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Martha Stewart’s Macaroni & Cheese

Monday, November 21st, 2011

I have heard that Martha Stewart’s macaroni & cheese is, perhaps, the best macaroni & cheese in the world. Feeling ambitious, I decided to give her mac cheese a try in our house because, goodness, what do we have to lose?

If there is one thing that I am madly in love with it is a good macaroni & cheese recipe. I have tried many, but very few are creamy enough or have that flavor that I really love in a good macaroni. Rarely do I make the homemade stuff, but even rarer do I find a homemade macaroni worth making.

For my birthday this past year, we hit a local tapas restaurant to indulge in some gourmet food. Listed among these tiny bites of deliciousness was a side of macaroni & cheese. Since it was my birthday, I selected this side for our meal and I think I ate the entire bowl all by myself. It was mac & cheese perfection and I have been thinking about it ever since.

If ever a recipe stacked close to my new restaurant favorite, it is this one. A bit more labor intensive than I would typically love on a weekday, I set out to make homemade croutons for topping, fought with my food processor to grate the cheese, made a roux, and simmered a cheese sauce.

It wasn’t the easiest dish I made.

It certainly created a lot of dishes.

I am no Martha Stewart, that is for sure.

But it tasted like heaven.

It was the perfect macaroni & cheese.

It was worth the effort.

Please try it, I believe you will agree. This is the mecca of macaroni & cheese. Perfectly creamy, oh, so cheesy, a perfect blend and merriment of flavors, a gift from Above.

Add it to your Thanksgiving menu and I promise it will not disappoint. I cut the recipe in half for our family meal, as the full recipe creates 12 generous portions, but a full tray of this would be perfect for your holiday feasting.

Recipe:

Martha Stewart’s Macaroni & Cheese

8 tablespoons (1 stick) unsalted butter, plus more for casserole

6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons coarse salt, plus more for water

1/4 teaspoon ground nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese

2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese

1 pound elbow macaroni

Directions:

Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.

Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.

Prep Time: 25 minutes
Total Time: 60 minutes
Serving Size: 12
Source: Adapted from Martha Stewart Living Cookbook: The Original Classics, Inspired by Smitten Kitchen

Tags: Holidays, Recipes
Posted in Main Dishes | 6 Comments »

Herb-Roasted Turkey Breast

Monday, November 14th, 2011

To say I was nervous about cooking the Thanksgiving turkey would have been an understatement last year. Cooking the perfect turkey seemed a culinary challenge that I just was not equipped to do. In the year’s past that I had taken on the task of hosting our Thanksgiving dinner, my grandmother would provide the turkey for us. Last year, I really wanted to see if I could live up to the challenge of cooking the perfect turkey.

A marathon of Martha Stewart how-to television watching ensued. I read every blog and turkey website I could on how to cook the bird. Once armed with my aresenal of knowlege, I decided to cook two turkey breasts based on the fact that no one really loved the dark meat and I thought it would be a great way to dip my toe in the water of turkey roasting.

I read a lot of recipes and decided on Ina Garten’s Herb Roasted Turkey Breast. Everything about this turkey sounded delicious to me and the recipe had rave reviews. Ina had never lead me astray and so I created two of her delicious turkeys for our dinner.

This turkey is so moist and flavorful. A paste is created from fresh herbs, dried mustard, lemon juice, and minced garlic. I relied on my inexpensive handheld food chopper to make quick work of chopping the herbs. The white wine added to the bottom of the pan offers a delicious finish on top of the turkey and keeps the meat from drying out.

Armed with this simple turkey breast recipe and my Make-Ahead Thanksgiving Side Dishes and my Make-Ahead Thanksgiving appetizers, I guarantee that you will be on track for the perfect first Thanksgiving in your house. There is no need to be nervous with great planning and fabulously foolproof recipes.

Of course, turkey isn’t just for Thanksgiving Day in our house. Don’t forget that a Weeknight Turkey Breast can yield amazing lunches for your family. These are way better than lunch meat and just as easy to prepare as any other weeknight meal.

Recipe:

Herb-Roasted Turkey Breast

1 whole bone-in turkey breast, 6 1/2 to 7 pounds

1 tablespoon minced garlic (3 cloves)

2 teaspoons dry mustard

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage leaves

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons good olive oil

2 tablespoons freshly squeezed lemon juice

1 cup dry white wine

Directions:

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 2- 2 1/2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Prep Time: 25 minutes
Total Time: 2 hours
Serving Size: 6
Source: Adapted from Food Network (Barefoot Contessa)

How to Use a Meat Thermometer

The cooking timeline for your turkey will depend on the weight of the turkey breast you purchase. The best investment a novice chef can buy for her kitchen is a meat thermometer that can let you know when your turkey has reached the desired temperature. I have a simple instant-read thermometer (less than $10), but you can also make the investment into a digital thermometer that you can beep at you when your bird is done (less than $20).

