Beef and Tomato Stew

Move to Georgia, they said.  It will be warmer down south.
Y'all.
This winter has been nuts.
I can't believe that here, in north Georgia, there were temperatures in the single digits last week.  That didn't even include the wind chill!
You better believe that I was using our crock pot last week, and have been leaning heavily on it throughout this season.  My favorite these past few months has been Martha Stewart's beef and tomato stew.  Easy to throw together, incredibly flavorful, and great served on its own or with rice, it's just a powerhouse recipe.
Also, it is guaranteed to make your house smell amazing.   What do you have to lose?

Beef and Tomato Stew (from Martha Stewart)
1 Tbsp. olive oil
1 large onion, diced
3 medium carrots, sliced 1/4-inch thick
3 celery stalks, sliced 1/4-inch thick
2 lbs. beef chuck or stew beef
28 oz. crushed tomatoes
1 c. chicken broth (veggie also works!)
3 garlic cloves, smashed and peeled

1. In a large skillet, heat oil over medium.  Add onion, carrots, and celery; cook, stirring often, until softened.
2. Throw veggies and remaining ingredients into slow cooker, salt and pepper to taste, cover, and cook on high for 6 hours.  Can be served over carb of your choice (brown rice and quinoa are super tasty).

Potato Leek Soup

I realize that this is 'the most wonderful time of the year,' but I am very tempted to rename it, 'the most food-laden, stressful, exhausting time of the year.'  While, generally, the holidays are one of my favorite things to look forward to, something about this year is hitting me differently.  Maybe it's the stress of having a 5-month-old who is loved but does not have a set schedule or the ability to tell me why he is fussing more than usual, maybe it's the fear of traveling with said baby on a 10-hour road trip, maybe it's the copious amount of sugar and chocolate in my kitchen.
My point is, it could be any number of things.
But this is such a lovely time of year!  The lights are up on our neighbor's houses, our fireplace has been put to use, the holiday cards are in (and gorgeous!  I couldn't love them more!), and I'm looking for excuses to be more cozy in our home for the first Christmas.  This soup is one of them.  In between the hot cocoa popcorn and gingerbread, this soup will warm you from the inside out.  It's rich and hearty, perfect on its own or with roasted chicken (our preferred method).  Best of all, it's easy to through together and just simmer for a while on the stove while you're wrapping gifts and listening to your husband sing 'Yesterday' to your sweet baby boy.
We'll call it 'the worry-melting soup.'

Julia Child's Potato Leek Soup (from HelloGiggles)
2 Tbsp. vegetable oil
1 lb. russet potatoes, peeled and roughly chopped
1 lb. leeks, cleaned and thinly sliced
6 c. vegetable stock
Salt and pepper to taste
Juice from 1/2 lemon
1/2 c. heavy cream (optional)
Smoked paprika, for garnish

1. Heat oil in large pot over medium heat.  Add veggies and cook, stirring occasionally, until they have begun to soften and brown slightly.
2. Add stock and bring to boil.  Reduce heat to low, and simmer for 30-40 minutes, until vegetables are tender.
3. Remove from heat and blend using immersion blender or small batches in a blender.
4. Add cream, season to taste with salt and pepper, add lemon juice.
5. Ladle into bowls and garnish with a few sprinkles of smoked paprika.  Enjoy!

How to Cheer Up

Disclaimer: This is how I cheer up.  Maybe you have a completely different way of cheering up, but perhaps this could help you on the path to cheerfulness!  All I know is, when I am in a funk, this always does the trick!

When I studied in Ireland, our friends used to make us cups of tea when us poor Americans were too cold and rained-upon to stand the weather any longer.  Very strong tea with milk and copious amounts of sugar.  They called it a mug of skald, which is slang for "tea".  We would drink it while eating biscuits (cookies), and watching "Home and Away", an Australian soap opera that everyone was crazy about, especially the boys.

