So we are all watching the stock market run up and down a few hundred points each day. Sometimes down 500. Sometimes 700. Rarely up much. Volatility is high and confidence is low. Pretty much everyone has experienced a paper loss in one way or another, whether its through a retirement plan, a stock portfolio or even a drop in the value of their homes. Even food prices have spiked. Consumers are tightening their belts as a result, and with the holiday sales season is looking bleak.
OK, so this recession really sucks but here's one for all you cooks and meal planners out there...while pondering your dwindling life savings and considering cost cutting strategies at the grocery store, consider a tried and true recipe that's tasty, satisfying, nutritious, and more importantly, will use up the balance of all of those leftovers left in the fridge without costing you additional green: Recession Soup. The good news is that War Soup is not nearly as tasty and abundant with flavor!
Recession Soup
Necessary Ingredients
3 tablespoons olive oil
1 Small Onion, minced
3 cloves of garlic, minced
2 stalks of celery, chopped
2 carrots, peeled and sliced
7 cups chicken stock
sprinkle of red pepper flakes
kosher salt to taste
Optional Ingredients
1 cup of the following, any and all:
diced potatoes
chopped spinach (even frozen)
broccoli
chopped kale, Swiss chard or escarole
a can of white beans, or other bean substitute, drained and rinsed
chopped cauliflower
1 large or 2 small chopped tomatoes
leftover corn
cut green beans
leftover chicken bits
First thing is to make the base of the soup. Saute onions, then garlic on medium heat in the olive oil. Add celery & carrots for 1 minute until soft. Add the broth and remaining ingredients as you see fit. Recession Soup is meant to have whatever veggies you like in it. Add the seasonings and simmer for 20 minutes on low to medium heat and voila, a delicious meal using all your leftovers. Serve with crusty bread and cheese.
Technically, you can do something similar to this with eggs too, making a veggie omelet or frittata for a light and delicious meal. Leftover cold cuts work in this scenario, but not for the soup.
Bon Appetit!
So we are all watching the stock market run up and down a few hundred points each day. Sometimes down 500. Sometimes 700. Rarely up much. Volatility is high and confidence is low. Pretty much everyone has experienced a paper loss in one way or another, whether its through a retirement plan, a stock portfolio or even a drop in the value of their homes. Even food prices have spiked. Consumers are tightening their belts as a result, and with the holiday sales season is looking bleak.
OK, so this recession really sucks but here's one for all you cooks and meal planners out there...while pondering your dwindling life savings and considering cost cutting strategies at the grocery store, consider a tried and true recipe that's tasty, satisfying, nutritious, and more importantly, will use up the balance of all of those leftovers left in the fridge without costing you additional green: Recession Soup. The good news is that War Soup is not nearly as tasty and abundant with flavor!
Recession Soup
Necessary Ingredients
3 tablespoons olive oil
1 Small Onion, minced
3 cloves of garlic, minced
2 stalks of celery, chopped
2 carrots, peeled and sliced
7 cups chicken stock
sprinkle of red pepper flakes
kosher salt to taste
Optional Ingredients
1 cup of the following, any and all:
diced potatoes
chopped spinach (even frozen)
broccoli
chopped kale, Swiss chard or escarole
a can of white beans, or other bean substitute, drained and rinsed
chopped cauliflower
1 large or 2 small chopped tomatoes
leftover corn
cut green beans
leftover chicken bits
First thing is to make the base of the soup. Saute onions, then garlic on medium heat in the olive oil. Add celery & carrots for 1 minute until soft. Add the broth and remaining ingredients as you see fit. Recession Soup is meant to have whatever veggies you like in it. Add the seasonings and simmer for 20 minutes on low to medium heat and voila, a delicious meal using all your leftovers. Serve with crusty bread and cheese.
Technically, you can do something similar to this with eggs too, making a veggie omelet or frittata for a light and delicious meal. Leftover cold cuts work in this scenario, but not for the soup.
Bon Appetit!