Mandie's Dinner Diner

October 22, 2011

Concentrated Broth? Yes, really!

Filed under: Dips, Sauces, and Dressings, Soup and Stew — ruralmomof3 @ 6:35 pm

I have been using a very handy product from Meijer for quite some time now.  When I shared it with one of my classes they were surprised to hear about it.  Concentrated broth is in the soup aisle with the regular broth.  You use it just like you would boullion – 1 packet per cup of water but you get the benefits of less sodium!!   I prefer Meijer Brand over the few other choices because it has vey few extra ingredients.  Here, I’ll show you!


Chicken Stew

Filed under: Poultry, Soup and Stew — ruralmomof3 @ 6:26 pm

A cool fall evening and a boy with a cold. . . . perfect night for chicken related soup type stuff!!

Here’s what I did:

2 Tbl olive oil or butter

1/2 rutabaga, peeled and julienned

1 handful baby carrots, sliced (or 1-2 whole carrots)

2 stalks celery, sliced

1/8 head cabbage, shredded

1 small onion sliced thin

1-2 c fully cooked chicken

3 c chicken broth

salt n pepper to taste

In stock pot, place oil and then vegetables in order and cook on medium (I put in the oil, turned burner onto low, and prepped the veggies as I placed them in). Stir occasionally, cook until they have begun to sweat well and are that bright color shown here:Once the veggies get all bright and yummy looking, add your chicken and broth, and seasoning.  Bring to boil, cover, reduce heat to med/low and cook 10 min or so until the veggies are almost soft.  I served mine with grilled cheese on wheat!

January 15, 2011

Mulligatawny Soup

Filed under: Poultry, Soup and Stew, Vegetables — ruralmomof3 @ 2:57 pm

I searched for this soup recipe years ago after watching the episode of Seinfeld with his “Soup Nazi” and the “No! No soup for you” line that is now in infamy somewhere! I doubt this is the exact recipe, but then again maybe it is!

The Recipe:
3 Tbl butter
1 med onion chopped
1 carrot, peeled and sliced thin
1 stalk celery, sliced thin
1 apple, peeled, seeded, and chopped
2 Tbl flour
3 cloves
1 Tbl curry powder
3 sprig parsley (or 1 Tbl dry)
1/4 tsp nutmeg
4 c. chicken broth
1 c. cooked chicken, chopped
2 Tbl lemon juice

In a stock pot, cook onions in butter. Add other veggies and apple and cook 10 min. Stir in flour and spices, broth, chicken, juice, and salt/pepper. Simmer 10 min, remove the cloves, and enjoy!


God is good- all the time. . . . 40.gif

November 29, 2010

Turkey or chicken noodle soup

Filed under: Leftovers, Poultry, Soup and Stew — ruralmomof3 @ 3:29 pm

4 c. broth

1 c. turkey or chicken bits- already cooked

any combination of carrots, celery, onion, potatoes, peas, corn, cabbage, green beans, etc

a handful of fine egg noodles, broken spagetti noodles, or the like or a half handful of rice

If your veggies are raw, saute them in a small amount of butter and/or broth until crisp tender. Combine other ingredients except pasta and bring to boil. Add pasta and simmer,covered until soft.

If you don’t have enough broth, you can add tomato juice or tomatoes for a tomato based chicken soup or you can add milk for a cream soup. If using milk, you may want to thicken it slightly. (1-2 tbl corn starch stirred into 1/4 c. of the milk- add to soup and bring to boil stirring) You can thicken this even more and serve over biscuits or toast. May also add a dash of lemon juice or celery seed for extra flavor.

Making broth from leftover Turkey

Filed under: Leftovers, Poultry, Soup and Stew — ruralmomof3 @ 3:28 pm


When your turkey comes out of the oven, drain all that wonderful broth off and let it cool slightly. You can then freeze it for use just like the stuff you buy in the cans at the store. If your poultry has a lot of fat on it, cool the broth in the fridge until the fat rises to the top and scrape it off before freezing. If you really like using everything, that fat can be used in cooking that requires a little fat- in recipes that can take chicken flavor (i.e. don’t use it cookies or other desserts, silly)- keep it in the fridge or freezer though. I give the fat from my broth to the dog and cats- they love it!

Freezing the meat

Leftover chicken and turkey can be frozen for later use. I sometimes will freeze a whole turkey breast or will cut up the leftovers into bite size pieces. Freeze this cooked meat with a little broth to keep it moist.

