Beer Cheese Soup - Round 2! The American Version...

My sister sent me an email a while ago asking for a good beer cheese soup recipe and I knew I had posted one previously and liked it but don't remember it being amazing or anything...(that one is here).

There was a recipe in the ATK magazine recently that inspired me to try again and so I did. It was good but lacked the beer taste and zip of the other soup, however, this one was MUCH creamier and less gritty which I attribute to a bit o' American.

My sister hates american cheese, but M - if you're reading this - just try it! It doesn't taste like yucky american cheese, you just use 3x more extra sharp cheddar and it balances out perfectly - no gritty oily soup!

I'm just going to plug my lodge dutch oven here for a sec...
It's sort of really awesome and I make so many things in it. Perfect for soup and I can finally make rice perfectly!!! I got it as a present from my husband a couple years ago and it was the best thing he's ever given me. He loves technology and so usually gets me gadgets but that particular year I specifically requested this and he obliged. Mine is blue, like above, because someday when I can afford to remodel my kitchen, it will be filled with blue things. My friend just bought one too and I don't know if she loves it yet, but I think she will :)

AMERICAN! Beer Cheese Soup

Ingredients:
4 Tbsp butter
1 yellow onion, chopped fine - about 1 cup
2 carrots, finely diced
1 large celery stalk, finely diced
2 cloves garlic, minced
1/3 cup flour
2 cups low sodium chicken broth
1 - 12 oz bottle beer (I actually used miller lite this time since it was all we had - I think the lack of beer taste definitely had something to do with it. ATK recommended Miller High Life! which I thought was funny, but my husband reminded me that it's the "champagne of beers", so hey...who am I to judge.)
12 oz sharp cheddar cheese, shredded
4 oz american cheese, frozen for 15 mn and then shredded
2 tsp cornstarch
Salt and Pepper to taste
POPCORN!!! for garnish (Mmmmmmmm)

Directions:
1. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook until lightly browned, 8 -10 mn. Add the garlic and cook another minute.
2. Stir in the flour and cook until golden, about a minute.
3. Slowly whisk in the broth, beer and milk. Bring to a simmer, then reduce the heat to low and simmer gently (do not boil) until the carrots are very soft, about 20 mn.
4. Meanwhile, toss the cheeses together in a large bowl. Sprinkle with the cornstarch and toss until well combined.
5. Using an immersion blender, puree the soup until completely smooth (safest done off the stove)
6. Return soup to the stove and simmer over medium low heat.
7. Whisk in the cheese a handful at a time, until smooth.
8. Season with salt and pepper to taste and serve garnished with popcorn (lots of it!)

Enjoy!

Crockpot White Beans with Kielbasa and Spinach

I ate Cassoulet once at this cafe in Stockholm and it was so delicious that it's haunted me for years. I don't know what it was...the soft white beans, the sausage (I love sausages!), the spinach that wasn't gross (I didn't care for it much before this)...who knows. At the time, I really didn't know what else was in it. For reference, here's a recipe, including a link to make your own duck confit. Seriously.

When I saw that recipe in my Fine Cooking magazine I thought about it for a second and realized there is NO WAY I could ever make that within our grocery budget and with 4 kids constantly interrupting me. Not going to happen. Cooking is like therapy to me, but there's a fine line between good therapy and overpaying someone to stress you out.

So Cassoulet goes on the back burner along with Classic Beef Wellington and Croquembouche and a few other recipes I have stashed away for when my kids have all grown and moved out of the house.

For this recipe, I just sort of used the inspiration of Cassoulet and did it with what I had on hand and it was delicious. Pair it with a baguette to soak up the juices and it's the perfect dinner for a cold evening. Oh, and I totally made it in the crock pot because I wanted to try making beans in the crock pot, so it was even that much simpler and dried beans make it even cheaper so I had the extra money to buy the GOOD baguette and a bottle of Cabernet to go along with it. Mmmmmm....comfort food at it's best.

