Homemade Tomato Basil Soup and Three Cheese Grilled Cheese

Homemade Tomato Basil Soup and Three Cheese Grilled Cheese

Well, it's been actual years since I've blogged, due to life being so super crazy, changing jobs, kids' schedules, etc. but while looking at my "Memories" popup thing on Facebook, I came across this recipe I made years ago, before I even started this blog, and thought, "Hey, why not. I mean, It's practically just copying and pasting, right?" 

So here I am. Blogging something. Who'd of thought I'd get back here again. (Certainly not me...)

Anyway, this recipe is comfort food at it's finest. It really takes you back to childhood, only this time, it's a little more flavorful. And even if it's not a loaf of soup from a can and a slice of cheese-product wrapped in cellophane on Wonder Bread, it's still pretty easy.

Soup:
2 Large (28 oz.) cans of crushed tomatoes (fresh are good too, but it's a lot of work skinning and seeding that many tomatoes) 
1 jar pasta sauce (we like Hunt's Four Cheese in the can, actually)
1/2- 1 Whole Onion, diced
5 or so cloves of garlic
Salt and pepper to taste 
3/4 - 1 cup or so fresh basil 
1 box free range/organic chicken (veggie works too, for you vegetarians) stock
 A cup and a half or so of fat free 1/2 and 1/2
1/2 Cup Finely Shredded or Grated Parmesan Cheese, plus more for topping
Ricotta Cheese, if desired


Just saute the onion and garlic in a little olive oil until soft/translucent, then add everything else, and simmer for at least 30 minutes (the longer the better though). This is also good topped with a little dollop of ricotta and some more fresh basil "confetti", along with the Parmesan. 


Sandwiches: 
Smoked Gouda 
Sharp Cheddar 
Havarti 
Sourdough Bread
Butter
*You can use any combo of cheeses you'd like. We just really liked these. 

Lightly butter the outside of two slices sourdough, add desired amount of cheese, and grill until golden brown and the cheese is melted. Repeat for each sandwich you want to make. 

Enjoy!

Super Duper Guest Post From My Husband... Dave's Beef Stew!!

Hi, Megan's husband Dave here.  I don't cook often, but when I do, it's the grill, or soups and stews.  I know, weird..., but I learned soups and stews from my mom during all those Sierra Nevada cold winters while growing up.   This one is one of my favorites because it's so hearty and the family loves it.

WARNING: This is not a quick meal, plan on a minimum of 4 hours of cook time!

It's fall-aparty tender meaty goodness and worth the wait, trust me!  Your house will smell amazing to boot!

Dave's Beef Stew

2 1/2 lbs beef chuck  cut into 1 to 2" cubes (I like to get the short ribs, but stew meat is fine)
Salt and Pepper
2 Tbsp unsalted butter
2 medium onions (or 1 large)
5 cloves garlic crushed
1 Tbsp tomato paste
1/3 cup flour (or enough to cover meat)
8 cups beef broth (2 32oz boxes)
6 sprigs parsley
6 sprigs thyme
2 bay leaves
1 1/4 lbs quartered red potatoes (or smaller potatoes cut in half)
6 medium carrots cut in to 1" pieces
4 celery stalks cut into 1" pieces
28 oz can of San Marzano peeled whole tomatoes quartered
3 Tbsp vegetable oil
1 Tbsp red wine vinegar
Dash Worcestershire Sauce

For this recipe I recommend using a enameled cast iron dutch oven.  It's really perfect for this sort of thing, and nothing beats slow braised beef!

-Preheat oven to 285 degrees.
-Cut the meat into 1" to 2" cubes if they aren't already cut.  Try to be consistent here, I prefer bigger cubes.
-Season beef with salt and pepper.
-Heat vegetable oil in the dutch oven and sear the meat, turning only once (about 4 minutes a side). Don't forget to season the other side once you flip!
-Transfer the meat to a plate, discard used oil. (If there are any meaty bits stuck to the bottom, leave them there, that's flavor, baby!)
-Add butter and onions to dutch oven over medium-high heat and cook until lightly browned (about 5 minutes)
-Add crushed garlic and cook for 1 minute
-Add tomato paste and cook for 1 minute
-Add beef back to dutch oven and sprinkle flour to cover meat.  Cook until lightly toasted (about 5 minutes)
-Add the broth and bring to a simmer.
-Tie parsley, thyme and bay leaves together (or use a spice bag, much easier) and add to the dutch oven.
-Season with 2 tsp of salt and a dash of Worcestershire.
-Transfer to oven for 2 hours at 285.
-Remove from oven, add potatoes, celery, carrots and tomatoes, place back in the oven for 1 hour covered.
-Remove from oven and simmer over the stove top uncovered on medium heat until liquid reduces and vegetables are completely tender, skimming the fat as necessary.
-Remove the herb bundle.
-Add 1 Tbsp red wine vinegar, and salt and pepper to taste.

Enjoy with cheddar drop biscuits and let me know what you think!

-Dave

Potato Corn Chowdah!

It's been ridiculously hot here in SoCal for the past few weeks, so when it finally cooled down a couple weekends ago (you know, to about 70 degrees instead of 90+...) it was soup time!

Even though the weather was back up in the 90's the next day, this soup was still great as leftovers. And it's low-ish in fat, so there ya go.

Now bring on the Fall weather so I can make it again! And also so I can wear sweaters without dying!