Ok, reminiscing time is over!  Sorry for the trip down memory lane!  So, when I need to cheer up now, I make a mug of skald.

I brew some very very strong tea (usually Irish Breakfast by Twinings).  Really really squeeze the tea bag before removing it from the tea, so you get that strong flavor.

Add about 1.5 tablespoons of sugar, or more!  This is not one of the healthiest things that I make, but it's definitely one of the tastiest!

Add enough milk to cool the tea down to a reasonable drinking temperature, and stir it all up!  

Once you have your mug of skald made, get on Youtube.com, and search for Dean Martin videos, particularly from the Dean Martin Show.  I recommend starting with Foster Brooks as a drunk airline pilot.  I promise, it is impossible to be downcast or depressed while watching Dean Martin videos.  Try it.  

How do you cheer up??  

Pumpkin Hot Toddy

It has been downright chilly here in Pensacola!  The other day, it was in the 40s!  During the day!  This South Florida girl was not made for this kind of weather...luckily, I have created the most delicious hot toddy to get me through this difficult time.  For those not "in the know", a hot toddy is "a mixed drink made of liquor and water with sugar and spices and served hot".  Supposedly, they are good to drink when you have a cold, because they help you sleep and relieve stuffiness, but they are also good for when you are out of wine and your toes are freezing.

To make this lovely lovely warm and sleepy-making drink, you just need pumpkin tea, honey, and Bacardi OakHeart spiced rum.  The tea that I use was a gift from Abbi, and I try to use it sparingly, because I can't get it here!  This tea is particularly good for a hot toddy because it's pretty strong and spicy; you don't want to try making one of these with a light or weak tea. 

So!  Brew your tea!  Like I said, make it fairly strong, because you still want to be able to taste it through the honey and rum.  Once you get it as strong as you'd like, remove the bag, and add about a tablespoon of honey.

Next, the rum.  I honestly am not sure exactly how much I add, because I use the "Aunt Nesi" method of pouring, in which I count to 4 while I pour.  I would say it's probably a little less than a shot.  In any other hot toddy, you could add lemon juice at this point, but that's not so tasty with this recipe.  Your call.

Mix it all up, and enjoy under a blanket with a new magazine and a sleepy pup!  (This step is optional.)

Sweet Potato and Kale Soup

Thanksgiving is tomorrow.  Gracious, this year has flown by.  Anyway, tomorrow kicks off the official start of the holiday season, at least in my book, and that means tons of food.  I love to eat, but I also want to use a bit of restraint periodically during the monthlong binge-eating fest.

 

If you're taking it easy before the big day, try this soup by Joy the Baker.  It's delightfully light, slightly spicy, and chock full of healthy stuff.  Kale is a great source of vitamins K and C, calcium, and antioxidants; sweet potatoes have lots of antioxidants, fiber and complex carbs.  There's a splash of coconut milk, which I thought about leaving out but am so glad I added.  It adds a lovely creaminess without the heft of cream or animal milk.

It does make quite a lot of soup, so I'm planning on freezing a small portion of it for December.  Just reheat and serve over brown rice!

Lentil Sweet Potato Apple Soup

John Paul's out of town this week, visiting LA for work.  I miss him a whole, whole bunch, but I do love eating "bachelorette food" when I've got full control of the kitchen.  He's not the biggest fan of soups, so I figured this was a good time to test out a new recipe for the fall.  I got it from a DailyCandy e-mail, although it originates from Soupergirl.  If it was good enough, I could entice him to try out this vegan, vegetable-laden, healthy soup.

There isn't anything in this soup recipe I don't like.  There's even cumin sprinkled in there!  And paprika!  And it's all blended together in a tasty, puree of sweet potatoes, lentils and apples.

I only tweaked one thing: added some sliced celery to the sauteeing onions, more for the health benefits than taste.

