Cheeseburger Soup and Cheddar Chive Beer Bread

Yesterday was the first official "snow day" of the year. The family needed something warm and satisfying after a day in the snow. This soup is wonderful - and tastes even better as leftovers. Enjoy it with your favorite bread or try my version of beer bread.


Enjoy!


Cheeseburger Soup

Serves 8

1 pound lean ground beef
3/4 cup vidalia onion -- chopped
1 cup carrot -- chopped
1 cup celery -- chopped
1 teaspoon dried basil
1 teaspoon dried parsley
6 Tablespoons butter
8 cups chicken broth
2 pounds potatoes -- peeled and diced
1/2 cup flour
2 cups shredded Cheddar cheese
1 can fat free evaporated milk
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 slices bacon -- cooked and crumbled
scallions or chives

Cook ground beef in a large stock pot over med-high heat about 3 minutes. Add onions, carrots, celery, basil and parsley. Saute 5-7 minutes or until vegetables are softened. Drain well.

Stir in chicken broth and potatoes. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until potatoes are tender.

Melt butter in a small nonstick skillet over medium heat. Stir in flour, and cook 2-3 mins. Whisk flour mixture into broth, bring to a boil. Reduce heat and simmer 6 mins. or until thickened.

Whisk in cheese, milk, salt and pepper until thoroughly combined. Serve in soup bowls and top with crumbled bacon, scallions, or chives.



Cheddar Chive Beer Bread



1 loaf

3 cups flour
2 Tablespoons baking powder
1/2 cup sugar
1 bottle beer
3/4 cup shredded Cheddar cheese
2 Tablespoons chives -- chopped


Stir together first 4 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.

Bake at 350° for 45 minutes, until lightly browned.


NOTE: You can omit the cheese and beer for a plain beer bread.

Low Fat Chocolate Bundt Cake

Just in time for the holidays! This cake is moist, decadent, and the best part low fat. It is simple to make, but looks impressive for company. You can make it a day or two ahead and glaze at the last minute. You can top it with chopped nuts, toasted coconut, sprinkles - choose your favorite.

Enjoy!


Low Fat Chocolate Bundt Cake


2 large eggs
2 large egg white
2 cups all purpose flour
1 cup unsweetened cocoa powder (I prefer Ghirardelli brand cocoa)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup low fat buttermilk
1 cup unsweetened applesauce
1/3 cup canola oil
2 1/4 cups sugar

Glaze
2 Tablespoons chopped hazelnuts or almonds
3 ounces bittersweet chocolate -- coarsely chopped
3 Tablespoons milk

Directions:
Cake directions: Preheat oven to 325 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick spray. Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs.

Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside. In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. Set aside.

Remove bowl of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 5 minutes. With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture.

Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top springs back when touched lightly and cake shrinks away slightly from sides of pan. Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely.

Glaze and glazing: Spread hazelnuts (or almonds) in a shallow pan and bake in a 325 degrees F oven for 5 to 7 minutes, or until fragrant. Let cool. In a small heavy saucepan, combine chocolate and milk; heat over low heat, stirring, until glaze is smooth.

Place cake on a serving plate. Carefully pour warm glaze over cake, letting it drip down the sides. Sprinkle with nuts.

Pumpkin Pancakes!!!

These pancakes are absolutely amazing! If you love pumpkin bread you will adore these. They are everything a Sunday morning breakfast should be - warm, inviting, and oh so delicious. They are even good for you - thanks to the whopping amount of pumpkin and flax seed.

Pumpkin Pancakes

Serves 6

• 1 cup all-purpose flour
• 1 cup white whole wheat flour
  
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg*
• 2 tablespoons vegetable oil
• 2 tablespoons white vinegar
• Pure maple syrup
• Walnuts (optional)
  

* I substituted 1 Tablespoon ground flax seed + 3 Tablespoons water for the egg.

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flours, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Top with pure maple syrup and walnuts.
   

