Whether you have them at home or at your favorite diner, it can be said that pancakes are the ultimate weekend breakfast. Something magical happens when they’re hot off the griddle and topped with butter and syrup. It sets the tone for a great day ahead.
However, enjoying pancakes doesn’t have to be limited to the weekend. This recipe from Mom on Timeout takes 22 minutes, therefore making it doable even on the busiest mornings.
Moreover, instead of buying frozen pancakes, you can put any leftover pancakes into a freezer storage bag for another day. If you add your family’s favorite fruit topping, it’s your own Rooty Tooty fresh and fruity pancakes at home.
Fluffy Pancakes by Mom on Timeout adapted by Still A Chick Lit
Ingredients
2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour plus 2 tablespoons xanthan gum)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp granulated sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed fine)
2 cups buttermilk (dairy: whole buttermilk, light or low-fat buttermilk) (non-dairy: 2 cups of unsweetened almond, rice, soy, oat, or light coconut milk mixed with 2 tablespoons of apple cider vinegar or fresh lemon juice. Stir together and let sit for 5 minutes.)
2 large eggs lightly beaten (1/3 plus 1 tablespoon Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, ground, 2 untoasted flaxseed or chia seed eggs**, vegan egg replacer, or liquid egg replacer= 2 eggs)
1 tsp vanilla extract optional
2 tablespoons unsalted butter, melted and cooled (unsalted vegan butter)
¾ cup fresh blueberries
Instructions
Whisk together the dry ingredients in a large bowl.
Whisk in the buttermilk, eggs, melted butter, and vanilla extract just until combined. Some small lumps are okay. Do not overmix.
Let pancake batter rest for 10 minutes.
Heat a large skillet or griddle over medium-high heat.
Spray with non-stick cooking spray OR brush with butter or oil.
Ladle 1/3 – 1/2 cup batter onto the griddle then sprinkle blueberries over each pancake. When small bubbles begin to appear, flip the pancake to continue cooking on the opposite side until golden brown. Serve with syrup, butter, or your favorite fruit compote or syrup.
Notes:
** To make a vegan egg- mix 2 tablespoons of flaxseed or chia seeds with 1/3 cup plus 1 tablespoon of cold water. Allow the mixture to sit for 5 minutes before using it.
Many people are experimenting with new flavors and trying out recipes to make meals a little less boring and repetitive. That’s great on the weekend or on a holiday when you have time. Trying that during your busy work week is something else altogether.
Fortunately, most supermarkets and grocery stores’ produce sections offer many of the usual suspects when it comes to building flavors such as onions, shallots, garlic, and bell peppers, diced, chopped, and ready to use. For this recipe, most people have curry, turmeric, and ginger powder in their spice racks. If you want to add the yellow curry paste to the mix for an added kick, you can find it in the international aisle of your supermarket, or you can order it online.
This ginger curry coconut shrimp recipe also contains coconut milk, which can also be found in most stores. Just be sure to get unsweetened coconut milk, creme de coconut is great for Pina Coladas, but it’s not right for this recipe.
Another ingredient, riced cauliflower can be found in steam-in bags in the frozen section. All of this comes together to make a healthy and easy Monday night meal that you can make in thirty minutes.
This recipe is easily adapted for vegetarians, and vegans, and is gluten-free. The recipe is fairly straightforward. You can adjust the seasoning to fit your taste.
Ginger Coconut Curry with Vegetables over Cauliflower rice.
1 large or 2 small shallots, diced finely
1 tablespoon of freshly grated ginger or 1 ½ tablespoon of ginger powder
1 medium red bell pepper sliced into strips and halved
1 medium orange bell pepper sliced into strips and halved
½ a large green bell pepper or 1 small green bell pepper sliced into strips and halved
1 can of light or full-fat coconut milk
1 package of snow peas or sugar snap peas
Juice of 1 lime
2 teaspoons coconut sugar
1 can (14-ounces) of crushed or whole peeled tomatoes
1 pound of large shrimp, peeled and deveined
Vegetable oil
Chopped cilantro, optional to garnish
1 package of frozen riced cauliflower prepared according to the directions on the package.
