VEGETABLE BEEF SOUP

When there is a chill in the air Soup is the cure for all that ails you.  Making your own Soup does take some time but the effort is worth the Amazing flavor that comes of it.  Canned Soup, which is in all of our pantries, is loaded with Salt, preservatives and things that just do not taste good.   If you can chop a Carrot and brown Beef you can make this Soup.  And if you want to feed your family a Soup that is wholesome and beyond delicious, you will be Cooking The Amazing.



Here is the recipe.



1 T  Extra Virgin Olive Oil
3 Strips Of Bacon Chopped
2  Anchovy Fillets
1 3/4 lb.  Beef Roast (Chuck or Butt) Cubed
1 t  Fine Grain Sea Salt
1 t  Fresh ground Black Pepper
1 T Extra Virgin Olive Oil (If Needed-See Recipe)
2 c  Diced Onion Small
4  Cloves Garlic Fine Chopped
4 T  Tomato Paste
1 T  Worcestershire Sauce
2 t  Dried Thyme
1/2 t  Paprika
5 T  Beef Base
8 c  Water
2  Dried Bay Leaves
14.5 oz  Can Of Stewed Tomatoes
1 c  Chopped Peeled Carrot
1 c  Chopped Celery
1 c  Sliced White Button Mushrooms
3/4 c  Chopped Seeded Green Bell Pepper
3/4 c  Chopped Seeded Red Bell Pepper
1 c  Chopped Fresh Trimmed Green Beans
2 c  Diced Peeled Potato (Red or Yukon Gold)
1 c  Turnips Peeled and Diced
1 T  Butter
Sea Salt and Fresh Black Pepper to taste



1.  I do all of my prep first when I cook anything.  I measure all ingredients and check that nothing is left out of the recipe.  Use your ingredients on hand to make this Soup your own.  If you hate Carrots leave them out and add a Veg you like.  Work with the Meat last to reduce contaminating your work area.

2.  Peel, dice, chop all Veg into about 3/4 inch or so pieces.  Slice Mushrooms and Carrots and Turnips.  Dice Onion small so it dissolves into the Soup as it cooks.  Seed and remove the pith from the Peppers.  Remove the ends of the Green Beans and chop into 3/4 inch sections.  Chop the Bacon into small 1/2 inch pieces.  At the market pick a well marbled, with Fat, Beef Roast.  Dice the Beef Roast into approximate 1 inch squares, leaving some of the Fat on the cubes which will give great flavor.

3.  In a large pot or Dutch Oven add 1 T of Extra Virgin Olive Oil and heat to medium.  Add the chopped Bacon pieces and cook until they are brown.

4.  Add the 2 Anchovy Fillets and stir them into the Bacon and Fat and break them up with a wooden spoon until they dissolve.   Don't let the Anchovy scare you.  It will give this Soup great background flavor that does not taste like rotten fish heads like you may think.  It is a complex undertone that really make this Soup better.

5.  Add the cube Beef Roast and add Sea salt and Black Pepper then brown well on all sides.  This may take 8-10 minutes.

6.  After the Beef is well browned remove it and the Bacon pieces to a bowl. Leave any Fat in the pot.

7.  Remove all but 1 T of Fat from the pot.  If there isn't enough Fat add up to 1 T of Extra Virgin olive Oil to the pot.  Add the diced Onions and cook over medium heat until softened and start to brown on the edges, about 7-8 minutes.  Then add the finely diced Garlic and cook for 30 secs more.

8.  To the Onions and Garlic add 4 T of Tomato Paste and cook for 2 minutes.  This step creates a mellow Tomato flavor.  Then add the Worcestershire Sauce, dried Thyme, Paprika and 5 T Beef Base.  Stir in well.   I use a Beef Base that is in a paste form. NOT the dried powdered form.  I use "Organic Better Than Bouillon Base" available in most markets in the Bullion Cubes section.  Its made of real Beef and gives a great depth of flavor.  Penzey's Spices (click Here for the link) also makes a good one at their Spice stores.

9.  Add the Beef and Bacon back to this mixture and stir in well coating all the Beef. 

10.  Add the Water and Bay leaves and increase heat to medium high bringing to a full boil.  Scrape up any brown bits from the bottom of the pot.  THIS IS FLAVOR!

