Tipsy Tuesday: Use Your Grocer

by Liesel Brooks on April 20, 2010

Is it Tuesday already?  Time for tip number three in the series, 13 Slick and Savvy Tips for Feeding Your Family Healthier Food.  Today we’re going to talk about ways to make the most of your grocery store.  I’m one of the odd ones who absolutely loves grocery shopping.  I go at least every other day and I am quite loyal to the ones who make my life so much easier.  Many cities have at least one market that feels more like a boutique for cupboard staples than the cold, cement floor, and dusty shelves experience we’re used to.  I shop mainly at Market of Choice in Eugene.  They are locally-owned, they offer local produce and meat choices, and they have an amazing deli (which they call The Kitchen) full of great options for a quick dinner or fabulous party.  In preparation for this post I asked a few people why they shop where they shop.  Most everyone told me they use “their” grocery store based on price, location, and habit.  Let’s talk about the price issue.  There is a perception in our area that Market of Choice is more expensive than the national chains.  However, I’ve comparison shopped for years and have found that for many of the items that are offered both by both (think Tillamook cheese, organic canned tomatoes), Market of Choice is priced the same and sometimes even lower than Albertsons, for example.  There are items that are higher priced at Market of Choice.  Last week, I shelled-out $16 for a teensy little bottle of truffle oil that I’m sure I couldn’t find at any other grocer.  And, I’m willing to spend a buck or two more for a deli potato salad made fresh with organic, local ingredients than the one dumped out of a tub with a shelf-life longer than my cat’s.  On my skinny-wallet weeks I can still shop at Market of Choice, but I steer clear of my weakness areas and stay in my budget.  To me shopping locally, giving local farmers and other community food purveyors, and having a true organic-local choice is worth the extra that I may spend here and there.  Especially, when the “extra” spending is usually about the same as a one or two latte’s.  To really use your grocer to help you get better food to the table, you have to choose a grocer that cares to do so.

Here are some great ways to use your grocer to save time, money, and put a better meal on the table:

Save time by using the deli, and meat department. On days when I simply can’t be bothered with dinner prep I can buy Chicken Cordon Bleu from the meat department, an organic salad from the kitchen, a nice baguette from the bakery, and lovely bottle of wine.  Make one (or more) nights a week, “Grocer Night” and plan to let your store do all the prep work for you.  All you have to do is bake the chicken (or other meat dish), put the salad in a lovely bowl, have the kids set the table and the hubs cork the wine, and enjoy an almost prep-free dinner!

Have the butcher prep the meat.  If I’m making anything that requires extra chopping, trimming, pounding or filleting of the meat I head to the meat counter first.  I often ask them to cube up my stew meat, remove the skin from the fish, cut the exact size roast I want, etc.  While I’m shopping they’re doing the work that would take me an extra 20 minutes at home.  They know me and my tastes now and often give me tips and inside info (like when they tenderloin will be on sale next).

Have the bakery slice the bread. If you’re serving a baguette or want to buy a whole loaf of country bread for sandwiches ask the bakery to slice it for you while you shop.

Shop the sales. This is a biggie!  Every grocery store has loss-leaders – items that they price ridiculously low to get you in the store.  Buy them and freeze them or stock your cupboards.  I often plan my weekly menu with the weekly specials flier in front of me so I’m sure to get the best prices.

Use the kitchen/deli for more than just salads and lunch meat. I spoke with Bonnie Willis of Market of Choice and asked her about the ways they can help us customers serve the best food.  She told me that they really have a mission to experience a connection with their customer and provide value.  She suggests using the kitchen to chat it up with the market chef to get ideas for great recipes or menus.  I thought that was a great idea for the times that I have “kitchen-block” and am running the risk of serving roast chicken for the 3rd time in a week.  What about using the kitchen for “appetizer night” and browsing the case for a few great appetizers?  Add some sliced cheese and apples and spend your evening laughing with your family over some great flavors.  Or have a few friends over for lunch and let the market do the work.  According to Bonnie, they’ll even make your favorite recipes if you let them know ahead of time.

