Soups, Stews & Chili
Richard's Famous Insanely Good Chili
Loaded with unbelievable flavor and a combination of ground turkey, chopped sirloin beef and turkey chorizo, this mildly spicy chili will make a great game day meal, or a satisfying seasonal supper! It's a lengthy list of ingredients, but don't be scared away--it is SO worth making! What makes it uniquely great? Both flavors of Richard’s Famous Garlic Salt! Yessss! Touchdown! Win!
> 1 T Extra Virgin Olive Oil, and olive oil cooking spray
> 2 lbs. Ground Turkey (use ground beef if you prefer)
> approx. 8- 12 oz. of sirloin steak or steak tips (optional), cut into small bite-size cubes. Remove visible fat.
> approximately 4 oz. turkey chorizo (no MSG variety). Remove casing. Dice.
> 1 finely diced medium onion
> 1 grated carrot
> 1/4 tsp. Richard’s Famous Firecracker Garlic Salt (or to taste)
> 1/4 tsp. Original Richard’s Famous Garlic Salt (or to taste)
(if you want it less spicy, use 1/2 tsp. Original Richard’s Famous Garlic Salt and omit the Firecracker. More spicy? Use 1/2 tsp. Firecracker and omit the original.)
> 2 T. Chili Powder
> 2 tsp. Cumin
> 1 tsp. cinnamon
> 2 C. Beef Broth (a brand with no MSG, no sodium)
> 1 can diced tomatoes, no salt added (14.5 oz)
>1 can tomato sauce, no salt added (15 oz)
> 1-2 T. brown sugar
> 2 T. cornmeal
> 1 can red kidney beans (optional)
> shredded Mexican cheddar cheese (optional)
In a skillet sprayed with olive oil cooking spray, cook the steak that has been cut into small cubes. Remove and set aside. (We use a cast iron skillet for cooking). In same skillet, thoroughly cook the diced chorizo. Add a bit of water if necessary to keep from sticking. Set aside.
Place 1 T. extra virgin olive oil in a large, heavy-bottomed pot and add ground turkey. Turn heat on to medium-high, and stir turkey until thoroughly cooked with no pink remaining. Remove turkey with slotted spoon to a large bowl. Place turkey in a food processor for a few seconds to create a finer and more even texture, but don’t process it too long! Set aside. You don’t need to chop the turkey to a finer texture, but we prefer it that way; keep it chunky if you want.
Addfinely diced onion and grated carrot to the same pan in which you had cooked the turkey. There should be a little fat in the bottom of the pan from cooking the turkey. (We put the onion and carrot in a food processor and give it a whirl to finely dice and grate. Yup, we sneak vegetables into this meat-lover’s recipe). Stir over low heat until onions are just cooked. Place the ground/cooked turkey in the pan and add all other ingredients except cheddar cheese. Simmer for 30 minutes, lightly covered so steam can escape. Stir occasionally.
Ladle hot chili into oven-proof or microwavable bowls. Top with grated Mexican-style cheddar cheese, if desired. Place bowl in microwave for about 20 seconds, or under broiler if bowl is oven-safe, to melt the cheese as shown in the photograph. Sprinkle with extra Firecracker Garlic Salt if you like it even spicier. Great with a side of moist cornbread drizzled with raw honey, and an ice cold beverage. Feeds a crowd.
Virginia's Broccoli Cheddar Soup
A surprisingly quick soup to make, creamy and cheesy, loaded with broccoli!
In a soup pan add 1 T. olive oil and 1/4 C. butter. Heat on low heat until butter is melted (don't burn!).
Add 1 small onion, diced; 1 large carrot, peeled and diced; about 5 cups of frozen broccoli florets (we use organic).
Saute veggies about 5 minutes. Add 2 C. chicken or vegetable broth (we use a boxed brand without MSG, low sodium).
