Classic Ratatouille

We belong to our local CSA, Fresh Fork Market and just LOVE IT. Wednesdays are my favorite day of the week when we get to head to the neighborhood truck and pick up our weekly share. The bags are overflowing with the most gorgeous fruits, veggies, and since we get the Omnivore Share, meats too. It's such a fun way to not only support local farms and small businesses, but also try things you may never have picked up at the grocery store on your own. It keeps meal time exciting for sure! 

But sometimes I gotta admit on weeks when we are particularly busy (like last week!) I have to play a game of catch up to use my veggies before 1) they go bad 2) we are hit with next week's share doubling our fresh food and loosing space to store it all in my fridge! In these situations soups, stews and stir-fry's are kings in our house! And Friday was one of those days. In my crisper was zucchini, patty pan squash, eggplant, a variety of peppers and my counter tops were full of tomatoes (just to name a few!!). What was the best way to use this all up? Ratatouille of course! 

Ratatouille is a delicious vegetarian stew from the Provence region France using the best of summers bounty. It can be eaten as a side dish, spooned onto nice crusty bread, served over rice, stirred into pasta, we love it over roasted chicken and as a base instead of sauce for homemade pizza; its uses are endless! I won't lie, it is a bit of a labor of love due to lots of vegetable chopping and sauteing in batches, but its a super easy dish to throw together and can be made in advance and reheated throughout the week.  I actually think Ratatouille tastes even better the next day because then all the flavors have had a chance to meld together. It also freezes wonderfully! This recipe has become a favorite and I hope you love it as much as we do. 

Ratatouille

Extra Virgin Olive Oil
2 onions halved and then sliced into wedges
2 peppers, deseeded and chopped into 2" chunks
2 eggplants quartered and then chopped into 2" chunks
2 zucchini or yellow squash halved and sliced
5-6 tomatoes roughly chopped, juices and seeds included
1 can whole plum tomatoes or stewed tomatoes, undrained
4 cloves of garlic, thinly sliced
A few sprigs of fresh thyme or 1 teaspoon dried
1/2 bunch fresh basil
2 Tablespoons Balsamic Vinegar
Salt and fresh ground black pepper

Heat a large stock pot over medium heat. Add 2 Tablespoons of Olive Oil. Once oil is hot add your chopped peppers, zucchini, and eggplant and sauté until they begin to soften and brown a bit. Do not cook through. Work in batches if needed and transfer cooked veggies to a bowl. Set aside.

Add a teaspoon of oil to the stockpot along with the garlic and onions. Sauté for 15 minutes until soft and beginning to caramelize. Add the cooked vegetables, tomatoes- fresh and canned, whole sprigs of thyme and Balsamic Vinegar to the pot. Stir well to combine, gently scraping the bottom of the pot to incorporate the wonderful brown bits into the stew. Cover and turn the heat down to low. Allow to simmer for 30 minutes, stirring occasionally.

Add a good pinch of salt and fresh ground black pepper and stir well. Simmer for an additional 15-30 minutes allowing the sauce to reduce and thicken. The longer the veggies simmer, the softer and silkier they will become. Taste and adjust seasoning.  Remove the stems of the thyme and discard. Now you want to chiffonade the basil. You do this by stacking the basil leaves on top of one another and then roll up. Thinly slice the basil creating long thin strips. Sprinkle the basil into the ratatouille, reserving a bit for garnish. Stir to combine.

Serve alongside crusty bread, trust me you'll want it to sop up all the delicious sauce. Enjoy!

Bone Broth

One of the best things you can prepare in your own kitchen instead of purchasing in the store is hands down homemade stocks and broth.  Sure it is convenient to grab a box of chicken or beef stock at the grocery store when your recipe calls for it, but the nutrient-dense stocks that you can cook at home with very little effort and very minimal cost outweigh any convenience!  The main ingredients to any stock or broth are water, bones from animals (chicken, turkey, beef, lamb, fish, venison, bison, pork, etc.), a few vegetables, and spices. You put all your ingredients together in a large stock pot or crock pot and allow to simmer (about 45 minutes to an hour for broth, 3-4 hours for stock and 24+ hours for bone broth), strain and then serve or store for future recipes.  And what you get in return is not only delicious and pure- no strange preservatives, MSG or additives added in like the store bought counterpart, but jam-packed with nutrition. There is a reason chicken soup is suggested to help beat a cold!  Sure it is warm, comforting and easy on a sore throat but it is so much more than just that.  It is super high in protein, full of minerals that your body craves; gelatin, calcium and potassium, all which support healthy skin, hair, nails and bones, and teeth.  It is a basically a powerhouse of nutrition!  The longer you cook your bones the more minerals and nutrients you are pulling out of the bones. If chicken stock that has been simmered for 45 minutes is thought to be good for a cold, can you imagine the dense health benefits a bone broth that has been simmered for 24 or more hours can do for your body? The stuff is pretty amazing.