Get to know your local farmers, ranchers, and food makers. Ask the produce guy/gal about the farm that supplies the apples.  Have the butcher tell you his opinion of one ranch vs. another.  These people are in touch with your food and where it comes from.  Let them be your advocate by showing them that it’s important to you and learn a little more about what’s on your plate at the same time.

Why not make a point of shopping somewhere new this week?  Or, take a few minutes to ask your favorite grocer how you can better use them to save time and money.  They love to talk to their favorite people on earth… US!  And, if they don’t take your reusable bags elsewhere.

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Tipsy Tuesday: Learn Four Methods

by Liesel Brooks on April 13, 2010

Here is tip number two in the Slick and Savvy Tips series.  During this week I’ll share four basic methods that can be used in endless recipes.  Learning these methods will arm you with quick and healthy meals that you can whip up in a flash without ever opening a cookbook.  You’ll memorize the basics after one or two times of playing with the method and then it really gets fun as you create using your imagination and preferences.

I’m not the world’s best cook.  My smoke alarm goes off at least once a week, my chocolate chip cookies look a little more like chocolate chip crackers, and I still get nervous every time I bring home a perfect salmon fillet that I may turn it into cat food.  I am am an average cook with a fixation on food that borders obsession.  I love food.  I love to feed people.  I love to cook.  Therefore, I spend a lot of time in the books and in the kitchen, and I practice, practice, practice in hopes of getting better everyday.  I realize that not everyone loves the kitchen as much as I do.  I can’t imagine putting even one, let alone three meals on the table everyday if cooking felt more like a chore than an escape.  If you’re one of those you’ll love using methods rather than recipes.  This is one of the best ways to become a bit more intuitive in the kitchen.

I’m going to give you four methods this week starting today with my favorite sauce.  A simple jar of whole plum tomatoes becomes the shining star for many of my family’s favorites.  Here is my basic method for making marinara:

You’ll need:

Two or three (or 7…or 9) fresh veggies, diced small: I always start with carrot, onion, and celery, and sometimes add broccoli, fennel, sweet potato or whatever else is hanging around.

A few aromatics, herbs and spices: A clove or two of garlic (mince it); basil and Italian parsley add color and flavor; red chili flakes add the perfect amount of heat; salt and pepper and possibly even a little sugar make it perfect.

32 ounce jar or can of whole plum tomatoes: I love home canned tomatoes, but I use canned San Marzano’s whenever the sauce will be the focal point of the dish.  If you haven’t tried them pick-up a can or two and use them in a simple marinara on pasta.  The sweetness is remarkable.

The method:

1. Saute the veggies in a little olive oil until they’re nice and sweaty

2. Add the garlic, red chili flakes and about a teaspoon of salt. If you’re not sure how much heat you want start with just a pinch of the chili flakes, you can always add more.

3. Add the tomatoes as soon as you can smell the garlic.  Sometimes I pulse the tomatoes in the blender to make them smooth.  Sometimes I use kitchen scissors and rough cut them right in the can.  Sometimes I get really crazy and mash them up in a bowl with my hands!  It depends on what I’m making.  For instance, on pizza I like them chunky, but in a Bolognese I want them to feel more like crushed tomatoes.

4. Simmer away on low for about 30-60 minutes.

5. Add the fresh herbs like parsley and basil; taste it for salt; add a teaspoon of sugar if it’s a little too tart.

How to use this sauce to wow the masses:

Here are just a few ideas for this versatile number.  You’ll have fun thinking of more.

