Eleven for 50 - Hygge House and Pi Day

 E has been working on fixing our floor and reinstalling the bookcase that does double duty as railing above the stairs.  This is a project probably long overdue but he has done a really nice job on it.  The floor no longer has a gap and the bookcase is getting beefed up with trim to make it look more built-in. This bookcase is where I have been keeping my cookbooks and also my to-be-read and recently-read books.  In the process of taking it out to fix the floor, we had to box up the books and that has given me a chance to cull the stack.  Unfortunately, I really like looking at, collecting and dreaming of using cookbooks so probably none are going away.  I look forward to putting them neatly back on the shelf and organizing them, though.

Spring-like weather means longer walks and I had been enjoying the morning walks in the sunlight, though now that daylight savings time has started, that will be over for awhile - back to darker walks before work.  Whoop-de-doo, it will be light later into the evening.  DST is dumb.  We took some longer walks the past couple days (I took a day off from work Friday just 'cuz) with our Nordic walking poles - 20-40% more energy burned just from walking I would already be doing.  I love the new poles and can feel that I am working muscles I don't normally use much when "regular" walking - arms, different leg muscles and core.

I finished 2 more books on the same day again.  Both really spoke to me where I am and how I feel right now.

Books 10 and 11

The Necessity of Empty Places by Paul Gruchow has been on my list to read since I read a chapter of it for a writing class in college.  It is essentially a collection of essays but are all connected by common theme - appreciating some of the vast seemingly-empty landscapes that we often overlook, with the eye and voice of a naturalist.  I love how Gruchow starts with a broad view - the sweep of the prairie, the spans of alpine tundra, the vast sandhills of Nebraska - and then turns it inward or microscopic.  Self-reflection or reflection on the American population at large is common.  Snippets of history might pop in - of the land, of a particular animal, of an explorer who recorded the area.  What may look like an endless empty nothing is teeming with flowers, grasses, bugs, birds and other animals.  If you are a person who disdains description and who needs a central cast of characters, a plot with a conflict-climax-resolution, chatty dialogue, this is not the book for you.  I will not pick this book for book club (I could almost hear at least one person saying that they flipped through the long pages of description, not realizing that the scene IS the main character), but I loved it so much and can't wait to read more by this author.

Book 11 was The Little Book of Hygge: Danish Secrets to Happy Living by Meik Wiking.  Hygge refers to finding comfort, pleasure, and warmth in simple, soothing things such as a cozy atmosphere or the feeling of friendship. Ironically, I read the book about hygge in a most un-hygge way - electronically.  I almost never read books on tablet or phone but found it the easiest way to get this one.  

The author's main point was that the concept of hygge explains why the Danes end up at or near the top of every "most happy" list year after year.  I think we all have learned to live a little more hyggelig during this pandemic - taking more pleasure in the simple things.  Home-cooked meal, small gatherings, board games, comfort items like blankets and hand-knit sweaters or scarves, books and a crackling fireplace.  These are all things I appreciate and turn out to be very hygge.  I was living hygge without even knowing it.  I think these last lines of the book summed it up nicely:

...hygge is about making the most of what we have in abundance: the everyday. Perhaps Benjamin Franklin said it best: "Happiness consists more in small conveniences or pleasures that occur every day, than in the great pieces of good fortune that happen but seldom."

Speaking of comfort in the everyday, we tried a recipe that was easy enough for a week night, and yet had enough potential for fancy that you could serve it to guests, too.  Recipe is from Whatsinthepan.com, and I served it with mashed potatoes and a veggie on the side.  Filling and delicious, and as I said, easy yet slightly fancy.

