Matzo Ball Soup

November 30, 2008 at 4:01 pm (Uncategorized) (, , , )

Matzo Ball Soup

I wasn’t feeling great the other evening, so though we had leftovers for Misha I wasn’t feeling well enough to eat them. My usual go-to meal for nights like these is Matzo Ball soup. It is quick, easy, simple, good, and great for nights that you don’t feel great.

Matzo Ball Soup

Ingredients

1/2 cup Matzo Meal
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 teaspoon salt
4-6 cups chicken broth
3 carrots, peeled and sliced

Directions

  1. Blend matzo meal, eggs, vegetable oil, and salt in a bowl until mixed. Put in the refrigerator for 30 minutes.
  2. Bring chicken broth to a boil. Add carrots.
  3. Pull matzo meal mix out of the refrigerator and form into 1 inch balls. Try to handle the mixture as little as possible, and roll very gently. Note: The less that you handle them, the better. It helps to make them light and fluffy.
  4. Gently place matzo balls into the boiling chicken broth.
  5. Cover tightly, and cook for 30-40 minutes (they should be floating).
  6. Ladle soup with a few matzo balls and carrots into a bowl. Serve and enjoy!

I love this soup. I usually have leftovers for a few lunches or dinners.

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Potato Cheese Soup

October 13, 2008 at 7:36 am (Uncategorized) (, , )

Potato Cheese Soup

This is one of our favorite recipes, we used to make it in college all the time. It is a popular one so I always double it so that we have lots of leftovers. This time I froze all the leftovers for some easy dinners.

Potato Cheese Soup
Adapted from Top Secret Recipes.

Ingredients

2 large russet potatoes (I always use a version of russet but they never end up being the large kind. Though I usually almost double the potatoes).
2 tablespoons finely minced celery
1 tablespoon finely minced onion
1 tablespoon grated carrot
2 cups chicken stock or chicken broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese, plus 1 tablespoon shredded cheddar cheese
1 tablespoon shredded monterey jack cheese (omitted)
2 slices bacon, cooked and crumbled (omitted, trying to make it a tad healthier)
1 tablespoon chopped green onion

Directions

  1. Peel the potatoes and chop them into bite-size pieces.
  2. Make sure that the vegetables are minced into very small pieces.
  3. In a large saucepan combine vegetables with the chicken stock, salt, and vinegar over medium heat.
  4. Bring to a boil, then turn down heat and cover. Simmer for 20 minutes.
  5. In a medium bowl whisk together flower and milk.
  6. Remove saucepan from heat and add flour and milk mixture.
  7. Return the saucepan back to the heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened.
  8. Add 1 cup of shredded Cheddar cheese to soup and simmer until melted.
  9. By now the potatoes should be falling apart. If not, continue cooking until soup is as thick as you would like it.
  10. Serve with a sprinkle of cheese, green onion, and crumbled bacon.
  11. Enjoy!

I love this soup, it is simple but it just takes a while to cook.

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Quick Chicken-Corn Chowder

October 13, 2008 at 5:44 am (Uncategorized) (, , , )

Corn Chowder

I am working on getting more ready-to-go dinners in the freezers so on the nights that we don’t feel like cooking we don’t go out. I was in a soup mood and while asking about Potato Cheese soup someone sent me this recipe. It sounded good, and easy, and perfect for some leftover chicken I had that I wanted to do something with.

Quick Chicken-Corn Chowder
Adapted from Cooking Light.

Ingredients

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
2 potatoes, peeled and diced into bite-sized pieces
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Directions

  1. In a large saucepan melt the butter over medium heat.
  2. Add onion, celery, and potato, cook for 3 minutes or until tender stirring frequently.
  3. Add flour, cook 1 minute stirring constantly.
  4. Stir in milk and remaining ingredients.
  5. Bring to a boil, cook until thick (about 5-10 minutes).
  6. Serve and enjoy!

This was a fairly simple corn chowder and both DH and I liked it. I think DH’s favorite part was the chunks of chicken in it. It made about 6 servings, I froze two dinners in a ziplog bag in the freezer.

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