In a large skillet, heat 3 tablespoons of vegetable oil until it shimmers. Add shallots and sauté until they begin to soften. Add the ginger and garlic, and cook until fragrant. Add the bell peppers and continue sautéing. Then add the curry, turmeric, ginger powder (if you didn’t use fresh ginger), yellow curry paste if using, and stir in the coconut milk. tomatoes, followed by lime juice and coconut sugar. Allow it to simmer for five to eight minutes. Add the shrimp and the sugar snap peas. If it seems too thick, you can add a little water. Cover and let it simmer on low for an additional six minutes or until the shrimp has cooked through. Serve over cauliflower rice. If you’d like top with chopped fresh cilantro and serve.
Makes 6 servings.
To make vegetarian or vegan- omit the shrimp.
For more recipes and all things Still A Chick Lit, subscribe to our newsletter
Cooking With My Nanas Discovering Family, Traditions, and Love in The Kitchen
Blueberries are little berries that pack a big punch. Not only are they delicious, but they are also good for you.
Blueberries are nature’s candy. Whether you eat them by the handful, in a salad, or in a pie, blueberries are nature’s candy. Not only are they delicious, but they’re also good for you.
Here are seven science-backed health benefits of blueberries:
Blueberries are an incredible source of nutrients.
Are high in antioxidants.
Improve cholesterol levels.
Lower blood pressure.
Improve insulin sensitivity.
Boost cognitive functioning.
Contain prebiotics.
July 12th is National Blueberry Muffin Day, which is fitting since blueberries are at their best in terms offlavor in the summer.
If you’d like to enjoy the bounty of blueberries now, this recipe for a blueberry corn muffin is a tasty way to begin your Monday morning and it only takes fifteen minutes from mixing it to putting the muffins in the oven.
This recipe is based on Martha Stewart’s Blue-Barb Corn Muffins in the May 2022 issue of Living
Blueberry Corn Muffins by Still A Chick Lit
Active Time 15 minutes
Total Time: 1 hour
Makes: 12 muffins or 6 jumbo muffins
1 ¾ cups unbleached all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, millet, or sorghum flour. If the flour doesn’t contain a binder add ¾ teaspoon xanthan gum)
¼ cup fine yellow cornmeal
¾ cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, golden sugar, coconut, raw cane, or turbinado sugar, pulsed finely)
2 large eggs at room temperature (2/3 cup plus 1 tablespoon Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, vegan egg replacer, or liquid vegan egg replacer= 2 eggs)
2 teaspoons baking powder
1 teaspoon kosher salt
8 ounces or 2 scant cups of fresh or frozen blueberries
¾ cup whole or 2% milk (non-dairy unsweetened almond milk, rice, soy, or light coconut milk)
Preheat the oven to 350-degrees. Line a standard 12-muffin tin with baking cups. In a medium-size bowl whisk together, flour, cornmeal, sugar, baking powder, and salt. Reserve 6 tablespoons of blueberries and set them aside. Stir into the dry ingredients. Make a well in the center of the mixture; add eggs and whisk. Then whisk in the melted butter, milk, and vanilla.
Divide the batter evenly among muffin cups, about 1/3 cup ( they will be very full) Press a few pieces of the reserved fruit into the tops of each muffin., then sprinkle with sugar. Bake until tops spring back when lightly touched, about 24 to 30 minutes. Let the muffins cool for five minutes in the muffin tin. Remove the muffing and transfer it to a wire rack. Let cool completely for about 30 minutes.
The humble banana is low in calories and has no fat, no sodium, and no cholesterol. They also contain vitamin C, potassium, fiber, and vitamin B6. It’s no wonder that over 100 billion of them are being eaten all over the world every year, making bananas the fourth most popular agricultural product. The average American eats about 27 pounds of bananas each year. So, it’s more than likely that most people find themselves with a few overripe bananas to make banana bread or banana muffins. Most of those recipes call for at least two or more bananas. However, what can you do with one lone overripe banana. You can make a one-banana mini- banana loaf. It’s the best way to use it in a delicious and healthy way.
