Thursday, September 24, 2009
Once again it was the Fast Chicken Soup Base recipe to the rescue. We had a giant kohlrabi and a bunch of little carrots left from our last Farmer's Market trip, so we had half the kohlrabi with supper and then I used the rest to put in the soup with the carrots, onions, and celery. This soup has lots of "body" from all the veggies in it. And I added a can of beef broth for a bit of extra flavor and a pinch of Emeril's Creole Seasoning. Bam! Such a tiny amount doesn't really change the flavors, it just perks them up.
**edited to add: Don thinks it needs lots of salt and a splash of Worchestershire. I think it needs a little salt only. No accounting for taste.
Tuesday, September 8, 2009
When the kids were too little to cook alone but wanted to help make supper, I found 2 simple recipes that fitted their abilities. We called them their "specialties." DS's was meatloaf and DD's was this soup. Every time I make this soup I think of her 4-year-old self standing on a chair wielding a knife to cut the Velveeta while my heart pounded and my hands itched to save her from the sharp blade.
(Weight Watchers Exchange Program-ized)
3 cups water
2 chicken bouillon cubes
(Can substitute 3 cups chicken broth)
1/2 c. diced onion
1/2 c. diced celery
6 oz. diced potatoes
Cook above ingredients about 15 minutes.
Add: 1-12oz. can evaporated milk, 1-12 to 16 oz. pkg. frozen carrots, broccoli, cauliflower blend.
Simmer until veggies are done (about 10 minutes).
Add 1/2 lb. Velveeta cheese, cubed. Stir until cheese melts.
Serves 4, each one equals 2 Protein exchanges, 2 Vegetable exchanges, 1/2 Bread exchange, 3/4 Dairy exchange. You're on your own figuring out the Points.
**In this batch I added 1 small can of mushroom pieces, 1 medium zucchini, chopped, and the remains of a head of cooked cauliflower. It's very thick with veggies.