I have been fighting a cold this week and all I want is orange juice and homemade soup. So, of course, that’s the theme for tonight’s recipe exchange. Soups. And there are plenty on the blog, because both JeffreyW and I love soup. Just search on soups and you’ll come up with almost 300 entries.
Here are few selections:
Cream of Chicken Soup, click here.
From Joshua D (Yutsano), Cauliflower Beer Cheese Soup, click here.
From JeffreyW, three soups:
Vegetable Beef Soup, picture above and recipe here
Moroccan Spicy Lamb Soup, recipe here
Parmesan Potato Soup, with Bacon, click here
What’s cookin’ in your kitchen this weekend? What must have recipe gets you through cold season?
Tonight’s featured recipe takes very little effort, so you can have quick and easy homemade soup for a weeknight dinner or when feeling under the weather.
- 2 cups water
- 3 cups chicken broth
- 8 oz sliced carrots
- 14 oz can diced tomatoes (or equivalent fresh)
- 2 stalks celery, chopped
- ½ onion, chopped
- 1 tsp oregano, crushed
- 1 tsp basil, crushed
- 1 tsp crushed garlic
- salt & pepper to taste
- 1 cup fresh baby spinach, rough chopped
- 20 oz pkg frozen tortellini
- 4 oz grated Parmesan
Add all ingredients to saucepan, except spinach, tortellini & Parmesan. Bring to a boil, reduce heat & let simmer for 15 minutes. Add tortellini and bring to boil again, reduce heat, let simmer 10 minutes, add spinach and let simmer additional 5 minutes, until tortellini is tender. Serve with Parmesan garnish.
That’s it for this week. I’ll try and have a Bixby update later…he’s been sleeping a lot the last two days, so I’m thinking, growth spurt. – TaMara
EDIT from TaMara: I’m reposting this because these are some beautiful photos and this is when everything went kaplooey. So if you missed it first time around, it’s summer and time to enjoy repeats.
TaMara asked me if I would do a diary on our pitiful veggie garden. We are not avid vegetable gardeners but there is an itch to put something into the ground. Mrs J is more into flowers so that’s where her main energies go but she found some time earlier to put some tomatoes and peppers out. My hand in the enterprise is minimal, tilling prep and hauling mulch from the big pile we have right next to the plot. The garden plot is a kinda sorta raised bed. I dug it out pretty deep a few years ago and amended the soil with about 30 bales of peat moss and a trailer load of good compost. It represents the best dirt we have on our whole place save for the containers scattered about on the patio. We like the tomato cages. Made from a roll of wire that was left over from a concrete pour. We reuse the same ones every time we have tomatoes, keep them in a shed overwinter.
Here’s the progress. Mrs J set the plants out 8 May so we are looking at a month of additional growth from then:
A friend and I were running errands today, one of which was at the local Asian market. This prompted, as it always does, a great discussion on different types of food. I’m forever picking things up and wishing there were directions on how to cook it or what it is good for. There’s this big, prickly fruit, bigger than a pineapple that I always want to know what to do with it. My friend can tell me somethings, but others she’s at as much of a loss as I am. We talk about regional foods, like, oh, SPAM…or fish flakes and dried squid.
This leads us to talking about finicky eaters. Today she shared a great idea that her kid just loves. When she makes mac ‘n cheese, she boils cauliflower with the macaroni adds her cheese sauce and finishes up by baking it in the oven. It’s now a family favorite.
There are lots of ways to get creative with familiar recipes to help the finicky eater. Adding a variety of vegetables to meatloaf, making a hearty vegetable broth to add to soups or stews. Up the nutrition and introduce subtle new flavors.
There’ll be more tips for finicky eaters as we go along. And later this week I’ll dig out my favorite mac ‘ n cheese recipe and post it. Cauliflower optional.