Ok, before you judge this one, know that I like the small amount of grease in this soup.  I don't like the 90% lean ground beef, I just don't.  You can use it and eliminate all grease from this recipe if that's your cup of tea.  I like a little because it does add some of the taste to the recipe.  Again, use the lean if that is what you enjoy or don't use meat at all.  This is not necessarily a recipe that has to have meat.  You could add some vegetables or tofu in it's place. If you add vegetables, just add them to the simmering stage, note that carrots can take a bit longer and adjust the time accordingly. If you need to simmer longer than the recipe indicates, make sure to add water or more broth so that it doesn't evaporate too much of the liquid. This was to be one of many soups made this "winter".

Now here in Southern California we seemed to have skipped right over spring and gone to summer.  As I sit and write this, it is 79 degrees out (26 C).  I mean really.  We had a very, very short winter.  It was supposed to be a cold wet one because of the El Nino.  We had one really, really good storm.  One storm that was so so and one that just petered out and left maybe a 1/4 inch.  I had such high hopes for this winter and all the soups that I could make to keep me warm and toasty. High hopes, all now dashed.  It will once again be in the 80's next week. One bright spot we do get some rain tomorrow but it will still be in the mid 60's for this storm.  I feel so cheated. 

I still like making this though and had it last night for dinner.  I just use the microwave method.  Once a week and usually on Monday's we have Hamburger meat for dinner.  It's my son's favorite meat and meal.  I of course find other was for me to eat said meat.  This is one of them.  The meat is spiced with the taco seasoning but it just adds to the soup.  I have made it with the seasoned meat and without and it is just as good.  If you ever have leftover hamburger meat, this really is the soup to make.  Hope you enjoy.
Serves 1 (microwave version) or 6 (stove top version)


Recipes:

Microwave:

1 microwavable soup bowl
1 1/2 cups Chicken or Vegetable Broth
1/3 cup precooked hamburger meat or Sausage (spicy or mild)
1 TBSP Tomato Paste
1/2 cup Stewed diced Tomatoes (I use the Italian)
2 Full Length Lasagna Noodles broken up (Gluten Free or Regular)
2 large Basil leaves
1/4 Tsp Garlic
1/4 Tsp dried Oregano
1/4 Tsp dried Onions
Pinch Salt
1 oz Mozzarella cheese (shredded or cut up)
1-2 TBSP Parmesan Cheese (shredded)

Optional: 1/4 tsp dried chili peppers or chili powder and or oz Ricotta Cheese

Add all ingredients except cheese to bowl.  Place in Microwave and cook on high 5 minutes, stir.  Cook for another 5 minutes on high.  Check doneness of noodles.  If using Gluten Free noodles with a high White Rice content shorten the second cooking to 3 minutes and check for doneness.  
Take out of microwave carefully!  It will be very hot.
Add cheeses, stir and enjoy.

Stove Top:

1 Soup Pot

1/2 lb ground beef
1/4 lb Sausage (regular or mild)
1/2 cup Yellow Onion
8 cups Chicken Broth or Vegetable Broth
1 14 oz can diced tomatoes of your choice (I use the Italian)
1 can tomato paste
1 TBSP Dried Oregano
1 TBSP Garlic 
6-8 Basil leaves
1/2 tsp salt
1/2 cup Mozzarella Cheese (shredded or cut up)
1/2 cup Parmesan Cheese (shredded)
1/2 cup Ricotta Cheese
1/2 box Lasagna Noodles cooked as per instructions on box

Directions:


In the soup pot, brown hamburger meat and sausage, break it up to small bite size pieces, add the onion when the meat is about 3/4 cooked.
When the onion turns translucent, add all ingredients EXCEPT cheese and noodles.
Bring to a boil then turn down to a simmer
Let simmer on medium low for 30 minutes.
Add Noodles which have been cut up to bite size pieces and let simmer an additional 10 minutes.
I do not add the cheeses but place on the table for the individual people to add to their soup.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. This is based on the microwave version with chicken broth and 85 % lean meat. This serving can be for two if served with other side dishes.
 
 
I'm still gonna call this a one bowl wonder even though technically you need two and some cooked rice. However, you are cooking the Red Curry all in one bowl and all in the microwave, so I'm going to call it a win.  This recipe came about last year before we had a Thai restaurant in our town, now we have two but I still like making it myself.  One reason that I like to make it, sometimes they put MSG in it.  While some studies have shown there is no reaction to MSG, I think they are full of kaka.  I can tell you that I swell up, my tongue gets numb and I get slightly dizzy.  That is before I know there is MSG.  Why it's still being used, who knows.  It's also the one reason I had to stop eating Ramen, same with one of my nieces.  She cannot have MSG either.  Pretty much the same reaction I get.  Wow, that just took a right turn, didn't it.  Ok, back to the recipe at hand, Red Curry.  I love to eat red curry but then I really like yellow too but have never made a recipe for it.  Hmmm, maybe over the next couple of weeks. What I like about this recipe is the simplicity of it.  Pour it in, whip it up, heat and done.  I think you will like it too!
Serves: 2