Make sure you stick the thermometer into the thickest part of the turkey breast to get the most accurate reading. For this turkey breast, you want the thermometer to be at 170 degrees for a perfectly cooked breast. The turkey breast, above, recommended 165 degrees, but 170 degrees is what you should aim for. Be sure to test the bird in several spots to make sure that it is cooked through.

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Here are some basic cooking guidelines for how long to cook that turkey breast. These turkey breast cooking guidelines are for roasting the bird at 325 degrees.

Turkey Breast Cooking Guidelines

2 to 3 pounds 1½ to 2 hours

4 to 6 pounds 1½ to 2¼ hours

7 to 8 pounds 2¼ to 3¼ hours

Tags: Holidays, Recipes
Posted in Main Dishes | 6 Comments »

Holiday Entertaining Made Easy (and Budget-Friendly)

Wednesday, November 9th, 2011

As I shared with you last month, I have had a wonderful opportunity to work as the brand ambassador for Minute Maid Pure Squeezed orange juice beverages. A couple weeks ago I spent the day in New York City and did a little filming on ways to make holiday entertaining easier on your family. Today, I am excited to share that segment with you, along with other tips for effortless entertaining!

When it comes to entertaining, I really believe that advanced preparation is key! For me it is all about freezing those dishes in the weeks prior to your Thanksgiving dinner, stocking your pantry with the essentials for last minute guests and finding new ways to transform that holiday dinner into delicious meals for the next day. These small things really do make the holidays much less stressful and more enjoyable!

Here are a few tips for making the most of your money and your holidays this year:

Skip the Big Cooking Day. I don’t know about you, but I just don’t have a day free anymore to do a marathon of cooking. I learned years ago that in order to make any celebration happen in our house, I needed to acquaint myself with dishes that could be made ahead of time, frozen and then pulled out on the big day.

After years of trial and error, I have found that I can make almost every Thanksgiving side dish and a plethora of holiday appetizers in the weeks prior to our Thanksgiving feast…and it tastes just like the day I made it. If you are looking for make-ahead recipes to add to your feast this year, be sure to visit my Make-Ahead Side Dishes recipes and my Make-Ahead Appetizers for those lingering guests who want to snack before or after the big meal.

Keep it Simple. When people ask me what special traditions we do for our family on Thanksgiving, I sometimes feel that my answer is too simple –we don’t have any grandiose traditions other than spending the morning watching the parade in our pajamas and snuggling together on the couch as a family. By hosting the Thanksgiving feast in the evening, it gives us time to remember what the holiday is all about… Being together. Being a family.

Now that my kids are both reading, I’ve added a little Thanksgiving Bingo to our holiday tradition. They can play and munch on some Thanksgiving snacks while I prepare our dinner.

Skip the Fancy Centerpieces. If your kids are anything like mine, they are bringing home quite a few Thanksgiving crafts. We started a tradition of skipping the fancy centerpieces and using the kid’s fabulous masterpieces from school to decorate our tables.

If you want to create a family tradition that is low on cost, but embraces this time of thankfulness, create your own Thankful Tree. Have the kids gather branches from the yard and spray paint them your favorite color. Next, have them cut out leaves from scrapbook paper. When your guests arrive, have them all write what they are most thankful for and hang them with ribbon off of the tree.

Check Your Stock. You no doubt have a long grocery list for the multiple Thanksgiving dinner dishes you and your family will enjoy this holiday season. Don’t forget to stock your fridge with crowd favorites for those guests who stick around after the holidays. Make sure to pick up:

Bread – you can always whip up some French toast for breakfast or a quick leftover turkey sandwich for an easy lunch
Eggs – make frittatas in the morning with your leftover vegetables or easy breakfast burritos for guests that may be heading out to do their Black Friday shopping
Medicine – for those guests that have had one too many glasses of wine the night before J
Minute Maid Pure Squeezed No Pulp 100% Orange Juice – it tastes just like a fresh ripe orange and comes in a 59 oz container, so you’ll have enough to go around for all of your guests
Granola bars or trail mix – either option is a great, filling snack to pack for your traveling family and friends

Use Those Leftovers. Although visitors can be a blessing, hosting out-of-towners can mean entertaining even after the holidays! Make Black Friday easier by planning a light breakfast, using holiday leftovers, for all your visiting guests so they are fueled to hit the mall or get back on the road. Some of my favorite leftovers to use include pumpkin pie, steamed veggies, turkey and mashed potatoes. Oh, and don’t forget your beverages – you’ll need a great tasting orange juice like Minute Maid Pure Squeezed to satisfy your guests!

