Shrimp Fried Rice with Mushroom-Soy Soup

Another great recipe from Sandra Lee's Semi-Homemade Magazine and what to make when you're craving Chinese delivery or take-out! This was easy and delicious. If you like Hot and Sour soup, which I do, then the Mushroom-Soy soup will not disappoint! I see myself making it for a quick, low-fat lunch.

Shrimp Fried Rice

2 cups uncooked quick-cooking rice (I used brown rice)

8 tsp canola oil, divided

4 large eggs, lightly beaten

1/2 lb uncooked peeled and deveined large shrimp, chopped

1 8 oz can pineapple tidbits, drained

1/3 c chopped green onion

1/3 c chopped fresh cilantro

3 T soy sauce

1 T rice wine vinegar

1/2 t ground ginger

1 t salt

1/4 t crushed red pepper

Prepare rice according to package directions for 4 servings. Spread cooked rice on a rimmed baking sheet and allow to chill for 30 minutes. In a large skillet, heat 2 t oil over medium heat. Add eggs and cook, stirring frequently for 2 minutes (or until done). Remove scrambled eggs from skillet. Wipe skillet with a paper towel. Heat skillet over medium-high heat. Add remaining 6 t of oil. Add shrimp and cook, stirring frequently for 2 minutes, or until shrimp are pink and firm. Add eggs, rice, pineapple, green onion and cilantro to skillet. Cook until heated through (about 2 minutes), stirring frequently. Remove from heat. Stir in soy sauce, rice wine vinegar, ginger, salt and red pepper. Serve with Mushroom-Soy Soup.

Mushroom-Soy Soup

3 c unsalted chicken stock

3 T soy sauce

2 T rice wine vinegar

1 t sugar

1 t salt

4 whole mushrooms, thinly sliced (any kind of mushroom is fine)

2 t sliced green onion

1/8-1/4 t crushed red pepper

In a small saucepan, bring chicken stock to a boil. Reduce heat and stir in soy sauce, rice wine vinegar, sugar and salt. Simmer for 3 minutes. Remove from heat and stir in mushrooms, green onion and red pepper.

Cindy's Chili

Ok, I don't want to brag, but in our group of friends, I am famous for my chili. Make this one time, and you'll find out why! This recipe is from my Aunt Cindy, and I PROMISE you, it is the best chili recipe of all time. Perfect for a cold winter evening! Note: Half the recipe, and you'll still have leftovers.

Cindy's Chili

3 lbs hamburger (you could also use ground turkey or ground chicken)

2 lg onions, chopped

2 lg green bell peppers, chopped

2 sm cans tomato sauce

2 cans kidney beans

1 28 oz can tomatoes

1 qt tomato juice

3 T chili powder

1-1 1/2 T salt

1/4 c brown sugar

3 T white sugar

1 t black pepper

Brown mean, onions and peppers together. Add other ingredients and simmer for 1-1 1/2 hours on low heat. Serve with sour cream, shredded cheddar and jalapenos.

Asian Chicken and Vegetable Soup

Souper Sunday is back--I am in the middle of making Sandra Lee's version of Asian chicken and vegetable soup right now. Can't wait to see how it turns out!

Asian Chicken and Vegetable Soup

6 oz rice noodles, broken up

6 c chicken stock

1 19 oz pkg frozen Szechuan stir-fry vegetables with sauce packet (I couldn't find this at my grocery store, so I am using Chinese-style vegetables with a sauce packet)

2 c diced or shredded cooked chicken (to save time, buy an already cooked rotisserie chicken from your grocery's deli)

Cook noodles in boiling water, rinse and drain. In a large saucepan, combine chicken stock, vegetables and contents of sauce packet. Bring to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes, or until vegetables are tender. Stir in chicken and reserved noodles and simmer for 2 minutes.

Laurie's Chicken Corn Chowder

Ok, I know it's not Sunday, but I am trying a new soup recipe tonight per Barry's request to have soup for dinner. This recipe is from Ruth Pugh via the First Presbyterian Church of Asheboro's cookbook. Yum!!

Laurie's Chicken Corn Chowder

4 chicken breast halves

4 c water

1 lg onion, chopped

2 stalks celery, chopped

2 carrots, coarsely chopped

2 cans cream of chicken soup (I am using low fat)

2 cans whole kernel corn, drained

1/4 c parsley, dried

1 c milk (I am using skim)

8 slices American cheese (I am using slices made from 2% milk)

Cook the chicken breasts in the 4 cups water with onion, celery and carrots. Bring to a boil and simmer for 20 minutes. Remove chicken from broth. Let cool and shred into 1 inch pieces. Return to broth. Stir in remaining ingredients and simmer for at least an hour. Add salt to taste at this point--about 1 teaspoon.

