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: (Default)
Spaghetti Not-Quite-Bolognese

My real Bolognese Sauce recipe is in my cookbook. This was just something I cooked up today because it was lunchtime and I was hungry and out of leftovers. If you want to put in a little extra effort, you can dice and sauté any number of veggies while browning the meat - onions, celery, and carrots are particularly nice.

Prep: Nada (unless you have to defrost the meat)
Cook: 15-20 minutes
Servings: probably 6

  • 1 pound spaghetti

  • 1-2 tablespoons bacon grease

  • 1 pound ground meat (beef, turkey, whatever)

  • 2 teaspoons minced garlic

  • 1 cup beer

  • 1 cup heavy cream, half & half, or milk

  • 1 tall can Hunt's spaghetti sauce, whatever flavor you like

  • salt, pepper, and cayenne to taste


Cook the spaghetti according to the package directions. Meanwhile, melt bacon grease in big pot and brown meat in the hot bacon grease. Add garlic just before meat is done and cook briefly. Increase heat to moderately high and add beer. Cook, stirring often, until beer has evaporated. Stir in cream and repeat. Stir in sauce and seasonings and cook until thick and bubbly. Serve over cooked spaghetti or toss together.
thesoupfairy: (Default)
Pasta with Peas and Bacon

Creamy and delicious, and my family loves it!

Prep: 15 minutes
Servings: 8

  • 24 ounces bow-tie pasta

  • 1 cup frozen peas

  • 12 oz bacon, julienned

  • 1/4 cup chopped onions

  • 2 garlic cloves, chopped roughly

  • 1 cup heavy cream

  • 1 teaspoon freshly grated lemon peel

  • 1/4 cup freshly grated Parmesan

  • salt and pepper


Prepare pasta according to package directions, dropping peas into the cooking water just before draining.

In a large skillet, over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel to drain. Pour off all the bacon grease except 1 tablespoon. Add the onion and garlic and cook until golden. Add cream and simmer until slightly thickened. Add bacon and Parmesan to sauce.

After draining pasta, toss with bacon cream sauce, adjust seasonings.
thesoupfairy: (Default)
This is my "I don't want to cook"/"Oops! I didn't get to the store yet" dinner. I almost always have the ingredients on hand.

I browned a pound of ground turkey with a diced onion and a few cloves of minced garlic. Added two cans of spaghetti sauce - Hunt's brand, any flavor or combination of flavors you like - and a 28-oz can of diced tomatoes. Then 1/4 cup or so of cooking wine and some seasonings to taste - salt, pepper, basil, oregano, cayenne.

While the sauce is simmering to reduce the liquid, I cook up a pound of whatever pasta I have on hand.

That's dinner, folks.

If you want to get a bit more fancy with it, adding a couple of diced carrots and a couple of stalks of diced celery with the onion and garlic will veg it up a bit. Bell peppers are also a nice addition. But really, just the fact that you didn't just open the can and pour it over the pasta will make it a hit.
thesoupfairy: (desserts)
Maka's Super-Simple Chocolate Mousse

This will seriously impress anybody to whom you serve it. Just be sure to make it up ahead of time so they'll never known it only took you 15 minutes!

Prep: 10-15 minutes
Servings: 4

  • One 4-oz good quality dark chocolate bar plus 1/8 of another, chopped/broken into smallish pieces

  • 14 oz heavy cream, divided

  • 1 large egg white

  • 1/4 cup superfine sugar*

  • 1/8 teaspoon vanilla extract

  • 1 tablespoon powdered sugar

  • Another 1/8 of a chocolate bar, grated, for garnish


Fill a large mixing bowl with enough ice water to float another mixing bowl in.

Heat 5 ounces of the cream in a small saucepan until almost simmering. Do not let it boil or it will curdle! Remove pan from heat and stir in the chocolate pieces until they melt and you have a smooth-looking chocolate sauce. Immediately scrape into mixing bowl and place in ice water to halt cooking. Add the remaining 5 ounces of cream and use your electric mixer to beat the chocolate until it is thick and creamy, forming soft peaks when you lift the beaters out of it.

Wash beaters and dry well. In another mixing bowl, beat the egg white until stiff peaks form. Add the superfine sugar slowly, about a tablespoon or so at a time. Around the time you add the last tablespoon, a glossy stiff meringue should be forming.

Fold the meringue very gently into the chocolate until well-mixed. Spoon into individual serving bowls or parfait dishes (or pipe in for even more elegance) and refrigerate.

Again clean and dry your beaters. Combine 1/2 cup heavy cream, 1/8 teaspoon vanilla extract, and 1 tablespoon powdered sugar into a bowl. Beat with your electric mixer on high until you get nice stiff peaks (about 4-5 minutes).

Top individual servings of mousse with whipped cream and sprinkle with grated chocolate.

* If you don't have superfine sugar, you can run 1/4 cup of regular granulated sugar through your food processor until it is very finely ground.
thesoupfairy: (Default)
The Soup Fairy

October 2012

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