After months of telling myself I wouldn’t get a food blog to display my embarrassing recipes, I went ahead and did it. Sigh.
However you managed to find me, thank you. Here is where I, a humble grad student and Coheed fan, will post my pedestrian attempts at making food. I hope I can inspire someone out there to make something delicious. I tend to not stick hard and fast to a recipe. I use them more as inspiration, then go my own way and learn as I’m trying. I do enjoy Pinterest for method of finding recipes (and I like to post my success/ failure onto a “pinned there” board when I try something out).
So anyway! Away we go. It is any of my successful creations that inspire this blog. Any relative success is worth sharing, I think. My most recent and admittedly humble food success was an easy soup. Yes, it’s that time of year in Michigan. First day of fall, time to break out the slow cooker and rest it on the counter until April!
I made a great slow cooker sausage, mushroom, and vegetable soup. It’s easy, low-maintenance, and customizable to whatever you like. (Again here I must mention that I don’t do exact measurements. I encourage you to do the same when cooking- not baking- and just do what you think works.) I love soup and as I was using random things from the pantry, I was worried it would not turn out… these are the best kind of recipes! The ones that surprise you!
I apologize for my awful picture. Had I not wanted to devour this immediately (and had I planned to blog it!) I would have taken a better shot!
This is a great soup that is reminiscent of Italian wedding soup. It’s a good way to use up veggies and isn’t bad for you.
Recipe: (I used a small ~3? quart slow cooker. Modify up or down for your slow cooker or family size.)
- 1/2-3/4 package smoked sausage link (your favorite variety- I used chicken), halved and sliced [note: you do not have to cook these before putting them in the slow cooker, but quickly pan-frying them might add a nice crispy element)
- 3 stalks of celery, sliced
- 1 bunch of leeks, cleaned and sliced [note: I cleaned mine by slicing them and putting them in a water bath while doing the rest of my prep work. The dirt went right to the bottom. Drain/ dry well.]
- 7-8 oz fresh (portobella) mushrooms, sliced
- 1/2 cup sliced carrots (fresh or frozen)
- 1/2 bunch fresh spinach, ends trimmed and chopped
- 1 can 98% fat free cream of mushroom soup
- 1 can vegetable broth
- 1/2-1 can water: adjust based on your preferred consistency
- 1 tsp minced garlic
- Seasoned salt and pepper to taste
- Your choice: whole grain pasta, rice, or lentils
Place liquids in the slow cooker. Mix well. Add in sausage, celery, leeks, mushrooms, carrots, and garlic. Mix. Set slow cooker to low and cook for 4 hours. Turn up to high and cook 1 hour. (Now is a good time to taste if it needs salt/ pepper.) Do note that cooking times for slow cookers vary! The initial 4 hour cook time can be longer if you like, or speed it up and do it all on high.
Prepare your pasta, rice, or lentils per package directions if you would like to add these for extra fiber and heartiness. Add to the crock or to each bowl as serving- I chose the latter option because I was not sure what I wanted! This way I can decide each time I eat leftovers and see which is best.
Add spinach- don’t worry, it will cook down- stir, and replace lid for about 5 minutes.