Archive for the ‘Soup Saturday’ Category

Catch the Bargain Shopping Bug

May 3rd, 2015

To know me is to know how much I absolutely love a good bargain. Over the years I’ve written about deals I’ve found here and there online, plus doing a quick search and finding a discount code for said items and saving even more. To know me is to also know that I don’t purchase anything online anymore without first doing a quick search at sites like VouchaCodes to see if I can save a little extra. It adds maybe five minutes total to my online shopping time, and it has the potential to save me quite a bit. So who wouldn’t want to do that?

I know some people don’t have a lot of patience for shopping online, much less actually searching for discount codes. My mom is one of those people, but she also knows before she buys- to at least call her favorite (and only) daughter so that I can run a quick search for her, and that little trick has also saved her and diddy quite a bit over the years. I figure it’s the least I can do after all the have done for me in my lifetime, plus I consider it fun! After all, that’s why the sites are there, to help us save a little moolah, and this girl doesn’t want to pay more than I have to.

I’m curious though, what’s the most you’ve ever saved on a single purchase online by taking the time to look for a coupon or voucher code? My biggest was actually this past year- something I’d been eyeing for a long time but wasn’t wanting to pay the price. I kept looking and couldn’t find any codes, but one day I did. I actually thought because it was 100.00 that it would surely not be the ‘real deal’, so when I got home- I added the item to my cart, used said code and voila- 100 discount off my total purchase. Needless to say, that was exactly what I’d been waiting for, and the deciding factor on the purchase. That purchase was also my Christmas gift from Marcel last year, so a double win.

Soup Saturday- Finally

February 28th, 2011

When I was eating leftover soup a little earlier, I still forgot to take a picture, but since it wasn’t a new recipe, I’ll just share with y’all the link from the last time I made Chicken Soup. I wasn’t feeling under the weather- but there’s something about cold weather and soup that not only warms the body, but also the soul. Things have been a little busy around the ‘casa’, but more on that a little later. Right now, Chicken Soup– it’s good for the soul.

Soup Saturday (a little delayed)

February 27th, 2011

I actually DID make soup yesterday for Soup Saturday, but I haven’t had a chance to actually take any pictures or any time to really stop and write- so the actual entry will be a little late (like tomorrow).     I’d planned on doing it today, but I was gone for part of the day and now I have a pretty bad headache, which has me sqinting to even type out these few words- so more from me tomorrow.

Hope everyone is having a GREAT weekend!

Soup Saturday- Minestrone My Way

February 19th, 2011

 

  This week when I was thinking about soups for Soup Saturday,  for some reason Minstrone came to mind.    I generally order it when I go to Olive Garden, not only because it’s good, but also because it’s pretty low in calories and it’s healthy. 

Traditional minestrone is meatless and also has some type of pasta, but after reading several recipes, I decided that I would create my own version.   I guess it is ‘technically’ not Minestrone- but I like to call it Minestrone My Way.  

First I decided to chop and brown about a pound of pork tenderloin. (It’s a lean meat choice) –  then I sauteed onion and garlic in about a tablespoon of olive oil.   To that, I added fresh mushrooms and fresh kale.

While that was sauteeing, I added two jars of white (Navy or Great Northern beans) to my Crock Pot.   I probably should have only used one jar, but before adding them to the Crock Pot I rinsed them to get rid of the excess sodium.    I do always read the labels and these didn’t have an excess, but I knew that the chicken broth would also have a little sodium.    I also added two cans of chopped tomatoes and chicken stock. 

Once I was done with the sautee process, I poured everything into the Crock Pot and added some Italian seasoning.   I also added one carrot that I chopped. (I added it after I took the last picture, so you can’t see it.)

This is what the mixture looked like once it was ready to start the ‘slow cooking’ process.   I just went in the kitchen a few minutes ago and it looks like it’s almost ready.  The carrots are tender, which means that all I need to do is wait until it’s dinner time, warm some fresh whole-grain french bread in the oven and we’ll have ourselves a healthy meal.  

Is it good?  Honestly, I have no idea.  If the smell is any indication, then I would say yes.  I just hope Marcel likes it.   I have some fresh grated parmesean to sprinkle over the top of each bowl when I serve it.  I can’t wait!  

