Cream of Broccoli Soup

The other day it was raining out and a little dreary.  I wanted cream of broccoli soup and a cheese sandwich.  We didn’t have cream of broccoli soup, but we did have a huge head of broccoli.  I figured how hard can it be to make soup?  Not hard at all, it turns out.

Servings: 6-8

Time:  Prep: 10 minutes; Cook: 20-30 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a large soup pot, an immersion blender (or blender, or food processor), a small skillet, a whisk, a wooden spoon, a ladle, serving bowls

Ingredients:



• 1 celery stalk
• 1 medium onion (½ cup chopped)
• 2 + 3 tablespoons butter
• 4 cups of chopped broccoli
• 5 cups vegetable broth
• 3 tablespoons flour
• 1 cup half and half
• S& P to taste
• Shredded cheddar cheese and croutons for garnish

1. Wash and chop the broccoli.  I use the stems, too.  Just make sure to cut the stem into small pieces. Set aside.
2. Dice the onion and celery. 
3. Heat 2 tablespoons of butter on medium high and sauté the onions and celery until the onions are translucent.  Stir occasionally.  Everything should be bubbling, not browning. This should take about five minutes.
4. Add the broccoli and broth and bring to a boil.  Boil for 10-15 minutes or until the broccoli is tender.
5. Using the immersion blender, puree the soup until smooth.  You can use a regular blender, but make sure that you tilt the lid or hold it down with a tea towel.  If you don’t the lid will blow off and make a big mess.
6. In the small skillet heat the remaining butter and flour on medium.  You are now making a roux. Whisk constantly until the roux is a golden, buttery color. Stir the roux into the soup.  Boil for another minute or two.
7. Remove the soup from the heat and stir in the half and half.  S&P to taste.
8. To serve, ladle the soup into serving bowls.  Top with cheddar cheese and 5-6 croutons
   

Spicy Sausage Balls

More appetizers!  These are delicious.  They are also easy to make and require little time or skill. I have had something similar made with Bisquick.  I didn’t like those as they were dry and pasty.  I think the cornflake crumbs make the difference with these.  The crumbs are slightly sweet and create a more pleasing texture.  You can make these ahead of time and freeze the uncooked balls.  Allow to thaw before baking.

Servings: 20-25 balls

Hardware:  Measuring spoons and cups, a mixing bowl, un-powdered latex gloves, non-stick foil, a baking sheet, a paper towel covered plate.
Time:  Prep:  10 minutes    Cooking: 20 minutes

Ingredients:

• 1 pound spicy bulk breakfast sausage
• ½ cup cornflake crumbs
• ½ cup grated Parmesan cheese
• ¼ cup flour
• ½ teaspoon baking powder

1. Line the baking sheet with foil.  Pre-heat the oven to 375˚.
2. This is easiest to do with your hands.  Put on the latex gloves. Combine all the ingredients in the bowl and mix with your hands. Make balls using 1 tablespoon of the mixture.
3. Place the balls, not touching, on the baking sheet.  Bake for 20 minutes.
4. Place the balls on the plate to drain. 
5. Serve warm. You can offer your guests warm pepper jelly, BBQ sauce, or chili sauce for dipping. 

Spicy Sausage Balls

Jalapeño Bites

Football party, Halloween, Thanksgiving, Christmas, Tuesday afternoon. You don't really need an excuse to make Jalapeño Bites.  This is a fun take on jalapeño poppers.



Jalapeño Bites are a fun take on jalapeño poppers.

Servings: 15-20 pieces

Time:  Prep: 10 minutes   Cooking:  15-20 minutes
Hardware:  A cutting board and knife, a skillet, a deep skillet, a mixing bowl, a small bowl, a large metal slotted spoon, a plate, paper towels, a spoon, a work surface, an oil thermometer

Ingredients:

• 3 pieces of bacon
• 1-8oz package cream cheese
• ⅓ cup pickled jalapeños
• ½ cup shredded cheddar cheese
• water
• 15-20 wonton wrappers
• 1-2 cups of oil for frying

1. Cook the bacon until it is crispy.  Set aside.
2. Place a paper towel on the plate. Set aside.
3. Chop the jalapeño peppers as small as possible.
4. Mix the cream cheese, crumbled bacon, jalapeños, and cheddar cheese together.
5. Put a little water in the bowl.
6. Put enough oil in the skillet to fill it about half way up.  Pre-heat the oil until it is 350°.  You will want to monitor the oil temperature and keep it between 320° and 350°.
7. While the oil is heating, place a wonton wrapper with one corner closest to you as if you were looking at a diamond.
8. Place 2 teaspoons of the mixture in the center of the wrapper.
9. Fold two of the edges over, now you sort of have a tube.
10. Fold the remaining corners in toward the first two.  Pinch the edges to seal, using a little water to act as glue.  Be careful not to tear the wrapper. (If you do, use the smallest piece of wrapper you can and a little water to patch the hole.) Make sure the bite is completely sealed.
11. Place the bites in a single layer in the hot oil. 
12. Allow the bites to cook for about 2 minutes and then turn.
13. The bites are done as soon as they become golden brown.
14. As they finish, place them on the plate to drain.  You can place the plate in the oven on the lowest setting to keep them warm.
15. Serve right away.

