WEEK NIGHT WONDER - CHERYL'S PEPPERONI PIZZA SOUP

1.  OK, so if you read THIS POST, you know that one of my favorite things to do is take favorite tried 'n' true flavor combinations and serve them up in new and different ways. 

2.  And if you read THIS POST, you know that I recently reconnected with a dear friend, Cheryl, from very early childhood.

Add 1 + 2 and what do you get?  A KILLER soup recipe that she recently shared with me.   It's one of Cheryl and her husband's favorites, and now, it is also one of ours!

Here's the recipe, as Cheryl sent it to me:

PIZZA PEPPERONI SOUP

                    2  15 OZ CANS OF BEEF BROTH

                    1 LG. CAN OF CRUSHED TOMATOES

                    8  OZ CAN OF MUSHROOMS

                    1 LARGE ONION, CHOPPED

                    1 MED. GREEN PEPPER, CHOPPED

                    8-10 OUNCES OF SLICED PEPPERONI  (I cut mine in 4 pcs, like a pie wedge)

                    1 LB GROUND HOT SAUSAGE

                    1 TLB OREGANO   

                    1 TSP BASIL

                    MOZZARELLA OR PROVOLONE CHEESE

                    SAUTE THE ONION, GREEN PEPPER AND SAUSAGE, CHOPPING THE SAUSAGE IN SMALL PIECES AS IT BROWNS. DRAIN WELL. ADD THE MUSHROOMS AND STIR.

                    TRANSFER TO A CROCK POT, THEN ADD ALL ADDITIONAL INGREDIENTS. STIR WELL. COOK ON HIGH FOR 4 HOURS. SERVE IN BOWL TOPPED WITH SHREDDED CHEESE. ENJOY

                    WITH A HOT LOAF OF CRUSTY BREAD.....

Now since I view all patterns, recipes, etc., as only general GUIDELINES and not strict instructions (LOL!) here was my tweaking:

I used fresh mushrooms (12 oz) because I had them.  I added several cloves of fresh garlic, used 2 onions, and a mix of red, green, and yellow bell peppers because we love them.   I used 8 oz. of a specialty-brand pepperoni stick, cutting it into slices and then fourths, like Cheryl does.  Probably went heavier on the herbs, I seldom measure!

AND I didn't use a crock-pot because my crock-pot is too small, so I simmered it on top of the stove in my dutch oven for a few hours.  BUUUT, I can see how it would be GREAT in a crock pot, and super quick and easy --  thus easily meeting criteria  ;o)  for my "Week Night Wonder" category.  I was also a little fussy about the cheese (fresh mozzarella) and bread we used (after all, it is Pepperoni PIZZA soup, the cheese and "crust" is critical!)  I chose a rustic artisan loaf, cut lengthwise, and oven-toasted till lightly browned and crunchy.  *YUM YUM YUM!*

So thanks, Cheryl, for a recipe we loved and will definitely REPEAT... (in fact, Barry is already asking for it again!)  I will think of you every time I do.

Posole con Tequila

We love posole.  My husband loves it because it's delicious; I love it because it's so easy and fun to make!  Typically made with pork and hominy, posole (prounounced puh-so-lay, and alternatively spelled pozole) is a rich, deeply flavored Latin American soup.  Other ingredients vary by locale and personal preference, but one thing is always the same: a hot bowl of well-made posole is a delightful thing indeed!

I typically think of posole as a winter meal, but we've had some chilly, rainy weather here recently in PA and it just sounded oh-so-good!  Always on the lookout for new recipes, this one intrigued me with the surprise addition of tequila.   So here's the recipe (from the following cookbook), along with my own notes.  (And even if you're not a Sandra Lee fan, you gotta try this recipe!  I'm tellin' you, it's DELICIOUS!)

POSOLE CON TEQUILA
1 pound pork tenderloin, cut into bite size pieces
2 cans hominy (I used one can white and one can yellow hominy)
1 packet (1.25 oz.) McCormick White Chicken Chili Seasoning (I really don't use these kinds of seasoning packets; so instead, I eyeballed chili powder, cumin, coriander, oregano and added a bay leaf)
1 can (7 oz) diced green chilis
1/2 cup sliced jalapenos (I used fresh)
1 cup chopped onions (I also added fresh minced garlic)
1/2 cup silver tequila, Jose Cuervo
3 cups chicken stock
2 tablespoons chopped fresh cilantro (I used LOTS more!)
Salt and pepper to taste

In a 4-quart slow cooker, combine all ingredients except cilantro and salt and pepper; mix thoroughly.  Cover and cook on HIGH for 3-4 hours.  Stir in cilantro and adjust seasonings with salt and pepper.  Serve hot, garnished with additional fresh chopped cilantro and lime wedges.  (Really, could this BE any easier?!)

NOTE:  I also added a can of red beans to my posole, and a few generous splashes of fresh lime juice right before serving.  (The tequila just seemed to be begging for it!)  I served it with warm homemade cornbread and cold beer, and it was a simple and delicious meal.

PS  If you don't have a slow cooker, a heavy soup pot simmering on top of the stove for a few hours would work just fine!

ITALIAN SAUSAGE AND SQUASH SOUP (Best. Soup. Ever!!!)

We love soup.  All kinds of soup.  And especially in the winter... hot, delicious, homemade soup just seems to warm us up from the inside out.

Well, I made a new recipe yesterday (Italian Sausage and Squash Soup) that just may be my new favorite soup recipe. Really!  So easy, yet so *different*.  And simply perfect for these c-c-c-cold PA nights!  (Served with hot, crusty artisan bread, I think I could've eaten the whole pot myself!)

