365 recipes

I am removing the recipes from my other blog so all the food will be in one place and easier for you and me to find... This is a traditional Scandinavian soup for a light dinner or a warm veggie side for this 'getting chilly' time of year. It's like a 'Swedish Miso' since you can add more to it to make it hearty or leave it light just spinach & broth instead of seaweed & soy. Bring to a boil… 1 quart chicken or vegetable broth add  5-12 oz fresh baby spinach , roughly chopped Blanch spinach for 3-4 minutes then remove spinach with slotted spoon into a sieve. Press spinach in sieve to remove as much liquid as possible, with the liquid draining back into the stock.   Chop the spinach more finely . Pour remaining stock out of saucepan temporarily into a heat proof container Melt  2 T unsalted butter  in empty, hot saucepan then stir in  2 T flour  to make a roux. Pour stock slowly back into saucepan over medium heat, stirring continuously u...

I was looking for something to do with those vegetable balls we bought from IKEA that seem a bit dry by themselves. I found a meatball soup in Scandinavian cooking and thought, hmmm, this could work. So this is my adaptation for a tasty, veggie-rich meal. Of course, one could just use regular meatballs which likely add more flavoring. I was in the mood for a simple meal but I suggest experimenting with some different herbs and spices if you use the veggie balls. Sauté in a bit of oil 1/2 onion, chopped 1 parsnip, cubed 1 large granny smith apple, chopped When they have softened, add 1 t garlic, minced Stir well then add 1 15 oz can pumpkin purée 1 14 oz can coconut milk a splash of lemon juice Combine well and add 10-12 small meatballs (or IKEA veggie balls) when the soup begins to bubble, reduce heat to low and simmer 15-20 minutes Covered. If the soup is too thick, add a cup of water or so, as needed. Season generously with salt and pepper Serve with torn pieces of ...

We tried a new Udon cafe in town.  It was good.  Yes, faint praise.  It was fine.  So Dad came home and read up on it.  Morimoto's recipe was FANTASTIC.  I simplified it and added some variety.  This is a quick version that is just right for 2-3 servings, depending on how hungry you are.  We ate it with a fresh sushi roll and some seaweed salad one night.  The next time, we just chowed down on a big bowl with some sushi ginger and a mochi or two as dessert. You will likely need to go to an Asian market (or order online) for some of the ingredients. But if not, Usukuchi is recommended since it is a soy sauce with more intense flavor and a lot more salt, but I think if you use regular soy sauce and add salt, you may still get the depth of flavor in the broth you need. Bonito soup stock is basically fish bouillon so you might find it at the local store.  It may come in cubes instead of powder.  Don't worry, it smells like fish when ...

A Grandma & Grandpa Cooper tradition for the day after Thanksgiving. In a stock pot, we would put the turkey bones, giblets and any other parts along with a couple of onions (peeled and halved), carrots, and celery stalks. Cover everything with water, add some salt and allow to boil for an hour or so. Discard all the solids by straining the liquid and use it as your broth base for the soup. If you don't have a turkey carcass lying about, just use chicken broth as your base. Make the noodles- Mix together: 1 egg 2 T milk 1 c flour 1/4 t salt You can flavor the noodles with onion powder or celery salt if you'd like Roll dough out flat and cut into squares or strips. Set aside while you prepare the veggies. Prepare the vegetables: 1 onion, chopped 2-3 celery stalks, chopped 2-3 carrots, coined or chopped and any others you want to add... Sauté these veggies in the bottom of a stockpot in canola oil until slightly softened. Add prepared turkey (or chicken) broth and about ...

You can substitute various vegetables or just leave some out of this soup. Bring to a boil in large saucepan or pot: 3 - 4 c chicken broth Meanwhile sauté in skillet: olive oil 1/2 onion or 1 scallion, chopped 1/4 lb thin asparagus, sliced or colored bell pepper 1 large carrot, sliced thin 1 c broccoli florets 1 small zucchini or yellow squash, cubed When golden and/or softened but not done, add to boiling broth with: 1 T tomato paste 1 clove garlic, minced 1-2 oz small pasta 1/2 c canned chick peas or Cannellini beans, rinsed and drained 1-2 T Italian herbs of your choice or Italian seasoning Allow to simmer until pasta is al dente and the veggies are soft. Serve with salt and pepper and a sprinkle of Parmesan

This makes a lot of soup so you may want to halve the recipe or invite some roommates to dinner. Start with: 1 butternut squash , med size Slice in half, remove seeds and bake squash in the microwave for 8- 10 minutes so it is soft enough to peel and cut into cubes, but does not have to be fully cooked. Sauté in soup pot or dutch oven: olive oil onion, chopped or thinly sliced 1 clove garlic, chopped or minced 1 celery stalk, thinly sliced (opt) Stir and allow to soften. Then add: butternut squash, peeled, cubed and partially cooked (about 4 c) 1 14 oz can tomatoes, whole or diced 2 c water 1 can Cannellini beans, drained 2 T tomato paste 1 t rosemary, dry or 1 T fresh Bring to a boil and simmer 15 minutes. Check if squash is tender enough. If you want a smooth soup, use immersion blender now. If not, just top with: 1 T fresh parsley salt and pepper to taste For a more hearty soup, add cooked chicken or sauté the veg with pancetta or bacon.

