1 00:00:06,160 --> 00:00:08,920 Speaker 1: Hi everybody. I'm Kelsey Nixon and this is Kitchen Prescription, 2 00:00:09,080 --> 00:00:10,920 Speaker 1: the podcast you listen to when you don't know what 3 00:00:11,039 --> 00:00:14,720 Speaker 1: to make for dinner. Today's episode sixty seven super Soup. 4 00:00:15,480 --> 00:00:19,079 Speaker 1: I've been on a real soup kick lately. I really 5 00:00:19,239 --> 00:00:21,360 Speaker 1: just love it as a meal for so many reasons. 6 00:00:21,640 --> 00:00:25,520 Speaker 1: It's like the ultimate comfort food. It's almost always pretty 7 00:00:25,560 --> 00:00:28,280 Speaker 1: basic to make, and you can easily double it so 8 00:00:28,320 --> 00:00:29,760 Speaker 1: that you can have a meal waiting for you in 9 00:00:29,840 --> 00:00:32,920 Speaker 1: your freezer on a super busy night. There's honestly, like 10 00:00:33,040 --> 00:00:36,040 Speaker 1: very little that I don't like about soup, other than 11 00:00:36,080 --> 00:00:38,479 Speaker 1: the fact that sometimes I get family members that complain 12 00:00:38,520 --> 00:00:40,960 Speaker 1: that it doesn't feel like a full meal. But today 13 00:00:41,280 --> 00:00:43,320 Speaker 1: I want to share a few of my best tips 14 00:00:43,320 --> 00:00:48,120 Speaker 1: and tricks for making really great soup. We're going to 15 00:00:48,159 --> 00:00:50,919 Speaker 1: talk about a simple formula for how you can make 16 00:00:51,000 --> 00:00:54,560 Speaker 1: soup without a recipe, and a few strategies you can 17 00:00:54,600 --> 00:00:57,840 Speaker 1: embrace when making any souper recipe to make your soup 18 00:00:57,880 --> 00:01:00,920 Speaker 1: taste even better. So both scenarios, whether you're cooking from 19 00:01:00,960 --> 00:01:05,280 Speaker 1: your pantry, pulling a soup together, or you're making somebody 20 00:01:05,280 --> 00:01:09,160 Speaker 1: else's suggested recipe. But before we do that, let's discuss 21 00:01:09,200 --> 00:01:11,679 Speaker 1: a few recipes you can throw on your meal plan 22 00:01:11,720 --> 00:01:14,240 Speaker 1: this week. As you guys know, I am a firm 23 00:01:14,360 --> 00:01:17,479 Speaker 1: believer and having a set time each week to review 24 00:01:17,480 --> 00:01:20,760 Speaker 1: your weekly schedule, determine how many times you'll cook versus 25 00:01:20,840 --> 00:01:23,720 Speaker 1: eat out or have a free for all in the freezer. 26 00:01:24,360 --> 00:01:26,680 Speaker 1: There's a time and place for all of them, a 27 00:01:26,720 --> 00:01:28,640 Speaker 1: time to order your groceries, and a time to get 28 00:01:28,680 --> 00:01:32,080 Speaker 1: a plan in place. So hopefully this podcast can help 29 00:01:32,120 --> 00:01:35,680 Speaker 1: support a system like that for you, because it really 30 00:01:35,680 --> 00:01:38,360 Speaker 1: can be life changing to get your family's dinner situation 31 00:01:38,480 --> 00:01:40,920 Speaker 1: under control. All right, here's what we're gonna make this week. 32 00:01:41,319 --> 00:01:45,040 Speaker 1: First recipe, chili lime tacos. Okay, this is one of 33 00:01:45,080 --> 00:01:49,640 Speaker 1: those recipes that probably back in like twenty eighteen, I 34 00:01:49,720 --> 00:01:52,840 Speaker 1: started making these for my family and we went hard. 35 00:01:52,960 --> 00:01:56,080 Speaker 1: Like this was a staple in our house for the 36 00:01:56,080 --> 00:01:59,280 Speaker 1: better part of two years. It's a very Trader Joe's 37 00:01:59,280 --> 00:02:02,520 Speaker 1: friendly recipe. Now, granted, you can absolutely buy the ingredients 38 00:02:02,560 --> 00:02:05,400 Speaker 1: at another store, but I made this recipe so often 39 00:02:05,800 --> 00:02:09,200 Speaker 1: that if you blindfolded me and put me in front 40 00:02:09,200 --> 00:02:11,320 Speaker 1: of a Trader Joe's, like the Trader Joe's that I 41 00:02:11,360 --> 00:02:13,600 Speaker 1: shopped at at the time, I could walk in and 42 00:02:13,600 --> 00:02:16,120 Speaker 1: get all of the ingredients and out in five minutes. 43 00:02:16,200 --> 00:02:21,200 Speaker 1: Like I made this recipe so often. It uses ground 44 00:02:21,280 --> 00:02:25,080 Speaker 1: chicken or turkey, uses a can of dice tomatoes with 45 00:02:25,120 --> 00:02:29,520 Speaker 1: green chilis, it uses chili lime powder or the taheen 46 00:02:29,720 --> 00:02:31,440 Speaker 1: like whatever. You know, there's a couple of different ways 47 00:02:31,480 --> 00:02:35,520 Speaker 1: you can do it, really simple tacos. I always make 48 00:02:35,560 --> 00:02:37,520 Speaker 1: pickled onions with it if I don't have them already 49 00:02:37,560 --> 00:02:40,720 Speaker 1: on hand in the refrigerator, and my family just loves them. 50 00:02:40,760 --> 00:02:43,520 Speaker 1: And what this recipe really taught me back then because 51 00:02:43,560 --> 00:02:46,000 Speaker 1: at the time I would have had kids that were like, 52 00:02:46,840 --> 00:02:50,240 Speaker 1: oh what like four and seven, like even younger than 53 00:02:50,240 --> 00:02:54,040 Speaker 1: my kids are now, obviously, and I learned like what 54 00:02:54,200 --> 00:02:58,919 Speaker 1: an unlock ground protein is. And you're like Kelsey, of course, 55 00:02:58,960 --> 00:03:01,639 Speaker 1: but seriously, like when I used to think of ground meat, 56 00:03:01,639 --> 