Tag Archives: soup

Apple Popovers and Chicken and Dumplings!

23 Oct

Yum Yum Yum. Both these dishes were quite yummy.

Apple popover-4879

I found another recipe I wanted to try using the ramekins. The recipe can be found here and was called Apple Souffle but these are not souffles, the texture is more like popovers. I was dubious if the recipe would actually work because there was no rising agent except for eggs but as they were cooking they popped up like popovers and then I realized what they really were! The only change I made was to add ~2 tsp granulated sugar to the batter to ensure it came out sweet. I made one of these without cinnamon because my dad dislikes cinnamon. And we didn’t eat them with extra sugar or maple syrup because I forgot about that step. They were good anyway.

The one in the back actually tipped over because it had the least batter. Apple popover-4878

The recipe is very easy. I highly recommend it but cook it right before you want to eat it because they deflated A LOT. These pretty popped up pictures are all right out of the oven.

Close up of the cinnamon-less one.
Apple popover-4881

The chicken and dumplings were made based on this recipe from allrecipes.com. I used about a pound of boneless, skinless chicken thighs. Instead of cream of chicken, I used cream of mushroom. And I used 1 can of milk and half a can of chicken stock just because I didn’t have enough stock (I used the can as a measure). In addition to the onion and celery, I added some frozen mixed veggies (carrot, peas, and corn) and left out the celery seed because I don’t own any.

Very filling! Makes five very big bowls.
Chicken and Dumplings-4885

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Japanese Pumpkin Soup

8 Jul

My mom had a Japanese pumpkin (Kabocha) and she wanted soup out of it. So I found a recipe online and adapted it to what we had on hand. It was pretty delicious. Sorry, the picture of the soup was not good enough to post. I was too busy enjoying it.

fc_japanesePumpkin

Ingredients:

  • Medium sized Japanese pumpkin
  • 1 onion, sliced
  • 1 1/2 cup chicken stock
  • 1/2 cup evaporated milk (milk works too)
  • 1 Tbsp butter
  • Salt and Pepper
  • Water to boil the pumpkin

Directions:

    1. Cut pumpkin into large chunks and remove seeds.2. Bring enough water to cover the pumpkin to a boil and briefly cook the pumpkin until softened, about ten minutes. Discard water and peel pumpkin. Cut into smaller chunks.

    3. In a pot, saute onions in butter. Add pumpkin chunks and chicken stock. Bring to a boil.

    4. Carefully pour soup into a blender and blend until smooth. Small batches are easier to handle. You can also use a hand held immersion blender. You may blend all the soup or blend only part of the soup to get a chunkier consistency.

    5. Return soup to pot and add milk. Season with salt and pepper to taste. Bring to a boil again.

    6. Enjoy!