Quickie Pepper Soup

Every now and then, I want to make a serving or two of soup without any hassle.  I don't feel like making a big batch and having to store it, or sometimes, I find myself with random leftovers, and see if I can whip up something quick and healthy for lunch, or dinner if I find myself in a subsidized single parenting situation.

Right before we moved, Kyle was away on a business trip.  I found myself in the odd situation of not having anything in the fridge (since we were cleaning the fridge out before our big move abroad).  I foraged through the fridge and came across some chopped peppers from a salad I'd had a day or two before and a frozen cup of pasta sauce, as well as a frozen cup of chicken broth in the freezer. It's amazing what you can come up with when you only have a few paltry leftovers in the fridge and you're sick to death of take-out!

This pepper soup is awesome and literally takes five minutes. 

Quickie Pepper Soup

You'll need:

• 1/2 cup pasta sauce
• 1/2 cup broth (chicken, veggie or beef will do)
• 1/2 red pepper (or a whole one, whatever you have in your fridge!- you can mix other flavored peppers in as well if you want)
• Salt and Pepper to taste

Instructions:

• Heat a medium saucepan to medium-high heat.  Drizzle a bit of olive oil (no more than 1tsp) into the pan.
• Roughly chop the pepper.  Toss it in the pan.
• Cook for 1 minute.
• Pour in the broth and pasta sauce.
• Heat the pan to high.  Bring the pan to a boil.
• Lower the heat to medium-high heat.
• Cook for 3 minutes. 
• Blend with a immersion blender or a blender until liquid.
• Serve!

**Since I was the only one eating this, I added a bit of hot sauce and sriracha!  Make it however spicy or mild you like!

Butternut Squash Soup

Over the last few months, I've dared to get dangerous in the food store.  I let Laela use one of those little kid carts in the produce section at Whole Foods.  She gets to fill it with whatever she wants, and then we go home and try to figure out what to do with it.

Last week, Laela grabbed a butternut squash, something, I'm almost embarrassed to admit, I've never made.  I think it's delicious, but I usually ate it out or at friend's houses.  I tried looking up a few recipes, but I seemed to be missing an ingredient, or three, so I decided to just wing it.  The result?  A soup so deliciously simple and flavor packed, that it almost defies reason.

Butternut Squash Soup
You'll need:

• 1 medium butternut squash
• 2 cups chicken broth (I used homemade that had been cooked with lemon, sage, garlic, and rosemary)
• 1 clove garlic
• 1 good shake of onion powder
• Salt and pepper
• 1Tb butter
• An immersion or regular blender.  (If you don't have an immersion blender, and have $20 to spare, go out and get one.  It will really make your cooking life easier- and less messy!!)

Instructions:

• Put a large saucepan on medium heat.  Add the chicken broth, garlic, butter, onion powder, salt and pepper to the pot.
• Peel off all of the skin of the squash.  The skin is a little difficult to peel, and the squash is an awkward size, so I used a knife to peel and cut off the ends.  Just be sure not to cut too deeply, or you'll take away the "meat" of the squash.
• Cut the squash into cubes.
• Steam your squash cubes using either a steamer, or a pot with a steamer insert.
• When the squash falls apart on your fork, it's ready to be added to the pot of hot broth.
• Cook for 5-10 minutes. 
• Blend together.  Taste to adjust seasoning. 
• Serve and enjoy!!

Laela LOVED this soup.  We toasted some whole wheat baguettes and dipped them in our yummy soup.

*This will store in the fridge for a week, the freezer for 3-6 months.
*Roasted red peppers are a fantastic garnish for this!

I know that it might sound crazy to let my child loose in the produce department, but I really think it's teaching her to be curious and open to healthy foods.  I have a little girl who cheers "Banana!  Banana!" in the checkout line, and that's something I'll take any day of the week over those kids flipping out over wanting candy.  Give it a go.  Let your kid have a food-venture with you!  You never know what you will come up with!

Lentil Soup with a Dash of Love

Whenever I hear someone mention lentil soup, I think of two things- the worst soup I've ever had, and the best soup I've ever had.  One of the first times I had it, I swear it was cooked in water with salt and pepper.  It had NO love in it whatsoever.  The first time I remember really remember LOVING it was this older Greek woman's soup that was garnished with red peppers and had a faint taste of red vinegar.  I've tried my damnedest to make her recipe, and I've just never been able to figure out what she did to make it so amazing.

This go around, I asked my good friend, Dawn, to give me some tips on how she makes her soup so yummy.  Her family makes "lucky lentil soup" that is made for the first day of the New Year, and if I'm guessing correctly, whomever receives the bay leaf is to have good luck that year.  (I grew up with that same tradition, except the bay leaves were in spaghetti sauce..but that's a post for another day.)

Anyway, Dawn recommended some pureed celery and carrots (Can you say yum?  And sneaking in veggies!  I'm in!)  She also recommended sun-dried tomatoes, which sounds super awesome, but I didn't have any on hand, so I just had to improvise with a fresh tomato.

Here's my twist on lentil soup..

