I’ve made a lot of chicken soups over this past week. What with the colder weather, a hot bowl of chicken soup seems to be the right combination for dinner right about now. I made chicken soup with tortellinis. I made chicken soup with brown rice. I made chicken soup with noodles. Each one has the standard mix of carrots, onions and celery. Topped off with parsley, salt and pepper. Saturday night I made a chicken soup with all my leftover veggies i.e plum tomatoes, zucchini and parsley from my garden. I top each bowl of soup off with a tablespoon of grated Parmesan cheese. Sometimes I’ll have a side salad dish. Either way, the soup is chock full of veggies and super healthy and makes the perfect dinner.
We had one splurge this week: porterhouse steaks! I found two steaks, dated from August 2021, as leftovers from the summer (and when we had the money to afford them). We couldn’t wait for the steaks to defrost, so DH found this way to cook them up quick. First he seared them on a hot cast iron pan, then baked them in the oven till done. They were amazing! I served them with a side of steamed broccoli with olive oil and minced garlic, whipped mashed potatoes for hubby and a baked potato with sour creme dill dip for me. DELISH!
Dessert was an apple tart with caramel sauce (also another freezer find!)
Lastly, as always looking for ways to save money in the kitchen, I rounded up all the bread ends I was storing in my freezer, whirled them up in the food processor and voila’. I have enough bread crumbs to last for a while. Stored them in a freezer-ready zip lock storage bag. Free of charge.
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