Light & Fluffy Pumpkin Pancakes

makes 4 servings

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 1/4 cup low-fat milk
1/3 cup leftover pumpkin pie (just the filling from the pie)
2 tablespoons melted butter1 egg

Directions

1. Whisk flour, sugar, baking powder, spices and salt in a bowl.

2. In separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients.

3. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.

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Turkey & Veggie Frittata (adapted from Family Fun)

makes 8 servings

Ingredients

Your choice of vegetables – use leftover steamed or fresh vegetables!
Turkey – cut your leftover turkey into cubes for this yummy breakfast
8 eggs, beaten
4 teaspoons olive oil
½ cup Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon rosemary

Directions

1. In a 10-inch nonstick, ovenproof skillet, sauté leftover vegetables in 1 teaspoon olive oil for 3 to 4 minutes. Season with rosemary, pepper and salt to taste. Empty mixture into a medium bowl and add turkey and eggs.

2. Add the remaining olive oil to the skillet. Set over medium-low heat and pour the egg mixture into pan. Cook 10 to 15 minutes or until the eggs are set on the bottom and lightly browned. Sprinkle Parmesan cheese over top and broil 3 to 4 minutes, or until cheese is lightly browned.

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Hash Browns (Courtesy of AllRecipes.com)

makes 8 servings

Ingredients

4 cups mashed potatoes – use leftover potatoes!
2 eggs, beaten
2 onions, finely diced
1 teaspoon salt
½ teaspoon ground black pepper
4 tablespoons olive oil

Directions

1. Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.

2. Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixture into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

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For more great tips, please watch the video, above, to learn more ways to make holiday entertaining effortless and budget-friendly!

Happy holidays to your family from our family!

Posted in Main Dishes | 3 Comments »

Easy Holiday Entertaining Recipes

Tuesday, November 1st, 2011

(mobile upload on set with Walmart)

In August, I got the opportunity to head to Bentonville to shoot some segments on holiday entertaining with Walmart. One of the best parts of my job is getting to do filming like this. I will admit, I actually had so much fun doing my video that I asked if they would let me shoot another video while I was there.

I hope you love these ideas for easy holiday entertaining as much as I do. I am sharing with you an easy barbecue ranch dip that you can create with a chicken bite platter that you can pick up over in the deli, as well as a simple smoked salmon dip that can be served on top of a toasted baguette. These easy appetizers will be my dishes to share at our family gatherings and fun holiday potluck dinners we have coming up, and I hope they can be easy dishes to try in your house too.

Tags: Holidays, Recipes
Posted in Main Dishes | 6 Comments »

Hearty Beef Stew

Monday, October 31st, 2011

With the weather in cool weather swing in the Midwest, I have been adding a lot of hearty soups and stews to our menu plans. Beef stew is one of my favorite dishes to make because it is so richly satisfying with so many of the pantry and fridge staples that I already have on hand. I have tried many beef stew recipes and never found, “the one,” for our family…that is until now. In fact, this is the first pot of stew that I have ever even gotten my family to attempt eating, let alone beg for the leftovers the next day.

This stew is so rich and decadent, because of the use of bacon in this stew. The bacon fat is what all of the vegetables get coated in for cooking and then the cooked bacon is set aside for crumbling on top of the stew once it comes out of the oven. I filled the broth with red wine and beef broth, but the wine could be replaced with the beef broth if you don’t have that on hand. Either way, this soup is delicious and filling.

I know this dish might not be for the diet conscious, but it is for those nights when you want something comforting and satisfying on the weekend. I served these big bowls of stew up with bacon crumbles and fresh parsley. On each plate I nestled my easy Pumpkin Cornbread Muffins to round out the dinner.

I have discovered if those muffins are involved…

I can get my kids to try anything that might be put in front of them.

That is my secret to picky eating in my house.

Serve a muffin.

