Category Archives: Soup

Hearty Turkey Soup

Standard

Happy Monday!

I hope everyone has gotten their week off to a good start! The weather here has been amazing the last two days! It’s mad me go out without socks! Yes, I am a rebel-no socks in winter! But they say there is a storm coming our way so that no sock business is all done with. It was nice while it lasted.

Who out there makes soup with their left over Thanksgiving turkey? I have been making this soup for about the last 18 years on Thanksgiving weekend. It is sooooo good! I could eat it all by myself!

IMG_3055

It’s  the perfect soup to fill and warm your tummy on a cold day!

Hearty Turkey Soup

Ingredients (serves 6)

  •  2 (13 3/4 oz) cans chicken broth
  • 2 1/2 cups cooked turkey pieces
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 3 Tblspn. butter or margarine
  • 1/4 cup flour
  • 1 1/2 tspn. seasoned salt
  • 1/2 tspn. rosemary, crumbled
  • dash black pepper
  • 1 can (16 oz) stewed tomatoes, undrained
  • 1 can (16 oz) sliced carrots, undrained
  • 1 can (17 oz) early garden sweet peas, undrained
  • 1/2 cup dry white wine (optional but I totally recommend using it!)

Directions

Sprinkle 3 tblspn. chicken broth over turkey pieces;set aside. Saute garlic and onion in butter in large pot. Blend in flour, seasoned salt, rosemary and black pepper; add remaining broth. Cook over low heat stirring constantly until mixture boils and thickens. Add turkey, tomatoes, carrots and peas. Reduce heat and simmer for 2o minutes. Add wine if desired. Boil 1 minute. Serve and enjoy.

I had some fresh rosemary so I threw that in the pot instead of crumbled rosemary. This soup is especially delicious served with a crusty bread. You can also use chicken in place of turkey and it’s just as delicious.

Have a great week and eat soup!

Besos,

Flor

 

 

Advertisements

Kicked Up Ramen Soup

Standard

Hey!

There are times in life when you just have to cook something fast. I am there right now.

After having gone to Mitsua Japanese Market  a while back and having the awesome Ramen Soup I had to come up with  a quick yet filling Ramen soup recipe to make at home. And I had to use that darn rotisserie chicken that my husband can’t get enough of  and use up some of the veggies in the fridge.

This is what I came up with.

Before…

After…

Not only was this a quick meal but I guess kind of healthy too!

Ingredients

10 cups chicken broth

1/4 onion, sliced

1 small zucchini, thinly sliced

8 oz. mushrooms. sliced

1 rotisserie chicken breast, shredded

2 tblspn Tamari Sauce

1 pkg Ramen soup, any flavor (I did not use the flavor packet)

Squeeze of fresh lime

Directions

Boil chicken broth. Add all ingredients and bring down to a simmer for about 10 minutes until noodles are cooked and veggies are soft. Add a squeeze of fresh lime and stir! Eat immediately topped with a bit of cilantro and if you like some Chili Paste or Sriracha.

If you won’t be eating immediately, separate your noodles and veggies from your broth using a colander. This will avoid the noodles from getting soggy. When ready to eat just combine your noodles and veggies with the broth.

Quick and Delicious!

Besos,

Flor

Mushroom Soup

Standard

Hey!

Ok, it’s cold! Like winter is coming cold! If I had my way it would be seventy degrees here everyday with a slight breeze….I can feel it now! But since I don’t have any control over the weather I guess I have to take what is sent out way!

Mushrooms are something that either you like them or you don’t. Not everybody likes fungus. I like fungus—it’s good when it’s an edible mushroom!

This soup has the slightest taste of mushrooms. What I liked was how pretty the soup looked in a white bowl. It looks so regal and elegant.

This soup was very smooth. Can a soup be smooth?

