Friday, October 28, 2016

Carrot Potato Cheese Soup

You know those things that just bring back vivid memories in your brain? Well, this Carrot Potato Cheese Soup is one of those things to me. Ever since I was a little girl my mom has made this soup for our family on Halloween. Like what is more festive than eating orange soup on Halloween?! Uh nothing!

Well, little did I know as a young child that this soup is actually packed with vegetables! I was writing up the recipe for this soup and decided that if I knew that it was so healthy when I was younger, I probably would've tried my best to hate it as a child who didn't like veggies hah! But I'm sure it would've been an unsuccessful attempt because this soup is just too good to hate!

So tie on your apron and step into a world of cheesy, carrot, potato goodness. Soon you'll understand why I begged my mom to make this a lot more often than just Halloween night.

Carrot Potato Cheese Soup
Serves 6-7
4 Tablespoons butter
2 cups yellow onion, finely chopped
2 cloves garlic, minced
2 cups peeled and chopped carrots
4 stalks celery, diced
6 parsley springs
5 cups chicken stock
2 large potatoes, about 3 to 4 cups peeled and cubed
2 to 3 cups good quality cheddar cheese
Salt and Pepper to taste

1) Melt the butter in a Large Soup Pot. Add onions, garlic, celery and carrots and cook over low heat, covered, stirring occasionally until vegetables are tender and lightly colored about 25 minuets.
2) Add parsley, chicken stock, and potatoes, and bring to a boil. Reduce heat, cover, and let simmer until potatoes are very tender, about 30 minuets.
3) Remove the soup from heat, and let it stand covered for 5 minuets.
4) Using a handheld food processor (My family uses this awesome Cuisinart Smart Stick), blend entire pot until smooth. (If you don't have a handheld food processor you can pour soup into a regular food processor, and then put the soup back in the pot).
5) Set over low heat and gradually stir in grated cheese, add salt and pepper to taste. Serve when hot.


Saturday, October 22, 2016

Soft-baked Pumpkin Chocolate Chip Cookies

Life has been busy and a little bit hectic, but we made it to the weekend, right?! Yesterday I didn't have school or work (seems like the first time in forever) I had a wonderful day of cooking, hiking, taking pictures, and running. In the middle of all of this, I drove my little sister around to all of her activities. She has been SO busy with school and student council activities and so I decided to make her favorite cookies, which happen to be these Soft-baked Pumpkin Chocolate Chip Cookies! 

I'm all heart-eyes over these cookies^^^ THEY ARE SO GOOD!

These cookies are super dense and delicious. They are the perfect fall treat for a quick grab-and-go. When I popped one in my mouth, after not having them in a while, I was stunned by how good they were (and then I proceeded to eat a dozen of them hah)! I promise these Soft-baked Pumpkin Chocolate Chip Cookies won't disappoint!

Soft-baked Pumpkin Chocolate Chip Cookies
1 cup butter (2 sticks)
2 cup sugar
1, 15 oz. can pumpkin
2 eggs
1 Tablespoon vanilla
4 cups flour (optional: 2 white, 2 wheat)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon allspice
1 teaspoon salt
3 cups chocolate chips (we use a mix of milk and semi-sweet)

1) Preheat oven 350° Fahrenheit.
2) In an electric mixer (we use this KitchenAid and it is the BEST), cream butter and sugar. Add pumpkin, eggs, and vanilla and beat well.
3) Sift all dry ingredients and add to batter. Stir in chocolate chips by hand. 
4) Drop balls of batter onto a prepared baking sheet using a cookie scoop (the batter will be sticky so I recommend a scoop).
5) Bake for 12-15 minutes. The cookies are done when the bottoms are just barely getting golden brown. Enjoy!

Saturday, October 15, 2016

One-bowl Caramel Apple Crisp

Happy Autumn! Are you looking for a recipe that looks, tastes, and smells like fall? Well congratulations, you just found it! This One-Bowl Caramel Apple Crisp is the perfect dessert for chilly fall nights. 

I love autumn. For me, autumn is for hikes in the changing leaves, for eating pie (P.S. Want to know a secret... I like this apple crisp better than apple pie! Yep it's THAT good!) Fall is for jumping in pies of leaves and carving pumpkins. Fall is for good food! And let me tell you, this is what I call good food!

This One-Bowl Caramel Apple Crisp is as good as it sounds (and looks). This recipe combines tart apples, a brown sugar oat topping, and some melty vanilla ice cream with caramel drizzled on top. The end product? An amazingly delicious dessert that only takes one bowl and 9 ingredients to make!

One-Bowl Caramel Apple Crisp
3 pounds of cooking apples (about 9 medium)
3 Tablespoons lemon juice
2 teaspoons cinnamon
1 teaspoon nutmeg
½ cup sugar
½ cup brown sugar
½ cup butter
¾ cup flour
1 cup rolled, quick oats
Caramel Sauce (optional)
Vanilla Ice cream (optional)

1) Preheat oven to 375° Fahrenheit.
2) In a medium-sized mixing bowl, peel and slice apples and toss in lemon juice to keep them from browning.
3) Add cinnamon, nutmeg and sugar and stir until apples are coated evenly.
4) Transfer apple mixture to a 2 quart pan (9x13 glass pan or the equivalent).
5) Then in the same medium-sized mixing bowl, make the topping; combine brown sugar and flour. With a pastry blender or your hands, cut in butter until mixture resembles course meal. Add oats and combine.
6) Sprinkle topping onto prepared apples and cook for 45-50 minutes.

Tuesday, October 11, 2016

Quick and Easy Broiled Salmon

Quick and Easy Broiled Salmon
Salmon (individual or single piece)
About 3 Tablespoons butter (see picture-small piece on each side)
Juice of 1 lemon
Salt and Pepper

Preheat oven on broil setting. Place salmon pieces on a cookie sheet lined with parchment paper. Slice lemon in half and squeeze juice onto all of the salmon pieces. Then, place small pieces of butter onto each side of the fish pieces (see pictures). Salt and pepper each piece generously and place in oven for about 12 minutes or until no longer transparent. Enjoy!

Tuesday, October 4, 2016

Green Chili Chicken

Well hello there! Today has been an eventful day and man am I hungryyyyy! And let me tell you this green chili chicken sure looks good right now. My family loves to whip up this chicken and through it into burritos, tacos, or enchiladas! Sometimes we even eat it plain because it is THAT good! 

The best thing about this green chili chicken is that it takes mere seconds to throw together. Its barely even a recipe, and I feel kinda weird posting it here but I know someday I will think back to these years and wish I remembered how to make this easy and wonderful dish.

So here it is people, Sourdough Sunday presents Green Chili Chicken the easiest, quickest, and yummiest recipe for your crazy mid week meal.

Green Chile Chicken
2 Tablespoons olive oil
1 clove garlic, minced
1 medium white or yellow onion, diced
4 chicken breasts, cubed (we use these Trudeau Kitchen Shears to cut our chicken into pieces) 
1, 4 oz. can hatch green chilies 

In a large fry pan, heat olive oil and garlic until fragrant, about 2 minutes. Add onion and cook until almost transparent. Add chicken and cook; it is done when the insides are no longer pink and the juices run clear. Add green chilies and stir. Serve as main dish or add to tacos or burritos. Enjoy!