Broccoli Soup (dairy free, minus the cheese topping)

I got hit with some sort of flu bug yesterday and had a hard time coming up with something to make for dinner tonight.  Soup always seems to be my standby comfort food when I am just not 100%.  I usually make a cream of broccoli soup that is full of cream and really delicious, but I've been trying to cut back on dairy and thought we'd try something a little different this time.  Success!  My girls both loved it too, which makes a mom very happy.  I paired it with fresh whole wheat sandwich bread (recipe to come).

Broccoli Soup (dairy free-minus the cheese topping)
Serves 6

2 tbsp olive oil
1/2 medium onion, chopped
2 carrots, peeled and chopped
3 ribs of celery, chopped
4-5 medium potatoes, peeled and diced
5 cups chicken stock
salt and pepper to taste
2-3 cups broccoli florets
shredded cheddar cheese

Heat oil on medium high heat in a dutch oven or 4 quart pot.  Saute onion, carrot, and celery until onion is translucent, about 3 minutes.  Add potatoes, stock, salt and pepper. Bring to a boil, reduce heat to medium and cook until potatoes are fork tender.  Add the broccoli and cook another 6-8 minutes until broccoli is soft. Using an immersion blender, blend until smooth (you can also blend in the blender in small batches).  Taste and season with more salt and pepper if necessary.  Serve warm topped with shredded cheddar cheese.

Ham and Lentil Soup with Olive Oil Bread

Yesterday I woke up to a cold, cloudy, rainy day. After having a few beautiful days, it made me want to grab a good book, and snuggle up and just read while the rain fell outside.  Because my "to do" list was getting longer and longer, I decided I'd better skip the book for now, and instead make a crock-pot dinner to save a little time.  I love my crock-pot!  It is one kitchen appliance I don't think I could ever live without. 

We still had a bit of ham left over from our Easter dinner, so my first thought was split pea soup, I knew my kids wouldn't eat that so I grabbed my bag of lentils instead.  It would be a gamble to whether or not they'd eat it too, but I gave it a try.  My oldest has been such a picky eater lately, but has been willing to try a few bites.  She took one bite, forced a smile, said she loved it, and ate a few more bites.  I give her a lot of credit for pretending to like it, just to be a good example to her younger sister.  After she'd eaten about half of her bowl I told her she didn't have to finish and the relief that came over her face was really quite hilarious.  By now, if you are still reading ;), you're probably wondering why I'm telling you that my kids didn't like it.   Well, they haven't liked much lately, so no matter what I make they'll complain, but once they try it most of the time they change their minds.  I think this soup however is more of an adult flavor. 

A hearty, delicious blend of lentils, smokey ham, and tender veggies really made the perfect combination for a cold spring day.  The best part however is the prep takes under 5 minutes, and you are on your way... going about your day as usual and dinner is ready and waiting when you are.   I paired it with the end of a rustic olive oil bread called Mantovana (Olive oil bread from Mantua).  Very simple to make, with a wonderful olive oil flavor that went perfectly with this simple soup.  I'm especially excited to turn the leftovers into a fantastic grilled cheese for lunch.

Lentil and Ham Soup
Makes about 9 servings

1 pkg (16 ounces) dried lentils
2 cups diced, fully cooked ham
1 cup diced carrots
1 cup diced celery
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
5 cups very hot tap water

In a 5 quart crock-pot, layer the ingredients in order listed (do not stir).  Cover and cook on high for 4-5 hours or until vegetables are tender.  Discard bay leaves, and stir.  Enjoy!

Mantovana
Olive Oil Bread from Mantua
 Makes 2 loaves

The double rising produces a bread with a light even texture.  Be careful not to over-rise the dough, it can cause it to to collapse upon being placed in the hot oven.  Do not leave the dough for any longer than 40 minutes for it's second rising. 

