Hey! I am starting my last full week of soups! Can you believe it? Souptober has flown by. I will confess that so far I have no made soup on 2 days, but I did eat soup every day. This week, however, I plan not to meet a beet... haha there's might be a soup with beets in it :)
Also, update for the Captured by a Dream fundraiser I am up to $94 and I still have a week and 3 days! Who thinks we can make it to $150!!!??? Next week I will be posting about ticket prices and details about the Masquerade event. If you know of any big companies looking to donate money for tax returns this weekend please please send them my way. Raising $250,000 by the end of January is going to be a group effort and I need all of you to participate as much as you can :)
Menu:
Monday - Squash, corn chowder with limas topped with feta cheese (my favorite dish from Mitch's Tavern in Raleigh!)
Tuesday - Russian pumpkin soup (mushrooms and potatoes too!)
Wednesday - Sopa de Pollo (another kind of tortilla soup)
Thursday - White Chili
Friday - Shrimp Gumbo/ Creole
Saturday - Borsht Soup (made by the lovely Olivia Coward, this may have beets in it)
Sunday - Minestrone (classic)
Let me know if you want some soup, if you want to donate that would be lovely!
This was Souptober: Week 4 Menu. Say tuned for more about Soup!
Tuesday, October 23, 2012
Thursday, October 18, 2012
Souptober: Week 3 Menu
I know it is late, but I had to still post it.
Monday: Reuben
Tuesday: Tom Yum
Wednesday: Tuscan Bean, turned Misfit
Thursday: Beer Cheese Cauliflower
Friday: Tomato Basil
Saturday: Chili
Sunday: Wonton
**Only 10 days left after this week! So far $56 has been donated for the Captured by a Dream through my soups! Please help me reach a goal of $100 by the end of this month! Come join me for soup, or just donate. I'm not keeping any of it, it's all going towards building houses for sex trafficed women and homeless children in Iquitos, Peru. Also, for every $6 raised, $1 is going back into our city to fund Urban Life Ministries. Check them out, they are doing great things in our inner city!
This is Souptober: Week 3 Menu. Please consider supporting the Captured by a Dream fundraiser, this is Kingdom work and every little bit helps!
Monday: Reuben
Tuesday: Tom Yum
Wednesday: Tuscan Bean, turned Misfit
Thursday: Beer Cheese Cauliflower
Friday: Tomato Basil
Saturday: Chili
Sunday: Wonton
**Only 10 days left after this week! So far $56 has been donated for the Captured by a Dream through my soups! Please help me reach a goal of $100 by the end of this month! Come join me for soup, or just donate. I'm not keeping any of it, it's all going towards building houses for sex trafficed women and homeless children in Iquitos, Peru. Also, for every $6 raised, $1 is going back into our city to fund Urban Life Ministries. Check them out, they are doing great things in our inner city!
This is Souptober: Week 3 Menu. Please consider supporting the Captured by a Dream fundraiser, this is Kingdom work and every little bit helps!
Souptober: Misfit Soup
Day 17. I was supposed to make Tuscan Bean Soup until I realised that it is almost identical to Pasta Fagoli, the soup from day 11. And I had just eaten that soup for lunch! So, I did what any inventive house cook would do, threw together what I had and made soup.
It was rather fantastic! This doesn't make much 2-3 servings.
1/2 cup celery chopped
1/2 red pepper chopped
1/2 red onion chopped
3 mushrooms diced
1/2 cup white wine
1 cup chicken broth
1/4 cup quinoa
1 can navy beans
some water
cumin
cayenne pepper
garlic
salt and pepper
Cooked to perfection, which means with a lid until quinoa are fluffy.
Serve with cheddar cheese.
LUSH. I was so proud of my creation.
However, I wasn't too hungry so this is what happened:
I ended up eating two though. Ha
Upclose:
This was Souptober: Misfit Soup. Stay tuned for more days 14 more days of soup!
It was rather fantastic! This doesn't make much 2-3 servings.
1/2 cup celery chopped
1/2 red pepper chopped
1/2 red onion chopped
3 mushrooms diced
1/2 cup white wine
1 cup chicken broth
1/4 cup quinoa
1 can navy beans
some water
cumin
cayenne pepper
garlic
salt and pepper
Cooked to perfection, which means with a lid until quinoa are fluffy.
Serve with cheddar cheese.
LUSH. I was so proud of my creation.
However, I wasn't too hungry so this is what happened:
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| portion control |
I ended up eating two though. Ha
Upclose:
This was Souptober: Misfit Soup. Stay tuned for more days 14 more days of soup!
Souptober: Tom Yum
Day 16. HOT AND SPICY.
