Meaty Red Sauce for Italian Recipes

This meaty pasta sauce recipe has come to be my husband's FAVORITE red sauce.  It's become my favorite as well.  Each time I make it, I innocently think I've made enough to make two full meals.  The flavors that come out of this sauce reach down to our inner child and make us ask "Please sir, may I have some more?"  Sadly, we will eat up so much at dinner that there is just enough for a light lunch the next day. But oh what a lunch it is.

HERE'S ALL IT TAKES
Makes about 4 cups of red sauce, enough for a pasta dinner for four friends.

• 2 tablespoons bacon drippings
• 1 medium yellow onion, chopped
• 10 whole garlic cloves
• 2 heaping teaspoons dried oregano
• 1 teaspoon rubbed sage

• 1 pound fresh ground pork

• 1- 28 ounce can of San Marzano Whole Tomatoes
• 3/4 teaspoon table salt
• 1/2 teaspoon fresh ground pepper

In a dutch oven over medium heat, melt bacon drippings.  Add onions, garlic cloves, oregano and sage.  Cook until the onions begin to soften, stirring constantly about 5 minutes.

Add in ground pork and continue to cook until meat has browned and there's no sign of pink.

Using a hand blender, puree the whole tomatoes until smooth.  Pour sauce over cooked pork.  Add salt and pepper.  When tomato sauce begins to boil, REDUCE heat to medium low, cover with lid and simmer for 30 minutes.  Stirring occasionally.  Remove from heat and use with any pasta.

This sauce keeps very well in the freezer.  It would be very handy to double this recipe and put up half the sauce in the freezer for a future meal.

Creamy Carrot Soup

This Creamy Carrot Soup is a completely different experience from the Curried Carrot and Apple Soup I cooked up last week.  This Creamy Carrot Soup is satisfying much in the same way as the Homemade Creamy Tomato Soup I enjoy so much.  It's simple.  There's just enough potato in it to mellow that earthy carrot flavor that can be off putting at times.  Even though I love carrots, I have to admit that carrots are not always delicious cooked just any old way.  And because carrots come with different levels of sweetness and earthiness, they are often lumped into one "I don't care for carrots" category from those that are indifferent to eating them.  Some carrots are not all that great. And if you've purchased a bag that doesn't possess you favorite flavor, well then, what can you do?
Make this soup.

I genuinely like this soup. Period.  The first time I tasted it, before adding the cream, I knew I could have eaten it just like it was, anytime, anywhere.  With a crusty slice of buttered toast, maybe Parmesan toast or garlic toast, on the side.  It could be spiced up or left alone.  Yea, this one is a natural, comfort soup that could stand the test of time.

HERE'S ALL THERE'S TO IT

• 2 tablespoons oil
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 medium-large potato, chopped
• 1 1/2 pounds carrots, chopped
• 2 teaspoons crushed fresh ginger root
• 4 cups chicken stock, warmed
• 1 cup water, warmed
• 7 tablespoon whipping cream or whole milk (see my Cook's Notes)
• 1/8 teaspoon dried nutmeg
• 3/4 teaspoon table salt
• 1/4 teaspoon fresh ground pepper

Chop the potatoes and carrots to be the same size so they will cook evenly.

Heat the oil over medium heat in a dutch oven, add onion and celery, then cook for 5 minutes until soften.

Stir in the potato, carrots, ginger, chicken stock, and water.  Bring to a boil, reduce heat to low and cover with lid. Simmer for 20 to 30 minutes, until all the vegetables are tender.  Remove from heat.

Using either a blender, food processor or immersion blender, carefully puree mixture until smooth.  Return soup to the pan.  Stir in the nutmeg, salt and pepper. Stir in cream or milk.  Reheat gently, but do not allow the soup to boil or the cream will curdle. (not attractive)  Feeds 6 hungry folks with healthy 1 cup servings.

COOK'S NOTES

The ginger root adds a bright note to this soup, but if you don't have any on hand, don't sweat it.  This soup could please a crowd without it.

I planned to use this soup recipe for my make ahead lunches.  I figured the 7 tablespoons of whipping cream would not hold up to reheating and possible boiling in the microwave.  I didn't want to ruin the soup, SO... I divided it.  I measured out the soup and came up with roughly 6 cups.  Three cups received 3 1/2 tablespoons whipping cream - this half was the soup I would eat right away.  The remaining three cups of soup received 3 1/2 tablespoons whole milk- this half went into 1 cup portions and into the freezer for my made ahead lunches.  Milk can handle coming to a boil better than heavy cream.  I'll let you know later in the comment section how the soup held up through reheating.

