AHOY, SISTER-COUSIN!
So awhile back I was making all these promises about sending you the recipe for mom's vegetable soup! You know what I did instead? I sent it to a blog friend, but not you! I'm an awful, awful person! I guess because I wanted to write it to you separately, full of State quotes and inside jokes, but then I never got around to it.
(I cried when Marcel hung this piece. True story.)
I'm going to try to reword my notes into an actual recipe, so, hold on.
Vegetable (Beef) Soup*
(The beef can be left out, I guess. I leave it out of the title, so it sounds less like something they would serve you in the school cafeteria.)
1 lb. stew meat
1 onion, chopped
SOME BUTTER I GUESS
random amounts of water
1 14.5 oz can of diced tomatoes
2 sm. cans of tomato sauce (I have never seen a single person posses the big can of tomato sauce)
3 stalks celery, chopped
salt, pepper, Tony's to taste
2 - 3 potatoes, chopped
5 - 6 carrots, sliced (or frozen, my store doesn't have frozen sliced carrots, WTH)
Small frozen bags of corn, green beans, and butter beans
Melt the butter in a giant pot. Put the meat and onion all up in it, until the meat is just brown. Add water to cover meat and onions plus about 1" over. Add diced tomatoes, tomato sauce, celery, and seasonings.*
Bring to a boil (Call me old fashioned; but I think fire is magic, and it scares me a lot.), cover and simmer for 30 minutes.
Add potatoes, carrots and simmer for 30 more minutes. (I will often think of you when I'm in less than pants.)
Add frozen vegetables. (I wouldn't wipe my ass with Billy's The Four Food Groups!) This is probably where you would add the spaghetti noodles if you are living in the Lofton house circa 1989. Your call. Bring to a boil again and then simmer, covered, for 15 - 20 more minutes.
EAT WITH GRILLED CHEESE (or cheese on toast, slightly melted in the microwave, which is how Mom and I do it SHUT UP KENDRA IT TASTES GOOD AND IS EASY.)
As you know it makes a shit-ton. As you know, my husband is just like our dad (who, your father?), so I had to freeze a lot for special Krista-meals when he's gone. It's like a tiny healthy surprise in my freezer! Right next to last year's Cadbury eggs and mango popsicles (you should try those, mmm).
Oh, hey, can Curt eat soup without making an ass out of himself? When can kids do that? (CHRISTOPHER MARLOWE WROTE ALLLLL MY PLAYS)
I LOVE YOU.
*it says TO TASTE, but do you REALLY want to taste at this point?
(I don't care about America, all I care about is sex and booze and pills!)
Showing posts with label soooup. Show all posts
Showing posts with label soooup. Show all posts
Chicken Noodle Soup
Comforting, warm, with a kick of pepper to clear your head. It is cold and flu season. Therefore, it is chicken noodle soup season!
CHICKEN NOODLE SOUP
• 1 lb chicken, cut into bite sized pieces
• Chicken broth (about 3 cans, plus extra water if you need more soup in your soup)
• Egg noodles (1/2 bag or so)
• Onion (1 large, chopped up)
• Garlic (I don't know, a couple cloves? I used about 1 tsp of the jarred stuff)
• Celery (3-4 stalks, chopped up)
• Carrots (whatever floats your boat, chopped up)
• Seasonings – salt, black pepper, bay leaf, thyme
Get a nice sturdy soup pot, and place it over medium heat. Heat a tablespoon of oil, or melt a pat of butter - either way. Cook your chicken bits until done, and set them aside. Add a little more oil or butter to the pot, and toss in the veggies. Sautee them until they start to soften - about 6-8 minutes.
Pour in the chicken broth - you can eyeball this part. You may only need 2 cans. You may want more. I used about 3 cans of broth, and probably added in another 1 1/2 - 2 cans worth of water. This soup is best with LOTS of liquid. Just so you know. While you're stirring the liquid around, scrape any chicken and veggie bits from the bottom of the pan. That's valuable flavor, there.
Add a bay leaf to the pot, and bring it to a boil. Cook at a nice low boil until the carrots and celery are as tender as you'd like. Add the noodles, and simmer for another 5 minutes, uncovered, until tender. Then stir in the chicken, and continue to simmer for another couple of minutes to heat through. Season to taste with salt, plenty of black pepper (don't skimp), and a hint of thyme (a little goes a long way!) Remove the bay leaf before serving.
This made a big pot of soup, and I figured I'd freeze what we didn't eat. Except we ate it ALL. And now I can breathe again!
