Red Lentil Soup

Another soup recipe! I'm logging it here so I don't forget because it was a big hit. I really liked this soup and it was pretty easy. I know it looks like it has a lot of ingredients, but it really comes together rather quickly. Mr. Heart even liked it and he was a bit wary when I initially proposed the meal. Be generous with the salt and liberally squeeze fresh lemon juice in right before eating. It really adds something that takes this soup to the next level. I used chicken stock, but this could easily be vegetarian.

Red Lentil Soup

inspired by 101 Cookbooks and Orangette

Serves 4 as a main course

1 TBS olive oil

1/2 cup diced onion

3 small shallots

pinch of red pepper flakes

1/2 tsp ground coriander (or more to taste)

1/2 tsp cumin (ditto on taste)

1 1/3 cup of red lentils, sorted and rinsed

1/2 cup brown rice, sorted and rinsed

6 cups chicken stock, vegetable broth, or water (I used half chicken stock, half water)

sea salt to taste (I probably used one or two teaspoons)

1 heaping tsp minced garlic

1 tsp ground coriander

1 tsp ground cumin

2 tsp olive oil

1 tsp tomato paste

1 tsp cornstarch

1 TBS water

1 lemon, cut into wedges

1) In a heavy bottom soup pot, heat initial TBS of oil until shimmering. Add onion, shallots, and red pepper flakes. Sauté over medium heat until they begin to soften and brown, about 4 minutes. Add 1/2 tsps of coriander and cumin and mix until the onions are coated. Cook another minute or so until fragrant.

2) Mix together garlic, tomato paste, and remaining tsps of coriander and cumin in a small bowl. Set aside. Mix together cornstarch and water in another small bowl until incorporated. Set aside.

2) Add stock/water, lentils, and rice to pot. Season lightly with salt. Heat until the soup is just about to boil, then reduce heat to a simmer. Cover and simmer for 30 minutes or until rice is tender. Lentils will break down and turn into a delicious mess.

3) Heat remaining tsp of oil in a small pan. Once warm, add garlic mixture to pan, being careful to keep the heat low so as not to burn the garlic. Let the garlic and spices sizzle for 30 seconds - 1 minute until they take on a little color and become fragrant.

4) Add warm garlic mixture and cornstarch slurry to soup and stir to blend. Cook the soup uncovered for another 10 minutes. Season liberally with salt to taste.

5) Serve with lemon wedges. Squeeze fresh lemon juice over soup as you eat it. Goes great with pita :)

Sweet Potato Soup

Hello, I am alive despite the fact that I haven't posted in over a year. I am sorry to say that other things in my life have taken precedence. Like travel, job changes, books, classes, all sorts of things. That isn't to say that I haven't been cooking and even sometimes taking photos of the things I cook. It just means that when it comes to sitting down and trying to remember everything... I'm sorry dear readers, I know I have neglected you.

So here we go: sweet potato soup! And good timing for it too as we dive right into fall here in New England. The red maple across the street is a brilliant, fiery red and the streets are a mosaic of wet, fallen leaves in orange and gold. This is my favorite time of year because everything flames out in beautiful color and there is a certain smell to air, kind of like leaves and cinnamon and wood fires and pears.

Sweet potato soup. In making this I was trying to channel the incredible sweet potato soup I had a couple of years ago at Cafe Atlantico in Washington D.C. It had real depth to it, with all sorts of spices coming through, a bit of heat, a bit of sweetness, and it was topped by this incredible maple foam that tasted like... well, marshmellow. Let's just say I had very high expectations.

And while this soup is good, delicious even, it's no Cafe Atlantico Sweet Potato Soup. But that's ok. I think maybe using stock next time would add a richness, and I think one should definitely be more generous with the spices than I was. Still, it was filling and tasty and perfect for a cool October meal with Sister Heart.

Picture to come!