  • Makes a great pizza sauce for any pizza, but really shines on Margarita pizza with fresh mozzarella and hand torn basil.
  • Spaghetti and meatballs, of course.  And feel free to pick-up some meatballs at the meat counter at the market.  Just toss them into the sauce and simmer it all for about 20-30 minutes for a perfect crowd-pleaser.
  • Make a super easy Bolognese sauce by sauteing your favorite ground meat into the veggies before adding the tomatoes.  Simmer it a bit longer to concentrate and thicken the sauce and finish it with a cup or two of milk.  This is a great way to add a gazillion veggies without anyone complaining.  Serve it over your favorite pasta.  You may want to make a double batch because this is a great meat sauce for simple lasagna or baked ziti. For the baked ziti toss the sauce with penne that is just short of done, add a cup of shredded mozzarella and ricotta, top it with Parmesan and bake it at 350 for 30-45 minutes…ooey, gooey, goodness.
  • This is a great start to homemade tomato or hearty veggie soup.  Simmer it longer to concentrate the flavor, add chopped veggies if making it a veggie soup, add more herbs, add a quart of veggie stock.  Add cheese to make it a tomato cheese soup.  Add tortellini and chicken sausage to make a heartier soup (this is a kid favorite in our house).
  • Make a triple batch and freeze it in quarts so you always have it on hand.

Doesn’t this sound so easy?  Because it is!  And just look at all of the meals you can make with this one simple method.  Leave a comment and tell me how you use marinara to create something different.

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Tipsy Tuesday: Getting Your Family to Eat Healthy Series, Tip #1, Get Your Family to the Table

by Liesel Brooks on April 6, 2010

There is a reason that this is number one in the list of tips for getting your family to eat healthier.  This is tfathers-day-dinner-lghe most important thing we can do to help create the best habits for our kids to build a foundation on.  Even better than the benefits to our health, sitting down as a family at a predictable time everyday makes for stronger, happier families.  If you are one of those parents who don’t see the value in a family mealtime, I’m here to tell you, you are missing out on a major tool in your parental arsenal.  When people ask me for ways to get their family to eat healthier I always ask first and foremost if they are eating as a family for at least one meal a day.  If the answer is no, I’m thrilled to report that this one change will be the most powerful in this quest we’re on to create positive food habits.   Sitting down as a family is more than just a fun way to channel June Cleaver.  Studies have shown that this daily visit to the table can have far reaching benefits.  Here are just a few:

  • Families who eat dinner together eat more healthfully and avoid the “crap-trap” of eating on the go.  You know that trap, the one that starts with, “may I take your order?”  At the table we can set a few rules and use a few tricks that will get our kids to eat a little more of the stuff that grows out of the ground without lecturing, pleading, or fighting.
  • Parents have a scheduled time each day to model good habits for their kids. Children will mimic the behavior they see at home.  This is your daily chance to show them your good eating habits and teach them how to cut a bite of steak before they gnaw it off with their teeth as a guest at your most stuffy friend’s house.  The privacy of your own family dinner table is by far the best place to teach them that mealtime is not the best time for belting out the “Diarrhea” song.
  • Children of families who eat regular meals together are less likely to use drugs as teens according to a study conducted by the University of Minnesota.  The National Center on Addiction and Substance Abuse at Columbia University found that children who grow up in homes where family dinners occur twice a week or less are as teens, 3 times as likely to use marijuana, 2.5 times as likely to smoke cigarettes, and 1.5 times more likely to use alcohol.
  • This is a fantastic way to get your kids involved in family food.  They are ever so proud to serve something they’ve had a hand in making and are likely to appreciate what goes on behind the scenes of mealtime if they are responsible for setting or clearing the table everyday.  We’ll hear more about this from my dear friend and gracious living expert, Mindy, later in this series.  Stop by her blog today for her recipe for BBQ Chicken Pizza…YEEEUUM!
  • Spending a little time together as a family everyday builds stronger families.  Families who eat together talk more, trust each other in conversation and therefore share more details about their day, appreciate the work that goes into a meal, are grateful together, check-in with each other, and undoubtedly laugh together.

