Wednesday, April 2, 2008


Corned beef soup (recipe in the comments from March 17)
Pumpernickel bread
Buttered peas

Hot tea
We're back from our trip, on which everyone got some sort of horrendous intestinal virus. Yuck! This makes us glad to be home and happy to be welcomed by a freezer containing some great leftovers for easy prep dinners. Tonight is the last of the St. Patrick's trifecta, Corned Beef Soup. This is basically a simple chicken soup recipe, where we have replaced the chicken stock with the wonderful leftover stock from our St. Patrick's Day dinner. It's so easy, extremely economical, and amazingly good. It's comforting, with just enough of a twist to keep your interest up. T loves it- he's into slurping noodles lately! Normally I would have this with a salad as my vegetable, but I didn't want to go to the store right after we got home, so a frozen vegetable works fine. The profiteroles are an odd indulgence. They come frozen and were part of our Valentine's Day blow out. We had some left and I figured we'd never be in better shape to eat them than after several days of intestinal disorder. Very tasty!!!

Prep Notes
Difficulty: Easy
Chopping: Carrots, celery, onions
Time: 25 minutes, assuming the broth is made and defrosted (if necessary)
Make ahead: I would make this last minute so the noodles don't absorb too much liquid.

J: "Corned beef soup for the soul!"
M: "Prolonging the corned beef magic."

1 comment:

Flynn said...

Thank god you're back! Trolling the internet at work wasn't nearly as much fun without you around.