Week 37: Recipe #5--Cheesy Vegetable Chowder

I found this recipe on Pinterest, and it comes from a blog called Lulu the Baker (see link below).  Even though it was super hot outside today, I made this soup and it was GOOD.  I followed the recipe, except I used a crockpot instead of cooking it on the stove.  I put the first seven ingredients in the crockpot on low at around 10:30 in the morning, and then about 30 minutes prior to eating dinner I added the last five.  Much easier to not have to worry about dinner, and it smelled good in the house when we came home from the park!  I served this soup with crackers and fruit.  Makes about 8 servings.

Photo from Lulu the Baker

You'll Need:

• 2 Tblsp. butter
• 1/2 c. chopped onion
• 1 c. finely chopped carrot
• 1 stalk celery, finely chopped (I added an extra stalk--we like celery)
• 1 Tblsp. minced garlic
• 4 c. chicken broth
• 2 large baking potatoes, peeled and chopped
• 1 Tblsp. flour
• 1/2 c. water
• 2/3 c. milk
• 2 c. chopped broccoli (I used frozen to save on prep time)
• 2 heaping cups shredded cheddar cheese (I might have used closer to 3...)

Preparation:

1. Melt the butter in a large soup pot.  Add onions, carrots, and celery; saute over medium heat until  tender.  (I just threw all of these ingredients, plus garlic, broth, and potatoes, into the crockpot on low for a good 6 to 7 hours, then added the remaining ingredients 30 minutes prior to eating.)  Add garlic and cook 1 or 2 additional minutes.
2. Add chicken broth and potatoes; bring to a boil and cook until potatoes are tender.  
3. Mix flour with water, add, and simmer until soup is slightly thickened.  
4. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Recipe and link:  http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html

Week 29: Bonus Potluck Recipe--Jimmy Fallon's Crockpot Chili

This week we had a potluck at work, and I was in charge of bringing a crockpot soup.  I stumbled upon this recipe on Martha Stewart's website (see link below), and it turned out great!  Who knew Jimmy Fallon knew how to make a good chili??  I changed it up a bit by leaving out the cilantro and the habanero pepper.  I think I'd try adding them next time, but since this chili was for everyone at the office, I chose to leave them out this time.  I served this with shredded cheddar cheese, sour cream, and tortilla chips.  Makes 8 servings.

Photo from www.marthastewart.com

You'll Need:

• 2 Tblsp. olive oil
• 3 1/2 lbs. ground chuck beef, ground for chili
• coarse salt and freshly ground pepper
• 1 large white onion, chopped
• 3 cloves garlic, finely chopped
• 1/2 habanero chile, seeded and finely chopped
• 1/4 c. chile powder
• 1 Tblsp. dried oregano
• 1 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 2 cans (28 oz. each) whole tomatoes, coarsely chopped with their juices (I bought diced so that I wouldn't have to chop them)
• 1/3 c. chopped fresh cilantro, plus more for serving
• 1 bottle (12 oz.) amber beer
• 2 cans (15 oz.) kidney beans, drained and rinsed
• For serving:  tortilla chips, shredded cheddar cheese, chopped tomatoes, sour cream, and lime wedges

Preparation:

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.  Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes.  Season with salt and pepper; drain in a colander, discarding fat, and set aside.
2. Add remaining tablespoon olive oil to skillet and reduce heat to medium.  Add onions, garlic, and habanero; season with salt.  Cook until translucent, about 5 minutes.
3. In a 6-quart crockpot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine.  Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.  (Because I was bringing this to work for lunch, I cooked this on low the night before, then kept it on warm until 1/2 hour before it was ready to serve.)
4. Add kidney beans and season with salt and pepper.  Continue to cook, uncovered, until thickened, about 30 minutes.  Garnish with cilantro and serve with desired toppings.

Recipe and link:  http://www.marthastewart.com/317342/jimmy-fallons-crock-pot-chili

Week 25: Recipe #2--Burgundy Beef Stew

This recipe looked REALLY good to me.  It was delicious!  Love the crockpot recipes, and this one can be on low all day, which is good for the days when both Jeff and I work.  Plus, it wasn't very time-consuming to make.  I found this on the Better Homes and Gardens website (see link below).  I served it in a bowl over some mashed potatoes with some artisan bread and a green salad.  Makes 6 servings.

