48 Bean Soup

Not long ago, The Mr. and I walked into our favorite watering hole and wanted something to eat.  "Hey Johnny, what's the soup today?" I asked.

"I don't know... 48-bean soup or something like that," the barkeep answered.

"Forty-eight?" I doubted. 

"Well if you don't believe me, order it up and count 'em," Johnny smiled.

Well, I did order it.  And I did count them (but I got distracted after the tenth bean and lost count)  Really, it's not 48 Bean Soup.  To be honest, I don't even know if there are 48 different kinds of beans that exist.  It's actually 16 Bean soup, but the joke title stems from interactions we've continued having at this favorite pub regarding this soup. 

The Mr. and I love this soup, so whenever we go to the pub, I always ask Johnny what soup they're serving that day, hoping this is the one on the menu. His responses range anywhere from "18-bean" to "59-bean," depending on how mischievous he's feeling that day, but I seem to remember "48-bean" being the one he uses most as an answer. 

One day, a fellow patron overheard Johnny's response, and playfully exclaimed "That's a lie! There aren't even 48 different kinds of beans!"

"Yeah?" Johnny smirked, "Well order it up and count 'em if you don't believe me!"

Thus continues the joke of 48-bean soup.

Source:  based on the loose guidelines given to me from Gary, the cook

Ingredients

2 T. butter 
3 carrots, sliced
3 celery stalks, chopped
1 onion, chopped
1/2 tsp. minced garlic
12 c. water
1-2 ham hocks
1 lb. bag of 16 bean blend, presoaked and rinsed
Seasoning Packet (included in the bag of beans)
1 tsp. mustard powder
1/2 tsp. pepper
pinch of dried parsley
2 bay leaves
ham, cut into small cubes (I used cottage ham and cut it into small pieces)

Directions

1. In a large pot (I used my stock pot) melt the butter.  Saute the carrots, onion, celery, and garlic over medium high heat till onions are translucent.  

2.  Add the ham hocks, beans, seasoning packet, mustard powder, pepper, parsley, bay leaves, and water.  Bring to a boil. 

3.  Cover and reduce heat.  Simmer for 60 minutes.

4.  Remove ham hocks and add the cubed ham pieces. Continue simmering for 30 additional minutes.  While the soup simmers, trim any usable meat off of the ham bone and toss it back in the soup.  Discard the bone.

5.  Serve hot to warm up a cold, rainy day :)



Verdict: Keeper!!

Honestly, I'm pretty proud of my creation.  Next time, I will probably simmer the soup a bit longer before adding the ham pieces, simply because I like my beans mushier than they turned out here.  If I change anything with the ingredients, I may use a little less ham, or one ham hock instead of two (to cut down on the salt).  Other than that, this one definitely earns a permanent spot in the recipe box.

Italian Spaghetti and Meatballs

"He that can have patience can have what he will." ~Benjamin Franklin 


Man, is this ever true.  Life has been pretty good to me, and in retrospect, I believe that it's partly due to the fact that I have always had enough patience to wait for the right people, the right timing, or right ideas to come to me.  This isn't to say that I have been completely passive over the years... I've worked hard, I've pursued my goals and dreams, but if I hit a roadblock, patience was always the vehicle that found the necessary detours to bigger and better things. 


For those of you who follow this blog, you know that I lost my job at the end of the last school year.  After seven years with the same district, I was another victim of our depressed economy.  Once the pain and shock wore off, I set my mind to finding and beginning the next chapter in my life.  I told myself that I had fulfilled my purpose for this period of time, and that now must be the time for me to help other students elsewhere.  Never have I claimed to be a follower of any particular religion, but I do believe that there is a Plan for all of us; and if we are patient enough, we will all hear the calling we are meant to hear. 


(Suuuuurre.  It's easy for me to say this now. But when I was interviewed, then subsequently denied, by several other districts, it wasn't very easy to sit back and wait for the Plan to happen!) 


As it turned out, I did land another teaching job, one that is very different than my old experiences.  But it's a new beginning with fresh new faces, philosophies, and challenges; one that has given me more opportunities to mentor young adults and share my love of reading, writing, and learning.  Patience persevered again. 


