Category: home cooking

sunday soup

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Sunday Soup, a ‘new’ cookbook graces the shelves, having bought it sometime in the Christmas hustle.  Sunday night Z made Lentil Soup with Garlic Sausage.  Snow and ice envelops the country – a week ago we looked and there was snow in 49 states-but not Florida-yesterday it was 84 degrees here.  I see it’s -11 in Denver today with the wind chill.  Last night Z commented that it seems like years don’t pass when there is no winter.  Yesterday was also his two year anniversary for his transplant!  Time flies.

*we halved the original to get just 4 servings but you could easily double this for 8 servings.

1 T olive oil
1/2 cup diced carrots
1/4 cup diced onion

1/4 cup diced celery
2 medium garlic cloves, finely diced
6 oz 1/4″ diced kielbasa
1 t thyme
4 cups beef stock
1 bay leaf
1 cup lentils (it called for Puy (french) but we used what I could find at our local market)
kosher salt

Heat oil in a stock pot (w/ lid) over medium heat.  When hot, add the carrot, onion and celery.  Cook, stirring often, until the veg are just softened, about 5 minutes.  Add the garlic, sausage and thyme.  Cook one additional minute.
Add the stock and bay leaf.  Bring mixture to a simmering boil over high heat.  Reduce heat, cover and simmer about 45 minutes (until lentils are tender)
If you desire, puree about 1/2 cup of your soup in a blender or use your immersion blender for just a few seconds to thicken the soup.  We didn’t do this and I think it might add a bit of extra body to the soup.  Serve with hot rolls and butter with a little honey.

baked potato soup

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after feeling crummy and eating crummy while sick I really wanted something that had a little bit of heart in it.  I came home last night and made a pot of this super thick feel good soup.  Originally from Cooking Light I think they used less bacon. Z says the soup is just a vehicle for that but it is really warm and comforting.

4 baking potatoes (about 2#)
2/3 c all purpose flour
6 cups milk – I used 1%
1 c extra sharp cheddar
1 t salt
1 t black pepper
1 cup sour cream – I use light
3/4 cup sliced green onion
6 cooked and crumbled bacon slices

Preheat oven to 400 degrees.

Pierce potatoes with fork.  Bake 1 hour.  Meanwhile, spoon flour into a dry measuring cup and level with a knife.  Place flour in a large dutch oven and gradually whisk in milk.  Cook over medium heat until thick.
When the potatoes are done and cool enough to handle, slice in half and scoop out centers.  Mash with fork.Add mashed potatoes, 3/4 cup of cheese, salt and pepper.  Stir until cheese is melted.  Remove from heat.
Stir in sour cream and 1/2 cup of green onions.  Cook over low for about ten minutes but do not boil.

Sprinkle each serving with bacon, cheese and onions.

Enjoy!

long time no post

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I haven’t had much free time lately and then came down with a terrible cold after Christmas.  While alternately sleeping on the sofa and sleeping in my bed I managed to catch some cooking channel and saw Alexandra Guarnaschelli make Eggplant Parmigiana.  One of my favorites.  I ventured out to the store today for the ingredients and made it for supper.
Z says I like it because eggplant has no taste and could substitute for meat which I sometimes don’t like for the chewy bits and idea of where it comes from.
I cut the amount of tomatoes in half and it was plenty and would easily feed 6 to 8 people.  Click on the link above for her recipe.

meatloaf fit for company

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it isn’t often I say, these leftovers are so good I should take them to a co-worker. But seriously, Tyler Florence’s meatloaf out of Family Meals is really spectacular.  I am often asked, ‘whatcha got for lunch?’ because it is usually a pretty decent answer with some kind of leftovers or doctored up tuna.
Meatloaf has come up a couple of times lately so I figured it was time to share.

 Tolan’s Glazed Turkey Meatl Loaf – serves 8
2 slices soft white bread, diced in 1″ pieces
2 cups milk
1 large yellow onion, small dice
1 cup diced thick cut bacn, plus 6-8 strips
2 garlic cloves, minced
2# ground turkey (we don’t buy all white but a mix w/ dark and white meat)
1 large egg
3 T ketchup
2 T Worcestershire Sauce
2 t salt

Glaze
heat 1 cup ketchup, 1/4 cup dijon and 1 cup lightly packed brown sugar over low heat.

Preheat your oven to 350 and line a baking sheet w/ parchment.  This makes cleanup much nicer.
Combine milk and bread in a bowl and set aside.
In a skilled saute the bacon to lightly crispy.  Add onion and saute to translucent.  Add garlic and saute one more minute.  Transfer to a large bowl on the counter and allow to cool for a few minutes.
Add the ground turkey, egg, ketchup, worcestershire and salt.  Lightly mix to combine. *Don’t overmix or you get tough meat.
Form the meat into two ovals on your parchment.  Lay your strips of bacon on top and cover with glaze.  Bake for about 1 hour or until you hit 160 internally.  Let rest 15 or so minutes before slicing.
Enjoy!



4R Brisket Meat Loaf    Recipes from John Rivers – Owner of 4R Smokehouse

1 ½-2# Ground Beef (Brisket)
1 large onion, diced
3 cloves garlic, finely minced
1 cup Cheez-its
1 cup 4R barbeque sauce
½ cup worcestershire sauce
2 eggs
¼ cup parsley, finely chopped
salt & pepper

Preheat the oven to 350 degrees.  
Saute the diced onion in a drizzle of oil until translucent, add garlic and saute about 2 more minutes.  Set aside to cool in a large bowl.
Place Cheez-its in a plastic ziploc, flatten out the air, seal.  Crunch up Cheez-its.
Add all remaining ingredients to bowl and gently mix.  Don’t overmix as this would cause toughness.
Place in a loaf pan and bake 1 to 1 ½ hours or until about 160 degrees.