Sweet Potato Soup
Serves 4

1 very large sweet potato, peeled and cut into 1" chunks
1/2 white onion, diced
1 carrot, diced
1 small head of garlic, roasted and removed from skins
1 quart (4 cups) water or stock
1 tsp brown sugar
1 tsp maple syrup
1 tsp cinnamon (I would add more next time)
1/4 tsp chili pepper (I would add more next time)
dash of allspice (may more of this? also cloves?)
dash of nutmeg
1 1/2 tsp salt
2 TBS butter
1/4 cup heavy cream
sour cream (to garnish)

1) Heat butter in 4 qt sauce pan over medium-low heat. Once frothy, add onions, carrots, cinnamon, allspice, nutmeg, and chili pepper. Saute until browning and softened, about 10 minutes.
2) Add sweet potato and toss until the potato is coated. Add more butter if pan is looking dry. Cover the pot and allow to cook for 5 - 8 minutes, stirring often until potato has begun to soften.
3) Add water, sugar, and maple syrup to the pot. Bring to a gentle boil, then cover and lower to a simmer. Simmer covered for 20 - 25 minutes until potatoes are very soft, stirring occaisonally.
4) Using an immersion blender, puree the soup until smooth. Continue to cook the soup on low, uncovered until desired consistency is reached (I like mine thicker so I let it cook for another 15 -20 minutes). Add salt to taste.
5) Remove soup from heat. Stir in cream. Ladle into bowls and top with sour cream.

Heart Sisters' Garden Black Bean Soup

Okay, please ignore the fact that I have been incognito for, er, a long time.

Some interesting developments: Mr. Heart and I have been tending our very own little garden this summer which has involved harvesting a large number of scallions and salad greens which have been wonderful! I also have five or six pots of herbs which has been a thrill too--I can just lean out the back door and snip off a bit of greek oregano (which is growing like crazy) or fresh basil or thyme. Hopefully August will turn some of the small green tomatoes we see peeking out into fresh, lucious fruit. Alas, our pepper plants seem to be very unhappy with all this rain and the cool temperature. I should have known. Sister Heart warned me.

She should know because she's been working on a farm this summer! Ah, the way sisters' lives orbit one another and weave together. So she has been a bounty of first hand knowledge (and produce!) Because of her Mr. Heart and I have resolved to plant english peas next summer. The ones she shared with us were like candy. There's nothing like having so many delicious fresh veggies at hand. I've been doing my best to hit up the small farmer's market near my office every Thursday, and the bigger one downtown when I have time.

I want to get the recipe down on paper because I got it from Sister Heart (!) and she inspired me to make it the very same day. These are more like a set of guidelines really, because you can put whatever you have on hand straight in. I've included my contributions and Sister Heart's so that you can get a sense of the variety (and health benefits!). This makes 4-5 "cup" size servings and maybe 2 -3 "bowl" size servings. Pictures will come later!

Heart Sisters' Garden Black Bean Soup

1/2 lb dry black beans, rinsed and sorted
2 cans of vegetable broth + 2 cups water (I used canned broth, Sissie used the water from blanching 864168161 lbs of peas)
1 white onion, minced
1 tomato, diced
1 small zucchini, diced
2 scallions, chopped
1 clove of garlic or garlic scape minced
1 1/2 tsp sea salt (this is an estimate... put in as much as you like!)
1/2 tsp cumin (ditto)
1/2 tsp black pepper (ditto)
1/2 TBS fresh chives
1/2 TBS fresh thyme
1/2 TBS fresh oregano
1 TBS olive oil

Sister Heart's version also included:
fresh parsley
carrots
kohlrabi greens
radish greens
purslane (has 5 times the amount of omega-3 fatty acids as spinach)
wood sorrel (has lots of medicinal properties)

The latter two are edible weeds!

Optional Toppings
1 lime, juiced
greek yogurt or sour cream
grated cheddar cheese

1) Bring the vegetable broth and water to a boil in a dutch oven or large heavy bottomed pot. Add the beans and half the onion and half the salt. Bring back to almost a boil, then lower the heat to a simmer and mostly cover. Simmer for 2 hours or until beans are tender but not split!
2) Meanwhile, in a non-stick skillet, heat olive oil until shimmering. Add remaining onion, tomatoes, zucchini, garlic, any greens, salt, cumin, and black pepper. Sauté until the tomatoes have fallen apart and the rest of the vegetables are tender. Add scallions and fresh herbs. Toss to combine and remove from heat until the beans are done.
3) Once the beans are tender, add the sautéed vegetables to the beans. Turn heat up to medium and heat to incorporate flavors and cook off some of the liquid. Season to taste.
**At this point I also went at it with my handy-dandy immersion blender to make it a little smoother. Cook's Illustrated recommends using a potato masher to achieve the same effect. I'm pretty sure Sister Heart left her's au naturel.
4) If serving immediately, stir in lime juice. Serve with a dollop of yogurt or sour cream and a TBS of grated cheese. Goes great with quesadillas!