This is an adaptation of Dominique Ansel’s banana bread recipe by Baking Mischief
Mini Banana Bread loaf recipe by Baking Mischief adapted by Still A Chick Lit
This mini version bakes in a 5.5 x 3-inch loaf pan (or can be baked as muffins in a muffin tin)
Prep time: Quick 10 minutes
Bake time- 22-24 minutes (depending on your oven)
Serves: 4-6
Ingredients
½ cup (60g) all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour. If your flour blend doesn’t contain a binder, add ½ teaspoon xanthan gum)
½ cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, coconut, turbinado, or raw cane sugar, pulsed fine)
¼ teaspoon ground nutmeg
¼ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
1 medium overripe banana
1 large egg (3 tablespoons Aquafaba, ¼ cup silked tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer, or mung bean liquid egg replacer= 1 egg)
1 teaspoon (4g) granulated sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, coconut, turbinado, or raw cane sugar, pulsed fine)
¼ teaspoon ground cinnamon
Directions
Preheat your oven to 350°F. Grease a mini loaf pan, line with parchment paper sling (optional), and set aside.
In a medium bowl, whisk together sugar, flour, nutmeg, baking powder, baking soda, and salt.
In a separate medium bowl, mash the banana and whisk in the egg until well-combined. Pour banana mixture into the dry ingredients and mix until just combined.
Add melted butter and mix until butter is incorporated into the batter. Don’t over mix, but there should not be pools of butter remaining around the edges of the batter.
Transfer the batter to your prepared loaf pan, leaving ¾ inch of space from the top of the pan (discard extra batter if there is too much).
Optional Cinnamon Sugar Crust
In a small bowl, stir together sugar and cinnamon and sprinkle evenly over the top of the batter.
Bake
Bake for 30 to 38 minutes, until a toothpick or knife inserted into the center of the loaf comes out clean.
Allow cooling in the pan for 15 to 20 minutes before removing and slicing.
Serve and enjoy.
Store the bread tightly wrapped at room temperature for up to 3 days.
For more recipes and everything Still A Chick Lit, subscribe to our newsletter
There’s nothing like takeout after a long day at work or after you’ve run a ton of errands. I think everyone has a favorite local Asian restaurant for takeout. It seems like there’s something magical going on in the kitchens that keep everyone coming back. While it’s certainly faster to call up your favorite takeout place, it’s not necessarily something you want to do all of the time. Not only can it add up in terms of dollars, but it may not be great for your overall health. My great-grandmother never went on a diet, she believed in moderation. I’m not rejecting your favorite Asian takeout out of hand, but you can make your own takeout at home without taking too much time.
My sons have always been vegetable eaters. There were very few vegetables that I had to force on them. In fact, they even eat some of the veggies I hate, including lima beans and green peas. The best part about this recipe is the ability to switch up the veggies to your liking. This recipe works with corn, green beans, or squash. It’s up to you. It’s also vegetarian and vegan adaptable. Moreover, you can buy the vegetables prepped in the produce section or in the freezer section of your supermarket. You can also put the steak or tofu cubes in the marinade the night before, or you let it marinate for ten minutes before proceeding with the recipe.
Stir-Fried Beef with vegetables and garlicky cauliflower rice.
1 pound stir-fry beef strips, you can also use a sirloin steak, cut into strips (if using a steak, put it in the freezer for up to 30 minutes, it will make it easier to slice into strips)
Marinade
½ cup low sodium- soy sauce
½ cup low sodium teriyaki sauce
3 tablespoons light or dark brown sugar (Swerve light brown sugar substitute, coconut sugar, turbinado, or raw cane sugar)
4 garlic cloves, minced
2 ½ tablespoons of minced fresh ginger root
1/8 teaspoon red pepper flakes, optional
Vegetables
2 broccoli crowns, sliced in quarters or 1 package of frozen steam in bag broccoli
½ cup julienned carrots
4 ounces or ½ cup snow peas
1 bunch green onions, sliced on the diagonal, including green parts
1 steam in bag of lemon garlic, garlic, or plain cauliflower rice
1 tablespoon of cornstarch or gluten-free cornstarch mixed with 1 tablespoon cold water
Vegetable or peanut oil
Place the beef strips in a resealable plastic bag. In a large bowl mix together the ingredients for the marinade. Reserve 3 tablespoons, then pour the rest over the meat. Seal the bag and let marinate for as little as ten minutes up to overnight.
