(everything but the) Kitchen Sink Soup

I made this waaaaaay back in the beginning of summer. It's just been sitting there in my ridiculous foodie photo file folder fingy (oh, alliteration...fun!) waiting for me to snatch it up and talk about it. I know I said fingy. I like to amuse myself. This was one one of those days when I was cleaning out the leftovers and pantry extras. I can't recall much about it other than it was pretty tasty. I'm really just looking for an easy way to get a post up...you know, Turkey day prep and all... (everything but the) Kitchen Sink Soup

1 lb. ground beef
2-3 c. various vegetables, chopped fairly uniform I used garlic, onion, bell peppers, jalapeños, mushrooms and potatoes
1/4 c. diced ham
1/4 c. chili powder
1 (15 oz.) can beans
1 (15 oz.) can tomatoes
2 c. water/stock/broth whatever you're trying to use up...well, water....you know.
1/2 lb. ditalini or other small pasta, cooked until al dente (reserve ~1/2-1c. pasta water if possible)

garnish (use up the ends of the bags/containers/leftovers) : shredded/cubed/crumbled cheese sour cream parsley/cilantro/chives

Brown your ground beef. Drain off excess grease if too much, otherwise add the veggies and cook for a couple of minutes, until they begin to soften. Throw in the diced ham and chili powder and cook for a couple more minutes. Add beans and tomatoes with their juices, then the liquid and bring to a simmer. Simmer for about 10 minutes or so, until the flavors come together.
Add the cooked pasta and reserved cooking water and return to a boil for another minute or so. Ladle into bowls and garnish as you wish.

Curried Coconut-Butternut Squash Soup...and some thanks.

Butternut Squash. What to do with you? Recall if you will, my recently begun expedition into the wide world of squash...in all of its glory. Switch gears. I needed soup today...ah, the days when I used to make soup at least once a week...where did you go? I miss you dear, comforting friend. Switch gears. While flipping through Mark Bittman's Kitchen Express I decided I would make soup this morning...so that I could refill my bowl all day long. Bring it all together. And there just happened to be a soup recipe that used Butternut Squash in there...two birds, one stone!Curried Coconut-Butternut Squash Soup from Mark Bittman's Kitchen Express Cook two cups of chopped squash in a few tablespoons of vegetable oil, along with a diced onion, a teaspoon of curry powder (yay, another use for my homemade curry powder), a teaspoon of cumin and a half teaspoon of cinnamon. Cook the vegetables and spices until the onion is soft, about 3 minutes. Add five cups of chicken broth or water and a cup of coconut milk; bring to a boil and cook for about six minutes or until the squash is tender and easily pieced with a knife. So, I began by peeling a butternut squash. I used an ice cream scoop to make quick work of the few seeds. I sliced it to get it ready. Then I diced it for use in the soup. Chop an onion and add it with the squash and spices to the heated oil in a soup pot. Once the onion is soft, add the liquids and simmer until tender...not very long! I decided to puree about 3/4 of the soup because I wanted a bit more body than was there. Then I added sea salt and black pepper. I also cooked up some brown rice and added it to the bowl before ladling in the soup. Simple and pretty darn quick. Next time I'll add more seasoning...because it was quite bland...but the flavors did develop more over time. Mix it all up... ...and dig in. I bet it'll be even better tomorrow!I am submitting this to Deb of Kahakai Kitchen for Souper Sunday!

A big thanks to the uber-funny Alyssa (& new mama) of Angel in the Kitchen for passing me this awesome award!

And another big thanks to my pal Miranda of My Food and Life Encounters (who is currently cooking..quite successfully..from her extended stay suite while in between homes!) for passing me these awesome awards!

Casseroles with pineapple...messy breakfasts...and other things Over the Top!

