Gumbo

 

My Food Network magazine came in last month and I quickly decided to try a recipe from it.  Will loves Gumbo, and I love soup all year, especially as cooler weather sets in.  This one was so good that we invited our parents over on two separate occasions to serve it to them, meaning we had it three times in 2 weeks!  Instant favorite!  (This is a Marcus Samuelson recipe that he shared to advertise his new cookbook.)

- 3 tbsp vegetable oil

- 1/2 cup diced celery 

- 1/2 cup diced red onion

- 1/2 cup diced red pepper

- 4 garlic cloves, minced

- 1 tsp kosher salt

- 1/2 tsp ground black pepper

- 4 oz ground chorizo

- (14 oz) can crushed tomatoes

- 12 oz fresh okra, diced small

- 1 tbsp paprika

- 1 tbsp file powder

- 1 tsp cayenne pepper 

- 2 cups fish stock 

- 2 cups chicken stock (I’ve not used fish stock; I just double the chicken stock)

- 2 tbsp apple cider vinegar

- 1 lb large shrimp, peeled and deveined

- 8 oz smoked andouille sausage, sliced 1/4 in thick

- 6 cups cooked rice, for serving

Heat the vegetable oil in a large saucepan or Dutch oven set over medium-high heat.  When the oil shimmers, add the celery, onion, peppers, garlic, salt, and pepper and cook, stirring frequently, until the onion is translucent, 3-4 minutes.  Add the chorizo and cook 4-5 minutes, stirring frequently.  Add the tomatoes, okra, paprika, file powder and cayenne and continue cooking for 4-5 minutes, stirring frequently.  

Add the stocks and vinegar and bring to a simmer.  Decrease the heat to low, cover and cook for 20-25 minutes, stirring occasionally.  The file powder, which is made by grinding sassafras leaves, will thicken the stew.

Add the shrimp and andouille and stir to combine.  Continue to cook for 4-5 min, until the shrimp are just cooked through.  Serve the gumbo over rice.  (Optional top with scallions and parsley.)

This is a great make-ahead recipe, since the flavors taste even better after it has time to sit together!  Make hours or a day ahead!  So good!

Remember soups are also very easy to adjust to taste.  For my dad I use kielbasa and no cayenne, since he really can't handle spice.  But, for Will and his dad, I do the recipe as is.  I also couldn't find the file powder for the first time I made it and it was fine.  I found on Amazon for the following times I made it.

Chickpea and Chicken Curry Stew

 

This stew is a favorite!  My friend Ina (I wish, right?!) says to not let the long list of ingredients scare you and she’s right!  It’s an easy stew to put together and it is sooo tasty!  It’s more of a North African curry, which means earthy and flavorful rather than the spicier Thai curries.  We love all curries but this one satisfies the warm comfort food desires of fall and winter!  

- 2lb boneless skinless chicken thighs (Ina Garten’s original recipe says boneless lamb shoulder, 1 in diced.  Amazing, but chicken is a more normal weekly meat in my house.)

- 1/4 cup Madras curry powder (I’ve used just yellow curry powder if I can’t find that one)

- 1 tsp ground paprika

- 1 tsp thyme 

- 1 tsp ground cumin

- 1/2 tsp ground fennel

- Kosher salt and pepper

- 1/2 cup olive oil

- 1 cup chopped yellow onion

- 1 tbsp fresh ginger

- 2 tsp minced garlic

- 2 cups chicken stock

- 1 can coconut milk (13.5oz)

- 1/2 cup dry white wine

- 1/2 cup tomato paste (6oz)

- 1/2 cup dark brown sugar

- 3 tbsp maple syrup

- 2 tbsp Harissa paste (I’ve left this out or used ground Harissa depending what I’ve found)

- 1 cup carrots, chopped (4 carrots)

- 1 cup celery, chopped (2 large stalks)

- 1/2 cup golden raisins

- 4 cups chickpeas, drained (45oz)

In a medium bowl combine the curry powder, paprika, cumin,  thyme, fennel, 2tbsp salt, and 1 tsp pepper.  Add the seasonings to the chicken (or lamb if using), toss well to coat, and set aside for 15-30 min.