00:03:04,200 Speaker 1: I would only think of ground beef, and that like 57 00:03:04,240 --> 00:03:06,760 Speaker 1: went back to my childhood of hamburger helper and like 58 00:03:06,840 --> 00:03:11,919 Speaker 1: not necessarily a fan, but ground chicken, ground turkey, ground 59 00:03:12,160 --> 00:03:16,400 Speaker 1: Italian sweet sausage, like those are such great ways. When 60 00:03:16,440 --> 00:03:19,239 Speaker 1: you cook them, you saute them and they are little 61 00:03:19,240 --> 00:03:21,680 Speaker 1: little bites of protein. It's such a great way for 62 00:03:21,840 --> 00:03:25,280 Speaker 1: little kids to take in protein as opposed to like 63 00:03:25,440 --> 00:03:29,320 Speaker 1: slicing up a chicken breast that can feel overwhelming. I 64 00:03:29,440 --> 00:03:32,160 Speaker 1: just this was the recipe that I realized, Oh my 65 00:03:32,240 --> 00:03:35,680 Speaker 1: kids love ground meat. So anyways, chili lime tacos. I'm 66 00:03:35,680 --> 00:03:38,240 Speaker 1: so excited to be bringing them back. I literally were 67 00:03:38,240 --> 00:03:41,160 Speaker 1: making a big change to our website and so I 68 00:03:41,240 --> 00:03:43,800 Speaker 1: was going through all of the recipes and I found 69 00:03:43,800 --> 00:03:45,480 Speaker 1: this and I was like, oh my gosh, I totally 70 00:03:45,520 --> 00:03:47,960 Speaker 1: forgot about the chili lime tacos. So very excited to 71 00:03:47,960 --> 00:03:51,080 Speaker 1: be making that. This week. We're also having sheep pans 72 00:03:51,080 --> 00:03:55,640 Speaker 1: cilantro lime chicken. And I love this recipe because it 73 00:03:55,800 --> 00:03:57,600 Speaker 1: uses some of the same ingredients that are in the 74 00:03:57,680 --> 00:04:01,080 Speaker 1: chili lime tacos, but it's like totally different flavor profile, 75 00:04:01,480 --> 00:04:04,200 Speaker 1: so using the cilantro, but there's sweet potatoes in it. 76 00:04:04,200 --> 00:04:08,400 Speaker 1: It is such a delicious recipe. It's so beautiful, it's 77 00:04:08,440 --> 00:04:11,120 Speaker 1: got potatoes and it's just really hardy. In fact, this 78 00:04:11,200 --> 00:04:13,520 Speaker 1: is one of those recipes that if you're entertaining and 79 00:04:13,560 --> 00:04:15,200 Speaker 1: you need something to pull out of the oven that 80 00:04:15,240 --> 00:04:18,479 Speaker 1: looks impressive. There's so much color in this recipe. It's 81 00:04:18,520 --> 00:04:22,240 Speaker 1: really beautiful and just a good, hearty sheet pan dinner. 82 00:04:22,760 --> 00:04:27,960 Speaker 1: And then finally we've got Mediterranean baked orzo and this 83 00:04:28,000 --> 00:04:30,960 Speaker 1: is a great skillet meal. Most of the things I 84 00:04:31,040 --> 00:04:33,240 Speaker 1: keep in my pantry regularly, I think only I had 85 00:04:33,279 --> 00:04:36,640 Speaker 1: to get two ingredients to make this recipe happen. It 86 00:04:36,720 --> 00:04:40,880 Speaker 1: uses sausage, it uses all of my favorite Mediterranean flavors, 87 00:04:40,880 --> 00:04:43,400 Speaker 1: a little Greek yogurt and some dill and some lemon. 88 00:04:43,960 --> 00:04:47,919 Speaker 1: Really nice. Makes great lunch leftovers, so I'm already looking 89 00:04:47,920 --> 00:04:50,560 Speaker 1: forward to the day after when I'll have that for lunch. 90 00:04:50,760 --> 00:04:52,480 Speaker 1: So there are your recipes for the week. You can 91 00:04:52,520 --> 00:04:55,640 Speaker 1: find and print them all in Recipe Club individually or 92 00:04:55,680 --> 00:04:58,400 Speaker 1: in our weekly meal plan with an easy to follow 93 00:04:58,480 --> 00:05:02,159 Speaker 1: shopping list broken down my recipe and if you're feeling 94 00:05:02,400 --> 00:05:05,520 Speaker 1: like the poll to really create a simple dinner system 95 00:05:05,560 --> 00:05:08,480 Speaker 1: this year, we have a bundled product where you can 96 00:05:08,520 --> 00:05:11,760 Speaker 1: save twenty dollars when you buy both a recipe binder 97 00:05:11,800 --> 00:05:14,120 Speaker 1: and an annual membership to Recipe Club. And the reason 98 00:05:14,200 --> 00:05:17,359 Speaker 1: I'm so excited about offering this is that for me, 99 00:05:17,680 --> 00:05:20,599 Speaker 1: similarly to having like a family calendar, I like both 100 00:05:20,680 --> 00:05:24,159 Speaker 1: a digital and a hard copy. I feel the same 101 00:05:24,200 --> 00:05:28,960 Speaker 1: way about dinner. I like having online recipe resources like 102 00:05:29,040 --> 00:05:32,520 Speaker 1: recipe Club, but in addition to that, I like a 103 00:05:32,520 --> 00:05:36,120 Speaker 1: physical binder where I can store all of the recipes 104 00:05:36,160 --> 00:05:38,640 Speaker 1: that I make most often, and then I can cook 105 00:05:38,839 --> 00:05:41,559 Speaker 1: straight from a hard copy, rather than going and trying 106 00:05:41,560 --> 00:05:44,440 Speaker 1: to find a recipe that I saved in Instagram or 107 00:05:44,560 --> 00:05:47,599 Speaker 1: on Pinterest, or I know it was on either this 108 00:05:47,640 --> 00:05:51,400 Speaker 1: website or this website. That just creates so much dissonance 109 00:05:51,400 --> 00:05:53,440 Speaker 1: when you're trying to get dinner on the table. So 110 00:05:53,520 --> 00:05:56,479 Speaker 1: having all of my recipes live in one place has 111 00:05:56,920 --> 00:05:59,520 Speaker 1: been a game changer. You might be like me, and 112 00:06:00,000 --> 00:06:03,520 Speaker 1: I hate it when the process of getting a recipe 113 00:06:03,520 --> 00:06:07,440 Speaker 1: online involves being bombarded with banner ads, long blog posts, 114 00:06:07,480 --> 00:06:10,279 Speaker 1: or drawn out stories. And if that's the case, you 115 00:06:10,360 --> 00:06:12,719 Speaker 1: really should give recipe Club a try. I was so 116 00:06:12,839 --> 00:06:16,000 Speaker 1: frustrated that I couldn't find sites with just the recipes 117 00:06:16,000 --> 00:06:17,479 Speaker 1: you need to help you get dinner on the table. 