First post in a long while, sorry about that. I've discovered it's harder to justify cooking new fancy stuff when it's only for me. I've been trying to get back on the experiment train, but haven't quite made it there yet.
It's cold out. Cold and wet. Recently I've been feeling a bit sluggish and behind in everything, I needed to clean myself up. As I'm sure you all know I've got a penchant for rich delicious foods, regardless of calories or fat. I fall back on this soup every time I know I need to clean up my diet to feel good again. It is a truly clean and delicious soup. I can eat huge portions of it, and not feel guilty, thereby making myself feel better about needing to eat the larger amount. This soup is so full of veggies I feel good about eating it, and it helps kick my digestive system back into gear. I like mine spicy, but you can choose to tone it down. Some would say this is bland, but I find it to be the perfect mixture of veggie flavors and tomatoey goodness. Check it out, and tell me what you think!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Feb 10, 2014
May 1, 2012
Chicken and Dumplings
Yep, another stew/soup. I know you are quite possibly sick of these, but honestly guys, how easy is stew? One pot, delicious easy eating, what could be wrong? This is... not as simple as some other Chicken and dumpling recipes I've used, this is more along the lines of I guess you could say "gourmet" chicken and dumplings.
Ingredients
2 Tbsp butter
2 Tbsp olive oil
1/2 c flour
1 whole chicken cut into pieces, OR several bone in chicken thighs
Salt and Pepper
3 carrots finely diced
3 celery stalks finely diced
1 medium onion finely diced
1 tsp dried thyme
6-8 c chicken broth
1/2 c apple juice, or apple cider
1/2 c cream (optional)
Dumplings
1 c Bisquick
1/3 c milk
Paprika to sprinkle over top
In a large pot over medium low heat melt butter and oil. Add carrots, celery, and onion and saute until softened. Add in flour and mix well, cook for about two minutes. Add thyme, and pepper. Add chicken broth and apple juice. Stir well, no clumping wanted. Add chicken pieces, bring to boil. Boil 25 to 30 minutes until chicken is tender and cooked through. Then pull it out, shred the chicken and remove all bones and nasty stuff. Add back into the pot. At this point your soup should be thickened nicely. Turn down the heat a bit you want a gentle simmer. Mix together your dumpling ingredients. Drop by spoonful in small amounts on top of the simmering liquid. Sprinkle with Paprika and cover. Let cook 5-10 minutes until the dumplings are cooked through.
Enjoy!
Veggies
Sauteed down
Everything else in the pot
Dumplings in.
Ingredients
2 Tbsp butter
2 Tbsp olive oil
1/2 c flour
1 whole chicken cut into pieces, OR several bone in chicken thighs
Salt and Pepper
3 carrots finely diced
3 celery stalks finely diced
1 medium onion finely diced
1 tsp dried thyme
6-8 c chicken broth
1/2 c apple juice, or apple cider
1/2 c cream (optional)
Dumplings
1 c Bisquick
1/3 c milk
Paprika to sprinkle over top
In a large pot over medium low heat melt butter and oil. Add carrots, celery, and onion and saute until softened. Add in flour and mix well, cook for about two minutes. Add thyme, and pepper. Add chicken broth and apple juice. Stir well, no clumping wanted. Add chicken pieces, bring to boil. Boil 25 to 30 minutes until chicken is tender and cooked through. Then pull it out, shred the chicken and remove all bones and nasty stuff. Add back into the pot. At this point your soup should be thickened nicely. Turn down the heat a bit you want a gentle simmer. Mix together your dumpling ingredients. Drop by spoonful in small amounts on top of the simmering liquid. Sprinkle with Paprika and cover. Let cook 5-10 minutes until the dumplings are cooked through.
Enjoy!
Veggies
Sauteed down
Everything else in the pot
Dumplings in.
