Monday, August 19, 2013

Some Souper Ideas

As I mentioned in a previous post, Chickens and Their Stock, weekly, I make a really good stock from some grilled or roasted chickens and make a souper healthy dinner and/or lunch from it. As promised, I thought I'd pass out some of my go-to fillings for the pot. I know I'm mostly preaching to the choir when I talk about being creative in the kitchen, so please, feel free to share your yummy ideas, as the possibilities for soups are endless. The ones I'll share here, I mostly do with my budget in mind. Soup is my money-saving meal, so we can continue splurging on delicious and nutritious foods all week long!

1.) Leftover grilled chicken, grilled tomatoes, bell peppers and onions, maybe a bit of chili powder and some rice.

2.) The more obvious choice...pulled chicken, noodles, carrots, celery, other veggies like parsnips or turnips.

3.) Roasted white fish, a can of coconut milk, curry and rice.

4.) Leftover roast, a can of diced tomatoes, chili powder, rice, olives.

5.) Ground beef, frozen spinach, tomatoes, garnish with cheese and green onions.

Often, I do things as simple as rice and frozen veggies, as you don't need a ton of seasoning, since you've made the yummiest stock on earth already!!! My ideas aren't rocket science, but hopefully, they get the ball rolling for you to make your own souper idea! What are some of your simple soup creations?

5 comments:

  1. A hint from my mother, Grandma Weeks: If you cut the corn kernels from the cob, be sure and scrape downward on the cob afterwards. There will be a lot of goodie left there to put into a Corn Chowder. Also toss the cobs in a big pot, cover w/ water and cook for about 1 hour. You come out with really good "Veggie stock - for any soup base you like.
    To deepen the flavor of a soup, add a tablespoon (or so, to taste) of chicken or beef bullion.

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  2. Referencing the hint from "Grandma Weeks"...that is how my mother and Grandmother Davis have always cut off corn, too. We cut the corn off raw, "milk" the cob as she suggester, by running the back of the knife down the cob to extract the milk. We then cook the corn until it is almost done, adding very little seasoning. Cool, put into freezer bags and freeze. Upon defrosting, cook and add seasoning; butter, salt, pepper, etc. :)

    ReplyDelete
  3. Referencing the hint from "Grandma Weeks"...that is how my mother and Grandmother Davis have always cut off corn, too. We cut the corn off raw, "milk" the cob as she suggester, by running the back of the knife down the cob to extract the milk. We then cook the corn until it is almost done, adding very little seasoning. Cool, put into freezer bags and freeze. Upon defrosting, cook and add seasoning; butter, salt, pepper, etc. :)

    ReplyDelete