118 00:06:17,920 --> 00:06:20,840 Speaker 1: That's what motivated me to make recipe Club. We include 119 00:06:20,880 --> 00:06:23,640 Speaker 1: all the ingredients and the method, in addition to offering 120 00:06:23,800 --> 00:06:26,880 Speaker 1: up serving and swap suggestions for every recipe, and we 121 00:06:26,960 --> 00:06:30,000 Speaker 1: have them all formatted in a beautiful recipe template that 122 00:06:30,040 --> 00:06:32,040 Speaker 1: looks like it came straight out of a cookbook when 123 00:06:32,080 --> 00:06:34,839 Speaker 1: you print it out. So I really took all of 124 00:06:34,839 --> 00:06:36,960 Speaker 1: the things that bugged me about traditional food blogs and 125 00:06:37,040 --> 00:06:40,320 Speaker 1: I just fixed it in Recipe Club. And so if 126 00:06:40,320 --> 00:06:44,080 Speaker 1: you're looking for a resource something that supports a dinner system, 127 00:06:44,400 --> 00:06:46,640 Speaker 1: check it out. All right, let's jump into the back 128 00:06:46,640 --> 00:06:49,279 Speaker 1: half of the podcast and discuss how to make really 129 00:06:49,320 --> 00:06:57,880 Speaker 1: great soup. When it comes to soup, it's simple, But 130 00:06:58,040 --> 00:07:02,040 Speaker 1: to make really good soup, it's not as simple as 131 00:07:02,120 --> 00:07:05,279 Speaker 1: just dumping and stirring a bunch of ingredients together in 132 00:07:05,320 --> 00:07:08,119 Speaker 1: a big old pot. Now, you could throw everything together 133 00:07:08,120 --> 00:07:10,080 Speaker 1: in a pot with some liquid and some dry herbs 134 00:07:10,080 --> 00:07:11,680 Speaker 1: and bring it to a boil and let it simmer. 135 00:07:11,920 --> 00:07:15,080 Speaker 1: And yes, that is technically soup. You just don't get 136 00:07:15,160 --> 00:07:18,119 Speaker 1: nearly the same flavor from a dump and ster soup 137 00:07:18,600 --> 00:07:22,200 Speaker 1: as you do from a soup that follows a basic formula. 138 00:07:22,400 --> 00:07:24,680 Speaker 1: So if you do this for every soup you make, 139 00:07:24,840 --> 00:07:28,080 Speaker 1: truly the formula we're gonna discuss today, you'll love me forever. 140 00:07:28,240 --> 00:07:31,200 Speaker 1: It's gonna change your soup life. So here is my 141 00:07:31,280 --> 00:07:35,840 Speaker 1: basic four step formula for making soup, or I guess 142 00:07:35,840 --> 00:07:39,960 Speaker 1: we could call them. My soup rules. Number one saute 143 00:07:40,000 --> 00:07:44,000 Speaker 1: and season aromatics and veggies. Number two is to add liquid. 144 00:07:44,680 --> 00:07:47,559 Speaker 1: Number three is to add the bulk, and number four 145 00:07:47,880 --> 00:07:51,800 Speaker 1: is to finish it fresh or finish with fresh. Now, 146 00:07:52,000 --> 00:07:55,280 Speaker 1: we're gonna chat about this as if you're making soup 147 00:07:55,440 --> 00:07:58,280 Speaker 1: from what you have on hand, but all of these 148 00:07:58,360 --> 00:08:02,600 Speaker 1: rules can easily be applied to following a standard soup recipe. 149 00:08:03,080 --> 00:08:06,200 Speaker 1: Let's break it down. So first, let's talk about sauteing 150 00:08:06,280 --> 00:08:10,000 Speaker 1: the aromatics. What are aromatics. It sounds like you were 151 00:08:10,080 --> 00:08:12,600 Speaker 1: you learn in culinary school, but it's not that complicated. 152 00:08:12,880 --> 00:08:16,920 Speaker 1: They're simply just things that smell and taste good in cooking. 153 00:08:16,960 --> 00:08:21,120 Speaker 1: It almost always includes onion and garlic and sometimes herbs. 154 00:08:21,840 --> 00:08:26,080 Speaker 1: They release a fantastic aroma and flavor when cooked in fat, 155 00:08:26,680 --> 00:08:30,040 Speaker 1: so think of something like olive oil, avocado oil, or butter. 156 00:08:30,520 --> 00:08:33,480 Speaker 1: Other things that fall into the category of aromatics would 157 00:08:33,520 --> 00:08:39,760 Speaker 1: be veggies like carrots, celery, leaks, peppers, ginger chilies, things 158 00:08:39,840 --> 00:08:43,880 Speaker 1: like that. In fact, you've probably noticed or seen that 159 00:08:43,960 --> 00:08:48,120 Speaker 1: a lot of soups are started with three standard things carrots, onion, 160 00:08:48,200 --> 00:08:51,440 Speaker 1: and celery. It's called mirror pois and it's an excellent 161 00:08:51,520 --> 00:08:54,640 Speaker 1: base for building flavor. So that's why you see carrots 162 00:08:54,640 --> 00:08:58,680 Speaker 1: and celery in that lineup there oniona garlic or sauted 163 00:08:58,720 --> 00:09:00,800 Speaker 1: for literally almost everything I'm make in my house. They're 164 00:09:00,880 --> 00:09:03,840 Speaker 1: just such an incredible base, and if