|Easy, healthy and truly yummy, as a good friend would say|
I’m sure this could have a better name.
Sometimes people ask how I name recipes and my answer is always the same, “It must say what it is.”
Do I want catchy names? Yes.
I just seldom use them. How about Taco Trouble Soup? Tonza Turkey Soup?
Of course, as a working cook of sorts, the recipe must also be FINDABLE IN WORD DOCUMENTS. You could think about that and come up with wonderful storage ideas for people who cook on multiple levels and must maintain articles, recipes, photographs and so on.
This could be Turkey Chili Soup or Taco Soup (of which there are many) or Turkey Vegetable Chili–etc., but it’s very soupy and it tastes like tacos. Without the gazillion calories of the tortillas. Without the cheese (though you could add that at the end, if you’d like.) And it’s quick.
This hot bowl of fuel fulfills the black bean, onion and tomato portion of my series on meals or dishes including the “12 best foods,”
- Black beans
- Sweet potatoes
Nearly everyone I talk to about food just wants things fast. I like everything at Alyce-speed. I don’t like to rush; I don’t think it’s worth while. If I don’t have time to cook, I always can have an omelet or grab a piece of cheese and an apple. But, hey, I hear you. I hear everyone who works, everyone who has kids, everyone who just wants time to veg and I don’t mean eating them in the kitchen. So, for all my students, friends and family hard-pressed for time, here’s something scrumptious that makes a ton (save some little containers for lunch) and can be frozen in batches. So you can skip cooking next Saturday, too. See below…. (For more really quick recipes, check out my examiner.com recipe page –link at right and below–some are labled “Dinner Now!”)
Frozen Soup in the Crock-pot: Place your container of frozen soup (or stew or casserole) upside down in the sink and turn on the hot water over it for a minute or two. Dump that container into the crock-pot; add a 1/4 c water to the bottom, cover and turn on low. Dinner that night is on the way. You will have a hot and ready meal by late afternoon. (Make sure you freeze your meals in containers that will easily turn out into your crock-pot. This is worth buying a couple of extra containers just for this very purpose.)
Turkey Taco Soup serves 6-8 generously
Note: These ingredients can be changed to suit your tastes or what’s in your cupboard. The ingredient police will not arrive if you change what goes into this soup. Add corn if you like. Use no rice at all. Cut down on seasonings. Add canned chile peppers or roasted red peppers. Leave out the zucchini. Add a bag of mixed frozen veg. Drop in a little Tabasco sauce or let a big jalapeno cook whole in the pot. Get in there and cook, honey.
1T olive oil
3 slices bacon chopped into 1″ pieces (optional)
1 large onion chopped
1/2 green pepper, chopped
3 garlic cloves, minced
1# ground turkey breast
1t freshly ground black pepper
2 t kosher salt
1T ea dried basil and oregano (or 1T Herbes de Provence)
2-4T chili power to taste (You can make your own or I like Chili 3000 from Penzey’s–Spice Islands is next)
1/4 t ground cayenne pepper, opt.
1 28 oz can chopped tomatoes (no salt)
1 6oz can tomato paste
2 c salsa
1 zucchini, chopped into 1/2″ pieces
1 yellow squash, chopped into 1/2″ pieces
1 c red wine or water
2 c low-sodium chicken broth or water
1/4 c raw rice or use 1 c cooked rice or cooked small pasta (if cooked, add later)
1 can no-salt black -or pinto- beans (if you use regular ones, rinse and drain)
2T Dijon-style mustard (like Grey Poupon)
Toppings: 2 ripe avocados, chopped; 2 Roma tomatoes, chopped; 2 c shredded lettuce; 1 c grated Cheddar, 1 c crushed tortilla chips-can use any, all or none
- Heat the olive oil over medium heat and brown the chopped bacon in it. Remove bacon and reserve to add in a little while. Add onions, green peppers, garlic and turkey breast. Cook, stirring often, until turkey breast is done and no pink remains.
- Add seasonings: salt, pepper, basil, oregano, chili powder, cayenne. Cook 1-2 minutes, stirring.
- Taste and adjust seasonings; they should be very strong and bright! Add tomatoes, tomato paste, salsa, water/broth/wine and uncooked rice if you’re using. Bring to a boil and reduce heat to a simmer.
- Let cook about ten minutes, stirring occasionally. Add zucchini, yellow squash, canned beans, Dijon-style mustard and cooked rice or pasta if you’re using that.
- Let simmer until all vegetables (and rice if you’re cooking it) are tender, about another 10 minutes. Add reserved bacon and stir. Taste; adjust seasonings and serve hot with toppings if you choose.
Around the ‘Hood +Two-Dog Kitchen
Why didn’t anyone tell me to read THE TIME TRAVELER’S WIFE? I couldn’t put it down. I ran into June at Costco and she, omnivorous she, had read it and seen the movie–which she didn’t think anyone would understand if they hadn’t read the book. Often the case, I think.
We watched “The American” with George Clooney. Well done, slow-moving, sadly violent and just sad. How many people are that lonely in our world…and why?
Maybe you noticed I updated colors and pics on the blog. Tell me if you liked it the other way better. Or if you like this.
Prayers for my friend L’s dad in the final stages of cancer. Prayers for healing for C.
Snow: On the west side of Mesa, you can’t walk ecause of the snow. On the east (and by our house), it’s all melted except in odd, shaded spots. It’s 40’s and 50’s every day. Spring in the winter is what I call January and February in the Springs.
Planning a trip …we are, if I didn’t tell you, in the midst of serious move plans. To somewhere around the Twin Cities. A several year topic around the house. It is a huge thing in some ways; we’ve been in Colorado 15 years nearly. How I walk away from my loved ones here is more than I can figure out. To not worship at First Congregational …ach. On the other hand, this is our 23rd house and…why not have 24? To live and cook at sea level has long been a goal for us…to be able to plant a big garden and eat a little off our own land is another…for me to find a job is a biggie. That just hasn’t happened here.
So, it’s time. There are a few people I’d like to put in my suitcase and you know who you are.
Drank some Chappellete cab Friday night–a soooo sweet Christmas gift from someone we love. Ye gods and little fishes, that was a tasty wine. 2006. Mymymy. And did it have a steak? Yes. Thank you!!
Going to the Mondavi wine dinner at The Blue Star Tuesday…a great night and someone’s birthday, too. Happy Day.
I am working on BLUE CHEESE Biscuits w/ Steak. Sneak Peak:
Happy Birthday on Monday to our much loved son, Sean
Be well in 2011 as you sing a new song,
3 thoughts on “Turkey Taco Soup or Sneak Peak at Blue Cheese Biscuits with Steak”
This is a very hearty and comforting soup. Ideal for a cold winter day. I love Tex-Mex flavors.
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I love how this taco soup looks.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this taco soup widget at the end of this post so we could add you in our list of food bloggers who blogged about taco soup,Thanks!