Recipe:

Hearty Beef Stew

Ingredients:

3 lbs. boneless beef chuck

4 thick slices applewood-smoked bacon, chopped

2 Tbs. canola oil

Kosher salt and freshly ground pepper

1 yellow onion, chopped (I omitted because we don’t like onions)

3 carrots, cut into chunks

3 stalks celery, cut into 1/2-inch lengths

2 cloves garlic, chopped

2 Tbs. unsalted butter

6 Tbs. all-purpose flour

4 cups beef stock or broth

2 Tbs. tomato paste

1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish

1 tsp. minced fresh rosemary

1 bay leaf

1 1/4 lbs. red-skinned potatoes

Directions:

Position a rack in the lower third of an oven and preheat to 325°F. Cut the beef into 1 1/2-inch cubes and set aside. In a large Dutch oven, cook the bacon in the oil over medium heat, stirring occasionally, until the bacon is crisp and browned, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain and set aside. Pour the fat into a heatproof bowl. Return 2 Tbs. of the fat to the pot and heat over medium-high heat. Season the beef cubes with salt and pepper. In batches to avoid crowding, add the beef and cook, stirring occasionally, until browned on all sides, about 5 minutes per batch. Transfer the beef to a plate.

Add another 2 Tbs. of the fat to the pot and heat over medium heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock, and then stir in the tomato paste, the 1 Tbs. parsley and the thyme, rosemary and bay leaf. Return the beef to the pot and bring to a boil. Cover, place in the oven, and cook for 1 1/2 hours.

Cut the unpeeled potatoes into 1-inch cubes, add them to the pot, stir, re-cover and continue cooking until both the meat and potatoes are tender, about 45 minutes more. Season the stew with salt and pepper. Serve at once, garnished with parsley and the reserved bacon. Serves 6.

Variaton: Substitute 1 1/2 cups hearty red wine, such as Syrah or Zinfandel, for an equal amount of the beef stock. If you like, sauté 1/2 lb. cremini mushrooms, quartered, in 2 Tbs. olive oil over medium heat until browned, about 5 minutes, and add them to the stew with the potatoes.

Prep Time: 5 minutes

Total Time: 1 hour 20 minutes

Serving Size: 8

Recipe Source: Adapted from Williams-Sonoma Comfort Food

Tags: Recipes
Posted in Main Dishes | 9 Comments »

Weeknight Roast Turkey Sandwiches

Monday, October 24th, 2011

Few things say fall is here to me like the delicious flavor of roast turkey. While many think of roasting a turkey as only a routine done on Thanksgiving, I think of roasting a turkey as an easy weeknight dish that can be turned into delicious packed sandwiches for my kid’s lunchboxes and a lifesaver for busy weeknights when I don’t feel like cooking.

When I worked in Massachusetts, there was a tiny little shack of a restaurant that was situated just across the street from our complex where I worked. People would line up for miles and miles around this little hut and after eating one sandwich from there, I was able to see what the fuss was all about.

The owner would get up at 3 in the morning to begin the process of roasting turkeys for her customers. The turkeys were transformed into turkey sandwiches that were served smeared with a delicious cranberry spread. The other turkeys were made into turkey salad sandwiches and delicious turkey-filled soups. It smelled like Thanksgiving every day there and, I can tell you, there is just nothing more distracting than a smell like that when you are trying to accomplish the day’s work.

This is my little replica of a roasted turkey sandwich that I have been missing since we moved away. We vary our toppings depending on what is in the fridge. These can be served with fresh veggies and cheese, served open-faced with a little gravy on top, or smeared with a little cranberry spread (should you be feeling festive).

The best part is that these are just as easy as roasting a chicken, especially since I love to buy the boneless turkeys at grocery local store (I buy the Kirkwood Boneless Turkey Breast at Aldi, $7.99 for 3 pounds). To keep the turkey moist, I add a cup of chicken broth to cover it.

I guarantee that once you try this meat for your sandwiches, you will never want to go back to the processed deli meat.

And who doesn’t want to enjoy a little taste of Thanksgiving on an otherwise ordinary day?

Recipe:

Weeknight Roast Turkey Sandwiches

Ingredients

1- 3 pound boneless, white turkey breast (thawed)
2 cups chicken broth (low sodium)
Salt & Pepper
Poultry Seasoning
Extra-Virgin Olive Oil

Preheat your oven to 350 degrees. Drizzle the skin of the turkey with olive oil and sprinkle salt, pepper, and poultry seasoning generously on the top of the turkey breast. Pour 1 cup of the chicken broth in the bottom of a roasting pan to keep the bird moist. Roast the turkey at 350 degrees for 90 minutes. Allow the bird to roast uncovered until the skin is crisp & golden. Cover with a foil tent after it has reached the desired color.

