Tag Archives: soup

Kale & Spinach Me Better Chicken Noodle Soup


gluten free chicken noodle soupAfter hoping this chest cold was going away and being badgered by friends/family to go to the doctor, I finally did, only to find out that this “chest cold” is actually a lung infection and bronchitis.  Armed with my virtual pharmacy of prescriptions given to be my doctor with instructions of bed rest, and liquids  I headed home.  I figured I would up the ante of feeling better with some good old fashion home made chicken noodle soup (gluten free of course).  I added kale and spinach to it, well because I like the and I figure – hey the more antioxidants the better – right?

Chicken Noodle Soup with Kale and Spinach.

gluten free chicken noodle soup

  • 1 medium saucepan
  • splash of EVOO (Extra Virgin Olive Oil)
  • 1 tsp minced garlic (2 cloves)
  • 1/2 cup chopped onion
  • 1/4-1/2 cup (or whatever you have) cooked chicken chopped
  • a handful kale – chopped (about 2 cups)
  • 1/2 handful of spinach chopped  (about a cup )
  • 1/2-3/4 c gluten free noodles (I used penne)
  • 1 litre chicken broth/stock
  • 1-2 tsp dried basil
  • 4 shakes Ol’Bay Seasoning
  • salt and pepper to taste

Heat on med high the sauce pan, once hot add EVOO. Once EVOO is heated garlic and saute for 30-45 sec, add onion, saute for a min or two, add chicken, add kale and spinach and stir  every min for about 4 mins.  Add noodles, stir.  Add broth. Add basil and Old Bay, bring to a boil, then turn heat down and simmer for 11 mins.  Add salt and pepper to taste.  Serve. EnJoy,
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Aside

It has been snowing for 3 days.  I’ve been shoveling for 3 days.  You know what I didn’t want to take 3 days?  Supper!  So it was off to the fridge to find something to make.  I found a carrot. … Continue reading

Snow-day Sunday Shrimp Chowder


Yesterday was the first (real) snow fall of the year – and the perfect day for a chowder and warm biscuits.

   Shrimp Chowder
shrimp chowder 1 ingredients

  • 3TB margarine
  • 1/2 cup diced onion
  • 2 stalks celery diced
  • 2 carrots – diced
  • 400 g (about 4 small) white potatoes chopped into bite sized pieces
  • 2 cup shrimp or fish stock (chicken/veg stock will work too)
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper

 

shrimp chowder 1 seasoning

  • 1 tsp dried parsley
  • 1 1/2oz (3 TB) dry white wine
  • 1 cup milk (1%)
  • 1/2 LB raw shrimp  – peeled and tails off

In a sauce pan melt margarine.  Add onion, carrots and celery, and cook until onion is soft.  Add potatoes and stir. Add the shrimp stock and bring to a boil.  Simmer, covered  for 10 min, removing cover for last 5 min.  Add wine.  Lower heat and add milk. Add shrimp and cover – allow to heat until shrimp is cooked 3-5 min (shrimp will turn pink).  Serve with fresh tea biscuits. EnJoy.

 

shrimp chowder 2Like this recipe?  Let me know! comment, like this post and follow me on Facebook, Twitter and Instagram.

 

 

Pumpkin Up Your Soup & Snacks


With the arrival of October and the cooler weather,  so comes pumpkins.  Pumpkins aren’t just for Pumpkin Pie (although a great use for it!), and for (Canadian) Thanksgiving, they are loads of fun for carving – and of course roasting the seeds!  I’ve also included a soup recipe that you may not typically think of, but really highlights some of the fall veggies.  This soup is thick and creamy without containing dairy (coconut milk is used in place of cream) and although I made this with home-made turkey stock (from the Thanksgiving bird), you could certainly substitute veggie stock and make it a vegan dish as well!   I’ve also highlighted my families favorite ways to roast pumpkin seeds with a few variations as well!  So visit your local farm or farmers market before they close for the season & enJoy!

Sweet Potato-Squash & Pumpkin Soup

  • 1 large (or 2 small) sweet potato
  • 1 med acorn squash
  • 3/4 can pumpkin puree or a small pumpkin
  • 1 litre (approx 4 c) coconut milk
  • 1 litre (approx 4 c) chicken stock (or veggie stock)
  • 1 lemon’s juice (or about 1.5 tsp lemon juice concentrate)
  1. Heat oven to 400 degrees.  Cut squash and pumpkin (if using) in half and scoop out the seeds (keep them pumpkin seeds for roasting!). Wash the sweet potato. Place the pumpkin and squash face down on a cookie sheet with a lip (you may want to spray it with EVOO first to keep them from sticking) and add a bit of water to the bottom of the tray. Cover with tinfoil.  Place the tray in the oven along with the sweet potato(es). Bake for about 45 min – 1 hr or until a knife goes in without resistance.
  2. Remove the skin(the meat of the veggies will be very soft) by scooping the insides out and into a large 4 quart pot.   Mash together.
  3. Heat, add lemon juice.  Add the coconut milk a little at a time until mixed in. Add the stock.  Add black pepper to taste. Simmer for 30 minutes – serve & enJOY

Best Roasted Pumpkin Seeds

Scoop out pumpkin seeds from large pumpkin.  Rinse in a colander to get some of the “pumpkin guts” off. Lay out on a cookie sheet for 24 hrs to dry out (or else you will need to increase cooking time – we let them dry out over night – about 14 hrs and then roasted them for about 1.5 hr).  Once they have dried out, you can pick any of the left over “guts” off more easily.

