Are you a Facebook recipe collector? I feel sometimes that all those recipes are like shiny bits of glitter and of course, the gorgeous photos are designed to attract my attention. This one for Fresh Corn Soup really caught my eye!
Leftover veggies and chicken in your fridge? Try Greek Lemon Chicken and Rice Soup for a healthy and satisfying dinner. When combined with a piece of bread and some fresh fruit, you’ve got an easy meal!
This recipe is a version of avgolemono, which in Greek means a soup or sauce made with chicken stock, egg yolks, and lemon juice. There are many different versions of this recipe online, but this soup must start with the three main ingredients, and rice and chunks of chicken are usually added.
The recipe I used made sixteen servings, so I cut it down to four servings for the empty nest using the built-in calculator on the allrecipes web site. Then I doubled the amount of veggies called for in the original recipe amount. By blending the vegetables and stock into a thick base before adding the meat and rice, you get a hearty soup chock full of veggies without sacrificing the original flavor concept of the soup. Continue reading
Welcome back to Monday at Got My Reservations. Today I’m introducing my new series which I’m calling Table for Two: Recipes for the Empty Nest.
When I was in the hospital and rehab center for my knee replacement, I was given many menu items that I had rarely eaten over the last forty years of constant food constraints. I had French toast, chicken with noodles, and all kinds of desserts. It was the Boston Creme Pie that put me over the edge. I decided that I was done with dieting, as it obviously wasn’t working, and that I was ready to try a new way of eating. When I came home, I started looking at our favorite recipes and I tried to figure out how I could remake the recipes so that they only made enough for two to four servings. The Table for Two series was born. Continue reading
I didn’t set out to make this beautiful cheese soup. It just kind of happened.
I had a lovely small piece of steak thawing, and I thought about making beef stroganoff. I love everything about beef stroganoff, from the tender seared beef to the sweet sauce with a touch of sherry and cream. With perfectly browned mushrooms added to the mix, this recipe has been one of my staples for years.
Sounds fabulous, right?
But there’s a catch. We’ve been trying to do meat on the side and include lots of veggies on our plates. We’re not eating much white food either, and our list of no white food such as potatoes, bread, and rice includes the obvious noodles that would complement the beef stroganoff. Even if they’re whole wheat, they are still a healthy dose of carbohydrates that we are trying to avoid in our diets.
What is meat on the side?
If you are watching Food Network Star, you know that bright and bubbly Nikki Dinki was eliminated. I’m sad to see her go, but at least I have the consolation of being able to follow her lovely blog, Nikki Dinki Cooking. Her prospective show for Food Network would have focused on using meat as a side dish rather than as the main dish, and her recipes are creative and yummy. When I ran across her recipe for Cheddar Cauliflower + Squash Soup, I knew I had a winner for our meal.
Of course, I had to remix the recipe. To contrast with the beef, I wanted a lighter cheese, so I bought Trader Joe’s mix of Swiss and Gruyere. TJ’s didn’t have the cut-up squash that they sometimes carry, so I grabbed a bag of mixed broccoli and cauliflower. With a box of baby bella mushrooms to saute and serve with the beef, we were all set to go. At the last minute I realized that the milder Swiss cheese would need sherry and nutmeg rather than the spicy mix in Nikki’s soup, so I also grabbed a bottle of dry sherry and practically ran to the checkout.
Got my bags, got my reservations,
Spent each dime I could afford.
Like a child in wild anticipation,
I long to hear that, “All aboard!”
Music and lyrics by Bud Green, Les Brown and Ben Homer (1944)
Is going on a cruise all about the food?
For those of you who enjoy traveling by cruising, you already know that a cruise offers cultural and scenic delights as well as some well-deserved rest and relaxation. When I went on my first cruise to the Caribbean, I wasn’t particularly impressed with much about the food the cruise had to offer. I can barely remember what we ate, but I very clearly remember that formal dinners were difficult while traveling with two young children — even if they were well-behaved.
Fast forward twenty years and we took another cruise — just the two of us this time.
Well, just the two of us, our close friends from college, and 146-ish other intrepid travelers. And this time isn’t wasn’t a “fun ship,” it was a Viking River Cruise from Paris to Normandy. All the issues with reserved seating vanished and we didn’t have to decide whether to wait in the bingo game or the casino with the kids while the people in the late seating finished dinner. We had close to three hours every night of wonderful food, fabulous wines, great conversation, and attentive service. Now that’s the way to travel.
It’s not surprising, then, that I went directly to the Viking River Cruises web site to find a satisfying soup recipe for Soup Week. I’ve linked up both the Viking River Cruises site and another blog, A Spoonful of Thyme, where I found the photo. If you are a cheese soup lover, you will love this fall favorite!
Travel is wonderful when the food is wonderful. Originally published by Viking River Cruises, this is a yummy entry into your soup recipe book!
Don't forget that you need flameproof crocks to broil the cheese at the end.
- A quarter cup vegetable oil
- Two tablespoons butter
- A half cup diced onions
- One cup diced cauliflower
- Two potatoes, cut into half-inch cubes
- A half cup carrots, cut into half-inch cubes
- Four cups chicken stock
- Four ounces Canadian bacon, diced
- Five ounces Gouda cheese, thinly sliced
- Eight slices sourdough baguette
- Salt & pepper to taste
Heat oil on medium-high heat in a 1.5-quart saucepan. Add onion and sauté until softened. Add cauliflower, carrots and potato; sauté for 5 minutes. Stir in chicken stock and bring to a boil. In a small skillet, heat the butter. Add the Canadian bacon and sauté until lightly browned. Add bacon to soup. Reduce heat to low and cover, simmering until vegetables are tender (about 15 minutes). Pour soup into four individual flameproof crocks or bowls. Top each portion with two bread slices and one-quarter of the cheese. Place under the broiler until cheese is bubbly. Serve immediately.