CHICKEN NOODLE SOUP
• 1 lb chicken, cut into bite sized pieces
• Chicken broth (about 3 cans, plus extra water if you need more soup in your soup)
• Egg noodles (1/2 bag or so)
• Onion (1 large, chopped up)
• Garlic (I don't know, a couple cloves? I used about 1 tsp of the jarred stuff)
• Celery (3-4 stalks, chopped up)
• Carrots (whatever floats your boat, chopped up)
• Seasonings – salt, black pepper, bay leaf, thyme
Get a nice sturdy soup pot, and place it over medium heat. Heat a tablespoon of oil, or melt a pat of butter - either way. Cook your chicken bits until done, and set them aside. Add a little more oil or butter to the pot, and toss in the veggies. Sautee them until they start to soften - about 6-8 minutes.
Pour in the chicken broth - you can eyeball this part. You may only need 2 cans. You may want more. I used about 3 cans of broth, and probably added in another 1 1/2 - 2 cans worth of water. This soup is best with LOTS of liquid. Just so you know. While you're stirring the liquid around, scrape any chicken and veggie bits from the bottom of the pan. That's valuable flavor, there.
Add a bay leaf to the pot, and bring it to a boil. Cook at a nice low boil until the carrots and celery are as tender as you'd like. Add the noodles, and simmer for another 5 minutes, uncovered, until tender. Then stir in the chicken, and continue to simmer for another couple of minutes to heat through. Season to taste with salt, plenty of black pepper (don't skimp), and a hint of thyme (a little goes a long way!) Remove the bay leaf before serving.
This made a big pot of soup, and I figured I'd freeze what we didn't eat. Except we ate it ALL. And now I can breathe again!
Labels:
chicken,
comfort food,
soooup
Bacon Potato Chowder
We make a lot of bacon at our house because it’s the only thing Will knows how to cook. And because we really, really, really love it. But while two people can indeed polish off an entire pack of bacon in one sitting, we don’t recommend it. Here’s a great recipe to keep you from guilt-eating all of that yummy crispy bacon. Man, I love bacon.
Bacon Potato Chowder
6 slices of bacon, cooked and crumbled
1 large onion, chopped
4 cans condensed cream of potato soup
4 soup cans milk
3 large potatoes cut into ½ inch pieces
½ cup chopped fresh chives
salt and pepper
Stir bacon, onion, soup, milk, salt and pepper, potatoes and ¼ chives in a slow cooker. Cover and cook on high for 3 to 4 hours or until the potatoes are tender. Serve with remaining chives.
The original recipe had different quantities of ingredients that I disagreed with (HA) and also added cheddar cheese at the end. I really didn’t see the need for the cheese, this soup was pretty perfect as is, and super, super simple to make, which I’m always looking for. I added the salt and pepper last, because I had no idea how much it would need, so use to taste. This soup has been potato-soup-fanatic (Danielle!) approved!
Oh, and as soon I smelled it I made the decision to serve with crusty bread and lots of butter, all warm and toasty from the oven. Now we know!
Labels:
bacon,
comfort food,
slow cook (take it easy),
soooup,
taters precious
Chicken & Wild Rice Soup
Kendra. KENDRA.
First off, I haven't been cooking much. I'll take something out to thaw and mom and dad will call and tell me they're BBQing. Or the in-laws will call and ask us out. Or Will mentions Sonic and we're out the door (I can never resist a corn dog and small tots, no sirree). I did make a pot roast, but we all know how to do that. Then the leftovers were shredded up, barbecue sauce was added, buns were toasted - that's simple enough. Also, don't tell anybody, but we have eaten like six frozen pizzas in the last couple of weeks.
Yeah. I'm not lying.
You know I am a stress-bucket right now, plus we're going on a little vacay this weekend...will I ever cook again? Probably not. Ever. My kids will be eating Frito pies at a drive-in and slices of greasy Red Baron pepperoni until they move out.
And we don't even have kids yet, so.
HOWEVER. Remember that one cool day we had? Wasn't that nice? Ok, well the insanely hot day AFTER THAT NICE FALL DAY, I made some soup. It is my favorite soup ever ever. It's a bastardization of an internet recipe I found. Isn't that the best kind? And it's just in time for fall! FALL, KENDRA. Some people call it autumn.
Also, it's kind of thick so I think it would be perfect for Mr. Toddlerpants who sometimes apparently can't remember the spoon goes in food-side up. And Will is not a soup man but he loves this stuff, so I think it's good for non-soup people. It's hubby approved on my end.
