This lunch creation is what I fixed for myself today, from the leftover chicken soup that I made yesterday.
I think it turned out pretty good 🙂
Soup – it’s been in the fridge, so skim off any fat
5-ounce can Carnation Evaporated Milk
2 tbsp. Argo Cornstarch
Grab a heavy pot and heat the soup on medium. Take out the potato chunks and smush them up (yep, just like yesterday!) and then put them back into the soup and stir well.They helped make the soup thicker, but the cornstarch mixture is going to really make it rich and creamy.
Since I knew I’d have leftovers from lunch, I just used the container that the soup had been stored in overnight and poured the evaporated milk into it. Then, I added the cornstarch and whisked it until it was smooth.Slowly add the cornstarch mixture into the hot soup. Turn soup up to medium-high and stir constantly. It needs to get to an “almost boil” but, of course, you don’t want it to burn.Keep stirring and occasionally lift the spoon to check on the soup’s thickness.Looks like soup to me!It was so good – and there are leftovers from this – which I will eat probably tomorrow for lunch!
I wasn’t feeling good yesterday so this is what I made for myself. Daniel decided he didn’t want any. After posting this recipe, you will see what I did with the leftover chicken soup.
32 ounces of Swanson Vegetable Stock
Three chicken thighs
Pinch of Salt
Pinch of PepperYou can see in the picture, I had the extra wide egg noodles out. Well, I changed my mind about using them (it seemed too much like work) and I used a different type of noodle:I didn’t use the flavor packet or veggie packet, though.
Okay, here are the directions: pour the veggie broth into the crock pot and add the chicken and spices. I used my crock pot because I wasn’t feeling well and it seemed like the easier, softer way.
Let the chicken cook in the crock pot on LOW for about four hours; remove and cut into bite sized pieces.Take one potato, slice it up and add it to the crock pot. Turn the heat up to HIGH for another hour. At the end of the hour, the potato will be nice and soft. Remove the slices and smush them up. This will thicken the soup.Return the smushed potatoes to the crock pot. Now, slice up another potato and toss it into the crock pot, along with any veggies you like.
Cook on LOW for another hour or so; test the potato to make sure it’s tender but not too mushy.
Now, grab a soup bowl and the noodles; break up half of the noodles in the soup bowl:Pour some soup over the top of the noodles.Stir the soup and noodles around; it took about three minutes, maybe four, for the noodles to soften enough to eat.
Last night, Daniel wasn’t feeling well, so I fixed some homemade chicken noodle soup.
8 cups of water
4 chicken thighs
2 packets of Knorr’s Chicken stock
Dash of salt
Dash of pepper
1/2 package of Amish Kitchens Extra Wide Egg Noodles
Pour the water and Chicken stock packets into a nice, heavy pot. Bring to a boil and add the chicken and spices. Bring to a simmer and cover. Cook for about two hours. Remove chicken thighs and cut into bite-sized pieces. If you would like, this is the time to add potatoes or veggies. I added a potato and some corn.
Bring up to a boil and add noodles. The bag of noodles I purchased said to let them boil for ten minutes but last time I followed those directions, the noodles were overcooked. This time, I tested them after five minutes and they were perfect.
My son loves to cook. From the moment he could stand on a step-stool or chair and reach the stove, I’ve encouraged his curiosity and creativity. Tonight he prepared an incredibly rich soup. We devoured the entire pot!
1 pound chuck roast, cut into bite-sized chunks
2 tbsp. canola oil
2 tbsp. oregano
2 tbsp. salt
2 tbsp. pepper
2 tbsp. cumin (comino)
2 tbsp. parsley
3 bay leaves
1 garlic clove, minced
1 can (15 ounces) of petite diced tomatoes
1/4 cup red wine
1 packet of Knorr’s beef stock (I love this stuff!)
4 cups of water
Preheat oven to 350 degrees F.
Add the diced tomatoes.
Stir in the red wine, stock packet and water.
Looks good already, doesn’t it? I can attest that it smelled wonderful! Cover with oven-proof lid and pop into the oven for at least two hours. At the end of two hours, take it out and set on stove burner, turn back to HIGH, bring to a boil and break in enough spaghetti for the family; I just guesstimated the amount we’d need, Daniel broke it up and tossed it in. Let spaghetti boil for about 8 minutes.
Now in case you’re wondering, he called it Around the World Soup because it had both Italian and Mexican touches: the cumin, which we call comino, is Mexican, as well as the cilantro. And, you know that the oregano and spaghetti are Italian.
