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

Beer Cheese and Bratwurst Mac & Cheese

 

Ahhh, you smell that?

Fall.

Autumn in the air.

Apples. Pumpkin flavored everything. Caramel deliciousness.

Also, Oktoberfest!

I think many are surprised to know that it actually happens in September, usually ringing in the crisp, cool, autumn weather. (Unless you live in Southern California like me, and the weather feels like a cruel continuation of the worst Summer EVER! It's STILL 80 degrees INSIDE my house as I type this! But hey, any excuse for good beer and sausage, yes?)

Here in the North County part of San Diego, we have lots of amazing restaurants, and one of our favorites a town over from us in San Marcos is Sublime Ale House, which specializes in gourmet mac & cheese and grilled cheese sandwiches. They also have a FABULOUS beer cheese soup, which is where I found inspiration for this recipe.

This right here might be the ultimate comfort food. It's rich and creamy and delicious, and has quickly become my husband Dave's favorite meal.

This weekend his best friend from his military days, Chris, came to visit for a "guy's weekend". They been playing Diablo 3 on their computers (sitting side by side, just like an episode of The Big Bang Theory.), visiting Golden Coast Mead (which alone is worth the trip down from Oregon! Boozy goodness made from honey, supporting wonderful bees in all their glory? Yes, please!), and doing other guy things. Whatever those things might be. Mostly eating, gaming, and drinking though.

Weeks before Chris even got here, Dave put in his request for this Beer Cheese Mac & Cheese. He's a big fan of my other made-from-scratch mac & cheese, but the first time I made this one, it not only replaced the original, but he now considers it his favorite thing I make.

Now, I don't make this very often. Because even though it's heaven-in-your-mouth delicious, it's super NOT healthy. And also, because it's more work than I like to do for a regular weeknight meal. So I save it for special occasions like birthdays and when friends or family are visiting.

And for Oktoberfest weekend of course!!

Beer Cheese and Bratwurst Mac & Cheese

1 package (5 links) Bratwurst, cooked and diced.
1 Stick of Butter
Around 3-4 Tbsp. All Purpose Flour (I don't measure, but it needs to be enough that it forms a glue-like consistency when added to the butter.)
2 tsp. or so Garlic Salt
Pepper to taste
1 12 oz. bottle of lighter beer, such as Budweiser (Darker beers are delicious to drink while making this, but can overpower everything else if used in the recipe. Stick to the cheap-ish stuff. )
1 8 Oz. Package of Cream Cheese, cut into chunks
1 1/2 C. Fat Free Half and Half (you can use regular, but the fat free is just as good, and saves a few calories.)
1 Lb. PLUS 1 C. Extra Sharp Cheddar Cheese, hand shredded (pre-shredded leaves this a totally different, weird consistency because of the non-clumping stuff "they" add to it.)
1 Lb. Small Shell or Elbow Pasta, cooked until all the way done (not al dente) and drained.
More salt and pepper, if needed.
.

Preheat oven to 425.

Cook and dice the bratwurst. Set aside in a bowl lined with paper towels, to drain.

In a large skillet melt the butter, then add the AP flour and cook until well combined, and the consistency of runny-ish glue. Stir in garlic salt and pepper.

Whisk in the bottle of beer. Keep stirring until well combined, and hot.

Whisk in the cream cheese, until melted and combined.

Whisk in the half and half.

When the mixture starts to thicken a bit, start adding the shredded cheese, small handfuls at a time, until combined well, and the cheese isn't stringy anymore, but a thick sauce.

(Now you could stop here, and you'll have the absolute best beer cheese dip for soft preztels or those amazing pretzel rolls from Costco. Perfect for those who like to watch sports in groups, which I don't. Or for movie nights or TV show marathons with a group of friends, which I do happen to love!)

Add the diced bratwurst, then combine with pasta. Taste test and any more salt and pepper, only if needed.

Pour into a 9x13 baking dish, top with 1 cup shredded cheddar cheese.

Bake at 425 for 20 minutes, or until bubbly and golden.

Serve with some healthy veggies or a salad to counteract all that cheesiness.

Enjoy!