We have been under a Winter Storm warning for most of the past week, and with the extra snow today, we have about 20 inches of snow...which is unusual for Kansas City! The picture above was from the second round of snow yesterday as it started with big snow flakes. It's beautiful, but it also makes me crave comfort food.
I thought while being snowed in, I would create a new soup, that turned out pretty tasty and comforting! I enjoy chicken and rice soup, and have found a new way to make it fast. Not to mention that fact that it helps me use items out of my pantry. I think I've mentioned before that I could live off my pantry stock for a couple of months.
This recipe uses the Lipton (or Knorr) rice sides as the base of the soup, which makes it fast! Now, I think I'm being very inventive with this idea, but I'm sure someone else has tried it before...please don't burst my bubble, I'm kinda proud of coming up with this one!
Here's what you need for the soup:
- 1 packet of Knorr Rice Sides - chicken flavor
- 2 T butter
- 2 c water
Make the Knorr Rice Side as per the directions on the package.
- 1 - 2 T olive oil
- 6 - 7 button mushrooms - sliced
- 2/3 cup sliced carrots
- 1/2 onion - diced
- 1 large can of chicken - I use the Kirkland brand from Costco
- approximately 1 cup of chicken stock
- 1/2 cup milk
In a soup pot, add the olive oil, onion and carrots to saute, add salt and pepper to taste. As the onion gets translucent, add the mushrooms to saute for 2 more minutes.
Add the canned chicken and chicken stock and bring to a boil. Once the rice side is done, add the milk to make it creamier, then add it directly to the soup pot, lower the temperature to medium, and simmer for 10 more minutes. Add more stock or water if you would like your soup thinner; I personally like thicker soup.
Hope this helps keep you warm, especially if you are enjoying the winter wonderland like I am this week!
Thinking of Spring!
Dee
Ok, I know that is a weird name for this blog, but I wanted to wish everyone a happy and 'sweet' Valentine's day, plus give a hint of what this week's blog is about...pie!
Mary and I took a cooking class last week, and if you live in the Kansas City area, you must go to the Kansas City Culinary Center, located in downtown Overland Park, and take the Pie Making class from the owner, Laura Laiben. I've taken several classes at the Culinary Center, and this is by far one of my favorites. Not only is Laura a great teacher, you can tell that she really enjoys making pies, and sharing her experience with many others! Plus, the class is about pies! You get to make one to take home and taste one after you make yours.
I used to help my Grandmother and Mother make pies when I was little, so I have made lots of pies in my lifetime, both from scratch, and some from box pie crust, or even used the forbidden refrigerated pie crust; but I still learned several tips from this class. Mary had never made a pie from scratch. She's been very loyal to her refrigerated pie crust, but this class may have changed her mind to make the pie crust from scratch more often!
One of the things I learned is that I usually make my pie crusts too dry. Laura swears that you can fix a pie crust that is too wet, but not if it's too dry. I always thought it would be the opposite, which is why my crust would turn out..well, just ok.
This was a hands on class that was a lot of fun, and a little cathartic! The first part was to make your filling. We used part frozen apples, to speed up the class, and then cut up some on our own. One of the tips from the class is to use your hands to mix EVERYTHING. It helps you feel if things seem off once you perfect your pie making abilities.
Next up was the crust...aka, flat plains of fat covered in flour...yum! You mix the flour and salt in with the fat with your hands (I will never use a pastry cutter to do this again!) until you get most of the pieces down to a quarter size or smaller...and then 'Stop Jacking with It!'...one of Laura's favorite sayings. Honestly, I think I usually jacked with my crust too much. Funny!
My final pie tasted great...probably the best crust I've ever made! The filling was a little runny, but that just means I should have added more flour before filling the pie.
I used my left over crust from the class to also make a quiche for Sunday brunch. I'll post that recipe soon, so be sure to come back and check it out.
Get out and enjoy a cooking class where ever you are, but if you are in the Kansas City area, be sure to check out the Kansas City Culinary Center and sign up for a class...the hardest part is picking which one to take!
Sweet treats and Sweet dreams!
Dee
One of my favorite things this time of the year is making a lot of soup. And one of my favorite's is Chicken Tortilla. Who doesn't love chicken tortilla soup!? This recipe has lots of flavor and can be low in calories...as long as you don't put a lot of cheese, sour cream and tortilla chips in it (that's why I call them optional:-).
Did you know that real chicken tortilla soup actually has a tortilla 'melted' in it? That's what makes the broth rich and creamy. I don't do that in mine to save some calories, but it still has outstanding flavor and loaded with great foods that are good for you. It's the perfect meal to top off a cold wintery day because it will keep you warm to your toes and back!
Chicken Tortilla Soup recipe:
2 chicken breast - boiled and shredded
1/2 large onion - diced
1T. olive oil
1 can Rotel (tomatoes and green chilis)
1 can diced tomatoes
1/2 can corn (drained)
1 can black beans - drained
2 t. ground black pepper
1/2 t. cayenne pepper
1 T - paprika
1 T - kosher salt
1 T - onion salt
1 tsp - poultry seasoning
1 tsp - minced dried garlic
1 cup salsa (I used medium spice)
1 cup chicken broth
3 cups water
Optional toppings:
- avocado
- sour cream
- shredded cheese
- tortilla chips
Directions:
- Boil the chicken breasts for 10 - 15 mins, until it is no longer pink inside. The more done the chicken is, the easier it is to shred. I boil my chicken, but you can also grill or bake...or even buy rotisserie chicken for the store to use.
- Dice the onion and place in your soup pot with olive oil over medium/high heat and saute until translucent. Season with salt an pepper while the onion is cooking.
- Add the chicken and the spices (ground black pepper, cayenne pepper, paprika, kosher salt, onion salt, poultry seasoning, and minced garlic). This will help season the chicken and the soup as you build it with the rest of the ingredients.
- Add the rotel, diced tomatoes, black beans and corn. Stir well and let simmer for 5 mins.
- Add the salsa, chicken broth and water. Stir, cover and let simmer for 20 minutes.
- Serve in bowls and add whatever toppings you would like to make it your own.
It's that easy...Enjoy!
Dee
