Baked Bean Soup, October 7, 2015

I didn't get home yesterday from a day with our baby's bio mom until quite late, thanks to insane Detroit traffic, so I was very happy to have a dinner planned that was easy and quick to throw together. It is great comfort food, too! I made a pot of baked bean soup, with Jiffy corn muffins, sliced honey crisp apples, and Marzetti caramel apple dip.

Baked Bean Soup

1-2 tbsp. olive oil or butter

1 package kielbasa ( I like the turkey kind, but use what you like), sliced

1 onion, chopped

1/2 green pepper, chopped

1 large clove garlic, minced

1 large can baked beans (I like Bush's)

1-1 1/2 c. milk or half and half or some combination thereof---even skim milk works

Salt & pepper

A few dashes hot sauce

Heat oil/butter in a soup pot. Cook the meat and veggies 5-7 minutes. Add beans and simmer another few minutes. Add a cup of milk---and more if the soup is too thick. Add salt & pepper, along with hot sauce, and heat through. Serves 4. This can be made completely vegetarian by adding another can of beans in place of the kielbasa---or you can use veggie sausage. If you're vegan, use olive oil and sub soy milk or nut milk for the regular milk. 

Feta Turkey Burgers, October 6, 2015

Tuesday night, I made feta turkey burgers and served them with veggies, yogurt dip, and kettle chips. It was a very simple and very yummy dinner!

Feta Turkey Burgers

1 lb. ground turkey breast (chicken is fine, as well as beef)

1 tsp. oregano

1/2 tsp. garlic powder

Salt & pepper

4 oz. crumbled feta

Pitas

Leaf or romaine lettuce

Sliced kalamata olives

Mix turkey, seasonings, and feta. Form into patties, making sure feta is mostly tucked into the meat, rather than jutting out in big hunks. Cook through until nicely browned, using either a grill, broiler, or skillet coated with cooking spray. Serve in pitas with lettuce and olives. The yogurt dip I made for the veggies turned out to be stellar with the burgers. Serves 4.

Yogurt Dip

1 c. Greek yogurt (0% fat is just dandy for this, but use a fuller fat version if you wish)

1 jalapeño, seeded, deveined, and chopped (add another, if you like spicy)

A big pinch of coriander

A medium pinch of cumin

A wee pinch of ground fennel seeds

1 shallot, chopped

A handful of mint, chopped

A handful of parsley, chopped

Several peanuts, chopped

A splash of key lime juice

A splash of olive oil, if desired

Mix together, either by hand, for a chunkier dip, or in a food processor/blender, for a smooth dip. 

Cheddar Brats, September 28, 2015

I was going to make Persian meat & celery sauce over rice for dinner tonight, but Jeannene spotted cheddar brats on sale in the grocery the other day and developed a great hunger for them. So, tonight, we had those with my homemade stovetop mac & cheese and a green salad. I had a little leftover apple crisp for dessert, while Jeannene munched on a chocolate-covered Twinkie.

Beef Vegetable Soup, September 27, 2015

My wife loves to make soup and she does it wonderfully! She can never replicate what she's done and she can never tell me so that I can tell you. So, all I can tell you is that I awoke this morning to the sound of Jeannene puttering around happily in the kitchen, getting our supper soup prepped. It was full of veggies, both fresh (carrot, zucchini, and yellow squash slices) and frozen, as well as hearty chunks of beef. She served it with slices of Health Nut bread, a big bowl of grapes, and lovely composed Caesar salads. My contribution was a bowlful of addictively delicious herbed sourdough pretzel pieces and my grandmommy & mom's apple crisp for dessert. I decided this year that apple crisp is always going to be our first night of fall dessert. I was in a hotel in Miami, unexpectedly, for the first night of fall this year, so tonight was apple crisp night. Pie's girlfriend loves all things apple and she was completely swooning over this. It's my favorite apple dessert, for sure. Humble and delicious!

Herbed Pretzels

1 bag (16 oz) hard pretzels, broken into pieces

1/2 c. garlic-infused olive oil (you can use less)

1 packet dry ranch dressing mix

1/2 tsp. dill

1/2 tsp. lemon pepper

1/2 tsp. garlic powder

Preheat oven to 250 degrees. Toss everything together and spread on a large baking sheet in an even layer. Bake about 25 minutes, stirring at 10 minutes and 20 minutes. Serve while still warm. 