you throw them 165 00:09:04,200 --> 00:09:06,480 Speaker 1: into the pot, like just into some liquid, you don't 166 00:09:06,480 --> 00:09:08,719 Speaker 1: even come close to the same amount of flavor as 167 00:09:08,720 --> 00:09:10,959 Speaker 1: you would by sauteing them in a little bit of fat. 168 00:09:11,480 --> 00:09:14,440 Speaker 1: Speaking of which, this reminds me. If you're cooking a 169 00:09:14,520 --> 00:09:17,600 Speaker 1: soup where you plan on incorporating meat into your soup, 170 00:09:17,960 --> 00:09:19,840 Speaker 1: you want to cook it first. You want to brown 171 00:09:19,880 --> 00:09:23,760 Speaker 1: the sausage, brown the chicken, you know, sautee the ground 172 00:09:23,760 --> 00:09:25,960 Speaker 1: bee for the turkey or whatever you plan on doing, 173 00:09:26,040 --> 00:09:28,600 Speaker 1: brown it, and then you'll remove it from the pot 174 00:09:28,640 --> 00:09:31,960 Speaker 1: and put it on a plate, typically with a paper 175 00:09:32,000 --> 00:09:35,480 Speaker 1: towel to soak up something of that extra grease. But 176 00:09:35,559 --> 00:09:37,440 Speaker 1: you want to leave the pot alone and then add 177 00:09:37,440 --> 00:09:40,920 Speaker 1: your aromatics right into that. That way, they can soak 178 00:09:41,000 --> 00:09:43,079 Speaker 1: up all the fat and the flavor that's left behind 179 00:09:43,160 --> 00:09:46,559 Speaker 1: and make your soup like even more magical. It's so delicious. 180 00:09:46,880 --> 00:09:49,839 Speaker 1: So when it comes to those aromatics, choose any combination 181 00:09:49,960 --> 00:09:53,920 Speaker 1: you like, it's best to dice them pretty small and 182 00:09:53,960 --> 00:09:57,040 Speaker 1: then saute them in whatever fat you got going on, 183 00:09:57,080 --> 00:09:59,680 Speaker 1: whether you've just sauteed some sausage and you've got that 184 00:09:59,720 --> 00:10:02,840 Speaker 1: to work with, or olive oil or butter. Like I said, 185 00:10:03,440 --> 00:10:07,240 Speaker 1: but you're almost always gonnamost start with an onion, I 186 00:10:07,240 --> 00:10:09,920 Speaker 1: onion or shall it? That is like go to for me. 187 00:10:10,320 --> 00:10:12,760 Speaker 1: And if you're doing that, that's the first step. You 188 00:10:12,760 --> 00:10:14,839 Speaker 1: don't want to add garlic at the same time, because 189 00:10:14,880 --> 00:10:19,520 Speaker 1: garlic will burn faster than onions. After you add your aromatics, 190 00:10:20,040 --> 00:10:24,720 Speaker 1: it's super important that you season them with salt, because 191 00:10:24,880 --> 00:10:28,160 Speaker 1: salt is kind of like this magical ingredient in the kitchen. 192 00:10:28,760 --> 00:10:33,480 Speaker 1: And that's why I included both seasoning and sauteing those 193 00:10:33,520 --> 00:10:37,080 Speaker 1: aromatics in the first step, because you can sautee, but 194 00:10:37,120 --> 00:10:39,880 Speaker 1: if you don't season, you don't take nearly as much 195 00:10:39,920 --> 00:10:43,760 Speaker 1: advantage of that step. I just can't emphasize enough how 196 00:10:43,800 --> 00:10:46,880 Speaker 1: important it is that each time you're adding something to 197 00:10:47,080 --> 00:10:51,120 Speaker 1: this soup pot, you should season it. You're gonna layer 198 00:10:51,160 --> 00:10:53,760 Speaker 1: it with seasoning. It's one of the most valuable things 199 00:10:53,760 --> 00:10:55,880 Speaker 1: I learned when I was trained in culinary schools. Just 200 00:10:55,920 --> 00:10:59,320 Speaker 1: how important it is to season every step of the way. 201 00:10:59,720 --> 00:11:03,040 Speaker 1: And I think a lot of home cooks get nervous 202 00:11:03,080 --> 00:11:06,280 Speaker 1: about making something too salty. And look, if you've got 203 00:11:06,280 --> 00:11:09,120 Speaker 1: some dietary restrictions, that's totally fair, and you know you 204 00:11:09,200 --> 00:11:14,600 Speaker 1: do you but especially with soup, if something ends up 205 00:11:14,600 --> 00:11:19,360 Speaker 1: being too salty, we can always just add more liquid. Now, obviously, 206 00:11:19,440 --> 00:11:22,320 Speaker 1: go slow, right, you don't want to get crazy. But 207 00:11:22,400 --> 00:11:24,600 Speaker 1: the other thing that I learned in culinary school years 208 00:11:24,640 --> 00:11:27,400 Speaker 1: ago that was so helpful was having little tasting spoons. 209 00:11:27,440 --> 00:11:30,240 Speaker 1: You want to taste as you go, and to me, 210 00:11:30,960 --> 00:11:35,000 Speaker 1: that seasoning and tasting as you're building flavors in a soup, 211 00:11:35,320 --> 00:11:39,000 Speaker 1: that is such a oh my gosh, it's like such 212 00:11:39,600 --> 00:11:45,040 Speaker 1: a creative and fulfilling process, like it makes making soup fun. 213 00:11:45,240 --> 00:11:50,800 Speaker 1: It really does. So remember, we're gonna saute those aromatics 214 00:11:50,840 --> 00:11:54,079 Speaker 1: in some sort of fat, and we're gonna season at 215 00:11:54,160 --> 00:11:59,080 Speaker 1: least with salt. Because what makes salt so magical is 216 00:11:59,120 --> 00:12:03,400 Speaker 1: that it draws out the liquid and it caramelizes whatever 217 00:12:03,440 --> 00:12:07,920 Speaker 1: you're cooking to enhance its natural flavor. That's how things 218 00:12:08,000 --> 00:12:11,600 Speaker 1: turn golden brown and