Cooking recipes: soup

Showing posts with label soup. Show all posts

Showing posts with label soup. Show all posts

Wednesday, May 14, 2014

Icelandic blueberry bilberry soup Bláberjasúpa

Its almost blueberry season in Iceland, so here is a recipe to try.

What we call bláber (blueberries) in Iceland are actually the related bilberries. Either bilberries or blueberries can be used in this recipe.

Bilberries in the wild:

250 g blueberries or bilberries, fresh or frozen
1 + 3/4 litre water
approx. 150 g sugar
30 g potato starch or cornflour
100 m cold water

Drop the berries into boiling water and cook on low until they burst, 3-5 minutes. Mix together potato starch/cornflour and cold water into a smooth paste. Add sugar to the soup and stir until melted. Thicken with potato starch/cornflour mix. Serve and enjoy.

-Use more thickening mixture to make a blueberry pudding. Pour into a bowl before it stiffens and sprinkle sugar on top. Serve warm or cold with milk or cream (or half and half).

Saturday, May 3, 2014

Carrot and Tomato Soup Credit Crunch Munch

This is one of my favourite soups, its really easy to make and very economical. You can use up all the dodgy carrots at the bottom of your fridge drawer and with a couple of cheap cans of tomatoes, an onion some stock and a little milk, you can have enough soup for 8 people.

Carrot and Tomato Soup (serves 8)

1 tbsp sunflower oil (2p)
1 large onion, peeled and roughly chopped (19p)
Approx 600g carrots, peeled and roughly chopped (40p)
2 cans plum tomatoes chopped or unchopped doesnt matter (31p)
1 litre vegetable stock (2p)
salt and freshly ground pepper
200ml milk optional (15p)

1. Heat the oil in a large pan (I make this in my pressure cooker but its not essential) add the onion and the carrots and stir them around for a few minutes.
2. Add the two tins of tomatoes and the stock.
3. Season with a tsp salt and a few grinds of pepper, you can adjust later if required.
4. Cook until the carrots are soft, 10 minutes in the pressure cooker, about 20 minutes without.
5. Puree the soup either with a stick blender straight into the pot or using a blender or food processor.
6. Add the milk if using, but the soup is also very good without it.

Total Cost: £1.09

Printable Recipe

Saturday, April 19, 2014

Pomegranate Rasam Spicy pomegranate lentil soup

(Steaming hot!!) Pomegranate Rasam

Pomegranate-BBC news calls this the fruity panacea. Packed with anti-oxidants (note the ruby red colour), its known to protect the heart, prevent prostate cancer, reduce LDL (the bad cholesterol). Its rich in ACE Vitamins and iron, and no wonder doctors and many others are recommending a glass of pomegranate juice as a part of everyones diet.

Fortunately, its available in India pretty much all the year round and this is one fruit, the more I read about it, the more I am convinced of its goodness.

Guess what I did with these ruby red seeds??

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Thanks to all those who took part in the guessing game. This time, no one came close to guessing though - probably because the veteran guessers like Priya, Neelu, Sumitha, Priya (Akshayapaatram), Sudha, Lalitha, Krishna Arjuna etc didnt make attempts :)

The picture at the top reveals what I made with the pomegranate seeds- Rasam indeed.

Rasam is soul-food for any Tamilian. Be it a simple tomato rasam or the more exotic varieties like Mysore Rasam, Lemon Rasam or the fruity varieties made with pineapple, pomegranate, mangoes and so on...

