Simple and satisfying soup

One night last week, when Hubby Bryan and I were short on time — and probably low on inspiration, too — we thawed out some brisket for sandwiches, and I put together this simple soup. I think I saw Rachael Ray make it one day on her program and thought it looked tasty — and amazingly simple.

Bryan and I give it two thumbs up. It was so easy to put together and quite satisfying. Plus, we got some spinach in our diets.

Tortellini Soup

Into a saucepan, pour one carton (not sure of the size, but the carton, not the can; could also use a couple cans) chicken broth and heat to a simmer. Dump in one-half package frozen cheese tortellini; cook according to package directions. (The package I was using said to simmer for 5 minutes. If you’re using dried tortellini, you may have to guess on the amount and follow those package directions.)

When tortellini is cooked through, throw in a couple generous handfuls of fresh spinach. (Since I don’t like the texture of the stems in such dishes, I de-stem first.) Cook for 1 minute more and serve.
 

Posted by: brickers on 3/16/2010 at 10:00 AM | Comments (1) | Permalink

Tags: lifestyles, rachael ray, recipes, soup, spinach, tortellini

PIzza burger in paradise

I’m not sure if my classmate Joseph Crippen knew what he was starting when he asked me to find the recipe for the school pizza burgers he was craving.

Joseph, now a pastor in Northfield, had a powerful hankering for this item that, if my memory is correct, was oft served on Fridays in the District 518 school cafeterias. So, I sent out a plea in my last blog that appeared in this print edition, seeking that exact formula

And boy, did I get a response.

Another classmate, Tami Rogers, sent in what, judging by the quantity, must certainly be the original cafeteria recipe. Credited to longtime school cook Cathy Rogers, it makes 100 two-ounce servings:

Pizza Burgers For a Crowd

Brown 6 pounds raw ground beef; add 2 tablespoons salt, 2 tablespoons ground sage and 5 tablespoons ground oregano; allow to cool.

In the meantime, grind 4 pounds beef bologna and 5 pounds processed cheese. Mix meats and cheese together with one No. 10 can pizza sauce. Do not overmix. Spread on bun halves and bake at 350 degrees for 8 to 10 minutes.

The recipe I forwarded to Joseph, however, was in more manageable proportions. Sent in my Amy Moritz, it appears to be the same basic recipe, just cut down to single family size. The baking temp and time do vary a bit, however. Amy said she and husband Stan make the pizza burgers q quite often.

“One hint though,” she writes in the e-mail, “we use the shredded Velveeta, because if you run the chunks through the grinder, it’s a real pain to clean. I still use a meat grinder that belonged to my grandmother and have my mom’s for backup.”

Pizza Burgers Not For a Crowd

Brown 1 pound ground beef; drain. Grind ½ pound bologna in a meat grinder.

Combine meats with ½ teaspoon salt, ½ teaspoon sage, 1 teaspoon oregano, one 14-ounce can pizza sauce and ½ pound diced or shredded Velveeta; mix well. Split hamburger buns and spread mixture on each bun half.

Bake at 450 degrees for 12 minutes.

There were several other versions submitted, but these two seem to be the real deal. Joseph has since made Amy’s recipe and reports that it satisfied his pizza burger cravings.

“Victory! The recipe was great, if you like pizza burgers —they worked well,” he writes. “So if anyone asks, the one with the bologna and Velveeta is the deal! Thanks for your help!”

In a further communiqué, Joseph related that his siblings didn’t seem to share his enthusiasm for the school pizza burgers.

“So I offered my newly discovered pizza burger recipe to my siblings, and John and Mary both politely declined but expressed serious longing for the West elementary rice pudding recipe. Funny — I have no memory of this at all, but they thought it ambrosia. Feel like another challenge?”

So once again the call goes out: Does anybody have the school’s rice pudding recipe? If so, feel free to contact me via e-mail:  brickers@dglobe.com; through this blog online at http://www.areavoices.com/lagniappe/; or by phone at the Daily Globe, 376-9711, ext. 227.

On a further follow-up to that last print blog, another classmate who joined our Facebook discussion about childhood food memo-ries indicated an interest in the taco recipe from Taco Towne, a place we were known to frequent in high school. I haven’t had any luck getting the taco recipe, but one reader did send a recipe for what is purportedly a recipe for the Taco Towne burritos. Look for it next time in this venue.
 

Posted by: brickers on 3/15/2010 at 9:00 AM | Comments (1) | Permalink

Tags: lifestyles, pizza burgers, recipes, rice pudding, taco towne

Don't help me Martha

Confession: I am a fan of Martha Stewart. I subscribe to her Living magazine. I often watch her daily television program when I’m home for lunch. She has inspired many a craft or home-related project.

But the woman scares the bejeezus (is that how you spell that?) out of me. She is too perfect. She knows too many “good things.”

That’s why I have to wonder about the wisdom of a new show called “Help Me, Martha.”

Martha and producer Mark Burnett are collaborating on this new reality series, being produced by Martha Stewart Living Omnimedia. People will petition Martha “to help a friend who’s having trouble planning a wedding or a special meal or is facing some other lifestyle issue.”

