About an hour from our house is a bounty of U-Pick apple farms. You can get almost any kind of apple you want and you get the experience of picking it yourself. Last weekend the family went down to get a small bag of apples. 20 lbs later and 3 bags of fresh veggies later and we arrived home satisfied.
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.
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.
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
- 1 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
- Saute onion, garlic, and butter in a stock pot (big pot) until Onion is translucent
- Add cream and broth, bring to a boil
- Add Cauliflower, mashed potatoes, or rice
- Add all other ingredients, let simmer for 20 minutes
- Add salt and pepper and red pepper flakes (optional)
- grate cheese over and serve
In the grand finale of my pasta series I thought I’d make this one short and sweet.
It’s been raining here all day – the kind of day you want to lay in bed and read a good book or geek out on some sort of movie trilogy. However, my Sister-In-Law / Kitchen partner in crime was arriving to make lasagna… from scratch – noodles, sauce, the whole 9 yards. It was a fantastic morning and I did get some cozy time in bed reading this afternoon. Win/Win!
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.
A couple weeks ago, I sat down to write about one of my favorite food topics, Pasta. After easily writing an essay on the subject without even mentioning a recipe I realized I needed to break this down. So, for the next couple weeks, my recipe posts are going to focus on my soul food.
I wanted to give a quick shout out to my sister (in-law), she came over today to learn how to make pasta and show me how to make perogies. It was a brilliant day and I am so grateful to have her in my life.
I love banana muffins, there is just something comforting about having a warm muffin and a cup of tea in the morning. It has always been the one recipe that I’ve constantly tried to perfect over the years. I’m always reminded of the story Goldilocks and the 3 Bears whenever I make muffins, they are either too dense or too moist, nothing ever seemed to be perfect… Until now!
Let me tell you, I have made the perfect banana muffin recipe and simplified it with detailed instructions and tips to share with you – see I am all about teaching others to bake, and cook because I am a firm believer that it takes a village, not just in the child rearing stage of life but in every way of life. If I share my perfect banana muffin recipe, you can probably find a way to make it better, or more simple or both. Share the wealth people!!