Stealing Safeway's thunder?

Since my children have given up eating sandwiches, I have had to hustle to find alternatives, and soup is one that works well. I often buy the Safeway Select fresh soups, and the baked potato soup has always been a favourite. It's like warmth and comfort in semi-liquid form, and I figure that with a thermos full of that in their lunchboxes, I've done my parently duty (against all the odds, given their current anti-sandwich bent).

The recipe below is my attempt to replicate these tubs of deliciousness myself at home, using one of my favourite kitchen gadgets, the crock-pot. If it weren't for this magic appliance, and my breadmaker, I think we would probably starve around here. The soup isn't exactly like the original, but I like to think that this is at least in part because it might be a tad less sodium-laced and contain fewer chemicals. That's my story anyway, and according to my resident taste-testers (a suspicious and hard-to-please bunch at the best of times) it was "delicious", not a word they throw around lightly.

Loaded Baked Potato Soup
Serves 8

canola/sunflower oil
12 rashers of bacon, snipped into 1/4" pieces
2 onions, finely chopped
4 cups of stock/broth (made using bouillon cubes to DOUBLE strength)
4 cups water
2 3/4lbs potatoes (peeled weight), peeled and chopped into 3/4" dice
1 TBSP fresh chopped dill, plus a little more for garnish
1 tsp ground black pepper
1/2 cup AP/plain flour
4 cups half-and-half (for the Brits out there, use 2 cups cream, 2 cups milk)
2 12oz cans evaporated milk
sliced green/spring onions and shredded cheddar to serve

1. Fry the bacon and onions with some oil in a skillet over a medium high heat, until bacon is evenly brown and onions have softened. Transfer to slow cooker stoneware.
2. Stir chicken broth, water, potatoes, dill and pepper into slow cooker. Cover and cook on Low for 6-7 hours.
3. In a small bowl, whisk flour with the half-and-half, then add evaporated milk and stir to combine. Stir mixture into soup. Cover and cook for a further 30 minutes before serving, garnished with extra dill, cheese and green onions.

My kitchen smells...

...and it isn't because the boys got home from a run and took off their sneakers, or because everyone is avoiding having to take out the food composting bin to empty it. No, my kitchen smells in a good way, thanks to a rather delicious chicken and squash concoction. Today, we are Moroccan-inspired again, and I'm devouring the leftovers from last night's dinner. At this rate, I may have to buy one of those tagine thingies, although I'm not sure they make them big enough to contain the amount of food it takes to feed my brood. I may at least have a cup of peppermint tea to wash my lunch down.

This recipe came originally from a Cooking Light magazine from 2009 - I knew I was keeping piles of them for a reason, and not just because I'm going for the cluttered, borderline-hoarder look in my home, rather than the minimalist "I shop at the Container Store and everything is in its place" look. I tweaked it in my usual fashion by increasing quantities, and also adding more vegetables, so that it is truly a one-pot meal. All you need is a bed of something to soak up the saucy deliciousness - I chose quinoa, as you can see from the picture below, but cous cous or rice would work just as well.

Chicken and Butternut Squash Tagine
Serves 6-8

olive oil
2 onions, chopped
4 tsp ground cumin
2 tsp paprika
2 tsp ground turmeric
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
3 cloves garlic, minced
2 lbs skinless, boneless chicken breast, cut into chunks
4 cups chicken broth/stock
1lb peeled cubed butternut squash
2/3 cup halved green olives
16 pitted dried plums/prunes, chopped
1 1/2 cups green beans, chopped into 1" lengths
fresh parsley to garnish

1. Heat oil in a large saucepan over medium heat, add onion and cook, stirring occasionally, until golden.
2. Stir in cumin, paprika, turmeric, cinnamon, ginger, salt, garlic and chicken and continue to cook for a further minute, stirring constantly.
3. Add stock/broth, squash, olives and dried plums, stir and bring to a boil.
4. Reduce heat, cover and simmer for 8 minutes. Add green beans, return the boil, cover and simmer for a further 8 minutes until squash and beans are tender.
5. Serve over quinoa/cous cous, garnished with chopped fresh parsley.