Crockpot Turkey Meatball Stroganoff

I discovered this recipe when I was searching for something quick and easy to do with the BJ's sized package of ground turkey in my freezer. I combined a few different recipes to create this one. It is so simple and the kids love anything that involves meatballs and noodles.


Enjoy!

Turkey Meatball Stroganoff
3 pounds ground turkey
1 medium onion -- chopped fine
2 cloves garlic -- minced
1 teaspoon salt
1 teaspoon pepper
1 cup Italian bread crumbs
1 egg

2 Tablespoons ground flax seed
1/3 cup water
3 cans Healthy Request cream of mushroom soup
1/2 pound mushrooms -- sliced thin
1/2 cup sherry or white wine
2 cups beef stock
2 teaspoons Worcestershire sauce
1 cup low fat sour cream
3 Tablespoons flour
½ cup water
1 package egg noodles

In a bowl stir together well turkey, 4 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg, flax and water and form into meatballs about 1 inch in diameter.

Preheat the oven to 450 degrees. Place the meatballs onto a foil lined baking sheet, sprayed with cooking spray. Bake for 15 minutes or until lightly browned.

Meanwhile, place the cream of mushroom soup, mushrooms, wine, beef stock, remaining onion, and Worcestershire sauce in the Crockpot. Stir to combine. Add the cooked meatballs to the Crockpot. Cook on high for 4-6 hours or low for 8 hours.
In a small bowl, combine the sour cream, flour, and ½ cup of water. If you have been cooking on low, increase the Crockpot to high. Add the sour cream mixture, stir, and cook an additional 20-30 minutes, or until sauce thickens.


Serve over egg noodles and top with freshly ground pepper and chopped parsley.

Crockpot Chicken Curry

All I can say is... YUMMY! I am always trying to come up with new recipes for the crockpot. For those of you who don't have one or don't use the one you have - embrace the crockpot. It is one of my most valuable appliances in the kitchen. Prep time is quick and you can look forward to a fast dinner that tastes amazing. Best part - you didn't spend all day cooking, but your kitchen sure smells like you did. This recipe even got two thumbs up from the kids.

I am enjoying the leftovers for lunch while I am typing up this post. It is a great way to warm up on a cold fall day.

Enjoy!!!

Crockpot Chicken Curry

Serves 8-10

4 tablespoons flour
3 tablespoons curry powder
1 1/2 teaspoons cumin -- 1/2" cubes
1 teaspoon salt
2 pounds boneless skinless chicken breast
1 large white potato -- peeled and chopped
1 large sweet potato -- peeled and chopped
1 1/2 cups carrot -- sliced 1/4-inch thick
1 1/2 cups apple -- peeled and chopped
1 small vidalia onion -- chopped
2 cloves garlic -- minced
1 jalapeno chile peppers -- seeded and minced
1 teaspoon chicken bouillon granules
1 1/2 cups water
13 1/2 ounces unsweetened coconut milk
Hot cooked rice - I used Jasmine, but Brown Basmati would also be great.
Raisins
Chopped peanuts

Directions

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.

2. In a slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

NOTE: You can substitute 1.5 cups chicken stock for the water and bouillon granules.

Vegetarian Stir Frys

(Pictured Above: Sesame Crusted Tofu with Stir Fried Vegetables)

Last winter we decided to start eating more vegetarian meals. I made it my goal to learn how to cook tofu (the thought of it scared me a bit at first). Thanks to my long time vegetarian sister, I learned how to make it and really enjoy it. The real key to cooking tofu is to make sure to drain it properly ahead of time. This way it won't turn out to be a mushy mess. I like to remove the extra firm tofu from its package, place it on a paper towel lined plate, cover it with another paper towel and another plate. By weighing it down, you get all the liquid out of it. Let it sit like this for 15-20 minutes.

One of my absolute favorite vegetarian dinners is Chili Glazed Tofu and Rice. It is simple, a little bit spicy, and a little bit sweet.

Enjoy!