Ingredients:

1/2 cup Toor Dal -pressure cooked with 3 cups of water and turmeric

A small lemon sized ball of tamarind, soaked in water

One medium pomegranate shelled / 1 cup of shelled fruit

Small piece Jaggery (optional)

Pinch turmeric powder

Pinch asafoetida

2 tsp rasam powder (store bought brand like MTR or homemade)

(Rasam powder is a grounded mix of red chillies, coriander seeds, red gram dal, peppercorns and cumin seeds. Every home has its own recipe for rasam powder. I just borrow a bottle from mom)

For tadka: 1 tsp ghee, 1/2 tsp cumin seeds, 1/4 tsp mustard seeds, 8-10 curry leaves, 2 green chillies slit length-wise

Salt to taste

Method:

1.Place the shelled fruit in a mixer with some water. Grind well to extract juice and strain using a tea strainer. Keep the juice aside. This will come roughly to 3/4 cup.

2.Remove tamarind extract-to make upto 1 cup and keep aside.

3.In a pot/ a heavy bottomed vessel, place the mashed toor dal. Add a pinch of turmeric powder, pinch of asafoetida, rasam powder, salt, jaggery and the tamarind extract. Mix well and let it come to a rolling boil. Let it boil for 2-3 min. Take the vessel off the flame.

4.In a tadka ladle, heat the ghee. In hot ghee, add the ingredients for tadka. When they begin to crackle, put it into the rasam pot. Add the pomegranate juice and keep covered until you serve.

This rasam is bursting with flavours- sweet, tangy, spicy. Served piping hot on a rainy day- it is heavenly bliss.

Note:

~You may garnish with finely chopped coriander.

~Rasam can be served as an appetising soup or to be eaten with rice and ghee.

~Some freshly cracked black pepper on the top can make this an ideal home remedy for the sniffles. Call it the vegetarians chicken soup :D

~Mango / Pineapple / Lemon rasam can be made in a similar fashion. Idea is not to boil the rasam after the fruit juice has been added.

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I present this recipe for the following events:

Cates ARF Tuesdays since Pomegranate is one of the richest foods when it comes to AOs

Kalyns weekend herb blogging which is hosted this week by Gabriella of My life as a reluctant housewife

Revathys FMR #7 -Comfort food as I was brought up on simple homely food like this

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Check out:

Indiras recipe for tomato rasam

This recipe has taken inspiration from my grand-aunt -Mythili mami in Chennai who probably makes the most amazing traditional Tamil food.

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Disclaimer: Any resemblance in recipe idea, pictures, words is purely co-incidental.

pomegranate panacea Healthfood Weekend herb blogging WHB ARF Tuesdays Rasam Appetiser Soup

Indian soup South Indian Cooking

Sunday, April 6, 2014

Tomato Soup Home made soup with fresh tomatoes

Ingredients

Fresh Tomatoes big chopped-4( 250gms)

Onion medium chopped-1( 30 gms)
Carrots small chopped-1( 50gms)

Garlic cloves chopped-4
Water- 2 1/2 cups( 500 ml)

Bay leaf -1

Butter-1tbsp

Pepper and Salt to taste

Cream or White sauce-2tbsp (optional)

Tomato red food colour-pinch (optional)

For garnish-

Bread croutons (bread chopped to cubes and fried in oil/ butter)

Spring onion greens or coriander leaves- 1 tbsp

Method

In a pressure pan add tomatoes, onions, carrots, garlic, bay leaf and water. Pressure cook tomatoes along with other ingredients for 10 mins. Once cooked, remove the bay leaf from the cooked tomato mixture. Allow the tomato mixture to cool down and make puree in the blender. Heat butter in a deep pan, add the blended tomato puree to the pan, season tomato soup with salt and pepper and boil soup for 2 mins. If required add cream or white sauce to make Cream of Tomato soup. Garnish with bread croutons and greens of spring onions. Serve Hot.

How to make White sauce

Ingredients
Butter- 15 gms
All purpose flour or Maida- 1 tbsp
Milk- 1/4 cup

Method
In a sauce pan melt 15 gms of butter on low heat, add flour to the melted butter and keep stirring the flour for 5 mins on low heat until flour is cooked in butter. Slowly add milk to the cooking flour, keep stirring the milk and cook until smooth( without any lumps) and thick White Sauce is obtained.

