thesoupfairy: (Default)
Easy Chicken Noodle Soup

One of my many chicken noodle soups. I had planned to make chili for dinner tonight, but my husband wasn't in the mood for chili. I plan our meals pretty carefully, but it's pretty easy to pull the ingredients for this out of my freezer and cupboard anytime.

Prep: 5 minutes
Cook: 45 minutes
Servings: 8

  • 6 chicken bouillon cubes
  • 2 boneless skinless chicken breasts
  • 1 onion, diced
  • 4 stalks celery, sliced thinly
  • 4 small carrots, sliced thinly
  • 6 cloves garlic, peeled but left whole
  • 3/4 cup frozen corn, thawed
  • 1/2 lb wide egg noodles (or whatever pasta shape makes you happy), cooked about 1 minute less than the shortest time on the package directions
  • salt, pepper, and dill to taste


Fill your good-sized soup pot (preferably with a good heavy bottom) about half-full of water. Add bouillon cubes, chicken breasts, onions, celery, carrots, and garlic. Bring to a boil. Lower heat to a high simmer and cook until chicken is done and tender, and vegetables are softened. Remove chicken from pot, dice, and return. Add corn and noodles and season to taste.

Simmer a few more minutes until heated through.
thesoupfairy: (garlic)
Garlic Lemon Chicken

This fabulous wonderful delicious - I can't figure out enough glowing adjectives - chicken is a new favorite!

Garlic Lemon Chicken - Plated!

Prep: 35 minutes
Stovetop: 15 minutes
Crockpot: 4-6 hours
Servings: 6

  • 4 heads of garlic, cloves peeled but left whole

  • 4 celery stalks, sliced

  • 3 pounds boneless skinless chicken breasts (about 6)

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/4 cup cooking sherry

  • 1 medium-large lemon

  • 2 tablespoons dark beer

  • 2 tablespoons minced fresh parsley (or 2 teaspoons dried)

  • 2 tablespoons minced fresh basil (or 2 teaspoons dried)

  • 1 tablespoon minced fresh oregano (or 1 teaspoon dried)

  • dash habañero or cayenne powder


Garlic Lemon Chicken - Four Heads of Garlic!
Peel outer skin off heads of garlic and break individual cloves apart.

Garlic Lemon Chicken - Smashing Garlic
Place a clove of garlic under the flat of your knife blade. Use the palm of your hand to smack the knife blade to break the skin of the garlic clove. You don't want to hit it very hard because for this recipe, you want your garlic cloves to be as whole as possible. (If you're mincing garlic for a recipe, you don't have to be quite so cautious.) Drop each peeled clove into the crockpot.

Garlic Lemon Chicken - Slicing Celery
Stacking your four ribs of celery once they've been cleaned and trimmed makes slicing them super-easy.

Garlic Lemon Chicken - Celery & Garlic in the Crockpot
Add celery to garlic in crockpot and stir a bit to combine.

Garlic Lemon Chicken - Browning the Chicken
Heat oil in a large nonstick skillet and brown chicken in oil in batches.

Garlic Lemon Chicken - Browned Chicken Breasts in Crockpot
Transfer to slow cooker, arranging on top of garlic and celery.

Garlic Lemon Chicken - Mixing up broth
In a small bowl, combine the remaining ingredients.

Garlic Lemon Chicken - Ready to crock
Pour over chicken. Cover and cook on low for 4 to 6 hours or until chicken is done and very tender.

Simple Savory Rice

Nice as a side dish with almost any meal.

Cook: 25 minutes
Servings: 6

  • 2 cups parboiled white rice

  • 2 cloves garlic, minced

  • 2 chicken bouillon cubes

  • 1/4 teaspoon black pepper

  • 4 cups water


Combine all ingredients in saucepan. Bring water to a boil. Stir rice once then lower heat to a very low simmer and cover. Set timer for 25 minutes and do not lift the lid until the timer goes off. Remove lid, fluff with a fork, and serve.
thesoupfairy: (spices)
This is one of my family's favorite meals. I totally forgot to take pictures of the whole process!

Smothered Steak

Tender, juicy beef cooked slowly in a thick gravy. Serve with rice, noodles, or potatoes for a satisfying meal. Our favorite combination is this served over hot buttered egg noodles with steamed broccoli on the side.

Prep: 10 minutes
Cook: 2-3 hours
Servings: 6

  • 2 pounds steak, cut into strips (or 2 lbs stew meat)

  • 1 cup all-purpose unbleached flour

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil

  • 6 ounces dark beer

  • 2 cloves garlic, minced

  • 1 can cream of mushroom soup

  • 1 soup can of water

  • 1 package brown gravy mix


Preheat oven to 400°F.

