Dairy has been an ongoing struggle in our house for a few years now. Mostly because we love it and can’t digest it. Unfortunately, it looks like half of our family is lactose intolerant. So this summer’s mission #1 is to find healthful snacks and substitutes to lead a dairy-free lifestyle. For me, an avid cheese lover this is a challenge to put it lightly. We’ve been eating low-dairy for about four years, but now it’s time to cut it out entirely. While I spent a solid hour in Whole Foods looking for easy-to-send-to school snacks, it really hit me that dairy is in everything! If you’re in the same boat as me, just learning how to eat dairy-free, check out the link here to a wonderful resource with plenty of reviews of products as well as recipes. Continue reading Non-dairy Creamy of Anything Soup
With weather across the country dangerously cold, I thought I’d share one of my favorite comfort food recipes. I love to order Chicken Pot Pie at restaurants in the winter because it always seems to satisfy that creamy and crunchy fix I am looking for, but I am always left longing for more of the soupiness that is inside the pastry crust. I developed this dairy free version to fill that void.
This is a pretty simple recipe that can be whipped up on the fly with a grocery store rotisserie chicken if you like. You can even serve this over pasta or rice instead of with the pie crust on the side.
4 cups Chicken broth
1/2 cup white wine
4 tablespoons flour, preferably Wondra
4 tablespoons unsalted butter
2 cups total Diced carrots and celery
2 teaspoons Dijon mustard
1 chicken breast, shredded about 1 cup
pie dough, optional
1. In a large sauté pan over medium heat melt the butter and then add the flour. Whisk together to make a smooth paste and let the flour cook to a tan color. This is your roux.
2. Slowly whisk in the mustard, wine and chicken stock, or if you prefer vegetable stock.
3. Toss in your veggies, and let them simmer at a low temperature until they are cooked to your liking (5-10 minutes).
4. Then add the precooked chicken and warm it throughout.
5. To serve top with lemon zest and a lemon wedge, and a piece of baked pie crust or French bread.
It’s been a while since I have posted a soup dish, and as a result since I have extolled the virtues of this simple meal. Yes, soup can be a meal!
I could fill my belly with the endless warmth that soup provides for days on end. Especially in this chilly winter weather we are wading through. To come home to a simple soup to soothe the soul sounds simply satisfying and stupendous to me. Wow! That was a lot of alliteration.
I’m not sure what it is about soup, but it really does cure all! When I’m feeling a bit under the weather a simple bowl of tomato bisque with a grilled cheese makes me feel sooo good.
And on a busy night where I don’t have time between kids activities to cook a big dinner, throwing together a quick chicken noodle with leftover vegetables from the week is how I survive.
I hope you enjoy this spicy twist on Tomato Bisque inspired by Chobani’s #MadeWithChobani project!
3 cups carrots roughly chopped
5 cups vegetable or chicken stock
2-3 teaspoons curry powder, a little less if you don’t want it too spicy
2 cloves garlic, whole
Juice of 1 lime, about 1 tablespoon
1 5.3 oz. container plain Chobani yogurt
One pinch of salt and pepper to taste
1. In a medium stockpot bring to a boil the carrots, stock, curry and garlic. Let this summer for about 20 minutes or until carrots are super soft.
2. Transfer to a blender and purée (with steam vent open) for about a minute until it is a smooth consistency throughout.
3. Return the purée to the pot and stir in the yogurt and the lime juice. Then warm it back up and serve it garnished with cilantro and croutons if you like.
Serves: 4 appetizer portions or 2 meal portions
For more recipes with Chobani click here.
I rarely meet a soup that I don’t like. They are a bit like people, you know. Some are smooth and refined, while others are rough around the edges, and yet others are just too darn spicy for me. To me soup is always just a bowl of comfort, really. And, it’s such a non-threatening way to introduce an unfamiliar veggie to kids that I made it my Fall/Winter Mission to get my kids to eat a small bowl of soup at dinner time. Continue reading Five Favorite Soups for a Chilly Week
There’s nothing like starting a week that you know will be hectic (like the first week of school) let alone worrying about putting food on the table for the family. That is why I’m trying to be a bit more organized with my menu planning for the week.Oftentimes I fall into standard patterns where I buy the same old stuff when I make a trip to the market. Although I do actively try to only make one trip per week, but that doesn’t always work out. And, I bring along the kids to the market so that they can each pick a veggie and/or fruit of their choice. But this also doesn’t always go as planned either, ie doughnuts. Continue reading Dinner Plan Week #1: Man-I-Need-a-Beer Chicken and Chicken Enchilada Soup
With all of the parties and fancy foods, sometimes it feels really good to just satisfy a had a craving for Marie Calendar’s Potato Cheese Soup.