2 tsp dry yeast
2 1/2 cups warm tap water, divided
1 1/4 cups whole-wheat flour
3 1/2 cups unbleached flour
2 tsp salt
1/2 cup olive oil

1. measure out 1 3/4 cups of warm water.  Sprinkle the yeast over the water and let stand for 5 minutes; stir to dissolve.  Mix the flours in a large bowl.  Make a well in the center and pour the yeast/water mixture into the well.
2. Use a wooden spoon to draw just enough of the flour into the dissolved yeast to form a soft paste.  Cover with a clean dish towel and let "sponge"* until frothy and risen, about 20 minutes.
3. Add the salt and oil to the sponge.  Mix in the rest of the flour from the sides of the well.  Stir in the remaining water, as needed, to form a very sticky dough.
4.  Turn the dough out onto a floured work surface and knead until smooth, about 10 minutes.  (I cheat and do all of this in my stand mixer, mixing on low for 10 minutes)
5. Put the dough in a clean, oiled bowl; cover with a dish towel and let it raise until doubled in size, about 50 minutes.  Punch down, and cover again, letting it raise until doubled in size about 40 minutes.
6.Punch down again and let chafe for 10 minutes (chafing: form the dough into a ball by cupping your hands gently around it.  Apply a light downward pressure to the sides, while simultaneously rotating the the dough in a steady clockwise motion.  Continue until the dough is formed into an even round shape.)
7.Preheat oven to 400 degrees Fahrenheit.  Divide the dough into two equal pieces.  Shape each piece into a long loaf, about 10 inches in length.  Place on a floured baking sheet and cover with a dish towel.  Proof (let it rest) for 15 minutes.
8. Cut a lengthwise slash, 1/2 inch deep, down the center of each loaf.  Bake in the preheated oven for 45 minutes, until golden brown and hollow sounding when tapped on the underside.  Cool on a wire rack.

* When sponging your dough, you'll follow the directions by creating a deep well in the flour, then adding the dissolved yeast.  Using a wooden spoon draw in just enough flour from the sides of the bowl a little at a time to combine with the dissolved yeast in the well to form a soft paste when mixed thoroughly.  Cover the bowl with a dish towel and leave for 20 minutes or longer if specified in the recipe, until the paste is frothy and has expanded slightly in volume.  Continue on to step 3. 

Lunch Date with the Hubs and Bobby Deen

Friday afternoon the Hubs and I were able to attend a cooking class by Bobby Deen. I was so excited! I love the Deen's. Paula and her boys have been culinary inspirations to me throughout my adult life. I love their love of family, and gathering together in the kitchen. She is the kind of Mother I want to be. So, being able to learn from her son was truly an incredible experience and dream come true! We arrived early, hoping to get a decent seat.

We were one of the first to arrive and grabbed a seat right on the front row. There was nothing separating us from Bobby and the food, except the counter top. The perfect seats in my opinion :) The smells coming from the stove top were amazing. I was excited to taste his food too, how often do you get the opportunity to taste food made by a chef you find that inspiring!?! From the moment he walked in he was hilarious! Just kept us all laughing. The one request was that we ask lots of questions, questions about anything. Just as long as we didn't make him feel as if he was in an aquarium.

He told stories about his family, how his Mamma got started not only on the Food Network, but as a chef in general.  He told of the struggles she had with agoraphobia and not being able to even leave the house without it bringing on panic attacks.  He told of how she forced herself to overcome it, knowing she needed to provide for her boys after a divorce.  Listening to him talk about his Mamma and hearing the love, respect and pride he had for her was really heartwarming.  I really could have sat in that chair and listened to him for hours that day.  

 

When his class came to an end, we got to meet him, take pictures, and taste his food (that was the best part really).  He prepared a  Hearty Barley and Mushroom Soup. I am not a mushroom fan, I never have been, but when in a situation like this I was not about to pass up the opportunity to taste it.  I was surprised at how much I actually loved it!  On the way home we stopped and picked up the ingredients so I could make it and share the recipe with you all. 

And of course meeting Bobby, was awesome!  He was so personable, and easy to talk to.  I asked if he'd autograph my cookbook, and he did :)  We talked about a few of my favorite recipes in my book and he mentioned some of his favorites too.  It was fun to learn more about him.  Then we posed for a picture (which, unfortunately we didn't realize it was blurry until it was too late :(... But I have the memory, and the recipe, so I am one happy girl!)  Next time I meet him (wink, wink) I'll make sure the picture is clear.