Redemption

For the record, I confess: I am evil. As I type, I am listening to the sounds of anguish from my kids' bedrooms. Their shameless, wicked mother has ordered them to tidy up their rooms. I know: cruel AND unusual. I even threw out the "Grandma is coming to stay, and she will weep in dismay if she sees the state of your rooms" card. I know, pulling out all the stops. Because there is no point in being half-evil, I then went beyond the point of no return and threatened removal of privileges and loss of allowance.

The thing is, I have no shame, because I feel that I will redeem myself later in the form of dinner. They may be reduced to slave labor and pitiful wails of "But it's my personal space!", but at least they will be well fed as they bemoan their fate at my hands.

As you can tell, it's another top notch afternoon of teenager-dom in our house. But, there is redemption in sight tonight (and I can smell it, as well as see it), in the form of a fabulous chili recipe, which I will now share, so that you too can bask in the glow of your own personal redemptions, at least for five minutes, until dishes are scraped clean and you try and persuade your tablemates to have a shower/go to bed/finish their homework/pick up the wet towel they left in the hallway yesterday/stop slapping their brother.... (choose as appropriate for your own personal demons).

And as redemption goes, this one is a doozy - sure you get me at least 5 minutes (dare I say it, possibly 6) of love and appreciation. It comes from a Pampered Chef book called 'It's good for you'. My suspicion is that this simply means that it is less bad for you than some of the whipped-topping creations elsewhere in their books. Nevertheless, it isn't awfully bad for you either, given the selection of ingredients. Of course, the Farrars then go to town with the toppings, which rather changes the nutritional profile, but I'm assuming that where sour cream and cheese are concerned, they may learn moderation at some point in their lives (hmmm, given their parents' affection for dairy products, possibly not).

Oven Barbecue Chili
Serves 8

2 lbs boneless beef stew meat, cut into 1/2"-1" chunks
4 garlic cloves, minced
2 cups coarsely chopped onions
2 cups diced green bell pepper
2 15 oz cans black beans, drained and rinsed
2 15 oz cans diced tomatoes, undrained
1 can (8oz) tomato sauce (called passata in UK)
3/4 cup smoky barbecue sauce
2 TBSP cider vinegar
2 TBSP chili powder
Toppings: sour cream, shredded sharp cheddar, chopped green onions, diced avocado, chopped firm tomatoes...

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place all ingredients (except for toppings) in a large dutch oven, or stoneware baking dish with a lid.
3. Bake covered for 2 1/2 hours, or until meat is tender.
4. Serve with toppings.

Hubble Bubble

There is nothing like the soft hubble-bubble sound of a big saucepan on the stove (or cauldron, if you prefer), and the delicate aroma of a spicy stew, to fend off the shivers of winter. I don't know about you, but those shivers are all the more evident now that daylight savings time has kicked in, and it seems to be getting dark and dingy around 4.30pm. As regular readers will know (and as anyone else with only 24 hours in their day will appreciate), I love nothing more than a one-pot meal. Sitting with your hands cupped around a large steaming bowl of yumminess, while a glass of something red and full-bodied breathes beside me, is my idea of a fabulous evening. Yes, I confess that this is terribly middle-aged. The heels, dancing and fabulous cocktails, have their place in my calendar, but it's an ever-smaller place!

This stew more than fit the bill for the Farrar bowls. The recipe came originally from a reader-submitted dish to Cooking Light magazine, but I tweaked it so that there were more vegetables in there. That way, I don't feel bad about not cooking side dishes (remember, my days only have 24 hours in them, after all), as the nutritional value is all there steaming in that same bowl, having cooked in that same pan. All this needs is a little bed of couscous or rice in the bottom of the bowl, to make it more comfy, and that is dinner sorted. Just open the wine, will you?