Recipe:

1 can Coconut Milk
2 TBSP Red Curry Paste
1/2 cup Red Bell Pepper, fresh or frozen
1/2 cup Bamboo Shoots, julienned 
Fresh Basil leafs
1 cup Chicken or Vegetable broth
1 tsp crushed ginger
1/2 tsp crushed garlic
1 tsp Fish Sauce (or leave out if vegetarian) 
1 1/2 TBSP Soy Sauce
1/2 tsp crushed red chili peppers in Chili oil (Optional)
Lemongrass (Optional)
1/2 cup Tofu, Chicken or Shrimp (Optional)
1/2 cup Spinach or Bok Choy (Optional)
1/4 cup Carrots, julienned (Optional)
1/4 cup Water chestnuts (Optional)

2 cups cook rice of your choice


Shake the can of Coconut milk really well before opening
In large microwavable bowl, mix the coconut milk and broth
Heat coconut milk and 1 cup chicken or vegetable broth in microwave for 2 1/2 minutes
Gently stir
Heat 2 minutes
Gently stir, Stir in the Red Curry paste
Heat 2 minutes
Stir in vegetables, Tofu, and seasonings (and any other options)
Heat 2 minutes, Stir
Heat 2 minutes
Very carefully remove from Microwave
Add Fresh Basil and let sit 2 minutes
Serve over hot rice

Do not heat for the full 10 1/2 minutes as it will bubble over

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. The high calories in this recipe are due to the rice.
 
 
Oh man, woke this morning with a sore throat and that feeling in the back of your nose that says "Oh just wait, in about an hour, this is gonna be totally clogged".  Great, just great.  I should have known since my son came down with it a week ago and others have been falling around me like crazy.  Damn.  I hate having a summer cold.  Yes, I say summer because it's still in the 90's here. Oh boy the next couple of days are going to be sooooo much fun, sweating, sweltering and snotting. Life does go on and cooking, cleaning and raising a kid doesn't stop for anyone.  With that in mind, I thought what is better then chicken soup when you're sick.  Nothing.  I keep cooked chicken in my freezer at all times. Every time we have chicken, I always buy a whole cooked chicken, I strip it and freeze some of the meat.  When needed I just take it out and leave it in the baggie to thaw.  Yea me.  This is a day when I need just that.  Since I have been doing the One Bowl Wonders, this I thought would be perfect for that.  Now, all I have in the cupboard are gluten free spaghetti noodles but those should work just fine.  I prefer them anyway.  Now  when I make Chicken Soup, I make it like my favorite Mexican style restaurant.  That means avocado, radish, onion, tomato, cilantro and lime.  You do not need to add all these but it is so much better with it.
Serves: 1

Recipe:

Noodles of your choice, if using loose noodles then 1/2 cup, if using spaghetti noodles then what would be equivalent to 1/2 cup, you don't need a lot.  I used a Gluten Free Spaghetti noodle
2 cups Water plus 2 cups
2 Chicken Flavored Bouillon cubes
1/2 cup Cooked Chicken
2 TBSP Green Onions, Diced
Salt and Pepper to taste

Optional:  
2 Radishes, diced
1/4 Avocado
1/4 cup Cilantro
1/4 cup Tomatos, diced

Pour the water into your microwave safe bowl and heat for 3 minutes.  Remove Carefully.
Break the noodles in half (if using spaghetti) and push them down using the back of a spoon.
Heat for 2 minutes*
Stir
Heat for 2 minute*
Stir to break up noodles
Heat for 1 1/2 minutes 
Stir
Heat 1 minute but watch so that it doesn't foam over
Check your noodles  (mine were done)
Drain water and leave in strainer
Heat 2 cup of water for 3 minutes
Meantime break up the Bouillon cubes
When the water is hot, put in the bouillon and stir until dissolved
Add all your ingredients
Consume

*Trying to cook the noodles with out stopping will cause the water to boil out into your microwave, you need to heat in the 1 and 2 minute intervals.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
I went and did it again.  We are having another "cold" day here in SoCal.  Yay!  I wanted soup since my front porch thermometer at 3:30 pm was reading 49 degrees F.  Now that the rain has hit it's gone up a bit but we're gonna ignore that fact.  Since I made the Thai Tomato Soup the other day, I wanted a little bit different and one that I could put over sticky rice.  I've been really good about not eating the rice and working out so I wanted some rice but didn't feel that I should make it.  My son asked for some though and how could a mother turn down her son?  What kind of mother would I be?  I didn't want to break his heart.
I ran to the store with the thoughts of soup in mind but not want kind I wanted to make.  While there I noticed that the asparagus was on sale, cool.  Ohhhh, and the cipollini onions were on sale also.  So I grabbed those, a hunk of ginger, more garlic, some heavy cream and I was outta the store.  Yippy.  Back at home I decided that I would roast everything.  Yum.  I've made this once before and there is a trick here. Don't over roast the asparagus or it gets really stringy.  That is what happened this time.  Boo.  If that does happen to you, you can do one of two things.  One, pour it through cheese cloth and squeeze.  Two, use a fine mesh strainer and pour it through and then keep squishing it until and the juices pass through.  This method is a bit longer but just as affective.
Recipe:

1 bunch of (baby) Asparagus (less stringy)
6 cipollini onions peeled (or sweet yellow onion if you cannot find these)
6 thin slices of ginger
4 cloves of garlic, peeled
10 Basil leafs
1-2 TBSP Olive oil
1/2 cup Heavy Cream
3 1/2 cups chicken or vegetable broth
Salt and pepper to taste

Rough chop the Asparagus,  you can leave the onions whole or cut in half, leave the garlic whole, peel and slice your ginger.  Toss with the olive oil, salt and pepper and throw into the oven at 375 degrees F, it will only take about 20 minutes but keep an eye on them, you just want them roasted and soft not browned.
When you take them out of the oven  let them cool for about 10 minutes and then thrown them into your blender.  Pour in about a cup of broth and the basil leafs.  Puree.  Again, you might have to strain the puree. If running through cheese cloth squeeze as much out as you can.  If using a strainer, use the back of a large spoon to squeeze the juices out.  You should end up with just pulp (this is only if your asparagus was stringy).
In a soup pot get the other 2 1/2 cups of broth, salt and pepper to a slow boil, slowly add the puree.  Let it simmer about 20 minutes.  Right before serving slowly stir in the cream.
This soup turned out just fabulous.  It was awesome over sticky rice or just with a hunk of sourdough bread, which I can't have but could sit and imagine!!  I did buy some gluten free sourdough that cost my son's college tuition but hopefully he won't notice.  The grilled cheese that I had with it was scrumptious.  The soup does not need a bunch of spices.  Since roasting the vegi's brings out a wonderful heartiness and makes the flavor very rich in this soup.
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See, we really had some rain here in Southern California and it was in the high 40's at my house!! Wahoo!
I hope you enjoyed this recipe.  If so, leave a comment or just go make it, you'll love it.

Remember, enjoy life.
It's the one you have,
Tammie
 
 
It has finally been a bit chilly in Southern California for the first time in quite some time.  With the chiller weather I wanted soup.  I like soup but don't like canned soup, nothing against canned soup but it is way too salty for me.  I really wanted something with a bit of flair but not too much, something that I could eat with a grilled cheese sandwich.  Something that would make me say "mmmmmmmmm".
When I was in the market, I saw the fresh basil and thought, what could I make?  Well the only thing that I know that goes with grilled cheese is tomato soup.  Tomatoes were on sale so why not.  I thought what would it taste like with the curry paste and coconut milk and it was absolutely nummy.  Mom ate it without the milk though.  You only want a little of the coconut milk as it will overwhelm the tomatoes.
I also made sourdough (gluten free) and sharp cheddar grilled cheese though I forgot to take pictures of them.  You'll have to take my word for it that it was just so satisfyingly awesome until you try it.

Recipe:

6  Ripe Tomatoes rough diced 
3/4 cup Rough Diced Carrots or baby carrots chopped
1/2 Green Bell Pepper
1/2 Yellow Onion, rough cut
4 Cloves Garlic rough cut
1/2 tsp Fresh Ginger grated
6-10 leafs fresh Basil
1/2 tsp Sugar
2 TBSP Gluten Free Soy Sauce
1 lime, juiced
1 TBSP Red Curry Paste
1/2 Tsp Thyme
2 1/2 cups Vegetable broth
1/2 cup Coconut Milk
Salt and Pepper to taste

1 med to large soup pot

In a smaller pot blanch your tomatoes.  You don't have to but I don't have the greatest blender so some of the skin will not puree.  If you blanch first and remove the skin then you will not have to worry.  
Rough cut all vegi's.  
In the soup pot add about 1 TBSP Olive Oil and get it hot.  Once hot, add your onion right before it turns translucent add the garlic.  Let it all brown.
Add the carrots and let it brown, add the bell pepper and ginger and let it soften slightly.  Add the Tomatoes and let them all cook a bit.
Add all to your blender  including the fresh basil but DO NOT BLEND YET.  Let it cool slightly.  Never try and blend super hot food as they tend to explode.
To the soup pot add your Vegetable broth, red curry paste, thyme, lime juice, soy sauce, sugar and salt and pepper and bring to a boil.
Cover the blender and SHORT pulse until all is blended smooth.
Turn down the broth to a simmer and add the puree
Let it cook at a simmer for 40 minutes.  You can add more broth at any time if you believe it is too thick. Taste and adjust to your liking.

When you serve, add some of the coconut milk to each serving (about a tsp per)


Remember, enjoy life.

It's the one you have,
Tammie