This recipe was stirred from a new inspiring cookbook, Soups; Includes Delicious Recipes for Appetizers and Salads.

Support SDR and grab your copy from Amazon.

Soups; Includes Delicious Recipes for Appetizers and Salads

Curried Carrot and Apple Soup

It sounds unusual and it's different from our normal soups, but Curried Carrot and Apple Soup is quite delicious.  After you know what to expect.

The First Bowl
Because it looks so much like butternut squash, it took six bites or spoonfuls before my brain accepted that I was eating carrots.  Once past the visual sensory, I tasted it with a picky eater's discriminating tongue.  Curry, salt and pepper are the only spices and that's enough. The aroma of curry and carrots go together well.  In all my time I would have never put them together, if I had not come across this recipe.  The texture is smooth, but not creamy.  My mouth wanted to chew but there was not enough there.  My husband thought shredded chicken would be good in this soup to satisfy the desire to chew.  I thought I would make sure all the carrots were cooked tender next time.  Then there's a slightly sweet note of the apple that shows up for just a moment before the curry makes it spicy finish.  My dear friend and taste tester, Kim, didn't pick up on the apple at all and enjoyed the soup all together.  The dollop of sour cream helps fill the mouth and mellow the heat of the curry.  I wouldn't serve this soup without it.  The original recipe from Soups; Includes Delicious Recipes for Appetizers and Salads called for plain yogurt, but I didn't have any on hand.

Two Days Later
The spices and texture are better after a night or two in the frig!  Maybe it was because I knew what to expect, I don't know.  I truly enjoyed this soup the second time around.  Enough to add it to SDR!  I don't waste my time photographing and writing undesirable recipes, there's no point.  The soup kept it's distinct flavors but joined together in savory sweet mouthfuls.  I had no hesitations now to share it with you.  As for being kid approved, my son has never cared for carrots and this soup didn't change his opinion.  My pickiest eater couldn't handle the spicy curry.  So there you have my full report.

Now, HERE'S ALL IT TAKES

• 2 teaspoons oil
• 1 tablespoon korma curry powder
• 1 1/4 pound carrots, chopped
• 1 large onion, chopped
• 1 large cooking apple, chopped
• 3 cups chicken stock
• salt and fresh ground pepper
• natural yogurt or sour cream to garnish

Heat the oil in a large soup pot or dutch-oven and gently cook the curry powder for 2-3 minutes.

Add the chopped carrots, onion and cooking apple, stir well until coated with the curry powder then cover the pan.  Cook over low heat for 15 to 20 minutes, shaking the pan occasionally, until the vegetables are softened.  Spoon the vegetable mixture into a food processor or blender, add half the stock and process until smooth.

Return the mixture to the pan and pour in the remaining stock.  Bring soup to a boil, then taste and adjust the seasoning.  Serve with a dollop of yogurt or sour cream in each bowl.

Support SDR and grab your copy of this book from Amazon.

Soups; Includes Delicious Recipes for Appetizers and Salads

Creamy Butternut Squash Soup

Creamy, silky smooth and bursting with soul satisfying flavors, this simple butternut squash soup recipe will be your next favorite soup.  I guarantee!

From a new inspiring cookbook, Soups; Includes Delicious Recipes for Appetizers and Salads, I picked up this book for Christmas. "Wow!" This book is loaded with incredible meals. FULL of recipes from different cuisines.  There's no chance of us falling into the same old routine.
I haven't noticed any labor intensive recipes. For folks that enjoy taking the time to create fresh soups, there's nothing hard or laborious here. The book offers inspiration for combining flavors that might be out of the norm, but the results really hit the spot. Plenty of family friendly recipes as well as recipes for folks looking for a new twist.
My favorite part of this book, besides the recipes themselves, is the formatting. Step-by-step color photos and easy to read/follow instructions for every recipe. There's no guessing as to whether we're doing it right.
Yep, this one is a keeper for years to come.  You can be sure to see recipes from this book here on SDR.

HERE'S ALL IT TAKES TO MAKE Creamy Butternut Squash Soup
Serves 4

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 pound butternut squash, peeled, seeded and cubed
• 5 cups chicken stock
• 1 cup potatoes, cubed
• 1 teaspoon paprika
• 1/2 cup whipping cream
• 1 1/2 tablespoon fresh chopped chives
• salt and fresh ground black pepper to taste

In a dutch-oven or large soup pot over medium heat, melt the butter, add the onions and cook for 5 minutes, until onions have softened.

Add the squash, chicken stock, potatoes and paprika.  Bring to a boil.  Reduce heat to low, cover the pan and simmer gently for 25 to 35 minutes, until all the vegetables are soft.

Using either a drink blender or an immersion stick blender, process until smooth.  Return soup to the pan and stir in the cream.  Season with salt and pepper.  Reheat gently.  Stir in chopped chives or allow folks to add them to their  own bowls.

COOK'S NOTES:
I used russet potatoes in this soup, but the recipe would work with a less starchy spud like a red potato.

I was shy on chicken stock and ended up using 3 cups chicken stocks with 2 cups water.  The soup still had a lot of flavor despite my shortage.  Just for the sake of making it a budget friendly recipe, I would prepare it that way again.

I just happen to have had whipping cream on hand, so I used it.  In future, I could use half-n-half or fresh whole milk and the recipe would still come out creamy and satisfying.

WARNING
YOU WON'T BE ABLE TO CONSUME JUST ONE BOWL.  You'll have two. Also, I recommend skipping the bowl and spoon and pour this soup into a latte cup or coffee mug and just slurp it down.

It's a perfect soup to take to work; heat and eat at your desk. Not that I advocate you working through your lunch break, but let's be truthful.  We all have days when it's necessary.  Take this soup with you on those days and at least you'll have a happy tummy while you knock out your to-do list.

Support SDR and grab your copy of this book from Amazon.

Soups; Includes Delicious Recipes for Appetizers and Salads

This recipe is for friends and readers of SDR who asked for more soup recipes. Thank you.
Peter from Kalafagas, Greek Food & Beyond
Suzanne
Sarah B.
Heather S.
Cara A. from The Picky Apple
Theresa K.
Bob S.
Deby
Betty P.
Debbie F.
Mark B., Boscoe the Cookie Doctor
Cindy R.
Gregory P.
Barry W.
Claudene
Stacie H.

Homemade Creamy Tomato Soup

Oh the joy of discovering excellent recipes!  My heart is full with happiness and my stomach cannot wait to taste this nurturing soup again.  I wish I could claim full credit, but I cannot.  This is the fine work of Cook's Illustrated and America's Test Kitchen.  The original recipe is called Creamless Creamy Tomato Soup.

It serves 6 to 8, easy.  I enjoyed it twice in one day last weekend, it's so smooth and satisfying. It's called creamless AND creamy because the recipe does not call for heavy cream or half-n-half.  The creamy texture comes from using 3 slices of sandwich bread.  I kid you not, it's the secret ingredient to its success.  My family didn't have a clue; they didn't even ask.  They just slurped it down as they groaned over their bowls.

HERE'S ALL IT TAKES

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium onion , chopped medium (about 1 cup)
• 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
• Pinch hot red pepper flakes (optional)
• 1 bay leaf
• 2 (28-ounce) cans whole tomatoes packed in juice
• 1 tablespoon brown sugar
• 3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
• 2 cups low-sodium chicken broth
• 2 tablespoons brandy (optional)
• 1/4 cup chopped fresh chives

Heat 2 tablespoons oil in dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step.

The original recipe is called Creamless Creamy Tomato Soup, published September 1, 2008, from Cook's Illustrated.com.

MY COOKING NOTES:

• I wanted to use my very favorite canned tomatoes, San Marzano whole plum tomatoes.  They're sweet with the right level of acidity for soups and sauces.  They cost more than the average can of whole tomatoes, but they're worth it when I need a tomato sauce to stand alone.  I use the other brand tomatoes for chilis and salsas.  Taste them for yourself and you'll know where I'm coming from.
• I saved the pinch of red pepper flakes as the last seasoning before serving the grown ups.  I was afraid the heat would be noticeable to the kiddos.  I wanted them to love this soup and didn't need reasons for them not to like it.
• I skipped the brandy.  No one in my family has ever tasted it.  I don't keep it on hand.  So, I figured no one would know it was missing. Right?
• I didn't have onion chives, but I did have garlic chives from the herb garden.  They were perfect.
• I used my immersion blender to puree the tomato-bread mixture.  Then I passed it through a mesh strainer before adding the broth.  This removed the seeds and stray bits of tomato skins, along with taking the soup to the next smoothest texture.  It makes all the big difference in making the soup feel creamy in the mouth.  It's worth it when I take the extra 3 minutes to strain the soup.
• Next time, I'm doubling the recipe so I can freeze servings for make-ahead-lunches.  Since there's no dairy involved, this recipe is sure to hold up for future meals.

Creamy, CHEESY Broccoli Rice Recipe

This cheesy broccoli and rice recipe was a BIG HIT with the family.  It made a perfect side to a batch of crispy, chicken.  It, also, made a filling vegetarian lunch the next day.  I thought it was even better the next day.
Broccoli rice recipes I've tried in the past left me with overcooked broccoli and dried out rice.  I like my broccoli to have a bite and I want the rice to blend with the creamy cheese sauce that holds it all together.

Well, I was so impressed with the creaminess of the Smoked Gouda and Cheddar Mac with Spinach recipe, I thought I'd follow it again to make my own creamy, cheesy broccoli rice recipe. The results yielded a dish full of broccoli goodness and soul satisfying creaminess.

Precooking the long grain rice gave me control to have a moist, fluffy and flavorful rice.  Blanching the broccoli ensured I would have the right bite to my vegetable.  Then baking it off in the oven for 20 minutes brought all the ingredients together under a topping of sharp cheddar cheese.  Mmmmm...

HERE'S ALL IT TAKES

First, fill a large saucepan with water, set to boil over medium-high heat for blanching the broccoli.
Then, get the rice started.

• 1 cup long grain rice
• 1 1/2 tablespoons oil
• 2 garlic cloves, sliced thin
• 2 cups hot water

In a medium saucepan, lightly brown rice and sliced garlic in oil for 3 to 5 minutes on medium heat; constantly stirring.  Add hot water, stir; cover with lid.  Reduce heat to low and cook 12 minutes, or until water is absorbed.

PREHEAT OVEN 400ºF. Grease 8 x 8 x 2-inch pan.

While you're waiting for the rice to absorb the water,
blanch the broccoli.

• 3 small to medium crowns of broccoli, cut into 2 to 3-inch pieces

Blanch 4 minutes in boiling water.  Use a slotted spoon to lift out broccoli to a strainer set over a bowl to drain.  Allow broccoli to cool enough to handle.  Roughly chop into small pieces about 3/4 to 1-inch in size. Transfer to large mixing bowl.

Bring it all together.

• 2 1/2 cups cooked rice from above
• 1 1/2 cup sharp cheddar cheese, grated
• 1 cup Monterrey jack cheese, grated
• 1 (12 ounce) can CARNATION Evaporated Milk
• 2 tablespoons  yellow onion, finely diced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Measure out the rice. (You'll have leftover rice.)

In the mixing bowl with the broccoli, add measured rice, 1 cup cheddar, all the jack cheese, evaporated milk, onion, salt and pepper.  Transfer to 8-inch pan.  Top with remaining cheddar.
Bake 20 minutes.

Great Lunch Ideas You Can Take To Work

Debbie K., a Simple Daily Recipes email subscriber, emailed me the other day.
She said,

"I'd really like some great lunch ideas that I can take to work maybe heat up in the microwave, things that can be made before hand that are hopefully tasty and healthy."

HERE'S WHAT I'VE COOKED UP BEFORE

• Minestrone with Pasta and Beans
• Simple Chicken Tortilla Soup
• No Heartburn Beef Chili
• Very Delicious Cream of Zucchini Soup
• Red Bean Tortilla Soup
• Butternut Chicken Stew
• Organic Italian Soup
• REAL Chicken Chili

Butternut Chicken Stew

Butternut squash, chicken, kidney beans, red bell pepper, tomatoes and corn make up this simple hearty stew.

This recipe is similar to the Butternut Squash Chili recipe I posted last January.  Only this time, I added a couple of roasted chicken breast I had stored in the freezer, a red bell pepper, and made it with half beef broth and half chicken broth.  I don't know if that sounds strange to you, but it was delicious to us.  I was glad that I made a large batch and have plenty to keep us full for a couple of days.

HERE'S ALL IT TAKES TO PUT IT TOGETHER

• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 2 garlic cloves, chopped
• 2 tablespoon canola oil

Cook in a large pot over medium heat until onion has soften.

• 1 (14.5oz) can tomatoes with garlic & onions
• 2 cooked chicken breasts, shredded
• 2 cups cooked kidney beans or 1 (14oz) can
• 1/2 small butternut squash, peeled & cubed to make 1 1/2 cups
• 1 1/2 cups approx. beef broth
• 1 1/2 cups approx. chicken broth
• 1 1/2 teaspoon New Mexico Chili pepper powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon pepper

Simmer the next ingredients from above together for 15 minutes.  First bring it to a boil, then LOWER heat to a simmer.

