Tag: recipe

Immune Boosting Noodle Soup and Biscuit Quick Mix

Immune Boosting Noodle Soup and Biscuit Quick Mix

All the talk of the CoronaVirus had me focused on immune systems. I started the morning boiling water and adding eucalyptus essential oil, doubled the Vitamin C intake, and encouraged sun time for the son.

For dinner, I doubled down on the immune system focus. Although not actual pantry cooking, it did make use of leftovers.

I started with a large pot and melted half of a stick of butter in it. While the butter was melting, I added about a tablespoon of Kosher salt. Once it was melted, I added a cup of sliced carrots from the freezer.

I let those simmer for a few minutes while I thought about what else to add. I chopped up half of an onion and added those. I added a cup of sliced mushrooms because I like mushrooms. Next to go in the pot was the Chilian Salsa my son had made for a project at school (it had more dices onions, fresh diced tomatoes, cilantro, and some smoked, chopped jalapenos). There was also a half of a can of diced tomatoes in the refrigerator, so I threw those in for good measure.

I let those simmer for a few minutes.

When the onions were almost translucent, I added a ¼ cup of instant chicken bullion and let that mesh with the veggies. I knew I wanted to make use of some of the leftover sliced chicken in the freezer – mainly because I have plenty of uncooked chicken that will be utilized in the days ahead. The chicken went in until it had thawed out and then I added 12 cups of water.

Once all of that was mixed and simmering, I asked my son what he wanted to go with it. My plan had been cornbread, but he wanted biscuits. This meant making up a batch of biscuit quick mix, but having a batch already done just meant I had one less prep thing that would be necessary for the days ahead.

While the drop biscuits were cooking (I don’t even bother to roll them out anymore), I added some large dumpling egg noodles to the soup.

The soup was a HUGE hit and I loved how all of the flavors mingled. Plus, you couldn’t eat around all of the veggies – my son tried. He told me. I wish I had added a cup of broccoli or green beans. The dash of green color would have brightened up the dish.

How are you mastering the Pantry Cooking Challenge?

Share your links or recipes in the comments below.

The Mom

Immune Boosting Noodle Soup

½ stick of butter

1 tbsp salt

1 cup each of veggies (use what you have handy)

1 tbsp diced garlic

¼ cup instant chicken bullion

1 cup chopped or shredded cooked chicken

2 cups uncooked noodles

8 to 12 cups water

Start by melting the butter in your pot over high heat. While the butter is melting, add the salt. Begin adding veggies with the heaviest starchier veggies going in first. Add the diced garlic last. While the veggies are simmering, add in the chicken bullion.

Let the veggies simmer for several minutes.

Add the chicken and then the water. Leave the soup to simmer on low until you are almost ready to eat. 10 minutes before serving, add in the noodles.

Biscuit Quick Mix

Biscuit Quick Mix
Print Recipe
Servings
4 batches
Servings
4 batches
Biscuit Quick Mix
Print Recipe
Servings
4 batches
Servings
4 batches
Ingredients
Servings: batches
Instructions
  1. Mix the dry ingredients thoroughly (I use my food processor). Add the softened butter until it is evenly distributed throughout all the dry ingredients. Store the mixture in the refrigerator.

Quick Fix Drop Biscuits

2 cups quick mix

1 cup buttermilk

Mix together until you have a firm mixture. Drop on a Silpat mat or lined cookie sheet one spoonful at a time.

Cook at 350º until the top of the biscuits are a golden brown (about 20 minutes).

Immune Boosting Noodle Soup

Immune Boosting Noodle Soup


Immune Boosting Noodle Soup

Print Recipe

Servings Prep Time
8 cups 20 minutes
Cook Time
1 hour

Servings Prep Time
8 cups 20 minutes
Cook Time
1 hour

Immune Boosting Noodle Soup

Print Recipe

Servings Prep Time
8 cups 20 minutes
Cook Time
1 hour

Servings Prep Time
8 cups 20 minutes
Cook Time
1 hour

Ingredients


Servings: cups

Instructions
  1. Start by melting the butter in your pot over high heat. While the butter is melting, add the salt. Begin adding veggies with the heaviest starchier veggies going in first. Add the diced garlic last. While the veggies are simmering, add in the chicken bullion.

  2. Let the veggies simmer for several minutes.

  3. Add the chicken and then the water. Leave the soup to simmer on low until you are almost ready to eat. 10 minutes before serving, add in the noodles.

Recipe: Quick Fix Nachos

Recipe: Quick Fix Nachos

Have a reservoir of quick-fix meal ideas helps take the stress out of mealtime – no matter who ends up with the job of fixing the meals.

# # #

“What are we having for dinner?”

That may be the only thing my son says to me all day, but you can be guaranteed that at some point – usually around 4:30 pm – that question will make an appearance.

It doesn’t matter that I have the door closed because I am working.

It doesn’t matter that he knows how to cook.

It doesn’t matter that he has to walk past his dad to come ask me.

I am Mom. Apparently, at some point in my life as Mom, I claimed the position of head chef.

