I love fall except for the part where it turns into winter. In the meantime, I am going to enjoy this wonderful and light creamy porcini mushroom soup because it taste nothing like winter.
Ingredients
  • 3 Oz Dried Porcini Mushrooms (Re-hydrated)
  • 1 Chopped Onion
  • 1 Chopped Carrot
  • 3-4 Tablespoons Olive Oil
  • 2 1/2 Cups Mushroom Liquid Reserved
  • 17 Oz Chicken Stock
  • 3 Teaspoons Chicken Better Than Bouillon
  • 1 Tablespoon Tomato Paste
  • 1 Can Light Coconut Milk
  • 1/4 Cup Cream
  • 1 Large Tablespoon Dried Parsley
  • 1/2 Teaspoon Tumeric
  • 1/2 Teaspoon Salt
  • Pepper To Taste
Preparation
  1. Re-hydrate the mushrooms, drain and reserve the liquid in a bowl. The sediment should fall to the bottom of the bowl.
  2. Lightly pat dry the mushrooms with a towel.
  3. Chop the onion and carrot into fairly small pieces.
  4. Add the olive oil, mushrooms, onion and carrot into a large pot. Cook on medium high until onions and carrots begin to soften.
  5. Add the stock, 2 1/2 cups of the reserve liquid (skimming off the top so the sediment stays out of the soup), the Better Than Bouillon and the tomato paste.
  6. Bring to a boil and cook about 15 minutes. 
  7. Reduce heat and add the remaining ingredients. Bring to a light boil and simmer another 5 minutes.
  8. Remove from heat and use an immersion blender until smooth. Return to heat on low for a few minutes.
  9. Cool slightly and serve with sour cream.

Hints
  • This has a light mushroom flavor. If you want more depth, I would suggest doubling the amount of mushrooms or using a couple of different varieties. I think just about any dried mushroom would do.

  • Can also be made with vegetable stock.
 
 
The Trophy Wife thinks I have a magic way with soups. For some reason I can taste a pot of cooking goodness and know just what to add or adjust to make it extra special. I wish I had that ability in other areas. But never you mind. 

I love this particular soup because it tastes hardy like a chili, but is lighter in texture - more like a broth soup. There's the magic: light and filling all at the same time. I think you'll love it!

Ingredients
  • 1 Pound Ground Beef
  • 1/2 Large Vidalia Onion Diced
  • 1 15 Ounce Can Tomato Sauce
  • 1 6 Ounce Can Tomato Paste
  • 4 Cups Chicken Stock
  • 1 Tablespoon Flour
  • 1/8 Teaspoon Cumin
  • 1/2 Teaspoon Chili Powder
  • 1/4 Teaspoon Tumeric

Preparation
  1. Brown ground beef in cast iron pan with diced onions.
  2. Add flour half way through browning.
  3. Pour beef and onion mixture into crock pot.
  4. Deglaze pan with 1 cup of the chicken stock and pour that into the crock pot.
  5. Add all other ingredients to crock pot.
  6. Cook on low for 4 hours.

Hints
No need to add salt, there is enough in the tomato sauce, tomato paste and the chicken stock.

Serving
Makes about 4-6 servings depending on who you are feeding.

Nutrition
Regular serving is about 198 calories.
Larger serving is about 297 calories.

© Russell W Peterson | DayParentDad.com | 9.16.14
Picture
Picture
The dogs seemed quite interested in the leftover onion.
ADVERTISEMENT


 
 
Picture
I almost always have chicken and an array of vegetables in the house. This can lead to many dishes, but one of my go to basics is chicken stew. It is the base for my chicken and dumplings, chicken and drop biscuits, chicken with mashed potatoes, and chicken pot pie. You can adapt the spices and flavors in a variety of ways, but this is the basic method. My kids love having this on a cold evening after school. I hope you enjoy it.

