Are your cupboards looking a little bare? Mine were too. Going to the store right now is filling me with anxiety and dread so I was definitely pulling myself up by my culinary bootstraps and surviving the day with this one.
A little pasta and a green vegetable can go a long way. If you don’t have orzo rice is a good substitute.
Ingredients
2 cups orzo
2 cups chicken broth
1/3 cup frozen onion
1/4 cup frozen peas
1 garlic clove, minced
1 zucchini, diced
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp tarragon
2 tbsp butter
Salt/pepper
Directions
Place butter in a medium size pot and melt on medium heat. Then add your frozen veggies and garlic and cook till the garlic colors which should take about 3-5 minutes.
While that’s cooking in a smaller pot place 2 cups of orzo and enough water to cover it plus about an inch. Should come out to roughly 3 cups. This has to cook for about 11 minutes.
After you get your orzo on add zucchini and all the spices to the vegetable pot and cook for about 3 minutes then add chicken stock. You want the zucchini to still have a little crunch to it so you don’t want to cook it to long before you add the stock.
When your orzo is done cooking add it to the vegetable pot. salt and pepper to taste.
You won’t end up with a lot of broth in this soup. Up the chicken stock to 4 cups if you want a thinner soup.
This recipe has two names. Struggle Bus Soup and mean green machine. It’s definitely a raid the crisper drawer for anything green and the back of the pantry cupboard for those packs of ramen you’ve been holding onto for a rainy day type of recipe.
Also parsley isn’t just for decorating every 90’s restaurant plate. Put it in your soups! Put it in your pesto! It’s delicious.
Ingredients
2 chicken ramen packets
4 cups water
1/4 cup frozen peas
1/4 cup frozen onion
1/2 head of broccoli, cut into florets
2 carrots, cut into matchsticks
2 garlic cloves, minced
1/4 cup parsley, chopped
1 chicken bouillon cube
1/2 tsp tarragon
1/4 tsp onion powder
1/4 tsp garlic powder
2 tsp butter
Salt/pepper
Directions
In a medium size pot over medium heat put butter and garlic and heat till butter is melted.
Add frozen veggies to the pot and cook for 3-5 minutes cooking off some of the moisture.
Add carrots and broccoli and cook for 3 minutes.
Add garlic powder, onion powder, seasoning packets from ramen and tarragon. Cook for 3 minutes to heat the spices. (Helps bring out the delicious salt flavor from the ramen packets.)
Add water and bouillon cube and stir to mix spices and veggies together. Cook for about 5 minutes.
Add noodles and parsley and cook till noodles are your desired doneness. About 3-5 minutes.
I decided to try this soup because I don’t have many soups in my repertoire and I really needed something to eat with my foccacia that I had made the same day. Soup I have discovered is all about layering and this one definitely packs a flavor punch.
This soup from what I have seen is normally made with kale, but I didn’t have any so I used the spinach in my fridge and it still turned out amazing.
Ingredients
1 pound ground sausage
1 onion, chopped
6 cups chicken stock
4 large Russet Potatoes
3 cloves garlic, minced
1 shallot, diced
4 slices bacon, chopped
1 cup spinach
3/4 cup heavy cream
salt/pepper
parmesan cheese, for sprinkling on top
Directions
In a large stock pot on medium high heat cook your sausage. For roughly 5-6 minutes until its browned all over. Take it out and put it in a separate bowl.
Put butter, onion and shallot into pot and cook until your onions get some color on them. About 4 minutes or so. Add the garlic and cook for another minute.
Add chicken broth, potatoes and salt/pepper. Cook for about ten minutes until potatoes are tender. This will vary depending on how small you dice your potato.
Stir in heavy cream, spinach and sausage. Cook for a couple of minutes until spinach wilts a little.
In our quest to explore the world of food through the origin of Disney stories we have found our way to germany next. The world of snow white, tangled and sleeping beauty. From what I have noticed of German food it is made of easily attainable ingredients and warm spices that fill the home and the bellies of the people that live there with happiness. This bacon potato soup and hot roll combo is my interpretation of snow white feeding supper to the dwarves.
