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Posts Tagged ‘Soup’

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!


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.

Food blog 070

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.