When I have tough days, so-called my 5 minutes dedicated purely to myself, I typically make Spicy Gourmet Kimchi Ramyun or Ramen. Oh, and if it is raining like these past two days, it became a must-have. Spicy makes me tingle, and relaxed and I […]
Category: SOUP AND STEW
As the morning was quite foggy and the sun was peaking through, I sat down with my coffee and started brainstorming recipes.
I was thinking about the recipes that could help the sick from the cold this winter season.
As has been proven that Chicken noodle soup got healing properties. However, I wanted
There is nothing more comforting than a bowl of homemade soup on a cold day.
It is inexpensive and cooking is fairly simple. Not to mention full of good stuff to comfort you at the time of need of comfort.
As I made it the other day and full pot was actually gone for lunch. N
That’s what I love to see, not wasted food. My hubby grabbed a ladle and had one more bowl.
The taste is fantastic; not bland at all, so it does have a flavor and pretty good one.
Furthermore, in case if you do happen to have loved one that is sick, why don’t you try making this soup? You will be amazed how delicious it is!
Check some amazing soup recipes on my blog Click Here
Peas and Chicken Soup
Comforting and healthy soup
- 1 tsp. Oil
- 1/4 Yellow Onion chopped
- 2 Garlic Cloves minced
- 2 cups Peas frozen
- 2 Cups Chicken Broth
- 1 Cup water more if needed
- 1 Chicken Breast /if frozen slightly defrost
- 1-2 Dry Bay Leaf
- 1 Chicken Bullion
- 1/2 inch Ginger chopped
- 1 Carrot medium size/julienne or cut into smaller cubes
- 2 Potatoes peeled and cut into larger cubes
- Salt and Pepper to taste
- Red Chili Flakes
- In the large pot heat oil and drop onion, saute for few minutes then add garlic, stir then add frozen peas.
- Add Chicken broth, water, bay leaf/s and chicken breast(you may cut the chicken into bite size pieces if desired), Stir and let it boil for 10 minutes, covered on medium high!
- At this point drop in Bullion, ginger, carrot, and potato; season it with salt and pepper and let it cook until chicken is cooked through and potatoes are tender about 25-30 minutes.
- Discard bay leaf, garnish with parsley and red chili flakes. Serve with rice on the side or bread.
If you wish to add mushrooms perhaps or extra veggies the taste will not go bad. A little bit of heat goes a long way, so I do recommend a pinch of red chili flakes, or cayenne pepper in the serving bowl. Potato cooks faster than a carrot, so cut always carrots smaller than a potato to get it evenly cooked. Add Tofu instead of the chicken and use Vegetable stock and bouillon, if you are Vegetarian
I love KALE! I make deliciously kale baked chips, add in my smoothies or make beef and rice rolls; much like cabbage rolls, etc. Needless to say, vegetarian kale soup is “must” in my family especially around this time of the year. Well, to be […]
It’s raining and it feels like Monday, seriously! It’s not cold, but just gloomy and dark, perhaps that’s how Halloween day should be, bit on the scary side. That been said, the word was that Halloween will be rescheduled here for Friday or tomorrow […]
With Parmesan-Garlic Croutons Recipe.
Is there anything better in the Fall time than wrapping your hands around a nice bowl of soup, especially with freshly made crunchy Parmesan garlic baked croutons?
I love this time of the year just because of that reason. Unfortunately, other than falling leaves and a few days of rain there is not much of Autumn weather around here. The nights are cozy and crisp and perfect for this kind of soup.
So, this season as well as upcoming winter, I will share a handful of delicious soup recipes. Are you with me on that one?
For this Tomato Soup, I had more than a few taste testers, and everybody had a chance to try and tell me their own opinions.
My kids tried it and my Anna loved it. However, my boys are running far away from even tasting it. They just do not like tomatoes at all.
However the majority of my taste testers really loved it, so I am sharing this simple homemade recipe with all of you.
If you ask me, I love tomatoes and could eat organic from my neighbor’s garden like an apple.
I absolutely love my neighbor’s tomatoes and I only wish that next summer mine come out like from his garden.
The only tomatoes that I don’t like are when it’s cooked and you leave it chunky.
There is no way that I would eat it, that goes for onions, too. I really love eating it, but I can’t stand seeing floating in my soup or stew.
Easy and tasty Roasted Tomato Soup with Parmesan-Garlic Croutons recipe or you may use my recipe for GF Potato Savory Waffles.
