RSS

Tag Archives: bacon

SOUP TIME!!!! (finally…)

I live in Texas. Except for the August heat, I love the weather here. After months of HOT, we get a month or two of cold weather, maybe 2 snow days, although Texas Snow is really sleet, hail and flurries that turn to road hazards the moment they hit the ground.

baby its cold outside

I look forward to the cold months for a couple of reasons:

  1. I get to warm my icy feet on my dear husband’s legs and make him curse me every single night (MUAHAHAHA),
  2. I can go for months without worrying about my toenails being presentable,
  3. There is the possibility of going on a ski trip (YAY!),
  4. And it’s not unbearably hot when I use the stove and oven to cook or bake!

The hubs pretends to HATE #1, but I am really doing him a favor since he’s always hot and I’m always cold – it evens it out! #4 means that it’s time to make hot things – like snickerdoodles, kartoffelsuppe, cakes, and kale soup.

Since I have been lax in posting, this will be a two-fer. Just for you!

The soup making began with a request for something with kale.

DSCF1048

I like kale, but I never know what to do with it besides kale chips, and anytime I don’t know what to do with a vegetable, soup is usually the fallback. So I decided to make a kale soup. I added sausage to it, and it actually turned out kind of like the Zuppa Toscana at Olive Garden, only better.

Yummy soup in my favorite bowls

Yummy soup in my favorite bowls

The next soup-making quest began with a craving for german food. We eat at Everything German in Bedford fairly often, and I LOVE their kartoffelsuppe (german potato soup). We eat out way too much, so in an effort to cut back on our food costs, I decided to take a crack at making it myself. It was a smashing success, if I do say so myself.

New wine was on sale - so I bought a red and a white, we drank both bottles that night. ;-)

New wine was on sale – so I bought a red and a white, we drank both bottles that night. ūüėČ

As with any meal, the animals in our lives benefit as well:

Carrot Peels = happy chickens (and darker yolks!)

Carrot Peels = happy chickens (and darker yolks!)

Kale ribs = happy bunnies

Kale ribs = happy bunnies

Kale/Sausage Soup

What You Need

  • 2 bunches Kale, torn into bite-sized pieces (I give the ribs to the bunnies)
  • 5 medium Carrots, sliced
  • 12 whole Red Potatoes, slided (I used a mandolin slicer)
  • 1 whole Onion, diced
  • 1 pound Italian Sausage
  • 1 teaspoon Red Pepper Flakes
  • 2 cups Low Sodium Chicken Broth
  • 4 cups Half-and-half (optional)
  • Oregano
  • Black Pepper

What to Do With All That

  1. In a medium pot, boil sliced potatoes and carrots until tender. Drain and set aside.
  2. In a large soup pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth and half-and-half (if desires, if not, replace with water).
  3. Simmer for 30 minutes.
  4. Give it a taste and adjust seasonings as needed.
  5. Add the potatoes, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
  6. If one of you wants creamy soup and one doesn’t, splash some half and half into your bowl at the end. I like it better that way, hubs disagrees.

DSCF1050

Kartoffelsuppe

What You Need

  1. 6 large Russet Potatoes
  2. 4 medium Carrots
  3. 2 stalk of Celery
  4. 3 Leeks
  5. Sprig of Parsley
  6. 2 Onions
  7. 4 slices of Bacon (more fat the better)
  8. 2 Tbsp Butter
  9. 3 Tbsp Flour
  10. 8 cups Salted Water
  11. Pinch of Marjoram
  12. Salt and Pepper to taste

What to Do With All That

  1. Slice Potatoes, Carrots, Celery, Leeks, dice Onions and mince Parsley
  2. Add to Salted Water and bring to a slow boil in a large pot
  3. Cook until Potatoes are tender
  4. Chop Bacon into small pieces and fry in large skillet
  5. Add Butter and onion and sauté in skillet until browned
  6. Add Flour to skillet and mix thoroughly, cook over medium heat for 2 minutes
  7. Slowly add 1 cup of liquid from soup pot to skillet, stirring until combined
  8. Add skillet mixture to soup pot
  9. Stir in Marjoram
  10. Simmer for 25 minutes
  11. Puree using an immersion blender
  12. Add water until desired consistency is achieved
  13. Salt and pepper to taste
  14. Bring to a slow boil, then serve

ENJOY!