So to celebrate patience, here's a simple (yet time-consuming) recipe that has landed a permanent spot in my recipe box.  All good things come to those who wait, and you will have a delicious meal (or three!) if you're willing to wait a couple of hours for dinner. 


Source: allrecipes.com


Ingredients


Sauce: 
1/2 onion, chopped
5 cloves garlic, minced
1/4 c. olive oil
2 (28oz.) cans whole, peeled tomatoes
2 tsp. salt
1 tsp. sugar
1 bay leaf
1 (6oz.) can of tomato paste
3/4 tsp. dried basil
1/2 tsp. ground black pepper


Meatballs: 
1 lb. lean ground beef
1 c. bread crumbs
1 T. dried parsley
1 T. grated Parmesan cheese
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1 egg, beaten


Directions:


For the meatballs-- 


1.  Combine all ingredients and mix well with hands. 
2.  Separate and roll into 12 large balls. 
3.  Refrigerate (covered) till needed. 


For the sauce-- 
1.  Saute onion and garlic in olive oil over medium-high heat till onion is translucent. 
2.  Stir in tomatoes, salt, sugar, and bay leaf.  Bring to a boil. Reduce to low, simmering for 90 minutes. 
3.  Stir in tomato paste, basil, pepper, and meatballs.  Simmer another 30 minutes. 


Verdict: Keeper! 


This is one of those meals you can make on a Sunday and reheat multiple times for quick meals on busy weeknights, because the flavors blend so well over time.  


If I change anything, I may try Italian breadcrumbs instead of the plain.  

Glazed Salmon

This is it! 


This is the recipe I'm going to use for The Mr. to try and hook him on fish (ha.... ha..... ha...... that pun was terrible....) 


If you haven't figured it out by now, we are Carnivores.  While I know it's not the healthiest mentality, the majority of our meals include meat of some kind.  Since there are so many benefits to including fish in our diet, I'd like to have it for dinner more often-- but there's a problem with that.  The Mr. has never liked fish. 


Thus began my search for The Recipe that would help unlock this avenue of nutrition.  The Mr. has always said that if I make it, he'll be willing to try it.  So I began my quest to find a dish that he might be able to eat once in awhile at home.  One night, we were out at Bravo's and I ordered a grilled salmon dish.  It was so delicious, I had to see The Mr.'s reaction to it.  So I offered him a bite.  



"Wow, that's really good.  It tastes like a white steak!" 


Yahtzee! 


Later on, I found this recipe online.  Being a teacher gives me the luxury of cooking whatever I want for lunch in the summertime, so the other day, I tried this one for myself.  (Hey, if I'm going to try it on The Mr., I need to make sure that I love it as well!)  


Source:  modified from Allrecipes.com


Ingredients: 


1/4 c. olive oil


3 T. honey


1 tsp. minced garlic


3/4 tsp. grated lemon peel 


2 salmon fillets


Directions: 


1. Prepare the grill grate with aluminum foil.  Spray nonstick cooking spray on the foil.  


2.  Combine oil, honey, garlic, and lemon peel. Reserve half for serving.  


3.  Grill salmon, uncovered, on medium heat for 6-8 minutes on each side (or till it it flakes easily with a fork).  Baste with glaze mixture frequently. Serve with reserved glaze. 


Verdict:  Keeper!


Although the next time, I may use molasses instead of honey, just to see how that bolder flavor works in the glaze. 

(... and once The Mr. has a chance to enjoy this, I'll let you know what he thinks, too :)) 

White Chocolate Oatmeal Cookies

(A.K.A. "Sweet Heavenly Deliciousness")


Do not adjust your computer settings...


Yes, this IS still the same blog you've been reading all along.  And yes.  Those are COOKIES that I actually made in my kitchen!


In my adult life, I've decided that sweets just don't do it for me like they do for others.  So many other people I know go ape-crazy over cakes, cookies, pies, and other sugary goodness, but it's never been like that for me.  Even as a kid I can remember my cousin devouring the candies laid out in our Grandma's candy dish, but I was never drawn to them in the same manner. My weaknesses usually involve deep-fried, carb-loaded, savory foods rather than baked goods or candies.  As a result, I'm not much of a baker.


