If potato soup and a Reuben sandwich got together they would create this Reuben soup. Can use leftover corned beef but it’s worth making some just for this!

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How many things can be Reuben-inspired? I feel like when it comes to St. Patrick’s Day, this little blog of mine is putting that question to the test. I may not have any recipes for an actual Reuben sandwich but over the years I have shared recipes for Reuben Taquitos, Reuben Pizza, Reuben Dip, Reuben Burgers, Reuben Mac & Cheese, and Reuben Stromboli. Today I am adding one more to that list – Reuben soup!

This is Reuben soup actually a different version of my Cheddar Baked Potato Soup that has been heavily adapted to incorporate all the things a Reuben should have – sauerkraut, Swiss cheese, corned beef, and your choice of Thousand Island or Russian dressing. I recently learned that Russian dressing is technically the more traditional option but Thousand Island became more popular because it is sweeter and balances out the sauerkraut and corned beef.

While technically this was meant as a way to use up leftover corned beef I honestly think it is worth preparing corned beef just so you can make this Reuben soup. It’s that good. Better yet, I used the corned beef broth that ultimately was created when cooking my corned beef in a slow cooker as the broth in this recipe as opposed to using regular beef broth. Waste not! Of course don’t forget a slice of toasted rye bread for swiping up any soup that’s left in your bowl.

REUBEN SOUP

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Yield: 8-10 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 Tbsp unsalted butter
• 1 medium yellow onion, chopped (~1 cup)
• 3 ribs celery, finely chopped (~1 cup)
• 2 Tbsp fresh minced garlic
• 1/4 cup all-purpose flour
• 4 cups beef broth*
• 3 lb. Yukon gold potatoes, quartered
• 1 cup sauerkraut, drained
• 1 Tbsp Worcestershire
• 1 tsp carraway seeds
• 1/2 tsp ground white black pepper
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1 cup heavy cream
• 1 cup whole or 2% milk
• 2 cups cooked corned beef, chopped
• 1 cup grated Swiss cheese, plus more for serving
• Hot sauce, to taste
• Thousand Island or Russian dressing, for serving
• Green onion, sliced, for serving
• Toasted rye bread, for serving

Directions

1. In a stockpot over medium heat, melt the butter. Add the onion and celery and saute for about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. 
2. Sprinkle the flour over the onion mixture, stir to coat, and continue to stir while cooking for 3 minutes.
3. Add the broth, scraping up any bits on the bottom of the pan. Add in the potatoes, sauerkraut, Worcestershire, carraway seeds, white pepper, thyme, and paprika then bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20-30 minutes.
4. Stir in the cream, milk, and corned beef. Add Swiss cheese 1/4 cup at a time, stirring after each addition. Add hot sauce, salt* and more pepper, to taste. Serve topped with more Swiss cheese, dressing, Green onion, and toasted rye bread.

Notes

*Salt needed will depend on the salt content of the beef broth used. I used the liquid beef broth leftover from making slow cooker corned beef.

Source: Adapted from my Cheddar Baked Potato Soup, inspired by Poggiolieats.

Potato leek soup is too short to truly describe all the flavors that make this bowl of deliciousness. Make it tonight and serve it with a slice of crusty bread to scoop up every last drop.

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Not to be confused with my cheddar baked potato soup or slow cooker potato soup, this potato leek soup has the added benefit of leeks and a slew of seasonings. It still tastes like comfort food but with a slightly fresher flavor profile. It may be warming up outside, putting a damper on soup season, but you might want to squeeze this one in real quick. Truly, it’s a quick one. And I got to use my favorite kitchen appliance – the immersion blender!

If you or someone you know makes homemade soups at any frequency, you should get an immersion blender. One of my least favorite kitchen appliances is the regular blender because blending hot liquids can be literally explosive, so I’d pick my immersion blender 10/10 times. I pretty much only use my blender for smoothies.

The best part of using an immersion blender is that I can easily see and control how blended I make my soups. I prefer soups like this potato leek soup and broccoli cheddar soup to still have chunks. In all honestly, I prefer most soups to be a bit chunky rather than creamy, unless it’s tomato soup.

But I’ve gushed over immersion blenders enough. Regardless of which type of blender you have, this soup will be a hit. With the usual suspects of onion and carrot as the base, with leek as a special friend, this potato leek soup is seasoned to perfection with dill, Italian seasoning, paprika, garlic, cumin, salt, and white pepper. Make it extra special with homemade chicken or vegetable broth and finish it with heavy cream before blending it up how you like it.