Meanwhile, heat the oil in a large Dutch oven over medium heat.  Add the onion and ginger and sauté for 5 min, until the onion is translucent.  Add the garlic and cook for one minute. Raise the heat to medium high, add the chicken and all the seasonings in the bowl, and sauté for 10-15 min, stirring occasionally, until the chicken is evenly browned.  Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa.  Bring to a boil, lower the heat, and simmer partially covered for 1 hour, stirring occasionally.  

(I take the thighs out and dice them up after the hour.  Return to the simmering pot.)

Add the carrots, celery, raisins, chickpeas, and 2tsp salt.  Bring to a boil, lower the heat, and simmer partially covered for another 30 minutes.  

Serve hot with with rice or couscous.  

This is seriously good!  My kids will eat this.  My husband and I love this for days as our lunch time soup.  For supper, I like serving over couscous.  For my lunch I like serving the hot stew over fresh spinach.  The hot stew wilts the spinach and is a great pairing as well!  (And secret, I normally cut any sugar in a savory recipe in half.)

Vegetable Curry Soup

It is no secret at this point that I go through seasons of learning and enjoying certain flavor profiles.  Then, after a while I move on to the next flavor obsession.  Well, right now, it is Thai and other Southeastern Asian flavors.  I am so proud of this soup!  I love the light, clean feeling of vegetable soup, but I don't like giving up my flavor.  This. soup.  Try and enjoy!

Making broth.  Cook sweet potato, onion, garlic, and ginger til soft.  

Puree.

Chop some beautiful and tasty vegetables,

 then add to the broth.

Enjoy!

how is that picture for a southern girl enjoying Asian flavors?! ha!

- 1 red onion, divided, sliced and then quartered
- 3-4 garlic cloves, sliced
- 1 -1 1/2 in ginger, sliced
- 1 medium sweet potato, chunky dice
- 2 quarts chicken broth, or vegetable broth to make vegetarian
- 1 tsp curry powder
- 1 tsp salt and pepper each

- bok choy, 1 head, chopped
- 6 Roma tomatoes, diced
- carrot, 1 medium, thinly sliced

- 2-3 oz bean thread noodles (optional)
- chicken breast, 1-2, cooked, seasoned and diced (optional)

Saute 1/3 of the onion, garlic, ginger for one minute over medium heat to soften.  Then add the sweet potato, seasonings, and enough of the chicken or vegetable broth to cover the sweet potato.  Simmer for approximately 15-20 minutes until the sweet potatoes are soft enough to pierce with a fork.  Puree and then add back to the pot.  Slowly stir in the rest of the broth.  Taste the broth and season with extra curry, salt, and pepper to taste.  Bring to a simmer.

Add in the vegetables.  Simmer for 20 minutes or longer depending on how crisp you would prefer the vegetables.  If using, add the bean thread noodles (which  my kids love and call them "slippery noodles") for the last 5 minutes.  Or, if using, add the diced chicken as you add the vegetables.

This was so good!  Enjoy!

Roasted Tomato Basil Soup

Any meal that starts like this has to be pretty awesome!

I really do love soups!  I love a warm bowl of soup all year, and especially during the winter.  I love to make a soup a side on Monday night with supper and then eat it for the rest of the week for lunch.  Soups for lunch were one of my favorite parts of Whole30, and this has been the easiest way I found to enjoy that habit during the busier school year.  Such a great way to enjoy whole without feeling like you're cooking all the time!  

- 3 lb plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tbsp olive oil
- 1 tbsp Kosher salt
- 1 1/2 tsp freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tbsp unsalted butter
- 1/4 tsp crushed red pepper flakes
- 1 (28 oz) canned plum tomatoes, with their juices
- 4 cups fresh basil leaves, packed
- 1 tsp fresh thyme leaves
- 1 quart chicken stock or water

Preheat the oven to 400 degrees F.  Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.  Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In a stockpot over medium heat, saute the onions and garlic with 2 tbsp of olive oil, butter, and red pepper flakes for ten minutes, until the onions start to brown.  Add the canned tomatoes, basil, thyme, and chicken stock.  Add the oven-roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil, reduce to simmer uncovered for 40 minutes.  Pass through a food mill with the coarsest blade.  (I use my blender and do a chunky blend.) Taste for seasonings.  Serve hot or cold.

