mild or regular your choice)

1 Tbsp chili powder

1 Tbsp ground cumin

Salt and pepper to taste

Directions:

Place two or three chicken breasts in a large pot and add just enough water to cover the chicken.  Add some salt and pepper to the pot with a bay leaf if you have it.  Bring to a boil on high then reduce to simmer for about an hour.  While chicken cooks chop veggies and rinse canned corn and beans.   Remove chicken to cool.

While chicken cools, cook pasta according to package directions then rinse and drain.

Pick chicken from the bones of one and half of the breasts.  Pull it apart to shred.

Heat a Dutch oven or large skillet heat olive oil over med-high heat.  Add onions, peppers and garlic.   Cook until tender.  Add all other ingredients and bring to a boil.   Once boiling reduce heat to simmer and allow to cook for about 15 minutes. 

Serve with toasted Arnold Sandwich Rounds, sliced.

Enjoy.

Makes six equal servings at about 325 calories each.


 

(To make it kid friendly – finely chop the onion, large chop the green pepper, and use regular diced tomatoes.)

Greens, Beans and Turkey Bacon Soup

This recipe is derived from the original which comes from one of my favorite cookbooks and the creators of Cooking Light magazine- Fresh Food Fast-weeknight meals.   I have made a few adjustments from the original version in order to lighten in a little more and use fresh kale and onions.

Ingredients:

3 slices Turkey bacon, cut crosswise into ¼ inch pieces

3 cups of fresh chopped Kale

2 ¼ cups of water

1 (15oz) can cannellini beans, rinsed and drained

1 (14.5oz) can of 99% fat free chicken broth

1 medium onion, chopped

2 cloves garlic, peeled and sliced thin

½ cup of mushrooms

1 ½ tsp. Olive oil, divided

Salt and Pepper to taste

Directions:

Cook bacon in a large sauce pan or Dutch oven over Med-high heat until crisp.  (Using turkey bacon I add a ½ tsp of olive oil in this.)

Once bacon is crisp, add the remaining olive oil and onions, garlic and mushrooms and cook until softened.  (Appx. 3 minutes)

Add chicken broth, water, beans, and kale along with a little salt and pepper. ( I use a lot of pepper)

Kale is high in beta carotine, vitamin C, and rich with calcium

Rinsing and Draining removes up to 50% sodium

Bring to a boil over high heat, then reduce to simmer for 30 minutes.

It's quick, it's easy, and it’s even better the second day!  I make it a day in advance and use it for my lunches! 

This healthy and delicious soup is right at 200 calories per 1 2/3 cups servings.

Serve with a slice of toasted crusty bread!

Jamaican Ox-tail Stew

On a mission trip to Jamaica, I learned this recipe from sticking my head in and asking the cook questions about what she was cooking. I was graciously welcomed into her kitchen and given a seat to listen and watch.


Note- this is an all day stew to make the house smell wonderful.

Ingredients:

Ox-tails, raw about 2lbs.
2 cans Diced tomatoes and green chilies (drained)
Tomato Paste 1 small can
2 cans large Lima Beans (drained)
2 medium Onions
Baby Carrots, raw, 20 medium cut into chunks
Garlic, 1 clove sliced thin
Mushrooms, fresh, 1.5 cup slices
Olive Oil, 2.5 Tbsp (divided)
Beef broth, fat free 1 qt.
All Purpose Flour 0.25 cup
Jalapeno Peppers, 1 pepper (seeded and chopped)

Directions:

Lightly flour the ox-tails.
Heat 1.5 Tbsps. oil in a large Dutch oven over med-high heat.
When oil is hot, add oxtails - brown all sides, then add beef broth. (A little water may be added to cover the tails)
Bring to a boil then reduce heat to simmer for 4-5 hours.
Check occasionally stirring the mixture.
After simmering, take a pair of forks and remove the remaining meat from the bones. Discard the bones.
 

Rich Broth!

Chop veggies, seed pepper, slice garlic.
In a seperate skillet, heat 1 Tbsp. oil.   When hot add garlic and jalapeno first for one minute stirring, and then add onions, carrots and mushrooms.
Stir frequently to crisp tender (five minutes or so).

Add this to the Ox-Tail mixture and stir.

Drain tomatoes and beans. Add to the Dutch oven and stir.

Allow stew to simmer another 45 minutes to an hour.
Cook rice according to package directions in a separate pot or rice cooker.

Serve stew over 1 cup of cooked rice.

Enjoy!

Tailgate Pasta Salad

I needed a pasta salad that would work for our tailgating needs and be tasty yet not to heavy calorie wise. This version is much lighter than traditional pasta salads, in that most of the calories come from the pasta itself and not the dressing.



Ingredients:



1lb. box of Cavatappi pasta



2 sweet peppers (1 red, 1 green)



1 red onion



1 cucumber



Olive oil (to taste, appx. 1 Tbsp)



1 small bottle of Ken’s Steakhouse Light Creamy Caesar Vinaigrette



1/3  cup banana pepper rings  (hot or mild – your choice)



1/4 cup Fat Free Mayo (optional – I used a little to thicken)



1 small can of drained and rinsed whole kernel corn



1 tsp dried basil



1 tsp dried oregano



Salt & pepper to taste





Directions:



Boil noodles as directed on package.  Immediately drain and rinse with cold water to stop the cooking process.