Crockpot White Beans with Kielbasa and Spinach


Ingredients:
8 oz dried white cannelini beans, picked through and soaked overnight
1 small yellow onion, diced small
4 cloves garlic, minced
1 Tbsp fresh thyme
1 Tbsp fresh rosemary (I was out this time so used 1 tsp dried)

2-3 cups low-sodium chicken broth (or make your own!), enough to cover beans by 1"

1 large Kielbasa ring or smoked sausage - I think it's about 1 lb, (how do you call this out on a recipe? I have no idea)

8 oz spinach (or, if you buy it in bags, I think they come in 6 oz bags?) - chopped
olive oil - a little for sweating the onion/garlic, a little for a final drizzle

Directions:

1. Heat olive oil in small pan over medium heat - add onion and cook, 3-4 minutes or until translucent. Add garlic and cook another minute or two. De-glaze pan with a little of the broth and transfer to a crock-pot set on high.
   
2. Add white beans, remaining broth, thyme, rosemary and black pepper. Cover and cook on high, 4 hours. (or, if you make this when you go to work, cook on low and then finish with the steps below)
   
3. After 4 hours, add the kielbasa - cook another hour to allow flavors to meld and kielbasa to plump up. I cut mine in large chunks because it was too large for my crockpot, but you could also leave it whole or slice up.
   
4. Right before serving, add spinach and stir around until it's wilted - it should only take a couple minutes. Drizzle with a Tbsp of high -quality olive oil and serve in bowls with fresh shaved parmesan on top.

Yummy!

The BEST mashed potatoes EVER...

I know this is sort of a lame post, especially since I won't have a picture until tomorrow, but hey...a girl has to post what a girl CAN post...

These can be made ahead and reheated in the oven or kept warm in a crock pot. I've mostly made them a day ahead and then warmed them up in a crockpot or baked them in an oven for 45-60 mn.

I promise that these are great - super delicious. I found the recipe 4 years ago and haven't looked back. I'll post a picture tomorrow, (or sometime this wkend). Seriously, make them tomorrow!

RECIPE:
5 lbs potatoes (preferably yukon gold, but russets work well too), peeled and diced
1 8 oz container Top the tater OR 8 oz cream cheese plus 1 tsp garlic powder
1 8 oz package cream cheese
1 package  fresh chives, snipped/chopped into little pieces :)
salt and pepper to taste

Cook potatoes in boiling water until tender
Drain
Add the rest of the stuff and mash! mash! mash!
salt and pepper to taste

EAT!

or...put them in the fridge and re-warm tomorrow. That's what the original recipe was intended for :)

ENJOY!

Roasted Cranberry Sauce

Thanksgiving is coming! Thanksgiving is coming!

My favorite holiday of the year...no surprise there, but really, this is my least creative holiday...we just stick with the basics - turkey, potatoes, stuffing, etc. What I really love about this holiday is that it's just about getting together with people you love, sharing a good meal, maybe a glass of wine, and relaxing. No worrying about presents or baskets or anything else, just good old fashioned family time :)

My Mother used to always buy Cranberry sauce from this fancy grocery store around here and they were SO good - I decided this year to try making my own and I am SO glad that I did - they are delicious! ...or as my cranberry making cohort and I would say:  some kind of...AWESOME!

(I'm still working on that label!)

I was skeptical about roasting them, but I think it really makes the dish. It just adds a depth to them that you won't find otherwise. Thank you Bon Apetite for the inspiration.

p.s. We didn't have the fresh herbs so we used this blend that Shellville had in her cupboard that contained ALMOST the same stuff...or was at least close enough for us to decide that another shopping trip wasn't worth it. It was really good all the same. I think we probably used 1-2 Tbsp per batch.