Broth from bones

Once you have “gleaned” all the meat off the bones you can make even more broth by boiling the bones and skin. Place the bones and skin in a large stock pot and put enough water to cover about half. Add salt, pepper, a carrot, onion, celery stalk- if you have them. Bring this mixture to a boil covered. Leave it covered and turn down to a simmer and let it simmer for 3 hours or so. Let it cool slightly and strain the liquid. Cheese cloth works good but if you don’t have any, just use your strainer. After you strain, let the broth sit for a while in the fridge. The fat will rise to the top and the little bits of stuff that make the broth cloudy will fall to the bottom. A good broth will set up like jello in the fridge and this makes it even easier to separate!

September 18, 2010

Pea Soup

Filed under: Leftovers, Soup and Stew, Vegetables — ruralmomof3 @ 12:18 pm

Just call my blog, “home of the weird and interesting”! Pea soup26.gif– who eats pea soup???? I do!! Well, I have to admit, the idea of pureed peas really did not excite me in the least so I made my own version that is not pureed. There does that sound any better?

I used fresh peas that were not the sweet early peas you get in the spring but the later starchy ones. I had previously cooked them up to serve for a side dish for supper and wanted to make something edible out of them. If you don’t have any of these, you can cook dry split peas until they are almost soft or you can use frozen peas but you wouldn’t put them into the sauce until it was just long enough to heat them through. Anway. . .

The Recipe:

2 Tbl butter
1 small onion, chopped
2 handfuls mushrooms, sliced (or one can drained)
1/2 – 3/4 c. chopped ham
2 Tbl flour
1 c. chicken broth (if you have any ham broth, do 1/2c ham broth and 1/2c chicken)
1/2 – 1 tsp parsley flakes
2 c. peas
1 c. milk

Melt the butter over medium heat in a small stock pot and saute the onion, mushroom, and ham in it. When the onions are nearly translucent, stir in the flour- coating everything well. Pour in the broth and stir immediately to blend out any lumps left by the flour. Salt and pepper and stir in the parsley. Bring this to a boil, stirring often. Add your peas and stir until the peas are done enough for your taste. Stir in the milk, continue stirring until it comes to a boil. Remove heat and serve.

If you want the soupy stuff to be the traditional green, take a potato masher and mash the soup just a bit and then stir, making sure the mashed peas are stirred up from the bottom of the pan. This will give it a green tint without making it a pureed soup.



God is good- all the time. . . . 40.gif

September 2, 2010

Very Veggie Cheesy Potato Soup

Filed under: Soup and Stew — ruralmomof3 @ 7:47 pm

My family hates soup! I love soup! Any time of the year, I can be found torturing my family with soup! My parents and my mother in-law like soup so I can share with them. . . . at least someone appreciates it! 03.gif
Tonights supper was this soup and corn meal biscuits (separate post) and watermelon.

The Recipe:

1 c. chopped celery
1 c. chopped carrots
1 small-medium onion- chopped
3 potatoes, cubed (small cubes)
1/2 c. butter
1/2 c. flour
1 can evaporated milk plus water to make 2 cups
2 c. milk (if using skim, add a handful of powdered milk)
1/2 lb shredded cheese
1 c. diced or chopped ham

My family is also not too big on vegetables- especially ones that are mixed up with other ones so I used my food chopper to really chop up the celery, carrots, and onion pretty fine. I left the potatoes in cubes but small. Cook all of those in 3 c. of water until tender. (you can do this and set it aside or be cooking them at the same time you are making the cream sauce in the next step). In a separate sauce pan, melt the butter and stir in the flour. When I did it, the butter got a little brown but it was still yummy! Add your milks and stir over medium heat until it comes to a boil. (you can stop stirring occasionally but be careful or it will stick). Stir in the cheese, salt/pepper, and ham until the cheese is melted and smooth. Combine the cream sauce to the veggies and water (yes, leave the water on the veggies!!). Heat through and serve.

Not everyone in my house likes cheese either (I know, he really is weird, but I love him!) so I left it out of the soup and served it as a garnish. The soup is piping hot and the cheese quickly stirs into it and melts.



