Posted in DIY, food, loreeebee.ca, nutrition

Hot Soup For Cold Days

There is nothing like a hot bowl of soup on a cold day. One of my favourite activities in fall is making homemade soup. I call it leftover soup because I use up all the broth and bones taking up space in my freezer as well as any leftover vegetables in my fridge. Homemade is also much more nutritious and tasty than store-bought soups.

How to Create Your Own Broth

I love to make my own broth, mainly because store-bought broth is laden with salt and other ingredients I cannot or don’t care to pronounce or put in my body. I use this homemade broth by the spoonful in sauces or larger amounts in soups and stews.

Every time I roast meat, whether turkey, chicken, pork or beef, I save the pan drippings in a bucket that is stored in my freezer. All the drippings go into the same bucket until its full and I need to start a new bucket. Each addition freezes in a separate layer with the fat rising to the top of each layer. When you remove the broth for use, the fat is easy to scrape off for discarding.

I also add the nutrient-packed liquid left at the bottom of the dish after steaming vegetables to my broth buckets. Another trick is to freeze the tough broccoli stalks you trim off the heads to prepare for meals. Freeze them in another bag.

Storing Bones

Bones from roasted meat are also easily stored in the freezer for later use in soups, simply put them in a sealable plastic bag, squish the air out, and freeze. Turkey legs end up in a freezer bag as no one in my household likes to eat them when they are freshly roasted. These legs have lots of meat on them too, which falls off the bones as you simmer them on soup making day.

I only freeze large bones, as the smaller ones are difficult to get all the tiny bones separated from the meat. The larger leg bones are easily retrieved after simmering.

Leftovers in Soup

Leftovers taking up space in your fridge are also great in soups. The remainder of last night’s broccoli, mushrooms, corn, rice, pasta or quinoa all add bulk to your soups. If you are not making soup within a few days of preparing these leftovers, add them to the collection in your freezer.

Harvested Vegetables

If you grow your own vegetables, as many decided to do during the pandemic, you can freeze any you harvest for later use. I don’t grow that many that I cannot eat as I harvest, but I know those that do! On a recent trip to my favourite farm, my aunt sent me home with lots of tomatoes and instructions on how to roast them with garlic. After following her instructions, I gave several buckets away, but ended up with some in my freezer too.

Conclusion

By now you can probably see why I enjoy making soup in the fall. Not only do I end up with a delicious and nutritious meal but my freezer gets cleaned out too!

What do you put in your homemade soups?

Hot Soup For Cold Days
turkey quinoa soup
Posted in food, health and wellness, lorieb.com

Hearty and healthy home made soup recipes

I would love to share my recipes for home made soup.  If I had any.  I used to make soup for my mother in law years ago.  Her only complaint was that I could never produce a recipe for the different varieties. I was just reminded of this dilemma when my daughter in law asked for the recipe for my last batch of home made soup.

Since I was diagnosed with a sensitivity to wheat, I put much more emphasis on ensuring the ingredients I use for my soups (and any other cooking and baking) are completely natural and healthy.  No preservatives or artificial ingredients are allowed in these recipes. This is also particularly important if you are sharing your soup with friends or family undergoing chemotherapy treatments.

Most of my soups are meat based, but you could make them to your specific dietary needs or preferences.  Here are a few tips.

  • store large bones from chicken and turkey dinners in ziplock bag in your freezer
  • also store pan drippings and liquid from vegetables in the freezer.  I use a plastic bucket for this purpose and just keep adding to the contents. Don’t be afraid to mix the different meats and vegetables , the mixture adds unique flavor to your soups. As soon as your contributions cool off, the fat will rise to the top and create a layer.  You should scrape of this layer (it comes off easily) before you add another one.
  • On soup making day, place the bones in a large pot, fill the pot with water and simmer for several hours.
  • Add garlic cloves, a chuck of ginger root and or turmeric (the stuff curry powder comes from), bay leaves or any other seasonings large enough to remove easily.  You can use powdered forms at a later stage if you don’t have the fresh stuff handy.  I have also added broccoli stalks (frozen, stored in freezer like the broths) at this stage.
  • After a few hours, remove the bones and seasonings, set aside to cool.
  • Next add frozen chunks of broth you have stored in the freezer.  You now have your base.
  • When your bones have cooled, pick off any meat from them and add them to the pot. Crush any softened garlic, ginger, adding to the pot.  Discard bay leaves if used. Puree  or chop broccoli stalks if used.  If you are using powdered spices like ginger, garlic, curry powder etc, add it now.
  • This is the time to add rice, quinoa or barley for added nutrients and chunkiness.
  • Add vegetables and or legumes.  Cherry or grape tomatoes, beans, frozen corn are my favourites.  When using beans, I do use canned, but the “no salt added” kind.  I rinse them really well before adding to the soup.
  • If you prefer creamy as opposed to chunky soups, you could puree everything at this stage.
  • Add salt (I use pink Himalayan) and or pepper to taste.
  • Add milk (I use almond milk) if your soup is too chunky or thick.

