It’s been a while since I have posted any recipes. Like years. Figured it was about time, and I really couldn’t keep this soup a secret any longer. Bisque is a fancy name for a very simple soup that literally takes minutes to throw together and is simple to modify, my version is not vegan, but with a couple simple tweeks it’s good to go for you herbivores. I also like to make a huge batch, freezing the extra for later, this is a good way to preserve the summer bounty of zucchini. (Sorry I have no measurements, I don’t really measure anything with this soup….)
salt and pepper to taste
Yes, it’s THAT simple
First, melt butter in the soup pot, then peel and cut onions and garlic, I don’t bother to dice small, because this all goes in the blender anyway, no need to make extra wok for yourself.
Next, wash and cut up the summer squash, when the onions and garlic are nice and soft and have started to carmalize, add squash to pot.
Stirring occationally cook the squash downletting the edges brown just a little bit.
Then add enough broth to just cover all the vegetable and simmer until the squash is nice and soft. Once everything is nice and cooked, with an immersion blender, or in small batches, blend everything until is is nice and smooth.
This soup is wonderful just like this, I have also served it with a bit of sour cream and cheese, and of course a side of warm bread.
Beans fresh out of the crock pot, rinsed and draining. Some will be saved for dinner, the rest will be packed in bags and frozen.
In my (renewed) quest to save money AND stock up on freezer meals for when Little Miss comes, my thoughts have turned to dried beans.
Dried beans are a wonderful way to get bang for your buck, the amount of food you can produce for the amount of money spent, dried beans are one of the most cost effective foods you can buy. They are also full of nutrients, unprocessed, easy to cook (once you know how), and store forever.
One of my favorite go-to bean meals is burritos. They are very versatile, you can throw almost anything into them, whatever you have, and if you keep precooked beans on hand they can make up the bulk of the burrito. I serve them hot and cold, and they freeze beautifully.
Basic burrito made for freezing, cheese, beans, ground beef.
Rolled and ready for the oven. They don't need to be cooked before they are frozen, I just feel like they hold together better if they have been cooked first.
Fresh out of the oven, cooling, waiting to be bagged and frozen.
Once they are completely cooled, place in freezer bags and into the freezer they go. These will be warmed up later for a quick lunch or dinner.
I was asked to share my recipe and method for making chicken nuggets.
I have a confession to make,
I am a “fly by the seat of my pants” chicken nugget maker.
I don’t have a formal recipe and my method has just been made up over the years.
I use three basic ingredients:
(or tenders, depending on the price)
(seasoned if you like, I just add some salt and pepper)
If I am using chicken breasts, I cut those up to my desired size. Then I crack a few eggs into a ziplock bag (gallon size) and moosh it up so the egg yolks are broken up and mixed a bit. Then I add the chicken, seal the bag and shake it up so the chicken is coated. Then transfer the chicken into another ziplock bag that has bread crumbs added to it, seal and shake. I then lay the chicken on a cookie sheet and bake at 350 degrees until cooked.
If freezing, wait to bag the chicken until it has completely cooled, I usually put in on a plate in the refrigerator to quicken the process. When you are ready to eat, just warm it up and enjoy.
Very simple, and much better than the processed chicken parts you buy at the store.
One of the challenges
to eating a healthier diet and getting rid of processed, chemically laden food, is what to do when I need a meal quick. Items such as Macaroni and Cheese, Frozen Pizza and Ramen
Noodles are out, what is a gal to do?
I thought I would share a quick meal that my family enjoys and only takes about 30 minutes from start to finish.
We are going to make Dumplings, without the chicken soup.
First off you start with 4 ingredients.
2 cups flour
(a basic pasta dough recipe)
Put your flour in a bowl, add the eggs and a pinch of salt. then start mixing with your hands adding water as needed for a stiff dough.
(remember to take your rings off before mixing…..)
Then pinch off little sections of dough, I like to do them really small so they will cook faster.
The pop them into a pot of boiling water and cook until soft, about 15 minutes.
When they are done add whatever sauce you would like. Today I did tomato soup, I have used spagetti
sauce and leftover gravy.
I topped that with some grated cheese.
A quick and easy meal that my kids LOVE.