Category: Soups

Veggie Noodle Bowl

Asian, Girls' Night Out/In, Leftovers/ Freezer Meals, One pot meal, Pasta, Soups, Vegetarian

Hey guys! Tonight was another girls’ might for me and my girls. E wanted cheese ravioli, R and K wanted spaghettios, and I wanted to try to clean out the fridge a bit and have something with lots of veggies. I decided to make a noodle soup with some leftover veggies and a pork chop left over from last night. This was pretty simple to throw together in one pot.

I started by chopping up my veggies and cooking them in a bit of olive oil for a few minutes. I used 4 cloves of garlic minced, a few sliced of ginger minced, 10 mushrooms sliced, 1/2 onion chopped, peppers chopped, and broccoli florets. Then I added a quart of beef broth (you could use chicken, veggie, or even water if you want.) Then I added my pasta. I had 1/4 of a container of fettichini noodles left over, so I threw them in the pot. Then I added about 1/2 bottle of white wine-enough to cover the rest of the noodles- a few shakes of sesame oil , teriyaki sauce, and soy sauce. Then I let it come to a boil and cook until the pasta is done. Near the end, I added a few bunches of some spring mix lettuce. Once the pasta was finished and the lettuce was wilted, I added my leftover pork which I sliced up and dropped in the hot broth to warm it through. It was so good! You could use any veggies you have leftover in the fridge, any leftover meat, or even shrimp would be fantastic in this. This is a great meal that you can throw together quickly on a busy weeknight.

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“Chilaquiles”

Breakfast and Brunch, Eggs, Leftovers/ Freezer Meals, Mexican, Pork, Soups

Chilaquiles is a traditional Mexican dish that typically contains green salsa (tomatillo), red salsa (tomato) or mole sauce that is poured over crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Because this was mainly a dish to use leftover tortillas and salsa, sometimes leftover meat is added to the mix. Most recipes garnish it with sour cream or crema, shredded queso fresco, raw onion rings and avocado slices. Since chilaquiles is mostly considered a breakfast/brunch dish, it is usually topped with eggs.

I have read lots of different recipes on this and I believe that this is one of those things that some regions and families just make and hold true for themselves. Mexican dishes, regional and family variations are quite common.

My husband grew up eating this recipe that his mom made and called Chilaquiles. They are not from Mexico… I would consider this more of a pork soup, so technically, this is not a true chilaquiles… but don’t tell them that I said that =)

“Chilaquiles”

1 pork butt (this would work well for chicken) heavily seasoned with salt, pepper, onion and garlic powder. Add a couple of cups of beef or pork stock. Cook all day in a crock pot on low for 8 hours or high for 4 hours.
Brown a diced onion and a few cloves of crushed and minced garlic in a large dutch oven.
Add your shredded pork/chicken.
Add one large can of diced tomatoes.
Add 4 small cans of diced green chilies
Add a few shakes of Worcestershire Sauce
Mix in more stock to your desired consistency.
Add in tortilla chips, leftover tortillas, or corn chips
Top with cheese, sour cream, avocado/guacamole, and possibly a nice runny egg for breakfast/brunch

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Vegetarian Vegetable Soup

One pot meal, Soups, Vegetarian

Hey guys! These last few weeks have been kinda slow on the blog. We have had the stomach bug floating around and lots of late nights. Hopefully, I will be cooking more starting this weekend!!! This is a recipe I just created tonight. I really wanted soup and went through my fridge, freezer, and cabinets to come up with this recipe. I just feel like this should be considered a classic vegetable soup recipe. This is not only vegetarian, but vegan as well. No butter or meat at all. PROMISE!!!!!! I could eat this all winter. I hope you make this and add it to your soup recipes.

So when you think of vegetable soup, you think of vegetables, right? Me, too. Well, most “vegetable” soups out there actually are made with beef or chicken stock and even, GASP, ground beef!!!! Well, I have a little bit more respect for vegetable soup. The integrity of the vegetable soup remains intact with this recipe. If you love your veggies, this soup is for you!

Vegetarian Vegetable Soup

Take the following and cook down for 10 minutes or longer in 3 tablespoons of olive oil
Garlic- 3 cloves thinly chopped or grated
1 med. onion cut in thin slices
4-6 carrots sliced
4-6 celery stalks sliced
2 potatoes peeled and cut in to chunks
Salt and pepper to taste
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Add
3 tablespoons of tomato paste
1 can of green chilies
1 can white beans- drained and rinsed
1 can tomato sauce plus 1 can of water
Add at least 2 cups of red wine =) No stock in this at all. You could add veggie stock, but I would rather add more wine and water.
Cook for another 10 minutes
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Add some frozen veggies right at the end…I think corn, peas, and green beans are classic. Cook until frozen veggies are done, about 15 minutes or so.
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Tomato and White Bean Soup with Rice

Soups

Soup season is upon us. I knew I had 1 more marinara pouch in the freezer,
https://funfoodiefamily.com/2013/10/13/homemade-marinara-101213/ so I thought I could make that in to a soup somehow. I consulted lots of recipes and just kinda made mine up on my own. I took my marinara sauce and added 3/4 bottle of Merlot(drink the rest), 1 can of beef broth(you could use chicken, veggie, or whatever you have), and 2 tablespoons of sugar. Then add 1 cup uncooked rice and a can of drained and rinsed white beans. Cook for an hour or so at low heat stirring every 15 minutes or so to make sure the rice does not stick. You could add already cooked rice in at the end, but I didn’t have any made. If you think it needs more liquid, add more stock or just water. Add 2 tablespoons of butter at the end. If you wanted to add a splash or cream, a dollop of sour cream, or creme fraiche, that would be awesome. I even have leftovers! Some for my breakfast https://funfoodiefamily.com/2013/10/03/eggs-diablo/ and some for the freezer! Bon appetit!

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Chili and Cornbread

Soups

Happy Fall, ya’ll!!! I decided yesterday to make this today, and man, was I spot on right! The chilly beautiful day was amazing and perfect. This chili was perfect to celebrate October in Georgia!

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Amy’s Chili

1 pound of ground beef browned with salt, pepper, 1 diced onion, 4 diced cloves of garlic, 1 diced jalepeno (leave in the seeds and membrane for extra spicy), and 1 pablano pepper 1 tablespoon of oregano
Mix in your spices; 2 tablespoons of chili powder, cumin, cayenne, paprika 1 tablespoon of oregano
3 tablespoons of Worcestershire sauce

Add 1 small can of chopped green chilies, 1 can tomato sauce, 1 28 oz. can of diced tomatoes, 3 squirts or tablespoons of tomato paste

Add 1 can each of drained and rinsed pinto, kidney, black beans

Add 1 bottle of beer (I used Sweetwater 420)

Add 2 tablespoons of Siracha or your favorite hot sauce (or more to taste) and 3 tablespoons sugar. Add a bit more salt and pepper to taste.

Cook for at least 45 minutes up to serving. I cooked for 1 1/2 hours and let sit for 1 hour to let flavors meld.

Cornbread- I used the recipe on the back of the Martha White Cornbread cornmeal

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I topped with cheese. Cold weather; you can’t get me down!
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