This soup is so good!  I omitted the butter and tried it first during my last couple days of Whole30.  It is one that I have remade several times since.  I love it as is.  Will enjoys it as is, or some times I send it with 3 meatballs dropped into it.  Try it, so good!

Mushroom and Beef Soup

My 7 year old's review of this:  "Mom, this is the best soup I have ever eaten.  I could just this broth.  What is your secret?"  One, I love when that child sounds so old.  Two, woohoo, a soup that my kids like!  My son couldn't take time to review, because he was shoveling soup in his mouth.

I took a recipe of Pioneer Woman's and adjusted.  I don't want to forget what I did, so here goes:

- 32 oz beef broth

- 2 lbs stew meat

- 8 oz mushrooms

- 1 onion, chopped

- 3 cloves garlic, finely diced

- 3 stalks celery, chopped

- 3 medium carrots, chopped

- salt, pepper, thyme

- 40 oz beef broth

- 3-4 stalks kale, stalks removed, leaves roughly chopped

Put (first) beef broth in a pot and simmer for 25-30 minutes to reduce.  (Will create an incredibly rich base for the soup!)  Meanwhile, heat a little oil in a dutch oven.  Then brown the meat, in 2 to 3 batches.  Set aside.  Add the mushrooms to the pot.  Saute until soft.  Remove mushrooms and set aside.

Add onions and garlic to the pot.  Saute until soft.  Add carrots and celery and saute for another couple minutes.  Season with salt, pepper, and thyme.  Add beef and mushrooms back to the pot. Then poor the reduced broth into the pot as well.  Add the rest of the broth to the pot.  Bring to a boil, then reduce to simmer.  I always try to simmer a soup for at least an hour or longer!  Remember to taste to correct seasonings, if needed.

For the last 15 minutes, stir in the kale.  

 So good!  Enjoy!  I served with roasted potatoes.  Would also be amazing with a scoop of rice in the middle or served over egg noodles.  

Slow Cooker Black Bean Soup

My infant requires a no-dairy, no-soy diet of me.  This means I have had to start making a lot of my own food.  It also means I am on the look out for tasty and easy recipes!  Here is a simple and good one, a pinterest success (found on budgetbytes.com)

- 2 cloves garlic

- 1 medium onion 

- 2 stalks celery 

- 2 medium carrots 

- 1 lb. uncooked black beans 

- 1 cup salsa 

- 1 Tbsp chili powder

- ½ Tbsp cumin 

- 1 tsp oregano 

- 4 cups vegetable broth (or chicken broth)

- 2 cups water

Mince the garlic, dice the onion and celery, and grate the carrots on a large holed cheese grater. Rinse the black beans in a colander under cool running water and pick out any stones or debris.  (I soaked my beans overnight.)

Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker. Stir well.

Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Once the beans are very soft, use a blender to blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed (this will depend on the broth used).  (I used a potato masher because I was feeling lazy about pulling out the blender.)

Slightly mashed or pureed, it is a tasty soup!  Garnish with fresh cilantro or chopped red onions or cheese or even a scoop of rice!

Cream of Chicken Soup

This pregnancy is making me crave comfort food, like casseroles!  So many casseroles call for cream of chicken soup.  This house needs dairy-free.  Insert the need for this recipe!

It turned out wonderfully, thick and creamy just as it was supposed to be.  Definitely worth recommending!  My one note would be that next time I might adjust the seasonings for whatever recipe it's going into.

- 2 1/2 cups chicken broth

- 1 1/2 cups almond milk

- 3/4 cup flour (gluten free works well if needed)

- 1 tsp salt

- 1/2 tsp pepper

- 1/2 tsp parsley

- 1/2 tsp garlic powder

- 1/2 tsp onion powder

- 1/2 tsp oregano

- 1/4 tsp basil

- 1/4 cup cooked mushroom (optional, to make cream of mushroom)

- 1/4 cup cooked celery (optional, to make cream of celery)

Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.

Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.

Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.

Continue whisking 5-10 minutes until the mixture is smooth and thick.

