Mild Chicken & Vegetables Steamed Stew with a Side of Rice

Chicken & Vegetables Steamed Stew

1 Cup Homemade Vegetable Stock

3 Cups Water

4 Chicken Tenderloins

3 Carrots

1 Green Bell Pepper

4 Stalks of Celery

2 Handfuls Mushrooms

8-10 Green Onions

1 Yellow Squash

2 TB Soy Sauce

2 TB Sesame Oil

Salt

  

 

Soup & Croissants

I made up my own soup today. It tasted delicious, but honestly, it was not very filling. I sauteed scallions and mushrooms in soy sauce and sesame oil. I added water, tofu noodles, salt, and pepper. Anthony and I thought my soup creation had an authentic Chinese flavor to it.

Japanese Bean Soup

Anthony and I found an old international cookbook by Myra Waldo (Schwartz) at an antique store in downtown Easley, SC. Naturally, we bought it. I cooked a Japanese bean soup recipe from the cookbook last night. We thoroughly enjoyed the soup. It was pretty heavy, including four different sources of protein: beef broth, white beans, shrimp, and eggs! Our soup also included carrots, turnips, soy sauce, vinegar, and scallions. I made some slight modifications to the original recipe.

Curried Steak & Potato Soup Without The Steak

I thought I would make some potato corn chowder, but then I didn't want to use the last little bit of milk. I wanted to save some milk for coffee in the morning. I came up with a fresh savory combination for potatoes and corn!

Curried Steak & Potato Soup Without The Steak:

1 TB Ghee

1 Tsp Cumin

1/2 Tsp. Chili Powder

1 Tsp Tumeric

1 Tsp Curry Powder

1 Bay Leaf

3-4 Garlic Cloves

1/4 Massive Onion

1 Can Corn

2 Potatoes

3-4 Cups Water

1. Saute spices in ghee.

2. Add garlic and onion.

3. Add can of corn w/ liquid.

4. Add chopped potatoes.

5. Cover. Cook until done.

ratatouille-inspired soup

Consider this a spoof on ratatouille. My fridge was full of veggies, fruit, and leftovers. I pulled a bunch of colorful ingredients and starting chopping and throwing into a pot. Things that went in included: zucchini, peppers, potatoes, and apples. My base was leftover butternut squash curry. I added a couple cups of water. I brought it all to a boil, and then let it all simmer for awhile. The apples kind of substituted for tomatoes. Apples and tomatoes are both sweet and sour. The McIntosh variety of apples that I used were also soft like tomatoes. The soup was good. It was not bad. It was not amazing. We added salt and pepper. Anthony would have rather had the ratatouille spoof over rice without the potatoes. I liked it the way it was.

ratatouille-inspired soup:

butternut squash base

2 cups water

1 zucchini

2 red-skinned potatoes

2 mcintosh apples

handful of mini peppers

Creamy Rutabaga Soup

I blended our leftover scalloped rutabagas with some soy sauce, parmesan cheese, minced garlic, black pepper, salt, and water to make a creamy rutabaga soup. I loved the soup. It tasted delicious. Anthony liked it too. I toasted a bagel for us to split and eat with our soup. The combination of soup and bread reminded me of Panera, Atlanta Bread, or your favorite coffee shop. Anthony and I had been to Atlanta Bread some while we were dating, and had gotten bagels. Something about food that just brings back memories . . .

Shari's Easy Meaty Borscht

Making borscht is one of the best ways to use red beets in my opinion, and since we had some red beets, I made borscht. Further, the Olympics happen to be in Sochi, Russia this week, so what could possibly be a more appropriate pot of soup to prepare? You know borscht is just "so" Russian.

Shari's Easy Meaty Borscht:

1 Lb. Ground Beef

2 Red Beets Chopped

1/2 of a Medium Onion Chopped

1/4 of a Napa Cabbage Chopped

3 Quarts Water

3 Tb Balsamic Vinegar

Salt & Pepper to Taste

1. Cook beef. Drain fat.

2. Chop veggies and cabbage. Add them to pan.

3. Add water, vinegar, and seasonings. Mix.

4. Cover and let simmer for a half hour.