When my friend and fellow lush Dani from Cooking for my Peace of Mind made this crazy dish...I knew it wouldn't be long before I tried it. At first glance, the combination of ingredients seem odd...like they wouldn't go together. But the more you think about it, the harder the thoughts of sweet n' savory slap you in the face...try me...try me...I gave in. Funny though, I don't really like canned pineapple. Never have liked canned pineapple. I can eat fresh pineapple until I'm sticky and slippery like a babe in a highchair...but canned pineapple just tastes weird to me. I made it anyway.

Pineapple Casserole

from Danielle of Cooking for my Peace of Mind

1 can (20 oz)pineapple chunks, drained 1 can (20 oz)crushed pineapple, drained 5 Tbs. flour 1 c. sugar 1 1/2 - 2 cups sharp cheddar cheese, shredded 1 1/2 cups Ritz cracker crumbs 1 stick butter (1/2 c.), melted Preheat your oven to 350 degrees F. Grease a small casserole dish (I used an 8x8). Combine the pineapple, sugar, flour and cheese in a large bowl. Pour into the casserole dish. If you haven't yet smashed up your Ritz, do it now and then spread the cracker crumbs over the mixture and drizzle the melted butter over the top. Bake for ~30 minutes, or until golden.Tasty. Crazy weird...but, tasty. My favorite parts are the edges where the cheese and the pineapple have caramelized and you get those sticky, golden bits! Cheers Dani!Before you go...have a look at this.......yum, right!? Head on over to My Year on the Grill where I'm guest posting for Dave today (about that delicious mess) while he and his lady enjoy The Big Easy.

Oh yes...and I was lucky enough to receive this Over the Top award from Coleen of Coleen's Recipes thanks Coleen! I have to answer a few questions...with one word only (I'll try, I really will)...

1. Where is your cell phone? Good Question 2. Your hair? hopeless 3. Your mother? kind 4. Your father? estranged 5. Your favorite food? Rustic...earthy...delicious 6. Your dream last night? Naughty 7. Your favorite drink? Wine 8. Your dream/goal? Mindfulness 9. What room are you in? Kitchen 10. Your hobby? Duh! 11. Your fear? Clowns 12. Where do you want to be in 6 years? Italy 13. Where were you last night? Home 14. Something that you aren't? Hyper 15. Muffins? Croissants

16. Wish list items? Infinite 17. Where did you grow up? Everywhere 18. Last thing you did? Dishes 19. What are you wearing? Jammies 20. Your TV? Neglected 21. Your pets? At my feet 22. Friends? Cherished 23. Your life? Unexpected 24. Your mood? Wishy-washy 25. Missing someone? Yeah 26. Vehicle? Runs 27. Something you're not wearing? shoes 28. Your favorite store? Target (the French pronunciation)

I'm passing this award on to Dani, DD, Michele, Spryte & Dajana.....if you will accept. :)

***Oh yes, I also wanted to tell you that Diana from A Little Bit of Spain in Iowa is having an amazing giveaway. I'm just sayin'...you don't have to listen if you don't want...better chances for me to win. I really wanna win. ***

