Author Archives: Yumolicious

SLOW COOKER CHEESEBURGER SOUP

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1 med clove garlic, minced
1 med onion, chopped
1 med rib celery, chopped
1 lb lean ground beef
2 tbs flour
3 cups chicken broth, divided
1 cup low-fat evaporated milk
8 oz reduced-fat velveeta cheese, cubed
1/2 tsp paprika
1/4 tsp salt
1/8 tsp black pepper
24 baked corn tortilla chips, crumbled

coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.

add garlic, onion and celery to skillet; cook, stirring frequently, until veggies are tender, about 5-10 minutes.

coat a 3 qt or larger slow cooker with cooking spray; spoon in veggies.

place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5-6 minutes; pour off any liquid and add meat to slow cooker.

in a small cup, combine flour and 1/2 cup of broth; stir until lump-free.

pour flour mixture into same skillet; add remaining 2 1/2 cups broth.

bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.

cover slow cooker and cook on LOW for 2 hours.

serve soup topped with crumbled chips.

8 (3/4 cup) servings

THREE-BEAN CHILI WITH CHIVE-FLECKED CORNMEAL DUMPLINGS

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CHILI:

1 tbs olive oil
1 lg sweet yellow onion, chopped
1/2 small green bell pepper, seeded and chopped
2 cloves garlic, minced
3 tbs tomato paste
1 tbs chili powder, or more to taste
1 (28 oz) can crushed tomatoes
1 (15.5 oz) can black beans, drained and rinsed
1 (15.5 oz) can pinto beans, drained and rinsed
1 (15.5 oz) can kidney beans, drained and rinsed
1 1/2 cups water
1 tsp salt
1/4 tsp freshly ground black pepper

DUMPLINGS:

2/3 cup flour
1/3 cup yellow cornmeal
2 tsp baking powder
1 tsp minced fresh chives
1/8 tsp salt
1/2 cup fresh OR thawed frozen corn kernels
1/2 cup milk OR soy milk
2 tbs olive oil

to make the chili, heat the oil in a large skillet over medium heat. add the onion, bell pepper, and garlic, cover, and cook until softened, about 5 minutes. stir in the tomato paste and chili powder and cook about 30 seconds longer.

transfer the mixture to a 4-6 qt slow cooker. add the tomatoes, beans, and water, season with salt and pepper, cover, and cook on LOW for 6-8 hours.

to make the dumplings, combine the flour, cornmeal, baking powder, chives, and salt in a medium-size bowl about 45 minutes before serving time. stir in the corn, milk, and oil until just combined. do not overmix.

turn the slow cooker to HIGH and drop the batter by the spoonful onto the hot chili. cover and cook on HIGH until the dumplings are cooked through, 30-40 minutes. serve immediately.

4-6 servings

FONDUE NEUCHATELOISE

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1 clove garlic
1/2 lb swiss cheese, finely diced
1/2 lb gruyere cheese, finely diced
3 tbs flour
2 cups dry white wine
1 tbs lemon juice (if desired)
1/2 cup kirsch
salt
1/4 tsp white pepper
nutmeg OR paprika

cut garlic into halves, rub inside of fondue pot until well flavored, and then discard garlic. pour wine into pot and place over low heat until bubbles start rising to the surface. DO NOT BOIL! add lemon juice at this point if required.

place cheese in a bowl, sprinkle with flour, and mix lightly. then add the cheese mixture by handfuls, constantly stirring with a wooden fork or spoon in a figure-eight pattern until cheese is melted. be sure each handful is melted before you add the next.

after the last of the cheese had been added and the mixture begins to bubble, quickly add kirsch and seasonings to taste, stirring until blended.

4 servings

CHERRY CUSTARD PIE

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sour cherries, 1 (16 oz) can OR 2 cups pitted, fresh or frozen sour cherries
1 unbaked pie shell
2 cups milk
3 eggs
2 tbs flour
1/2 cup sugar
1 tsp vanilla

drain the cherries thoroughly and place them in the bottom of the unbaked pie shell. scald the milk. beat the eggs lightly. add the beaten eggs to the scalded milk. mix the flour and sugar together. combine the flour/sugar mixture with egg/milk mixture and beat well. stir in the vanilla. pour the mixture into the unbaked pie shell over the cherries. bake in a preheated oven at 400 degrees for 35-40 minutes or until the custard is set in center (when a knife inserted in the center comes out clean.)