While noodles cook –

Seed the cucumber



Chop the veggies (chop to your liking – I mix small and chunky)





Once the noodles are well drained and cooled add to a large mixing bowl.



Add all ingredients and stir!

This can be made into a meal by adding some cubed cooked ham or grilled chicken too!

Enjoy and GO GAMECOCKS!!

Nana's Chow-Chow

  

A delicious side item for your plate and your palate!  

Take:

10 small cucumbers

(Slice cucumbers & place in bowl, salt and cover.  Soak 2 hours then drain)

Slice 1 ½ large onions.

Make sauce:

1 ½ TBS dry ground mustard

1 tsp turmeric

1 cup vinegar

2 cups sugar    (I use Splenda)

Mix together and Pour over veggies in a large sauce pan.  Boil over medium heat for about ½ hour.  Stir regularly.

Put into hot sterilized jars and place in hot water bath for about 10 minutes.  Allow jars to cool for 12 hours then check seals on jars.

Enjoy!

Chili Sauce canning

I guess it is only natural that I get some of my cooking skills from both my grandmothers, neither one used a recipe – they just cooked.  That is how I usually work in the kitchen too.  Something strikes me to try and I do.  I might use a recipe as a guide, but I can’t tell you if I have EVER followed a recipe to the letter.  (That’s probably why I don’t like baking so much – more specifics needed)

Thankfully, my aunt Faye lived with my Nana.  Aunt Faye wrote down the ingredients and procedure for the family favorites as Nana went about the kitchen in order to preserve the memories.  I use (as a guide of course) my recipe for Nana’s Chili-sauce written in my Aunt Faye’s hand.  It makes it special.

The smells of chili-sauce simmering take me back to a time (a time that slips further and further into the past I might add!) of my childhood summers visiting with my Nana in her home in Levittown, Pa.  Yes, 34 Graystone Lane was a magical place.  It was a place filled with love, hugs, kisses, family, food, smells of the kitchen and laundry day.  This is the place where “there is always room for more” came to be a part of my being.

Other than the weekly smells of Laundry Day (hot water and Clorox will always take me immediately back to 34 Graystone Lane) and Bread Baking Day (Nana did not buy bread in the store – she made it each week), a couple of times each summer was chili-sauce canning time. 

Chili-sauce simmering on the stove for a couple hours will fill the entire house with a fragrant aroma for the entire day.  It is a smell that will cause you to gnaw on the furniture if you don’t get a snack along the way….  Natalie kept coming into the kitchen as I worked asking, “WHAT IS THAT??  It’s making my mouth water!!!”.  She liked it as a dip with chips.

Chili-sauce is served hot, cold, or anywhere in between.  It is used straight out of the jar, on bread, on baked potatoes, on meat such as chicken or roast, it is very good warmed and served as a dip with corn chips too!  It is just good!

Once canned it may be stored in the pantry for 6-8 months (hahahahahha if you think it will stay on the shelf that long) Once opened it needs to be refrigerated (if you don’t eat the entire pint at one sitting).

So here for all to enjoy and possibly use as a part of your own family traditions is my Nana’s recipe.

Chili Sauce

10 lbs. ripe tomatoes

4 celery stalks

4 med. Onions

3 large bell peppers (2 green 1 red)

1 cup distilled white vinegar

1 ½ cups sugar (I now use half sugar half Splenda to reduce sugar)

¼ cup of Sea Salt or Kosher Salt

1 teaspoon of red pepper

1 Tablespoon each of:

          Allspice

          Cloves

          Cinnamon

          Black Pepper

Directions-

Peel tomatoes –  Slice a small “X” on the bottom of the tomatoes. Bring large pot of water to a boil – dip in tomatoes – then peel and cut top out.

Cut all vegetables in fairly equal sizes.  I use a food processor for the tomatoes and a chopper for the other veggies.  (I like mine chopped fine as did Nana.  Others like them chunkier.  Your choice!)

Place veggies, tomatoes, spices, vinegar, and sugar in a large pot and mix.  Bring to a boil, then reduce to a simmer for two hours and enjoy the aroma. (This gives you time to prepare the jars for canning!)

Follow the rules for hot canning methods for your jars.  (they can vary)  I use Ball brand pint size.  In a separate pot from the sauce, boil to sterilize the jars and lids. (pot should be large enough to cover jar and lid for later)

 When the two hours is up, put the sauce into hot jars (be careful to not get burned or drop a jar) fill to leave one inch of head space. (Ball brand has a line) Place lid on and screw down ring to finger tightness.  Place back in the hot boiling water to cover lid for a few minutes.  Remove setting on a cooling rack for twelve hours.  Check the lids after the 12 hours to be sure they are tight and they don’t “bounce” or “pop” when pressed on the top.  (If they do, you can reseal if it has only been twelve hours.  If it still doesn’t take eat it now!)

Oh and each jar is only 190 calories for the whole jar!!

 

Enjoy!