Ma Whats For Dinner?» soup

Lentil Soup with Sausage – Soup Week

Alex aka Ma, What's For Dinner — Tue, 21 Feb 2012 11:00:57 +0000

While it hasn’t been a particularly cold winter here.

It’s been a bit dreary.

Nothing makes me feel better than a hot bowl of soup.

This one is inspired by the Barefoot Contessa’s recipe.

I’ve been making it for years and the kids gobble it up!

Soup is a fantastic way to get your picky eaters to eat veggies and healthy food!

You’ve got to try it!

WHAT YOU NEED:

1 pound green lentils

1/4 cup olive oil

4 cups diced yellow onions

4 cups chopped leeks, white and light green parts only

1 tablespoon minced garlic

S&P

1 tablespoon fresh thyme

1 teaspoon cumin

3 cups medium diced celery (8 stalks)

3 cups medium diced carrots (4 to 6 carrots)

4 quarts chicken stock

1 pound sliced kielbasa

1/4 cup dry red wine

Freshly grated parmesan cheese

drizzle of balsamic vinegar

drizzle of olive oil

WHAT TO DO:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender.

Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil.

Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender.

Test the seasonings, add more S&P if needed . Add the kielbasa and red wine and let simmer until the kielbasa is hot. Serve drizzled with olive oil and balsamic vinegar and sprinkled with grated Parmesan.

Serve with crusty bread or cheesy grilled sandwiches.

You can leave out the sausage or use turkey sausage to make this even healthier!

Clam & Corn Chowdah Soup Week

Alex aka Ma, What's For Dinner — Sat, 18 Feb 2012 11:00:47 +0000

It’s Soup Week here at Ma, What’s For Dinner.

It’s a cool cloudy day around here.

We’re expecting a boat load of rain this weekend.

This yummy soup will hit the spot!

Serves: 6 Prep Time: 15 minutes Cook Time: 30 minutes

WHAT YOU NEED:

2 T butter

1 T Olive Oil

4 slices thick cut bacon, chopped

1 medium onion, chopped

2 stalks celery, chopped

1 T fresh thyme

S&P

2 T flour

2 cups half-and-half

2 cups chicken stock

1 bag diced potato (near the hash browns in the meat section)

2 cans whole clams and their juice

1 10 oz bag frozen corn

WHAT TO DO:

In a medium pot over medium high heat sauté bacon with 1 T olive oil. When just crispy add in butter and onions, celery and thyme. Season with S&P and cook 5-7 minutes. Add flour and cook for two more minutes.

Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Season again with S&P. Bring soup back to a boil, reduce heat and simmer 20 minutes, until potatoes are cooked and soup has thickened up nicely. Stir in frozen corn and cook for an additional 5 minutes. Serve with garlic bread and salad.

French Onion Soup – Soup Week

Alex aka Ma, What's For Dinner — Thu, 16 Feb 2012 11:00:09 +0000

Back by popular demand…

It’s SOUP WEEK.

For a couple of weeks…

Soup is a fantastic way to get kids to try new foods!

It’s like magic in a bowl.

This one is a family fave…

WHAT YOU NEED:

2 lbs sweet yellow onions, sliced

1 T extra virgin olive oil

3 T butter

S&P

1 sprigs fresh thyme

1 bay leaf

1/2 cup cognac

1/2 dry sherry

1 cup white wine

4 cups veal stock

2 cups beef stock

sliced baguette

shredded gruyere or swiss cheese

WHAT TO DO:

Heat a large pot with olive oil and butter over medium heat.

Toss in the onions thyme and sprinkle with plenty of salt.

Stir the onions to coat.

Cover and let onions sweat for 15 to 20 minutes.

Once the onions are soft, remove pot and let the onions cook very slowly for about 45 minutes or so. Until they are nice and brown. This takes a bit but it’s sooooo worth the wait.

When the onions are brown deglaze the pan with cognac and sherry. Toss in your bay leaf and season with S&P. Now add in your wine and stir well. Turn up the heat and let your broth reduce by half.

Add in your veal and beef stock. Bring to a boil.

Taste and adjust seasoning. Add more salt if necessary.

Reduce heat and let simmer for 1 hour.

Ladle soup into individual dishes. Preheat your broiler. Top each bowl with baguette slices, then top bread with cheese.

Broil individual bowls on a baking sheet until cheese is melty and delicious!

Serve with a big salad.

Holiday Gift Week – Soup in a Jar

Alex aka Ma, What's For Dinner — Mon, 05 Dec 2011 11:00:34 +0000

Back by popular demand…

Some of our favorite make at home gifts.

Looking for a new and unique gift idea?

Something different for neighbors, friends, teachers, coaches, and anyone else on your list this holiday?

How about a home cooked meal?

