The Mothership

I love making large pots of any kind of meal.  The ones you can just keep adding to till they grow to the size you need.  My grandma had a POT.  You know, THE pot.  The only pot large enough to make food for our "family" get-togethers.  This pot is so large that you may have only seen them in large industrial kitchens...I'm not even sure how it fit under her 4-burner range?!?!?!  But she always made plenty.  I have a pot, but it is the nesting pot compared to my Grandma's pot.  I had a large amount of friends coming over and I wanted leftovers too. (their kiddos too, but what kiddo, at a play date with 22 other children wants to sit and eat soup?).  Hopefully, once distractions are gone, my children will eat this soup.  It was tasty.  This is a one pot, and grow as big as you like recipe.  I think I could have made it spicier but with a big crowd you never know.  You could also use this for your leftover turkey meat f...

  If you love Lemon here is your soup. It was very filling, easy to make, and made plenty for my family. I am not a huge fan of chickpeas and I barely noticed them in the soup. ***I served this with corn bread Ingredients: Olive oil (or whatever your cooking oil is) 1 onion, diced 4 large carrots, peeled, halved and sliced 5 celery stalks 6 garlic cloves, minced 1 tsp. dried thyme pepper 1 tsp rosemary 12 cups of vegetable broth, + 2 cups of water 2 can of chickpeas, rinsed and drained (some can are labeled garbanzo beans) 2 bay leaves 1 cup of orzo pasta or more juice from 2 lemons lemon zest from 1 lemon 1/3 cup tahini  A handful of kale or spinach fresh parsley or dill (Optional and as a garnish - but I really think it takes it the extra step in goodness). Recipe: Heat the olive oil over medium heat. Add the onion, carrots, and celery. Saute for about 5 minutes. Then add the minced garlic and saute for about 1 minute more until the veggies are soft. Add the thyme, a bit of ...

This reciepe was a base taken from a blog, Cookin Canuck.  Thank you for the inspiration! I have been very intimidated by my insta pot. And Ironically I have felt rushed! Rushed into an appliance I didn't have time to work or figure out. Well, this quarantine has given me the space to be more "instant" - another irony I know. This recipe I made with homemade chicken broth. If you decide to do this, omit all the other salt besides the first salting of veggies because the broth will probably be salty enough. Of course always taste to see if it needs more salt. Omit the kale or mushrooms if you're not a fan, but they are some good for you foods. The leeks are similar to onions, but a step up in doing more for your body. You can omit these too. *****IF YOU DECIDE TO PUT LEEKs in the recipe...you need to cut into cross-section slices and then soak in water. Separate each layer of the leek by just pushing through them with your fingers. Then drain and lay out on a paper...

2 - 32oz. Containers chicken broth 2 - 10oz cans of Condensed cream of chicken (I use a gluten free, organic version) Water  1 tsp. Dried thyme 1/4 tsp. Salt 1/4 tsp black pepper  5 chicken legs 4 chicken thighs or 3 chicken breasts (thighs will give you a richer flavor) 4 Large carrots, peeled and sliced 1 white onion, chopped 4 celery stalks, chopped 2 bay leaves 4 oz. dried wide noodles (I use egg noodles) 2 handfuls of chopped kale OR 1 cup of frozen peas Multigrain bread or rolls to eat along with it.  Recipe : In a large pot on the stove combine the broth, condensed chicken soup, thyme, salt and pepper.  Take the 2 small cans that the condensed soup was in, fill them each up twice to add water to the pot (four fills in total). Stir altogether. Add chicken, carrots, onion, celery, and bay leaves. Bring pot to boiling; reduce heat to low, but still bubbling. Simmer covered for 30-40 minutes or until chicken is cooked and vegetables are tender Remove chicken from ...

Many of my recipes involve a good amount of garlic and onion. Well I am experimenting with a special diet for one of my lovelies and the diet excludes or strongly suggests to omit garlic and onion. I use those ingredients in just about every one of my recipes. My grandmother made a phenomenal Fish Soup; a recipe passed down to my mother as well. I love the thought of family recipes, and feel a bit guilty at the thought of changing them. But I am making adjustments as I see fit, to suit the needs of my family. So here is a version of my grandmother's fish soup. *just as with any soup I always taste before serving. Sometime I need extra salt and sometimes I don’t. We do not overly salt our foods so you may need extra.  Ingredients: 5 whole carrots, peeled and sliced into rounds 4 stalks of celery, sliced and chopped cooking oil (I used avocado oil) Salt pepper 1 tsp. Cumin 1&1/2 tsp. Ginger 2 lbs. Tilapia 1/2 tsp. thyme 1 cup cut, uncooked, Green beans 1/2 sweet re...

This is a picture of my candy shelf...stuffed to the max! I don't know about you, but I definitely need to start the year off with clean eating.  I do this to myself every December.  I make loads of sweets to make memories with my littles and to consume them, of course.  Twice a year, my wonderful husband spoils me with my favorite treats - Christmas and my birthday ( I think my wine consumption exponentially increases in December too, but that's not up for review ).  So, back to clean eating it is.  Here is a sure fire recipe to use up just about any veggie in the fridge, plus it's packed with protein and healthy grains.  This is also great for those cold winter days and for days when you only want to dirty one pot.  This recipe can just grow and grow; the more food you add the more water you will need. You can do this with a crock-pot, just saute the sausage and then throw all the other ingredients in.  Also, as usual, these are all a...

Ingredients:  2 (14 oz) cans Black Beans, drained 1 (14 oz) can kidney beans, drained 1 (14 oz) can corn, drained 1 (14 oz) can of Mexican stewed tomatoes 1 (14 oz) can of Diced tomatoes 1-2 Tablespoons of chilli powder 1/2 Tablespoon of garlic 1 chopped onion 4 chopped green onions *1 can of extra water* serve with shredded cheese, sour cream, and chopped cilantro and corn bread:)   combine all ingredients into slow coooker.  I usually fill one of the cans that I emptied with water and pour it over top for the extra water.  Stir together.  Cook on high 5 hours. Serve with shredded cheese, sour cream or cilantro as options.  I usually make cornbread to go along with this. **you can also do this in a pot on the stove. Just sauté onion and garlic first then add all the other ingredients. Bring to a boil then turn down to a simmer covered for 30 minutes or longer:) sometimes I start this at naptime and it simmers all afternoon. 

So, this is somewhat of a repeat post, but I have improved upon this soup:). This soup is a family favorite for all...even the baby cleaned his plate! I never have to beg them to finish their plates.  This time I've added chicken and more liquid. I added the chicken because we wanted it a little more hearty. It's still really tastey without chicken. I would still add the extra broth and liquid. Enjoy! 1 lb. of Chicken Tenderloins cut into bite sized pieces 2 (15oz) cans of white Cannellini Beans, drained and rinsed  1 (14.5oz) can diced tomatoes  1 large tomato, chopped 1 white onion, chopped 1-2 cloves of garlic, minced 2-3 Tablespoons Smoked Paprika 1/2 tsp salt or more to your liking Olive oil (or coconut oil) 1 bunch of Kale, rinsed, stems removed, and chopped  1 14oz. can of vegetable broth Extra water Parmesan cheese, shredded  Put about a tablespoon or more of the olive oil in a skillet over medium heat. Add chicken, onion, and garlic to sauté. Sprinkle s...