I'm a big supporter of "one pot" cooking. So i make lots of soupy stewy type meals, intended to be eaten in a bowl, because I'm also a big fan of spooning. I should also mention that i make up recipes as i go, so sometimes they could use improvement.
Saturday, we had:
Butternut Squash, Apple, Sausage, and Tortellini Soup
Chopping list:
- 2 lbs butternut squash, 1/2 inch to 1 inch pieces (i used the pre-cut kind, it was actually cheaper!)
- 1 or 2 apples, diced ( i used 3, too many i think.)
- 1 small potato, peeled and diced (i used red, but shouldn't matter much)
- 1 medium onion, diced
- 3 links sweet italian sausage, casings removed
- 1 package frozen cheese tortellini
- 1/2 tsp herbs de provence ( i have this one with a built in grinder and i love it... i definitely bought it at a regular grocery store, but i don't know which one)
- 1/4 tsp pumpkin pie spice
- 1 carton (4 cups?) chicken broth
- water... enough to cover what chicken broth can't
- a little butter? (i didn't use, but would have been a good flavor addition)
- 1 beer for enjoying while cooking
- music (optional) for singing and dancing while cooking (I used a combination of Ella Fitzgerald and "Rhythms del Mundo: Cuba)
- Blender (I looooove my kithen aid immersion blender)
- Open beer
- Cue music (Que? Queue?)
- In large pot, brown and crumble sausage. Anyone know a good way of doing this? I end up with giant chunks, but it doesn't really matter, since they're still delicious.
- Sip beer. Start nodding your head to the music.
- When fully cooked, remove sausage, put in a bowl, and set aside.
- In same large pot, now greased with sausage juices, add onions and spices and saute until onions begin to turn translucent. I bit of butter would be good to add here for increased flavor, but I didn't think of it at the time.
- Sing into your beer bottle microphone.
- Add remaining vegetables. Stir well.
- Add broth and enough water to cover vegetables. Dance a bit while it comes to a boil, then some more after reducing to a simmer, stirring occasionally, until the vegetables are fork tender.
- If you want a creamy soup, remove from heat and submerge immersion blender, or blend small amounts at a time in a traditional blender.
- Place back on medium heat, add in sausage and 1 bag of frozen cheese tortellini. Cook until tortellini is warmed through. Dance and finish beer to speed along the process.
- Salt and pepper to taste, and serve!
- Yum!
Sunday, we had:
Mustard and Beer Beef Stew
Chopping list:
- 1 small potato, skin on, chopped
- 1 medium onion, diced
- few carrots, peeled and chopped
- few stalks of celery, chopped
- Stew meat, doesn't really matter how much... i use a package. 1.5 pounds maybe?
- Beer (darker is better), not for drinking this time.
- Mustard of choice, ~2 tsps (i used a combo of "cuban mojo" and brown mustard)
- 1 carton (4 cups) beef broth or stock
- 1 Bay leaf (i forgot, would have been good)
- 1/2 tsp of herbs de provence or oregano, or maybe sage?
- bit of olive oil
- half a kielbasa or smoked sausage, chopped
- In large pot, add a bit of oil, and brown stew meat. Cut up into bite size cubes as is easiest for you... i use tongs and kitchen shears while they're browning to save time.
- when done browning, add mustard of choice, stir well.
- Add sausage, if including.
- Add half the beer, stir well. Cook a bit over medium low heat.
- Add onions, stir well, let cook a bit.
- Add a little bit of herbs de provence
- Add remaining vegetables, stir well, cook until onions are translucent.
- Add broth and bay leaf
- Cook for a while... until the potatoes start to fall apart
- Make sure beef is fully cooked
- Remove bay leaf
- Salt and pepper to taste
- Serve! With remaining half beer perhaps?
No comments:
Post a Comment