They are predicting a quick hitting snow storm for tonight and tomorrow with some locations having blizzard-like conditions. Seemed like a good time to make a batch of soup.
Because I have a vita-mix, most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s also chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.
Cream of Chicken Soup
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 2 stalks celery (with leaves), rough chopped
- 2 medium carrots, rough chopped (or frozen sliced)
- 1 cup cut green beans (I use frozen)
- 4 cups of water
- 2 skinless chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)
- 1/4 cup butter
- 1/2 sweet onion, chopped
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups milk
- 1 cup diced carrots
- 1 celery stalk, chopped
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian parsley
small saucepan, dutch oven or large saucepan, blender
Stock: In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven or saucepan.
Add chicken breasts and 2 additional cups of water to the saucepan. Bring to a low boil, stirring constantly, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.
While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.
While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.
Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.
Makes about 6 cups.
Scrolling through my recipes looking for ones I pulled together by rummaging around the pantry, freezer and refrigerator and came up with this one. Quick, easy and versatile.
- 9 oz pkg. fresh linguine pasta
- 4 Roma tomatoes
- 1 green or red pepper
- 4 green onions
- ½ tbsp crushed garlic
- 2 tsp dried basil
- ½ cup olive oil
- Optional: ¼ lb sliced pepperoni or ¼ lb cubed turkey
saucepan, large skillet
Fill saucepan with water and bring to a boil.
Chop tomatoes, pepper and green onions (use greens and whites). Heat oil in skillet, add onions, garlic and pepper, sauté until onions are golden, careful not to let garlic burn. Add pepperoni and turkey. Let simmer on medium to low medium heat.
Add pasta to water while ingredients simmer in skillet. Cook according to pkg. instructions.
Once pasta is al dente, add tomatoes to skillet, sauté 1-2 minutes. Using a slotted spoon or pasta spoon, transfer pasta to skillet, letting most of the water drain before transferring. There should be just enough water on the pasta to create a nice sauce. If it seems too dry, add a few spoonfuls of the pasta water. Stir and serve with grated Parmesan.
That beef roast we used to make the veggie beef soup yesterday was plenty big to allow for leftovers. Chili sounded good, what with the nighttime temps dipping into the 40s. I almost brought out the meat grinder for the beef but decided against it in favor of a knife. I left it in the freezer for a tad too long so it was more frozen than firm but my knife is sharp and I am able to bring a lot of weight to bear. It ended up in a 1/4 inch dice – almost a mince. I added the same amount of pork sausage, ending with 2 pounds or so in total. I wanted to try a marinade so I put the meat into a stainless bowl and drizzled in rice vinegar and soy sauce, sprinkled on garlic powder, onion powder, and various chili powders, grated in half a big onion, diced and added the remainder, several minced garlic cloves, a couple cups of chopped peppers (green bell, poblano, jalapeno), salt, pepper, dry mustard, brown sugar, and maybe a few things more, I’m sure I’m forgetting something but this is most of it and should suffice. I sealed that all into a plastic container and left it in the fridge overnight.
Cooking it down today was by far the easiest part. Cook the meat and marinade in small batches and dump those into a bigger pot. I like my Dutch oven for that. Once you have the big pot going add your favorite beans and canned tomatoes – I like the tomato bits with green chilies. I also stir in tomato paste or sauce, depending on how liquid it is, and bring out my secret weapon – anchovy paste. A tablespoon will do and it adds a nice “something” I’d have trouble describing. We’ve borrowed a word from the Japanese that covers it: umami. Let it simmer for a couple of hours on the stove top, or in a 325 oven. Add water as needed.
It’s been a rough week – mostly for people around me. I found myself retreating to the kitchen often to cook. Definitely helps clear my head and regroup. Soup season is in full swing as Autumn is fast approaching. We may actually blow off work tomorrow and head up to the mountains to see the colors.
Today I decided to make a big batch of one of my favorite soups. It did not disappoint. I ‘beefed’ it up because I had some ground beef that I needed to use up. I’ll do that again. Yum.
- 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
- 1/4 of a small onion, chopped
- 24 oz diced tomatoes (fresh or canned)
- 2 cups loosely packed baby spinach, cleaned
- 8 oz sliced carrots (I use frozen)
- 1 cup green beans
- 1 cup water, as needed
- 2 tsp crushed garlic
- 1 tsp dried basil, crushed
- 1 tsp dried oregano, crushed
- 1/4 tsp red pepper flakes (opt)
- salt and pepper to taste
- Grated Parmesan for garnish
- spinach chiffonade for garnish
In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*. Add to beef mixture, along with vegetables and spices. Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes. Serve with Parmesan and spinach chiffonade. Makes 4 generous servings.
*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup. You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.
This is a great recipe and you can cook it on the grill or indoors in the oven. Add baked potatoes or rice and fresh greens from the garden for a nice summer meal. Serves 4.
Grilled Lemon Salmon:
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 4 – 6 oz skinless salmon fillets
Add ingredients to bag and refrigerate 1 hour or overnight. Grill on a clean, oiled grill or use a well oiled grilling pan, or broil in oven in a heavy skillet or broiler. Cook for 4 minutes on each side, or until fish flakes easily. Serve with relish.
Corn Pepper Relish:
- 1 cup cooked corn (or canned, drained)
- 4 green onions, chopped
- ½ green pepper chopped
- ½ red pepper chopped
- ½ yellow pepper chopped
- 1 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp chopped cilantro
- 1 tbsp chopped jalapeno
- salt & pepper to taste
- ½ tsp crushed garlic
Combine all ingredients and let marinate while salmon cooks. You can use the remaining peppers in a salad for your next dinner.
I look forward to making this dish every year when the little tomatoes come in strong. We have grape tomatoes this year instead of the cherry variety but they are much the same thing. I saw this recipe where the tomatoes were roasted in the oven before they were mixed with the usual herbs and garlic and went with that method today. I think it worked very well.