Recipe 10 - Boneless Pork Chops in Creamy White Wine Sauce

4 boneless pork chops (I only had 2 so that is what I made - I trimmed off the fat and mine were rather thick so took a bit longer to cook to 145 degrees internal temp/done)

2 T butter

Dredging mixture:

1/4 C all purpose flour

1/2 t garlic powder

1/2 t onion powder (I didn't have onion powder so used an additional 1/4 t garlic powder instead)

1 t Italian seasoning

salt and freshly ground pepper to taste

Sauce:

2 T butter

2 cloves garlic, minced

1 T flour (or use leftover flour from dredging which is what I did)

1/2 C dry white wine (I used cooking wine so I didn't have to open a bottle of "real" wine)

lemon juice (the original recipe says "1/4 lemon (juice of fresh lemon" which I didn't understand at all - I used about 2 T lemon juice)

1/2 C chicken stock or broth

1/2 C heavy (whipping) cream

1 t Italian seasoning

4 sprigs fresh thyme - leaves only (I used a 'shake-shake' of dried thyme instead)

Whisk together in a large bowl all ingredients under "dredging mixture" above.  Dredge chops thoroughly in the dry mixture, then heat 2 T butter in a large skillet over medium-high heat (next time I would use medium - I think the pan was too hot and the butter got too dark too quickly).  Once hot, sear chops by cooking for 3-4 minutes per side for a total of 6-8 minutes.  First side on medium high but then reduce to medium for 2nd side (see my note above).  Remove pork from heat and transfer to a plate. Cover to keep warm.

Return skillet to heat, add 2 T butter and minced garlic, cook for 1-2 minutes on medium (my garlic never takes as long to cook as recipes say - be careful not to burn it or let it get too dark).  Add flour to the butter/garlic and blend it in.  Next start pouring in wine while still on medium heat - about 1 minute (mine started foaming a bit and binding/thickening which was fine). Add chicken stock and heavy cream.  Squeeze a little bit of lemon into the pan, add thyme and Italian seasoning.  Salt and pepper to taste.  Simmer 2-3 minutes.  Taste the sauce and add more seasoning, if necessary.

Reduce heat to low and return pork chops to pan.  Depending on thickness of your chops, you might just need to heat them a bit to make sure they are done (cook pork to 145 degrees internal temp, per my internet search).  Drizzle some of the sauce over chops and reheat on low for 2-3 minutes or until done.

We had a lot of extra sauce - E has been having a little with his lunch baked potato and chicken.

Six for 50 - Decluttering is the Enemy (or is it?)

Zeke sometimes sits on my desk and judges me

I spent this past week training/on-boarding 2 new hires to my company.  Training is my main job and I do enjoy this part of it, but I have to say, being "on" all day is really a lot of work for me, and pretty tiring.  I was happy to have the weekend to relax.  I was "on" again for Zoom book club last night and by the end was tired.  I tried to bail saying I needed to get the garbage ready to go out, until they reminded me it was only Saturday.  Sorry, book club, I was getting tired!

Training was the usual array of system issues, coupled with trying to do everything virtually.  There was a fair amount of demands for sharing screen so I could see what was going on, and then requests for control so I could just do the 10 steps needed, vs. describing them.  ("Click the 3 little dots.  No, not the ones in the top bar, the ones in the blue bar.")  It is easier when I just push people out of their chairs and set it up myself.

We tried something new this week - Nordic Walking.  We had a one hour class to show us how to get poles that fit, and then how to use the things.  It is a way to get more of a whole-body workout from just walking.  It was fun and easy (even though I had trouble getting out of my own head and kept bringing up my right hand and right foot at the same time, vs. opposite hand and foot) and we got some poles to try out for a couple of weeks.  We used them during the class and then took our usual afternoon walk (1.2 mile loop) with the poles.  I guess it works because I had tired muscles in my arms and my core (though it didn't really feel like I was doing much while I was actually walking).  Then the outside temps sunk to the single digits or below zero.  Eric has been walking (I think it was -13 when he went out today) but I am a fairweather walker and even with all the layers won't walk when it is below about +15.  Due to some good walks early in the week (and Nordic walking class), I have 8.1 miles in this month.

2 new recipes this week!  And this is where "decluttering is the enemy" comes in.  In my quest to clean up my photos on my phone, I deleted the picture I took of the first recipe!  I was thinking I would have to describe it for you instead but then, when I went to upload the pic for the 2nd recipe, I discovered that I had already forwarded myself the other photo before I deleted from my phone!  Yay me!