Tom Yum is hot, it is spicy, and it is going to clean you out... your nasal passages, burn a little in your stomach. But, it is really addicting especially when you tame it with some coconut milk.
Basic Recipe:
Water
Shrimp
...boil...
>strain out shrimp, keep water for broth<
red curry paste (to taste)
enoki mushrooms... they are gourmet and come with dirt to keep them alive...
lime juice, fresh squeezed
coconut milk
SPICY but worth it.
This was Souptober: Tom Yum. Stay tuned for more exotic soups.
Tom Yum is hot, it is spicy, and it is going to clean you out... your nasal passages, burn a little in your stomach. But, it is really addicting especially when you tame it with some coconut milk.
Basic Recipe:
Water
Shrimp
...boil...
>strain out shrimp, keep water for broth<
red curry paste (to taste)
enoki mushrooms... they are gourmet and come with dirt to keep them alive...
lime juice, fresh squeezed
coconut milk
SPICY but worth it.
This was Souptober: Tom Yum. Stay tuned for more exotic soups.
Souptober: Reuben Soup
Day 15. This soup started very very early. I woke up at 6:45 to leave at 6:50 to go to my brother's house to watch my nephew and prepare Reuben soup at their house. But, first I had to buy the brisket. I fortunately knew that the Harris Teeter in Indian Land has a wonderful butcher staff that will cut fresh brisket into manageable and affordable sizes. So, instead of spending $30 on too much meat I was able to spend $9.50 on just the right amount.
First thing I did was put the brisket into the crock pot, add mustard seeds and cayenne pepper to mimic corned beef and started cooking. I added 6 cups of water too.
Next I added 2 bay leaves and 3 shredded carrots. Followed by 20 ounces of sauerkraut.
I spiced it with thyme and garlic, pepper and more cayenne to give it a good kick.
The last thing added after the meat was cut, was 14 ounces of shredded pure goodness of Swiss cheese. There was no salt needed because the cheese was just salty enough.
Serve hot with croutons.
YUM. Great recipe from Jill Coward.
This was Reuben Soup. Stay tuned for more filling meals!
First thing I did was put the brisket into the crock pot, add mustard seeds and cayenne pepper to mimic corned beef and started cooking. I added 6 cups of water too.
Next I added 2 bay leaves and 3 shredded carrots. Followed by 20 ounces of sauerkraut.
I spiced it with thyme and garlic, pepper and more cayenne to give it a good kick.
The last thing added after the meat was cut, was 14 ounces of shredded pure goodness of Swiss cheese. There was no salt needed because the cheese was just salty enough.
Serve hot with croutons.
YUM. Great recipe from Jill Coward.
This was Reuben Soup. Stay tuned for more filling meals!
Souptober: Stone Soup
Day 14. Stone Soup.
Yes I did put a REAL stone in it!
I walked in a creek and pulled out a stone, very King Arthur like.... wait Excalibur is way better than a stone!
So here's the recipe I got it from a children's book.
I made it a little out of order to make the soup come together all at once, the meat needs to be crock pot cooked beforehand to ensure fall apart texture. I must say though it was DELICIOUS!
This was Souptober: Stone Soup. Stay tuned for more fun ways to eat SOUP.
Yes I did put a REAL stone in it!
I walked in a creek and pulled out a stone, very King Arthur like.... wait Excalibur is way better than a stone!
So here's the recipe I got it from a children's book.
I made it a little out of order to make the soup come together all at once, the meat needs to be crock pot cooked beforehand to ensure fall apart texture. I must say though it was DELICIOUS!
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| In the pot |
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| que rico es |
This was Souptober: Stone Soup. Stay tuned for more fun ways to eat SOUP.
Wednesday, October 17, 2012
Souptober: Souper Orange Soup
Day 13 I made up a soup. I wanted to eat sweet potatoes in a soup, why not mix it with pumpkin? I was going to follow a recipe, but was not in the mood for a spicy soup. So, I decided to make it sweet, like sweet potato casserole, but soupier.
I added some milk, brown sugar (not much) and cinnamon to my sweet potato and pumpkin mixture. It was very tasty, however I did feel like I was eating baby food.
I even turned the leftover soup into souper orange oatmeal cookies, they are fantastic.
This was Souptober: Souper Orange Soup. Stay tuned for more yum ways to eat Soup!
I added some milk, brown sugar (not much) and cinnamon to my sweet potato and pumpkin mixture. It was very tasty, however I did feel like I was eating baby food.
I even turned the leftover soup into souper orange oatmeal cookies, they are fantastic.
This was Souptober: Souper Orange Soup. Stay tuned for more yum ways to eat Soup!