I’ve made this before and it was really, really good. With the snow blowing and the temperature in the 30s, today was a good day to make it again.
Here’s my take on the recipe, which is a bit of Frieda’s and a bit of Christina and a bit of me:
8 cups of water
2 packets of Knorr’s Homemade Chicken Stock
3 celery stalks
1 onion, sliced in half
Preheat oven to 350 degrees F.
Take a deep, oven-proof pot (plus you will need an oven-proof lid) and place the entire chicken in the pot. Pour in the water and drop the chicken stock packets in, along with the celery and onion.
Cover and place in oven for one hour.
At the end of the hour, toss the celery and onion pieces into the trash. Remove chicken to a deep dish and allow to cool.The meat was falling off the bone when I took it out of the pot! Take all the meat off of the bone and place back into pot filled with broth. This is what I had left after de-boning the chicken:
The remainder of the soup will be made on the stove top; I left mine on LOW at first. Now you will need:
3 more cups of water
1 more packet of Knorr’s Homemade chicken stock
3 cloves of garlic, minced
1 tsp. thyme
1 dash of nutmeg
1 tbsp. sugar
2 stalks of celery
1 bunch of kale (remove stems)
1 tbsp. cornstarch
2 tbsp. water
1 pint of heavy cream
more salt and pepper (to taste)Add the water, stock packet and stir. Add garlic, sugar and spices. Peel carrots and grate them.Instead of dicing up my celery, I grated it, too. Nice and colorful but kind of messy. Add carrots and celery to pot. Mix well.Add gnocchi to pot. Turn heat up to MEDIUM and add kale. Get a small bowl and mix up the cold water and cornstarch.Use a whisk and blend in heavy cream.After the gnocchi and kale have been in the pot on MEDIUM for about 5 minutes, slowly pour in the cornstarch and cream mixture.Stir gently. Turn heat up to MEDIUM HIGH and stir continually so that it doesn’t scorch.Let it almost-bubble for about 5 minutes and serve hot with lots of crusty bread so that you can soak up every last bit of soup!Yum!
My mom taught me how to make this soup; she doesn’t follow a recipe and neither did I. I just remember how she makes it. It turned out pretty good! I didn’t have a camera the day I put it together (Thursday, March 21) but this afternoon when I reheated a bowl for lunch, I grabbed my phone and clicked a few photos to share, along with the ingredients and instructions.
*Beef (cut into bite-sized cubes)
3 tbsp. canola oil
Water, 5 cups
2 Beef Stock packets from Knorr’s (1 for every 3 1/2 cup of water)
1/2 cabbage (shredded)
1 nice, big Russet potato (peeled and diced)
2 carrots (peeled and diced)
1 package of frozen corn (12 ounces)
Preheat oven to 350 degrees F.
Get your biggest stock pot, bring the oil to a hot shimmer and brown your steak. Once it’s totally browned, add the water and stock packets. Bring to a boil. Lower to simmer, cover and pop into oven for at least two hours.
Carefully remove from oven and add cabbage, potato, carrots and corn. Return to oven for one hour.
Serve with sopa de arroz and tortillas and a squeeze of lemon juice.
Oh. My. Goodness.
This is the soup that is served in the U. S. Senate Restaurant daily. I’ve heard about it, read about it, but had never seen a copy of it, so when I did find a copy over at Deep South Dish, I immediately printed it off and planned to make it. I didn’t make it EXACTLY in the same order that she did, but since when do I?
This is labor intensive, but oh, so worth it!
One pound bag of Navy beans
Six cups of water
Two stalks of celery
Three Bay leaves
One ham bone or ham hocks (at least one pound)
One garlic clove, minced
Two stalks of celery, sliced
One onion, diced
One baking potato, diced
Water to cover celery, onion and potato
Start with the beans. Clean the beans, taking out the rocks and bad beans. Put the nice beans into a large pot.
Pour in 6 cups of water,bring to a boil, cover and let sit for at least three hours, the longer the better. You could even let them soak overnight. I let mine sit while we went to breakfast, then Mass and then while I taught PSR. When I got home, this is what they looked like:Nice and plump but not cooked yet. Grab your ham bone. We had a ham shank bone left from Christmas, stored in the freezer. It was full of ham that we knew would be PERFECT for this soup!Set the ham bone in the pot with the beans and water. Add two cleaned but not peeled carrots and an onion, sliced in half, plus three Bay leaves and a couple of stalks of celery. This is just for flavoring right now, so don’t worry over slicing or dicing. Dice the garlic and add to the pot. You’ll notice that I’ve switched up to a bigger pot!