POTATO LEEK SOUP

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Yield: 6 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 small sweet yellow onion, diced (scant 1 cup)
• 2 leeks sliced (about 1 cup)
• 4 cups chicken or vegetable broth
• 5 large potatoes peeled and chopped (about 5 heaping cups)
• 3 carrots, chopped (about 2 cups)
• 2 tsp dried dill
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp salt, plus more to taste
• 1/2 tsp ground white black pepper, plus more to taste
• 1 cup cream
• Fresh parsley for garnish

Directions

1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add oil and butter. When warmed, add onion and leeks and cook 5 minutes or until softened and starting to brown.
2. Stir in the broth, potatoes, carrots, dill, Italian seasoning, garlic, paprika, cumin, salt, and white pepper. Bring to a boil over high head, then turn town to medium-low, cover, and cook about 30 minutes or until potatoes and carrots are soft. Season to taste with more salt or pepper if needed.
3. Reduce heat to low. Stir in the cream. Using an immersion blender*, blend until half of it is blended in, leaving half with chunks. blend part or all of the vegetables if desired.
4. Serve immediately topped with fresh parsley and a slice of good bread.

Notes

*You can also transfer into a regular blender if you don't have an immersion blender.

Source: Adapted from Savory with Soul.

There’s no frogs breath, worms wort, or deadly nightshade in this Nightmare Before Christmas Soup but it looks good enough to kill! Kale and pea green curry is topped with a skull-shaped slice of provolone to resemble Sally’s Worms Wort Soup.

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Other than frogs breath, worms wort, and deadly nightshade, I have no idea what is in Sally’s worms wort Nightmare Before Christmas Soup. So I took some liberties and remade a kale and pea green curry soup inspired by spring vegetables and Thai/Cambodian flavors that I had at a dinner party recently, made by Damian of Fetty’s Street Food.

Despite the lengthy list of ingredients, this soup actually comes together in just 1 hour. I know that’s not super fast but given the complexity of flavors you would think it took longer. However, this is one of those recipes that the quality of the ingredients matter. Sure it uses frozen peas and spinach, but make sure you are using good green curry paste, coconut milk (no light milk here), and fresh seasonings because they make the difference.

At the dinner party, Damian served this soup with Thai style fried pork belly, a drizzle of Thai bail oil, and peas/pea shoots for garnish. It was exquisite but not necessary for Sally’s Nightmare Before Christmas soup. Instead I added a slice of provolone cheese cut to resemble the skull that appears over the soup as she makes it. I know, lots of skulls this week!

The result is a velvety bright green soup with all the flavors: fish sauce for salt, sugar for sweetness, vinegar for sour/tartness, and mushroom seasoning for umami. Not nightshade to put you to sleep here like Dr. Finkelstein, but you may enough enough to put yourself in a food coma instead.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Mozzarella Skull Caprese Pasta Salad from BigBearsWife
• Hocus Pocus Spell Book Rice Krispie Treats from Semi-Homemade Recipes
• Vanilla Citrus Cider from Jolene’s Recipe Journal
• Purple People Eater Macaron from A Kitchen Hoor’s Adventures
• Mini Pizza Skulls from Karen’s Kitchen Stories
• Halloween Candy Chocolate Pie from Sweet ReciPEAs
• Halloween Bark from Art of Natural Living
• Pumpkin Oatmeal Bread from A Day in the Life on the Farm

SALLY'S WORM WORT NIGHTMARE BEFORE CHRISTMAS SOUP (GREEN CURRY SOUP)

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Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp neutral oil, such as canola
• 1 medium yellow onion, peeled and roughly chopped
• 4 cloves garlic, peeled and crushed/chopped
• 1 heaped Tbsp good green curry paste*
• 1 bunch kale, stripped off the stem and roughly chopped
• 1 (12 oz.) bag of frozen peas, thawed
• 2 (13.5 oz.) cans of coconut milk
• 10 oz. water
• 3 Tbsp sugar
• 1 Tbsp fish sauce**
• 1 Tbsp white vinegar
• 2 Tbsp mushroom seasoning/powder
• 2 tsp ground white pepper
• 1 (12 oz.) bag of frozen chopped spinach, thawed and squeezed or excess liquid
• 8 thin slices provolone

