I love Bear Creek soup mixes. They provide an excellent foundation for cream-based soups that can otherwise be time-consuming and challenging. And we all know that I am not above taking store-bought meals and tweaking them!
My favorite soup mix is the Bear Creek Potato and Cheese soup. I've tried a few different modifications, and my favorite was the one I made tonight.
-1 package Bear Creek Potato and Cheese soup mix (you can find it at Target)
-4 c chicken stock
-4 c water
-1 small shallot, minced
-Salt and pepper
-2 tbsp olive oil
-1 bottle of beer (whatever is in your fridge)
-2 tbsp Worchestershire sauce
-1 tsp paprika
-1 c shredded cheddar cheese
-2 c potatoes, whatever you have lying around, peeled and diced
In a large soup pot or dutch oven, sautee the shallots over medium heat in olive oil, salt and pepper, until it they are soft and translucent. Add the stock and water, bump the heat to high, and let it come to a boil. Whisk in the soup mix until you can't see any lumps. Once it's lump-free, add all of the remaining ingredients. Bring the heat to low and let it simmer for at least 30 minutes, stirring the bottom occasionally so it doesn't brown.
Use a potato masher, whisk or hand blender to mash up as many solids as you can from the soup - the smoother, the better!
Another variation I have tried is very similar to the one above, only without the beer and Worchestershire, and adding other cheeses along with the cheddar. Parmesan gives it bite, blue cheese adds a wonderful tangy taste, the options are endless. For more of a "twice-baked potato" flavor, throw some crispy bacon on top just as you serve it!
Saturday, December 27, 2008
Tuesday, December 23, 2008
Christmas Menu
I can't wait to make this dinner!
Crown roast of lamb w/ a dijon sauce
Rosemary roasted potatoes
Green beans w/ shallots
Homemade applesauce
I feel like it could use one more thing but I'm not sure what...
Crown roast of lamb w/ a dijon sauce
Rosemary roasted potatoes
Green beans w/ shallots
Homemade applesauce
I feel like it could use one more thing but I'm not sure what...
Monday, December 22, 2008
Split Pea Soup
This one is my own - I wound up with far too much liquid the first time, so I scaled way back. Feel free to mess around with the proportions and figure out what works best for you.
-1 pound split peas
-1 c carrots, diced
-1/2 c onion, finely diced
-4 c chicken stock
-2 tbsp olive oil
-1 tsp salt
-2 tsp pepper
-1 tsp garlic salt
-1/2 tsp ground sage
-2 tsp fresh thyme
-ham hock
Wash the peas, then soak overnight.
In a large soup pot, sautee the carrots and onion over medim-high heat in olive oil, add the salt and pepper. Once the onions are translucent, add the rest of the seasonings. Continue to sautee for another minute or two, then add the stock, ham hock and drained peas.
Bring to a boil, reduce the heat to low and simmer for about 2 hours. Before serving, remove the ham and pick off any good meat to toss back into the soup.
If your soup is too runny, strain off some of the excess water. Then, remove another 1/2 cup of liquid, whisk a tablespoon of corn starch into it, and add back to the soup. That should help it thicken.
One idea I had was to actually cook a few slices of bacon, then sautee the veggies in the bacon fat. But I didn't have any bacon to try it - let me know if you do, and how it turned out.
-1 pound split peas
-1 c carrots, diced
-1/2 c onion, finely diced
-4 c chicken stock
-2 tbsp olive oil
-1 tsp salt
-2 tsp pepper
-1 tsp garlic salt
-1/2 tsp ground sage
-2 tsp fresh thyme
-ham hock
Wash the peas, then soak overnight.
In a large soup pot, sautee the carrots and onion over medim-high heat in olive oil, add the salt and pepper. Once the onions are translucent, add the rest of the seasonings. Continue to sautee for another minute or two, then add the stock, ham hock and drained peas.
Bring to a boil, reduce the heat to low and simmer for about 2 hours. Before serving, remove the ham and pick off any good meat to toss back into the soup.
If your soup is too runny, strain off some of the excess water. Then, remove another 1/2 cup of liquid, whisk a tablespoon of corn starch into it, and add back to the soup. That should help it thicken.
One idea I had was to actually cook a few slices of bacon, then sautee the veggies in the bacon fat. But I didn't have any bacon to try it - let me know if you do, and how it turned out.
Wednesday, December 17, 2008
It's been a little slow around here
Sorry about that! I'm working again (finally) and I have been a little lazy about trying out new recipes and making new things. I promise, I'll be back with something tasty and wonderful soon!
(I'm thinking about making a Grunt, has anybody tried it?)
(I'm thinking about making a Grunt, has anybody tried it?)
Thursday, December 11, 2008
Candy Cane Ice Cream
OMG make this ice cream!
Go to your local fancy Martha wannabe store and buy an ice cream maker and then MAKE THIS ICE CREAM.
-2 large eggs
-3/4 c sugar
-2 c heavy cream
-1 c milk
-2 tsp vanilla extract
-3 tsp peppermint extract
-1 c well-crushed candy canes (about 1 box)
Using your stand mixer with the whisk attachement, beat the eggs until they are fluffy.