Beef Noodle Soup in a Jar

Prep Time: 20 minutes Cook Time: 25 minutes

Mason Jars

Ribbon

Colored cloth/fabric

Decorative paper for instructions

¼ cup red lentils

¼ cup green split peas

¼ cup barley

1/3 cup beef bouillon powder

¼ cup dried onion

2 T. parsley flakes

1/3 t. thyme

1/3 t. pepper

1 t. basil

1 t. garlic powder

½ t. celery seed

S&P

3 cups tri color pasta, separated into colors.

Layer ingredients neatly one by one into a large mason jar.

Close jar tightly and cover with fabric. Tie with ribbons. Affix instructions:

1 jar holiday gift soup

1 22 ounce can crushed tomatoes

8 cups water

Bring water and tomatoes to a boil in a large stock pot. Add soup mix. Simmer covered for 15 minutes, or until noodles are tender. Enjoy. Happy Holidays.

Let the kids help you with writing the instructions and be sure to let them sign their names!

Back to school week – lunch box makeovers

Alex aka Ma, What's For Dinner — Thu, 08 Sep 2011 11:00:40 +0000

When I was a kid I remember sitting down at the lunch table…

And then the swapping would begin!

I’ll trade you a pudding pack for a fruit roll up?

Let’s be honest…

Many of the things in a school lunch box can leave your kiddos feeling…

Well…

A bit flat…

So here are some quick and easy lunch box makeovers that’ll keep your kids moving!

Bagged Potato Chips

Everyone knows that potato chips are bad for you. They’re high in calories, fat, sodium and carbs. Yet they are a staple in almost everyone’s lunch box.

Next time try a cup of roasted kale chips. It’s delicious, crunchy, and good for you, and a fraction of the calories, fat and carbs. Perfect along side a sandwich. Not to mention you cut out massive amounts of calories and you can make your own and pack it in re-useable snack packs saving money and the environment!

Fruit Roll Ups

These sugary sweets are lurking in almost every brown bag at the lunch table! They pack an enormous 100 calorie punch for very little nutritional value. They contain 4 different variations of sugar and plenty of dangerous food colorings. Plus they come stuck to those plastic backings that will still be in landfills at the dawn of the next ice age.

Instead try some delicious dried fruit like pineapple and mango. They offer the same sweet soft taste but don’t have any of the chemicals, and you get the benefit of added fiber! Pair it with some shelled sunflower seeds and roasted almonds in another re-useable snack pack and your kids will benefit from the added protein punch!

The ol’ PB&J

We all love our peanut butter and jelly, but in today’s schools it may be downright dangerous. Many schools how outlaws all tree nuts so that pb&j is contraband.

Instead of the old sandwich standby try some soup in a thermos for lunch! Pack a whole serving of veggies with some minestrone or tomato. Show them you’re thinking of them with some homemade chicken and whole wheat noodle. Soups are a fantastic way to get wholesome foods easily into your kids and if you use that thermos everyday, think of all those plastic sandwich bags you’re saving from the landfill!

Beef Stew – One Armed Wonder

Alex aka Ma, What's For Dinner — Mon, 17 Jan 2011 11:00:04 +0000

Brrrr….

Baby it’s cold outside.

Here is a quick and easy way to warm up.

Check out this one arm wonder!

Corn glorious corn!

Alex aka Ma, What's For Dinner — Mon, 13 Sep 2010 12:37:43 +0000

Oh it’s that time of year!

The corn is absolutely amazing!

We’ve been eating a ton of it.

We’ve grilled it…

We’ve steamed it…

We’ve sauteed it…

Ok, can’t find my sauteed corn pic but just go with me…we have…

And now we’re making some chowder….or chowdah depending on who you’re talking to.

The kids love it, the hubs loves it, I love it…the whole neighborhood loves it. It’s sweet, easy, and chock full of good for you veggies. And it warms the belly and makes it feel like fall. We serve it up with some crusty garlic bread and a nice salad. Gotta make the most of this glorious corn season!

Ma’s Glorious Corn Chowder

1/2 pound thick cut bacon
2 cups diced sweet onion
2 large carrots diced
2 celery stalks diced
1 large russet potato diced
S&P
dash of hot sauce
1/4 cup wine
4 cups chicken stock
2 fresh thyme sprigs
3 cups corn about 6 ears, kernels removed
1 1/2 cups heavy cream

Cook bacon in a wide heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Set aside. Add onion, carrots and celery to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes. Season with S&P.

When the veggies are cooked toss in your white wine and scrape up all that good stuff stuck to the bottom of your pan. Then toss in your potatoes, stock, thyme and hot sauce and let it simmer, covered, until potatoes are tender, about 15 minutes.

Next add in your corn and cream and simmer, uncovered, for about 10 minutes. Season with more S&P. Stir in your bacon and serve!

What’s your favorite corn recipe?