Directions

1. In a wok/heavy based sauce pan, heat oil over medium high and fry onion until it starts to brown, about 5 minutes. Add garlic and sauté until lightly browned all over, about 1 minute.
2. Add curry paste and sauté until oil starts to separate from the paste stirring frequently (about 2 minutes). Quickly add kale and peas, and cook until the kale is wilted and halved in volume (about 5 minutes).
3. Add coconut milk, water sugar, fish sauce, vinegar, mushroom seasoning, and white pepper. Stir to combine and bring to a boil. Reduce heat to low and let simmer for 20 minutes. Taste and adjust for seasoning: fish sauce for salt, sugar for sweet, vinegar for sour/tartness, mushroom seasoning for umami. Remove from heat and let the soup cool completely.
4. Transfer the soup and thawed spinach to a high speed blender***. Blend for at least one minute until completely smooth and bright green. Return soup to the pot and reheat.
5. While soup reheats, use a small round cookie cutter and/or paring knife to cut provolone slices into skulls.
6. Serve soup with provolone skull on top.

Notes

*I have the privilege of getting fresh homemade green curry paste from Damian himself, but you can find good pastes from a local Asian market. **For fish allergies or vegetarian option use soy sauce. ***I normally like to use my immersion blender to avoid the need to cool and transfer, but a high speed blender is preferred here to get a silky smooth texture.

Source: Adapted slightly from Damian of Fetty’s Street Food.

Tortellini en Brodo is simple tortellini in broth, but what makes it extra special is making it entirely from scratch – with homemade pasta dough, tortellini filling, and chicken broth.

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While my recipes normally have more than 4 ingredients and steps, I generally think they are approachable to people who regularly cook. But this recipe is definitely not going to be approachable for all – not because it is difficult, but it takes a lot of time and a few less common tools.

What you need to make Tortellini en Brodo:

• Food processor to grind the meat filling
• Pasta rollers, unless you have forearms of steel and can roll it with a rolling pin
• 2-1/2 inch round cookie cutter or similar sizer empty aluminum can to cut out the tortellini (or you can cut into squares)

My husband and I don’t cook together as often as we used to, but we got busy in the kitchen making these tortellini together the night before we hosted an Italian dinner party. But as usual we were too focused on the process for me to remember to stop and take photos of each step. If you would like step-by-step visuals of forming the tortellini, The Kitchn has really great photos.

Making pasta is kind of like playing with edible playdough (although technically it is also edible for safety reasons). You slowly roll the dough sheets thinner and thinner before cutting into 2-1/2 inch circles, stuffing with homemade meat filling, sealing, and folding into the cute little tortellini shapes.

Sure, you don’t have to make your own pasta dough, tortellini filling, or broth, but it really does elevate this otherwise simple dish. And it’s a really easy recipe to break into parts if you want to attack in on separate days. Better yet, they tortellini can be frozen for future use.

TORTELLINI EN BRODO

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Yield: 6-8 servings Prep Time: 2 Hours Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour, plus extra for rolling the pasta
• 1/2 tsp salt
• 3 large eggs

FILLING

• 2 Tbsp unsalted butter
• 3 dried bay leaves
• 8 oz. boneless pork shoulder, cut into 2 in cubes
• 8 oz. sweet Italian sausage, removed from casing and crumbled
• 4 oz. prosciutto, coarsely chopped
• 1/2 cup dry white wine
• 1/2 tsp freshly grated nutmeg
• 1 large egg, lightly beaten
• 1 cup finely grated Parmigiano-Reggiano
• Salt and freshly ground black pepper

