Archive for ‘Recipes’

July 3, 2011

Sunday Soup with a side of Grout please!

Today is Sunday, therefore it is Soup Day! My parents were going to come over today, and I planned a soup with my fathers two favorite foods, avocado and steak. I was going to make a Avocado Soup with Grilled Steak garnished with Guacomoli. But plans changed and so did my soup choice. The soup choice changed because my husband is not a huge avocado fan. He is just now starting to try it with different types of foods, and I felt making a soup with avocado was going to be to risky for me to make just for the two of us. It will be made in the future though! When, is the question. So today I made a White Bean Tomato Soup in its stead. The cool thing about it was that I made it with homemade veggie stock. The soup was pretty darn yummy! and simple.

White Bean and Tomato Soup Recipe:
about 3 tbsp olive oil
Half red onion diced
3 to 4 garlic cloves
about 3 celery stocks diced, with leaves
about 4 cups peeled cut tomatoes
5 1/2 cups veggie stock
1 tbsp flour
1 tbsp butter
2 cans of caninellini beans, drained and rinsed
Pour the olive oil around the pot a few times, let heat up. Toss onion, garlic, and celery in and let cook for about 5 minutes. Toss in tomatoes and let cook with a few turns of the spoon, for about 5 to 10 minutes. Then add stock, bring to a boil, then let simmer for 15 to 20 minutes. 
Meanwhile, take flour and butter in a bowl, using a fork smash them together to make a paste. When soup has simmered for its lotted time, add the paste one small chunk at a time. Making sure each bit has completely dissolved before adding more. Add beans, let cook for 5 minutes.
(this is where I take a hand blender and gave it a whirl, being sure I didn’t blend it perfectly. I wanted it chunky and smooth. Its not what the recipe called for, but I took the liberty. its all about what you like!)
Plate, toss torn parsley atop and serve.
There were a few things that the recipe called for that I didn’t use, because I didn’t have them. Those items are Red Bell Pepper diced and Tomato Paste. I am sure they would have been a nice touch.

(cookbook used: 1 stock, 100 soups. bought at world market. I used a different recipe for the veggie stock)


Today was not only Soup Sunday, but day 4 of our pantry project. Not a had labor day, but a time consuming day. Grout is spread down over the tile, let dry then wiped down with water and a sponge a few times.

Now all thats left is the small details. Like the quarter round, bookshelves and organizing the pantry. Reclaiming my dinning table!

June 27, 2011

attempt at fresh mint iced tea

I had a lot of fresh mint leftover from yesterdays meal and I had no desire to let all that mint go to waste. So I decided to look up mint tea.  Since my husband grew up on iced mint tea, I was hoping to find whatever recipe that his family used online somewhere. I couldn’t find anything. So if any of his family reads this, please send me the recipe so I can make it for Chris.

Here’s my attempt at Iced Mint Tea.

The first thing I did was boil 8 cups of water.  Once the water started boiling, I added 2 cups of sugar into the boiling water, letting the sugar completely melt into the water.  Making sugar water.  I know that sounds a lot of sugar, but I like my tea sweet and I am diluting it with ice.

From there I bundled up 12 bags of tea, using a reusable bag clip to hold them together making it easier to handle.  I put two sprigs of mint into the water with them. I let them simmer for about 5 minutes.

I took the tea bags out. I tasted the tea to see how minty it was. I didn’t think it was all that minty. So I added more sprigs. Covered the pot and let it simmer for a bit more.

I kept on tasting and adding more mint until I felt like I was there.

Strained the tea into a bowl.  From there I poured the tea into a pitcher full of ice.

I like the taste, but its a pretty dark and really doesn’t taste like what my husband family makes.  Here’s hoping he likes it anyway.  I’m going to have to try making it again, but with fewer tea bags and maybe a 1/2 cup less of sugar.  Just might try with green tea instead.

At least I can say I did something today.

November 4, 2010

#1 Go To

I was asked about month back if I have a “go to” meal that I cook.  You know, that dish you pull out when you’ve had a long day and don’t have time or the energy to think about what to cook for dinner.  At that time I was barely coming out of my first trimester blues, and my response was that I didn’t think so.  Well, I was wrong.  I do, and last night I pulled out my “go to” dinner.  Do to the simple fact that I got my new camera yesterday and spent all my time playing, leaving no time to cook my planned dinner.

I thought I’d go ahead and share my “go to”

Honey Mustard Chicken with Broccoli

The Recipe is as follows:

Boneless Chicken Breast
1 Can Campbell’s  Cream of Chicken
1 Cup Mayo
2 Tbsp Spicy Brown Mustard
1 or 2 Tbsp Honey
Jasmine White Rice

I typically cut up the chicken while I have about a tablespoon of olive oil warming in a pan on the stove.  The reason why I cut it up is so it cooks quicker.  While the chicken is cooking, in a sauce pan I put together the Honey Mustard. Add the soup, mayo, mustard, and honey.  Stir together, adjust flavor to your liking.  Sometime I add some dijon mustard to give it a different kick.  Bring the sauce to a simmer and let cook for about 5 minutes.  Serve over rice, with some fresh broccoli.

When I first started cooking this, about 10 years ago, I use to pour the sauce over the chicken and let it cook that way, but the sauce is kind of high calorie. So I started cooking it separate so that my husband and I can be more in control about how much we put on.

Its a yummy meal, that you can fancy up if you like.  Takes about 15 minutes, which is how long the rice cooks for, and done.  This is a favorite in my home, good old stand by meal.

I have other “go to’s” I am sure.  I will post them as I go.