:::insert sad trombone sound on The Mr.'s behalf::::


But it was the 4th of July, and we were both home enjoying the freedom of the holiday, when I got the notion to bake something. 


I did a quick search online to match the ingredients I already had on hand, and found this one.  


Source: www.allrecipes.com


Ingredients:


1 c. butter, softened
1 c. light brown sugar
1 c. sugar
2 eggs
2 tsp. vanilla extract
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. oats
2 c. white chocolate chips (I used one full bag... 15 oz. perhaps?)
1 c. chopped pecans
raspberry jam (seedless) 


Directions: 


1.  Preheat oven to 350 degrees.  Lightly grease cookie sheets. 


2.  In a stand mixer, cream together butter, brown sugar, and white sugar. 


3. Stir in eggs and vanilla extract. 


4.  Combine flour, baking powder, baking soda, and salt.  Slowly add flour mixture to creamed mixture. 


5.  Add oats, white chocolate chips, and pecans.  You may want to use your hands for this part, since the dough was starting to get stiff. 


6.  Roll into 1-1 1/2 inch balls, and place onto cookie sheets.  Lightly press the dough into a little "pool," then add a small spoonful of raspberry jam (optional-- I added this part just because I LOOOOOVE the taste of white chocolate and raspberry together). 


7.  Bake for 10-12 minutes.  Remove to cool on wire rack. 

This is how they looked with the raspberry jam... pay no attention to the fact that there's only one left! :) 

Verdict: Keeper! 


Even though I'm not typically a baker, this is something I could get into.  The cookies came out perfectly, which means they were chewy enough so that I could eat them without a glass of milk (although, the cookie experience is always heightened by a glass of milk, in my humble opinion).  


And The Mr. could definitely get into this... since he has something of a sweet tooth. :) 

Ranch & Bacon Pasta Salad and Italian Pasta Salad

Hello readers! 


(That is, if I still have any readers... )


The last couple of months have taken their toll on me.  In April, I learned that my position within my district was being eliminated, and that after seven years of service, I would be unemployed for the upcoming school year.  Needless to say, I was not only heart-broken, but completely unprepared for all the impending job-hunt would entail.  Like Time.  The amount of time I have spent rewriting my resume, filling out applications, checking online recruiting databases, and crafting well-thought responses to the written components of applications really surprised me... which is one reason I haven't written to you in so long.  


But the other reason I haven't blogged recently is more emotional than anything.  Truth told, I think I've been working through a sort of depression that I haven't experienced before.  These last few months have been very foggy for me.  My determination, ambition, and creativity were replaced with apathy and insecurity in all aspects of my life (which includes the kitchen!) 


Thankfully, I have had a few interviews in these early weeks of summer, and this simple fact has done wonders for my outlook.  And this has led me back into the kitchen-- which is good, because I have a cookout celebrating a friend's birthday coming up, and I needed to get crackin' with a side dish or two to share. 


Ranch & Bacon Pasta Salad 
(Modified from allrecipes.com) 


Ingredients: 
1 box of bow-tie pasta
1 1/2 c. light ranch dressing
1 c. mayonnaise
1 bunch of green onions, chopped (I included the scallions as well) 
1/2 pkg. grape tomatoes, halved
1 lb. bacon (cooked, drained, and crumbled) 


Directions: 


1.  Cook pasta according to directions. Drain, and set aside to cool. 


2.  In a large bowl, combine ranch, mayonnaise, green onions, and tomatoes. After cooling the pasta with running water, add to large bowl and mix thoroughly.  


3.  Before serving, add bacon crumbles to top of the dish.  Serve chilled. 


Verdict: Keeper, with revision


I am CRAZY for creamy pasta salad, so this was a hit for me.  But I think I can do better.  Next time, I might try using a ranch-dressing season packet mixed with mayo (instead of the dressing) to see how it affects the overall flavor.  Also, I might try using pre-cooked bacon crumbles, just to see if the time saved is worth it compared to the flavor of real bacon. 