Thursday, April 3, 2014

White Bean Soup Random Recipe 16

It wasnt really soup weather yesterday, but I had planned to make my Random Recipe for the challenge at Belleau Kitchen and I was bloomin sure I was going to make it! The theme this month is First and Last with the rules as follows:

randomly select a book
2. look at the first and last recipes
3. choose one (or both if youre feeling flash..) of the recipes and make it
4. post the recipe on your blog with a link back to my blog and include the random recipes logo
5. deadline is midnight on the 29th May

The book I picked was the Good Housekeeping Best 30 Minute Recipes which I see is still available to buy, although I must have had mine for over 20 years. Its a great book which I have used a lot, but never have I made the first recipe for White Bean Soup.

White Bean Soup
Serves 4

1tbsp oil
125g onion, finely chopped
1 garlic clove, crushed
2 level tsp copped fresh rosemary or 1/2 level tsp dried
425g can haricot beans, drained and rinsed (I soaked dried cannelini beans overnight then boiled for 30 minutes before adding to soup)
1.1 litres vegetable stock
salt and pepper
Toasted wholemeal croutons and sprigs of fresh rosemary to garnish

1. Heat the oil in a large saucepan and saute the onion with the garlic and rosemary for 1-2 minutes. Add the beans, stock and salt and pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
2. Puree half the soup mixture in a blender or food processor and return to pan. Bring back to the boil, stirring all the time. Adjust the seasoning.
3. Serve the soup sprinkled with croutons. Garnish each bowl with a sprig of rosemary.

This was our first meal outside on the patio this year, my son joined us and, on taking a spoonful of soup, pronounced Thats really good with a sound of surprise in his voice! Praise indeed.

Sunday, March 23, 2014

Iceland Moss Soup Fjallagrasamjólk

This is a very healthy, nourishing soup.

Iceland moss (Cetraria islandica) is very versatile. In spite of the name, it isnt a moss at all, but a lichen. Its used in cosmetics (especially creams and ointments), medicines and nutritional supplements (it is an excellent remedy for coughs and digestive problems), and as food. In the past it was also used for colouring wool.

Iceland moss also grows in other northern countries, but as it is very sensitive to pollution, it is not much harvested. It tastes very bitter when used in teas and infusions, but cooking it in milk, like in this recipe, removes most of the bitterness.

This soup is very nourishing and tasty. It is up to you if you choose to actually eat the moss or just use it as a flavouring (it gets a bit slimy when cooked). I sometimes get this at my grandmothers. She also makes a cough syrup with Iceland moss, which tastes extremely bitter in spite of it being saturated with sugar, but it is the best cough remedy I have tried.

1-2 fistfuls Iceland moss
1 litre whole milk
2-3 tbs brown sugar
1/2 tsp salt
OR
2 litres whole milk
30-40 gr. Iceland moss
50 gr. sugar
pinch salt

Clean the lichens well (this includes picking off any remains of moss). Flush the lichens with cold water and chop them up. Bring the milk to the boil and add the lichens. Cook for 2-3 minutes. Add salt and sugar and serve.

Thursday, March 20, 2014

Split pea soup with salt lamb Saltkjöt og baunir

Today is Shrove Tuesday. This day is called Sprengidagur (Bursting Day) in Iceland. This is the last day before Lent, and during the time when Icelanders still observed the fast, it was the last day on which meat could be eaten until Easter. The origins of the Icelandic name for this day are uncertain, but today it is generally taken to mean "eating until you feel like youre bursting". Split pea soup and salted mutton has been the traditional meal for this day since the 19th century.

