source: jen hatmaker
this is my new favorite soup. by itself, the soup is good, but as with many others, what makes it are the toppings. one thing i love about this recipe is how you can use whatever you have on-hand. it's great for using up wilting, almost-gone-bad veggies and pantry items, which is why i call it kitchen sink soup. i always have enough ingredients to make this soup, so it's become a fall/winter staple. it's also quick to make, so it's good for those weekday nights when you're out of energy, out of ideas, & nearly out of food.
2 tablespoons olive oil
3-4 cups coarsely chopped vegetables
{my favorite combo is 3 stalks celery, 3 large carrots, & 1 red pepper. i've also used turnip & mushrooms.}
1/2 cup diced onions
{time-saving tip: buy already diced onions from the freezer section & use them directly from the freezer.}
3-4 cloves garlic, minced
{time-saving tip: buy already minced garlic packed in oil.}
3-4 cans beans, any variety, undrained
{i prefer to use all black beans & recommend using at least 1 can black beans with whatever else you may like.}
2-4 cups unsalted vegetable stock
toppings:
- shaved parmesan
{do not skimp on this! trust me! buy a good block of parmesan from the nice cheese section & use a vegetable peeler to shave pieces for topping.}
- olive oil
- balsamic vinegar
- coarse salt
1. in a soup pot {i use an enameled cast iron dutch oven}, heat olive oil over medium-high heat. add chopped veggies & onions. let cook 2-3 minutes until onions start to tender. add garlic & cook additional 30 seconds, stirring.
2. add beans. add enough stock to just cover veggies & beans. reduce heat to medium-low. cover & let simmer for 20-30 minutes, until veggies are soft enough to be easily pierced with a fork.
3. remove pot from heat. blend soup until smooth. {you can use an immersion blender, making this a one-pot wonder, or you can transfer it in batches to a blender or food processor.}
serve in bowls topped with shaved parmesan, a drizzle of olive oil & balsamic vinegar, & a good sprinkle of coarse salt. {a slice of nice rustic bread is a great addition, too.} and viola! the ordinary is raised to extraordinary!
Showing posts with label winter favorites. Show all posts
Showing posts with label winter favorites. Show all posts
10.29.2015
1.07.2012
bean & bacon soup
source: the tasty kitchen {modified}
this is a hearty & rustic soup, & it's super easy to make. we paired it with buttermilk cornbread -- yum-O!
1/2 pound bacon
2 tablespoons butter
1 bay leaf
1 onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
1/2 cup white wine
3 cans {15 ounces} navy beans, drained & rinsed
1 tablespoon italian seasoning
salt & pepper
4 cups chicken stock
green onions, chopped {optional}
1. cook the bacon until crispy, & crumble. reserve 2 tablespoons bacon grease.
2. add bacon grease & butter to a soup pot over medium-high heat. once the butter is melted, add the onion, carrots, celery, & garlic. cook until onion & celery are soft & the garlic is fragrant, about 5 minutes.
3. add the white wine, & let simmer for 3-5 minutes.
4. add the beans, italian seasoning, salt, & pepper. use the back of your spoon or a potato masher to mash some of the beans up. {this helps the soup thicken.}
5. add chicken stock, & bring to a boil. reduce heat, & let simmer for 30-45 minutes, until thickened.
6. add the bacon at the end. garnish with green onions, if desired.
5-6 servings
this is a hearty & rustic soup, & it's super easy to make. we paired it with buttermilk cornbread -- yum-O!
1/2 pound bacon
2 tablespoons butter
1 bay leaf
1 onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
1/2 cup white wine
3 cans {15 ounces} navy beans, drained & rinsed
1 tablespoon italian seasoning
salt & pepper
4 cups chicken stock
green onions, chopped {optional}
1. cook the bacon until crispy, & crumble. reserve 2 tablespoons bacon grease.
2. add bacon grease & butter to a soup pot over medium-high heat. once the butter is melted, add the onion, carrots, celery, & garlic. cook until onion & celery are soft & the garlic is fragrant, about 5 minutes.
3. add the white wine, & let simmer for 3-5 minutes.
4. add the beans, italian seasoning, salt, & pepper. use the back of your spoon or a potato masher to mash some of the beans up. {this helps the soup thicken.}
5. add chicken stock, & bring to a boil. reduce heat, & let simmer for 30-45 minutes, until thickened.
