Food goodness

Compiled from a bunch of different places wheeeee Ingredients: Olive oil  1 package of chicken sausage, removed from casing, or Impossible meat or other ground meat 1 yellow onion, chopped  A few carrots, chopped Some celery, chopped, if you have it 1 can of chickpeas or cannellini beans, drained and rinsed A couple big shakes of oregano or Italian seasoning and garlic powder, or whatever you like 3-4T tomato paste 1/4 cup all-purpose flour 10 cups broth of some kind 20 oz cheese tortellini - can use refrigerated or dried or probably frozen? I don't see why not A couple big handfuls of spinach or chopped kale 1/4c grated Parm or romano Instructions: In your IP, add some olive oil and onion and saute for a minute. Add sausage and spices, and cook until sausage is done. Add carrots and celery. Saute another few minutes. Stir in tomato paste and beans. Sprinkle in the flour and stir for a minute or so; make sure you don't burn it.  Pour in the broth and stir. Bring to a boil...

Best way to use our leftover smoked turkey from Thanksgiving. Adapted from this recipe .  Sauté 2 cloves garlic and 1 chopped onion in olive oil until translucent.  Add 1t each of poultry seasoning or thyme, garlic powder, and onion powder, plus some salt & pepper. Add a few rough-chopped carrots and celery stalks. Cook for a couple minutes. Cut the meat off of 2 smoked turkey legs — making sure to avoid the gross parts — and add it to the pot. Cook 3-5 minutes. Stir in one can of white northern beans, drained & rinsed.  Add 4-5c of chicken broth and bring to boil. Boil for 10 minutes. Cover with lid and simmer 45 minutes or longer (in slow cooker on high, or in regular stovetop pot).  Serve with cooked rice or pasta.

Cobbled together from several different recipes. I don't like garlic or oregano in my chicken soup; I have strong feelings about when the noodles should be cooked (afterward, not with the rest of the soup, but in the same pot); add most of the salt at the end; dear god don't put POTATOES in here wtf is wrong with you. Ingredients: 2 T butter 1 large onion, chopped  4 carrots, chopped into bite-sized pieces 4 stalks celery, chopped into bite-sized pieces 1 3-4 lb chicken or chicken parts, with bones, at least one breast Chicken stock or Better than Bouillon (or similar) About half a bag of egg noodles Herbs:  Big shake of dried thyme and/or dried rosemary 1 T dried dill (optional) 1 T turmeric (optional; I do this if we're sick; choose either this OR the dill) Salt & pepper To finish: Half a lemon Sprinkle of chopped parsley Turn the IP on saute. Melt the butter and saute the onions for a minute or two.  Add celery and herbs, and a little salt and pepper. Keep stirring...

Originally here . I was using a chicken that was originally frozen, and I'm not sure if maybe it wasn't completely thawed or what, but it took longer than 20 minutes to cook. I put it back in for another 15 and then it was fine. 1 tablespoon of olive oil 1 small onion, diced 3 cloves of garlic, minced 5 carrots, peeled and sliced into 1/2 inch pieces 2 celery sticks, sliced into 1/2 inch pieces 1 whole 5 pound chicken, giblets removed and discarded 2 tablespoon of soy sauce8 cups of water Kosher salt and freshly ground pepper 4 ounces of extra wide egg noodles 1/4 cup of minced fresh flat leaf parsley Set Instant Pot to Saute function. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes. Add garlic, carrots and celery and saute for another minute. Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper. Turn off Saute function, lock Instant Pot lid in...

I've been refining this for a while now to make it easier and easier, and I think I've finally gotten there... loosely based on this recipe . 1 pound lean ground turkey or chicken sausage, or a blend of the two green/red/yellow bell peppers, finely chopped 1 onion, finely chopped 2 garlic cloves, minced 1 can (28 ounces) crushed tomatoes, undrained, plus a chopped fresh tomato or two if you have some to use up some beans, equaling about two cans -- black, kidney, white, pinto, whatever  2 c reduced-sodium chicken broth a bag of frozen corn 1 tablespoon chili powder and/or a couple adobo chiles with some sauce pepper, cumin, garlic powder In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add all spices. Transfer to a 4-qt. slow cooker. Stir in everything else. Cover and cook on low for 4-5 hours or until heated through. Serve with sour cream, cheese, cilantro, ...

