We got a blue norther through today. I have not seen one that color since one August in Michigan.  It was my Aunt and Uncle’s fiftieth anniversary and we were having a picnic…a blue norther blew through and dropped it 40 degrees in about 30 minutes.

Our temperature didn’t really drop today..too much..it’s supposed to get down to 42 tonight.  I have no way of predicting the winter..I used to depend on the horses’ coats for that..thick meant a colder than normal winter.

Anyway, all of a sudden it is soup season and I didn’t even realize it! One of our favorites is Chicken Tortilla Soup.  I like to keep it on the spicy side for several reasons..besides flavor the substance that makes things hot also happens to be good for your health.  It bumps up your immune system as well as other benefits.  You can buy tortillas to serve with the soup but the homemade ones are so much better. Just cut corn tortillas in strips and fry in deep, hot fat (375F).

I made a vat of this on Sunday because my friend, Andrea, was dealing with a very bad cold/flu/upper respiratory and I wanted to have enough to send over there.  I probably made at least two gallons…anyway..sent some to them, and my family at the rest before monday morning.

If you are having a chilly, blustery day and need something to make you feel loved, cherished, and spicy this is your soup.  You can make it in a crock pot as well.  Just put everything in there except the cheese, tortillas, and sour cream and let it simmer all day.  The house will smell incredible!

Don’t forget to vote in the Boobie Bake-off!

Chicken Tortilla Soup

•   2 onions, chopped
•   4 cloves garlic, minced
•  1 bell pepper, chopped
• 1 tablespoon olive oil
• 2 teaspoons chili powder or Mexican seasoning
• 1 teaspoon dried oregano
• 1 tablespoon dried chipotle granules (1/2 tsp of chipotle powder)
• 3  14 oz cans ro*tel tomatoes
• 2 pints organic free range chicken broth
• 1 pound  whole corn kernels, cooked
•  2 cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
•  3 boneless chicken breast halves, cooked and cut into bite-sized pieces
• Cheddar or Monterey jack cheese, shredded
• Sour cream
• Tortilla chips

1. Heat oil over medium heat. Saute onion, green pepper, and garlic in oil until soft. Stir in chili powder, chipotle, oregano, ro*tel tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn,  beans, cilantro, and chicken. Simmer for 20 minutes.
3. Serve in bowls topped with tortilla chips, sour cream, and cheese.

This is great with Sopapillas for dessert, as long as you are heating up the oil for the chips anyway!

Image:Marye Audet

Post from: Baking Delights

Laissez les bons temps rouler!

When you are looking for  quick, easy pasta recipes with some spice this is the one to choose.  Farfalle with Smoked Sausage has all the ingredients for a cozy cajun meal,with just enough spice to make it interesting.

This image has an odd lighting because I took this at night and had Matt holding a flashlight.  BUT, the dish is fantastic, especially if you love Cajun food.

This dish freezes well for once a month cooking (OAMC) schedules.  Flavor improves on standing so you can make it up to 2 days ahead and keep it in the refrigerator.  You can also make it in a crock pot, just let the mixture simmer all day and add the pasta just before serving.

I used a spicy beef, no nitrate smoked sausage but you can use whatever type you like.  If your family likes seafood (mine does not for the most part, except me) then toss in a few shrimp or crawfish with the  sausage.

Serve it with a crisp salad, lots of fresh garlic bread, and copious amounts of good coffee.  Jazz music optional.

This is my entry for Presto Pasta Night, hosted this week by Equal Opportunity Kitchen.  Head over there friday to see what everyone has come up with!   It is always  fantastic.  I have been out the last week or two but I have been drooling over the pictures and details!

 Cajun Farfalle with Smoked Sausage

•  1 lb no nitrate smoked sausage
• 1 lb farfalle, cooked
• 2 lbs okra
• 2 cans ro-tel tomatoes
• 1 large onion chopped
• 2 cloves garlic, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 stalks celery, chopped
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• Olive oil

Cook the pasta, drain and set aside.  Meanwhile,  put a little olive oil in a large frying pan and  saute the garlic, okra, onion, peppers, and celery over medium heat until tender but not brown.  Add the sausage (and shrimp if you are using it), ro-tel tomatoes, and seasonings and simmer until the okra is tender.  Stir in the farfalle and heat through.

Serves 8

Image: Marye Audet

Post from: Baking Delights

When I was growing up in Eastern Pennsylvania we always called this chicken pot pie. Later, after moving south, I was informed that it is chicken and noodles. Ah well, whatever. It is chicken, it is pasta, it is comfort food, and it is wonderful. Best of all you can use it for your once a month cooking.

Really, does it get better than that without chocolate in it? I don’t think so. The creamy sauce, tender chicken, and savory vegetables make this perfect for a blustery day. Add a salad, bran muffins, and maybe apple pie .