11.  Add the full can of Stewed Tomatoes including the juice from the can and all the prepared Veg and bring back to the boil then reduce heat to medium- low and simmer gently, uncovered, for 50 minutes.  Stir often to keep bottom from sticking.  Check the Potatoes and if they are tender and cooked through your soup is almost done.  Taste the Soup and add Sea Salt and or Black Pepper if needed to your taste. Add the Butter and stir in well and turn off the heat and allow the Soup to rest for 20 minutes before serving.  This rest period allows the the flavors to meld and settle.  Serve with Homemade Croutons or a sprinkle of fresh Celery Leaves from a stalk of Celery chopped.  Yes, you can eat them and they are delicious.

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LEMON GARLIC SAUTEED KALE

Kale is one of the super foods that is so good for you and happens to taste delicious especially when sauteed with fresh Lemon and Garlic.  A little Bacon doesn't hurt either.  Kale can be served with most Meats like a roast Pork Loin or eaten as a main course if pared with a starch to balance it like Creamy Mashed Potatoes or Polenta.  Be sure to use fresh Lemon and Garlic to bring out the best flavor of the Kale because they are the dominate flavor enhancers and that plastic bottle of Lemon Juice or Garlic powder will only make your dish taste dull.   You can cook healthy and tasty when you are Cooking The Amazing.


Here is the recipe.




1 lb. Fresh Chopped Kale
5  Strips of Bacon
2 T  Bacon Fat
3 Cloves Garlic, Minced
3 T  Shallot, Minced
1/4 c  Water
3/4 t  Fine Grain Sea Salt
1 t  Fresh Black Pepper
1 T  Red Wine Vinegar
1 T  Fresh Lemon Zest
1 T  Fresh Squeezed Lemon Juice



1.  Chop the Kale into 2 inch pieces removing any tough stems.  Some tender stems near the leaf top are fine to chop and use.  Zest a Lemon and reserve 1 T of Zest and juice 1 T of Lemon Juice to use in the end of the recipe.  Set aside.

2.  Use a large pot that is big enough to hold all of the Kale.  Cook Bacon until crisp over medium heat and reserve 2 T of Bacon fat in the pot.  Set the Bacon aside to use later.  

3.  Over medium heat add the minced Garlic and Shallot and cook for 1 minute in the Bacon Fat.

4.  Add the Kale, in batches if your pot is too small to take it all at once, to the hot Garlic and Shallot and toss coating with the Bacon Fat and Garlic and Shallot.

5.  Add the Water and cover with a lid and cook over medium heat for 6 minutes.  Remove lid after 6 minutes and stir well.

6.  Add Sea Salt and Black Pepper and stir well.  Allow any Water to evaporate if it is pooling in the bottom of the pan and continue to cook for about 2 minutes more.  Move the Kale to one side of the pan and allow the Water to pool and cook off on the cleared side.

7.  Add the Red Wine Vinegar, Lemon Zest and Fresh Lemon Juice and stir in well.  Cook for about 1 minute more then taste for seasoning adding Sea Salt or Pepper or more Vinegar or Lemon Juice as needed.  Season to your taste.  Crumble the reserved cooked Bacon and sprinkle on top and serve immediately.


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ROASTED BRUSSEL SPROUTS

Most of us didn't like Brussel Sprouts when we were kids.  I was one of them.  Now that I am an adult with an improved palate, I love them.  Of course, the way Brussel Sprouts are cooked will be the deciding factor in how they will taste.  Boiled to the point of being gray and dull will make anyone not like to eat Brussel Sprouts.  Like most Veg, roasting brings out a lot of true flavor and adds a caramelized nuttiness that boiling can't touch.  Finished with a little fresh Lemon Juice, my Roasted Brussel Sprouts will taste so delicious and add a healthy dish to the plate.  If only I had Brussel Sprouts like this when I was a kid.  When you are Cooking The Amazing, even your kids will want to eat Roasted Brussel Sprouts.

Here is the recipe.

1 lb.  Fresh Brussel Sprouts

3 T  Olive Oil

1 t  Fine Grain Sea Salt

1 t  Fresh Ground Black Pepper

1 T  Fresh lemon Juice

1.  Preheat your oven to 400 degrees.   Wash and dry your fresh Brussel Sprouts and then peel off the outer 2-3 dry leaves to reveal the fresh bright inner leaves.

2.  Cut the Brussel Sprouts in half through the stem and toss on the lined Cookie sheet.  Sprinkle with the Olive Oil, Sea Salt and Black Pepper and toss with your hands until all sides are covered well.  Then turn the Brussel Sprouts cut side down and space about an inch apart.  Roast at 400 degrees for 30-40 minutes or until a fork easily can pierce them.  Squeeze the Juice from a Fresh Squeezed Lemon over the hot Roasted Brussel sprouts just before serving immeidately.

