Italian Wedding Soup

Based on The Barefoot Contessa's Italian Wedding Soup

Ingredients
1.25 lb Ground turkey
2/3 cup Italian breadcrumbs
1 Egg, lightly beaten
1/2 cup Paremsan/romano blend
Olive oil
Carrots, coarsely chopped
Celery, coarsely chopped
Chicken stock
1 cup,small pasta
2-3 handfuls baby spinach chopped


Methods
First was the meatballs -- I mixed the turkey, breadcrumbs, egg, and cheese.  I formed a ton of mini meatballs -- they were still a little too large.  They baked in the oven for about 30 to 35 minutes at 350F. 

Meanwhile, I chopped the carrots and celery and sauteed them in the olive oil in the bottom of my stockpot.  once it was cleared up I added chicken stock and brought it to a boil.  Add the pasta and cook to al dente.  Add the meatballas and spinach.  Cook for 1-2 min to wilt the spinach and let the meat balls soak up some goodness.

Verdict
I made this a few weeks ago, so I think this was everything i put into it... but i'm not sure I left out onions/garlic since I was planning to share with david.. then I ate it all for myself.  ooops.  The meatballs were a bit large, and I would have liked more broth.  Otherwise it was repeatable for sure!!!! Yum!! 

Chicken Taco Soup

Materials
Shredded chicken (~1.5 chicken breasts)
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 28 oz can diced tomatoes
1 packet taco seasoning
4 cups chicken stock or water
Cheese

Methods
I had leftover chicken from the Chicken Pockets (I just poached it in the crockpot overnight -- so moist and easy to shred :) - definitely a good way to cook chicken).  I combined the chicken, beans, corn, tomatoes, taco seasoning, and stock.  I brought them to a boil and let them simmer for a while before serving.  Had I gotten the day started earlier I would have just used my BFF, the crock pot, to heat them up.

Verdict
This made the cut, especially with cheese to garnish.  For a simple soup it was good and filled my need for soup of the week.  I ate it with a cheese quesadilla, sort of a southwestern style grilled cheese and tomato soup.  I plan to eat it a la qdoba mexican gumbo over rice the rest of the week for lunch. :)

Squash Soup

Squash Soup adapted from the Barefoot Contessa, Barefoot in Paris

Ingredients
3 tbl olive oil
1 chopped yellow onions
3/4 -28 oz can pumpkin puree
2 lbs butternut squash, peeled and cut into chunks
32 oz chicken stock or broth
salt and pepper to taste
1 cup half and half

Methods
Heat the butter and oil in your stockpot or dutch oven. Add the onions/garlic and cook over medium low until translucent ~10 min or so.


Add the pumpkin puree, squash, chicken stock, salt, and pepper. Cover and simmer over medium low heat for about 20 minutes until the butternut squash is very tender.

Process the mixture using your immersion blender. Add the half and half and heat slowly. If the soup needs more flavor add another tsp of salt. For a thicker soup reduce the amount of chicken stock.. For a thinner soup, increase stock.

Verdict
Delicious! As always!  I always enjoy pumpkin and squash soups.  I definitely enjoy anytime I get to use my immersion blender too :)  So this was a win.  I love having a pot of soup to eat for lunch :)

Barefoot Contessa’s Lentil Sausage Soup

Adapted from Barefoot in Paris (Ina Garten)

Materials
½ lb lentils
Olive oil
1 yellow onion, chopped
3 cloves garlic, minced
Salt & Pepper, to taste
Several springs fresh thyme leaves
Ground cumin
4 stalks celery, chopped
1 lb baby carrots, chopped
1 quart chicken stock
¼ cup tomato paste
1 lb turkey kielbasa, cut in half and sliced

Methods
1. I rinsed and sorted the lentils, cleaning out any shriveled lentils or rocks. I placed them in a bowl and covered the lentils with boiling water, allowing them to sit for about 15 minutes

2. Meanwhile I heated the oil up in the bottom of a stockpot and added the onions, garlic, salt, pepper, cumin, and thyme. I sautéed them over medium heat until the onions were translucent. At that point I added the carrots and celery and stirred, allowing them to cook for about 10 minutes.