 
Leave a comment

Posted by on December 16, 2012 in Uncategorized

 

Tags: , , , , , , , , , , , , ,

Grilled or Roasted Corn – Wrapped in Bacon (of course!!!)

Grilled or Roasted Corn – Wrapped in Bacon (of course!!!)

I have a hard time finding fault with things wrapped in bacon. So when this recipe came to my inbox in my Food.com newsletter, I was more than ready to try it out.

The notes from the recipe say that it is adapted from one of Paula Deen’s recipes, which are typically hit and miss with me. Sometimes they come out so wonderful and tasting like the best thing I ever ate, sometimes a recipe will completely tank and taste like crap in a pan covered in butter, and a lot of her recipes take FOREVER to make. So knowing that it was from her, I read it over carefully and made some changes that I thought would help.

The end result was a very, very tasty side of corn where the kernels practically jump off of the cob and onto your taste buds. We ate the corn with¬†Reuben¬†and Cuban paninis (I forgot the bacon on the Cuban, but it was ok because there was some on the corn!!! At least, that’s what I told myself…).

While Louis went to pick up the boys, Gabby and I got started on dinner. She’s such a cute little sous chef!!!

She’s peeling the silks off of the corn and putting them into the compost bucket.

She did complain a little that her hands were tired of working on the corn, but that was just because she could smell the bacon and was a little impatient.

She really does like to help!! She even swept up the stray scraps when we were done. – voluntarily!

Here are the changes that I made, also noted in the recipe below:

The original recipe says to soak the corn for 30 minutes, but I just soaked the first ears as long as it took to peel the husks back, remove the silks and then cook the bacon a bit, then I pulled the bottom ones out first to wrap the bacon around and tie off before getting the next one out of the water.¬†I thought the bacon wouldn’t get crisp being wrapped in the husks, so I cooked it about halfway in our cast iron skillet before putting it on the corn. After you wrap the bacon around the corn, get one side of the husks pulled up and then drizzle some of the pan drippings on the corn, then finish wrapping it up and tie it all together. I also didn’t pat the water off of each one as I pulled them out.

I think the changes really had a big impact, but if you want to try it as written, let me know how it turns out!

Bacon Wrapped Grilled (or Roasted) Corn on the Cob

What You Need:

  • 8 ears corn
  • 1 lb bacon
  • water, for soaking
  • butcher string

What to Do With It:

  1. Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk.
  2. Remove the corn silk – you can use a soft brush to ensure that all the silk is removed. (I had Gabby help with this, and she seemed to have fun with it – we also still had some silks left on the final product and no one seemed to notice.)
  3. Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes. This will help to prevent the husks from charring on the grill. (I soaked the first one for as long as it took to do the rest and cook the bacon a bit, then used the first one first to wrap & tie)
  4. (This is a step that I added: while you are de-silking the corn, cook the bacon about halfway – don’t make it crispy, but it should be just about there – remove from the pan and set aside)
  5. Preheat grill to medium temperature. (or turn on the broiler)
  6. Remove the soaked corn from the water and pat dry. (I skipped this step)
  7. Wrap strips of bacon around the corn kernels on each ear; fold the husks back over the bacon and kernels. (before I folded all of the husks back, I drizzled some of the drippings from the pan, I don’t think the corn would have had as much of a bacon taste without this step.)
  8. Tie the husks down with butcher string; repeat with all ears of corn. (I did this as I wrapped them with bacon and pulled the husks back up)
  9. Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and until the bacon is cooked and the corn is tender. (I put it all in the broiler for 20 minutes)
  10. Cut the butcher string away from the husks and serve.

Enjoy!

 
1 Comment

Posted by on July 21, 2012 in Uncategorized

 

Tags: , , , , , , ,

 
Littlest Martha

petite woman with big aspirations

Luv Dat Cupcake

the sweeter side of life

power4the24

A fine WordPress.com site

everyday theology

from a nonconstantian and postmodern perspective

24daychallengerecipes

Tasty recipes for Advocare's 24 Day Challenge

Immeasurable Hunger

a young woman's ravenous exploration of food and life

BunnyandPorkBelly

life is always sweeter and yummier through a lens. bunnyandporkbelly [at] gmail [dot] com

A Lot On Your Plate

A budget friendly blog (now an official website) that gives creative & practical tips, recipes, and more, to help inspire, organize, & simplify your life!