| | | Mon Nov 16, 2009 8:48 pm | | | | Comments: 0 Views: 1438 |
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I basically had all the ingredients on hand and just picked up a cooked bbq chicken from the grocery store. |
Servings: 5
Total Cost: $10.52
Cost Per Serving: $2.10
Total Calories: 1,877
Calories/Serving: 375
| Ingredient | Volume | Mass | Cost | Calorie |
| Carrots (4 carrots, sliced thin) |
2 Cups |
256.00 Grams |
$0.28 |
104 |
| Celery, Chopped (2 stalks, sliced thin) |
1 Cup |
120.00 Grams |
$0.13 |
17 |
| Onion, Yellow Diced (1 onion) |
1 Cup |
160.00 Grams |
$0.17 |
67 |
| Chicken Broth |
64 Fl Ounces |
1,944.00 Grams |
$0.87 |
96 |
| Bouillon Cubes, Chicken (1 cube) |
* |
12.00 Grams |
$0.19 |
30 |
| Water |
2 Cups |
454.00 Grams |
$0.00 |
0 |
| Egg Noodles |
* |
8.00 Ounces |
$1.22 |
302 |
| Bay Leaf (2 bay leaves) |
1 Teaspoon |
0.60 Gram |
$0.01 |
2 |
| Parsley, Fresh, Chopped |
2 Tablespoons |
18.75 Grams |
$0.31 |
0 |
| Salt, Kosher |
1 Teaspoon |
4.80 Grams |
$0.01 |
0 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
| Chicken, Rotisserie (1 chicken) |
* |
1.50 Pounds |
$7.30 |
1,134 |
| Vegetable Oil |
1 Tablespoon |
14.00 Grams |
$0.03 |
120 |
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Chicken soup is one of the easiest dishes to make. It does not take much time and tastes so much better than a can. If you usually eat the store brands then you will really notice the flavor difference. The other day we were in a warehouse chain and tried a few samples of canned soup. Needless to say they have almost no flavor and because they are canned you can't be sure what you are really getting. Last night I made a quick and easy chicken soup....real comfort food. Sometimes you just don't know what to eat or what to cook, and I don't know anybody who doesn't enjoy a nice warm and delicious soup on a cool evening. Ingredients: - 4 carrots sliced thin
- 2 celery stalks sliced thin
- 1 medium onion diced
- 2 32 ounces chicken broth
- 1 chicken bullion cube
- 2 cups of water
- 8 ounces egg noodles
- salt & pepper to taste, 2 bay leafs & parsley
Number of Servings: 5 Method: First I added a little olive oil to coat the pan then I added the carrots & celery & onion to cook for 3-5 minutes. Then the broth & water & bullion cube & bay leafs cooking for maybe 15 minutes. I then cut the chicken off the bone into small pieces adding that to the soup & then the noodles. Cooking maybe 9-10 minutes : salt & pepper & parsley and you're done. You can have a hearty bread on the side or a salad or a sandwich....and enjoy
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| | Mon Nov 16, 2009 8:44 pm | | | | Comments: 0 Views: 1542 |
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Servings: 4
Total Cost: $9.76
Cost Per Serving: $2.44
Total Calories: 3,722
Calories/Serving: 931
| Ingredient | Volume | Mass | Cost | Calorie |
| Sausage, Mild Italian |
* |
1.50 Pounds |
$3.78 |
1,633 |
| Butter, Unsalted |
2 Tablespoons |
28.00 Grams |
$0.13 |
200 |
| Olive Oil, Extra Virgin |
1 Teaspoon |
4.50 Grams |
$0.07 |
40 |
| Carrots |
1 1/2 Cup |
192.00 Grams |
$0.21 |
78 |
| Celery, Chopped |
1 Cup |
120.00 Grams |
$0.13 |
17 |
| Onion, Yellow Diced |
1 Cup |
160.00 Grams |
$0.17 |
67 |
| Flour, White Unbleached All Purpose |
4 Tablespoons |
1.06 Ounces |
$0.03 |
114 |
| Vermouth, Dry, Generic 750 ml Bottle |
1/4 Cup |
56.00 Grams |
$0.56 |
110 |
| Beef Broth |
4 Cups |
960.00 Grams |
$1.88 |
100 |
| Cream, Light, Half & Half |
1/4 Cup |
60.50 Grams |
$0.33 |
79 |
| Vinegar, Balsamic |
2 Tablespoons |
30.00 Grams |
$0.53 |
20 |
| Peas, Green, Petits |
* |
1.00 Pound |
$1.04 |
365 |
| Parsley, Fresh, Chopped |
2 Tablespoons |
18.75 Grams |
$0.31 |
0 |
| Salt, Kosher |
1 Teaspoon |
4.80 Grams |
$0.01 |
0 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
| Flour, White Unbleached All Purpose |
1 1/2 Cup |
6.38 Ounces |
$0.21 |
683 |
| Baking Powder, Clabber Girl |
1 Tablespoon |
14.40 Grams |
$0.10 |
0 |
| Salt, Table |
3/4 Teaspoons |
4.50 Grams |
$0.01 |
0 |
| Milk, Whole |
3/4 Cups |
180.00 Grams |
$0.18 |
113 |
| Butter, Unsalted |
1 Tablespoon |
14.00 Grams |
$0.06 |
100 |
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We had a craving for some comfort food and did not have any chicken around so we thought sausage would be a great substitute. So the other day I was watching Americas Test Kitchen which happens to be one of my favorite cooking show. This time they made chicken dumpling soup and it looked wonderful. The dumplings where large and airy and doubled in size as they cooked. The whole meal looked quite nice and warming. So I had an urge to try this recipe out, or at least I had an urge to try to make those light and “poofy” dumplings!