Allow the turkey to rest fifteen minutes after cooking before cutting.

Note: To store the meat, pour the other half of the can (one cup) of chicken broth in a container to cover the turkey meat and keep it moist.

Prep Time: 5 minutes

Total Time: 1 hour 20 minutes

Serving Size: 8

Tags: Recipes
Posted in Main Dishes | 20 Comments »

Homemade Tomato Soup with Crouton Toppers

Monday, October 17th, 2011

For years I have been trying to master the right tomato soup recipe for my family. It must not be too chunky. It must not be too creamy. It must not be too acidic. It must not be too sweet. I never thought I would find a tomato soup that we would all love… until this week.

This tomato soup is all of our favorite flavors in the perfect merriment for our family. Chicken stock, whole tomatoes, crushed tomatoes, and a little heavy cream are all mixed together. To cut the acidity, a pinch of sugar and a healthy dose of pesto round out the flavors.

We happened to have half of a loaf of crusty bread that had been neglected from a night of pasta eating. I decided to put the loaf to work and create crouton soup toppers to dress up our tomato soup. The kids loved this addition and my husband agreed that it made the soup filling and even more satisfying.

Bowls were scraped to the bottom.

Bellies were satisfied.

We all agreed that this tomato soup was the one we had been waiting for.

If you try it, I think you will agree.

Recipe:

Homemade Tomato Soup

Ingredients:

2 cloves of garlic, minced
2 tablespoons olive oil
2 (28 ounce) cans crushed tomatoes
1 (28 ounce) can whole tomatoes
3 cups chicken or vegetable stock
2 teaspoons kosher salt
2 teaspoons sugar
1/2 cup heavy cream
1/4 cup jarred pesto

Directions:

In a large pot saute the garlic in the olive oil over medium heat for one minute. Add crushed tomatoes and the whole tomatoes (including their juices). Use your wooden spoon to break the whole tomatoes apart into the crushed tomatoes. Add your chicken or vegetable stock, salt, sugar, and pesto. Let this simmer for fifteen minutes. Turn your heat to low and then add the heavy cream. Garnish the soup with crouton toppers and Parmesan cheese.

Prep Time: 5 minutes

Total Time: 25 minutes

Serving Size: 8

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Recipe:

Crouton Soup Toppers

Ingredients:

1 loaf of stale bread (any variety)

1/4 cup olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt or garlic salt (sprinkled liberally)

Directions:

Preheat oven to 425 degrees. Cube bread into desired size and toss into a bowl. Sprinkle all of the seasonings on top of your bread cubes. Drizzle olive oil over the cubes and then toss gently with your fingers. When all pieces have been coated, put cubes into a single layer on a cookie sheet. Bake at 425 degrees for 12 minutes. Allow to cool. Place in an airtight container and these can be stored for up to weeks in this container.

Prep Time: 5 minutes

Total Time: 17 minutes

Serving Size: 8

Tags: Recipes
Posted in Main Dishes | 6 Comments »

Italian Sausage Soup With Tortellini

Monday, October 10th, 2011

Soup season is well underway in our house and I am always on the hunt for new soup recipes that I think our family will love. This Italian Sausage Soup with tortellini combines two of our favorite soup flavors together in one pot and is a homemade soup worth making again and again. This soup is a combination of my favorite flavors from my California Italian Wedding Soup and my Pesto Chicken Tortellini Soup, all in one pot!

My children are doing sports activities once a week now and their activities just so happen to be right around the dinner hour. My strategy for keeping our family out of the drive through has been dedicating my Sunday afternoons to making a double batch of soup that can save me on those nights when dinner planning seems impossible. Between my soup leftovers and my slow cooker recipes, these dinner saving strategies have really paid off in the last few weeks.

This Italian Sausage Soup has a hearty broth filled with tomato sauce, red wine, beef broth, and sweet Italian turkey sausage. The freshness in this soup comes from the zucchini, diced tomatoes, parsley, basil, and then the cheese filled pasta.

I like to add half of the cooked tortellini into the soup and save half of the tortellini in a separate container for later in the refrigerator. By adding more beef broth and then the other half of the tortellini later in the week, I can stretch my soup for another couple of servings and have fresh-tasting pasta time when I reheat it.

I hope you enjoy this soup as much as our family does and that you can make a fun soup night a part of your weekly routine too!