These are compelling reasons to prioritize this essential habit in your home.  If you aren’t already having dinner (or breakfast, lunch, bedtime snack, etc.) together at least 4-5 times a week, I’m on a personal mission to convince you to get to it!  I am fiercely protective of this ritual in my home because I have seen firsthand the benefits.  It doesn’t hurt that almost every night I get to hear my kids say the sweetest, funniest things to each other.  For us, this is our daily “reset button” where we can regroup, reconnect, and be reminded of how remarkably lucky we are to have this family, this home, and this food!

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Tipsy Tuesday: 13 Slick & Savvy Tips for Feeding Your Family Healthier Food

by Liesel Brooks on March 30, 2010

tues Some of you have asked for ideas on getting more of the right foods to the table without creating a scene better suited for the WWF than the dinner table.  I know first hand that the task of getting your kids (and sometimes your hubs) to eat real food, prepared healthily is a challenge better suited for the brains of NASA than a mom who is so busy she may at times put cheerios in the dog bowl and Alpo in the cereal bowl.  I’m also deeply familiar with the guilt that comes with falling down on the job of making sure the little’s have every opportunity to create good eating habits while I still have chance to make a difference.  The truth is our babies rely on us and only us to form the habits that will follow them for the rest of their lives and will determine whether they are a statistic on the growing national disease report or a thriving foodie who experiences food the way God intended.

Feeding a family is no small task.  From grocery shopping to meal preparation to begging on bended knee, “just try it,” it’s a monumental job.  On Tipsy Tuesday I’ll go in-depth about the following 13 tips.  I’ll have some guest experts throw in their know-how.  If these tips don’t really help you the way they’ve helped me – well, we’ll have another series using the same title and it will go in a different direction.

Here is an overview of the 13 slick and savvies:

1.  Get the family to the table every single day for at least one meal.

2.  Learn 4 methods that can easily be morphed into an endless number of new meals.

3.  Use your grocer! Don’t worry they like it.  Bill Withers’ song, Use Me Up is their theme and  they sing it in a round at every company gathering.

4.  If all else fails, trick the little buggers.

5.  This is not a one-woman show! Get them involved.  Loosen the reigns a bit.

6.  Plan. Plan. Plan.  Seriously, plan.  I’ll show you how.

7.  Lunch is not a throw away meal.

8.  Use themes.  This one is so fun!

9.  Be tough as nails on these 5 rules and resolve to never allow them to be broken. Be not afraid, you’re bigger than them and you have the food.

10.  Grow something.  Anything.

11.  Teach your kidlets to understand and appreciate the role of the Family Food Chief.

12.  The freezer is your friend.

13.  Make it with love.  Not as cheesy as it sounds.

Come back next Tuesday when we will dive right in to tip one and two.

head first

headfirst

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Egg Cups

by Liesel Brooks on March 28, 2010

(I resisted the urge to call these “eggscelent cups”…you’re welcome)

Here’s a fun idea for a quick breakfast or lunch. In 2 minutes prep time and 20 minutes cooking time you’ll have a darling little dish that comes out of the oven perfectly presented.

Line muffin tins with prosciutto or thinly sliced ham (spray them with olive oil or cooking spray first). Make sure it covers the bottom and the sides. Crack a farm fresh egg into it. Season and top with a bit of your favorite cheese (I used Gruyere). I think they’d be even better with a tomato slice or some spinach on top before roasting.

Doesn't it look like a flower?

Doesn't it look like a flower?

Bake it at 350 degrees for 15-25 minutes depending on how sunny you like your eggs. Serve it with a piece of toast for breakfast or a salad for lunch. Who could resist these lovin’ cups?

Done!

Done!

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Two Hit One-ders, Taco Pie & Empanadas

by Liesel Brooks on March 18, 2010

This isn’t going to win you any culinary awards, but you’ll be a hit with your kids.  I’m always looking for ways to morph one meal into another.  It’s also nice to have lunches ready to go in the freezer.  This is an easy dinner that plays double duty for lunch later.

