Posts Tagged ‘soup’

Black Bean Veggie Soup

January 18, 2011

I am always looking for new soup recipes.  My Honey loves soup.  And now that he working at a place that has a microwave in the break room, now I can send it in his lunch.  This is similar to my chicken chili, but no chicken and not quite so spicy….yet anyway.  This recipe is from the Allrecipes website.

BLACK BEAN VEGGIE SOUP

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes

Directions

  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

I followed the recipe except that I added some celery and used V-8 instead of vegetable stock.

Well, it passed my Honey’s approval and is on its way to work as I speak, or blog or whatever.

So much for Spring Fever

March 13, 2010

Woke up to snow this morning.  Not a bunch, but please…….if it’s gonna snow make it worth while.  Besides that, my Honey is pissed he hasn’t gotten to plow snow with his new tractor.

We have been eating alot of soup this winter.  It has just sounded good and my Honey likes soup, it’s easy so why not??  Yesterday I put split peas and a ham bone in the crock pot.  I had a little bit of asparagus left over and I thought I was the only one who ate asparagus here.  Well about dinner time my Honey announced that he likes cream of asparagus soup.  Go figure…..won’t eat the stuff from the garden, but likes the soup.

CREAM OF ASPARAGUS SOUP

chopped onion

chapped garlic

butter

asparagus…i used ends and all

chicken broth

sour cream

I sauteed the onions and garlic in some butter, then added the asparagus.  Sauteed it all a bit then added chicken broth and simmered until the asparagus is soft.  Let cool a bit then puree it all with an immersion blender or regular blender (be careful when its hot….the lid tends to go flying).  Add sour cream and reheat.  Then enjoy

Yum….yum.  I would enclose a pic, but, well, we snarfed it all down before I even thought about it.  I did find a great recipe for some crackers.  It as in the newsletter from Loletta Cheese Factory in Humboldt County.  I had to do some adapting to what was in the pantry and cut the ingredients in half.  So here is my version

NUTTY CHEESE CRACKERS

1/2 lb of soft butter

1/2 lb sharp cheddar cheese (I have used both orange and white)

1/2 cup toasted and chopped nuts (I used walnuts and didn’t toast them)

1/2 tsp cayenne pepper

1/2 tsp salt

2 1/4 cups flour

Blend together butter and cheese.  Add nuts and seasonings.  Incorporate flour.  The last bit may have to be done by hand.  Roll into logs.  I generally make two.  Wrap with wax paper and chill about 3 hours.  Slice into 1/4″ or so rounds and bake on parchment paper lined cookie sheet at 350 for 12 minutes or edges are just browned.

These are great to eat or crumble in your soup or over a salad.  I usually bake one roll at a time and freeze the other for use later.

And I promised better pics of our baby goat.  So here ya go…..

And check out this face…….

Anybody think of a name yet?????

Beer Cheese Soup

December 28, 2009

Or Cheesy Beer Soup…which ever you prefer.  It’s been down right arctic here.  In fact it has been warmer on the Kenai Peninsula at some of our favorite places than it has here in Idaho.  Whats up with that????  Sooooo…with the temps low and the leftovers as well….here goes.

BEER CHEESE SOUP

1 stick butter

1/2 cup chopped carrots

1/2  cup chopped celery

1/2 cup chopped onion

1 tsp mustard powder

1/2 cup flour

1/2 box of chicken stock

2 12oz bottles of beer

1 cup milk

1/2 lb shredded monterey jack cheese

1/2 lb shredded sharp cheddar

1/2 cup shredded parmesan cheese

Saute veggies til tender in butter.  Add mustard and flour to coat.  Add chicken stock and cook till thick.  Add cheese and beer alternately until melted and then salt and pepper to taste.   Serve with crusty bread or rolls.

Okay….all these amounts are approximate.  I just kept adding until I got the consistency and the taste I wanted.  As far as beer goes, once again I used whatever leftovers were in the beer fridge.

I served with left over rolls I had made for Christmas from the oatmeal bread recipe.  The were just heavy enough to stand up to some heavy dipping.  I have enough leftover to serve with my last package of German sausages.  Tonite…maybe??