Mushroom Soup

Ingredients

2 cups fresh mushrooms – cleaned and chopped finely
1 tbsp olive oil
3-4 cloves garlic – chopped
1 tbsp butter
1/2 tbsp chopped fresh thyme or 1/4-1/2 teaspoon of dried thyme (optional)
1 – 2 of bay leaves
2 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of  nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Directions

1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasonings.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Transfer to soup bowls. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

Enjoy!

Besos,

Flor

Adapted from Season with Spice

Sausage Potato Kale Soup

Standard

Hola!

I am so excited for Halloween to get here! I can’t wait to go Trick or Treating with my niece! I’m going to make a big pot of Chili and some biscuits for my family that is coming over.EEEEK! And probably Enfrijoladas for my Dad. He’s  kind of picky when it comes to what he eats.

We have had some beautiful weather so far this fall and it seems that it’s going to start getting colder which means more soups , more eating and more naps. That is not good for me!

Well, this soup is kind of healthy!

This was nice and tasty!

Ingredients

  • 1 pound italian sausage (I used mild sausage)
  • 2 tablespoons butter or olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon freshly cracked black pepper, plus more to taste
  • 2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
  • 1/4 teaspoon freshly grated nutmeg
  • 4 medium or 2 large russet baking potatoes, sliced
  • 8 cups chicken broth or stock
  • 1/2 cup heavy cream

Directions

 

Pollo con Chile Poblano

Standard

Hola!

It’s Monday again. The good thing about it being Monday is that there is no school today. Thank you, Christopher Columbus!

I can’t believe I missed my blog birthday! On October 10th my blog turned 3!

picture-of-a-big-birthday-cake-3-300x300

I have really enjoyed doing my blog these last three years. It’s not easy with a full time job and taking care of a family but I love it! Thank you for following me. I truly hope that I have inspired you  in one way or another.

Let’s get on with some food!

Today I am sharing a recipe that I absolutely love. My Mom used to make this but would use pork. In an effort to make it a little healthier I decided to use chicken.

I love serving this with Mexican rice.

My husband is always asking me that if I am going to cook something with pepper to make sure the peppers are not spicy. Well, there is really no way of telling if a pepper is spicy just by looking at it. I can usually tell once I’ve cut them and I smell them but for the most part you can’t tell. So tread wisely if you are not too big on pepper. You can of course use less pepper but that doesn’t guarantee that they won’t be spicy. Remember…do not rub your face or eyes when roasting or chopping any type of pepper.

Pollo con Chile Poblano

  • 1 small onion, diced
  • 1 small tomato, diced
  • 2 tblspn chicken bouillon powder (I like Knorr)
  • 4-5 poblano chiles, roasted, peeled and chopped (veins and seeds removed)
  • 2 tblspn vegetable or olive oil
  • 1 tspn salt
  • 2 garlic cloves, minced
  • 5 chicken breasts, chopped into small pieces
  • 6 cups water

Directions

Heat oil in large pot. Add salt to chicken and add to hot pot. Cook chicken until no longer pink in the middle. Add chopped onion and cook for about 4 minutes. Add minced garlic and continue to cook for another 4 minutes. Add chopped tomatoes and cook for another 4 minutes or so. Add Poblano chiles and continue to cook for about 5 minutes. Make sure you stir everything together after every addition. Add 6 cups of water and chicken bouillon. Stir well to dissolve the bouillon.  Allow everything to simmer for about 15 minutes. Adjust salt if needed and enjoy.

If served with rice on the side the broth melds really well with it. If I don’t have rice on the side then corn tortillas are a must! I don’t even know if this is a stew or a soup. I guess it doesn’t matter as long as it’s good!

Enjoy!

Besos,

Flor

 

Sausage, Corn, Potato and Cheddar Chowder

Standard

Hey!

It’s been a busy week. Comforting foods are like medicine when you are busy and tired. My comfort is Mexican food but this chowder did the trick too.  Chowders are usually made with seafood and contain cream or milk. The original recipe called for Italian sausage but I didn’t have any. What the heck, I had turkey kielbasa so why not? The kielbasa sausage was actually a nice substitute.