We made this for our girls tonight, and paired it with some whole wheat dinner rolls (using my the recipe my friend Michele @ Sweet Luvin' in the Kitchen perfected), and key lime pie for dessert. I  had to have a little taste of spring/summer in there.  The soup, was just as delicious as Bobby had made.  The best part about this soup was the 160 calories per serving, and it is hearty, filling, and delicious.

 Hearty Barley and Mushroom Soup
Makes 6 servings

1 ounce dried porcini mushrooms
2 cups boiling water
1 tbsp olive oil
2 large portobello mushroom caps, chopped (6-7 ozs)
1 large leek (white and green part only), halved lengthwise, sliced, and rinsed well
2 ribs celery, chopped
1 carrot, chopped
1 32 oz container reduced-sodium chicken broth
3/4 cup pearl barley, rinsed
2 tbsp fresh dill, chopped
6 tbsp plain fat-free Greek yogurt

Place dried mushrooms in a small bowl.  Pour the boiling water over the mushrooms; let stand until softened, about 15 min.  Drain, reserving the soaking liquid, and coarsely chop.

Meanwhile, heat oil in a nonstick dutch oven over med-high heat.  Add portobello mushrooms, leek, celery, and carrot.  Cook, stirring often, until the vegetables become tender, 8-10 minutes.  Add broth, barley, and soaked mushrooms with their reserved soaking liquid; bring to a boil.  Reduce heat and simmer covered, until barley is tender, 40-45 minutes.  Stir in the dill.

Ladle soup into each of 6 serving bowls.  TOp each serving with 1 tbsp yogurt, serve at once.

Nutritional info: Per serving (generous 1 cup): 160 calories, 3 g fat (0 g saturated, 0 g trans), 0 mg cholesterol, 400 mg sodium, 27 g carbohydrate, 6 g fiber, 8 g protein.

recipe adapted from Diabetes in a New Light

 Our "version"turned out just like Bobby's.  It was so filling, one serving filled you up.  I can't wait to make this delicious soup over and over again.

Creamy Potato Leek Soup

I was really worried that this week was going to be another bust when it came to my meal plan.  We ended up back at the Doctors office with our oldest getting a strep test... of course it came back positive.  So when I pulled up my meal plan I was thrilled to find that this one is quick and easy.  Unfortunately the soup bowls didn't make it onto the table, but a slice of buttered bread was the perfect companion to this smooth creamy soup.  The kids liked it topped with a little shredded sharp cheddar and chives.  I loved it without the cheese. The horseradish gave it the perfect little zing.  It made wonderful leftovers as well!

 

Creamy Potato Leek Soup

Ingredients

3 tablespoons butter

1 1/2 pounds (5 cups) Yukon gold or russet potatoes, cut into 1-inch pieces

4 medium leeks, coarsely chopped

1 teaspoon salt

1/4 teaspoon pepper

1 (32-ounce) box (4 cups) chicken broth

1 cup milk

3 tablespoons chopped fresh chives (I used freeze dried chives)

2 teaspoons prepared horseradish

Chopped fresh chives, if desired

Directions

Melt butter in 4-quart saucepan until sizzling; add potatoes, leeks, salt and pepper. Cook over medium heat, stirring occasionally, 8-10 minutes or until leeks are softened.
Add chicken broth. Increase heat to medium-high; cook 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 25-27 minutes or until potatoes are tender. Stir in half & half.
Place 3 cups soup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend until smooth. Pour into large serving bowl; repeat with remaining soup. Stir in 3 tablespoons chives and horseradish. Garnish with chopped fresh chives, if desired.

Lemon Chicken and Orzo Soup

I LOVE SOUP! I get so excited when the temperature drops and it becomes "soup weather".  Don't get me wrong... I dislike winter, snow, cold, everything associated with winter (except Christmas and my daughters birthday of course) but fall weather, to me, is perfect and it just screams "SOUP".

Years ago while visiting Temple Square in Salt Lake City with my family, we stopped in to a little french bakery that we love, just thinking about it makes me want to go there, okay back on subject...  They serve a lemon and rice soup that is beyond incredible.  I don't know if I've ever tried anything like it since.  Although I've tried to replicate it I just haven't found success.  This soup however, is a very close contender.  It is DELICIOUS!