BROTH

• 8 cups homemade chicken stock
• 1 parmesan rind

Directions

1. For the filling: Place a medium sauté pan over medium heat. Add the butter and melt. Add the bay leaves and cook for 1 minute to infuse the butter. Add the pork shoulder and sausage and cook, stirring frequently with a wooden spoon, until the browned and cooked through, about 4 minutes.
2. Increase the heat to high, pour in the wine, scrape up the brown bits, and stir until it is almost evaporated, 3-5 minutes. Remove the pan from the heat and set aside to cool (remove and discard the bay leaves).
3. Once cooled, transfer the meat mixture to the bowl of a food processor, add the prosciutto, and pulse until coarsely ground. Transfer the mixture to a large mixing bowl, then mix in the cheese, egg, and nutmeg. Season with salt and a few grinds of pepper. Cover and refrigerate until ready to assemble the tortellini.
4. For the pasta dough: In a medium mixing bowl, whisk together the flour and salt. Create a well in the middle of the flour and crack the eggs into this well. Lightly beat the eggs with a fork and then slowly begin to incorporate a little flour at a time into the eggs with the fork, until a soft dough begins to form.
5. Turn the dough and any excess flour out onto a clean counter. Folding the dough on itself, flattening, and folding again. Continue until it's firm and then knead until it forms a smooth elastic ball. Place the ball of dough inside a clean bowl, cover, and let rest for at least 30 minutes (or chill for up to 24 hours).
6. Divide the dough into four equal portions. As you work, keep dough wrapped in plastic or a damp kitchen towel. Set your pasta roller to the widest setting (usually "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Fold flattened dough into thirds, like a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta through the rollers. Feed it through once or twice more until smooth.
7. Change the setting on your roller to one step thinner. Roll the pasta two or three times before continuing to the next setting down, repeating the process until the dough is about 1/8-inch thick (I rolled down to a 5 or 6 on the KitchenAid attachment). Cover with a damp towel until ready to proceed to filling.
8. For the tortellini: On a floured wooden board, cut the dough into 2-1/2-inch circles. Keep the circles covered with plastic or a damp towel as you shape the tortellini. Put about 1/2 tsp of the filling in the center of a pasta square. Moisten the edges with a little bit of water, fold in half, and press the edges to seal. Bend the tortellino around your finger with one end slightly overlapping the other and press to seal. Transfer to a large rimmed baking sheet dusted with flour. Arrange the tortellini in a single layer and cover with another clean towel (or place in freezer for 1 hour then transfer to a freezer bag to use later).
9. For the Tortellini en Brodo: Pour the stock and parmesan rind into a large pot and bring to a simmer over medium-high heat. Reduce the heat to a simmer, add the tortellini, and cook until they float to the surface, about 2 minutes. Ladle the tortellini and broth in individual bowls and serve immediately (top with more grated Parmesan if desired).

Source: Adapted from Food52, Fine Cooking, and The Kitchn.

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Save some leftover corned beef to make this amazing corned beef pot pie with a potato chip top crust all make in one cat iron skillet.

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Since starting this blog of mine in 2011 I have posted on Pi Day every year except 2020 (I wonder what I was preoccupied with that year?? HA). And every year has been a pie recipe, sweet or savory, except in 2012 when I instead highlighted the flower bouquet cake pops I sent my mom when I couldn’t be there for one of her surgeries. With the exception of major life events, I’m committed to pi(e), what can I say?

Most of the pies I have made over the years were sweet, so this year I decided to try to even out the distribution a bit more by adding another savory pie to the list in the form of this corned beef pot pie! Easily made with any leftover corned beef you may have after St. Patrick’s Day later this week and comes together all in one pan.

What’s in a corned beef pot pie?

The ingredient list obviously includes corned beef, potatoes, cabbage, carrots, and onions, but instead of a traditional flaky pie crust on top I went with even more potato in the form of a crushed potato chip topping. So after you cook up all the vegetables, and thicken the broth in a big cast iron skillet, You sprinkle the top with a mixture of crushed potato chips and panko, then throw it in the oven for the crispiest topping you’ve ever had on a pot pie.

I just used classic salted kettle chips (cause they are extra crunchy). but you could get wild and use any flavor you prefer. Go cheesy, maybe herby, or even spicy. I think there are a lot of flavor options that would compliment this pot pie very well.

The hardest part about making this pie? Having enough corned beef leftover. It was easier for us because a 4 pound brisket for two people leaves us with plenty of leftovers. But in a larger household you might have to fight people off to have enough. Thankfully, recipes like this are forgiving when it comes to quantities, so if you don’t have a full 2 cups of corned beef, no matter – throw in some extra veggies and it’ll be all good.

Looking for other leftover corned beef recipes?

• Baked Reuben Taquitos with Thousand Island Dipping Sauce
• Corned Beef Burgers with Cabbage-Potato Cakes & Whiskey Caramelized Onions
• Corned Beef Nachos with Beer Cheese Sauce
• Corned Beef Pierogi
• Reuben Burgers
• Reuben Mac & Cheese
• Reuben Pizza with Guinness Crust
• Reuben Stromboli with Rye Dough
• Rutabaga Hash with Corned Beef
• Slow Cooker Reuben Dip

ONE SKILLET CORNED BEEF POT PIE WITH POTATO CHIP CRUST

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. cooked corned beef, shredded into 1-inch pieces
• 1/4 cup all-purpose flour, divided
• 1/4 cup unsalted butter, divided
• 1 cup diced yellow onion
• 1-1/2 tsp minced garlic
• 4 cups beef stock
• 1 cup milk
• 2 cups 1/2-inch chopped Yukon gold potatoes
• 2 cups peeled and chopped carrots
• 2 shredded cabbage
• Salt and pepper, to taste
• 3 cups salted potato chips, finely crushed
• 1 cup panko breadcrumbs

