Thursday, February 16, 2012

Cheesy Vegetable Chowder

This was a super yummy dinner on a cold and rainy night.  Also, it's one of those soups that tastes like it was more work than it is - seriously, you could have this on the table in 30 minutes:
2 TBSP butter
1/2c onion, chopped
1c carrots, finely chopped
2 celery stalks, chopped
1 TBSP garlic, minced
4c vegetable broth
2c cauliflower
1 TBSP all-purpose flour
1/2c water
2/3c milk
2c broccoli florets
2c cheddar cheese

1.  In a large pot over medium heat, melt butter.

2.  Add the onions, carrots, and celery; saute 3-5 minutes, or until tender.

3.  Add garlic and cook just until fragrant, about 1 minute.

4.  Add broth and cauliflower; bring to a boil.  Reduce heat and simmer until cauliflower is tender.

5.  Combine flour and water, then add to pot.  Allow to continue simmering another 5-10 minutes.

6.  Add milk and broccoli.  Simmer until heated through and broccoli is tender.

7.  Add cheese and stir until completely melted. 
 Served with buttermilk biscuits for dipping.

Thursday, February 9, 2012

Baked Chili with Cornbread Topping

It's unusual for hubby and I to both crave the same thing for dinner three nights in a row but that is exactly what has been going on here. 

This chili dish is my combination of a couple of different recipes and, I have to say, I impressed with myself on this one.  It's so easy!

First, you make the chili:
ground beef, 1 lb.
1/4c onion, chopped
1/2 tsp. ground black pepper
1/4 tsp. garlic salt
1 1/4c tomato sauce
1/2c salsa
2 TBSP chili seasoning mix
1 can kidney beans

1.  In a large skillet, cook ground beef and onion over medium heat until meat is browned and onion is tender.

2.  Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans.

3.  Mix well, reduce heat to low and simmer about 30 minutes.

Then, you make the cornbread topping:

1c chicken broth
1 c milk
salt, to taste
3/4c yellow cornmeal
2 TBSP butter, divided
1 can of corn, 8 oz., drained
1/2c Cheddar cheese
2 TBSP Parmesan cheese

1.  In a medium saucepan, combine the broth, milk, salt, and cornmeal over medium heat.

2.  Bring to a boil, whisking frequently.

3.  Reduce heat tolow and simmer, whisking occasionally, until thick and smooth, about 5-6 minutes.

4.  Remove from the heat and stir in 1 TBSP of the butter.

Now, put it all together:

1.  Preheat oven to 375*  Add remaining 1 TBSP butter to an 8x8 casserole dish.  place dish in ovem until butter is melted.

2.  Spoon 1/3 of the cornmeal mixture evenly over the bottom of the casserole, then top with the warm chili.
3.  Sprinkle the corn over the top of the chili, then spoon the remaining cornmeal mixture evenly over the top.

4.  Sprinkle with the Cheddar, then top with the Parmesan.

5.  Bake until filling bubbles around edges and top is golden, 20 to 25 minutes. 
 It was halfway gone when I remembered to take a photo.


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