Mom's Crazy Cooking Challenge - Chicken(less) Noodle Soup

This month Tina, from Mom's Crazy Cooking, announced that her cooking challenge would be chicken noodle soup.

My first thought was "Darn I can't participate."

However I e-mailed Tina to see if substitutes for chicken could be made...such as tofu.

She was receptive to the idea, so today I bring you chickenless noodle soup care of The Type A Housewife.

Her directions were easy to follow and came out very tasty.

I started things off by sauteeing my mirepoix (carrots, onions, and celery).

The process from start to finish probably took 30 minutes, which is not bad to whip up a quick and healthy meal for your family.

The finished product:

Then being enjoyed by Caroline who really only wanted it for the cool little noodles.

Be sure to head over to Mom's and see what other chicken noodle soups my fellow bloggers are featuring.

I hope you all have a wonderful weekend!

Come back tomorrow as I will have a giveaway...YEAH!  Just because Christmas has passed doesn't mean that I can't still give you a gift right?

Tweet

WIAW post # ???

Well I am not quite sure how many What I Ate Wednesday's I have participated in, but I am here again this Wednesday to link up with Jenn over at Peas and Crayons.




Today I am presenting to you the eats I will consume today.

I know, I know a novel idea to actually show you what I ate on a Wednesday (typically it is Tuesday that I show you).

On to the eats!!!

Breakfast today was a bottle of water (not photographed) and a Pure apple cinnamon bar.

A quick sidebar on these.  They are delicious, organic, vegan, and raw (Yeah Baby...think Austin Powers as I type this).

They have a chocolate brownie that is TO DIE for.

For lunch I had leftover stir fry that I made for the fam as we have an abundance of veggies chilling in my fridge:

Both of my boys declared this the best thing they have ever eaten.  Just goes to show that healthy can be yummy and not the least bit boring (all of the textures and flavors made a party in my mouth).

For dinner it will be either a ratatouille burger (whose recipe I shared here)

Or I am going to have vegetable soup (heavy on the tomatoes) that the muscles of my house put together:

Choices are good to have.

Well I must go and head over to Jenn's to see what everyone else is eating.  I am always filled with inspiration after I see what people are eating.

Have a Happy Wednesday

Tweet

Kale Soup for Any Soul

Ok I've never read ANY of the Chicken Soup books for any of the various souls it was directed towards...what I have had is kale soup and I promise this will be good for your body and soul.

Back before I started blogging my husband and I developed this recipe.

You see it was developed out of a need to use up some of the vegetables from our CSA (which we had just started to receive).

We had an abundance of kale and neither of knew if we liked it or what to do with it.

We decided the simplest thing to do would be to make soup, so I give you kale soup (and because this was created prior to blogging I do not have step by step pictures).

Your base will be a garlic broth:

6 C vegetable stock (you can substitute water)
3 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp paprika
pinch of sage (to your liking)
pinch of thyme (to your liking)
salt and pepper to taste

Saute your garlic in the olive oil in a pot over low-medium heat (do not cook the garlic so much that it turns brown, it should be golden).  While that is working it's magic boil your stock/water.

Once your stock comes to a boil add it to the garlic.

Stir in your paprika, sage, and thyme.

Bring this to a boil and then allow to simmer for 10-15 minutes (the longer it simmers the more intense the flavor will be).  Then salt and pepper.

For the soup:

Garlic broth
4 medium fresh tomatoes (or about 2 cups canned)
1 bunch kale torn
1 onion diced
1 C shiitake mushrooms chopped
2 carrots peeled and diced

Chop your tomatoes (or empty your cans) into the broth pot and add your kale, onions, carrots, and mushrooms.  For the kale we just tore it into bite size pieces by hand but you are free to make the pieces any size you like.

This will need to be brought to a boil and then allowed to simmer for 10-15 minutes.

While the soup is simmering boil your pasta according to the package directions (or you could make your own if you are ambitious).

We added Pasta Prima Portabello Mushroom Ravioli.  These suckers were huge (so we only added a couple to each bowl).

This soup is very versatile and would lend itself to the addition of a number of other vegetables if you have them on hand, make it your own :)  PLUS it freezes very well.

Tweet