Posts tagged ‘vegetables’

December 2, 2015

Cabbage Roll Soup

cabbagesoup

Okay, so I actually made this one today, as the new soup of the week. Last week was wild rice and clear vegetable soup. Didn’t take a picture because there really wasn’t much to look at. Or maybe I did, but it’s still on my phone. Anyway, I have to sleep soon because I work tomorrow, so I’ll make this quick.

It doesn’t look all that appetizing, but it sure tastes good! There’s something about soup on a cold winter day that makes it so much nicer.

  • 1/4 head of cabbage, chopped
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 ounces of tomato paste
  • 1 (12 oz) can of tomatoes + juice, diced (I used home canned ones my mom had stashed away. They had whole peppercorn in them)
  • 1L beef broth (can easily be substituted with vegetable broth, which I did not have)
  • 1 tbsp Worcestershire sauce
  • 1 cup wild rice
  • 1-1/2 tablespoon dried parsley
  • 1 tsp paprika
  • 1-1/2 garlic powder
  • 1-1/2 tbsp oregano
  • 1 tsp dried basil
  • Salt and pepper to taste

***please note: the spices and herbs (as well as everything else except garlic and onion) are approximations. I never measure, and it is all done to taste***

In a large pot, sauté the cabbage, garlic, and onions until soft. Add the tomatoes, tomato paste, beef broth, and Worcestershire sauce and bring to simmer. Add rice, and herbs and spices. Allow for about 30 minutes for rice to cook, or until soft.

You may have to add water as needed. I did find that while the rice was absorbing water, water also evaporated out and caused the soup to thicken a bit too much for my liking.

Enjoy!! Happy first day of December!

#noobcook

December 2, 2015

Vegetable Soup

vegetablesoup

So I found that my dad really likes to have soup. I found this out when I kept seeing those Campbell’s soup labels in the recycling. So I’d decided to take it upon myself to make a soup every week for him. The first one I made was a potato corn chowder. The second week was a clam chowder. Then I said “NO CREAM BASE NEXT WEEK,” so I came up with this. A tomato-based vegetable soup!

So this is one of those times where I get creative. I don’t often take measurements for things like this. I only measure for baking. Here we go!

  • 1 medium white onion, diced
  • 2 carrots, peeled and diced
  • 3 stalks (?) of celery, diced
  • 5 cloves of garlic, minced
  • 1 cup of white mushrooms, chopped
  • 1x 540ml diced tomatoes
  • 2c tomato sauce
  • 2c water
  • 1.5 c macaroni, cooked, drained
  • 2 tsp chili flakes
  • Salt, pepper, and Cajun spice to taste

Cook macaroni in separate pot. Drain.

Add oil to a big pot. Start with onion and let simmer until translucent. Then garlic and mushrooms. Let sit for a minute or so. Then celery and carrots. Another two minutes. Add diced tomatoes (all of it. Liquid and all). Add water and tomato sauce. Add cooked macaroni. Bring to boil. Then add spices to taste.

#noobcook #latenight #food #cookstagram

Honestly though, I don’t usually cook this late. It’s only because dad likes soup for lunch, and I didn’t get around to making it yesterday. I prefer him not eating that canned stuff anyway.

Note: I added quite a bit of spice, so it’s got a bit of a kick. Didn’t notice until I took a few spoons for myself. I asked my sister to draw three flames on a sticky note so I’ve left it up to dad to decide if he wants to add more water. Otherwise, someone might be pooping lava in the morning. >;]

November 22, 2013

Oven Roasted Carrots and Zucchini

Slow Cooker Sticky Chicken Drumsticks

So this is the second part of tonight’s dinner: oven roasted carrots and zucchini. I have to admit that the carrots came out great but the zucchini came out a bit mushy. Mom was saying that I should have sprinkled some salt on the zucchini and let it sit for a bit before roasting them so some of the water comes out. Now I know for next time.

Carrots serves 6-7 (I had seconds…), zucchini serves 5-6 (I also had seconds…)

Ingredients:

  • 4 mega carrots, peeled and grated to 4 inches in length x 1/2″ x 1/2″
  • 3 medium-large sized zucchini, grated to 4 inches in length x 1/2″ x 1/2″
  • Virgin olive oil
  • 1-2 tablespoons of sea salt or Kosher salt
  • 3-4 tablespoons of parmesan cheese, grated

Roasted Carrots and Zucchini

Directions:

Preheat oven to 350F.

Cover two baking sheets with aluminum foil. Place the carrots and zucchini on each of the sheets. Drizzle the olive oil over both vegetables and toss the vegetables to coat with the oil. Lay them out evenly. Sprinkle some sea salt over the carrots, and some parmesan on the zucchini.

Place both baking sheets in the oven for 10 minutes. Turn them over and bake for another 5-10 minutes or until the vegetables are tender and browned around the edges.

Enjoy!

Click here for the chicken recipe!