Tag Archives: Broth

day 99: cooking it up/ homemade super easy (and yummy) chicken noodle soup for my sick baby

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

Source: allrecipes.com via Karie on Pinterest

 

 

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• Project: day 99: cooking it up/ homemade super easy (and yummy) chicken noodle soup for my sick baby
Difficulty rating (1=easiest, 5= way too hard!): 1. We have a sick one at home, so what better to make her feel better than homemade chicken noodle soup! As you can see, she completely downed it. So we’ll see if it helps, but it sure was yummy!!!
• Would I do it again? Yes! This soup really was too easy not to do, let alone good!
• What I would do differently: we added garlic (3 cloves) to the celery and onions after they were cooking for half the time.
• Items used: recipe from: allrecipes.com : http://allrecipes.com/recipe/quick-and-easy-chicken-noodle-soup/detail.aspx

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 4 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can vegetable broth
  • 1/2 pound chopped cooked chicken breast
  • 1 1/2 cups egg noodles
  • 1 cup sliced carrots
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

Directions

  1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Until ipinterest tomorrow!
Karie J 🙂

day 87: cooking it up/ simple and yummy breakfast burritos, so good!

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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• Project: day 87: cooking it up/ simple and yummy breakfast burritos, so good!
• Difficulty rating (1=easiest, 5= way too hard!): 1 (thank goodness I had my husband back to help me out!)
• Would I do it again? oh yea! I love breakfast burritos, and this was extra good!!!
• What I would do differently: nothing at all, add salsa and eat it up!
• Items used: original recipe from: http://www.momontimeout.com/2011/08/breakfast-burrito-bonanza.html

Until ipinterest tomorrow!
Karie J 🙂

day 85: cooking it up/ bow-tie pasta with chicken sausage and kale

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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• Project: day 85: cooking it up/ bow-tie pasta with chicken sausage and kale
• Difficulty rating (1=easiest, 5= way too hard!): 2
• Would I do it again? yes! It was very good, and a great way to use kale, which I love!
• What I would do differently: well, since I burned the garlic, which is a definite no no, probably that!
• Items used: recipe from: http://pastaprincessandmore.wordpress.com/2012/02/21/homemade-pasta-with-sausage-and-kale/#comment-505

She did it (The Pasta Princess) WAY better than I did since she made her own pasta as well as chicken stock. I just used Barilla Bow-tie pasta, and store bought chicken stock, but other than that, it was still good!

Until ipinterest tomorrow!
Karie J 🙂

day 60: cooking it up/mixing it up: yummy tortellini soup with basil, sausage, and spinach

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MY “PINTERESTING” TAKE:

 

“PINSPIRATION”, FROM PINTEREST:

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  • Project: day 60: cooking it up/mixing it up: yummy tortellini soup with basil, sausage, &  spinach
  • Difficulty rating (1=easiest, 5= way too hard!): 1
  • Would I do it again? most definitely! This soup is super easy, a big hit, and I could probably eat it twice a week! three-year old Morgan also had fun helping me in the kitchen with this one!
  • What I would do differently: I combined my mother in law’s recipe (thank you Barb, you know I love this one!), with the pinterest recipe, and a few other tweaks of our own, next time we might try kale! The pinterest recipe is below, and then our changes and additions from my mother in law are in red, our own changes in green. 🙂
  • Items used: Pinterest recipe from: http://www.fudgebananaswirl.com/sausage-spinach-and-tortellini-soup/

Ingredients

  • 1 lb turkey Italian sausage (I prefer hot, but sweet would be ok too) (we used chicken sausage, it was yummy!)
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine
  • 40 oz low sodium chicken broth (we ended up using 64 oz)
  • 5 oz fresh spinach and 8-10 fresh basil leaves
  •  1 1/2 cups tomatoes, chopped (we used 1 14 oz can of diced tomatoes, with juice instead)
  • 9 oz store-bought cheese tortellini
  • 2 tb unsalted butter (optional) (we put the butter in the end for a richer flavor and also sautéed the garlic in butter in the beginning!)
  • salt and pepper to taste
  • parmesan cheese sprinkled on top when serving

Directions

  1. In a large dutch oven (or stock pot), brown sausage over medium heat until fully cooked (approximately 10-12 minutes.)  Remove sausage, let cool and slice in to bite-size pieces, set aside.
  2. Add minced garlic to pot and saute for 3 minutes.  Add wine and broth, scraping brown bits from bottom of the dutch oven. Bring to a boil and continue boiling for 3 minutes. Add tortellini and boil for another 5 minutes.  Add spinach, tomatoes and sausage.  Cook for 5 minutes, remove from heat.
  3. At this point, you can whisk in 2tb of butter, which adds a little extra richness to the soup.  If you are watching fat or calories, the soup is still delicious without adding butter.

Until ipinterest tomorrow!