Store leftovers in the fridge for up to 3 days. Otherwise, freeze in handy single serving portions for those nights you don't feel like cooking or need a heartening pick-me up meal.

Minestrone

As mentioned in the previous pumpkin post, I made a big batch of chili and an even bigger batch of minestrone to feed the hungry pumpkin carvers and satisfy both the carnivores and herbivores at my table.

I've only made this minestrone soup once before for a college potluck and I don't know why I didn't revisit it sooner, as it is super tasty and perfect in these chill November evenings. Canned tomatoes, dried herbs, vegetable broth, a couple of potatoes, orzo, all affordable and easy to work with ingredients that result in a wonderfully full-bodied vegetarian soup.

Minestrone
adapted from a recipe found on the internet many many moons ago. thank you internet!
Serves 4 -5

1 small onion, very finely chopped
1 clove garlic, finely chopped
2 sticks celery, diced (I omitted this)
1 teaspoon olive oil
cornstarch
14oz can chopped tomatoes
1 teaspoon tomato paste
1 bay leaf
1⁄2 teaspoons dried basil
pinch dried rosemary
2 teaspoons dried oregano
1 tablespoon freshly chopped parsley
6oz diced mixed root veggies (I used potatoes and carrots)
3 cups vegetable stock
1 1⁄2 oz tiny pasta shapes (I used orzo in this batch, but used ditalini in the past)
2oz cooked chickpeas (canned is fine)

1) Put the onion, garlic and celery in a pan with the olive oil and sauté for about 5 minutes.
2) Add a little cornstarch, stir and cook for a minute or two.
3) Add the tomatoes, tomato paste, herbs, root vegetables, water and stock.
4) Bring to the boil, reduce the heat, cover and simmer for about 25 minutes.
5) Season to taste, add the pasta and chick peas and simmer until pasta is tender, about 8 - 10 minutes more.
6) Add a little water if the soup is too thick. Serve hot.

French Dip and Beef Barley Soup

When I saw this recipe for a slow-cooker French Dip on Baking Bites, I knew I had to give it a try. So I made it as a super-secret-special surprise for the Mister because he's big into the au jus. This was eaten so quickly, I was unable to photograph it.

Then, when I was perusing the comments on allrecipes for a similar recipe, I found that many people had turned their leftover beef and au jus into beef barely soup. Two meals in one! So I made sure to keep the amount of broth the same, even though I got a smaller cut of beef (there are only two of us, after all).


I added probably more barley than needed (as you can see), about half a cup. A quarter of a cup would easily do. You can cook it right in the broth. I tossed in some frozen peas at the end. This would be divine with delicious chunks of potato as well.

Slow-Cooker French Dip
courtesy of Baking Bites, with slight mods.
Serves 2 (with leftovers for soup)

2 -2 1/2 lb beef chuck roast or brisket
2 cans beef broth
1 can condensed French onion soup
6 oz. red wine
1 tsp garlic powder
salt and pepper
2 french rolls (we used small sub rolls... not quite authentic)
2 - 4 slices of provolone cheese

1) Trim excess fat from roast and season with salt and pepper.
2) Pour beef broth, French onion soup, wine, and garlic powder into slow cooker. Place roast in liquid.
3) Cook for 4 1/2 - 5 hours on high, until falling apart tender.
4) Remove roast from slow cooker and allow to rest under tended foil for 10 -15 minutes. Slice thinly across the grain, then return meat to slow cooker for an additional 30 minutes on low (this step was ingenius, Ms. Baking Bites, the meat came out succulent).
5) Lightly toast rolls and lay 1 -2 slice of provolone on each. Fill each roll with sliced beef and serve the jus on the side in small bowls. Eat while it's still hot!
6) Package the beef seperate from the broth for storage. Or make your beef barley soup right away!