But as there was no chicken on hand, I decided to make a variation of this soup with sausage instead, and it was very successful. The soup had a perfect consistency and good flavor and the dumplings were just as light, large and airy as I had hoped! 4 servings:
Ingredients:
Soup: - 6 sausages (about 1 ½ pound), chopped
- 2 tablespoons butter
- 1 tsp olive oil
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 4 tablespoons all-purpose flour
- ¼ cup of sherry
- 4 cups of beef broth
- ¼ cup of half-and-half
- 2 tablespoons of balsamic vinegar
- 1 cup of frozen peas
- 2 tablespoons of fresh parsley
- Salt and pepper
Dumplings:
- 1 ½ cup of all-purpose flour
- almost 1 tablespoon of baking powder
- ¾ teaspoons of salt
- ¾ cup of milk
- 1 tablespoons of fat from sausage
- 1 tablespoon of butter
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| | Mon Nov 09, 2009 7:03 pm | | | | Comments: 0 Views: 55 |
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Servings: 8
Total Cost: $9.67
Cost Per Serving: $1.21
Total Calories: 2,471
Calories/Serving: 309 |
This recipe is perfect for the fall and provides plenty of flavor. The yellow butternut squash is a real gem which is perfect to use for soup. To help the flavors along and make everything a bit more interesting we have added a can of coconut milk which gives a lovely background hint, along with some curry and the zest and juice from an orange. The result is a very delicious soup which isn't overpowering, yet full of flavor. 8 servings Ingredients:
4 tbsp butter 2 onions, chopped 3 carrots, peeled and chopped 3 celery stalks, chopped 3 bay leaves 1 tsp oregano 1 tbsp curry ½ tbsp cumin 1 tsp paprika 1 butternut squash, peeled and cut into chunks 4 cloves of garlic, peeled and smashed 1 cup white wine 1 can of coconut milk (14 oz) – light or regular 4 cups of water + 3 bouillon cubes (or just use stock) the zest and juice of ½ orange salt and pepper
Method:
Sautee the onions, carrots and celery in the butter for about 15 minutes unit soft. Add the bay leaves and the spices, sauté for a couple of minutes, add the squash, the garlic and the white wine. Let come to a simmer, then add the coconut milk and the water and bouillon cubes (or the stock). Cook until the squash is soft, about 15 minutes. Blend the soup. Bring back to the pot, add the orange juice and zest and taste with salt and pepper.
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| | Sat Oct 17, 2009 12:05 pm | | | | Comments: 0 Views: 2234 |
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This classic soup is a sure favorite and will please guests and family alike. It doesn't require any complicated ingredients, it's easy to vary and it's affordable to make ! Sometimes you create something that turns out just perfect. Today was such a day. I have had plenty of carrot soups flavored with ginger and orange and while I have always liked that concepts, often those soups are unbalanced. Too much ginger, too much orange zest or too “grainy” due to not cooking long enough. But today I decided to try my best to create a perfect carrot soup. And I did succeed!