Ingredients:

• (1/2 lb) Dried lentils
•  (3) Carrots
• (1) Celery stalk
• (1) Medium Tomato
• (2) Boullion cubes (I used vegetable, but I'm sure chicken or beef would be good too)
• (4) Cups water
• (2) Tb Crushed garlic
• (1) Tb Onion powder
• (1) Bay leaf
• Salt and Pepper to taste

Directions:

• Measure four cups of water and pour it into a medium soup pot.
• Chop the celery and carrots.  (I used the celery leaves as well.) 
• Add the celery and carrots to the boiling water.
• Boil for ten minutes.
• While the veggies are boiling, slice up the tomato.
• Sprinkle some olive oil in a medium-high skillet.  Salt and pepper both sides of the tomato and place each slice in the skillet.  Lower the heat to medium heat.  Cook for two or three minutes per side.
• DO NOT DISCARD THE VEGETABLE WATER.
• Use a slotted spoon to take out the vegetables.
• Put the carrots, tomato and celery in a food processor or blender and puree.
• Rinse the lentils.
• Pour the rinsed lentils into the vegetable water.
• Add the pureed vegetables.
• Add the crushed garlic and onion powder (if you want to use fresh onions, just sautee them and puree them.  I used onion powder because I didn't have onions on hand.)
• Add the boullion cubes.
• Bring to a boil.  Once you have brought the soup to a boil, lower it to a simmer and place a lid on the pot.
• Cook for 20 minutes.  (This is one of those dishes that tastes better the longer you cook it.  I let mine simmer on low heat after the twenty minutes were up for an extra hour, for a total time of 80 minutes.  The rule of thumb with sauces and soups (and food in general, really) is that if you put a little love in it, it'll taste like it.  So if you have the time, definitely take it.  If not, it'll still be a pretty darn delicious soup!

Oh, and as you can see from this picture, Laela really loved this soup!!

I know that it seems like there are a lot of steps in this dish, and it may not be the simplest recipe I've posted...but it really isn't too difficult, and it's definately worth the effort!

*This soup will freeze for 6 months in a normal home freezer, and 1 year in a deep freeze.

Chicka Chicka Soup Please

Laela and I both woke up this morning with some good old fashioned snot-o-rama.  I think hers is from the vaccines she got on Friday (they said cold like symptoms would occur a few days later) and that mine's just from being a bit run down, but regardless, we're both cranky and in the mood for some tlc and chicken noodle soup.

Here's how to make a pretty fool-proof chicken noodle soup:

Ingredients:

• 6 cups chicken stock
• 3 large carrots (chopped into chunks or diced, depending on your preference.)
• 2 stalks celery (chopped or diced, depending on how you preference.)
• 1 medium onion finely chopped (I prefer vidalia)
• 1 small bunch chopped fresh Italian parsley
• 3 cloves garlic, chopped
• 2 boneless skinless chicken breasts
• 4 ounces egg noodles
• 1/4 cup freshly cut dill leaves, chopped
• 2 Tb butter
• 3 Tb all purpose flour
  

Directions:

Melt the butter in a large pot over medium heat. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps.  Let the soup simmer for 15 minutes to thicken and develop the flavors.

Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the dill and simmer gently for 10 more minutes.

Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

  *Note:  If you like peas or corn in your soup, feel free to add as much as you want.  Also, I prefer more noodles than chicken, So I sometimes make more noodles than the recipe yields.
 
I hope this soup helps you as much as it helps my stuffiness!

One Sick Mama, and Some Easy Veggie Soup

Sorry for not posting last week. I got wailed with strep, or something like it (we're still waiting on my test results), and it pretty much put me out of commission until today, and I have to say, I'm still not feeling myself.
One of the many things that no one will tell you about being a Mom is that you really can't afford to get sick.  You might be thinking, "Well duh, you're Mom, everyone needs you."  What you don't realize until you're a Mom that you could be dying, and you'd still have to do the dishes, or clean up the overflowing diaper pail, or make sure the baby ate all her breakfast/lunch/dinner/snack.  You don't realize that no matter how fabulous your husband is, or helpful your parents are, that you are Mommy, and no matter how much codeine cough syrup the doctor may provide, you will wake up when your baby is crying at 2 AM for you.

I don't know about other Moms, but I'm a crazy person when it comes to my kid.  I nannied for 9 years.  I had my share of sleepless nights because of a kid with the flu, or a baby with croup.  I had my 4 AM morning wakeups because of a belly ache or a bad dream.  I also had my share of nights where I slept through babies crying and little ones complaining, because I knew then, as I know now, that the children will survive crying for a while until they pass out and go back to bed. 

The thing that's different about being a Mom rather than a Nanny is how difficult it is for me to give up my control and just let things be.  It's why crying it out wasn't really and option for me for a long time because it literally made me cry too.  When we finally did it, she really didn't do it for too long, and I truly believe that because I wasn't anxious over it, Laela had an easier time.

This past week was as awakening as it was challenging.  Kyle was extremely helpful with the baby.  The poor guy had to work from home all week while taking care of the baby.  I think in a way it was good because it was the first time he really got to see all that I do, and that it's not all playtime and reading books.  It wasn't easy to not be the one to snuggle the baby back to sleep, or give her the giggles, but it was really sweet to watch Laela and her Daddy bond in a new way.

The moral of the story?  Let your husband, partner, or friend help you out when you're sick.  We are Mommy, we are Superwoman, but even Superwoman needs to accept some soup and some help now and then.

Of course...I've got to end this post with my most favorite, and of course ridiculously easy vegetable soup recipe ever..

Easy Vegetable Soup
1 bag soup mix veggies
4 peeled and chopped carrots
3 large chopped potatoes
1 quart veggie or chicken stock
1 jar of spaghetti sauce (I make my own, but it you want to use premade, that's ok)
1 minced clove garlic
1 cup water
salt and pepper to taste

Toss everything in a big soup or spaghetti pot.  Bring to a boil.  Cook on medium low for 20 minutes.  Serve immediately, refrigerate for one week, or freeze for 3-6 months.  I personally don't like how the potatoes and carrots taste frozen, so when I freeze it I leave them out and add them when I defrost it.