Then Martha will show up on this unsuspecting person’s doorstep, ring the bell and the fun will ensue.

If it were me, I’d die of mortification if Martha showed up, unannounced at my stoop. Before I’d let her in the door, I’d have to call out for a professional cleaning service to scour my abode from top to bottom. I’d have to go buy new sheets for my bed, get rid of all my ratty towels and buy a whole new wardrobe and all new furniture.

Burnett, in talking about the venture so far, said it’s been fun to see “the joy on people’s faces that Martha Stewart is in their home.”

Is it really joy, Mark? Are you sure that expression on the surprisee isn’t one of shock, awe, dismay or outright fear?

I don’t think I’d ever forgive any of my friends if they nominated me for the honor of having Martha show up at my house. I prefer to get Martha’s advice secondhand, thank you, from her magazine or TV program. I don’t think I’d survive her up close and personal.
 

Posted by: brickers on 3/13/2010 at 10:00 AM | Comments (3) | Permalink

Tags: help me martha, lifestyles, living, martha stewart, recipes

Oh fudginess

The photo of these bars on my Cookie-a-Day calendar looks like a cross between brownies and the chocolate chips bars that DotMom used to make once upon a time.

White Chocolate Fudge Bars

Preheat the oven to 350 degrees. Line a 9- by 13-inch deep pan with parchment. Sift 1½ cups all-purpose flour and ½ teaspoon baking soda together in a bowl. Melt ½ cup sweet butter and 3 ounces white chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave on low heat.

In a separate bowl, beat 2 eggs until foamy, then beat in 2 cups superfine sugar until well-blended. Stir in the melted chocolate and butter and 2 teaspoons vanilla extract.

Add the dry ingredients and spoon batter into the pan. Level the surface and sprinkle with 1.2 cup white chocolate chips and ½ cup chopped toasted hazelnuts.

Place the pan on a baking sheet and bake for 25 to 30 minutes. Remove from the oven, allow to cool in the tray for 10 minutes, then invert onto parchment on a wire tray and cool for 30 minutes. Invert onto chopping board and cut into bars. When completely cool, store in an airtight container for 5 to 7 days.
 

Posted by: brickers on 3/11/2010 at 4:45 PM | Comments (0) | Permalink

Tags: cookie calendar, lifestyles, recipes, white chocolate fudge bars

Relishing breakfast

Last Saturday morning, as is often my routine on that day of the week, I rolled out of bed a bit later than usual, trudged downstairs and joined Hubby Bryan on the couch. Then I began to page through the Daily Globe and eagerly snatched up the Relish food tab section that is a Saturday addition once a month.

Since Relish became part of our newspaper, I’ve found several great recipes in there, most notably the Kahlua pork recipe that has become my favored method for making pulled pork. (I’ve printed it here before; grated fresh ginger, soy sauce and liquid smoke are the key components.)

This month, Relish focused on breakfast and I found a couple of features that intrigued me. Sometime in the near future, I think Hubby Bryan and I will undertake the Huevos Rancheros recipe, which amazingly calls for SIX cans of green chiles with one pound of sausage.

But on Saturday morning, I felt compelled to try one of the Relish recipes almost immediately. I had all the key ingredients in the house, so why not. This particular recipe was part of a feature titled “The Brunch Bunch,” with four breakfast entrees “perfect” for Easter brunch.

Well, I wasn’t waiting for Easter to try Jill’s Puffy Pancake, a take on the Dutch pancake or “Dutch baby” that is made in the oven. I’d see such an oven pancake demonstrated before on the Food Network and here was the recipe right in front of me. It was described as a “big popover,” which cemented the need to try it as I am a popover aficionado. Even though I had 1 percent milk, not the 2 percent called for in the recipe, and I couldn’t find the nutmeg in the cupboard and was forced to substitute Saigon cinnamon, the Puffy Pancake was pretty darn good.

It puffed beautifully in the oven, which might be entertainment if there are kids in your household.

Just as the recipe called for, I squeezed some lemon juice over the top and sprinkled it with powdered sugar (alas, there were no berries in my frig), although maple syrup would certainly be a good topper, too.

Puffy Pancake

Preheat oven to 425 degrees.

Melt 2 tablespoons butter in a 10-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan.

Whisk together ½ cup 2 percent milk, ½ cup all-purpose flour, ¼ cup sugar, 2 eggs, 1 tablespoon softened butter and a pinch of nutmeg in a bowl. (I also added a couple drops of vanilla.) Pour into skillet. Cook 1 minute.

Place pan in oven and bake 12 to 15 minutes, until puffed and golden. Squeeze lemon over top and sprinkle with powdered sugar and fresh berries. Cut pancake in pan and serve with a spatula. Serve immediately. Serves 4.

NOTES: Be sure to use an ovenproof skillet and remember the handle will be very hot. If not sure if the handle is ovenproof, cover it with aluminum foil. Let the eggs sit at room temperature 10 minutes before making the pancake and have plenty of lemons on hand.
 

Posted by: brickers on 3/11/2010 at 10:00 AM | Comments (0) | Permalink

Tags: breakfast, brunch, dutch pancake, liestyles, puffy pancake, recipes, relish magazine