Souptober: Leftover Friday
Day 12 turned into a SOUPER busy day and I was not terribly hungry, so I add left over vichyssoise from day 8. I also realised that the soup I had chosen, was not really a soup just came up under the soup category by accident. I will be eating it in November though!
Souptober: Cream Chicken Tortilla Soup
Day 11, one of the best so far!
This is a special recipe, which I am writing down to keep in my secret recipe stash. It's rich and creamy yet spicy. Served with tortilla chips, cheese and avocados gives it just the right flavor!
Cream Chicken Tortilla Soup
Ingredients:
1 whole chicken, cooked to create its own broth - debone and skin, cut into chunks
1 bay leaf
3 garlic cloves, and ground garlic to taste
1 onion, chopped
1 small can of chopped green chiles
1 can of creamed corn (buy the brand that offers the least amount of sugar)
1 can of tomatoes, diced
Cumin to taste (recipe calls for 2 teaspoons, I used probably 2 tablespoons)
cayenne pepper to taste
salt & pepper to taste as well
cream of mushroom soup***
1/2 c. half & half
***Cream of mushroom soup
Slice mushrooms
chop celery
cook in 3 T butter until soft
add 2-3 T flour, mix until no longer white
add milk just until it covers the mushrooms and celery
stir until thick, add to soup
I love love Cream Chicken Tortilla Soup, it's definitely a favorite always and is still holding as a strong front runner against all of the new soups.
Unfortunately my picture I took did not save to my phone, but alas this is the one that you need to just make and try to see how wonderful it is. Serve it with tortilla chips, cheese and avocados for the complete experience!
This was Souptober: Cream Chicken Tortilla Soup. Please stay tuned for more Soupier Stories.
This is a special recipe, which I am writing down to keep in my secret recipe stash. It's rich and creamy yet spicy. Served with tortilla chips, cheese and avocados gives it just the right flavor!
Cream Chicken Tortilla Soup
Ingredients:
1 whole chicken, cooked to create its own broth - debone and skin, cut into chunks
1 bay leaf
3 garlic cloves, and ground garlic to taste
1 onion, chopped
1 small can of chopped green chiles
1 can of creamed corn (buy the brand that offers the least amount of sugar)
1 can of tomatoes, diced
Cumin to taste (recipe calls for 2 teaspoons, I used probably 2 tablespoons)
cayenne pepper to taste
salt & pepper to taste as well
cream of mushroom soup***
1/2 c. half & half
***Cream of mushroom soup
Slice mushrooms
chop celery
cook in 3 T butter until soft
add 2-3 T flour, mix until no longer white
add milk just until it covers the mushrooms and celery
stir until thick, add to soup
I love love Cream Chicken Tortilla Soup, it's definitely a favorite always and is still holding as a strong front runner against all of the new soups.
Unfortunately my picture I took did not save to my phone, but alas this is the one that you need to just make and try to see how wonderful it is. Serve it with tortilla chips, cheese and avocados for the complete experience!
This was Souptober: Cream Chicken Tortilla Soup. Please stay tuned for more Soupier Stories.
Souptober: Pasta Fagoli
Day 10 of Soup.
Today's soup is one of my classic fall backs, it is something I whip up when I need something quick and simply tasty.
You can make it brothy or let it soak all the broth and juices up and just eat it as a stew type of soup. I tend to eat it more like a stew.
Pasta Fagoli
Ingredients:
2-3 small potatoes cut into cubes (I leave the peels on for extra nutrients)
1 cup of chopped celery
2 T olive oil (cook your celery and potatoes in it)
1 red onion, chopped
3-4 long carrots, peeled and sliced in circles
1 can of pinto beans, drained
1 can of diced tomatoes
1 can refilled with water
spices - italian seasoning, basil, oregano, thyme, rosemary, dash of brown sugar, sea salt, and don't forget the pepper (I almost did, and it was not tasting right)
Cook until you like the consistency, serve with Ditalini noodles and cheddar cheese.
This was Souptober: Pasta Fagoli. Stay tuned for more fun with Soups!
Today's soup is one of my classic fall backs, it is something I whip up when I need something quick and simply tasty.
You can make it brothy or let it soak all the broth and juices up and just eat it as a stew type of soup. I tend to eat it more like a stew.
Pasta Fagoli
Ingredients:
2-3 small potatoes cut into cubes (I leave the peels on for extra nutrients)
1 cup of chopped celery
2 T olive oil (cook your celery and potatoes in it)
1 red onion, chopped
3-4 long carrots, peeled and sliced in circles
1 can of pinto beans, drained
1 can of diced tomatoes
1 can refilled with water
spices - italian seasoning, basil, oregano, thyme, rosemary, dash of brown sugar, sea salt, and don't forget the pepper (I almost did, and it was not tasting right)
Cook until you like the consistency, serve with Ditalini noodles and cheddar cheese.
