This is another recipe in my “Cloudy with a Chance of Meatballs 2” series. I also made a Roasted Chicken Brent, but I’ve already posted several roast chicken recipes, so I’ll probably skip that one. And besides, I didn’t get to tape a picture of Brent’s face to the final chicken, which would have made it that much cooler.
So instead, I will share with you one of my favorite soups. I’m not kidding you. This was possibly the best soup I’ve ever made, and I ate it for four consecutive days. Thats how you tell I like something: I’ll actually eat the leftovers.
It was inspired by possibly the greatest part of the preview for CWaCoM2 (and probably the entire movie). If you don’t know what I’m referring to, check out the video below. Even if you do know, watch it anyway. Cuz it’s funny.
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Oh food puns, you are hilarious. Continue reading
Holy cow, how is it almost September?!
I had so many plans for this summer, and I was well on my way to accomplishing them in June. Then July rolled around, and brought with it that horrible heat wave that drove all motivation from me. Then work picked up, and I’ve been busy designing a logo, a website, business cards, and operating manuals for work. Which means a lot of time spent on the Adobe help website, looking up answers to all of my problems.
I have also been working like a dog on my novel, so that I can get it on Amazon by September (back to school presents for everyone you know? Just sayin’).
So basically my summer has turned into an eyes glued to a computer screen and butt falling asleep in my chair kinda summer. Boo.
I did set aside time to make some fabulous corn chowder though, because it’s the best time to find these guys at your local farm stand (try Knickerbocker Farms in Pittsford, NY for the best sweet corn ever!) Continue reading
The warm weather and high humidity is proof that summer is finally here. Time to refill my grill gas tank, set up my hammock (I don’t actually have a hammock, but I can dream!), and most importantly, start buying in-season fruits and veggies.
As a person with an insatiable sweet tooth, I am disappointed with myself as a child for not embracing the natural sweetness of berries. It’s only been within the past two or so years that I’ve been able to get over my hang-ups about texture, and now I simply cannot get enough of them (Though, admittedly, the hairs on the raspberries still creep me out if I think too hard about them). I love berries dipped in chocolate, eaten plain, baked into pies and cakes, and made into smoothies. Any way I can get my fill of these mouthwateringly juicy flavors.
And when it’s just too hot outside to even imagine turning on your oven or grill, this cool, sweet soup completely hits the spot.
Though calling it a soup might be a bit of a stretch, this creamy pink smoothie in a bowl will delight everyone, and it’s so simple to make! Eat it as a dessert, a snack, or with a large salad for a perfect and easy summer meal. Continue reading
When I was three years old my family moved to Rochester, New York, from Pittsfield, Massachusetts, and found ourselves living next door to the most wonderful family ever. They welcomed us to the neighborhood and into their home, and 20 years later, they are as close to my family as any of my relatives.
Marilyn, Jim, and their daughter Johanna have always been my biggest fans. Every accomplishment I’ve ever made, they’ve been there, rooting me on. It’s nice to have a support group that’s only a few minutes away, and when my mother and I don’t always see eye to eye (that only happens when Jupiter and Mercury are in alignment), it helps to have some adults take my side.
As my extended family is scattered up and down the East coast, my mother, sister and I would spend most of our holidays with Marilyn’s family. I must have been very young when we spent our first Passover together because I don’t remember eating matzo ball soup for the first time, but as far back as I can recall, it’s always been my favorite food.
For a picky eater, one of your biggest concerns is getting enough to eat. If you’re sitting at the dinner table and you don’t like what’s served to you, chances are you’re going to be eating cereal again or going to bed hungry. I’ve never had that problem with matzo ball soup. Every year I eagerly anticipate stuffing my face with fluffy matzo balls until I have to unbutton my pants, and every year Marilyn has made the most incredible soup from scratch. She taught me how to make it years ago (it’s easy!), and now I’m going to share it with you, so that you can make it yourselves! Continue reading
What do you do when you mother goes shopping at BJ’s and comes home with 10 pounds of potatoes and 6 quarts of chicken broth? Why, you make potato cheddar soup, of course!
So a few weekends ago, while I was puttering around the house in my pajamas, I started looking at what else I had in my cupboards that I could use to make the soup.
Bacon? Now we’re getting somewhere!
I apologize for all the soup recipes that I’ve been posting, but I just can’t stop making them! 🙂
You will need:
- 1/4 cup butter
- 3/4 white onion, chopped (the recipe called for 1/2 but I added a little extra. Sorry Ken!)
- 1/4 cup all-purpose flour
- 2 cups water
- a handful of baby carrots, diced (or 2 large ones)
- 4 stalks celery, diced
- several cloves (5-6) of garlic, minced
- salt and pepper to taste
- 1 cup milk
- 2 tablespoons chicken soup base
- 1 cup warm water
- 5 pounds russet potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese (I added close to 1 and 1/2)
- 6-10 slices crisp cooked bacon, crumbled
In a large saucepan, melt the butter over medium heat. Then add the diced onions and sauté until translucent.
Don’t you just love that smell? Continue reading
Oh. My. Gosh. This soup was the most fantastic thing to ever come out of my kitchen, and that’s putting it mildly.
Let me put it a different way: I could live off of this indulgent, creamy soup, and are you surprised? We all know how much I love brie.
Hm, I’m still not getting the message across. *runs to mountain top* I LOVE THIS SOUPPPPPPP!!!!!
There, I think you understand now 🙂
You will need:
(Recipe taken straight from Gimme Some Oven, no changes were made.)
- 2 heads of roasted garlic
- 7 ounces Brie, rind removed and chopped
- 2 ribs celery, finely diced
- 1 medium onion, finely diced
- 1 medium carrot, finelly diced
- 3 Tbsp. olive oil
- 1/4 cup flour
- 6 cups chicken broth
- 1 tsp. fresh thyme, chopped (or 1/2 tsp. dried thyme)
- 1 tsp. fresh oregano, chopped (or 1/2 tsp. dried oregano)
- optional: fresh parsley, chopped (for garnish)
Start by cutting the tops off of a head of garlic, and peel the outermost layer off. Leaving the bulbs in their little paper shells, rub the outsides with olive oil, wrap in tinfoil and bake in the oven at 400° for 35-40 minutes.
I absolutely love Panera Bread. When I was at school I would make a weekly trip out there to gorge myself on soup-filled sourdough bread bowls. For the first year of my obsession with Panera I ate only chicken noodle soup, but then I tried the broccoli cheddar, and my world was rocked.
I’ve only made matzo ball soup before (which is the easiest, most delicious thing ever…I’ll make it again in the fall!), and so I decided that for my first *non-chicken based* attempt I would make my favorite unhealthy Panera favorite!
And guess what? IT TASTED PHENOMENAL! I’m excited to post a recipe that turned out well to prove to you that I don’t always light my dinner on fire or pour a can of spaghettios on top. I found the recipe on CDKitchen.com, but I made a few modifications, so I’ll post my directions as well.
You will need:
1 tablespoon plus 1/4 cup melted butter
1/2 medium onion, chopped (I only used a 1/4 of the onion)
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces shredded sharp cheddar cheese (As you can see in the picture, I ate half the block of cheese before I started cooking, so I only had about 5 ounces left =P it STILL tasted great though!)