Beef Stew

Continuing on the Souper Sunday trend, we are having beef stew tonight. I hope our dinner guests enjoy it!


Beef Stew

2 lbs cubed beef stew meat
3 T olive oil
4 cubes beef bouillon, crumbled
4 c water
1 t dried rosemary
1 t dried parsley
1/2 t black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks of celery, cut into 1 inch pieces
1 large onion, chopped
2 t cornstarch
2 t cold water

Brown beef in the olive oil in a large pot or dutch oven. Dissolve the bouillon in 4 cups of water and pour into the pot. Stir in rosemary, parsley and pepper. Bring to a boil, reduce heat and let simmer for 1 hour. Stir potatoes, carrots, celery and onion into the pot. Dissolve the cornstarch in 2 t of cold water and add. Cover and simmer for another hour.

Butternut Squash Soup

This week's Souper Sunday selection! It was amazing and simple! Butternut Squash Soup 6 T chopped onion 4 T margarine (I only used 2) 6 c peeled and cubed butternut squash 3 1/2 c chicken broth 1/2 t dried marjoram 1/4 t black pepper 1/8 t ground cayenne pepper 2 8 oz packages of cream cheese (I used fat free this time) In a large saucepan, saute onions in margarine until tender. Add squash, chicken broth, margarine, pepper and cayenne. Bring to a boil and cook for 20 minutes. Purée with cream cheese in a blender until smooth. Return to saucepan and heat through. Do not allow to boil.

Spicy Chicken Soup

This was last week's Souper Sunday selection. It was so good! This is the first time I'd ever made my own chicken broth, too. I saved the excess and plan to use it in a chicken pie! Hope you enjoy! Spicy Chicken Soup 2 qts water 4 chicken breasts 1/2 t salt 1 t black pepper 1 t garlic powder 2 T dried parsley 1 T onion powder 5 cubes chicken bouillon 3 T olive oil 1 onion, chopped 3 cloves garlic, chopped 1 16 oz jar chunky salsa (I used medium) 2 cans peeled and diced tomatoes 1 can whole peeled tomatoes 1 can condensed tomato soup 3 T chili powder 1 can whole kernel corn 2 cans kidney beans, drained 1 8 oz container sour cream (I used reduced fat) Combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes in a large pan over medium heat. Bring to a boil, then reduce heat. Simmer for about an hour, or until chicken is cooked through. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, kidney beans, chili powder, corn, sour cream, shredded chicken and 5 cups chicken broth. Simmer for 30 minutes.

Baked Potato Soup

Being a mashed potato lover my whole life (hence the mashed potato bar at my wedding), there is no other soup I enjoy like baked potato soup! I am so excited to make this tonight!


Baked Potato Soup

5 medium baking potatoes
12 slices bacon, cooked and crumbled (I am using turkey bacon)
2/3 c flour
2/3 c butter (I am using Smart Balance light)
8 oz sour cream (I am using low fat)
6 c milk (I am using skim)
3/4 t salt
1/2 t pepper
4 green onions, chopped
1 1/4 c sharp cheddar cheese


Bake potatoes and scoop out insides. Mash and set aside. Melt butter and flour on low heat. Stir for one minute. Gradually add milk until thick and bubbly. Add potatoes, salt, pepper, 2 T onion, 1/2 c bacon and 1 c cheese. Stir in sour cream. Heat thoroughly. Pour into bowls and top with remaining cheese and bacon.

Spicy Vegetable Beef Soup

This is a cold weather month staple at the Kirby House! It is absolutely delicious and so easy to make. Enjoy! Spicy Vegetable Beef Soup 1 lb ground beef (I am using 96/4 as usual) 4 stalks celery, sliced 2 cloves crushed garlic 1 medium onion, chopped 1 26 oz jar spaghetti sauce 1 can beef broth, undiluted 2 c water 1 t sugar 1 t salt 1/2 t ground black pepper 16 oz frozen mixed vegetables 1 10 oz can diced tomatoes and green chilies (like Rotel) Cook ground beef, celery, garlic and onion in a Dutch oven over medium heat until meat is crumbled and no longer pink. Drain. Stir in spaghetti sauce, beef broth, water, sugar, salt and pepper into the beef mixture; bring to a boil. Cover, reduce heat and simmer for 15 minutes, stirring occasionally. Add mixed vegetables and diced tomatoes and chilies; return to a boil. Cover, reduce heat and simmer for another 15 minutes or until the vegetables are tender. Stir occasionally. Great served with sharp cheddar and garlic bread!