WINTERTIME BEEF SOUP

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1 lb lean ground beef
4 ribs celery, coarsely chopped
1 med onion, coarsely chopped
1 med green pepper, coarsely chopped
1 clove garlic, milnced
2 cups water
2 cups reduced-sodium tomato juice
1 (14 1/2 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
2 tsp reduced-sodium beef bouillon granules
2 tsp chili powder
1/2 tsp salt
2 (16 oz) cans kidney beans, rinsed and drained
2 cups coarsely chopped cabbage

in a large saucepan or dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. bring to a boil. reduce heat; cover and simmer for 30 minutes.

stir in kidney beans; return to a boil. stir in cabbage. reduce heat; cover and cook 12 minutes longer or until cabbage is tender.

8 servings

ITALIAN MEATBALL AND BEAN SOUP

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1 egg
3 tbs milk
1/3 cup seasoned bread crumbs
1 lb ground sausage
1/2 lb ground turkey
2 (14 1/2 oz) cans diced tomatoes
1 (15 oz) can white kidney OR cannellini beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can tomato sauce
1 cup water
2 green onions, thinly sliced
1 tsp italian seasoning
1 tsp dried minced garlic
1/2 tsp crushed red pepper flakes

in a large bowl, combine the egg, milk, and bread crumbs. crumble sausage and turkey over mixture and mix well. shape into 1″ balls. in a large skillet, brown meatballs in batches; drain.

transfer meatballs to a 3 qt slow cooker. stir in the remaining ingredients. cover and cook on LOW fo 5-6 hours or until a thermometer inserted in a meatball reaches 160 degrees.

6 servings

SLOW COOKER CHICKEN TACO SOUP

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1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can OR bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) pkg taco seasoning
3 whole boneless, skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning and stir to blend. lay chicken breasts on top of the mixture, pressing down slighlty until just covered by the other ingredients. set slow cooker to LOW, cover, and cook for 5 hours.

remove chicken breasts from the soup and allow to cool long enough to be handled. shred the chicken and stir it back into the soup. cook an additional 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

8 servings

BLACK BEAN, CORN AND TURKEY CHILI

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1 tbs vegetable oil
1 lb ground turkey
1 lg onion, chopped
2 tbs chili powder
1 tsp ground cumin
1 tsp dried oregano leaves, crushed
1/2 tsp ground black pepper
1/4 tsp garlic powder
1 3/4 cups chicken broth
1 cup chunky salsa
1 tbs sugar
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) can whole kernel corn, drained

heat the oil in a 4 qt saucepan over medium-high heat. add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. cook until turkey is well browned, stiirring frequently to break up meat.

stir the broth, salsa, sugar, beans and corn into the saucepan. heat to a boil. reduce the heat to LOW.

cover and cook for 30 minutes. stir the chili occasionally while cooking.

6 servings

BAKED BEANS

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4 slices bacon, chopped
1 onion, choipped
1 small (5 oz) portuguese sausage, sliced
1 (15 oz) can pork and beans
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1/2 cup brown sugar, or less, as desired
1/3 cup catsup
2 tsp worcestershire sauce
1/4 cup mild cheddar cheese, grated
parmesan cheese for sprinkling

fry bacon until lightly browned. add onion and portuguese sausage and cook together until the onion is tender. in a large bowl, mix together all ingredients (except for the cheese) and place in a greased casserole dish. top with cheddar and parmesan cheese. bake at 350 degrees for 1 hour.

8-10 servings

TANGERINE SPONGE CAKE

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CAKE BATTER:

6 eggs, separated, at room temperature
1 1/2 cups sugar
1 3/4 cups flour, sifted
1/4 tsp salt
6 tbs freshly squeezed tangerine juice
1/2 tsp ground nutmeg
2 tbs grated tangerine zest

TANGERINE GLAZE:

1 cup 10x sugar, sifted
1 tbs grated tangerine zest
3 tbs freshly squeezed tangerine juice

preheat the oven to 350 degrees. have an ungreased 10″ tube pan with a removable bottom ready.

in a large bowl, with an electric mixer, beat the egg whites until foamy. slowly add, about a tablespoon at a time, 1/2 cup of the sugar, beating well after each addition. continue beating until stiff, glossy peaks form. set aside.

in another large bowl, using the mixer, beat the egg yoks until light and fluffy, about 3-3 1/2 minutes. beat in the remaining 1 cup sugar until incorporated. alternately beat in the flour and salt with the juice. blend in the nutmeg and zest.

spoon the batter into the tube pan. bake in the center of the oven for 50 minutes, or until the cake springs back when you press it gently with your fingertips. invert the cake in the pan, standing the pan on its prongs. or invert the pan over a long-necked bottle. let cool completely.

when it is cool, remove the cake to a plastic cake or cardboard round.

make the glaze: put the sugar in a small bowl and whisk in the zest and juice. drizzle the glaze over the cake and allow it to set.

makes 1 (10″) cake