Recipe Five

Another soup!  We had it for dinner 3 nights in a row, with breadsticks or crackers.  It is a recipe that tastes even better the 2nd time, so either let it simmer for 30 minutes as it suggests or cook and save for another day.  I love stuffed peppers - E not so much but he will eat finely chopped and well cooked peppers.  This soup is a winner because it has all those great stuffed pepper flavors, plus is easy and filling.

Stuffed Pepper Soup

adapted from Cooking Classy website - I'll help you out and give you not only the ingredients list but also how much of it to use (plus none of those freaking annoying pop-ups or ads. While I don't make any money from this blog, I also do not have annoying ads all over the place.).  I also skipped the olive oil for browning the beef (it is not needed) and cooked peppers with the beef instead of separately (helps the flavors blend and saves time too).  

the photo that once was lost but now is found

1 lb lean ground beef

3/4 C chopped green bell pepper (about 1/2 large pepper)

3/4 C chopped red bell pepper (about 1/2 large pepper)

1 C chopped yellow onion (about 1 small onion - we did not add this because someone doesn't like onion here)

2 cloves garlic, minced or pressed

1/2 t dried basil

1/4 t dried oregano

2 1/2 T fresh parsley (I used about 1 T dried)

28 oz can petite diced tomatos with juice (I used my immersion blender for a quick puree, leaving a few small chunks)

15 oz can tomato sauce

14 oz beef broth (can use canned.  I used Penzey's beef base and hot water)

1 C cooked white or brown rice (I used Trader Joe's frozen organic brown rice, not the whole packet)

shredded cheddar or mozzarella to top soup

In a large pot (I used Dutch oven), brown ground beef with peppers and onions until beef is cooked through and veggies are soft. Add salt and pepper to beef while cooking.

Add in tomatoes, tomato sauce, broth, and herbs.

Bring to a boil, then reduce heat, cover and simmer 30 minutes (or 15 if you are like me and impatient/hungry).  Prepare rice while soup simmers.

Add rice into soup.  Sprinkle each bowl with cheese, if desired.

Makes 6 servings.

Recipe Six

This was a quick recipe from the Star Tribune.  After calculating the calories per serving, I eliminated part of the pasta and half of the ingredients for the sauce.  It was still very good and very filling at almost half the calories.  I did not need a dinner of over 800 calories.  I'll present it as I made it last night. The toasted sliced almonds really add a nice crunchiness and flavor - don't over cook them!

Pasta with Creamy Avocado Sauce

Serves 2.

6 oz pasta (we used farfalle/bow ties)

1 avocado

6 T chopped fresh parsley (I used about 1 T dried parsley - did not measure)

Grated zest of one lemon, plus 1 T juice (ended up with very little zest because I forgot and cut the lemon in half first, making it really hard to zest.  The full/as published in paper recipe called for 1 T and I decided I needed that full amount for flavor even though I only used 1 avocado vs. 2)

1 T olive oil

1 T grated Parmesan (recipe called for nutritional yeast which would allow this to recipe to be vegan but said could sub parm, so I did.  Because I don't have nutritional yeast and was not about to buy it just for this recipe.)

1 clove garlic, minced or pressed

1/2 chile or few pinches of chile flakes (I had some red pepper flakes so used that, but less than a pinch because I am a wuss)

Salt and pepper to taste

2 T sliced almonds

Boil pasta according to directions on package.  

Halve the avocado, remove stone (duh) and scoop flesh into a bowl.  Add parsley, lemon juice, olive oil, cheese, garlic and chili. Season with salt and pepper. Blend together (I used a potato masher), taste and add more salt and pepper if needed.

Toast the almonds in a dry skillet until golden brown.

Drain the pasta and stir together with the avocado sauce ("sauce" will be thick like guacamole).  Divide between 2 bowls, sprinkle with lemon zest (or if you are me, you don't because you didn't read the directions and had stirred zest into the sauce) and scatter sliced almonds atop the dish.  

You can also serve with fresh spinach or arugula.