Photo from Better Homes and Gardens

You'll Need:

• 2 pounds boneless beef chuck pot roast
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 Tblsp. cooking oil (optional)
• 2 Tblsp. quick-cooking tapioca
• 6 med. carrots, cut into 1 1/2 inch pieces
• 1 pkg. (9 oz.) frozen cut green beans
• 8 oz. frozen small whole onions (2 cups)
• 2 cloves garlic, minced
• 1 can (14 oz.) reduced-sodium beef broth
• 1 c. Burgundy wine
• 4 slices bacon, crisp-cooked, drained, and crumbled (I didn't use the bacon.  It just didn't seem like it would taste good with this stew.  The stew tasted great without it.)

Preparation:

1. Trim fat from meat.  Cut meat into 1-inch pieces.  (To save time, I bought the meat already pre-cut for stews.)  Sprinkle meat with salt and pepper.  If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown.  Drain off fat.  (I did this.)
2. Place meat in a 3 1/2 or 4 quart slow cooker.  Sprinkle with tapioca.  Stir in carrots, green beans, onions, and garlic.  Pour broth and Burgundy over meat mixture in cooker.
3. Cover and cook on low heat for 10-12 hours or on high heat for 5 to 6 hours.  Sprinkle each serving with crumbled bacon. 

Recipe and link:  http://www.bhg.com/recipe/stews/burgundy-beef-stew/

Week 23: Recipe #3--Brats and Beer Cheddar Chowder

This recipe sounds strange, but I want to give it a try.  I found it on recipe.com (see link below).  I liked brats on the grill in the summertime, and figured this could be a way to enjoy them in the Fall.  I'll serve this with a green salad.  Makes 4 to 6 main-dish servings.

Photo from recipe.com

You'll Need:

• 2 Tblsp. butter or margarine
• 1 med. onion, finely chopped (1/2 c.)
• 1 med. carrot, coarsely shredded (1/2 c.)
• 3 large shallots, chopped
• 1 can (14 oz.) vegetable broth or 1 3/4 c. vegetable stock
• 1/3 c. all-purpose flour
• 1 c. whole milk, half-and-half, or light cream
• 1 tsp. caraway seeds, crushed
• 1/4 tsp. ground black pepper
• 10 oz. sharp cheddar cheese, shredded
• 4 cooked smoked bratwurst, knockwurst, or polish sausage (about 12 oz. total), halved lengthwise and cut into bite-sized pieces
• 1 can (12 oz.) beer or bottled ale (12 oz.)

Preparation:

1. In a large saucepan, heat the butter over medium heat.  Add onion, carrot, and shallots; reduce heat to medium-low.  Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.
2. In a large screw-top jar, combine broth and flour.  Cover and shake until combined and smooth.  Stir into the onion mixture.   Add the milk, caraway seeds, and black pepper.  Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens.  Gradually stir in the cheese; reduce heat to low.  Cook, stirring frequently, until cheese melts, but do not boil.  Stir in the bratwurst and beer.  Cook, stirring frequently, until heated through.  If you like, serve with rye bread.

Recipe and link:  http://www.recipe.com/brats-and-beer-cheddar-chowder/

Week 22: Recipe #4--Broccoli Cheddar Soup

Because the weather is becoming a bit chillier, I think soup twice in one week is fitting.  I found this recipe on the Tasty Kitchen blog (see link below).  Pretty simple and quick to prepare; a good meal to make on a weeknight after work.  I love serving soup in a bread bowl, but because I already did that once this week, I refrained.  It would be really good next time, though.  Makes 2 liters of soup.

Photo from Tasty Kitchen blog

You'll Need:

• 2 Tblsp. salted butter
• 2 Tblsp. finely chopped onion
• 2 Tblsp. flour
• 2 c. beef broth or boullion
• 3 c. whole milk
• 1 c. heavy cream
• 1 1/2 c. extra sharp white cheddar, shredded
• 1 1/2 c. extra sharp yellow cheddar, shredded
• 4 c. steamed broccoli, pulsed into a meal

Preparation:

1. Melt butter in a large stock pot.  Add onion and cook slowly until limp.  Stir in flour and cook for 3 minutes, stirring.  Slowly add the stock, milk and cream, alternating until all are combined.  Heat to boiling, stirring frequently.  Stir in the cheese and broccoli (see note below).  Keep stirring until the cheese is completely melted.  Add salt and pepper to taste.
2. The longer this soup sits, the thicker it gets, until you end up with a soup that won't fall off a spoon.

*Note:  To prepare the broccoli, steam until tender and pulse in a food processor until you get a meal-like consistency.

Recipe and link:  http://tastykitchen.com/blog/2011/10/broccoli-cheddar-soup/

Week 22: Recipe #1--Corn and Cheese Chowder

I love a good soup in the fall, and this one is not only delicious, but very easy to make.  It's a recipe from the Pioneer Woman (see link below).  I served it in a bread bowl with a green salad.  Makes 12 servings, so  I halved it when I made it.

