Melissa's Cooking!

This soup is the most AMAZING tasting soup in the world. It seriously tastes and looks like liquid autumn. Our cousin made this soup for a soup night a while ago, and then recently for a potluck, and I couldn’t have enough. Luckily, it is a recipe easily accessible at ‘The Inn at Little Washington’ web site, where chef Patrick O’Connell has so kindly kept this recipe online. I have modified a teeny bit from what he has, but not much, as I wanted to totally have it be as I’ve tasted before.

Now, you’re either like what the heck is a rutabaga and/or you’re like EW! (before or after knowing what one even is). It’s a root vegetable originated as a cross between the cabbage and the turnip…but don’t let that scare you off! Combining chunks of this, with butternut squash, an onion, carrots, sweet potatoes and granny smith apples, simply is heavenly. As it stews together, it smells SO good..it’s incredible.

It calls for 2 cups of heavy cream, but after pureeing it, and tasting it…it really didn’t need that much. Looking at the fat content of heavy cream, it totally grosses me out LOL, but luckily, it didn’t need that much, if any. But we still kept 1/2 cup in it, just in case it needed it for some secretive reason. After pureeing, you add maple syrup, salt and cayenne pepper. All of those ingredients together at the end…you need to make it to know the goodness!

Anyway, here’s the recipe. Double it up to have a lot leftover for a few meals later, or freeze for days later

Please enjoy and be sure to use Organic!!!!

Makes 2 quarts, 6-8 servings

Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock (or vegetable broth)
1/2 cup heavy cream
¼ cup maple syrup
Salt and cayenne pepper to taste

This recipe is SO good on a chilly fall or winter day. It’s a slow cooker recipe so you can prepare everything early in the day, and then enjoy it hassle-free with some yummy gourmet bread in the evening. That’s what we did Sunday

So the original recipe I found called for 1 pound of lean ground beef…so if you like ground beef, by all means, use lean ground beef (but please make sure it’s from a happy cow that once roamed the open fields and was fed yummy grass and not yucky corn products, okay?) Same goes if you’d prefer to use lean ground turkey meat, which is what we used before I went total vegetarian. NOW I use Field Roast Grain Meat Italian Sausages. I cut/dice up the sausages small enough for it to seem like burger meat. And the flavoring of the Italian sausage is simply perfect for this soup!

Also, I’ve diverted from the original recipe quite enough, that I feel like it’s almost my own, so I will give you the details of what ingredients I used instead of what they call for. I use more whole ingredients than what they suggested anyway, which is totally better for you

Ingredients include:
(Try to use organic!)
• 1 package of Field Roast Grain Meat Italian Sausages (or 1 lb of lean ground beef or turkey)
• 1 onion chopped
• 2 cloves of garlic chopped
• 1 green bell pepper chopped
• 1 TBS of Italian seasoning
• 1/4 tsp of salt
• 1/4 tsp of black pepper
• 3 cups of boiling water
• 1 – 16 oz can of italian seasoned diced tomatoes
• 1 – 8 oz can of tomato sauce
• 2 TBS of soy sauce (reduced-sodium)
• 1 cup of sliced celery
• 1 cup of thinly sliced carrots
• 2 cups of cooked macaroni
• 1/4 grated parmesan cheese

Crumble up your sausage or ground meat and heat it up on the stove. (Please make sure you brown the beef/turkey. This particular sausage is already precooked. I just heat it up to put heated sausage in the stew pot.) Chop up your vegetables.

Add your ‘meat,’ onion, garlic, bell pepper, italian seasonings, salt and pepper to slow cooker. Stir in the boiling water, tomatoes with juice, tomato sauce and soy sauce. Add celery and carrots.

Cover and cook on LOW for 6 to 8 hours. (Set timer!)

About a 45 minutes before you want to eat, cook up your macaroni. Increase your stew pot heat to HIGH and stir in your cooked macaroni and Parmesan cheese. Cover and cook for 10 to 15 minutes more.

Dish some soup into your bowl, shread some more Parmesan cheese on top, serve with a side of sliced gourmet bread and enjoy! Oh, and this is plenty for a family of 4 to 6, but if it’s just the 2 of you, you will have enough for lunch and dinner the next day

Sunday, September 20, I made Barley Soup with Seasonal Vegetables. I made this several times now and when I do this, you know it’s gotta be a good dish to make . I got this recipe out of a book, my favorite 2nd cousin got me last year, called How to Cook Everything Vegetarian, by Mark Bittman. You can use pretty much whatever vegetables that you are in the mood for, but thinking environmentally friendly-wise, use the vegetables that are in season/local.

Ingredients I used:
• 2 TBS of neutral oil, like grapeseed or corn (I didn’t have this, so I just used extra virgin olive oil…)
• 1 medium onion, chopped
• 1 TBS minced garlic
• salt and freshly ground black pepper
• 1 cup pearled barley
• 6 cups vegetable broth
• basil, dried or fresh chopped
• about 2 lbs of root vegetables. For my vegetables, I used
— 2 potatoes, peeled and cut into 1/2″ dice
— 4 stocks of celery, sliced
— 28 ounce can of diced tomatoes
— can of corn drained
— 1 zucchini, cut into cubes
— 4 carrots, diced

I used my big cooking pot. Put the oil in the pot and let it heat up over medium-high heat. When hot, add the onion and cook, sirring occasionally, until soft, about 3 minutes. Stir in the garlic, sprinkle with salt and pepper and cook for 1 minute more. Add the barley and cook, stirring constantly, until the barley starts to toast and stick, about 5 minutes. Stir in the vegetable broth and bring to a boil. Lower the heat so the liquid simmers, cover, and cook until the barley begins to soften, 10 to 15 minutes.

Turn the heat up to medium-high  and add the vegetables. Bring to a boil, then lower the heat to simmer again, cover and cook until the vegetables and barley are very tender, another 15 to 20 minutes. Stir in some basil. Serve in some bowls, grab some yummy bread to dip in your soup and taste this yummy goodness!

Oh, this makes about 10 servings, so if you’re just a household of 2 like us, then be ready to eat for the next 2 days for both your lunches and dinners!