Lentil Soup x2

Lentil Soup is a very easy and tasty dish to make. I made it two different ways and will have both represented here. Originally I made a simplified version only consisting of Lentils and Onions. The second version has more in it. I will explain Version 1 first and follow it with Version 2.

Ingredients:
Version 1:
1 White Onion
1 cup Red/Orange Lentils
1 cup Green Lentils
Italian Seasoning
Celery Salt
Perfect Pinch Cajun
Garlic Salt
6 cups Water
1/4 stick Sun Dried Tomato Basil Butter

I began by getting my spices together.

I then got out my White Onion and proceeded to dice it up.

Oh my, found some tasty Butter to caramelize the Onion in.

Now put Onions in with the melting Butter.

Once Onions are caramelized, add in 2 cups of Lentils.

Pour in your water.

Let it cook, stirring once in awhile, until done. The Lentils will be like little sponges and soak up almost all of the water.

I served this on Wild Rice with some shredded Cheese on top. Enjoy.

Version 2:
1 White Onion
1 cup Red/Orange Lentils
1 cup Green Lentils
Italian Seasoning
Celery Salt
Perfect Pinch Cajun
Garlic Salt
Ground Black Pepper
6 Celery stalks
8 Sm Carrots
1/4 stick Butter
6 cups Water

Alright, this recipe mainly follows Version 1 with a few changes.

First off, like no pictures. Sorry but it's sort of redundant. You begin by dicing up your Onions, Carrots, and Celery stalks.

Then you caramelize the Onions in regular Butter.

Add in the diced up Carrots and Celery when the caramelization begins. Stir together thoroughly.

Add in Lentils once Carrots soften up a bit.

Add in Water at same time. Stir.

Once Lentils are soft enough to eat, turn off heat and serve. Enjoy.

Homemade Chicken Noodle Soup

Today I was feeling a little under the weather and thought how I would feel better. Then I remembered the cure all for all ailments, Chicken Noodle Soup. I had some Chicken in the fridge that I had to use for something soon, so I threw it in the freezer and went to the store. I needed more materials. This recipe is the delicious result.

Ingredients:
3 Chicken Breasts, diced
1 bag Whole Wheat Egg Noodle Pasta
4 Carrots, diced
1 White Onion, finely diced
4 Celery stalks, halved and sliced
1/2 stick Butter
Caesar Salad Dressing
Italian Herb Mix
Ground Black Pepper
32 oz Vegetable Broth
32 oz Chicken Broth
1 cup Water (optional)

So, I began at the store for this recipe. I knew I wanted to make Chicken Noodle Soup and all I had for it was the Chicken and Carrots. So I picked up some White Onions, Celery, and the 2 Broths.

I put the Chicken in the freezer first because when it's partially frozen it is a lot easier to cut into small pieces.

I then added some Caesar Salad Dressing to it and set it aside since it comes into play much later on.

Now dice up your Carrots, White Onion, and Celery stalks.

Alright, put a stockpot on the stove. Throw or lightly toss your Butter in there.

Once the Butter is mostly melted, throw in your diced White Onion, Celery stalks, and Carrots. Stir and add a few pinches of an Italian Herb Mix with a single pinch of Ground Black Pepper.

Let cook for about 6 minutes or until the Carrots are somewhat softened and Onions have caramelized.

Then you find the 2 Broths.

Pour them in. Stir.

Add Noodles.

Stir and then put a saucepan on a different burner with heat on medium. Put the Chicken and Dressing on in.

Make sure to keep stirring them around in the pan so they do not burn to it at all.

Now add in 1 cup of Water to the stockpot if you think the liquid level is low. I did and it turned out amazing.

Alright, once the Chicken is done cooking you strain out the excess Dressing and put the Chicken into the stockpot. Stir it in well.

Once the Carrots are soft enough it is done. For the entire recipe, I want to say this took me like 30 to 45 minutes total. I am sure if I let it cook longer it would taste a bit different, however as is it is a very rich soup. Enjoy!

Root Vegetable Soup

Due to the cooler weather this past weekend, I feel that soup season is officially upon us. The first result of that decision was the Chef's Beef Stew I posted about yesterday. This recipe is what happens when I have free time and am very hungry, so enjoy the aftermath.

Ingredients:
1 Sweet Potato
4 Parsnips
5 Russet Potatoes
2 White Onions
3 Shallots
1/2 stick of Butter
Italian Herb Mix
Ground Black Pepper
Sea Salt

I started with the Shallots and White Onions.

I diced them up decently small. I also started a pot of water boiling with a beef bullion cube in it.

Now, I used the 1/2 stick of Butter and cut into several pieces and put in a large saucepan with the heat on at MEDIUM. Which of course I then dumped the diced up Shallots and White Onions in.

Once in, stir to make sure the Butter gets mixed around with the White Onions and Shallots. I kept the heat at MEDIUM to give me enough time to dice up the rest of the ingredients needed.

