Weekend Cooking: Steak Soup

The cooler fall temperatures have awakened a craving for one-pot comfort foods.  In the past two weeks I have made chili, chicken pot pie soup, and steak soup.  Last night I pre-cooked some chicken for the upcoming week; I plan to make a chicken/tomato stew and perhaps chicken tortilla soup.  I am sure this domestic mood will soon pass, but I have sure enjoyed the meals (and leftovers) these past few days.

I had all intentions of posting the recipe for chicken pot pie soup last week, but alas I could not coordinate my photography with my hunger and we finished the soup before I had a chance to take a picture.  I am quite sure I will make this personal favorite again soon, and this time I will have the camera ready.

I did learn my lesson, however, and managed to click a few images while preparing the steak soup.  I received this recipe years ago from a good friend and since that time I have tweaked a little here and there to suit my personal tastes.  As with most soup recipes, it is good served right away, but even better the next day.  The flavors blend together and intensify, making it the perfect antidote to a cold dreary day.  Eating a bowl in front of the fire, dogs by my side, watching the World Series.... well, there is nothing better.

Steak Soup

First, brown 1 pound ground meat, drain the grease, and set aside.

Next, in a large pot saute ....

• 1 stick butter
• 1 cup chopped celery
• 1 cup diced onion
• 1 cup sliced carrots

Once the vegetables are cooked to your liking (I prefer them a bit crunchy) add...

• 1/2 cup flour to thoroughly coat the vegetables to help thicken the soup.

Next, add the following and simmer about 4 hours ...

• 32 ounces chicken stock
• 2 cans diced tomatoes
• 1 bag frozen mixed vegetables
• 1 bag frozen corn
• 1 lb. cooked ground meat
• 2 teaspoon black pepper
• 2 tablespoons A-1 steak sauce (the original recipe called for BV, but that is sometimes difficult to find and I like the robust flavor of the A-1)

The soup is good as is, but being an Italian household we feel the flavor is enhanced by sprinkling the top with some grated parmesan cheese and serving crusty Italian bread on the side to help sop up the juice.  Deliziosa!

Weekend Cooking: Pumpkin Pie Ice Cream

I have two terrific bloggers to thank for this post:  Candace, who sponsors the Weekend Cooking meme, and Trish who is hosting the October Pin It and Do It challenge.  I am actually writing this in advance of the weekend - a first in many years - and I feel terrific!

It is officially fall, so says the calendar, but weather in the midwest is confusing.  There are mornings when we are greeted with chilly temperatures in the 40s, but then the afternoon highs reach the low 80s.  It is definitely not time to change over the closets to sweaters and turtlenecks, and unfortunately, we shouldn't change our diets to hearty soups and stews.  If anything we need to learn to adapt and just go with the flow.

But I love fall!  I love the rich jewel-tone colors, I love the cozy sweaters and colorful scarves, and I look forward to simmering pots of chili and pumpkin desserts.  I had my heart set on the first pumpkin pie of the season ... but the weather dictated something lighter.  So I wondered.... what about pumpkin pie ice cream?

I did a quick Pinterest search, which yielded several different recipes.  I settled on this one, however, because it seemed the easiest with pure ingredients.  However, as is my typical method... I decided to adapt the recipe from the start.  In fact, I have a feeling I created my own recipe here. but I will give inspirational credit where it is due.

The original Pinterest recipe called for five simple ingredients:

• 1 cup whole milk
• 1/2 cup sugar
• 1-15 oz can pumpkin puree
• 2 cups heavy cream, chilled
• 1/2 teaspoon vanilla extract

But I knew I wanted a pumpkin pie flavor - and the lack of spices in this recipe made me a little nervous.  And while I am trying to cut down on refined sugar, I knew that 1/2 cup would not be enough to satisfy my sweet tooth.