Steam the cauliflower rice according to directions. Empty out into a paper towel or cheesecloth-lined colander to get as much of the excess water out.
Heat water to boiling in a saucepan. Add the broccoli for three minutes, then drain and rinse with cold water. Set aside. If you’re using the steam in bag broccoli, follow the directions. Open the bag when done and allow it to cool for a few minutes.
In a wok or large skillet, heat about 2 tablespoons of oil over medium heat until it shimmers. Add the cauliflower rice, green onions, and carrots to the pan. Sauté for 4-6 minutes. Add the sugar snap peas and broccoli and continue to sauté for 3-5 minutes.
When heated through, add contents to a bowl. Add an additional 2 tablespoons of oil to the pan and allow it to get hot. Using tongs or a fork, remove the beef strips and add them to the pan. Cook over medium-high heat for 8-10 minutes, moving the meat around with a spatula or spoon.
Add the vegetables back to the pan and stir. Make a well in the center. Add the marinade you set aside along with the cornstarch slurry (mixture). Stir thoroughly until you have coated the meat and vegetables completely.
Serve hot. This meal will keep in a plastic container for three days. It also freezes well for up to one month.
| Yield: 4-6 servings | Cook Time: 30 minutes |
Inactive time: 10 minutes to overnight
Stir-Fried Tofu with vegetables and garlicky cauliflower rice.
1 package of drained extra-firm tofu, cut into cubes
Marinade
½ cup low-sodium vegan soy sauce
½ cup low sodium vegan teriyaki sauce
3 tablespoons light or dark brown sugar (Swerve light brown sugar substitute, coconut sugar, turbinado, or raw cane sugar)
4 garlic cloves, minced
2 ½ tablespoons of minced fresh ginger root
1/8 teaspoon red pepper flakes, optional
Vegetables
2 broccoli crowns, sliced in quarters or 1 package of frozen steam in bag broccoli
½ cup julienned carrots
4 ounces or ½ cup snow peas
1 bunch green onions, sliced on the diagonal, including green parts
1 steam bag of lemon garlic, garlic, or plain cauliflower rice
1 tablespoon of cornstarch or gluten-free cornstarch mixed with 1 tablespoon cold water
Vegetable or peanut oil
Place the tofu in a resealable plastic bag. In a large bowl mix together the ingredients for the marinade. Reserve 3 tablespoons, then pour the rest over the tofu. Seal the bag and let marinate for as little as ten minutes up to overnight.
Steam the cauliflower rice according to directions. Empty out into a paper towel or cheesecloth-lined colander to get as much of the excess water out.
Heat water to boiling in a saucepan. Add the broccoli for three minutes, then drain and rinse with cold water. Set aside. If you’re using the steam in bag broccoli, follow the directions. Open the bag when done and allow it to cool for a few minutes.
In a wok or large skillet, heat about 2 tablespoons of oil over medium heat until it shimmers. Add the cauliflower rice, green onions, and carrots to the pan. Sauté for 4-6 minutes. Add the sugar snap peas and broccoli and continue to sauté for 3-5 minutes.
When heated through, add contents to a bowl. Add an additional 2 tablespoons of oil to the pan and allow it to get hot. Using tongs or a fork, remove the tofu cubes and add them to the pan. Cook over medium-high heat for 8-10 minutes, moving the meat around with a spatula or spoon.
Add the vegetables back to the pan and stir. Make a well in the center. Add the marinade you set aside along with the cornstarch slurry (mixture). Stir thoroughly until you have coated the tofu and vegetables completely.