Directions

1. Preheat oven to 350 degrees F.
2. Toss corned beef in 2 tablespoons of flour; set aside.
3. In a large 12-inch skillet over medium heat, melt 2 tablespoons of butter. Add onion and garlic, cook until browned. Remove mixture from pan.
4. Melt the remaining 2 tablespoons of butter in the same pan over medium heat. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
5. Add onion mixture back to the pot along with the corned beef, milk, potatoes, carrots, and cabbage. Season to taste with salt and pepper.
6. Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
7. Meanwhile, prepare the topping. In a medium bowl, combine the crushed potato chips and bread crumbs.
8. Once potatoes are tender, evenly top with the chips mixture. Transfer to the oven and cook for 20-25 minutes or until bubbling and the topping is browned.

Source: Adapted from Beef Pot Pie with Herbed Biscuits and Yes to Yolks.

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Happy Hobbit Day! To celebrate this day, I am sharing the Lord of the Rings Menu I made for a movie marathon that consisted of all seven Hobbit meals.

It’s not a Lord of the Rings movie marathon (the extended versions) without an entire themed menu complete with all 7 hobbit meals. And since today is Hobbit Day (a name used for September 22 in reference to its being the birthday of the hobbits Bilbo and Frodo Baggins) I decided to share that menu for you all to enjoy!

Everyone who has read the books and/or seen the movies is familiar with elven lembas bread and the mass quantities of ale consumed by the hobbits, what did their typical diet entail? For starters, there are 7 different meals:

1. Breakfast – 7:30 a.m.
2. Second Breakfast – 9:30 a.m.
3. Elevenses – 11 a.m.
4. Luncheon – 1 p.m.
5. Afternoon Tea – 2:30 p.m.
6. Dinner – 5:30 p.m.
7. Supper – 9 p.m.

But what to serve? Hobbits are big on the meat, potatoes, cheese, bread, pickled things, apples, berries, and tea. Oh and ales. Plenty of that was poured during the movie marathon as well. Let’s get down to the specifics…

Since I was the only one awake up early enough to eat the first meal of the day, Breakfast (which was a glass of tea and a muffin), we started the day at 9:30am with Second Breakfast and the original animated 1977 movie, The Hobbit.

Inspired by a hobbit’s love for bread, eggs, apples, and honey I prepared baked French toast with slices of apple between the bread and topped it off with streusel. Served with a side of sausage, all my hobbit friends were satisfied (see below for proof that hobbits were present).

After Second Breakfast and finishing the original Hobbit animated film around 11am, we partook in Elevensies which consisted of lembas bread and tea. I made one of my scone recipes without mix-ins and with gluten-free all-purpose flour, cut them into small squares, and wrapped them in green construction paper designed to resemble mallorn leaves.

Unfortunately unlike the lembas bread in the books/movies, one bite was not going to sustain us for an entire day. Or maybe it was fortunate because next up was Luncheon inspired by this quote: “What’s Taters?” “Poh–Tay–Toes! Boil’em, Mash’em, Stick’em in a stew!” or in this case slow cooker “poh-tay-toe” soup!

I served this soup (between Fellowship of the Ring and Two Towers) with fresh minced chives, crumbled bacon, and shredded white cheddar to top it off, and a roll of seed bread to soak up every last bit. For the seed bread I halved the recipe for my whole wheat bread bowls, added caraway seeds to the dough, divided into 12 rolls and sprinkled more on top along with some poppy seeds.

Even though I was feeding 12 people , I was still impressed by how quickly every single meal flew off the table. I always worry about having enough food at such events but everyone assured me that there was plenty, they just couldn’t resist finishing it all off at lightning speed! They even requested a do-over so that they can have everything again.

Next came afternoon tea just to tide us over before dinner. For afternoon tea we served up scones, biscotti, and well… tea. Nothing all that surprising there. But if you want something extra special, try some snail cookies.

Then for dinner (between Two Towers and Return of the King), I made a version of what is called “Balin’s spiced beef”. It was marinated and subsequently roasted with all kinds of spices, wine, and apple juice. And of course don’t forget the potatoes, onion, and carrots. What would a hobbits diet be without them?

