Meatball Soup

Thanks to Deceptively Delicious for this one.  It was different, and I wanted to try it. It was pretty good. I wasn't really into the leftovers, and this recipe serves 10 (If I had known that I would've halved it.) Now you know. And if I'm remembering correctly, I accidentally doubled both my purees. That would've altered the taste a bit. It still tasted good mind you. So I bet if I hadn't doubled that, the taste would've been even better.

Ingredients
3 oz. whole-wheat pasta shapes (I used elbow macaroni)
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 28-oz. can whole peeled tomatoes, with their juice
1/4 cup carrot puree
1 1/2 tsp salt
3 cups beef or chicken broth
3 slices whole wheat bread, cubed
1 large egg, lightly beaten
1/4 cup sweet potato puree
1/4 cup nonfat milk
2 tbsp grated parmesan cheese
1/4 tsp pepper
1/4 tsp paprika
1/2 lb. ground turkey

Cook the pasta. Drain and set aside.

Coat a large pot with cooking spray and set it ove rmedium-high heat. When the pot is hot, add the oil and then the onion and garlic. Cook, stirring often, until the onion is softened but not browned, 3 to 4 minutes. Puree the tomatoes and their juice with the carrot puree in a blender, then add to the pot along with 1/2 tsp salt. Add the broth, reduce heat to low, and simmer, covered, for 10 to 15 minutes.

Meanwhile, put the bread in a large bowl. Add the egg, sweet potato puree, milk, Parmesan, 1 tsp salt, the pepper, and paprika, and let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth. Form into mini-meatballs 1/2 inch in diameter. Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the center, 12 to 15 minutes. Stir in the pasta. Serve with sprinkled parmesan cheese.

Excuse the bright redness of the picture. Hers always come out like that with my camera. I think it might be the carrot puree somehow. I don't know. It's not really this color. And the strange white parts in my bowl are parmesan cheese. It looks weird, sorry. Like I said, I accidentally doubled my purees, so I think the flavor would've been even better. Definitely worth a try. It's a fun one.

Trash Tip

Another one courtesy of Miss Rachael Ray. This is something kinda simple, but really effective. I've watched Rachael Ray a few times, and seen her do this every time. You just set aside a bowl for your scraps, trash, etc. This works great when you're doing a soup, or just chopping a lot of onion, garlic, etc. You just toss everything in the bowl, and then after you're done with it all, then you throw it away. Just saves you a lot of back and forth, and keeps your cutting board clear of scraps.

Garlic Tip

This one is courtesy of Rachael Ray. It's just an easy way to get the stuff off your garlic for chopping. Take the clove, remove as much of the stuff (I don't know what that's called. Anyone?) as comes off easily. Then place it under your knife, like shown in the picture, and bang on it once or twice nice and solid with your fist. Then, the garlic stuff should come right off. The clove might be slightly broken or mashed. But if the actual clove is completely smashed or falling apart, you hit it a touch too hard.

Turkey Chili

This is a deceptively delicious recipe. It turned out pretty good. It was a very mild chili, which for our kids is good, since they're not crazy about spicy.

Ingredients
1 tbsp olive oil
1/2 cup chopped red onion
1 lb. ground turkey
2 cloves garlic, minced
1 tbsp chili powder, or to taste
1 tsp salt
1/4 tsp sweet paprika (I don't have that. I used regular paprika)
1/8 tsp pepper
1 15-oz. can chopped tomatoes
1 26-oz. can chicken broth
1/2 cup red pepper puree
1/2 cup carrot puree (I didn't have red pepper puree, so I used 1 cup carrot puree. Her recipes are all designed to do that. You can use them as listed, or just use the whole amount in one puree.)
1/4 cup cornmeal
2 tbsp flaxseed meal
1 15-oz. can kidney beans, drained and rinsed

Coat the bottom of a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil. Add the onion and cook until it begins to soften, about 2 minutes. Meanwhile, sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longe rpnk, 5 to 6 minutes. Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal, and stir well. Bring to a boil, reduce the heat, and simmer, covered, 15 to 20 minutes, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.