Broth and stocks can be sipped as a tea, used as a base for soups, braising vegetables and meats, and to replace the water in most recipes (rice, sauces, gravies, etc.) to not only add the health benefits but also boost your flavor!  Try making a simple rice using just water and give it a taste.  Next make that same rice but replace the water with stock.  You will never want to use water again, it's a game changer!

You can purchase your bones at the butcher or the meat counter of your local grocery store for about $2 a pound.  You will then want to roast them in the oven (30 minutes at 350 degrees) to bring a richness in flavor but also to remove any bitterness the raw bones can add to the stock. But really the easiest method in my opinion is to simply reserve the leftover bones when you roast your meat- chicken, turkey, a pot roast, etc.  If I don't plan on making my bone broth within a few days I will store them in the freezer in a resealable plastic bag until I'm ready. You will almost always find a chicken carcass or two in my downstairs freezer!

Turkey carcass, vegetables, herbs and seasoning

If I am cooking a quick broth or just a simple stock that only takes 3-4 hours then I make it on my stovetop in a heavy bottomed stock pot or dutch oven.  But when I am doing a chicken or turkey bone broth that needs to cook for at least 24 hours or a beef bone broth that will go for 48 hours then I prefer to utilize my crock pot. I just feel safer going to bed or leaving the house during that time without an open flame on my gas stove.

On Thanksgiving I am just as excited to save my bones after my (very handsome!) husband carves the turkey, as I am to eat the meat itself!  Ha! Our turkey this year turned out so fantastic (thank you Alton Brown! Your Brined Thanksgiving Turkey recipe never fails!) that I knew the bone broth was going to be incredible.  So after carving, the bones went back into the roasting pan, covered and into the fridge until the following day.  For a bone broth you want to pick off the majority of the meat.  A little bit is ok, (think the meat left on the neck or the little bit that is adhering to the bones) but our focus are those beautiful bones.

Scott carving up our Thanksgiving turkey

Snow is falling, temperatures dropping and Winter is upon us. Which means one thing- cold and flu season is here.  So if you haven't started making your own bone broth and stocks now is the best time. Let's build up those powerful immunities and make staying healthy our top priority! Here's to a healthy You!

Turkey Bone Broth after 27 hours in the crock pot, before straining

Bone Broth

2 lbs or more, roasted bones (about 2-3 chicken carcasses, or 1 turkey carcass)
1 onion cut into fourths
2-3 large carrots, cut into thirds (if organic no need to peel)
2 celery stalks including the leaves, roughly chopped
2 Tablespoons apple cider vinegar
1 bay leaf
1 Tablespoon whole peppercorns
2 garlic cloves, smashed
Optional: bunch of fresh herbs (since this was thanksgiving turkey stock I wanted to go with those flavors so I used parsley and rosemary)
salt, about a teaspoon

Place roasted bones in the bottom of your crock pot. Add the vegetables, vinegar, bay leaf, peppercorns, garlic and herbs. Add enough cold water to cover the bones.  Cook on low a minimum 24 hours.

When finished cooking the bones should crumble when pressed lightly between your fingers.  This means that all the minerals and nutrients have been pulled out of the bones and into your bone broth. Turn off the crock pot and allow to cool slightly.  Strain the broth using a fine mesh sieve to remove all bits of vegetable, herbs and bones.  I like to lightly press the solids with a wooden spoon in the sieve to remove all the broth. Discard all of the bones and vegetables. Season with salt.

To skim or not to skim? You can enjoy your bone broth as is, but if you choose to have less fat in your broth, then you will need to skim the fat that accumulates at the top.  Skimming off most of the fat is more important if you’re using bones from animals that are conventionally raised, like those found at your traditional grocery store.  But fat is your friend and if you know the animals that you get your bones from are grass-fed then you can skip the skimming step. The easiest way to skim the fat is to place your bone broth into the refrigerator for several hours until a milky looking layer has formed on the top of your broth.  This is the fat.  You can then just scrape this off and discard.  

Store in fridge for up to one week or freeze.  You can freeze flat in quart-sized freezer bags, freeze in icecube trays and then transfer to freezer bags for more individual servings, or in mason jars. If using glass mason jars be sure to allow at least 2" of space to allow for expansion.  If you don't leave space and over-fill your jars they will crack and you will be left with a mess and no broth. Terribly tragic! Allow to cool completely before freezing.  Will store in the freezer for up to 6 months.

Fridays, Feasting with Friends Featuring Kelly Morse

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

I am so excited to to revive a feature of my blog called Fridays, Feasting with Friends.  This is where each Friday I will feature a different friend, family member, and other foodies, chat with them a bit in a little interview and then share one of their favorite recipes.  This was easily my favorite day of the week here in My Retro Kitchen and I am thrilled to get this going again. 