Cottage Cheese...I like mine un-creamy

Yes, I have embarked on another cheesy adventure! When Natashya suggested we make Cottage Cheese this month, I was a little bit hesitant. I actually don't really like cottage cheese. I know, I know. "Don't like" and "cheese" in the same sentence spoken by me is almost taboo! There's always just been something about it that I had a hard time stomaching. I don't know if it was the texture or the flavor, or what...it just was. But after thinking on it for a few minutes, I knew that we should definitely make Cottage Cheese. I mean...it's good to step out of your comfort zone and try things in a different way, right!? You may recall that I started another blog devoted just to my (and yours...hint hint) cheese making. It's called forging fromage and we're going to pick a different cheese to make every month (or so). Yes, I decided that my love affair with cheese should be aired out for the world to potentially see. I am putting out a call for other closet cheese lovers...or those others already out of the closet. Please join us! You don't have to participate every month...just follow along and hopefully learn something new or work up the courage to make your own cheese at home. And if you have any bit of knowledge to offer or just something cheesy or cheese-related, please let me know...I'd love to fill the pages with guest posts! Just recently, the Accidental Farmer dropped by and wrote this post about her experiences making Cottage Cheese. You can use her recipe...or the one I'm about to show you...or any other one you choose! Get cheesy with us. You know want to. Okay, you know I want you to. Back to Cottage Cheese...did you know that Cottaging is actually just a process? A way of making cheese! Cottage cheese is another fresh cheese...usually found in small or large curd. It is said that the term "Cottage" originated started with the simple cheese that was made in...get ready for it...cottages. They used any milk left over after making butter. Go figure. "It is drained, but not pressed so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations."* To my very pleasant surprise I loved the homemade cottage cheese. Probably because it has basically the same flavor profile as Queso Blanco! As a matter of fact, if you press it, that's what you'll get...a "pot" cheese! Cool, huh. Large Curd Cottage Cheese from The Home Creamery by Kathy Farrell-Kingsley 1 gallon milk...whole, low-fat or nonfat 1/4 tsp. liquid rennet 2 Tbs. water 1/4 c. cultured buttermilk 1-2 tsp. salt I used Sel Gris Sea Salt Pour the milk into a large, heavy-bottomed pot and heat over low heat to 95 degrees F. Dissolve the rennet in the water in a small cup. Stir the dissolved rennet into the milk for 30 seconds. Stir in the buttermilk. Remove from heat, cover and let stand 30 minutes to 1 hour... ...or until solid curds form. Cut curds into 1-inch pieces.Heat the curds with the whey over low heat to 110 degrees F, stirring gently to bring curds from the bottom to the top (stir for the first 5 minutes, then every 5 minutes). It will take about 30 minutes for the curds to reach 110 ...or so she says. Seriously, it took me less than 10 over the lowest heat! Pour or ladle the curds into a colander lined with a double layer of butter muslin I used a fourple...or is it quadruple...layer of cheesecloth. Let the whey drain ~5 minutes, then gather together the edges of the muslin and rinse the cheese under cold water, squeezing while rinsing.Squeeze the cheese dry, then transfer to a medium bowl and add 1-2 tsp of salt to taste. Cover and refrigerate until ready to use or up to 2 days.Or, if you are one of those people who actually like what you've come to expect of Cottage Cheese...i.e. creaminess... simply stir in a little heavy cream or half & half just before serving. You can eat or use this cottage cheese as you would any store-bought cottage cheese...but the flavor is miles better! I like to eat it directly from a spoon. Have I persuaded you to try making cheese at home yet??? Give it a try...post the results on your blog...succeed or fail...and then head over to forging fromage to join our cheesy escapades! *source: answers.com I also want to give a huge thanks to Emily of Marvelous Recipes for passing Neno's Award on to me!! If you're on the look-out for awesome family friendly dishes...head on over and pay Emily a visit...you won't be disappointed!

I may be sick...but you still need Pumpkin Bread!

Well, it's official. My oldest missed two days of school this week...followed in quick succession by my youngest (they share a room and apparently a germy hotbed). I quickly medicated, as did mexi...we've been semi-successfully dancing around the mess. Middle child awoke early this morning...it hit her head-on. And now, as I sit here with tears and mucus threatening at their respective escape holes...I have no motivation to think. Sheets and blankets are being stripped of germs in a hot, hot water cycle...windows are open trying to let in fresh air (but is this a good idea...the cold, the warm, the cold, the warm....is this where it all started in the first place?)...and nothing else seems important. I just want to veg. Do absolutely nothing. I want somebody else to make me hot soup. Yes, it's official...I'm sick. So, here's a delicious Autumn quick bread for your viewing pleasure...until I'm back up and cooking...Girlichef's Pumpkin Bread yield: 1 loaf 1 1/2 c. AP flour (or 1/2 AP, 1/2 WW) 1/2 tsp. baking soda 1/2 tsp. sea salt (don't leave out the salt...it's important...it enhances the flavors) 1/2 tsp. cinnamon 1/4 tsp. ground ginger few fresh grates of nutmeg 2 XL eggs 1/2 c. granulated sugar 1/2 c. Buckwheat Honey (or regular) 1 c. Pumpkin Puree 1/2 c. oil ~1/2 c. pecans, chopped, whole, pieces...however you want 'em Preheat your oven to 350 degrees F. Combine first 6 ingredients in large bowl and set aside. In a separate bowl, beat together all remaining ingredients, except pecans. Stir wet ingredients into dry ingredients until just combined. At this point, fold in your pecans and pour into a foil-lined loaf pan OR pour the batter into the foil lined pan... ...and sprinkle the pecans over the top (easier to appease the non-nut lovers...they can just pick them off). Bake in preheated oven for 50-60 minutes...or until it passes the toothpick test.Don't over bake it...it's so moist and delicious and reminiscent of pumpkin pie. And addicting. Seriously addicting. This was my Simple Saturday post and I decided I may as well make the most of it and share as much as I could... I also wanted to give a big shout-out to Janie from Mother Moon's Message for passing me this Triple Award!! Thank you so much...how cool is that!? I'm honored that you thought of me :) Janie has 3 blogs and I enjoy each of them immensely!

