As most of North America is under several feet of snow (I won’t bore you with the details of the 80+ degree weather in Florida), I thought it would be appropriate to share a recipe that would comfort my readers living in bone chilling climates. This week’s feature recipe is from Melissa Henderson, whose homemade soup is guaranteed to warm your soul and your tummy!
Below are 5 recipes that myself or a RebelMom reader has tried, tested and loved. They don’t require expensive ingredients or take more than 30 minutes.
Check back next Friday for more meal ideas from RebelMom and the amazing mommies who support this site.
My Mother-in-law’s Famous Root Soup – RebelMom Reader Pick!
“Please give credit, with love, to my fantastic mother in law Carol McStravick. I have served this dozens of times to infants, toddlers, preschoolers and adults, always to raves. Best part is, it’s a no fat recipe and freezes extremely well. ” – Submitted by Melissa Henderson from Boston, U.S.A (Mother of 4)
In 1 tbsp olive oil, saute for 10 mins until soft, not browned
1 medium carrot
1 small onion
1 stalk celery
1 lb cubed butternut squash (I use frozen, just defrost first)
1 medium potato (I use sweet or russett for extra flavor)
3 tsp salt
3.5 cups of water
Simmer over medium heat for 20 minutes or until all vegetables are soft. Blend all ingredients together until all lumps disappear. Serve with sour cream and hot pepper flakes for those looking for a kick.
Shepherd’s Pie – Epicurious RebelMom Reader Pick!
“I do everything I can to make the 90 minutes between 6:30pm (our family dinner) and 8pm (bedtime) easier, and with a toddler and a baby, making dinner between 6-6:30 is impossible. So I love make-ahead dishes like this great Shepherd’s Pie, which I can put together while the kids are asleep. The leftovers reheat well, but if I’m really organized, I’ll divide the recipe between two smaller baking dishes and freeze the second one for another time.” Submitted by Sarah Western from Toronto, Canada (Mother of 2)
I’ve used quorn (mycoprotein) instead of meat and added a teaspoon of garlic powder when you saute it with the onions. RM
Wild Asparagus and Mushroom Risotto – Alton Brown RebelMom Pick!
This is the ultimate comfort food dish! I’ve added shrimp or grilled chicken to this recipe and substituted peas for the asparagus. The key is to use a nice dry white wine and good quality parmesan cheese. You can substitute miso or vegetable broth for the chicken stock.
Thai Burgers – Rachel Ray RebelMom Pick!
I love this recipe and serve it the summer and winter. It is a great meal for dinner with your girlfriends. I serve it with a big salad and no bun. Alternatively, you can pair it up with some Spicy Sweet Potato Fries.
Spring-Vegetable Couscous with Chicken – Martha Stewart RebelMom Reader Pick!
“This recipe is quick, easy, and really delicious. I can’t recommend it enough. “ - Submitted by Jessica Santos from Tortola, British Virgin Islands (Mother of 3)
Instead of chicken add chick peas or black beans for protein. You could roast your chickpeas with a little salt, olive oil, and chili powder in the oven beforehand to give it a bit of crunch.
If you have suggestions on how to improve on any of these recipes, please post your comments below or send me your recipe recommendations via my contact form.
See you next Friday for more RebelMom Supper Club recommendations!