Leaky Tater Soup

November 24, 2009

Suddenly finding out that my Thanksgiving dinner has changed from 4 adults to 8 people, I decided on a simple supper tonite.  I have to go grocery shopping tomorrow and get as much made ahead of time that I can.  I tried this soup and we decided that we have a new favorite soup.

POTATO LEEK SOUP

2 thinly sliced leeks

1/2 stick butter

4 potatoes

32 oz carton of chicken broth

1 can evaporated milk

buttermilk

cream, or half and half or milk

salt and peeper to taste

Saute leeks in butter.  Add potatoes and chicken broth and cook until spuds are tender.  Puree with immersion blender, then add milk.  Add can of butter milk and cream, milk or half and half.  Salt and pepper to taste.

This is a good hearty soup to enjoy on a cold evening.  Add some heartly bread and it makes a wonderful meal.  I have used milk, half and half and cream and any combination there of….just don’t skip on the buttermilk.  Enjoy!!!!!

Bring on the May Flowers

April 30, 2009

Got up this morning and it was cloudy and chilly.  Just the day for soup.  I made beef/lentil with veggies soup.  We all have our own recipes for soup.  So unless I find one that is extra special different, I will just let you know what i fixed.  It did taste yummy…just the thing for a chilly half spring day.

Cody came by and finished the raised garden beds for me.  I will fill with dirt and finish planting tomorrow.  Asparagus, rhubarb, and horseradish.  And Gary came by this afternoon and said he would plow the garden spot next week.  Good thing.  Look what came in the mail today.

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Lots and lots of Gurneys seeds.  I still have the plants to get, but it is way too early for that.  Nice to think about though.  By the end of May we should be able to get things in the ground.  Keep your fingers crossed.

After the Strawberry Mirror PIMA Cake, Erin from Dinner and Dessert has redeemed herself with this recipe.  It’s a keeper and a winner.

KEY LIME COCONUT BLONDIES

1 cup all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3 TBSP key lime juice
3/4 cup shredded sweetened coconut

Preheat oven to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then key lime juice. Add flour mixture and beat just until blended. Stir in shredded coconut. Spread batter evenly in prepared pan.
Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.) Decorate with melted white chocolate if desired

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The only change I made was to add white chocolate chips to and  the zest of 1 lime to the batter.

And made PAULA DEEN’S Herbed Monkey Bread.  I had never had a savory monkey bread and it went great with the soup.  The ingredients could be tweeked to your liking. 

HERBED MONKEY BREAD

Ingredients

 

  • 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
  • 1 cup grated Parmesan, plus more for sprinkling
  • 2 teaspoons dried Italian seasoning
  • 2 packages biscuits

 

Directions

Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.

In a small bowl, combine cheese and Italian seasoning.

Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan. 

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I did cut back on the butter to the one stick.  It is very easy and very yummy.

And the UPS man is running late today.  Look what he brought me less than 15 minutes ago.

 

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It may just be time to start brewing tomorrow too.

NASCAR, Baking and multitasking

March 29, 2009

Woke up this morning to the wind howling and a mix of rain and snow….a light wintry mix…I believe is the term.  It was sure a good day for soup, so that was the first thing I started with.

Beef and Bean Soup

1.5 lbs stew meat

2 tbsp olive oil

2 handsful of small carrots chopped

3 stalks celery chopped

1 small onion chopped

6 cloves garlic chopped

1 1/2 tsp chopped rosemary leaves

1 1/2 tsp dried oregano

2  32oz cartons of beef broth

1  28 oz can chopped tomatoes

2 15 oz can white beans

Brown meat in olive oil and then remove from pan.  Add chopped veggies to pan and cook until soft.  Return meat and add remaining ingredients.  Let simmer until everything is tender and enjoy.

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Then caught a ride to town with MIL.  Had to get the truck from the Ford dealer.  It quit us twice coming back from CA, but started and got us home.  Can the dealer figure out what is wrong??  Oh, hell, no.  So I’ll drive it and hope whatever gremlin was there is gone.  Yeah right.   IM with my honey till noon and then to baking.  The weather hasn’t improved, but at least the wintry mix has quit.  Oh well, its almost time for green, green green.  First project is pie.  I found key limes on sale, so that was a project.