Add the sugar, a little at a time, and mix for 5 minutes. Set your mixer to low and slowly pour in the dairy. (Note: you sub the dairy for 3 cups of non-fat half and half. You will lose some of the creaminess, but then your ice cream is practically fat-free). Mix well, then add the extracts and mix again.
Pour the mixture into your ice cream maker, mix according to the manufacturer's instructions. When the ice cream is done, stir in the candy canes. Freeze for at least 2 hours. Should make about 2 pints.
Then, enjoy the candy cane goodness!
Sunday, November 30, 2008
Bread: the best way to spend a lazy day
Oh man I love bread.
Do you think Martha has a version of this bread that is carb-free? Because I have a major addiction.
Honey white bread:
-1/2 c warm water (Lukewarm! I actually killed my yeast when making rolls on Thanksgiving because it was too hot and had to serve hockey puck rolls to my family)
-2 pkgs dry yeast
-1 tsp sugar
-1 1/2 c milk
-6 tbsp butter
-2 tbsp honey
-2 egg yolks, beaten
-About 6 c flour
-1 tbsp salt
Trust me: bread is not as scary as you think it is. But you do have to pay attention to it, or you will end up with hockey pucks. Also, I need to come clean about something: I have no idea how to make bread by hand. I rely on my stand mixer w/ the dough hook.
Turn your oven to "warm" or whatever the lowest setting is. Warm up your mixing bowl for a few minutes before adding the yeast, water and sugar. Yeast loves being warm...just remember not to kill it with too much heat. Stir and leave it alone for 5 minutes.
In a small saucepan, warm up the milk and butter until the butter has melted and the liquid is about 110 degrees. Fit your yeast bowl into the stand mixer w/ the dough hook. Turn the mixer on low and slowly add the milk mixture and honey to the bowl.
With your mixer on low, add the egg yolks, 3 cups of flour and the salt for 5 minutes, then add 2 more cups of flour.
Put the mixer on medium and knead for 8 minutes, adding bits of flour every few minutes so the dough doesn't stick to the bowl. Don't go over 6 cups!
Dump out the dough onto a floured surface, and knead by hand for about a minute. Wash and grease the mixer bowl while the dough rests. Add the dough to the bowl, turn it over a few times so the top gets some of the grease. Turn off the oven (so it stays warm but doesn't get too hot) and cover the bowl with a damp towel. Put the bowl into your oven for about an hour, until the dough doubles in size.
Once your dough has risen, punch it down once and divide in half. Grease two 9x5" loaf pans, shape the dough to fit, add to the pans. Cover with a damp towel and it's back into the oven to rise for another hour.
Remove the loaf pans, preheat the oven to 350. Brush the tops with an egg wash (one egg beaten with a few tablespoons of milk or water), bake for 40 to 45 minutes. Let them cool on a rack, not in the loaf pan.
Yummy variation: Cinnamon swirl bread
Follow the recipe above until you get to the part where you punch down the dough.
Instead, divide it in half and gently roll each half into a small rectangle. Mix together about 3/4 cup of sugar with 4 or 5 tablespoons of cinnamon. Spread soft butter into the center of each rectangle, not quite going to the edges. Sprinkle a healthy dose of the cinnamon sugar onto the butter, then roll your rectangle into a loaf shape. Let rise for an hour and bake according to the instructions above. YUM!
Do you think Martha has a version of this bread that is carb-free? Because I have a major addiction.
Honey white bread:
-1/2 c warm water (Lukewarm! I actually killed my yeast when making rolls on Thanksgiving because it was too hot and had to serve hockey puck rolls to my family)
-2 pkgs dry yeast
-1 tsp sugar
-1 1/2 c milk
-6 tbsp butter
-2 tbsp honey
-2 egg yolks, beaten
-About 6 c flour
-1 tbsp salt
Trust me: bread is not as scary as you think it is. But you do have to pay attention to it, or you will end up with hockey pucks. Also, I need to come clean about something: I have no idea how to make bread by hand. I rely on my stand mixer w/ the dough hook.
Turn your oven to "warm" or whatever the lowest setting is. Warm up your mixing bowl for a few minutes before adding the yeast, water and sugar. Yeast loves being warm...just remember not to kill it with too much heat. Stir and leave it alone for 5 minutes.
In a small saucepan, warm up the milk and butter until the butter has melted and the liquid is about 110 degrees. Fit your yeast bowl into the stand mixer w/ the dough hook. Turn the mixer on low and slowly add the milk mixture and honey to the bowl.
With your mixer on low, add the egg yolks, 3 cups of flour and the salt for 5 minutes, then add 2 more cups of flour.
Put the mixer on medium and knead for 8 minutes, adding bits of flour every few minutes so the dough doesn't stick to the bowl. Don't go over 6 cups!
Dump out the dough onto a floured surface, and knead by hand for about a minute. Wash and grease the mixer bowl while the dough rests. Add the dough to the bowl, turn it over a few times so the top gets some of the grease. Turn off the oven (so it stays warm but doesn't get too hot) and cover the bowl with a damp towel. Put the bowl into your oven for about an hour, until the dough doubles in size.