You know what?  I think this is the perfect soup for John Paul.  It's got a kick to it from the chili, richness from the sweet potatoes, sweetness from the apples...it all blends together into a perfect soup to toast some bread with and enjoy by the fire.  I hope he likes it, because this makes 8 servings!

Mushroom Bourguignon

Oh, is there any other culinary mountain to climb that is more legendary than boeuf bourguignon?  It's a rich, meaty broth with onions, carrots, red wine, beef broth, and garlic.  The problem with bourguignon is that it's incredibly time consuming, with braising, browning, blah blah blah.
Enter Smitten Kitchen.  Her version has mushrooms, which cook much more quickly and is just as satisfying.  It's perhaps a bit more rich, even, because the mushrooms absorb the broth and wine, and the tastes all mingle perfectly in your mouth.  Serve this over some egg noodles for a perfect comfort food meal.
A few notes: John Paul made this meal and took all the pictures.  He's amazing.
We didn't have pearl onions, so JP cut up a medium onion into chunks and used that.
This serves about 4 people, but we were hungry, so it fed us and one serving for leftovers the next day.

 

 

French Onion Soup with Gruyere Crostini

Honestly, is there anything better than french onion soup in the winter?  It sounds like it should be a bland, weak broth with a few onion strands floating in a mug.  Instead, this is a full-bodied beef broth, thick with hearty rings of caramelized onion, seasoned with fresh thyme.  There aren't many ingredients in this soup, but it tastes complex.  Top it with ciabatta toasts with browned Gruyere on top.
Best when served while in your pajamas, next to a fire.  If it happens to be snowing outside, the soup will taste even better.

French Onion Soup with Gruyere Crostini
1 lb. yellow onions, halved and cut lengthwise
3-5 sprigs fresh thyme
1/4 tsp. sea salt
Pepper
1 tsp. flour
1/2 c. dry white wine
2 c. beef stock
1 c. water
2 Tbsp. unsalted butter
Thick-cut slices of ciabatta
1 1/2 c. grated Gruyere cheese
1. In a heavy 5-quart pot, melt butter over low heat.  Add the onions, thyme, salt and pepper to taste and cook, stirring occasionally, until the onions are deep amber in color and exceedingly soft, 25-30 minutes.  Add the flour and cook for 1-2 minutes, then add wine, increase the heat, and let the wine cook, 2-3 minutes.  Add the beef stock and water and let soup simmer, 10-15 minutes.  Season again with salt and pepper to taste.
2. Preheat oven to broil.  Place ciabatta on cooking sheet, sprinkle cheese on top, and broil until golden and bubbly.
3. Remove thyme sprigs from soup and discard.  Pour soup into bowls, put crostini on top, and chow down.

 

 

I should mention the cookbook this is from, Cooking for Two.  Megan convinced me to buy this from Matilda's in my beloved Downtown Stuart, and it's been such a great addition to my cookbook collection!  Everything I've made has been delicious, and perfectly portioned for two generous helpings.  We've made ricotta gnocchi, chocolate souffles, garbage salad....it's a great anniversary or wedding gift for your couple friends!

Spinach and White Bean Stew

Nom nom nom...
Winter is the best time for soups and stews.  This one is perfectly wonderful; can be thickened or thinned to your liking, making it a great addition to your recipe repertoire.  I made it pretty thick, in order to spread it on a thick piece of country bread and a poached egg (yum!).  There was no chard in the veggie section up here, so I used a mix of collard greens, turnip greens and spinach.  The egg yolk from the egg makes the stew rich, while the tomato and beans lend it a great texture.  Of course, I found this delicious recipe on Smitten Kitchen; check it out!

 

Merry Christmas Break!

Scarf: Handmade by my wonderful sister for Christmas a few years ago!
Sweater and coat: J. Crew
Skirt: F21
Socks: Madewell
Oxfords: Aldo
Pins: Vintage and Gap
Christmas, Christmas time is here
Time for joy and time for cheer!