Turn heat to medium high, bring to boil, turn heat to medium low, cover, and cook for about 15-20 minutes, until all veggies are tender. Keep an eye on the pot and add more broth if it evaporates too much--veggies should be nearly covered. Using a hand-masher or fork, lightly mash about 1/2 the veggies, leaving the rest in larger pieces. Add 2 cups of milk, turn heat to medium high, until milk is hot. In a tightly covered container, shake 1/4 C. flour with 1 C. of milk or broth until smooth. Stir flour mixture into hot soup and stir until thickened. Turn to low heat. Add 2 C. shredded cheddar cheese and stir until melted. Add 1 tsp. paprika and about 1/2 tsp. Richard's Famous Garlic Salt, or to taste. Stir well. Ladle hot soup into bowls and serve with warm crusty baguettes. Serves 6.
Richard's Famous Granny Smith Onion Soup
It's a chilly night and you want something to warm you up, right? Well, here's a spin on traditional French Onion Soup that we think you will love. Adding a diced Granny Smith Apple, our handcrafted garlic salt and a touch of brown sugar creates an unforgettable combination. Enjoy!
In a saucepan place 1 T. cooking oil--we used walnut oil. Peel and thinly slice 3 medium onions. Peel and chop into small cubes 1 Granny Smith apple. Place saucepan over medium-high heat and add onions and apple. Stir. After a few minutes, lower the heat to medium and stir to prevent onions from burning. After 5 minutes, turn heat to low as onions become transparent and golden, and apples become soft. Cook for 5 more minutes. Add 1 T. brown sugar and cook 1 minute until sugar is melted. Add 1 T. flour and 1/2 tsp. Richard's Famous Garlic Salt; stir well, and cook for 1 minute. Add 1 carton of non-MSG, low salt chicken broth and stir well. Cook over medium-low heat for about 10-15 minutes. Ladle hot soup into oven-proof bowls, top with a slice of toasted French bread and a slice of Swiss cheese. Place under broiler until cheese is melted and bubbly. Carefully remove from oven, let soup cool slightly, and serve. Mmmm.
Mom's Chicken Noodle Soup
With our shortcuts, you can make this soup super quick!
You need: 2 boxes of good quality chicken broth (we use the no-MSG, low sodium, organic variety); meat from 1 store-cooked roaster chicken, shredded (or cut into bite-size pieces; be sure to remove all bones); 6 large carrots, peeled and sliced; 1 small white onion, peeled and finely chopped; 2 stalks of celery, sliced; 2 C. fine egg noodles; pinch Richard's Famous Garlic Salt; 1/2 C. grated Parmesan cheese; small handful of chopped kale or spinach.
Heat the broth to boiling in a soup pot. Add carrots, onions and celery. Bring to a boil, lower heat and cook until carrots are just tender--about 20 minutes. Add the noodles and cook until al dente. Add the chicken, Parmesan cheese and kale or spinach. Bring to a boil. Serve with extra grated cheese for the top, if desired.
Lazy Day Haddock and Corn Chowder
This lunch recipe uses leftover haddock baked the night before for dinner. Using the leftover cooked fish, this warm and creamy chowder only takes minutes to make! (Or you can bake the haddock immediately before making the chowder). Makes 3 large soup mugs.
The night before: We baked boneless, skinless wild-caught haddock fish fillets at 425 degrees on a baking sheet, drizzled with olive oil and lightly sprinkled with about 1/4 tsp. Richard's Famous Garlic Salt for about 20 minutes, or until flaky and cooked through. We enjoyed it for dinner, and cooked extra haddock knowing we'd make chowder the next day. Immediately refrigerate the haddock after cooking to be used for the chowder.
For the chowder:
Microwave one small package of corn according to package directions (or cook on stove top as directed).
Meanwhile, melt 1 T. unsalted butter with 2 T. Extra Virgin Olive Oil over low heat in a large saucepan.
Whisk in 1/4 C. all-purpose organic white flour. Stir for about 1 minute.
Add 3 Cups of Low-Sodium Chicken Broth without MSG; we use an organic boxed brand with no more than 140 mg. sodium per cup.
Turn the heat to medium-high and whisk constantly until thickened. Whisk in 1 C. milk and continue to whisk until the mixture is thick and hot. Turn heat to low.
Add 1/4 tsp. Richard's Famous Garlic Salt, or to taste. Add 1/2 tsp. dried dill weed, and 1 tsp. onion powder. Stir.
Add cooked fish and cooked corn. Over medium-low heat, warm all ingredients until chowder just comes to a boil.
Serve immediately with saltines or oyster crackers. Cooked boiled potatoes can also be added to the chowder for an even more filling meal.