Book 5

Becoming by Michele Obama - this book was shared with me by a coworker who I adore.  She mailed it to me a couple months ago and said when I am done, I can pass it on.  I enjoyed this book and though I already knew a lot about the presidency of Barack Obama, I didn't know much about the First Lady, other than that she is classy, smart and compassionate.  I was delighted to learn more about her childhood, college years and first job, and then behind the scenes at the Obama home while Barack was first in state politics (and away from home most of the week) and then on the path to the White House, plus what it was like to live in the spotlight and in the White House.  Good book - I would recommend to most anyone. 

Hindsight 2020

Speaking of books, and picking up where I left off last week, here are the rest of the books I read in 2020.  The * indicate a book club selection.

 *This Tender Land byt Wiliam Kent Krueger (MN author, this was the 2nd book we have read by him.  This one was part Huck Finn, part Homer's Odyssey, and all around a pretty good read.  It takes place in MN during the depression and the main characters are orphan brothers.  I really do need to read The Odyssey sometime because the story line keeps coming up in other books.)

Born a Crime: Stories From a South African Childhood by Trevor Noah (Funny, 'cuz Trevor Noah, but also racially enlightening.  I laughed and cried, sometimes on the same page and love his mother. Very good book.)

White Fragility: Why It's So Hard for White People to Talk about Racism by Robin DiAngelo (I read this one for a book club we had at work, starting it after, but finishing before, How to Be an Antiracist (below).  I found it easy to understand and we had some good discussion about it at work.)

100 Cookies: The Baking Book for Every Kitchen by Sarah Kieffer (I like this cookie book a lot.  Directions are easy to follow and though I have only made 2 of the recipes so far, the results are delicious.  I love that she gies the basics and then also options to jazz up those basic recipes. I can't wait to try the pan-banging recipes which went viral after being written about in the New York Times, earning their own hashtag.  Look for cookie posts in the future.)

How To Be an Antiracist by Ibram X. Kendi (Another for the at work book club, I liked how he interwove his personal story with different aspects about racism and antiracism to illustrate his points.  This one is worth a re-read.)

Talk Before Sleep  by Elizabeth Berg (Berg is a solid writer and this book did not disappoint.  It was not my favorite of hers - Joy School probably is - but it was a good read about women friends.  One of the main characters, Ruth, is dying of cancer, we know that from the beginning.  Seeing the relationship between her and Ann made me appreciate my own friendships, and know that I have people in my life who are there to laugh and cry with.)

Charlotte's Web by E. B. White 

My review from Goodreads:

I’ve read this book a number of times: as a child, as a young adult aloud to children, and as an adult. I’ve seen the movie as well. And I always have loved the story and characters. I read it again this year though apprehensively, because I was afraid I would be too sad at the end and really who needs more sadness this year?? But as I read, I really was struck by the beautifully crafted story, the rich descriptions, and fully developed characters. Who knew there could be so much humanity in a pig, a spider or a rat? I felt like I was right there at the farm, and knew exactly how it smelled and what the air felt like. Amazing work, E.B. White. Adding more reads or rereads from this author to my lis

*The Book Woman of Troublesome Creek by Kim Michele Richardson (This was an interesting book from a few different perspectives and I learned about the blue people of Kentucky as well as about the Pack Horse Library Project which brought books and other materials to the people in the hills of Kentucky during the Great Depression.  Good discussion for book club as well.)

The Natural by Bernard Malamud (This is one I read aloud in the car so it took a really long time for us to get through it because we weren't in the car very much last year!  I don't remember the movie very well but this was an interesting story about a baseball player in the early part of the last century.  I am not the hugest baseball fan and the writing is a little old-fashioned but it was a good story and made me want to keep reading to find out what would happen with Roy.)

*Last Orders by Graham Swift (another re-read of an early book club selection, and another story involving death and frienships, this time the friendships of men.  I would have enjoyed my re-read more if I hadn't stopped and started so much - I had trouble keeping the characters straight until I really focused on it and made a chart.)

