*That* House

I think it is safe to say we are turning into *that* house in the neighborhood.  Wasn't so bad last year with the just pumpkins.

Then someone was online and decided we needed something else in the yard.  Personally, I think the face on the pumkin looks like the Grinch.

Black Bean Soup

In our house, this is known as a 'Maria recipe', as in, nobody but Maria will eat it.  I don't make as many of these kinds of recipes as I used to.

I like Panera's black bean soup, but the last couple of times I got it I thought that the cumin was very overpowering.  This recipe is also from Slow Cooker Revolution and it is as close to an 'open and dump' recipe as this cookbook gets.  Nothing too involved though.  I cut up the onions and garlic the night before so all I had to do was microwave and dump in the next morning. 

The original recipe called for a ham hock but I had a ham bone in the freezer from Easter (or maybe Christmas) and I figured I should use it before the next one gets tossed in. I used the new Chili 3000 spice mixture I got from Penzey's since I knew it had some more spice to it than regular chili powder.  I added more carrots and celery than what was called for and checked the beans after 9 hours of cooking - perfect!  Cookbook recommends serving with chopped red onion and sour cream.

Black Bean Soup
Yield: 11 1-cup servings

3 whole onions -- minced
6 whole garlic cloves -- minced
2 tablespoons vegetable oil
2 tablespoons chili powder
3 cups chicken broth
3 cups water
1 pound dried black beans
3 stalks celery -- minced
2 whole carrots -- minced
2 whole bay leaves
1 whole ham bones
2 tablespoons fresh cilantro

Microwave onions, garlic, oil and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.

Stir water, broth, beans, celery, carrots and bay leaves into slow cooker. Nestle ham bone in. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer ham bone to cutting board, let cool slightly and shred meat into bite-sized pieces, discarding bone. Let soup settle for 5 minutes and then remove fat from the surface using a slotted spoon. Discard bay leaves.

Transfer 1 cup of beans to a bowl and mash with a potato masher. Stir shredded ham and mashed beans back into soup and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste.

Per Serving (excluding unknown items): 223 Calories; 5g Fat; 13g Protein; 32g Carbohydrate; 8g Dietary Fiber

Apple Picking

Last weekend I took the kids apple picking to Honey Creek Acres, which is an orchard not too far from our house.  I had been there a couple of years ago on a preschool field trip but we really didn't have a chance to pick any apples so we could test them out.

It was a nice, warm sunny day.  We went around 11 o'clock and it wasn't too crowded.  I was concerned that there would not be a whole lot of apples left, but we were given one of those apple picker thingies so I could get the apples up at the top of the tree - being 6' tall does have some advantages.

Of course everyone had to have their own bucket although I somehow ended up carrying them all back as the kids were busy snacking on an apple.  We got a bit more than I had intended but they've been wanting one every night after supper.  I think some apple sauce is on the agenda for this week as well as some apple bread.

I think I can reach the apples, Mommy!

I did it!!

Someone else needed to give it a try.

He decided eating was better than picking.

Our haul.

Italian Meatball Soup

I am working hard these days to establish a harmonious relationship with my slow cooker.  In the past I have tried recipes that people have raved about, only to be disappointed in the watery, usually overcooked mess that awaited me.  It would just be so nice to have a nice, hot and GOOD meal waiting for me when I come home from work.

Cook's Illustrated is one of my favorite magazines.  I find the man himself to be a little pretentious, so I can't watch the episodes of America's Test Kitchen on the weekend.  I will freely admit that their dedication in trying 50 different lemon meringue pie recipes have saved me the trouble of trying to find what I think to be THE ultimate recipe.  Rarely have one of their recipes steered me wrong.

This year they came out with a first for them - a slow cooker cookbook titled Slow Cooker Revolution.  I admit it, I was sucked in by the title:  One Test Kitchen.  30 Slow Cookers.  200 Amazing Recipes.  I'm thinking if you have 30 slow cookers lined up to test out the same recipe, then perhaps I can put my trust in the results.

Madeleine is a fan of Italian Wedding Soup so when I saw the recipe in the book I decided to give it a try.  Now, I've tried the 'open a can and dump in' type recipes and have been disappointed in the past.  I was willing to throw a little more effort into it so the meal wouldn't get pushed to the back of the refrigerator and then eventually thrown out.  This recipe didn't take any less time to throw together than a normal soup recipe but the bonus was I was able to leave the house while it cooked.

The original recipe called for meatloaf mix and kale.  I used ground beef since it is easier to find and spinach instead of the kale to make it more kid friendly.  It really came out very good and I never would have guessed it came from a slow cooker.  Even better, both kids cleaned their bowls.  You can't beat that kind of recommendation!

Italian Meatball Soup
Slow Cooker Revolution

2 slices white bread
1/2 cup milk
1 pound ground beef, 93%
1/2 cup Parmesan cheese -- grated
3 tablespoons minced parsley
1 whole egg yolk
6 cloves garlic -- minced
1/2 teaspoon dried oregano
1 whole onion -- minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
8 cups chicken broth
5 ounces spinach leaf, whole -- chopped
6 ounces orzo

Mash bread and milk into paste in a large bowl using a fork. Mix in ground beef, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper using hands. Pinch off and roll into tablespoon sized meatballs (about 30 - 35 total).

Microwave meatballs on plate until fat renders and meatballs are firm, 3 to 5 minutes. Pour off fat and transfer meatballs to slow cooker.

Microwave onions, remaining garlic cloves, oil and red pepper flakes in bowl, stirring occasionally, until softened, about 5 minutes. Transfer to slow cooker.

Add broth, cover and cook until meatballs are tender, about 4-6 hours on low.

Let soup settle for 5 minutes and then remove fat from surface using a large spoon, Stir in orzo, cover and cook on high until tender, 20 - 30 minutes. Add spinach to wilt. Season with salt and pepper to taste and serve with additional Parmesan.

Per Serving (excluding unknown items): 229 Calories; 8g Fat (33.3% calories from fat); 19g Protein; 19g Carbohydrate; 1g Dietary Fiber