Old Fashion Turkey Soup

The best part about Thanksgiving food for me is the leftovers!!!Make this Old Fashion Turkey Soup from what’s left of the turkey carcass and you’ll enjoy turkey soup for days.

Full of big wide noodles that taste like broken lasagna in a rich, flavorful broth, prefect  comfort food for cold weather meals and a great use of the turkey carcass. It’s basically one of those throw in a large pot and forget recipe. here’s a link to my favorite stock pot

Customize Old Fashion Turkey Soup

If you been following me along you know most of my recipes are easy to adapt to your lifestyle and taste. And this old fashion Turkey soup is one of  those recipes customize to what you like recipe.

For instance if you prefer rice over pasta than use rice. You can also add a  potato if you like potatoes in soups,  even swiss chard or spinach.

One more thing this recipe also works with chicken when roasting a whole chicken.

Ingredients

• 1 turkey carcass
• Cold Water to cover carcass up by 1 inch
• 4 peeled sliced carrots
• 1/2 onion uncut
• 4 stacks celery preferably with leaves
• 4 cloves pealed garlic
• 8 sprigs thyme
• 6 sprigs Italian parsley
• 2 bay leaves
• 2 halved tomatoes
• 1 lb. classic egg noodles
• Salt and pepper to taste

Instructions

1. remove all usable turkey meat from the turkey carcass save to add back to the soup once it’s made
2. put turkey carcass, vegetables and 1 cup reserved drippings in large pot cover with water up by 1 inch
3. Add the herbs. peppercorns, tomatoes and one tablespoons of chicken flavor
4. Simmer covered for 2 hours
5. Strain turkey stock
6. Return clear stock and reserved turkey to stock pot add 3 sliced carrots and 4 sliced celery stacks
7. Simmer for 30 minutes or until vegetables are crisp tender
8. Add the egg noodles and boil until noodles are cooked el dente
9. Season with salt and pepper.

White Chicken Chili

White Chicken Chili is the ultimate comfort food when your looking for a healthier version on the old classic.

Full of  tender chicken breast and white beans in a creamy, cheesy sauce will have your family and friends coming back for seconds.

You won’t have leftovers, but if you do this is one of those freezer friendly recipe for a ready made meal.

actually make a double batch purposely to freeze. These containers from Amazon they store easily, come in different sizes

are freezer and microwave friendly, don’t freeze the Chili with the toppings, add them just before serving.

Topping White Chicken Chili

white chicken chili like all chilis it’s about the toppings. I topped this one with sour cream, lime, cheese and tortilla chips, that I cut into ribbons and air fried in my Cuisinart  toaster/air fryer.

If you don’t have an air fryer all I can say is, of all of the appliances in my kitchen it is the one I use the most. It fries, bakes, roasts and toast all in one toaster/air fryer.

Back to the topping the Chili there are as many possibilities as there are different types of chili. Experiment with different combinations find want fits your lifestyle and taste. 

One more thing if you make  this recipe, please me a comment and don’t forget to tag me on Instagram. I love hearing from you that’s my favorite part!!!

Ingredients

• 3 boneless skinless chicken breast
• 2 tablespoon olive oil
• 1 onion
• 2 Tablespoons chopped garlic
• 1 Jalapeno seeded and minced
• 1 Tablespoon each cumin, oregano, coriander and smoky paprika
• 2 15 oz. cans white beans
• 4 cups chicken
• 2 4.5 oz. green chilies
• 1/2 cup each  monetary Jack and sharp cheddar
• 1/2 cup sour cream
• 1/2 cup crushed tortilla chips
• 1/2 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. In a large pot over medium heat, heat oil.
2. Add the chicken cook until lightly brown remove and set aside
3. Add the the onion, garlic and jalapeno cook until tender and just beginning to brown about 5 minutes
4. Add all the spices cook until fragrant
5. Add the green chilis, chicken broth, and chicken season with salt and pepper
6. bring to a boil, reduce heat and simmer covered 15 minutes
7. Remove chicken,  shred between two forks
8. Return chicken to pan add white beans
9. Simmer 5 minutes more
10. Garnish with the Monterey jack, sour cream,  tortilla chips, lime and cilantro

Zucchini Chickpea Stew

This colorful zucchini and chickpea stew is a classic  Italian side dish, with a saucy melody of fork tender vegetables.

Beware zucchini season is fast approaching where I live. You know that time of year when you have more zucchini then you know what to do with, then your neighbor brings you some they didn’t know what to do with either. Yikes now what?

