Tag Archives: soup

Post Christmas food feast. Or How to eat Christmas food afterwards without getting bored.

So Christmas has come and gone and there is all that food left over. Ham, Turkey, chicken, veges… what to do without eating the same thing for a week?

The first things to go would have to be any seafood. Of course depending on what you have, fish can be turned into a pie or utilised in pasta and rice recipes.
Smoked salmon (if you have any left you shouldn’t be allowed to buy it again. Smoked Salmom lovers will have it gone before the packet has finished being opened), should you have any let over can be mixed with cold mashed potato for fish cakes.
We had some prawns left over – I know, it’s shameful, see above for smoked salmon – so I started my second hand dinners with garlic prawn fried rice. Quick, easy and a little different.

Cooked veges are so versatile and can be used in all sorts of things, by adding just a few simple ingredients. Soup, pies, pasta, lasagne, fritatta, pizza, rice… almost limtless.
Salads can be added to or earten with any everyday meat for something different. Green salads can have egg and ham/chicken added to make a tasty but light meal, add them to wraps or rolls for picnics.

Other meats like chicken and turkey can be mixed with gravy or coleslaw and eaten in rolls for a quick dinner when you really can’t be bothered.

As for that huge ham that’s left in the fridge. You’re going to be sick of it before you’re finished, and if you don’t want to share… omelettes, pasta, and sandwiches will only get you so far.  Of course the classic Croque Monsieur has to be on the list. Never mind healthy when you’ve got all that delicious cheese, and I’d have to add some grain or dijon mustard into the mix.
Had enough of all those and there is still some left? Never fear. It can be frozen. Slice and wrap in cling wrap, sealing properly. Then put in a air proof container and freeze. Don’t forget to label with the date in case a few months go pass and you open the freezer and go “what is that, and how old is it?”
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Tomorrow night I’ll be seeing what I can do with all those potatoes.  Here are a few ideas… cheese, potato and herb filo parcels, vegetable curry, (tuna) fish cakes, spicy vegetarian patties, mini curried vege pies.
We’ll see how much time I have when I finally get home tomorrow.

Til then,
it’s fly out day tomorrow and the start of the holidays
Jennifer 🙂

Weekly photo challenge: from above

I hadn’t given much thought to this week’s challenge until my last post. This picture will cover both the challenge and show my soup in its finished state.

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Waiting for dinner.
And it has arrived….

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Enjoy 🙂

It’s soup time!

Much to my boys disgust there will be an influx of pumpkin this winter in our house. Mum and dad have lots of them and I’ve been instructed to use as many as i like while they are away on holiday. The only thing now, how many ways can I cook a pumpkin when no one but me likes them. Hubby loves his soup and the kids complain the whole time they are eating (the meagre amount they get), while my favourite is by far a nice slab that has been roasted/baked, bringing out the sweetness, then soup and of course scones. I tried pumpkin pie for the first time last year (see post here) so I may give that a go. Pumpkin dip is pretty morish, but I’m not a fan of it on pizza or in salad. Maybe I haven’t tried the right one just yet?
As I go looking for more recipes to test out I’ll leave you with my soup that is cooking away as I type.

Vegetable roasted and ready for the pot. They were so nice I ate some straight from here.IMG_7647

Onion, parsley and stock simmering.IMG_7648

Veges added with the rest of the water.
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Roasted Pumpkin & root veg soup.

1 whole pumkpin, deseeded, chopped and peeled.
2 or 3 medium carrots, peeled and chopped
2 sm-med sweet potato/kumara, peeled and chopped
1 onion chopped,
italian parsley, garlic, chicken stock powder
7-8 cups water,

1. While chopping vegetable, pre heat oven to 300F
2. place veges in roasting pan, and drizzle wiht some oil and sprinkle dried herbs over.
3. bake for at least an hour, turning oven down to 250 after half an hour. I did mine for 90mins to allow for a good flavour to develop, then left it in the oven while I went out.
4. brown onion and add 1/2 cup water, garlic, stock powder and parsley.
5. add vegetables and the rest of the water. stir to mix and mush them around a bit.
6. simmer for 15 mins or so to allow the veges to infuse the stock. Taste and adjust as required.
7. turn off, cool and then blend.

Serve with a dollop of sour cream and parsley if you like. And always with thick slabs of bread.

enjoy 🙂
Jen

Chickens Rock!!!

The title sounds cool, but the post is only about food, sorry.  Although I’d love to see a chook rocking out in a leather jacket.
Chicken is one of the most versatile foods we have.  You can cook it  500 ways and then use the leftovers 500 more ways.

Yep, we had left over chicken.  Now I made a thick creamy chowder last time which was really good.  This time I made a tomato based chicken and macaroni soup. Yum.

And the easy part, it only took 7 ingredients (+ seasoning).  And all things you would normally have in the cupboard.

So in my large pot – on the small hotplate 😦 – I browned some chopped onion and bacon in garlic butter.

then adding some stock powder and 4-6 cups water brought it to the boil.

Tossing in a generous amount of macaroni and let it boil for a few minutes.

While it’s boiling pour a glass of wine and enjoy – but not for too long.
Then the chopped chicken and a tin of tomatoes goes in.  Stir and let simmer on low low.

I added some tomato paste and the dregs of the bbq sauce, plus some chili flakes and a blob of hot taco sauce.

Serve in bowls with warm bread.

And it took only 15 mins from start to finish.

If there is any left it can be eaten as a pasta dish as the macaroni will expand the longer it sits.

Enjoy, 🙂
Jennifer

soup or chowder… chow on down.

Ok, can someone tell me please what makes a chowder different from a soup?

Regardless of the difference I am making this for dinner tonight.
I could just do some veges and heat the roast chicken from last night but with the weather coming in chilly I wanted to make yummy food that is filling, healthy and warming.
A good thick soup is just the answer.
My recipe has corn, bacon and potatoes, I have chicken so it’s going in there aswell.   This is a recipe that I got from my favourite recipe site (Taste.com.au) with a few slight changes due to pantry options.

Have we got everything ready… ? Yep?  Then, let’s cook!

ingredients:
butter, 2 onions diced (i used 1), 1/4 cup plain flour
250gr bacon (i made up the weight with a combination of chicken and bacon),
3 cups milk, 2 cups chicken stock,
1 kg corn kernels (i used a 400gr tin creamed corn)
500gr potato

yes, this is one 500gr potato...

what to do:
cook onions and bacon (i added some garlic here aswell)

add the flour and mix together.
Add the milk and stock and stir to combine.

Bring to the boil then add chopped potatoes and corn.

Cook for 15-20  til potatoes are soft and soup is thickened.
I added my creamed corn halfway through the last stage of cooking.  This made it a thick creamier coup.

Bowl up and serve with bread of choice.

Yeah, a little parsley would make it look so much better.

I did have a problem while cooking this soup… what can that be you ask..?
Yesterday one of my hot plates died.  Not just any hot plate. But the one I use the most, and the only large one – the one I use for my soup pot.
So cooking a thick soup which needs to simmer proved difficult.  Part of it burnt while the rest struggled to boil.  So stood and stirred instead of walking away (and reading  my new cooking magazines).
It tasted really good and is so easy anyone could make it.  Whichever version you want to make.

keep warm 🙂
Jennifer