6. add the bacon at the end. garnish with green onions, if desired.
5-6 servings
1.14.2011
shrimp & corn chowder
source: real simple | february 2010
i've made some modifications to meet our likes & dislikes...
2 tablespoons butter {or olive oil}
2 leeks {white & light green parts}, chopped
2 cloves garlic, finely chopped
salt & pepper
2 tablespoons flour
1/2 cup dry white wine
8 ounces clam juice
1 cup milk {2%}
1 cup half-n-half
1 pound potatoes, peeled & chopped into 1/2" pieces
1 teaspoon sage
2 tablespoons lemon juice
1. in a soup pot over medium heat, melt butter, then add leeks & garlic. season with salt & pepper, & cook 4-5 minutes.
2. add wine & cook until reduced.
3. stir in flour & cook a couple minutes to create a roux.
4. add clam juice, milk, potatoes, & herbs. bring to a boil. reduce heat & simmer, stirring occasionally, for 12 minutes.
5. add shrimp, corn, & lemon juice. cook until the potatoes are tender, another 3-5 minutes.
serve with a crusty bread!
i've made some modifications to meet our likes & dislikes...
2 tablespoons butter {or olive oil}
2 leeks {white & light green parts}, chopped
2 cloves garlic, finely chopped
salt & pepper
2 tablespoons flour
1/2 cup dry white wine
8 ounces clam juice
1 cup milk {2%}
1 cup half-n-half
1 pound potatoes, peeled & chopped into 1/2" pieces
1 teaspoon sage
1 teaspoon thyme
1 pound shrimp, cooked & deveined
1 can corn 1 pound shrimp, cooked & deveined
2 tablespoons lemon juice
1. in a soup pot over medium heat, melt butter, then add leeks & garlic. season with salt & pepper, & cook 4-5 minutes.
2. add wine & cook until reduced.
3. stir in flour & cook a couple minutes to create a roux.
4. add clam juice, milk, potatoes, & herbs. bring to a boil. reduce heat & simmer, stirring occasionally, for 12 minutes.
5. add shrimp, corn, & lemon juice. cook until the potatoes are tender, another 3-5 minutes.
serve with a crusty bread!
1.03.2011
minestrone
source: rachael ray | look+cook
i've always wanted to try making this soup! it gets pretty chilly here in the winter, so i find myself craving soup more regularly. this should hit the spot!
2 tablespoons olive oil
1/4 pound pancetta, cut into 1/4" dice
2 carrots, peeled & chopped
3 celery stalks, chopped
2 bay leaves {fresh or dried}
3-4 garlic cloves, finely chopped
1 large red onion, chopped
salt & pepper
1 ounce dried porcini mushrooms, chopped
1/2 cup soft sun-dried tomatoes, chopped
1 quart chicken or vegetable stock
1 small bunch kale, destemmed & chopped
1 cup whole wheat ditalini {or other short cut pasta}
1 can chickpeas
grated parmesan
1. in a heavy soup pot over medium-high heat, add olive oil & pancetta. cook until crispy, 3-4 minutes.
2. add the carrots, celery, bay leaves, garlic, & onions. season with salt & pepper. cook until tender, 7-8 minutes.
3. add mushrooms, sun-dried tomatoes, stock, & 2 cups water, & bring to a boil.
4. ad the kale, pasta, & chickpeas. cook until the pasta is al dente.
serve in bowls with grated parmesan on top.
i've always wanted to try making this soup! it gets pretty chilly here in the winter, so i find myself craving soup more regularly. this should hit the spot!
2 tablespoons olive oil
1/4 pound pancetta, cut into 1/4" dice
2 carrots, peeled & chopped
3 celery stalks, chopped
2 bay leaves {fresh or dried}
3-4 garlic cloves, finely chopped
1 large red onion, chopped
salt & pepper
1 ounce dried porcini mushrooms, chopped
1/2 cup soft sun-dried tomatoes, chopped
1 quart chicken or vegetable stock
1 small bunch kale, destemmed & chopped
1 cup whole wheat ditalini {or other short cut pasta}
1 can chickpeas
grated parmesan
1. in a heavy soup pot over medium-high heat, add olive oil & pancetta. cook until crispy, 3-4 minutes.
2. add the carrots, celery, bay leaves, garlic, & onions. season with salt & pepper. cook until tender, 7-8 minutes.