After dinner came supper. While according the the books, dinner and supper were interchangeable, in the movies they were listed as separate entities and who am I to deny a reason for a 7th meal? Since we already did meat and potatoes for dinner, supper was lighter and consisted of a sausage and cheese platter with various kinds of sausages, cheeses, and even some gherkins – also easily snacked on while watching the finale movie.

The big finale for the end of the last movie (Return of the King) came with a blackberry tart served with fresh whipped cream. You can’t spend all that time making a pretty homemade tart from scratch and not make fresh whipped cream, amiright? Those berries deserve some love! Now excuse me, while I recover from my food coma.

TL;DR

Lord of the Rings Menu – The Seven Hobbit Meals

1. Breakfast – Tea and muffins
2. Second Breakfast – Baked Apple French Toast with Streusel Topping and breakfast sausage
3. Elevensies – Lembas bread (plain scones) wrapped in paper mallorn leaves
4. Luncheon – Slow Cooker Potato Soup and seed bread
5. Afternoon Tea – Tea, scones, and biscotti
6. Dinner – Balin’s Spiced Beef Roast
7. Supper – Sausage, cheese, and gherkin platter
8. Dessert (bonus) – Blackberry Tart

Three years ago: Baked Peanut Butter Beignets with Chocolate-Coffee Sauce

Seven years ago: Homemade Nacho Cheese Sauce

Eight years ago: Corn Salsa

Nine years ago: Peanut Butter and Chocolate French Toast

Ten years ago: Pumpkin Granola

You might not think of soup this time of year, but this spring minestrone soup is full of fresh spring vegetables and herbs that now is the time to make it!

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Last weekend we planted our herb and vegetable garden for the season and I am excited for the bounty to arrive! So no, unfortunately nothing in this spring minestrone soup came from my garden. But, the bread you see in the background does have some oregano from my neighbors herb garden that is already taking over. The benefit of perennials!

Other than our mint growing back and our asparagus bed, we again planted a few types of tomatoes, peppers, basil, and zucchini. The newest addition this year is yellow squash. But I also finally bought a few potted flowering and decorative plants to spruce up our front porch and back deck. I feel like a true homeowner finally after 3 years haha!

But back to this soup.

I’ve made a more traditional minestrone in a slow cooker before, but I loved the idea of incorporating a bunch of fresh green springtime herbs and vegetables – peas, sugar snap peas, zucchini, spinach, and parsley. Add some cannellini beans and ditalini pasta to make it hearty enough to be a meal on it’s own. Then to seal the deal it’s finished with a dollop of fresh basil pesto. But if you need more may I suggest serving it alongside a homemade Chicken Salad Chick chicken salad?

I actually have made this twice already because the first batch I canned and gave to a close friend going through breast cancer treatment right now. She enjoyed it so much I had to make more for myself because I only tasted one spoonful to make sure it was edible. And yes, I also gave her a fresh baked loaf and herby sourdough bread too ;-).

Two years ago: Father’s Day Gift Guide

Four years ago: Grilled Garlic & Peppercorn Pork Tenderloin with Corn Salsa

Eight years ago: Twinkie Truffles

Ten years ago: Grilled Steak Salad with Blue Cheese Dressing

SPRING MINESTRONE SOUP

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Yield: 4-6 Servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1/2 small sweet onion, chopped
• 1 celery stalk, chopped
• 1 garlic clove, minced
• 32 oz. (4 cups) reduced sodium vegetable broth
• Parmesan cheese rind, plus grated for garnish
• 1 bay leaf
• 1 sprig fresh thyme
• 1/4 tsp salt and pepper
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1 cup shelled peas
• 6 oz. sugar snap peas, trimmed and halved crosswise
• 1 small zucchini, diced
• 4 oz. (1/2 cup) uncooked ditalini pasta
• 3 oz. (1/2 bag) fresh spinach
• 1/4 cup basil pesto
• 2 Tbsp chopped fresh Italian parsley

Directions

1. Heat oil in a medium pot over medium-high. Add onion and celery, cooking until tender, about 5 minutes. Add the garlic and cook 1 more minute or until fragrant. Add broth, Parmesan rind, thyme, bay leaf, and salt and pepper, and bring to a boil.
2. Reduce heat to a simmer and beans, peas, and zucchini. Cover with lid ajar and cook for 5 minutes. Add pasta and spinach and cook another 5 minutes*. Taste and adjust seasoning with salt and black pepper.
3. Remove the cheese rind, bay leaf, and thyme stem and then stir in the pesto and parsley. Serve immediately with additional cheese on top.