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MASHED POTATOES

Preparing Mashed Potatoes sounds easy enough but how many times have you eaten pasty thick under seasoned Mashed Potatoes?  Mashed Potatoes must be the ultimate of American Comfort foods.  They go with almost anything and if prepared right are flavorful and silky and often are the star of the meal, outshining the main dish.  Topping Mashed Potatoes with Homemade Gravy can only improve on perfection.  Mashed Potatoes go perfect with Butter Roasted Chicken and the ultimate classic Meatloaf . The key to a great Mashed Potato is not over mixing and using a ricer or food mill to mash the Potatoes.  Lots of Butter and Cream don't hurt either.  When you are Cooking The Amazing your Mashed Potatoes will be perfect and delicious every time.


Here is the recipe.


2 1/2 lbs  Yukon Gold Potatoes
1 T  Fine Grain Sea Salt
Water For Cooking
4 T  Cold Butter
1 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
1/2 c - 1 c  Heavy Cream or Half and Half



1.  Get a large pot of cold Water and set aside.  As you peel your Potatoes and dice them, place them in the cold Water.  Potatoes will be less mealy if you start them in cold Water.

2.  Peel and dice your Potatoes into about 2 inch chunks.  Place them into the cold Water off heat.

3.  Place the pot of cold Water and Potatoes on the stove and bring to a boil on high heat.  Once boiling add 1 T Sea Salt to the pot and stir and reduce the heat to a rolling simmer.  Simmer for approximately 15-20 minutes or until the Potatoes are tender and easily pierced with a fork.  Remove from the heat and allow the Potatoes to set aside in the hot Water while you heat the Cream.

4.  Dice 4 T of cold Butter into small cubes and set aside.  In a small pot bring the Cream or Half and Half to a gentle simmer and remove from the heat. 

5.  Drain the Potatoes well and place through a ricer or food mill or use an old fashioned hand Potato masher and mash the Potatoes then place them back into the original pot off heat.

6.  Add the cold Butter and 1 t Sea Salt and 1 t Black Pepper and 1/2 c hot Cream and mix with a large spoon gently.  Be careful to avoid over mixing or the Mashed Potatoes will be gummy.  Lightly mix until just incorporated.  Add more hot Cream if needed in small amounts until you get the desired consistency you prefer.  Taste and add more Sea Salt or Black Pepper if needed.  Serve immediately with  Homemade Gravy or a just a pat of Butter.

Serve your Mashed Potatoes with Butter Roasted Chicken for the perfect compliment or the classic Meatloaf.

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ROASTED CABBAGE

No more gray over boiled Vegetables that taste just like they look...nasty.  I have really come to love roasting Veg because it is easy and brings out the Amazing caramelized flavor that boiling can not.  When you roast Cabbage the natural sweetness prevails and all you taste is deliciousness.  Roasted Cabbage makes a great side dish to Pork Chops, Maple Cherry Glazed Ham or Butter Roasted Chicken.   It is healthy and delicious and so easy to make.   When you are Cooking The Amazing eating your daily Veg is easy and when you are roasting Cabbage for dinner.



Here is the recipe.

1  Large Head of Cabbage
2 T  Olive Oil
Fine Grain Sea Salt
Fresh Ground Black Pepper
3 T  Butter, Softened




1.  Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil to make clean up easy.  You will thank me later.

2.  Remove the bruised and dry outer leaves of a head of Cabbage.  Cut the head into 6-8 equal wedges leaving the core and stem in place which will hold the leaves together.  Trim the stem with a paring knife.  You can use Green Cabbage or Red Cabbage or Napa Cabbage.

3.  Drizzle the Cabbage wedges with Olive Oil and rub it all over the surface using your hands.  Sprinkle Sea Salt and Black Pepper over both sides.

4.  Bake at 400 degrees for 35-45 on the center rack of your oven turning over with a spatula half way through roasting.  It is done when edges are browned and it is fork tender.  Napa cabbage will cook faster so check it at 30 minutes. When roasted and done spread softened Butter over hot Cabbage and serve immediately.


