Autumn Soup – a Very Reliable Form of Soup

My mom, Marilyn Hunter used to make Autumn Soup from the Betty Crocker Picture Cookbook and we loved it.  It was a pretty simple soup – but filling and delish.  I was pleased years later when I came across a reference to this soup while reading “A Girl Named Zippy” which is a wonderful autobiography by Haven Kimmel.

Haven grew up in Mooreland, Indiana and approached life with an irrepressible spirit.  She mentions that her friend’s mother made Autumn Soup, which she called “a very reliable form of soup.”  So if you get a chance, order the book, read it and make Autumn Soup to celebrate Marilyn, Haven Kimmel and reliable food!

Ingredients:

1 Tbsp vegetable oil
1 lb ground beef
1 cup chopped onion
4 cups water
1 cup each chopped carrots and celery
1 cup diced potatoes (peel first if needed)
2 tsp salt
1 beef bouillon cube
1/2 tsp pepper
1 bay leaf
1 tsp dried basil
2 fresh tomatoes, diced

Heal oil in a dutch oven. Add ground beef and brown. Add onions and cook stirring frequently for several minutes. Add all other ingredients and let simmer for 30 minutes. Check seasoning and serve.

Note: The original recipe called for six fresh tomatoes completely intact added to the pot. Each bowl would get a giant tomato smack in the middle of the bowl, but my Mom never made it like that, and six diced tomatoes would just be too much.

 

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Cajun-Roasted Cauliflower

cauliflowerFor a recent party, we served Po’Boys and for my vegan friends I made them with Cajun-roasted Cauliflower. It was crazy easy and makes a wonderful sandwich.

4 cups cauliflower florets
2 Tbsp vegetable oil
1 tsp Emeril’s Rustic Rub (recipe below)

Preheat oven to 400 degrees. Mix oil and Rub in a large bowl. If you like things really spicy add 1/2 tsp more of Rub, but generally 1 tsp Rub is plenty.

Add cauliflower and toss well to coat. Spread out on a baking sheet and bake 25 – 30 minutes tossing occasionally. You want the edges of the cauliflower to start browning up. Serve immediately.

Emeril’s Rustic Rub (From Louisiana Real and Rustic Cookbook)

8 Tbsp paprika
3 Tbsp cayenne pepper
6 Tbsp garlic powder
3 Tbsp onion powder
2 1/2 Tbsp dried oregano
2 1/2 Tbsp dried thyme

Blend well and store in an airtight jar. Will keep for a couple of months.

Apple Upside Down Cake

applesI love Fall, when apples are abundant! We always buy way too many, but upside down cake (who doesn’t love upside down cakes?) is a wonderful way to use them up. This recipe,  which  came in the mail from a clever local realtor, is dead easy and not overly sweet. I had Gala apples so I used those, but you could use almost any apple.

Caramel Base
1 cup sugar
1/3 cup water
1 tsp Cinnamon

4 large apples, peeled and sliced
6 tbsp butter
1/8 tsp salt

Cake
6 Tbsp butter, softened
3/4 cup sugar
1 tsp vanilla
3 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
½ cup milk.

In a skillet, heat caramel base ingredients together for 3-5 minutes over medium heat, until slightly thickened.  Pour into a quiche pan. Rinse and wipe out skillet and add butter, apples and 1/8 tsp salt. Cook about 10 minutes, stirring occasionally until softened and spread evenly over the caramel in the quiche pan.

Cream butter and sugar and add vanilla and eggs. Blend dry ingredients and add by a third at a time, alternating with milk beating well after each addition.  Pour batter over the apples and bake for 35 minutes at 350.

Let cool for 10-15 minutes and flip onto a large platter.  Enjoy warm as is, or with a scoop of ice cream. Delish!

Spinach & Cheese Quiche

We had a full house in August, and for brunch one Sunday morning, I decided to make quiche. But I needed a hearty vegetarian version, as some of our guests don’t eat meat. This one was quick, delish and disappeared in no time!

I’ve posted a spinach and cheese quiche previously, but this one is a little different, and uses a lot more spinach and cheese.  (Whenever possible, I like to double or even triple the normal amount of vegetables in a dish, without compromising on the flavor.)

If you have the time, you can make a home-made pie crust, adding some of the same seasonings that are in the quiche, but a pre-made crust is so much quicker.

1 Pre-made pie crust, thawed

5 eggs
1 cup milk
pinch of freshly grated nutmeg (a microplane makes it super easy!)
1 tsp salt
1/4 tsp black pepper

1/4 cup butter
3 cloves garlic, crushed
1 onion, finely chopped
4-5 cups fresh spinach, roughly chopped
2-3 cups of sharp Cheddar Cheese

Preheat oven to 375.

Lay pie crust in a quiche pan and set aside. (It will be too small, but that’s fine.)

In a bowl, mix eggs, milk, salt, pepper and nutmeg.

In a large frying pan, melt butter. Add onion and saute until translucent and slightly golden. Add garlic and saute a couple of minutes more. Start adding spinach by handfuls, stirring as it wilts.

Scoop onion/spinach mixture into crust and smooth out in a fairly even layer. Sprinkle cheese over spinach. Carefully pour egg mixture over the spinach and cheese.

Bake for 45 minutes. Check to see if done by wiggling the dish slightly. If it is still “sloshy” in the middle leave in a few more minutes. It will continue solidifying as it cools.

Let cool 10 minutes and then serve.