develop on the bottom of the 219 00:12:11,640 --> 00:12:15,080 Speaker 1: pand you kind of see that brown stuff that's called fond, 220 00:12:15,240 --> 00:12:18,480 Speaker 1: and there's so much flavor in fond, So if you're 221 00:12:18,559 --> 00:12:21,280 Speaker 1: sauteing in not getting any golden brown, you might need 222 00:12:21,320 --> 00:12:24,640 Speaker 1: a little more salt. Well seasoned food does not equal 223 00:12:24,920 --> 00:12:27,960 Speaker 1: salty food, I promise you, It just equals food that 224 00:12:28,000 --> 00:12:32,680 Speaker 1: tastes like the absolute best version of itself. Salt is essential, 225 00:12:33,120 --> 00:12:37,520 Speaker 1: use it in every layer. And like I said, if 226 00:12:37,559 --> 00:12:40,400 Speaker 1: you've made something too salty, especially with soup, it is 227 00:12:40,480 --> 00:12:44,679 Speaker 1: not hard to fix that. After sauteg and seasoning your aromatics, 228 00:12:45,520 --> 00:12:48,400 Speaker 1: you're going to quickly saute any other vegetables you got 229 00:12:48,440 --> 00:12:51,640 Speaker 1: going on in the soup. So your aromatics they've cooked, 230 00:12:51,640 --> 00:12:55,400 Speaker 1: they should be that beautiful golden brown color. And remember 231 00:12:55,440 --> 00:12:57,080 Speaker 1: if you need to add a little bit more salt 232 00:12:57,120 --> 00:12:59,720 Speaker 1: to get that, and don't be afraid to ad another 233 00:12:59,720 --> 00:13:04,080 Speaker 1: gloves of olive oil distributed over the entire bottom of 234 00:13:04,120 --> 00:13:08,400 Speaker 1: the pot. It needs the fat to also develop that flavor, 235 00:13:08,920 --> 00:13:10,920 Speaker 1: so you're not gonna screw anything up by adding a 236 00:13:10,960 --> 00:13:13,000 Speaker 1: little bit more olive oil. You don't want a dry pan. 237 00:13:13,080 --> 00:13:16,000 Speaker 1: That's when things start to burn. So when you add 238 00:13:16,000 --> 00:13:18,840 Speaker 1: those vegetables, you might need another glug of olive oil. 239 00:13:18,960 --> 00:13:21,280 Speaker 1: Let's talk about what those could be. Anything you got 240 00:13:21,400 --> 00:13:25,199 Speaker 1: on hand in your fridge, mushrooms, asparagus, yellow squash, zucchini, 241 00:13:25,280 --> 00:13:28,800 Speaker 1: stuff like that. And remember when you're adding those extra 242 00:13:28,880 --> 00:13:31,760 Speaker 1: vegetables in, you're also going to season to continue to 243 00:13:31,840 --> 00:13:35,480 Speaker 1: build that flavor. Okay, so that's step one. Step two 244 00:13:36,160 --> 00:13:39,080 Speaker 1: is adding the liquid. What I tend to use most 245 00:13:39,320 --> 00:13:43,080 Speaker 1: is chicken broth or stock, but you could also use 246 00:13:43,160 --> 00:13:48,199 Speaker 1: beef stock or broth, vegetable stock, coconut milk, crushed tomatoes. 247 00:13:48,360 --> 00:13:50,599 Speaker 1: You really could even add water. Now that's going to 248 00:13:50,640 --> 00:13:55,439 Speaker 1: be the least flavorful, but whether it comes to broth 249 00:13:55,600 --> 00:13:58,720 Speaker 1: or stock, because I know I'll get asked on my recommendation, 250 00:13:58,880 --> 00:14:02,000 Speaker 1: and honestly, my record is rooted in what I grew 251 00:14:02,080 --> 00:14:04,920 Speaker 1: up with. It's what my mom consistently used. She always 252 00:14:04,960 --> 00:14:07,439 Speaker 1: used the same brand and it was Swanson, and that 253 00:14:07,559 --> 00:14:10,800 Speaker 1: is what I love. But another great option is better 254 00:14:10,840 --> 00:14:14,880 Speaker 1: than bouyon. It's a chicken base that is an amazing 255 00:14:15,200 --> 00:14:17,760 Speaker 1: like staple just to have on hand that you simply 256 00:14:17,840 --> 00:14:20,760 Speaker 1: whisk into hot water to make a flavorful broth. So 257 00:14:20,800 --> 00:14:23,080 Speaker 1: it's got a ratio on there. I think it's one 258 00:14:23,120 --> 00:14:26,560 Speaker 1: teaspoon per cup of hot water, and that's an awesome 259 00:14:26,600 --> 00:14:29,120 Speaker 1: thing to have on hand if you are in a 260 00:14:29,160 --> 00:14:32,600 Speaker 1: soup making chapter of life. I would say the most 261 00:14:32,640 --> 00:14:35,560 Speaker 1: commonly used liquids in my kitchen for making soup are 262 00:14:36,560 --> 00:14:40,960 Speaker 1: chicken broth, crushed tomatoes, and coconut milk. And same thing 263 00:14:41,000 --> 00:14:43,200 Speaker 1: with the liquid. You might not think of it, but 264 00:14:43,200 --> 00:14:44,800 Speaker 1: when you add that liquid, we're also gonna have a 265 00:14:44,800 --> 00:14:48,400 Speaker 1: little salt and pepper because we're seasoning every layer every 266 00:14:48,440 --> 00:14:52,040 Speaker 1: step of the way. Once you've added the liquid, you 267 00:14:52,080 --> 00:14:54,480 Speaker 1: want to bring it up to a boil, and that 268 00:14:54,520 --> 00:14:58,200 Speaker 1: gets us ready for our next step, step three. We're 269 00:14:58,200 --> 00:15:00,680 Speaker 1: gonna add the bulk. What do I I mean by bulk, 270 00:15:01,160 --> 00:15:06,320 Speaker 1: think of things like adding protein or density to your soup, 271 00:15:06,560 --> 00:15:11,880 Speaker 1: mostly meat, beans, potatoes. And after you add that bulk, 272 00:15:12,200 --> 00:15:14,960 Speaker 1: you're going to reduce the heat down to a