Beef Barley Soup (ala French Dip)
Serves 4 - 6

remaining broth from French Dip (see above)
remaining beef from French dip (see above), chopped or shredded
1/4 cup barley
1/4 cup froz peas

1) In a large pot, bring broth to a boil. Add barley and lower the temperature to a simmer. Cook covered for approximately 1 hour (or according to package directions) until barley is tender.
2) Add beef and peas. Cook 10 -15 minutes more. Serve with crusty bread.


**Note: This soup is way better than the somewhat less inspiring William-Sonoma version attempted previously.

Roasted Garlic Soup (with Pasta Veggie Toss)

Approach this soup softly, caring a large slab of toast. Delicious, but quite potent, this soup is best served in small portions as a first course or side dish, over buttered slices of toasted baguette. I also served this with egg noodles tossed with sautéed vegetables and butter.

Roasted Garlic Soup
from Williams-Sonoma Food Made Fast: Soup with mods
Serves 2, as a side
9/10

2 heads of garlic
2 TBS olive oil
6 slices of baguette or other crusty bread
2 cups chicken broth
salt and pepper

1) Preheat oven to 325ºF. Slice the top off the heads of garlic and arrange in a shallow baing dish, cut side up. Drizzle 1 TBS of olive oil over the garlic and cover loosely with foil. Roast until the cloves are very tender when pieced with a fork, about 1 hour. Remove from oven and cool, then squeeze the soft garlic pulp into a small bowl and set aside.
2) Warm remaining olive oil in a non-stick skillet over med-high heat. When hot, add the bread slices, reduce heat to medium, and fry bread on each side until golden, about 2 minutes per side. Remove from pan and set aside.
3) In a medium sauce pan over med-high heat, combine broth and garlic pulp and bring to a simmer. Cook for 5 minutes, stirring frequently. Using a wand mixer (or food processor), purée the soup until smooth and frothy. If necessary, return pot to stove and reheat to serving temperature. Season with salt and pepper to taste.
4) Place 2-3 slices of bread in each bowl. Ladle soup over top and serve!

Simple Pasta Veggie Toss
Serves 2

2 cups of egg noodles
1/2 bell pepper, coarsely chopped
1/2 red onion, coarsely chopped
1 cup broccoli florets
1 TBS olive oil
2 TBS butter or margarine (or our favorite... olive oil spread)
salt and pepper

1) Fill a large pot half way with water and bring to a boil.
2) Once boiling, add broccoli florets and blanch for 3 minutes. Remove from water with slotted spoon and set aside. Add egg noodles to boiling water and cook according to package directions.
3) Heat olive oil in a non-stick skillet over med-high heat. When hot, add peppers, onion, and broccoli. Season with salt and pepper to taste. Sauté until tender.
4) Drain egg noodles. Add egg noodles to skillet. Toss with butter until melted. Serve!

Beef Barley Soup

Let me just say up front, my favorite kinds of soups are more broth-y than creamy. To me there is no sadder soup than a chicken noodle that has the consistency of gravy.

So that would explain my love of a good Beef Barley soup. It's hearty and filling, but not too heavy, with a broth you can sip by itself. This soup was pretty good (I brought some to my sister when she had a cold and it cheered her right up) but could use some tasty additions.

I left out the 1/2 cup finely chopped mushrooms (perhaps unwisely) due to taste, but would recommend adding, perhaps, chunks of potato, peas, carrots, in addition to mushrooms (or whatever you like). I also think the beef could have benefited from searing first, to seal in the flavors--though I didn't use the recommended cut of beef, so that could have been the issue as well. Barley preparation was not nearly as daunting as I thought. Just give yourself the time. Oh, and if you have it, use real beef stock. I can only imagine how delicious it would taste (alas, I have no time for bone-boiling and used Emeril's beef broth).