I am a soup lover, for sure. I always have been–no doubt about it. And if you’ve followed this blog I’m sure you’ll recall some of my favorite qualities of soup. See below for a list of some of my older posts about soup.
But back to my inspiration for this soup, it used to be that I would order this soup for take out pretty often when I was living at home during college. And that habit turned into an absolute fascination with potato chowders.
Since then, I have tried many versions at countless restaurants, but I have never found one I like as much as the one at this restaurant. Now, I’ve given this soup a lot of thought. And, I think what makes this soup so wonderful is that is so rich and thick that’s it’s almost like eating a bowl of mashed potatoes–which by the way, who could resist that?
So of course when I was recovering from my recent illness it was natural that I would return to my old favorite soup, but this time instead of heading over to the supermarket for the blah version from the deli counter, I decided to give it a shot and try to recreate it myself.
Turns out this soup is super easy thanks to a few prepped ingredients from the grocery store, which translates to very little hands on time. And it’s ready in under 30 minutes start to finish. How great is that!
4 cups frozen hash brown potato cubes
2 cup low sodium chicken broth
2 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped green onions or chives
4 cloves garlic, smashed
4 slices of bacon, chopped as finely as desired
2 dry bay leaves
1. In a medium-sized stock pot over medium-high heat cook bacon and garlic until the bacon is cooked, but not crispy. This takes about 5 minutes.
2. Add to the pot the frozen potatoes, the broth and the bay leaf. Bring it to a boil and then reduce the heat to low to cook uncovered for an additional 20 minutes.
3. After about 20 minutes the potatoes will have started to disintegrate. Take it off the heat and take out the bay leaf and add the cheese and sour cream. Stir it all together so that the cheese really melts into the potatoes.
4. Plate in a bowl and top it with a tablespoon of chives.
Are you looking for my other soup recipes? Check out these links to previous posts: White Bean Soup, Spicy and Tipsy Tomato Soup, Chicken Enchilada Soup, Lentil Chorizo Soup, Pasta e Fagioli Soup, and Simple Technique: Chicken Stock.
Sometimes there’s nothing more comforting than coming home to dinner already made. And when it’s soup that’s on, count me in! This super easy and simple standard will have you feeling like you don’t have to rely on the store bought stuff all the time.
It’s certainly easier sometimes to grab that carton of low-sodium broth in the soup aisle, but this stock cooks itself. No really!
You can let it work on its own in the slow cooker while you are at work. It’s also really nice to have some on hand in the freezer for a quick addition to casseroles or other recipes instead of running to the market when you’ve depleted your stash.
1 cup baby carrots, or 3 carrots cut in thirds
1 onion (quartered)
2 celery stalks (halved) and the inner leaves
3 bone-in chicken thighs with skin
1 bay leaf
1 Tablespoon whole black peppercorns
3. Pour 8 cups of water between the crock pot and the steamer. This should end up almost covering the chicken.
4. Turn the crock pot on to low and let it cook for 9 hours. Don’t worry if it ends up being longer, the flavor will only get richer.
5. After 9 hours get a large bowl ready and pull the steamer out with everything still inside and put it in the bowl. You can easily pick out the chicken, but be careful they will be so tender they might fall apart in the process. Toss out the peppercorns and bay leaf, don’t eat these.
6. Next use a slotted spoon to take the veggies out. You can decide if you want to keep these lovelies or toss them out. You can certainly keep them in your soup or use them for a side dish separately.
7. Now that you’ve got just the broth, add 1 tablespoon salt , plus another teaspoon of salt. And then refrigerate the broth to help skim off the fat.
8.This makes 6 cups of broth. You can freeze this in freezer-safe bags in 2 cup portions, or you can add back your chicken once you’ve shredded it. And add in whatever veggies you like. I like it simple, some pasta stars, chicken, and some fresh baby spinach.