Maybe I didn’t touch my nose fast enough.

Either way, I’m it.

I’m usually pretty good at planning meals out. I have a list posted of what they will be having at school and I set a weekly menu with that at mind.

That’s most of the time.

This week was not most of the time. I was still recovering from the yuck my son so kindly brought home from the youth conference the weekend before. I barely had an appetite and I wasn’t sure I wanted to be cooking for anyone else anyway.

My son walked into the room and I could see the words forming, so I beat him to it. “What’s for dinner,” I asked before he could.

He blinked.

I laughed.

He left the room.

I walked into the kitchen where my husband was standing. “What are you fixing for dinner?” I asked.

He blinked.

I laughed.

I felt a little better.

I did a quick inventory of what we had available. Most of the food would take a while to cook. I didn’t want to have to deal with awhile. I needed a quick fix idea.

I did have about a quarter of a block of Velvetta cheese, a half a jar of homemade salsa, some frozen browned ground beef, and tortilla chips.

I tossed together a nacho dish in under twenty minutes. Quick fix magic for the win.

Quick Fix Nachos Recipe:

  • ¼ block of Velvetta Cheese
  • 1 can black olives
  • ½ jar salsa
  • ¼ head of iceberg lettuce
  • 2 cups browned ground beef
  • Tortilla chips

Spray a plastic container with non-stick spray.

Cut Velvetta cheese into quarter-sized chunks and drop them in the plastic container.

Cover the cheese with the salsa.

Heat in the microwave in 45-sec increments, stirring between each bit, until the cheese is completely melted.

While you are melting the cheese, tear off a section of the iceberg lettuce and use a knife to chip into shredded bits.

Once the cheese and salsa are completely mixed, warm up the ground beef.

Now you are ready to build your nachos.

Layer nacho chips on a plate, one chip deep. Drizzle cheese salsa mix over the chips. Add a thin layer of ground beef and drizzle the ground beef layer with cheese salsa. Spread shredded lettuce on the top with black olive slices on top. Add one more layer of drizzled cheese salsa.

Enjoy!

TIP: Keep flour tortillas in the house if you have someone with braces. The corn chips can be too rough but the flour tortillas make for a perfect replacement.

Dinner doesn’t have to be fancy to be done. Use what you have, keep it simple, and make something fun the whole family can enjoy.

Blue Tropic Smoothie

Blue Tropic Smoothie

(makes approx.. 16 ounces of drink)

1 cup blueberries (frozen or fresh)
¼ cup almonds
½ tsp cinnamon
1 tbsp coconut oil (not necessary but adds to the health value)
1 cup liquid (or until you reach your desired consistency)

The first time I made this smoothie I used my regular blender. It doesn’t have as much power as I would prefer, but it does the job. Pouring it into my glass caused some uncertainity. I had to remind myself that I like blueberries and I like almonds and I like cinnamon so it HAD to be okay.

It was okay – not anything that would make me jump up and shout, but it was something different from the same ole green smoothie I had been drinking. The blender didn’t break up the almonds, so it was a bit gritty, but drinking it through a straw helped.

Improving the Blue Tropic Smoothie

    1. I recommend soaking the almonds overnight in something. It should help to soften them and make them easier to blend.

    2. I would use a cranberry juice or other beneficial juice to kick up the flavor some.

    3. Definitely use frozen blueberries. It helps create a better “smoothie” consistency”

I suspect there are benefits to eating certain foods in certain ways and at certain times. Someday I might bet to the place where I invest in that knowledge. For now, I am invested in finding foods that I enjoy so that I will continue to make the most of those foods.

Try out the Blue Tropic Smoothie and let me know what you think.

Green Tropics Smoothie

Green Tropics Smoothie

(makes approx. 16 oz.)

1 cup pineapple (fresh or frozen)
2 cups kale (one cup at a time)
1 tsp fresh ginger (ground if possible)
1 tbsp. coconut oil
1 cup liquid (water or 100% juice)

I confess that I DO NOT like kale. I do not like it on a boat. I do not like it with a goat. I barely tolerate it my mixed green salads. I have never been a fan in smoothies. Kale is thick and fibrous. It challenges my palette and it challenges my blender as well.

I ended up putting more kale than my blender could handle the first time I made this smoothie. I had to split it, add more liquid, and then blend again. It was okay, but only okay. It would not be my first go to smoothie as is.

Tips to Improve the Green Tropics Smoothie

    1. Get a better blender. I need something that can take on the kale challenge without flinching.

    2. Use frozen pineapple.

    3. Freeze the fresh ginger. It makes it easier to get the ginger chopped fine. Freezing also helps to make the ginger last longer.

    4. A high flavor juice (like a tropical fruit or an orange juice) could be a good pairing with the stark flavor of kale.

    5. Chop the kale before adding it to the blender.

Some people like the taste of kale and I have found that different kale has a different flavor. It is important to try out some and see what you like. The best place to testing flavors is the local Farmer’s Market. The key to making your smoothies a success is to choose those flavors that you prefer.