Tag Archives: Soup

Soup, Bunions, and Glass-Filled Broccoli

2 Mar

 

The Undomestic Goddess Strikes Out Again … {I really hope you’re loving this list trend, because that’s all I’ve got for you tonight!}

  • Campbell’s Chicken Noodle Soup tastes just as good as it did when you were eight
  • I learned how to schedule my “tweets” to post on their own today, huge time saver
  • Habitat for Humanity ground breaking tomorrow, excited to be giving back
  • Dear Mr. Recession: Please end so I can not feel guilty when looking through the window at the most gorgeous pair of black stilettos I have ever seen in my life. My ugly feet would look so beautiful in them.
  • You’d be amazed the way bunions start to go away after not squeezing them into dance shoes 3-4 hours a day for the last year {do NOT comment on that MEM}
  • The only thing I cooked today {other than soup} was the dogs food. Why did I cook it, you ask? I forgot to buy wet dog food, so I warmed up some beef broth and added it to his dry chunks until they absorbed the broth and became wet nuggets. Score! Fooled him!
  • Random Fact: When I was in middle school, I remember my mom cooking some broccoli on the stove. I don’t know why, but I was curious to see what the temperature of the contents were .. so I got a thermometer from the medicine cabinet and held it over the pot. Needless to say, it was an old school glass thermometer and it broke in a million pieces right into the pot. I guess I was too embarrassed to tell her what really happened. So .. when she came back into the kitchen, I looked real careful into the pot and said “Mom, I think there is glass in here!??” Of course, she threw out the broccoli. I wonder if she ever knew it was me??

 

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Pho: Beef Noodle Soup Recipe {Picture Tutorial}

7 Jan

 

It’s not getting any warmer over here. Frankly, I’m freezing. I’m a whimp when it comes to the cold. And, what more could I possibly want on such a cold night? A nice big bowl of soup! I’ve posted before about my Pho recipe, but tonight I had camera in hand and documented the whole thing for you! {so, if you don’t mind a recap} Here we go!

 

Pho: Beef Noodle Soup

{Serves approx 6 people}

 

Ingredients:

  • 6 oz packaged rice noodles or vermicelli
  • 2 tsp peanut oil
  • 4 medium green onion green and white divided and chopped
  • 1 medium jalapeño pepper, seeded and minced
  • 1 TBSP ginger root minced/grated
  • 6 oz thinly sliced beef (at least 6 oz, depending on how ‘meaty’ you want your soup) I found some beef at Publix that they call “sandwich beef” that looks like what you would want for a prime rib sandwich, and that worked well when I cut it into small pieces. You can also use fajita beef cut into small chunks too.
  • 7 cups beef broth (I use the cubes and have this ready ahead of time)
  • 2 TBSP soy sauce
  • 2 TBSP cilantro chopped
  • 1 tsp hot pepper sauce or to taste (I use Tabasco and I also add a few drops of Chili Oil – found on the ethnic aisle at the grocery store)

1. Begin by making the seven {7} cups of beef broth in a large soup pot. I use the Knorr cubes. While this is heating … cut the meat into tiny cubes, and season with salt, pepper, and garlic salt if you wish.

2. Heat oil in a fry pan. Add white part of the onion, ginger, and jalapeño and sauté for approx 1 minute.

3. Add the meat and sauté for another 3 minutes. You don’t want to cook the meat all the way, just brown it, because it will cook more once it is in the soup. By doing this, you make sure the meat will be tender.

4. Transfer these ingredients to the pot of broth and add soy sauce. Bring to a boil, then simmer for approx 10 minutes. While simmering, cut package of rice noodles in half.

5. Add rice noodles to pot and let simmer for another 3 minutes. Remove from heat. Add the cilantro, green onion, and hot pepper sauce {if you are using chili oil add that in addition to the hot pepper sauce} Serve and enjoy!