Enter this vegetarian stew, typically a side dish but if you add a salad and some crusty Italian bread this vegetarian stew is hardy enough for a delicious dinner.

How To Make Zucchini Chickpea Stew

Start by picking the the freshest zucchini, keep in mind that bigger isn’t necessarily better when choosing zucchini. The bigger ones tend to have more seeds and less flavor

Cut the zucchini in same size pieces to insure even cooking. Zucchini is bland in flavor salt the zucchini directly verses salting the the sauce.

I used chickpeas, but this recipe works well with great northern beans. If you have prepared marinara, which I recommend you always have you can use it in place of the canned tomatoes. Or you can use fresh tomatoes.

I didn’t included Parmesan cheese in this recipe but you should, and don’t forget about the vinegar it adds a another depth of flavor, YUM!

If you make this recipe please don’t forget to leave me a comment and tag me on Instagram… That’s my favorite part.

Ingredients

• 3 zucchini cut in large dice
• 1 medium onion chopped
• 1 15 oz. can un drained chick peas
• 1 chopped red bell pepper
• 2 cups chopped spinach
• 1 15 oz. can chopped tomatoes
• 3 Tablespoons chopped garlic
• 2 Tablespoons red wine vinegar
• 2 Tablespoons each chopped Italian parsley, basil and thyme
• salt and pepper to taste
• 3 Tablespoons virgin olive oil for sauteing

Instructions

1. Saute the onion and garlic in the hot olive oil until limp and fragrant
2. Add the tomatoes
3. Simmer covered for 15 minutes
4. Add the zucchini, red bell peppers and chickpeas…. salt and pepper now
5. Simmer 10 minutes longer
6. Add spinach, herbs, and vinegar simmer 5 minutes more

Soup for the soul

It’s soup season, one of my favorite seasons and this Chicken rice soup is one of my favorite soups.

We had a rain front move in this week where I live. that’s liquid gold, that calls for a celebration.

So when it rains in California, I start the celebration with soul warming soups.Let’s hear it for the ultimate comfort food….Chicken soup.

Most households were comforted by  Mom’s chicken soup, It’s still the one of the most comforting soups of my childhood.

Whenever I make it. it conjures up memories of my mom, on Saturday morning she would put on a pot of chicken rice soup while she cleaned the house.

By the time the she was done with the household chores the house was clean, and the soup was ready in time for lunch.

This chicken rice soup doesn’t take nearly as my Mom’s did in fact it takes less than an hour.

A TIP… the best flavor when simmering soups comes from using the right stock pot,  a deep covered one.It makes a difference by keeping the flavors in the pot.

It’s also better if you shred the chicken before adding the rice.

It’s easy, quick and delicious.  and looks pretty served in this soup bowls, that go from oven to table for quick reheats.

This is one my whole family likes, and because it’s easy, pleasy I LOVE it!!! Who doesn’t??????

It’s one of those soups you make a big pot of, to reheat  for a quick lunch or it’s hearty enough for a light dinner,

it keeps in your refrigerator up to three days, I don’t recommend freezing this soup. But I don’t think you’ll have enough left over to worry about frezzing it.

It’s a kinda of feel good, cozy, comforting soup  for colder temperatures, and what better way to take out the chill than a bowl of steaming,

hearty, satisfying bowl of goodness, add a simple salad, some crusty bread and you have a simple, quick family meal, that’s fancy enough for company.

If you make this soup please leave me a comment and don’t forget to tag me on Instagram…..That’s my favorite part!!!!

Ingredients serves four

4 chicken breast

1/3 cup olive oil 2 tablespoons butter

1 chopped onion

2 cups rice

2 cups chopped spinach

2 Tablespoons chopped garlic

1 cup chopped celery

3 sliced carrots

4 cups chicken stock

2 cups water

2 tablespoons chopped Italian parsley

Salt and pepper to taste

Instruction

Heat oil and butter

Saute chicken breast until golden

Remove chicken

Add onion,  garlic, carrots  and celery saute until limp

Return chicken to stock pot

Add   chicken broth, water and herbs cover simmer for 30 minutes.

Remove chicken Shred chicken return to stock pot.

Add rice and spinach

Simmer  covered 10 minutes longer…..Sprinkle with Parmesan and Enjoy!!!!!

 I love Soups!!!!

It’s asparagus season and I can’t get enough of it.