Recipe:

Italian Sausage Soup With Tortellini

Ingredients:

1 pound sweet Turkey Italian sausage, casings removed

2 cloves garlic, minced

6 cups beef broth

1/2 cup water

1/2 cup red wine

1 can petite diced tomatoes (with juice)

1 cup thinly sliced carrots

1/2 tablespoon packed fresh basil leaves

1/2 teaspoon dried oregano

1 (8 ounce) can tomato sauce

1 1/2 cups sliced zucchini

8 ounces fresh cheese tortellini pasta

3 tablespoons chopped fresh parsley

Directions:

In a large pot, brown your turkey sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.Saute garlic for one minute in the drippings (be careful not to burn this). Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. In a separate pot, boil the water and prepare the tortellini as directed. Reserve half the tortellini in a container to add to the soup when you reheat it. Gently pour the other half of the tortellini into the soup pot. Serve the soup in individual bowls with freshly grated parmesan cheese on top.

Prep Time: 20 minutes

Total Time: 1 hour 15 minutes

Serving Size: 8

Adapted from: Allrecipes.com

Tags: Recipes
Posted in Main Dishes | 6 Comments »

Satisfying Soup Suppers: 6 Easy Soup Recipes For Busy Families

Monday, September 19th, 2011

Is there is anything more satisfying than a homemade soup on a chilly day? As soon as the weather turns cool, we do a weekly pot of homemade soup to satisfy all of our soup cravings. I used to have a house full of people who did not enjoy soup. After dedicating a year of cooking to finding soups that they would eat, I am proud to say that every person in our house looks forward to soup night now.

Soup is a gift that keeps on giving throughout the week. Each Saturday, I make a double batch of soup for the week. Our first night of after school activities happens on Monday so we enjoy a bowl on that night, instead of dining out. There is less of a brown bag slump on Wednesday when I send a thermos of soup with my kids to switch up their usual pb & j routine. Surprise guests for lunch? No problem, homemade soup is always a winner!

Soup and homemade bread is an inexpensive endeavor for a weeknight meal. One lunch at that fancy bread & soup place in town for our family of four can easily cost $25 for what I consider to be, “pauper’s food.” When I can make a huge pot at home for less than $10 that can feed our family for entire week, I know that we are eating well and staying within our grocery budget.

I am looking forward to trying and sharing many more soup recipes with you this fall and winter. Today I want to share six of my favorite soups that I think you will love and a few ideas for the perfect sides to enjoy with them! You will absolutely love these soups, I just know it!

If you are looking for a soup with that tastes deliciously homemade, but can be prepared in about 30 minutes and happily feed your family for a week, then this is the soup for you. The trick with this soup is starting with a good well-seasoned base and then working from there with quicker cooking techniques and ingredients.

Soulful, satisfying, rich, delicious, comforting, and restaurant-worthy! This is the soup that my children now beg for whenever they feel under the weather. My daughter has deemed this, “mommy’s magic soup,” and it really is magical. This is definitely a lot cheaper than going out for soup and you can enjoy these leftovers all week long! Loved by all in our family, it is a recipe that I will be repeating again and again!

Easy Weeknight Chicken Noodle Soup

Serve This With: Artisan Bread in 5 Minutes

Sometimes all you are looking for a dish that is simple, satisfying, and easy on your wallet. This dish is all of that and more, and this soup happened to be the first time that I have attempted a lentil soup in the kitchen. The results were nothing short of fabulous and a batch of this soup yielded a week’s worth of delicious lunches just for me.

If you haven’t cooked with lentils before, you should really give them a try! Unlike dried beans, lentils do not require any pre-soaking overnight prior to being cooked. Instead, most cooks recommend that you first pick over these legumes, and remove any that look broken or damaged. A quick rinse after you have picked out the damaged lentils, and you are ready to go. The ease and minimal prep time for cooking these is why lentils are a wonderful and easy addition to any soup!

Lentil Soup

Serve This With: Homemade Whole Wheat Bread

Each family member has their own favorite soup and my husband firmly states that this California Italian Wedding Soup is the most comforting and satisfying soup on our family’s soup agenda. Satisfyingly hardy with meatballs blended with ground turkey & beef , but also surprisingly light with fresh basil, spinach, and hints of lemon in every bite… it truly is a delicious soup treat for the whole family.

You won’t believe how easy it is to make this soup and with a double batch of baked meatballs in the fridge, you will have a great soup to feed a small army with a minimal amount of effort!

California Italian Wedding Soup

Serve This With: Portuguese White Bread

Black bean soup is one of my own favorite lunches because it is rich and satisfying, while offering a delicious meat-free option for lunch. The addition of roasted red peppers in this soup makes it a clear winner because it balances out that heaviness that can exist with a basic black bean soup.