My Grandmama's Apple Crisp

7 large apples, peeled, cored, and sliced (choose a variety of apples with good flavor---I used Honeycrisp, Gala, and Granny Smith tonight)

A little butter, if apples are not very juicy

Juice of 1/2 lemon

1 c. flour

1 c. brown sugar

1 stick butter, cold and cut into small pieces

1 tsp. cinnamon

A pinch of salt

Preheat oven to 375 degrees. Layer apples in a 2-quart casserole. Dot with a little butter, if needed. Sprinkle with lemon juice. Mix the other ingredients together with a pastry blender or two forks. You'll want it to resemble coarse crumbs. Spread over the apples. Bake 30-40 minutes. Allow to settle for about 5 minutes before serving. Serves 6-8. 

Kielbasa & Kraut, September 26, 2015

I always make pork and sauerkraut on New Year's Day, but I forget to make it the rest of the year. I love it so much, as does the wife, so I need to make it more often. Last night, we had kielbasa and kraut, with baked acorn squash on the side. A simple and scrumptious fall meal!

For the main attraction, I cut a couple links of kielbasa on the diagonal so I had thick, chunky slices. I coated a big skillet with cooking spray and browned the sausage pieces. Then, I stirred in a large can of well-drained sauerkraut and cooked it to heat it through and get the kraut a bit browned, as well.

The acorn squash, the orange variety, I sliced in half and scooped out the seeds and stringy part. Then, I mixed a couple tablespoons of room temperature butter, a couple tablespoons of maple syrup, a couple tablespoons of brown sugar (I favor the dark kind for most things), and a little salt and pepper. I filled the squash cavities with the mixture and rubbed it along the cut edges, too. Then, I popped it in a pre-heated oven, on a baking sheet covered with foil, and roasted it for about an hour. Jeannene's half got the bulk of the sweet, buttery filling---mine was still really deeeeeee-lish! It really doesn't need much at all to make it wonderful!

Banana Bread Oatmeal

I've been making a pot of soup for supper on the first rainy day of fall for the past few years. However, I decided I want to have something cool to do on the very first day of fall, whatever the weather. So, I decided that this year, I would begin a tradition of making oatmeal in the crockpot the night before, so we can have it for breakfast on the first day of fall. Things worked out so that I was with my father in the hospital in Miami on the actual first day of fall this year, so we celebrated this morning. All I had to do last night was coat the crockpot with cooking spray, mix everything together, and tip it into the pot. This morning, the house smelled heavenly and all we had to do for breakfast was scoop some from the pot into our bowls. Well, I stirred a little brown sugar into our bowls and topped the oats with banana slices and walnuts, but that hardly counts as work! My great-grandma Mil used to make banana bread and my grandmom used her recipe often. I loved arriving at her place & being offered a slice, so this kind of felt like a hug from my grandmom.

Banana Bread Oatmeal

2 c. steel-cut oats

6 c. water

12 oz. evaporated milk (I used the nonfat sort)

3 bananas, mashed

1 tsp. cinnamon

1 tsp. vanilla

1/2 tsp. nutmeg

Brown sugar

Banana slices

Your favorite nuts

Grease your slow cooker. If you have one with a timer, so much the better. My new one has one and it really helps prevent the blackened, rock-hard edges I got all last winter with our crockpot oatmeal. Mix everything but the brown sugar, banana slices, and nuts together. Put in the crockpot, cover, and cook on low 6-8 hours. Mix in some brown sugar (it's really yummy without it, too, though). Top with banana slices and nuts. Serves 6-8. 

Cheesy Tuna & Shells, September 17, 2015

After making Jeannene sick with an overly spicy, overly greasy burger the other night, I was glad she liked last night's tuna casserole! I thought it was really yummy, too. I served it with a Caesar salad and apples.

Cheesy Tuna & Shells

1 tbsp. butter or olive oil

1/4 green pepper, finely chopped

1/2 onion, finely chopped

1 can cheddar cheese soup (I use Healthy Request)

1/2 c. drained diced tomatoes from a can (or fresh, if you have them)

7 oz. tuna, well-drained 

2 c. cooked shell pasta

Pepper

Preheat oven to 350 degrees. Melt butter or heat olive oil in pan. Add peppers and onions and sauté until onion is translucent. Add the rest and mix well. Bake in a casserole dish about half an hour. Serves 4.