Mimi's Steakhouse Chili

2 lbs beef (cut of choice), cubed
2T olive oil
1 jumbo onion, chopped
2 lg cloves garlic, chopped
1 jalapeno, remove 1/2 of the seeds and chop
1/2 can beer
1 qt home canned tomatoes, pureed
3T bacon fat
1/4 c brown sugar
2T better than bullion, beef
1 3/4T chili powder
1T cumin
1/2T salt
5+ cups of cooked pinto beans in their own liquid

~heat the oil in a dutch oven.
~brown the meat in the oil.
~add everything else to the pot, except the beans, and stir to combine.
~cover and put into a 325 degree oven for 2 hrs.
~add the beans and the liquid, stir to combine.
~cover and return to the oven to heat through, 15" ish.

serves 6-8
Mimi's recipe.

Mimi's Tomato Basil Bisque

2 T olive oil
1 lg clove garlic, finely chopped
1/4 c onion, finely chopped
1/4 t red pepper flakes
salt and pepper to taste
12 lg basil leaves, finely chopped
garden fresh tomatoes
1c of heavy cream (or substitute half and half, or whole milk plus 2T butter)

~saute the garlic, onion and red pepper flakes in the olive oil until soft but not browned.
~in the meantime, put enough fresh tomatoes in the vitamix and blend to make 4 cups of puree.
~add the tomato puree and the salt and pepper to the pot and simmer on low for 30".
~slowly pour about half of the cooked puree into the cream, stirring constantly.
~add the cream and tomato mixture back to the pot and bring back to simmer.
~stir in the basil.
~serve with grilled cheese, of course.

serves 2-4
mimi's recipe

Faux Pho for Two

4c of beef broth, the EASY way. See note below.
3c raw veggies
4 oz rice noodles/udon/other noodle
leftover bits of roast beef
cilantro and bean sprouts

~Note: this is NOT authentic, but it is yummy. And it is a great way to get one more meal out of a pot roast.
~Note: reserve all juices from a pot roast. these will make an extra tasty broth because of all the meat and veg that were simmered. you will need 4c. if there is less, add enough water to make 4c and then add better that bullion (1 tsp per c of water added).
~cook the noodles according to the package directions.
~bring the broth to a boil.
~meanwhile, give the veggies a bite-sized chop and steam until crisp tender.
~drain the noodles and divide between 2 big bowls.
~add the roast beef bits.
~drain and divide the veg between both bowls.
~fill each bowl with piping hot broth.
~top with torn cilantro and bean sprouts.
~eat with chopsticks.

serves 2
mimi's recipe

Chicken, Kale and Chickpea Soup

1c dry garbanzo beans
2 chicken breasts
2 qts water
2 1/2 T better than bullion (chicken)
1c onion, chopped
4 cloves garlic
2 bay leaves
2T fresh rosemary, chopped
4c chopped kale
2c carrots, sliced
1t salt
1/2 t pepper
2 hot links

~soak the garbanzo beans overnight.
~drain and rinse beans.
~place chicken breasts in dutch oven and cover w/ water.
~cook through, and then remove from the water/broth. let cool
~when the chicken is cool, remove and discard the skin and bones. chop the meat.
~skim the chicken broth and add the beans to the pot.
~cook on med heat 3 hrs (or until soft), adding more water if needed.
~add the bullion, onions, garlic, bay, rosemary, carrots, s/p.
~simmer 1 hour.
~add the chicken and the kale, simmer 30 minutes more.
~to serve: top each bowl with 1-2 rosemary croutons

Rosemary Croutons:
1/2 loaf of day old sourdough bread
1/4c olive oil
2 cloves garlic, minced
1T fresh rosemary, chopped

~toss the oil, garlic and rosemary in a large bowl.
~slice the bread into thin rounds.
~add to the bowl and toss with your hands, coating the bread evenly.
~lay on out a cookie sheet, in a single layer.
~bake 15-20" at 350, or until crisp and golden.

serves 4-6
recipe (adapted) from Feasting at Home

Baked Potato Soup

4 lg baking potaotes
2/3 c butter
2/3 c flour
1 t salt
1/2 t pepper
6 c whole milk
1 c sour cream
1/4 green onions, sliced
10 bacon strips, cooked and crumbled
1 c shredded cheddar cheese

~bake the potatoes at 400 for 1 hour, or until soft.
~cool enough to handle.
~peel and cube.
~in a dutch oven, melt butter.
~add the flour and milk to make a rue.
~add s/p.
~remove from heat.
~whisk in sour cream.
~stir the potatoes and green onions.
~garnish each serving w/ bacon and cheese.

serves 10
recipe from TOH

Italian Tortellini Soup

1 lb mild italian sausage
1 c onion, chopped
2-3 garlic cloves, chopped
6 c beef stock
16 oz tomatoes (fresh or canned), chopped w/ juices
8 oz tomato sauce
1 lg zucchini, chopped
3 carrots, chopped
2 celery ribs, chopped
1/2 c dry white wine
1 t dried basil
2t dried oregano
8 oz cheese tortellini
parmesan cheese

~in a dutch oven, brown the sausage w/ the onions and garlic, drain off all fat.
~add all remaining ingredients, except the tortellini and the parmesan.
~simmer on low for 1 hour.
~meanwhile, cook the tortellini to al dente as directed on the package.
~just before serving, add the tortellini to the soup.
~sprinkle each serving with parmesan.

