Monday, September 27, 2010

Easy Taco Soup 2

(Makes 6-8 servings, recipe from A Pinch of Salt Lake, with adaptations by Kalyn.)

1 lb. ground beef
1-2 tsp. olive oil
1 onion, chopped small
2 tsp. minced garlic
2 cans beef broth, (or 3 - 4 cups homemade beef stock)
2 cans diced tomatoes with juice
2 cans pinto beans or kidney beans with juice (15 oz. size can)
2 T dried oregano
2 T ground cumin
1 T ground ancho chile powder
1 T regular chile powder

Toppings to add to the soup:
diced avocado
shredded cheddar cheese
corn chips
sour cream
chopped fresh cilantro

Heat 1 tsp. olive oil in frying pan, add ground beef and cook until well browned, breaking into small pieces with turner as you cook it. Remove beef to large soup pot.

In same frying pan heat second tsp. of olive oil, add onions and garlic, and saute until onions are starting to soften, about 3 minutes. Add veggies to soup pot. Rinse out frying pan with one cup beef broth and add to pot with rest of broth, canned tomatoes, canned beans, and spices. Let soup simmer at very low simmer 45 minutes to one hour, stirring occasionally and adding a bit more water if it cooks down very much. (If you want a thicker soup, cook 30 minutes, then remove a few cups of soup, puree with food processor or immersion blender and add back into the soup, then cook remaining time.) Serve hot, with toppings as desired.

{Thanks to Kalyn's Kitchen for this recipe!}

Friday, September 24, 2010

Garden Veggie Pizza Squares

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions

Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Pumpkin Spice Bread

I saw this today on the Taste of Home website, and boy does it look divine!

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.
Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Yield: 2 loaves.

Sunday, September 12, 2010

Portobello Mushroom Sauce

1/4 cup butter
1 pound portobello mushrooms, diced
1 1/2 cups port wine
2 cups heavy cream
1/4 cup chopped fresh basil

Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.