Italian Pasta Salad


Ingredients: 


1 box of tri-color pasta 
1 small can of black olives, sliced
1 pkg. cheese cubes
1/2 red onion, chopped. 
1 bottle of Italian dressing (I used Kraft Zesty Italian)


Directions: 


1.  Cook pasta according to directions on box. Drain and rinse with cool water. 


2.  In a large bowl, combine red onion, olives, cheese, and pasta.  Mix well.  Stir in Italian dressing.  


3.  Refrigerate a few hours or more before serving.  


Verdict: Keeper


My friend (the birthday girl/hostess of the cookout) asked me what dressing I used because she liked it so much.  This style of pasta salad instead my favorite-- but since it's kind of a "standard" pasta salad, I'll use this in the future when feeding others who want Italian pasta salad.   

Corned Beef Brisket

100_1990, a photo by jarmstrong23 on Flickr.

Sorry it's been awhile since my last post-- 2 months, to be a little more exact. Life seems to speed up when all you really want is for it to slow down, and as a result, I haven't been as adventurous with my cooking as I'd like to be.

With all the new recipes I read and save each week, I'm never at a loss for new ideas. Time to think and plan, however, is another story. Trying a new recipe, for me, requires some "think-time" (as we teachers like to call it). I like to mull an idea over in my head before executing the plan, and when life speeds up that time slips away.

Today I decided that enough was enough, and that I would take 10 minutes to blog a meal that I'm trying for the first time: Corned Beef Brisket. With St. Patrick's Day well behind us, I have had some time to read all the recipes others use for this traditional dish. For some reason, I found myself drawn to the CrockPot method. :) (You all know how much I love this appliance, and a hands-off recipe is just what I needed for this hectic time of year.)


Source: Adapted from Fisch Foods


Ingredients:

3-4 lbs. corned beef brisket, plus seasoning packet

1 onion, sliced

1 c. chicken broth

1 T. Worchestershire sauce

Sprinkle of red pepper flakes

Directions:

Line bottom of CrockPot with onion.

Thoroughly rinse brisket and place atop the onions.

Combine chicken broth and worchestershire sauce. Pour over brisket. Add red pepper flakes and seasoning packet.

Cook on LOW for 5 1/2 to 6 hours.

Verdict: KEEPER!

The meat was so tender and flavorful... I can't wait to make sandwiches with the leftovers! Tonight I served it with sauerkraut and horseradish sauce, and The Mr. was practically drooling :) We will definitely use this again.

BBQ Ribs

If I don't make goals for myself, nothing happens. As an example, I made a New Year's resolution two years ago to cook at home more often.  At the time I was depending on drive-thru's and takeout for dinner every night, and I was tired of spending all the extra money (you all know how cheap I am by now, so that was a huge motivator for me!) Flashforward to today, and it's now a common practice for us to have dinner at home 3-4 nights out of the week. We're saving money, relaxing more at home, and enjoying the thrill of making new dishes that we'd otherwise get at a restaurant. Progress!

So it only makes sense that I make another culinary goal for myself.  This year, I want to be less dependent on recipes and exact measurements.  (Yeah, I know... it's a cheater goal because I already hate measuring... but hear me out.) It takes a confident cook to just put a bunch of ingredients together and create a meal-- and I'm not there yet. 

But, if I am to grow as a cook, I need to learn to trust my instincts.  If I want to make something, but cannot seem to find "the perfect recipe" for it, I should be able to come up with something on my own.

And today, I did!


Ingredients:

ribs (I had some frozen, and I didn't bother to thaw them)

2 cans of beer (I used Miller Lite this time)

1 onion, quartered

garlic salt (Enough shakes to coat the top of the ribs/liquid)

pepper (Enough shakes to coat the top of the ribs/liquid)

brown sugar (I just placed a handful of brown sugar on top of the
ribs, then spread around to create a thin layer).

BBQ sauce (Montgomery Inn, anyone?)

Directions:

Pour beer into CrockPot.

Place onion in beer, then top with the ribs.

Add seasonings, then pack brown sugar atop the ribs.

Cook on Low for at least 8 hours.

After cooking in the CrockPot, transfer ribs to a broiler pan.  Baste ribs with BBQ sauce.  Broil for 5-10 minutes. 

Verdict: Keeper, with revision  

I loved how tender the meat became from cooking in the CrockPot. Next time, I think I'll broil the ribs for a little longer to carmelize the BBQ sauce.  Also, I may try a different beer, just to see how it affects the overall taste.     

