Archive for Soup

Bacon makes everything taste good

I love bacon. I tell my husband that bacon makes anything taste good.  For that matter, cheese does too.  He disagrees, however.  Especially the one time a year I serve brussel sprouts.  Each year, our CSA sends us this beautiful bag of brussel sprouts. I look forward to it each fall, and eagerly wait for the email in which David from Hog’s Back Farm tells us the brussel sprouts are coming.  I roast them with bacon, apples and shallots and serve them to my family with excitement.  I still haven’t convinced them that they are as delicious as I promise.  But I refuse to give up.  Someday, I WILL have a brussel sprout lover like me.

Anyway, I use bacon more to flavor other foods and I keep it on hand at all times, because it makes a great basis for a meal that hasn’t been planned.  This week, when I was out of planned meals, I remembered the canned sweet corn that was given to us this fall and decided to make a corn chowder.  I combined a couple of recipes I found from my Epicurious app.  I highly recommend the Epicurious app.  The search capability is the best I’ve found and you can choose several ways to find a recipe, including specific ingredients.  My chowder consisted of two jars of corn, potatoes, onion, a few slices of cut up bacon, celery, chicken broth, milk, thyme, salt, pepper, and cayenne. Yum!

The boys ate it, but Son #1 is the only real soup lover so far.  I think you are either a soup lover or  you are not.  I happen to love soup, and could eat soup several times a week.  Son #2 likes tomato soup and miso soup, but lots of chunks seem to turn him off.  He likes the broth best.  Son #3 is given mostly the chopped ingredients from soups right now.  Once he masters the art of using a spoon, we will give him his own bowl.  It’s a work in progress at this point.

 

Corn chowder and BLT night.

 

 

 

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The beginning of Woo-hoo, tofu!

I’ve been considering starting a blog for sometime, devoted mostly to food and my children. Seems like if I’m not thinking about food, I’m thinking about my boys. Or what I’m going to feed my boys. I’ve always been a somewhat selfish cook when it comes to feeding my kids. I make what I crave, and my family eats what I make. More often than not, someone complains about the meal, but our rule is that although you have to try it, you don’t have to like it.

I have been meaning to expose my boys, who are 8, 5, and 1, to new foods every week. I hadn’t truly planned it out yet, but this blog was born as a result of last night’s meal.  I decided to make a Friday night dinner, inspired by “take-out” items.  When I told my 8-year old about the soup I was making, I told him it was a little like miso soup and it had tofu in it.  His response?  “Woo-hoo! Tofu!” His response made me feel great. I did it! My kids like food that doesn’t come in a box with a toy (although we aren’t one of those never eat fast food families).

Our meal consisted of asian chicken soup, which I modified a bit from an America’s Test Kitchen recipe and was loved by the whole family. I was worried that the ginger and sriracha would be overpowering, but the boys loved the broth. The one-year old just ate the chicken, noodles, tofu and spinach from the soup.  I paired it with some store bought egg rolls and tea. I let the boys use my teacups I bought in Tokyo, and told them to be gentle, as they were special to me. The meal was a hit, and I’m already planning our next food adventure. When I asked the boys what they wanted next, they said “African food”.  Perhaps a Moroccan meal next week?

A photo of our meal, complete with our yummy soup (with tofu), egg rolls and tea.

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