Asparagus in the grocery stores is a sign spring is on it’s way, even if the weather says other wise. This vegetarian asparagus soup was inspired by my love

for asparagus risotto. It has some of the same ingredients, arborio rice, parmesan, garlic and of course asparagus. If you don’t have

aborio rice, which is a short grain rice with a higher starch content use regular white  or brown rice.  Be sure to trim the asparagus

remove the tough lower part of the stems and reserve a few tips for garnish, just blanch them in the microwave for a minute.

I use an immersion blender to puree the soup still leaving it chunky,

if you want a smoother, creamer, consistency  blend the soup longer.

It’s one of those soups you make a big pot of, to reheat or freeze for a quick lunch or it’s hearty enough for a light dinner.

It’s a kinda of feel good soup,  to welcome warming  temperatures, and what better way to start looking forward to Spring than a

satisfying bowl of goodness, add a simple salad, some crusty bread and you have a simple, quick family meal, serve it in a soup tureen

with pretty white soup bowls and now a simple soup is fancy enough for company. If you make this easy, delicious recipe

be sure to leave me a comment, and  please don’t forget to tag me on Instagram that’s my favorite part!!!!

Ingredients serves four

1 1/2 Lbs. fresh asparagus

1 cup arborio rice

2 russet potatoes cubed

1/3 cup olive oil 2 tablespoons butter

1 chopped onions

2 Tablespoons chopped garlic

2 to 3 bay leaves

2 tablespoons chopped Italian parsley

4 cups vegetable stock or water

salt and pepper to taste

Instruction

wash and cut asparagus into  2 inch strips discard the tough low part of the asparagus, reserve  a few  tips for garnishing

Heat oil and butter

Saute onion, garlic, until limp

Add  potatoes, cook until golden

Add the vegetable stock or water

Add asparagus simmer covered for 45 minutes

Remove from heat with an immersion blender puree the soup base

Return soup to fire add 1 cup arborio rice

Simmer 10 minutes until rice is cooked el dente

Stir in the 1 cup parmesan cheese

…Sprinkle with additional  Parmesan and Italian parsley ……Enjoy!!!!!

 Soup Season,

is here were I live, rainy, cold and foggy days are typical for January and so is soup  at least two days a week.Who doesn’t love a warm comforting bowl of hot soup on a cold winter day. This vegetarian butternut squash and cauliflower soup

is easy, quick and delicious. Am not vegetarian, but three to four of my weekly meals are. This is one

my whole family likes, and because it’s easy, pleasy I LOVE it!!!

The first time I made this totally comforting soup, I used chickpeas and spinach.Good news!!! You don’t have too.

You can use any combination of beans and greens, the ingredients are flexible, as far as what greens and beans you prefer.

A soup this flavorful requires that you build the flavors as you go, salting and adjusting to your taste. Because the cauliflower needs less cooking time I add it the

last ten minutes. I use an immersion blender to puree the soup still leaving it chunky,

if you want a smoother, creamer, consistency  blend the soup longer.

It’s one of those soups you make a big pot of, to reheat or freeze for a quick lunch or it’s hearty enough for a light dinner.

It’s a kinda of feel good, cozy, comforting soup  to welcome in the colder January  temperatures, and what better way to take out the chill than a bowl of steaming,

hearty, satisfying bowl of goodness, add a simple salad, some crusty bread and you have a simple, quick family meal, serve it in a soup tureen

with pretty white soup bowls and now a simple soup is fancy enough for company. If you make this easy, delicious recipe be sure to leave me a comment

and  please don’t forget to tag me on Instagram that’s my favorite part!!!!

I

Ingredients serves four

1 small butternut squash cubed

3 cups cauliflower florets

1/3 cup olive oil 2 tablespoons butter

2 chopped onions

2 Tablespoons chopped garlic

2 to 3 bay leaves

1 cup chopped carrots

1 cup chopped celery

1 15 oz. can crushed tomatoes

1 15 oz. can great northern white beans

2 cups chopped spinach

1 teaspoon each red pepper flakes and cayenne pepper

4 cups vegetable stock

salt and pepper to taste

Instruction

Peel and cut butternut squash into cubes

Heat oil and butter

Saute onion, garlic, carrots and celery  until limp

Add  butternut squash, tomatoes, broth and herbs  simmer covered for 20 minutes.

remove from heat and puree using an immersion blender, return to fire

Add cauliflower, beans and spinach Simmer 10 minutes longer…..Sprinkle with Parmesan and Enjoy!!!!!

Bistro taste, from your kitchen is what you get with this french onion soup.

Is there anything more comforting on a chilly, raining December day than a bowl of soup?