simmer, 273 00:15:15,000 --> 00:15:18,120 Speaker 1: so like a gentle boil, it'll probably be medium medium 274 00:15:18,160 --> 00:15:21,080 Speaker 1: low heat. And don't forget, you could even add frozen 275 00:15:21,080 --> 00:15:23,880 Speaker 1: protein at this point. Don't role out a frozen meatball 276 00:15:24,200 --> 00:15:28,680 Speaker 1: or if you've got some frozen ground beef or pork 277 00:15:28,800 --> 00:15:31,880 Speaker 1: or something like that, that might be a really great 278 00:15:31,920 --> 00:15:35,040 Speaker 1: option to add into your soup. I also want to 279 00:15:35,040 --> 00:15:38,400 Speaker 1: mention pasta and rice at this point, because that definitely 280 00:15:38,480 --> 00:15:42,280 Speaker 1: adds some density and some heartiness to soup. I love 281 00:15:42,320 --> 00:15:45,760 Speaker 1: adding greens and pasta to soup. It makes them more substantial. 282 00:15:46,200 --> 00:15:48,280 Speaker 1: But I have found that my favorite way to do 283 00:15:48,360 --> 00:15:51,520 Speaker 1: it is to actually cook them separately. And I apologize 284 00:15:51,520 --> 00:15:53,080 Speaker 1: for this because this requires you have to use a 285 00:15:53,120 --> 00:15:56,800 Speaker 1: zeparate pot. Now you could totally add them to the 286 00:15:56,840 --> 00:15:59,160 Speaker 1: pot that you're making your soup in, You're just going 287 00:15:59,200 --> 00:16:02,760 Speaker 1: to have to account for some extra liquid. The reason 288 00:16:03,200 --> 00:16:07,080 Speaker 1: I prefer to cook them separately is honestly because of 289 00:16:07,280 --> 00:16:10,200 Speaker 1: the likes and dislikes of my household. My girls are 290 00:16:10,200 --> 00:16:13,080 Speaker 1: not big soup people, and so when we have soup, 291 00:16:13,200 --> 00:16:16,560 Speaker 1: I usually serve that soup somewhat deconstructed. And so if 292 00:16:16,600 --> 00:16:18,960 Speaker 1: we're adding rice to the soup, or or zo to 293 00:16:19,040 --> 00:16:24,440 Speaker 1: the soup, or Israeli couscoose to the soup, I typically 294 00:16:24,960 --> 00:16:27,280 Speaker 1: cook that separately. I put it on their plate, and 295 00:16:27,320 --> 00:16:29,080 Speaker 1: then at the very end, when I'm getting ready to 296 00:16:29,120 --> 00:16:31,720 Speaker 1: serve our soup, I put that in the bottom of 297 00:16:31,800 --> 00:16:34,280 Speaker 1: our soup bowl and I pour the soup over the top. 298 00:16:34,440 --> 00:16:36,400 Speaker 1: So that's just what works best for my family, but 299 00:16:36,440 --> 00:16:40,120 Speaker 1: you could totally add it into the pot and just 300 00:16:40,160 --> 00:16:43,960 Speaker 1: account for some extra liquid. Common greens and pastas that 301 00:16:44,000 --> 00:16:46,680 Speaker 1: I use are, like I said, orzo that is raelei, 302 00:16:46,800 --> 00:16:49,960 Speaker 1: cousc goose, any kind of rice, egg noodles, which I 303 00:16:50,040 --> 00:16:52,240 Speaker 1: use for our chicken noodle soup. It's like a huge 304 00:16:52,320 --> 00:16:56,160 Speaker 1: hit around here. Just has great texture. And don't forget 305 00:16:56,160 --> 00:16:59,440 Speaker 1: about filled pastas like tordelini or ravioli. Some of our 306 00:16:59,440 --> 00:17:03,360 Speaker 1: most popular or soup breastpias on Recipe Club include tortoini. 307 00:17:03,640 --> 00:17:07,680 Speaker 1: So your soup is basically done when everything inside has 308 00:17:07,680 --> 00:17:10,439 Speaker 1: cooked and you feel like the broth has enough flavor 309 00:17:10,480 --> 00:17:13,280 Speaker 1: to make you happy. Remember we're tasting along the way. 310 00:17:14,080 --> 00:17:17,560 Speaker 1: Usually when I make soup, it doesn't take me much 311 00:17:17,600 --> 00:17:21,000 Speaker 1: longer than i'd say an hour from pulling out the 312 00:17:21,200 --> 00:17:23,840 Speaker 1: pot and chopping the onion to putting the soup in 313 00:17:23,880 --> 00:17:27,680 Speaker 1: a bowl. Obviously, the longer it simmers, the more flavor 314 00:17:27,720 --> 00:17:30,919 Speaker 1: develops and the better it tastes. But don't think that 315 00:17:30,960 --> 00:17:32,800 Speaker 1: you've gotta let it cook for hours on them to 316 00:17:32,800 --> 00:17:34,600 Speaker 1: make a great soup. That's why we go to the 317 00:17:34,600 --> 00:17:37,480 Speaker 1: effort of sauteing all of our aromatics and seasoning every 318 00:17:37,560 --> 00:17:40,960 Speaker 1: layer so that we can kind of build flavor more quickly. 319 00:17:41,720 --> 00:17:44,640 Speaker 1: So now that your soup is basically assembled, because you've 320 00:17:44,640 --> 00:17:48,720 Speaker 1: added your aromatics, you have added your vegetables, you have 321 00:17:48,760 --> 00:17:52,280 Speaker 1: added your broth, you have added your bulk, it is 322 00:17:52,359 --> 00:17:54,440 Speaker 1: time for the final step in the formula, which is 323 00:17:54,480 --> 00:17:58,960 Speaker 1: to finish with fresh It is so great to top 324 00:17:59,040 --> 00:18:02,439 Speaker 1: each bowl of soup with something bright and almost like 325 00:18:02,600 --> 00:18:07,200 Speaker 1: not cooked. Think of fresh lime or lemon, fresh parsley, 326 00:18:07,280 --> 00:18:11,119 Speaker 1: fresh basil, cilantro, fresh cream, onions. If you've got a 327 00:18:11,160 --> 00:18:13,359 Speaker 1: Mexican or Southwestern thing going on, you could do a 328 00:18:13,359 --> 00:18:16,240 Speaker 1: dollup of sour cream or grated cheese or chili sauce. 