You can vary the vegetables according to what you have on hand. Mushrooms, peas, celery, carrots, and even spinach works well here. Again, while I prefer a homemade cream sauce, for freezing the canned soups just work better for me.

This is also my entry for Presto Pasta Night. A little early, but I seem to be better at being early than on time.

Chicken & Noodles

1 lb farafelle, cooked al dente

1 lb chicken, more if you like.

2 onions, chopped

2 stalks of celery, chopped

2 carrots, sliced

1 cup of frozen peas

1/2 c mushrooms, sliced

2 bay leaves

2 cloves garlic

2 cans of cream of chicken soup, or one can of cream of chicken and one can of cream of mushroom

1/2 c buttermilk (full fat is best)

Put chicken in a pot with water to cover. Add the vegetables, bay leaves, and garlic, and simmer until chicken and vegetables are tender. Allow to cool. Remove bay leaf.

Remove chicken from bone (if using whole chicken) or chop boneless chicken in bite sized pieces. Add with vegetables to farafelle (bow tie pasta). Mix well. Add soups, buttermilk, and enough of the cooking water to get a thick sauce. Check for seasoning.

You can cover and freeze at this point.

To serve: Thaw overnight in the refrigerator. Bake at 350 for 30 minutes, or until bubbly and heated through.

Everything on this page (c) 2008 Marye Audet for Baking Delights, http://bakingdelights.com. Any other use is stealing.

Post from: Baking Delights

Shepherd’s Pie is one of Marc’s favorites from my once a month cooking repertoire and it is really easy to make. It is one of those comfort foods, I think, at least in my family.

The thing is, that there are a lot of steps to it so I don’t make it as much as I should. I “scaled” this recipe down to serve eight because I realize that most of you have smaller families than I do. In fact, there are countries with smaller populations that this household…well, at least towns in Arkansas. I have driven through some of them. In fact, we used to camp at a park in a place called Cove Lake, Arkansas, and we would joke about moving to some of the nearby towns and doubling the population.

I pick up vintage casserole dishes at thrift shops and freeze my OAMC meals in them because I like the convenience of just thawing, and tossing in the oven without transferring from freezer bags to dishes. The generally cost about $2-3 and I don’t worry if they get chipped or broken. If you don’t have a ton of casserole dishes, line your dish with aluminum foil before you add the ingredients. Be sure the foil hangs over the sides of the dish. Freeze, and then remove the casserole. Wrap the remaining foil around it and place in a freezer bag. When you are ready to thaw and bake it just take it out of the bag and place it back in the casserole dish.

The mashed potatoes on this Shepherd’s Pie recipe are different than what you might normally use but these freeze, and thaw, perfectly.

This casserole, also known as Cottage Pie, is perfect for the busy cook. In fact Shepherd’s pie is actually supposed to be made with lamb, while cottage pie is made with beef. Make it with any ground meat for an easy, frugal, filling, and delicious dinner.

Serve it with a salad, freezer rolls, and cookies for a quick meal.

Potato Mixture

• 6 large potatoes, cubed. I like to mash them with the peels on. You can peel if you want.
• 3 cloves garlic peeled
• 1 1/2 c sour cream
• 1 c cream or half and half
• 1/2 stick unsalted butter
• 1/4 c chopped chives
• 1/2 c chopped onion
• salt and pepper to taste

Meat Mixture

• 2 tablespoons butter
• 1/4 c finely chopped onion
• 1/3 cup shredded Cheddar cheese
• salt and pepper to taste
• 6 carrots, sliced and cooked
• 1 lb of green beans, cooked
• 1/2 lb mushrooms
• 2 tablespoons olive oil
• 2 onions, chopped
• 1-1/2 pounds lean ground beef, ground lamb, ground pork, or a mixture of all three.
• 2 tablespoons and 2 teaspoons all-purpose flour
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1/2 c half and half
• 1 c shredded cheddar for sprinkling over the top

Put the potatoes, onion, and garlic in a pan and nearly cover with water. Bring to a boil and simmer until tender. Drain.

Transfer to a large bowl. Add cream, sour cream, salt, pepper, butter, and chives. Mash with a hand masher until it is a texture that you like. I like to leave it more like “smashed”potatoes than perfectly smooth mashed potatoes. Set aside.

Heat the olive oil in a large frying pan. Add mushrooms and onion. Cook until onion is transparent. Add ground meat and cook until well browned, seasoning to taste. Pour off excess fat.
Add soups and half and half. Mix well.

Spread the ground beef in an even layer on the bottom of a casserole dish. Next, spread a layer of green beans. Now spread with a layer of carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Let cool to room temperature and freeze.

To bake: Thaw in refrigerator overnight and bake at 375 for 30-40 minutes. Allow to stand for a few minutes before serving.

I don’t normally like to use canned soups but for freezer cooking they seem to hold up the best.

Post from: Baking Delights