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KEY LIME PIE

1 pre made graham cracker crust

1 can sweetened condensed milk

1/2 cup lime juice

zest of however many limes it took to get the 1/2 cup juice

2 egg yolks (save whites for meringue)

1 egg

Combine condensed milk, juice, zest, egg yolks and egg.  Pour into pie shell and refrigerate for and hour.  Beat egg whites and 4 tbsp of sugar to make meringue.  Spread meringue to edges of crust and bake at 350 for 15 min or until meringue is brown.

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I have to give most of this away.  It’s toooooo good.  And while I was IMing with my Honey, I watched Paula.  Orange brownies????  Hmmmmm….I have and orange or two in the fruit bowl.

ORANGE BROWNIES

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 4 eggs
  • 2 teaspoons pure orange extract
  • 1 teaspoon grated orange zest
  • 1 recipe Orange Cream Cheese Frosting, recipe follows

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Orange Brownies:

Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:

  • 1 (8-ounce) package cream cheese, softened
  • 4 tablespoons softened butter
  • 1 (1-pound) box confectioners’ sugar
  • 2 tablespoons orange zest
  • 2 tablespoons orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners’ sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

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Another batch to share.  Of course about that time the cake pans I have been watching on ebay were coming up for the end of auction.  While I was watching that, my honey is emailing me.  He had gotten pieces parts for his new scooter…better known as the “Geezer Glide”.  He was excited about the good deal and then had insomnia.  I IMed with him and watched my pans.  Got my pans and then sent him to bed.  After all, it was 1130PM his time and he gets up about 5AM.  Well, now something for the kids.

It was a box mix for cupcakes and 7 minute frosting.  I watched Sandra Lee this morning and decided to give it a try.img_1152

Don’t they look fun??  Kids ought to enjoy them.  Of course by this time the snow has started and is coming down sideways.  The 2 pair of Robins that have come to the front yard and willow tree are sorry they came back so early.img_1148

The whole day I have been smelling ripe bananas.  One look at the fruit bowl told me I had 4 too-brown-for-the-kids-to-eat bananas.  I knew BrazenBites had sent me a recipe for banana muffins.  She claimed they were ugly.  Just the thing to try today.  I looked all through my emails.  I had lost the recipe …..again.  I emailed her for it.  By the time I got a return email, I had found the recipe for Chocolate Banana muffins and had the batter whipped up.  Next time.

CHOCOLATE CHIP BANANA MUFFINS

1 1/2 cups mashed over ripe banana

2/3 cup oil.. I used canola

1 egg beaten

1 1/2 tsp vanilla

2 cups flour

1/2 cup sugar

2 Tbsp unsweetened cocoa

1 Tbsp baking powder

1 cup semi sweet chocolate chips

Combine sugar, oil, bananas and vanilla.  Combine remaining dry ingredients and then add to banana mixture until just combined.  Fold in chips.  Fill muffn cups 2/3 full.  Bake at 425 for 15-20 min.  I used on regular muffin tin and then a mini tin and almost filled it.

 

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I had a fun day…a busy day and did survive the wind and snow.  BTW…my driver ended up 3rd at Martinsville…my favorite track.  Go #14 Old Spice/Office Depot Chevrolet.  Go Tony!!!!!!!!!  And yes…it’s still snowing.  It’s spring time in Ideeho.

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Freezing Fog and Pea Soup

February 3, 2009

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Picture this, with a gray background.  For about a week now it has been the view from my kitchen window.  But as you can see, the fog is begining to lift.  But it is still very cold out there.  Don’t get me wrong, it is very pretty, but white…white…white.  I needed of some color.  And some soup.  Green, I think.

Super Simple Spit Pea Soup

1 lb package of dried split peas, green, yellow or combo, rinsed and sorted

chopped onion, chopped carrot, garlic

Throw it all in the pot and cover with 6-8 cups of water, chicken stock or a combination of.    Simmer, with the lid tilted off to the side, for 45 min to an hour.  Serve as is, smash it with a potato masher, run it through a counter top blender or use an immersion blender.  You can add a ham bone, left over ham or pork when you start the pot.  But if you do…..PLEASE remember to remove the bone.  Blenders don’t like bones very well.

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I had some cheese/garlic bread sticks (from the day old rack at the grocery store) and yum……just the thing to warm me up.