Time to get really HOT! I used my oven; you could use your stove top but I am happier with soup in the oven. Mine went in a 350 degree F oven for an hour. After the hour was up, I removed it and started tearing ham off the bone.Return to oven for another hour and a half.Oh, yes, and put the bone back in – there’ll probably still be plenty of meat on it!Yep, see all that meat? The longer it cooks, the more meat will loosen up and fall off the bone. Yum!Take the bone out and let it cool while you do the veggies: remove the celery and carrots and Bay leaves and onion. At this time, grab some more carrots and celery and another onion and a baking potato. Peel and dice everything up and toss into a pot and boil on high heat for 20 minutes.At the end of 20 minutes, mash the veggies the best you can, with a tablespoon of butter or bacon drippings. I used butter. Plop them into the soup. Next time, I’ll dice my veggies up smaller, so they’ll mash easier. There were chunks in the soup but nobody complained.Mix gently and heat back up; I used the stove top now because I put some cornbread into my oven. Want to see what was left of the huge ham shank? And below is the complete ham and bean soup, hot and creamy and rich and ready to be devoured:Served with hot cornbread and real butter….a feast!We may not be U. S. Senators but we ate like KINGS and a QUEEN today!Oh! It was awesome.
I have a recipe printed off but can’t figure out where it came from. I’ve been really careful lately to either make sure that the credit is printed off on the recipe or I write it out myself. Somehow, it was missed on this one. I searched Pinterest and did a search through the internet but nothing matches.
Here’s the recipe! I changed a couple of things: instead of hamburger, I used sweet Italian sausage links, sliced up into quarters; used onion powder instead of a yellow onion; increased the oregano and basil because I love Italian spices.
1 pound sweet Italian links, sliced into quarters
2 tbsp. onion powder
2 medium carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 cans diced tomatoes (14.5 ounces each), not drained
15 ounce can of red kidney beans, not drained
15 ounce can of Great Northern beans, not drained
15 ounce can of tomato sauce
1 tbsp. vinegar
1 1/2 tsp. salt
1 tbsp. oregano
1 tbsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
8 ounces of Dinatali pasta, cooked according to package directions – MINUS 2 minutes!
Brown sausage and onion powder and other spices in large pot.
When you’re ready to eat, prepare the pasta and drain it in colander. Add pasta to soup bowl and top with soup. I just realized that I didn’t get any pictures of this part! We were to hungry and it smelled so good that we couldn’t wait to pray and eat LOL
On the way home from St. Louis the other day, we saw a billboard on the highway announcing an Amish Bakery and Deli in Cuba, Missouri. I told my mom that we needed to take a detour and check it out and I’m glad that we did.
The Cuba Bakery and Deli is located on Route 66 in a really cool building. We arrived just after 11:00 a.m., and part of me wanted to hang out until lunch time. One of the women was slicing up lunch meats and cheeses and everything looked amazing. Half of the store is the deli and bakery; I ended up having a blueberry muffin and it was incredible! Along with the deli and bakery, there are tons of Amish made goods: pasta, chow chow, pickles, soup mixes, candies, seasonings…too many things to remember!
I purchased some black licorice for hubby and some candy for my son; I also grabbed a soup mix for Chunky Potato Soup. That’s what I fixed today for lunch. Daniel had a friend spend the night, so for lunch I made the soup along with some grilled cheese sandwiches.
The soup was easy-peasy to make: take 3/4 cup of dry soup mix and add it to 2 1/2 cups of water or milk. Oh, wait! Since I had two teenagers to feed, plus myself, I doubled the recipe.
Whisk it together on medium-high heat. Bring to a boil and let it boil for a couple of minutes; lower heat and cover for ten minutes. Ready to serve! I sliced up some bacon (left from breakfast), green onions, and offered cheddar cheese and sour cream for more toppings.
Yum! It was good!
I needed to make enough grilled cheese for two hungry teenage boys, so I remembered a trick I found on Pinterest, followed the link to the page with the directions and here’s how it went down:
Preheat oven to 350 degrees F.
I grabbed eight slices of bread, four thick slices of cheddar and butter. Buttered one side of each slice of bread and put it butter-side down on the cookie sheet; topped it with a slice of cheddar; buttered one side of another slice of bread and put it butter-side up on the sandwich. Repeat to make four sandwiches.
Top with a second cookie sheet.
Pop into oven for about 10 minutes; remove from oven and flip sandwiches. Set cookie sheet back on top of sandwiches and bake for another 10 minutes.
Slice and serve!
Crispy, crunchy and they were all ready at once, which made the two guys happy.