Beef Barley Soup
from William-Sonoma Food Made Fast: Soup, with mods.
Serves 4
7/10

4 cups beef broth or stock
salt and pepper
1/4 cup pearl barley
2 TBS unsalted butter
1 small onion, chopped
1/2 lb eye of round beef cut into thin slices, then finely chopped (they recommend boneless beef sirloin, which may work better)

1) In a saucepan over medium heat, bring 3 cups of water to boil. Add 1 teaspoon salt and the barley. Return to boil, then reduce the heat to low and cover. Cook the barley until just tender, about 1 1/2 hours. Drain and set aside.
2) While barley is cooking, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the stock and beef, reduce heat to low, and simmer, uncovered, about 10 minutes.
3) Add barley to the soup and simmer over medium heat for 5 minutes, to blend flavors. Season with salt and pepper to taste.

Potato-Cheddar Soup

Soup is generally fairly new to me (enough qualifiers there?). The sum total of soups I have made include: wonton soup, chili, chicken and orzo soup, a rather tasty mexican pork & rice soup, and a not-so-terrible-but-not-completely-satisfying Greek egg-lemon soup (Marylanders… ever been to Ambrosia in Rockville? Their egg-lemon soup is the stuff I dream about. Mine is not yet up to snuff). So when I started flipping through our newly acquired soup book, so many of them sounded tasty, we just had to make them all.

First off, Potato-Cheddar. I like potato and cheddar and hearty soups in general. Plus, it was to be topped with bacon. Can’t go wrong there. I had never wrestled with leeks before, but was willing to give it a try (and was embarrassed not to be able to pick them out of a line up in the grocery store).

This soup could have benefited from: 1) me actually using my wand mixer more liberally (or using a food processor as recommended) because the texture was more gritty than creamy 2) some cream, more cheddar cheese, less leek, potentially some hefty chunks of potato, and more bacon/seasoning. Maybe I just had a different idea of what this should taste like versus what it did taste like. It’s a basic enough recipe and maybe that’s the problem—a little too basic. There’s plenty of room for changes next time (which I fully intend to try). Play around with it, let me know if you come up with anything a little more sure-fire.

Potato-Cheddar Soup
From William-Sonoma Food Made Fast: Soup
Serves 4
4/10 (could be better with some changes)

4 slices of bacon
1 leek, white part only, rinsed and thinly sliced (go easy on this… very strong flavor)
3 large russet potatoes, peeled and cubed
2 cups chicken broth
3 cups milk (I would replace at least part of this with half-n-half or cream)
salt and pepper (use liberally)
1/2 cup sharp cheddar cheese, grated (I would double this)

1) In a large sauce pan over medium heat, cook the bacon until crisp, about 5 min. Transfer bacon to paper towels and drain.
2) Discard all but 2 tbs of the bacon drippings from the pan and return to medium heat. Add the leek and saute until translucent, about 2 minutes.
3) Add the potatoes and broth and stir. Bring to a boil, then reduce the heat to low. Cook uncovered until the potatoes are tender, about 15 minutes.
4) Raise the heat to medium add the milk (or cream) and 1/2 tsp of pepper and bring just to a simmer. Ussing a food processor, blender or want mixer, process the soup to a smooth puree (really, this is very important otherwise the soup is unpleasantly gritty). If removed, return soup to sauce pan and reheat to serving temperature. Add the cheese and stir until melted. Season with salt and pepper
5) Ladle soup into bowls, crumble bacon on top and serve.

Soup Week!

So this past week was Soup Week in the Cuisine Heart household. We made five soups from the William Sonoma Food Made Fast Soup cookbook: Potato-Cheddar, Beef Barley, Vietnamese Beef Noodle, Garlic, and Chicken Tortilla.

The favorite? The Chicken Tortilla soup. Easy, well-balanced flavors, and delicious with whole-wheat cheese quesadillas, it was the definite favorite. Following closely, for completely different reasons, was the Garlic Soup. I wisely chose to treat this as an appetizer and the husband agreed: very potent, but delicious in small quantities over toasted sourdough bread. The Beef Barley soup was good, but could have benefited from some additional veggies, such as chunks of potato, carrots, or peas. The Vietnamese Noodle Soup was also good, especially the rice noodles (first time we’d made that at home), but alas, the Potato-Cheddar soup fell short (though with a few modifications, I’m sure it could much better).

