Hearty Chicken Noodle Soup

I decided to make a simple chicken and noodle soup today.  I like mine hearty without an over abundance of broth and best of all I like it with a homemade chicken broth which I just happened to have made yesterday.  I joined weight watchers so I am obsessing a little over what I eat and how many points it is.

It’s quite a change for me but I wanted to get a bit healthier without sacrificing my favorite foods so here is my first recipe on the new diet.  I calculated it as 4 points a cup; I ate two cups for lunch.  I think my point calculation is pretty accurate; I wasn’t sure on the broth / stock so I went with the calculations of value for the name brand canned type.

DSCN4342 (800x600)Hearty Chicken Noodle Soup

  • 8 cups seasoned chicken broth; your favorite brand or homemade
  • 3 cups sliced carrots
  • 1 cup sliced celery
  • 6 o.z. Amish style egg noodles
  • 12 o.z. cooked chicken
  • salt and pepper or any other spices desired

Heat broth in large pot.  Add carrots, celery, and noodles.  Cooke for about 15 minutes or until noodles and veggies are tender.  Add diced cooked chicken and a little salt and pepper; heat though.  I ended up with about 10 cups of soup once finished.  The leftovers thickened up so it’s almost a chicken and noodle entree now so adjust the broth amount if you like it a bit more soupy.

Enjoy ~ Kimberly

Turkey Spinach and Mushroom Soup

Just a quick post for the tasty soup we had for lunch today.  A creamy savory soup with fresh mushrooms and leftover turkey.

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  • 8 o.z. fresh mushrooms
  • 1/2 cup diced onion
  • 1 Tbs butter
  • 1 1/2 cups chicken stock
  • 1 cup fresh spinach
  • 1/8 tsp cayenne pepper
  • 1/2 tsp thyme
  • salt and pepper
  • 1 cup heavy cream
  • 2 cups cooked turkey
  • 1/2 cup cheddar cheese

In sauce pan saute mushrooms and onions in butter.  Cook until desired tenderness about 10 minutes.  Add chicken stock and bring to a simmer. Stir in spinach, cayenne, thyme, salt and pepper.  Cook until spinach is wilted.  Add cream, turkey and cheddar cheese; heat through until cheese in melted.

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Enjoy ~ Kimberly

Quick and Easy Mushroom Soup

Another quick and easy recipe today.  I made some mushroom soup today; not a creamy version but a nice broth based mushroom soup.

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  • 8 o.z. fresh mushrooms ~ sliced and diced as desired
  • 1 Tbs olive oil
  • 1/4 cup onion
  • 1 1/2 cups chicken broth
  • 1/2 cup fresh spinach ~ chopped

Saute mushrooms in olive oil with onion for about 5 minutes or until desired tenderness  Add broth and simmer for about 15 minutes longer.  Stir in spinach just 3 – 5 minutes before serving.  Season with salt and pepper if desired. You could add some herbs and spice if desired.  I used a homemade chicken broth that already had a bit of cayenne, rosemary, and thyme; if you have a good broth you won’t need much more seasoning added.

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Enjoy ~ Kimberly

Slow Cooker Vegetable Soup

Thought I would experiment with my new slow cooker.  I purchased a 3 quart recently and hadn’t used it yet.  I really wanted the 3 quart after much thought.  The stores try to trick you into larger ones but this size just seemed ideal for the two of us.

Now on to the soup; it didn’t come out quite how I was hoping but it was still very tasty.  I used some tiny star pasta and against most of the advise I read online I added it from the start.  Well, it kind of disintegrated so I suppose that wasn’t the right approach.  I would have added some meat but I didn’t have any in the house so that would have made a difference too I am sure.  I’ll post it as I made it and will make it again soon with some alterations.

