Cross-posted at Balloon-Juice.It’s suppose to be record warm temperatures this weekend, so it’s not quite soup weather. I do expect either at least one more big snow or some spring rains (hopefully), so it is still soup season in my mind. I love soups and fall-winter-spring lunches are often homemade soup. Quick and easy to take to work and reheat. I make a big pot on Sunday and it usually gets me through the week, add fruit or salad and lunch is cheap and healthy.
This week I made a pot of Creamy Potato Soup and almost immediately knew what I really wanted was the Italian potato soup I usually make. So that is my plan this evening, to put together a pot of this:
- 8 oz ground beef or (4 0z ground beef & 4 oz spicy sausage)
- 6 green onions, chopped (including greens)
- 2 tsp crushed garlic, divided
- 6 -8 medium potatoes, sliced thin (do not peel)
- 3 cups chicken broth (or equivalent)
- 3 cups water
- 2 cups milk
- 2 tsp to 1 tbsp dried basil, crushed
- 1/2 tsp crushed red pepper flakes
- salt & pepper to taste
- 1 cup spinach or kale, chopped
- grated Parmesan
Large dutch oven or saucepan
Heat pan and brown ground beef, onion and 1 tsp garlic. Remove and set aside. Add chicken broth, water and potatoes to pan, bring to a boil and cook until potatoes are tender. Add meat mixture, spices and milk and let simmer on medium-low, stirring occasionally to makes sure milk doesn’t scald. Just before serving, add spinach or kale and let simmer 2 minutes. Serve with grated Parmesan.
Now hit the comments and share your favorite soups, potato or otherwise. Next week: Chicken & Vegetables
I have made this bread for several years and tinkered with the recipe until I’ve gotten it to where I like it. It started out as cinnamon buttermilk bread, but last year I had an abundance of sour cream in my fridge and swapped sour cream for the buttermilk, but it turned out a little heavy, so the next batch I split them – 1 cup of sour cream, 1 cup of buttermilk. In case there is anyone who doesn’t know, there are a couple of tricks for getting the benefit of baking with buttermilk, but not actually having to buy any. The first one is to make your own. Actually what you’re making is sour milk, but can be substituted for buttermilk without making any difference in taste or texture. You add one tablespoon of vinegar or lemon juice to 1 cup of milk, stir and let it sit for 5 minutes. The other is to buy buttermilk powder. I get mine from King Arthur Flour, but I know there are brands that you can buy at your local grocery store. Just follow the directions on the package for proportions. You can also substitute plain yogurt for sour cream.
Cinnamon Swirl Sour Cream Bread
4 cups all purpose flour (17 oz)
2 teaspoons of baking soda
1 teaspoon of salt
1/2 cup of canola or vegetable oil (3 1/2 oz)
1 cup sour cream (8 oz)
1 cup of buttermilk (8 oz)
1 1/2 cup sugar (10 1/2 oz)
2 tablespoons ground cinnamon
1 cup brown sugar (8 oz)
1/2 chopped nuts – optional
Preheat your oven to 350 degrees F.
In a small bowl mix the flour, baking soda and salt. Set aside.
In another small bowl mix together the cinnamon and brown sugar, set aside.
In a mixing bowl cream the oil and sugar until fluffy. Add in eggs one at a time, mix in until incorporated. Add in the sour cream and buttermilk, mix until combined.
Add in all of the dry ingredients at one time, mix gently until just combined.
Stir in nuts if you are adding them.
Pour batter evenly into 2 – 9×5 in loaf pans or 4 – 3×5 mini loaf pans.
Sprinkle even amounts of cinnamon and brown sugar mix onto the top of each loaf and swirl with a knife or a chopstick.
Bake at 350 degrees F for 45-55 minutes for the large pans or 25-35 minutes for the little pans, until a tester inserted in the center comes out clean.
Cool in the pan for at least 10 minutes, then turn out onto a cooling rack.
I like to bake this bread in disposable foil pans, wrap them up in foil or plastic wrap, put a bow on them and give them for gifts.
Here’s my Christmas sweets and baking list. Marshmallow cream fudge – chocolate, dark chocolate, peanut butter, and white chocolate, 6 layer bars, snowball cookies, cinnamon swirl-sour cream bread, banana bread, peanut butter-chocolate chip cookies for Santa, cheesecake for Christmas dinner and applesauce-cinnamon ornaments.
Yes, it’s a tad late to be starting on my holiday baking, but I didn’t think it was such a hot idea to bake too much while I was regularly trying to cough up a lung. But my cough has finally waned, so I feel like I can bake without posting an “baked with love and germs” note on all of my baked goods.