Give me an S! Give me an O! Give me a U! Give me a P! What does that spell....

I am a total soup cheerleader. It's true. I like soup all year round. Although, there is just something about a bowl of steamy, hot soup on a chilly day. You know, that something that warms you to the bone; warms you from the inside, out. Cup your hands around the bowl to warm them up...breathe in that healing scent...feel the warmth on your tongue knowing it will soon be whooshing down into your waiting belly. Ah. Medicine. Good medicine. Orecchiette, Sausage & White Bean Soup

1 Tbs. Olive Oil
~1/4 lb. fresh, Italian Sausage, cut into slices on the bias 
2 medium red onions, chopped
4 cloves garlic, minced
1 can Fire-Roasted, diced tomatoes w/ their juices
1 can (15.5 oz) white beans
few sprigs of each Rosemary, Thyme & Parsley
2 qt. Chicken Stock or broth
~2 c. dry Orecchiette Pasta
Black Pepper
Freshly grated Parmesan cheese
Balsamic Vinegar

Heat olive oil in a large pot and add your sliced sausage (hint...fresh sausage is easier to slice if it is slightly frozen...stick it in the freezer for an hour or 2 before you're ready to slice). Brown the sausage well on both sides. Add chopped red onion and cook, stirring occasionally for a couple of minutes. Stir in garlic and cook for another minute or so. Pour in the can of tomatoes. Let the mixture cook down for a few minutes, until slightly thickened. Add beans (I use the liquid, too), herbs and stock. Stir well and bring to a simmer. Measure out the orecchiette (or other small pasta of your choosing). Once soup has simmered for 10 minutes or so, add in the pasta. Cook ~10 minutes more or until pasta is just al dente. Remember, pasta drinks up your liquid, so you may want to have a bit extra stock, or even just water, on hand. Season with black pepper. You probably will not need soup because of your sausage and stock/broth. But taste it just to make sure and add some if you think it needs it. Ladle into serving bowls and crack a little more fresh black pepper on top. Sprinkle with some chopped parsley. Drizzle a bit of balsamic vinegar on and grate some Parmesan over the top. Dip in spoon, lift to mouth, commence warming.I am sending this bowl of comfort over to Deb at Kahakai Kitchen for Souper (soup, salad, sammie) Sundays and to Joanne of Eats Well with Others who is hosting Presto Pasta Nights #134 this week! I also want to give a big thanks to Diana from A Little Bit of Spain in Iowa for giving me this Tasty! award. Thanks so much Diana....you are super-tasty yourself. If you don't know Diana, go check out her fabulous, locavore blog...you won't be disappointed!

I was also given the Kreativ Blogger award by Bella from Wanderings of a Wondering Mind...thank you so much for thinking of me, Bella!! Since I've posted some tidbits about myself fairly recently, I won't put you through it again, but if you didn't see them before and want to know some more about me...click HERE.