Aug 23, 2011
Beef Stew
Ingredients:
Olive Oil
2 Tbsp butter
2-3 lbs beef chuck roast cut into chunks, OR pre-cut stew meat
1 box beef stock
3-5 potatoes diced, I used Yukon Gold
4-5 medium-large carrots, diced
2 c sliced mushrooms
3 cloves garlic, finely diced
1 large onion, diced
pinch dried thyme
pinch dried marjoram
Salt and Pepper
Dash of Worcestershire
2 bay leaves
1-2 Tbsp cornstarch
Assemble the troops.
Prep your veg.
Over medium heat melt your butter and olive oil.
Season your meat, salt and pepper. We're starting the flavor build here. Sear your beef. Caramelize all sides of your cubes. You're locking in flavor, make sure you don't omit this step. You do not need to cook the meat all the way through at this point. Caramelize and keep it medium rare or so. Don't move the meat around once you get it in. Let it bond to the pot, that's what creates the beautiful brown color. :) Leave it until you turn it. Make sure you leave all the stuff stuck to the bottom of the pan... that's important.
Yummmmmmmm
Add your onions, and garlic to the pot. Saute gently until the onions are turning translucent.
Add in your beef stock, gently scrape the bottom of your pot to release the wonderful browned bits of flavor. Then add in the rest of your ingredients excluding mushrooms and cornstarch. Potatoes, carrots, thyme, marjoram, bay leaves, & Worcestershire.Simmer about an hour and a half, stirring occasionally.
Pull about a cup of your liquid out of the pot and add in your cornstarch. Mix very well, you don't want any lumps! Then add back into your stew to thicken it.
Add in your mushrooms, and bring to a boil.Remove your bay leaves, and enjoy!
Olive Oil
2 Tbsp butter
2-3 lbs beef chuck roast cut into chunks, OR pre-cut stew meat
1 box beef stock
3-5 potatoes diced, I used Yukon Gold
4-5 medium-large carrots, diced
2 c sliced mushrooms
3 cloves garlic, finely diced
1 large onion, diced
pinch dried thyme
pinch dried marjoram
Salt and Pepper
Dash of Worcestershire
2 bay leaves
1-2 Tbsp cornstarch
Assemble the troops.
Prep your veg.
Over medium heat melt your butter and olive oil.
Season your meat, salt and pepper. We're starting the flavor build here. Sear your beef. Caramelize all sides of your cubes. You're locking in flavor, make sure you don't omit this step. You do not need to cook the meat all the way through at this point. Caramelize and keep it medium rare or so. Don't move the meat around once you get it in. Let it bond to the pot, that's what creates the beautiful brown color. :) Leave it until you turn it. Make sure you leave all the stuff stuck to the bottom of the pan... that's important.
Yummmmmmmm
Add your onions, and garlic to the pot. Saute gently until the onions are turning translucent.
Add in your beef stock, gently scrape the bottom of your pot to release the wonderful browned bits of flavor. Then add in the rest of your ingredients excluding mushrooms and cornstarch. Potatoes, carrots, thyme, marjoram, bay leaves, & Worcestershire.Simmer about an hour and a half, stirring occasionally.
Pull about a cup of your liquid out of the pot and add in your cornstarch. Mix very well, you don't want any lumps! Then add back into your stew to thicken it.
Add in your mushrooms, and bring to a boil.Remove your bay leaves, and enjoy!
May 29, 2011
Bean with bacon soup
This was sort of an on-the-fly recipe makeup. I had a sick hubby and hungry children at home. I think this turned out amazingly awesome though next time I will not add tomatoes, they changed the flavor too much for my liking.
Ingredients:
2 cans canellini beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 medium can crushed or diced tomatoes (I used half of a 28 oz can)
Quart of chicken stock or water
1/2 to 1 lb bacon, chopped (if using the pre-cooked kind microvave it until crispy and crumble/chop into small bits)
1-2 Tbsp olive oil, if using pre-cooked bacon
1 onion, chopped
3 cloves garlic, finely chopped
2 carrots, chopped
2 ribs celery, chopped
Pinch dried marjoram
Pinch dried thyme
Salt and pepper
In heavy bottomed pot cook bacon until desired crispness. Remove bacon, add onions and garlic to pot. If you are using pre-cooked bacon add your olive oil to the pot and saute in that. Cook until translucent.