  • 1 cup carrots
  • 1/2 cup celery
  • 1/4 cup onion
  • 1 cup potatoes
  • 1/2 cup lima beans
  • 1/4 cup peas
  • 1 cup corn
  • 1/2 cup green beans
  • 3 cups beef stock
  • 1 can whole tomatoes
  • 2 cloves minced garlic
  • I added 1/4 cup mini star pasta but it fell apart so maybe skip this step!
  • 1/4 tsp marjoram
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Prep veggies and cut to desired size; you can even use a mix of frozen vegetables if you prefer. Add to crock pot along with remaining ingredients.  Cook over low heat for 6 – 8 hours.

Enjoy ~ Kimberly

Five Tabasco Chili ~ Spicy and Delicious

Just a quick chili post today.  We went for spicy; 5 tabasco peppers did the job! If you don’t like spicy this chili would still be tasty without the tabasco peppers or another type of hot pepper would work if you like a different kind of heat.

  • 1 pound ground beef
  • 1 medium onion – diced
  • 2 cloves garlic – minced
  • 3/4 cup diced bell peppers – diced
  • 5 tabasco peppers – minced
  • 2 Tbs hot chili powder
  • 2 cans hot chili beans
  • 1 large can crushed tomato
  • 1 large can whole tomatoes

Cook ground beef, onions, garlic, bell peppers, and tabasco peppers.  Drain excess fats if needed and return to stock pot.  Stir in chili powder, chili beans, and tomatoes.  I smashed up the whole tomatoes and brought to a simmer.  Cook for 20 – 30 minutes or longer to combine flavors.

Enjoy ~ Kimberly

Broccoli Cheddar Soup

Charles made me some soup this evening with the bit of broccoli I had left in the fridge.  Quite tasty, I liked the way it came out; he added a bit of sour cream and thyme which added a different twist and of course our homemade chicken stock always sets any soup off!

  • 1/3 cup diced onion
  • 3 Tbs butter
  • 1 clove garlic
  • 2 cup chopped fresh broccoli
  • 2 Tbs flour
  • 1 1/2 cup chicken stock
  • 1 1/2 cup milk
  • 1 Tbs sour cream
  • 2/3 cup cheddar cheese
  • 1/2 tsp thyme
  • salt and pepper to taste and a dash or two of cayenne if desired

Melt butter in sauce pan over medium heat; saute onion for 2 – 3 minutes.  Add broccoli and garlic and continue cooking about 3 more minutes.  Add flour, stir until no lumps remain, cook for about 2 minutes to incorporate.  Add chicken stock and milk.  Heat to a simmer.  Add sour cream and stir in cheese a little at a time until melted.  Season with thyme, salt, pepper, and cayenne.

Enjoy ~ Kimerly

Simple Chili ~ a quick and easy recipe

Oh, it’s that time of year again.  Chili season is one of my favorites; don’t get me wrong I can eat chili anytime but when the temperatures dip into the 40’s at night and the mornings are cool it’s easy to want to make up a big batch of chili and have a bowl or two for lunch! I am sure I will post another recipe or two but today’s is just a super simple recipe that is quick to make and requires only a few ingredients. I like crushed tomatoes; they make a nice thick chili that ties together the flavors.

  • 1 pound ground beef
  • 1 onion ~ diced
  • 2 – 3 jalapeno ~ sliced
  • 1 Tbs chili powder ~ use your favorite or make your own ~ click here for my recipe
  • 2 cans chili beans in sauce ~ hot or mild your preference
  • 1 large can crushed tomato
  • Cooked pasta if desired

Cook ground beef, onion, and jalapeno until no pink remains; drain if desired and add chili powder.  Stir in chili beans and crushed tomato and heat through.  Reduce heat and let simmer for 30 minutes or longer for best flavor. If using pasta it is best to serve on the side and add to bowls at serving time.  I never really used pasta in chili until I met my husband but that is his favorite way to have chili so I always try to remember to fix some kind of pasta whether it’s macaroni or spaghetti.

Enjoy ~ Kimberly

Roasted Brussels Sprouts

Just a quick post today for the Brussels Sprouts I made today.  Loved the broiled effect; wish they would have gotten a bit more toasted but there was quite a bit of moisture so next time maybe I will let drain well before seasoning and broiling.  Still very tasty!