Enchinadas

Football season is again upon us.  My husband can spend an entire day in front of the TV watching games.  While I don’t enjoy football, I do take advantage and use the games as an excuse to invite people over.  Whenever we have a football watching party, I like to make snack foods so that our guests don’t have to miss any of the game. 

These were very popular.  I call them Enchinadas, because they are empanadas with enchilada filling.  Serve them with a salad and a side of beans and rice to make them a meal. 

Servings:  18-pieces
Time:  Prep: 20 minutes Cook: 30-35 minutes
Hardware:   measuring spoons and cups, a cutting board and knives, a skillet, a wooden spoon, a can opener, a rolling pin, 2 small bowls, a round cookie cutter, a pastry brush, non-stick foil, a baking sheet

Ingredients:

• 2 tablespoons of flour
• 2-9 inch refrigerated  pie crusts
• ½ pound ground beef
• ¼ cup diced onions
• 4 ounces can diced green chiles
• 1-10 ounce can enchilada sauce (or you can make your own)
• 2 tablespoons milk
• 1 cup shredded cheddar cheese
• Sour cream

1. Line the baking sheet with non-stick foil.  Place the milk in one of the bowls and a little water in the other small bowl. Set everything aside.
2. Allow the pie crust to rise to room temperature (about 15 minutes) and pre-heat the oven to 375˚.
3. Meanwhile, cook the ground beef, onions, and diced onions over medium high heat. Stir and crumble until the meat is no longer pink, this should take about 7 minutes. 
4. Remove the meat mixture from the heat and stir in ½ of the enchilada sauce and the cheese.
5. Working with one crust at a time, roll out the pie crust out on a lightly floured surface.  Roll it until it out until it is an inch or so larger. 
6. Use a cookie cutter, biscuit cutter, or a large, round glass dipped in four to get four or five circles.  Then reroll the left over dough to get three or four more circles.  Don’t reroll the scraps a send time, because the finished product will be too tough.
7. Spoon about 1 tablespoon of filling onto each circle. 
8. Use your fingers to moisten the edges of the dough with water, then fold the dough over the filling and press the edges together to seal. Crimp the edge with a fork, making sure that the Enchinada is completely sealed. 
9. Transfer each one onto the prepared baking sheet and poke with the tip of a knife to vent.
10. Brush each one with milk.
11. Bake for about 20-25 minutes or until golden brown.
12. Serve warm with the remaining enchilada sauce and sour cream for dipping.



Enchilada+Empanada=Enchinadas=Delicious

Pepperoni Rolls

School started recently, football season is here, and the holidays are right around the corner.  I like to keep refrigerated crescent rolls and biscuits on hand so that I can make snacks in a hurry. These Pepperoni Rolls are very easy and popular.  They are always gobbled up.

When making the rolls, just be careful that the dough is pinched closed completely or you’ll have a goopy mess.  You could add crumbled bacon, chopped olives, or any of your other favorite pizza toppings.  Just make sure that everything is cooked and room temperature before you add it to the roll.

Servings: 8 appetizers

Time:  Prep: 10 minutes; cooking:  12-15 minutes
Hardware: knives and a cutting board, measuring spoons, a small microwave safe bowl, a pastry brush, and a baking sheet

Ingredients:

• A roll of refrigerated crescent rolls
• 16 slices of pepperoni
• 8 ounces of mozzarella cheese
• ¼ teaspoon garlic powder
• 1 tablespoon butter
• 1 tablespoon grated parmesan cheese
• Marinara sauce for dipping  

1. Pre-heat the oven to 375°F
2. Chop the pepperoni into small pieces.  Divide the mozzarella into ½ ounce pieces
3. Open the dough and separate it into 8 triangles.  Place ½ ounce mozzarella and two chopped pepperoni slices along the side opposite the point.  Roll up each crescent as usual toward the triangle tip. Fold the open ends under and pinch closed, so that when you bake the rolls the cheese doesn’t leak out.
4. Place each roll on the baking sheet and bake for 12- 15 minutes or until golden brown.
5. While the rolls are baking, melt the butter.  Stir in the garlic powder.
6. As soon as you remove the rolls from the oven, brush with garlic butter and sprinkle with parmesan cheese.
7. Allow to rest for 2 minutes and serve with marinara sauce

Sweet and Sour Meatballs

I have been writing this blog for over three years now.  All of the recipes here but Shoepeg Corn Casserole and Black Forest Chocolate Cherry Cake are my own creations.  The challenge of designing new recipes is often steep.  So at times instead of trying to generate something new, I try to make something old by just using my intuition. That is what I did this week.

I love Sweet and Sour Meatballs.  I wanted see if I could make it with just my kitchen smarts and my taste buds' superpowers. So we went to an Asia buffet and I really studied the Sweet and Sour Sauce.  I knew that the sweet came from pineapple juice and figured the sour must come from vinegar.  But where did that day-glo pink color come from?  Ketchup.

