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.

 

Advertisements

Remoulade Sauce

We served Po’ Boys for our Halloween get-together with a choice of beef brisket, or Cajun Roasted Cauliflower. Super easy and delish, especially with this Remoulade Sauce from Emeril’s Louisiana Real and Rustic Cookbook – though Remoulade is most often served with shrimp.

It makes quite a bit, but to be on the safe side I doubled the recipe.

Ingredients
1/4 cup fresh lemon juice
3/4 vegetable oil (I used olive oil)
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 Tbsp chopped garlic
2 Tbsp prepared horseradish
3 Tbsp whole grain or Creole Mustard
3 Tbsp prepared yellow mustard
3 Tbsp ketchup
1 tsp kosher salt
1/4 tsp cayenne pepper
1/8 tsp freshly ground black pepper.

Buzz all in a blender or food processor until quite smooth. Keeps in a jar in the fridge for several days.

Delish!

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.

Spiced Apple Oatmeal

roberta-sorge-157246-unsplash

Gorgeous Photo by Roberta Sorge on Unsplash

Still using up apples from an overly ambitious purchase and remembered that Lied Lodge in Nebraska City serves an apple oatmeal that is sweet, spicy and so good!

I’ve made many versions of their oatmeal, using apple butter and spices, but we really like this version where you make the applesauce right in the pan before you add the oatmeal. It’s slightly less sweet, but easy to add syrup, honey or brown sugar if you want.

Many recipes call for apple juice but I find this one so apple-y you don’t really need it.

Ingredients

2 apples, peeled, cored and grated. (I used Galas.)
1 tsp butter
1/2 tsp cinnamon
pinch cloves
pinch freshly ground nutmeg
1/2 tsp apple cider vinegar
1 cup old-fashioned rolled oats
2 cups water
2 Tbsp brown sugar

In a medium saucepan, melt butter and add apples, cinnamon, cloves, nutmeg and vinegar. Cook on low heat stirring occasionally until the apples are soft, 7-8 minutes.

Add oatmeal, water and brown sugar and stir well. Increase heat until it begins to simmer, then reduce heat to low, cover and let cook for 10-12 minutes. Serve with a little half & half and a dusting of cinnamon. If you prefer it a little sweeter, drizzle maple syrup, honey or sprinkle a little more brown sugar over.

Note: You can use whatever oatmeal you have on hand. Just adjust cooking time accordingly. For very long-cooking oatmeal, keep an eye on the liquid and add a bit more water if it’s getting very dry. Also very tasty topped with chopped walnuts.

No time to cook the apples? Just substitute 1 1/2 cups applesauce for the apples.

You can also make this in a crockpot for overnight. Just cook the apples separately, and add everything to your crockpot the night before, set the heat to low and cook 7-8 hours.

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!

Tex-Mex Black Bean, Roasted Pepper and Rice Supper

A great vegetarian skillet supper that was simple, delicious and hearty. I didn’t really have anything much in mind for supper tonight and threw something together from what I had in the pantry and fridge. Maya loved it and I’d definitely make it again.

Ingredients

1 onion, chopped
1-2 Tbsp Olive Oil
1 Tbsp crushed Garlic
1 bag frozen fajita peppers from Trader Joe’s, or 2 fresh peppers cored and sliced into 1/4″ strips
2 Tbsp taco seasoning mix  (I used McCormicks.)
1 can black beans, drained but not rinsed
1/4 cup salsa
1 tsp salt
1/2 tsp black pepper
3 cups cooked rice
1 cup Mexican or cheddar cheese

Heat oil in a skillet and saute onions until softened. Add garlic and saute for a few minutes. Add frozen fajita peppers and taco seasoning mix and saute until the liquid from the frozen peppers is mostly gone. Add the black beans, salt and pepper and the salsa. (You can add a little water if anything is sticking to the bottom of the skillet.) Cook for another 5-6 minutes stirring occasionally until the black beans are warmed through. Dump in the rice and fold the bean mixture and rice together, cooking for a few minutes until the rice is warmed. Sprinkle the cheese on top, remove from the heat and cover for a couple of minutes.

Serve hot with a simple arugula salad. Yum!

Leave off the cheese for a vegan version.

Sauteed Cabbage

I have never really loved cabbage.  It’s okay – but I can’t tell you how much cabbage I’ve thrown away over the years.  You need 2 cups for a salad, and then what?

But I’ve changed my tune after making sauteed cabbage.  Just like roasting brings out the mind-blowing deliciousness of so many vegetables, sauteing turns cabbage into sheer nirvana.  It gets a sweetness yet retains a nice bite.  And it’s ridiculously easy.

Ingredients:

1 cabbage, cut into 1″ squares (They will all fall apart so no need to be precise.)
1 Tbsp olive oil
1 Tbsp butter
1 tsp kosher salt
1/2 fresh ground black pepper

Heat olive oil in a large frying pan over medium heat. Add the butter and as soon as it is mostly melted (happens quick – watch carefully) dump in all the cabbage and start stirring. If it won’t all fit in the pan, that’s okay.  You can add it in stages.

Sautee for several minutes until the cabbage is reduced and edges are starting to brown very slightly. Add the salt and pepper and stir well. Taste and check seasonings.

Serve. Devour. Yum.

That’s it. The simplest ingredients and method turn a plain Jane vegetable into a star. Leave out the butter for a vegan version.