Simple Soups

In a hurry? Don't open that can of soup. Take a few minutes more out of your day and serve yourself and your family a nutritious and delicious soup you make yourself.

Don't be intimidated by recipes - you don't need one!

You know what you like don't you? You know what your family and friends like don't you?

Be daring - using fresh ingredients and leftovers you can make a fast meal that will satisfy most appetites.

I like doing quick soups because I like my vegetables bright colored and just cooked.

One of my favorites is a vegetable noodle soup.

I begin with one small onion sliced thin and two cloves garlic minced.
In a 2 quart pan
Saute in olive oil (or butter if you prefer) until onions are translucent or if you prefer, caramelized. (If using dried herbs - add them here)
Add 1 to 1/2 cups fresh chopped vegetables (except tomatoes, summer squashes, asparagus) of your choice.
(I like carrots, celery, broccoli, colored peppers)
Saute these items briefly - then add 2 cups cold water.
Break angel hair pasta into the pot - (amount depends on whether you prefer a noodle soup or a soup with just bit of noodles!)
Continue heating and stir (keeps the pasta from sticking)
Once the pasta is cooked to your liking - then you may add chopped tomatoes and summer squashes. Putting these items in near the end of the process keeps these tender vegetables from cooking to much. Preserves the shapes and colors.
Now - add salt and pepper to your liking as well as fresh herbs chopped finely. Add water as needed for style of soup preferred - thick and hearty, or brothy, or somewhere in between.

I love fresh cilantro - so that is my favorite herb for this soup - but choose the one or combination of herbs that you like.
Heat through until veggies are where you like them, pour into bowls and serve.

If you like (and I like!) add shredded cheese. Yum!
If you use flavored cheeses - such as Cabot's Tuscan Cheddar, or Chipolte Cheddar - you may not have to add the herbs (or not so much) at the end - your flavoring (other than salt and pepper) is in the cheese.

You can jazz this soup up by adding left-over meats from a prior meal - chicken is good.

Cooking at home should be fun and easy. Often the cost of soups in a can are actually more expensive then using items you already have on hand. Canned soups are convenient (and many are wonderful additions to other recipes). But in today's economy, why not use what you have on hand?

Simple pleasures

Simple things in your fridge can be combined to create an easy sauce that works well with fish, chicken, beef, eggs... I think you understand.

Lime-Cilantro Aioli

Ingredients:

1 cup Mayo

1 cup Sour Cream

1 Lime - juice and zest

(to get the most juice out of it - first zest the lime and set aside -prick with a small knife several times and pop in microwave for intervals of 25 seconds until warm - then juice)

6 cloves roasted garlic

salt and pepper to taste

1 small bunch fresh cilantro chopped

Combine the garlic, zest, mayo and sour cream in a blender - blend well. Add cilantro. Blend shortly. Now slowly add lime juice a bit at a time - tasting between additions. Add salt and pepper to taste. This should be a pretty thick spread. If using as a sauce just thin out with a bit of water.

You now have a versatile item that can be used as a spread on sandwiches or used as a  sauce on baked, sauteed and grilled items or as a dipping sauce for friend snacks.

Suggestions: 

Ciabatta Veggie Sandwich:

Spread spilt roll with spread, add hummus, sliced tomatoes, shredded carrots, shredded cheese.

Fried Spring Wontons:

Fill wonton wrappers with combo of shredded cabbage, carrots, green onions. Fry and dip in Lime-Cilantro Aioli

Baked Fish:

Using any favorite fish from Tilapia to Salmon and bake with a little olive oil and white wine.

Top with Lime Cilantro Aioli before serving......

I use this on so many things ... well I love garlic and limes and cilantro. Its good on mashed potatoes too! Hmmm.... I think I'm going to make this for dinner tonight. :)