Moroccan Sweet Potato Stew
This delicious vegetarian stew is busting with the flavor of warm exotic spices and the satisfying goodness of sweet potatoes.
Serve with a side of brown rice, if desired. Begin cooking the rice about 30 minutes before you begin cooking the soup, since brown rice takes about an hour to simmer.
2 T. extra virgin olive oil
1/2 tsp. Richard's Famous Garlic Salt®
1 tsp. paprika
1 onion, diced
½ tsp. each coriander, turmeric, ginger
¼ tsp. ground cinnamon
1 carton vegetable broth, no MSG added, low sodium, about 32 oz.
1 15-oz. can diced tomatoes, low sodium
1 can chickpeas
2-3 sweet potatoes, washed and peeled, diced into bite-size chunks
2 carrots, washed, peeled and sliced
½ C. golden raisins (optional)
2-3 cups washed baby spinach
2 tsp. lemon juice
In soup pot, saute onions for about 3 minutes over medium heat in olive oil. Add all ingredients except for spinach.
Bring to boil, lower heat and simmer for 20-30 minutes, or until potatoes are just cooked through. Add spinach and lemon juice and cook until spinach is wilted into the soup. Remove from heat. Serve with cooked brown rice, if desired.
Richard's Famous Crock Pot Beef Stew
A big crock pot of beef stew with warm crusty bread is delicious and satisfying on a chilly night. Plus it smells so good cooking on the kitchen counter all day! Dinner is ready when you are at the end of the day!
What to do:
Mix ½ tsp. Richard's Famous Garlic Salt® with about 1 C. all purpose flour. Dredge bite-size chunks of stew beef, trimmed of visible fat, in the flour, lightly coating. Cook the beef in 1 T. canola oil in a heavy-bottomed pan over medium heat, stirring, until the meat is nicely browned on all sides. Set aside.
Wash, peel and cut 6 carrots into bite size pieces. Or use baby carrots to save time. Place in crock pot.
Next, add browned meat and drippings to crockpot.
Wash peel and cut 4 potatoes into bite size pieces. Use red potatoes to save peeling time. Add to crockpot.
Peel and cut 2 onions into bite-size pieces. Add to crockpot.
Into 3 C. of beef broth add: 1 tsp. Richard's Famous Garlic Salt®, 1 tsp. brown sugar, 1 tsp. Worcestershire sauce, 1 tsp. lemon juice, 1 tsp. gravy coloring, ¼ tsp. of allspice. (We use boxed beef broth, no sodium, with no MSG added. You can also use a homemade beef stock. Cold water can also be used instead of broth, but the stew may need additional salt to taste).
Pour this mixture over the vegetables and beef. Put lid on crock pot. Cook at the Low setting for 6-8 hours. For a thicker stew, if desired: Remove 1 C. of the hot broth. In a bowl, whisk ¼ C. flour into 1 C. hot beef broth until smooth and add to stew. Stir. Turn to high for 10 minutes to thicken stew. Taste and adjust seasoning. Serve!
A flavorful soup with a variety of textures and tastes.
2-3 tablespoons extra virgin olive oil
1 large onion, diced
1 stalk celery, finely diced
2 32-oz. boxes chicken broth (we prefer no MSG brands, no sodium)
1C. finely chopped fresh parsley
1 C. frozen corn
1 can black beans, drained and rinsed
2 tsp. dried oregano
1 tsp. cumin
2 teaspoons brown sugar
2 teaspoons sweet paprika
2 15-ounce cans diced tomatoes
4 cups shredded rotisserie chicken breast (or use cut, cooked chicken breast)
2 tablespoons lime juice
freshly ground black pepper
1/2 tsp. Richard’s Famous Garlic Salt®, to taste
broken tortilla chips
Saute onion and celery in olive oil for several minutes over medium heat until soft. Add broth and remaining soup ingredients.
Bring to boil over high heat, then lower heat and simmer 20 minutes. Taste and adjust seasonings as desired. For a spicier soup, add 1-2 tsp. chili powder. Add chopped fresh cilantro in place of parsley, if preferred. To thin soup, add more broth. Ladle into bowls, top with broken chips and avocado and a squeeze of lime juice.