Potato Corn Chowder

4 Strips Thick Cut Bacon, cut into 1/8 in. pieces
3/4 C. Diced Onion*
3/4 C. Diced Carrot*
3/4 C. Diced Celery*
6-8 Potatoes, peeled and diced small
4 Ears of Fresh White Corn, cut off the cob** (or a bag of frozen white corn if you can't get fresh)
1 32 oz. Box All Natural Chicken Stock
1 tsp. Salt (more to taste)
1 tsp. Old Bay seasoning
Pepper to Taste
2 C. Fat Free Half and Half
1/4 C. Corn Starch and 1/4 C. water mixed
Shredded Cheddar-Jack Cheese for topping


*Trader Joe's sells tubs of  Mirepoix (aka already diced onions, carrots, and celery) in their refrigerated produce section... it's a real time saver! Go get some for all your soup needs! ;)
** I use my trusty Kernel Cutter from Pampered Chef... it's fabulous!!

In a large pot or Dutch oven, cook the bacon until crisp.

Remove the cooked bacon, but leave at least 2 Tbsp of the drippings. Add the onions, carrots and celery to the drippings, and cook until tender.

Add diced potatoes, corn, salt, Old Bay, pepper, and chicken stock. Cook until the potatoes are soft.

Add the Fat Free Half and Half.

Bring to a boil, then add the cornstarch and water mixture, and bring it back to a boil to thicken the chowder. (You can make more of this mixture if you want it even thicker.)

Top with shredded cheddar and the cooked bacon.

Makes 4-6 servings, depending on the size of your bowl...

A Really Soup-erb Knockoff! (Zuppa Tuscana)

Who DOESN'T love the Zuppa Toscana from Olive Garden?! It's seriously one of my favorite soups. Ever.

While stalking people I know on browsing Pinterest, I came across this recipe for that glorious soup, and decided to try it, and make it my own by using slightly different ingredients.

It's so similar to Olive Garden's version, but I'm sure it's slightly better for you, as I used Fat Free half and half... not that it's healthy by any means. But it's hearty, and really, it's the heart that counts. Amiright?

Knockoff Zuppa Toscana
5-6 Italian Sausage links, casings removed (I used mild so my kids would eat it, but hot is great too.)
4 slices Thick Cut Bacon, cut into thin slices (so they'll be like bacon bits when they cook.)
1 small Onion, finely diced
4-5 cloves of Garlic, minced or pressed with a garlic press.
4-5 small/medium Russet Potatoes, washed very well, with the skins still on.
1 32 oz. box Chicken Broth
2 cups Fat Free Half and Half
3 cup Kale, washed very well, main stems/veins removed and leaves torn into bite sized pieces.
1/2 tsp. Fresh Parsley, chopped
About 1 Tbsp. butter
Salt and Pepper
Shredded Parmesan Cheese
Red Pepper Flake (Optional)

In a large pot, cook the bacon and sausage until sausage is crumbled well and browned and bacon is crispy.

Add the onion and garlic.

Thinly slice the potatoes. If you have a mandoline that would be great. I used the Simple Slicer from The Pampered Chef, and it was so much quicker than trying to hand slice 5 potatoes thinly and evenly.

Add the potatoes to the pot, along with salt and pepper.

Add the box of Chicken Broth, and the FF Half and Half, and stir until it's all combined.

After it's come to a good rolling boil, let it cook until the potatoes are tender. You'll probably want to add a little more salt now too, since potatoes will absorb a lot of salt while cooking, taking it from the rest of the soup.

When the potatoes are all cooked through, and the broth looks has thickened a little, it's time to add the Fresh Parsley and Kale.

Now is when I add the little bit of butter, and about 2 Tbsp Parmesan. Cook until the kale is just slightly soft.

Top with more Parmesan and sprinkle of red pepper flake, and serve with fresh french bread.

This could easily serve 6, probably 8, depending on the hunger level of your crowd. I have no idea if it freezes... if you try it let me know if that works.

Happy Eating!

Easy Tortilla Soup

Just a quick post for tonight... I'm still working on another one, hopefully to be posted tomorrow.

Easy Chicken Tortilla Soup
2-3 boxes store-bought chicken stock (I use organic, only because it doesn't have any MSG or other preservatives)

1 medium onion,diced

3-4 cloves of garlic, minced

Juice from 1 lime

1 bunch cilantro, chopped (Cilantro can be strong for some people, so add as much as you like according to your taste)

1 4 oz can diced mild green chilies, undrained

1 14.5 oz can diced tomatoes, undrained

2-3 cups rotisserie cooked chicken, shredded in to bite sized pieces (Or about a pound of boneless/skinless chicken breasts, cut into bite size chunks)

dash of salt and pepper

Toppings: shredded cheese, sour cream, diced avocado, and tortilla chips of course!

In a dutch oven or stockpot, combine all ingredients except for cooked chicken and cilantro. Bring to a boil. Cook until the veggies are tender, then add the chicken and cilantro, and continue at a boil until the chicken is hot. (If you're using raw chicken instead of rotisserie, put it in in the beginning and let it come to a boil with the rest of the ingredients.) Top with your favorite toppings and enjoy! 

(** Tonight I also added about four carrots and three celery stalks, chopped, about 3 Tbsp chopped green bell pepper, and about 1/2 tsp. dried oregano. You can also use any kind of broth/stock you have on hand... tonight I used beef and veggie stock, and it came out tasting as if I mixed albondigas soup with chicken tortilla... it was SO good! Oh and I also fried the tortilla chips up myself. It really does make a difference.)