If You Love It, Feed It.

Chicken and Roasted Poblano Pepper Soup

2011-12-05T04:42:10Z

I really love it when the weather turns cool. I have to wait a while because I'm so far south, but it's worth it. The cool weather makes soup so much more enjoyable to me. I love making hearty soups, chili, and big pots of beans accompanied by mountains of warm, buttery cornbread. Excuse me while I wipe the drool off of my keyboard!

I seem to have a thing here lately with Poblano peppers. Poblano peppers are lovely, dark green, mild chili peppers. If you ever eat chilies rellenos at your favorite Mexican restaurant, then you have eaten them. Occasionally you might find a spicy one, but usually they are mild and full of flavor.

This soup was inspired by my latest pepper kick, a whole stack of soup recipes, and cool weather. It makes a BIG pot of soup, so if you are feeding only 2-3 people, you might want to cut it in half or freeze part for later. But my best advise is to make it a day ahead and enjoy it the next day. It is one of those dishes that gets better the next day because the flavors have longer to "marry." Regardless, I heartily recommend this yummy soup. Enjoy!

Chicken & Roasted Poblano Pepper Soup

1/4 cup olive oil
1 teaspoon cumin
1/2 teaspoon thyme
salt and pepper, to taste
1 bunch cilantro, chopped
4 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 Poblano peppers, fresh
3 quarts low-sodium chicken broth
1 roasted chicken
2 cups frozen sweet corn
1cup long grain rice, uncooked
1/4 cup butter, melted
1/4 cup flour
shredded Monterey Jack cheese (optional)

Wash and dry the fresh Poblano peppers. Place them on a broiling pan, and place in the broiler. Turn peppers once the tops of their skins have bubbled and blackened. This will take just a few minutes. Allow both sides to bubble and blacken.

Remove from broiler and immediately place in a paper or plastic bag. Seal and allow to sit for 20 minutes. After steaming for 20 minutes, remove the blackened skin, stems, seeds, and veins of the peppers. Dice the peppers and reserve.

Preheat a large saucepan. Add olive oil, diced carrots, and onions. Stir and cook until soft. Add garlic, cumin, thyme, poblanos, cilantro, and salt and pepper. Stir and cook for 3-4 more minutes. Add chicken broth, corn, and the diced meat from one roasted chicken. Cover and bring to a simmer. Add rice, stir, and simmer uncovered for 30 minutes, stirring occasionally.

When about 5 minutes of cooking time are remaining, melt butter in a small sauce pan. Add flour and stir constantly. Cook for 4-5 minutes to cook roux. Add roux to soup and mix well. Simmer soup for 5-10 more minutes. Adjust seasoning to taste.

Serve hot and top with shredded Monterey Jack cheese and fresh chopped cilantro if desired.

Pumpkin Walnut Cloud Cake

2011-11-11T13:28:43Z

It is that time of year. The cool, crisp air and turning leaves make me crave cinnamon and pumpkin, hot apple cider, and cranberries. I love November! I enjoy Thanksgiving for so many reasons. I think it is a wonderful American tradition that helps us focus on our blessings. As we travel to be with family and gather to cook a meal to celebrate with loved ones, our hearts are filled as surely as our stomachs with the loving memories that accompany this special time of year.

I have never been a big fan of pumpkin pie. It’s not that I hate it, but it is not my first choice from the dessert table. My husband, on the other hand, loves pumpkin pie. He loves all things pumpkin. For this reason, I am always looking out for new pumpkin recipes that will make my love happy. While flipping through a supermarket advertisement magazine, I saw a pumpkin cake recipe that inspired me. Because the magazine was trying to get shoppers to buy specific products, it called for many ingredients which were highly processed that I would have to buy. So I let the recipe inspire me, and I came up with my own version that will really knock your socks off.

I adore super-moist cakes, and this one takes the cake! Pardon the pun. The flavors of fall really come through in this simple, elegant, and oh so moist cake. When you have this cake, there’s really no need for pumpkin pie. In fact, a pumpkin pie would probably feel quite embarrassed sitting next to this beautiful, delicious cake. I have to give it my most enthusiastic recommendation. This will be the star of your Thanksgiving dessert table!

Pumpkin Walnut Cloud Cake

For the cake:

1 box yellow cake mix

1 can (15 oz.) pumpkin (not pie filling)

4 large eggs

½ cup vegetable oil

¾ cup fresh squeezed orange juice

½ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon ginger

1/8 teaspoon ground cloves

For the filling:

8 oz. cream cheese, room temperature

4 Tablespoons honey

½ teaspoon cinnamon

¼ finely chopped walnuts

For the topping:

1 cup whipping cream

2 Tablespoons powdered sugar

2 Tablespoons grated orange zest

Preheat oven to 350⁰ F. Grease two 8” round cake pans with shortening, and line bottoms with parchment paper rounds cut to fit.

Combine all cake ingredients in a large mixing bowl. Mix on low until incorporated. Then mix on high speed for 2 minutes. Pour into prepared pans and bake for 35-40 minutes until an inserted toothpick comes out clean. Cool on rack for 5 minutes, then turn out and cool completely.

While cake is cooling combine cream cheese, honey, and cinnamon in a medium bowl. Mix with fork or mixer until a smooth consistency is formed. Add walnuts and mix until uniformly combined. Chill until ready to use.

When you are ready to assemble the cake, combine the whipping cream and powdered sugar in the bowl of an electric mixer. Mix on high until stiff peaks form. Gently stir in orange zest.

To assemble the cake: place a layer on cake stand. Spread the entire amount of cream cheese filling evenly over the top of the first layer. Place second layer on top of filling. Top with a cloud of the whipped cream topping. Sprinkle on additional orange zest for a pretty bit of flair. Cake must be refrigerated.

I know you will love this moist, delicious cake! Mine was eaten up in 2 days, but I definitely plan to make it for my Thanksgiving Day feast. The presentation and taste will make your family think you worked much harder than you actually did!

Tasty Taco Soup

2011-10-24T03:26:59Z

I really love cooler weather because to me, it's soup weather. When the weather is hot, I want cool, light meals. But as soon as a chill hits the air, I dig out my crock pot and big soup pots and start cooking.

My husband calls this his favorite soup that I make. But wait. He says that about all of my soups! Ha ha! He likes soup, too. What I love about this one is that it's easy, adaptable, and very satisfying. Pair it with cornbread or tortilla chips. Either way is great! Hominy gives a hearty, authentic flavor to this soup, so even if you're not a big fan of plain hominy, I urge you to give it a try in this soup. You'll be glad you trusted me. :)

Tasty Taco Soup

1 pound ground beef

1 sweet onion, diced

1 small green bell pepper, diced

2 cloves garlic, minced

14 oz. can diced tomatoes

14 oz. can yellow hominy

14 oz. can black beans

4 cups low sodium beef broth

4 oz. can diced green chilies

2 Tablespoons chili powder

2 teaspoons ground cumin

6 corn tortillas

Brown the ground beef, onions, and bell peppers in a large soup pot. Drain any excess fat. Add canned vegetables with their liquids. Add broth and seasonings. Bring to a simmer, reduce heat and cook for 20 minutes. Cut tortillas into thin strips and add to soup. Cook for 10 more minutes.

To serve, top with shredded cheddar cheese and a dollop of sour cream. I also like to add cilantro, but I am currently between crops. Mine will be ready to harvest next week.

You can kick up your cornbread with a few diced jalapenos or a can of diced green chilies. The soup is flexible. Add whatever beans you like and have on hand. Add diced zucchini and carrots if you wish. Trust me and keep the hominy.

I hope your family enjoys this as much as mine does. I look forward to sharing more hearty soups with you as the temperatures drop!

Eat and Freeze Creamy Macaroni and Cheese

2011-06-01T04:02:06Z

I consider myself an expert in this area.

I have a total weakness for macaroni and cheese. It started out as a kid with the "blue box" and progressed from there. When I began cooking for myself, I experimented with all kinds of recipes. Honestly, my high school cafeteria made excellent mac n cheese! It was so saucy and creamy. I wondered how in the world did they accomplish that? I tried my best for years to cheese-up a basic Bechamel sauce, but never got it quite right.