This was Souptober: Pasta Fagoli. Stay tuned for more fun with Soups!
Wednesday, October 10, 2012
Souptober: Shrimp Chowder
Day 9. I was not hungry when it came time to make the soup, but I made it anyways because it was apart of my plan. I must say I'm glad I did, even though I just had a little bit it was ever so delicious and had a certain comfort to it.
I researched different recipes and did not like any one recipe specifically so I created my own.
I boiled some shrimp to create a shrimp stock. Once they were pink I removed them to cool and set aside the broth. I cut some red pepper and green onions and cooked them in a little bit of butter. I added a few tablespoons of flour and some milk to thicken it. Now for the fun part, to make it extra creamy I added 2 ounces of cream cheese and a 1/2 teaspoon of cayenne pepper! I cut the shrimp into little pieces and placed it in a set it aside. I cut potatoes with their skins and boiled them until they were soft in the shrimp broth. Once the potatoes were cooked I added back the creamed shrimp mixture and made smooth. Add salt, pepper and garlic! Perfecto!
This was Souptober: Shrimp Chowder. Stay tuned for more from Souptober!
I researched different recipes and did not like any one recipe specifically so I created my own.
I boiled some shrimp to create a shrimp stock. Once they were pink I removed them to cool and set aside the broth. I cut some red pepper and green onions and cooked them in a little bit of butter. I added a few tablespoons of flour and some milk to thicken it. Now for the fun part, to make it extra creamy I added 2 ounces of cream cheese and a 1/2 teaspoon of cayenne pepper! I cut the shrimp into little pieces and placed it in a set it aside. I cut potatoes with their skins and boiled them until they were soft in the shrimp broth. Once the potatoes were cooked I added back the creamed shrimp mixture and made smooth. Add salt, pepper and garlic! Perfecto!
This was Souptober: Shrimp Chowder. Stay tuned for more from Souptober!
Tuesday, October 9, 2012
Souptober: Vichyssiose
Day 8 Soup for lunch.
Vichyssoise is a pureed potato and leek soup that is served chilled so then what better thing to bring with me to lunch? I ate my cold soup at school Monday, but would not have predicted it would be equally as cold outside, so I had to fill up with something hot. I chose Pumpkin spiced Hot Chocolate from Starbucks, excellent choice I must say.
While I was eating soup a girl told her friend she really wants to have some soup now that it is cold... I felt so honored to inspire such a wonderful decision :)
To make Vichyssoise you peel and cut potatoes and cook them in oil just until the sweat a little. Add chicken broth until it just covers the potatoes and cook until they are soft. Add leeks and green onions (which I forgot... oops - it still tasted good!) Throw in a bay leaf with garlic, salt and pepper and simmer. When it is completely cooked puree and add some half & half. Bien Rico!
This was Souptober: Vichyssiose. Come back tomorrow to read about more soups!
Vichyssoise is a pureed potato and leek soup that is served chilled so then what better thing to bring with me to lunch? I ate my cold soup at school Monday, but would not have predicted it would be equally as cold outside, so I had to fill up with something hot. I chose Pumpkin spiced Hot Chocolate from Starbucks, excellent choice I must say.
While I was eating soup a girl told her friend she really wants to have some soup now that it is cold... I felt so honored to inspire such a wonderful decision :)
To make Vichyssoise you peel and cut potatoes and cook them in oil just until the sweat a little. Add chicken broth until it just covers the potatoes and cook until they are soft. Add leeks and green onions (which I forgot... oops - it still tasted good!) Throw in a bay leaf with garlic, salt and pepper and simmer. When it is completely cooked puree and add some half & half. Bien Rico!
This was Souptober: Vichyssiose. Come back tomorrow to read about more soups!
Sunday, October 7, 2012
Souptober: Week 2 Menu
October 8-14
Monday: Vichyssoise (has a French name, but it was American invented pureed Potato Leek Soup)
Tuesday: Shrimp Chowder
Wednesday: Cream based Tortilla soup*
Thursday: Pasta Fagoli (Quick Italian bean soup)*
Friday: Bacalao a la Vizcaina (Spanish soup with Cod)
Saturday: Super Orange Soup (Sweet potatoes, pumpkin, and carrots - spiced for the season!)
Sunday: Stone Soup (has a literal stone)
Hours of operations:
Monday: I'm having my soup for lunch, but if you want to try it call or text to come around 8
Tuesday: 630-whenever
Wednesday: 6
Thursday: 730-whenever
Friday: when do you suggest?