This french onion soup is a classic for good reason, perfectly caramelized onions are simmered in a rich herb flavored

beef broth to create a soup base loved by everyone

With French onion soup it’s the lengthy cooking time caramelizing the the onions slowly, that produces the intense flavors.

When caramelizing the onions stir to prevent the onions from browning, this process takes at least an hour, then sprinkle the flour over the onions to thicken the broth.

If you want a thinner broth leave the flour out.

Of course the best part of any french onion is the crusty bread crouton topped with swiss cheese and broiled until golden and bubbly.

I used swiss and sharp cheddar cheese, that’s what I had, traditional swiss or gruyere cheese is used.

The first time I made this totally comforting soup, was for a lady lunch with friends, it was a hit not only because it was delicious,

but they were shocked  that just  a handful of ingredients make up this restaurant style recipe.

A soup this flavorful requires that you build the flavors as you go, salting and adjusting to your taste.

It’s one of those soups you make a big pot of, to reheat or freeze for a quick lunch or it’s hearty enough for a light dinner.

The best pot for making French onion soup or soups in general is the 6 quart Creuset stock pot  

but a Dutch oven  would work.

I use these  bowls they go from oven to table to dish washer  soup bowls  https://amzn.to/2R5WtT3

Ingredients serves four

4 yellow onions sliced

2 red onions sliced

2 Tablespoons chopped garlic

2 Tablespoons butter 2 Tablespoons olive oil

4 cups beef stock

1 cup water

1 Tablespoon flour

1 Tablespoon each chopped Italian parsley and thyme

3 bay leaves

salt and pepper to taste

Instruction

Add onions to hot butter and olive oil

salt and pepper onions to your taste

Add bay leaves

simmer on low heat stirring occasionally  don’t allow the onions to brown

Continue simmering on low heat for one hour

Sprinkle with the flour and stir

Add rest of ingredients simmer 30 minutes longer

To serve

Toast 4 slices french bread lay on soup top with swiss cheese slices

place in hot oven until brown and bubbly…..ENJOY!!!!!

Hi Foodie friends,

This is another recipe inspired by ex mother-in-law. They were polish, she is the one

who introduced me to foods other than Italian

I was a sixteen year old Italian girl,  my  cooking skills were limited to what I watched my Italian mother cook,

who was an amazing cook, she could make something out of nothing and never owned a cook book.

Those two women shaped my cooking style, this recipe was influenced by my ex mother -in-law.

My ex mother- in-law gave me my first cook book Betty Crocker https://amzn.to/2NUMlu9, it still one of my favorite cook books.

I am sure a version of beef stroganoff is in there using cream of mushroom soup. I didn’t use it in this recipe.

This  lightened up beef stroganoff recipe is full of rich flavors, it’s  simple and quick you’ll want to make it a weekly meal.

and can make adjustments according to your taste and life style. if the sauce is too thick add more liquid, I used low fat milk, you can use cream if you like a richer flavor.

I used papparadelle, you don’t have to, butter noodles are delicious in beef stroganoff recipes.

I used plain Greek yogurt instead of sour cream, it was a delicious lighter version and took same of the quilt out

of it when  I eat more then I should.Cut the steak into strips or cubes,

saute  until it turns golden color,  sprinkle the flour over it and stir, the flour acts as a thickening agent.it makes a velvety, creamy, without having to use

heavy cream.

Be sure to de glaze the pan with the chicken stock there is lots of flavor in the bottom of the pan.

I hope you try this recipe, it’s not to often that you find a recipe that your whole family likes. when you do WIN- WIN.

Not only is it a family favorite it’s a crowd pleasing meal on a budget add a salad, some

crusty french bread and you have dinner special enough for weekend get together’s  and easy enough for weeknight family meals.

It freezes well, so you can make extra and freeze it for a ready made meal.

Happy Day my dears…

Leave me a comment, let me know your experience with the recipe, that’s my favorite part.

Ingredients

1 lbs papparadelle

1 Lbs. beef sirloin steak cut into strips

1/2 pound mushrooms

1 chopped onion

2 Tablespoons chopped garlic

2 tablespoons flour

1 cup sour cream or plain Greek yogurt

1 cup milk

1 cup chicken stock

1 Tbs. each chopped Italian parsley, paprika and thyme

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Heat oil and butter in a deep saute pan

Add onion, garlic

Saute until opaque

Add mushrooms

Add steak brown

Salt and pepper to taste

Sprinkle the four over the meat

Add  chicken stock and milk

Simmer covered 45 minutes

Stir in sour cream or yogurt and spices heat through,  sprinkle with Italian parsley ……….Enjoy

r

Hi guys,

It’s soup season, one of my favorite seasons, so to kick it off I made this butternut squash, bean and kale soup.