My husband LOVED it, too.  Gave it his ultimate compliment: "It's cruise ship good!"  LOL!

ITALIAN SAUSAGE AND SQUASH SOUP 

1	lb. bulk Italian sausage
2	Tbsp. olive oil, divided
1 1⁄2	cups diced onion
2	Tbsp. minced garlic
1	butternut squash, peeled, seeded, cut into 1-inch chunks
1⁄2	tsp. red pepper flakes
2	cups low-sodium chicken broth
2	cups water
1	cup diced red bell pepper
1⁄2	cup heavy cream
1	tsp. ground dried sage
1	tsp. sugar
2	cups packed baby spinach, coarsely chopped
3	Tbsp. brandy
	Salt and black pepper to taste

Brown sausage in 1 Tbsp. oil in a skillet over medium-high heat until cooked through. Drain on a paper towel-lined plate; set aside.

Sweat onion and garlic in 1 Tbsp. oil in a large pot over medium heat until soft, 5 minutes. Increase heat to medium-high, add squash and pepper flakes, and saute 5 minutes.

Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes. Puree soup with a hand blender (or in batches in a standard blender), then add bell pepper, cream, sage, and sugar; simmer until bell pepper is tender, about 5 minutes.

Stir in spinach, brandy, and sausage, and simmer until spinach wilts and sausage is heated through, about 2 minutes; season with salt and pepper.

1/14/11 ADDENDUM


So my tricky big sister, Laurel, had a great idea that I just had to share,
She used Trader Joe's butternut squash soup (in the box) as a short-cut base for this soup.  Then stirred in all additions as per the recipe.
I tasted it myself and I must say, it was good -- darn good! 
So tuck that li'l time-saving trick under your cap, and if you try it, think of my oh-so-smart sister!   ;o)

Recipe and photo From Cuisine at Home

* LET IT SNOW! *

I LOVE wintertime and I love snow! I think it is invigorating and incredibly beautiful. (Which is a really good thing considering that I live in northwest Pennsylvania... aka "the snow belt"!)



I love the feel, the look and the smell of a fresh, cold winter day. (And the way the snow sparkles in the sun like DIAMONDS doesn't hurt anything, either!) ;o)

I'm like a kid -- I love catching snowflakes on my tongue, or watching them land - delicate and perfect - on the sleeve of my coat. And like people or fingerprints, every snowflake is unique... no two are exactly alike... and snowflakes always have 6 sides. How amazing is THAT?!

Just look at these actual, highly magnified photos of real snowflake crystals -- aren't they GORGEOUS?!





Admittedly, some people (like my darling husband!) aren't too crazy about winter. Silly boy! So... what are my tips for not just surviving the cold, but actually enjoying it?

First of all, dress for it!!! Sounds so simple, but you'd be surprised how many people (darling husband included!) who DON'T... then wonder why they're so, um.... *COLD*???!!!!

• Warm coats (I love cozy down outerwear, and it is WORTH the money!)
• Warm, waterproof boots (my Columbia boots keep my toesies toasty warm. Good boots are expensive... don't skimp here! Cold or wet tootsies are NOT fun!)
• Scarves, hats, mittens... mmmm, soft and warm. Absolutely necessary - and fun fashion accents, too!

Some of my other cold weather strategies...

• Hot, hearty, homemade soups with warm, crusty bread. Look for my favorite winter soup recipe below.
• Lots of rich, dark hot chocolate with marshmallows - yum!
• Warm, crackling fires whenever possible!
• Soft fleece or flannel PJs and warm fuzzy slippers.
• Flannel bed sheets and warm down comforters.
• Snuggling under a quilt with your sweetie and your kitty.
• Find something you like to do outside... I especially love cross-country skiing.
• When all else fails... take a vacation somewhere warm! (This is my husband's favorite winter-coping strategy!) You'll come home de-stressed, recharged and... ready to shovel the driveway! ;o)

My boy and I cross-country skiing at a beautiful local park.
(Yeah, I was having more fun than he was!)


Here are a few of my other favorite winter pictures...

Our two kids... when they were (much!) smaller. Sooooo cute!


Our home, taken very early one snowy morning a few days ago:

And as promised, here's our favorite winter soup recipe... try it, I know you'll LOVE it.

It makes A LOT, so call your family or friends over to share a warm 'n' cozy evening "in" and... *let it snow*!

SAUSAGE TORTELLINI SOUP

Brown in LARGE soup pot: 2 pounds fresh, sweet Italian sausage with 2 medium chopped onions and several cloves of fresh garlic.

Add 4 carrots, peeled and thinly sliced; 1 zucchini, halved lengthwise and sliced; 1 box frozen Italian green beans; 1 chopped red, orange or yellow bell pepper; 1 (28 oz.) can crushed tomatoes in puree (I prefer San Marzano); 2 cups low-sodium V-8 juice; 10 cups chicken broth; 1 or 2 chopped chipotle-in-adobo chiles; 2 cans undrained canellini beans, a few dashes Worcestershire sauce; salt and pepper, dried oregano, and ground red pepper (cayenne), all to taste. Bring to a boil then simmer about 2 hours.

Add 1 box frozen chopped spinach and a bag of fresh or frozen tortellini. Simmer another 15-20 minutes or until tortellini are cooked through.

Garnish with chopped basil leaves and freshly shaved parmesan-reggiano cheese and serve with thick chunks of hot, crusty bread.

Mmmmm... *ENJOY!*

Snowman photo from here; Snowflake crystal photos from here.