Recipe: Cabbage Dumpling Soup

Published 1/21/14 by:

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What better way to spend the Monday of a three-day weekend than cooking up some soup? This recipe from A Beautiful Mess had me intrigued, so I modified it heavily. Unlike the gals on ABM, I used frozen dumplings to make the process speedier. I also like a lot of seasoning in my broth, so I added a few things here and there. If you do not like Asian recipes, then I would avoid this soup because it’s heavy on oriental flavors. If you’re a huge Asian cuisine fan like myself, you’ll be wondering why you haven’t made this soup already. It was relatively quick (about 45 minutes total chopping and cooking time) and really savory. Enjoy, and please let me know if you make your own variations!

 

Cabbage Dumpling Soup

Ingredients:

Diced cabbage – as much as you desire (about 12 Brussel sprouts in my batch)

Chopped green onions – as much as you desire

1 large onion chopped (or shallots – I used both)

1 bag of frozen shrimp dumplings (this could be any kind, but I got mine at Trader Joe’s)

1 teaspoon of curry powder

2 tablespoons of soy sauce

Sriracha and salt to your liking

4 cups of vegetable broth

2 1/2 cups of water

 

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Directions:

-Combine the (regular) onion, broth, and water in a pot. Bring it to a boil.

-When the broth is boiling, add the frozen dumplings and cook for 5-6 minutes.

-Add the soy sauce, Sriracha, cabbage/sprouts, green onions, salt and curry powder into the soup.

-Let the soup simmer until the cabbage has softened (about 12-15 minutes).

-Serve hot and don’t let anyone hog all the dumplings!

Cabbage Dumpling Soup

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Playoff Football Fiesta: What We Made and Devoured

Published 1/20/14 by:

Full disclosure: my family loves the New England Patriots. When my parents are in Florida for the winter and the games aren’t nationally televised, they head to a restaurant or bar for the entire Sunday afternoon to be able to see the game. So when the Patriots are taking on Peyton Manning and the Broncos in a playoff game that leads to the Superbowl, and it coincides with a Three-day weekend? Well, friends need to come over, and food needs to be devoured. So below you will see two fantastic recipes that I will be adding to my personal cookbook because they were a total hit. For recipe details please see the included links from the blogs I found these delicious treats on.

 

Tater Totchos

Do you like tater tots? Eggs? Cheese? Guacamole? Then these Tater Totchos are a home run. This is a hearty brunch item, best served in individual crockpots like the French onion soup crocks you see in this picture. I used my Dutch Oven to cook everything, and gave my guests heaping servings on plates. I let them salsa and guacamole at their own risk. I think the next time I make these, I will add some onions into the mix.

Muffnuts/Duffins

These are sinful. These are muffins that are doughnuts, or doughnuts that are muffins. You make them in a mini muffin tin, and no frying is necessary, and yet they taste like sugary doughnuts. My brother coined them “muffnuts”, but I also like “duffins”. These mini doughnut muffins will be a hit with kids and adults. Perhaps next time I’ll serve them with some vanilla ice cream and instead of doing a cinnamon and sugar roll, I may put brown sugar into the mix. Okay, I’m gaining weight just writing this post.

What do y’all make for the playoffs? Better yet, what are you making for the Superbowl?

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Recipe: Pumpkin Tomato American Chop Suey

Published 11/13/13 by:

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The title of this recipe doesn’t sound very appealing, but when the main ingredients are hamburger, tomato sauce, and pumpkin, how can you go wrong? The consistency of this is a borderline stew, but I would say it’s more along the lines of a flavorful (not salty) Chop Suey that you used to be served in the cafeteria. I re-vamped it, and made it edible. You’re welcome.

 

Ingredients:

One tablespoon of olive oil

One sweet vidalia onion chopped

One orange bell pepper chopped

One 15 oz jar of arribiata, or fra diavlo tomato sauce

One 15 oz can of pumpkin

One pound of hamburger (to make this dish vegetarian you could easily add extra vegetables and leave out the meat)

One pound bag of pasta of your choice

Green onions (optional)

 

Directions:

Cook pasta according to the directions and set aside.

Brown hamburger in a skillet or pan and set aside.

Saute onions and peppers in olive oil until onions are see through. Add can of pumpkin and jar of tomato sauce and stir on medium heat for approximately five minutes. After five minutes add in the hamburger and pasta and simmer for 15 minutes on low heat.

Garnish your dish with green onions if you desire.

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Recipe From a Guest: Twice Baked Sweet Potatoes

Published 11/9/13 by:

 

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Remember that bit that Dane Cook did about women wanting to drop everything and dance their troubles away? Well, a few Saturdays ago my friend Steph texted me and said, “I’ve had a horrible week. Can I come over and borrow your kitchen to cook? I really need to just cook.” When someone you genuinely like spending time with offers to bring food over to your house and cook it for you, well, you’re an idiot to say no. Steph came over, and created a delicious dinner. Today’s recipe includes the side entree that accompanied the delicious baked fish with zucchini she prepared. Cheers!

 

Ingredients:

Two large sweet potatoes (would create four servings)

Four tablespoons of butter

Four tablespoons of brown sugar

One quarter cup of chopped walnuts

 

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Directions:

Preheat oven to 350 degrees.

Heat sweet potatoes in microwave for approximately ten minutes, until they’re soft enough to cut and scoop out. Once they’re soft enough, slice them down the middle the long way, and scoop insides into a bowl. Place potato skins on a greased  (Steph used Pam) cookie sheet.  Add two tablespoons of butter and two tablespoons of brown sugar into the bowl, and mix in smoothly with potatoes.

In a separate bowl mix the quarter cup of chopped walnuts with the remaining two tablespoons of butter and brown sugar. This will serve as your top layer to the potatoes.

Scoop the potatoes back into the skins, and then drizzle the walnut mixture on the top. Bake at 350 degrees for 20 minutes.

 

To see other recipes, reviews etc. from Steph, please visit her blog: Stephanie’s Bookmark 

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Recipe: Simple Chicken, Tomato & Tortellini Soup

Published 10/13/13 by:

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     If you’re looking for a low fat soup recipe, this is not your post. If you’re afraid to use cream in a recipe, this is not your post. Those are my official disclaimers. If you’re still with me, you are in for a treat! It’s football season, and I’m in high gear with my soup cooking. When time permits I like to use the crockpot, but last night at 6pm I was too hungry so I modified a recipe from Pinterest that incorporated what I had available in my kitchen, and the time I was willing to commit to. The base is a creamy tomato, and it’s quite delicious. Enjoy!

Ingredients:

2 tablespoons of olive oil

2 cups of half and half

2 cups of chicken broth

Approximately 30 oz of condensed tomato soup (I used low sodium from Trader Joe’s)

1 large diced sweet onion

1 9 oz package of cheese tortellini

3 boneless chicken breasts (cube them, or make them into strips)

Shaved Parmesan cheese (for garnish)

Directions:

Take out your favorite soup pot, and put the olive oil and diced onions in there. Simmer them until they’re clear. Once the onions are cooked, toss in cubed chicken breasts and cook for approximately 7 minutes. Next, add all of the liquids into the pot and bring to a boil. Once the soup is boiling turn down to medium/high heat (this would be like a 7 or 8 if your stove goes to 10). Add in the tortellini and cook until pasta is soft.

Total cooking time: 30 minutes (subject to change depending on how impacted you are by the dicing of the onion).

I served my soup with shaved Parmesan as a melted garnish, but it’s up to you what cheese you top it with. I thought the onions really bolstered the flavor of this soup, but you could easily add a few dashes of your favorite seasonings to spice it up.

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