serves 6
recipe from Gooseberry Patch, i think

Roasted Butternut Squash Soup

 1 butternut squash, halved and seeded
1/4 c olive oil 6 plum tomatoes, quartered
4 garlic cloves
1T balsamic vinegar
4T butter
1 onion, diced
2 carrots, peeled and chopped
2 ribs celery, chopped
6 c chicken stock
2t salt
1t pepper
1/4 c fresh thyme leaves, rough chopped
2 T fresh chives, chopped
1 T fresh sage, chopped
juice of 2 oranges

~preheat oven to 450.
~place the squash in a baking dish, cut side down.
~add 1 c water and 1T olive oil to the dish and bake 35-40", or until soft.
~toss the tomatoes and garlic w/ 2T olive oil and the balsamic, in a baking dish.
~roast 30" or until soft and slightly shriveled.
~let cook a bit and then crush w/ a potato masher. set aside.
~heat the remaining olive oil and the butter in a dutch oven.
~add the onions and the veg and saute until soft.
~add the broth and the s/p.
~reduce heat, cover and simmer 20".
~scoop the flesh from the squash and add to the pot.
~simmer 20" more.
~add the fresh herbs and the tomato mixture (with all juices).
~puree in batches or with an immersion blender.
~add the oj and still to combine.
~serve w/ croutons if desired.

serves 8-12
Recipe from Grandma Carol

Bowl of Red

2T olive oil
1 large onion, chopped
4 cloves garlic, minced
1 3/4# beef chuck, cubed
1/3 c chili powder
1 1/2 T cumin
1T oregano
1 t paprika
1 t salt
1 qt tomatoes
2 c beef broth
1/3 c yellow cornmeal
1/4 c water
6 c cooked pinto beans

~heat the oil in a dutch oven.
~add the onion, garlic and meat. saute until lightly cooked, about 10".
~stir in all of the spices, the tomatoes with their juice, and the broth.
~bring to a boil. then reduce heat and simmer 1 1/2- 2 hrs. (meat will be fork tender)
~bring the chili back to a boil.
~mix together the cornmeal and water. stir it into the chili along with the beans.
~reduce heat and simmer 15", or until the beans are heated through and the sauce thickens.
~serve w/ cheese and onions if desired.

serves 6-8
This recipe was adapted from J Abbey's.

Split Pea Soup

 1 bag of split peas (1#)
1 lg onion
6 carrots
4 stalks of celery
2 cloves of garlic
4 c of ham (or whatever you have leftover)
1 ham bone (if you have it)
2 t marjoram
1 t salt
1/2 t pepper
8 c water

~put it all in a pot and simmer until the peas fall apart (maybe 3 hours. Longer is ok too, just add more water if it starts to look too thick).
~adjust the s&p if needed.
~don't invite your dad over, it is not his fav. But... if I am out of town, and he is making his "rounds", this will be just fine!

serves 8-ish
This is Mimi's recipe.

Fruit Soup

1/3 c suagr
2 1/2 T quick cooking tapioca
2 c water
4 oz frozen oj concentrate
10 oz frozen berries (or fresh if in season)
2 c frozen peaches (or fresh if in season)
1 can mandarin oranges
2 medium bananas

~in a sauce pan combine suagr, tapioac and water.
~cook over medium heat, 5 minutes or until thickened and clear.
~stir in oj concentrate and frozen fruit.
~continue to heat heat just until warm.
~remove from heat.
~stir in bananas.
~serve immediately.

serves 4-6
This recipe is from taste of home.

Irish Beef Stew

2-1/2# beef
1/4 c flour
salt and pepper
3 T oil
1 lg onion
4 lg cloves garlic
1 lg turnip
5 med potatoes
5-6 stalks of celery
12 carrots
1 beer

~put the cubed meat in a bowl
~generously sprinkle with salt and pepper
~add the flour and stir well, to coat the meat
~heat the oil in a dutch oven
~brown the meat in small batches (leave space between the cubes or the meat will sorta steam instead of browning. remove each batch before adding another)
~drain off any excess oil, but do NOT discard the little brown bits in the bottom of the pan!!
~return the meat to the pan
~pour the beer over the meat and let it simmer for a few minutes. the little brown bits will start to soften and come free from the bottom of the pan. gently scrape them up and stir them around.
~add all of the veggies to the pot
~add enough water to cover the whole thing
~bring it to a boil
~reduce the heat to get a nice little simmer going
~put the lid on, slight askew, and cook for several hours
~stir occasionally and add water as needed (you know how stew looks and how thick it should be, so don't add a bunch of water just before you serve it because it will not have enough time to cook down!)

This recipe will serve a lot (family sized)
Mimi's recipe.

Serve with Brown Soda Bread and Champ.
Oh Yum!!

Note: stew meat is fast and easy, but you can almost always get a roast on sale for less than the cost of stew meat. The cut of roast does not really matter because you are going to cube it up yourself and cook it long and slow.

Potato and Green Chile Soup

Here is the link to the soup inspired by Taco Temple in Morro Bay.

Cream of Broccoli Soup

2 large heads broccoli
1-1/2 c chicken broth
2 T butter
4 T flour
1/2 t dried marjoram
1/4 t salt
1 c milk
~wash and rough cut broccoli.
~steam until bright green.
~drain and set aside to cool.
~melt butter in a med sauce pan.
~add in flour and stir. (it will be very thick).
~stir in spices.
~whisk in milk and broth all at once, until smooth.
~cook until it thickens up.
~thoroughly chop broccoli and stir into soup.
~heat through.

serves 2-ish.
Mimi's recipe.