Tag Archives: soup

Sickly Bickly

13 Jul

My mom used to always call us ‘sickly bicklys’ whenever we were under the weather. Unfortunately this weekend (and the good majority of all week) my whole house has been full of sickly bicklys in it’s entirety. For those of you who have never been sick at the same time as you child and spouse- you don’t know how lucky you are. Add on being 7 months pregnant to the mix and you can imagine how delightful it’s been all week. My three year old has an ear infection with a cold, which she passed to my husband and I. I must say chasing her around the house threatening to take stickers off sticker charts and toys away if she did not take her medicine was quite exciting, this of course was after bribing her with ice cream at 8 am, extra stickers, etc. thank goodness this morning was the last that she would need to take the liquid version of a Z-pack. I would love to have gotten to curl up and die (more like collapse on the couch with my sage green fuzzy blanket and watch 8 hours of tv-o’d cooking shows with some nice herbal tea) but being mama means I can’t. So we watched 3 hours of Sesame Street instead.
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Yesterday we came dangerously close to running out of tissues, I mean we were about 4 tissues away from having a shortage crisis on our hands. It was time for a grocery trip. So I mustered the troops and we made it through a sneezing, sniffling, slowly shuffling through the aisles shopping trip. I knew that I was running out of options for delivery (which are already quite limited where I live) and frankly nothing was appealing. So let’s face it, mean fall apart when they are sick, they completely shut down so I knew what my guy needed to feel better: Jewish penicillin. And while I was at that, I wanted one of my Jewish food favorites- noodle kugel.
Whenever I make someone else’s recipe I tend to change it to my tastes- which I did with these, however I have made their original recipes and they are fabulous as well!
I made Dave Lieberman’s Noodle Kugel recipe, but instead of raisins I substituted two golden delicious apples peeled and chopped and sautéed them with 2 tablespoons of butter, juice from half a lemon, 1/4 cup granulated sugar, and a healthy dash or two of cinnamon until tender. Then constructed the recipe as depicted.
I love the lightly sweet creamy custard with the slightly crunchy top noodles, it’s delicious and satisfying.

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I also made the chicken noodle soup with matzo balls. I love Ina Garten’s recipe except I didn’t have the time or energy to do everything myself, so I made my own recipe which takes some help from the store with chicken stock and rotisserie chicken rather than roasting my own and taking 12 hours to produce my own stock- however if you have that availability, by all means you should use her recipe.

Chicken Noodle Soup & Matzo Balls
Recipe
48 oz Chicken stock (I used Swansons)
3 ribs celery, rinsed and chopped
5 carrots, peeled and chopped
1/2 small yellow onion finely chopped
Salt & ground black pepper
6 oz wide egg noodles
1/2 a rotisserie chicken, skin off and shredded
Matzo balls (I used and prepared the Manischewitz mix)

Instructions
Prepare matzo balls, remove from water and set aside in a bowl.
In a large saucepan heat chicken stock over medium heat, add cut up vegetables and bring to a simmer for appropriately 6-7 minutes. Add egg noodles and cook 10 minutes. Add shredded chicken and matzo balls and heat through.

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It may not be a perfect cure for a cold but it definitely is delicious and easy to make.

Soup Week Day 2

22 Oct

Day two is lasagna soup, one of my faves. I found this recipe for Bobby’s Lighter Tastes Like Lasagna Soup by Bobby Dean on Pinterest about a year ago and I have been in love with it since. This is one that I generally follow to a T (except I love carrots so I added those). Here it is in all it’s glory!

It really is just like lasagna, it’s got a nice amount of heat, big flavor and I love the ooey gooey cheese!

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Soup, It’s What The Doctor Called For

21 Oct

I haven’t been feeling very well in the past couple days (ahem Jessica who got me sick at work), so it was the perfect time to have Soup Week. Since I plan to make soup all week (different & new varieties) I dubbed it Soup Week to make it exciting – like Shark Week! lol. Are you excited yet? I am! Although my husband likes soups, I love them and I tend to want to make soup (homemade, of course) for dinner often. I had already decided before I was under the weather that I wanted to have Soup Week so I found three new recipes for soups that I have never made before, Pasta Fagioli, Broccoli Cheese Soup, and Chicken Enchilada Soup, and I plan to also make one of my favorite soups that I haven’t made in a while: Lasagna Soup. Is your mouth watering yet?? Mine certainly is.

I decided to start with the Fagioli and of course had to riff on the recipe that I found on the Frugal Living Now blog. This was exactly what I needed to make me feel so much better and was much less calories than a traditional ‘comfort food’ i.e. mac n cheese, mashed potatoes, etc. It was light yet filling and very tasty! It was so easy to make, the most intensive thing I had to do was literally collect all the ingredients. You could probably let it simmer for only 30 minutes if pressed for time and I bet it would be just as wonderful.

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Meaty Pasta Fagioli

Ingredients:
1 medium onion
1 lb ground beef
1 tbsp olive oil
2 carrots chopped
1 can white beans, great northern, or kidney- drained & rinsed (I used white beans)
1 can petite diced tomatoes and juice
32 oz chicken stock
2 cloves garlic crushed
2 tbsp tomato paste
1 bay leaf
1/4 tsp red pepper flakes
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
Salt & pepper to taste
1/2 cup uncooked elbow macaroni
Fresh parsley
Parmesan cheese

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Directions:
Heat olive oil in a large pot over medium heat, add onions and sauté about 2 minutes. Add ground beef, break up meat with a spoon, brown meat thoroughly. Add carrots, rinsed beans, tomatoes, garlic, chicken stock, tomato paste and stir to combine. Add red pepper flakes, thyme, oregano, rosemary, and bay leaf. Reduce soup to simmer and cook for 1 hour. Check flavoring and add salt and pepper as necessary. Add elbow macaroni and cook for an additional ten minutes. Add parsley and Parmesan and serve.
Makes 6 servings.

