Hey, it’s February! One winter month done, two(ish) to go! I thought I would share an easy dinner plan idea… just in case, you’re starting to wonder, “What can I make for dinner tonight?!” on this beautiful yet windy first day of February. Consider yourself saved!
Soup is a very easy dinner to put together and if you’re really short on time, you can always put it all in the pressure cooker. At home, I try to always have on hand these staple products: leafy greens, sweet potatoes, carrots, eggs and celery in the fridge. In the cupboard, canned tomatoes, chicken broth, different varieties of grains, beans and pastas. In the freezer, I like to have an assortment of proteins. Having these items on hand can help you prepare many different meals; watch out for future posts on more meal ideas!
So what’s my dinner idea for you, I call it the “What’s In Your Fridge Soup”. With the help of the sweet potato and rice, this soup is a nice hearty meal. All the veggies make it delicious and healthy too! The soup can be paired with these mouth watering “Apple Cheddar Drop Biscuits”. Not only are they delicious but they are easy and quick to make! My mom sent me this recipe when I was talking to her about my dinner plans one night. I was going to make bread but wasn’t feeling very motivated. Then she told me about these. I’m hooked!
What’s In Your Fridge Soup
- 1 yellow onion chopped
- 8 c chicken broth
- 1 sweet potato cubed
- 3/4 c whole grain basmati rice (any rice will do)
- 2 mild sausages
- 2 carrots
- 2 celery stalks
- 2 mild sausages
- swiss chard (any dark green leaf veggie will do)
In a large pot, sauté chopped onion in olive oil. Once golden/translucent, add all of broth. Add in your sweet potato. Let cook for a few minutes. Then add rice and sausage. Let cook for about 20 minutes. Then add carrots and celery. I like to add the veggies in later so they stay a bit firm. Simmer up to an hour total cooking time. The longer you cook the more your sweet potato will cook down and become a part of the broth. The result is a wonderful sweeter and thicker soup. Add your leafy green when you have about 2-3 minutes of cooking time left. Enjoy!
Apple Cheddar Drop Biscuits
- 1-3/4 c all-purpose flour
- 4 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/4 c cold butter, cubed (I grated mine)
- 1 c shredded extra-old Cheddar cheese
- 1 c grated cored peeled Cortland or Spartan apple, about 1 (I used macintosh)
- 2 green onions, minced (I used 1 1/2 tsp dry chives)
- 3/4 cup (175 mL) milk
In large bowl, whisk together flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Stir in Cheddar, apple and green onions. Using fork, stir in milk to form ragged dough.
Drop by 1/4 cup, 1 1/2 inches (4 cm) apart, onto parchment paper–lined rimless baking sheet. Bake in 425°F (220°C) oven until lightly browned, 13 to 15 minutes.