This was good, and it relies entirely on pantry staples... 1 tablespoon olive oil 1 small yellow onion, diced 2 cloves garlic, minced 12 oz frozen artichoke hearts [[I didn't have and substituted an elderly sliced leek]] 64 oz vegetable broth [[I didn't need use this much]] 2 (14 oz) cans cannellini or Great Northern white beans, rinsed and drained [[I used homemade ones that I made in the oven, plus a lot of their extra liquid]] 3 cups cheese tortellini (refrigerated or frozen) [[I used one package of TJ's frozen spinach tortellini]] 2 cups fresh spinach leaves, roughly chopped 1/3 cup basil pesto Salt and black pepper, to taste Grated Parmesan cheese, for serving, optional Directions: 1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the artichoke hearts and cook for 2-3 minutes. Add the vegetable broth, beans, tortellini, and spinach leaves. Cook until tortellini is so...

From: Alton Brown I totally flubbed something when I made this, but it was still good.  I doubled the recipe, but as I was making it I added 4 qts of stock instead of 2.  I didn't realize my mistake until the very end when I went to add the dairy and thought it already looked pretty thin, so I went back to the recipe and realized my mistake.  So..... I still added the correct amount of cream, and I just left out the buttermilk completely.  My soup may have been missing a bit of the tang the buttermilk would have provided, but it was still tasty and I went back for seconds.  Also, I used chicken stock instead of veggie because that's what I had on hand. 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium 3 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for seasoning 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small 1 quart vegetable broth ( I used chicken stock) 1 cup heav...

Adapted from ATK's Slow Cooker Revolution and a recipe I swiped from I's. 1 container low-sodium chx broth 1 can hominy, drained and rinsed or 2 C fire roasted frozen corn (no need to thaw) 2 T veg oil 2 onions, small dice 3 large bell peppers, medium dice 4 jalapeno chiles, stemmed, seeded and minced OR 2 chiles in adobo, minced 6 garlic cloves, minced 4 t ground cumin 2 t ground coriander 1 t smoked paprika 1/2 t cayenne 3 15 oz cans cannellini or Great Northern beans, drained and rinsed 3 lbs bone-in chx thighs, skin removed and trimmed (I used 2 large breasts and 6 drumsticks because that's what was in my freezer) S&P potato flakes for thickening soup, optional In a microwave safe bowl add oil, onions, spices and jalapenos/chiles in adobo and microwave on high for 4 min then stir.  Microwave another 3 min and add to slow cooker along with broth, bell peppers and beans.  Season chx with S&P and nestle into slow cooker.  Cover and cook until c...

From Joy the Baker . 2 tablespoons olive oil 1 pound spicy chicken sausage, uncased 1 medium yellow onion, finely diced 3 celery stalks, finely diced 2 carrots, finely diced 2 cloves garlic, minced 2 teaspoons dried ground cumin 1/4 teaspoon red chili flakes 2 cups uncooked French lentils, rinsed 8 cups chicken stock salt and pepper to taste parmesan cheese, olive oil, and bread to serve In a large saucepan over medium heat, warm olive oil.  Add the uncased chicken sausage and cook, breaking up with a spatula as it cooks.  Sausage should finish cooking in small chunks.  Remove from the pan. Add a touch more olive oil if necessary.  Add onions, celery, and carrots.  Cook until the onions are transluscent, about 5 to seven minutes.  Stir occasionally.  Add the garlic, cumin, and chili flakes, and cook for one minute more. Add the sausage back to the pan.  Stir to incorporate.  Add the lentils and chicken stock.  R...