Add carrots and celery, cook for a few more minutes until softened.
Add all other ingredients including bacon to pot. Turn heat up and bring to simmer. Simmer covered stirring occasionally for about an hour.
Ingredients:
2 cans canellini beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 medium can crushed or diced tomatoes (I used half of a 28 oz can)
Quart of chicken stock or water
1/2 to 1 lb bacon, chopped (if using the pre-cooked kind microvave it until crispy and crumble/chop into small bits)
1-2 Tbsp olive oil, if using pre-cooked bacon
1 onion, chopped
3 cloves garlic, finely chopped
2 carrots, chopped
2 ribs celery, chopped
Pinch dried marjoram
Pinch dried thyme
Salt and pepper
In heavy bottomed pot cook bacon until desired crispness. Remove bacon, add onions and garlic to pot. If you are using pre-cooked bacon add your olive oil to the pot and saute in that. Cook until translucent.
Add carrots and celery, cook for a few more minutes until softened.
Add all other ingredients including bacon to pot. Turn heat up and bring to simmer. Simmer covered stirring occasionally for about an hour.
Apr 17, 2011
Mushroom soup... which makes me sing Mushaboom... weird?
So... it's spring which means that sometimes it's nice and sometimes it's not so nice. Today ended up nice but this is what my tummy wanted. Homemade mushroom soup. If you wanted to turn it into cream of mushroom you could, just add cream at the end.
Ingredients you will need:
5 to 8 cups of sliced and finely chopped mushrooms
1 32 oz box of beef broth
1 medium or small onion finely chopped
1/2 tsp dried thyme
pinch dried marjoram
Salt and pepper to taste (about a tsp of salt)
2 tbsp butter, divided
Slice your onion. In sautee pan melt 1 tbsp butter, add onions and a few pinches of salt. Carmelize the onions, like you would for french onion soup. on low heat. While your onions are becoming decadently delicious chop your mushrooms. I did small chunks because I really don't like having to use more appliances than necessary. If you will be blending your soup I don't think it matters how you chop them. Once your onions are ready in your big stock pot add broth, onions, mushrooms, and seasonings. Let simmer on low for 15 to 20 minutes. Once your mushrooms are tender and melty you are basically set. At that's point you can add your other nub of butter and/or your cream. Then puree if desired. Obviously I skipped that step. Onto the pics!
Thanks for reading! Catch you next time!
Ingredients you will need:
5 to 8 cups of sliced and finely chopped mushrooms
1 32 oz box of beef broth
1 medium or small onion finely chopped
1/2 tsp dried thyme
pinch dried marjoram
Salt and pepper to taste (about a tsp of salt)
2 tbsp butter, divided
Slice your onion. In sautee pan melt 1 tbsp butter, add onions and a few pinches of salt. Carmelize the onions, like you would for french onion soup. on low heat. While your onions are becoming decadently delicious chop your mushrooms. I did small chunks because I really don't like having to use more appliances than necessary. If you will be blending your soup I don't think it matters how you chop them. Once your onions are ready in your big stock pot add broth, onions, mushrooms, and seasonings. Let simmer on low for 15 to 20 minutes. Once your mushrooms are tender and melty you are basically set. At that's point you can add your other nub of butter and/or your cream. Then puree if desired. Obviously I skipped that step. Onto the pics!
Thanks for reading! Catch you next time!
Jan 5, 2011
Split pea soup
I am on a soup kick. It's true. I feel like soup is sort of an unsung hero. I've yet to make a soup that is difficult or ultra time consuming. Granted they simmer for quite a while, but actual prep time is little to none usually.
