Beef and Rice Soup + Popular Pumpkin!
W00t!!! My Pumpkin Ice Cream Recipe made it to the home page of Open Source Food! It's become a Recently Popular Recipe from getting a lot of votes from members of OSF. I'm glad I used that beautiful wooden bunny bowl to photograph my pumpkin ice cream in. It really brings that warm autumn harvest moon look to an otherwise sort of plain-looking ice cream scoop.Inspired by all this attention, I posted another recipe on OSF, my Beef and Rice Soup. I'm not super duper done with it yet, need to tweak it a bit, maybe a different cut of beef, starting it from scratch boiling beef bones to make broth.
Nevertheless, I love my Beef and Rice Soup, because it's a meal on its own. Soups are so much work, and I don't see myself making soup and then making entrees after that. Soup-meals are an easier way to get nutrition and hydration into my family in one easy meal.
Beef and Rice Soup
Ingredients:
2 tbsp Extra Virgin Olive Oil
3 medium carrots, peeled and chopped
3 medium celery stalks, chopped
1 cup broccoli stalks, chopped
1 tsp ginger powder
1/2 lb beef, sliced (I used a part called the onglet - very tender!)
1 cup rice
3 cups beef broth
a handful of shiitake mushrooms, chopped
1 bokchoy, separated into stalks
salt and pepper
1. Heat olive oil in a medium saucepan.
2. Toss in carrots, celery, broccoli stalks and ginger powder. Mix well with a wooden spoon.
3. Add beef and brown it.
4. Add rice and broth. Add enough water to immerse all ingredients fully.
5. When the rice is cooked, add shiitake mushrooms and bok choy.
6. Salt and pepper to taste.
Labels: food, kitchen, recipes
Posted on Sunday, November 23, 2008 at
5:31 PM |
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Pumpkin Ice Cream
Ingredients
1 cup whole milk
1/2 cup sugar
1 15-oz can pumpkin
2 cups heavy cream, chilled
1 tsp vanilla extract
Follow manufacturer's instructions on how to prepare your ice cream maker.
1. Heat whole milk in a medium saucepan until it bubbles around the edges.
2. Whisk sugar and pumpkin puree into the heated milk.
3. Transfer to a medium bowl and let it cool completely.
4. Stir in heavy cream and vanilla.
5. Chill for at least 30 minutes
6. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
7. Freeze for at least 2 hours if a firmer consistency is desired.
Labels: food, kitchen, recipes
Posted on Friday, November 14, 2008 at
3:46 PM |
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Thanksgiving Menu
Maybe I'm being too ambitious, but it's good to set high goals. I may pare this down as Thanksgiving Dinner approaches. This year I am planning on having a very small dinner - just my husband, my daughter and me.Thanksgiving Turkey
Mashed Sweet Potato with Marshmallow Topping
Mashed Cauliflower
Steamed Broccoli and Carrots
Maple Cranberry Sauce
Pumpkin Pie
Apple Pie
Buttermilk Biscuits
Oatmeal Raisin Cookies
Pumpkin Raisin Cookies
Star Butter Cookies
I plan on making the cookies ahead. Whether there will be any cookies left by the time Thanksgiving Day rolls around is up for speculation.
Posted on Thursday, November 13, 2008 at
11:00 AM |
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Ice Cream Recipes Reposted
I just discovered that my last two recipes (both ice cream recipes) disappeared on my Open Source Food page. I'm guessing that they may have moved servers and somehow my last two recipes got inadvertently erased. I am re-posting the recipes, and also posting it here so that I'm not so vulnerable to losing recipes on other people's servers.
Blueberry Ice Cream and Sorbet
Ingredients
Blueberry Sorbet
1 1/4 cup sugar
1 cup water
1 quart blueberries
4 tbsp fresh lemon juice
Blueberry Ice Cream
1 pint blueberries
3 tbsp fresh lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 tsp vanilla extract
Follow manufacturer's instructions on how to prepare your ice cream maker. If making these two desserts one after another, begin with Blueberry Sorbet, to keep the sorbet dairy-free.
Blueberry Sorbet
1. Boil sugar and water in a medium saucepan. Reduce heat and simmer without stirring until sugar is completely dissolved. Transfer to a bowl and cool completely.
2. Macerate the blueberries with lemon juice.
3. Add blueberry mixture to the sugar/water bowl and let it chill for an hour.
4. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
5. Freeze for at least 2 hours if a firmer sorbet is desired.
Blueberry Ice Cream
1. Macerate the blueberries with lemon juice and 1/3 cup sugar. Let it sit for 2 hours.
2. In a medium bowl, whisk together milk and remaining sugar until the sugar is dissolved. Stir in heavy cream and vanilla.
3. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft serve consistency.
4. Add the blueberry mixture during the last 5 minutes of churning.
5. Freeze for at least 2 hours if a firmer consistency is desired.
Peanut Butter Ice Cream
Ingredients
1 cup whole milk
1/2 cup sugar
1 cup peanut butter (smooth or crunchy, it's up to you)
2 cups heavy cream, chilled
1 tsp vanilla extract
Follow manufacturer's instructions on how to prepare your ice cream maker.
1. Heat whole milk in a medium saucepan until it bubbles around the edges.
2. Whisk sugar and peanut butter into the heated milk.
3. Transfer to a medium bowl and let it cool completely.
4. Stir in heavy cream and vanilla.
5. Chill for at least 30 minutes
6. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
7. Freeze for at least 2 hours if a firmer consistency is desired.
Labels: food, kitchen, recipes
Posted on Monday, November 10, 2008 at
10:15 PM |
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