I realize I have been MIA from this blog for a long while, but this soup was too good not to document. This is truly a ‘meal soup’, especially when served with a simple prosciutto, baby arugula & provolone panini like we did. So, so good.
This is the first homemade chicken soup that I’ve ever made (stock and all). Considering allllll of the soups that I make regularly, this fact is crazy to me. I picked up two cutie organic chickens at costco this weekend and decided to put a stop to this madness and make chicken soup. I now understand why people make chicken soup from scratch.
Who knew you could make crème fraîche at home? Seriously, who did and didn’t tell me?? I went to a cooking class at Stonewall Kitchen in York, Maine not too long ago and my brain exploded when I learned about this. I love crème fraîche so so so much (here’s another good application for it), but I rarely buy it because it is kind of expensive. It’s super easy to make, as is this soup, and it’s wicked delicious together. This might make a cauliflower lover out of haters – it has with us!
My slow cooker. I’m really starting to love that thing. Especially when it welcomes a pile of raw ingredients and, while I’m at work, turns it into something awesome. Something dinner worthy and that justifies a long-ass Monday. This soup is definitely going to be a stand-by, which is a good thing, because this makes a BIG batch. I plan on banking the remaining 8 servings in the freezer for a couple more effortless meals. Win win.
I am yanking this one from the archives and re-posting with some upgraded pictures. From time to time I think of what a shame it is that some of these particularly yummy recipes I post are stuck in blog archives that will probably never get seen. This soup is just too good for that.
Today we had a lovely 70-degree humidity free day in Boston. This got me wanting to dust off my dutch oven, which during colder months is in heavy rotation, but is basically abandoned come May. I’ve been under the weather with one thing after the next over the last week+, so I went looking through my old posts for some comforting, yet light, old standbys.
Reading through the old post, I was reminded that the recipe is from the Sopranos Cookbook that someone had given me as a gift many years ago. Since James Gandolfini’s death (sniff sniff), Brian and I have been re-watching the series from the beginning and loving it. Although i am having a lot of mob-related dreams and I think I actually briefly considered blackmail as a solution to a real-life problem. Might need to cut back on The Sopranos.
I’m not really Irish, but I love holiday food. Also, my man is Irish, so I figured I would try to give him some of his favorite foods this weekend. Read: potatoes (mashed for me, please!), beef, and beer. This beef stew is hands down the best beef stew I’ve had/made. Mix in some of the crunchy buttery pastry topper, and it. is. heaven. Really.
I whipped this soup up in about 15-20 minutes and it has so. much. flavor. The original recipe (cooking light) called for red curry paste, but I since I have a big tub of a green curry paste in the fridge that I love, I used that instead – use whatever you like.
Another note about the curry paste. I have to insist that it really is worth seeking out an asian market for some authentic stuff. That little jar of thai kitchen curry paste isn’t doing you any favors in the flavor department. I really love the tub of curry I found at my local Super 88 which is Maesri brand, but I’ve also heard that Mae Ploy is really good too.
I would like to start this whole shebang by saying this type of dish is my favorite kind. One, it’s loosely inspired by a recipe, but really much more based on ingredients you already have in the fridge that you didn’t have a plan for. Two, it comes together in about 20 minutes. Three, it’s freaking delicious. And finally, it’s healthy! Made with flavorful andouille chicken sausage (Trader Joe’s), a bunch of chopped kale, and some other pantry staples, this is a weeknight winner.
This is my go-to french onion soup recipe. I’ve made it countless times but have never been able to get a decent picture. Melted cheese in a bowl, while in theory is AWESOME, isn’t the most appetizing thing to look at on a website. This french onion soup has a nice sharpness due to the sherry vinegar and guinness, which I just love. The original recipe calls for irish cheddar, but I add in a little gruyere for it’s melty-ness.
My mom recently gave me a ton of tomatoes, all shapes and sizes, from her garden. I wanted to make sure I put them to good use because this is really the only time of year when tomatoes are worth eating. I followed Tyler Florence’s recipe for roasted tomato soup and it was delicious. Perfect for a rainy fall day like today!
It’s the end of August and I made the best veggie lentil soup for you. Actually, I made the best veggie lentil soup for you and ten of your friends. This recipe makes a TON of soup. I plan on eating it everyday for lunch this week and freezing the other half. I love Ina, but I did change the recipe a wee bit. I added some curry powder and chopped kale to the recipe to veg it up a bit – other than that, it’s pretty close to the original. And it’s awesome.
I definitely have a love/hate relationship with foodnetwork.com. First, the website is generally awful and it’s often impossible to actually locate a recipe you might have seen on any given show. They have a knack for naming them something totally different than that on the show itself. Am I right? Second, and I admit that this is largely my own fault, I am often convinced into changing the recipe from how it was originally written based on user comments. Which is kind of dumb, since I don’t know these people and virtually any person can write a comment. After reading lots of reviews that said this chili was super bland as written, and that many people tripled the spices, etc., etc., I caved and decided to double the spices and take it from there. Let’s just say I should have trusted Ina (who I love anyway), because it was way too spicy! I can only assume that those commenters have really old, weak spices because I think it would be very flavorful as written (and that’s how I’ll write it below, except for my addition of white beans, which I really liked).
Overall, the recipe is very tasty and light, but just be careful not to overcook the chicken during the roasting process as it will continue to cook in the stew.
I’m a big fan of a veggie (and usually sausage) filled soup — especially for a weekend lunch. Make a big batch on Saturday or Sunday and then have the leftovers in the fridge when you need a little snack or an impromptu lunch to bring to work. This soup is creamy and oh-so-healthy.
I’m sure I join many people in starting the new year with healthy, real food after so much holiday junk. This chili is definitely different from the chilis I’ve made before, but it might be my new favorite. Essentially it’s a big bowl of delicious limey pulled pork with beans and it’s absolutely awesome. Serve it with a nice big salad and you’re good to go.
This soup is super light and totally hit the spot for my chinese food craving. I always order wonton soup at chinese food restaurants, but it’s really easy to make on your own, too. Use whatever veggies you have on hand — next time I will definitely throw in some pea pods and maybe some steamed broccoli.