The spices are perfect in this, the roasted red pepper adds a beautiful color and flavor to the soup, the sour cream adds that perfect balance of creaminess, and the beans add that filling soup combination to help keep you full throughout the day, while the chicken broth makes this soup light enough that even black bean soup haters could learn to love it… well, most black bean soup haters.

Black Bean & Roasted Red Pepper Soup

Serve With: Pumpkin Cornbread Muffins

This soup… oh, this soup. Words seem indescribable to explain how it tastes like love, like comfort, and like coming home. If ever there was a soup that a girl could be proud of, this is my soup. It is rich and creamy tasting, but lightened with lemon. It is, in my humble opinion, the best pot of soup I have ever made.

If you are looking for a soup that is entertaining worthy, than this is the soup for you. Paired with my bread machine pitas, it is like going out to your favorite Greek restaurant, but enjoying every moment of that experience in the comfort of your own home.

Greek Lemon Chicken Soup

Serve With: Bread Machine Pitas

This tortellini soup brought together all of the flavors that my family loves, but is a versatile recipe that could be created with what is at your supermarket that day or what your family loves to eat. For our vegetarian readers, the chicken tortellini and chicken broth can easily be switched to a cheese-filled tortellini with vegetable broth instead. I used basil pesto in this, but you could also try a sun-dried tomato pesto or omit the pesto altogether if it is not a favorite of your family. Versatility is the beauty of a good soup recipe and this recipe is quite versatile!

The broth for this is so rich and flavorful, thanks to the addition of the pesto, and the tortellini is tender and mixed with the brightness of the flavors from the diced tomatoes and spinach. It is delicious and satisfying.

Pesto Chicken Tortellini Soup

Serve With: Sinfully Sweet Cornbread

If you aren’t part of our Facebook community than you are missing out on some great information and discussions happening there. Last week I discovered that Walmart carries chilled rotisserie chickens for $3.98. It has shaved a couple of dollars off of my soup budget this week and I love to use these to start the base for my chicken soup recipes. Feel free to join in on our discussions and share your latest grocery finds!

The soup pot is on! What is your family’s favorite soup? Feel free to share your favorite recipes or links to your favorite soup dishes!

Tags: Recipes
Posted in Main Dishes | 11 Comments »

11 New Pumpkin Recipes to Try This Fall

Monday, September 12th, 2011

I will admit that there is nothing that I love more than cooking with pumpkin in the kitchen. Today I wanted to showcase eleven different ways you can use those cans of pumpkin in your kitchen and none of them happen to be pumpkin pie… at least not this week! There really are so many sweet and savory dishes that can be made from canned pumpkin and these happen to be eleven of my delicious ideas for making pumpkin work for you this year!

Have you ever tried pumpkin pasta? Over the years this dish has become the most favorite dish for fall and one bite of this will tell you why! The kids think it looks like macaroni and cheese so it does not take much coaxing to get them to try a bite. My husband loves the turkey sausage and the meaty flavor of this dish. Me? I just love the creamy pumpkin taste in my mouth!

If you are worried about how your family will react to pumpkin pasta, scale the pumpkin back. You can do between 2/3-2 cups of pasta, depending on your personal taste. Start with a little and ease your family into the two cup ratio.

Creamy Pumpkin Pasta

Pumpkin waffles are a special tradition that are enjoyed after a day of pumpkin picking at the pumpkin patch. These are truly my favorite waffles of all the different variations we make and a fantastic way to use those cans of pumpkin in your pantry!

These will make your house smell just like a pumpkin pie as the batter hits the hot waffle iron, filling the room with cinnamon, nutmeg, and ginger.

These are a very delicate waffle and can be tricky being pulled from your waffle iron. Add 1/4 cup extra of flour if you feel like the batter is too delicate and be sure to give these ample time in the waffle iron to set up. The crisper they are, the easier they will be to pull from your waffle iron. be sure to leave these on at least four to five minutes. If you try to take them off sooner than that, they will not taste as good or set up as nicely.

Deliciously Spiced Pumpkin Waffles

I wanted to figure out a way to use the leftover cans of pumpkin we had from our Thanksgiving feasting last year, and I decided to create my very own Baked Pumpkin Donuts with a Maple Syrup Frosting that would be the perfect use for the pumpkin leftover. What started as a way to use up leftover pumpkin is now worked into our fall activities and this year my kids will be enjoying these with big mugs of homemade hot cocoa on our little front step outside when we do our raking this year.