Tip: you will need to start your hot rolls about two hours before you start your soup. Your rolls and soup take the same amount of time to cook so you want to get all the proofing and dough forming out of the way.
warm soup and fresh bread can’t be beat
Ingredients
Soup
6 slices of bacon, chopped
bacon grease/butter
1 shallot, diced
4 garlic cloves, minced
1/4 cup flour
2 cups chicken stock
2 cups milk
8 red potatoes, thick dice
1 cup shredded cheddar cheese
1/2 cup sour cream
1 tsp. salt
1/2 tsp. pepper
Bread
2 tsp yeast (active dry)
3/4 cup water (warm, 95 to 110 degrees F)
2 Tbsp honey
1 tsp salt
2 Tbsp butter, softened
1 egg
2 1/2 cups bread flour
Directions
Soup
Dice your bacon into small chunks and place in a large pot. Cook on medium high until crispy then remove the bacon and set aside. Leave the bacon grease in the pot.
Turn the heat down to about medium low and add a tablespoon of butter.
Add you shallot and garlic and cook for about 4 minutes until your shallots have some color on them.
Add your flour and stir continuously for about a minute until fully combined.
Add stock, milk and potatoes. Cook for about 15-20 minutes until potatoes are cooked through.
Add cheese, sour cream and bacon and cook until cheese is melted.
Bread
In the bowl of a stand mixer with a dough hook attachment (You can also just do this in a medium bowl) add your yeast and water. Stir until the yeast dissolves.
Stir in the honey, salt, butter and egg. Add the flour and mix well. You want the dough to stick to the hook. If your mixing in a bowl you want the dough to follow the spoon around the bowl.
Turn the dough out onto a floured surface and knead for about 8 minutes. You want the dough to be smooth and elastic. If you poke it you want it to spring back slowly.
Place the dough in a clean oiled bowl and cover with plastic wrap. Let rise for one hour till it doubles in size.
Punch dough down to knock the air out of it. Turn it back out onto your floured surface and knead for about five minutes.
Divide dough into about ten equal pieces. Take each piece and roll it into a ball. Tucking the edges in underneath the dough to make a nice round surface. Place in a round greased pan and over with a clean kitchen towel for about 45 minutes. Don’t let them rise too high or they will be hard to turn out once you cook them. (Speaking from experience)
Bake in a 375 degree over for about 20 minutes. Till the tops are golden brown. Turn them out onto a rack to cool.
If you do manage to let them rise a little long I ended up having to use a paring knife to cut them out. They were still warm and delicious. Just not nice and round.
Sometimes we walk into the kitchen and just stare into the fridge hoping food will just make itself. Especially in times like this when we are trying to use every speck of food in our house it’s rough coming up with new dinner ideas. When I walked into my kitchen the other day I pulled a few things out of the fridge and a couple things out of the cupboard and just slowly started putting things in a pot. Turned out somewhere half way through I realized I was making chili….Surprise!
Ingredients
1/2 pound ground beef
4 mini sweet peppers, diced
1/2 red onion, diced
3 garlic cloves, minced
1 cup beef stock
1 can tomato sauce
1 can diced tomato
1 can white beans
1 can pinto beans
salt/pepper/chili powder
Directions
Put beef into pot and break into large chunks. Cook undisturbed for about five minutes.
Add onion, pepper and garlic and break up meat into smaller chunks. Cook for another five minutes until your onion and peppers have color on them.
Add your beef stock to deglaze the pan and cook for about two minutes. Add your tomato sauce and canned tomato. Stir to combine and cook for about five minutes.
Add your cans of beans and season to taste. Cook on a low heat for about ten minutes to allow flavors to combine.
Serve with sour cream, shredded cheese, chives or whatever you would normally top your chili with.
Rogue Woman Bakes 