3. I added the lentils, chicken stock, and tomato paste, stirring and bringing to a boil. I covered and simmered for an hour to cook the lentils thoroughly. At that point I added the kielbasa and allowed it to simmer for a few more minutes until heated through.

Verdict
I have never made this particular soup, but I had it several years ago while visiting my cousin and her family in South Bend. Good memories of fun times with extended family and a realization that Barefoot Contessa‘s recipes were actually do-able for us mortal folk. Luckily, she warned me that it feeds quite the crowd, so this was my attempt at modifying and halving the Barefoot Contessa’s recipe to make a dinner for a cold rainy night and lunch for a snowy week at work. It was great - super hearty and filling and smelled amazing before eating this. I really do love soup at this time of year. Being in a land where winter is real is making my love for soup even deeper. I’m pretty sure it is not just a passing fancy since it seems to have spanned a few years now J

BTW…Barefoot Contessa recommends 1 tbl freshly chopped thyme leaves for double this amount of soup. I actually just put in a bunch of sprigs and remove the stems before serving. Also, she chops her veggies up pretty small to be closer in size to the lentils whereas I like to leave my veggies chunky, I enjoy the texture and juxtoposition of the large veggies and the little lentils.

Um yeah, I repeat. Great soup. Filling. Full of lentil fiber goodness. And flavor
BTW…I was trying to explain what lentils were to my mom, including what they taste like. Any suggestions as to how you would describe them besides merely fiber filled goodness?
　

Amber’s White Bean, Bacon, and Rosemary Soup

I spent the better part of 7 years in the south. While I try to lead a healthy lifestyle, I’ll admit, I have a penchant for bacon. There is just something about it -- I’ve always liked it, but it is amazing for infusing flavor. Oh lard, how wonderful you are. This soup uses the touch of bacon to go the extra mile. My friend Amber introduced me to it back in my Vicksburg days. This is my version of her version of the White Bean and Bacon soup that was originally published in Food and Wine.

Ingredients
½ lb bacon
Olive oil, as needed
1 celery heart, coarsely chopped
¾ bag of baby carrots, coarsely chopped
1 medium sweet onion, coarsely chopped
1 carton chicken stock
2 cans canellini beans, drained and rinsed
Rosemary
Thyme
Salt & Pepper to taste

Methods
In the bottom of your large stockpot or dutch oven cook the bacon until crispy. Remove the bacon and drain. Remove the majority of the grease, leaving a couple of teaspoons at the bottom of the pot.

While the bacon is cooking chop the vegetables -- the idea is to have somewhere around equal parts carrots, celery, and onions. After the bacon is done add olive oil as needed and cook the vegetables for a few minutes until soft.

Add the chicken stock, beans, rosemary, and thyme to the pot. I think that Amber’s recipe called for about 2 tbl of each -- I think these are some of the stars in the recipe, so I add as much as I feel like. Bring the mixture to a boil and then simmer for 30 min (or longer). Salt and pepper to taste prior to serving. Garnish with chopped up bacon and enjoy!

Verdict
OK, a little commentary. This recipe is absolutely nothing new to me. However, it is probably one of my favorite foods at this time of year. I love the beans, the bacon, the rosemary, and the thyme. I am a soup girl and this is one of my soups. The one thing I’ve toyed with is actually adding the rosemary and thyme to the olive oil and bacon renderings mixture prior to adding the veggies. I think this could really make this soup even more amazing, which I previously thought was impossible. If you try just one soup this winter, I might heartily recommend this one. I’m not sure if this was better than previously, if it always this good, or perhaps being in real wintery weather made it even more comforting and delicious.

Mexican Minestrone

I'm Back!  maybe not better, but I'm back at least.

