Cheesy Broccoli Chowder

Shown here before cheese is added

One word:  Yummay!
I came across the original recipe on Pinterest, which linked to this site, and of course ended up tweaking it according to what I had on hand.  

And of course, being the broccoli lover I am, adding more broccoli. 🤩

My tweak (and I found I need to at least double this):

• 2 Tbs. butter, melted in pot
• 1/2 c. chopped onion
• 1 c. thinly sliced carrots (I only had 6 baby carrots!)
• 3 c. water (keep lid on so it won't boil out)
• 2 tsp. chicken bouillon (I use Knorr powdered bouillon)
• 1 tsp. garlic powder
• 2 medium potatoes, peeled and diced small
• 3 c. chopped broccoli (12 oz. frozen bag)
• 1 Tbs. self-rising flour
• 1/2 c. water
• 2/3 c. milk
• salt to taste
• cheese - prob. 1-2 cups?  Each person just added in what they wanted.

Lay bag of frozen broccoli out to thaw a little.
Boil 3 c. water.
In main pot: melt butter, saute onions and carrots.  (I'll use celery next time, too.)
Add to pot:  the boiling water, bouillon, garlic powder, and potatoes.
Bring to a boil; keep covered.
Let boil for about 5 minutes or more before adding broccoli, then turn down to medium-high.  (keep covered)
When vegetables are tender, mix 1/2 c. water and 1 Tbs. flour with whisk.  Add to pot.  Turn down to medium and let thicken for a few minutes.  (Repeat flour and water if necessary)
Add milk.  Serve when hot.  Each of us added whatever amount of cheese we liked.
If you want to add it in ahead of time, start with about 1 cup and adjust to taste.
Yummay!  
(There were no leftovers which is the saddest thing of all.)



Notes to self:
When making a triple recipe:
-get water boiling first
-takes about 10 minutes to come to a boil again after adding the partially frozen broccoli
-takes about 15 more minutes to get tender and blended.

Easy Peasy Vegetable Soup - 45 minutes

This pic is from my original vegetable soup recipe and has beef in it.  =)

If you aren't picky about using only fresh vegetables, and don't mind using canned vegetables, then this is something you can make in about 45 minutes.
I wanted vegetable soup the other day, but didn't have any beef, and I didn't have any potatoes, and I didn't have any carrots!  (my favorite)
So I looked up my original vegetable soup recipe, and I improvised!  =)
I looked through my cabinet and threw some things in, then decided I should write it here so next time I'd be able to remember what I did.

I used the same spices:

• 2 T. sugar
• 1 T. garlic salt
• 1 T. basil
• 1 T. Italian seasoning
• 1 T. parsley
• 1 tsp. pepper
• the original calls for 4 beef bouillon cubes, but I used 1 Tbs. of Knorr powdered beef bouillon.

And added

• twelve 14-15 oz. cans of undrained vegetables (or the equivalent) 
• one 28 oz. can of tomato soup, (I prefer petite diced tomatoes but didn't have any)
• 2 medium-large onions, diced.

No need to add any water unless you want it.  Cook on medium-low for about 30 minutes.
To speed up cooking time, go ahead and get the vegetables heating in the pot, then chop the onions and microwave them for about 5 minutes before adding to the pot.
I used 2 cans of pintos (using three next time), 2 cans of lima beans (next time I'm just using one!), 2 cans of peas, 2 cans of corn, 2 cans of carrots (using 3 next time), and 2 cans of green beans (leaving these out next time).  There are potatoes that come in a can, so you could also use those if you have them.
►If you want to add fresh potatoes, you may need to add cooking time.
This will fill up a 1½ gallon soup pot, so if you have a smaller pot, or a smaller family, just half the recipe.

Homemade Vegetable Soup

This recipe has been moved.
Find it here!  =)

Deer Stew!

With the help of my brother-in-law who loves to hunt and is a great cook, we made this fabulous deer stew tonight. Mmmmmm!

• 3 lbs deer stew meat, drain blood, don't rinse
• one large onion, chopped into small chunks
• 3-4 garlic cloves, crushed/chopped (or 1 tsp of garlic powder)
• about 2 T. seasoning salt
• about 1 t. salt
• 2 T. olive oil
  

Add oil to large non-stick pan and turn burner to medium heat (6:00 position).  When oil is hot, add in meat and thoroughly sprinkle on seasonings.  Add in onions and garlic.  Cook together, uncovered, until meat is browned, about 20 - 25 minutes or so.

Then add to pan:

• 1 package Lipton onion and mushroom soup
• 1 large (26-28 oz) can cream of mushroom soup
• 1 can (26-28 oz) of water
• 3 T. Worcestershire sauce (I added this to the recipe - SO much better!!)

Mix w/ whisk, turn on low (9:00) for about 2 1/2 to 3 hours, covered.

Now you'll need to transfer to a large soup pot.  Add any vegetables you like.

• 5 lbs red skinned potatoes, cut into chunks (I don't usually about 3 lb)
• 4 stalks of celery, cut into large pieces (I didn't have any in these pics)
  
• 2 12-oz bags of baby carrots (or 10-12 large carrots, peeled and sliced)
  
• 1 pkg (8 oz) mushrooms
• Add about 2 cups of water.  Vegetables should not quite be covered.  

Stir as best as you can - it will be full with not much liquid!  Some liquid will come to the top, but will not cover the vegetables.

Cover and cook on medium-low (7:30) for about an hour or hour-and-a-half.  This allows time for the heat to build to a low boil (takes awhile) and for the vegetables to cook.  Deer stew will be done when vegetables are tender.  Makes about a gallon and a half.  Great served with rice and/or biscuits. 

Tastes best when made a day ahead.
We cooked it tonight, and we will eat it tomorrow at lunch.  But we did sample a bite or two.  =)

Re-heat on med-low (7:30) for about 45 min or more while making biscuits and/or rice.
Yum yum!!!

Creamy Chicken Soup

This recipe has been moved.

You can find it here.  =)