Oh.my.deliciousness

 

This really hit the spot tonight. With a kick of spice and a big bowl of warmth … this is exactly what I was looking for to warm me up! Hope you enjoy the tutorial. And, as always, if you make it – I’d love to hear all about it! Night Ya’ll!

Pho: Beef Noodle Soup Recipe {Easy and Delicious}

27 Dec

 

On a cold winter day like today, I love a good bowl of soup. About a year ago, I accidentally found the most amazing {easy} recipe for Pho. It was one of those nights where we were sitting around contemplating dinner, one of us was starting to get a bit of a cold, and we just wanted some hot {mildly spicy} soup. So, I hopped on the internet and printed the first Pho recipe I found and headed to the grocery store at nearly 9pm. I am so glad I did because it has become a staple in our house! Pho is a type of Vietnamese/Thai beef noodle soup. If you have ever watched Anthony Bourdain’s show: No Reservations, you have probably seen a million different variations of this soup. {it’s one of his favorites} The ingredients and process are simple. It makes great left overs. And, the ginger and cilantro make your kitchen smell so fresh!

 

Pho: Beef Noodle Soup {simple, easy, and amazing}

 

Ingredients:

  • 6 oz packaged rice noodles or vermicelli
  • 2 tsp peanut oil
  • 4 medium green onion green and white divided and chopped
  • 1 medium jalapeno pepper, seeded and minced
  • 1 TBSP ginger root minced/grated
  • 6 oz thinly sliced beef (at least 6 oz, depending on how ‘meaty’ you want your soup) I found some beef at Publix that they call “sandwich beef” that looks like what you would want for a prime rib sandwich, and that worked well when I cut it into small pieces. You can also use fajita beef cut into small chunks too.
  • 7 cups beef broth (I use the cubes and have this ready ahead of time)
  • 2 TBSP soy sauce
  • 2 TBSP cilantro chopped
  • 1 tsp hot pepper sauce or to taste (I use Tabasco and I also add a few drops of Chili Oil – found on the ethnic aisle at the grocery store)

 

Here’s what you do:

Using a sharp knife cut noodles in half. Heat oil in a med saucepan over med heat. Add white green onion, jalapeno pepper and ginger saute 1 min. Add beef and saute until browned all over (approx 3 min) stirring constantly. Add broth and soy sauce, bring mixture to a boil. Reduce heat to med/low simmer for 10 min. Add noodles and simmer 3 min longer. Remove from heat and add green onions, cilantro, hot pepper sauce. Serve and ENJOY!

FYI: This is Ginger Root. It took me a while to find it in the grocery store because I didn’t know what I was looking for. I finally found it in the ‘organic’ section near the potatoes and onions. I also didn’t know that you have to peel this before you grate it. I used a cheese grater and it turned out to work great!

FYI: These are the noodles. They are also found on the ‘ethnic asile’ at your grocery store. They are continuous and really long, so you need to cut the lot of them down the middle. You need a really sharp knife and a cutting board you can slam into – they are tough! {makes for a good laugh}

 

I posted this recipe on my Facebook page several months ago and got a huge response from my friends. It truly is an easy dish to cook and really warms you up! And, remember – you can make it as spicy {or mild} as you want. The recipe is fairly mild – adding the Chili oil I suggest will really kick it up a notch. Hope you enjoy! And, as always, if you make it – I’d love to hear how it goes. Enjoy!

Dreamin’ of Potato Soup

18 Dec

 

Probably much to the dismay of anyone reading this blog, I actually do not weigh 600 lbs and lay around dreaming of my next meal. In all actuality, I just love to find new recipes and the excitement I feel when what I cook turns out to be edible. {which isn’t always the case}  However, tonight I am dreaming … Dreaming of some potato soup!