3. add mushrooms, sun-dried tomatoes, stock, & 2 cups water, & bring to a boil.
4. ad the kale, pasta, & chickpeas. cook until the pasta is al dente.
serve in bowls with grated parmesan on top.
12.07.2010
massey hot cocoa
this is my mom's famous recipe - made famous because it has traveled the country by everyone who has ever tasted it & begged for the recipe!
1 1/2 cups sugar
1/2 cup cocoa
3/4 teaspoon salt
5 cups water
1 can evaporated milk {NOT non-fat!}
2 cups milk or half 'n' half or heavy cream
1. mix together dry ingredients with water in a soup pot over medium heat until completely blended together {no more cocoa lumps}, & bring to a simmer.
2. add evaporated milk & regular milk. {we prefer half 'n' half to make it richer! and we've been known to make it with heavy cream...} heat through.
serve with mini marshmallows on top or whipped cream.
if you want to enjoy it the massey way, serve it in a soup mug so you get a bigger serving of chocolate & more surface area for marshmallows!
{in a regular mug with whipped cream}
1 1/2 cups sugar
1/2 cup cocoa
3/4 teaspoon salt
5 cups water
1 can evaporated milk {NOT non-fat!}
2 cups milk or half 'n' half or heavy cream
1. mix together dry ingredients with water in a soup pot over medium heat until completely blended together {no more cocoa lumps}, & bring to a simmer.
2. add evaporated milk & regular milk. {we prefer half 'n' half to make it richer! and we've been known to make it with heavy cream...} heat through.
serve with mini marshmallows on top or whipped cream.
if you want to enjoy it the massey way, serve it in a soup mug so you get a bigger serving of chocolate & more surface area for marshmallows!
11.29.2010
kielbasa mashed potatoes
this is my comfort food. and i need alot of comfort in the winter now that i live in the midwest! this has become a staple in the casteel cafe, & it's also a regular favorite comfort food of my sister's. i originally found the idea from a rachael ray cookbook, but my recipe below is now very different from its inspiration.
3 pounds red potatoes, chopped into 1" pieces
1 link kielbasa, sliced into half moons
1 stick butter
2 tablespoons milk or cream
salt & pepper
olive oil
1 red onion, sliced thin
1 bag baby spinach
2-4 tablespoons red wine vinegar
1. bring the potatoes to a boil in a large pot over high heat, & reduce heat to simmer for 20 minutes or until cooked & tender.
2. saute the kielbasa in a skillet over medium-high heat until warmed through & crispy on the edges. drain on a paper towel, leaving at least 1 tablespoon grease in the skillet.
3. drain the potatoes, & mash with butter & milk to desired consistency {we like it more smashed than mashed, with some lumps left}. salt & pepper to taste.
4. saute the red onion in the kielbasa fat {use olive oil, if needed} until tender & carmelized.
5. add 1-2 tablespoons red wine vinegar. add spinach in bunches until wilted down into the onion & vinegar.
6. mix together the mashed potatoes, kielbasa, & onion/spinach mixture. add more red wine vinegar to taste.
3 pounds red potatoes, chopped into 1" pieces
1 link kielbasa, sliced into half moons
1 stick butter
2 tablespoons milk or cream
salt & pepper
olive oil
1 red onion, sliced thin
1 bag baby spinach
2-4 tablespoons red wine vinegar
1. bring the potatoes to a boil in a large pot over high heat, & reduce heat to simmer for 20 minutes or until cooked & tender.
2. saute the kielbasa in a skillet over medium-high heat until warmed through & crispy on the edges. drain on a paper towel, leaving at least 1 tablespoon grease in the skillet.
3. drain the potatoes, & mash with butter & milk to desired consistency {we like it more smashed than mashed, with some lumps left}. salt & pepper to taste.
4. saute the red onion in the kielbasa fat {use olive oil, if needed} until tender & carmelized.
5. add 1-2 tablespoons red wine vinegar. add spinach in bunches until wilted down into the onion & vinegar.
6. mix together the mashed potatoes, kielbasa, & onion/spinach mixture. add more red wine vinegar to taste.
11.08.2010
wassail
this is a seasonal favorite in the massey family. we drink it throughout the autumn, & we always drink it on christmas morning {&/or on whatever day we celebrate christmas together}. it's also a staple at "common ground" - the monthly coffeehouse we hold in our basement for our youth group. it's easy to make & reheats well, too!