Once your dough has risen, punch it down once and divide in half. Grease two 9x5" loaf pans, shape the dough to fit, add to the pans. Cover with a damp towel and it's back into the oven to rise for another hour.
Remove the loaf pans, preheat the oven to 350. Brush the tops with an egg wash (one egg beaten with a few tablespoons of milk or water), bake for 40 to 45 minutes. Let them cool on a rack, not in the loaf pan.
Yummy variation: Cinnamon swirl bread
Follow the recipe above until you get to the part where you punch down the dough.
Instead, divide it in half and gently roll each half into a small rectangle. Mix together about 3/4 cup of sugar with 4 or 5 tablespoons of cinnamon. Spread soft butter into the center of each rectangle, not quite going to the edges. Sprinkle a healthy dose of the cinnamon sugar onto the butter, then roll your rectangle into a loaf shape. Let rise for an hour and bake according to the instructions above. YUM!
Friday, November 28, 2008
Apple, Pear and Cranberry pie
YUM YUM YUM
Dough:
-1 and 1/2 sticks unsalted butter
-1/3 c shortening
-1 tsp sugar
-1 tsp salt
-3 c flour
-1/2 c ice water
This is a very easy pie crust, I promise! It's meant to be made in a food processor, but if your bowl isn't large enough you can just divide the ingredients in half.
Dice the butter and shortening and put it in the freezer for several minutes. While it's chilling, add the dry ingredients to the food processor and pulse a few times to mix it all up. Then, add the cold butter/shortening and pulse several times until you see pea-sized chunks all mixed up. Turn the processor on and slowly pour in the water until the dough begins to form a ball.
Turn out the dough onto a floured surface (or cheat and use a Silpat, which is so handy), form a ball, divide in half, form that into two discs and wrap separately in plastic wrap. Refridgerate for at least 30 minutes to let the dough rest and to keep the butter from melting.
Filling:
-3 large granny smith apples
-2 large anjou pears
-1/2 c craisins
-1/2 c sugar
-1/4 c flour
-Juice of 1 lemon
-1 tsp cinnamon
-1 tsp nutmeg
-1 tsp allspice
Soak the craisins in hot water for a few minutes, until they plump up. Drain off the water. Peel and slice the pears and apples, toss with the lemon juice in a bowl and let it sit for at least ten minutes (that lets the fruit drain off some of the liquid and your pie won't do that weird dome crust thing).
In a large bowl, mix together the flour, sugar, salt and spices. Add all of the fruit and the liquid, stir everything together.
Okay now I'm not going to get into the whole pie assembly bit because I doubt I could explain it well, so just assemble your pie as you see fit (remember to vent the top!). Personally, I can't crimp to save my life so I use those cute little leaf cut-outs to decorate the edges.
Whisk together one egg and two tablespoons of milk. Brush the egg wash over the pie and sprinkle the top with sugar (to make it nice and shiny!).
Bake at 400 degrees for 45 minutes to one hour, until everything is nice and golden brown. Cool completely before diving in!
Dough:
-1 and 1/2 sticks unsalted butter
-1/3 c shortening
-1 tsp sugar
-1 tsp salt
-3 c flour
-1/2 c ice water
This is a very easy pie crust, I promise! It's meant to be made in a food processor, but if your bowl isn't large enough you can just divide the ingredients in half.
Dice the butter and shortening and put it in the freezer for several minutes. While it's chilling, add the dry ingredients to the food processor and pulse a few times to mix it all up. Then, add the cold butter/shortening and pulse several times until you see pea-sized chunks all mixed up. Turn the processor on and slowly pour in the water until the dough begins to form a ball.
Turn out the dough onto a floured surface (or cheat and use a Silpat, which is so handy), form a ball, divide in half, form that into two discs and wrap separately in plastic wrap. Refridgerate for at least 30 minutes to let the dough rest and to keep the butter from melting.
Filling:
-3 large granny smith apples
-2 large anjou pears
-1/2 c craisins
-1/2 c sugar
-1/4 c flour
-Juice of 1 lemon
-1 tsp cinnamon
-1 tsp nutmeg
-1 tsp allspice
Soak the craisins in hot water for a few minutes, until they plump up. Drain off the water. Peel and slice the pears and apples, toss with the lemon juice in a bowl and let it sit for at least ten minutes (that lets the fruit drain off some of the liquid and your pie won't do that weird dome crust thing).
In a large bowl, mix together the flour, sugar, salt and spices. Add all of the fruit and the liquid, stir everything together.
Okay now I'm not going to get into the whole pie assembly bit because I doubt I could explain it well, so just assemble your pie as you see fit (remember to vent the top!). Personally, I can't crimp to save my life so I use those cute little leaf cut-outs to decorate the edges.
Whisk together one egg and two tablespoons of milk. Brush the egg wash over the pie and sprinkle the top with sugar (to make it nice and shiny!).
Bake at 400 degrees for 45 minutes to one hour, until everything is nice and golden brown. Cool completely before diving in!
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