Serve hot. This meal will keep in a plastic container for three days. It also freezes well for up to one month.
| Yield: 4-6 servings | Cook Time: 30 minutes |
Inactive time: 10 minutes to overnight
For more recipes and everything else Still A Chick Lit, subscribe to our newsletter
There are basic factors recipes must meet in order to be the Makeover Monday Meal:
It has to have a fairly short prep time, and the meal or dish should come together in less than an hour.
The ingredients have to be easy to find in your grocery store, freezer, or fridge. The use of pantry items is a plus.
The recipe has to be adaptable, even traditional meat recipes.
It should be healthy
This week’s recipe for Cast Iron Baked Ziti comes from America’s Test Kitchen. This is a wonderful weeknight meal that comes together quickly and is easily adapted for a vegan/vegetarian or gluten-sensitive diet. The sauce is a combination of fresh tomatoes, tomato paste, garlic, basil, mozzarella, and grated parmesan cheese. Moreover, as good as it tastes when you first make it, the leftovers actually taste better overnight in the fridge.
4 ounces mozzarella cheese, shredded (1 cup) (vegan cheese like Daiya Provolone or mozzarella shreds are quite good)
INSTRUCTIONS
Adjust oven rack 6 inches from broiler element and heat broiler. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Toss tomatoes with oil and 1 teaspoon salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes. Stir in garlic, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. Off heat, coarsely mash tomatoes using a potato masher.
2
Stir in pasta and water and bring to boil over medium-high heat. Reduce heat to vigorous simmer, cover, and cook, stirring often, until pasta is tender, 15 to 18 minutes.
3
Stir in Parmesan and adjust sauce consistency with extra hot water as needed. Stir in basil and season with salt and pepper to taste. Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serve.
For more recipes and to keep up with Still a Chick Lit, subscribe to our newsletter
Well, November is here, and we are about to head into the heart of the holiday season. That said, Thanksgiving is just a few weeks away, and many of us will be gathering with family and friends to celebrate and give thanks together.
All of it means there’s a lot of planning underway to put family favorites on the table, and you might be looking to try a few new recipes to include for your get-together. As the unusually warm air gives way to colder temps, you might be looking for something that makes your feel warm inside, and a nice bowl of soup fits the bill.
This recipe comes to us courtesy of Catherine Fulvio of the Ballyknocken Cookery School in County Wicklow, Ireland. Catherine’s Kitchen Quarantine Edition had a wonderful recipe for red lentil soup, that’s soothing, delicious, and 100% vegan. The addition of coconut milk makes this soup creamy and velvety. Many of us will have people with different dietary needs at our tables this Thanksgiving, and this is a soup that is sure to please.
Finally, the soup comes together quickly with a minimum of prep time. You can season the soup to your taste. Be mindful of the fresh ginger, it can have quite a bite. Keep tasting as you go along, and remember to use salt and pepper to balance everything on the palate. Also, Catherine has a tip for ginger that I always use. Store fresh ginger in the freezer. Use a freezer bag and use it as needed. Not only will it keep, but it also makes it far easier to use in recipes.
This recipe is Vegan. Vegetarian, Gluten-free, and low-fat.
I hope you give this a try.
Red lentil and ginger soup by Catherine Fulvio
Ingredients
1 tsp Oil
1 Onion finely chopped
1 ½ Red Chilies deseeded and finely chopped
Pinch of Freshly Ground Nutmeg
2 Red Peppers deseeded and diced
4 oz Red Lentils soaked for 10 minutes in water and drained
20 fl oz Vegetable Stock
14 fl oz Can of Coconut Milk
1 tsp Fresh Ginger grated
Salt and Pepper
Toasted Desiccated Coconut and Fresh Herbs to garnish
Instructions
Heat the oil in a large saucepan and cook the onion for 10 minutes until transparent.
Add chili and ginger and cook for a further minute.
Add the peppers, lentils, and nutmeg and stir to mix. Add the coconut milk and the stock to the soup. Leave to simmer until the vegetables are fully cooked through and the lentils are soft. Remove from heat and blend until smooth. Season to taste.
Sprinkle over the toasted coconut, garnish with fresh herbs and serve.