Chicken and White Bean Stew
Serves 8

canola/sunflower oil
1 tsp ground cardamom
1/4 tsp ground cloves
4 garlic cloves, minced
3 cups finely chopped onion (around 2 large onions)
1 tsp chili powder
1/2 tsp ground turmeric
1 tsp ground coriander
2 15oz cans cannellini beans (undrained)
1 1/2 lbs skinless, boneless chicken breast, cut into bite-sized chunks
2 cups light coconut milk
1 cup water
2 TBSP chopped peeled fresh lemongrass (about 2 stalks)
2 15 oz cans diced fire-roasted tomatoes, undrained
1 1/2 cups green beans, snipped into 1" lengths
1 cup chopped green bell pepper
1/2 cup chopped cilantro (coriander leaves)

1. Heat some oil in a large dutch oven/saucepan over a medium high heat. Add cardamom, cloves and garlic and cook for 30 seconds, stirring constantly. Add onion, and sauté for 8-10 minutes until tender. Add chili powder, turmeric and coriander and stir to incorporate.
2. Add beans, chicken, coconut milk, water, lemongrass and tomatoes to pan. Bring to boil, then cover, reduce heat and simmer for 20 minutes.
3. Add green beans and green bell pepper, and stir to combine. Bring back to simmering point, then cover again and simmer for a further 10-15 minutes, until beans and pepper are tender enough for your tastes.
4. Serve over cous-cous, garnished with the cilantro.

Aaaaah, that's better!

When you are feeling under the weather, chicken noodle soup is supposed to hit the spot and fend off those pesky germs, but I confess I have never really understood the attraction of chicken noodle soup. I mean it's OK, but it's a bit thin, and most versions thereof seem to me to consist of a bowl of chicken broth with a few bits and pieces thrown in. When my head is fuzzy with a cold, and my mouth and nose feel like they're stuffed with cotton wool, a bowl of chicken noodle soup may steam nicely and smack of warmth, but it doesn't taste of much. Personally, I gain much more comfort from a bowl of something a bit more substantial, and with a stronger taste that even virus-addled taste buds can savor and enjoy. This recipe more than fits the bill and is easy to customize to suit your personal tastes (and the ravages wreaked by whatever germ you are currently harboring in your bloodstream).

The original recipe is one I scribbled down from a book written by the Covent Garden Soup Company. They were the first to really make a go of selling fresh soups in supermarkets - so much more delicious than the canned variety. And, they were kind enough to share their recipes so that we could all have a go at making them when we had the time and inclination. The only tweak I have made is to blend the soup; I just think it is better that way, but if you want to be more faithful to the original, then leave out this step. I also tend to add more lemon juice than the recipe calls for, as we love the taste of lemon in our house. As I suggest below, it's a good idea to have extra on hand, taste when it is cooked, and add more to your taste.

Enjoy, and may your germs flee your body, in fact the entire building, soon...

Lentil and Lemon Soup
Serves 6

2 TBSP olive oil
1 large onion, finely chopped
1 garlic clove, crushed
5oz (150g) red lentils
19 fl oz (570 ml) vegetable stock/broth
1 14oz can of diced tomatoes
2 tsp tomato paste (puree)
2 TBSP chopped fresh thyme
salt and pepper
juice of half a lemon (plus more to add to taste)

1. Heat oil in a large saucepan and cook onion and garlic until soft but not colored (about 10 minutes).
2. Add lentils and stir to coat well in the oil.
3. Add stock and bring to the boil.
4. Add tomatoes, tomato paste and 3/4 of the chopped thyme.
5. Bring back to the boil, turn the heat down, and simmer covered for 15-20 minutes, stirring occasionally.
6. Pour into a blender and blend until smooth.
7. Season and add remaining thyme. Then add lemon juice, bit by bit, tasting as you go until it's delicious :-)

Unknown territory

I have never been to Minnesota. In fact, until recently, all that I knew about Minnesota came from that movie with Renee Zellweger, where she is some high powered Miami exec who gets forcibly relocated to Minnesota (New in Town). Actually, all I really remember about that movie is that it was very cold in Minnesota. I think most of the jokes revolved around that, and accents. It wasn't one of Renee's more memorable roles. Anyway, if it really is that cold in Minnesota, then all the more reason why they need winter warming recipes like this one :-) I cooked up a huge pot of this on Halloween. Each year, I have this great plan that the kids will go out trick or treating with at least something in their tummies, and then I will tell them they can eat as much of their candy-haul as they want to, and they will eat only a moderate amount, because they are full of yummy soup already. Cunning, eh? Well, it would be, if it worked.

