Recipes

Well, that’s just souper!

First of all, Happy New Year! I hope everyone’s 2016 is starting off well. I know we all have resolutions or intentions or maybe just things we’re NOT going to do this year, and I wish you the best possible outcome for all of that. I’ve got some goals for this year, for sure. One of the biggest, most important ones is to REALLY focus on this blog, and my social media presence, and connecting with all my readers, other bloggers, and other food industry folks. The boyfriend and I are in the process of clearing out some space for me to create a little home office, so I can do this whole thing in some sort of organized, professional manner. Even though I have lots of past content here, I’m looking at it as a brand new project, and that means approaching it in a brand new way.

*Forrest Gump voice* And that’s all I’ve got to say about that. For now.

Let’s get down to business, and my love of soup. I adore soup. It seems like the perfect vehicle for experimentation with (usually) a minimum of fuss. Of course, this time of year in our part of the world it’s pretty cold, so soup also has the added benefit of being warm, hearty, and satisfying without being too heavy. This Latin American inspired Turkey Meatball Soup is no exception. It’s colorful, flavorful, and filling without landing with a thud in your guts. It also comes together pretty quickly, making it great for a weeknight, and, depending on how many you’re feeding, has the potential for leftovers later in the week.

FYI: You can totally leave out the meatballs and replace the chicken stock with veggie stock and this would be vegan and vegetarian.

Equipment

Your favorite large soup pot
A spoon suitable for turning the meatballs and stirring the soup
Knife and cutting board
Measuring spoons
Measuring cups
Paper towel lined plate for holding the browned meatballs while you assemble the rest of the soup

Ingredients
For the meatballs:
1 lb ground lean turkey
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp chile powder
1/2 tsp dried Mexican oregano
1 tsp salt
1/2 tsp ground black pepper
2 tablespoons canola oil

For the soup:
1 small yellow onion, medium dice
1 Pasilla pepper, seeded, medium dice
1 can whole kernel corn, drained
1 can black beans, drained but NOT rinsed
2 cans diced tomatoes
15 ounce can tomato sauce
3 cups chicken or vegetable stock
1/2 teaspoon each ground cumin, garlic powder, chile powder, and Mexican oregano
Salt and pepper to taste

Mix the spices, salt, and pepper into the ground turkey and form it into walnut sized balls. Heat your soup pot over medium high heat, add the canola oil, and brown but do NOT cook through the meatballs. They’ll finish cooking through in the soup. You’ll probably want to do them in two batches to avoid crowding the pot.

Hold the meatballs on the paper towel lined plate while you put together the rest of the soup.

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Add the diced onion and pepper to whatever fat is left behind in the pot. Saute until the peppers are softened slightly and the onions are translucent. Lower the heat to medium, then add the tomato sauce and stir to combine. Let all that hang out for 2-3 minutes while you open and drain all your cans. Add the diced tomatoes, corn, black beans, and the spices. You can also add black pepper if you want, but don’t add salt until the very end because the soup will reduce a bit and you don’t want it to get too salty.

Give all that another big stir, and let it simmer together for about 5 minutes. Then, add the stock and the browned meatballs, knock the heat down to low, cover and let it simmer away for about 30 minutes.

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Remove the lid, and let it continue to simmer for another 10-15 minutes, then give it a little taste to see how much salt, if any, you want to add. There’s so much flavor in there already, I only added maybe an 1/8th of a teaspoon.

You can garnish this with pretty much anything you think works. We used diced avocado and a lime wedge, because a little squeeze of lime juice at the end brings another layer of flavor to the party. You could also use tortilla chips or strips, shredded cheese, sour cream or Mexican crema, sliced olives, or some rough chopped cilantro. Of course, a bottle of hot sauce might come in handy, too, if some of you want to kick up the heat in there.

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I hope you’ll give this one a try. If you do, let me know how it works out for ya. Enjoy!

Two Ingredients = Magic

Hi!

This one is going to be a quicky, but I just had to share this amazingly quick and easy recipe with you, courtesy of Tasting Table. When it first came across my Facebook news feed I thought, “No way is it that easy. This will never work.” But, it is, and it did. And if you’ve ever felt cornered into bringing something to a bake sale or potluck, or gotten stuck on what to make for dessert, you’re gonna wanna bookmark this because it may just become a go to recipe. The great thing is that you can make it a different flavor every single time without ever changing the number of ingredients. Just pick a different ice cream flavor!

