Kathie's Tortilla Soup

We make this for our Youth Committee mtgs at church. I like the green version for a change too. I think I'll add olives next time and a bit more rice.

6 Cups Chicken Broth

1 Chopped Onion

2 cans Ortega Chilies

1/2 Cup Rice

2 Cups Chicken

4 tsp Cumin

Fresh Lime Juice

In large pan combine: Broth, onion, chilies, rice, chicken and cumin.

Bring to a boil and cook until onions' are soft.

Right before serving add the LIME juice.

In bowls on the table:

Cilantro, chopped tomatoes, avocados, onions, sour cream, shredded cheese and tortilla chips.

Quinoa & Black Bean Burger

I'm always trying to find new Quinoa recipes. I don't cook it nearly as much as I ought to. But this was heavenly and may become a new favorite. Everyone of my kids at every bite.

I think I'll be frequenting What's Cooking Good Looking? some more.

Prep Time / Cook Time
20 minutes / 25 minutes for the beans & quinoa to cook + 10 minutes to cook the patties

Makes
5-6 burgers

Ingredients

2 cups of cooked quinoa (cooked in chicken stock)
2 cups of black beans (Canned is fine as long as it is organic, no sodium. If you're using dried, rinse your beans and soak them overnight and drain when ready to use.)
1.5 cups of chicken broth
1 tsp of turmeric
1 tsp of cumin

1/4 tsp paprika
3 cloves of garlic, minced
salt & pepper
olive oil
* toasted buns (I loved Brioche hamburger buns for this)Directions

• While you are cooking your quinoa, combine the black beans, turmeric, cumin, and broth in a large saucepan and bring to a boil over high heat. Reduce to low, cover partially, and simmer for 25-30 minutes. Drain the beans.
• In a large bowl combine the beans, garlic, and a pinch of salt and pepper. When the ingredients are well combined (mashed), add in the quinoa and combine. Adjust the seasoning if necessary.
• Form the mixture into patties. Depending on how big or small you make them, you should get around 5-7 patties. Transfer the patties to a plate, cover and refrigerate while you are preparing your avocado spread or until you are ready to use (they will keep for about 3-4 days).
• For the avocado spread: In a bowl, mash the avocado until it is smooth. Add in the tomato, smoked paprika, red pepper (if using), season with salt and pepper and combine.
• In a large non-stick frying pan, heat the olive oil over medium heat. Add the cakes (maybe 3-4 at a time depending on the size of your pan) turning over once it has browned (about 5-7 minutes per side).
• Serve immediately on a toasted bun, or bread with the avocado spread.
  

Butternut Squash Soup with Gruyere Croutons

I went to NYC a week ago. We had lunch at Bouchon. I was told I couldn't leave without getting the Tomato Soup and Grilled Cheese. But when I saw the special of the day was Butternut Squash Soup, I caved. I'm glad I did. The Tomato Soup was lacking and I may a way better grilled cheese. (Perhaps I should post that sometime.)

So I'm home now and desperately had to recreate their Butternut. It was all vegetables. No cream! Can you believe it? Although, again, I caved in my version. I viewed several recipes who tried to mimic Bouchon and this is what I came up with.

INGREDIENTS

2 Tbs butter
1 butternut squash
2 leeks
1 onion
2 garlic cloves
3 Tbs parsley
2 Tbs sage
4 ish cups of chicken stock
3 Tbs honey
1 ish cups of heavy cream
1-2 tsp cumin

salt and pepper

375 degrees. Cook the butternut squash until you can stick a knife cleanly into it. About 30-40 minutes.

Meanwhile melt the butter and simmer the onions and leeks for about 10 minutes. Peel the squash and cut into chunks. Add to the pot along with the chopped parsley, sage and garlic. Let simmer on low. After about 10 minutes add the stock and cumin.

Blend it well.

Just before you serve it add the cream.

GRUYERE CROUTONS

8 slices sourdough bread cut into small chunks
olive oil
gruyere

Place the bread chunks on a silpat with some olive oil - just enough to cut most of them. Toast them at 350 in the oven for about 8 minutes, just until lightly toasted. then sprinkle gruyere and toast for another 3 minutes.

Mac n' Cheese

Martha Stewart and Smitten Kitchen pulled through for this one. My kids needed to have REAL Mac n' Cheese. This was a hit.

Serves 12

8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
3 teaspoons coarse salt
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.

5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.

Granola

So I've tried making a few different granola recipes. So far this is my favorite. I adapted it from Smitten Kitchen.

3 cups old-fashioned rolled oats
1 cup sweetened flaked coconut
1/2 cup vegetable oil
1/3 cup sliced almonds (1 oz)
1/2 cup chopped walnuts
1/3 cup green (hulled) pumpkin seeds, sometimes called pepitas (1 1/2 oz; not roasted)
1/3 cup packed dark brown sugar
1/4 cup mild honey
Healthy shake cinnamon
Pinch salt (flaky sea salt preferred)

Put oven rack in middle position and preheat oven to 375°F. Stir together all ingredients. Spread mixture evenly on a large (17-by 12-inch) shallow baking pan lined with a silpat and bake, stirring occasionally, until golden brown for 15 minutes.

Here is the secret ... Check it every 3-5 minutes after that. It burns really quickly. Transfer granola, in pan, to rack to cool stirring occasionally, about 30 minutes.

Granola keeps, frozen (the fruit’s moisture softens granola if not kept frozen) in an airtight container, a few months.

Natalie's Neat-O Banan-O Punch-O

For the shower. I made this drink. The invite list was 70 people! So I doubled this recipe ... and didn't even get through a quarter of it! IT MAKES A TON!

And I officially named it after Natalie ... because you know ... well she gave it to me.

6 ripe bananas

1 large (46 oz) can of pineapple juice

1 large (12 oz) can of frozen orange juice

1 large (12 oz) can of frozen lemonade

6 cups water

4 c sugar

3- 2 liter bottles of grapefruit soda or Fresca

Mix bananas and all juices in blender. You'll have to do this in groups as not all will fit at once.

Boil water and add in sugar until it dissolves (1 minute) let cool.

Mix everything altogether and freeze in large tupperware (or ziploc bags) containers

Take out of freezer before party. Use a potato masher to mash up frozen mix. Add soda and enjoy!

This makes A LOT, about 3 gallon ziploc bags worth of just the mix, not including the soda obviously.

Peach Cobbler Muffins.

Hosted a big shower this weekend. Made these. They were tasty. Thank you A Few Short Cuts.

Peach Cobbler Muffins

3 cups all-purpose flour
1 tsp. ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups cannedpeaches


Directions
Preheat oven to 375 degrees F.
Lightly grease 16-18 muffin cups.
In the mixer, mix the oil, eggs, and sugar. In a large bowl, mix the flour, cinnamon, baking soda, and salt. Add the flour to the oil mix until well incorporated. The batter will be thick! Fold in the peaches. Spoon the batter into the prepared muffin cups.

Bake 20-25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Pecan Streusel Topping Recipe
2/3 cup brown sugar
2/3 cup flour
2/3 cup pecans, finely chopped, optional
4 Tbsp butter, softened
1 tsp cinnamon

Mix together all of the above ingredients. Fingers work best. Sprinkle a Tbs on top of each muffin before you bake!