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Servings: 2
Total Cost: $1.63
Cost Per Serving: $0.82
Total Calories: 644
Calories/Serving: 322 |
I tried to not rush my soup. You need to take your time in order to accomplish a balanced soup (a step I tend to ignore occasionally). So this time, I sautéed my vegetables for about 10-15 minutes, then I added the liquid and let the soup simmer for about 20 minutes to half an hour. I carefully added a small amount of ginger as well as orange zest and juice in order to achieve a smooth balanced taste. Blending is of course a crucial step in order to get a creamy carrot soup. I love this concept because everybody's got a bag of carrots in the pantry as well as basic staples such as onion and potatoes, and all you have to pick up is an orange and some ginger. Cheap, simple and very satisfying!
2 servings
Ingredients:
- 1 tablespoon of butter
- 5 carrots, peeled and chopped
- ½ onion, chopped
- 1 celery stalk, chopped finely
- 1 potato, chopped
- ½ teaspoon of dried thyme
- 1 tsp of fresh, chopped ginger
- 2 cloves of garlic, chopped finely
- 2 cups of water
- 1 vegetable bullion cube
- ¼ cup of milk (or half-and-half if you have some on hand)
- ½ tsp of orange zest
- juice of half an orange
- salt and peper
Method: Melt the butter in a pot and start sauteeing the onion. After a few minutes, add the carrots, the celery, the potato, a little bit of salt and the dried thyme. Sautee for about 10 to 15 minutes until the vegetables are golden and they release their liquids. Add the garlic and the ginger and cook for another minute or two.
Add the water and the bullion cube (or use prepared broth if you have some on hand). Bring up to a boil, lower the temperature and cover with a lid. Simmer for about 20 minutes to half an hour until the vegetables are soft. Blend the soup (either use an emulsion blender or a regular stand-up blender). Bring the soup back to the pot and add as much milk/cream as you need to get your desired consistency. Add the orange zest and juice. Taste with salt and apply a generous amount of freshly ground black pepper. Serve with a dollop of sour cream.
Tip! This kind of soup is even better the next day, so it's not a bad idea to make a double batch and enjoy a hot bowl of soup later in the week.
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| | Thu Apr 02, 2009 5:06 pm | | | | Comments: 0 Views: 340 |
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Servings: 6
Total Cost: $6.96
Cost Per Serving: $1.16
Total Calories: 2,624
Calories/Serving: 437
| Ingredient | Volume | Mass | Cost | Calorie |
| Polska Kielbasa |
* |
1.00 Pound |
$4.00 |
1,520 |
| Onion, Yellow Diced (diced) |
3 Cups |
480.00 Grams |
$0.51 |
201 |
| Olive Oil, Extra Virgin |
1 Tablespoon |
13.50 Grams |
$0.20 |
119 |
| Flour, White Unbleached All Purpose |
2 Tablespoons |
0.53 Ounce |
$0.02 |
57 |
| Carrots (3 carrots) |
* |
0.50 Pound |
$0.25 |
92 |
| Potato, Baking (a few small potatoes) |
* |
1.00 Pound |
$0.26 |
422 |
| Vermouth, Dry, Generic 750 ml Bottle |
1/4 Cup |
56.00 Grams |
$0.56 |
110 |
| Salt, Table |
1 Teaspoon |
6.00 Grams |
$0.01 |
0 |
| Chicken Broth |
6 Cups |
1,458.00 Grams |
$0.65 |
72 |
| Cayenne Pepper |
1 Teaspoon |
1.77 Grams |
$0.04 |
6 |
| Paprika |
1 Tablespoon |
6.90 Grams |
$0.45 |
20 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
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One-pot cooking is great for easy cleanup and splitting leftovers. This is a very basic, yet very flavorful method for creating all sorts of soups or stews. With just a few basic vegetables around you can add any spices to create an inexpensive meal for a family. We have used kielbasa in many dishes, with eggs, roasted on the grill, or with sauerkraut and beer. Method In a large 8 - 12 quart stock pot on medium sautee the diced up kielbasa with 1 tablespoon of butter or olive oil. Once the kielbasa has been browned add the onions with a little salt, deglace with a white wine, or vermouth and cook for 10 minutes to gently caramelize the onions. Sprinkle with 2 tablespoons of flour to create a roux. Add the carrots, cook for a few minutes then add the small dice potatoes. Then add 5 - 6 cups of chicken stock. In the last 5 minutes of cooking we added the chopped kale. Cook for 20 minutes and serve. Throughout the cooking process we taste and add salt and pepper as we go. We also added cayenne pepper (1 teaspoon) and paprika (1 tablespoon). These spices are optional.
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