Combine flour and pepper and coat steak strips with the mixture. Heat 2 tablespoons oil in a heavy-bottomed oven-safe Dutch oven and brown the floured steak in the oil. Remove steak to plate and scrape the bottom of the pan, deglazing with the beer.

Combine remaining ingredients, mixing well. Stir in the steak strips.

Bring to a boil. Cover and place in oven. Bake for 2-3 hours, stirring often.

This was one of the times I opened up the oven to stir tonight:

Smothered Steak
thesoupfairy: (Default)
The Dulce De Leche was a last-minute addition born of my apparent NEED for it tonight. In fact, I very may well keep its creation all to myself and sneak in after everyone goes to bed, eating it directly from the can with a spoon :) If so, I will make it up to my family by making them a Quadruple Milk Cake later this week!

Magical Mystery Bread

Magical Mystery Bread

This is my most beloved and requested bread... as well as my easiest! Start off with this bread with the full 1/2 cup of sugar and no extras. After a while, switch it up a bit. Use less sugar and add some savory herbs. Throw in some oats or other grain. Experiment - it's pretty tough to go wrong with this one.

Prep: <5 minutes
Servings: 8

  • A little butter for the pan

  • 3 cups self-rising flour

  • 12 ounces dark beer

  • 1/4 to 1/2 cup sugar

  • herbs, seasonings, some grated cheese, etc. if you like


Preheat oven to 350°F.

Grease the entire inner surface of a standard-sized loaf pan with butter. (I keep the wrappers from my sticks of butter in a baggie in my fridge and just use the wrappers to grease pans with.)

Combine remaining ingredients in a mixing bowl, using a wooden spoon to mix them just enough to have the entire bowlful of dough equally moistened. Scrape dough all together in a ball and then turn dough into the loaf pan. Use your spoon or your hands (Warning! It's very sticky dough!) to press it evenly into the pan.

Moisten your fingers and palms with warm water and smooth the top of the loaf.

Place in the oven and bake for about 50-55 minutes, until a toothpick inserted into the center comes out clean. Turn out of pan and cool on a wire rack for at least 30 minutes before slicing.

Fabulously Quick and Easy French Onion Soup

The first French Onion Soup recipe I ever made took about nine hours to prepare! This one is much, much quicker, but you and whoever you're feeding will love it just as much. We usually use sourdough or French bread for the crouton on the top, but tonight I'm using the Magical Mystery Bread for the first time. I'll let ya know how it goes.

Prep: 15 minutes
Cook: 45 minutes or so
Servings: 6-8

  • 1 stick of butter (or an equal amount of olive oil if you're vegan

  • 6 yellow onions, peeled and sliced thinly

  • 4 cloves garlic, roughly chopped

  • 6 cups stock (beef if you like, or vegetarian if you prefer)

  • 1/3 cup cooking sherry

  • salt and pepper to taste

  • sliced bread, about half an inch thick

  • Sliced cheese for melting on top (Provolone, Gruyere, Swiss, Mozzarella)


Melt butter in a heavy soup pot. Add the onions and sauté until they are translucent and soft, about 15 minutes. Stir occasionally. Add garlic about half-way through the onion cooking period.

French Onion Soup
French Onion Soup

Once the onions have cooked down, add the broth and sherry. Simmer for half an hour, then season with salt and pepper.

French Onion Soup
French Onion Soup

While the soup cooks, preheat the oven to 350°F. Toast the sliced bread on a baking sheet until it starts to turn golden, turning to toast both sides. Turn on the broiler and top each slice of toast with 1 or 2 slices of cheese (or an equivalent amount of grated cheese). Broil until cheese is bubbling and browning.

Float one of these crouton on the top of each serving of soup.

French Onion Soup

Dulce De Leche

Seriously amazing creamy caramel sauce. Some folks will tell you this is unsafe to make without piercing the top of the can, that your can will explode. The truth is that it's quite safe so long as you keep the level of the water well above the top of the can. Keep checking the water level throughout the cooking time and keep it at least an inch above the can.

Cook: 2 to 3-1/2 hours

  • one can sweetened condensed milk (Eagle Brand is fine, but i've not found one, even the store brand, that wasn't just as fabulous)


Remove the label from the can and place it in a large cooking pot. Add water to well higher than 1 inch above the top of the can. Bring to a boil, and continue boiling, adding water as needed to keep the level up.

Dulce De Leche

Boil two hours if you want a creamy sauce and 3-1/2 hours if you want a thick puddinglike consistency.

Allow can to cool slightly, then remove lid carefully. Serve over ice cream, as a dip for fresh fruit, and anywhere caramel seems like it would be tasty.

(A photo of the finished caramel will be up when it's done!)
thesoupfairy: (Default)
The Soup Fairy

October 2012

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