Its been a bit of a hiatus.  After moving I discovered several excuses for not cooking.  Namely, i Hate my kitchen in my apartment.  The oven constantly sets of the smoke alarm when there is nothing smoking, and the burners aren't really fine tuned in terms of high-medium-low.  Over the past couple of months, I've ruined a few easy dishes, quit cooking, and returned to cooking.  Excuse number two:  It is hot in the kitchen.  I miss central air, and my kitchen is decidedly not well ventilated.  Final excuse:  my boyfriend is anti produce.  Something about vegetables bringing death at an earlier age or something?  If you recall my Lenten attempt at vegetarianism, this is a bit of an issue.  But, I've rallied the troops and we're back on track.  I'm starting off with something easy, out of my favorite kitchen gadget, the crockpot.  Its not full of fresh veggies from a farmers market, but its a step into the right direction.

Materials

2 cans black beans, rinsed and drained

3 cans stewed Mexican tomatoes

1 can corn, rinsed and drained

1 cup salsa

1 can reduced sodium chicken broth

1 cup salsa

1 cup frozen green beans

2 medium potatoes, coarsely chopped

Methods

Combine all ingredients and cook on high in slow cooker for 7-9 hours and Enjoy!

Verdict

I cooked this overnight to eat for lunch this week.  I woke up at 3 AM and couldn't fall back to sleep because the smell was so enticing!  Despite being full of canned goodness, it didn't fail to delight.  It was about as yummy as it smelled and it was fully of yummy, fiber filled bean, tomato, and soupy goodness.  a recipe for happiness!  Plus,for the WW crowd it is about 4 points for a serving (recipe makes 6-8 servings). 

Stay tuned for more food updates.  I'm traveling a lot for work so it might be a little far and few between for the next few weeks, but I'm back to sauteing away!

Recipe 18: Spinach and white bean soup

I needed a quick, easy meal the other day, so i turned to my old favorite, soup :) This was a sort of quickie take on traditional pasta e fagioli.

Materials
4 cups chicken stock
1/2 box whole wheat pasta
1 can cannellini beans, rinsed and drained
28 oz can diced tomatoes
fresh baby spinach
salt, pepper, and your favorite italian herbs to taste

Methods
Cook pasta according to box. Combine stock, cooked pasta, beans, and tomatoes in large stockpot. Bring to boil and allow to simmer for a few moments until beans and tomatoes are cooked through. Stir baby spinach into soup and allow to wilt. Season as desired and serve.

Verdict
This was ok. I didn't add enough of my favorite hers and spices (i used a tuscan herb mix i had on hand), so it was a little bit bland. However, it was certainly filling between the beans and whole wheat pasta.

Recipe17: WW Veggie Soup

I was wanting something veggie filled and light last weekend. I was DESPERATE to lose at least half a pound, so I thought I would try the 'staple' WW veggie soup (because apparently I don't eat enough soup?). Although, soup is one of the things I find easiest to make in a veggie form that keeps me filled up.

Materials
4 garlic cloves
medium onion, diced
2 carrots, sliced
1 sweet pepper, diced
1 stalk celery, diced
2 small zucchini, diced
2 cups cabbage, shredded
2 cups broccoli florets
2 cups cauliflower florets
dried thyme
6 cups vegetable/chicken broth
2 tbl parsley, chopped
1/2 tsp salt
1/4 tsp pepper
1 lemon

Methods
Combine vegetables, broth, thyme, and garlic in large stockpot. Bring to a boil and simmer for about 10 minutes. Add parsley, salt, pepper, and the juice of a lemon.

Verdict
This was pretty ok and fairly filling considering that it is essentially calorically non-existent. I can see why its a 'staple' of weight loss in weight watchers. The recipe called for swiss chard, but alas our kroger was without so i bumped up the rest of the veggies accordingly to account for the missing chard. I also used a green pepper instead of red -- red would have made it even more visually appealing. WW claims that this makes 12-1 cup servings. Personally, if this is the main portion of the meal I, needed 2 cups and a fresh multi grain roll with some sort of fat product on it. I've got some of it stored up in the freezer for a soupy day :)

Recipe 15: Slow cooker risotto with edamame

I wanted something yummy while I spent more time painting this weekend. It seemed like a perfect time to try a recipe i had been wanting to give a whirl for a while, Risotto with Edamame from the Not Your Mother's Slow Cooker Cookbook, which is one of my favorite cookbooks for some reason. I enjoy it because it isn't just 'put a piece of meat in your crock pot and cover with cream of mushroom soup'. This recipe intrigued me since I enjoy edamame and risotto, why not put them togheter? Plus, the idea of risotto in the crockpot intrigued me. This was a double bonus since i'm still in my meatless phase for a few more weeks. Any way I can get some good healthy protein in is a good one right now.

