Potato Leek Soup with Chicken Meatballs

I've been in the mood this week for some soup, and since it has cooled down a little recently, I took the opportunity to try an experiment tonight. While I think this is lacking a little (could use some more greens, etc) it was very flavorful and filling. I added the chicken meatballs because they were quick and easy and I really wanted some protein.  

The meatballs only took a minute to combine and portion into 1 oz sizes.

 

After browning quickly, these sit until it is almost time to eat, and they add a lot to the soup.

 

Recipe:

 

Ingredients:

 

meatballs-

1 lb ground chicken

2/3 C. bread crumbs

1/2 tsp crushed red pepper

1 tsp dried parsley

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp granulated garlic

2 Tbsp olive oil

 

soup-
2 Tbsp olive oil
2 leeks, chopped thin
1/2 onion, chopped thin
3/4 C. white wine
6 C. chicken broth
3 medium yukon gold potatoes, sliced thin
1/2 tsp thyme
2 bay leaves
1 tsp granulated garlic
1 tsp crushed red pepper
1 tsp black pepper
1 tsp salt

Instructions:
1. Combine all ingredients (except olive oil) for meatballs in a bowl, and combine until evenly distributed. Separate into 1 oz. portions.
2. In large pot, heat 2 Tbsp olive oil to medium heat. Sautee meatballs in a single layer until browned. Remove and drain.
3. In same pot, add additional 2 Tbsp oil, leeks, and onion. Sautee until translucent. Add wine, and bring to a boil. Add broth, thyme, bay leaves, granulated garlic, red pepper, black pepper, and salt. Simmer covered for 30 minutes.
4. Remove bay leaves, and puree mixture with immersion blender until smooth. Add thinly sliced potatoes and meatballs. Simmer covered for 20 minutes, or until potatoes are tender. Enjoy!

Vanilla Blueberry Poundcake

Tried making this as a gift for one of Brian's coworkers. Ended up making a 2nd loaf for us. Delicious! Highly recommend! 

Ingredients:

1 cup butter 1-1/3 cups sugar 3 eggs 3 cups all-purpose flour 1-1/2 tsps baking soda 1/2 tsp salt 2 cups blueberries 1 cup yogurt 3/4 cup orange juice              icing sugar Instructions: 1. Preheat oven to 350°F. In large bowl, cream butter until fluffy. Beat in sugar until mixture is light and fluffy, 5 to 8 minutes. Beat in eggs one at a time. 2. Stir or sift together flour, baking soda and salt; mix in berries. In separate bowl, stir together yogurt, orange juice and rind. 3. Mix 1/3 of the dry ingredients into batter; add half of the yogurt mixture. Stir in another third of the dry ingredients, then remaining yogurt mixture and dry ingredients. Pour into well-greased and floured deep 9 or 10 inch tube or bundt pan; smooth top and tap pan lightly on work surface to remove air bubbles. 4. Bake for 60 to 70 minutes or until tester inserted in centre comes out clean and cake is well-risen. Let cool for 15 minutes. Dust with icing sugar.

Banana Oat Muffins

This morning's challenge: use overly ripe bananas to make something that does not break the calorie bank. Behold! Banana oatmeal muffins. Nothing too special, but 200 calories per muffin so not terrible. Easy to construct, and less than 20 minutes in the oven - delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 cup mashed bananas
• 1/2 tsp Nutmeg
• 1 tsp cinnamon

Instructions

1. Combine flour, oats, sugar, baking powder, soda, and salt.
2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, nutmeg, cinnamon and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups and fill with batter.
3. Bake at 400 degrees for 18 to 20 minutes.

You should probably let them cool completely before removing them from the wrapper.

Smoked Turkey Sausage with Thyme Cream Sauce

I have been on a fresh pasta "kick" lately, and I was itching to use what I brought home from the Farmer's Market so this is what the internet helped me come up with. Oh, and smoked sausage goes on everything, because it might be my favorite food. This is certainly not equivalent to eating celery, but as cream sauces go, it could be a whole lot worse.

I typically cook the sausage separately from anything else so it gets the crispy little brown bits on it. 