Breakfast cereals have long been a big business. They’re a quick and easy way to enjoy a good breakfast on busy mornings. There are a number of delicious granola brands on shelves to choose from, but there’s something special about making your own. Not only can you make it any way you like, but it’s also economical and the recipe is fairly simple.
The best part is, granola isn’t limited to your breakfast bowl, it makes a great topping on yogurt or you can dress it up to top a fancy yogurt parfait.
I did love granola as a kid. Now, instead of buying granola, I’ve found it’s easier and more economical to make it. This way It allows me to make it my own. I hope this recipe will inspire you to do the same.
This recipe is based on a mash-up of Ina Garten and Catherine Fulvio’s homemade granola recipes.
Homemade Cinnamon Granola
4 cups old-fashioned rolled oats
½ cup quinoa
1 cup sweetened shredded coconut
1 cup desiccated coconut, unsweetened
3/4 cup vegetable oil
½ cup liquid raw cane sugar or clover honey (liquid monk fruit sweetener)
1 cup raisins, soaked for 1 hour
1 cup dried cranberries
Cinnamon or Vietnamese Cinnamon (your taste)
Preheat the oven to 325 degrees F. Whisk the oil and liquid raw cane sugar together in a small bowl. Toss the oats, quinoa, cinnamon, and coconut together in a large bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 40 minutes. Lower the oven temperature to 300 degrees, then add the soaked raisins, toss with a spatula and continue to bake for an additional 15 minutes. Remove the granola from the oven and allow it to cool, stirring occasionally. Add dried cranberries. Store the cooled granola in an airtight container.
You can also add cashews, almonds, walnuts, or pecans, along with other dried fruits like cherries, figs, or apricots.
For more recipes and all things Still A Chick Lit, subscribe to our newsletter
Most of the country has been enjoying a longer Indian summer than usual. However, fall is beginning to make its presence known with temperatures beginning to dip all across the country. Although many are sorry to see the warmer temps go, I enjoy the cooler temperatures. Sleeping weather is also a perfect time to enjoy a nice bowl of soup.
Squash is available year-round everywhere, but there are seasons when certain varieties are more plentiful. I love the hearty gourds like acorn and butternut squash. Both are versatile and can be used in many recipes. This Makeover Monday puts the spotlight on butternut squash soup.
This soup has been on my fall and Thanksgiving table for many years. The recipe is very simple, and you can adjust the ingredients according to your flavor palate. It’s a wonderful combination of roasted butternut squash, sweet onions, and ginger. To make it even easier, you can buy butternut squash that’s already prepped. It’s a time saver.
This recipe is vegan/vegetarian, low-carb, and gluten-free.
Total Time: Approximately 1 hour
Active time: 15 minutes Estimate
Inactive time: 45 minutes
Butternut Squash and Ginger Soup
2 large butternut squash (Cut in halves and seeded) (or 2 packages of pre-cut butternut squash)
4 medium sweet onions, rough chopped
1 small fresh ginger root (peeled and minced)
3 tablespoons Canola oil
Virgin Olive Oil
4 ½ – 5 cups Unsalted Vegetable Stock
Preheat oven to 375-degrees.
Split the butternut squash in half and take the seeds out. Line a large sheet pan with foil. Place the squash on the pan, skin down, and drizzle olive oil until the squash is coated. Place it in the preheated oven and roast it for 45 minutes to an hour. When you can easily pierce the squash with a fork, take it out and let it cool to room temperature. Once it’s cool enough to handle scoop the softened squash into a bowl.
In a Dutch oven or large soup pot, heat the canola oil over medium heat until it shimmers. Add the onions. Lower the heat to medium-low and cook until the onions are soft, then add the minced ginger, and cook until the onions are translucent.
Add 1 cup of the vegetable stock and the squash. Using an immersion blender, blend the onions, ginger, and butternut squash. Add the remaining vegetable stock, one cup at a time, blending well after each addition. Cover, and let simmer on low heat for ten minutes. How thick or thin the soup is up to you. If you like a thinner soup, add more stock, if a thicker soup is to your liking, add less.