I've been through many versions with lots of grown up add-ins, but to tell you the truth... my standby favorite has always been Stouffer's Macaroni and Cheese that you grab from the freezer and pop into the oven. It is pure heaven! The noodles are soft and plump. The sauce is cheddar cheese perfection, and there's a lot of it. Brown it on top, and you'll have a fight on your hands for who will get the browned bits. Comfort food at it's finest! But it can get a bit expensive if you've got a lot of "comforting" to do. Or you're an emotional, 9-month pregnant woman who really could use some good comfort food because everything else is most definitely UNcomfortable! Ok, so that's me.

I call my version "Eat and Freeze Macaroni and Cheese" because it makes a ton. Totally enough to enjoy some now and freeze half for later. Feel free to scale it down if you dare. I'm sure you won't after your first time. Most importantly, this version of Macaroni and Cheese is a dead ringer for the Stouffer's version. REALLY! Do a blind taste test, and you'll see. Here's what you need.

Eat and Freeze Creamy Macaroni and Cheese

4 cups 2% milk
7 tablespoons all-purpose flour
2 pounds medium cheddar cheese
3 tablespoons unsalted butter
1 1/2 teaspoons salt
16 oz. dry elbow macaroni noodles

The noodles: Bring a gallon of water to a vigorous boil. Add 2-3 tablespoons of salt. Stir in pasta and cook for 12 minutes. When done, partially drain noodles leaving 2-3 cups of cooking water in the pot with the noodles. Cover with a tight fitting lid and wait for sauce to finish. The extra water will be absorbed and give you those soft, plump noodles!

The Sauce: In a large, deep boiler with a heavy bottom, wisk flour into milk until smooth. Place over medium heat, and stir frequently until warm but not boiling. Shred cheese (I use my handy food processor for this) and add to hot milk. Add butter and salt. Stir with a whisk to prevent clumping until cheese in melted. Reduce heat to low and simmer for 20 minutes, stirring frequently with a whisk to prevent scorching and lumps.

Combine sauce and noodles. Pour half into each of two greased large casserole dishes. Cover one with foil to freeze.

Bake fresh at 400 degrees F for 20 minutes.

Bake frozen dish at 375 degrees F for 60 minutes.

If you even consider making substitutions, please don't. I'm normally not so intolerant, but if you're looking to nail that Stouffer's taste just do it like it says above. Regular cheddar in too understated while sharp is over the top. Medium cheddar is where it's at. And please resist the urge to get a bag of pre-shredded cheese! They dust it with corn starch to prevent it from sticking together, and it will not melt smoothly and will over-thicken your sauce. Whole milk tends to separate when simmering and skim milk just cuts the creamy factor noticeably. Did I say I've made a few batches of Mac n Cheese in my day? :)

This post was inspired by the any-day-now arrival of my third little boy. I'm in that end stage of pregnancy where NOTHING is comfortable and I'm starting to feel a bit weary. I've been cooking for an army for a couple of weeks and freezing half so that we won't be eating fast food, frozen pizza, or an endless train of cold sandwiches after I get home from the hospital with our new baby. Not that those things aren't ok once in a while, but good nourishing homemade food is what this mom wants in those first days home. I'm looking forward to having my sweet husband pop that big tray of frozen macaroni and cheese into the oven after the baby gets here. My sweet family and good food! Life IS SO GOOD!

Keep lovin' and keep cookin'!

Spaghetti a la Carbonara

2011-05-23T03:17:56Z

What a quick, simple, satisfying meal! If you like bacon and eggs, you'll love this rustic pasta dish. There are no tomatoes involved but you won't miss them.

My oldest son wanted breakfast for supper the other night, but I just wasn't in the mood for it. So as I was getting bacon and eggs out of the fridge, I thought about this dish.

Ingredients

8 ounces spaghetti
6 slices bacon
3 cloves garlic, minced
4 eggs, beaten
1/2 cup freshly grated Parmesan cheese
Pinch salt
Pinch pepper

Boil pasta according to package directions.

Meanwhile, fry bacon until crisp. Reserve 3 tablespoons bacon grease. Add minced garlic and sauté until fragrant, but not browned. Add cooked pasta. Toss to coat.

