thesoupfairy: (Default)
Meatball Noodle Soup

Kinda not the right time of year for this one, but my family is thrilled because it's a favorite.

A friend of mine told me today that I "cheat" because I occasionally use things like frozen meatballs and bouillon cubes. LOL Hey, I love cooking with 100% fresh and pure ingredients... but it's not always going to happen. I live in the real world where what I eat is important but not the most important thing. I'm a full-time student, a full-time wife, and a full-time mother.

Prep: 10 minutes
Cook: 45 minutes
Servings: 12 servings

Ingredients
  • 2 tablespoons olive oil

  • 2 cups carrots, chopped (however you like; I dice mine)

  • 2 cups celery, chopped

  • 2 cups onion, chopped

  • 4 cloves garlic, coarsely chopped

  • 12 cups beef stock (or 12 beef bouillon cubes in 12 cups of water)

  • 1 bay leaf

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 package frozen homestyle egg noodles

  • 2 lb package frozen meatballs

  • 28 oz can diced tomatoes


Directions

Sauté veggies in oil until they begin to soften.

Add beef stock and seasonings. Bring to a boil and keep at a low boil for 10 minutes or so.

Add noodles and return to a boil. Boil 20 minutes or until noodles are done.

Add meatballs and tomatoes. Return to a boil and simmer until meatballs are heated through.
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

Ingredients
  • 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

Directions

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: (chili)
Chicken Tortilla Soup

I'll be putting this in the crockpot in a few hours. I'm willing to bet that my husband and son will eat a bowl right after school, and another for dinner!

Prep: 20 minutes
Cook: 4 hours
Servings: 8

Ingredients
  • 4 cups chicken broth (or 4 cups water + 4 chicken bouillon cubes

  • 4 medium boneless skinless chicken breasts

  • 2 cups frozen corn, thawed

  • 1 can (14ish ounces) diced tomatoes or tomato puree

  • 1 can (10 ounces) diced tomatoes with green chiles ("Ro-Tel")

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • 1 bay leaf

  • 2 teaspoons ground cumin

  • 1 teaspoon salt

  • 1 teaspoon chili powder

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon cayenne powder

  • 8 white or yellow corn tortillas (6 inch size), cut into 1/4-inch strips


Directions

In a large saucepan, bring broth to a boil. Add chicken and reduce to a simmer. Cook 20 minutes. While chicken is simmering, assemble remaining ingredients (except tortillas) in large slow cooker.

Remove chicken from broth, allow to cool enough to handle, and dice. Measure broth and add water if necessary to return to 4 cups. Add broth and chicken to slow cooker. Cover and cook on low heat for 4 hours.

Preheat oven to 375°F. Place the tortilla strips on an ungreased baking sheet. Bake for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.
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

Ingredients
  • 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


Directions

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

Ingredients
  • 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)


Directions

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

Ingredients
  • 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)


Directions

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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