Today's guest is my very talented friend Kelly Morse.  I first met Kelly when Aaron, my youngest, was a newborn.  I was looking to have booties made to match one of my beloved woven wraps and admired those belonging to a mutual friend on Instagram.  She told me that Sew Crunchy was the absolute BEST and pointed me her way.  

teeny tiny Aaron in his perfect little shoes

Not only is Sew Crunchy amazing but Kelly is probably one of the sweetest ladies I have had the pleasure getting to know! I often find myself grateful for social media.  It has repeatedly offered me so many ways to connect with people from all over that I may not have met otherwise.  The internet is such an incredible place!  And now without further ado, I bring you Kelly Morse.  

Kelly Morse

What do you do for a living?
I am officially a stay at home mom. But I also own my own business, Sew Crunchy, where I make soft sole kids shoes and a few other things. I've recently also became a consultant for Perfectly Posh, a naturally based pampering company. So between my kids and two home businesses, I'm very busy!


-->What is your favorite thing to cook?Anything my kids will eat without a fuss :P But truthfully I don't love to cook. I might like the end result, but the planning and clean up is what kills my cooking mojo. I usually cook things that my husband likes, (he works so hard at his job so a good meal is what I like for him to come home to) so I usually do more comfort foods, creamy soups, breads and casseroles.


-->How about your least favorite thing to cook?
-->Anything involving RAW chicken. Ick. I'm usually picky and buy boneless skinless chicken breasts or cutlets, so the touching is minimal.
What is your favorite local restaurant and what is one you are dying to try out?
We live in a small town in northwest Indiana. My favorite local restaurant is called Mi Ranchito. It is a family owned Mexican restaurant that has the best chips and salsa plus margaritas of course! We have an upscale restaurant called McVey's that I'd love to try and have a date night with my husband there sometime.

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
Themed music. A lot of my events focus around holidays or birthdays. So Christmas events will have Christmas music, and so on. If it's just me cooking, I'll have praise music on.

What would you choose to be your last meal on earth?
Everything on the menu at any mexican restaurant, a pizza buffet, baklava, a dessert table, donuts, iced coffee, bread and butter, spinach and artichoke dip, buffalo chicken dip.

What are you currently reading?
I don't read :P It's true. Between three kids, two businesses, and a very active gym life, I hardly have time to sit down. If there's ever quiet time, I'm usually found browsing Pinterest.

What is your favorite Kitchen Gadget?
My favorite kitchen item is my kitchenaid mixer. I love to bake desserts and am recently starting to make bread so when I bought it a few years ago, my cooking life was forever changed.

Do you have a signature go-to dish?
Tacos, haha. It sounds super basic but I usually have all the items I need to make it between my pantry and fridge. Just brown up some ground turkey, start some black beans, cut up the toppings and it can be done in half an hour.

What is your favorite thing about your hometown?
I live in Lowell, Indiana. What I love most is the small town feel. We don't have any huge chain stores, so it's not at all congested and I love that.

Do you have a favorite meal from your childhood and do you cook it today?
My mom was a very good cook and involved me and my sister in the kitchen a lot. She never used recipes, just sort of always winged it. The meals I make now that reminds me of my mom is lasagna and meatloaf. She always could throw those meals together pretty quickly and on a budget, so I love to cook both for my family.

Top 3 Movies of all time?
Matilda, Bring it on and Enough.

What was your happiest moment in life?
The birth of each of my three children. All I ever wanted to be was a mom, so it's such a great pleasure to have my babies and to be able to stay home and raise them.

Where do you do your grocery shopping?
I do all of my shopping at Aldi and Costco. Aldi is mostly for weekly items, dairy, produce, fruit. Costco is about once every 3-4 weeks and we stock up on dry goods and meat.

What is your favorite guilty pleasure when it comes to food?
I love dips! Spinach artichoke, cheese dip, spinach dip, all of them! I can't hardly control myself at holiday parties with all the yummy appetizers.

Do you have Culinary Resolutions that you would like to accomplish this year?
I definitely need to add a few different meals into our rotation. Sometimes I get in a cooking rut and just rotate the same few meals. My family doesn't complain, but I know they'd like some different things.

One word that best describes you is: BIG!

Let me explain. I do everything over the top. Whether it's gifts or decorating or kids parties, I go big always. I don't really have a slow down or minimal mode.