Fresh pasta is on a roll in my house, and I love that I can buy it at the market if I don't feel like destroying my kitchen to make my own.

Here it go:

Ingredients:

2 tablespoons olive oil

2 cups sliced smoked turkey sausage

1 tablespoon chopped garlic

salt

pepper

2 teaspoons dried thyme

1 teaspoon dill

1/4 cup white wine

1 cup milk - I used 2% because it's what I had around

1/2 cup parmesean cheese

1/4 cup chopped onion

1/2 cup starchy pasta water - reserved

Instructions:
1. Using 1 tablespoon of the olive oil, brown the smoked sausage on both sides on medium heat. Remove from pan.
2. Add remaining olive oil, onions, salt, and pepper and cook until translucent. Add garlic, and cook for additional 3-4 minutes.
3. At this point, I start the salted water boiling for the pasta. Add the tried herbs to the onion/garlic mixture, along with the white wine. After a minute or two, add the milk and bring to simmer. Once pasta has finished, add the pasta water. Reduce by about 1/3 and then remove from heat.
4. Add cheese and ensure "sauce" is at desired thickness. Toss with drained pasta and top with browned sausage.

Gourmet? No. Delicious and easy? Yes.

The Best Cream Cheese Frosting

Happy birthday to my sweet husband! Age agrees with you. Personally, I think it is due to all the cupcakes I force you to sample until I get the frosting recipes right.  

The recipe is really easy, and kind of messy.

Since it was such a special occasion, I even got out the piping materials. They looked pretty until we jammed mini Reese's peanut butter cups into them. :)

Recipe: (literally takes 5 minutes or less)

 

Ingredients

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 2 - 3 cups of powdered sugar
• 1 teaspoon of vanilla extract

1. In an electric mixer, mix cream cheese and butter until smooth. Tip: I put my metal mixing bowl in the freezer for 15 minutes before starting this - helps to keep temperature controlled.
2. Add powdered sugar little by little, taking care to periodically scrape the sides of the bowl down. Keep adding until sugar is at desired sweetness and consistency.
3. Add vanilla and mix thoroughly. This is also the time to add color, if desired.
4. Apply with spatula or piping bag.

 

 

Leftover Quesadillas

Last night around 9pm, we decided we needed a snack. I looked in the fridge, and found only the staple condiments, eggs, and a container with 2 spoonfulls of ground turkey taco filling, and some corn. (These conditions typically lead to some of my best food experiements.) I dug out some leftover flour tortillas, got the shredded cheddar, and made these these little snack size quesadillas, then smothered them in salsa and devoured them. Creative? No. Delicious? Yes!

What's the best thing you've ever cobbled together from leftovers and/or pantry staples?

A Tale of Two Birthday Cakes

It's March, which means almost everybody I know is having a birthday at the same time. Case in point: both my nieces turned a year older in the past 2 weeks and their party was yesterday. I took the opportunity to flex my cake skills. Not perfect, but they tasted delicious and everyone seemed to like them. The theme, if you can't tell, was Cinderelly herself. The little one got her very own cake to smash and cover herself with. See below for results.

Since I had to drive them across town, I did the base layer of frosting at my house, then decorated them more fully upon arrival. I think I was most excited about getting to thread the ribbon through the cake platter that someone gave me for my wedding. Its the little things.

As you can see, the inside of the cakes was pink; fit for any princess. Watching the baby poke at her cake was probably my favorite part. At least I don't have to make another cake until November, so I have some time to hone my skills a little more. I learned a valuable lesson this time about frosting with buttercream in a warm apartment. Won't be doing that again!

Here was my recipe for the icing:

Ingredients:

2 sticks room temp butter

3 C powdered sugar

1 tsp Vanilla

1 tsp milk or cream

food coloring

Instructions:

1. Combine butter and sugar with electric mixer on low speed until fully integrated. Raise speed to high and beat for 3 minutes.

2. Add vanilla, and cream; beat until fully incorporated. Add food coloring and use!

Tips: Frost the cakes with a "crumb" layer and then store in the freezer for 15-20 minutes between coats. Leave it in the freezer for 45-60 minutes before trying to drive said cake across town. :)