For cream of mushroom, add the cooked mushrooms after the mixture is taken off the stove, before it thickens.

For cream of celery, add 1/4 cup cook diced cooked celery pieces after the mixture is taken off the stove, before it thickens.

The recipe makes about 28 ounces.  I divided mine into three portions, one for the chicken pie that night and two portions for the freezer for later use!   The original I got this from (mywisemom.com) said it is two cans worth.

my Vegetable Soup

"Wow, you hit a home run with this one!"  Okay, so recipe accolades from the husband might be slightly biased, but I will take them any way!  

After Thanksgiving turkey and dressing, I was craving Mexican.  I was also craving lots of vegetables.  This soup was born!  This is inspired by some of the other soups and sauces I have made in the last year.  I created the broth for the soup from scratch and then added my vegetables!  It really is a winner, even the kids ate it!

I couldn't resist this picture...I had just gotten out some of our Christmas decor and the blender looked like a nice blend of red and green Christmas yumminess!

For the broth:

- about 12 cherry tomatoes, or 5-6 plum tomatoes

- 1 poblano pepper, veins and seeds removed (keep flavor remove heat)

- 1/2 of white onion

- 5 garlic cloves

- 14 oz of chicken broth

- handful cilantro

Broil tomatoes, pepper, onion for 3-4 minutes, until slight char.  Place in blender with garlic, broth, and cilantro.  Puree.

Putting together soup:

- 1/2 onion, diced

- 1/4 red bell pepper, diced

- 1 jalapeno, seeds and veins removed, diced

- 2 tbsp tomato paste

- puree from above

- additional 28 oz chicken broth

- 1 potato, peeled and diced

- about 10 oz frozen corn, carrots, and green bean

- 2 stalks of kale, leaves removed and chopped

- seasonings to taste, salt, pepper, cumin

Add about a tablespoon olive oil to a large pot (or pretty dutch oven!).  Add diced onions, peppers, jalapenos.  Saute until soft, about 3-4 minutes.  Add tomato paste and stir in (Rachael Ray always says heat tomato paste until fragrant.)  Add puree, broth, potato, and frozen vegetables. Add seasonings.  Bring to a boil.  Lower heat and allow to simmer.  Adjust seasonings as needed.  In last ten minutes add kale.  Serve as is or with quesadilla wedges or quiche or...

Change up vegetables with other fresh or frozen vegetables to suit your family's favorites.  Add beans for protein or even shredded chicken.  But, if you want a flavorful, veggie-filled soup, this one was great!  

Thai Chicken Noodle Soup

After too much take out and cheap restaurants, it has felt so good to cook again!  We have been in our new home about 6 weeks; it was time to let this kitchen know what I like to do...cook!  I have a couple new recipes to post, so let's see if I can get them up over the next couple days!

The first is from this weekend.  We had friends over who don't mind when I experiment on them.  My first Thai dishes...YUM!  All four of us pretty much licked our plates and bowls clean!  This soup is such a great, light, refreshing flavor!  And, it was easy and quick!  A must to fix again and to highly recommend to you!

- 2 tbsp vegetable oil

- 1 medium yellow onion, quartered and thinly sliced

- 3 garlic cloves, finely chopped

- 2 poblano or anaheim peppers, seeded and thinly sliced

- salt and pepper

- 1 cup shredded carrots (I used the packaged broccoli slaw mix; it was great too!)

- 6 cups, 1 1/2 quarts chicken broth

- 1 1/2 pounds chicken, cut into bite-size pieces

- 2 small bundles from a 3.75 oz package of bean noodles (recommended:  Kame)  [I found these at Harris Teeter in the Asian food section.]

- 3 tbsp cilantro, finely chopped

- 15 fresh basil leaves, roughly chopped

- 1 lime

Heat a  large soup pot with vegetable oil over high heat.  Cook the chicken through and then transfer to a plate.  Add the sliced onions, chopped garlic, and sliced peppers to the pot.  Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes.  Add the carrots and chicken broth.  Cover with a lid and bring to a simmer.  Once simmering, return chicken to the pot.  Simmer 5 minutes.  Then add bean noodles and simmer 5 more minutes.  Remove the soup from the heat.  Add the basil, cilantro, and juice from one lime.