And now for your favorite recipe:
My favorite recipe is a copycat of an Olive Garden soup. I also like to sub cheese tortellini for the gnocchi.
Olive Garden's Chicken Gnocci Soup

INGREDIENTS:

3 tablespoons butter

2 tablespoons olive oil

3/4 cup onion, diced

1/2 cup carrots, diced

1/2 cup celery, diced

4 cloves garlic, minced

coarse salt and fresh black pepper

1/3 cup all-purpose flour

4 cups chicken broth

1 + 1/2 cups half & half

2 cups cooked white meat chicken, shredded or cut into small bites

1 pound potato gnocchi

3 cups fresh baby spinach, stems removed

1 tablespoon chopped fresh basil

fresh grated Parmesan and/or Romano, for serving

INSTRUCTIONS:

1. In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
2. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
3. Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

Notes: recipe Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

-->

Rustic Beef Stew with Butternut Squash, Sweet Potatoes and Cabbage

This has been the most beautiful Autumn here in Ohio.  It is the middle of November and I am sitting outside watching the boys play as I type, no jackets needed. I am sure it won't  be lasting but I am enjoying every second of it while I can!  I know I have been a stranger around here for some time, but life has FINALLY begun to settle down.  Between my broken leg, pregnancy, a new baby and moving into a new home I have felt like I could hardly catch my breath. It was a whirlwind for sure! Well this year both Jackson and Owen are in school full time leaving me with just one little guy running around.  I forgot how easy having one child was- or actually it was probably never easy when I only had one. But now in comparison to three, one is a piece of cake... at least most of the time. Haha! We have settled into a routine of storybooks, daily hikes in our woods, and lots of make believe.  I have been enjoying my days with Aaron so much. It has been wonderful having this one on one time together, just me and him.  He is such a joy!  But now it is also time for me to get back into doing those things I enjoyed in my spare time way back when I actually HAD free time. And that includes blogging again!  I have missed it so much and am beyond excited about reviving My Retro Kitchen!

This recipe came about on accident (but isn't that how some of the best recipes are created?!) I started out prepping the makings of my favorite stew, browning meat, chopping veggies, when I realized the bag of potatoes I thought I had in the pantry were actually used a few nights before.  Aaron was napping so there was no running out to the store, I needed to make due with what I did have on hand- a couple of sweet potatoes and a butternut squash. And as a matter of fact, they sounded delicious!

This recipe not only turned out fantastic but I knew it would be the perfect recipe to bring My Retro Kitchen back to life again.  I was dying to share it with all of you! It is hearty, satisfying and a perfect meal on these crisp fall evenings.  Be sure to serve it with some warm, crusty bread and lots of butter. You're going to want it to sop up the delicious broth. Enjoy!

Rustic Beef Stew with Butternut Squash, Sweet Potatoes and Cabbage

2 tablespoons olive oil
2 onions, chopped
4 large carrots, 2 diced and 2 cut into 3/4-inch
 chunks
4 celery stalks, 2 diced and 2 cut crosswise into 3/4-inch slices
2 sweet potatoes or yams, peeled and cut into 1 1/2-inch chunks
3 cups butternut squash, peeled and cut into 1 1/2-inch chunks
1/2 head of cabbage (about 6 cups), halved and then sliced into strips
2 lbs beef, cut into 2-inch chunks (chuck steak or bottom round works well)
coarse salt and freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon butter
4 garlic cloves, minced
3 fresh sprigs of thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/2 cup red wine
8 cups beef or chicken stock

Sprinkle the meat with a generous amount of salt and pepper.  Place the meat into a gallon-sized plastic bag with the flour and seal shut.  Shake well to coat all the meat in the flour.  Heat a large dutch oven or other heavy-bottomed pot over medium-high heat. Coat the bottom of the pot with the olive oil and heat. Working in batches, add the beef to the pot, being careful not to overcrowd the pan. You want to brown the meat, not steam it!  Brown on all sides, about 8-10 minutes, then transfer to a plate.  Repeat until all the meat has been browned.

Add the butter to the pan and melt. Add the onions, garlic, diced carrots, and diced celery.  Cook on medium-low heat until just beginning to caramelize, about 10 minutes.  Stir in the tomato paste and the thyme sprigs and cook for 2 more minutes.

Turn the heat up to high and slowly pour in the red wine, scraping the bottom of the pan with a wooden or silicone spoon picking up all the wonderful browned bits stuck to the bottom. This will give your stew a nice, rich flavor.  Return the meat to the pan and add the broth to just cover the beef. Bring to a boil and then reduce the heat to low, cover and simmer for two hours.

Add the butternut squash, sweet potatoes, cabbage, carrot and celery chunks to the pot with the meat and cook until tender, about 30 minutes.  Remove the bayleaf and the stems of the thyme (or do as my mom would do while I was growing up.... keep them in and whoever got the bayleaf was the lucky one to do the dishes! Ha!) Taste the broth and add more salt if needed.

Serve with lots of crusty bread and butter to sop up all the delicious broth.

Hearty Vegetable Beef Soup

My mom makes the best soup.  Seriously, she should go into business selling it- everyone would go crazy over it!  There isn't a soup that comes out of my mom's kitchen that isn't amazing.  Her Vegetable Beef Soup is a huge family favorite.  Super simple to make, but jam-packed full of flavor, it is comfort food at it's best.  This one is nice and hearty due to the large chunks of beef and loads of veggies.  My mom always serves the large chunks of meat on the side, giving you the option of putting some in the soup and the other enjoying with good mustard, making it a satisfying dinner with just a hunk of butter bread.

