All In Soup

It seems like every week we are throwing out food that we just haven’t had a chance to eat.  It’s so frustrating, especially with the cost of food and the pay cheque being stretched to the ever increasing cost of living. It’s not like we are going to costco and buying everything in bulk either.  We have a plan and a list and usually only buy something when it’s on sale.

So, I did whatever I always do when I’m worried about money and started cleaning/sorting through things.  I pulled everything out of the fridge that wasn’t going to last the rest of the week and stared at it.  Blankly. For a long time.

Finally, it came to me – what did people use to do before refrigerators?  They made soup and threw everything in it.  So, here it is – my All In Soup – The best soup you can make when you have leftovers.

Disclaimer: I used measuring cups only for writing out the recipe, if I was going to make this soup again I would just pour in all of my ingredients.  You’ll see my notes about how to make this work in pink.

Foundation:

I had 1 onion and 2 cloves of garlic left so I cut up them up into really small pieces (minced) and threw them in the pot with some butter, I cooked this until the onion was translucent.

Remember that whipping cream we used for pasta last week?  I had some left so I put about 1.5 cups of it in the pot.  I also added about 2 cups of chicken stock (vegetable stock or water would work just as well).  I brought that to the point where a couple bubbles were starting to come to the top (just to a boil)

At this point the consistently should be a little runny but when you let it drip off the spoon it should cause a small splash in the pot.  Another thing to remember is 0.75 cups of cream to 1 cup of stock or water.  You don’t want your soup to be too thick or it will just clump when you reheat it. 

Additional Ingredients:

I used cauliflower pieces (also called cauliflower rice) – it’s essentially just cauliflower cut up to about the size of rice. About 1 cup – You could also add instant mashed potatoes or rice if you wanted.

Salt and Pepper and about a teaspoon of red pepper flakes. (the red pepper flakes are optional – you can use other herbs if you want).

I also used leftover broccoli, carrots, chicken, and bacon.  I let all of this simmer for about 20 minutes on low heat.  Just before serving I grated some cheese over top of it all.

My recommendation for adding your leftovers depends on how you like your soup – if you like thick soup add the same amount of additional ingredients as you did liquid (so, in this case, you added 3.5 cups of liquids, add 3.5 cups total of other ingredients).  If you don’t like souper thick soup (see what I did there?!?!), do about 2 cups additional ingredients to the 3.5 cups of liquids.  

Before you let it simmer too long have a taste – is it missing something? if it tastes bland add more salt and pepper.  If it’s too thick add about 1/4 cup of water, if it’s not thick enough add some more cauliflower, potatoes, or rice.  Trust your taste buds!

All In Soup

Ingredients

  • onion
  • 2 cloves garlic
  • 2 tablespoons butter
  • 1.5 cups cream
  • 2 cups broth or water
  • 1 cup cauliflower pieces, rice, or instant mashed potato
  • 1.5 cups leftovers (chicken, bacon, broccoli, carrots, etc.)
  • dash salt and pepper
  • 1 teaspoon red pepper flakes

Cooking Directions

  1. Saute onion, garlic, and butter in a stock pot (big pot) until Onion is translucent
  2. Add cream and broth, bring to a boil
  3. Add Cauliflower, mashed potatoes, or rice
  4. Add all other ingredients, let simmer for 20 minutes
  5. Add salt and pepper and red pepper flakes (optional)
  6. grate cheese over and serve

 

Creamy Alfredo Sauce

Anyone who has ever been to my house for a meal or two has more than likely had some variation of pasta.  I love it!  I could eat pasta 6 days a week, unfortunately, the scale usually reminds me that I need to eat other foods too *dramatic eye roll*

The best thing about having friends over for dinner and serving pasta, I can get rid of all the foods that are about to go bad that I know I won’t be able to eat by myself before I have to throw them out.  Sorry to my friends, I regularly use you all to clean out my fridge!

A creamy alfredo sauce is really easy and you can add other ingredients to it to make it a completely different dish.

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Cheesy Scrambled Eggs

I watched a video on Facebook a couple days ago, it was Gordon Ramsey’s version of scrambled eggs.  Before I clicked on the video I thought to myself, this is going to be great, I’m going to make the very best scrambled eggs ever after I watch this video.  I don’t know if you’ve seen the video or not but they may have been prepared properly but it’s certainly not the way Mom used to make.

So I reverted back to my original and simple scrambled eggs recipe that has yet to fail me and since this is all about learning basic skills I thought I would share my Cheesy Scrambled Eggs

When making scrambled eggs you want to remember the general rule of 2 eggs per person, unless you are running short on eggs, in that case use 1 egg per person plus an extra egg for good measure (so if you are making scrambled eggs for 2 people you would use 3 eggs, or for 4 people use 5 eggs).

The best part of cheesy scrambled eggs is when stringy gooey cheese is used, my personal favorite is provolone, it’s inexpensive and delicious on so many things. If you haven’t tried it yet I would recommend it.

Here is my recipe:

Ingredients

Oil (about the size of two-quarters)

2 Eggs per person

1 slice of cheese (whatever you have in your fridge)

 

Directions

Step 1: Put oil in frying pan and set the burner to medium heat (if the dials on your stove are numbered I would suggest around a 5, if not, set it 180 degrees from the off position)

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Step 2: while oil is heating up whisk together the two eggs until you can’t differentiate the yolk from the whites, it should be a little foamy at this point

Step 3: Pour eggs into hot frying pan

Step 4: break apart the cheese slice and place in the pan, press them down allowing the egg to wash over the cheese

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Step 5: Once the egg starts to cook around the outside (you can see the white around the rim in the picture below) run your spatula underneath the egg mixing it up.

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Step 6: Repeat until you have clumps of partially cooked egg

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Step 7: Flip the egg bits over and let cook until it starts to turn a slight brown

Step 8: (optional) Just before you serve it up you can break the egg down into smaller pieces or leave it in bigger chunks for a more fluffy texture.

The white pieces that look uncooked in the picture below are actually bits of provolone cheese

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Voila – Cheesy scrambled eggs!!  Enjoy