This is not your 3-minute instant ramen soup with your month's intake of sodium. This is honest to goodness comfort food at its best. Homemade. You can do it any way you please, but here's how I made it. First, I used probably 8 cups homemade chicken stock . I put it in a pan, and floated some ginger pieces in it while it came to a slow boil. (Next time, I'll grate the ginger so that we taste it more.) Once that was boiling, I added about 3 Tbsp. miso , and lowered to a simmer. Next, I shredded some already-roasted chicken. Because I had it in the house, honestly. I also took some frozen corn, and sauteed it in butter. Because I read a blog that said I should do that. Finally, I wanted some green in my soup. So I made this wilted spinach , and a lot of it, so I'd have leftovers for breakfast. Oh, and I made a soft-boiled egg for Ernie -- 6 minutes, in the shell. Run under water and peel carefully. The yolk was still runny in the cooked white, which was very...

I know it was 80 degrees today... whatevs. Sit in front of a fan and eat soup! We came home from a weekend family road trip to a fridge full of multiple teeny portions of leftovers. They made magic in my soup pot and I want to put the list here as reminder to my feeble brain of a fun thing to do with the rotating cast of containers in the fridge. Feel free to chime in with your fave leftover soup combos or ingredients.      base flavor: olive oil sauteed minced garlic body: 2 C chicken broth 1 C roasted potato wedges, chunked 1/4 C saag tofu (only rice left) 1/4 C homemade shells and cheese 1/2 C scalloped potatoes 1/2 C snobby joe fresh veggie flourish: baby spinach 5 cremini mushrooms, chunked 10 stalks asparagus, chopped final touch: 1 T miso, (tip: 1. remove pot from heat to retain nutritional integrity of miso 2. ladle a bit of broth into a container and dissolve miso in this before returning mixture to the...

Oh Smitten , what a great recipe. If this soup doesn't cure what ails ya, I don't know what would. You food goodness folks already know that I've recently owned my new persona as the lady who pushes soup on people who sniffle in my presence. This soup is so so delicious and so pretty and orange. Downside: My husband, he no like (ginger is not his preferred flavor). My kids, they no like either (It is actually downright spicy, not hot, but very zingy with all the garlic and ginger). I like. so. much. Soup 2 tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup white miso paste, or more to taste [I accidentally bought red but it was so tasty. yuh-hum!] To finish Drizzle of toasted sesame oil [DO THIS.] 2 scallions, very thinly sliced [as much as...

From: Gina's Skinny Recipes I actually made this in a crock pot.  The soup was really good, but I think if I made it again I would do it on the stove-top, or at least add a little less liquid.  I'm not great at translating stove-top to crockpot.  Anyway, it's still really good and I'll definitely eat it all week.  Todd said that it was better than the Au B0n Pain split pea soup he often gets at the cafe at his job, so I know he liked it, too.  This was just a little liquidy, whereas I think of split pea soup being a thicker soup.   the recipe below is for the stove-top version.  If you want to try it in the crockpot, I would suggest decreasing the liquid by a cup or two.  I did 6 hours on high and everything was pretty mushy.  I would probably do 8 hours on low next time?  I don't know.  I would have to play around with it a little.  Again, though, it's still really good and we'll gobble it all up this week.  Apparently ...

I usually make chicken stock in a slow cooker ( a la Shannon ) but a few months ago, I'd seen something online about saving vegetable scraps to make broth and wanted to try it. Whenever you trim the tips off of carrots or the leaves off of celery or the outer layers off of an onion, you throw them in the freezer -- just make sure they're clean. When you make chicken stock, you just add everything; since it's being strained out anyway, it's not like you'll be eating the veggie parts you didn't want in the first place. And hey, it works! This isn't rocket science and you could probably use the scraps in the slow cooker too. But this made the kind of perfectly clear broth that I don't usually get from my crockpot, so I'm writing it down so I don't forget it for next time: 1. Put a lot of water in a pot and set it to boil. 2. Get rid of all the skin from your chicken carcass. This is worth a few extra minutes, because it means there is hard...

You will love this soup. Gwen gave me an adorable cookbook as a present one year, The Soup Peddler's Slow and Difficult Soups: Recipes & Reveries by David Ansel. We agreed that a book with a title like that has a specific audience and we both believe we're it. We like our soups cooked long and slow with a story about a Jewish great aunt or annual neighborhood potluck to back up their authenticity. After using this book for a half dozen years, I now have a crush on the Soup Peddler, David Ansel. If/when I make it back to Austin, Texas, I will go to his shop and eat his soup (AND I will go again see the bajillion Mexican freetail bats depart from Congress Ave bridge for their night forage. Once is not enough.) The cookbook is a quirky, fictionalized account of his first year as the Soup Peddler. This recipe is from one of Austin's legendary restaurants, Guero. The soup: 1 chicken 12 C chicken stock 2 onions, cut into thin strips 3 carrots, peeled and very coarsely chopped...