Recipes and photos to follow!

(I've been catching up a bit, so scroll back for some new recipes and photos as well).

Pork Chili

So I selected this recipe because we had pork, but then it turned out we didn't have most of the other ingredients, so I improvised. It turned out rather tasty! I'm a fan of chili; though Maryland isn't much of a chili state, I grew up with my father taking us to The Hard Times Café, where they served five kinds of chili anyway you wanted, from chili dogs to a "five-way" with chili, cheese, spaghetti, beans, and onions. I was a fan of the red Cincinnati chili, while Dad liked the drier Texan style. Either way, I learned to like my chili "chili mac" style (as I have explained previously) over pasta and with lots of cheese. This is more the "red" style that I like, with a wet, tomato base. This comes together pretty quickly, for a chili, and is quite delicious.

Pork Chili
inspired by The Simply Healthy Lowfat Cookbook
Serves 2 8/10

1/2 lb pork tenderloin, cut into 1/2 inch cubes
1 TBS chili powder
1 tsp cumin
1 TBS olive oil
1 large bell pepper, diced (or frozen bell peppers, which is what I had handy, about 3/4 cup)
1/2 cup chopped onion
2 garlic cloves, minced
1/4 tsp basil
1/4 tsp salt
dash of red pepper
1 TBS flour
1/2 cup chicken broth
1 tomato, skinned and pureed in a food processor (you could also use canned crushed tomato, 1/2 cup)
1 tomato, diced (canned would be fine too, 1/2- 1 cup)

3 cups wide egg noodles
1 cup grated cheese of your preference (cheddar is my favorite, but we used left over gruyere and fontina from the Italian fondue)

1) Put 1/2 TBS chili powder, 1/2 tsp cumin, and cubed pork into a ziplock bag and seal. Massage until coated.
2) In a Dutch oven, warm oil over high heat until hot, but not smoking. Add pork and sauté until browned, about 1 minute. Transfer to a plate with a slotted spoon and cover loosely with foil to keep warm.
3) Add bell peppers, onion, garlic, basl, salt, red pepper, and the rest of the chili powder and cumin. Reduce heat to medium low, cover and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add flour and stir, cooking about 1 minute.
4) Add chicken broth and tomato puree. Increase heat to hight and bring to boil. Lower heat, cover, and simmer for 10 minutes to blend flavors.
5) Return pork to the pot and simmer 2o minutes more, or until meat is tender and pulls apart easily.
6) While pork is cooking, prepare egg noodles according to pack directions.
6) Remove chili from heat and stir in diced tomatoes. Serve over noodles with grated cheese on top.

Wonton Soup and Asian-Inspired Risotto

With the leftover wontons from our Artichoke and Feta wontons, I decided to make wonton soup, and to go with it, an asian flavors inspired risotto. I went light on the soy sauce and ginger, but I wouldn’t be afraid to add more—the flavors were somewhat subtle. To fry up your own fried wonton garnish, I actually just sliced up some wonton wrappers, brushed them with olive oil and a little salt, and baked them in the toaster oven at around 350ºF for a couple of minutes. Keep and eye on them; they burn easy.


Wonton Soup
Serves 2 (plus extra for freezing)
8/10

wonton wrappers
1/3 – 1/2 lb ground chicken
1 TBS soy sauce
1/2 TBS dry sherry
1 tsp fresh ginger, grated
1 tsp sesame oil
2 TBS scallions, chopped and divided
2 – 3 cups chicken broth or stock
water

1) Combine chicken, soy sauce, sherry, ginger, sesame oil, and 1 TBS scallions in a medium bowl.
2) Lay out one wonton wrapper. Wet edges with a little bit of water (I usually just use my finger). Place a teaspoon of chicken mixture in center of wrapper. Bring two opposite corners together and press the edges together to seal. Place on a non-stick baking sheet. Repeat until all the mixture has been used.
3) Heat chicken broth in a medium sauce pan until just boiling. Lower heat and add scallions and six wontons. Cook for 4–5 minutes. Remove from heat and serve.
4) Cover remaining wontons with plastic wrap and place in freezer until frozen, then remove and store in freezer in a large freezer bag or plastic container.