2 l water
500 g lamb meat or mutton, preferably salt cured, or salt pork if lamb/mutton is not available
200 g yellow split peas
1 tsp salt
500 g potatoes
1 onion
500 g carrots and rutabagas
3-4 slices smoked bacon (optional) – I use a lot more

Soak the peas for time indicated on packaging. Bring water to the boil. Cut onion into chunks and add to the water with the meat and peas, and cook for about 1 hour. If you are using bacon, cook with the rest for the last 1/2 hour. Potatoes, rutabagas and carrots can either be cooked separately, or with the rest, for the last 1/2 hour.

Serving:
Remove the meat and potatoes and serve separately.
Some people will eat the meat and potatoes first, others will cut them up and add to the soup. Some also add milk to the soup just before serving.

The recipe comes from the teaching leaflet "Súrt og Sætt", by Sigríður Sigurðardóttir, published by Byggðasafn Skagfirðinga, 1998. Historical information comes from "Saga Daganna", by Árni Björnsson - Mál og Menning, Reykjavík, 1993).

Sunday, March 16, 2014

French Onion Soup

I spent a delightful Saturday decorating the house for fall; changing table clothes, swapping white airy curtains for heavy warm winter ones, pumpkins galore, etc., etc. At the end of busy yet very satisfying autumn afternoon, I could think of no better evening meal than a bowl of body and soul warming French Onion Soup. Honestly, I really did have the thought in the back of my mind that I would be able to whip up some homemade beef stock, as a base for this satisfying soup, in the same amount of time it takes to make chicken stock. However, I was in for a rude awakening when I found that beef stock is indeed an all day affair. The roasting of the bones, the hours upon hours of sloooowwww simmering, the straining, refrigerating, defatting and on and on it goes. That, my friends, may (or may not) be a project for a deeply frigid snowy winter day. Instead, I opted for the much simpler version which did not disappoint in the least!

French Onion Soup
2 large onions, peeled, halved and thinly sliced
2 tablespoons butter
2 tablespoons olive oil
fresh thyme
1 tablespoon flour
1 tablespoon cognac
1/2 cup white wine
4 cups beef stock (I used Kitchen Basics)
salt and pepper

In a large heavy bottomed dutch oven, melt butter and olive oil together over medium heat. Add onions and stir to combine. Cover and let onions caramelize for approximately 45 minutes, stirring every 10 minutes or so to prevent onions from scorching on the bottom of the pan. Once the onions have caramelized to a golden brown, add 1 tablespoon of flour and combine with the onions. Add cognac and white wine, bring to a simmer and let reduce for about 5 minutes. Add beef stock and season with salt and pepper. Bring to a simmer, cover and let flavors gently combine for about 20 minutes. Serve hot in crocks with croutons and melted gruyere.

Croutons and Melted Gruyere
sliced french baguette
shredded Gruyere

Preheat oven to 425 degrees. Place sliced french baguette on a baking sheet and toast for 5 minutes on each side. Turn oven to the broil setting and place croutons in each crock of soup and cover with shredded Gruyere cheese. Place crock on a baking sheet and toast under the broiler under cheese is melted and bubbly and bread is nicely charred. Serve immediately.

Saturday, March 15, 2014

Thakkali Soup Tomato clear Soup

we are almost on the look out for some good soup recipes, since soup is an indispensable item in all households .This is a simple soup which can be given even to small babies This soup can be had with rice also if made little hot and spicy.For bachelors this is a good recipe as it is simple and can serve dual purpose.This soup will go well along with papad for rice.

Ingredients
Tomatoes-2 (big)
Big onion-1
green chili-2
Broken green gram (pasi paruppu)-2 table spoons
Thoor dhal(thuvaram paruppu)-2 table spoons
Turmeric powder-1 teaspoon
Pepper powder-1 teaspoon

To season
Pepper-1 teaspoon
clove-2
fennel seeds-1teaspoon(big jeera)
cinamon-2 small pieces
bay leaf-1 small piece
Curry leaf-little
Coriander leaves for garnishing

