I have been wanting to eat Brussels Sprouts in a soup and I wanted to find a way to have them in without it being the main attention getter. You may not believe me this when I tell you but…Brussels Sprouts have a bad rap. I get it; they are tiny cabbage looking things and they smell funny while you cook them with an equally strong taste! But I have found that once I got past the obvious reasons for thinking I shouldn’t like them and gave them a shot I fell in love with the tiny cabbage looking thing with a funny smell! (more…)
Archive for the ‘Soup/Stew/Chili’ Category
It’s Friday night. You’re exhausted. You’ve made your contribution for a Bountiful Basket this week, but there is still a week-old (or two-week old, let’s be honest) head of broccoli (or bunch of asparagus, sack of potatoes, head of cauliflower, etc.) in the fridge staring you down, begging to be used. (more…)
What to do with leftover chicken or turkey….I finally found one every one in my house will eat! (more…)
As we’re coming out of the produce wasteland that’s been happening during Bountiful Basket’s annual break, I had to take stock of what was actually in my refrigerator and come up with something for dinner. I managed to find some tomatillos (from the Mexican pack that was offered the last distribution before Christmas), and a lonely jalapeno. (more…)
“Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.”—Auguste Escoffier
What to do with the leftover turkey from the holidays? What to do with the leftover veggies in the fridge? Soup! This is my go-to recipe whenever anyone is sick in my family. Soup fills you with warmth and good vitamins. I hope you will enjoy this simple, but enjoyable soup recipe.
We have many Sunday evenings where we need a quick and easy meal. This is often when I create most my family recipes. One Sunday we were busy, I was sick, and just wanted to have a warm easy soup. I had plans to make Beef Stroganoff but did not feel up to it. So I combined a beef stew with a hobo stew and created something we all devoured. I was able to rest and not feel rushed as I made this wonderful dinner.
This recipe was modeled after Zuppa Toscana, from Olive Garden. I wanted to lower the fat and salt content of this recipe, make it lactose free, and use more nutritious ingredients. Changing the original potatoes to white yams, gives this soup a completely different flavor than the original. I also add additional veggies, more garlic, more spice, less water, and use low sodium broth.
Its officially Soup Season! Its my favorite go to lunch, a steaming bowl of soup and a sandwich really hits the spot on cold days. I really love when I can go out to the deep freeze and grab a soup pack and have lunch or dinner on the table in an hour, or in the crockpot in minutes. Several readers were curious how I make freezer packs from recipes, here is how I break it down.
When my kids decide that they actually LIKE asparagus,
When they are a little more adventurous for new flavors,
When my husband won’t be home for dinner,
When I’ve been at doctors appointments or shopping all day,
When I have some left over rice and pumpkin puree in the fridge,
THIS is what I make!
(Well, at least that’s what I did last night)
As fall creeps around the corner, so does the craving for hearty soups and stews. At least it does at my house. It’s almost like our stomachs know that the season is changing far before our minds do (or far before our minds want to admit it!). Nothing screams comfort like a cozy day inside with the savory smell of stew on the stove filling the air.