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MAPLE ROASTED ACORN SQUASH

There are many different types of nutritious Squash that can be used for this easy to prepare recipe.  Use your favorite like Butternut or Sugar Pie Pumpkin or what ever looks best at the market.  I grew this Acorn Squash in my garden and thought it would make a great side dish in place of traditional Sweet Potatoes for a holiday dinner.  It can be served sweet with the Maple glaze or savory by using just the Butter, Olive Oil and Sage or Cayenne to really Spice it up.  The leftovers can be pureed into my recipe for Roasted Squash Soup by adding Chicken Stock and a touch of heavy Cream.   Serve this along your holiday Roast Turkey and your family table will look Amazing with a delicious side dish that even Aunt Pearl will love.  Maple Roasted Acorn Squash is a nutritious and easy dish to prepare.  When you are Cooking The Amazing even the good for you food can be the best tasting food, too!


Here is the recipe.



2  Acorn Squash
2-3 T Olive Oil
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper
1/4 c  Dark Brown Sugar
4 T  Maple Syrup
4 T  Butter



TIP:  This can also be made savory without the sweet Maple glaze and roasted with just Olive Oil, Butter, Salt and Pepper.  Make as directed and add 1/4 t Cayenne Pepper or 1 t Sage to the melted Butter for a kick of flavor.




1.  Preheat oven to 400 degrees.  Prepare a Cookie sheet by covering it with aluminum foil or parchment paper for easy clean up. 

2.  Using a large knife cut the Acorn Squash in half and remove all the seeds using a large spoon and place flesh side up on a Cookie sheet.  Brush Olive Oil over the entire top surface then sprinkle with 1/2 t of Sea Salt and 1/2 t fresh ground Black Pepper.
Roast in the oven on middle rack at 400 degrees for 45 minutes.   Later you will add the Maple glaze and roast again.

3.  Remove from the oven after 45 minutes of roasting.  In a small pot over medium low heat add the Dark Brown Sugar, Maple Syrup and Butter and simmer for 2 minutes or until the Butter and Brown Sugar have melted and combined.  Mix well with a spoon and brush evenly on the Acorn Squash.  Pour any left over into the well of the Squash.

4.  Place back into the oven and continue roasting at 400 degrees for 12-25 more minutes or until the Acorn Squash is soft and a fork easily pierces the flesh and it has well browned areas on the surface.   The outer skin should be soft and pliable.  Remove from the oven and brush any Syrup that has collected in the well of the Squash over the surface again and serve immediately.

*Click here for my Amazing Roasted Squash Soup recipe.

Click here for my Amazing Roast Turkey recipe.

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ROASTED CURRY CAULIFLOWER

Even if you think you don't like Curry, but like roasted Vegetables, you will really love this Amazing Roasted Curry Cauliflower.  The flavor of the Curry and Spices brings out the best of the Nutty roasted Cauliflower.  It is subtle but at the same time really elevates the flavor of the Cauliflower.  Forget the boring boiled-to-flavorless Cauliflower you are used to eating and try roasted Cauliflower with just enough Spice to make it dance on your tongue.  Serve this with my Butter Roasted Chicken for an Amazing dinner.  While the Butter Roasted Chicken rests after baking, reduce the oven temperature to 400 degrees and roast the Cauliflower.   Roasted Curry Cauliflower never tasted so good when you are Cooking The Amazing.



Here is the recipe.


1 Head of Fresh Cauliflower
4 T  Olive Oil
1 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
3 t  Garam Masala
2 t  Curry Powder


1.  Preheat the oven to 400 degrees.

2.  Prepare a Cookie sheet with aluminum foil or parchment paper to cover for easy clean up.

3.  Wash and dry a head of fresh Cauliflower.  Make sure it is dried well with paper towel before roasting or it will steam and not brown in the oven.
Cut the Cauliflower in half and using a sharp knife cut the connections of the florets creating large sections that will fall off.  Cut the individual florets off and place on the Cookie sheet.

4.  Drizzle about 4 T of Olive Oil over the cut florets of Cauliflower and toss them with your hands to get as much surface area covered.  Spread them out so they do not touch on the Cookie Sheet.

5.  In a small bowl mix all the Sea Salt, Black Pepper, Garam Masala and Curry Powder.  Sprinkle the Spice mixture with your fingers over all the Oil tossed Cauliflower evenly.

6.  Roast on the center rack of the oven 400 degrees for 15 minutes and turn over with a spatula and roast 15 minutes more.  When done the Cauliflower should be browned and tender.  Not mushy and limp.  Test for doneness by piercing with a fork or better yet pull one out and eat it.  Taste it for seasoning and adjust to your taste by adding more Salt or Pepper or Spices as needed.  If it needs more time place back in the oven for 3 minutes and recheck.  When done serve immediately.

* Click here for my Amazing Butter Roasted Chicken recipe for the perfect dinner. 

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