Cut the tomatoes into fine pieces. Mince the onions too.Slit the chilies.In a small pressure cooker add little cooking oil and season the soup with the items given for seasoning.Now add the dhals and saute for 30 seconds so that its raw smell goes(if you roast for long then the dhals will get roasted and will not get cooked.so be careful) now add the tomatoes and onion pieces along with the green chili.Add turmeric powder and the salt needed.Pour 2 to 3 cups of water.Close the cooker and cook for 7 minutes or for 2 whistles.Once the pressure goes open the cooker and pour the contents into a stainless steel strainer or any good strainer.Squeeze off the contents nicely with a laddle.Now add as much water or Arisi mandi(rice washed water) to get the desired consistency.Check for the hot and salt taste.If you are going to have it as soup for drinking then the salt and hot taste can be less.Keep the cooker again in the stove.Now add the pepper powder and without closing the cooker bring the soup to a boil or cook for 5 more minutes in medium flame.Garnish with finely chopped coriander leaves while serving.

Tuesday, March 4, 2014

Icelandic egg soup Eggjamjólk

Im back after taking a break from blogging to finish my masters thesis.

Todays recipe is for a soup that I like very much.

The nights have turned cold and this soup might have been invented for cold nights, as its wonderfully warming. Think of egg-nog, but without the alcohol.
The original recipe includes raisins or prunes, which I prefer to leave out.
Serves 5.

1 ¼ litre milk
2 tbs flour
1-2 eggs
1-2 tbs sugar or brown sugar
vanilla essence to taste

Break the egg(s) into a bowl or soup tureen and whip with the sugar until light and frothy. Mix together flour and 200 ml cold milk into a smooth paste. Bring the rest of the milk to the boil. When the milk boils, add the flour/milk mixture and bring it back to the boil. Cook on low for about 5 minutes. Remove from the heat and pour slowly into the egg/sugar mixture, stirring constantly to prevent curdling. Add vanilla flavouring to taste. Sprinkle sugar on top to prevent a skin from forming. Serve immediately.

The original recipe:
Soak 2 tbs. raisins or 10 prunes in a little hot water for 5 minutes. When the milk is hot, but not boiling, add the raisins (pour off the water first). When the milk boils, add the flour/milk mixture and cook on low for 10 minutes. Finish the recipe as above. This is the original recipe, but since I dont like cooked raisins, I leave them out.

Floating islands:
To be used with either variation of the recipe. Use two eggs. Separate the yolks and whites. Mix the yolks with sugar as instructed in the recipe, and whip the whites until stiff. When the soup is ready, float spoonfuls of egg whites on top. If you have ovenproof soup dishes, put the soup into a hot oven with the broiler on and remove when the egg whites begin to brown.

To make a pudding:
Use twice as much flour. Serve warm with milk or cream and sugar.

Recipe translated from Helga Sigurðardóttirs recipe book, Matur & drykkur (Food & Drink), Mál og menning, Reykjavík, 1986 (1947).

convert measures from metric to your preferred system (Opens in new window).

Sunday, March 2, 2014

Mulligatawny Soup with Jasmine Rice

Mulligatawny Recipe and Jasmine Rice

Warm up with a bowl of this delicious mulligatawny soup.

Soup weather has arrived in Southern California. The sky is flannel gray and thick with rain. The streets below are slick and shiny wet. Monday morning traffic sounds are hushed and distant. It is even a bit chilly- for L.A. standards. I am wrapped in a sweater. And I am craving mulligatawny- one of my favorite spicy soups. As luck or fate or Plan B foresight would have it, I had enough ingredients on hand to make my favorite soup for lunch today. A simpler, easier version of my well worn favorite recipe for Vegetarian Mulligatawny. I skipped the cabbage and cauliflower and canned tomatoes this time. And upped the carrots for a fresh tasting, healthy soup.

Read more + get the recipe >>

Cream of Mushroom Soup

This homemade cream of mushroom soup is a quick and simple soup which can prepared in 10 mins, its rich and creamy texture makes everyone to fall in love with it....