Chicken 'n Dumplin's-- CrockPot Style

If it's chicken smothered in a gravy-esque sauce, The Mr. can't get enough.  Throw in some doughy/carby goodness, and he'll call it his favorite.

Recently I compiled a recipe book for a friend's Christmas present, and gave it to The Mr. to peruse.  "Where's the Chicken 'n Dumplin's recipe?" he asked.

"The one for the CrockPot?" I replied.

"Yeah, that one.  It's probably my favorite thing that you make."

Beat.

.... I cannot tell you the last time I made this meal, but it apparently left quite an impression.  Had I known that it was held in such high regard, I probably would have made it sometime in the last year!...

This is a great basic recipe because it only has a few ingredients. The bonus? It's another one of those throw-it-in-the-pot-and-leave-it-alone kind of recipes-- and you all know how much I love those :)

Source:  www.allrecipes.com

Ingredients:

4 chicken breasts (And yes, I just threw them in still frozen.  Have I told you lately how much I love my CrockPot?)

2 cans of Cream of Chicken soup

2 T. butter

1 onion, diced

Water (enough to cover contents of the pot)

2 10-oz. cans of refrigerated biscuit dough

Directions:

1.  Combine chicken, soup, onion, butter, and water in CrockPot. 

2.  Cook on HIGH for 4 hours.  

3.  Tear apart pieces of the biscuit dough and add to the mix.  Use a spoon to submerge pieces (This will help the dough to absorb the flavors).

4.  Continue cooking on HIGH for 60-90 minutes.

Verdict: Keeper (with some revision)
While The Mr. is crazy about this meal, I'm still not ga-ga over it.  I'd like to add more herbs and seasonings to see how it goes, maybe some poultry seasoning and pepper.  I'll definitely make it again, though. 

Pasta Fagioli

I love my Freezer.

This is only a recently developed relationship.  It has only been within the past year that I have truly come to embrace and utilize this under-appreciated half of the appliance.

You see, the Freezer was the Black Hole of my childhood kitchen.  Once something was placed in the freezer, you could forget it. It was gone-- if not forever, at least long enough that you would wonder how long it had been in there when you did see it again.

Chicken breasts that were on sale and required buying them in bulk? Forget about those for another year. 

Pork chops that we could grill out?  Forget about those for at least a couple of months.  

A gallon of ice cream? Well, we never let that get too far out of sight:)   

(Right now, my Mother is reading this and cringing, or laughing, because that's exactly how it was. Sorry Mom! :))

Now that I'm cooking for The Mr. and myself, we often have leftovers.  I will eat leftovers for days and days, until it is all used up.  The Mr., on the other hand, will only eat leftovers for 1 or 2 days before he begins to worry about food poisoning.  There would be recipes that would make so much food we couldn't finish it all before we'd have to throw it out. 

I. Hate. Throwing. Away. Food.

Enter the Freezer. Once I realized that many recipes' frozen/reheated leftovers tasted as good as the first time, I fell in love.  Some soups and chilis taste even better than the first time.  This revelation changed my whole outlook on recipes yielding 8 servings or more.  Now, on days when I don't feel like doing anything, I can pull something out of the Freezer, heat it up slowly on the stove, and dinner's ready. 

Seriously people, that's about as close to food-magic as it gets.

Tonight I reheated Pasta Fagioli, a recipe I tried about a month ago.  As expected, it was (magically) as good as it was the first time.  Just another reminder of why I love my Freezer so much.

Source:  Crockpot Tuesdays (slightly altered, since I don't like to measure veggies)

Ingredients:

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
2-3 carrots, chopped
2-3 celery stalks, chopped
2 cans (14.5 oz) diced tomatoes, undrained
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup dry pasta (to add at end)

Directions:

Brown the meat and drain well. Set aside

Combine all ingredients EXCEPT PASTA in the CrockPot.  Stir.

Cover and cook on LOW for 8 hours (or HIGH for 4 hours). At end of cook time, stir in 1/2 cup pasta. Cover and cook for another hour on LOW.

Serve with parmesan, mozzarella, or any other kind of cheese you like.  Enjoy!