Note: if I’d had them, I’d have sauteed and added a package of sliced mushrooms.  You can also try a different cheese – Gruyere or even part Gruyere would be delicious.  And you can use almost any vegetable, but make sure to dry it out through sauteing, or squeezing liquid out so it doesn’t dilute the egg mixture.

Enjoy!

Ali’s Tom Kha Thai Soup

My son Ali made this soup for dinner at our house a couple of nights ago and I don’t think I’ve ever had better. It was so delicious that I kept taking a little more rice, and then a little more soup until I’d eaten way more than I should have!

This recipe makes a very large pot of soup, but it freezes well and taste even better the next day. Thanks, Ali for sharing this amazing recipe.

Ingredients

2 large onions, sliced
1 Tbsp olive oil
1/3 cup water
1/2 cup Thai Tom Yum Paste*
4 cups chicken stock or veggie broth
4 cups water
6 Kefir Lime leaves*
1.5 lbs. boneless, skinless chicken breast, thinly sliced
1 package fresh shiitake mushrooms, sliced (can substitute button mushrooms)
2-4 Tbsp Fish Sauce* (to taste)
4 large or 6 small fresh tomatoes, diced
1 cup cilantro, roughly chopped
24 oz. coconut milk
juice from 1/2 lime
salt and pepper to taste

3 cups jasmine rice, cooked with 2 tsp salt

Instructions

Heat olive oil in a large stockpot. Add onions and 1/3 cup water. Cook on low heat for 20 minutes until onions are softened, but not browned.

Add Tom Yum paste, stir well and cook for a minute or two. Increase heat to medium and add chicken stock, water and kefir lime leaves. Bring to a boil and add chicken and mushrooms. Cook until mushrooms are soft and chicken is cooked through.

Season with fish sauce to taste, and add fresh tomatoes. Continue to cook 3-4 minutes and add cilantro. Remove from heat and add coconut milk. Finally, add lime juice and salt and pepper to taste.

Serve in a bowl with a side plate of jasmine rice. (You can put the rice in the soup bowl first, but we love to take a scoop of rice and dip it in the soup.)

*If not available locally, these ingredients are available online. I’ve also seen the Tom Yum Paste referred to as Hot and Sour Paste. Substitute Tofu for the chicken and add it last with the coconut milk for a vegetarian version.

Sanibel Summer Salad

I first had this salad at Over Easy Cafe in Sanibel, and it’s so delicious I recreated it at home, with a few minor changes. (The original recipe includes mandarin oranges, diced red onions and chow mein noodles.) It’s become one of our favorite salads and always reminds me of sitting on the patio at Over Easy.

Ingredients

1 bag of mixed baby greens
1 pint of strawberries, hulled and halved
1/4 cup pecans (can used candied, but I like plain)
1/4 cup blue cheese crumbles
1/4 cup craisins
1 pint of grape tomatoes, halved
1/2 cup Sesame Crackers (Trader Joe’s has great Sesame Crackers.)
4 eggs, hardboiled, peeled and halved lengthwise

Any “sweetish” vinaigrette (Brianna’s Blush Wine Vinaigrette and Simply Dressed Pomegranate Vinaigrette are both good.)

Place greens in a large bowl. Top with everything but the crackers, eggs and vinagrette. Just before serving, toss the crackers over, add halved eggs and drizzle with vinaigrette. Delish!

Ina’s Parmesan Roasted Broccoli

broccoliJust back from Niobrara, where we had some amazing meals in our cabin, especially the dinner where Ali grilled steaks!

These were ridiculously good steaks – and since we’re from Nebraska, that’s saying something.  I need to ask Ali to share his method – they were so delicious.

Anyway, nothing goes better with a great steak than Ina’s Parmesan Roasted Broccoli (I’ve included the original link for those who want it, but am including the version I made below.)

Even if you don’t like broccoli, you will love this. My kids are not huge broccoli fans and they gobbled it up!

Ingredients:

4-5 lbs. broccoli, cut into florets
4 big garlic cloves, peeled and sliced thinly
Olive Oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Zest of one large lemon (1 1/2 Tbsp?)
Juice of that large lemon (2-3 Tbsp?)
1/3 cup chopped, pan-roasted walnuts
1/3 cup good Parmesan Cheese
4 Tbsp fresh basil leaves, julienned

Preheat oven to 425 degrees.

Cut broccoli into 1-2″ florets, leaving a longer piece of stem on each one. You’ll end up with about 8 cups of florets. (Don’t throw away the leftover, big stems!  Instead peel them and munch on them raw or roast them, too.  They have a lovely, delicate flavor.) Lay all out on a large baking sheet, and sprinkle the garlic slices on top. Drizzle with olive oil and add salt and pepper.

Roast for 25 – 30 minutes until the broccoli is crisp-tender and bits are just starting to brown. (Test the florets – I ended up needing an extra 5 minutes or so.)

While the broccoli is roasting, heat the walnuts in a sauce pan on medium heat, shaking frequently (think popcorn) until they start to get a nice, toasty smell. Remove from heat and put in a medium-sized bowl.

Once the walnuts have cooled a bit, add a Tbsp or so or Olive Oil, along with the lemon zest and lemon juice, reserving about 1 Tbsp of lemon juice. Stir gently.

When Broccoli is finished cooking, remove it from the oven and spread it out on a large platter. Drizzle the walnut mixture over and gently toss the broccoli. Then sprinkle the fresh basil and Parmesan on top, with an extra squeeze of the lemon juice. Delish!