Tuesday, November 8, 2011

Soup Month -- Day 8

Found my camera -- can you tell?
Dinner was so awesome, I decided to post an actual recipe!

Meatball Stew
1 bell pepper, chopped big
1 onion, chopped big
1 lb. sliced mushrooms
4 carrots, chopped big
4 potatoes, same size as your carrots
1 can beef broth
1 lb. frozen meatballs

I boiled the carrots and potatoes in the broth until they were almost done, and sauteed the first three veggies in another pan, though I don't think it's necessary, I just love the smell of hot onions in oil. Put the mushroom mix in the potato pot and turn to low. If it's covered it will steam them more so they won't be crunchy, it's up to you. I microwaved the meatballs and then sauteed them, too! The browned effect is more appetizing... I added about a tablespoon of cornstarch mixed with water to thicken the broth, and threw in some worcestershire sauce and montreal steak seasoning per Sheridy's suggestion. It was awesome!! Serve on rice if you wanna, but it's good without, too.

Soup Month -- Days 7 & 8

Last night we had Christmas Eve Clam chowder (found here), only better. Yep, Better! We used this stuff:

Clamless clam chowder, and it was good. No chewy chewy chewy chewy. Clam juice is found at the same place as clams and costs the same as two cans of chewy chewy, so what are you waiting for? Finally, we can completely enjoy one of my favorite soups without my least favorite component!

Tonight is going to be a good memory. When my second daughter was born, the best neighbors on Earth brought us dinner. They are angels in the flesh and not just because of the good stew! Sherrie told me to put a bunch of veggies in a pot (which I remember to be bell peppers, onions, mushrooms, potatoes, carrots and maybe green beans), then cook them with a can of beef broth. Heat up some frozen meatballs and toss them in. Then we ate it on rice. Not an actual soup, but a lot like beef stew, and SOOOO good!

Monday, November 7, 2011

Soup Week -- Days 5 & 6

Saturday we had chili, our favorite version with lots of brown sugar, 'cause hubby likes it sweet. Sunday was leftovers! We had a pint or so of four different soups, so it was a buffet. Okay, it wasn't a buffet, Mom and Dad claimed the ones they wanted and the kids settled for leftover chicken and dumpling soup. We have the power of parenthood on our side. It may be that every Sunday becomes "buffet" day.

Friday, November 4, 2011

Soup week -- Day 4

Six C's and Peas Soup
or Cauliflower Carrot Coconut Curry Cilantro Chowder (with peas!)

16 oz. bag frozen Cauliflower
4 Carrots, sliced
4 cups Chicken broth
1 can Coconut milk
1-2 Tbs. Curry powder
2 c. frozen peas
handful Cilantro, chopped
Cooked rice, opt.

Place carrots and cauliflower in pot and add broth. Add more water if needed to just cover vegetables and bring to a boil, then simmer until almost tender. Add milk, peas and curry and heat through, then sprinkle with cilantro.

This one is meatless, but so good. We serve it with a scoop of basmati rice in the bowl. I wanted to call it "Seven Seas" Soup, but try as I might, I could not come up with a name for peas that started with C. Can you?

Thursday, November 3, 2011

Soup Month -- Day 3

This one's quick and easy!

Chicken and Dumpling Soup

Half a pot of water
Chicken bouillon to taste
16 oz. bag frozen mixed veggies
2 c. chopped, cooked chicken (I use a bottle of home-canned)
pepper or Mrs. Dash if you want it

Combine and bring to a boil. Top with dumpling dough and boil uncovered 10 min, then covered 10 more.

This is my comfort food. Usually my husband makes it. It's not so comforting when I have to make it myself...just kidding! The dumplings puff up nicely and thicken the broth until it's creamy and Mmmm. Mmmm.

Dumpling Dough

2 c. bisquick (I use homemade)
2/3 c. milk

Mix ingredients and drop walnut-sized balls on boiling soup.

Wednesday, November 2, 2011

Soup Month -- Day 2

This is one of our family's favorites:

Italian Wedding Soup

1 lb. sausage (I use a roll, like Jimmy Dean)
4-6 carrots, sliced
6 c. chicken broth
2 T. dried onion flakes
1/2 tsp. garlic powder
1/2 tsp. oregano
1/4 c. chopped fresh parsley, or 1 1/2 T. dried
1/4 c. acini de pepe
6 oz. spinach leaves
parmesan cheese

Using a teaspoon, roll the sausage into tiny balls (there are easier ways to do this, but it is not so pretty--you could brown it, too) and bake on a cookie sheet for 10 min. at 350*. Meanwhile, combine carrots, broth, onions and spices in a pot and bring to a boil for about 5 min. Add pasta and cook until done (according to package). Drop in the spinach and stir until wilted. This can get pretty salty and you may need to water it down. I use boullion granules and make my broth weak. YUM! Now, do not forget this part: 2 T. parmesan cheese PER bowl. Shredded is best, but grated is still pretty awesome.

Tuesday, November 1, 2011

Soup Month -- Day 1

We like soup at our house, so just for fun and because I like a good challenge, and for the sake of getting those pickles off the front page (see below), I shall attempt one month of soup for dinner. We'll be skipping Thanksgiving Day because it is my favorite of all holidays (don't tell Christmas) and I couldn't bear to miss all the goodies I get once a year!

First off Cream of Broccoli! It is a tradition in our home to have this soup the first time it snows in fall and although I didn't see it, two of my family members swear it was snowing this morning. Lucky for me, I've already blogged this one--click here. It is my mother-in-law's recipe and I am deeply in love with it.

So, a month of soup. Anybody with me?