Roasted Brussels Sprouts

  • 1 pound fresh brussels sprouts
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/2 tsp black pepper

Trim ends from brussels sprouts and remove any loose or discolored leaves.  Bring small pot of water to a boil.  Add brussels sprouts and cook for 3 minutes.  Remove and submerge in cool water until cool enough to handle.

Cut brussels sprouts in half and place in small bowl.  Toss with olive oil, salt, pepper, and crushed red pepper.  Spread onto oiled baking sheet cut side up and broil for 6 – 8 minutes about 2 – 3 inches from heat.

Enjoy ~ Kimberly

Sweet Potato Chowder ~ awesome homemade soup for any time of year

I made some sweet potato chowder to take to my mother-in-law’s house today.  She’s been under the weather and I thought soup might hit the spot.  I debated between chicken noodle and sweet potato chowder but the chowder won out.  I love this soup.  A lady I used to work with made this quite a bit; it’s always a favorite at the restaurant.  Our ham at work is baked in a sugary glaze so that makes it sweeter but any ham works great whether sweet or salty.  Just go with flavors you love and it will turn out perfectly. If you like it spicy it is wonderful with a diced jalapeno added at the beginning to but I thought I’d go milder for today’s lunch.

Sweet Potato Chowder

  • 3 cups chicken stock
  • 2 cups diced sweet potato
  • 1 cup diced potato
  • 1/4 cup diced onion
  • 1/2 tsp thyme
  • salt and pepper to taste ~ I used about 1/2 tsp each but I also had homemade chicken stock so adjust accordingly
  • 2 Tbs cornstarch
  • 2 Tbs cool water
  • 8 o.z. diced ham
  • 1 cup heavy cream

Bring chicken stock to a boil and add potatoes, onion, and seasonings.

Simmer for about 15 minutes or until veggies are just tender; stir in ham.

Combine cornstarch and cool water and add to soup; over medium heat stir until thickened about 1 minute.  Add cream and heat through.

Enjoy ~ Kimberly

 

Zucchini Bisque ~ Creamy zucchini soup delicous hot or cold

Today marks the half way point of the year.  I started this blog just before the new year and have sort of impressed myself that I have achieved my goal of a post a day since I began.  Sort of the ultimate “new years resolution” for me I suppose.  I am not one for resolutions, traditions, or really celebrating over commercialized milestones of any type but it’s been fun thus far creating recipes daily.  Some days it is a struggle; other days I have a couple of recipes ahead.  No matter how rough my day had been or how tired I am there is something therapeutic about creating my post.  Don’t get me wrong; some days I dread this time of day but once I have finished the sense of accomplishment takes over and I am glad I got it posted.  I don’t think any of this would have come about if Charles hadn’t gotten me a camera.  I’m not sure why he chose a camera or how he knew it would be perfect.  To be honest I wondered what I would do with it for a moment …. but then we made some oyster stew, then I decided to start a blog, then I roasted some beautiful squash and had to take a picture, and then …. well you know the rest…..

Zucchini Bisque

  • 1/2 cup diced onion
  • 1 medium zucchini ~ diced
  • 1 Tbs butter
  • 1 tsp marjoram
  • 1/2 tsp nutmeg
  • 1/4 tsp cayenne
  • 2 clove garlic ~ smashed
  • 1 1/2 cup chicken stock
  • 1 cup heavy cream
  • salt and pepper to taste
  •  1 – 2 Tbs sour cream if desired

In medium skillet sauté onion and zucchini in butter for about 5 minutes.  Add marjoram, nutmeg, cayenne, smashed garlic cloves and 1/2 cup of the chicken stock.  Simmer for 5 minutes or until veggies are tender.

In blender combine zucchini mixture and remaining chicken stock.  Be very careful when working with hot items in a blender (Adding the remaining chicken stock will help cool the veggies).  Puree together to blend.  Pour into sauce pan and add cream.  Check flavors and add salt and pepper as desired; stir in sour cream.  Serve hot or cold.

Enjoy ~ Kimberly