Fifty for 50 Tally

Books completed – 5 (4 more in progress)

Recipes tried – 6

Blog posts published– 6

Miles walked in February – 8.1

                Miles walked year-to-date –51.87

Scrap book pages completed –6

Hats donated – 6

Hours volunteered – 0

Until we read and eat again,

Hallie

Four for 50 - Taking risks, breaking rules and having fun

What did you do this last week?  I made some hats, did some scrap booking, walked, read, cooked, watched an inaugeration (discovered I cannot spell inauguration correctly the first time I type it ever), was inspired by a young poet, and then wasted spent a whole lot of time looking at Bernie Mitten memes.  One of my favorite is this one: 

Back to the inauguration, though.  I clapped, I got a little teary, I felt a giant sense of relief.  I admire Amy Klobuchar and enjoyed seeing her leading and smiling.  I watched history being made as VP Harris took the oath (and cringed as Justice Sotomayor mispronounced her name).  I was in awe at the enormity of President Biden's very old family Bible (and was afraid someone was going to drop it).  And then Amanda Gorman left me speechless with her words.  Amazed, I found myself wanting to try writing poetry.  Maybe next year.

Book 4

Betsy-Tacy by Maud Hart Lovelace - I thought I had somehow missed this classic as a child but as I read it, I had a vague recollection of having read it before.  It was really a very sweet story of 2 little girls who are best friends.  They have imaginative adventures in a time that seems much simpler, in a town Deep Valley which is a fictionalized version of Mankato, MN.  I am going to also ready Betsy-Tacy and Tib this year.  Maybe I'll continue with the series some other time.

Hats 1-6

Last Monday I turned in 3 hats and saw some of my knitting friends whom I haven't seen in 2 years.  Sometimes my job gets in the way of the rest of my life, so I had taken time off from baby hats for awhile.  I happened to meet Helen as I was going into the community center and she was coming out.  She somehow recognized me with my hat and mask on, so we chatted briefly.  I should tell you that the group I knit with is called Knitting Grandmas (and friends!) and when I am not there, the average age is about 75.  Helen is a dear soul who always tells me her memory is not as good as it used to be, and her hearing is getting bad, and oh, yes, her back hurts. She always remembers my name and chats with me (even when we are supposed to be quiet) and when we used to gather, she would save me a seat.  Today when I walked in with 3 more hats in hand, I was running late and the other hats were already packed but at least 4 ladies recognized me, called me by name and acted as if they had known I would be there and they had been waiting for me.  It is good to be remembered.  Also, I love people who pronounce my name correctly.

Scrapbook 1-6

I spent a good part of the weekend working on my scrap book, completing 6 pages.  That doesn't sound like a lot but I am pleased with the pages, so that is something.  Here is one page I did, working on Glacier/Yellowstone trip from 2014.

 Recipe Four

Another new recipe this week - it was a quick one, an everyday type meal.  I liked it but didn't LOVE it, and I would make it again, probably with 12 oz of pasta instead of 16 and maybe a couple of tweaks to the recipe. It was a recipe I had pinned a while ago and found again when I search for ground beef recipes - Jen Around the World posted the recipe.  I am retyping here with some modifications I made.

Easy Mongolian Ground Beef Noodles

1lb lean ground beef

4 t minced ginger (our store was out of fresh ginger so I subbed in dried ground ginger)

6 cloves garlic, minced (I used 3-4, I think.  Actually E browned the beef and added ginger and garlic.)

1/2 C low sodium soy sauce (make sure to use low sodium or I think it would be way too salty)

1/2 C beef broth (I might consider using water vs. broth next time, as it was bordering on too salty)

6 T hoisin sauce (do they make this low sodium?  Might not be a bad idea to use that version)

1/2 t red pepper flakes

1/2 t black pepper

1 box (1 pound) linguine noodles (Jen Around the World did not say what size box - I guessed)

4 green onions, diced for garnish (did not add these)

Toasted seasame seeds for garnish (forgot all about these)

Brown the ground beef with ginger and garlic until cooked through, breaking it up into small pieces.  Drain any fat.

