BAKING LOVE!

lickingthebowl: Chicken Meatball Soup How Sweet It Is is without a doubt my favorite food blog. I aspire  to that level of awesome. Anyway, I made this soup for lunch today, and it was delicious. So dang good.  I love Italian Wedding Soup, and this is very reminiscent of that. Here we go. serves 4-6 for meatballs 1 pound ground chicken breast 1 large egg 1/4 cup romano cheese 2 garlic cloves, minced 1 teaspoon dried basil 1/2 teaspoon dried parsley 1/4 teaspoon salt 1/2 teaspoon pepper 1/4 cup panko bread crumbs Combine all ingredients together in a large bowl and mix until just combined. Taking 1 tablespoon or so of the mixture, roll into meatballs of desired size. for soup 2 1/2 tablespoons of canola oil 1 sweet onion, chopped 2 garlic cloves, minced or pressed 4 cups raw spinach 32 ounces low-sodium chicken stock 4 cups water 1 can (14.5 ounces) diced tomatoes 1/3 cup freshly grated parmesan cheese 1 1/2 cups small pasta (I used elbow macaroni) Heat a large pot over medium heat and add 1 tablespoon canola oil. Add onion with a pinch of salt and stir to coat, then let cook until soft and translucent, about 5 minutes. Add in spinach and garlic, stirring continuously until spinach wilts. Remove from the pot and set aside in a bowl. With the heat still on medium, add remaining canola oil. Add in chicken meatballs and cook for 2-3 minutes, then flip and cook 2-3 minutes more. (If you make larger meatballs, you will have to cook a few minutes longer. Additionally I found it was easier to flip the meatballs with two small spoons since they are all crowded together in the pot.) Once meatballs are browned, add onion and spinach mixture back to the pot, then add in stock, water and tomatoes. Stir gently making sure meatballs have started to float. Bring to a boil then reduce to a simmer and let cook for 20 minutes. Add in pasta and parmesan cheese, then cook for 8-10 minutes more before serving. (Check your pasta frequently, because I only cooked mine for about 5 minutes at the end, actually) lickingthebowl: Chicken Meatball Soup How Sweet It Is is without a doubt my favorite food blog. I aspire  to that level of awesome. Anyway, I made this soup for lunch today, and it was delicious. So dang good.  I love Italian Wedding Soup, and this is very reminiscent of that. Here we go. serves 4-6 for meatballs 1 pound ground chicken breast 1 large egg 1/4 cup romano cheese 2 garlic cloves, minced 1 teaspoon dried basil 1/2 teaspoon dried parsley 1/4 teaspoon salt 1/2 teaspoon pepper 1/4 cup panko bread crumbs Combine all ingredients together in a large bowl and mix until just combined. Taking 1 tablespoon or so of the mixture, roll into meatballs of desired size. for soup 2 1/2 tablespoons of canola oil 1 sweet onion, chopped 2 garlic cloves, minced or pressed 4 cups raw spinach 32 ounces low-sodium chicken stock 4 cups water 1 can (14.5 ounces) diced tomatoes 1/3 cup freshly grated parmesan cheese 1 1/2 cups small pasta (I used elbow macaroni) Heat a large pot over medium heat and add 1 tablespoon canola oil. Add onion with a pinch of salt and stir to coat, then let cook until soft and translucent, about 5 minutes. Add in spinach and garlic, stirring continuously until spinach wilts. Remove from the pot and set aside in a bowl. With the heat still on medium, add remaining canola oil. Add in chicken meatballs and cook for 2-3 minutes, then flip and cook 2-3 minutes more. (If you make larger meatballs, you will have to cook a few minutes longer. Additionally I found it was easier to flip the meatballs with two small spoons since they are all crowded together in the pot.) Once meatballs are browned, add onion and spinach mixture back to the pot, then add in stock, water and tomatoes. Stir gently making sure meatballs have started to float. Bring to a boil then reduce to a simmer and let cook for 20 minutes. Add in pasta and parmesan cheese, then cook for 8-10 minutes more before serving. (Check your pasta frequently, because I only cooked mine for about 5 minutes at the end, actually)

lickingthebowl:

Chicken Meatball Soup

How Sweet It Is is without a doubt my favorite food blog. I aspire  to that level of awesome. Anyway, I made this soup for lunch today, and it was delicious.

So dang good. 

I love Italian Wedding Soup, and this is very reminiscent of that.