 

We have a restaurant in my home town called California Dreaming. Ah’mazing salads {don’t let the word ‘salad’ fool you, there isn’t anything healthy about these salads} and wonderful fantastic Potato Soup!!! For months after my first visit, I would crave the soup like mad!! When I moved, much to my surprise, we didn’t have a California Dreaming – and so my search began – to track down a recipe! About six months ago, I found a recipe online from a person claiming to have worked at the restaurant and to know all the secret ingredients! I made the soup not too long after, and must say it came out really close to the original. I’ve posted it below incase you have the urge! {warning, this recipe may cause large amounts of fat to affix to your rear – but its worth it! ha}

 

California Dreaming’s Potato Soup {supposedly an authentic recipe}

You’re going to need:

1/4 cup onion, minced
1/4 cup celery, minced
1/3 cup flour
3 cups chicken stock
2-3 large potatoes, cubed
1 teaspoon basil, fresh {sweet}
1/2 teaspoon white pepper
1 cup heavy cream
1 cup sour cream
fresh parsley, chopped
8 strips bacon, crumbled
fresh chives, chopped
cheddar cheese, grated

And, here’s what you do:

  • Cook bacon slowly over medium-low heat until crisp, taking care not to brown the fat. Set bacon aside, leaving rendered fat in the pan.
  • Add onions and celery and sauté until tender.
  • Add Flour and mix well.
  • Add chicken stock and stir until all flour is dissolved. Continue to stir and bring to a boil.
  • Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender (about 30 minutes).
  • Add heavy cream, sour cream, basil, and white pepper. Let simmer for another 10 minutes until soup is hot again.
  • Add chopped parsley. Crumble bacon strips and mix with chives and cheese. Garnish each portion of soup with the bacon/chives/cheese mixture.

I found this picture {which looks just like how they serve it in the restaurant} and thought I would put it up as a guide on how it is garnished. I hope you enjoy, and of course – if you make it, I’d love to hear about it!!!

 

Taco Soup: Comfort on a Cold Night

10 Dec

If you ask me, nothing is better than some good ‘ole comfort food on a cold night. I think any Southern girl would agree, a drop below 60 degrees and I’m ready for some pajama pants, warm fuzzy socks, a comforter, and a big bowl of soup! And, that is just what I did tonight.

 

As you will learn from my posts, I’m certainly no cook. I would venture to say that I’ve only come out of my cooking shell in the last 2 years. Generally speaking, my abilities 2 years ago consisted of:  1. hot dogs 2. macaroni and 3. anything involving a microwave. Today, even my hot dog abilities are starting to improve {chili cheese dogs anyone?} … I’m much more adventurous and attempt recipes that weren’t even in my vocab last year! This recipe however, is a PIECE OF CAKE! You couldn’t ask for a better quick-easy-smells good-recipe if you tried!

Easy Taco Soup {Don’t let the title deceive you – it tastes DELISH!}

You will need:

  • 1 – 1 1/2 pounds of lean ground beef
  • 1 small onion
  • 1 can of yellow corn
  • 1 can of black beans
  • 1 medium size jar of Picante sauce. (I like the HOT!)
  • 2 cans of chicken broth
  • sour cream
  • shredded cheddar cheese
  • nacho chips (I really like the Tostitos Organic Yellow Corn Chips – They’re thicker and stay crunchy in the soup longer)

You won’t believe how simple: Chop up the onion and add it to the meat as you brown it. Once it’s ready – combine it with the chicken broth, the corn (DON’T drain the corn or the beans – I know it feels weird, but its ok), the beans and the Picante sauce. Basically – throw it all in a pot – easy smeasy! Let it cook for about 30 minutes to an hour. When you are ready to serve – add a dollop of sour cream, some shredded cheese, and some crumbled nacho chips to each serving! Whala. Taco Soup. {Thanks mom for the recipe}

This picture is while it is still in the pot, and doesn’t have the sour cream, cheese, or chips in it yet! Taco Soup got rave reviews at my house tonight and really hit the spot on this cold night. Hope you enjoy it as much as I did … Let me know, I’d love to hear from you!