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Archive for the ‘Soups and Stews’ Category

On the Docket– Week of December 3rd

Monday, December 3rd, 2012

We’re still working through Thanksgiving leftovers.  That’s what I get for making a 19 pound turkey for four people.  I’m really glad I turned the leftovers into some casseroles, but boy will I be happy when we’re finished with these leftovers!

While I probably won’t be cooking too much this week, I’ve been clipping all sorts of recipes in anticipation of finishing these casseroles.  Here are a few of the recipes I’m looking forward to making soon!

Beef Stew:  I made black bean and chicken soup a few weeks ago.  It was such a satisfying lunch that now I’m on a soup kick.  Though it hasn’t been too cold yet, I’m hoping that if I continue cooking as if it’s cold, the weather will eventually catch up.

White Chocolate Peppermint Crunch Blondies:  Ok, I’m cheating a little bit here.  My boss was looking for some cookie recipes to bring to a friend, and I passed this one on to her.  She made the blondies this week, using peppermint kisses rather than the peppermint bark.  She brought me one as a sample on Friday.  They were delicious- buttery, pepperminty, and Christmasy.

Roast Shrimp with Carrot Couscous:  Though I’m really happy with how I dealt with the leftover turkey, having three casseroles at the same time is a little heavy.  The thought of a lighter meal like this is simply irresistible right now.

So many recipes to try!

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Cincinnati Chili

Friday, January 8th, 2010

I once watched two of my co-workers nearly come to blows during a debate over what makes “Cincinnati Chili” Cincinnati Chili.  One- originally from Ohio- contended it’s the pasta.  The other- from Chicago and no stranger to Chili Mac- contended it’s the chocolate.

While I tend to agree with the Chicagoan on this one, it doesn’t really matter who is right.  Cincinnati Chili is delicious and has a very unique flavor.  The following recipe is delicious and pretty easy to make.

Cincinnati Chili Mac (adapted from The Best Cover and Bake Recipes from the editors of Cook’s Illustrated)

2 lbs. ground beef (I used 85 percent lean)

1 TBSP vegetable oil

3 medium onions, minced

6 garlic cloves, minced

2 TBSP chili powder

1 TBSP cocoa powder (I happened to have Xocolatl powder, which is a mixture of cocoa, chilies and cinnamon)

2 tsp. ground cinnamon

1/2 tsp. cayenne pepper

1/2 tsp. ground allspice

4 c. chicken broth

2 TBSP cider vinegar

1 1/2 TBSP brown sugar

28 oz. tomato sauce (I used chunky tomato sauce)

2 c. water

1 lb. elbow macaroni

Heat a Dutch oven over medium low heat.  Add the ground beef.  Breaking up the beef with a wooden spoon, cook the beef until it is no longer pink.

Food Blog 001Food Blog 003Remove the beef with a slotted spoon, and drain the beef in a colander.

Once the beef is removed from the Dutch oven, add the oil.  Add the onions, and cook, stirring frequently until the onions soften and start to brown.  Add the garlic, chili powder, cocoa, cinnamon, cayenne, and allspice.

Food Blog 004Cook the onion and spice mixture over medium heat for about a minute.  Add the broth, vinegar, brown sugar, tomato sauce, water, and beef.  Bring the mixture to a simmer, reduce heat to low, and cook covered for an hour.

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After an hour, add the macaroni.  Mix the macaroni in thoroughly, and cook uncovered for another 20 minutes.  Make sure to stir the chili occasionally to cook the pasta evenly.  The pasta should be tender after 20 minutes.

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I served this with some grated cheddar cheese and some chopped green onions.

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Beef Barley Soup

Sunday, January 3rd, 2010

I would say that I only make soup during the winter months, but that would be a boldfaced lie.  I love soup and will find any excuse to make it.  The following recipe is one of my favorites (and is very satisfying on a cold winter day!)

This recipe is pretty easy:  just saute some onions and carrots, and then put everything in a slow cooker.

Adapted from The Best Slow and Easy Recipes from the Editors of Cook’s Illustrated

28 oz. can diced tomatoes (I used fire roasted diced tomatoes)

2 TBSP vegetable oil

3 small onions, diced

6 oz. can tomato paste

1 tsp. dried thyme

1 c. red wine

4 c. beef broth

4 carrots, cut into 1/2 in. pieces

1/3 c. soy sauce

3/4 c. pearl barley

3 lbs. beef stew meat

10 oz. package frozen peas

Heat oil in a heavy skillet over medium heat.  Add the onions and carrots.

Food blog 067 Add thyme and tomato paste.  Continue to cook for another 10 minutes.

Food blog 068Add the wine, scraping up any browned bits.

Transfer mixture to a slow cooker insert.  Add the diced tomatoes, the broth, soy sauce, and barley.  Add the beef, season with salt and pepper, and stir until well combined.

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Cover the crockpot and cook on low heat for 9 hours.  After 9 hours, add the peas, and cook for another 10 minutes.

Food blog 093 I like extra vegetables in my soup, so I added the peas to this recipe.  I’ve also added potatoes (1 lb. red potatoes, cut in 1/6ths or 1/8ths) and mushrooms (8 oz. sliced mushooms).  This recipe makes it easy to add veggies to your liking.

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