Eat at Bett's

Our Passion for Food came from our Mom

Archive for the month “March, 2009”

Hearty Chicken and Rice Soup

I haven’t felt well the last few days and decided to make some chicken soup. The problem I face is, that when my hubby comes home from work everyday, he is starving. So I need to make my soup very hearty to fill him up. I never measure the ingredients when making soup, the measurements are a suggestion only. It will taste great the way is written or you can adjust the ingredients to make the way you may like it. I also love to add lemon to my chicken and rice soup, again it is up to you. The aroma while the soup is simmering is wonderful! I serve a crusty bread with it.

Hearty Chicken and Rice Soup

10 cups chicken broth or stock
1 medium onion chopped
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped parsley
1/2 teaspoon dried thyme leaves (I use poultry seasoning)
1/4 teaspoon cracked black pepper
2 bay leaves
1-1/2 cups cubed or shredded chicken (I poach chicken breasts and thighs right in the broth or you can use a rotisserie chicken from the grocery store and shred it.)
2 cups cooked rice
2 Tablespoons fresh lime juice
2 Tablespoons fresh lemon juice (optional)
Lemon or lime slices for garnish

Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaves in a large pot or Dutch oven.
Bring to a boil then stir once or twice.
Reduce heat, then simmer uncovered for 15 minutes.
Add chicken then simmer uncovered for 10 minutes. (I turn down the burner down very low and let simmer for a while)
Remove and discard bay leaves.
Stir in rice and lime/lemon juice just before serving.
Garnish with citrus slices.

Veggie Soup

I thought I’d share my veggie soup recipe. I usually have it in the summer, it is a good vegetarian dish that is great with fresh crunchy bread.

6-8 cups vegetable stock or bouillon
1-2 potatoes
1-2 onions (or leeks)
garlic cloves
1 can diced tomatoes, not drained
1 small can garbanzo beans, drained
bay leaves
salt and pepper to taste

Bring stock to a boil. Dice all veggies to desired size (I like to keep them big and I like to leave the skins on the potatoes). Add all ingredients (except garbanzo beans) to stock, reduce heat and simmer until veggies are soft. Rinse garbanzo beans and add to soup. Enjoy!


I always add whatever leftover veggies are around. I’ve used green beans, peas, broccoli, etc. I never have a specific amount to use, I just eyeball it until I get the amount I want. I also only add the garbanzo beans to the soup bowl itself, and not in the pot. This keeps the soup from getting starchy.

Orange-Chicken Breast Recipe

My friend Donna made and shared this recipe with some friends of her’s that are having a rough time right now. Since I am always looking for recipes that travel well and are easy to make when I need to take a meal to someone, I asked her if she would share it. She so graciously agreed. Thanks Donna…

Orange-Chicken Breast Recipe

4-6 skinless chicken breasts
swiss cheese ( I use baby swiss)
1/2 cup orange juice
2 cans cream of chicken soup
1 cup pepperidge Farm Herb stuffing mix
1 stick margarine or butter.

Put chicken breasts in a 9 x 13 pan; put a slice of swiss cheese on top of each chicken breast.Mix orange juice and chicken soup and pour on top of chicken. Sprinkle stuffing mix on top. Drizzle melted margarine on top of stuffing. Bake 1 hour at 325 degrees.Serve with rice or mashed potatoes.


No recipe, just food for thought

During this Lent, I have to admit, I am giving up nothing.  Instead, I vowed to acknowledge God throughout my day.  I listen to worship music more, I try to thank Him more.  Right now, in my life, this is very difficult to do.  I am trying to be happy in my circumstances.  So tonight I want to give God thanks for a very small but, to me, significant thing.  I was working on a project due tomorrow for the scenic design model of the show I am assistant scenic designer of.  I needed it done by tonight so that it had time to dry.  When it looked like it wasn’t going to work, I was ready to give up.  After all, I am extremely tired and already worked on homework all afternoon.  Somehow God gave me the stamina to figure out how to do it and I ended up finishing in less time than I had planned!  

I know God is there through big things and small.  Sometimes, though, it seems as if I call on Him way too much.  And then I remember, unlike us humans, God wants us to be needy.  He wants us to rely on Him for big things and small things, and for many, many things.  And He always gets me through all things.
Thanks God.


I found this recipe for Samosas this week, and had to share it. Delightful homemade version of the pretty standard Indian appetizer. It was really tasty!

Cooking spray
1/2 cup thinly sliced yellow onion
1 pound Yukon gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups)
1/2 cup chopped carrot
2 1/2 teaspoons red curry paste (I used curry powder)
1 garlic clove, minced
1 cup water
1/3 cup light coconut milk
2 teaspoons fresh lime juice
1/4 teaspoon salt

1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup hot water
6 tablespoons fresh lemon juice
7 teaspoons peanut oil, divided

To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.

To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.

Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.

Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel–lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas.

We ate it with store bought mango chutney!

Beef Burgundy

Okay, this recipe is my mom’s.  I make it in a crockpot and by the time I get home, the house smells so good!  There are probably actual measurements in my mom’s recipe, but I just eyeball it (and sometimes forget the cream soup until it is too late…and then panic-dialed my mother to learn how to thicken it…without cornstarch…or butter for a flour rue…thank goodness for moms with a sense of humor)!  This feeds about 4 people and you can serve it over egg noodles, white rice, or just with crusty bread.

 1 lb of beef cubed
 1 pkg onion soup mix
 1 can cream of something soup (I like mushroom), optional
 beef stock or broth
 burgundy or merlot
 dash of Worchestershire sauce
  Add beef to crockpot.  Pour onion soup mix on top of beef.  Fill crockpot with stock until it halfway covers the beef.  Add wine to cover beef.  Add worchestershire and cream soup (if desired).  Cook until tender.  If not using cream soup, thicken with cornstarch or flour if desired.  Serve over egg noodles or white rice. 

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