Rather than give a specific recipe I’ll just share the method.  Yo, you can make it your own, Dog.

Start by making a big batch of taco meat.  I often use turkey or chicken.  If you want to use beef make sure it’s lean or your pie will be a greasy pool.  You’ll need about 2.5 lbs of meat.  I usually add beans, corn, diced carrots, zucchini, red peppers, diced tomatoes, and whatever other veggies I need to use up and can safely sneak in.  Saute all of the extras with the meat.  Season it with your favorite taco seasoning and a cup or so of your favorite salsa.  Once the meat is cooked through you can build your pie.

Layer it up.

Layer it up.

I use a store-bought refrigerated pie-crust for this, but if you want to be a hero and make your own knock yourself out.  Layer the meat mixture with shredded cheese two or three times in the crust lined pie pan.  Top it with the top crust and put a few slits* in it to let out steam.   Bake it at 400 degrees for about 30-45 minutes until it’s golden.  Let it sit before you slice it and don’t cry over the first piece, it’s going to be a messy pile.  Serve it with scallions, pickled jalapeno, sour cream, chips or whatever garnishes your family will like.

The Empanadas:

Roll out a few more pie-crusts and cut them into squares.  I make some smaller for the littles  (small kids) and some bigger for the bigs (big kids).  Put a little of the meat mixture and shredded cheese on the square and fold it over like an empanada.   Once they’re all made freeze them on a cookie sheet until frozen.  Then you can put them in a freezer bag.  Bake them right from the freezer at 400 degrees for 20 or 30 minutes depending on your oven.  These are great for after school snacks if you are feeding a bottomless pit (teenage boy) and they are perfect for lunch.

On a cookie sheet ready for the freezer

On a cookie sheet ready for the freezer

Toss in a freezer bag. They'll be good for a few months.

Toss in a freezer bag. They'll be good for a few months.

*That word, slit, really bugs me. It gives me the creeps for some reason. I’m not sure why.

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In Search of My Mother

by Liesel Brooks on March 16, 2010

I think I started looking for her the day after my dad told us she died.  I was 9 years-old the day before and much older the next.  I remember a feeling of panic about the void that now existed where “safe” once lived.  I knew I lost her.  I knew she was gone.  I didn’t know that I would spend a lifetime trying to find her again.

In the days following her death I would sneak into my closet to smell the coats she had stored there for winter as often as I could – each time worried that her smell would be gone.  I would listen intently as the adults around me told stories about her and then spend the following days trying to mimic the qualities they said she had.  I looked for her face in mine every time I looked in the mirror.  Sometime in that first year after her death one of my school friends made a comment about her hands looking like her mother’s hands.  I laid in bed that night with my hands above my face looking for traces of my own mother’s hands.  As the years passed I lost some of the consciousness of my search for her in me.  The coats no longer hung in my closet.  My hands looked like the hands of an adolescent and I stopped imagining I could see the start of the wrinkles that come only with becoming a women.  As far as I could tell the face in the mirror didn’t resemble her despite the constant reminders from my grandparents of how much I looked just like her.

