Potato Bacon Soup

We have made this soup a few times and it is always a wonderful, hearty addition to our freezer.  I made the whole package of bacon, about 16 slices, and then we all got a side of bacon.  This recipe has been adapted over the last few years - I can't remember where I found the original anymore.  A fall favorite at our house!

image from cbsop.com

Potato Bacon Soup
12 bacon strips, diced

2 large onion, chopped
4 cloves garlic, minced
2/3 c whole wheat flour
4 tsp salt
3 tsp dried basil, thyme or Italian mix
1/2 tsp pepper
8 c vegetable broth (combined broth and potato boil water to make 8c, added bouillon)
5 lbs potatoes, cubed
3 c milk
dash cayenne pepper
Garnish: cheese and minced fresh parsley
In large pot saucepan, submerge potatoes in water and boil until soft.  Remove  and drain potatoes and mash, being sure to mince skins.  In same saucepan, cook bacon until crisp. Drain, reserving 2 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, milk and cayenne; heat through but do not boil. Garnish with bacon, cheese and parsley.

Pumpkin Walnut Risotto, Sliders, Salad, and Kale Chips

This risotto is one that we have made the past couple years.  We often substitute the canned pumpkin for some fresh roasted pumpkin or squash.  It is absolutely wonderful.  The carmelized walnuts are enough to reel the kids in - it's like dinner with candy on top!

Slider Hamburgers

We just made our normal hamburgers (with venison this time) and made them small patties, about maybe three inches.  The kids, who don't normally like hamburgers, thought these were made for them.  They adored them!

Simple Salad (for adults)

Baked Kale Chips (for kids)

Pumpkin Walnut Risotto

image from recipe.com

6-7 cups chicken stock

1 3-inch cinnamon stick

4 tablespoons unsalted butter, divided

1 tablespoon olive oil

1/2 cup finely chopped onions

1 15 ounce canned pureed pumpkin

2 cups Arborio rice

1 cup dry white wine

1/4 cup grated Parmesan-Reggiano cheese

1/3 cup caramelized walnuts

Caramelized Walnuts:

2 tablespoons sugar

1/4 teaspoon salt

2/3 cup chopped walnuts

In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.  In a medium saucepan combine butter and olive oil and heat. Add onions and saute until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and saute for another 3 minutes.  Combine rice with pumpkin mixture; mix well.  Add wine to rice mixture and stir until absorbed. Begin adding hot stock 1/2 cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.  Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture. Garnish with caramelized walnuts and serve.

TO CARAMELIZE WALNUTS:

Add sugar to a small skillet over medium-high heat.  As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes. Remove nuts and place on a sheet pan to cool and harden. When cool enough to touch break up the clumps of nuts and set aside. 
* Recipe from the foodchannel.com

Carmelized Brussels Sprouts, Hot Dogs and Sage Pasta

This is our children's favorite meal, one we tend to fall back on when they don't eat much else.  The carmelized brussels sprouts are a hit with my whole extended family.  And some have detested brussels sprouts in the past.  This is truly the best way to enjoy them.

Brussels Sprouts
image from bostonist.com

Carmelized Brussels Sprouts

1 pound brussels sprouts
2-3 tablespoons olive oil

A few heavy pinches of sea salt 

Trim your sprouts if they have too much stem. Then steam them in skillet for 6-7 minutes until they are just beginning to turn bright green. Next you need to brown them in a shallow skillet with olive oil over medium/high heat. Lay them in the pan in one layer and just let them cook for 4-5 minutes. You can shake the pan a bit to make sure they don’t stick, but resist the temptation to flip them early. You want to get them slightly crispy, but try not too burn them. Then flip and cook an additional 3 minutes. Drizzle on more olive oil as needed, sprinkle on the sea salt or other seasonings.  We cook until nicely browned.  

Hot Dogs

We use nitrate/nitrite free hot dogs.   Usually turkey or angus or the healthiest we can find. 

Brown Butter Sage Pasta

3 Tbsp butter
6 whole sage leaves
Rest of package of whole sage leaves
Melt butter with sage leaves and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, yummy treat). Continue to swirl the butter sauce until it turns a rich chestnut brown. Crumble six of the sage leaves and add to butter.  Add pasta to saucepan and sauté. Serve with fried sage leaves.