Saturday: see Friday
Sunday: 6? or 7?
*Switched
*Switched
Souptober: Potato Leek & Broccoli Cheddar Soup
Since, I had an abundance of Broccoli Cheddar soup from last night I decided to be conservative and reuse part of it in tonight's soup. Wonderful idea.
First I made a basic potato & leek soup. I cut the potatoes, and cooked them for a brief time in a drizzle of olive oil. I then added chicken broth until the potatoes were covered. After about an hour of them cooking I added some frozen leeks to the mixture. After about 30 minutes I added water to give it some more broth. I spiced it with basil, garlic, salt, and pepper. I also squeezed one lemon in to the mixture. Once it tasted just right I added a splash of half & half and a few spoon fulls of the broccoli cheddar soup from the night before. I served it with a dollop of sour cream.
It was perfect for this cold and dreary Sunday.
This was Souptober: Potato Leek & Broccoli Cheddar Soup. Stay tuned for more soups!
First I made a basic potato & leek soup. I cut the potatoes, and cooked them for a brief time in a drizzle of olive oil. I then added chicken broth until the potatoes were covered. After about an hour of them cooking I added some frozen leeks to the mixture. After about 30 minutes I added water to give it some more broth. I spiced it with basil, garlic, salt, and pepper. I also squeezed one lemon in to the mixture. Once it tasted just right I added a splash of half & half and a few spoon fulls of the broccoli cheddar soup from the night before. I served it with a dollop of sour cream.
It was perfect for this cold and dreary Sunday.
This was Souptober: Potato Leek & Broccoli Cheddar Soup. Stay tuned for more soups!
Saturday, October 6, 2012
Souptober: Broccoli Cheddar
This lovely soup I made in a hurry this Friday night!
I sliced my broccoli with the food processor and boiled it in water and chicken broth. In another pan I sauteed onions in a half tablespoon of butter with a splash of white wine. I added two tablespoons of cornstarch and some milk. It did not thicken how I wished it would, but I continued it anyways. I added a handful of cheddar cheese. After this mixture was complete I added it to the broccoli and let it cook for a few minutes on a higher temperature. I pureed it with a little half and half and a little more cheese. It was really tasty. Oh, and be sure to add garlic, salt, pepper, and nutmeg!
Enjoy :)
This was Souptober: Broccoli Cheddar. Stay tuned for more from Souptober!
I sliced my broccoli with the food processor and boiled it in water and chicken broth. In another pan I sauteed onions in a half tablespoon of butter with a splash of white wine. I added two tablespoons of cornstarch and some milk. It did not thicken how I wished it would, but I continued it anyways. I added a handful of cheddar cheese. After this mixture was complete I added it to the broccoli and let it cook for a few minutes on a higher temperature. I pureed it with a little half and half and a little more cheese. It was really tasty. Oh, and be sure to add garlic, salt, pepper, and nutmeg!
Enjoy :)
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| Green on Green :) |
Souptober: French Onion Soup
Since it was French, I pulled out the best French cookbook I could think of: Julia Child Mastering the Art of French Cooking.
I made my own beef stock with some short ribs that I bought. I added bay leaves, garlic, and some rind from Manchego cheese.
For the soup I cut one red onion, large white onion, and one mushroom. I sauteed it in butter and olive oil as suggest by Julia. I then added one teaspoon of sugar, and a half tablespoon of corn starch. Then I added a half cup of white wine and beef broth until I felt it was enough.
My friend Olivia came for dinner and helped me do some preparing of the soup. It was absolutely soupscrumptious.
I served it with two toasted wheat baguette slices, parm cheese, and mozzarella cheese.
This was Souptober: French Onion Soup. Please stay tuned for more from this month of Souptober!
I made my own beef stock with some short ribs that I bought. I added bay leaves, garlic, and some rind from Manchego cheese.
For the soup I cut one red onion, large white onion, and one mushroom. I sauteed it in butter and olive oil as suggest by Julia. I then added one teaspoon of sugar, and a half tablespoon of corn starch. Then I added a half cup of white wine and beef broth until I felt it was enough.
My friend Olivia came for dinner and helped me do some preparing of the soup. It was absolutely soupscrumptious.
I served it with two toasted wheat baguette slices, parm cheese, and mozzarella cheese.
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| Olivia's before she started hers. |
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| Mine after I mixed it all together. |
Souptober: Curry Butternut Squash Soup
This soup is delicious! If you like curry, you will love this soup!
I went to allrecipes.com and based my recipe from the Roasted curry butternut squash soup recipe.