Meanwhile, cook noodles according to instruction. "Be sure to salt water well so your noodles soak up that flavor" (I would skip this in the future - see above notes about saltiness). 

Combine the remaining ingredients (except garnishes) in a small bowl, then pour into ground beef.  

Let the sauce and meat cook together for a couple minutes to allow beef to absorb the flavors.

Drain noodles and then add to the ground beef mixture.  Mix thoroughly and cook for a couple more minutes to allow the sauce to thicken.

Top with green onions and seasame seeds.

Makes 8 servings (or 6 bigger servings).

It was ok as leftovers but is best eaten the same day, I thought.  And I definitely didn't want to eat it 4 nights in a row, just because the noodles get a little rubbery the longer they sit.

That's all for tonight, friends.  I am tired.  Someday I'll get some more reflections of 2020 in here.  I really want to tell you about some of the reading highlights from last year.  Maybe next post.

Fifty for 50 Tally

Books completed – 4 (4 more started)

Recipes tried – 4

Blog posts published– 4

Miles walked in January –39.2

                Miles walked year-to-date –39.2

Scrap book pages completed –6

Hats donated – 6

Hours volunteered – 0

Until we read and eat again,

Hallie

More Soups for You!

Eating: As promised, some more soup recipes. 

Carrot Soup - The first time I had this soup was while I was working as a fill-in nanny for a crazy mean lady, taking care of her 3 adorable children while she went for coffee and to "workout".  She was an "artiste" so I think she also did some painting.  Oh, and she was a gourmet cook (according to her).  Anyway, this is a very tasty and easy soup.  This recipe has some curry in it but if you don't like curry, you can leave it out and still have a very yummy soup.
Heat 4 C. chicken broth.  Add 4 carrots (peeled and sliced), 1 small Granny Smith (or other tart apple, peeled, cored and chopped), 1/2 medium onion (chopped), 1-2 tsp curry powder to taste, and 1/2 tsp turmeric (as I type that, I don't think I have ever added the turmeric because I don't think I have ever had turmeric - feel free to leave it out).  Bring to a boil, lower heat, cover and simmer 30 minutes.  Puree in small batches (no more than 1/2 blender full or you will have boiling carrot soup in your hair and on your hands and on your white t-shirt and... you get the picture).  Thin, if necessary, with additional broth.  Serve warm or cold.  Also freezes well.  Makes 4 generous servings.

Potage de Mme. Miclot - Along similar lines as the carrot soup, as far as texture and technique, is a French vegetable soup called potage (poe-tahge').  I had this soup at the beginning of nearly every meal the first 3 months or so that I lived chez Miclot in Angers, France, I think until the weather warmed up (having trouble remembering - that was nearly 20 years ago.  Good god, I am getting old.)  The recipe is written in French so I am translating as I type. 
Chop into pieces: 1/2 kg potatoes, 1/2 kg carrots, 1 onion and 1 or 2 leeks.  In a large pot, cover the veggies well with water, add a little salt and 2 bouillon cubes (or equivalent).  Cook a good half-hour until vegetables are very soft.  "Mixer et voila".  I think that means puree it and you are done.  If I remember correctly Huguette (aka Mme. Miclot) used a hand mixer.  One of those wand mixers would work well.  I would use my blender, because that is how I work.  Remember: in small batches unless you want to be scalded with soup on your face and hands.  Oh, and in case you have forgotten your conversions, 1 kg=2.2lbs.  So 1/2 kg is about a pound.

Lentil Soup - As long as I am on a roll here with soups E doesn't like, here is another.  This is a hearty vegetarian soup, which seems to me like a contradiction in terms.  Not a vegetarian (I like steak waaaay too much to eat a vegetarian diet), but I do like this soup. 
In a large pot, cook 1 large onion and 1 green pepper (both chopped), in 4 Tbls olive oil until soft.  Stir in 2 Tbls flour. Add: 1 16 oz can diced tomatoes (with the juice), 3 carrots (chopped), 2 C lentils (do not presoak), 1 Tbls salt (I prefer kosher salt unless I am baking), and 8 C water.  Cover and simmer on low for 2 hours. 