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I loved how fragrant my kitchen was with robust herbs and garlic. The second my husband came home from work the very first words were “something smells so good!”.

This soup is super simple to make and fantastic, I hope you love it! Now I am definitely looking forward to the rest of Soup Week and trying all these new recipes!

Super Veggie Soup

21 Jun

Growing up I didn’t like a whole lot of different kinds of soups except my mom used to make a vegetable bacon soup which had a base of V8 juice. And oh man did i love it when I was a kid! Now, if you have read any of my previous posts regarding The Veg Project you will note that I haven’t eaten any pork related products since I was 11 years old, therefore when in my mid-twenties I decided that I wanted that little slice of my childhood I needed to adapt the recipe. It also involved a series of microwaving different items- which I am generally not in favor of doing so it differed greatly, but still provides me the same comfort as it did as a child.
It’s healthy, delicious and above all, nutritious. I honestly don’t think you could pack any more servings of vegetables into one soup! I am also a weirdo who happens to love making homemade soups all summer, I know I’m strange. I don’t know if its because I soup is light and I generally try eat a little lighter in the summertime or if its because my husband keeps my house Arctic cold (and my office at work is as well), but I love soup in the summer.
Here’s my Super Veggie Soup recipe:

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Super Veggie Soup: 

Ingredients:

1 tablespoon olive oil
1/2 yellow onion chopped
4 Yukon gold potatoes peeled and diced
3 celery sticks chopped
3 carrots chopped
3 cups Original V8 Juice
1.5 cups water
1 teaspoon crushed garlic
2 zucchinis quartered
1 yellow summer squash quartered
1/2 cup frozen peas
Salt and ground black pepper to taste
*A couple dashes hot sauce optional

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Heat olive oil over medium high heat and add chopped onion, sauté but do not allow to brown, add carrots, celery, and potatoes, cook for approximately 3-4 minutes stirring occasionally to avoid sticking. Add V8 juice, garlic, and water, stir to combine. Add salt and pepper and a couple dashes hot sauce if desired. Bring mixture just to a low boil and add zucchini and summer squash and reduce to simmer. Simmer approximately 20 minutes until vegetables (specifically potatoes are tender), add frozen peas, allow to summer for another 3-5 minutes until cooked through. Enjoy!
I decided in the middle of making the soup that I would enjoy mine with some freshly baked wheat bread (since I had it on hand) so I made a “no knead” wheat bread mix. I must say that for a 50ish minute box recipe deal, it wasn’t bad at all. In fact it was quite good!

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Tortilla Soup

18 Jun

In my humble opinion, chicken tortilla soup is the perfect meal. I love the stuff. And the weird part is that I never tried it until about a year ago, and when I did, it was LOVE at first sip! There are so many recipes out there that you can follow and adapt, there’s creamy thick ones and ones that are broth based, which are the ones I prefer. I first tried to make tortilla soup after watching The Pioneer Woman make it on her Food Network Show. I adore her and she never misses the mark when it comes to all recipes she makes. I adapted The Pioneer Woman’s recipe to fit my likes: extra veggies, etc. If I could make this everyday, I probably would! And my hubby would love that too, he is obsessed with this soup. Whenever friends ask me for my favorite recipes, this is always included. This may seem like a lot of ingredients, but it’s really simple and so delicious! I hope everyone gives it a try and loves it as much as we do! Here is what I do:

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Chicken Tortilla Soup

1 tablespoon olive oil

1 sweet yellow onion chopped

1 green bell pepper chopped

1 red bell pepper chopped

2 carrots chopped

2 zucchini quartered

1 teaspoon chili powder

1/2 teaspoon garlic powder

1 & 1/2 teaspoons cumin powder

32 oz. organic chicken broth

1 rotisserie chicken shredded (or two cooked chicken breasts shredded)

1 15 oz can of black beans drained

1 can of diced tomatoes and green chilis (I too like Rotel for this)

1/2 cup frozen corn kernels

1/2 lime juiced

For toppings:

Shredded cheddar cheese

Chopped onion

Cilantro

Sour cream

Tortilla Strips (see below for recipe)

*You can make this vegetarian by taking out the chicken and substituting chicken broth for vegetable broth.

In a large pot heat olive oil over medium heat, add chopped carrots, onion, peppers, and zucchini and cook until tender, about 5-7 minutes. In a small bowl combine the three spices, cumin, garlic powder and chili powder, mix together and then add to vegetable mixture. Add diced tomatoes with green chilies and drained black beans and stir to combine. Add in shredded chicken and chicken broth, bring mixture up to a low boil and then reduce to simmer. Add frozen corn kernels and let simmer until corn is heated through, about 5 minutes. Before serving add lime juice. I like to add the tortilla strips straight to the individual bowl, but you can add them to the entire soup pot if desired (you will notice that I used regular tortilla chips because I ran out of corn tortillas yesterday).

Tortilla Strips:

Take 4 small corn tortillas and brush each with vegetable oil on both sides, then take a pizza cutter (or knife if you don’t have a pizza cutter) and cut them into about 1-2 inch by 1/2 inch strips. Spread them out evenly on a foil lined baking sheet (do not let them overlap) and sprinkle with salt (you can also squirt a little lime juice too). Place them in a preheated 350 degree oven and bake for 12-15 minutes until crispy. I am obsessed with these too, I cannot get enough. There is such a difference between store bought chips/strips and home baked.

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