Don’t be afraid to mix up your variations. I prefer the hearty, chunky varieties with lots of ingredients, but others prefer simple broths.  I also like lots of garlic and ginger, but reduced these ingredients in my last batch so I could share some with my breastfeeding daughter in law.

If you like to record your recipes (and you might if you share your concoctions) write down what you have added.  For some reason, I never think to do so.

Posted in food, health & wellness, loreeebee.ca

Leftover Soup

photo credit

I call my homemade soup leftover soup for the obvious reason; many of the ingredients of each batch are leftovers from my fridge or freezer.  Meat, vegetables, broth, gravy, rice, quinoa; anything and everything goes.

I make my own broth by keeping the pan drippings from roast chicken, turkey or beef in a container in my freezer, all mixed together.  As soon as each addition to the container starts to freeze, i scrape off and discard the fat that has risen to the top.  I also add any excess liquid from steamed vegetables to the bucket in the freezer. Then when the day comes to make soup, out comes the container to use for the base of the soup.  This is a simple, healthy and delicious way to make broth without added artificial flavors or preservatives.  If you are really organized and efficient, you can pour the broth into ice cube trays to be frozen individually instead of all together in a bucket.  This works well when you only need a few spoonfuls of broth for a recipe. I prefer the bucket method.

The broth is flavored with the roasted onions and garlic that I always add to the bottom of the pan before roasting meat.  The onions and garlic brown up nicely when cooked this way, adding color and flavor to the pan drippings.  These pan drippings can be used to baste the roasting meat and then to either make gravy when the meat is done cooking, or to add to my broth bucket in the freezer.

The other thing I freeze for homemade soup is chicken or turkey bones.  When the carcass is almost picked clean after a roast dinner, i stick it in a freezer bag and store it in the freezer until soup day.  Simmered in a pot of water with added spices such as cilantro, basil or bay leaves, it makes a great base for soups too.  If it appears too watery, I just add some of the broth from  my bucket.

I have also frozen broccoli stalks to add to simmering soup stock for added flavor.  I store them in a freezer bag as well after removing them from the florets anytime I serve broccoli as a vegetable. Once cooked, the stocks can be pureed in a blender to thicken the soup or chopped and added to the finished soup in chunks.  It is amazing what nutritious vegetables you can hide in a soup!

Once I have the base prepared, I add rice, quinoa or beans for texture and heartiness, as well as any other fresh vegetables I have on hand such as grape or cherry tomatoes and mushrooms.  Frozen corn is always an option too for added crunch to the soup.  Occasionally I will roast a batch of mushrooms, onions and peppers to add to the soup pot.  Just before serving, I often add a few tablespoons of jalapeno flavored tzatziki to give the soup a little kick.  

The only problem with this leftover soup is, no two batches of soup are ever the same!  When one turns out particularly well, it is difficult to remember what exactly was in it.  My mother-in-law used to love my  homemade soup, but would get quite frustrated when I couldn’t produce a recipe for her to follow to make her own.

Posted in food, health & wellness, loreeebee.ca

The Best Gluten-free Chicken Chili Recipe

A few days ago I made the best gluten-free chicken chili in my slow cooker.  My husband said it was the best “soup” he has ever tasted.  Regardless of what you call it, chili or soup, it was fantastic.  The only problem is, as usual, i did not follow a recipe, so the measurements I am giving you are approximations only.  These quantities are for my family of five with leftovers (hopefully) for the next day…

-5 uncooked, boneless, skinless chicken breasts

-2 cans white kidney beans, well rinsed and drained

2 cups sliced baby portobello mushrooms

-1 cup chopped spanish onion

-2 cups grape or cherry tomatoes

-1 cup roasted red peppers (cut up two sweet red peppers, toss in a bowl with olive oil, bake the peppers on a cookie sheet at 400 until they start to turn black at the edges)

-2 cups green tea (i know, sounds gross, but I didn’t have any fresh chicken broth and needed some liquid, not to mention green tea is good for you!)

-2 tsp each chili powder and curcumin (or more chili powder if you like it HOT)

-2 tsp minced garlic

I cooked the above ingredients for 6 hours on the low setting of my slow cooker, then removed the chicken breasts, chopped them up, and returned them to the pot.  At this point I also squished the tomatoes against the side of the slow cooker to make them burst.  I then let the concoction simmer for another hour on low heat.

Approximately 20 minutes before serving, I turned off the heat on the slow cooker, and then added 1 cup of jalapeno flavored Greek yogurt, (see my last post about this amazing product http://lorieb.com/2013/11/10/my-favorite-gluten-free-secret-ingredient-skotidakis-jalapeno-flavored-greek-yogurt/) and 1 cup of shredded cheddar cheese.  I buy the yogurt at Costco and use it in many recipes instead of sour cream or cream cheese.  It provides a nice, mildly spicy flavor and adds much less fat.  This is my secret ingredient that I use to thicken any sauces, soups, and gravies without adding gluten.

You can serve this chicken chili up in a bowl with a sprinkling of shredded cheese or a dollop of the greek yogurt on top, or even on a plate over a bed of rice.  Left over the next day, this chicken chili tastes even better as is often the case with many stew, chili, or soup recipes.  That is if there are any leftovers to be found!