First I roasted the cut butternut squash with halved onions. I left all of the peelings on and peeled them off after they were completely cooked. After they were peeled I placed them into a pot with some chicken broth and water. I added 2 T of curry, a dash of cinnamon, dash of oregano, garlic, pepper, and salt. Once it was completely cooked I pureed it and added coconut milk. I served it with a toasted slice of a wheat baguette and cheddar cheese.
Definitely try out this soup, it may be out of your comfort zone, but I think everyone should explore new food avenues and give your taste buds a fun adventure!
This was Souptober: Curry Butternut Squash Soup. Stay tuned for more from Souptober!
I went to allrecipes.com and based my recipe from the Roasted curry butternut squash soup recipe.
First I roasted the cut butternut squash with halved onions. I left all of the peelings on and peeled them off after they were completely cooked. After they were peeled I placed them into a pot with some chicken broth and water. I added 2 T of curry, a dash of cinnamon, dash of oregano, garlic, pepper, and salt. Once it was completely cooked I pureed it and added coconut milk. I served it with a toasted slice of a wheat baguette and cheddar cheese.
Definitely try out this soup, it may be out of your comfort zone, but I think everyone should explore new food avenues and give your taste buds a fun adventure!
This was Souptober: Curry Butternut Squash Soup. Stay tuned for more from Souptober!
Wednesday, October 3, 2012
Souptober: Sopa Chile Verde
Day 3. Soup 3. And NO disappointments yet!
This recipe is stellar! I adapted a recipe given to me by a close friend's mother. This luscious spicy concoction is from the kitchen of Jill Coward, another fellow soup lover.
Her recipe calls for pork and fresh tomatillos, but since I pretend to be Kosher (in reality I just don't like pig meat) I substituted the pork for stew beef, and since the tomatillos I saw at the grocery stores I went to were a little out of season, I bought salsa verde which is that essentially mixed with green chiles.
So, the first step to the ever so fun way to make soup was to:
After all the meat was flash cooked I placed it into the crockpot. Then next I sauteed two small onions in the left over olive oil and meat fat, added 1 T cumin, 1/2 t paprika, garlic salt, and a dash of cayenne pepper. Then I:
Next I had a little fun....:
Once it was completely charred
I let the soup marinate and cook all afternoon for at least 5 hours in the crockpot. 2 hours on high, 3 on low. And, OH MAN was it good soup! I served it hot with...
Lydia and Amy both complimented it, I can't quite remember what they said exactly, but the term BALLER seems to sum it up pretty well!
Delicious soup! Thank you Mrs. Coward!
This was Souptober: Sopa Chile Verde. Stay tuned for more from Souptober!
This recipe is stellar! I adapted a recipe given to me by a close friend's mother. This luscious spicy concoction is from the kitchen of Jill Coward, another fellow soup lover.
Her recipe calls for pork and fresh tomatillos, but since I pretend to be Kosher (in reality I just don't like pig meat) I substituted the pork for stew beef, and since the tomatillos I saw at the grocery stores I went to were a little out of season, I bought salsa verde which is that essentially mixed with green chiles.
So, the first step to the ever so fun way to make soup was to:
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| Flash cook the stew beef in batches. I did 4 batches of meat. |
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| Added 1.5 cups of chicken broth, let it simmer for just a minute and... |
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| Poured it into the crockpot with the meat and turned it to high. |
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| Charring a jalapeno pepper, but it wouldn't balance on the grill so I... |
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| Held it over the flames using grill tongs. |
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| I peeled the skin off of it, put it into a blender with the salsa verde and added it to the crockpot. |
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| Avocado slices, cheese, and sour cream. |
Lydia and Amy both complimented it, I can't quite remember what they said exactly, but the term BALLER seems to sum it up pretty well!
Delicious soup! Thank you Mrs. Coward!
This was Souptober: Sopa Chile Verde. Stay tuned for more from Souptober!
Tuesday, October 2, 2012
Souptober: Ginger Carrot Soup
Asian soup! It was wonderful and souptacular! I had never had ginger carrot soup before so I went to the ol' reliable allrecipes.com
I chose the first option and based my soup off that recipe
My Recipe
1 small white onion, chopped
1-2 Tbsp olive oil
4 inch by 2 inch cut of fresh ginger, grated
1.25 pounds shaved carrots, cut in similar sized pieces
2 c. Trader Joe's chicken broth
1-2 c. water
1/2 c. half & half
1/2 tsp cumin
dash of cayenne
Instructions:
Cook onion in olive oil on low, grate ginger into the pot.
Shave (peel) carrots, cut and place into pot.
Cook for a few minutes, pour in chicken broth and one cup of water.