Sauté 1 T olive oi l 1/2 onion, chopped a stalk of celery, chopped When softened, add 1 leek, sliced thin (only use white parts until there is more green than white) Stir a minute longer to allow to soften Then add 1 1/2 c chicken broth 1 can tomato sauce 2 cans (14 oz) tomatoes, whole or diced, undrained 1 T fresh thyme or 1 t dry thyme Bring to a boil and allow to simmer 15-20 minutes Remove from heat and blend with immersion blender to desired chunkiness. Return to heat and add: 1/2 c milk or cream or Marscapone cheese 1 T balsamic vinegar pepper to taste, maybe salt When soup is warmed through, serve with a sprinkle of fresh basil on top and beside a toasted ham and cheese of course! If you want more texture in your soup, add in sun dried tomatoes in oil, chopped If you want the soup sweeter, add in some honey or agave

There are many variations on this classic French soup. From just water and leeks to more complicated varieties. Feel free to put as much or as little in as you would like. Sauté 2 slices of cooked bacon, chopped or a handful of real bacon bits or skip it... 2 large or 4 small leeks, washed well and white parts sliced thin. (stop at more green than white) You can also sauté 1-2 cloves of garlic with the leeks, (opt) When the bacon is crispy and the leeks are softened, add: 1 lb potatoes, peeled and cubed or use baby reds/goldens and don't peel about 4 c chicken broth, sufficient to cover vegetables here is where you would add some chicken or ham if you want instead of the bacon Bring to a boil and simmer about 20 minutes. If you want a creamy soup, stir in before serving: 1 c milk or cream Of course, salt and pepper to taste

Use fresh carrots that you can buy with the greens still on for the best results. Sauté 1/8 c olive oil - use more if needed 1 onion, sliced When onions are softened after about 5 - 7 min., add: 1 lb carrots, sliced Stir and cook until tender about 20 minutes. Be sure there is enough oil in the pot. Next, add: 2 1/2 - 3 c chicken or veg broth Purée with stick blender Add for flavor: 1/2 t fresh minced ginger OR oregano & orange zest salt and pepper to taste Serve with a dollop of sour cream .

This is SO delicious and definitely gives you the "fall" experience. The sweetness of the apple cider and apples play off the pumpkin and all that's missing is a hayride or carving pumpkins afterward. Its perfect for a cold, miserable day or even if you are just chilled. It takes a bit of time but is so worth it! Its very flexible -try substituting different veggies or cooking it in the crock pot. This recipe serves about 5 but is easily doubled for more company. Put your dutch oven or heaviest pot on the stove top to heat up. In a baggie or in a mixing bowl, mix together: 1 1/2 T flour 1 t fennel seeds, crushed 1/2 t salt 1/4 t pepper Then add in 1 lb boneless pork, cubed about 1" or smaller Stir or shake to coat pork well. Drizzle your hot pan with a bit of olive oil Add the coated pork and 1 onion, sliced thinly Sauté the onions and pork until the onions soften and the pork is brown on all sides, stirring gently occasionally to get all sides. ...

E. Palmer shared this one with us off the top of her head, shows how much she uses it! Sauté in saucepan: 1 small onion, chopped 2 cloves garlic, minced Then add 2 c chicken broth 1 can black beans 1 can red kidney beans 1 cooked chicken breast, shredded 1 can diced tomatoes 1 little can of chiles Stir well and add in a combo of cumin, chili powder & chipotle seasoning OR just use taco seasoning Heat through on simmer, then serve with your favorite toppings like shredded cheese, sour cream and chips . You could easily throw in some corn too.

Fry 1/2 lb Italian sausage Drain and allow to cool Set aside Combine 2 3/4 c chicken broth 1/4 c cream warm to medium heat then add 3 medium potatoes, sliced into 1/4 inch and quartered Add cooked sausage to soup Then add 2 c kale, chopped 1/4 t salt 1/8 t crushed red pepper flakes Simmer about 1 hour stirring occasionally.

I love this soup as a side to Asian dishes when you just need a little more of something. but its good just by itself as well. Bring to a simmer: 4 c chicken broth Combine separately: 3 T water with 1 T cornstarch then stir into broth. Bring broth to boil and remove from heat. Pour in slowly: 1 egg, lightly beaten Then add in: 10-12 fresh snow peas 1 green onion, finely sliced Let stand a few minutes before serving. Add tofu or chopped ham or chicken...etc. if you want more of an entree.

