Published 3/20/16 by: Kaitlin
So here’s the thing: today was the first day in my 31 years on this planet that I cooked with orzo. In fact, if you had asked me yesterday whether orzo was a grain or a pasta, I would’ve said, “isn’t it like rice?” So naturally, you’re thinking that you’re in great hands. Rest assured, this soup is unbelievably good. It’s so good that I just had it for lunch, and have already planned to have it for dinner; this is coming from a girl who “didn’t believe in leftovers” until I was about 25. The reason that I’m so thrilled with how this soup came out goes far beyond by naiveté regarding orzo; I looked up Pinterest recipes for beef and orzo soup for the crockpot, and as you’ll soon see, I ended up making a sausage and orzo soup in my dutch oven. When the recipe I looked at said a can of tomato soup, I thought to myself: I’ll try a can of V8! I essentially set myself up for disaster, so this is a victory post from a reluctant cook. I hope one day you enjoy it as much as I did!
1 cup of chopped celery
1 cup of chopped carrots
1 chopped small white onion
3 cloves of garlic
1 can of V8 juice
32 ounces of beef broth (I didn’t have chicken broth, oops)
1 package of Al Fresco’s Chipotle Chorizo Chicken Sausage
1 1/2 cups of orzo
2 tablespoons of olive oil
On medium heat: Dice the onions and sauté them in a stock pot or dutch oven with the olive oil until they’re translucent. Then add the carrots, celery and garlic until they soften (4 minutes or so). Slice the sausages, and add them to the mix, then pour in broth and V8. Bring that to a simmer, check the softness of your veggies, and then add your orzo. If you’re into al dente (which I’m not), then you don’t have to cook the soup for much longer, however, if you like the orzo soft, you should put the soup on low heat for 10 minutes with the cover on.
Fun fact: orzo gets sticky! Make sure you stir the soup frequently so that it doesn’t stick to the bottom of your pot.
Depending on your taste, you could only use 1 cup of orzo, and add another package of sausages. I might try it that way next time.
When you reheat the soup the next day, I would add a little water as the orzo can be a real broth hog overnight.by
Published 1/21/14 by: Kaitlin
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
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
-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!by
Published 10/22/13 by: Kaitlin
If you read this blog regularly, you’ll know that most of my recipes are haphazard adaptations of people’s Pinterest posts. Well folks, consider this my culinary awakening, because I literally threw stuff in a pot on my own accord, and it came out delicious. Okay, so I’m biased, but I’m also picky, so I feel like you should trust me. I even did that thing where you slurp some of the soup using a wooden spoon to see how it is, and I accurately pinpointed what the broth needed and MADE IT BETTER. Usually when I think something needs “a little extra” or “a pinch of this” it goes awry. Tonight the cooking goddesses were on my side. Hallelujah! So, if you’re someone who has an affinity for all Asian cuisine (like myself), then look no further! This soup presents like a Pho, but tastes more Japanese because of its Miso base. My culinary naiveté prevents me from getting more explicit than that. I hope you enjoy this soup as much as I did!
Half of a red onion diced
One 32 ounce container of Miso broth (I bought mine at Trader Joe’s)
One 16 ounce bag of yellow Lo Mein noodles (the kind you refrigerate before using)
One red Bell pepper diced
One yellow Bell pepper diced
2 tablespoons of Shriracha Garlic Sauce
2 tablespoons of minced Garlic
3 tablespoons of Soy or Gyoza Sauce
1/2 Cup of Water
In a large soup pot, put onions, peppers, garlic and Gyoza/Soy sauce and sauté on high heat (a 7 on my up to 10 stove). Once the veggies start to soften, add Miso broth and water. Once the broth is at a simmer, add in noodles. Taste test your broth to see how you feel, and add the Shriracha to your liking. Once the noodles have softened, serve your soup!
**Possible variations: use frozen dumplings instead of Lo Mein noodles, add tofu, include mushrooms, include scallions, add a meat, use curry powder instead of Sriracha.by
Published 10/13/13 by: Kaitlin
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!
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)
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.
Published 9/28/13 by: Kaitlin
I don’t really enjoy cooking. I’m more of a consumer. I am making attempts at cooking more this year in order to save money, and be able to take it to school for lunch throughout my week. My main resource for recipes is Pinterest because people are pretty honest about the amount of time each recipe takes as well as the difficulty level. As I become a future chef of America, I’m looking for tasty, low-maintenance options. The low-maintenance isn’t because I’m incapable (according to my brother I’m a “decent cook”), but because I haven’t invested a lot of money in cooking utensils or paraphernalia. For instance, last week, I was making BBQ Chicken Mac & Cheese and it called for freshly grated cheese, but I didn’t have a grater. This sort of issue comes up more often than you think and I have to compromise. I’m also big on compromising measurements and ingredients in recipes. If I have something that’s “close” to what the recipe calls for, I’m not picky, and will just throw in what I have. Sometimes this results in disgusting meals, but as time marches on I’m getting better at guesstimating and substituting ingredients. The recipe I’ve included below is a combination of four different soup recipes I found on Pinterest. As a result of not having a huge pot to cook soups in, I also changed the apparatus to a crockpot/slow cooker. I don’t know what the parameters are for calling a recipe your own, so I’m going to put the disclaimer out there that I combined a lot of other people’s ideas for this one. Chefs/Diners beware: it’s a little on the spicy side! Cheers!
1 container (48 oz) of chicken broth
2 cans of Rotel diced tomatoes (flavor of your choice – I used lime cilantro)
1 package of chicken sausage diced (flavor of your choice – I used Chorizo)
2 Tablespoons of minced garlic
2 peppers diced (color of your choice – I used yellow and orange)
1 box of pasta (shape and style of your choice – I used shells)
1 can of black beans drained (the beans didn’t add much to the mix, so use your best judgement)
1 red onion diced (optional – I didn’t use one and it was fine, but might add it in the future)
A dash of your favorite seasoning – I used taco seasoning.
Combine all of the ingredients into your crockpot except the pasta. Cook on low for two hours.
Approximately 15 minutes before your two hours are up, boil water for your pasta, and when it’s cooked, add to each bowl you serve as you see fit.