329 00:18:17,119 --> 00:18:22,119 Speaker 1: Add something that's contrasting in both texture and temperature to 330 00:18:22,200 --> 00:18:25,359 Speaker 1: kind of create a, you know, just a better experience. 331 00:18:26,280 --> 00:18:28,600 Speaker 1: This is the thing that will take your soup from 332 00:18:28,640 --> 00:18:31,720 Speaker 1: good to great. Really elevate it and make it as 333 00:18:31,760 --> 00:18:33,960 Speaker 1: if you you know, ordered a bowl of soup at 334 00:18:33,960 --> 00:18:36,600 Speaker 1: a fancy restaurant. So that's it, that's the order. That's 335 00:18:36,600 --> 00:18:39,679 Speaker 1: the formula. You're gonna saute and season the aromatics and veggies, 336 00:18:39,720 --> 00:18:41,760 Speaker 1: You're gonna add the liquid, bring it to a boil, 337 00:18:41,880 --> 00:18:45,000 Speaker 1: You're gonna add your bulk and simmer until that's cooked through, 338 00:18:45,280 --> 00:18:49,200 Speaker 1: and then you're finishing with fresh If you end up 339 00:18:49,280 --> 00:18:52,600 Speaker 1: making soup with this formula this week or any tips 340 00:18:52,640 --> 00:18:56,359 Speaker 1: that we've provided throughout this podcast today, tell me about it. 341 00:18:56,400 --> 00:18:59,720 Speaker 1: Post a photo story on Instagram, tag me at Kelsey Nixon. 342 00:18:59,720 --> 00:19:02,760 Speaker 1: I would love to see what you guys make. We're 343 00:19:02,760 --> 00:19:05,480 Speaker 1: going to finish this episode with my weekly Guinea five. 344 00:19:05,640 --> 00:19:08,159 Speaker 1: These are five things that made my life easier or 345 00:19:08,240 --> 00:19:12,359 Speaker 1: more enjoyable this week, and we are you know, I 346 00:19:12,480 --> 00:19:14,159 Speaker 1: spent a lot of time last week talking about my 347 00:19:14,200 --> 00:19:17,040 Speaker 1: favorite soup pot. Kind of in that same family, a 348 00:19:17,080 --> 00:19:20,360 Speaker 1: little adjacent, I want to talk about my favorite stob braiser. 349 00:19:20,480 --> 00:19:24,400 Speaker 1: It is a three court stob braiser with a glass lid, 350 00:19:24,800 --> 00:19:28,440 Speaker 1: and I love it for any sort of skillet meal, 351 00:19:28,680 --> 00:19:30,639 Speaker 1: for curries. I just have found myself. I think I 352 00:19:30,760 --> 00:19:34,320 Speaker 1: use it four times this week and it's just a 353 00:19:34,359 --> 00:19:37,359 Speaker 1: staple and I in the same way that I'm so 354 00:19:37,400 --> 00:19:39,760 Speaker 1: grateful my mom passed down her late crusade Dutch oven 355 00:19:39,800 --> 00:19:42,040 Speaker 1: to me. I look at that brazer, I'm like, this 356 00:19:42,080 --> 00:19:44,919 Speaker 1: is being passed down, like so many family meals are 357 00:19:44,960 --> 00:19:47,600 Speaker 1: happening in this, and this is being passed down and 358 00:19:47,720 --> 00:19:49,600 Speaker 1: I noticed it's on sale this week. I don't know 359 00:19:49,640 --> 00:19:54,359 Speaker 1: why it's usually not on sale, and so that to me, like, 360 00:19:55,359 --> 00:19:57,160 Speaker 1: not only has it made my life easier and getting 361 00:19:57,160 --> 00:19:59,400 Speaker 1: skillet meals on the table, it just makes me happier. 362 00:19:59,480 --> 00:20:02,840 Speaker 1: I just love it. Okay. Another thing this week that 363 00:20:03,000 --> 00:20:07,080 Speaker 1: has made me beyond thrilled is that my salad club 364 00:20:07,160 --> 00:20:09,439 Speaker 1: is up and running again. So I'm part of a 365 00:20:09,520 --> 00:20:12,920 Speaker 1: salad swap or a salad group in my neighborhood where 366 00:20:12,920 --> 00:20:16,760 Speaker 1: we all sign up and it run depending on how 367 00:20:16,800 --> 00:20:18,359 Speaker 1: many people in your group. I think ten is a 368 00:20:18,359 --> 00:20:21,800 Speaker 1: good number to do. You make salad two or three 369 00:20:21,800 --> 00:20:25,760 Speaker 1: times for these ten other people. And on mon every 370 00:20:25,760 --> 00:20:27,920 Speaker 1: Monday and Wednesday, I get a salad delivered on my door. 371 00:20:28,080 --> 00:20:32,280 Speaker 1: And it has been so awesome. So it's back up 372 00:20:32,280 --> 00:20:34,560 Speaker 1: and running after the holidays, and I'm so grateful. It 373 00:20:34,640 --> 00:20:36,879 Speaker 1: is so nice that somebody else makes me lunch twice 374 00:20:36,880 --> 00:20:41,000 Speaker 1: a week and it's a healthy lunch. So yeah, salad swapping. 375 00:20:41,000 --> 00:20:44,320 Speaker 1: I've got a great, really simple carousel on Instagram that 376 00:20:44,600 --> 00:20:47,400 Speaker 1: tells you how to create a salad swap if you're interested. 377 00:20:47,800 --> 00:20:50,480 Speaker 1: And then I've got a list in my Amazon storefront 378 00:20:50,520 --> 00:20:52,320 Speaker 1: of all of the tools, like all of the salad 379 00:20:52,320 --> 00:20:55,000 Speaker 1: containers we use and things like that if you're wanting 380 00:20:55,000 --> 00:20:58,879 Speaker 1: to start a salad swap yourself. Number three Geometry House Towels. 