Homemade Cream of Mushroom Soup

Ingredients

White button mushrooms( thickly sliced)- 1 packet

White pepper powder- required

Nutmeg powder- few pinches

Cream- 1/4 cup

Salt to taste

Butter- 2 tbsp

Ingredients for white sauce( Basic white sauce recipe)

Butter- 4 tbsp

All purpose flour/ Maida- 4 tbsp

Milk- 3 cups( at room temperature)

Cream Of Mushroom Soup

Method

In a heavy bottom sauce pan heat 4 tbsp butter.

When butter starts melting add flour and fry flour for few secs on medium heat( make sure the flour is not burned).

When flour smell rises start adding milk slowly and whisk continuously until smooth and semi thick sauce is formed. Remove pan from heat and set aside.

In another sauce pan heat 2 tbsp butter, when butter starts melting add the sliced mushrooms and sauté for few secs and set aside.

Now add the sautéed mushroom to the prepared white sauce, season with nutmeg powder, white pepper powder and salt. Return pan to heat and adjust soup thickness by adding cream and more milk, check the seasoning.

When soup starts to boil, transfer hot soup to bowls and serve.

Mushroom Soup

Monday, February 17, 2014

Sherried Mushroom Shallot Soup

This is a quick, easy and yet very elegant and richly flavoured soup. You can certainly use a mix of fancier mushrooms if you like, but there is nothing wrong with the good old button. If there is any secret to this, it is to cook the mushrooms and shallots slowly and gently, yet getting them just that bit browned; caramelized in the case of the shallots. Also be sure to mix the chicken stock in slowly and avoid lumps.

4 to 6 servings
1 hour prep time

Sherried Mushroom and Shallot Soup

500 grams (1 pound) button mushrooms
8 large shallots
3 tablespoons unsalted butter
1/4 cup flour

4 cups good chicken stock
2 teaspoons soy sauce or tamari (about; see note)
1/4 cup sweet sherry

Clean and trim the mushrooms, and slice them. Peel and slice the shallots.

Heat the butter in a large soup pot, and cook the butter, shallots and mushrooms in it until they are softened and slightly browned. Add the flour, sifting it over and mixing it in carefully to avoid lumps. Cook for several minutes more, stirring constantly, until the flour is well amalgamated and slightly browned.

Slowly stir in the chicken stock, stopping to mix well and avoid lumps. Once it is all in, taste then season with the soy sauce and the sherry.

Note: the amount of soy sauce will depend on how salty your chicken stock is. Adjust it accordingly.

Heat the soup through and serve.

Tuesday, February 11, 2014

Fried Noodles Chicken Soup

Fried Noodles Chicken Soup

Ingredients

Egg noodles ½ packet
Chicken breast (chopped) 1
Spring onion 1
Black mushrooms 2 – 3
Chicken stock 2 glasses
Spinach ¼ bunch
Bamboo shot 1 piece
Carrot 1 piece
Lemon juice 1 tbsp
Black pepper powder ¼ tsp
Sesame oil ½ tsp
Brown sugar ½ tsp
Soya sauce 2 tbsp
Oil 2 tbsp
Oil for fry
Salt to taste

Method

Finely chop 1 chicken breast and keep aside.Cut 1 medium piece of carrot, 2 – 3 black mushrooms, 1 medium piece of bamboo shot and 1 spring onion into thin long slices.Heat oil in a wok, add in half packet of boiled noodles and fry till crisp. Remove the fried noodles and keep aside.
Heat 2 tbsp oil in a pan, add in sliced chicken, ¼ bunch of chopped spinach leaves and all the sliced vegetables. Sauté for 2 – 3 minutes.Also add salt to taste, ¼ tsp black pepper, ½ tsp sesame oil, 2 tbsp soya sauce and 1 tbsp lemon juice. Fry for 2 – 3 minutes.
Now add 2 glass of chicken stock, cook till it comes to a boil. Then add fried noodles and serve.