This is the quick "cheater" version of the delicious traditional Mexican soup. Saute 1 T canola oil 1 onion, chopped fine 2 cloves garlic, minced Add in 1 T chili powder 4 c chicken broth 3 tomatoes, chopped with juices or 1 -14 oz can diced tomatoes 1 -14 oz can white or yellow hominy, drained and rinsed Bring to a boil, then reduce to simmer and add: 2 t fresh oregano, minced 2 lbs /3 c cooked chicken, shredded 2 T lime juice salt and pepper When heated through, taste and serve with various toppings like sour cream, cilantro, cheese, etc...

Since the broccoli is ready in the garden, I have been scrambling to find ways to eat it that I like. Now, with this recipe, I am up to 3, yes, 3! ways that I really enjoy and look forward to eating my broccoli: the two broccoli salads and this soup.   Saute 1 T butter 1/2 med onion , green onion, or leek Set aside.   In a large sauce pan, make a roux by melting 1/4 c butter and whisking in 1/4 c flour When ball forms, continue whisking in 2 c whole milk or half & half then when incorporated add 2 c chicken stock   Slowly bring to a boil, stirring at times to be sure milk doesn't burn  When soup is starts to thicken, add 1/2 lb fresh broccoli florets & pieces , bite-size 1/2 c carrots, sliced thin or julienned 1/2 c other veg that you want like mushrooms ....  Cook over low heat about 20 minutes until veggies are tender Soup should be thickened, remove from heat and add 8 oz shredded sharp cheddar or Fontina...etc. 1/4 t nutmeg salt an...

This needs an explanation and notes! Kaeshi is a soup base, a concentrate that can be stored in the refrigerator for a long time in a tightly sealed glass jar/container. This recipe makes 6 c of concentrated soup base. You add desired amount of water and then add meat, veggies &/or noodles to create your soup. (see Udon recipe for basic idea) The recommended ratio is one cup of base to one cup of water but we find it way too strong and salty, especially with traditional soy sauce so I recommend one cup of base to 3-5 cups of water. It can also be diluted with a veggie or chicken broth but it will taste different. Taste the soup while you are cooking to get it to your taste. You can also use this base for a tempura dipping sauce with a ratio of one cup base to 5 cup water. Another note is that this is the recipe for the Kanto region. Evidently in Kansai, they use one cup of sugar, so if you like it sweeter, feel free. Kaeshi Bring to a boil in saucepan: 3/4 c HonMirin (Japanes...

It is a Cooper family tradition to make Turkey soup after Thanksgiving but they work in any soup anytime, of course. Mix: 1 egg 2 T milk 1 c flour 1/4 t salt Mix well and roll flat. Cut into squares or strips Add to boiling broth when soup is almost done, only needs a few minutes to cook. You can flavor the noodles with dried herbs like onion, celery, etc.

Saute 5 min on Med. heat: 2 T olive oil 2 celery stalks, cubed 1 Carrot, sliced 1 small onion or 2-3 leeks, sliced Then add: 1 t salt and pepper 4-5 Roma tomatoes, chopped or 1 14.5 oz can chopped tomatoes & juice 14 oz chicken broth 1/2 c fresh basil, torn small 1 t tomato paste 1 bay leaf 1 T fresh thyme, crushed or 1/2 t dry thyme 2 boneless, skinless chicken breasts, cubed if using cooked chicken, add with beans Simmer uncovered over Med-lo for 20 min. 1 can kidney beans (white or red) add cooked chicken here Simmer 5 more minutes Discard bay leaf Remove from heat and cool 5 min before serving.

This tortilla soup is SO easy! Makes about 8-10 servings. Combine all the ingredients in a large pot or slow cooker. about 4 chicken breasts, cooked and cubed or 2 cans cooked chicken 6 c chicken broth 1 onion, chopped or 2 T dried onion 1 can kidney beans, drained 1 can pinto beans, drained 1 can black beans, drained 1/2 package frozen corn or 1 can corn 3-4 tomatoes, chopped or 1 can tomatoes, chopped 2-3 T taco seasoning (see 04-26) or 1 envelope taco seasoning 1 envelope ranch dressing mix (look for the no MSG brand) Cook on med-lo until heated through about 20-30 minutes Or on low setting in slow cooker for about 3 hours Serve with fresh cilantro, avocado, shredded cheese, tortilla chips ...etc.

Saute: 1/4 c olive oil 1 med onion, chopped 1 colored pepper, chopped 2-3 large carrots, chopped Then add: 1 T ground cumin 1 T chili powder 1/4 t red pepper flakes 1-2 t garlic, minced 1/2 c celery, chopped or 1 T celery flakes 1 t oregano 1 t salt Stir then remove from heat to transfer to large soup pot then add: 2 c/15 oz tomato sauce 28 oz diced tomatoes and juice canned or fresh 1 c uncooked brown rice 14 0z water 3 cans beans, drained (any combo of red, black, cannellini) Stir well. Bring to boil then simmer 20-30 min. Garnish with fresh cilantro, avocado, shredded cheese, sour cream, tortilla chips....