Also, this recipe is so, so half-assed. Sorry in advance.
Chicken and Wild Rice Soup
1 box of Uncle Ben's Wild Rice, the original recipe (already we're starting off super healthy, right? ahem)
6 tbsps of butter (yeah, I said it)
1 small onion, chopped up tiny
4 or 5 stalks of celery, also tinily chopped
1/3 cup of flour
4 cups of chicken broth (I guess more if you want this to be more soupy)
8 or so carrots peeled and sliced and diced (biteable pieces, you know what you want floating around in there - and how much)
1 lb. boneless, skinless chicken breasts, cut up (again with the biteable)
salt and pepper (shoop)
1/2 cup slivered almonds (TRUST ME, find them in the baking aisle with the other nuts, HA)
3/4 cups of half and half
Cook your rice like the good Unc tells ya. Cook your chicken while that's going on and cut up your veggies. Rock your mise en place bowls. Put all that aside.
Melt the butter in a big old pot over medium heat. Add the onion and celery and cook for about 5 minutes, until the onion is translucent. Stir in the flour and cook another 5 minutes, until the whole thing is dark yellowish. It's gonna smell FANTASTIC. LIKE BUTTER AND LOVE, which are synonymous.
Whisk in your chicken broth and keep whisking until all the flour lumps are gone. Stir in the carrot. Bring it to a simmer and cook until the carrot is tender, whisking pretty often (I almost never do anything "constantly"). It'll thicken up, trust me.
Stir in the rice, chicken, salt, pepper, and almonds. Return to a simmer, and cook it all up until it's hot, a couple of minutes. Stir in your half-and-half and bring it to a boil. Then turn it all off and serve that shit up in some mugs or cheap-ass bowls in front of the TV or on the porch if it's cool enough when you make this.
You had better make this and report back. Little sister ain't playing.
First off, I haven't been cooking much. I'll take something out to thaw and mom and dad will call and tell me they're BBQing. Or the in-laws will call and ask us out. Or Will mentions Sonic and we're out the door (I can never resist a corn dog and small tots, no sirree). I did make a pot roast, but we all know how to do that. Then the leftovers were shredded up, barbecue sauce was added, buns were toasted - that's simple enough. Also, don't tell anybody, but we have eaten like six frozen pizzas in the last couple of weeks.
Yeah. I'm not lying.
You know I am a stress-bucket right now, plus we're going on a little vacay this weekend...will I ever cook again? Probably not. Ever. My kids will be eating Frito pies at a drive-in and slices of greasy Red Baron pepperoni until they move out.
And we don't even have kids yet, so.
HOWEVER. Remember that one cool day we had? Wasn't that nice? Ok, well the insanely hot day AFTER THAT NICE FALL DAY, I made some soup. It is my favorite soup ever ever. It's a bastardization of an internet recipe I found. Isn't that the best kind? And it's just in time for fall! FALL, KENDRA. Some people call it autumn.
Also, it's kind of thick so I think it would be perfect for Mr. Toddlerpants who sometimes apparently can't remember the spoon goes in food-side up. And Will is not a soup man but he loves this stuff, so I think it's good for non-soup people. It's hubby approved on my end.
Also, this recipe is so, so half-assed. Sorry in advance.
Chicken and Wild Rice Soup
1 box of Uncle Ben's Wild Rice, the original recipe (already we're starting off super healthy, right? ahem)
6 tbsps of butter (yeah, I said it)
1 small onion, chopped up tiny
4 or 5 stalks of celery, also tinily chopped
1/3 cup of flour
4 cups of chicken broth (I guess more if you want this to be more soupy)
8 or so carrots peeled and sliced and diced (biteable pieces, you know what you want floating around in there - and how much)
1 lb. boneless, skinless chicken breasts, cut up (again with the biteable)
salt and pepper (shoop)
1/2 cup slivered almonds (TRUST ME, find them in the baking aisle with the other nuts, HA)
3/4 cups of half and half
Cook your rice like the good Unc tells ya. Cook your chicken while that's going on and cut up your veggies. Rock your mise en place bowls. Put all that aside.
Melt the butter in a big old pot over medium heat. Add the onion and celery and cook for about 5 minutes, until the onion is translucent. Stir in the flour and cook another 5 minutes, until the whole thing is dark yellowish. It's gonna smell FANTASTIC. LIKE BUTTER AND LOVE, which are synonymous.
