Baby it's CaaCaaaCold Outside!!!

While my clothing attire wishes to say the opposite, I must come to the realization that I no longer live in CA and that after 14 years of living in the Pac NW I should be used to the rain and cold..... but jeez almighty - it has been REALLY cold!!! So while I am a bit weather wimpy at the moment, I do find it a great time of year to prepare warm comfort foods... Plus with the plethora of football watching that is happening at our house, the Mr. loves a warm hearty soup with crusty bread while he watches his games...and I aim to please.......
So this week's recipes all pretty much fall under the Simple as 1.2.3 category... Granted two of them have a bit of ingredients, but in actuality there is just a lot of "a can on this" and "pinch of that".... But I will have a strong representation of Julia Child next week.. don't you worry.
So in the meantime, stay warm my little blog eaters and cheers to one or two or maybe three more weekends of football....Go Ducks!

Menu

Simple as 1.2.3

Chili
* A super comfort food that is perfect for kids and is surprisingly very good for you!

Potato Leek Soup
* This is SO easy, but really hits the spot. Great to serve with really good bread and a salad.

Cannelloni Bean Soup
* This is great for really little kiddos... while you enjoy slurping up this tasty treat, they can dine with their fingers on these baby/toddler safe treats.

Delectable Desserts
Pound Cake with Chocolate
* This is such a decadent dessert and is great to serve for guests.

Recipes

Chili







1 lbs extra lean ground beef (or ground turkey if you're watching fat)
5 stalks celery, chopped
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, smashed, peeled and chopped
1 16 ounce can chili beans with sauce (not chili with beans or chile con carne, but simply beans in chili sauce)
1 16 ounce can red kidney beans, drained
1 16 ounce black beans, drained
1 32 oz can chopped tomatoes, with juice
1 16 oz Hunt's tomato sauce
1 14 oz Beef broth
Water if necessary to thin
2-3 Tbsp chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp oregano

Brown ground beef, stirring frequently into small pieces. Drain fat.
Add chopped vegetables and stir for 1-2 minutes, Add all canned stuff and spices. Stir.
Bring to a boil, then simmer for about an hour.

Serve with: canned chopped chiles, sour cream, shredded cheddar cheese, cilantro.


Potato Leek Soup







1 large or 2 small leeks, about 1 pound

2 bay leaves

2 tablespoons butter

5 cups chicken stock (broth)

1 to 1 1/4 pounds russet potatoes, diced

1 1/2 teaspoons salt

1 teaspoon pepper

1/2 cup sour cream

Trim the leak so that you only use the white and light green parts. Slice down the center of the leak.With the flat side down, finely slice the leek. Soak cut leeks in a cold bowl of water for approx 10 minutes to make sure all of the dirt and sand go to the bottom on the bowl. Remove the leaks from the bowl (by lifting them up with your hand) and place on paper towel to dry. In a large saucepan, heat the butter and add the leeks and saute until tender, 8 to 10 mins. Add the potatoes and broth and bring to a boil. Turn down the heat and simmer until the potatoes fall apart when poked with a fork, 25-30 mins. If you want a thick soup, mash some of the potato against the side with a fork, or if you have an immersion blender use that. Right after add the sour cream.. this gives it the "je ne said quoi" ....Taste - and adjust S&P to liking.

Cannelloni Bean Soup

1 1/2 tsp dried thyme

1/2 tsp rosemary

1 bay leaf

1 tablespoon olive oil

1 tablespoon butter

1 cup chopped onion

2 carrots chopped

1/2 pound ground Italian sausage

2 teaspoons minced garlic

5 3/4 cups low-sodium chicken broth

1 14 cans cannelloni beans, drained and rinsed

3/4 cup elbow macaroni

Freshly ground black pepper

Pinch red pepper flakes, optional

1/2 cup baby spinach, optional

1/3 cup freshly grated Parmesan

Stove Top: In a large soup pot, cook the sausage until almost brown. Then add the onions and the carrots until the sausage is completely cooked. Add the spices and stir in the tomatoes, chicken stock and beans and bring to a boil. Let simmer for approx 1 hour. Approx ½ hour before serving cook the pasta according to package and then add the pasta pieces to the soup. If you choose, stir in a half-cup of baby spinach. Before serving grate some fresh Parmesan over the top.

Slow Cooker: In a large saute pan, cook the sausage until almost brown. Then add the onions and the carrots until the sausage is completely cooked. Pour into slow cooker and then add the spices and stir in the tomatoes, chicken stock and beans and place on timer for approx 5 hours. Approx ½ hour before serving cook the pasta according to package and then add the pasta pieces to the soup. If you choose, stir in a half-cup of baby spinach. Before serving grate some fresh Parmesan over the top.

Pound Cake with Chocolate
1 Sara Lee pound cake
1 12 oz semi sweet chocolate chips
1/2 cup sour cream

Remove pound cake and cut into thirds horizontally.

Combine chocolate chips and sour cream and place on low in the microwave for 30 seconds. Remove and stir. Continue this process until completely melted.

Once melted, spread chocolate on each layer of pound cake as you "rebuild" the cake. Once cake is back to original form, cover entire cake with the remaining chocolate.

Place in freezer for at least 1/2 hour before serving.

Cut into slices and serve with raspberries or strawberries.







* It will look a lot like this.