Here we go.

serves 4-6

for meatballs

  • 1 pound ground chicken breast
  • 1 large egg
  • 1/4 cup romano cheese
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup panko bread crumbs

Combine all ingredients together in a large bowl and mix until just combined. Taking 1 tablespoon or so of the mixture, roll into meatballs of desired size.

for soup

  • 2 1/2 tablespoons of canola oil
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced or pressed
  • 4 cups raw spinach
  • 32 ounces low-sodium chicken stock
  • 4 cups water
  • 1 can (14.5 ounces) diced tomatoes
  • 1/3 cup freshly grated parmesan cheese
  • 1 1/2 cups small pasta (I used elbow macaroni)

Heat a large pot over medium heat and add 1 tablespoon canola oil. Add onion with a pinch of salt and stir to coat, then let cook until soft and translucent, about 5 minutes. Add in spinach and garlic, stirring continuously until spinach wilts. Remove from the pot and set aside in a bowl.

With the heat still on medium, add remaining canola oil. Add in chicken meatballs and cook for 2-3 minutes, then flip and cook 2-3 minutes more. (If you make larger meatballs, you will have to cook a few minutes longer. Additionally I found it was easier to flip the meatballs with two small spoons since they are all crowded together in the pot.) Once meatballs are browned, add onion and spinach mixture back to the pot, then add in stock, water and tomatoes. Stir gently making sure meatballs have started to float. Bring to a boil then reduce to a simmer and let cook for 20 minutes. Add in pasta and parmesan cheese, then cook for 8-10 minutes more before serving. (Check your pasta frequently, because I only cooked mine for about 5 minutes at the end, actually)

Reblogged 1 year ago from lickingthebowl 23 notes
who runs this blog? from Anonymous

My name is Jessica. I mean I’m not famous or anything, so that means nothing to you. But I haven’t been updating it lately. Sorry. I’ve been bored with tumblr lately, and I update my personal blog from time to time, but I’ve let this slip. I’ll try to post some stuff again.

Posted 1 year ago 1 note
this might be a tricky question. i'm 14 and i started baking at the age of 11. it started of as a hobby so i'd have something to snack on in the afternoon, but it's become far more than that. now i bake and decorate birthdays cakes for everyone in my family, do desserts and give cookies for people i love. i have a ton of recipe books and gadgets, that i get as holiday presents. i'm considering being a pastry chef when i grow older. what do you think? am i overreacting? help! xoxo from Anonymous

What do you mean, overreacting? Not sure I understand. Follow your dreams and do what makes you happy. You may change your mind a million times before you’re an adult or you may not. No way of knowing. But I’m glad you’ve found something you enjoy!

Posted 1 year ago 1 note
Do you know of any good recipes for flan? from Anonymous

I’ve never made it, but this one has great reviews.

Posted 1 year ago
I'm very new to baking, but I love it so much. I haven't really baked anything more complicated than chocolate chip cookies, or cake from a box. I see a lot of things I'd love to make, but think they are still a little too complex for me. Do you have any recipes/advice for making the transition? from Anonymous

The most important thing I could say about baking and cooking is not to stress about it. I think that’s why so many people dislike making food—they worry about adhering so strictly to a recipe that they make it into a science instead of an art. My mom is a prime example of this. If we’re out of an ingredient, or a recipe doesn’t mention a measurement, she gets really concerned. The important thing is it have fun with it! Really! Experiment, and if it sucks, that’s okay! But more often than not, you’ll find that playing around with ingredients can make some really great tasting stuff.

That being said, if you don’t feel comfortable with making something lengthy yet, try making something like these amazing s’mores cookies. They’re a personal favorite, but they aren’t too difficult.

Or you can try something like these awesome peanut butter cupcakes with chocolate cheesecake frosting that may be a bit more involved than you’re used to, but don’t incorporate any tough techniques.

Posted 1 year ago 2 notes
I have really strange taste buds. I don't like raspberries, or any sort of raspberry jam, but I love raspberry sorbet and raspberry poptarts. Is there a way to combine these into a recipe? Like ice cream sandwiches with sorbet and poptarts? =P from Anonymous

Haha, well if you want to stick some raspberry sorbet in between two raspberry pop tarts and eat that, I’m sure it couldn’t be bad. :)

But as far as other recipes go that are, I guess, a bit more “in depth” using some of those ingredients—

You could make Pop Tart cupcakes like the ones here, only using raspberry pop tarts instead of blueberry. Or cookies.

You could also try making your own raspberry sorbet!

Posted 1 year ago 3 notes
Can I get the recipe. I have a wedding and this si what they want. My email is kreddick at videotron ca from Anonymous

Not sure what you’re referring to, but everything I post has two links to the recipe—click through the picture or on the title.

Posted 1 year ago