Drizzle some sesame oil (about 1-2TB dependent on how many seeds you have), and mix it with the seeds. Sprinkle sea salt and mix.  Place in 300 degree oven for about an hour, stirring 1 or 2 times.  Let cool (if you can wait!) and enJOY!

some of our fave variations:

  • use melted garlic butter instead of sesame oil.
  • After removing from oven, sprinkle with a little sugar as well as salt for a sweet & salty snack.
  • Forgo the salt and use black pepper instead.
  • Use onion, garlic or seasoning salt instead of sea salt.
  • Add 1 tsp cumin when roasting.

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In the soup… potato soup that is!


September 1 has come and gone … what happened to the summer anyway?  With Sept bring thoughts about “Back to School” (is anyone else singing “it’s the most wonderful time of the year” in their heads when the phrase Back to School is spoken?)  Back to school, back to routine, and back to the basics – and there is nothing more basic than a nice bowl of soup.  Perhaps my mind in stuck on soup because I have a wicked head cold and the medication has me all drugged up and creative   everyone knows that soup is a great comfort food when you are sick…. or on a cold day …. or when you don’t feel like cooking …. take your pick.

Over the weekend I catered my parents 45th Anniversary Party/BBQ and we hosted a Baked Potato Bar.  Never heard of one?  They are awesome – so many people commented that it was such a great idea!  Easy to do – wash, wrap potatoes in tinfoil and roast for an hour at 400 ahead of time (we roasted more than 75!!) (hint: split them in half first or partially so they are easier to dress later), then remove from oven and put in insulated cooler to keep hot.

When you serve – take some out of the cooler and  throw them into a big bowl for people to choose (we made smaller ones as we were serving tons of food and appy’s ahead of the meal).  Toppings can be placed in bowls and let people dress them as  they want – we used:  shredded cheddar cheese, green onions, fried onions, fresh salsa, sour cream, chipotle sour cream, (real) bacon bits, butter, margarine etc.   Other things I have included are chili or vegetarian chili etc.

Now what has all this got to do with soup you are wondering! Ha! Wfell let me tell you!  We ended up having a lot of extra baked potatoes (just due to the amount of food we had not anything to do with the taste!)  so we made some hashbrowns with with left over sausages, fried onions and some potatoes (added some rosemary and sage and baked them in the oven for brunch the next day), made a bit of potato salad, and still had some left over…. what to do, what to do…. Now I LOVE (yes in all caps! LOVE) Baked Potato Soup but traditionally it is made with bacon, bacon fat, sour cream and heavy cream so I thought I would rehab it and make it a little more appealing to my lifestyle (and health style!).

Here’s what I came up with:

Joy’s Baked Potato Soup Makeover

Ingredients:

  • 6 Large Baked Potatoes
  • 4 green onions white part only – chopped, reserve green part for garnish later
  • 5 -6 c vegetable stock (I make my own)

  • 4 organic carrots – shredded (if using organic just scrub them – if non organic, peel then shred them)
  • 3 cups 1% milk
  • 1-2 TB Basil
  • 2TB minced garlic (to taste)

  • 1/4 tsp salt(to taste)
  • 1/2 tsp pepper (to taste)
  • dash hot sauce (optional)
  • 2 bay leaves
  • 4 pieces peameal bacon
  • 1/3 c all purpose flour
  • 1/3 c EVOO or butter or margarine

Use 6 large (or in my case 12 or 13 small) baked potatoes, use a spoon to scoop out the inside.  Place in bowl and chopped into small pieces (I chop it right in the bowl – it doesn’t have to be pretty!)

Add shredded carrots.

carrots, potatoes, green onions

In dutch oven or deep saucepan, fry peameal bacon.

Remove to cutting board and dice.

Add to pan (there will be very little fat so don’t rinse it) green onion and garlic saute for a minute add other spices (you can use whatever spices you like  – I used bay leaves, garlic, basil).  Mix, remove to bowl or plate  while you make the roux.

In the hot pot, add flour and EVOO (or butter or margarine), and cook stirring until thickened.   Do not let it burn!

Add milk slowly, while mixing.

Once all the milk has been added in, add 3 cup of vegetable broth, the bacon, potatoes and carrots back into the pot, stir and let simmer for 30  mins (it will thicken even more) or longer.   Add more vegetable stock as desired.  ( I kept 1 c out and added it the next day).  If you plan on freezing the soup, add a bit of extra stock and mix before freezing.

Add salt and pepper as desired.

Top with cheddar cheese, green onions, and (if desired) sour cream).

Serve with fresh cornbread muffins (not the sweet ones the real southern cornbread muffins).

The upside – besides tasting awesome – you have a comfort food that pumped up the veggies by adding the carrots, reduced the saturated fat, by using peameal bacon and 1% milk, and punched up the taste without adding too much salt (using the spices) – don’t be afraid of people adding salt at the table – then at least they have a choice of how much salt to add.

Makes about 8 cups

Breakdown:  Calories: 319.3, Fat 10.6 g Saturated Fat 2g, Cholesterol 4.6mg, Sodium 180.7mg, Carbohydrates 46.7g, Fiber 4.7g, Sugars 8.1 Proteins 7.2g.

From my kitchen to yours …. Happy & Healthy Eating!