Karie J 🙂

day 35: cooking it up/ winter Thai chicken-coconut soup

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MY TAKE:

FROM PINTEREST:

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Project: day 35: cooking it up/ winter Thai chicken-coconut soup
• Difficulty rating (1=easiest, 5= way too hard!): 2
• Would I do it again? yes, however we changed the recipe a touch (in red below), and would even change it up a bit more next time (see below).
• What I would do differently: The soup was very good (probably 3 stars out of 4), but we changed up the original (the girls had the original recipe, but we spiced it up a bit for ourselves!). Next time we would add two cans of coconut milk, mushrooms, and two limes)
• Items used: Recipe below:

Serves: 4
Hands-on time:
Total time: 30 minutes

CATEGORY:
Under 45 Minutes

INGREDIENTS:

  •  2 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
  • 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
  • Sea salt and ground black pepper, to taste
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup light coconut milk (we did a cup, we love the coconut taste!)
  • 1/2 cup skim milk (we did a cup)
  • 2 boneless, skinless chicken breasts (4 oz each)
  • 1/2 cup snow peas, cleaned and cut lengthwise (we used sugar snap peas since that was what we had on hand!)
  • 1 tsp red chile pepper flakes (or to taste)
  • 1 to 2 tsp fresh lemon juice (we used lime since we like the flavor better)
  • 4 tbsp cilantro, coarsely chopped
  • Four ourselves and not the kiddos, we added Sriracha Thai hot sauce and fish sauce for a bit more flavor)

INSTRUCTIONS:

  1. Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
  2. Add broth and coconut and skim milks. Bring to a light boil.
  3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
  4. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
  5. When cool enough to handle, slice chicken and add pieces back to the soup.
  6. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

until ipinterest tomorrow!
Karie J 🙂

day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good!

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MY TAKE:

 

FROM PINTERST:

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  • Project: day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good!
  • Difficulty rating (1=easiest, 5= way too hard!): 2
  • Would I do it again? most definitely, this soup will become one of our fall/winter staples, it was that good!
  • What I would do differently: we added avocado along with the sour cream and lime juice to top it off, why not, avocado is just so good!
  • Items used: (our changes made in blue)
  • Chicken, Black Bean and Cilantro Soup

    (Makes 6-8 servings, recipe created by Kalyn.) (we double this since we took half of it to our friends who just had a baby, hope you liked it Lindsey!)

    1 small onion, diced small
    1 cup celery, diced small (use celery leaves too if available)
    2 tsp. olive oil
    1 T ground cumin
    1 T chile powder
    1 tsp. celery seed
    1 tsp. garlic powder or garlic puree (we used the powder)
    4 cups homemade chicken stock (or 2 cans chicken broth)
    1 can vegetable broth
    1 can petite diced tomatoes
    1 cup salsa (I used Pace Picante Sauce) (we used Costco’s Kirkland Organic)
    6-8 drops Green Tabasco Sauce or your favorite hot sauce (taste to see if you want this) (our favorite hot sauce is Cholula)
    1 or 2 cans black beans (not drained unless you choose to rinse the beans to reduce the amount of sodium) (we drained and rinsed the beans so we could control the salt level in the end, which we just added a pinch.)
    2 cups cooked chicken, cut in very small pieces (leftover rotisserie chicken is great for this) (since we double the recipe, we used a whole rotisserie, they save so much time!)
    1 cup chopped cilantro leaves and stems (chop the stems very small), plus more for serving if desired
    3 T fresh lime juice
    cut limes, for serving (optional) (this part is crucial!)
    sour cream, for serving (optional)  (this part is crucial!)

    top with avocado!

    In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned. Add the ground cumin, chile powder, celery seed, and garlic and saute about 2 minutes more.

    Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green Tabasco if desired. Add black beans and chicken and simmer 15-20 minutes more. While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.

    After 15-20 minutes, add the chopped cilantro and simmer 5 minutes, then add lime juice and cook 2-3 minutes more. Serve hot with fresh limes to squeeze into the soup, with sour cream and additional chopped cilantro to sprinkle on top if desired.

    To make a delicious vegetarian soup, use 3 cans vegetable broth and eliminate the chicken stock, and 3 cans black beans and eliminate the chicken.

until ipinterest tomorrow!

Karie J 🙂

day 14: cooking it up/Chicken Enchiladas with green chili sour cream sauce, yum!

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MY TAKE:

FROM PINTEREST:

Source: joyful-mommas-kitchen.blogspot.com via Karie on Pinterest

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  • Project: day 14: cooking it up/Chicken Enchiladas with green chili sour cream sauce, yum!
  • Difficulty rating (1=easiest, 5= way too hard!): 3
  • Would I do it again? yes, it is very yummy!
  • Items used:10 soft tacoshells2 cups cooked, shredded chicken

    2 cups shredded Monterey Jack cheese

    3 Tbsp. butter

    3 Tbsp. flour

    2 cups chicken broth

    1 cup sour cream

    1 (4 oz) can diced green chillies

    1. Preheat oven to 350 degrees. Grease a 9×13 pan

    2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

    3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

    4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.

    5. Pour over enchiladas and top with remaining cheese.

    6. Bake 22 min and then under high broil for 3 min to brown the cheese.

until ipinterest tomorrow!

Karie J 🙂