Notes

*I undercook the pasta slightly at first because it will continue to cook as it cools down.

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This quick and easy chickpea noodle soup is vegan and ready in under 30 minutes!

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A long time ago I first discovered chickpea noodle soup and has been on my recipe idea list ever since. With the frigid temperatures lately I decided it was finally time. I was also fueled by a half used can of chickpeas in the fridge along with every other ingredient already on hand. It was meant to be.

The best thing about this being a vegan soup, is that it takes almost no time to make. I have made a similar version before using leftover Thanksgiving turkey, which also speeds up the soup cooking process. But I also like being able to make classic favorites vegan and have them taste just as good.

Another reason I was motivated to make this recipe if that my father, the very active, non-smoking, non-drinking, no family history of heart disease, heathier than most people his age or even younger, still fits in pants he owned in college, found out he has 3 blockages in his heart. No symptoms, just discovered something off at a routine check up. As a result, he will be having triple bypass surgery next week.

So not only am I now on the hunt for heart-healthy recipes to share per his request, I am rethinking my own food choices. I already try to eat at least a couple plant-based meals a week but, like my father, dessert is my crutch. Not saying I’m going to stop baking cold turkey, but I will be more conscious of how often I am consuming dessert. Cause right now it’s daily, heh…

Two years ago: Black Pepper Ice Cream with Strawberry Chia Jam

Six years ago: Homemade Soft Pretzels with Cheddar-Cream Cheese Spread

Seven years ago: Cookie Dough Oreo Cake

Eight years ago: Pepperoni Pasta Bake

Ten years ago: Butterscotch Haystack Cookies

QUICK CHICKPEA NOODLE SOUP

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Yield: 2 servings Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups low sodium vegetable broth
• 1/2 Tbsp olive oil
• 1/4 cup chopped onion
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• Salt and pepper, to taste
• 3 oz. whole wheat noodles
• 1 (8oz.) can chickpeas, drained and rinsed
• 1/2 tsp fresh chopped parsley
• 1/2 tsp fresh chopped rosemary
• 1/2 tsp fresh chopped thyme
• Pinch crushed red pepper, optional

Directions

1. Place a medium saucepan over medium-high heat with oil. Add onion, carrot, celery, and salt and pepper to taste. Saute 3-5 minutes or until tender.
2. Add broth and noodles. Bring to a boil, reduce to a simmer and cook for 6 minutes or until noodles are almost al dente.
3. Stir in chickpeas and cook 1 minute or until thoroughly heated. Stir in herbs and serve.

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The warmth and smokiness of mole in the form of a chili – what’s not to love about that?

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I hope you guys are ready for yet another themed recipe week because this week is CHOCTOBERFEST! Yes, an entire week dedicated to chocolate.

Now, if you know me you would ask, “Erin, why are you excited about Choctoberfest when you don’t even really like chocolate?” And I would have to admit that while true, I do enjoy chocolate paired with other things (particularly peanut butter). There’s nothing that says I have to have chocolate on chocolate action. 

So what did I start with? Chili made with chocolate!

I’ve actually made chili with chocolate before (and I’m no where near the first to do so), but I did also add peanut butter because I was feeling wild and crazy for #PBchocSat last year. (Which BTW I have been slacking even since I found out the season will actually start on Oct 24 so stay tuned!)

I have to admit, my dad’s classic chili will always be my go-to chili. But I love to play with other flavors and with chocolate on the mind I came up with this mole version and I was very pleased with how it turned out!

I shouldn’t be surprised given that I based it off the same recipe, but I added mole paste, cocoa powder, and even a little bit of minced up raisins. I promise you cannot tell they’re there, I asked Bob if he could identify any foreign bodies/flavors. What you do taste is a chili with a different kind of warmth other than the usual spice and a a bit of smokiness. Nothing wrong with any of that!

Scroll to the bottom of this post for more chocolate recipes but also remember to enter our self-hosted giveaway! Yes, we literally funded our own giveaway, no sponsors involved, just so we can brighten at least one persons day… in case a week full of chocolate doesn’t do the trick.