Photo from Pioneer Woman

You'll Need:

• 4 Tblsp. butter (1/2 a stick)
• 1 whole onion, chopped
• 3 slices bacon, cut into pieces (On her blog she says cooked or uncooked, so I did uncooked, but who wants limp bacon in their soup?  I'd definitely cook it first next time.)
• 3 whole bell peppers, finely diced (red, yellow, orange)
• 5 ears corn, kernels sliced off
• 1/4 c. all-purpose flour
• 3 c. chicken stock or broth
• 2 c. half and half
• 1 c. (heaping) grated monterey jack
• 1 c. (heaping) pepper jack
• 1/3 c. sliced green onions
• bread bowls

Preparation:

1. In a large pot, melt butter over medium-high heat.  Cook onions for a couple of minutes.  Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes.  Finally, add corn and cook for a minute.
2. Sprinkle flour evenly over the top and stir to combine.  Pour in broth and stir well.  Allow this to thicken for 3 to 4 minutes, then reduce heat to low.  Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
3. Stir in cheeses and green onions.  When cheese is melted and the soup is hot, check seasonings.  Add salt and pepper as needed.
4. Ladle into hallowed out bowls and serve immediately.

Recipe and link:  http://thepioneerwoman.com/cooking/2011/10/corn-cheese-chowder/

Week 21: Recipe #2--Squash Soup in Pumpkin Bowls

I just love the look of this meal.  To me it looks as though I spent longer making it than I actually did.  I found this recipe on the Food Network website this year (see link below).  It's a healthy, simple meal to make that's perfect for fall.  Plus, what kid isn't going to want to eat dinner straight out of a pumpkin?!?  I serve this with some bread and a green salad.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
• 2 tsp. sugar
• kosher salt
• 3 Tblsp. unsalted butter
• 1/2 small onion, chopped
• 2 sprigs thyme
• 1 medium butternut or kuri squash (about 2 lbs.), peeled and cut into 1-inch pieces
• 1 tsp. sugar
• 3 Tblsp. heavy cream (optional)
• freshly ground pepper
• optional toppings:  pepitas (hulled green pumpkin seeds); sourdough and/or pumpernickel croutons; paprika; chili powder; crisp prosciutto, serrano ham, or bacon; fried onions, fried sage or parsley leaves

Preparation:

1. Make the bowls:  Preheat the oven to 400 degrees.  Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired).  Remove the lid and scoop out the seeds and fibers.  Sprinkle the inside of each with 1/2 teaspoon each sugar and salt.  Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
2. Meanwhile, make the soup:  Melt the butter in a large saucepan over low heat.  Add the onion and 1 teaspoon salt.  Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes.  Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes.  Add 5 cups water and bring to a boil.  Reduce heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
3. Working in batches, transfer soup to blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender).  Stir in the heavy cream, if desired.  Season with salt and pepper, and top as desired.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/squash-soup-in-pumpkin-bowls-recipe/index.html

Week 20: Recipe #3--Frito Chili Pie

This recipe isn't the healthiest dinner I've made, but I saw this on a Food Network show called, "The Best Thing I Ever Ate", and was intrigued.  Then I found this recipe on the Pioneer Woman's website (see link below).  YUM!  My sister and I started out eating it from the bag but eventually broke down and poured the contents into a bowl, for ease of eating.  It wasn't as fun, but it was still mighty tasty.  We also cut up some avocado and added that as a topping.  I served this with fruit to make myself feel better about eating the rest of the meal.  Makes 8 servings.

Photo from Pioneer Woman

You'll Need:

• 2 lbs. ground chuck
• 3 cloves garlic, minced (optional)
• 1 can (12 to 14 oz.) tomato sauce
• 1 can (10 oz.) Ro-tel (diced tomatoes and chiles)
• 1/2 tsp. salt
• 1 tsp. ground oregano
• 1 Tblsp. ground cumin
• 2 Tblsp. chili powder (more to taste)
• 1 can (14 oz.) kidney beans, drained and rinsed
• 1 can (14 oz.) pinto beans, drained and rinsed
• 1/4 c. masa (corn flour) or regular corn meal
• 1/2 c. warm water
• 8 individual bags of Fritos
• grated sharp cheddar cheese
• diced red onion (optional)

Preparation:

1. Brown ground chuck with garlic in a pot over med-high heat.  Add tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder.  Cover and reduce heat to low.  Simmer for 30 minutes.
2. Add drained and rinsed beans.  Stir to combine, then cover and simmer for another 20 minutes.  
3. Mix masa with water, then add to the chili.  Stir to combine and simmer for a final 10 to 15 minutes.  Set aside.
4. Serve by slicing the Frito bags open lengthwise.  Pile in chili and cheese, and diced onion if using.  Serve immediately with plastic forks.  

