Muesli is a cold Swiss cereal that primarily consists of rolled oats. Traditionally, it’s set to soak in water overnight (hello overnight oats) and is eaten with fresh fruit, nuts, and cream sweetened with honey. This takes a bit more preparation than a typical cold …
Special K with red berries? Probably one of the best cereals out there, if you ask me! Store-bought cereals are a special treat. Growing up, our family had a tradition that every time we went camping, we could pick out a sugar cereal. Not camping? …
There’s something about the combination of oatmeal and bananas with a cup of coffee that I love. In this version, loads of warming spices, roasted pecans, bananas, and raisins bring together a delicious bowl of hot oatmeal. And this recipe can be adapted for an “on the go” version that only requires hot water.
Think of a healthy banana nut muffin turned into a bowl of warm comforting oatmeal. This is a wonderful way to change up your oatmeal routine with something you'll look forward to!
In a thermal cup or container, combine all dry ingredients. If you're using fresh dairy, fresh fruit, or liquid sugar (maple syrup, honey, etc.) hold these and add at the end. To the dry ingredients, add 3/4 cup to 1 cup hot water. If I'm using rolled oats, I use 3/4 cup water. If steel cut oats, 1 cup water. Stir to combine and place an insulating lid on the cup/container. Let sit for 15-20 minutes (30-60 for steel cut oats). Add any wet ingredients at the end. Enjoy!
I’ve noticed some seasonal patterns in our food and drink consumption. We drink a lot of sparkling water in the warm weather months. Sparkling water gets traded for tea when the weather turns cold. Oatmeal becomes increasingly popular December thru March. It’s interesting to see …
The turning of a new calendar year is a good reminder to set new goals. You don’t have to do it January 1st. January 1st goal setting, also known as “New Years Resolutions,” are reserved for people that need motivation. We (the collective we) don’t …
This soup is a classic, quick meal that is nourishing and comforting in the colder months of Fall & Winter. Leeks and potatoes are are both in season at the start of Fall. I describe leeks as a cross between cabbage and onions. They have that sweet, subtle flavor of cabbage that can turn nutty when browned and have a very subtle onion flavor. They’re a Fall and Winter favorite! Yukon gold potatoes offer a creamy potato texture. Thyme and chicken broth round out the flavors. And a bit of cream adds an additional layer of subtlety to the soup. Gather these simple ingredients, try the recipe, and this soup will quickly win you over.
This is a comforting classic soup perfect for cold winter nights. The subtle onion flavor and sweetness from the leeks combine wonderfully with creamy Yukon gold potatoes!
Trim ends of the leeks and slice in half length-wise. This will allow you to easily rinse the dirt from the leeks. After rinsing, slice into 1/4" slices. Next, heat butter in a Dutch oven or soup pot over medium-low heat. Add the leeks, garlic, and thyme and sauté until tender, golden, and aromatic. Next, add the white wine and allow to simmer until most of it is reduced.
Add the potatoes, chicken stock, salt and pepper. Bring to a boil and then turn heat down to low and simmer, covered for 15-20 minutes.
Once the potatoes are tender, blend the soup using either an immersion blender or standing blender. Puree to your desired consistency - I like it mostly pureed with some texture remaining from the leeks and potatoes. Return the soup to the pot, whisk in the heavy cream and serve garnished with the fresh chives.
Inspired by: Feasting At Home
I’ve shared this recipe already as it’s probably my favorite soup recipe. Minestrone is on the short list of recipes I’d love to perfect. This recipe reflects my journey to perfect minestrone. I’m nowhere near an expert on it and am excited to learn from …
I’ve talked about minestrone being the perfect soup. It really is. It’s my favorite if I was forced to pick one. Aside from the components, I think my favorite part is the combination of tomato and chicken broth. Check out my minestrone recipe if I’ve …
This is a wonderful soup recipe and can come together very quickly if you’ve already made wonderfully, rich turkey broth and have leftover turkey meat. If you find yourself away from home – either traveling for vacation or away for the holidays visiting family, sometimes it’s nice to come home to an easy, nourishing meal like a from scratch soup. We made this soup earlier this week after returning from visiting my family for Christmas. Although we hadn’t just made turkey, I had vacuumed packed the turkey wing meat leftover from making turkey stock for thanksgiving. In the freezer, I had a quart of gelatinous, rich turkey stock and 1-2 pounds of pulled turkey wing meat. I supplemented the turkey stock with homemade chicken stock, and the meal came together in an hour with very little work. You can also substitute chicken for turkey as it relates to both the meat and the stock in this recipe – so it’s versatile all year long.
This is a wonderfully rich, dark-ambered soup broth with leftover turkey meat and wild rice. A great soup recipe to have in your collection during the holidays especially.
In a large pot, melt butter and add olive oil over medium heat. Add the onion, carrot, and celery and cook until soft - about 10 minutes. Add the garlic and cook for a few minutes longer. Add the white wine and simmer until mostly reduced. Next, add the flour and cook until slightly golden. If using the cornstarch slurry, add after the stock.
Next, add the turkey stock, soy sauce, and bay leaves. Turn the heat up to medium high and bring to a strong simmer. Once near a boil, turn the heat back down and maintain a simmer. Add wild rice and cook for 35 minutes. Once rice is cooked through, add the turkey meat, thyme, salt and pepper. Cook for an additional 20 minutes.
Inspired by: mountainmamacooks.com
For Stock: See my recipe "Full-bodied, Deep Amber Roasted Chicken (or Turkey) Stock"
If your goal is to create a rich, deeply flavorful soup, know that a soup is only as good as it’s broth. Broth can be made in advance and stored in the freezer to make soup a quick and convenient weeknight meal. But a good …