Stir in eggs, and continue stirring constantly for 2-3 minutes. Stirring will give you a creamy sauce. NOT stirring will give you scrambled eggs!

Sprinkle with salt, pepper, and cheese. Serve immediately.

Such a delicious way to have a quick supper! Just add a salad and you're set to go. Serves about 4.

Keep lovin' and keep cookin'!

Quick and Delicious Black Beans

2011-05-07T22:31:07Z

Quick and Delicious Black Beans

2 tablespoons unsalted butter
1small sweet onion, diced
1 can Goya black beans*
1 cup Guava nectar
1/4 cup fresh salsa with cilantro

In a medium pot, melt butter and sauté onions until they begin to brown. Add beans straight from the can. Add Guava nectar and salsa. Simmer over low heat for about 5 minutes. That's it!

My Favorite Salsa

2011-04-15T03:12:12Z

There are lots of different opinions when it comes to salsa. As for me, I love fresh salsa's taste and texture so much more than stuff from a jar.

When I planned my garden back in February, I planned on growing everything I needed to make my fresh salsa except garlic. Garlic just doesn't do well in my zone. So here I find myself craving salsa like a crazy woman in April. The only ingredients from my garden that are ready are my jalapeños and cilantro.
So, I am relying on my local produce department for the rest until I have everything ready.

I did a salsa post last year, but I realized on looking back at it that if you were just scanning for a recipe, you'd probably get the wrong one. You see, I gave the two other recipes that inspired my version. So I hope to clear the air now. I've also tweaked my recipe just a tad, and now I can proclaim that it's, "the best salsa in the history of the world... Ever!" lol Inside joke. Sorry!

My Favorite Salsa

3 large, ripe tomatoes, quartered

1 fresh jalapeño (seeded and deveined)

juice of 1 lime or 5 key limes

1/2 cup cilantro or more to taste

5 cloves garlic, minced

1/2 of a medium red onion, thinly sliced

1 teaspoon cumin

2 teaspoons kosher salt

1 14 oz. can diced tomatoes

1 10 oz. can Rotel (diced tomatoes and green chiles)

Combine all ingredients in food processor and pulse 10-15 times. Let sit 1 hour and then dive in!

NOTE: I've found through experimentation that if I put my fresh ingredients in the bottom of my food processor and then pour in the canned tomatoes last, I get a better texture for the end result. Just don't over process.

now that you've made the salsa, reserve 1/4 cup of it and make some Love Dip. You're sure to love it as well.

Happy dipping!
Keep lovin', and keep cookin'.

Tex-Mex Tuna Casserole

2011-04-14T05:51:05Z

One night, I was standing in front of my pantry, hands on hips, thinking, "What am I going to fix for supper?"

It happens all the time. Then my eyes fixed on a can of condensed soup that I'd bought on a whim. It was cream of poblano pepper soup. Now, I'm not usually a big condensed soup user, but this one caught my eye because it was unique. I bought it without any clue as to how I would use it, and it had been gathering dust for a while.

My husband had mentioned earlier in the day that he would like to have some tuna soon so I grabbed a package from the shelf. Then my brain started to squeak and pop and whir. How about a new twist on the old, lame tuna casserole? So I got to work and came up with this.

Tex-Mex Tuna Casserole

1 6 oz. Package tuna
2 cups egg noodles
1 can condensed cream of poblano pepper soup
3/4 cup half and half
1/2 cup mayo
1 1/2 cup shredded sharp cheddar cheese, divided
1 4 oz. can sliced mushrooms, drained
1/2 teaspoon ground cumin

Preheat oven to 350 degrees. Cook egg noodles according to package directions.

Combine egg noodles with remaining ingredients reserving 1/2 cup of cheese. Pour into greased casserole dish. Sprinkle with remaining cheese.

Bake for 40 minutes.

Since there are no little green peas thrown in, you could serve it with a salad on the side. Or maybe even some fresh sweet corn kernels mixed with peppers, garlic, and a few black beans... The possibilities are endless!

I made it for the second time last night, and we loved it just as much. You sure wouldn't recognize it as tuna casserole. I bet even my brother-in-law, Martin, would like it. He's not a fan of tuna casserole to put it mildly.

