Archive for the ‘Soup’ Category

Slow Cooker Beef Short Ribs

November 3, 2011

Paula Deen has really come through for me lately, which is ironic because I don’t reallly even know who Paula Deen is.  Apparently she’s on some cable channel called Food Network?  See, I told you I’m not a foodie.

A few months ago, we purchased a Beef/Pork share from Christiansen’s Family Farm.  We try to buy food as locally as possible and when I heard about the grass-fed meat shares available from Christiansen’s I knew I wanted to try it out.  Does  it cost more?  Yes.  Is it better meat?  Without a doubt.  And when you see this cute family sitting on the back of their trailer when you go pick up your share, you feel all the more inclined to support local agriculture.

One of the benefits for me has been learning to use meat outsite of what I typically buy–which is primarily groud beef, with an occasional roast for Sunday dinner.  When I’m really feeling adventurous, I buy pork.  99% of the chicken I use comes in the form of frozen tenderloins from Costco.  The bottom line is that I don’t really know that much about all of the different kinds and cuts of meat out there.  So when I saw a package of beef short ribs in my freezer, I felt more than a little lost with what to do with it.  Enter Google.

After perusing quite a few recipes, I selected Paula Deen’s Slow Cooker Beef Short Ribs for a a couple of reasons.  First, I had all the ingredients on-hand (including some small potatoes that HAD to be used or tossed).  And second, it utilized the crock pot, which I love because I can throw everything in and forget about it.

  • One thing to note is that you have to start this recipe the night before.  After browning your ribs, they need to go in the crockpot for 8 hours.  Once you toss in the rest of the ingredients, it needs to cook for 4-6 more hours.

The end result was a lovely stew that got the thumbs up from everyone in the family, including me.  Next time, I’ll peel the potatoes first….nothing ruins a potato for me like having the skins left on.  But aside from that, I actually liked it quite a bit–and I’m really not much of a stew person.

As with the chicken noodle soup, we paired this meal with a classic baguette, perfect for dipping.  We can’t wait to try this recipe out again!


The Lady's Chicken Noodle Soup

October 27, 2011

First up is Paula Deen’s The Lady’s Chicken Noodle Soup.  I’ve been antsy for cooler weather to come simply so that I could make soup without feeling guilty.  And when I saw this recipe on Pinterest, I knew I wanted to try it out.  My mom makes great chicken noodle soup, with homemade noodles and all, but I’ve never learned to make it.  Part of the problem there is that my mom’s best recipes come from her head, not an index card…..and I just don’t do well with “season it until it tastes right”.  I need the measurements!

There was quite a bit of prep work for this soup, but now that I’ve made it once, I’m sure I can whip it up much faster next time.  And it was yummy enough that there will definitely be a next time!

I left out the cream (Joseph’s counting calories), cooking sherry, and mushrooms.  Crazy thing is that I actually had mushrooms in my fridge, but I can’t stand to even touch the little buggers, so they got the boot from this soup.  I also just boiled chicken tenderloins with the stock and then shredded them in my KitchenAid.  That was much easier than cutting up a chicken.  Next time, I think I’ll try to either make noodles or purchase something a little more hearty than egg noodles.

The verdict from the family?  Ryan LOVED it and ate 4 bowls.  The twins both finished their bowls, but it took some prodding.  I finished everything in my bowl but the celery and carrots, which Joseph cleaned up for me (shhhh….don’t tell the kids).  He has taken leftovers for lunch and says it’s been delicious.

I had debated about making bread bowls to serve the soup in, but in the end I decided to make a baguette.  It turned out to be the perfect compliment.  My loaves were pretty ugly because they needed to go into the oven at the exact time I had to leave to pick kids up from school, so they rose too long.  They were still delicious though!  I used the baguette recipe in one of my favorite kid cookbooks, Ratatouille’s What’s Cooking?

Pretend that this picture has a beautiful slice of baguette resting on the edge of the bowl….I’m obviously not in the habit of photographing food!