This years' is a bit untraditional for me; for the first time, I'm going to wake up next to John Paul on Christmas day!  I haven't spent a Christmas away from Haley before, so it's somewhat bittersweet, but my feelings about holidays are evolving a bit.  Now I think of anytime I get to spend with my wonderful, wildly loved family as a holiday, so there's less emphasis on specific calendar days.

Anyway, on to the outfit. Last Saturday I ran to the USPS to mail some gifts last minute (as per usual), but any trip to Georgetown can count as a time to dress up a bit. These socks are supercomfy (with some wool in them, to add warmth), the skirt adds some flair to the neutrals, and I will use any excuse to wear my favorite scarf from Haley! In all, I was the perfect temperature: not boiling hot under the layers, not freezing with my knees showing.  
I'll be taking tomorrow off, mainly so I can focus totally on Christmas Eve with the Diegos, but also to stuff my face with jamon serrano.  I hope you're all having a magnificent, cozy holiday!
Next week, because I know you're all dying to know, I'll be posting my favorite random things for 2010, and taking suggestions for what to check out in 2011.  It'll be fun...!

Baked Pasta with Winter Squash Puree

Mmmm...can you tell I love the squash and pasta combination?  First the Spaghetti (Squash) Pasta, now this.  This is a particularly great meal for the winter because it makes a lot of food, and reheats beautifully.

When butternut squash is pureed, it has a silky texture, and it's the perfect foil for subtly crunchy breadcrumbs and salty fusilli. There are also caramelized onions, which is my weakness. I couldn't find winter squash puree at my grocery store, so I made my own. Just peel a medium butternut squash, cube it, then steam it until it's soft, about 20 minutes. Put into a bowl and blend it with a hand blender, or toss it into a standard blender. Find the recipe at Everyday Food.

I served this as a meal in and of itself, but think it would be great with some green beans or asparagus and some hearty protein. You really can't serve it the wrong way!

 

Mushroom and Spinach Lasagna

Since Summer has moved up to DC, I've realized that we have very similar cooking sensibilities.  I say I'm making homemade Twix bars, and she says, "Just keep stirring the sugar so it doesn't burn."  She's mastered biscuits and gravy, and reads the same cooking blogs that I subscribe to.  So when she said a couple weeks ago that she'd made Smitten Kitchen's Mushroom Lasagna, I wasn't too surprised; the recipe had been sitting on my table to make for a couple of days.  She's my kitchen twin!

Summer gave me a tip to making the pasta dish more delicious: add sauteed spinach to the mushrooms. Oh, it put the whole meal over the top rich and tasty! The bechamel is creamy and thick, and compliments the bitterness of the spinach perfectly. And I think I've made my feelings on carbs pretty clear. Combine everything, and I was a very happy girl!

 

Smitten Kitchen's recipe for Mushroom Lasagna is spot-on; all I did was wilt a bunch of spinach (about one bag) in with the mushrooms in the last few minutes of cooking the mushrooms. It's great!

 

Tuscan White Bean and Garlic Soup

Garlic.
Caramelized shallots.
Heavy cream.
Listen, winter is coming and we need to be ready to hibernate with a few extra pounds.  Right?
I've checked out Giada de Laurentiis' Giada's Kitchen from the library four times; this weekend marked the time that I finally just bought a copy of it for myself.  Now I have access to this recipe whenever I want!  Actually, so do you, with the help of the Internet.
That's beside the point.
This soup will make you a believer of purchasing cookbooks instead of looking at recipes online.  It's thick and creamy, with a rich combination of garlic and sage.  Whip it up and serve with a crusty baguette.  You won't be sorry.
Giada's recipe can be found on the Food Network site, and the only change I made was using a hand blender instead of a real blender.  Eat up!

 

 

P.S. Happy birthday to my wonderful father!!  He taught me that one should always laugh hard enough to fall off a chair, and I'm still learning from him.  I love you, Daddy Man, and am so glad you were born!