African Chicken Soup - Another soup E is not a fan of (I don't know why).  This recipe is from my mom.  She did not go to Africa to get the recipe - I think she got it at a coffee shop.  Loads of flavor,  very hearty and filling.  The secret ingredient is...peanut butter.
Heat 2 Tbls oil.  Cook 1 C cubed chicken breast in the oil 5 minutes.  Season with 1/8 tsp red pepper and 1/8 tsp black pepper and add 1 1/3 C chopped onions, until browned.  Add 1/3 C. diced green peppers, 1/3 C. diced red peppers, 1 Tbls minced garlic, 5 1/4 C chicken stock, 2 1/4 C canned diced tomatoes (28 oz can, drained), 1/3 C rice.  Simmer until the rice is done.  Stir in 1/2 C peanut butter.  Add peanuts for extra crunch and flavor.  Yum.  Soooo good.

Hamburger Soup - a slow-cooker/crock pot recipe, and one that E likes.  I got this one from Kate who I used to baby-sit for back in the mid '90s (before I gave up babysitting).  3 of her 4 little girls really liked it (ages 8, 6, and 4).  The other little one was just a baby and didn't yet eat soup.  I bet she grew up to love this one, though.  I would recommend using really good quality ground beef, very low in fat, because it cooks in the soup and you won't be draining the fat.  A trick on the onion soup mix if you have someone who doesn't like onions because of the texture - grind the contents up in a food processor so it is like dust - all the flavor but no discernible onion bits.
Crumble 1 lb ground beef into slow-cooker.  Add 1/4 tsp pepper, 1/4 tsp oregano, 1/4 tsp basil, 1/4 tsp seasoned salt, and 1 envelope onion soup mix.  Stir in 3 C boiling water, 8 oz can tomato sauce, 1 Tbls soy sauce.  Add 1 C sliced celery and 1 C thinly sliced carrots.  Cover an cook on low 6-8 hours.  Turn on high - add 1 C macaroni (cooked) and 1/4 C grated Parmesan cheese.  Cover and cook 10-15 minutes.

Oven Stew - Speaking of slow cooking, here is one of my all-time favorite recipes (I may have said this about other recipes but I really mean it about this one).  E likes this one a whole lot.  I love it for many reasons - it makes the whole house smell really good and happy, it warms us from the inside, it tastes really yummy, and (maybe most of all) it is a lazy person's dream recipe.  So many beef stew recipes I have seen start with "brown the stew meat" and involve making a gravy or sauce.  Not this one!  Dump it all in the pot, and then leave it bake for 4 hours.  A bit of chopping and that is it!  The original recipe does not call for potatoes but I say, "what is a stew without potatoes?!"  Another of my mom's recipes, I have been making this one for years.
2 lbs beef chuck cut into 2" cubes (you can buy "stew meat" which is already cut up - this is my lazy option); 1 onion, quartered; 4 carrots, pared and quartered; 4 celery stalks, quartered; 4 medium large potatoes, chopped in bite size pieces; 1/4 C quick-cooking tapioca (this is NOT pudding - it is the little tapioca pearls.  The same people who make Minute Rice have a quick cooking tapioca.  The box even looks like a mini-Minute Rice box.  This is the key to this recipe - do not skip it!); 1/4 C. dry bread crumbs; 1 tsp salt; 1/4 tsp pepper; 1 28 oz can whole tomatoes, undrained (you can break them up a bit if you like).  Note: I have been adding about a half a can (rinsing out the tomato can in the process) to this so it makes a less thick sauce.  Combine all ingredients in a large Dutch oven.  Cook at 300 degrees COVERED (do not uncover while cooking) for 4 hours.  That's it.  I told you it was easy - even the veggies are minimally prepared.

