Seasonal Addiction

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year. 

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more. 

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in. 

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

Soul Food Saturday #30

Good Morning! Welcome to another weekend in the EMM kitchen, where I step aside and let my dear friend Bekki share something yummy with you. Today she's got a great one for every day, or holiday. A fantastic way to jazz up your traditional mashed potatoes!

There is something about a restaurant’s mashed potatoes that always seems perfect. Am I right? The right amount of seasoning, they are nice and fluffy, no lumps. Maybe its just because it’s something special, maybe that you don’t have often at home. Well with the thought of special days ahead with family and get togethers with friends I thought I’d pull out an easy delicious garlic mashed potato recipe to share with those you love.

 

Garlic Mashed Potatoes Adapted from Food Network

3 lb. peeled and diced potatoes
1 small head of garlic cloves (6-8), peeled and minced
6 tbs. unsalted butter
¾ c. heavy cream

Salt and pepper to taste

In a medium pot add potatoes and cover with water. Cover and bring to a boil. Reduce heat to simmer, until potatoes are tender. Drain potatoes and return to pan to release excess moisture, stirring constantly. Remove from heat. Add butter and mash.In a separate pan add cream and garlic. Bring to a boil, and remove from the heat immediately. Add cream a little at a time, and whip potatoes with an electric mixer, just until cream has incorporated. Add salt and pepper to taste and serve hot.

Meal Plan Nov 10- 15

*New Recipe
Links to Recipes on Blog


Sunday
Tomato Soup
Bacon and Olive Toast*
Sliced Cucumbers

Monday
Greek Salads (leftover from previous menu)
Rolls

Tuesday
Chicken n Wild Rice Casserole*
Sliced Peaches

Wednesday
We're having dinner with my mom

Thursday
Fettuccine Alfredo with Mushrooms
Italian Bread

Friday
Tavern Sandwiches
Sweet Potato Fries
Creamed Corn

Another One For Holiday Planning

So, I might have a new addiction. I can't seem to walk past the acorn squash at the grocery store without bringing a couple home. Now, to be fair, I have always been a squash fan, and so has every one else in my house.

In fact, when Alex was a baby, his favorite baby food, hands down, was the squash. Not the sweet bananas, like so many other kids. Sure, he liked those too, but if you really wanted to bring a smile to his face, a jar of squash was a guarantee. I can remember holding him while getting the jars out of the cupboard when lunch or dinner time rolled around, and he would stretch his little neck to see if there was any squash.

Anyway, I'm a squash fan from way back. My dad used to grow them in his garden, roast them and freeze it for the winter. But his favorite variety was buttercup, and to this today that is still what I associate with "winter squash" in my head. And if you've ever bought the frozen boxed squash in the grocery store, it was more than likely buttercup, with that bright orange color. And many times, that is exactly what I do when I want squash on my table. A couple boxes of it, some butter, salt and pepper...it's quick, easy and yummy.

But every since I made the stuffed squash recipe last month, I've been on this acorn squash kick. I can't get enough. And since making it fresh isn't something I've done a lot of, it's always a treat to my "boys" too.

These would make a beautiful, simple, and tasty side dish for your Thanksgiving meal. And depending on how many people you are serving, you have a couple options to make sure you get the most "bang for your buck". (Just see the note below for serving options.) Sweet and savory, the glaze only enhances the flavor of the squash, not over powering it. It really allows the squash to shine, not to mention makes it gorgeous on a plate.

If you are a squash lover too, you are going to want to make this asap. And if you are in the midst of holiday meal planning, I think this would make the perfect addition!

Maple and Brown Sugar Roasted Acorn Squash
2 medium acorn squash, cut in half and seeded
4 TBS butter, melted
4 TBS brown sugar
4 TBS maple syrup
Salt and Pepper to taste

Preheat oven to 400. Line a rimmed baking sheet with foil. In a small bowl combine melted butter, sugar and syrup. Whisk well to combine. It will be thick and resemble caramel! Brush cavity of squash liberally with butter mixture. Leave a little extra in each "hole". Sprinkle with salt and pepper. Roast for 1 hour or until squash is fork tender. Sprinkle with extra brown sugar before serving.

*NOTE* To serve you have a couple options. If you're feeding a big crowd, scrape the squash from the skin into a casserole dish. Adjust seasoning and cover. If need be, you can put back in the oven to reheat. If there are only a few people, I think these are very pretty to serve on individual plates, as is, letting each person season their own.

Shared on The Country Cook Nov. 8, 2013

Squash at Very Good Recipes

Warning, This One Might Make You Cry

We love French Onion Soup, but it's one of those things I've never even attempted to make at home. I'm not sure why, but I probably had a good reason in my head, each time, but right now they escape me. But when I found a version that my slow cooker could help me out with, those reasons all disappeared and I was ready to give it a try.

Now here is when this story turns hilarious. I made this on a Friday when Alex was home, on fall break from school. So I'm standing in the kitchen peeling and slicing all these onions. My eyes are beginning to water a little, but not too bad. He's in the living room, adjacent to the kitchen, and pretty soon he asks "Mommy, are you chopping onions?" I answer "Yes, why? Can you smell them?" "No, my eyes are watering." Well, being in the next room, I was sure it couldn't be affecting him that badly, so I kept right on going. Pretty soon, I had all those onions in the skillet, cooking...and the smell only got worse. He finally came out to the kitchen to show me just how bad his eyes were. The poor kid!!! They were as red as fire, and the tears were streaming down his cheeks. It was so pathetic! Apparently, he has a much higher sensitivity to onions than we ever realized!

Well, of course cutting and cooking that many at a time, the odor kind of lingered in the house for a while, even after I had everything in the Crock Pot with the lid on. Luckily, we were already planning on going out to lunch and shopping, so I left the fans on and we got the heck out of dodge! It's pretty bad when you have to take your child out of the house because you're torturing him with onions! Thankfully, by the time we returned from our day, the smell had dissipated, and he could once again open his eyes inside the house without needing tissues and eye drops!

If you love French Onion Soup as much as we do, you're going to really enjoy this. It's super simple, takes little effort and tastes just like my favorite versions I get out at restaurants. The cheese melting down into the soup, almost creating a layer right under the surface, was our favorite part. That way with each bite, you get a big spoonful of ooey, gooey, yummy cheese.

I hope you make this for your family soon. Just be sure to have extra tissues on hand, and if they all start running for the doors, don't be insulted!

Crock Pot French Onion Soup 
8 large yellow onions, sliced thin
1/2 c. butter
3 dry bay leaves
6 (10 3/4 oz.) cans condensed beef broth
3 cups water
1 beef bouillon cube
Salt and Pepper to taste
8 oz. shredded mozzarella cheese

In a large skillet over medium heat, melt butter. Add onions (in batches if necessary) and saute' until tender and slightly golden. Transfer to Crock Pot. Add broth, water, bouillon, bay leaves, salt and pepper. Cook on low for 7-8 hours. Remove bay leaves. To serve, place some cheese in bottom of bowl. Ladle soup over and add more cheese to top. Wait just a minute for it to sink and melt. Serve with crusty bread on the side.

Shared on The Country Cook Nov. 8, 2013

Soup at Very Good Recipes