It's coming folks. In fact, with the cooler temps we've been having this week, I thought it was here earlier than expected, but according to the forecast, we should see 90 again next week, so not quite yet. What do I speak about? Soup season!
Now, we enjoy soup year round, but let's face it, when it is the middle of summer, and you've spent all day at the pool, or in the sun, it isn't going to show up on the weekly menu as much. But the minute the leaves begin to turn, and that autumn chill is in the air, that all changes.
We will eat more soup in the upcoming months than any other dish. I guarantee it. From slow cooker ones to the stove top variety, I will find as many as I can to warm us up and fill us up at the same time.
To get ready for this, I actually did make soup on a 90 degree day! Ha! I wanted to be prepared for a recipe for ya'll to go live right about now, so to test it, compromises had to be made!
If you love bean soup like we do, but aren't in the mood for a heavy one with ham or other meat, this is a great option for you! Beans, veggies, and seasonings. That's it! Cooked for hours, with a deep flavor you won't miss the meat at all! Serve a grilled cheese for dipping, and dinner is done!
Grab your slow cooker and put it to good use this soup season! I'll have many more ideas to share as we head into autumn and beyond!
Crock Pot Confetti Bean Soup
1 lb. 15 bean soup mix*
3 (32 oz.) boxes chicken broth
4 medium carrots, diced
1 large white onion, diced
2 TBS tomato paste
1 tsp. Italian seasoning
1 (14 oz.) can diced tomatoes, with juice
Salt and Pepper to taste
Shredded Parmesan Cheese
Rinse and sort beans. Add all ingredients, except tomatoes and cheese to Crock Pot. Stir well. Cook on LOW for 8-10 hours. Add tomatoes with juice. Cook on HIGH for 15 minutes. Garnish with cheese. *NOTE* If your soup mix comes with a flavor packet, add it with the rest of the ingredients.
By now most of you know while Mr. E loves his spicy food, the hotter the better, I am the wimp in the family and can't take the heat. And to top it off, Little E. has inherited his father's love of all things spicy, so I am out numbered 2:1.
So, in that spirit, I am trying to find more dishes that do indeed have some spice to them. But not too much. Just enough the boys can taste it and I'm not in misery while eating, for while my husband might not care to sweat and/or cry while he chews, it really isn't my cup of tea.
So far I've found that Asian dishes seem to be where I can add some heat, and not burn my tongue off. I'm guessing it's because the slightly sweet tones of other flavors included in the dishes help to subdue the heat.
For me, Asian noodles are some of the best ones around. But then again, I just like noodles. I just think there are so many things you can do with them, so many veggies you can add and so many flavors you can use.
Take a little help from the store with some egg rolls, serve these on the side and you have a simple dinner! Plus, the leftovers make a fantastic lunch the next day. The flavors only intensify with sitting. And if you have a spice lover in your house, you can easily add more sriracha, or serve it on the side so they can.
I will never be the heat connoisseur my husband is, but I am trying to ease my palate into more dangerous territory...one spicy bite at a time.
Spicy Thai Noodles
1 lb. linguine
1 1/2 TBS olive oil
8 oz. white button mushrooms, sliced
1 medium zucchini, sliced into half circles
1/3 c. soy sauce
2 TBS brown sugar
1/2 tsp. garlic powder
1-2 TBS sriracha*
4 green onions, chopped
1/4 c. peanuts, chopped
Salt and Pepper to taste
Cook pasta according to package directions. Meanwhile, heat oil in large skillet over medium high heat. Saute' mushrooms and zucchini until browned, about 5 minutes. Season with salt and pepper. When pasta is cooked, drain well. Add to skillet. Toss well. In a medium bowl combine soy sauce, garlic powder, sriracha and brown sugar. Whisk well. Pour over noodles. Stir to combine until pasta is coated. Garnish with green onions and peanuts. *NOTE* I used 1 TBS of sriracha because I can't handle heat. If you like it spicy, add the 2 TBS or more!
We are huge breakfast for dinner fans (or "brinner") around here. Any long time reader of EMM knows that. And I know so
many of you out there are the same way! Not only is it a fun way to
enjoy traditionally morning dishes after a long day, but it can also
give us more nutrition too! In that spirit, my friends at Grainful™ have introduced a line of savory sides made with steel cut oatmeal!