Monday, February 10, 2014

French Onion Soup

Wonderfully aromatic and a great depth of taste, this soup is a delight on a cold evening. Loads of onions in the soup, served with a loaf of warm toasted garlic bread, would readily make it a meal by itself

Ingredients
4 large onions- thinly sliced
6 large pods of garlic- peeled and chopped very fine
1 tsp Butter / Margarine
½ tsp sugar
1 tbsp dark soy sauce
Salt to taste
1 tsp pepper powder
Vegetable / chicken stock ( optional)
Grated cheese ( preferably mozzarella) to garnish if desired

Place a large pot to heat. Place the butter / Nutralite margarine in a large pot. Throw in the garlic and sliced onions with a bit of sugar. Sugar helps caramelize the onions, ie browns them as they are cooking. Keep the flame on SIM and let the onions become dark brown, taking care to stir them around occasionally to prevent burning.
Once onions turn dark brown, which will take around 15 min on a low flame, add 6 cups of water or stock. Vegetable / chicken stock gives a further depth of flavour and a slow cooked taste to the soup. However, water is a convenient alternative, without much compromise in taste.
Let the soup come to a boil. Add the dark soy sauce and salt to taste. You may add a mixture of 1 tbsp wheat flour dissolved in water, to the soup, if you want to thicken it. Allow it to boil for another 5 minutes.
Serve the soup piping hot in bowls, garnished with pepper and grated cheese.

Note:

Traditionally French onion soup, is served with slices of toasted bread covered with grated cheese, that are floated over the soup and baked for a few minutes in a hot oven, to melt the cheese.

You could serve the warm bread by the side too !

Taco Soup

Hi! Im Jamielyn from I heart nap time!

Here is one of our all time favorite and EASY recipes to make! Everyone I make this for always asks for the recipe. And if my husband can make this...YOU can too!

Taco Soup!

Ingredients:
1TB olive oil

1/2 onion

1/2-1 green pepper

(you could throw in 1/2 a red or yellow pepper too)

*Chop the onion and green pepper pretty small and saute in olive oil over medium heat for about 3 minutes.

1 lb hamburger

*Throw in the hamburger and cook till browned.

*Add in 1/2 to full packet of taco seasoning

(add more to taste)

*Add the following and simmer for at least 20 min or in the crock pot for a couple hours.

1 can black beans

(drained and rinsed for all the beans)

1 can kidney

(You can also add 1 can pinto or white, if you need it to serve more...or really like beans)

1 can corn

(I usually drain about half the water...you could do more or less depending on the consistency you like)

1 can Rotel tomatoes

(I highly recommend using Rotel, but if youre out throw in a can of green chilies)

1 can diced tomatoes

1/4 cup of salsa

I can of 14 oz can of tomato sauce...or a 1/2 cup of water :)

Top with cheese and sour cream and Enjoy with Chips!

Me and my husband eat the WHOLE bag in one sitting when I make this...just saying...its that good!

Come over and visit me at I heart nap time!

Photobucket

-Jamielyn

Saturday, February 8, 2014

Purple Cabbage Sunbutter Soup

Alexander Allrich in New Mexico

Alex in Ojo Caliente, New Mexico

The visit with Alex and his girlfriend was thick with conversation, food for the eyes, and dreams for the soul. As always, in the wake of my son's absence I am struck dumb by the restless silence of the desert, finding it difficult to steady my post-maternal footing. It's not the letting go thing. Letting go of your children is the easy part. Their beauty is astonishing and too big to keep for yourself. You miss them, yes.

But the space between you is precious, too.