So I got the Sweet Potato, Russet Potatoes, and Parsnips out. I took 2 Sweet Potatoes out at first but once I started dicing everything up I decided that only 1 was needed. Sweet Potatoes do tend to be overpowering when coupled with regular Potatoes after all.

Once those were all diced up, I added those to the saucepan. The Onions and Shallots should have caramelized by now, but if not you should wait until they do to add the root vegetables.

Now add in about 1/2 the 'freshly made' beef stock. I would say about a 1/2 cup to 1 cup's worth. I didn't measure, so it's just a rough estimate.

I stirred it up and added some spices. I added in 2 pinches of Sea Salt coupled with a light sprinkling of the Ground Black Pepper. Quantity wise, about a 2:1 ratio of Ground Black Pepper to Sea Salt. Topped it all off with almost a 1/4 cup of Italian Herb Mix. The mix it all together and add the rest of the beef stock.

Let it come to a boil and then turn the heat down to just a bit below MEDIUM.

I let it cook for about 30 minutes, or until each of the ingredients were thoroughly cooked and feel soft.

Now you take a food processor or blender (I used a blender) and proceed to puree it like you're getting paid to. Then serve. Enjoy.

Vegetable Irish Stew..or Soup?

Today I made a nice delicious dish of Irish Stew. Well, somewhat. That is the inspiration I had for it, along with the chilly weather we are getting here this weekend. I could just call it a Vegetable Stew but I like giving credit to the Irish for my inspiration. Cheers.


Ingredients:
1 Red Onion
1.5 lb Potatoes
1 lb Carrots
1 cup Scallions
1.5 cup Pearl Barley
Flax Seed
Rosemary
Sage
Parsley
Fennel Powder
Fenugreek Powder
Sweet Paprika
Italian Herb Mix
Ground Black Pepper
Sea Salt
Butter
2 qt Beef Stock

I began by gathering some of my ingredients. This really was a throw together as I found things in the fridge.

I then diced up the Red Onion and put that in the slow cooker along with about a half stick of Butter.

On top of that I put in the Sage Leaves, Parsley, and Rosemary. I also turned the heat on HIGH at this point.

On top of this, I added in the Pearl Barley and a half handful of Flax seeds.

Now, I chopped the Potatoes, Carrots, and Scallions up beforehand and only now get to putting them in. I like order, so I went with sliced Carrots first.

Then the Potatoes and Scallions.

Now I put on the spices. A dusting of each and a larger dusting of Italian Herb Mix.

Finally, I poured in my 2 qt container of Beef Stock.

Cover and let cook on High for about 3 hours or so. Then mix it up together.

Check on it about an hour after that. Taste test to see how the Carrots are doing. Carrots take longer to cook than the Potatoes, so you'll know all is done by tasting the Carrots.

If it's not done, then let it cook some more. Otherwise, just serve!

Potato Soup

The past week or two we've been having very drastic temperature swings here in Texas. For instance, yesterday it was around 88 degrees F and today it's like 55 degrees F. That's crazy! So since it is fall, I figured that means it's Soup Season. Who doesn't love a good soup?

Ingredients:
2 oz or half stick Butter
2 White Onions
1.5 lb Potatoes
3 pints Chicken Stock
Sea Salt
Ground Black Pepper
Chives for garnish

I began by gathering my ingredients.

First step, finely chopping up the 2 White Onions. I chopped them up in large chunks and then used my food processor to finely chop them. Was a lot easier and less risk to my cutting off a finger. I also chopped the Potatoes up by hand as well, no picture since I totally forgot!

At this point I also got the Chicken Stock ready. I used a bullion cube since I did not have any stock ready. I usually buy the pre-made stock since I have not made my own before, seems like I'll have to get on that soon.

Now, start melting the Butter in a deep saucepan or sauce pot.

Once it begins to melt, add in your White Onions. About 2 minutes later, or when the Onions begin to caramelize, add in the diced Potatoes.

I chose to add the Sea Salt and Ground Black Pepper at this point as well. Choose however much you want as per your preference. I used about 2 pinches of Sea Salt. As for the Ground Black Pepper, I used a grinder which means my guess is only an estimate and I say about 4 pinches worth.

Mix it together, cover, reduce heat to a good simmer, and let them cook for about 10 minutes or until the Potatoes are soft.

Now, add in your Chicken Stock. This should be turned off once it starts to boil and the Bullion Cube melts away. I added it in about half at a time while mixing the pot.

Now bring it to a boil and let simmer for approximately 20 minutes. Taste to see how awesome it is.

Ok, it's done. Turn off the heat. I let it cook for about 5 minutes though that is not necessary.

You can use a food processor for this part but I chose to use my blender since it is such a large amount. This part is where you puree everything that you were cooking.

Then it goes back into the pot you were using, or a new one if you want, and let cook at medium low for about 5 minutes. This last step is voluntary, I did it because this is the part where you taste and adjust the Salt/Pepper. I added some more Sea Salt and felt that cooking it a little more would help even it out.

Once done, plate and serve. I chose to add some diced Chives as a garnish. And what is Potato Soup without some bread to dip!?