It was warm and comforting!

This was really yummy. All that was missing was a nice big chunk of bread.  Either way I ate it up! This recipe doesn’t make much chowder so I doubled all the ingredients for a double recipe.

Sausage, Corn, Potato and Cheddar Chowder

Ingredients

* 1/2 lb turkey kielbasa, diced or cut into half moons
* canola or olive oil, for cooking
* 1 large onion, finely chopped
* 1 stalk celery, chopped
* 2 Tbsp. flour
* 1 tsp. cumin
* 3 cups chicken broth or water
* 1-2 potatoes, unpeeled and diced
* 1 can sweet kernel corn, drained
* 1 cup milk or 1/2 cup half & half (or to taste)
* 1 cup grated old cheddar cheese
* Salt and pepper

Directions

Add kielbasa into a soup pot that has been drizzled with oil and set over medium-high heat. Add the onion and celery and cook, , until onion is translucent and the sausage is cooked.

Add the flour and cumin and cook, stirring, for another minute. Stir in the broth, add the potatoes and bring to a simmer. Reduce heat, cover, and cook for 8-10 minutes, until the potatoes are tender.

Stir in the corn, and the milk or cream if you’re using it, and allow the chowder to return to a gentle simmer. Don’t let it boil, or the milk may curdle. Add the cheese and stir just until it melts. Season to taste with salt and pepper.

This would be good on a cold evening but of course with that bread.

Besos,

Flor

Recipe source Babble

 

Chicken Pasta Stew

Standard

Hey!

Happy Friday! Yes, a three day weekend! I love three day weekends!

My son will be coming back home for the summer soon and I need to get cooking big pots of food so that there is always something to eat. When everyone is on a different schedule it’s just easier to have a big pot of something delicious to eat ready at all times.

This stew is awesome and works so well for lunch and dinner.

This is the kind of meal that really fills you up!

Chicken Pasta Stew

 

  • 1 to 1 1/2 lbs. boneless, skinless chicken breasts
  • 1 T. extra-virgin olive oil
  • 8 oz. fresh mushrooms, sliced
  • 2 c. shredded carrots
  • 1 medium-sized onion, chopped
  • 2 garlic cloves, minced
  • 3 c. chicken broth (2 14.5 oz. cans)
  • 1 c. water
  • 1 (14.5 oz.) can diced tomatoes, undrained
  • 1 (6 oz.) can tomato paste
  • 2 tsp. Italian seasoning
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 1/8 tsp. black pepper
  • 1 tsp. sugar
  • 1/2 lb. Pasta (shells, penne, lasagna, etc…)
  • About 1 c. ricotta cheese
  • About 1/2 c. shredded mozzarella
  • About 4 T. grated Parmesan cheese

Directions

 

  • Cut the chicken into 1/2-inch to 3/4-inch cubes; season with a little salt and pepper. Heat olive oil in a large pot over medium-high heat. Add chicken and onion; cook until the chicken is browned and almost cooked through, about 5 minutes, stirring frequently.
  • Add the mushrooms, carrots, and garlic. Cook until the vegetables are tender, about 4 minutes, stirring frequently.
  • Stir in the chicken broth, water, diced tomatoes, tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, pepper, and sugar. Increase heat to high and bring the mixture to a boil, stirring frequently. Once boiling, reduce heat to medium-low and simmer, covered, for 15 minutes.
  • Uncover and increase heat to medium-high to return the mixture to a boil. Stir in the pasta. Cook for about 20 minutes, until the pasta is tender, stirring occasionally.
  • To serve, spoon into pasta or soup bowls. Top each serving with ricotta cheese, and sprinkle with mozzarella and Parmesan.

A nice piece of bread would be good for sopping up all the deliciousness!

Besos,

Flor

Recipe source The Kitchen is My Playground