God is good- all the time. . . . 40.gif

August 19, 2010

Lentil and Vegetable Soup

Filed under: Soup and Stew — ruralmomof3 @ 6:17 am
My neighbor, and friend, had a baby a week or so ago and through our church we help families with new babies by providing meals for them for a week or so. Her oldest daughter is vegetarian and I wanted her to feel “thought of” so I made a meatless vegetable soup (with bbq sandwiches for everyone else). This does contain meat broth so it’s not a “vegan” meal but I’m pretty sure it followed the daughters eating habits. This was a huge recipe- enough for their family of 6 and our family of 5- so you’ll need a large stock pot.

The Recipe

2 c. beef broth
2 c. chicken broth
1 “juice can” of tomato juice
1 onion, chopped
4 celery stalks, washed and chopped
4 potatoes, peeled, washed and cubed
1/8 head of cabbage, sliced thin
1 pkg frozen beans
1 pkg frozen peas and carrots
1 pkg frozen corn
1/2 c crushed tomatoes (optional)
1 cup dry lentils, sorted and rinsed (not pre-soaked)
salt/pepper to taste

Combine everything, except lentils and salt/pepper, in a large stock pot and bring to a boil. Reduce heat to maintain a little higher than a simmer. Cook until veggies are nearly done (an hour or so on simmer- you can cook it faster on a higher heat just stir often and keep an eye on it). Return it to a boil on med/high and add your lentils and salt/pepper. Reduce heat to medium and cook approximately 30 min., stirring frequently to keep the lentils from sticking to the bottom. Fish out a lentil and see if it’s done. They should not be hard but they do not need to be mushy either- somewhere in between.

I served this with a hot bbq turkey sandwich and included fresh breadsticks as well. Keep in mind, you can mix and match your veggies or reduce this recipe to serve fewer people. Enjoy!!

God is good- all the time. . . . 40.gif

May 5, 2010

Mulligatawny Soup

Filed under: Leftovers, Poultry, Soup and Stew, Vegetables — ruralmomof3 @ 8:05 am
A long time ago I watched the Soup Nazi episode on Seinfeld, I rolled on the floor with laughter, and then got up and told myself that I must find out what Mulligatawny Soup was. I found it! I love it! It is good! Thanks Seinfeld!!

The Recipe:

3 Tbl butter
1 medium onion, sliced thin (I cut it in half and then slice thin)
1 carrot, peeled and sliced thin
1 green pepper, chopped (I don’t use this)
1 celery stalk/rib, sliced thin
1 apple, peeled, quartered, and sliced thin (yes, really)
2 Tbl flour
3 cloves
1 Tbl curry
3 sprigs of parsley chopped (or Tbl of dried)
1/4 tsp nutmeg
4 c. chicken broth
1 c. cooked chicken, chopped
2 Tbl lemon juice

Put onions and butter in stock pot and cook until nearly soft. Add the other veggies and apple and cook 10 min. on medium. Stir in flour and spices, then add broth, chicken, lemon juice, and salt/pepper. Simmer for 10 min and serve!

No soup for YOU!! Just kidding! But you might want to tell the kids that because once you try this you may want to keep it all to yourself!!


God is good- all the time. . . . 40.gif

March 20, 2010

Mandie’s Tomato Soup and Cracker Balls

Filed under: Soup and Stew — Tags: , — ruralmomof3 @ 4:54 pm

I love tomato soup when it’s made the way I like it!  Canned soup lacks creaminess and traditional homemade soup just doesn’t have enough flavor.  So I changed things up a bit by using beef broth in mine!  Serves 6

Tomato Soup

2 Tbl butter

1/2 Tbl onion

1/2 tsp salt

1/4 tsp pepper

2 tsp sugar

2 Tbl flour

2 c. tomato sauce

2 c. beef broth

2 c. milk

Melt butter in bottom of stock pot.  Saute onion until soft.  Add salt, pepper, and sugar.  Add flour, blend in well with wisk.  Stir in tomato and broth.  Bring to boil.  Reduce heat.  Stir in milk, heat through.

This is perfect for dipping grilled cheese sandwiches in or you can try some cracker balls.  Crackers balls can be added to any soup in the last 15 min. before serving (while simmering).  For my tomato soup, you’d add the cracker balls before the milk- simmer 15 min. and then add the milk.

Cracker Balls

1 egg well beaten

2 Tbl melted butter

1 Tbl milk

1/4 tsp salt

1/2 c. cracker crumbs (saltines or ritz type)

Mix all ingredients well and shape into tiny marble sized or smaller balls before you start your soup.  Let them rest while you mix up your soup.  Drop the balls one at a time into the boiling soup.  Reduce heat to simmer and cook them for 15 min.

Older Posts »

Blog at