November 18, 2014

Baby, It's Cold Outside and Vegetable Beef Soup

With the record low temperatures we've been experiencing, it's time for soup.  There's nothing like a pot of soup on the stove and crusty bread in the oven to shout comfort on a cold, snowy day.

My grandmother used to make vegetable beef soup with ground beef rather than stew meat, and I have always preferred vegetable beef soup that way.   You get a bite of ground beef with every spoonful!  

I don't remember exactly how she made her vegetable beef soup, but this is pretty close.

Here's how I made this delicious bowl of soup:

1 pound of ground chuck
1 teaspoon of minced garlic
1 can of petite diced tomatoes
1 can of mixed vegetables
A couple of hands full of Ditalini pasta
Salt and pepper, to taste
1 32 ounce box of beef broth
And this much Italian Seasoning:

Or to taste.

1.  Brown the ground chuck (I salt and pepper the ground chuck), and after it starts to turn color, add the garlic.  Continue to cook until done and drain the excess fat.

2.   Add the can of diced tomatoes, mixed vegetables, beef broth, pasta, and Italian Seasoning.

3.  Give it a taste test, and add extra salt, pepper, and more Italian seasoning, if needed.

4.  Simmer until pasta is done.

This is great served with warm crusty bread.

Serve to family and friends!! 


November 11, 2014

Twice Baked Sweet Potatotes

Sunday I roasted a turkey breast, roasted brussels sprouts, and made twice baked sweet potatoes.  So easy and so delicious.  They were the star of the show.

Sort of a precursor to Thanksgiving.  Actually, we eat turkey breast all year.  It's one of my favorites.  I like to use the left-over turkey to make sandwiches for lunch.  I baked the sweet potatoes for an hour.  Cut them in half and mashed the potato with a fork.  I added a pad of butter, brown sugar, and mixed it into the potato.  I then added miniature marshmallows to the top and put them back in the oven under the broiler for a few minutes until they were toasted.   Yummy.

Try them.  I promise you won't be disappointed.  (Unless, of course, you are like my daddy, and you don't like sweet potatoes, then, you would probably be disappointed . . . )

Perfect to serve to family and friends!


November 5, 2014

Wisnie and Blue Cheese Crostini

I recently made crostini with Ricotta Cheese, Wisnie, and Blue Cheese Crumbles on toasted baguette slices.

The Wisnie was a gift from my husband's daughter and son-in-law.  They live in Italy and travel quite extensively and brought this to us for Christmas.  Wisnie is a Polish jelly that is made from cherries.

I sliced the baguette, buttered each slice, and toasted it in the oven under the broiler.  I then spread on some ricotta cheese, the Wisnie and blue cheese crumbles and returned it to the oven to slightly melt the blue cheese.  I then added a little locally made honey to each crostini.

It was awesome.  Lots of wonderful flavor and great to serve this time of year with your favorite soup!