Cook with lid for 20-30 minutes.
Add 1/2 cup of water.
Cook with lid until carrots are soft.
Add final 1/2 cup of water.
In batches of 3 puree the soup in a blend.
Once everything is pureed pour in the half & half and cumin.
Serve with a dash of cayenne.
I chose the first option and based my soup off that recipe
My Recipe
1 small white onion, chopped
1-2 Tbsp olive oil
4 inch by 2 inch cut of fresh ginger, grated
1.25 pounds shaved carrots, cut in similar sized pieces
2 c. Trader Joe's chicken broth
1-2 c. water
1/2 c. half & half
1/2 tsp cumin
dash of cayenne
Instructions:
Cook onion in olive oil on low, grate ginger into the pot.
Shave (peel) carrots, cut and place into pot.
Cook for a few minutes, pour in chicken broth and one cup of water.
Cook with lid for 20-30 minutes.
Add 1/2 cup of water.
Cook with lid until carrots are soft.
Add final 1/2 cup of water.
In batches of 3 puree the soup in a blend.
Once everything is pureed pour in the half & half and cumin.
Serve with a dash of cayenne.
Beautiful fall color of orange! Oh and souper delish!
I had two customers (friends ;) Olivia & Trent) over for dinner. I also prepared a thai rice noodle dish to accompany it. I can't wait to do it again tomorrow!
This was Souptober: Ginger Carrot Soup. Stay tuned for more Souperful Soups!
Andie's Kitchen: Keeping no Profit
I started Andie's kitchen for my friends because I Love to cook, with a capital L. However, I think that some people think that I am starting this so that I can make a little pocket money. I just wanted to take a moment and say that any money that is given to me will pay specifically for what was provided, and in the rare case that there is left over money (aka profit), I want everyone to know that I plan to donate it to the Captured by a Dream fundraiser that I am hosting.
Captured by a Dream fundraiser is going to be a multi-faucet fundraiser that brings awareness to the growing needs of people who are homeless and sex-trafficed. I am starting this fundraiser mainly to raise money for a specific city that has a huge need, Iquitos, Peru. There is a church located there that's mission is to reach out to the poor, needy, despised, and rejected. They are currently trying to raise funds to build a women's home that will house 40 people, the women and their children. These women have been raised to be prostitutes, also known as sex-trafficed, and some of them are homeless, drug addicts. They all deserve a chance for redemption.
The fundraiser does not want to stop with the immediate needs of this home, its goal is to raise money to support buying beds and supplies, and to build children homes for the kids that are abandoned and thrown to the streets to live. Many as young as 8 years old. It's truly tragic.
You might be curious why I would want to help another country before my own and I want to stop you right there. For every $6 raised, $1 will go directly into the Charlotte ministries for homeless and sex-trafficed women.
I am currently working on making the official website for this fundraiser. The biggest part of the fundraiser will be a Masquerade Ball in January, and tickets will be going on sale within the next month. So, be on the look out. A Facebook page will be made shortly with some details.
If you know of any way that I can talk to some public and private schools about having the classes raise support to support the children that do not have homes both here and in Peru, please let me know.
The goal of this fundraiser is $250,000. So, please partner with me if you are able. Let's together fight Satan's attack on the hopeless, let's give them hope.
If you do not want soup from me or anything else that I provide, but you would like to send a donation for the cause please contact me at anurban.88@gmail.com
Thank you.
That was Andie's Kitchen: Keeping no Profit. Please stay tuned for more from Andie's Kitchen!
Captured by a Dream fundraiser is going to be a multi-faucet fundraiser that brings awareness to the growing needs of people who are homeless and sex-trafficed. I am starting this fundraiser mainly to raise money for a specific city that has a huge need, Iquitos, Peru. There is a church located there that's mission is to reach out to the poor, needy, despised, and rejected. They are currently trying to raise funds to build a women's home that will house 40 people, the women and their children. These women have been raised to be prostitutes, also known as sex-trafficed, and some of them are homeless, drug addicts. They all deserve a chance for redemption.
 |
| This is a young prostitute girl that is about to have a baby, she is currently waiting with the missionaries for a house to be built. There are many more girls like her. They want a chance to get out of the world they were told they had to live in. |
The fundraiser does not want to stop with the immediate needs of this home, its goal is to raise money to support buying beds and supplies, and to build children homes for the kids that are abandoned and thrown to the streets to live. Many as young as 8 years old. It's truly tragic.
You might be curious why I would want to help another country before my own and I want to stop you right there. For every $6 raised, $1 will go directly into the Charlotte ministries for homeless and sex-trafficed women.
