Resolution Soup


Well yep, I think that the bloggers block is gone!  My recipe by no means is anything too spectacular, more practical, predictable, maybe even a lil’ boring, which I think is what most of humanity goes for in reality anyhow.  Folks go for what is “normal”, in what “looks right”, not necessarily what really pumps their nads….or ovaries…..or feathers their nest.  We go with convenience and ease over passion and adventure and then we take our socially accepted date du jour to a movie about people doing abnormal, passionate, adventurous things….isn’t that an oxymoron? Continue reading “Resolution Soup”

Tortellini and Turkey meatball soup

336 (2)
[pinny url=”” media=”” description=”Tortellini and Turkey Meatball soup -lollipopsicle”]
I talked about making soup with the pan juice from my Mom’s Greek Roasted chicken recipe and today I actually did! I saved the pan drippings and placed them in the fridge, then I scooped the layer of fat that separates off the top and used the jellied consomme as my stock! It makes thee best soup stock ever, and I paired it up with some dried tortellini and some meatballs I made out of ground turkey breast…I know its possibly not soup season, but I love soup lately I can eat it in one form or another for every meal! This version is delicious, and you can use whatever stock you have, even beef or veggie, this is just an example of a recipe being a “Two for one” make the Greek chicken get the soup stock for free! What a bargain! Continue reading “Tortellini and Turkey meatball soup”

Rainbow chard and barley soup with pork confit


I decided I would use my chard to make a soup with the rest of my pork I had, and some barley from the pantry. I have made several soup recipes, so if you browse those you can see what we are doing a variation on. For aromatics I simply used mire poix (3 carrot, 1 medium onion, 2 spring onions, heart of celery), after I boiled my 1 cup of barley in 2 quarts of stock for 20 minutes, I added mire poix, a few cups of fresh water and a large potato, medium dice. Simmer for twenty minutes, turn off the heat and add 1 bunch chopped chard. Salt and pep to taste. I call this pork “confit” because I am using the “confit” meaning cooked it its own fat, by using some rendered fat from the roast about a tablespoon in a medium high skillet add shredded pork and sizzle till crispy and brown, top the soup off with it! Yummasaurusrex.chard