House guests, raffles and cooking...OH MY!!!

Its been hectic this week...Sean's parents are visiting us from California.  So, of course I have been busy in the kitchen, cooking up a storm.  Plus, I was waiting patiently by the door for the mailman to deliver my Super Levi gear for the virtual walk tomorrow.  Plus, I have been working on the 2 raffle prizes, trying to buy the cutest packing materials as possible...and Monday I start the biscuit baking (the pooches are looking forward to that day).

Well, you are probably wondering what has graced the dinner table this week...

We had a lovely Boeuf Bourguignon (Julia Child’s Boeuf Bourguignon) on Tuesday evening when they arrived...

Boeuf Bourguignon

Then I woke up and made biscuits one morning...

Sour Cream Biscuits

Last night I made Pasta e Fagioli (thanks Cheryl) and a Banana Cake from Ina Garten's, "Barefoot Contessa, How Easy Is That" (apparently, it really is pretty easy)...

  

Pasta e Fagioli

Banana Cake

 I even got to use my new (old) cake plate I picked up at an antique store a few weeks ago...

My new cake plate

And tomorrow we will head out the door and help support Levi in our Levi gear and take lots of pics on our virtual walk.  There is still time to donate and participate in the raffle...please check out the blog "Two Pitties in the City" for details.

I will post the recipes next week...I have to head to dinner now before we go on our ghost tour of "Old Town". 

Enjoy the foods of your labor.  :-)

I can stop anytime...

...I just can't help myself when it comes to soup.  I love soup.  Soup...its a warm hug from the inside out...its what your mother gave you in order to feel better...its what you wished for walking home in the cold, uphill, both ways...glorious soup!!!

This soup caught my eye the other day when I was at my sister's house; it was in one of her soup magazines (you can find the original recipe here:  http://allrecipes.com//Recipe/country-cabbage-soup/Detail.aspx).  I did make a change or two and will note them by using an asterisk.
 

Country Cabbage Soup

For printable recipe, please click here  

2 lbs  Ground Beef

2 Cans (28oz ea)  Diced Tomatoes*  (calls for stewed)

1 Med Head of Cabbage, shredded

1 Tbs Olive Oil* 

5 Cloves Garlic*

2 Lrg Onions, chopped

6 Celery Ribs

16oz+ Chicken Stock*

Salt and Pepper to taste

Prep/chop the celery, onion and garlic (I used a garlic press on the garlic).

In a dutch oven brown the ground beef adding salt and pepper.  

In a stock pot, add the olive oil, celery, onion and garlic, sweat the onion, garlic and celery for approx 5 to 10 min.*

Add the browned ground beef, tomatoes and cabbage to the stock pot w/ the celery, onions and garlic.

Add chicken stock to get soup consistency, about 16oz.. or more if needed.  Let come to a boil; reduce heat.  Simmer for 25 min. or until cabbage it tender.  

Serve warm with bread.

This is truly a good soup and so much can be done with it...adding different spices, using different meats, adding veggies, adding grains.  I left it very simple and it made for a very fresh tasting soup.  After looking at the pics, I think I am going to make some more of this tonight...it was GOOD!  

Enjoy the foods of your labor.  :-)

Tomato Soup for the Soul

When tragedy strikes, I am not one to send flowers or cards...I usually have no idea what to do.  My first inclination is that there has to be a way to fix it, but you can't "fix" everything.  A friend of mine lost his dog recently (an awesome pitty that will be greatly missed)...I felt awful, what can I do to show that I am thinking about him in this time of grief?  So, I made him soup and crackers.

One of my favorite comfort soups is tomato soup.  Tomato Soup and Cheese Crackers may not cure all, but at least it tastes good.

TOMATO SOUP

For printable recipe, please click here

2 Tbs  Olive Oil
26 oz  Jar Marinara Sauce (I used Trader Joes Tomato Basil Marinara)
16 oz  Chicken Stock

¼ to ½ C  Sour Cream

Oregano

Basil

Parsley

Onion Powder

Garlic Powder

Red Pepper Flake

Using a stock pot or dutch over, over medium heat, heat up the olive oil and stir in marinara sauce.  Let simmer.  Add the chicken stock and the sour cream, whisk together in order to get the sour cream to melt thoroughly.  Add the spices to get the desired taste ( I am a bit heavy in my onion, garlic and oregano...everyone likes it differently). Let simmer.  Once heated through its is ready to serve.

 *** RIP Copper, you were an awesome puppy...we will miss you  :-(

For printable recipe, please click the provided link: Tomato Soup