Tips
You can save money buying fresh butternut squash and cubing it yourself. Split the squash in half, and then into quarters. Using a vegetable peeler, remove the skin, then cut into medium-sized chunks.
You can use unsalted or low salt vegetable broth
You can also use unsalted chicken stock or broth to add a little more depth to the soup
How much ginger you use is up to you. Remember, you can add more ginger, but you can’t take it out. If you use a bit more than intended and it has a little too much bite, you can a little applesauce to add a bit of sweetness and tamps the spiciness down.
If you don’t have an immersion blender, you can use a blender. Be careful to do it in small batches, and make sure the mixture isn’t too hot to avoid making a mess.
You can store the soup in the fridge for up to 11 days
This soup freezes beautifully in an airtight container for up to three months.
For more recipes and everything Still A Chick Lit, subscribe to our newsletter
Summer is the season of hot weather, going to the beach, cool drinks, grilling, and long lazy days. Conversely, autumn is the season of cooler temps, leaves changing, sweaters, hot apple cider, comfort food, Halloween, Veteran’s Day, and Thanksgiving. For so many of us, it’s time to put the oven on and head back into the kitchen.
Comfort meals are just the thing to help us hit the reset button in the midst of the stresses of work, school, and other obligations that can make us feel a bit off balance. During the week, we often don’t have the time or energy to deal with a long complicated meal. Even a slow cooker can be hard when you don’t have time to put the ingredients together, or some of us have even forgotten to put it on. However, we came across a recipe in Southern Living that is easy, healthy and comes together in less than thirty minutes.
Chicken soup is one of the ultimate comfort foods and cure for all that ails you. The best thing about this soup is you can buy many of the ingredients pre-cooked and pre-chopped. We’ve adapted the recipe for vegans and vegetarians ( no chicken, vegan noodles, and non-dairy milk) as a way to be sure that everyone can find comfort in a hot, creamy soup perfect for the cooler evenings ahead.
Enjoy and Happy Fall!
Creamy Chicken Soup recipe by Southern Living Magazine adapted by Still A Chick Lit
Total Time 25 minutes
¼ cup unsalted butter (unsalted vegan butter)
1 medium-sized yellow onion, finely chopped
3 medium carrots, sliced into 1/2 -inch rounds (about ¾ cup)
2 medium celery stalks, chopped
4 medium garlic cloves, finely chopped
2 cups fresh spinach or 1 cup frozen peas
1 ½ teaspoon kosher salt, divided
1 bay leaf
¼ cup all-purpose flour (gluten-free all-purpose flour, sorghum, white rice, or brown rice flour)
¼ teaspoon smoked paprika
6 cups unsalted chicken stock (unsalted vegetable stock) (I like Kitchen Basics)
8 ounces Old-fashioned wide egg noodles (you can use pasta, such as orzo or even angel hair spaghetti to keep it vegan/vegetarian)
1 cooked or rotisserie chicken, torn into bite-size pieces (omit for vegan/vegetarian soup)
½ cup heavy cream (dairy: light cream or half and half) (non-dairy: rice, soy, or almond milk)
1 tablespoon Sherry Vinegar
2 teaspoon fresh thyme leaves
Melt butter in a large pot. Add onions, carrots, celery, bay leaf, and ½ teaspoon kosher salt. Cook, stirring occasionally until softened. Add flour, garlic, and smoked paprika. Cook, stirring constantly until the mixture is fragrant and the flour begins to turn brown.
Add stock to the mixture and increase the heat to bring to a boil. Stirring occasionally. Add the noodles, spinach, or peas and cook, stirring occasionally until the noodles are tender. Reduce the heat to low, add the chicken. Cook until the chicken is heated through, about one minute. Stir in the cream, sherry vinegar, and remaining salt. Before serving top with thyme leaves. Serves Four.
Notes
For a vegan or vegetarian version of this soup, double the vegetables for an extra-yummy creamy vegetable soup.
There isn’t a lot of knife work for this recipe, however, if you’re not comfortable, most grocery stores and supermarkets have pre-chopped vegetables in their produce section. It’s also a time saver.
