We’ve had a full month of some of the best soups, chilis, stews and gumbos shared by our #ARWB members. Have you tried some of them? Did you find a new family favorite? Let us know which ones.
Lyndi Fultz: January is a Soup-Prolific Month
In honor of National Soup Month (that would be now), I decided to browse the search bar on the ol’ blog and see how many soups we shared together over the years.
We had ten.
Ten!
Ten steaming bowls lifted up to the virtual nostril with eyes closed and then we deeply inhaled their liquid lusciousness.
Cravings are strange creatures. They prowl around whispering about delicious food. They are persistent and determined. A craving caused me to make this creamy Gnocchi Soup, and it did not disappoint. Keep this recipe handy in case your cravings ask for Gnocchi Soup. I found it to be almost identical to the soup at one of my favorite restaurants. My cravings are now well-fed and happy. READ MORE
Ricci Alexis: Lighter Lasagna Soup
Before this recipe I and never used turkey sausage or whole wheat pasta and so I was pretty skeptical but I surprised at how much flavor it had! It also kept me full and has way less calories than regular lasagna or lasagna soup.
It’s a staple around my house during the cooler months! I hope you enjoy this soup as much as I do!! READ MORE
Talya Boerner: Cabbage and Potato Soup
Did you ever try to lose weight on the Cabbage Soup Diet? I did. In fact when I worked at State Bank, the entire staff from drive-through teller to bank president succumbed to the nastiness. By God(!) in only seven days we would be the skinniest bankers in Dallas!
I grew up as the child of Midwestern parents living in the South and my childhood was a perfect blend and meld of two distinct American cultures. I was born in the South and they had lived in the South for several years by then and had adopted many Southern traditions including the holiday food traditions of New Year’s Day. There is much folklore of how the food traditions of New Year’s Day started but many people celebrate the start of a New Year with a meal that includes Black Eyed Peas and Greens which ensure Good Luck and Good Fortune for the New Year.
Vegetables were always present at our meals and my Mom would tell you that we were fairly good eaters willing to try a variety of vegetables. The truth was that my Mom had a secret for ensuring that we would eat those veggies – cheese! For example, broccoli was always served with a little cheese and seasoned salt on top. While we were fairly open to eating veggies, we were not so adventurous to eat true Southern Collard Greens. Instead our Greens on New Year’s Day were cabbage and my mom’s secret weapon was present for our cabbage with a gooey cheese sauce and a little bit of spice that she combined as a cabbage casserole.
Her cabbage casserole was something she adapted from a traditional recipe for Spinach Madeline. Here is her adaption and recipe for Cabbage Madeline. It’s not too spicy and it goes perfectly with Black Eyed Peas and Ham for your New Year’s Day dinner.
Preheat oven to 350 degrees. Spray a casserole dish with nonstick cooking spray.
Steam the cabbage until it is cooked and reserve the liquid.
In a saucepan, melt the butter. Whisk in the flour until it has a smooth texture.
Add the chopped onion and cook until tender and gets translucent.
Add the evaporated milk and stir constantly until it begins to thicken. (If additional liquid is needed, add in small amounts from the reserved cabbage cooking liquid.)
Stir in the garlic salt, celery salt, white pepper, and Worcestershire sauce along with the Pepper Jack cheese.
Continue to stir until the sauce is a smooth texture and the cheese is melted.
Combine the cheese sauce with the cooked spinach.
Pour into the prepared casserole dish. If desired, top with breadcrumbs and finely shredded cheddar cheese.
Bake at 350 degrees for 20 minutes or until bubbly.
Grilled peanut butter and jelly sandwich – this was one of my mom’s signature sandwiches and always makes me think comfort food. It’s ooey and gooey and delicious!
What is your favorite international cuisine?
Mexican – I love chips and salsa. It’s one of my favorite snacks and foods!
What is always in your refrigerator at home?
Chocolate Milk
What is your go-to ingredients that you use time and time again?
Olives – I love to add into sauces or as a pizza topping.
Do you have a favorite food indulgence?
Dessert is my favorite indulgence!
What is your most used cookbook?
Better Homes and Garden Cookbook
What is your favorite kitchen gadget?
Lemon/Lime Juicer What is your favorite food meal to cook at home?
Chili
What is a cooking tip that you would like to share with beginning cooks?
Don’t be afraid to experiment and try new things. If you like a meal at a restaurant, take note of the menu description so that you can try to recreate it.
When you’re not cooking, what are your favorite pastimes?
Running and triathlon
What else would you like us to know about you?
Food helps me fuel a healthy and active lifestyle but that doesn’t mean it has to be bland. It’s fun to play with food and it’s an important part of my training plan to keep me race ready!
A few months ago, I subscribed to Plated, a grocery delivery service. Each Monday, I pick from seven meal options (four meat and fish options, three vegetarian options) for delivery the following week. I usually order two servings of two different meals for Wednesday delivery. It’s such a time-saver. All the fresh ingredients for a delicious home-cooked meal are delivered to my doorstep, and I get to do the fun part — COOK!
Last night, I made four servings of the Pork and Pineapple Stir-Fry with Napa and Purple Cabbages and Basmati Rice.
Cook Rice -- In a small pot, bring basmati rice, 2 1/2 cups water, and a pinch of salt to a boil over high heat. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, flush with a fork, re-cover and set aside.
Prepare Ingredients -- Meanwhile, drain diced pineapple. Rinse pork, pat dry with paper towel, and cut into 1-inch cubes. Mince garlic. Rinse Napa cabbage and cut crosswise into 1/4-inch slices.
Cook Pineapple -- Heat a large pan (I used a wok) over high heat. When pan is just smoking, add pineapple and cook, stirring, until golden brown, about 2 minutes. Remove from pan with a slotted spoon and set aside.
Cook Pork -- Add 1 tablespoon canola oil to pan from pineapple over medium-high heat. Season pork on both sides with salt and pepper. When oil is simmering, add pork and cook, stirring occasionally, until browned on outside and cooked through, about 8 minutes. Remove from pan and set aside.
Cook Cabbage -- Add garlic and crushed red pepper, if desired, to pan from pork over medium heat. Cook until garlic is golden, about 1 minute. Add Napa and red cabbages and cook until soft, about 2 minutes. Return pineapple and pork to pan and stir to combine. Add soy sauce and rice wine vinegar, stir, and simmer until liquid is absorbed, about 1 minutes.
Plate Stir-Fry -- Taste stir-fry and add salt and pepper as needed. Divide rice evenly between four plates and top with stir-fry. Serve hot.
By Stacy Valley
Adapted from Plated. com
Adapted from Plated. com
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
My name is Stacey Valley. I’m a wife, mother, and public health professional with a horrible sweet tooth. My life is quite beautifully ordinary and at the same time more than I could have ever imagined. I blog to express my feelings, share photos and recipes, and occasionally rant about health issues or the craziness of juggling motherhood, marriage, and making a living. My life’s motto is “Live big. Love deep.
If you’d like to try Plated for yourself, here’s a link for TWO FREE PLATES: at Plated Com. It is kind of expensive, but considering the time savings, I think it’s totally worth it. If you try it, please let me know what you think”