Four years ago: White Chocolate-Raspberry Eyeball Cupcakes

Five years ago: Fig, Prosciutto & Arugula Pizza

Six years ago: Apple Cinnamon Peanut Butter Bagel Bites

Seven years ago: Peanut Butter Baklava Bars

Eight years ago: Pork Chops with Pineapple Fried Rice

Nine years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

HOLY MOLE CHILI

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Yield: 6-8 servings Cooking Time: 3 Hours 10 Minutes 3 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Scant 1/4 cup olive oil
• 1 medium onion, chopped
• 3 lb. beef chuck steak, excess fat trimmed and cut into 1/4-inch cubes (I do half chuck pieces and half ground)
• 1/4 cup finely chopped raisins
• 3 Tbsp ancho chile powder (or regular chili powder)
• 2 Tbsp mole paste
• 2 Tbsp cocoa powder
• 2 Tbsp fresh Mexican oregano (or 2 tsp dried regular)
• 2 tsp cumin
• 2 tsp salt
• 1 bottle beer (try Modelo Negra)
• 2 (10.75 oz.) cans condensed tomato soup
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can fire roasted tomatoes
• 1 (12 oz) can tomato paste
• 2 (15 oz.) cans kidney chili beans
• 1 poblano pepper, charred and chopped
• 1 cup shredded white cheddar cheese, plus more for topping if desired
• Preferred hot sauce (optional)

Directions

1. In a large pot over medium heat, cook onion in olive oil until tender. Add meat and brown*. Add all the seasonings and stir until evenly distributed. Add all remaining ingredients except beans, pepper, and cheese. Thoroughly mix and reduce heat to medium-low. Simmer uncovered, stirring occasionally, for about 3 hours or until meat almost falls apart and mixture is thick.
2. Add beans, pepper, and cheese. Simmer for another 15 minutes. Add hot sauce if desired to taste. Serve with additional cheese on top and with yellow tortilla chips.

Notes

* Alternatively, transfer meat-onion mixture to a slow cooker, mix all but the beans, pepper, and cheese, and set on low for 6-8 hours

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Reduce your food waste by saving vegetable skins and guts in your freezer and I will show you how to make vegetable broth with scraps!

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I hate food waste. I try very hard to plan meals around what needs to be used up first, freezing anything that can be frozen if needed, and finding new purposes for leftovers. But even when I am the most diligent there are still bits of waste that could be of use still.

I’m talking about all the scraps that arise from peeling and chopping vegetables for various recipes or general eating. Sure it may not seem like much, but we have not purchased our own vegetable broth (or poultry stock) in years because we make our own out of the scraps!

We do have a composter but not all food scraps should be pigeon-holed into one role, at least not at first. Instead, start a new habit to celebrate #NationalStopFoodWasteDay and save those vegetable scraps in a gallon sized zip-top freezer bag until it is stuffed full.

Things that you should save for vegetable broth include: onion, celery, carrot, bell pepper, tomato, squash guts, mushroom stems, garlic skins, and herb stems (parsley, rosemary, thyme). Of course you could also make a specific flavored broth by going heavy on one component, such as a mushroom broth.

However, these should not go into your broth: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, and beets. Basically, no starchy veggies. Save those scraps for the compost pile.

But now, how to make vegetable broth from scraps? When you are ready, all you need are bay leaves, water, and a large stock pot. Once processed, you can can the broth or freeze it until you are ready to use it. And those boiled vegetables? Now you can toss them into the composter!

National Stop Food Waste Day

• 4 ways to use leftover mashed potatoes by Frugal & Fit
• Empanada Nachos by A Day in the Life on the Farm
• Broccoli and Ham Quiche by Blogghetti
• Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
• How To Make Vegetable Broth with Scraps by The Spiffy Cookie
• Buttermilk Bread by Making Miracles
• Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings

Four years ago: Bacon and Vegetable PizzaBacon and Vegetable Pizza

Five years ago: Sourdough Pretzel Bagels

Six years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Seven years ago: Spring Salsa

Nine years ago: Funfetti Month Recipe Round-Up

VEGETABLE BROTH WITH SCRAPS

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Yield: 4 quarts Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 gallon bag of frozen vegetable scraps

• Onion
• Celery
• Carrot
• Bell pepper
• Tomato
• Squash guts
• Mushroom stems
• Garlic skins
• Herb stems (parsley, rosemary, thyme)

2 bay leaves

4 quarts (1 gallon/16 cups) of water

Directions

1. In a gallon sized zip-top freezer bag, save vegetable scraps.
2. Once full, empty into a large stock pot, plus bay leaves and water (or enough to cover).
3. Place over medium-high heat and bring to a boil. Reduce to a simmer and let cook for 1 hour.
4. Strain vegetable scraps and discard (can compost). Pour broth into jars and process for canning (or freeze until ready to use).

Notes

Vegetables NOT to use: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, beets. You can add meat bones to make beef or poultry stock.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE