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Fish Broccoli Soup

9 May

IMG_0646I’m trying so hard to eat clean and this is another success.

Two tablespoons olive oil

One large chopped onion or two medium.

Four cloves chopped garlic

Two stalks chopped celery

32 ounces low sodium chicken broth

1 1/2 tablespoons powdered chicken  soup

1 1/2 pounds to 2 pounds haddock cut into bite size cubes the size of a quarter.

2 medium potatoes sliced very thin

1/2 teaspoon tumeric

2 cups frozen broccoli flowerets

1/2 cup chopped fresh parsley only use fresh

1/2 teaspoon black pepper

Heat the oil in a soup pan.

Add the onion, garlic and celery. Cook on medium till soft.

Add the chicken broth, powdered soup and potatoes.

Cook till the potatoes are cooked about ten minutes..

Add the tumeric

Add the cubed fish and turn the heat to low and poach the fish about 15 minutes.

Add the broccoli till it is cooked and bright green about six minutes.

Stir in the fresh parsley and  black pepper.

Do not cook the parsley. It tastes so good fresh.

I served this with garlic croutons.

OMG this is good.

 

 

Breakfast Udon Noodles

10 Mar

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It was one of those cold winter mornings when all I wanted was something warm.

Since I have become my Mom, I love soup.

I have become a fan of the packaged Udon noodles that you can buy in the produce department of any grocery store.

One package of udon noodles

3 cups chicken stock

Three baby bok choy cut into one inch pieces

One diced scallion

One 1/2 inch slice of ginger

One cup cooked chopped broccoli

Shredded carrots are optional

One fried egg

Boil the broth with the ginger

Add the noodles

Cook till they are warm and soft

Add the bok choy, broccoli and scallions

Cook till everything is nice and warm

Put the noodles in a bowl with the vegetables

Add enough broth to come half  way up the noodles

Top with the egg

Add hot sauce

Pour yourself a cup of leftover broth instead of tea

I love this and put any leftover vegetables into it.

Chicken Soup with Rice and Ginger

14 Feb

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This is a little different than regular chicken soup but still good.

One boneless chicken breast

Two tablespoons butter or olive oil

One cup chopped carrots

1/2 cup chopped celery

One cup chopped onions

2 cloves diced garlic

1/2 cup white or brown rice

One inch of grated fresh ginger

Six cups of water

2 tablespoons chicken powdered consume

1/2 teaspoon turmeric

One teaspoon sesame oil

1/4 teaspoon black pepper

One handful of sugar snap peas or regular frozen peas

Put the butter and chicken with 1/2 teaspoon of salt in a  pot and brown  both sides.

Add the onion, garlic, carrots and celery

Slowly cook till the vegetables are soft

Add the water, rice, consume, pepper, turmeric, ginger and sesame oil

Stir everything.

Bring to a boil for five minutes

Remove the chicken and shred it and then return it to the pot.

Cover and simmer till the rice is cooked

Put the peas into the soup and enjoy

You can also add a beaten egg after you take it off the stove but I don’t.

This is just a quick chicken rice soup for any time.

Make sure you adjust the salt to your taste.

Add or delete anything but keep the onions, carrots, celery and ginger

 

 

Meatball Soup

31 Jan

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This is a great soup because you can add or delete anything.

I keep it pretty basic because I always try to use what I have and this is full of basic staples.

1/4 cup olive oil

2 large chopped onions

4 cloves chopped garlic

3 diced celery ribs including the green tops

3 large diced carrots

2 bags of frozen Italian blend cut vegetables.  This includes broccoli, carrots, cauliflower and flat green beans.

Do not use the one with red peppers because the flavor of the red peppers are too strong

6 skinless chicken thighs

Ten cups of water

One tablespoon salt

2 large  chicken bouillon cubes or four small

50 mini meatballs either homemade or store bought.

One  drained can of small white beans

5 ounces of fresh spinach

Parmesan cheese for the topping

Dice the onions, celery and carrots and set aside

Put the ten cups of water in a soup pot

Add the salt and chicken and boil for at least twenty minutes

The chicken should fall off the bone

Take the chicken  out of the water and let it cool just a little.

Shred the chicken and set it aside

Strain the water into a bowl to so all the sediment on the bottom of the pan is discarded

SAVE THE WATER

Place the olive oil in the bottom of the pot and add the celery, onions, garlic and carrots

Cook until the vegetables are soft about five to ten minutes

Add the water from the boiled chicken and the bouillon cubes

Bring to a boil and add the frozen vegetables

After five minutes add the chicken, fresh spinach, white beans and the meatballs

Let everything simmer and serve with hot bread.

Add salt and pepper to taste

I have found out, threw trial and error, that when I add the pasta or rice to a soup it absorbs all the broth so now I make it and serve it on the side.

I like orzo or noodles with this soup

Since everyone if watching their weight I didn’t add any pasta.

 

 

Cod Soup

19 Jan

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I am trying to eat clean.

This soup is very clean so I can justify the Hersey Kisses I just ate.

Two tablespoons butter

2o small  sliced carrots

2 stalks sliced celery

3 cubed  cooked potatoes

One diced onion

2 cloves diced garlic

6 cups chicken broth

One inch of grated ginger

One diced zucchini

2 pounds cubed cod

3 diced scallions

One baby diced bok choy

Salt and pepper to taste

2 teaspoons cream or 1/2 and 1/2  for every cup of soup (optional)

Melt the butter

Add the onion, garlic, carrots and celery

Cook till the vegetables are soft

Add the chicken broth, potatoes and ginger and bring to a boil

Add the cod and bring down to a simmer

Cook for five minutes

Add the bok choy , zucchini and scallions

Let everything simmer for ten minutes

Adjust the salt and pepper now

If you want a cream soup this is when you can add the cream or 1/2 and 1/2.

Serve with a small sandwich or salad.

Very good

Chicken a la king

16 Jan

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This is a great soup plus it can be put into a pie crust for a delicious pot pie.

One diced onion

2 diced carrots

2 stalks celery

One cup  frozen peas

2 cups cooked diced potatoes

4 cups chicken broth

1/2 cup flour

1/2 cup butter

3 cups cooked chicken or more

Cook the onion, carrots, celery and potatoes in the microwave till soft

Set aside.

Mix the butter and flour together on medium heat

Add the chicken broth till it is well incorporated  and starts to get thick.

Adjust your salt and pepper.

Add the chicken and vegetables  including the peas and heat till very warm

Serve in bowls with biscuits or place in a pie crust to make a pot pie

If you want a quick white sauce instead of making the mixing the butter and flour just add one package of any white sauce, mix according to the package directions and add the the chicken broth.

 

 

Beef Short Rib Soup

9 Jan

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I had 9 short ribs taking up space in my freezer and I wanted to use them  plus it was a cold day and I needed my soup fix.

This is similar to my beef and barley soup but a little more work.

It is also a little more expensive because of the short ribs.

9 beef short ribs

Flour for dusting

Salt and Pepper

2 tablespoons oil

One big sliced onion

8 cups water

6 beef bouillon cubes

6 cups water

4 cups sliced carrots

3 stalks sliced celery

2 bay leaves

6 cloves diced garlic

One big sliced onion

4 tablespoons butter

6 cups beef stock

One can of small white beans, drained.

One pound large pearl couscous

grated cheese and hot sauce for a topping

Heat the oil in a large soup pot

Dust the short ribs with the flour, salt and pepper

Brown the ribs in the oil.

Add the first sliced onion and cook with the ribs.

Add the 8 cups of water, the 2 bay leaves and the 6 bouillon cubes.

Bring to a boil and let it boil down to half the original liquid.

Then add six more cups of water and boil for another ten minutes then simmer for thirty minutes.

Strain the soup and separate the meat from the broth.

Discard the bay leaves

Chill the soup till the fat hardens on the top.

Skim the fat off the broth.

Shred the beef off the bones but save the bones.

Cook the couscous according to the package directions and then drain.

Melt the butter in the big soup pot.

Add the carrots, celery, onions and garlic and cook till soft, stirring often.

Add the defatted broth,  cooked couscous, beans, shredded meat and the bones

Let everything simmer till it is very hot.

Serve with hot rolls, cheese and hot sauce.

I try to put one bone in every bowl.

My Dad always loved to suck on the bones.

That little bit of melted marrow is delicious.

“Bone” Appetite