Ingredients
  • 2 T Butter
  • 1 T Olive Oil
  • 1 Yellow Onion Finely Chopped
  • 4 Medium Carrots Sliced Thin (I use a mandolin on 2 or 3 setting.)
  • 2 Cups Cooked Chicken In Pieces
  • 1 Cup Frozen Peas
  • 1 Cup Frozen Corn
  • 1 Can Green Beans

Sauce Ingredients
  • 4 Tablespoons Butter
  • 8 Tablespoons Flour
  • 1 32 Ounce Box Chicken Stock
  • 1/8 Teaspoon Dried Rosemary
  • 1/8 Teaspoon Cracked Black Pepper
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Dried Thyme
  • 1/2 Teaspoon Tumeric
  • 1 Teaspoon Dried Parsley
  • Salt As Needed

 Preparation
  1. Heat the butter and oil in a heavy pot over medium low heat.
  2. Add the onion and carrot. Cook until onion softens.
  3. Add the chicken, peas, corn, and beans. Cover. (Be creative here, you can add other vegetables.)
  4. In a large sauce pan, heat the sauce butter, add the flour and stir with a whisk until the mixture starts to turn light brown.
  5. Add the stock and whisk. Bring to a boil and then reduce to medrium.
  6. Add the herbs and spices and stir thoroughly.
  7. Pour the sauce into the vegetable and chicken pot. Stir and cover.
  8. Cook over medium to medium low 30 minutes to 1 hour. The longer you cook low and slow the more flavor will develop. You may need to add a bit of water if you cook longer due to evaporation.
  9. At this point you can either pour into a pie crust for pot pie, drop in biscuits and bake in the oven covered, pour over mashed potatoes or bread or be imaginative.

Nutrition
Less than 200 calories per cup.

Hints
  1. Substitute olive oil to make this dairy free.
  2. In addition to the olive oil if you eliminate the chicken and substitute vegetable stock this makes a great vegetable stew.
Picture
 
 
Picture
I find it quite amusing when a company titles their product: Epicurean. I think few of them really know what it means. The free online dictionary defines it as: Devoted to the pursuit of sensual pleasure, especially to the enjoyment of good food and comfort.

Yet, Epicurus was more complicated and interesting than that. He shunned superstition and divine intervention for a philosophy that claimed pleasure was the only good. Some mistake his philosophy to be about Hedonism. But really he was about simple pleasure through modest living and knowledge. Pleasure was the good, knowledge was the key.

I think this is the perfect recipe to represent an Epicurean lifestyle. A simple recipe that tastes good with a little knowledge of what and how ingredients go together.  Nothing divine here.
Ingredients
  • 1 large onion diced
  • 1 to 3 jalapeno(s) finely diced (depending on desired heat)
  • 4 cups cooked assorted beans (Epicurean mix from Costco)
  • 3 medium potatoes diced 
  • 1 small can tomato paste
  • 4 cups chicken stock (substitute vegetable stock for vegetarian recipe)
  • small container of salsa
  • 1/2 cup chicken gravy or 1/4 cup cream (substitute soy based dairy product, a little cornstarch in water, or vegetable gravy for vegetarian recipe)
  • 1 tablespoon olive oil
  • 1 small bag frozen corn
  • 2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 2 teaspoon dried cilantro
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried onion
  • 1/8 teaspoon black pepper
  • salt if needed

Preparation
  1. Cook the jalapeno(s) and onion in the olive oil for approximately 5 minutes over medium heat in Dutch oven or heavy pot to release the flavors.
  2. Add all the other ingredients and bring to a boil.
  3. Reduce heat to simmer and cook 2-3 hours covered.
  4. You could substitute taco seasoning for the spice mix indicated herein.
  5. Top with a bit of finely shredded English cheddar cheese and some sour cream.


Picture
Picture
Nutrition
About 290 calories per serving.

Tips
  • This recipe can also be prepared in a crock pot.
  • This makes a large pot and extra can be frozen for up to 3 months.
 
 
Picture
Sometimes as an at home parent, a dog day afternoon comes along. Actually, more than you'd like to admit. You have been called upon by everyone else throughout the week. Schedules are shifted without your knowledge. People make plans and forget to tell you. A family crisis arises. And more.. In the middle of it all, you put on your super parent at home cape and rise to the occasion. With no groceries, no time, no patience, a phone constantly ringing, children running in and out, the dogs begging at your side; you whip up this little number in less than an hour. The kids loved it. They gave it two thumbs up. Siskel would be proud. Hooray would be jealous. You are pleased and think...oh, to be a dog.

 
 
Picture
It is a rainy day in Minnesota as the senate debates the marriage equality bill. It seems to me that the human condition to struggle through the hunger of morality is a powerful, thoughtful, and emotional journey. Here is hoping that after this vote we will come together as a state in a soulful and meaningful way. So here's to a dish with lots of very different ingredients that comes together in a warming and soulful way to satisfy everyone's hunger. It is one of the best chili's I have ever made. I hope you agree.