As I said, it's like a beginner's chili (not for making, but for eating.) Joseph definitely preferred it, I think, to our normal, more flavorful chilis. And ours had a full cup of carrot puree in it. It was mild, but good.

Peanut Butter Cookies

This is a mom recipe. They're wonderful and tasty. We love them.

Ingredients
1 1/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla extract

Stir together flour, baking soda, and salt in a bowl. Beat butter and peanut butter for 30 seconds. Add sugar and brown sugar; beat til fluffy.  Add egg and vanilla; beat well. Add dry ingredients to beaten mixture and beat til well blended. Shape dough into 1 inch balls; roll in additional sugar if desired (I've never tried that way). Place on ungreased cookie sheet. Press crisscross markings with a fork. Bake at 375 about 10 minutes or til done. Cool 1 minute, remove to rack. Cool.

Breakfast Ring

This didn't end up what I was hoping for, but don't get me wrong, this is delicious. I saw it and originally thought of monkey bread. At least that's what we called it. A pull-apart bread that's kinda cinnamony sweet. Anyhow, this is different than that. It's a bit sweeter, more of a dessert-breakfast. But way good.

Ingredients
1/2 cup butter, softened
2 cans refrigerated cinnamon rolls with icing
1 box (4 serving size) vanilla pudding and pie filling mix (not instant) (I don't remember if mine was instant or not. Probably was.)
1/2 cup packed brown sugar
1/2 cup miniature semisweet chocolate chips (I left these out. I can't imagine how much sweeter it would be with them. If you're into that, totally add it!)

Heat oven to 375. Using 1 tbsp of the butter, generously butter 12-cup fluted tube cake pan. In small dish, microwave remaining butter until melted. Separate dough into 16 rolls. Cut each roll in half crosswise; place half the rolls in pan. Sprinkle with half of the pudding mix, and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

Bake 24-28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes. Microwave icing if needed to soften. Drizzle icing over ring. Cut into wedges, serve warm.

Like I said, this was good. It was more of a guilty pleasure than I thought it would be. I didn't know what purpose the pudding mix would serve, but it was really yummy. Had some great flavors, and a bit of a sweet crunch too. Definitely try it.

Chicken and Rice Soup

This is another Emeril recipe. It turned out pretty great. A very chicken-noodley-comfort-food feel to it.

Ingredients
2 tbsp olive oil
1 1/2 cups chopped yellow onion
3/4 cup chopped celery
3/4 cup chopped carrots
2 tsp minced garlic
2 tsp salt
1 tsp Baby Bam
1 tsp Italian Seasoning
1 Bay leaf (I don't have individual Bay leaves, so I just dump some of my crushed bay leaves in.)
1/8 tsp crushed red pepper
8 cups reduced-sodium chicken broth (If I don't have this, which is usually the case, and I make it with water and chicken boullion, I leave out any additional salt.)
1/4 cup uncooked long-grain rice (I only had plain rice. Not instant, but not long-grain)
10-12 oz. boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 tbsp chopped fresh parsley (until I have a garden, mine's never fresh)

Heat a large saucepan over high heat. Add the olive oil and, when hot, add the onion, celery, and carrots. Saute until soft, about 4 minutes. Add the garlic, salt, Baby Bam, Italian Seasoning, bay leaf, and crushed red pepper. Saute for 2 more minutes. (Do not allow garlic to brown.) Add the chicken broth and bring to a boil, Cover and reduce the heat to medium-low and simmer for 20 minutes. Add the rice and stir well to combine. Cover and continue to simmer for 20 minutes. Add the chicken and cook until just cooked through, about 5 to 6 minutes. Add the parsley, stir well, and serve.

I had never made a soup that cooked the meat product like that. I was a bit skeptical, but it worked great. I have since done it a few more times in different recipes and I love this method. This was a great soup. Definitely going to eat it again.