- 2 lbs Roma Tomatoes halved/stem and ends removed
- 1 medium onion peeled/halved
- 5 garlic cloves peeled
- 2 Tbs. Olive Oil
- Salt and Ground Black Pepper to taste
- 2 Sprigs Rosemary fresh
- 1 Sprigs Thyme fresh
- 4 cups Vegetable stock/or chicken
- 1/2 Cup Tomato Sauce/no sodium
- 1 tbsp. Tomato paste
- Salt and Pepper to taste
- Parmesan-Garlic Croutons:
- 2 cups Whole Wheat toast/bread cubed
- 2 Tbs. Olive oil
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- Garlic Powder
- 2 Tbs. Parmesan Cheese Or vegan Parmesan-style Cheese
- Preheat the oven at 450 degrees Fahrenheit. On a large baking sheet, toss halved tomatoes, halved onion, garlic, fresh herbs and season with salt and pepper, drizzle olive oil. Spread the vegetables evenly and into a single layer, putting tomatoes cut side up. Roast them for about 40 minutes in preheated oven, or until everything is soft.
- To make croutons, reduce the oven to 350 degrees Fahrenheit and toss the cubed bread on the baking pan/sheet, seasoning it with olive oil, garlic powder, salt, and pepper. Bake for about 20 minutes, take out, sprinkle with the cheese, return in the oven and bake for next 5 minutes.
- Finish the soup while croutons are baking. In several batches in a blender, food processor, or use hand blender; puree the vegetables adding stock little bits at the time. Put the pureed vegetables in the large saucepan and bring to boil over high heat.
- Add Tomato Sauce and tomato paste, season to taste with salt and pepper and turn down the heat on low. Simmer for 15 minutes with occasional stirring.
- Serve hot and garnish with croutons and perhaps some more herbs or chopped scallions.
I believe any tomatoes would do for this soup, and the juicier the better-my opinion! Toast bread for croutons or sour bread, cubed would work perfectly too.
Tomato paste and tomato puree are two different things. Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce. The definitions of tomato purée vary from country to country.
Besides these amazing Croutons, you may serve this soup with my easy and tasty savoury potato waffles. They go so well with soups like this one.
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If you never had Kimchi Jjigae or Korean Kimchi Stew I got to tell you this must be tried. I fully recommend it, especially now that cooler days are coming our way. Heck! Even in the Summertime, this hits the spot. One important thing that you will need is a napkin and preferably two. Trust me on that one! Therefore you might ask what is Kimchi Jjigae or Chigae? It’s hearty Korean Stew (jjigae) made […]
I tend to add a bit more ground black pepper, but don’t worry, I didn’t add my real preference amount in this recipe-I will leave that to you to decide what is right for your taste buds.
Since nobody was home, I had time to relax and enjoy a full bowl of soup and some couch/TV time afterward–that was my kind of night! Not too fancy, but I like it!
Sometimes, we really need a moment just for yourself, and there is nothing better when those moments include piping hot soup and some mindless tv.
Cream of Mushroom Soup
- 1/2 cup fresh shiitake mushrooms
- 1/2 cup fresh portobello mushrooms
- 1/2 cup fresh crimini (or porcini) mushrooms
- 1 teaspoon olive oil
- 1 teaspoon Butter (unsalted)
- 1/2 Onion, quartered
- 1 garlic clove, minced
- Ground black pepper to taste
- 1/4 cup all-purpose flour
- 1.5 cup half-and-half
- Salt to taste
- 1/2 cup minced fresh flat-leaf parsley/or chives, green onion etc.
- Clean the mushrooms by wiping them with a dry paper towel-But you can wash them too just before cooking. Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps about 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
- To make the mushroom stock: heat the olive oil in a large pot. Add the chopped mushroom stems, quartered onion with 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 7- 10 minutes. Add 6 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 20 minutes. Strain, reserving the liquid. You should have about 4 cups of stock. If not, add some water and let it boil again.
- Meanwhile, in another large pot, heat the butter and add the sliced mushroom caps and garlic. Cook for 10 minutes on low heat, or until they are just a bit browned and tender. Add the flour and cook for one minute. Add a few splashes of water while scraping the bottom of the pot. Add the mushroom stock, and 1 teaspoon black ground pepper and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Add the half-and-half, cream, and parsley/or other herbs, season with salt to taste, stir and heat through but do not boil. Serve hot.