Yesterday I went to a craft show at a fire hall in Lancaster Co. As I was leaving the house I said to Todd, "I bet they're going to have chicken corn soup for sale" and they did. It was really good, and I decided to try to make something similar at home today. I wanted something a little heartier, though, so I added some extra ingredients. I also wanted to use up some turkey I had in the fridge, and some turkey stock taking up room in the freezer. You could just as easily use chicken. I just made this up as I went along, so I'll do the best I can with the recipe. 2 Tbsp butter 2 med onions, diced 1 cup diced celery diced peppers, your fave kind (if desired. I used some banana peppers) 4 cloves garlic, minced 1 quart turkey stock 3 cups diced potatoes (I left skins on), divided 2 bay leaves dried thyme dried rosemary 4 turkey cutlets 1.5 cups diced carrots 1 can corn, drained 1 can creamed corn pot pie noodles, or noodles of your choice (optional) milk or cream, i...

Okay, so let’s talk about those chickens I roasted. I stripped the meat off the bones (and ate a lot of the skin), and put in a ziploc bag for recipes later in the week. And was left with two lovely chicken carcasses. Mmmm…carcass. My chickens still had a little meat on the bones, because I’m too lazy to pick them completely clean. And I didn’t bother picking the wings, again, because I’m lazy. I saved all the drippings from those chickens, too, because that right there is liquid gold. Gold I didn’t turn into gravy, since we weren’t actually eating the chickens when I cooked them. Into the crock pot went: 1 chicken carcass, plus any of the skin from the chicken I didn’t eat. Half the chicken drippings (since I roasted 2) 1 carrot, snapped in half (I didn’t bother peeling) 1 stalk of celery, snapped in half Now, you could add all kinds of things at this point, if you like. Peppercorns or a bay leaf or an onion. I saw something that suggested parsnip, and I just happen to have one lonel...

Source: Real Simple , October 2011 Why, yes, it is butternut squash week at our house! Serves 4 Hands-On Time: 20m Total Time: 50m Ingredients 1 3-pound sugar pumpkin or 3 pounds kabocha or butternut squash—peeled, seeded, and cut into 1-inch pieces 5 tablespoons olive oil kosher salt and black pepper 4 leeks (white and light green parts only), chopped 4 to 6 cups low-sodium chicken broth sour cream, croutons, and paprika (preferably smoked), for serving Directions 1. Heat oven to 400° F. On a rimmed baking sheet, toss the pumpkin with 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes. 2. Meanwhile, heat the remaining 2 tablespoons of oil in a large saucepan over medium-high heat. Add the leeks and cook, stirring frequently, until tender, 4 to 6 minutes. Add the roasted pumpkin, 4 cups of the broth, and ½ teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes. 3. In a blender, working in batches, puree...

Adapted slightly from Mark Bittman in the latest issue of Cooking Light. This is a no-cook (if you leave out the chx), easy and delicious soup that I plan to make again. Also, it keeps well due to the citrus content. 2 ripe avocados, divided 1.5 C water 1/2 C fresh lemon juice 1 t honey S&P 1/4 t red pepper flakes 12 oz skinless, boneless chx breasts olive oil or cooking spray 1.5 C fresh corn kernels (or some fresh and some frozen or all frozen--it's up to you) 1 C chopped red bell pepper 1/3 C chopped green onions (I used red onion b/c that's what I had) 1/4 C chopped fresh cilantro, optional lime wedges Using your blender or immersion blender, plunk one avocado, peeled and diced into your work bowl and add water, lemon juice, honey, 3/4 t salt, 1/4 t pepper and the red pepper flakes; blend until smooth or it's reached the desired consistency. I also added the kernels from 2 ears of corn I had on hand and pureed them with the avocado. Then I used frozen roasted cor...