I’ve been making marshmallow cream fudge since long before I knew much about cooking and if I tried a different recipe my family would probably up and move out of the house. I’m a fan of making things from scratch as much as I can and forgoing processed food full of preservatives as much as possible, but I absolutely make an exception for marshmallow cream fudge. I love how the fluffy stuff lightens up the confection and there seems to be enough non synthetic-chemical enhanced ingredients in the recipe to kill the chemical taste. I follow the recipe on the marshmallow cream jar with a few changes depending on the flavor. The first thing is that I use Ghiradelli chocolate. I fell in love with Ghiradelli when I went to San Fransisco when I was 21 and toured the Ghiradelli Chocolate Factory at Fisherman’s Wharf. Since then European baking chocolate has become pretty easy to find, even in most grocery stores and reasonably affordable. I’ve tried several different brands, but I always come back to Ghiradelli to make brownies and fudge (and their Sweet Ground Chocolate and Cocoa makes the best hot chocolate ever, in my opinion).
I use the 60% Cacao Bittersweet chocolate to make my dark chocolate fudge and their semi-sweet chocolate for the regular chocolate fudge and follow the general directions for Fantasy Fudge on the marshmallow cream jar (sans nuts, my kids are crazy, but not nutty). The white chocolate and peanut butter versions are a little trickier. Good white chocolate should have cocoa butter as the first listed ingredient (at least 20%). But that means it’s a lot softer and oilier than regular chocolate. So for the white chocolate and the peanut butter, I reduce the amount of butter and cook it a little longer.
Here’s the recipe with all the variations.
Marshmallow Cream Fudge
3 cups sugar – 21 0z
3/4 cup unsalted butter – 6 0z (no, I will not use margarine to bake or cook, ever) for chocolate or dark chocolate or
1/2 cup unsalted butter – 4 oz for white chocolate or peanut butter
2/3 cup of evaporated milk – 6 oz
1/4 teaspoon of salt for chocolate, dark chocolate or white chocolate and 1/2 teaspoon for peanut butter
12 oz of semi-sweet, bittersweet or white chocolate (3 bars of Ghiradelli) or 1 1/2 cups of peanut butter – 14 1/4 oz
1 7 0z jar of marshmallow cream
1 teaspoon of pure vanilla extract for chocolate or dark chocolate, 2 teaspoons for white chocolate or 1/2 teaspoon for peanut butter.
1 cup of nuts – optional
Break the chocolate into reasonably small pieces, they don’t have to be tiny by any means, your sugar syrup is going to be over 200 degrees, it will melt a good sized piece of chocolate. Ghiradelli baking bars can be broken into the squares marked on the bars. Set aside.
Now the recipe on the jar tells you to mix the sugar, butter and evaporated milk and bring to a boil, stirring constantly in a heavy saucepan over medium heat and cook for 5 minutes. This might get you the texture you want and then again it might not. In my case, usually not. If I don’t use a candy thermometer I almost always crystalize my sugar.
So I mix the sugar, butter, salt and evaporated milk in a heavy saucepan. Clip on my handy-dandy candy thermometer (I have a brand new digital one to try this year, I can’t wait) and bring to a boil over medium heat, stirring constantly with a silicon whisk and cook until it reaches the lower end of soft ball stage (which is 235-245 degrees) for chocolate or dark chocolate or the upper end for white chocolate or peanut butter . Then I add the chocolate or peanut butter and stir like fire with a wooden spoon for at least 3 minutes or until the mixture goes from shiny to matte (an Alton Brown trick to keep the sugar from crystalizing). Add the vanilla and the marshmallow cream, stirring until the marshmallow is mixed in (or not, it looks kind of neat all streaky). Add in the nuts if you got ‘em and pour into an 8 x 8 or 9 x 13 in pan (I line mine with foil or waxed paper for easy removal and clean-up). Cool until it’s set and room temp all the way through. Cut into squares, eat and go into sugar shock.
Two of the above recipes are so easy that they don’t require a full post. My 6 layer bars are Magic Bars without, you guessed it, the nuts, which is why they only have 6 layers. I love this recipe, you don’t have to mix anything, you melt the butter in your baking pan, pour in the graham cracker crumbs, mix them with the butter, press into the bottom of the pan with a spoon, sprinkle the chocolate and butterscotch chips in the pan (I don’t even bother to measure them out, I use about half of a bag), sprinkle on the coconut, pour a can of sweetened condensed milk over the whole deal and bake them for half an hour at 350 degrees F. Voila and yum.