Recipe and link:  http://thepioneerwoman.com/cooking/2011/09/frito-chili-pie/

Week 20: Recipe #1--Slow-Cooker Lentil Barley Soup

This was a great recipe for a rainy day.  Coming home after a long day at the zoo was so much nicer with the smell of this soup filling the house.  I got this recipe from a blog I follow called On Our Dinner Table (see link below).  I thought this soup was good, but it needs a little more flavor.  I'm thinking I might add some celery next time and a few more spices.  I served this with some really good bread for dipping.  Makes 6-8 servings.

You'll Need:

• 8 c. beef broth
• 4-5 large carrots, sliced
• 1 onion, diced
• 1 tsp. dried oregano
• 2 tsp. minced garlic
• 1/2 c. uncooked lentils
• 1/2 c. uncooked barley

Preparation:

Combine all ingredients into a crockpot.  Cook on low for 8-9 hours.

Recipe and link:  http://onourdinnertable.blogspot.com/search/label/Soup

Week 4: Recipe #5--Slow-Cooker Vegetarian Chili with Sweet Potatoes

My mom shared this recipe with me.  She found it in Real Simple magazine.  Pretty simple to make, and I liked the addition of the sweet potato--added something different to the chili.  I served this with tortilla chips and a salad.

You'll Need:

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 Tblsp. chili powder
• 1 Tblsp. ground cumin
• 2 tsps. unsweetened cocoa powder
• 1/4 tsp. ground cinnamon
• kosher salt and black pepper (I just used regular salt)
• 1 28 oz. can fire-roasted diced tomatoes
• 1 15.5 oz. can black beans, rinsed
• 1 15.5 oz. can kidney beans, rinsed
• 1 medium sweet potato (about 8 oz.), peeled and cut into 1/2 inch pieces
• sour cream, sliced scallions, sliced radishes (I left these out), and tortilla chips for serving

Preparation:

1. In a 4 to 6 quart slow cooker combine onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp. salt, and 1/4 tsp. black pepper.
2. Add the tomatoes (and their liquids) beans, sweet potato, and 1 cup water.
3. Cover and cook until the sweet potatoes are tender and the chili has thickened (on low for about 7-8 hours; on high for about 4-5 hours).
4. Serve the chili with the sour cream, scallions, radishes and tortilla chips.  

**Tip:  The chili can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.

Week 4: Recipe #4--Crockpot Creamy Chicken Noodle Soup

I found this recipe online on the Food Network website (see link below).  Pretty simple to make, and boy did the house smell good.  We have been all a little sick lately, so this soup really hit the spot.  I served it with a green salad and bread.

Recipe and link:  http://www.foodnetwork.com/recipes/sandra-lee/creamy-chicken-noodle-soup-recipe/index.html

Week 2: Recipe#2--Crockpot Smashed Potato Soup

This is BY FAR the best soup I've ever made.  I thought I got this recipe from my friend Pam, but she said she's never made it, so it must have been from a magazine or cookbook at her house.  I do know I wrote it down when I was there searching for new recipes.  Anyway, this soup is really good in a sourdough bread bowl served with a salad.  Plus, it's a crockpot soup and it's wonderful to come home and have your house smelling like this after a long day at work.  It's usually something I make in the fall, but it can work for rainy winter days as well.

You will need:

• 3 1/2 lbs potatoes, peeled and cut into 3/4 in. cubes 
• 1/2 cup chopped yellow and red bell peppers I sometimes use more, depends on your preference
• 1 1/2 tsp. bottled roasted garlic I tend to use closer to 2 heaping tsps., but I like my garlic
• 1/2 tsp. pepper I tend to use more
• 4 1/2 cups chicken broth
• 1/2 cup whipping cream, or 1/2 and 1/2
• 1 cup shredded cheddar cheese I use a bag of Tillamook shredded cheddar, 1/2 for the soup and then I leave the other 1/2 out for people to put on top of soup as a garnish
• 1/2 cup thinly sliced green onions  I always have more green onions sliced for the garnish as well

1.  In crockpot combine:  potatoes, peppers, garlic, and pepper.  Pour broth over all.

2.  Cook:  on low heat--8 to 10 hours
            on high heat--4 to 6 hours

3.  Mash potatoes slightly.  Stir in cream, cheese, and onions.  I let it simmer on warm for another 10-15 minutes or so here, then serve.

4.  Serve.  Top with additional cheese and green onions.  I also add salt to taste

Enjoy!