Whisk in your chicken broth and keep whisking until all the flour lumps are gone. Stir in the carrot. Bring it to a simmer and cook until the carrot is tender, whisking pretty often (I almost never do anything "constantly"). It'll thicken up, trust me.
Stir in the rice, chicken, salt, pepper, and almonds. Return to a simmer, and cook it all up until it's hot, a couple of minutes. Stir in your half-and-half and bring it to a boil. Then turn it all off and serve that shit up in some mugs or cheap-ass bowls in front of the TV or on the porch if it's cool enough when you make this.
You had better make this and report back. Little sister ain't playing.
Labels:
chicken,
comfort food,
lots of butter,
soooup
Low Sodium 4Eva
Last night's quesadillas and black bean soup would have been PERFECT, had everything not been over-salted all to hell. Usually I buy the low-sodium taco seasoning in the little packets...Old El Paso brand, I think. Well, they were out of low sodium last time I stocked up, so I bought a few packets of regular, just to be done with my grocery list. Yeah. No. I think I've finally found the motivation I need to come up with my own taco seasoning mix. Do you buy or make your own? I've seen a few recipes online to make your own, and you can control the amount of salt that goes into it (and the amount of everything else! YAY CONTROL!) I've also seen recipes for making your own cajun seasoning (like Tony's) but, again, with the ability to control the salt content. HMM.
The soup was my own damn fault. There is no salt in the recipe, but I know I always have to add a pinch. I added more than a pinch. I forgot I was only cooking a HALF pot, and I added enough salt for a whole, and...well...I half-ass fixed it by adding more beans and broth, and throwing a couple of potato chunks in there to try to soak up the salt. Meh. I guess for that trick to work, it has to cook longer than I had time for. I was in a HURRY, because I always am.
Anyway, it wasn't bad! Everyone ate and was happy with it, I just know it was too salty, and today I FEEL GROSS. I think I'm retaining water...
Tonight, I'll bake some quick fish sticks (you can bake some quick chick stacks! OH MY POOR BRAIN) and tater tots while I prep the beef tips for the slow cooker the next day. Seeing a pattern here? One night of sticking a frozen meal in the oven while I prep for a home-cooked meal the next night. And so on. Repeat for the next several decades.
PS. I checked my tome for green bean recipes for you, but unfortunately all I have in there right now is sesame green beans, green bean casserole, and a couple recipes that involve adding a half ton of bacon. Probably not what you're looking for!
The soup was my own damn fault. There is no salt in the recipe, but I know I always have to add a pinch. I added more than a pinch. I forgot I was only cooking a HALF pot, and I added enough salt for a whole, and...well...I half-ass fixed it by adding more beans and broth, and throwing a couple of potato chunks in there to try to soak up the salt. Meh. I guess for that trick to work, it has to cook longer than I had time for. I was in a HURRY, because I always am.
Anyway, it wasn't bad! Everyone ate and was happy with it, I just know it was too salty, and today I FEEL GROSS. I think I'm retaining water...
Tonight, I'll bake some quick fish sticks (you can bake some quick chick stacks! OH MY POOR BRAIN) and tater tots while I prep the beef tips for the slow cooker the next day. Seeing a pattern here? One night of sticking a frozen meal in the oven while I prep for a home-cooked meal the next night. And so on. Repeat for the next several decades.
PS. I checked my tome for green bean recipes for you, but unfortunately all I have in there right now is sesame green beans, green bean casserole, and a couple recipes that involve adding a half ton of bacon. Probably not what you're looking for!
Labels:
oops,
salt-n-pepa (shoop),
soooup
A Case of the Mondays
I have a confession: I don't enjoy cooking supper during the week. As much as I love food, and making food, and eating the food I just made, I hate it Monday-Friday 4:30-5:30 pm. I feel immense pressure to hurry, because everyone is hungry and cranky. I walk in the door, put down my purse, and immediately start manning the stove. I'm tired. I want to sit down. I want to take a bath. Here. Here is your lean protein with a side of vegetables and a sensible starch. I rushed as fast as I could, but it still took me an hour to make it. My feet hurt. What do you mean you don't like it? You just want to eat applesauce? ONLY applesauce?
So during the week, in service to my sanity, I try to come up with at least two major meal ideas. I decide on what we'll be eating, and prep as much as I can beforehand. That way, when I come home after a long day, I don't waste valuable time wondering what's for supper, or chopping vegetables when I could already be cooking them.