Read more + get the recipe >>

DAAL SOUP

DAAL SOUP

Ingredients:

Yellow lentil 1 tbsp
Tomato puree 1 cup
Chicken stock 1 ½ cup
Salt to taste
Crushed black pepper 1 tsp
Parsley as required

For stock:

Chicken bones as required
Garlic cloves 4
Black pepper 4
Water 2 cups

Method:

Wash chicken bones and put it in the pan, add in water , 4 black peppercorns, 4 garlic cloves and some salt. Cook it till it boils. Wash and boil the yellow lentil separately. Add the boil lentil in the stock and and blend it. Put it in the pan and add in 1 cup tomato puree. Cook it. Add in some salt, 1 tsp margarine, and 1 tsp crushed black pepper. cook it for further 2-3 minutes. Pour them in bowl and serve hot.

Tuesday, January 14, 2014

Classic Chicken Noodle Soup – Thank Goodness We Had Roasted Chicken Broth Around!

In case you haven’t been following along, let me catch you up. On Wednesday we made a gorgeous roasted chicken broth for the expressed purpose of making this soul-warming soup. Here, we used that wonderfully flavorful broth to complete the recipe, and let me tell you, it was incredible.

You know how much I hate to complicate a recipe, and Ill always err on the side of too few ingredients vs. too many, so when I make this chicken noodle soup it’s a constant battle to not add other “stuff.”

Not that’s there’s anything wrong with stuff, per se, but if properly made, this soup is just too amazing in its pure and natural state for any distracting, supercilious additions. By the way, a little advice to you young up-and-coming food bloggers; never use “per se,” and “supercilious” in the same sentence.

Yes, other than the mirepoix, and a tiny pinch of fresh thyme, the rest of this soup is basically chicken and noodles. Speaking of the noodles, I’m hoping you go with the wide ones I used. I was only half-kidding about this soup being a meditation, and egg noodle wrestling is half the fun.

Like I said in the video, this will work with regular chicken stock, but if you do decide to make this, I sincerely hope you go ahead and make the roasted chicken broth first. Enjoy!

Ingredients for 4-6 servings:
1 tbsp melted butter
1 tbsp rendered chicken fat

1/2 cup diced carrot

1/2 cup diced onion

1/2 cup diced celery

1/4 tsp fresh thyme leaves or pinch of dried thyme

2 quarts roasted chicken broth

1 pound cooked chicken breast, cubed

4 oz dry wide egg noodles

cayenne, salt and black pepper to taste

Thursday, January 9, 2014

Miso Tomato Soup

There are still a very few tomatoes around, and they are best for cooking at this point. Mind you, this works perfectly well with tinned tomatoes too. Very quick, easy and low calorie; we just wont talk about the salt content. Also good with a few greens thrown in if you have them: a couple of baby bok choy, or a handful of chopped cabbage for that matter.

Mr. Ferdzy came up with this soup a few years ago, although given the simplicity of the ingredients he was treading on a pretty well known path. I made it this week as it was good for stretching out a meal of mixed sauté of leftovers. We were cleaning out the fridge, as we will be away for about a week visiting relatives... see you next week.

4 to 6 servings
20 minutes prep time

Miso and Tomato Soup

Miso and Tomato Soup

2 medium shallots
1 clove of garlic
1 teaspoon mild vegetable oil
3 large tomatoes (4 cups chopped)
2 cups water
1/4 cup light (shiro) miso

Put a large pot of water on to boil.

Peel and chop the shallots. Peel and mince the garlic. Heat the oil in a small skillet, and cook the shallots until lightly browned. Add the garlic and cook for a minute longer, stirring constantly. Remove from the heat and let cool.

When the water boils, blanch the tomatoes for 1 minutes. Cool them under cold water, and peel them. Chop them finely.

Put the tomatoes into a pot with 1 1/2 cups of water. Bring to a boil, and simmer for 5 to 10 minutes. Meanwhile, mix the miso in the remaining 1/2 cup water until smooth.

Add the shallots and garlic to the tomatoes. Add the miso, and bring back up to a simmer. Serve at once.

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