With the ridiculous Polar Vortex we have been experiencing here in the Midwest, this is exactly the kind of food you want to be eating.  Put the pot on the stove in the afternoon and just let it simmer away throughout the day.  By dinner it will fill your home with the most wonderful smells and make your kids and husbands asking for dinner the moment they walk in the door from work and school.  if you are unable to stay home to keep an eye on your pot of soup, a crock pot on low for the day works just as nicely.  A nice hot bowl of soup says "I Love You" in the most snuggly, delicious way.

Hearty Vegetable Beef Soup

2 32-oz Beef Stock (or 32-oz beef stock AND 2 tablespoons of beef bouillon dissolved into 4 cups of water)
1 beef chuck roast (1.5-2 lb) excess fat removed and cut into very large chunks
1 bay leaf
1 large onion, chopped
3 carrots, peeled and sliced into coins
3 stalks of celery, chopped
3 russet potatoes, peeled and cubed (about 1 cup)
1 cup corn (frozen or canned is fine)
(you may add any other veggies you like or have on hand, green beans, peas, cabbage, tomatoes...)
ketchup
Salt and fresh ground black pepper to taste

In a large stock pot combine the beef, stock, chopped onion and bay leaf and allow to simmer over medium high heat for 45 minutes. Add the rest of your veggies, and a good sized squirt of ketchup- I know crazy ingredient! But it rounds out the flavor of the soup perfectly.  You can also use 1 tablespoon of tomato paste, but trust me, ketchup is the secret ingredient!  Allow to simmer for at least an hour, stirring occasionally. 

Taste and season accordingly with salt, pepper and additional ketchup if desired.  The longer the soup simmers the more it will thicken.  I prefer a heartier soup, almost like a stew, making it a bit easer for my children to eat by themselves.   But if it reduces a little too much for your liking or if you prefer a thinner soup, add a bit more water until you get the desired consistency.

Serve the meat alongside the soup with a good mustard for dipping.  One of my boys likes his meat all on the side with loads of mustard and ketchup.  My other son likes his meat totally in his soup.  My husband and I like some in and some out!  Enjoy with crusty bread slathered in butter. 

My New Day Cleveland Video with the recipe for Tortellini Soup!

What a rush! Those (almost!) 7 minutes go by so, so fast! LOL.  But today was fun, fun, fun and I am so thrilled I have been blessed with this opportunity to work with such a wonderful group of people.  I have decided that I could truly get used to this life (grin).

This video was made for me by New Day Cleveland website. Thank you!

And here is the recipe for my delicious Tortellini Soup from the show.  You will love it, I promise!

Tortellini Soup

3 cups beef stock (chicken or vegetable may be substituted, but the beef gives a nice rich flavor)
3 cups water
1 ear corn, kernals cut off and “corn milk” scrapped*
1 medium zucchini, chopped into bite-sized pieces
1 medium onion, chopped
1 (28-ounce) can diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 cup green beans, trimmed and cut into 1 inch pieces
1 tablespoon fresh basil, minced (or 1 teaspoon dried)
1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
salt and fresh ground black pepper, to taste

*Quick tip to Easily cut corn off the cobb- A bundt pan is the best bowl for this job! It has a handy hole to hold the corn steady and then the bowl for all the kernels to fall into. Gotta love dual purpose items!

Turn your bundt pan right side up, place the cleaned corn cob upright with the tip of corn resting in the hole of the pan. Slowly slide the knife down the sides of the corn, cutting off a section at a time. Once all the corn is removed, turn your knife around so the flat side is facing the cob.

Repeat the process, scraping down on the cob collecting all the sweet corn milk in the bowl. This is special stuff, you definitely don’t want to just throw it away! It is sweet, juicy and will give a great added flavor to the soup.

Directions for the soup:
In a large stock pot over medium heat, add one tablespoon extra virgin olive oil and sauté onion and zucchini until tender and beginning to caramelize. Add remaining ingredients and simmer until vegetables are tender. Add tortellini’s and simmer 7-8 minutes or until they are fully cooked and floating to the top. Serve with nice crusty butter bread.

The original link to this recipe is here.

Four Times a Charm!

Yay!!! New Day Cleveland tomorrow!! 

Your support is wonderfully encouraging, so if you are local and would like, tune in at 10:00am to Fox 8! I will be sharing my own recipe of Tortellini Soup- perfect for this crazy cold weather we have been having! Goodness gracious, it is suposed to be 13 degrees tomorrow (it was only 50 degrees two days ago~  geez, crazy Cleveland weather!)

If you aren't local but still would like to see little me, I will be posting the YouTube video later in the day. Thank you so much and wish me luck!

Preview of my yummy Tortellini Soup!

Crock Pot Round-Up!