Roasted Cranberry Sauce with Grand Marnier and Pecan
(Makes 2-1/2 pints)

1 - 12 oz bag fresh cranberries, or frozen, thawed
1-1/4 cups sugar
3 Tbsp vegetable oil (the original recipe called for walnut, we made 1 batch without because we forgot, and 1 batch with peanut - both were really good)
1 Tbsp minced fresh rosemary
1 tsp minced fresh thyme
1 tsp minced fresh sage
1/2 fine sea salt

2 Tbsp Grand Marnier
2 Tbsp Sherry
1 orange - zested and juiced
3/4 cup pecans, chopped

Directions:
Preheat oven to 425.
Mix first 7 ingredients on heavy rimmed baking sheet and roast until the edges begin to bubble, about 15 mn.
Meanwhile, mix together Grand Marnier, Sherry and orange juice.
Remove cranberries from oven and add liquid mixture and orange zest, stirring to deglaze the pan and coat the berries.
Return to the oven and roast 10 mn more. Add pecans, toss to coat, and roast an additional 5 mn.

Fill jars and refrigerate or, if you're canning a larger batch, like we did, fill the pint jars to within 1/4" from top, process in a boiling water bath for 10 mn, take cover off pot and turn off heat and let rest 5 mn, set on towel on counter and let cool - at least 24 hours.

YUMMY!

A Refreshing Step Forward...

Just got this email from the school...and I'm happy that they're starting to change things. This is good news!!!

Healthy Food Options for Students

At YOUR SCHOOL, learning doesn’t stop when students enter the lunch line. The food services program is helping students make healthy choices that are good for kids and the environment.

With childhood obesity rates soaring, choosing healthy meal options is becoming more important than ever before. That is just one reason YS is launching a new initiative to offer healthier foods that are lower in fat, salt and sugar while serving meals kids love to eat.

The following are some ways YS is beginning to change the way they offer school lunch to students:

• In all six of the district’s elementary schools, the a la carte options including fruit roll-ups, baked chips, flavored water and more are no longer being offered.
• Schools, K-12, are no longer offering 2% milk. The three choices available are skim white milk, 1% white milk, and skim chocolate milk.
• All schools are embracing the Farm to Table philosophy of supporting locally based agriculture through purchasing apples from AppleWood Orchard in Lakeville, watermelon from Prior Lake and rice blends from Indian Harvest in Bemidji.
• A COUPLE OF YOUR ELEMENTARY SCHOOLS have implemented a Birthday Book Club to replace student birthday treats. Instead of students bringing treats to school, they now have the option of purchasing a “birthday book” for the media center with the child’s name featured in the front of the book.
• THE HIGH SCHOOLS AND MIDDLE SCHOOLS are reducing the portion size of cookies in their a la carte selections.

WE'RE is also working to reduce its impact on the environment.

• All schools have switched from using Styrofoam trays when dish machines are down to a totally compostable tray.
• YOUR HS is also using eco-friendly cleaning agents in its kitchens from Minnesota-based company, Sunburst Chemicals.
• Elementary and middle schools have contracted with a local pig farmer who picks up the food waste after lunch. Students have learned how to separate all of their lunch trash so that only food goes to the farmer.
• Students in every school are trying to improve their recycling efforts from last year. In the 2009/10 school year, YOUR HS recycled nearly half of its trash.

Curried Butternut Squash Soup

What can I say...I pretty much loathe squash but my google reader has been filled with nothing BUT squash recipes the last couple months. Some of them would appeal to me in a certain kind of way...the photography was beautiful or the chef talking about the dish appealed to me, but I never really thought about actually cooking any of them myself. Yuck! I would post all of the recipes on my sisters facebook wall or my cousin H, since they both adore squash.  Not me. Nope. Definitely not this girl.

And then they went on sale for .48/lb at my local market and my grocery budget was UBER tight that week and I had just read an article about how they last forever, so I thought to myself - Hey! Be brave! Try something new! and so I left the market with 5 locally grown, beautiful to look at (but probably not to eat), squash.