I have a CuisineArt ice cream maker, which came with its own booklet that has a number of tasty recipes.  The one I tend to make most often is Simple Vanilla:

• 1-1/2 cup whole milk (I use 2 cups 2% milk)
• 1 cup sugar
• 3 cups heavy cream  (I use 2.5 cups half and half)
• 1-1/2 Tablespoons vanilla

I decided to combine these two recipes, the one from Pinterest and my adaptation from the manufacturer, and then added 2 Tablespoons -  Pumpkin Pie spice.  Surprisingly, it actually tastes like a creamy version of pumpkin pie!  My version definitely has an "ice milk" texture, which I normally don't mind in order to avoid the fat and cholesterol, but it froze a bit too hard for my taste.  I definitely plan to make this again later this fall, probably using 2-1/2 cups whole milk and 2 cups of heavy cream.

Hmmm.... I just had a thought... I wonder what it would taste like as an a la mode topping for apple pie?  I think I may need to find a pinterest pie recipe this week :)

Weekend Cooking: Dinner & a Movie Cookbook

I really had no idea what to post today for Weekend Cooking, seeing as I have not been to the store all week and the cupboards are rather bare (I think Greek Yogurt is about the only staple in the refrigerator right now), but Candace's post about watching a documentary reminded me of a cookbook in my possession that I could discuss (review is too strong a word as I have not actually used the cookbook yet...)

How many of you remember the popular weekly television series, Dinner and Movie? It aired each Friday night on TBS and featured a trio preparing a theme-based meal that was somehow (albeit remotely) related to the movie.  Each commercial segment included a visit with the team in the kitchen, one discussing the recipe and the other two generally offering rather corny jokes as conversational banter.  It was a clever idea, however, and while I did not necessarily prepare any of the featured dishes, I did find myself watching the movie-of-the-week because of this added component.

A couple of years ago I had a coupon for my all-time favorite hangout, Halfprice Books, and I simply could not let a good coupon go to waste so.... I made the rounds to the various departments:  writing, travel, photography, fiction, clearance (of course), CDs, and food.  I have weeded through my own personal collection of cookbooks over the past couple of years and kept only those that I use on a regular basis, but I often look in this area for Christmas gift ideas for the girls.

In skimming through the baking books and those of celebrity chefs, I came across this little gem.  I opened it to the table of contents and enjoyed the organizational system.  The book is categorized by movie genres (Teen Angst, Road Trip, Cold War, etc) and within each genre there are approximately 3-5 different movies.  Each movie offers one recipe with detailed instructions, plus a of couple of tips that might be related to the dish, the movie, or it might be totally random and related to nothing at all.

Here are some examples of the movie/food match ups:  Pretty in Pink is one of the movies listed in the Teen Angst section and features a recipe for Pretty in Pink Salmon Filets with Virgin Tomato Sauce - or - Goldfinger is a movie listed in the Cold War section and features a recipe for Golden Ladyfingers - or  - the one that I think is perhaps the silliest is Fall Apart Pot Roast is the recipe chosen to represent the movie, The Money Pit.

To be honest, I am not sure I see myself using any of the recipes from this cookbook, but I think it will certainly inspire me to plan my own dinner and movie evenings.  I adore the film, Midnight in Paris, and could easily prepare a French dinner for two, perhaps adding a bit more atmosphere by using the cafe bistro set that I have tucked away in my room upstairs.  Or another favorite movie is Sleepless in Seattle, which might feature Pacific seafood, grilled vegetables and a chocolate dessert with a cup of Starbuck's Pike Place blend coffee.

For those who have a significant other who enjoys cooking as well, this could easily transition into a full day activity:  plan the menu in advance - shop for groceries in the morning (perhaps include a special bottle of wine and a bouquet of flowers for the table) - prepare the meal in the afternoon - and enjoy the movie in the evening.

The possibilities are endless, and I would love to hear some of your suggestions for combining a favorite movie with a coordinating menu to create a truly fun, entertaining evening.

Weekend Cooking: Variations of a Theme

Last week I posted about my first attempt at preparing Quinoa Tabbouleh Salad.  I wasn't sure how my "meat and potatoes" crowd would react but they seemed to enjoy it, and I absolutely LOVED it.  In fact, I liked it so much, that I have considered adapting it to a variety of different tastes.

While shopping at Trader Joe's this week, I discovered Harvest Grains, an assortment of Israeli-style couscous, orzo, baby garbanzo beans, and red quinoa.  The color combination is festive, and the nutritional content seemed decent:  2 grams of fiber; 6 grams of protein; 2 grams of sugar; 1 gram of fat.  I bought a bag and decided to use these grains as a part of the adaptation of last week's salad.  I prepared the blend according to the package directions, using chicken broth rather than water.  Quick and Easy.