The Steel Cut Sides provide more fiber and heart healthy nutrients than quinoa and take a traditional breakfast food from morning to the dinner table with some sass!
“These sides mix up your dinnertime routine beyond the same old rice or
potato and give oatmeal a facelift,” said Chef Jeannine Sacco, Grainful
co-founder and chief recipe developer. “Steel cut oats, mixed with a
colorful palette of spices and fresh ingredients, bring a hearty and
nutty flavor to any meal.”
Steel Cut Sides are also certified gluten-free and non-GMO, plus packed with protein as well! Each
package contains steel cut oats, vegetables, a seasoning packet and
preparation suggestions, as well as detailed cooking instructions that
stress convenience. Steel Cut Sides are 100% all natural with no
preservatives, artificial colors or flavors, and are packaged in 8 oz.
pouches that serve four. Available in four mouth-watering varieties, the
sides retail for a suggested $4.99 – $5.99; and will be on grocery store shelves by this fall!
Cheesy Oats: A comfort food classic, made with creamy cheddar cheese and buttermilk Tomato Risotto: Authentic Mediterranean flavor meets Italian-style flare Madras Curry: A sweet and spicy companion to any meal, made with Indian spices, raisins and veggies Jambalaya: A Creole classic for a Louisiana-inspired meal
Why not take a morning time tradition and give it a little dinner time flare? To learn more, and stay up on everything new from Grainful™, be sure to like them on Facebook and follow on Twitter.
Disclaimer: I was given free samples in exchange for this feature. All thoughts and opinions are my own.
One pot meals, or "wonders" as we foodies call them. Can you get enough? I know I can't. Any time a recipe includes those magic words, or I figure out a way I can transform one to include them, I am ecstatic!
I'm pretty sure our schedule is busier and busier every single day. I can't remember the last time I literally had nothing to do. Sure there are times when I don't have to be anywhere, per say; but if it's through the week, I still have to take and retrieve little man from school, and usually to and from Tae kwon do. Seriously, I can not tell you the last time I did not the leave the house for an entire day.
It's funny because when Monkey was a baby there were days on end I wouldn't leave the house and long or just a trip to the post office; and now I look forward to days like that!
With so much going on when I can feed the family and not spend a lot of time doing it, I'm a happy mama. This meal is also perfect for those of you who are trying to eat less carbs. Me? I'm a die hard carb lover, but even I like to lighten it up a bit now and then. Ya'll know Fried Cabbage and Noodles is one of our favorites, but this has swapped out the pasta for protein, and with a boy who is getting ready to head back into TKD tournament season, the lighter the better.
Not only is this a one pot meal, it's a under 30 minute meal. From start to finish, you can be sitting down to dinner in almost no time. I served this with some fresh cantaloupe and crusty rolls on the side and it was a filling, satisfying, and delicious meal.
If your calendar is getting fuller by the minute, take a break when it comes to dinner time and trust your everyday mom to lend a hand!
Cabbage and Beef Skillet
1 lb. ground beef
1 medium head cabbage, chopped
1 medium white onion, chopped
1 (14 oz.) can diced tomatoes, with juice
1/2 (6 oz.) can tomato paste
1 TBS cider vinegar
1/2 TBS chili powder
1/2 tsp. garlic powder
Pinch red pepper flakes
Salt and Pepper taste
Dried Parsley for garnish
In a large skillet, brown beef and onion until no longer pink. Drain if necessary. Add tomatoes, tomato paste, vinegar, chili powder, garlic powder, red pepper flakes, salt and pepper. Stir to combine. Add cabbage and stir. Bring to a boil. Reduce heat, cover and cook, until cabbage is tender, about 15-20 minutes. Garnish with parsley. *NOTE* If your tomatoes aren't very juicy like mine, add about 1/4 cup water with cabbage to make boiling possible.
I am the every day mom in "Everyday Mom's Meals". I am a full time wife and mother to my husband, Adam and our very active son, Alex. We are a family that enjoys spending time together, and some of our best times are spent around our dining room table eating down to earth, family friendly, easy to make food. Please join me in my kitchen, and on our family adventures!
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