I made the acorn squash ala my mother - with brown sugar, rosemary and butter - and they were ok. My kids and husband love them. I can eat a couple bites, but it's really not something I choose to have in the house. Sort of like tuna fish. Or plain mayo. Or...salmon loaf? Yeah...that's one I'll never make. No matter how many times my husband says his Mom made it and it was good? Nope...never going to happen.

I digress...

I also bought a butternut and a spaghetti squash. The spaghetti squash is still in my basket - we'll see where we get with that. The butternut squash? Well....I sort of fell in love with this soup. The original inspiration for the soup came from one of my favorite food blogs, Simply Recipes. I knew that I would prefer it a little spicier though - and my pot is small and I thought of a couple other things to maybe give it a little more pizazz and wow...be still my beating heart! I actually love something with squash!

Not only was it delicious, but it made a TON of soup and it was SO inexpensive and SO easy...and healthy! I've been converted. And while I probably won't post a hundred new ways to fall in love with squash, I'm going to make a point to keep re-trying things that I used to hate. Sometimes I discover something great - like this soup - or how wonderful mustard is on a hot dog, or how sauerkraut doesn't make me gag anymore...

Go make this soon...while there's still beautiful butternut squash hanging out at your market.
I promise that you won't regret it.

Butternut Squash Soup (for people who think they hate squash):

Ingredients:
1 large butternut squash, peeled, seeded, and diced into 1/2 - 3/4 inch cubes.
Olive oil
1 Tbsp butter
Sea Salt (or regular - it's just what I had on hand)
2 small yellow onions, diced small
4 cloves of garlic, smashed and minced
about 1" or 1 Tbsp fresh ginger, peeled and grated
1 Tbsp yellow curry powder
1/2 tsp mustard powder
1 tsp cumin
1/4 tsp cayenne
4 cups chicken stock
water as needed (I ended up using 2 cups)

To Garnish:
sour cream
cilantro, chopped
lime wedges (DO NOT SKIP THIS PART!!! It totally makes the dish - lightens it up, whatever...I cut a lime into 16 half-wedges and 1 was enough for a cup of soup.

Directions:
Preheat oven to 400 degrees
Toss squash with olive oil and put in shallow roasting pan. Sprinkle with sea salt and roast 15 mn, stirring/turning/tossing halfway through.

Meanwhile, melt butter in large dutch oven. Add onion and cook until translucent - about 4-5 minutes. Add the ginger and garlic, cook about 1 mn or until it releases it's fragrance - add the curry, cumin and mustard powder and stir constantly, letting it toast for just a bit - maybe 30 seconds to a minute. You'll be able to smell the change.

Add the chicken stock and make sure you scrape up any bits from the bottom of the pan - add the roasted squash and bring to a boil. Lower the heat and simmer about 20-30 mn or until the squash is tender.

Get out your immersion blender (or you can also put it in a regular blender or food processor) and puree the whole mess of it until it's smooth. At this point it's up to you to determine how thick you want your soup. I don't like soup that reminds me of baby food...or baby poo for that matter. Ishy.

I ended up using 2 cups of water and that was exactly perfect. Not too thin, not too thick.

Ladle into bowls and top with a dollop of sour cream (can also use plain yogurt), a sprinkle of cilantro and a squeeze of lime.

Serve with pita bread or whatever else your kids will try it with (mine like saltines and garlic bread!)

p.s. I feel like I must've used black pepper in here somewhere, but I can't think of where? Maybe I didn't...Hmmm....maybe I should make it again and find out!

Updates on the Non Cooking Parts of our Lives...

It's been awhile since I've posted anything other than recipes...I tend to just post the kids pictures and cute stuff on facebook but we did a little traveling recently out to Michigan to see my sister and I couldn't resist sharing some of our trip with you :) Enjoy!

My beautiful baby sister...

Monkey enjoying the great outdoors!

Bobalu taking a little break halfway up the mountain...

Moo and my nephew sharing some water...

climbing the stairs...

Pipps and my sister sharing some love...

silly boys...

entering the beach to Lake Superior...

awe inspiring...and fun!

running on the beach...

silly kids...

self portrait!