These are flavorful and almost like a glass of wine, you can taste all the different flavors as you eat them. You can taste the hints of cinnamon and nutmeg, the rich pumpkin flavor, and then that maple syrup sweetness from the light glaze drizzle. The texture is different than a fried donut and more like a muffin or a good piece of cake. They are not overly sweet though and the pumpkin really seems to add a savory quality to these.

Baked Pumpkin Donuts with Maple Syrup Frosting

There are few things I love during the holidays more than a giant gingerbread waffle. I found this recipe from Rachael Ray about five years ago and it has been a family tradition every year since then. On Christmas morning together, we open our presents and I mix up these waffles to share together after the presents.

These gingerbread waffles incorporate all of the holiday flavors I love- molasses, ginger, cinnamon, brown sugar, pumpkin, and nutmeg. What more can I say? The only downfall to this recipe… you can’t eat just one!

Step out of the box and have a little gingerbread before Christmas and find yet another way to use some of that delicious pumpkin!

Gingerbread Waffles

There are few things in the world that say Christmas to me more than the flavors of gingerbread. Our family tradition is, as I mentioned, to indulge in Gingerbread Waffles on tree decorating day and for Christmas morning.

I am proud to say these Baked Gingerbread Donuts were a creation all my own that incorporated all of those flavors from our favorite Gingerbread Waffles into these delicious donuts. A firm believer that the donut pan is a worthy investment in any home, these donuts are proof that the investment pays off… especially around the holidays. Work these donuts into one of our family traditions this year and you will thank me for it!

Baked Gingerbread Donuts

At the first sign of fall, you will find us flipping a batch of these Pumpkin Pancakes on our griddle. In fact, the first cool morning this year, we threw these together for a fun family feast after church. I have a feeling that you will want to make a batch of these yourself every year once you have them.

These pumpkin pancakes are truly light and fluffy with just the perfect balance of pumpkin and spices. I have never experienced a more perfect pancake and a drizzle of syrup with butter makes these a delicious morning treat on a cool autumn day.

Fluffy Light Pumpkin Pancakes

A first time canning experience led to one of my favorite hostess gifts of all time- a delicious Pumpkin Butter perfect for spreading on dinner rolls! You can triple your batch and let it cook in the slow cooker for six hours to make a larger quantity without a lot of effort. Keep this recipe in mind when creating those holiday gifts!

Pumpkin Butter

Pumpkin Cornbread Muffins are my family’s favorite side dish if it fall or the dead of summer. I try to make sure to stockpile pumpkin for just this reason and you might be doing the same after making a batch of these for your family! Best served at room temperature, they are deliciously moist and a fantastic side accompaniment to any meal!

Pumpkin Cornbread Muffins

Nothing says Fall to me like a Pumpkin Spice Latte. I have learned to make this little creation at home and would encourage you to do the same to save a few dollars this fall. A batch of this simmering away on your stove will bring the scent of the Fall season right into the room. This milky coffee treat tastes just like a little pumpkin pie with a hint of cinnamon spices throughout. Top the latte with a little fresh whipped cream and a sprinkle of cinnamon to round out these beautiful flavors.

Homemade Pumpkin Spice Latte

If there is any recipe from my recipe collection that I plan to hand down to my children, this would be the recipe that I hope to share with them. This pumpkin bread is a cinch to pull together, is made from entirely pantry ingredients, and is an elegant gift for the holidays. I hope you love it half as much as I do and can share a loaf with your family this fall!

Spiced Pumpkin Bread

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Fresh Pumpkin Puree? Why not!

Did you know that you can make your own pumpkin puree? It is very easy and a great way to get your money back on the pumpkins you bought!

The Tightwad Gazette recommends not cutting into your pumpkin until after October 30th. Save the cut out portions in your fridge and the day after Halloween, you can begin to process it. Simply cut the flesh away from the skin and dice it, just as you would do with squash. Fill a pot with your cubes and add two inches of water to the bottom. Simmer the pot until the pumpkin is soft. Then all you have to do is run it through your food processor and you can freeze this into two cup portions (the equivalent size of the canned stuff).

Just as a side note, when thawed, the puree will be more watery than the canned version. Just allow the water to drain out and use the pumpkin as usual. For more great pumpkin tips, be sure to visit our “Oh, Glorious Pumpkin,” article for more ideas from selecting the most perfect pumpkin ever to what to do with those delicious pumpkin seeds.

What is your favorite pumpkin recipe? Feel free to share those links and ideas here!

Tags: Holidays, Recipes
Posted in Main Dishes | 16 Comments »