Monday, September 21, 2009

Soup's On!

Tis the season, or something like that.

Has it been that long since I posted? Wow, wedding planning really puts a hamper on cooking/blogging.

So I found a couple of soup recipes that are really quick. Quick is good right now. I'm trying to reduce stress from this stress from the upcoming wedding. The key to this recipe is the quality of ravioli you buy. I was not able to buy the type of diced tomatoes, but will let you know that normal ones, not fire roasted, work just fine. I tried it with basil as well, as the majoram had a bug in it (ew!).

Ravioli & Vegetable Soup
(recipe from Eating Well mag)

1 T extra-virgin olive oil
2 c frozen bell pepper and onion mix, thawed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, or to taste (optional)
1 28-oz can crushed tomatoes, preferably fire-roasted
1 15-oz can vegetable broth, or reduced-sodium chicken broth
1 1/2 cups hot water
1 t dried basil or marjoram
1 6- to 9oz package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini (about 2 medium)
Freshly ground black pepper to taste

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or majoram); bring to a roiling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini, return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.


Tuesday, September 8, 2009


I got a great recipe from Better Homes and Gardens. It was super quick and super yummy. Make it when you have fresh corn and green pepper and chicken is on sale.

12 oz chicken breast
4 ears corn
32 oz chicken broth
1 green bell pepper
1 cup milk
1 1/4 cup instant mashed potato flakes (make it with the best brand you know - this is what really makes the recipe)

Boil broth, chicken and corn in a pot then simmer 12 minutes. I cut the corn off the cob first, it makes it easier.
Take the chicken out and shred with a fork. Return the chicken along with half of the bell pepper, milk and potato flakes. Heat through and season with salt and pepper to taste.
Serves 4 (or more), garnish with red pepper flakes and rest of bell pepper.


Tuesday, September 1, 2009

The reason I started this blog

OMG. This recipe is THE SHIT. Seriously, try this shit, it's f-ing amazing. It is the reason I started this thing. OMG!!!

Okay, so this pic sucks cause this recipe was so amazing that we couldn't wait to photo it! This is seconds. :)

Shrimp Scampi with Corn & Orzo

8 oz orzo
1 (or 2) large ear fresh corn, shucked
3 T olive oil
6 cloves garlic, smashed
1 1/2 lb large raw shrimp, peeling and deveined
1/3 cup low-sodium chicken broth
3/4 tsp arrowroot dissolved in 1 1/2 t cold water (or as much as you think you need)
3/4 t sea salt (or as much as you like)
3/4 t black pepper (or as much as you like)
3 green onions, white and light green only, thinly sliced
1 T lime juice

1. Cook orzo according to package directions.
2. Meanwhile, use a small, sharp knife to cut kernels off corn. Set kernels aside. Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Add shrimp and cook, stirring occasionally, for 2 minutes. Add corn and cook until shrimp is just cooking through, 1 to 2 minutes. Add broth, arrowroot mixture, salt and pepper, stirring until liquid comes to a boil and sauce thickens. Remove from heat and stir in green onions and lime juice.
3. Drain orzo, then transfer to a serving bowl or plates. Top with shrimp mixture and serve.