For most people, the words "split pea soup" will either make your mouth water, or disgust you. If you've ever had it, the mouth watering will start. If you've never been able to experience it then comes the disgust. It doesn't look like the most appealing soup ever... it is green and chunky after all... but this is one case where looks ARE deceiving. Try it. You'll like it.
2 1/4 cups dried split peas
2 quarts cold water, you can substitute chicken or vegetable stock
1 1/2 pounds ham bone
2 medium onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 large potato, diced
1 large clove garlic, finely diced
In a large pot or bowl, cover peas with cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Once peas are soaked, drain. In your cooking pot add the peas, water or stock, ham bone, onion, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Make sure that you use a pot big enough to really be able to stir the peas around with the onions and ham. Remove bone, cut off meat, dice and return to soup. TASTE!!! If necessary add your salt. Add garlic, celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender. The peas and potatoes make this thicken up quite a bit. By the time you're done this will be almost like a stew. If you would like it to be thinner, just add more water or stock at the end of cooking.
Serve with biscuits.... :D
For most people, the words "split pea soup" will either make your mouth water, or disgust you. If you've ever had it, the mouth watering will start. If you've never been able to experience it then comes the disgust. It doesn't look like the most appealing soup ever... it is green and chunky after all... but this is one case where looks ARE deceiving. Try it. You'll like it.
2 1/4 cups dried split peas
2 quarts cold water, you can substitute chicken or vegetable stock
1 1/2 pounds ham bone
2 medium onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 large potato, diced
1 large clove garlic, finely diced
In a large pot or bowl, cover peas with cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Once peas are soaked, drain. In your cooking pot add the peas, water or stock, ham bone, onion, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Make sure that you use a pot big enough to really be able to stir the peas around with the onions and ham. Remove bone, cut off meat, dice and return to soup. TASTE!!! If necessary add your salt. Add garlic, celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender. The peas and potatoes make this thicken up quite a bit. By the time you're done this will be almost like a stew. If you would like it to be thinner, just add more water or stock at the end of cooking.
Serve with biscuits.... :D
Ham and Beans
This is my grandmother's recipe. It's the most simple recipe I've seen for ham and beans. While it might be the most simple, it does not disappoint! Make this with your leftover ham bone from your holiday dinners, or go to your butcher, or Honeybaked Ham store and buy yourself a bone. Onto the recipe!
4 cups dried pinto beans, soaked 24 hours (Or 3 or 4 cans worth)
1 lb ham bone (more is ok!)OR just 1 lb of ham
1 tsp salt
Enough water to cover beans
This can be made two ways, in the crock pot OR on the stovetop. In the crockpot just add your beans, ham and water. Leave the salt out until the end, the ham has a lot of salt in it already. Cook on high for 4-5 hours. Pull your ham bone out and remove all of the meat. Cut up and put back into your soup. Add your salt if necessary. Serve with freshly cracked black pepper and some nice bread or biscuits.
On the stovetop, cook your beans until the skins crack about 4 hours. Add your ham bone. Simmer several more hours. Remove ham and cut up and add back to soup. Salt to taste.
4 cups dried pinto beans, soaked 24 hours (Or 3 or 4 cans worth)
1 lb ham bone (more is ok!)OR just 1 lb of ham
1 tsp salt
Enough water to cover beans
This can be made two ways, in the crock pot OR on the stovetop. In the crockpot just add your beans, ham and water. Leave the salt out until the end, the ham has a lot of salt in it already. Cook on high for 4-5 hours. Pull your ham bone out and remove all of the meat. Cut up and put back into your soup. Add your salt if necessary. Serve with freshly cracked black pepper and some nice bread or biscuits.
On the stovetop, cook your beans until the skins crack about 4 hours. Add your ham bone. Simmer several more hours. Remove ham and cut up and add back to soup. Salt to taste.
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