Egg Drop Soup

Naomi and I have this for lunch now and then. I don't think Egg Drop Soup normally has pasta and veggies, but it helps to make it a full meal.
I have 2 pictures here- the top bowl is mine, and the bottom one is Naomi's- since it's a bit hard for her to eat the broth yet. :-)


Egg Drop Soup
4 c. chicken broth
1 pk. ramen noodles (not using the flavor packet)
1 handful green beans, or other veggies
1/2 tsp. sesame seed oil
1 tsp. soy sauce
2 eggs, beaten

Bring broth to boil, add noodles and cook until tender. Put in green bean and bring back to a boil, add sesame oil and soy sauce. Stir in eggs, take off the burner as soon as they are all in. Serves 2.


Cost:
Broth: $.50
Eggs: $.30
Ramen Noodles: $.14
Beans: $.20
Meal total: $1.14

Turkey Soup

I made a nice warm soup again- I think I like barley better than pasta, that is what I did this time.
I used my basic soup recipe, but this time I added some frozen chopped spinach and used Quick Cook Barley instead of pasta.



Cost:
Turkey soup stock and meat $1.50 (I just use 1/2 of a bag that I froze for a whole meal)
Quick Barley $1.26
1/4 bag of spinach $.30
1/2 bag frozen veggies $.44
Meal Total $3.50

Turkey Soup

This is one of Luke's favorites meals, though everyone enjoys it. What a great way to warm up in the winter!


Turkey Soup
This is different every time I make it, as I tend to use whatever I have on hand; but here is what I did today:
1/2 pot (maybe 6 cups?) soup stock
2 c. Macaroni Pasta
1 can green beans
1 can mixed veggies
Meat from carcass.
1 tsp. Rosa Maria seasoning
Salt and pepper to taste

Bring stock to a boil. Add noodles and seasoning, cook until pasta are almost ready, (if necessary, add water to cover pasta noodles) add veggies and meat and cook until pasta is done.

How to make soup stock
Get the meat off the turkey carcass that you are planning to use.
Put the carcass in a large stock pot, add water to cover most of it.
Bring to boil then turn down to a simmer and let simmer for a few hours.
Pour through a strainer into a new container/pot.
Now, some people put this in a cool spot and the fat collects on the top, as it gets cold it becomes thick and white, you can remove that and just use what is left. I just stir it and put it in my ziplock freezer bags while it's still warm.
This should make enough for several gallon bags of stock, which I freeze and pull out later for soup.
When the bones cool, go through them and remove the small pieces of meat that were left on- you can either put it in the stock or freeze it separately to be used later.

Clam Chowder

This is the reason our son Jesse won't be a vegetarian. One day we were eating and he asked if he could be a vegetarian. They had been studying the food chain at school, and it bothered him that we eat animals. (Meanwhile he's complaining that the "Spring Verity" salad tastes weird and he doesn't want to finish it.) We discussed this some more and then he asked for seconds on the chowder-- because he loves it. Brian said "You know, you wouldn't be able to eat this if you were a vegetarian." You could see it settle in his mind- there was no more "maybe." He would never be a vegetarian! lol

Clam Chowder
1 TB butter
1/4 c. onion, diced
6 med. potatoes, diced
2 6 oz cans minced clams
1 12 oz can evaporated milk
1/4 c. flour
1/2 tsp. salt
Dash of pepper

Melt butter in large pot. Add diced onions and saute. Add water and diced potatoes. (Just enough water to cover potatoes.) Bring to boil and cook until potatoes are fork-tender. Mash with a potato masher a few times- you want to leave it a little chunky. Add canned clams (with juice), salt and pepper. Add 1/2 of the can of milk. Mix flour into the rest of the milk, add to soup and stir until thickened.