I don’t exactly have a recipe in the traditional form- but I’ll give you more of an idea by at least attempting to write it out as such.

Minestrone My Way

1 pound pork tenderloin- chopped and browned in a skillet

4 cups raw kale, chopped

3 cloves garlic (or more to taste), chopped

4 cups chicken broth

1 medium sized onion, chopped

1 or 2 large cans (or jars) of Great Northern or Navy beans, rinsed

2  cans of chopped tomatoes

1 large carrot- peeled and sliced thinly.

10 ounces fresh mushrooms, sliced

Italian herbs to taste

Black pepper to taste

Fresh grated parmesean cheese (optional)

After browning pork in skillet set aside.   Combine broth, tomatoes, and beans in Crock Pot or large pan.  

Sautee onions and garlic in one tablespoon olive oil.  Once onions are transparent, add mushrooms and lastly the kale.   Stir until kale begins to wither and add to bean, tomato mixture.  Add pork at this time along with the carrot and also the spices.   Simmer for several hours until carrot is tender.  Serve with bread of your choice and with fresh grated parmesean cheese, if desired.

 

Soup Saturday

February 12th, 2011

Since Marcel is taking me out tonight for dinner- I won’t be cooking soup for today’s Soup Saturday.   Instead, I’ll be over-indulging at one of my favorite restaurants in the company of Desere and Hein.  I can’t wait.  Truth is- I’ve been anticipating this evening for a while.

Since it IS Soup Saturday- I will share a link with y’all to a soup that I think looks absolutely scrumptious, and who knows- will possibly be made in my little kitchen sometime in the near future.   Right now- I have quite a lot to do in the next few hours before heading out, so I’ll leave you with a link and a promise of at least one food picture tomorrow.

With it being the weekend before Valentine’s Day- What better than a pot of Italian Wedding Soup to kick things off. Enjoy- and if you make it- let me know.

Soup Saturday- Cauliflower Vegetable Soup

February 5th, 2011

  The return of Soup Saturday had me with a head of cauliflower that I bought earlier in the week and was in serious need of using or having to toss it in the garbage. (Ok, it wasn’t that bad, but it still needed to be used).   You may remember the great cauliflower soup that my friend Kimmie gave me the recipe for several months ago, and I thought I’d make it, but didn’t have all the ingredients on hand, so decided to just whip up something.

Yesterday I cooked the cauliflower with some vegetable stock along with three carrots and a red bell pepper.  I kept it in the fridge overnight and today I warmed it on the stove.   Once it was warm- I used my hand blender and blended everything until it was smooth and voila’   – the soup was done.

I added a little fat-free yogurt for some creamyness along with a smidge of french fried onions, dried chives and some Tony’s Creole seasoning for a little kick!    It was good if I do say so myself.   So good, in fact, that I had two bowls.

If you have any Soup Saturday recipes or ideas- send them my way so I can try them- and who knows, maybe I’ll feature them here next Saturday or one of the Saturday’s to come.

(The lighting in the kitchen with the iPhone wasn’t exactly the best- hence the yellowish tint to the picture.)

Soup Saturdays-

November 13th, 2010

Since we’re getting ready for our trip home, I didn’t do soup today.  Instead we had fish, which I don’t think really agrees with my stomach.   Since I’m not sure how often I’ll be making any soup, I’ll postpone Soup Saturday’s until I return.  What I will try to do is share a soup recipe, but I can’t guarantee it will be something that I’ve made myself that day.

In the meantime- if you have soup recipes that you’d like to share- send them my way and I’d be happy to try them out myself (when I return) and share them with everyone else.

Soup Saturday- Chicken Soup

November 6th, 2010

You know the old saying that chicken soup is good for the soul.  I figured since I was feeling a little under the weather that chicken soup was just what the doctor (or wizzy) ordered.  

Earlier in the week I actually had other ideas as to what I was going to make, but since I’m still fighting this sinus-flu thing, I wanted chicken soup.

The recipe is quite simple.