Asian-Inspired Risotto
Serves 2
8/10

1 cup Arborio rice
2-3 cups chicken stock or broth
1 – 2 TBS soy sauce
1 tsp ginger
1 TBS sesame oil
1/2 cup of scallions, chopped
1/4 cup white wine or dry sherry
1/2 cup sweet bell pepper, chopped
1 link cooked chicken or turkey sausage, chopped
1/4 cup parmesan, grated
1 TBS butter
salt and pepper to taste
fried wontons for garnish

1) Heat stock in a small sauce pan until hot, but not boiling. Add soy sauce and ginger. Keep warm.
2) Heat the oil in a heavy-bottomed saucepan until shimmering. Add scallions and sauté until translucent. Lower the heat to med-low. Add the arborio rice and stir until it is coated with oil.
3) Add the wine or sherry to deglaze the pan. Stir until the liquid has been mostly absorbed and the rice begins to stick to the pot.
4) Add warm stock to the rice 1/2 – 1 cup at a time and continue to stir the risotto until the liquid is mostly absorbed and the rice begins to stick before adding the next cup. The rice will begin to absorb the liquid much slower.
5) After about 15 minutes, the rice will have puffed up and taken on a creamy texture and will almost hardly be absorbing any liquid at all, but still be a bit al dente. Add sausage and bell pepper and cook about 5 more minutes or until the rice is tender but slightly chewy. Remove from heat.
6) Add the butter and parmesan, blending until creamy. Season to taste. Top with fried wontons and serve.

Totally Bodacious Chili!

So I made chili for the first time ever and my only complaint was that it came out a little too spicy. Otherwise, it looked and tasted exactly as it should! I love my chili served "chili mac" style over spaghetti with shredded cheese on top. You can add beans to this recipe (sadly, the boy does not like beans) and I would just toss them in when you put in the tomatoe-y ingredients. Give it a whirl! We also served this up with buttermilk biscuits (the recipe for which can be found on your local bisquick box) and TALL glasses of ice water :)

Totally Bodacious Chili (Mac)
inspired by The New Best Recipe and Alton Brown
Serves 4-5
8/10

1 TBS olive oil
1 lb ground sirloin or ground beef
1/2 onion, chopped fine
1 green bell pepper cored, seeded, and cut into 1/2 inch cubes
3 cloves of garlic, minced
1 1/2 TBS chili powder (decrease to lessen heat)
1/2 TBS cumin
1 tsp. ground red pepper
1/2 tsp. oregano
2 cups crushed tomato (16 oz.)
2 TBS fresh salsa
2 chipotle peppers canned in adobo sauce, chopped (decrease to 1 to lessen heat)
1 TBS adobo sauce (from canned chipotles) (decrease to lessen heat)
1/2 tsp salt

1 lb linguini or spaghetti
grated cheddar or monteray jack
crumbled tortilla chips

1) Heat oil in a large dutch oven (or skillet if, like me, you don't yet have a dutch oven) until shimmery. Add onions, bell pepper, garlic, chili powder, cumin, ground red pepper, and oregano. Cook, stirring occasionally, until vegetables soften and begin to brown, about 10 minutes. Increase heat to med-high and add half the beef, breaking it up with a wooden spoon, until beginning to brown, about 5 minutes. Add the rest of the beef and repeat until the beef is no longer pink (about another 5 min).
2) If you are using a skillet instead of a dutch oven, move contents of skillet into a deep pot (otherwise, continue adding to dutch oven). Add crushed tomatoes, 1/2 tsp salt, chipotles, adobo sauce, and salsa and stir. Bring to a boil, then reduce heat to low and simmer for 1 hour. Remove cover and simmer for 1 hour longer, stirring occasionally (add water if the chili sticks to the bottom/sides of pan).
3) While chili is cooking, set 2 qt of water on to boil. Add spaghetti/linguini and cook according to package directions. Try to time it so it is finished around the same time as the chili. Drain and transfer to four pasta bowls
4) Serve chili over spaghetti. Top with grated cheese and crumbled chips (other good toppings: chopped raw onion, sour cream, fresh salsa...)