More Soup Please

Campbell's is right . . . Soup IS good food.  I obtained this recipe from the back of the Publix Alphabet Pasta box.  At the time, Jack was about 2 and really liked soup.  He ate his fair share of this soup until at about age 5 he decided that he was allergic to most vegetables (thank goodness for grape tomatoes) and limited his diet to about 4 things, including pizza.  I'm hopeful that he will eventually realize that he is in fact NOT allergic to anything and will try this soup again.  This is really easy to make and can be made vegetarian (as I did yesterday) by just eliminating the beef, doubling the vegetables, and using Vegetable Stock base in lieu of the Beef Base.  My hardcore vegetarian husband loves this stuff!  Cornbread crumbled into the soup only accentuates the yumminess.  I will usually double the soup and freeze half.

Alphabet Vegetable Soup (From the Publix Alphabet Pasta box)

1 3/4 cups Publix Alphabet Pasta
1 lb. ground beef
1 pkg. (16 oz.) Publix Frozen mixed vegetables
1 (46 oz.) bottle of V-8 or Publix tomato juice
4 cup water (could use Broth)
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons Beef-flavored instant bouillon (I use Better Than Buillon Vegetable)
Parmesan cheese, grated
*To the original recipe, I add a can of Publix Petite Diced Tomatoes and 1/8 cup of sugar to each batch

In a large stock pot, brown ground beef and drain.  Stir in frozen mixed vegetables, tomato juice, water, bouillon, basil leaves, Italian seasoning, salt, black pepper, and garlic powder.  Bring to a boil.  Reduce heat and simmer for 30 minutes.  Add Alphabet Pasta and simmer for an additional 10 minutes.  Serve with Parmesan cheese.  Serve with Jalapeno Cornbread!!

The Kathy Peavy -- Ricotta and Ham Calzone

I love spending a Saturday afternoon at the Mellow Mushroom with my friend Kathy Peavy.  She is one of the smartest nurses I know (CNS in a very busy CCU) and she has great taste in food (MM Stuffed Portabella and calzones) and beer (Stella).  We manage to solve a lot of life's problems over a calzone.  Being a Jersey Girl, she suggested the traditional "New York Calzone" this past Saturday -- Ricotta and Ham.  Oh my.  Really good.  I recreated it for my wonderful MIL who graciously tries everything I make.  Serve with a side of Marinara for dipping.


The Kathy Peavy -- Ricotta and Ham Calzone

1 lb. pizza dough (make your own or buy)
1/2 cup ricotta cheese (I use Low-Fat)
1/2 pound mozzarella, shredded
1/4 cup parmesan, shredded
1/4 onion, finely chopped
1 egg
sea salt and pepper
1/4 lb. ham, thinly sliced and cut into slivers
Extra-virgin olive oil

Preheat the oven to 400 degrees.  Cut the dough into 2 pieces (or 4 pieces -- depends on how large you want your calzone).  In a medium-sized mixing bowl, combine the ricotta, mozzarella, parmesan, onion, and egg; stir until well combined.  Set aside.  Using a lightly floured rolling pin, roll the dough out into 2 rounds (or 4, if you want smaller calzones).  Place 1 dough round on a cookie sheet lined with a Silpat.  Spoon 1/2 of the filling onto the round if making 2 calzones (*spoon only 1/4 of the filling onto the round if making 4 calzones).  Sprinkle 1/2 of the ham over the filling (or 1/4 of the ham if making 4 calzones).  Dab a little olive oil all around the edge of the dough.  Fold the round over itself to make a half-moon shape.  Crimp the dound with your fingers (I used a fork).  Repeat until you have made all the calzones.  Brush the tops of the calzones with olive oil, cut 3 small slits on tops, and sprinkle with a little sea salt.  Bake for 20-25 minutes.  Yields 2 large calzones (cut in half to serve) or 4 smaller calzones -- ultimately 4 people eat well when served hot with Marinara to dip, a side salad, and a Stella!

Another Day One

I don't mind starting over. I see it as a sign that one hasn't given up, but has chosen to keep moving forward -- "Just keep swimming. Just keep swimming.". So, I'll keep posting at my on own speed, as my schedule allows.  My intent in publishing my recipes was only to create my own virtual cookbook that could easily be accessed at work when someone asked for a certain recipe or eventually, when Jack needed to know how to cook his favorite dish. As it is Fall, I am making soup right now. This was dinner last night . . .

Broccoli Cheese Soup

1/2 cup chopped sweet onion

2 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups chicken broth

4 cups fresh broccoli florets

1/4 to 1/2 teaspoon dried tarragon

1/4 teaspoon dried thyme

Dash pepper

1 1/2 cups 2% milk

1 1/3 cups shredded Sharp Cheddar cheese

In a large non stick saucepan coated with cooking spray, saute onion and garlic until tender. Stir in flour until blended; cook for 1 minute. Gradually whisk in broth. Bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened. Add the broccoli, tarragon, thyme, and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool slightly. In a blender, process soup until smooth. Return to pan and heat through (do not boil). Stir in 1 cup of cheese until melted. Sprinkle servings with remaining cheese. Yield: 4 servings. *Shortcut: In lieu of blender step, use Immersion blender right in the pot as soup is cooking. End product will be a little more rustic, not as smooth.