Love Shack Larder

Better than P.F.Chang's: Hot n'Sour Soup

This is an update to this post because we were so pleased with the results of this recipe that we have already made this recipe two more times since I originally posted it on February 12th.  We love it so much that I want to include it in Tidymom's second annual soup extravaganza, Soupapalooza (Feb. 28-Mar. 5)

Come join SoupaPalooza at TidyMom and Dine and Dishsponsored by KitchenAid, Red Star Yeast and Le Creuset:

Better than P.F.Chang's: Hot n'Sour Soup...

If I don't SAY so myself...I know that DH agrees with me...he says "it's perfect!"

For some time now we have been toying with the idea of trying to create our own version of Hot n'Sour Soup here at the Love Shack.  It's one of our favorite things on the menu at P.F. Chang's...along with their lettuce wraps...yummy! 

Then last week we were watching Dr. Oz and he had Chef Ming Tsai on the show to share his Shitake Hot and Sour Soup recipewhich is suppose to help boost your immunity.  We felt like Chef Ming Tsai's recipe was the best that we have seen, when it came to the fresh, organic ingredients and that he made it looks so quick and easy to make.  So after picking up the ingredients at Trader Joe's on Friday, we decided to try our own version today.  That would be with chicken breast in lieu of tofu...just not a fan of soybeans...and sans the carrots since I'm allergic to them ;}

More...Tomatos...Tomatoes...

Last week it was all about the tomatos...tomatoes... and regardless of how you say it...having them fresh this time of year is all that matters!   We've been eating left-over roasted tomato n'pepper soup all week with grilled ham n'cheese sliders...yum!

Have you seen these new mini  Sandwich Thins  by Arnold?  How cute are they...I ask you?  AND then to top it all off...each one is only 50 calories...brilliant I tell you...just brilliant! {Please be advised that I'm not being compensated in any manner by Arnold...this is simply my humble opinion :}

So cute and it's really fun to use them to make your own minis with your favorite fillings...like we did here for our grilled ham n'cheese sliders :}

Tomatos...Tomatoes...

This is an update to this post because we were so pleased with the results of this recipe that we make it on a regular basis now...at least once a month since I originally posted in August 2011.  We love it so much that I want to include it in Tidymom's second annual soup extravaganza, Soupapalooza:

Come join SoupaPalooza at TidyMom and Dine and Dishsponsored by KitchenAid, Red Star Yeast and Le Creuset:

However you pronounce it...they are in season right now and we sure have been getting our fill here at the Love Shack.  When we travel to Charlotte, we usually stay at the  Embassy Suites  at Concord Mills and always enjoy the restaurant there...Rocky River Grille.  It is so rare to find a good hotel with a decent restaurant and what really makes the Grille so good is that they use fresh, locally sustained, ingredients and everything is cooked to order.  Almost daily, they deep fry their own turkey breasts for the best Turkey Clubs and BLT-sandwiches around.  Add to that...their home-made tomato bisque and we are very happy travelers.

So this week we decided to try and replicate the Grille's tomato bisque and I have to say...we were pleasantly surprised ;}

Roasted Pepper and Tomato Bisque

Gather Your Ingredients:

• 3         Pounds ripe, organic Tomatoes, cored and quartered
• 1         Pound organic Bell Peppers (Red, Orange or Yellow)
• 1/4     Cup plus 2 Tablespoons extra-virgin Olive Oil
• 1/4     Cup Balsamic Vinegar
• 1         Tablespoon Roasted Garlic,  chopped/diced
• 3         teaspoons fine Sea Salt
• 2         teaspoons freshly ground back Pepper
• 1         large white Onion, coarsely chopped
• 1         Tablespoon Butter
• 1/4     Cup lightly packed, chopped fresh Basil (or 1 teaspoon dried basil leaves)
• 2         Tablespoons finely chopped fresh Sage (or 1/2 teaspoon dried sage)
• 2         Tablespoons finely chopped fresh flat-leaf Parsley (or 1 teaspoon dried parsley leaves)
• 1/2     Cup Beef Stock (or vegetable)
• 2         Cups Water
• 1         Large Can Diced Tomatoes (optional depending on how many fresh tomatoes you have)

Simply Speedy & Spicy Ground Beef Soup

Say that five times fast...ha!

Today for Foodie Friday and Soup-a-Palooza I'm sharing another quick and delicous soup recipe that was inspired after our trip last weekend to the Big Easy ;)

 

 

 

 

 

 

 

 

Fresh n'Fast Chicken Tortilla Soup

Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.

This recipe for Chicken Tortilla Soup is one that we have adapted from several recipes over the years.  We were looking for one that used as many fresh ingredients as possible and that was thickened naturally by pureeing the beans in lieu of using a thickening agent such as powder.  ALSO I am not a fan of bell peppers or corn in my soups/chowders...but you could certainly add them if you are ;)

Back to Basics: Fish Chowder

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Linking up with Michael Lee once again this week for Foodie Friday!  Be sure to hop on over and check out all the wonderful recipes and you just might find some inspiration for this holiday weekend.  Today I'm showing you how my DH and I make one of our favorite comfort foods...