Tasting Table’s Ice Cream Bread

Equipment:
Loaf pan (I just used an aluminum throwaway recycle one from the grocery store)
Large mixing bowl
Mixing Spoon

Ingredients:
2 cups (1 pint) any flavor full fat ice cream – I went with Ben & Jerry’s Cherry Garcia
1.5 C Self rising flour (AP won’t work here)
Pan spray

Instructions:

1. Preheat your oven to 350.

2. Let the ice cream sit out for an hour or so to melt/soften. Then, dump it into a bowl and add the flour. Mix the flour and melty ice cream together until it’s a smooth batter. It will be a fairly thick batter.

BLOG_mix3. Spray your loaf pan with the pan spray, and then pour in the batter. Smooth it out a little on top if you want.

4. Bake for 25-35 minutes. Their recipe says 25-30 minutes, but I’m horrible about letting the oven fully preheat, so mine took a little longer. Just test it with a table knife or a skewer at around the 25 minute mark. If it needs to go longer, no worries.

5. Remove from the oven when it’s done and let it cool slightly, then remove it from the loaf pan to let it finish cooling completely.

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The Tasting Table recipe/article says this bread will come out sweet enough that you could top it with more ice cream. I also think you could use any sort of sweet sauce and some whipped cream, or some fruit and whipped cream, depending on what flavor ice cream you use, but it’s also not super sweet, so you could just use it as is. The texture is somewhere between cake and bread– dense and sturdy but not heavy.

BLOG_insideI seriously could not believe how easy it was. And since there’s really just some stirring involved, you could even get the kids in on the fun.

Happy Weekend!

Wuv… twue Wuv

Valentine’s Day is around the corner. We all know this. When I was single, I was always very determined to ignore it completely. Now that I’m not, well, I’m not ignoring it completely because while I’m not a total mush monster, I do appreciate a well thought out romantic gesture, just not exclusively because Hallmark says so. What was my point? Oh yeah! I think this cake could definitely fall under the category of a not over-the-top but will definitely be appreciated Romantic Gesture. It’s a serious cake for people who really like it rich, but pretty easy to make, and combines three of my favorite things: beer, coffee, and chocolate.

I actually made it at work, for a party, so most of the pictures you’re about to see are what it looks like to make this recipe multiplied by… well, a lot. We needed to make 750 little cakes. The original recipe also includes a chocolate ganache topping, but you can pretty much decorate this cake however you like, and bake it in whatever shape and size you like. I’ll give you the directions as they’re written, because I’d like to imagine one of you making a three layered beauty dripping with chocolate. If you do, send me a picture, yeah?

Equipment:

hand mixer or stand mixer
whisk
large pot or saucepan
medium pot
two large mixing bowls
spatula or mixing spoon
knife and cutting board (if you’re chopping up the chocolate for the ganache)

Ingredients:

For the cake:
1 1/2 cups stout (chocolate stout, milk stout, regular stout– whatever kind you like)
1/2 cup strong black coffee
2 cups unsalted butter
1 1/2 cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons kosher salt
4 large eggs
1 tablespoon vanilla extract
1 1/3 cup sour cream

For the ganache:
2 cups heavy whipping cream
1 pound semi-sweet chocolate, chopped (or just use semi-sweet chocolate chips)

Preheat your oven to 350º. Butter three 8 inch round cake pans and line with parchment paper, then butter the paper, too.

In the large pot, bring the stout, coffee, and butter to a simmer over medium heat.

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Add the cocoa powder and whisk, whisk, whisk until everything smooths out. Allow the mixture to cool while you work on the rest of the recipe.

Whisk all the dry ingredients (flour, sugar, baking soda, salt) together in a large bowl. Set aside.

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In your stand mixer or with your hand mixer, beat the eggs, sour cream, and vanilla together until well combined.  With the mixer running, slowly add the cooled chocolate mixture to the egg mixture until it’s all incorporated.

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NOTE: Make sure the chocolate is cooled off… it doesn’t have to be cold, by any means, but if it’s too hot, it’ll cook the eggs.

Add the dry ingredients and blend until just combined.

Divide the batter equally between the three baking pans. Bake for about 35 minutes, or until a tester inserted in the middle comes out clean.  Allow the cakes to cool for at least 10 minutes in their pans, then turn them out onto a rack if you have one and let them finish cooling.

While the cakes are cooling, bring the heavy cream to a simmer in the 2nd pot. Take the pot off the heat, and add the chocolate. Whisk until the mixture is smooth and glossy. Refrigerate it for awhile until the ganache is spreadable.