Yum!  An easy and tasty addition to the recipe box!

Chicken Tortilla Soup

And, Pioneer Woman wins again!  

This recipe is so good, and so simple to prepare!  I have made it a couple times now.  This weekend I made it as part of my son's first birthday party menu.  It did not disappoint as a crowd-pleaser!  

A pot of soup that begins with red and green peppers, onion, and garlic sauteing in a pot...

...with seasoned chicken and black beans added...

 ...and ends in a bowl with some avocado, red onion, and cilantro...

Yes please!  (last picture "borrowed" from Pioneer Woman's site)

- 2 whole boneless, skinless chicken breats

- 1 tbsp Olive Oil

- 1 1/2 tsp cumin

- 1 tsp chili powder

- 1/2 tsp garlic powder

- 1/2 tsp salt

- 1 tbsp Olive Oil

- 1 cup diced onion

- 1/4 cup diced green bell pepper

- 1/4 cup diced red bell pepper

- 3 cloves garlic, minced

- 1 (10 oz) can Rotel

- 32 oz Low Sodium Chicken Stock

- 3 tbsp tomato paste

- 4 cups hot water

- 2 (15 oz) cans black beans, drained

- 3 tbsp cornmeal or masa

- 5 whole corn tortillas, cut into uniform 2-3 in strips

Suggested Garnishes

- diced avocado

- diced red onion

- salsa

- grated cheese

- cilantro

- sour cream

Preheat oven to 375 degrees.  Mix cumin, garlic powder, chili powder, and salt.  Drizzle one tablespoon of olive oil over chicken breasts.  Sprinkle a little of the mixture over the chicken breasts.  Set aside rest of spice mixture.

Place chicken breasts on baking sheet.  Bake for 20-25 minutes, or until done.  Use two forks to shred chicken.  Set aside.

Heat one tablespoon of olive oil in a pot over medium-high heat.  Add onions, green and red peppers, and garlic.  Stir and begin cooking, then add rest of spice mix.  Stir to combine.  Then added shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans.  Bring to a boil, then reduce heat to a simmer.  Simmer for 45 minutes, uncovered.

Mix cornmeal into a little bit of water.  Pour into soup, then simmer for an additional 30 minutes.  Check seasonings, add more if needed.  (Add more chili powder if it needs more spice; be sure not to undersalt.)  Turn off the heat and allow to sit for 15-20 minutes before serving.  Five minutes before serving, gently stir in tortilla strips.  

Ladle into bowls, and garnish with a couple or all of the garnishes!  

Spicy Roasted Vegetable Soup

So many soups, so little time!

I made a new soup last week....it was amazing!  

Love these colors!  

Have you ever blended an onion?  Have you ever blended onion, tomato, and cilantro?  Oh.my.word!  The smell is worth the blending, and the flavor is absolutely amazing! 

If you like soup, 

if you have a palate for Mexican flavors,

then this recipe is absolutely one I recommend to you! 

- 1 medium red bell pepper
- 1 medium onion
- 1 can diced tomatoes
- 1 cup packed fresh cilantro
- 2 garlic cloves
- 1 chipotle pepper in adobo sauce
- 1/2 tsp salt
- 1 large red potato (I used two small white potatoes)
- 2 medium zucchini or yellow squash (about 3 cups diced)
- 32 oz vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- lime wedges, warm tortillas, sour cream (optional for serving)

Preheat broiler.  Chop bell pepper and onion into 2-in pieces.  Place onto medium pan, spray with oil.  Broil 5-7 minutes or until lightly charred and softened.  Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender.  Blend until smooth.

Meanwhile, dice potato and zucchini into 1/2-in cubes.  Place potato and broth into large pot.  Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften.  Add blended roasted vegetable mixture.  Cook 7-8 minutes or until zucchini are tender.  Serve immediately or allow to simmer until ready to serve.  Serve with lime wedges, tortillas, and sour cream, as desired.

Thank you to Pampered Chef for another yummy recipe from the Latin Flavor cookbook!
Notes:  next time I might add chicken, or take out potato and add chicken.  For more kid-friendly, I might take out the chipotle pepper and use a Guajillo pepper instead (all the flavor with not much heat).

