I had fish in the freezer and it’s cold and I want something warm and comforting for dinner. Fish doesn’t usually fit that bill… so what to do?! Continue reading “Fish Chowder”
This definitely isn’t a paleo recipe… especially since it’s main ingredients are potatoes and lots of cheese! However, I grew up with this and it’s one of my favorite soups! The kids love it too! It isn’t hard to make and can be prepped easily in 1 hour although it may take a little longer to cook, just to get the potatoes to the correct tenderness. Continue reading “Potato Soup”
Sesame Beef and Snow Pea Soup
This is a super quick and easy soup. Quite light and very flavorful. The simple flavors make this enjoyable even on a warm day. Usually dear hubby likes lots of spices and complex flavors. Simple just doesn’t work for him… except this recipe!
The first time I made this I thought for sure no one was going to like it… but I was quite wrong and for that I’m surprised and oh so grateful! Another plus is this is a quick recipe and inexpensive as well!
I often have jars of chicken and beef stock in the fridge ready to go for any soup or stir fry that may need it! By having it on hand makes it easy to whip up a healthy recipe or treat a cough or cold.
This recipe is originally from Bon Appetit, which I’m confused and not sure how such a simple recipe made it into that magazine! But I guess it does speak to it’s great flavor! I did change it a little, but so little that I definitely have to give all the credit to Bon Appetit! My changes are things like homemade stock instead of canned, and [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] instead of rice. But read on and see what you think.
Sesame Beef and Snow Pea Soup
4 cups homemade beef stock
1½ cup 1-inch pieces diagonally cut snow peas (about 6 oz)
1⅓ cup matchstick-size strips red bell pepper
2 cup ½ inch wide strips thinly sliced roast beef (about 10 oz) (or I used thinnly sliced steak, or shaved beef)
1⅓ cup sliced green onions
2 TBSP minced peeled fresh ginger
8 tsp rice vinegar
1 TBSP oriental sesame oil
3 cups cooked [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] (about 1 cup uncooked)
Bring broth just to boil in heavy medium saucepan over medium heat. Add snow peas and red pepper and simmer 1 minute. Add beef, green onions and ginger; remove pan from heat. Mix in vinegar and sesame oil. Season soup to taste with salt and pepper. Mound [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] in center of deep bowls. Ladle soup over, dividing equally.
Spicy Ethiopian Red Lentil Stew
This stew was amazing! As we sat down to dinner the first thing Tree Climber (hubby) asked was, “Does this have meat in it?” Since he work hard all day cutting trees, climbing trees, carrying trees, stacking trees, etc… he has the appitite of a lumbar jack. When I answered “No”, his response was, “Well, am I going to miss it?” Continue reading “Spicy Ethiopian Red Lentil Stew”
Nourishing Traditions Book Review: Part X – Stocks
Condensed Cream of Mushroom Soup
I’ve missed making recipes that call for Cream of Mushroom soup. I just love Chicken Divan and Beef Stroganoff and so many other yummy recipes! As many of you try to do as well, I’m sure; I’ve been trying to rid all processed foods out of my pantry. I’ve worked so hard on this, and yet these soups are easy and yummy and so tasty… probably because they have MSG in them! Continue reading “Condensed Cream of Mushroom Soup”
Thai Chicken-Coconut Soup
What is comfort food for you? I’m full blooded American of English, German, Scottish descent and this definitely isn’t my definition of comfort food! If I was pregnant I probably wouldn’t even want to eat it! We do eat a lot of Asian foods around here, but they still definitely don’t qualify as comfort food.
For dear hubby that is a totally different answer though. He actually made dinner tonight and he said this was perfect comfort food for him! I was so blessed to not have to cook I probably would have eaten anything… but I do have to say I LOVE just about anything that he makes. I can only think of one meal that I didn’t like and it was a chicken rice soup with a raw egg in it for breakfast. Not really my cup of tea for breakfast… or any part of the day for that matter!
This really turned out great and the whole family really enjoyed it. I copied this recipe from the epicurious website, but dear hubby did change it a bit to make it fit our diets a little better, but I’m sure it tasted better too! Below is the original and the “variations” sections lists the changes we made to it. I can’t tell you how wonderful it is to have a husband that cooks. Not only cooks, but cooks AMAZING foods! Give this a try and let me know what you think of it!
4 ounces cellophane noodles
6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain.
Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan.
Season with salt.
Bring to a simmer, add noodles and cook 3 minutes more.
Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.
Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
Stir in spinach until it begins to wilt, about 1 minute.
Add chopped cilantro and season with remaining 1 tablespoon fish sauce.
Using tongs, divide noodles among 4 bowls.
Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.
[amazon_link id=”B005LMCD8E” target=”_blank” container=”” container_class=”” ][/amazon_link]
We had never used these before, but I found then at Wegmans and got them to give them a try. We LOVED them! They are similar to asian rice noodles, but a little more chewey and were perfect for this soup.
We also used 4 fish fillets instead of the chicken and it turned out great and had a fantastic texture and flavor.
[amazon_link id=”B001EO5ZHO” target=”_blank” container=”” container_class=”” ][/amazon_link]
We also added hot sauce to it. Brian said he didn’t add the pepper since we didn’t have one and Koa, #2 son doesn’t really like hot foods. It tasted a bit bland, but after adding Sriracha to it, it was much better!
We also didn’t have the spinach so we just left it out! Would definitely like to try adding it the next time. I’m sure it would add flavor and loads of vitamins!
Butternut Squash Soup
Mmmm… This soup is one of my favorites. We just had it last week and it still makes my mouth water to think about it! I know this is often thought of as a winter time soup, but we served it luke warm on a 95 degree day with some cool salad and fruit and it was perfect! Continue reading “Butternut Squash Soup”