You can layer these with however much icing between the layers as you want. If it was me, I’d do a thin layer of icing on each of the first two layers, and then really slather it all over the top layer and around the sides. But, I’m one of those people who can’t resist sticking her finger in the icing on the outside of the cake, so I like to make sure there’s enough for the finger sticking/licking bit without damaging the cake to icing ratio too much.

I found some pink chocolate in our walk-in so I just used that to cover the whole cake and then did a little thing with some sprinkles and icing sugar and melted chocolate. Go crazy, though. This is a very rich, deep chocolate cake so it would pair well with just about anything, from fruit to something creamy like ice cream to, well, more chocolate.

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Happy Baking!

Oh, Stuff It!

I’ve been doing a lot more cooking at home, lately, and planning ahead on my shopping trips to take advantage of specials at the grocery store. I used to be really good at that, and then started spoiling myself with all kinds of fancy food and just shopping all willy nilly without a list because apparently I thought there was a money tree out back.

NOTE: There’s not. I looked.

So, now, I plan a little. I think about when I’ll be home for dinner during the week, and how much effort I want to put into cooking for myself. Whether you’re a semi-professional like me, or not, it seems to be so difficult to get motivated to cook for one, right? Or maybe you are always cooking for an army and you want to smack me upside the head right now for complaining about this. That’s ok, too. For me, it’s just way more fun on the weekends when I get to cook for the boyfriend or make food to bring to someone else.

This recipe for Pork Chops Stuffed with Kale and Red Bell Peppers made use of a sale on boneless pork chops, some kale I already had on hand, and half a red bell pepper that wasn’t going to make it to the end of the week.  It was super easy to pull together in the absolutely laziest way I possibly could, and bonus! I had a leftover chop for lunch the next day.

Equipment:
oven safe skillet
baking sheet or pan (if you don’t have an oven safe skillet)
knife and cutting board
spoon or spatula
small spoon to use when stuffing the pork chops
toothpicks (optional)
aluminum foil
platter or plate

Ingredients:

salt and pepper
2 boneless pork chops
1 tablespoon canola oil
2 cloves of garlic, finely chopped
1/2 of a red bell pepper, julienned
2 cups baby kale, or regular kale, chopped

Pre-heat the oven to 375º.

Cut a pocket into one side of each pork chop. Be careful not to cut all the way through.

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Season both sides as well as inside the little pocket with salt and pepper (or use whatever spice blend you like).

Heat your skillet to what I can best describe as “screaming hot.” If you can’t hold your hand one inch above the surface for longer than 5 or 6 seconds, it’s hot enough. This is so you can get a good, quick sear on the outside of your chops. Do not put any oil in the pan.

Lay each chop into the pan, and just leave it alone for a couple of minutes. Don’t smoosh it or move it around or anything. Let that hot pan do its job. Flip the chops over and do the same thing on the other side. You want to see some good color, but you’re not trying to cook the chops through right now.

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When both sides have been seared, remove the chops from the pan and reduce the heat to medium-low.

Give the pan a few minutes to come down in temperature, then add the oil to the pan. Toss in the garlic and let it cook until it just starts to get some color… it should take less than a minute. Then add your bell peppers and cook for another 2-3 minutes, until they start to soften.

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Add the kale and give it a stir to get the wilting started, then season the veggies with a pinch of salt and pepper. The kale will reduce down quite a bit.

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Take the pan off the heat. Spoon the kale/red pepper mixture into the pocket of each pork chop. I kind of over-stuffed mine, and I didn’t use a toothpick to hold it shut. I probably should have, but I am sometimes a lazy mofo. If you want your chops to look a little prettier than mine, go ahead and grab a couple toothpicks to hold them closed.

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If you have an oven safe skillet, you can just cover it with foil and put it directly into the oven. If you don’t, just transfer the stuffed chops to your baking sheet or pan and cover that with foil. Pop them into the oven for 15-18 minutes, or the internal temperature of the thickest part of each chop reaches 155º. Once they’re out of the oven, let the chops rest, covered, on a plate or platter for about 10 minutes to let the juices redistribute and so the carry-over cooking can bring the meat fully up to temp.

I ate my pork chop with some pan roasted Brussels sprouts because I am currently very obsessed with them. You can eat yours with whatever tickles your fancy, since these already have some veggies inside of them.

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Happy cooking!

The Apple of My Eye

Him: “So… what do you want to do for Valentine’s Day?”

Me: “Umm… I dunno. What do you want to do?”

