Michelle's Blog

My life as a wife, homemaker, friend, Christian

Peanut Butter Soup March 8, 2009

Filed under: frugal,Recipes — mrswade @ 3:39 pm
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This has been my favorite soup since I can remember eating soup.  It sounds weird but it is SO good!  When Jake was living at my mom’s house last year she made this and (at the time) he wasn’t really in to eating food that didn’t sound “normal.”  So I told her not to tell him what it was before she gave it to him.  I get a call from her first telling me about his first Peanut Butter Soup experience.  He came home from work and walked upstairs and she said “Jake, would you like to try some…deeelicoussss soup?”  (For those of you who know my mom you can hear her saying this, and should be laughing because it’s hilarious!)  So he said “suuuuure?” and sat down to eat his Delicious Soup, with her standing there staring at him eat the first several bites with a suspicious little grin.  When she said “do you want to know what it isss?”  HAHA! I seriously think this is so hilarious…but maybe its just me (well, and my mom, and Jake, but we think everything is hilarious!) haha!  So anyway, here’s the deeelicoussss recipe 🙂


Peanut Butter Soup

  • 8 cups of water (I used more because I knew I was putting in a larger quantity of ingredients than called for)
  • 2 chicken breasts
  • 1 c diced potatoes
  • 1 c diced carrots
  • 1 c diced zucchini
  • 1 c broccoli or cauliflower
  • 1 c chopped tomatoes
  • 1/2 c chopped celery
  • 1/2 c chopped onion
  • 1/2 c green pepper
  • 2 cloves garlic
  • 1 c peanut butter
  • 1 tsp dried parsley
  • 1 tsp pepper
  • salt to taste
  1. In large pot boil water, then add chicken breasts, boil, covered 30-45 mins, remove chicken, shred, then add back to broth
  2. add potatoes and carrots, cook 10 min on med. heat
  3. add zucchini, broccoli or cauliflower, tomatoes, celery, onion, green pepper, and garlic,, simmer for 8 mins
  4. add peanut butter, parsley, pepper and salt, simmer 3 min

You can really use whatever quantity of the ingredients you want, I found it easier to use several potatoes, 2 carrots, 1 zucchini, etc instead of measuring each out and having random left overs.  Also, this soup is WAY better the next day, or after it has simmered a while, I would suggest simmering longer than 3 mins (depending on when you want to have dinner ready of course 🙂 )



Pistachio Pesto Pasta January 4, 2009

Filed under: Recipes — mrswade @ 3:22 pm
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img_27031Disclaimer: I’m not sure the measurements I used in this recipe because I was combining two recipes.  The measurements I put are estimates, you should just use your best judgement and feel free to add or subtract if you try this recipe 🙂



  • 1/2 lb linguini pasta (whole wheat is better for you)
  • 2-ish cups of fresh basil leaves (I used 4 packs of the Fred Meyer organic fresh herbs found in the produce section)
  • 5 garlic cloves (4 – 6 depending on your love for garlic 🙂 )
  • 1ish tablespoon of lemon juice
  • 1/2 cup pistachio nuts
  • 3/4 cup(ish) Parmigiano Reggiano or Pecorino cheese (or a combination of the two) (I couldn’t find this in the store so I just found a Parmesan, something mix that looked Italian and got it.)
  • 3/4 cup extra virgin olive oil


Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. (This took a while for me.  Don’t try using the blender, get most of the Basil leaves chopped up in a food processor, when most of them are all chopped, then add it to the blender with lemon juice, nuts and cheese.)  Add nuts and process until nuts are finely chopped. Add cheese and lemon juice and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. 

Cook pasta according to package directions, Drain, transfer to a bowl and toss to coat with 2 Tbs (ish) olive oil.

Put pesto on pasta and toss to coat.  If you want you can grill up some chicken in olive oil in a pan.  Add some pistachios and basil leaves on top for garnish.  

Other Options: If you don’t like pistachios you can use pine nuts or walnuts.  Some people prefer to toast their pine nuts. Using walnuts yields a more woodsy flavor. The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner).