KerriansKitchen

KNR, p. 272 “Tomato Basil Chicken Soup”

We love all kinds of soups, but don’t always have broth on hand to make the base for a hearty one. Here’s a recipe that uses a can of soup from the grocery store shelf as the already flavored base, but becomes a filling meal for 3-4 when the other ingredients are added. The prep is simple – takes only ten minutes. Then depending on whether you have a cooked chicken on hand or uncooked chicken cutlets, use a crockpot or a large spaghetti pot, it will take anywhere from thirty minutes to two hours to cook.

 

Chin Bawambi, a previous contributor to our recipes and an enthusiastic cook, often uses a crockpot and this recipe was devised with that in mind. The Kerrian kitchen doesn’t have a crockpot, but we found that a spaghetti pot worked well for us. We just had to watch it and stir more frequently. He promises that no bodies wound up on the floor in his kitchen either, while he worked from home and created this delicious meal.

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"Tomato Basil Chicken Soup"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • One can tomato basil soup, Progresso
  • 1/2 can Goya black beans (about one cup)
  • 1 pound uncooked tenderloin chicken, cut into one inch chunks
  • 1 teaspoon Montreal chicken seasoning
  • 6 baby carrots, cut into one inch pieces (about one cup)
  • 3 celery stalks, trimmed and diced, (about one cup)
Instructions
  1. Use a crockpot.
  2. Pour tomato basil soup into the pot, then add black beans.
  3. Place the uncooked chicken chunks on top of the black beans.
  4. Sprinkle the Montreal chicken seasoning on top.
  5. Add carrots and celery and stir entire pot of ingredients until mixed.
  6. Cover and cook at medium high heat for first hour, then drop to low for another hour, stirring every 30 minutes.
  7. Celery and carrots should be fork tender when done.
  8. Serve with garlic bread.
  9. Variation: Chin reveals that the recipe also works well with beef as the meat ingredient.
Notes
Tips:
If using a spaghetti pot on the stovetop, cover and cook on medium for the first half hour, stirring every 10-15 minutes. For the rest of the time, drop the temperature to low and simmer until carrots and celery are tender, stirring every 10-15 minutes.

If using a cooked chicken, chop the chicken into bite-sized pieces, drop into the pot and mix with the other ingredients. Cook on medium heat until veggies are tender, about 30 minutes, stirring every 10 minutes.

 

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KNR, p. 248 “Pumpkin Pancakes (GF)”

 

I would eat pancakes for breakfast, brunch, lunch, and dinner on the weekends if the doc gave me the go-ahead. After our tasty experiment with the first gluten free pancake, it seemed a delicious option to make pumpkin pancakes. ‘Tis the season, after all!

There was lots of taste testing and I think the final, fluffy version is pretty good served with butter and syrup and sausages. They are a filling, substantial pancake and have become a family favorite.

P.S. Nobody ever keeled over after eating in the Kerrian Kitchen. Promise.

 

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KN, p. 248 "Pumpkin Pancakes (GF)"
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 pancakes
 
Ingredients
  • 1/2 cup white rice flour
  • 1.5 cups brown rice flour
  • 1/2 cup fine ground Bob’s Red Mill almond flour
  • 1.5 teaspoons sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 cups cold water
  • 1/2 cup pureed organic pumpkin
  • 3 Tablespoons canola oil or almond oil
  • 1 teaspoon pure almond extract
  • 1 extra-large egg (can be just the egg white), lightly beaten with fork
  • 1 teaspoon softened margarine for coating frying pan – (butter will burn)
Instructions
  1. Whisk all dry ingredients together.
  2. Slowly add water while whisking to keep the mixture from clumping.
  3. Add pumpkin, oil, almond extract, and lightly beaten egg, and whisk until just combined.
  4. Heat frying pan to medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes with 4” circles of batter in the pan.
  5. Flip when pancake edges begin to dry and surface bubbles. Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stovetop.
  6. Remove to plate and serve immediately.
Notes
Recipe Tips

Want fluffier pancakes with this GF recipe? Do not overmix the batter.
Can be reheated in toaster.
Can be frozen, but separate each with foil before putting in freezer containers.
If left in pile on covered plate in refrigerator, can be kept for four days.

 

Extra tip: these ingredients deliver consistently excellent results.

Enjoy!

 

 

 

 

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KNR, p. 228 “Pumpkin Chocolate Chip Cookies”

The ‘Season for Everything Pumpkin’ should include a great pumpkin cookie.  🙂

At the Kerrian household, the time between Halloween and New Year’s Day is when we add pumpkin to lots of dishes. Some turn out to be scrumptious, some we never talk about again, but we had never found the right combo for a pumpkin cookie. Until now. By simply adding pumpkin to one of our favorite chocolate chip cookie recipes, and tweaking it a bit, this has become a tasty regular snack treat for Autumn.

We (me, any neighbors we could snag, and the mail gal) taste-tested this one until we were satisfied. We might have taken longer than we needed to. Taste-testing is a challenge we take seriously, no matter how many cookies must be eaten.

Pumpkin Chocolate Chip Cookies

great cookie
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup spreadable butter or margarine (Land O Lakes butter with canola oil works well for this)
  • 1.5 cups firmly packed Domino’s light brown sugar
  • 1/4 cup cane sugar
  • 2 jumbo eggs
  • 1.5 cups pureed or canned pumpkin
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups all purpose, unbleached King Arthur flour
  • 1 cup semi-sweet Ghirardelli chocolate chips

Instructions
 

  • Pre-heat oven to 375
  • In large bowl, beat together butter and sugar until creamy.
  • Add eggs, pumpkin, vanilla, sea salt, baking soda, cinnamon, and nutmeg, stirring until thoroughly blended.
  • Add flour 1 cup at a time and beat until well-mixed.
  • Mix chocolate chips evenly throughout the dough.
  • Drop 1/4 cup dough for each cookie onto aluminum cookie sheets, about six per sheet.
  • Bake for 15-16 minutes until light golden brown.

Notes

Yield: 20-24 three inch cookies
Eat warm, five minutes out of the oven, or let cool completely and serve with ice cream. Sheila had a bowl of ice cream with a cookie and I made an ice cream sandwich with two cookies. Both of us had pecan praline ice cream with the cookies.

 

 

 

 

 

 

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