The sweaters are on and the boots are out; movie time surrounded in tents of afghans and extra pillows, it is autumn and the first thing I think of is COZY!  It is just plain chilly out there so being able to come home to warm house that surrounds you in delicious smells is a wonderful thing!  Crock pots are easy, almost effortless, yet when done right, gives you a multitude of fantastic and different meals that can taste like you slaved all day to make them.  Here are some of my favorites!

Soups

Fresh Corn Chowder
Easy Chili
Candy's Chicken Tortilla Soup

Pulled Meat

Hawaiian BBQ Pulled Chicken Sandwiches
Thai Style Peanut Pulled Chicken in the slow cooker served with an Asian Slaw
Dr. Pepper Pulled Pork in the Slow Cooker
Mustard and Vinegar Pulled Chicken Sandwiches

Entrees 

Slow Cooker Creamy Chicken and Chives
Chicken and Sun-Dried Tomatoes
Beef Roast with Tomato Ragout (Slow Cooker)
Texas BBQ Pot Roast (not pictured)

Here's to the season for Slow Cooking!!  Now go out, make a few, and spend more time with your families!

Broccoli Cheese Soup

Happy 1st day of October!  Autumn is officially here, and I welcome it with open arms!  Time to bust out the afghans, cozy sweatshirts and sweaters, and snuggle with those you love.  And it is also the time to warm your insides with a nice warm bowl of soup.  This broccoli Cheese soup will do just that.  The Tobasco Sauce in the soup is just used for flavor, not for heat.  If you want it spicy, I like serving the bottle on the side so others can add as they like.  This soup screams for crusty bread so don't forget it!

Broccoli Cheese Soup
1/2 stick of butter
1 medium onion, chopped
1 cup carrots, cut into matchsticks
1/4 cup flour
2 cups broccoli, chopped
1 cup half and half or whole milk
1 cup chicken stock
2 cups cheddar cheese, shredded
salt and fresh ground black pepper to taste
Tobasco Sauce, a few dashes to taste (I used about 12)

Melt the butter in a large stock pot over medium-high heat add the onion and carrots and cook until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more.

Slowly stir the half-and-half and chicken stock into the mixture, about 1/4 cup at a time allowing the mixture to thicken before adding more. Once all the liquid is added,
stir in the broccoli and cheddar cheese. Season with salt and pepper.

Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes. Add up to an additional 1 cup of water or chicken stock to reach your desired soup thickness.

If you like a thicker soup, remove 1/2 from pot, and puree with an immersion blender.  Once smooth return to pot and stir to combine.

Ladle into soup bowls and garnish with a sprinkle of cheddar cheese for a garnish. Serve with nice crusty bread to sop up every last bit of the soup!

Buffalo Chicken Soup

Hot Wings.  Just thinking the word makes my juices start and there you go- Forget it.  I have a full blown taste for those delicious little guys that won't be satisfied until I have about a dozen in my belly!  They are one of my favorite foods ever!  Who doesn't love wings?  That spicy, addicting flavor is always a hit at parties.  And with Football Season upon us what a perfect time to add a new recipe to your Party Cookbook?!  It tastes exactly like Buffalo Chicken Wings only it is way less messy *grin*.  I can guarantee that this soup will be gobbled up in seconds flat, so I highly recommend making a double batch!  It is that good.  You will be the Hit of the party for sure!  If you are making it for dinner I suggest serving it alongside a garden salad topped with Blue Cheese or Ranch style salad dressing.

When making the soup, start with only a 1/4 of a cup of Franks Hot Sauce, and then go up from there.  If you aren't into spice, but love the flavor, a 1/4 of a cup will be perfect for you.  But if you like heat and spice like we do then 1/2 cup is a great amount.  You can always put the bottle on the table and people can add more to suit their own personal taste.  Don't forget, it is always easier to add more!

Buffalo Chicken Soup
recipe adapted from allrecipes

1/4 cup butter (1 stick)
3 celery stalks, chopped
1 medium onion, chopped
1/4 cup flour
3/4 cup half and half or whole milk
3 cups chicken stock
2-3 large chicken breasts, cooked and shredded (or 2- 12.5 oz. cans of chicken)
1/4-1/2 Cup Franks Hot Sauce, depending on spice preference
2 cups cheddar cheese, shredded
salt and fresh ground black pepper to taste
blue cheese crumbles and fresh flat leaf parsley for garnish

Melt the butter in a large stock pot over medium-high heat and the celery and onion and cook until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more.

Slowly stir the half-and-half and chicken stock into the mixture, about 1/4 cup at a time allowing the mixture to thicken before adding more. Once all the liquid is added,
stir in the chicken, Franks Hot Sauce, and Cheddar cheese. Season with salt and pepper.

Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes. Add up to an additional 1 cup of water or chicken stock to reach your desired soup thickness.

Ladle into soup bowls and garnish with crumbles of blue cheese and fresh flat leaf parsley. Serve with a garden salad topped with Blue Cheese or Ranch Style dressing.