• 1 cup frozen corn

Add the frozen corn last and cook another 15 minutes.  YOU'RE READY TO EAT!

I JUST WANT TO SAY OUT LOUD:

If you don't have cooked chicken already on hand.  No biggy.  Just do a little rearranging.

Go ahead and chop up two uncooked, skinless, boneless, chicken boobs into 1 1/2 inch pieces and put them in when you add the tomatoes.  Stop there and allow the chicken to cook through until all the pink is gone.  It won't take but 7 to 10 minutes?, depending on how small or large, you cut up the chicken.  Once the chicken is cooked, move on with the rest of the recipe as follows.

Another thing.
About the broths, I said 1 1/2 cups, but I'm really guessimating that number.  I poured them out evenly until there was enough liquid to call it 'stew.' I can tell you that I have two half cartons of each in the frig right now.  So you won't need more than a couple of cans or one carton of each broth.

Beans n’ Cornbread

"Beans, beans, the musical fruit!..."

The other night, we had friends over to the house.  For dinner, we ate baked ham, mashed potatoes and sweet potatoes. -- I heard that! Yes, I know I served two starches. Half the crowd consisted of children that I knew would not touch the sweet potatoes. So technically, I served one starch to each age group.

Anyhoo. I naturally planned to cook a big pot of pinto beans using the leftover ham bone. We eat pinto beans every other week or so. Sometimes, I only make enough to cover one dinner and one lunch. Other times, like this one, I wanted to take full advantage of the flavor of that ham. Unfortunately, my pressure cooker wasn't big enough. I had to cook these bad boys the long, slow way and it was worth the 3 hour wait.

HERE'S HOW TO COOK GREAT BEANS

• 4 cups dried pinto beans, washed clean
• 1 leftover ham bone
• 1 large onion, chopped
• 2-3 teaspoons salt
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon garlic powder

In a large pot, fill with pinto beans and enough water to cover one inch higher/deeper than the beans. Bring water to boil, boil for 2 minutes: remove from heat. Cover and let stand, 1 hour.

Come back and drain off any water remaining. Toss in ham bone, onion, and seasonings. Add enough water to beans to cover the bone. For good measure, I make the water about 2 1/2 -3 inches higher/deeper than beans. Heat to boiling: reduce heat. Cover and simmer until tender. 1 1/2 - 2 hours. Check the water at the first hour mark and give it a good stir while you're there.

Serve with your favorite rice and cornbread pancakes.

WHAT I'VE LEARNED ABOUT COOKING BEANS

• Having enough water is key to getting those beans tender. Always have at least 2 1/2 inches of water above the beans.
• Salt! It makes the world go round. Get it in in the beginning and at the end.
• Fat adds depth to the beans. I always have bacon drippings stored tightly in the refrigerator. So normally, I use 1/4 cup to season 3 cups of beans.
• Cooking beans in a pressure cooker is awesome! I still do the first boil for 2 minutes, drain off, then start fresh. Pinto beans will cook tender in 50 minutes!

SUBSTITUTIONS

Instead of the ham bone, 4 ounces of salt pork (with rind), diced, or 6 slices of bacon, cut up, will do the job.

GOT LEFTOVER BEANS?

Turn them into refried beans and make burritos! Try using them in the Chipotle Burrito recipe. They also make a great topping for nachos and chalupas.

McKeever Tribe Chili

This is a fast chili recipe that tastes like it's been stewing all afternoon.

• 1/2 pound lean ground beef
• 1 small onion, chopped
• 1 tablespoon dried Mexican Oregano

• 1 (6 ounce) can of tomato paste
• 2 3/4 to 3 cups water
• 4 to 5 garlic cloves, minced
• 2 teaspoons New Mexico chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 (26 ounce) can Ranch Style Beans

• shredded cheddar or jalapeno jack cheese
• your favorite corn chips or crackers

Using a large cooking pot over medium heat, brown beef. When beef is almost cooked, add onion and oregano then cook until meat is browned.

Add tomato paste & one cup of water, stir until smooth. Add remaining water, garlic, chili powder, cumin, salt & pepper, then stir until well blended. Stir in Ranch Style beans and bring to a simmer.  Cover with lid, lower heat, and simmer for 25 minutes.

Serve with cheese and chips or crackers.