This recipe came from Myrecipes.com (and originally from Cooking Light), from where I learned another great fact about Minnesota: apparently, the state grain is wild rice. I'm not sure that featured in the movie, but my memory is not reliable where average films are concerned. Whether it did, or did not, it lends some thickness and creaminess to the soup, and looks pretty, so that's fine with me. The only tweak I have made is to add more chicken than in the original (so that it is a meal in itself) and to add more thyme. Taste before eating too - I found I needed to add a bit more salt for my taste.

Minnesota Wild Rice and Chicken Soup
Serves 6

2 leeks
1 TBSP unsalted butter
3/4 cup of finely chopped celery stalks (about 2 stalks)
10 oz sliced cremini mushrooms
7 cups low sodium chicken broth, divided
3/4 cup uncooked wild rice
1 tsp salt
1 tsp dried thyme
1/2 tsp ground black pepper
1/2 cup AP/plain flour
2 1/2 cups chopped cooked chicken breast (about 1 1/4lbs)
1 cup half-and-half (for the non-Americans out there, use half cream, half milk)
3 TBSP dry white wine
1 TBSP Dijon mustard
bread to dunk :-)

1. Cut leeks in half lengthwise, wash under running water and then slice into 1/4" slices.
2. Melt butter in a large pan over medium heat. Add leeks, celery and mushrooms and sauté for 10 minutes or so, until tender. Stir in 6 cups broth. Add rice, salt, thyme and pepper and bring to a boil. Cover, reduce heat and simmer for 45-55 minutes or until rice has 'popped' and is tender.
3. Combine flour and remaining cup of broth with a whisk until smooth. Add mixture to soup in pan, and cook over medium heat for 2 minutes or until slightly thickened. Reduce heat to low, add chicken, half-and-half, wine and mustard. Cook for 2 minutes or until thoroughly heated through.

Slow cooker slam-dunk

If  could somehow put into words how the kitchen smells when the crockpot is bubbling away with this dish, then I would. But I'm not sure words will do it justice. However, you know me well enough by now, to know that I will try! Suffice to say, it is deliciously citrusy with an eastern spicy twist that you just can't put your finger on.

If I could put into words how this dish tastes, when served over a bed of creamy mashed potatoes(with some steamed cabbage mixed in), then I would.... Oh OK then: it is a succulent mix of delicate flavors worthy of a chilly winter's evening.

If I could describe how grateful I am to Sara Lewis for including this recipe in her book Slowcooker Easy, then..... For once, however, I think I'll just shut up, and let the recipe speak for itself (and the photo prove the point). Now there's a first ;-)

Pork with Orange and Star Anise
Serves 8

2 TBSP canola/sunflower oil
8 pork chops, trimmed and each cut into 2-3 pieces
2 onions, chopped
4 TBSP AP/plain flour
900 ml chicken stock
grated rind and juice of 2 oranges
6 TBSP plum sauce
4 TBSP soy sauce
7-8 whole star anise
salt and pepper

1. Heat oil in a large skillet. Add pieces of pork and cook over high heat until browned on both sides. Remove from skillet with slotted spoon and transfer to slow cooker pot.
2, Add onion to skillet and fry, stirring until lightly browned. Stir in flour, and then gradually mix in stock, orange rind and juice, plum sauce, soy sauce and star anise. Season with salt and pepper and bring to the boil, stirring.
3. Pour sauce over pork in slowcooker. Cover and cook on low for 8-10 hours. Serve with mashed potatoes (mixed with steamed cabbage, if you like).