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garlic – The David Thuis Blog

Tag: garlic

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Sausage Broccoli Chowder

I made this the other night and have been asked by numerous people to share the recipe.  So here it is:

Ingredients
  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 8 ounces fresh mushrooms, sliced
  • 2 tablespoons butter
  • 2 cups broccoli florets
  • 2 carrots, diced
  • 2 (14.5 ounce) cans chicken broth
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 9 ounces cheese tortellini, cooked and drained
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 8 cups light cream
  • 1/2 cup grated Romano cheese
Directions
  1. In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion, garlic and mushrooms in butter until tender; set aside.
  2. In a Dutch oven, cook the broccoli and carrots in chicken broth until tender. Stir in sausage and the mushroom mixture. Add soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and Romano cheese; heat through.

Wish this was mine but recipe “borrowed” from allrecipes.com

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Daves Spicy Chicken, Beans and Rice Soup

Photo by svenwerkI made this for dinner tonight out of leftovers in the fridge, pretty much because I was too lazy to head to the store.  I had no plan on writing this down, but surprisingly, my family loved this so I have to record it before I forget what went into it.  I prepped it after lunch and allowed it to cook during the afternoon football games and it was done by dinner.  I thought it was really good, and my son said it was tasty with just a little bit of “kick” which he really liked.

Prep Time: 15-20 Minutes  Cook Time: 3 hrs 30 min

Ingredients

10 Cups of Water
1 Leftover Chicken Carcass
1 Onion (cut into 4 wedges)
4 Cups cooked & drained Pinto Beans
1 TBSP Crushed Red Chili Flakes
1 tsps. Garlic Salt
2-4 grinds Mt Shavino Grind
2 Chopped Green Chilies
1 Cup uncooked rice

Instructions

  1. Put water into a large pot and bring to a boil
  2. Drop Chicken Carcass into boiling water and reduce heat to simmer
  3. Cover pot and allow chicken carcass to simmer around 2 hours
  4. Remove all bones and skin from your broth
  5. Place onion into broth
  6. cover and let simmer for about 30 Minutes
  7. Put in beans, chilies, and spices, replace cover and simmer 30 minutes
  8. Turn up heat and heat soup to a low boil
  9. Pour in rice, cover pot, reduce heat and simmer about 30 minutes
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    Todays Lunch~ Vegetarian Chili

    • Makes A LOT and is so good and easy, I think I’ll see if I can get my son to introduce this to his Boy Scout Troop on a future campout.
    • In all fairness this is leftover chili from Tuesday’s dinner.  This is a healthy alternative to a meaty Chili Con Carne’ and you can’t even tell it doesn’t have meat with the “faux” hamburger in it.  Good recipe as is, but next time I think I sauté up the onions in some olive oil to sweeten them up a bit before adding the rest of the ingredients and possibly throw in a touch of sugar.   Maybe throw in some green chilies for a touch of heat.
    • Ingredients
    • 1 (12 ounce) package frozen burger-style crumbles
    • 2 (15 ounce) cans black beans, rinsed and drained
    • 2 (15 ounce) cans dark red kidney beans
    • 1 (15 ounce) can light red kidney beans
    • 1 (29 ounce) can diced tomatoes
    • 1 (12 fluid ounce) can tomato juice
    • 5 onions, chopped
    • 3 tablespoons chili powder
    • 1 1/2 tablespoons ground cumin
    • 1 tablespoon garlic powder
    • 2 bay leaves
    • salt and pepper to taste
     
    Directions
  1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

    2.