Today is my BIG DAY on New Day Cleveland!

I couldn't be more excited about having another opportunity to work alongside David and Kristi again on New Day Cleveland today, this time sharing one of my most favorite soups Fresh Corn Chowder!!  They are so much FUN!!!!

Fresh Corn Chowder is a recipe I have shared with you here before, but well worth revisiting!!!  I love it at this time of the year when you are really longing for the sweetness of summer, corn on the cob and sun kissed cheeks.  But many of our days are still flecked with a chill in the air, a need for a coat and maybe even a flurry or two (especially if you live here in the Midwest!  What was with the snow these past few days?!!)

This recipe gives you the best of both worlds.  I love it made with fresh cut-off-the-cob corn.  But frozen corn also works so well since it is frozen pretty much immediately after being cut off the corn cob.  Almost as good as the seasonal kind, making it very soup friendly.  Use whatever is available to you, it will turn out amazing either way!

You can find the recipe {here} and I will be coming back to share all about my fantastic time on New Day Cleveland later today!!

Thank you for all of your support!  xoxox

Creamy Chicken and Wild Rice Soup

Oh how I love this soup!  It is buttery, rich, full of wonderful flavor and utterly satisfying.  As most soups go this one comes together very simply yet tastes as though you slaved over a hot stove top all afternoon.  My favorite kinds of meals!  

I was out looking for a nice soup to bring to our church's Wednesday night Lenten Soup Supper.  It is a pot luck and I needed something a little bit different.  Not weird-unique different.  Just not a chili, different. That seems to always be the soup of choice for most pot-luckers.  And although I love a good bowl of chili, 6 different kinds gets a little old after a while.   This Creamy Chicken and Wild Rice Soup caught my eye, not only for the beauty of it, but also the ingredients were all those I had on hand.  I discovered this one while peeking around Tasty Kitchen, a reader recipe submission section of Pioneer Woman's website.  If you are not familiar with Tasty Kitchen be sure to hop on over there.  It is incredibly fun and you will find a recipe for pretty much everything.  And if it isn't there, well then submit it yourself!  All recipes are submitted by homecooks and bloggers just like myself (and you too!)  I have quite a few of my own posted as a matter of fact.

Brenda from A Farmgirl's Dabbles hit the nail on the head with this one and it will be a repeat in our household from here on out.  Thank you for sharing such a lovely recipe with all of us!!!  My husband said it reminded him a bit of the best parts of a chicken pot pie.  He loves chicken pot pie and sadly for him I don't make it often enough.  But I will be making this soup!

Creamy Chicken and Wild Rice Soup
recipe courtesy A Farmgirl's Dabbles

1 cup Uncooked Wild Rice (I Prefer The Whole Grain Style, Not The Cracked)
½ cups Unsalted Butter
1 whole Medium Onion, Chopped
2 stalks Celery, Chopped
2 whole Carrots, Sliced Into 1/4" Thick Coins
8 ounces, weight Button Mushrooms, Sliced
2 cloves Garlic, Minced
½ cups All-purpose Flour
8 cups Low Sodium Chicken Broth
2 cups Half-and-half
2 Tablespoons Soy Sauce
½ teaspoons Salt
¼ teaspoons Black Pepper
1 whole Bay Leaf
1 teaspoon Finely Chopped Fresh Thyme (or 1/2 Teaspoon Dried)
¼ cups Finely Chopped Fresh Parsley (or 2 Teaspoon Dried)
4 cups Cooked And Coarsely Shredded Turkey Or Chicken (smoked Meat Is Especially Nice In This Soup)
2 teaspoons Fresh Lemon Juice

First off, you’ll want to get your wild rice cooking, so it’s ready to add to the finished soup. Prepare according to the package instructions. (It takes a while; the instructions on my bag says to cook it for 55 minutes.)

The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly.

Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half-and-half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper.

Serve with crackers or warm bread.

Don't forget to enter for your chance to win a 1 YEAR SUBSCRIPTION to the new local culinary publication "edible Cleveland".  Giveaway ends on April 2nd, so hurry!

Tortellini Soup

Here is your new favorite, Go-To weeknight dinner.  It comes together super fast, less then 20 minutes from start to finish!  But thanks to the rich, full flavor of the beef broth it tastes like it has been slow cooking all day long.  It is wonderful for the end of summer, utilizing the last of the sweet corn, zucchini and green beans of the season.  But the nice thing with soup, frozen veggies will work just as well in the winter months.  This soup truly is yummy, yummy, yummy!  