The apple sauce-cinnamon ornaments are a tradition in my house, we have to make new ones every couple of years because they aren’t terribly durable and we add new people to the family. You take equal amounts of cheap applesauce and cheap cinnamon (seriously, you’re not eating it, so don’t splurge on expensive Vietnamese cinnamon – generic will do fine). Stir the cinnamon into the applesauce until you have a stiff, but malleable dough. Throw in any old ground holiday spices you might have taking up space in your spice cabinet if you want to, ground ginger, ground cloves, allspice, nutmeg. If they’ve been in there for more than a year or two the smell will add a nice touch to the ornaments but probably won’t taste very good. Just make sure you are at about equal proportions apple sauce to spices. Roll the dough out to 1/4 – 1/8 of an inch and use holiday cookie cutters to cut out shapes. If you want to use them as ornaments use a straw to punch out a little hole in the top to thread a ribbon through. We write names on ours while they are still wet so everyone has a new ornament. You can even fancy them up and wait until they are dry and decorate with glitter. Some recipes say to just dry them for 24 hours on a cooling rack, but I prefer to to put mine in the oven at 150 degrees F for 2-3 hours until they are completely dried through and there are no damp spots in the middle. The cooking method makes them a bit more brittle, but the smell that infuses your house is worth it.
I’ll post the recipes for the rest of my list over the next few days. The snowball cookies are new for me, but the rest of them, I’ve made for years, though I haven’t decided what flavor of cheese cake to do yet, so that might end up being a new adventure since I’d like to try something different.
Well, I experimented with more regular yeast bread this week and as my oldest son would say – epic fail. Grrrrr!
Two tries, both ended up too dense and didn’t brown right. The first one didn’t rise in the oven and the second one was still sticky after I kneaded it, so it probably needed more flour. I’m not giving up, I’m determined to figure out how to bake a decent loaf of bread that is the right texture and has flavor.
I did try two other recipes that turned out really well, one was a high fiber- high protein breakfast cookie and the other was an enriched bread recipe for lemon-sour cream bread. Go figure – the lemon bread is a yeast bread but it has butter and eggs and therefore seems to be free of my bread jinx, it turned out beautifully.
I followed the recipe for the Lemon-Sour Cream Bread exactly, so I’m just going to post the link for it.
This bread is amazing, it has this soft, beautiful crumb on the inside due to the almond flour (which you can produce yourself by processing blanched almonds in your food processor to the consistency of flour) and a gorgeous golden, soft crust on the outside. It makes the most incredible toast served with lemon curd. I can’t wait to try the recipe with orange zest and orange extract instead of lemon and just almond extract with no zest.
These cookies have some really good stuff in them, but the recipe makes a pretty sweet cookie. You can cut down on the brown sugar by 1/2 a cup if you want to and not really change the texture of the finished cookies.
1/2 cup softened butter (4 oz)
1 cup peanut butter (9 1/2 oz)
1 1/2 cup brown sugar (9 1/4 oz)
2 teaspoons of pure vanilla extract
1/3 cup of milk (3 oz)
1 1/4 cup of all purpose flour or white whole wheat flour (5 1/4 oz)
1/3 cup high fiber flour (3 1/2 oz)
1/3 cup of whole or non-fat dried milk (1 oz)
1 teaspoon of cinnamon
1/2 teaspoon of fresh ground nutmeg
1/2 teaspoon baking powder
1 teaspoon of salt
4 1/2 cups of add-ins (any combination of chocolate, peanut butter, white chocolate, or butterscotch chips, coconut, rolled oats, dried fruit including raisins, currents, dried apricots, dried cranberries or dried cherries, granola, or nuts)
* Note on the different flours – I use King Arthur White Whole Wheat Flour, which I can buy in my local grocery store. If you’re interested in using this kind of flour but can’t find King Arthur or don’t want to order it from their website, you can probably find the Hodgson Mill brand in the organic section of your grocery store. I also use the high fiber flour that you have to order from King Arthur, but I checked and you can substitute with Bob’s Red Mill Coconut Flour, which you can probably also find in the organic section.
Preheat the oven to 35o degrees F.
Prep 2 cookie sheets (I use parchment, but you can use a sil-pat liner or just spray with no-stick spray).
In a small bowl whisk together your flours, spices, dried milk, salt and baking powder. Set aside.
Combine butter, peanut butter, brown sugar, vanilla in a bowl and mix on medium until light and fluffy.
Add in the eggs and liquid milk and mix on low until combined, scraping your bowl a couple of times.
With your mixer on low slowly add in your flour mixture until completely incorporated.
Stir or mix in your 4 1/2 cups of add-ins until they are well mixed in. (I made 2 batches of cookies one with chocolate chips, peanut butter chips and rolled oats only and one with chocolate chips, rolled oats, dried cherries, currents and chopped pecans- both were really good, the ones with the fruit came out a lot chewier.)
Scoop 1/4 cup portions onto the cookie sheet about 1 1/2 inches apart, there’s very little leavening so the cookies won’t spread far.
Press the cookie gently to flatten it a little bit.
Bake at 350 degrees F for 18-22 minutes until they are just lightly brown. Don’t overbake or the cookies will dry out.
Cool for a couple of minutes on the cookie sheet and then finish cooling them on a wire cooling rack.
Yield 18 cookies.