Blogging for Books: The Soup Club Cookbook

This is my very first "Blogging for Books" review....and I am so psyched I can't even begin!

I picked this book partially because we have 90 freaking inches of snow on the ground and the thought of new soups just simply appealed to me.

I am so very in love with this book!

To begin with, I enjoyed reading the backstory to the Soup Club itself. Such a nice way to share among friends. That portion read like a friendly short story, not a long winded laundry list of how-to.
They give hints on what worked for them, and what didn't, to help anyone else who wants to share in their idea.

So many of the soup ideas were truly approachable. They had everything as basic as chicken soup, to more exotic curry and regional favorites.
All the recipes are nicely categorized; it's easy to flip to a certain cuisine type and quickly decide.


Don't be fooled by the title, this is so much more than simply SOUPS. Along with most of the recipes, there were ideas for side dishes and the best way to package them for delivery.

Look for recipes to be coming from this book SOON!

**note** I received this book from Blogging for Books in exchange for my honest review

Spinach and Feta Quiche

You know the saying "real men don't eat quiche"?
I can vouch for hubby dearest being a manly man. He drinks beer, watches sports, scratches, and does hard labor all day long.
(um, yeah, hard labor makes it sound like he is incarcerated! No, he is a blue collar worker type man)

Hubby has a secret though....
He likes quiche.
Every kind I have ever made him, he has enjoyed. His favorite being this one.
It helps that he is a spinach/feta junkie.
I could probably get him to eat a boiled tire if I filled it with spinach and feta.

OK, now I just sound bizarre.
We do not eat tires....promise.

**NOTE** this is not an actual picture of hubby dearest

Ingredients:

1 Pkg frozen spinach (thawed)

½ Cup feta cheese

1 pie crust

6 Eggs

¼ Cup half and half

Salt and Pepper

Directions:

1. Preheat oven to 350

2. Grease 9 inch pie plate

3. Roll pie crust out onto plate

4. Whisk egg and half and half until well mixed.

5. Add salt and pepper to egg mixture

6. Drain spinach, squeezing out all liquid

7. Line bottom crust with spinach and top with feta

8. Pour egg mixture over feta and spinach

9. Bake for 30-40 minutes until egg is set in middle

10. Let sit for a couple of minutes before serving.

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This recipe was shared with:
Flour me with Love, Tumbleweed Contessa, Kitchen Table Art , A Southern Fairytale, A Pinch of Joy, Huckleberry Love, I Should be Mopping the Floor, Uncommon Designs, Jambellish, A Mama's Story, All Things Fee, The Chicken Chick, Boogieboard Cottage, Enchanted Homeschooling Mom, Skip to my Lou, Sew Can Do, Mom's the Word, The Modest Mom Blog, 21st Century Housewife, Pint Sized Baker, A Bowl Full of Lemons, Cornerstone Confessions                            

Parmesan Risotto

As a birthday present every year, my sister in law invites my daughter for the weekend.

The girl child gets spoiled like crazy with Auntie and Uncle, gets to play with Auntie's dogs, and they take neat day trips...where they spoil her rotten then too!

Needless to say darling daughter loves this!

I say they spoil her, but she is an easy to please kid. This past trip she got lots of flavored seltzer water, a trip out for frozen yogurt, and they visited a used book store where they bought her four books.

Yeah, this is "spoiled" in our house!

While she was gone, hubby and I had a quiet (sleep filled) weekend. One night I made dinner and decided we needed some risotto.

I don't remember how long it's been since I made it last, but I had half a bag of Arborio rice that was calling to me.

Mmmm....creamy risotto!

Perfect for our "at home date night"!

Ingredients:

1 ½ Cups Arborio rice

1 Quart chicken stock

3 Tbsp butter
1 Clove Garlic (minced)

¼ Cup Parmesan cheese

Salt and Pepper

Directions:

1. Heat stock to a simmer. Lower heat so stock stays warm.

2. In large saucepan, heat butter and garlic over medium heat.

3. Add rice to saucepan, stir briskly.

4. Saute rice for a couple of minutes, until you smell a nutty aroma; do not let rice brown

5. Add a ladle of hot chicken stock to rice and stir until liquid is fully absorbed.

6. Repeat adding chicken stock until finished.

7. Rice will become creamy as it cooks. Typical cooking time is 40 minutes.

8. When rice is cooked, add salt and pepper to taste and then stir in Parmesan cheese.

Print

This recipe was shared with:
Monday: Flour me with Love, Tumbleweed Contessa, Kitchen Table Art, A Southern Fairytale, A Pinch of Joy, The Modest Mom Blog, Huckleberry Love, I Should be Mopping the Floor, Uncommon Designs, Jambellish, A Mama's Story, All Things Fee, The Chicken Chick, Boogieboard Cottage, Enchanted Homeschooling Mom, Skip to my Lou, Mom Favorites, Sew Can Do, Mom's the Word, 21st Century Housewife
Tuesday: Pint Sized Baker, A Bowl Full of Lemons, Cornerstone Confessions, Lou Lou Girls, My Joy Filled Life, Yesterfood, Mandy's Recipe Box, The New Mrs Adventures, Hope Studios, Kathe with an E, Stone Gable Blog, Hope in Every Season, Timewarp Wife
Wednesday: Dizzy Busy and Hungry, My Girlish Whims, Milk and Cuddles, Raising Homemakers, Recipes for our Daily Bread, White Lights on Wednesday, Buns in my Oven, A Peek into my Paradise, Gingersnap Crafts, Crafty Allie, The Newlywed Pilgrimage, Lemoine Family Kitchen, Ivy and Elephants
Thursday:  Grace and Good Eats, What's Cooking Love, Saving 4 Six, Miz Helen's Country Cottage, Lamberts Lately, Embracing Change, Katherine's Corner, A Delightsome Life, The Pin Junkie
Friday: Play Party Pin, Lady Behind the Curtain, The New Mrs Adventures, The Country Cook, Love Bakes Good Cakes, Craft Dictator, Thirty Handmade Days, The Diary of a Real Housewife, Craft O Maniac, The Girl Creative, Morsels of Life, Coffee with us 3
Saturday: Sweet Haute, Raising Memories, Diary of a Recipe Collector, 
Sunday: A Peek into my Paradise, Denise Designed