Materials
3 cups chicken broth (i used 1 can broth and 1 cup water)
1 cup shelled edamame
1 tbl olive oil
2 tbl unsalted butter
1 small yellow onion, chopped
1 cup arborio rice
1/3 cup parmesan cheese
salt and pepper to taste

Methods
Bring chicken broth to a boil in a saucepan. Add the edamame and bring cook acording to the package directions. Remove the edamame from the broth and set aside.
Heat oil and 1 tbl butter. cook onions, stirring periodically until softened. Add rice and cook for about 2 minutes. The goal is to turn the rice opaque.

Add the rice mixture to the slow cooker. Cover and cook for 1 hr 45 to 2 hr 15 until the rice is al dente with a bit of liquid left in the pot.

Stir in the cooked edamame and remaining tbl butter. Cover and and let sit for 5 minutes to fully melt butter and heat edamame. Sitr in cheese and salt and pepper and serve.

Results
This was pretty OK. I think I would make it again. I think I overcooked the rice in the pan before putting it into the crock, which resulted in it cooking up too fast and used up all of the broth. It wasn't as creamy as expected and wasn't really firm. However, I think I better understand what I'm looking for in the translucivity of the rice now. The recipe said it served 3 to 4. If I did the math correctly, 1/3 of this was 7 points for WW. I enjoyed it with a salad on the side. I look forward to either re-trying this or anoter recipe. in time I'll get the whole risotto cooking thing down pat :)

Recipe 11: Faux-strone

I wanted soemthing hearty and soupy for supper tonight since I've been down with a sore throat, presumably due to the weather. Since I'm vegetarian for Lent (except when out and allowed to use meat based stocks due to Vicksburg being Vicksburg) and I didn't want to spend very long in front of the stove, my options were fairly limited. I threw together this faux-minestrone to satisfy my craving.

Materials
~ 1 1/3 cup whole wheat penne (uncooked)
~ 2 cups chicken stock
~ 1 can fire roasted tomatoes with garlic
~ 2 cups frozen tuscan vegetables (zucchini, cauliflower, carrots, lima beans, red peppers, italian green beans
~ 1 tsp basil
~ parmesan cheese

Methods
Cook the penne until al dente according to package. Meanwhile, combine chicken stock, roasted tomatoes (including juices), vegetables, oregano, and salt and pepper to taste in a medium sized pan. Add cooked penne. Bring to a boil and allow to simmer for about 15 minutes to allow flavors to meld. Makes 3 servings. Top each serving with paremsan cheese.

Verdict
Yummy!! A great, fairly hearty soup that hit the spot. I heart soup. It is one of my favorite things about winter. So much of a favorite that I even make it during the summer! The fire-roasted canned tomatoes really helped to give this soup a good flavor. This is definitely a keeper in terms of a quick soup with 'in the pantry' type goods. I would consider adding some red kidney beans or increasing the pasta to 2 cups next time I make this to make it a little more hearty, but that really isn't necessary.

Recipe 4: White Bean and Chicken Sausage Soup

Prior to my trip I put together this soup.

Materials

~ Celery

~ Carrots

~ Yellow Onion

~ Garlic

~ White Beans

~ Chicken Sausage

~ Chicken Stock

~ Water
~ Brown Rice

Methods

~ I chopped and sauteed the celery, carrots, onions, and garlic in a bit of olive oil. The veggie mixture got added to the white beans in the bottom of my large oval crockpot. I sliced up the chicken and added it to the pot. I added chicken stock and water to cover the mixture. I cooked this up on low while at work. Once I got home I cooked up the brown rice and added it to the soup.

Verdict

Eh.. It wasn't bad, but it wasn't good. I salted and peppered as desired, however it definitely needed more herbage. I had throught my chicken and apple sausage would provide plenty of flavor, however I was disappointed. So not great, but not so bad I wouldn't eat it again, it just needed some help.