Vegetable Cacciatore Soup

Lately a big bowl of soup with lots of different flavors has been what sounds best to me!  Can you really argue when the ingredients look this pretty?!

I also really like soups that include pasta because then it becomes more toddler friendly.  For me and Will, I serve a bowl full of soup with a spoon full of pasta in the middle.  Anna-Kate gets a bowl full of noodles with soup poured over it (as though the soup is a marinara).  AK thinks she is getting pasta and I get the soup I like!  This one is definitely getting added to my repertoire!

- 1/4 cup olive oil

- 4 medium portabello caps, or 3/4 cups mixed sliced mushrooms, sliced 1/4 in thick

- 2 tbsp thyme

- 1 medium zucchini, halved lengthwise, seeded and sliced into half-moons  (I used a small zucchini and a small squash)

- 1 red bell pepper, quartered lengthwise and sliced 1/4 in thick across

- 1 cubanelle pepper, halved lengthwise and sliced 1/4 in thick across

- 1 red onion, quartered lengthwise and thinly slice

- 4 cloves garlic, thinly sliced 

- 1 red chili pepper, thinly sliced, or 1 tsp crushed red pepper (optional)

- salt and pepper

- 2 tbsp tomato paste 

- 1/2 cup white wine (optional)

- 1 cup vegetable or chicken stock

- 1 can tomatoes (I used crushed tomatoes; RR said to use San Marzano tomatoes) 32 oz

- a few leaves of basil, torn  (I didn't have, would have been great but also great without)

- 1 pound penne (or the toddler-chosen shells)

- 1 cup grated Pecorino Romano or Parmigiano Reggiano

- 1/2 cup flat leaf parsley, finely chopped  (I didn't use...one day I will have fresh herbs at my finger tips.)

Heat the EVOO over medium-high heat.  Add the mushrooms and brown, 10-12 minutes.  Add the thyme, zucchini, onion, garlic, peppers, salt and pepper.  Partially cover and cook for 7-8 minutes more, stirring occasionally.  Add the tomato paste and stir until fragrant.  Add the wine, if using, and reduce by half.  Add the stock and tomatoes.  Bring to a bubble; then reduce the heat to a low simmer.  Stir in the basil; reduce for 30 minutes, until the tomatoes are broken down and the sauce thickens a little.  

Cook the pasta 'til al dente.  (about one minute less than package directions)  Toss the cheese with the pasta (I also tossed with a little butter).   

Serve the soup in a shallow bowl with a scoop of noodles on top.

Thank you to Rachael Ray for another great recipe!  A healthy, vegetable-filled, pretty, delicious recipe!

Hearty Tomato Soup

If the weather is cool, I want soup! This is definitely one that is going to be added to the must-make list! If you try this soup, I highly recommed the Pecorino Crackers (recipe below)! So, so yummy!

- 2 tbsp unsalted butter
- 1 onion, chopped
- 2 carrots, peeled and chopped (about 1 cup)
- 2 garlic cloves, chopped
- 1 (15 oz) can cannellini (white) beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 2 tsp minced fresh rosemary
- 1/2 tsp red pepper flakes
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper

In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 tsp of rosemary, and the red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes covered.
Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to the soup pot and keep warm over low heat. Season with salt and pepper.

Again, so, so yummy! Definitely should be tried!

found in Giada de Laurentiis's giada's kitchen

Pecorino Crackers

These are sooo yummy! Amazingly flavorful and tasty! We added them to both our salad and our soup...wow! what a wonderful addition! (They are a lot like cheese straw cookies.) If you like the different flavors of cheese and the way cheese can enhance dishes, these would be so great for you!
Shopping note: The block of Pecorino Romano cheese pictured below is from BJ's. This is 1.15lbs and cost $3 less than the 0.57lbs block at Harris Teeter!
- 1 1/4 cups freshly grated Perorino Romano
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup all-purpose flour

Preheat the oven to 350. Line 1 or 2 baking sheets with parchment paper.

Combine the cheese, salt, pepper, and cayenne pepper in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.