Fast-forward twelve years to the birth of my first child, my son.  I’ll never forget how the shushed memory of her became an undeniable presence of her.  In that rush of feeling the love of a mother the instant I laid eyes on him I felt, possibly for the first time, exactly what I lost on that chilly October day twelve years earlier.  Fast-forward again another thirteen years to the birth of my second and third, my daughters.  Again, a hole so deep the ocean couldn’t fill it and an understanding of the loss that if more than just a glimpse would cripple me.  This time from the perspective of a mother of daughters – a distinctly different yet no less powerful experience than being the mother of a son.  In those years between losing her and becoming a mother for the first, second and third time there was not a single day that I didn’t miss her.  Sometimes an ache that lingered somewhere in the background and sometimes an all out gaping wound with a sting so fantastic there was no treating it.  But, I wasn’t searching for her – I just missed her.  Or so I thought.  If I’m really looking and really noticing what drives me I can see that on some level I am still searching for that feeling of having my mother.  I find myself wondering if she can see my kids.  Does she think they are as fascinating as I do?  Is she getting as big a kick out of my daughter’s version of Twinkle, Twinkle Widdow Staw as I am?  Does she stare at my son’s drawings for hours like I can?  Does she see me fretting over doing half as good a job with them as she did with me?  I can’t know the answers to those questions but I can tell you that there are moments of motherhood that just feel like her and I love that feeling.  When I see the picture above of her staring at me with the smile of a mother I can see me in her.  I look at my kids like that – like there is nothing more beautiful on this earth than that little face and however did I get so lucky to witness this little life grow right in front of me.  There is some amount of satisfaction in knowing that she felt that same way about me.  There is comfort in knowing that there once was a mother here who loved me like only a mother can.  Imagined or not I am deeply inspired by the thought that she can see me and my children and how I love them.  I feel like I find her again for a moment or in a small way when I mother the way I should.  In that regard I am driven to be the kind-of mom who smiles at her kids the way she is smiling at me in that picture.  I am driven to make sure they know each day how loved they are, how wanted they are, how amazing they are, and what a gift they are.  I knew that.  And I knew when it was gone.  When I am sad that my kids will not experience how nuts she would have been about them and how much of a priority knowing them would have been to her, I can find happiness in knowing that I can show them for her and even more importantly, because of her.

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Roasted Turkey & Pumpkin Enchilada’s

by Liesel Brooks on October 25, 2009

This one’s for Craig and Katie who have too many pumpkins (if there even is such a thing).  I started making these last year and I craved them all summer long.  Any squash that stays firm with a little roasting will work and they can easily be made vegetarian by adding some extra cheese and omitting the bird.  I’ll apologize in advance for the lack of exactness in this recipe.  You’ll figure out your exact as you make them.  Since it’s not precise it will be helpful if you read through before making.   I think I’m going to add some goat cheese to them next time too.

Method/Recipe:

Ingredients for the filling:

3 lb turkey breast (you’ll only use about 1/2 that, but it’s so nice to have roasted turkey around that I always roast extra)
2 sugar pumpkins, halved and seeded (also called pie pumpkins and like the turkey if you end-up with extra you won’t have a hard time using it…pumpkin risotto…pumpkin quesadilla’s for snack, etc.)
Cumin, cinnamon, cayenne, kosher salt & pepper
Olive oil
12 corn or flour tortillas
1/4 cup chopped cilantro
3 cups grated jack cheese (or pepper jack if you’d like)
3-4 cups sauce (recipe below)

The first step is to roast the turkey breast and  pumpkins.  Rub the turkey breast with olive oil then dust it with a good amount of smokey paprika, cumin, salt, and pepper at 350° until the internal temp is about 160º then let it rest for 20 minutes.  When the turkey is about 1/2 way done place  pumpkins on a sheet pan.  Brush them with olive oil then sprinkle with about a tablespoon of cinnamon, teaspoon of cayenne, and salt to taste. Roast them for about 40 minutes or until they are tender enough to get a knife through, but still firm.

ready to roast

ready to roast

Once everything is roasty-toasty shred or dice 1/2 the turkey. Scoop the pumpkin out of the shell and slice it in 1/2 inch thick strips. Fill each tortilla with some turkey, pumpkin, jack cheese, and cilantro. Spread 1/2 cup of the sauce on the bottom of your baking dish. Pack the rolled enchilada’s tightly into the dish. Top with sauce and more jack cheese. Bake at 375° for 30-40 minutes or until cheese is bubbly. Sprinkle with cilantro and let it set for 10 minutes before serving. Serve with garnishes like avocado, cilantro, diced scallions, and sour cream.