Last night, I threw some Omaha frozen foods in the oven - we had the pre-made beef tips in mushroom gravy, with stuffed potatoes. Not bad! While that was baking (40 minutes for the whole meal, from frozen), I chopped up an onion, rinsed some black beans, and drained some corn. I made black bean soup:
_________________________________________________
Black Bean Soup
2 16oz. cans black beans
10oz. corn
1 onion
1 tbs. oil
2 cloves garlic
2 ¾ cups chicken broth
1 tbs. chili powder
1 ½ tsp. oregano
Pinch of cayenne
1 bay leaf
¼ cup chopped cilantro (optional)
½ cup sour cream (optional)
Rinse and drain beans well. Drain corn. Coarsely chop onion. In large saucepan, warm oil and add onion, garlic. Cook 5 min. til onion just browns. Add beans and corn, broth, chili powder, oregano, cayenne and bay leaf. Cover and bring to a boil. Reduce heat and simmer 15 minutes. Remove bay leaf. Take out 1 ½ cups of solids with slotted spoon. Puree in blender and return to mix.
Serve with cilantro and sour cream on top.
_________________________________________________
I halved that recipe, because I only wanted a small pot. I let it simmer while we ate our frozen dinner, and then I cooled it down and put it in the fridge. Like many soups, I think it's just as good or better the next day! Oh, and I had some leftover corn from the can I opened (no sodium can!)...I served that with the beef tips. Curt ate almost all of the bowl by himself.
This morning, I took about five chicken breasts and threw them in the Crock Pot with 1/2 cup water. I'm going to slow cook them all day, so when I get home, they will be hot and juicy and shred like a dream. The plan for tonight is to shred some of the chicken, season it with taco seasoning and make quesadillas, served with black bean soup. The rest of the chicken, I'll cool down, separate into servings, and freeze for later. Shredded chicken is useful!
I also went ahead this morning and took out some beef tips to thaw. Yes, more beef tips, but these are the raw kind I can season myself, and we LOVE BEEF TIPS at my house. I'll slow-cook them probably Wednesday or Thursday. It's a Crock Pot kind of week.
So during the week, in service to my sanity, I try to come up with at least two major meal ideas. I decide on what we'll be eating, and prep as much as I can beforehand. That way, when I come home after a long day, I don't waste valuable time wondering what's for supper, or chopping vegetables when I could already be cooking them.
Last night, I threw some Omaha frozen foods in the oven - we had the pre-made beef tips in mushroom gravy, with stuffed potatoes. Not bad! While that was baking (40 minutes for the whole meal, from frozen), I chopped up an onion, rinsed some black beans, and drained some corn. I made black bean soup:
_________________________________________________
Black Bean Soup
2 16oz. cans black beans
10oz. corn
1 onion
1 tbs. oil
2 cloves garlic
2 ¾ cups chicken broth
1 tbs. chili powder
1 ½ tsp. oregano
Pinch of cayenne
1 bay leaf
¼ cup chopped cilantro (optional)
½ cup sour cream (optional)
Rinse and drain beans well. Drain corn. Coarsely chop onion. In large saucepan, warm oil and add onion, garlic. Cook 5 min. til onion just browns. Add beans and corn, broth, chili powder, oregano, cayenne and bay leaf. Cover and bring to a boil. Reduce heat and simmer 15 minutes. Remove bay leaf. Take out 1 ½ cups of solids with slotted spoon. Puree in blender and return to mix.
Serve with cilantro and sour cream on top.
_________________________________________________
I halved that recipe, because I only wanted a small pot. I let it simmer while we ate our frozen dinner, and then I cooled it down and put it in the fridge. Like many soups, I think it's just as good or better the next day! Oh, and I had some leftover corn from the can I opened (no sodium can!)...I served that with the beef tips. Curt ate almost all of the bowl by himself.
This morning, I took about five chicken breasts and threw them in the Crock Pot with 1/2 cup water. I'm going to slow cook them all day, so when I get home, they will be hot and juicy and shred like a dream. The plan for tonight is to shred some of the chicken, season it with taco seasoning and make quesadillas, served with black bean soup. The rest of the chicken, I'll cool down, separate into servings, and freeze for later. Shredded chicken is useful!
I also went ahead this morning and took out some beef tips to thaw. Yes, more beef tips, but these are the raw kind I can season myself, and we LOVE BEEF TIPS at my house. I'll slow-cook them probably Wednesday or Thursday. It's a Crock Pot kind of week.
Labels:
chicken,
cow,
soooup,
taters precious,
veggies
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