Place tablespoon-size balls of the dough on the parchment-lined baking sheets, tapping the dough down gently with your finger tips. Bake until just beginning to brown at the edges, about 15 minutes. Let the crackers cool on the baking sheets for a few minutes, then transfer them to a serving plate. I really can't say enough how much we loved these! Will and I enjoyed these with Tomato soup again for lunch today. Will asked me again if these and the soup would be easy to make again. That is code for: "I love this meal! Want to make it again for me please?!"

found in Giada de Laurentiis's giada's kitchen

French Onion Soup (amazing!)

This soup is wonderful!! and not hard to make! and so tasty! and so wonderful!

This is Julia Child's recipe for French Onion Soup. This is the second recipe I have tried from my Julia Child cookbook. This was my second success!! I can't wait to eat this soup again! and try more recipes from my cookbook! And, don't let the name Julia Child scare you, this recipe was easy to follow, not hard.

Allow at least two and a half hours for this recipe.

- 1 1/2 lbs of sliced yellow onions
- 3 tbsp butter
- 1 tbsp oil
- 1 tsp salt
- 1/4 tsp sugar (helps the onions to brown)
- 3 tbsp flour
- 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
- 1/2 cup dry white wine or dry white vermouth
- salt and pepper to taste
- 3 tbsp cognac
- 1/2 cup grated Swiss cheese

- rounds of hard-toasted French bread
- 1 1/2 cups grated Swiss cheese
- 1 tbsp olive oil or melted butter

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown. (So pretty and so yummy.)

Sprinkle in the flour and stir for 3 minutes.

Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.

Just before serving, stir in the cognac. (You can stop here and serve as French onion soup with no croutons, but what is french onion soup without the yummy cheesy croutons?!)

Preheat oven to 325 degrees.

(while soup is simmering) Place the bread in one layer in a roasting pan and bake for about half an hour, until it is thoroughly dried out and lightly browned. Halfway through the baking, each side may be based with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.

[After simmering and adding the cognac] Stir in the 1/2 cup of grated Swiss cheese. Float the rounds of toast on top of the soup, and spread the rest of the grated cheese over it. Sprinkle with the oil or melted butter.

Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. Serve immediately.

This was truly a-ma-zing! If you want something that tastes like you are eating at a restaurant, this really is a great recipe. So yummy! Great for entertaining, or cut in half and would be great for an at-home date night. Hope you try it! You won't regret it!

Pasta Fagioli Soup

I love a crockpot recipe. In the fall and winter I love hearty, comfort-food soup. This recipe fits both those descriptions perfectly! I got this one from my cousin-in-law's amazing reciple blog, who got it from A Year of Slow-Cooking which is another great site. This recipe makes a ton, but it is wonderful! This is a great one to share; I took some to a couple who just had a baby and still had enough for at least 3 or more meals for my family. Definitely worth your crockpot (or your dutch oven)!

- 1 lb ground beef
- 1/2 large onion, chopped
- 1 cup carrots, chopped
- 2 celery stalks, chopped
- 2 cans diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 4 cups beef broth
- 1 jar pasta sauce (or some homemade marinara)
- 2 tsp oregano
- 1 tbsp tobasco sauce (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup dry pasta

Use a 6-quart crockpot, or cut recipe in half.

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the onion, carrots, and celery. Add it to the empty crockpot. Drain and rinse the beans, add them. Add the tomatoes and the pasta sauce. Add the beef broth, the salt, pepper, oregano, and Tobasco sauce. Stir in the beef.

Cover and cook on low for 8 hours, or on high for 4 hours. Cook pasta to al dente.  To serve, put soup in bowl and then add a scoop of pasta in the middle.  (picture like restaurants serve a bowl of gumbo)  [The original recipe says to add pasta in for last hour.  I felt like the pasta swells way too much.  And, since this creates TONS of soup, the pasta in the leftovers is definitely really mushy.  So, I say just cook as much pasta as you think you will need each time.  That will keep the pasta more fresh and not mushy.  Freeze without pasta.] 

Serve with parmesan cheese if you have it.

This was really yummy!! Will and I both really enjoyed it. If you want it a bit more soupy, maybe add a bit more broth. Will likes it more soupy. I enjoy it hearty. Both of us enjoyed the flavor and the varying different ingredients. I will definitely be making this again!