Crock-Pot Potato & Kielbasa Chowder

Thoughts Before Cooking:

I love soup. And I love using my crock-pot. I found this on Pinterest.  It originally comes from the Crock-Pot Ladies

Ingredients:

  • 1 Whole Onion, Chopped
  • 1 Clove of Garlic, Minced
  • 32 oz of Chicken Broth
  • 6 Whole Potatoes, Peeled and Diced
  • 2 Cups of Frozen Corn
  • 16 oz of Kielbasa Sausage, sliced into 1/4 inch pieces
  • 1 Whole Bay Leaf
  • 1/2 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Black Pepper
  • 8 oz of Grated Sharp Cheddar Cheese
  • 1 Cup of Heavy Whipping Cream

Directions:

  1. In a 6-oz crock-pot, add all ingredients except the cream and cheese.
  2. Stir to combine.
  3. Cover and cook on low 8-10 hours or high 5-6 hours, or until the potatoes are tender
  4. Remove the lid and take out the bay leaf and discard.
  5. Add the cheddar cheese and cream to the soup and stir to combine and melt the cheese.
  6. Serve and enjoy.

Delicious.

I’d make it again in a heartbeat.

For more Pinterest recipes, go to Cinnamon Roll Smoothie

For more crock-pot recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more soup recipes, go to French Onion Soup

Ratatouille

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Thoughts Before Cooking:

Ever since I watched the movie Ratatouille, I have wanted to make Ratatouille.

I actually got this book The Wooden Spoon: Book of Home-Style Soups, Stews, Chowders, Chilis, and Gumbos for free. When I was leafing through I found Ratatouille and decided to make it.

Ratatouille is an interesting dish that can be classified as a soup, salad, and casserole.

Now you can do it two different way: layer it like Remy in Ratatouille; or cook it in a pot on the stove. I went the stove route as it was waaay to hot to be using the oven.

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Ratatouille is a marvelous all-vegetable stew, featuring eggplant, zucchini, and tomatoes. It requires a rather large casserole or pot for layering the ingredients, but it cooks down to less than  half the original volume. Serve with crusty bread and a variety of cheeses. Leftovers can be served cold as a salad or side dish.”

Ingredients:

  • 5 Quart Stovetop-to-oven casserole or stockpot
  • 6 Tablespoons of  Extra-Virgin Olive Oil
  • 2 Yellow Onions, Thinly Sliced
  •  2 Garlic Cloves, Minced
  • 1 Eggplant, Peeled and Cubed
  • 3 Small or 2 Medium Zucchini, Sliced
  • 1 Red Bell Pepper, Seeded and Cut into Strips
  • 4 Red-Ripe Tomatoes, Peeled and Sliced
  • 1/4 Cup of Coarsely Chopped Fresh Basil (Do Not Use Dried)
  • 1 Tablespoon of Chopped Fresh Oregano, or 1 Teaspoon Dried
  • 1 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper

Directions:

Oven:

  1. Preheat the oven to 300 degrees F.
  2. Warm 3 tablespoons of oil in the casserole over medium heat.
  3. Remove from heat.
  4. Layer the vegetables in the casserole, using half of each vegetable in each of two layers.
  5. Sprinkle layers with basil, oregano, salt, and pepper; until all are used.
  6. Sprinkle the remaining 3 tablespoons of oil over the top
  7. Cover and bake for 1 hour.
  8. Uncover the casserole and gently move the contents with a wooden spoon so that they settle.
  9. Serve in flat soup plates.

Stovetop:

  1. Warm 3 tablespoons of oil in the casserole over medium heat.
  2. Remove from heat.
  3. Layer the vegetables in the casserole, using half of each vegetable in each of two layers.
  4. Sprinkle layers with basil, oregano, salt, and pepper; until all are used.
  5. Sprinkle the remaining 3 tablespoons of oil over the top
  6. Simmer on stovetop for 1 hour, using a wooden spoon to gently move the contents from time to time, but without actually stirring.
  7. Simmer, uncovered, on the stovetop for 10 to 15 mins to thicken the sauce.
  8. Serve in flat soup plates.

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Thoughts After Cooking:

I really enjoyed it. It came out great and was delicious.

fantastic

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For more soups, go to Italian Wedding Soup

For more casseroles, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more salads, go to Garden Pasta Salad with Bocconcini

For more low-calorie dishes, go to Bulghur Salad

For more vegetarian dishes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Green Tea Frappuccino