Him: “We’re nice to each other all the time. Do we have to make a thing of it?”

Me: “Well, I definitely don’t want to go out to dinner with all those other couples being gross and weird.”

Him: “Agreed.”

And that, ladies and gentlemen, is the extent of the boyfriend and I’s conversation about Valentine’s Day. I suspect there will be dinner at home and some binge watching of something on Netflix and if I’m very lucky and ask nice, he’ll make me popcorn. He makes the best popcorn. So, yeah, pretty much what it’s like almost every weekend.

I’ve been trying to come up with some options for a dinner/dessert combo that says, “This day is maybe a little special but not like… a big deal in the grand scheme of things.” Dinner is still a little bit of a mystery, but dessert might be sorted.

It might be this Mini Apple Brulée Tart. I am a broke culinary student without a lot of funds for just playing around, so my experiments typically have to be limited to what I already have on hand. The ingredients in this tart can all be purchased for less than $10 total, assuming you have a few staples like cinnamon, honey (or agave) and sugar on hand.

I have apples. I have one sheet of puff pastry. I have cinnamon and a tiny sample sized jar of jam. I can work with that! I have just enough of everything to make two of these fun little tarts, and BONUS! I get to use the brulee torch I bought myself for Christmas.

Equipment:
baking sheet
fork
parchment paper
knife and cutting board
small bowl
small pot
spoon for stirring
measuring spoons
vegetable peeler
apple corer (if you’ve got it. if not, just cut the cores)
box grater or hand held zester/grater thing
1 sheet of paper towel
Brulée torch

Ingredients:
1 sheet of puff pastry
2 apples (The bag literally just said “Pommes/Apples” on the side, so I’m not sure what kind I used. McIntosh, Braeburns, or Fujis would work.)
2 tablespoons of any sort of jam that you think would taste good with apples
1 teaspoon honey
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
1 tablespoon of lemon juice (maybe)
2 tablespoons of granulated sugar
2 teaspoons of powdered sugar

Preheat your oven to 425º.

Line your baking sheet with parchment paper.

Cut two 4 in. x 4 in. squares from your sheet of puff pastry, then cut eight 1/2 in. x 4 in. strips. Use the strips to create a border around the edge of each square. Poke holes with the fork in the center, not on the border, to keep them from puffing up too much.

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Bake them in the preheated oven for 12 minutes. If the centers still look a little too puffed, you can push them down a bit.

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Peel and core both apples.

Grate one apple against the small side of your grater. Basically, this is going to puree the apple. Yes, you could use your food processor or blender for this, but do you really want to pull that whole thing out and have to wash it later for 1/2 a cup of apple puree? I didn’t think so. So, grate the apple until you end up with that 1/2 cup of puree.

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Cut the other half into thin slices. You only need about 8 slices, 4 slices per tart, but I recommend just eating the rest because apples are delicious and good for you. Gently dry the surface of each slice with a paper towel and set aside for a minute.

NOTE: This recipe comes together pretty fast, so your apples probably won’t have time to go all brown on you. If you get interrupted, you will need to sprinkle a little lemon juice over them to keep them from oxidizing while you do whatever it is that you need to do. Just remember to dry them before you put them on the tart.

If you don’t have a Brulée torch, go ahead and set your oven to broil.

Put the puree and the 2 tablespoons of jam into the pot over medium low heat. I used this little jar of Pear and Spice jam from Jam Lab that I got in the mail.

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Once that mixture has started to bubble, add the cinnamon, honey, and vanilla and stir to combine. Simmer the mixture until it’s lost about 1/2 its liquid.

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Spoon about 2 tablespoons of the apple mixture into the center of each tart.

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Shingle four apple slices over the top of each tart.

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Sprinkle the apple slices generously with the granulated sugar. If you have a Brulée torch, this is where you’d turn that puppy on and use it to caramelize the sugar on top. If you don’t, just a minute or so under the broiler should do the job. It’ll happen fast, so keep a close eye on it. (FYI, I’ve also used one of those extended camping lighters to burn sugar. That’s probably some sort of no-no, so I’m not advising you to do it. I’m just saying that if I was worried about the pastry burning under the broiler and I wanted a better way to direct the heat right to the sugar on the apples and I didn’t have a Brulée torch, I might do that.)

And just like that, your tarts are ready. You can keep it simple and just dust them with a little powdered sugar like I did, or you can put a little scoop of ice cream or some whipped cream on the plate with them with a final sprinkle of cinnamon and that’d be really yummy, too.

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Enjoy!