1 pound chicken (I used boneless-skinless chicken breasts)

4 quarts chicken stock

1 cup carrots, chopped

1 cup chopped celery

1 cup chopped leeks

1/2 cup fresh parsley, chopped

I cooked the chicken with all the vegetables in the stock- then took out the chicken, allowed it to cool and chopped it in bite sized pieces.   I tossed it back into the pan, added a little granulated garlic and black pepper.   You could also add pasta of any sort if you’d like, but I didn’t.  I wanted to keep it as simple as possible.

As you can see from the bowl above- I’ve already had mine and it was Mmm MMMmm Good.

Soup Saturday

October 30th, 2010

This week I decided to make something that I have not made or eaten in years.   Big Lima Beans and ham.    Generally, I wouldn’t consider this a soup, especially since growing up we ate it served over rice, but I decided that this week it would be called soup.  

It has been cooking in the crock pot most of the day and the recipe was pretty simple.

1 pound dried big lima beans- soaked overnight in water

3 onions, chopped

3 cloves garlic, chopped

1 Teaspoon butter

Tony’s Cajun seasoning (to taste)

Black pepper (to taste)

1 pound boneless ham

Vegetable broth

I sauteed the onions and garlic in the butter.  Rinsed the beans and then added them to the crock pot with some vegetable broth.   Tossed in the onions and garlic in the crockpot along with the ham and let it all cook on high until everything was done.  (Oh and I added the spices too)   I also added three bay leaves for a little added flavor.   I’m not sure how it tates, but I’m about to find out-  Dinner time!

Soup Saturday- (Tomato Soup with Toasted Cheese Croutons)

October 16th, 2010

 

This week’s recipe is pretty basic, but I am always on the prowl for a good Tomato Soup recipe.   I made a couple of changes to the original recipe and I was not disappointed.   I will admit that I over cooked the croutons and they got more than a little brown, but on the whole this is my new favorite ‘go to’ Tomato Soup recipe.   I doubled the recipe you find below so that I could have more than enough soup to have tomorrow for dinner.

There’s no meat in this- but chicken or meatballs could easily be added for those who like a little more substance.    I also didn’t use sourdough bread the way the recipe calls for, but instead I used whole-grain french bread that I cubed.  The picture to your left is the first stage of the soup- when I was sauteeing the vegetables before adding them to the broth. 

Tomato Soup- with Toasted Cheese Croutons

3 Tablespoons Butter (I used 1 teaspoon)

1 Small onion, chopped

1 Medium carrot, diced

1 Stalk celery, diced

2 Cans (28 ounces) crushed tomatoes

6 Sprigs parsley

4 Cups chicken or vegetable stock (I used both)

1/2 Cup heavy cream (I used half -n-half to cut fat and calories)

Salt (I didn’t add any salt because I found the stock salty enough)

Freshly ground pepper

3 Cloves garlic (not part of the recipe, but something I added)

Fresh basil- to taste (also not part of the recipe, but I added)

1/2 Sourdough baguette, sliced into 1/2 inch rounds

2 Tablespoons olive oil

2 Tablespoons Parmesean cheese, grated

In large pot over medium heat melt 2 Tablespoons butter.  Add onion, carrot, celery (and garlic if you choose to use it) and saute until tender- about 6-8 minutes.

Add tomatos parsley and stock. Bring to boil, reduce heat, simmer and cover.  Skim foam and fat from top and cover. (I didn’t have this because I used less butter.)  Simmer until carrots are tender (about 25 minutes).  Remove parsley sprigs and discard. (At this point I added some fresh basil- about 10 leaves- but I doubled the above recipe so I’d have more soup)   Puree soup in batches using a food processor or blender (or use a hand blender).  Return to pot and stir in cream and remaining Tablespoon of butter (I skipped adding the butter).  Season to taste with salt and pepper.

Meanwhile, cut baguette slices into chunks and toss with olive oil and Parmesean.  Place on a baking sheet and bake in the oven at 400 degrees until brown and crispy, about 10 minutes.  Pour soup into mugs and sprinkle a few croutons on top.  

Enjoy!  

As you can see- I added a little fresh basil to the top of mine and then stirred it into the soup.  It was delicious.   I think grated fresh Parmesean would also be good on top and I think I’ll try that tomorrow since there are plenty of left overs after doubling the recipe.

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