Lemon, Chicken & Orzo Soup:

Serves 4 to 6

Ingredients:
2 teaspoons olive oil
1 medium carrot, peeled and cut into fine matchsticks (or diced)
1 small celery stalk, diced
1 small onion, finely chopped
6 ounces boneless, skinless chicken breast
1/2 cup roughly chopped fresh spinach
1 teaspoon chopped fresh oregano
1 cup gluten free orzo
salt and pepper
8 cups chicken broth (or water if you prefer)
Zest and juice of a lemon

Directions:
In a large pot (4 quart or more), heat the olive oil over medium heat and add the carrot, celery and onion pieces. Cook for about 3 minutes, stirring occasionally. Add the chicken breast, the spinach, oregano, orzo, broth and season with salt and pepper. Cover and bring to a boil. Reduce the heat to low and simmer, half covered for about 30 minutes or until the orzo is al dente.
Remove the chicken breast from the soup. Let cool enough to handle and shred it into pieces. Return the shredded meat to the pot. Add the lemon juice and zest, stir and serve.

*I changed things up a bit, knowing I had errands to run and needed to convert this recipe to the crockpot, I skipped the olive oil and just put the carrot, celery, onion and chicken in the crockpot, topped with oregano, salt and pepper, and chicken broth, with a splash of lemon juice too.  I left that to cook for about 6-7 hours, then pulled out the chicken, shredded it, added it back to the crockpot, and then added the spinach, orzo and lemon juice/zest.  I replaced the lid and let it cook for an additional hour or so until the orzo was done.  I really cannot say enough good about this soup, it was so delicious!

Son-of-a-Gun Stew

I have a stash of recipes that let's call them my "camping  recipes".  I usually only make them while camping.  We love to make yummy hearty food in the dutch oven, and then follow it with a wonderful cobbler or scones.  This one though, is one that I could eat not only while camping, but from October 1 to March 31.  It is hearty, flavorful and utterly delicious :)  Serve it with hot bread or rolls for the perfect winter meal.

(Please excuse the poor photo, it really tastes a lot better than it looks!)

Son-of-a-Gun Stew

1/2 lb bacon, chopped

2 lbs ground beef, or steak cut into 1 inch pieces

1 lb carrots, peeled and sliced 1/4 inch thick

2 lbs potatoes, peeled and cubed into 1 inch cubes

2 green peppers, cut into 1 inch pieces

5 med stalks celery, cut into slices

2 medium onions, chopped

3/4 cup soy sauce

1/4 cup worcestershire sauce

1/2 cup BBQ sauce

4 cups canned or bottled tomatoes

Begin by frying your bacon in a 12 inch dutch oven, or large pot.  Drain off fat, and add onions and ground beef, saute until browned.  Add remaining ingredients.  Cover and simmer for one hour or until vegetables are tender.  

Crusty Soup Bowls

Fall at our house means hot soups, fresh breads, and a warm home. With the weather cooling down, and the leaves changing colors it is time for soup again. One of our favorite ways to enjoy soup is in a nice crusty bread bowl. I've attempted this many times, and most have failed miserably. Until this recipe came along. It is perfect! Crusty on the outside, soft and airy on the inside.

 Crusty Soup Bowls

yeilds 8 bowls
2 tbsp yeast
2 cups warm water
1 tbsp sugar
2 tsp salt
5 cups flour
3 tbsp wheat gluten
Cornmeal

In mixing bowl, dissolve yeast in warm water. Add sugar, salt, 3 cups of flour and wheat gluten.  Beat 3 minutes.  Gradually add remaining flour to make a stiff dough.  ( A stiff dough is necessary for the bowls to hold their shape).  Continue to knead in your mixer for 7 minutes, or by hand for 12 minutes on a lightly floured surface till dough is smooth and elastic.  Place in a greased plastic bowl, cover and let rise until doubled in size.  Punch down and divide into 8 pieces.  Form each piece into a ball and place on a baking sheet sprinkled with cornmeal.  Cover and let rise again until doubled in size.

Bake at 375  degrees F. for 25  minutes.

Let bowls cool.  Cut off the tops; scoop out bread to make a bowl, and serve with hot soup.