381 00:20:59,240 --> 00:21:02,320 Speaker 1: I did an order this week from their Valentine's collection 382 00:21:02,480 --> 00:21:06,680 Speaker 1: because I'm putting together a little Gallantine's gift to send 383 00:21:06,760 --> 00:21:09,920 Speaker 1: to a college friend. So we are doing. We took 384 00:21:09,960 --> 00:21:14,200 Speaker 1: our annual holiday Favorite Things gift exchange that we do virtually, 385 00:21:14,560 --> 00:21:17,000 Speaker 1: and we moved it to February because December felt so 386 00:21:17,080 --> 00:21:19,480 Speaker 1: crazy for everybody this year. So I've been working on 387 00:21:19,520 --> 00:21:23,480 Speaker 1: that and I'm including that along with my globebrush and 388 00:21:24,160 --> 00:21:27,800 Speaker 1: some better glow from Better Days. Anyways, but I placed 389 00:21:27,800 --> 00:21:30,600 Speaker 1: that order. It's like, these Geometry House towels really are 390 00:21:31,320 --> 00:21:35,520 Speaker 1: so practical and helpful in the kitchen. I love them 391 00:21:35,520 --> 00:21:38,480 Speaker 1: them our favorite towels of all time. But I do 392 00:21:38,600 --> 00:21:40,520 Speaker 1: like having them for the different holidays, Like it's a 393 00:21:40,560 --> 00:21:43,080 Speaker 1: fun way to add a little holiday twist to the kitchen. 394 00:21:43,680 --> 00:21:45,240 Speaker 1: And if you guys do that, I have a code 395 00:21:45,280 --> 00:21:49,320 Speaker 1: kelsey N fifteen gets you fifteen percent off. Oh another thing, 396 00:21:49,400 --> 00:21:52,520 Speaker 1: This has been really fun, so trying to get back 397 00:21:52,560 --> 00:21:54,879 Speaker 1: in the habit of more weeknight dinners the best we 398 00:21:54,960 --> 00:21:57,679 Speaker 1: can given crazy schedules and things. And I've pulled out 399 00:21:57,720 --> 00:22:01,359 Speaker 1: the Modern Manners for Kids, use the Modern Manners for 400 00:22:01,520 --> 00:22:04,000 Speaker 1: teens for a long time, and it's become part of 401 00:22:04,080 --> 00:22:08,679 Speaker 1: our nightly dinner ritual where Nora, who's my first grader 402 00:22:08,720 --> 00:22:11,280 Speaker 1: that's kind of learning to read right now, reads through 403 00:22:11,440 --> 00:22:14,520 Speaker 1: the Daily Modern Manner or the Nightly Modern Manner and 404 00:22:14,560 --> 00:22:18,560 Speaker 1: it's just really great conversation starter. It's such a great 405 00:22:18,600 --> 00:22:21,600 Speaker 1: tool to have in your home. So check those out. 406 00:22:21,600 --> 00:22:24,160 Speaker 1: Those are written by Brooke Romney and just love them. 407 00:22:24,880 --> 00:22:30,040 Speaker 1: And then finally, Okay, I am trying to decide if 408 00:22:30,040 --> 00:22:32,040 Speaker 1: I am a you know, in the mornings. I like 409 00:22:32,040 --> 00:22:34,159 Speaker 1: my hot lemon water, but I've been seeing all these 410 00:22:34,200 --> 00:22:36,480 Speaker 1: people post about hot cocoa in the mornings. I'm not 411 00:22:36,520 --> 00:22:40,160 Speaker 1: a coffee drinker, and I'm finally I'm doing it. I 412 00:22:40,200 --> 00:22:44,000 Speaker 1: love the perk Dutch hot chocolate or hot coco. I 413 00:22:44,040 --> 00:22:46,920 Speaker 1: love it because it does come with it's got protein 414 00:22:46,960 --> 00:22:49,439 Speaker 1: in it, it's got a little caffeine in it to 415 00:22:49,480 --> 00:22:51,280 Speaker 1: help me get going for the day, it's got some 416 00:22:51,359 --> 00:22:54,600 Speaker 1: collagen in it, and I really really like it. So 417 00:22:54,680 --> 00:22:56,679 Speaker 1: I guess. I guess I'm that girl now having my 418 00:22:56,720 --> 00:23:00,000 Speaker 1: hot cocoa bright and early in the morning. But that's it. 419 00:23:00,080 --> 00:23:02,720 Speaker 1: That's my weekly gimme five. Thank you so much for 420 00:23:02,760 --> 00:23:04,919 Speaker 1: being here today. You guys, make sure you're subscribed to 421 00:23:04,960 --> 00:23:07,560 Speaker 1: the podcast so that you never miss an episode. Remember, 422 00:23:07,720 --> 00:23:10,639 Speaker 1: I created this entire podcast so that you could have 423 00:23:10,720 --> 00:23:12,879 Speaker 1: a quick twenty minute listen while you map out your 424 00:23:12,920 --> 00:23:15,440 Speaker 1: meals for the week. Listening to a podcast while I 425 00:23:15,560 --> 00:23:18,359 Speaker 1: meal plan has been a huge part of my simple 426 00:23:18,400 --> 00:23:21,000 Speaker 1: dinner system for as long as I can remember, so 427 00:23:21,080 --> 00:23:24,040 Speaker 1: I try so hard to put out a really good 428 00:23:24,080 --> 00:23:26,760 Speaker 1: fit for that each week. And next week we're going 429 00:23:26,840 --> 00:23:29,119 Speaker 1: to be chatting about how to cook once and eat twice, 430 00:23:29,320 --> 00:23:31,800 Speaker 1: where I really break down how I'm getting double duty 431 00:23:31,920 --> 00:23:36,480 Speaker 1: on certain recipes. So subscribe to the podcast so that 432 00:23:36,560 --> 00:23:38,960 Speaker 1: the episode just automatically pops up for you next week. 433 00:23:38,960 --> 00:23:40,840 Speaker 1: Maybe it can be a reminder for you to take 434 00:23:40,840 --> 00:23:43,560 Speaker 1: a look at your meal plan, but mostly I'm just 435 00:23:43,640 --> 00:23:46,480 Speaker 1: so grateful you're here. Thanks for listening today, and until 436 00:23:46,480 --> 00:23:48,880 Speaker 1: next time, happy cooking. I'm Kelsey and I look forward 437 00:23:48,920 --> 00:23:50,360 Speaker 1: to chatting with you next week.