Tortellini Soup
3 cups beef stock (chicken or vegetable may be substituted, but the beef gives a nice rich flavor)
3 cups water
1 ear corn, kernals cut off and "corn milk" scrapped*
1 medium zucchini, chopped into bite-sized pieces
1 medium onion, chopped
1 (28-ounce) can diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 cup green beans, trimmed and cut into 1 inch pieces
1 tablespoon fresh basil, minced (or 1 teaspoon dried)
1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
salt and fresh ground black pepper, to taste

*Quick tip to Easily cut corn off the cobb- A bundt pan is the best bowl for this job!  It has a handy hole to hold the corn steady and then the bowl for all the kernels to fall into.  Gotta love dual purpose items!  Turn your bundt pan right side up, place the cleaned corn cob upright with the tip of corn resting in the hole of the pan.  Slowly slide the knife down the sides of the corn, cutting off a section at a time.  Once all the corn is removed, turn your knife around so the flat side is facing the cob.  Repeat the process, scraping down on the cob collecting all the sweet corn milk in the bowl.  This is special stuff, you definitely don't want to just throw it away! It is sweet, juicy and will give a great added flavor to the soup.

In a large stock pot over medium heat, add one tablespoon extra virgin olive oil and sauté onion and zucchini until tender and beginning to caramelize.  Add remaining ingredients and simmer until vegetables are tender. Add tortellini's and simmer 7-8 minutes or until they are fully cooked and floating to the top.  Serve with nice crusty butter bread.

Fresh Corn Chowder

Toward the end of summer here in the midwest, the temperatures begin to get cooler and the hope of Autumn fills the air.  You can smell it in the breeze and feel the crispness in the evening.  We are surprised on our night time walks that dusk comes to us much earlier then just a few weeks ago, rushing home in the quickly darkening night.  I am in no hurry for winter, but oh goodness, Autumn could last months and months and months.  It could be year long and I would be one happy girl!  It is my favorite time of the year. I crave the juicy apples, winter squashes (especially pumpkins!) and the turning of the leaves.  There is just something so happy and joyous about fall.  It seems like there is just so much FUN to be had!  With the fall fests, yummy foods packed with cinnamon and sugar, and lot of maple!  Pulling the favorite comfy jeans out of the attic along with those cute boots, playing at the playgrounds for hours instead of squeezing a little time in between the hot sun.  Hayrides, family hikes, and not to mention Halloween and Thanksgiving- two wonderful family holidays.

This soup is the perfect introduction to Autumn.  You get to use the delicious sweet corn your local roadside stand is selling 20 ears for $2. And the thyme is in full abundance in the garden.  But you also get to have a nice pot of creamy, invitingly warm soup that gets you in the mood to snuggle on the couch with an afghan and a good book.  You get the best of both worlds in one delicious bowl.

The recipe calls for a crock pot, but a Dutch oven works nicely and quickly if you want to hurry the process along.  A simple stock pot is also fine, just increase your cooking time to about an hour to an hour and a half, checking the potatoes for tenderness.  They should turn nice and slightly creamy when the soup is done.

Fresh Corn Chowder
recipe adapted from Fix-It and Forget-It Lightly by Phyllis Pellman Good

4 large ears of fresh corn on the cob (1 lb bag of frozen corn can also be used in the cooler months)
1 large onion, chopped
1 celery rib, chopped
1 Tablespoon butter or margarine
1 1/2 cups of potatoes, cut into 1/2 inch cubes
2 cups water, divided
2 teaspoons chicken bouillon granules
1 Tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1/4 teaspoon fresh ground black pepper
6 Tablespoons flour
3 cups fat-free milk

Combine 1 cup of water with the remaining ingredients except the flour and milk.  Cook in a crock pot on low for 6 hours, or until potatoes are tender.  You can also use a dutch oven or a heavy stock pot, cooking the chowder for about an hour to an hour and a half.

Once the potatoes are nice and tender, mix the flour and milk together and whisk until smooth.  Stir into the chowder very slowly, a little at a time until thickened.  Add in the additional 1 cup of water (or more) to achieve the thickness you prefer your chowder.  (I found one additional cup of water to be perfect). Serve with garlic toast or nice bread and butter.  This is a great "dunking" soup.

Reader Recipe Submission- German Sausage Chowder

Today's recipe and photo is a submission from a friend and reader, Bonnie Cork.  She sent it over to me saying that the soup is super yummy and full of flavor.  She and her husband both really enjoyed it and she knew I would to.  I am always looking for new soups to try so I was thrilled she passed this onto me.  Thank Bonnie!

Print this Recipe

German Sausage Chowder

1 pound cooked bratwurst or knackwurst -- cut into chunks
2 medium potatoes -- peeled and coarsely diced
1/2 cup onion -- chopped
4 cups cabbage -- shredded
1 can whole kernel corn (optional)
3 cups milk
3 tablespoons all-purpose flour
1 shredded aged Swiss cheese
snipped parsley (if desired)

In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 tsp. salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup. Cook and stir till thickened and bubbly. Stir in cheese till melted. Garnish with parsley.


*If you have a favorite recipe you would like to share with My Retro Kitchen, please contact me {here}