Vegetable Barley Soup

We had Vegetable Barley Soup this week. This looks like the type of recipe I'd love and others in my house would tolerate. For some reason it is nearly the opposite. This is my second time making it, and I get remarks that it's flavorful and done well, but when I sit down to eat it, I'm dreading it. I can't even say what I don't like other than that maybe it isn't exciting? I even tried using chicken broth this time instead of just water, but I'm still not interested in it. I do wish as I were putting all the ingredients in the slow cooker that it would have more colors. It's a lot of white and beige with the particular veggies that go into it. So sadly I can't say this is great but I also can't say why. It does have decent flavor and the veggies are tender yet with a little crunch. If you end up trying it, let me know what you think.

Italian Pasta and Bean Soup

I'm not sure what happened, but I've been picking winners lately. The recipes we've been trying have been really good. Maybe we were just extra hungry the past month. Even John's been telling me they're some of the best things I've made. Some are impromptu, some are from a recipe. Last night we had Italian Pasta and Bean Soup. It was delicious. Too bad the little boy wasn't as up for it. The only change I'd make to how we did the recipe this time is to use homemade chicken broth, but this time I did cook the beans fresh rather than use them from a can. Also, I chopped the spinach before throwing it in the soup to make it a little more appealing for the baby (didn't work, I guess), and I used a no egg pasta which limits my selection more than most people (threw it in cooked at the end so it wouldn't get soggy).

French Onion Soup and Baps

Last night we had French Onion Soup with our delicious baps. It was a flavorful and easy meal. Next time I'll add more water, maybe another 2-3 cups. There were a lot of onions for the amount of liquid, and we needed more servings. Also, the recipe called for canned beef broth. I try not to use canned broth and usually use water instead. Since there were so few ingredients, I felt I needed to add some seasoning (hence giving in to the bouillon cubes and adding some herbs), so I just sprinkled in a couple herbs that I thought would be good. For the baps, this time I made them with half whole wheat flour and half all-purpose flour. They turned out great!

French Onion Soup from "A Year of Slow Cooking"

INGREDIENTS
3 TBSP butter
2 yellow onions, sliced into rings
5 C water
2 chicken bouillon cubes
1 tsp each of oregano and thyme
1/2 TBSP granulated sugar
1/4 C cooking sherry
1/2 tsp kosher salt
slices of wheat bread
swiss cheese or gruyere cheese

METHOD

1. Heat your crockpot to high and add butter to start melting.
2. Add onions to crockpot; break up the slices with your fingers, and rub them around in the melted butter.
3. Add the water, bouillon, seasonings, sugar, salt, and sherry.
4. Cook on high for 6-8 hours or low for 10-12.
5. Before serving, broil sliced bread with cheese on top until melted and browned. Then place bread in soup and eat!

Yield: 4 servings

White-Bean Zucchini Soup

Last night we had White-Bean Zucchini Soup, and it was a hit! The baby kept squealing for more, and John particularly enjoyed the slight crunch that the zucchini added. I also threw ingredients into the bread maker for cornbread which paired well with the soup. This is a very quick dinner, as long as you follow the directions (which I didn't do)!

To keep the ingredients fresh and be sure that I knew exactly what was in the soup, I made the beans by simmering them for three hours with a chopped onions, a couple strips of bacon, salt, and pepper. (As a bonus, I made a little extra so I can use the beans for a chili recipe in a couple days.) Also, instead of chicken broth, I used the liquid made from making the beans which was already well seasoned. Once the beans were done, it was easy to add everything else to the pot and call dinner done in time to let the baby play in the backyard while I raked some leaves before John got home. This could be a veggie meal if you use veggie broth and take out the bacon, but it was good just as it is!

Soup and Pasta

It's been awhile since my last post. We've cooked real meals far less in the last year between buying a house, preparing for the baby to come, and now being with Sam in the evenings after work. Despite everything that's going on, we're doing what we can to resume more healthy eating.

To add to some leftover pasta, I decided to make Butternut Squash Soup so we'd have enough food for dinner. I got this recipe and the can of squash from my aunt. She made it while we were visiting in New York, and I really enjoyed it, so she sent me what I needed to make it at home. While Sam was taking a short nap, I was able to chop veggies, and then I finished off the rest of the recipe with him looking on in the sling. It was quick to come together and didn't require too much with two hands, so I was able to finish. I'd say this recipe is baby friendly and tasty, too!

Next time, I may blend the veggies in a food processor after cooking them. Also, I may reduce the half and half a little more and substitute with more milk to reduce the sweetness a tiny bit. This was my first attempt at making soup, and this was a great first recipe since it's so easy.

Butternut Squash Soup

INGREDIENTS
14 oz. chicken stock
1/2 medium onion, chopped
2 carrots, sliced
1/2 tsp. baking soda
1/3 tsp. salt
1 tsp. cinnamon
1/8 tsp. pepper
15 oz. can of butternut squash
1 C half and half
1 C skim milk

METHOD

1. In a large pot, add chicken stock, onion, carrots, baking soda, salt, cinnamon, and pepper. Simmer uncovered for 10 to 15 minutes, until vegetables are soft.
2. Stir in butternut squash, half and half, and milk.
3. Simmer uncovered for 10 minutes and then serve.

Yield: 6 servings

I discussed this recipe here.

Soup and Sandwiches

I don't remember ever having split pea soup, but it seems to generate contorted faces when I ask people what they think of it. Despite its reputation, I was up for giving it a try, so I made this Shaker Split Pea Soup with grilled fontina sandwiches. We did have to allow time to simmer the soup, but otherwise, this meal required little preparation.

I made a bit more than the original recipe so we'd have enough for lunch the next day. Also, I put a little less water in because of the comments I read saying it was too watery. Though it may have been fine, I'd rather it be on the thicker side. I didn't mash the peas at all at the end of the simmer, since the soup was already a good consistency.

The sandwiches were made with fresh baguettes from Costco that we treat ourselves to on occasion and thin slices of fontina cheese. I mixed Dijon mustard with chopped green onions and put a thin layer on the inside of each slice. After lightly coating the sandwiches with cooking spray, I grilled them for a couple minutes on each side.

The soup and sandwiches were both very good. The soup had plenty of flavor and a good consistency. Maybe the bacon pieces could entice skeptics to give it a try.

Shaker Split Pea Soup

(adapted from Cooking Light's Shaker Split Pea Soup)

INGREDIENTS
4-5 slices center-cut bacon, chopped
2 1/4 C onion, finely chopped
7 1/4 C water
2 1/4 C green split peas
3/8 tsp dried thyme
3/8 tsp dried savory
3/8 tsp freshly ground black pepper
1 tsp kosher salt
thyme sprigs to top, if desired

METHOD

1. Cook bacon in a Dutch oven over medium heat for 5 minutes. Add onion to pan; cook 5 minutes or until onion is tender and lightly browned, stirring occasionally.
2. Add water, scraping pan to loosen browned bits. Add peas, thyme, savory, pepper, and salt to pan. Bring to boil, then reduce heat, cover, and simmer 1 hour and 20 minutes.
3. If desired, mash with a potato masher to desired consistency. Garnish with thyme sprigs, if desired.

Yield: 8 servings (about 3/4 cup)

I discussed this recipe here.