Chili Glazed Tofu and Rice

4 Servings


4 servings brown basmati rice -- cooked
1 Tablespoon oil
2 Tablespoons sugar
4 Tablespoons rice wine vinegar
4 Tablespoons tamari soy sauce
1 teaspoon ginger -- minced
1 teaspoon hot chili sauce (such as KA-ME)
3 cloves garlic -- minced
1 Pound extra firm tofu -- drained and cubed
1 teaspoon salt -- divided
1/4 teaspoon black pepper
1 cup preshredded carrot
1 red pepper -- diced
1 teaspoon sesame oil
2 scallions -- green part only
1/4 cup peanuts

Cook rice according to directions. I used brown basmati, but you can use basmati, jasmine, whatever you have on hand.

While rice cooks, heat oil in a large skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, garlic, and chili sauce in a small bowl. Sprinkle cubed tofu with 1/2 tsp salt and the pepper. Add tofu to the pan, cook 2-3 minutes on each side or until browned. Add peppers and saute 3 minutes. Add carrots and peanuts and saute 2-3 add'l minutes. Pour sauce over mixture, warm for 20 seconds stirring constantly. Remove from heat and combine with the rice, add'l salt and sesame oil. Garnish with scallions.

Chef's notes: I did not have hot chili sauce on hand, so I substituted a mixture of 1/2 tsp red pepper flakes and 1 tsp oil. You can also use red chili paste.


Here's another favorite of mine...

Blackened Tofu with Dirty Rice and Beans


1 package extra firm tofu -- peeled
3 Tablespoons Cajun seasoning
olive oil
1 small vidalia onion -- finely minced
1 small green pepper -- finely minced
3 ribs celery -- finely minced
2 cups brown basmati rice -- cooked
1/2 cup vegetable broth
1/2 lemon -- juiced
2 Tablespoons chives -- chopped
1 can kidney beans -- drained and rinsed

Drain the tofu between two paper towels for 20-30 minutes. Slice into small cubes. Spread out on the cutting board. Sprinkle with the cajun seasoning, making sure to coat all sides.

Heat oil in a large pan. Add tofu, in one even layer. Cook 5-7 minutes until crispy and brown. Flip and cook and additional 5 minutes. Remove and set aside. Add more oil and saute the trinity of pepper, onion, and celery. When they begin to brown add rice and saute. Add more spice blend then add stock. Add the beans. Cook several minutes until heated through. Top with the tofu, lemon juice, and chives.

** Note - you can substitute one pound of raw shrimp, defrosted and peeled, for the tofu.

Parmesan Roasted Chickpeas and Linguini

At the request of Chef Laura I am posting this recipe. It is not so much a recipe, as something I threw together for lunch. Some days I pick through what is in my pantry and fridge and see what I can make of it. This was a particularly tasty concoction. My children LOVE roasted chickpeas. They eat them on their own, hot out of the oven. (Yes I am fortunate to have children who love beans.) They make a wonderful snack. If you have fresh herbs on hand, feel free to toss some on. You can also substitute your favorite pasta for the linguini. Again, its what I had leftover from Sunday's dinner.

Parmesan Roasted Chickpeas and Matchstick Carrots with Whole Wheat Linguini

Serves 4


2 cans chickpeas -- rinsed and drained
2 cups matchstick carrots
1 package fresh whole wheat linguini -- cooked
4 Tablespoons olive oil -- divided
1/4 cup shredded parmesan cheese
Cooking spray
kosher salt and fresh cracked pepper -- to taste
garlic powder -- to taste

Cook linguini according to package directions. Drain and toss with 2 Tablespoons of the olive oil.

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray lightly with cooking spray.

Place the chickpeas and carrots in the center of the sheet. Drizzle with remaining 2 Tablespoons of olive oil, sprinkle with salt, pepper, and garlic powder. Spread evenly across the sheet.

Roast for 20 minutes until chickpeas and carrots are slightly browned. Sprinkle with the parmesan cheese and bake an additional 5 minutes.

Serve over the linguini.