March 13, 2012
March 7, 2012
Italian Sub Soup
We tried this one out last night. How do you say, "Holy shit! That's unbelievable!," in Italian? It was so good, I couldn't wait to get home tonight and have leftovers.
Italian Sub Soup
1 pkg pepperoni, cut in half (I bought a 2-inch hunk at the deli)
1 pkg salami, cut in fourths (I didn't have this so I cut up some bologna)
1 pkg Canadian bacon
1 medium onion, chopped
2-3 cloves garlic, minced
1 green pepper, chopped
1 28-oz. can of diced tomatoes
1 tbsp. Italian seasoning
2 tsp. red pepper flakes (I did not use)
1 box chicken stock
1 tbsp. balsamic vinegar
2 tbsp. honey
1/2 - 1 bag of spinach
Salt and pepper
Parmesan cheese
Saute all the meat in olive oil and carmelize. Add onion, green pepper, garlic, red pepper flakes, salt, pepper, and Italian seasoning. When onions are translucent, add stock, tomatoes, and spinach. Reseason with salt and pepper. Add honey and balsamic vinegar.
Garnish with parmesan cheese and serve with garlic bread or whatever crusty bread you have.
Italian Sub Soup
1 pkg pepperoni, cut in half (I bought a 2-inch hunk at the deli)
1 pkg salami, cut in fourths (I didn't have this so I cut up some bologna)
1 pkg Canadian bacon
1 medium onion, chopped
2-3 cloves garlic, minced
1 green pepper, chopped
1 28-oz. can of diced tomatoes
1 tbsp. Italian seasoning
2 tsp. red pepper flakes (I did not use)
1 box chicken stock
1 tbsp. balsamic vinegar
2 tbsp. honey
1/2 - 1 bag of spinach
Salt and pepper
Parmesan cheese
Saute all the meat in olive oil and carmelize. Add onion, green pepper, garlic, red pepper flakes, salt, pepper, and Italian seasoning. When onions are translucent, add stock, tomatoes, and spinach. Reseason with salt and pepper. Add honey and balsamic vinegar.
Garnish with parmesan cheese and serve with garlic bread or whatever crusty bread you have.
March 6, 2012
Swedish Meat Dumpling Stoup
I made this recipe on Sunday. It's from, "365: No Repeats", by Rachael Ray. I have had this cookbook for many years but have never made this one. It's a keeper, fo sho.
Swedish Meat Dumpling Stoup
Serves 4-6
1 Tbsp olive oil
2 Tbsp unsalted buter, cut into pieces
1/2 lb. white mushrooms, thinly sliced
2 celery ribs, finely chopped
1 c shredded carrots or l large carrot sut into matchsticks
1 medium onion, thinly sliced
1 bay leaf
2 Tbsp flour
2 c beef stock or broth
1 qt chicken stock or broth
1 lb. ground veal or meatloaf mix (you could use any ground meat you like)
2 rounded tsps dijon mustard
1 egg, beaten
1/2 to 2/3 c bread crumbs
1 tsp nutmeg
1/2 lb. medium or wide egg noodles
1 c sour cream
2-3 Tbsp chives or dill, your choice
2-3 Tbsp parsley (optional)
Heat a medium soup pot over medium to medium-high heat. Add olive oil and butter and when the butter melts into the olive oil, add mushrooms, celery, carrots, onions, and bay leaf. Cook until the mushrooms are tender and the celery, carrots, and onions begin to soften, about 7-8 minutes. Season with salt and pepper and add the flour. Cood for another minute. Whisk in the beef and chicken stock to combine. Cover the pot and bring to a boil.
While the soup comes to a boil (or do before you make the soup), mix the meat with mustard, egg, bread crumbs, nutmeg, salt, and pepper. Roll meat mixture into 1-inch balls. Remove the lid from the soup and add the meatballs. They will cook in the soup. After 2-3 minutes, stire in the egg noodles and cook for 6 minutes more. Turn off the heat and stir in the sour cream. Adjust the salt and pepper if needed and fish out bay leaf. Serve with generous sprinkle of chives or dill and parsley.
Swedish Meat Dumpling Stoup
Serves 4-6
1 Tbsp olive oil
2 Tbsp unsalted buter, cut into pieces
1/2 lb. white mushrooms, thinly sliced
2 celery ribs, finely chopped
1 c shredded carrots or l large carrot sut into matchsticks
1 medium onion, thinly sliced
1 bay leaf
2 Tbsp flour
2 c beef stock or broth
1 qt chicken stock or broth
1 lb. ground veal or meatloaf mix (you could use any ground meat you like)
2 rounded tsps dijon mustard
1 egg, beaten
1/2 to 2/3 c bread crumbs
1 tsp nutmeg
1/2 lb. medium or wide egg noodles
1 c sour cream
2-3 Tbsp chives or dill, your choice
2-3 Tbsp parsley (optional)
Heat a medium soup pot over medium to medium-high heat. Add olive oil and butter and when the butter melts into the olive oil, add mushrooms, celery, carrots, onions, and bay leaf. Cook until the mushrooms are tender and the celery, carrots, and onions begin to soften, about 7-8 minutes. Season with salt and pepper and add the flour. Cood for another minute. Whisk in the beef and chicken stock to combine. Cover the pot and bring to a boil.
While the soup comes to a boil (or do before you make the soup), mix the meat with mustard, egg, bread crumbs, nutmeg, salt, and pepper. Roll meat mixture into 1-inch balls. Remove the lid from the soup and add the meatballs. They will cook in the soup. After 2-3 minutes, stire in the egg noodles and cook for 6 minutes more. Turn off the heat and stir in the sour cream. Adjust the salt and pepper if needed and fish out bay leaf. Serve with generous sprinkle of chives or dill and parsley.
March 3, 2012
What to make...Eternity scarves? Check!
We are getting pummeled with snow here today so I felt it was a great day to make some eternity/infinity scarves. Got the instructions from this blog that my crafty friend gave me:
http://www.cafblog.com/2011/10/no-sew-recycled-t-shirt-infinity-scarf.html
They didn't take long at all. I didn't have a tapestry needle and wasn't about to drive in the snow storm for a dinky needle so I improvised (like fricking MacGyver!) and used my tweezers and some pliers. After the first one, I didn't have to use the pliers because I didn't wind the string as tight.
http://www.cafblog.com/2011/10/no-sew-recycled-t-shirt-infinity-scarf.html
They didn't take long at all. I didn't have a tapestry needle and wasn't about to drive in the snow storm for a dinky needle so I improvised (like fricking MacGyver!) and used my tweezers and some pliers. After the first one, I didn't have to use the pliers because I didn't wind the string as tight.
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