And my last soup recipe, Lazy Lasagna Chili.  I don't know why they call this one a chili but they do.  It is a Pampered Chef recipe and is pretty darn easy.  Other than browning and some chopping, hands-on work is minimal and it cooks up pretty quickly with things you might usually have on hand.
Remove the casings from1 lb sweet Italian turkey sausages (4 links).  Brown sausage with 1/2 C coarsely chopped onion, 2 cloves garlic (pressed).  Add 1 jar (26oz) of spaghetti sauce, 28 oz beef broth (2 - 14oz cans or water with beef bouillon or soup base), and 1 C. water.  Bring to a boil.  Stir in 1 1/2 C uncooked pasta nuggets (radiatore - rotelle also works).  Reduce heat, simmer uncovered for 7 minutes.  Stir in 1 C coarsely chopped zucchini.  Cook 2-4 minutes, or until zucchini is tender.  Remove from heat and stir in 2 Tbls snipped fresh basil.

I think that is all my usual soup recipes.  Seems I have some others but these are the main recipes I make.  Here's to a winter of warm tummies.

Soup's on!
Hallie

Eating: One of my favorite quick, go-to menus for when I forgot to plan something for dinner or when I am short on time is Salmon Patties with Pesto Pasta.  The ingredients are always on hand at my house.  Prepare yourself for receiving my top-secret recipes...

Salmon Patties (adapted from the recipe on the back of the package)
1 large pouch of salmon
1 egg
about 1/2 C. bread crumbs (I use the Progresso ones, unflavored)
about 1/4 C. frozen corn (or by all means, fresh if you have it)
about 1/4 C. finely chopped red and/or yellow bell pepper (we nearly always have some peppers sliced and in the freezer)
2 T. butter (use real butter, it really is that much better than any of the fake stuff)

In a small non-stick saute pan over medium heat, cook corn and peppers until slightly browned.  Meanwhile, in a medium-size mixing bowl, combine the salmon, egg, and 1/4 C. of the bread crumbs. Add the corn and peppers and mix together well.  Use your clean hands - it is okay.  While you are doing this, melt butter in large skillet.  Spread the other 1/4 C. breadcrumbs on a small plate.  Divide the salmon mixture into 4 equal parts.  Form 4 patties.  I usually squish it into a ball shape pack it together well so the patties don't fall apart too much, and then smush it down gently onto the breadcrumbs on the plate, flip it over and get crumbs on the other side while shaping it.  Set patties into the pan (the butter should be melted and bubbling a little - don't let it get too brown or it may taste burnt).  Cook patties until golden brown on both side.  Serve atop the pesto pasta.  I usually do 2 per person.

Pesto Pasta
As soon as I start cooking the corn and peppers, I begin boiling the water for the pasta (we use bow ties aka farfalle for this recipe 99% of the time - I don't know why), and start making the pesto too.  My secret pesto recipe?  Knorr's pesto packages.  Just add water and olive oil as per the package instructions.  If you are a super-do-it-yourself person, use the fresh pesto you made this morning.  Go for it.  I don't care.  Just like I don't care if you use jars of Ragu instead of making your own bolognese, and I don't care if your idea of "from scratch" brownies involves scratching open a box from Betty Crocker.  Just telling you what I do.  Trader Joe's sells pesto in a jar that I use to make my tomato soup from a can taste just a little more special.  You can use that.  Anyway...  I cook the pesto and the pasta while my salmon cakes are cooking, mix the pesto and pasta together, serve it up on a plate and top with salmon cakes.  If you are feeling fancy, drizzle a little of the pesto around the plate.  OH!  I almost forgot!  The pine nuts.  They are kind of expensive but we like the extra little crunch in the pesto.  I keep a bag of them (from Trader Joe's, of course) in the freezer and toss them in at the end. 

Et voila.  Dinner served in about 15 minutes.  Add to your grocery list: salmon pouches, breadcrumbs, eggs, frozen corn, peppers, bow tie pasta, and pesto.  You will be prepared for an anytime, no planning dinner.

Getting hungry now.  Time to start the pizza...  Tonight we are trying an Aloha Chicken Pizza.  New recipe, I will let you know what we think and share the recipe if it is a good one. 

Until we eat again,
Hallie