And here's a testament to how easy it is to make: I made it tonight with no help. Big deal, right? Well, I fell while heading out to feed the chickens Sunday evening and sprained and fractured my ankle. So not only am I a waddling 7-month pregnant gal, but I'm also on crutches and sporting an air cast. Oh, and dodging an 18-month old with a newly discovered love of cars. They're everywhere! Watch your step or you might suddenly get the feeling that you've strapped on a pair of roller skates.
So look up the soup and try it out. If you can't find it, I'd try substituting a can of something like cream of chicken or mushroom and add a small can of diced green chilies. Should be close!

Keep lovin' and keep cookin'.

Weekend Special: Banana-stuffed Pancakes

2011-03-30T17:00:00Z

Move over IHOP!

Last weekend, I woke up in the mood for something warm and sweet. I had some very ripe bananas on the kitchen counter. Knowing that my boys LOVE pancakes, I set out to make it just a bit more special.

First, I thinned my pancake batter with a bit more milk than usual because I intended on rolling them up around a filling. Thinner works better, but I wanted more than a crepe.

In a small skillet, I melted 4 tablespoons of butter. Slice two bananas, and add them to the sizzling butter.

Let it cook for 3-4 minutes while you're making pancakes.

Add three tablespoons of brown sugar and 1/2 teaspoon of vanilla to the bananas. Continue to cook for 1-2 more minutes.

To serve, I spooned the warm bananas down the center of a thin pancake and rolled it up. Then I drizzled it with a bit of the warm, buttery sauce from the pan and finished up with a dollop of whipped cream.

Yum!

No syrup needed, thank you!

It's a quick treat to whip up for a leisurely weekend breakfast. I hope you'll try it and let me know what you think!

Keep lovin' and keep cookin'.

Mediterranean Olive and Feta Hummus

2011-03-29T01:43:30Z

My 1.5 year old is totally into dips these days. And why not? Dipping is fun! You can even use your fingers and paint a bit with your dip! He loves my Green Dip, and he's a big fan of cream gravy, guacamole, and ranch dressing.

I am trying to keep his dip choices in the healthier and more nutritious categories. One that he really loves, as does the rest of my gang, is hummus. I love seeing all of the flavor varieties at the store, but let's face it. They're pretty expensive for the amount you get, and most are full of preservatives to give them a longer shelf life. The solution, make your own at home! It's SOOOO easy and so much better than what you can buy at the deli.

The basic ingredients are easy to come by: chick peas (AKA garbanzo beans), garlic, lemon juice, and olive oil. The flavor additions are limited only by your imagination. My self-made guideline is per one 15 ounce can of chick peas, add 1/2 cup of flavoring ingredient if it's potent or up to 1 cup if it's a milder flavor. I just love the marinated feta and Mediterranean olives that I can get at my local grocery store's olive bar, so I thought I'd try this combination. Warning: the first bite might knock your socks off, but then you'll have to make yourself stop!

Mediterranean Olive and Feta Hummus

1 can garbanzo beans, drain and reserve liquid
2 cloves garlic
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 cup marinated Greek olives with feta cubes
2 tablespoons extra virgin olive oil

Combine all ingredients in a food processor. Pulse adding up to 1/4 cup reserved bean liquid to thin to desired consistency.

Taste and add salt if needed.

Cover and store in refrigerator for up to 5 days.

If you're familiar with hummus recipes, you might notice the lack of tahini. It's not something that I keep on hand, and I don't miss it at all. But if you feel it's a must, add about 1/4 cup to the above recipe.

I also love to make roasted red pepper hummus. I just substitute jarred roasted red bell peppers for the olives and cheese. Toasted pine nuts and fresh basil are another nice combination. Or you could be daring and eat it plain! It's still great!

I like to eat my hummus with pita chips, but anything will do. My little guy prefers baby cheese doodles and fingers!

Nutritious dips are a great way to get kids to eat better. Serve them up with raw veggies or baked pita chips. Just don't tell them that something so yummy is actually good for them.

It'll be our little secret.

Keep lovin' and keep cookin'.