Chipotle Enchilada Sauce**

Ingredients:

2 large dried pasilla (negro) chiles, stemmed and seeded
2 Tblsp. canola oil
1 large onion chopped (no need to be precise, we’re going to blend the sauce)
2 garlic cloves chopped
1 28 ounce can diced fire roasted tomatoes in juice
2 chipotle peppers in adobo
2-3 cups chicken broth

In a hot skillet toast the chiles by pressing down on them until they begin to blister – remove. Add oil to the pan, then add the onion and garlic cooking until translucent. Add back the chiles, tomatoes, and chipotle chilies. Let the sauce simmer for about 10 minutes. In batches, blend the sauce until smooth adding stock until you get the consistency of a thick soup. Add the mixture back to the skillet and let it simmer and reduce a bit. Add more stock if it gets too thick.
**Nobody will tell if you buy a can of your favorite enchilada sauce and blend a few chipotle chilies into it. Also, this sauce is a great start for tortilla soup. Simply thin it with stock and let cubed chicken poach in it, finish with chips, cheese, cilantro, and your favorite toppings.

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Beer & Cheese are Perfect Lovers

by Liesel Brooks on October 21, 2009

Let me just start by saying that I will never make apologies for using real butter in any of my cooking.  Butter from grass fed, sustainably raised cows has a rightful spot in our healthy diets.  Because I’m just posting a quick recipe for this soup at the request of a few of my friends I won’t go into great detail about my complete endorsement of real butter , but if you need justification beyond the fact that it wasn’t created in the last 50-100 years (when coincidentally our health has taken a serious nosedive) please read more about the beauty of butter and cheese in one of my favorite books, Real Food by Nina Planck. You’ll never make an apology for real food again.

Certain relationships just seem to be made for monogamy.  Cheese and beer are not one of them.  The affair of cheese and beer is a torrid one since both of these ingredients are shameless sluts in the food world; and it’s completely forgivable considering the absolute perfect match they make as individual ingredients to a long list of players.  Still, this match of beer and cheese is like Meg and Tom.  You can watch them in other roles, but together…sappy magic!

serve it with toasted rye and bratwurst skewers

serve it with toasted rye and bratwurst skewers

My favorite recipe for beer cheese soup comes from one of my favorite food mags, Cuisine at Home.

Here’s the dirty little secret…

1 cup finely minced onion
1/2 cup finely minced celery
1/2 cup minced carrot
5 Tbsp. unsalted butter
5 Tbsp. all-purpose flour
1 tsp. paprika
1 tsp. dry mustard
1 bottle German lager
3 cups low-sodium organic chicken broth
1 Tbsp. Worcestershire sauce
1 tsp. Tabasco (or more if you’re super crazy like me)
1 cup whole milk
1 lb grated sharp cheddar
4 oz. cream cheese, cubed
2 Tbsp. chopped fresh flat-leaf parsley
Kosher or salt & pepper to taste

Cook the onion, celery, and carrot in butter in a large pot over low heat until the veggies are tender but not brown, about 10 minutes. Stir in the flour, paprika, and mustard. Increase the heat a bit and cook the flour taste out for about a minute or so. Add the beer and simmer it all until it thickens up. Add the broth, Worcestershire, and Tabasco, stirring constantly. Bring soup to a boil, reduce heat to medium, and simmer another 5 minutes.

Add the milk, Cheddar and cream cheese, stirring constantly until the soup is smooth. It’s very important that you don’t let the soup boil after adding the milk and cheese or it may curdle. Stir in your parsley, taste it and then season it all up with salt and pepper.

This is a great after school snack served in a mug with one sammie skewer. Or, in a big soup bowl with two or three skewers and a salad for dinner.

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Stop on by…

by Liesel Brooks on October 20, 2009

IMG_7654One of my favorite people and bloggers, Mindy Lockard, asked me to be a guest for her Take it to the Table Tuesday where she shares her tried and true crock-pot recipes. I shared my Vitamin C Chicken Chili. Stop by Mindy’s blog today for the recipe.

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