I decided to improvise, however, and made a one-dish meal rather than a side salad.  To the grain mixture, I not only added the cherry tomatoes and cucumber, but I also added 1 cup diced boiled chicken breast and about 1/2 cup of feta cheese.

The dressing consisted of 1/4 cup olive oil and 1-1/2 tablespoons lemon juice, 1 teaspoon Greek seasoning and 1/4 teaspoon Penzey's Shallot salt.  A sprinkle of finely chopped mint added a splash of fresh flavor.  And I must say, it was rather tasty!

This successful experiment has led me to think that there may be a variety of other one-dish meals that can be prepared from this one basic recipe:  perhaps shrimp with a bay seasoning dressing, or  shredded pork tenderloin, asiago cheese, with a Mexican dressing using lime juice, cumin and coriander.

This is the perfect dish to serve one night as a light dinner, and then eat the leftovers for lunch throughout the week.  I would be happy to have this as a staple on my menu repertoire.  If you can imagine another flavorful combination, I would love to hear it.

Weekend Cooking: Family Fellowship

We usually host an impromptu family dinner about once a month.  Typically these dinners occur on Friday nights in which pizza is the featured menu item.  But this weekend we decided to have dinner on Saturday evening and in celebration of the new Fresh Market opening in our area (perhaps the subject of another weekend cooking post...) I decided to cook a rather electric meal.  The main course consisted of grilled Pork Chops, Parmesan Chicken, and oven baked Salmon. These were accompanied by store bought twice baked potatoes, oven roasted asparagus and Quinoa Salad.  I thought there was enough food for an army, but as it turned out, there were few leftovers after the six of us ate.

I shared the Satay Pork Chop recipe here a few weeks ago, but the chicken and salmon recipes were mostly a combination of online searches and personal experimentation.  The Parmesan Chicken recipe I adapted from an AllRecipes dish which called for an unusual way to bread cutlets:  dip the chicken in olive oil rather than egg.  I will adopt this method from now on.  The breading adhered well to the meat and did not separate during baking.  The chicken was moist and flavorful.  A successful experiment.

The salmon recipe I use has evolved over time, in fact, I do not remember where I first found my inspiration.  I use Trader Joe's Aioli Garlic Mustard Sauce, which is similar in flavor and texture to a subtle dijon mustard.  I spread an even coat over the top of the filet and then sprinkle liberally with Penzy's Sunny Paris (a spice mixture of shallots, chives, green peppercorn, dill weed,  basil, tarragon, chervil, and bay leaf which marries well with fish and/or chicken).  I baked the filet and the chicken cutlets in a 350 degree oven for thirty minutes and both were done to perfection.

Oven roasted asparagus is my favorite way to prepare this vegetable, in part because it is so simple, but also because the method showcases the flavor so well.  I simply line a jelly roll pan with foil and spray with PAM.  I arrange the asparagus in a single layer on the sheet and spray the tops with PAM as well.  Bake in a 400 degree oven about 12-14 minutes (for thinner asparagus, I would assume a bit longer for thicker stalks) and then drizzle a mixture of melted butter, soy sauce and balsamic vinegar over the top (a tasty combination which I found here).

The real experiment of the day, however, was the Quinoa Salad (pronounced keen-wah). I fell in love with the flavors of Tabbouleh when I visited Paris two years ago.  The vivid colors of red cherry tomatoes, green flat leaf parsley and golden quinoa grains seemed so festive that I could not resist.  The fresh combination of vegetables and grain, coupled with a  bright lemon vinaigrette, was the perfect summer side dish.

I found the following recipe at Epicurious.com, but of course, I adapted and tweaked just a bit to meet my personal tastes.

Directions:

1. Bring 1 cup quinoa (thoroughly rinsed) plus 1 1/4  cups water (I used broth) and 1/2 teaspoon salt to a boil.  Cover, reduce heat, and simmer about 15 minutes.  Allow to stand for 5 additional minutes, and then fluff with a fork.
2. While quinoa is cooling, whisk together the dressing ingredients:  2 Tablespoons lemon juice - 1/2 cup olive oil (I reduced this by half!) - minced garlic clove - salt and pepper to taste.
3. Pour mixture over cooled quinoa (I used about 2/3 of the dressing ... you may prefer more or less, depending on taste)
4. Next add the following vegetables:  pint of cherry tomatoes, cut in half; english cucumber, diced; 2/3 cup flat leaf parsley, chopped; 2 scallions, sliced thin; 1/2 cup mint, chopped (I omitted the mint due to personal preference and did not miss it in the least)
5. Toss together with the quinoa and chill for about thirty minutes before serving.

Our family tends to be a real "meat and potatoes" crowd and I was not sure how well this new recipe would be received.  But based on the compliments and lack of leftovers, I would say that we have discovered a new favorite.

Weekend Cooking: Pork Chops

It has been quite a while since I have participated in this weekly meme, and it is the first time that I have written a Weekend Cooking post on this blog.  I have always been grateful to Candace for starting this fun and practical topic, and while my days of gourmet entertaining are long gone, I do enjoy creating in the kitchen every now and then.

Yesterday was one of those experimental days.  We are trying to eat more healthy in our household, which means lots of fresh salads and grilled chicken.  Tasty.... but predictable.  I was in the mood for something different, so decided to review the grocery circulars to see what specials might sound appealing and cost effective.  Boneless Pork Chops seemed to fit the bill:  10 for $10 - a bargain!

The problem, however, is that I have never cooked pork chops.  I vaguely remember eating pan fried chops on the bone as a child, but since it was not a favorite, I didn't try to recreate that eating experience as an adult.  But I knew there had to be other healthy and flavorful ways to prepare this meat, so I did what I always do when faced with a question:  consult the internet.

Ultimately I settled on two different recipes, both of which we thoroughly enjoyed.  The first recipe, Thai Pork Satay, I discovered at All-Recipes - a website that I have used for several years with great satisfaction.  The original recipe marinated bite-sized pieces of pork to be grilled on a shish kabob accompanied with bell peppers, onions, and water chestnuts.  I chose to marinate the pork chops in an 8x8 pan for about three hours before grilling them whole.  We LOVED it!  The meat was tender and juicy, and the peanut butter provided a subtle, unexpected flavor.

Ingredients for Thai Pork Satay marinade:

• 1/4 cup crunchy peanut butter (I had creamy on hand and it worked fine)
• 1/4 cup finely chopped green onion (I used onion powder)
• 2 Tablespoons soy sauce
• 2 Tablespoons lemon juice
• 2 teaspoons minced garlic (I used garlic powder)
• 1 teaspoon coriander
• 1/8 teaspoon red pepper flakes (I used several dashes of Frank's hot sauce)

As you can tell, I made a lot of adjustments to fit my particular tastes and utilize what I had on hand.  I mixed all the ingredients in a small bowl, and then spread over the chops.  Very easy ... 

The second recipe I found on Pinterest (how did we spend our time before the development of this website?!!)  I conducted a search for grilled pork chops and this one caught my eye:  Tailgater's Grilled Pork Chops - part of the K-State alumni ultimate football guide.  I'm not sure what attracted me first - the easy recipe or the familiar state university logo.  In either case, I decided that this would be a perfect compliment to the Satay chops.  It is amazingly easy to prepare, and while the meat was not quite as juicy as the other, the flavor was slightly sweeter and definitely delicious.  

Ingredients for Tailgater's Grilled Pork Chops marinade:

(I made half the recipe and have included my measurements here)

• One six-ounce can frozen lemonade concentrate - thawed
• 1/3 cup soy sauce
• 1 teaspoon season salt (I used a bit less due to the sodium in the soy sauce)
• 1/2 teaspoon celery salt (I used onion powder...)
• 1/8 teaspoon garlic powder

All of the ingredients can be easily mixed in a one gallon plastic bag.  Add the chops and marinate in the refrigerator several hours before grilling.

I served both chops with a large salad and corn-on-the-cob.  A healthy, filling, tasty meal with plenty of leftovers.  Overall, a successful kitchen experiment with two new recipes added to the collection of summer favorites.