So this is my Sweet and Sour Meatballs.  I am really happy with this.  I don’t kow if this is authentic, but it tastes good.

Servings: 4-6

Hardware:  Measuring spoons and cups, a mixing bowl, un-powdered latex gloves, a large heavy pan, a slotted spoon, a paper towel covered plate, knives and a cutting board, a whisk, a small bowl Time:  Prep:  15 minutes    Cooking: 40 minutes

Meatball ingredients:

• ½ pound ground beef
• ½ pound ground pork
• 2 tablespoons bread crumbs
• 2 tablespoons milk
• 1 teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 teaspoons olive oil

Sauce Ingredients:

• ⅔ cup pineapple juice
• ½ cup sugar
• ⅓ cup white vinegar
• ¼ cup honey
• ¼ cup ketchup
• 2 tablespoons soy sauce
• 1 medium bell pepper
• ½ cup pineapple chunks
• 2 green onions
• 2 tablespoons water
• 2 tablespoons cornstarch

2 cups hot cooked rice

Sweet and Sour Meatballs

1. Put on latex gloves and combine all the meatball ingredients, except the oil, in the bowl and mix with your hands. Make golf ball sized meat balls.
2. Heat the oil on medium.  Brown the meatballs on all sides for about 8 minutes.  Turn it ¼ time every 2 minutes.
3. While the meatballs are cooking wash the bell pepper and cut into long thin strips.  Roughly slice the green onion.  Set aside.
4. Move the meatballs to the paper towel covered plate.  Rinse the pan.
5. In the rinsed pan whisk together the juice, sugar, vinegar, honey, ketchup, and soy sauce over medium high heat. Whisk until everything is incorporated and the liquid is boiling.  Add the meatballs, pineapple, pepper, and green onion.  Reduce the heat and simmer for 30 minutes, turning the meatball halfway through.
6. Dissolve the cornstarch in the small bowl with the water.  Stir the cornstarch-y water into the sauce.  Allow it to boil for another 2-3 minutes or until it thickens.
7. Serve immediately over hot rice.

Hummus

School starts here on Monday.  I try to pack our lunches every day.  Packing lunch saves money and assures that we are eating well, but it is difficult to keep a bagged lunch interesting.  Really, there are only so many sandwiches you can make.  Packing different vegetables, fruits, and crackers with spreads and dips can make lunch fun.  Cream cheese mixed with basil pesto can be packed with bell pepper sticks or shredded, whole wheat snack crackers. Apples and graham crackers taste great with peanut butter and a little honey. 

Hummus is perfectly paired with pretzel chips, cucumbers, or carrots.  Hummus can also be used as a sandwich spread.  Smear a pita pocket with hummus and then stuff it with cucumbers, tomatoes, sprouts, and feta cheese.  You will have a tasty, healthy, and different sort of sandwich in your lunch pail.  If lunch is fun and interesting you, your kids, and your other will be more likely to eat it and less likely to grab an unhealthy snack.

Servings:  2 ½ cups

Time:  10 minutes
Hardware:  Measuring cups and spoons, a food grinder (processor or blender), a can opener, a rubber spatula, and an airtight container

Ingredients:

• 2-15 ounce cans of chickpeas
• ⅓ cup tahini (sesame paste)
• ¼ cup fresh lemon juice
• 2 tablespoons liquid from the chickpeas
• 2 tablespoons + 1 teaspoon olive oil
• 3 cloves of garlic
• S&P to taste
• Paprika

1. Open and drain the chickpeas, saving 2 tablespoons of the liquid.  Rinse the chickpeas a few times and drain thoroughly. 
2. Peel the garlic and place it in the food processor with the olive oil and lemon juice.  Process until it is completely smooth.
3. Place the remaining ingredients, except for the teaspoon of olive oil, in the food processor and grind until it is the consistency of dry peanut butter. Add S&P to taste. 
4. Store in the fridge in an airtight container.  It will keep for 3-4 days. Serve straight from the fridge or at room temperature. When serving create a little swirl or well in the center of the hummus.  Pour the remaining olive oil into the swirl/well and sprinkle with paprika.  Offer your guests pita chips, crackers, or fresh veggies for dipping.

Hummus

After you master the basic recipe, you can play around with hummus.  Replace 1 tablespoon of the reserved liquid with ½ of a roasted red pepper for red pepper hummus.  If you replace all of the reserved liquid with lemon juice and add the zest from one lemon, you have lemon hummus.  You can also double the amount of garlic for garlic hummus.  Throw in a handful of black olives with the garlic and make sure to puree completely and then follow the rest of the instructions for olive hummus. Spicy hummus can be made by replacing some of the chickpea liquid with hot sauce and adding cayenne pepper to the recipe.  You can even use different beans.  You can use cannellini beans, yellow lentils, or black beans (don’t use tahini with the black beans and add some cumin).  So if you are imaginative and adventurous, hummus will never get boring.