Help The Student Event: Day 20

Katie Mae from KatieMaes Food Blog dropped me a note and wanted to share her favorite way of making soup in a pinch. I know I have often made soups with the everything but the kitchen sink attitude and it is kind of fun.

I don’t like to grocery shop, so when the fridge starts emptying out I get creative before I give in and head to Meijer. Usually the ingredients for soup are hiding in the fridge, freezer, and pantry. Here are some ideas for a quick, Italian-inspired “need-to-go-shopping soup.” These pictures are from some of the soups I’ve made in the last year.

Vegetable Soup When Your Cupboard Is Bare

(Servings depends on how much you put in; takes 10-20 minutes)

Ingredients

• Broth or stock if you have it; water if you don’t
• Tomato (if you like it): 1/2 cup leftover tomato sauce or 1/2 can diced tomatoes with their juice. If you aren’t using tomatoes, try adding some olive oil and balsamic vinegar.
• Herbs and spices: pick and choose from oregano, garlic salt, red pepper flakes, rosemary, black pepper, basil, and thyme.
• Vegetables: frozen, canned, or leftover green beans, broccoli, peas, corn, onion, red pepper, etc.
• White beans (optional but recommended)
• Pasta – macaroni, rotini, penne, etc. (optional but helps)
• Garnish: crackers, Parmesan cheese, mozzarella, etc.

Directions

1. Bring liquid, tomatoes, herbs and spices to a boil in an appropriately-sized pot.
2. Add vegetables, beans, and uncooked pasta (if using). Boil until vegetables and pasta are tender (about 10 minutes), stirring occasionally.
3. If using cooked pasta, add it now, at the end.
4. Ladle into bowls; add cheese, crackers, etc.
5. ENJOY!

It is a great way to be creative and like Katie said, avoid going to the grocery store. Hopefully you find this post useful within your college days or even long after. Thanks again Katie for a fun post.

Have a happy Tuesday and come back again tomorrow for another “Help The Student Event” idea. I better get up and get ready for work.

Take care
zesty

Download my Free Recipe Book: Simply Zesty

Hello ZestyCook readers! My name is Marianne, and you can find me over at from french fries to flax seeds. Food has been a passion of mine since I was a little kid, and more recently I’ve really become interested in healthy eating and finding that balance between nutrition and pleasure. I am currently working on a career change, and will be (hopefully) starting my program to become a Registered Dietitian next September.

When Zesty put the call out for some guest posts, I jumped on the chance to share a family favorite recipe with you all. It was featured on my blog a little while back, and I had a few requests for the recipe then. It definitely falls in line with the types of recipes Zesty features on his blog – quick, readily available ingredients, and more specifically – it tastes great.

Can you tell this is one well used recipe around here?

Ingredients

Salmon Loaf (serves 4)

• 2 Cans (213 g) salmon (wild sockeye is preferred, but wild pink salmon is good as well)
• 6 – 7 Soda crackers, crumbled
• 1 Tsp. lemon juice
• 3 Tbsp. milk
• 1 Tbsp. melted butter
• Pepper to taste
• 2 eggs

Method

1. Preheat oven to 375 degrees F.
2. Mix all ingredients, except eggs.
3. Beat eggs until fluffy, then fold into mixture.
4. Spread mixture into small loaf pan.
5. Bake for 45 min, or until golden and crispy on top.



6. ENJOY!

You could definitely jazz up the recipe with other herbs and spices, but we like it as is, with just a sprinkle of lemon juice. The recipe doubles well, and the leftovers make great sandwiches. If you like salmon, you should definitely give it a try!

Zesty Here

Thanks Marianne (from french fries to flax seeds) for introducing me to a new idea!  I have never had such a loaf but I know from the ingredients I would love it.  I hope everyone has a great Wednesday and be sure to let me know what you think of this creative creation.

Take care

zesty

Download my Free Recipe Book: Simply Zesty