It’s easy, quick and delicious. Am not vegetarian, but three to four of my weekly meals are. This is one

my whole family likes, and because it’s easy, pleasy I LOVE it!!!

The first time I made this totally comforting soup, I used chickpeas and spinach.

Good news!!! You don’t have too. You can use any combination of beans and greens, but what stays constant is the butternut squash.

The ingredients are flexible, as far as what greens and beans you prefer, but the approach to roasting the squash and seasoning early

and often according to your taste is not.

A soup this flavorful requires that you build the flavors as you go, salting and adjusting to your taste.

I’ve tried making it with different winter squash, butternut squash is my favorite.

Roasting the squash caramelizes it with a sweet glaze, I love it and have to stop myself from eating to much of it

and leave enough for the recipe.

It’s one of those soups you make a big pot of, to reheat or freeze for a quick lunch or it’s hearty enough for a light dinner.

It’s a kinda of feel good, cozy, comforting soup  to welcome in the colder November  temperatures, and what better way to take out the chill than a bowl of steaming,

hearty, satisfying bowl of goodness, add a simple salad, some crusty bread and you have a simple, quick family meal, that’s fancy enough for company.

Ingredients serves four

1 small butternut squash cubed

1/3 cup olive oil 2 tablespoons butter

2 chopped onions

2 Tablespoons chopped garlic

1 cup chopped carrots

1 15 oz. can white beans

1 15 oz. can crushed tomatoes

2 cups chopped kale

1 teaspoon each red pepper flakes and cayene pepper

4 cups vegetable stock

salt and pepper to taste

Instruction

Peel and cut butternut squash into cubes

drizzle with olive oil, salt and pepper

roast in a 375 degree oven for 30 minutes

Heat oil and butter

Meal while saute onion, garlic and carrots until limp

Add tomatoes, broth and herbs cover simmer for 30 minutes.

Add beans, chopped kale and roasted squash

Simmer 10 minutes longer…..Sprinkle with Parmesan and Enjoy!!!!!

Boston and New England clam chowder are one in the same,. The difference between all the clam chowders is the broth.

You see that Boston clam chowder has a thick creamy broth, New England chowder has a thinner almost clear(ish) broth and the

Manhattan a red tomato based broth.

Okay now that you know the difference between the most popular clam chowders, lets talk  about this Boston clam chowder recipe.

This recipe was given 5 stars when it was reviewed by a Bay area food critic.

The recipe was given to me when we opened our first little hole in the wall, by a retired short -order cook.

I can still see him standing next to the stove as I stood watching, it was a different kind of cooking for this Italian girl.

That Boston clam chowder soup  the retired short order cook taught me to make, was and still is the most requested

soup in all our years in the restaurant industry.

A few tips add butter to the pot to help the bacon along, when you add the flour, which thickens the soup,

you can use gluten free but whichever you use, let in cook for a few minutes before adding the liquid ingredients.

another thing to remember, add the clams at the end to prevent them from being though.

Wash the fresh clams thoroughly, if you have clams that don’t open when you add them to the soup.

you should not use them. If you want less calories replace the cream with low fat milk, and increase the flour by 1/3 cup.

Am not a big fan of cream soups, but this one is so good it’s one of my favorites and the memories attached to it feed my soul!!!!!

Happy Day

Cooking is meant to be fun and creative, so have fun, experiment and let me know if you try the recipes and what you think,

that’s my favorite part.

Happy Day

Ingredients

4 slices chopped bacon

2 Tablespoons butter

1 small onion chopped

3 celery sticks chopped

1 tablespoon chopped garlic

2 diced potatoes

2  15 oz. cans chopped clams in clam juice drained reverse clam juice

1 lbs fresh clams

1 cup each heavy cream,. milk and clam juice

1/3 cup flour

1 tablespoon each Worcestershire  and Tabasco sauce

salt and pepper to taste

Instructions

Wash clams

Melt  butter in soup pot

Add bacon fry until crispy

Add the onion, celery, garlic and potatoes

saute until opaque

Stir in flour

Add liquid ingredients

Add the rest of ingredients except the clams

Simmer covered until potatoes are crisp tender about 2o minutes

Add the clams

Boil just until the clams open removed from fire …….Enjoy!!!!

Garnish with Parmesan cheese…Enjoy!!!!