I am currently working on making the official website for this fundraiser. The biggest part of the fundraiser will be a Masquerade Ball in January, and tickets will be going on sale within the next month. So, be on the look out. A Facebook page will be made shortly with some details.
If you know of any way that I can talk to some public and private schools about having the classes raise support to support the children that do not have homes both here and in Peru, please let me know.
The goal of this fundraiser is $250,000. So, please partner with me if you are able. Let's together fight Satan's attack on the hopeless, let's give them hope.
If you do not want soup from me or anything else that I provide, but you would like to send a donation for the cause please contact me at anurban.88@gmail.com
Thank you.
That was Andie's Kitchen: Keeping no Profit. Please stay tuned for more from Andie's Kitchen!
Monday, October 1, 2012
Souptober: Wedding Soup
Tonight I embarked on my month long soups adventure with the delicious Italian Wedding Soup.
I was telling my mom about how I was planning to make it tonight, constantly asking what all the ingredients that I needed. (I had previously looked up recipes, but there's just something about having mom's - especially when it had been a VERY long time).
Nostalgia set in both of us and she decided she was going to make the soup too. Since she was going to make it, we might as well pull forces and all eat together.
So, I arrived at my house to contribute the fresh spinach I had bought for this delicious meal. My mom already had the meatballs in the oven to get them brown to be placed in the soup. I pulled them out and placed them in the soup, cut up some dark green spinach, rinsed it and threw that in also. And, magic happened the spinach turned a bright green! (This can be explained by science and chemicals, but it was just so pretty I decided not to try to remember the reasons).
I cut some red onion and threw those in too just for a little fresh crunch, since the soup was almost ready.
We served the soup with round wheat rolls and shaved Parmesan cheese. It was truly SOUPTASTIC!
RECIPE
>This is a rough guess because we just cook, we don't actually follow recipes to a T when we know them already<
4 back ribs
boiling water
1 lb ground beef
Parmesan cheese
oats
nutmeg
1 egg
1/2 white onion, chopped
1/2 cup frozen spinach
parsley
2 cups chopped fresh spinach
1/4 red onion, chopped
salt, pepper, and garlic to taste
Parmesan cheese for the top
Instructions:
Boil the ribs to make a rich beef broth.
Once boiled for about an hour or two, place in white onion, frozen spinach and parsley.
Mix together the ground beef, Parm cheese, oats, egg and nutmeg to make meatballs.
Roll the meatballs, either bake or pan sear them.
Place into the broth.
Cut fresh spinach, rinse, place into soup.
Cut red onion, place into soup.
Wait approximately 10 minutes.
Serve with Parmesan cheese and whole wheat bread. (If you prefer noodles you can use noodles as well)
This was Souptober: Wedding Soup! Stay tuned to know more about my Souptastic month!
I was telling my mom about how I was planning to make it tonight, constantly asking what all the ingredients that I needed. (I had previously looked up recipes, but there's just something about having mom's - especially when it had been a VERY long time).
Nostalgia set in both of us and she decided she was going to make the soup too. Since she was going to make it, we might as well pull forces and all eat together.
So, I arrived at my house to contribute the fresh spinach I had bought for this delicious meal. My mom already had the meatballs in the oven to get them brown to be placed in the soup. I pulled them out and placed them in the soup, cut up some dark green spinach, rinsed it and threw that in also. And, magic happened the spinach turned a bright green! (This can be explained by science and chemicals, but it was just so pretty I decided not to try to remember the reasons).
I cut some red onion and threw those in too just for a little fresh crunch, since the soup was almost ready.
We served the soup with round wheat rolls and shaved Parmesan cheese. It was truly SOUPTASTIC!
RECIPE
>This is a rough guess because we just cook, we don't actually follow recipes to a T when we know them already<
4 back ribs
boiling water
1 lb ground beef
Parmesan cheese
oats
nutmeg
1 egg
1/2 white onion, chopped
1/2 cup frozen spinach
parsley
2 cups chopped fresh spinach
1/4 red onion, chopped
salt, pepper, and garlic to taste
Parmesan cheese for the top
Instructions:
Boil the ribs to make a rich beef broth.
Once boiled for about an hour or two, place in white onion, frozen spinach and parsley.
Mix together the ground beef, Parm cheese, oats, egg and nutmeg to make meatballs.
Roll the meatballs, either bake or pan sear them.
Place into the broth.
Cut fresh spinach, rinse, place into soup.
Cut red onion, place into soup.
Wait approximately 10 minutes.
Serve with Parmesan cheese and whole wheat bread. (If you prefer noodles you can use noodles as well)
This was Souptober: Wedding Soup! Stay tuned to know more about my Souptastic month!
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