Tag: Soup

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2.23.2015 | TI8

MONDAY I ATE

Breakfast: Grapenuts, cranberry juice
Morning Snack: Piece of cinnamon raisin bread
Lunch: Leftover noodle cake
Afternoon snack: Some Dove chocolate easter eggs. Coke Zero
Dinner: Ramen soup
Dessert: Some leftover rice crispy treats from the birthday cake

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1.16.2015 | TI8

FRIDAY I ATE

Breakfast: Grapenuts, cranberry juice
Lunch: Leftover black bean soup
Afternoon snack: Hot cocoa from Bittersweet. Also Coke zero
Dinner: Pasta with sundried tomato pesto
Dessert: Some weird lemon tea cookies Suzanne was experimenting with. The cookies were OK, but the lemon slices made them soggy and slimy in the middle. And the lemon slices were a bit sour for my taste.

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1.15.2015 | TI8

THURSDAY I ATE

Breakfast: Grapenuts, cranberry juice
Lunch: Leftover black bean soup
Afternoon snack: A few milky way darks, Coke zero.
Dinner: Another iteration of the pizza rolls. Tomato sauce and prosciutto. These were slightly smaller than before. Two of them was almost dinner. Had a salad to put it over the top.

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1.14.2015 | TI8

WEDNESDAY I ATE

Breakfast: Grapenuts, cranberry juice. Plus a couple of strawberries. That’s right, it’s mid January, and I’m still getting the occasional strawberry out of the patch. Crazy.
Lunch: Turkey sandwich.
Afternoon snack: Milky way dark. The Halloween candy is starting to run low. Coke zero
Dinner: Black bean soup. Recipe was from Epicurious, and not particularly good… called for 3 cans of broth, which was clearly too much. Ended up pureeing another can of beans, which helped. Also added some Siracha sauce, which also helped.
Dessert: Coffee ice cream with some leftover ganache

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12.29.2014 | TI8

MONDAY I ATE

Breakfast: Pancakes (Joy of Cooking recipe)
Lunch: Turkey sandwich. Followed by oatmeal skillet cookie in honor of Kevin Weng visit.
Afternoon snack:Diet Coke
Dinner: Ramen with turkey
Dessert: More oatmeal skillet cookie

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Ramen Noodle Soup

I know what you’re thinking: “You’re actually posting a recipe for ramen?”

Wait!  Don’t stop reading:  this recipe simmers up into something extraordinary.  We’re going to throw that little flavor packet away and give this ramen some serious taste and belly-filling capacity.

Get ready to go ramen gourmet.   You know you wanna.

Print Recipe

Ramen Noodle Soup

Total Time40 minutes

Ingredients

  • 3 14.5- ounce cans low sodium chicken broth
  • 2 cups water
  • 2 tablespoons soy sauce
  • 1/4 cup mirin or dry sherry
  • 1 2- inch piece of fresh ginger cut into several pieces and smashed
  • 6 garlic cloves lightly crushed with skins on
  • 2 whole star anise pods
  • 4 dried shiitake mushrooms rinsed
  • 2 carrots peeled and chopped
  • 2 sticks celery chopped
  • 1 8- ounce can sliced water chestnuts strained and rinsed
  • 1/2 cup snap peas
  • 12 ounces cooked chicken cut into small cubes
  • 3 3- ounce packages of ramen noodles flavor packets discarded, noodles broken as desired
  • 4 medium scallions sliced thinly
  • toasted sesame oil to taste

Instructions

  • Bring broth, water, soy sauce, mirin (or sherry), ginger, garlic, star anise, and mushrooms to boil over medium-high heat in a large saucepan. Reduce heat and simmer for 20 minutes. Strain broth over a large bowl and return the strained broth to the pot. Remove mushrooms from the strainer and slice them thinly and add them back to the broth. Discard remaining solids.
  • Add carrots and bring broth to a simmer over medium high heat. When carrots are nearly tender, add celery, water chestnuts, snap peas, and chicken along with the noodles. Cook, stirring frequently until the noodles soften, about 3 minutes. Serve immediately, drizzling each bowl with sesame oil and garnishing with scallions.

Notes

Adapted from Cook's Illustrated. If desired, prepare the broth ahead of time and store it in an airtight container up to two days.
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Tortilla Soup

Our only copy of the recipe for this warm, comforting, downright delicious soup is a photocopy of a print-out of an email that my niece Katja sent to my mom.  It’s crumpled and soup-splattered and nearly impossible to locate when we need it.  Last time we made tortilla soup, I was on the verge of texting my niece for the recipe when I found it tucked inside my copy of The Bread Bible.  Now that I’m sharing it, we won’t ever have to scramble to find it again.

Both my mom and niece make this recipe on the stove, but we usually simmer it all day long in the slow cooker.  During last week’s dinner emergency, we pressure cooked it and had dinner on the table in less than 30 minutes.  I challenge anyone to find a fourth way to prepare this awesome recipe.  Bring it, people.

Print Recipe

Tortilla Soup

Adapted from Katja Vassilev's recipe. Serves 12.

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 15- ounce cans diced tomatoes
  • 1 4- ounce can diced green chiles
  • 1 28- ounce can green enchilada sauce
  • 2 cups frozen corn
  • 2 15- ounce cans black beans drained and rinsed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 jalapeno minced
  • 2 cups chicken broth
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons Mexican oregano
  • 3 corn tortillas roughly chopped or torn into 1-inch pieces
  • 2 tablespoons fresh cilantro coarsely chopped
  • 2 tablespoons fresh lime juice

Garnishes:

  • diced avocado
  • lime wedges
  • sour cream
  • shredded cheddar cheese
  • toasted tortilla strips or tortilla chips

Instructions

  • Place all ingredients except cilantro and lime juice in a slow cooker, large saucepan, or pressure cooker. To prepare in a slow cooker, simmer on high for 4-to-6 hours or on low for 8-to-10 hours. For stove-top cooking, simmer on low for about 2 hours. To use a pressure cooker, bring to pressure and then cook for about 15 minutes.
  • Remove chicken and shred. Return shredded meat to the pot with cilantro and lime juice. Taste and adjust seasonings. Serve with garnishes as desired.