1 part apple juice
1 part cranberry juice
1 part orange juice
{i buy 64 ounce containers of each juice & dump each entire container in to a large pot together.}
2 cinnamon sticks
6-8 whole cloves
{adjust the ratios of these if you use less juice in a smaller pot.}
1. pour juices together into a large pot.
2. add the whole spices.
3. simmer on low until piping hot. {you can do this on higher heats to make it quicker, but watch it so it doesn't boil over!}
4. remove the whole spices with a slotted spoon. {i actually don't bother.}
that's it - easy peasy!
1 part apple juice
1 part cranberry juice
1 part orange juice
{i buy 64 ounce containers of each juice & dump each entire container in to a large pot together.}
2 cinnamon sticks
6-8 whole cloves
{adjust the ratios of these if you use less juice in a smaller pot.}
1. pour juices together into a large pot.
2. add the whole spices.
3. simmer on low until piping hot. {you can do this on higher heats to make it quicker, but watch it so it doesn't boil over!}
4. remove the whole spices with a slotted spoon. {i actually don't bother.}
that's it - easy peasy!
10.18.2010
pot roast with carrots & potatoes
i don't use my slow cooker a whole lot, but it is the only way i make pot roast. i've done dozens of variations on this recipe, & it's never come out bad! i use a 6-quart slow cooker, but you can adjust the amounts to fit in whatever size you have.
2-4 pounds pot roast
5-6 small red potatoes, chopped into 1" pieces
1 pound baby carrots
1 onion, sliced thin {or 1 box lipton onion soup mix}
worcestershire sauce
salt & pepper
4-6 cups liquid {water, beef broth, coffee}
1. if your meat is frozen {which mine always is}, thaw it at least enough to be able to rub salt & pepper on it. i generally put my roast in mostly frozen.
2. create a generous bed of potatoes & carrots {& onions, if desired} on the bottom of the slow cooker. leaving just enough room for your roast to sit in the middle. salt & pepper them.
3. rub salt & pepper into your roast & set on top of the veggies. {some recipes call for searing the outsides of the roast - i never do this & mine still comes out great, so it saves you time & a dirty pan!}
4. cover your roast with a generous sprinkling {about 1/4 cup} of worcestershire sauce {the one ingredient i never ever change}. sprinkle on onion soup mix, if desired.
5. add liquid. usually, i use 1 cup coffee {don't know why, but it's good} & the rest water. but i just made it this week with only water, & you can also use beef broth instead. use however much liquid it takes to cover the vegetables & half-way submerge the roast.
6. turn the slow cooker on. cook on high heat for 3-4 hours if thawed, for 5-6 hours if frozen. cook on low heat for approximately 2-3 hours longer. i cook mine until it registers a temperature of 175F which is well-done, but it's never dry. you can turn it down to "keep warm" until you're ready to serve it.
2-4 pounds pot roast
5-6 small red potatoes, chopped into 1" pieces
1 pound baby carrots
1 onion, sliced thin {or 1 box lipton onion soup mix}
worcestershire sauce
salt & pepper
4-6 cups liquid {water, beef broth, coffee}
1. if your meat is frozen {which mine always is}, thaw it at least enough to be able to rub salt & pepper on it. i generally put my roast in mostly frozen.
2. create a generous bed of potatoes & carrots {& onions, if desired} on the bottom of the slow cooker. leaving just enough room for your roast to sit in the middle. salt & pepper them.
3. rub salt & pepper into your roast & set on top of the veggies. {some recipes call for searing the outsides of the roast - i never do this & mine still comes out great, so it saves you time & a dirty pan!}
4. cover your roast with a generous sprinkling {about 1/4 cup} of worcestershire sauce {the one ingredient i never ever change}. sprinkle on onion soup mix, if desired.
5. add liquid. usually, i use 1 cup coffee {don't know why, but it's good} & the rest water. but i just made it this week with only water, & you can also use beef broth instead. use however much liquid it takes to cover the vegetables & half-way submerge the roast.
6. turn the slow cooker on. cook on high heat for 3-4 hours if thawed, for 5-6 hours if frozen. cook on low heat for approximately 2-3 hours longer. i cook mine until it registers a temperature of 175F which is well-done, but it's never dry. you can turn it down to "keep warm" until you're ready to serve it.
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