The Sunday Soup Pot: Chicken and White Bean Soup
We all know how much I love soup. And Martha. I found a Martha recipe for 15-Minute White Bean Soup, and planned on making it today. Then I decided to switch it up, and create my own version of the soup. Nick and I loved the flavor- a real step up from basic chicken noodle!
Chicken and White Bean Soup
(adapted from Martha Stewart’s recipe for 15-Minute White Bean Soup)
1-2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, pressed or minced
1 teaspoon dry oregano
1 box chicken broth
2 chicken breast halves
1 can white beans (great northern beans), rinsed and drained
1 bunch/bag of spinach leaves
a squeeze of lemon juice
salt and pepper
parmesan cheese and crusty bread, for serving
In a large pot or Dutch oven, heat olive oil. Add onion, garlic and oregano and saute until soft, about 3 minutes. Add 2 cups water, broth, chicken breast and beans to the pot. Cover and simmer for about 10-15 minutes, or until chicken breast is cooked through. Remove chicken and let cool; shred with a fork and return to the pot. For a thicker consistency, mash beans lightly in the pot. Add spinach and squeeze of lemon. Stir until spinach is just wilted. Season with salt and pepper to taste. Spoon into bowls and top with parmesan cheese. Serve with crusty bread.
Appetizers Galore: The Joey Eric Holiday Party
Yesterday, I provided the food for a holiday party at Joey Eric, a ladies’ clothing boutique in Dayton. I work part-time at Joey Eric, so my boss and I decided on a menu together. Though the turnout was a lot smaller than expected, the food was enjoyed and it was a good experience for me. All of the tasty treats and their recipes can be found below!
*FYI: some of the recipes were slightly adapted, so if you want info on one recipe specifically, please comment and I’ll give you all the details!
Mini Vanilla Cupcakes (Magnolia’s recipe, of course)
Dorie Rewind: Linzer Sables
After all of the Dorie skipping I did last month, I was not about to slack on these tiny little beauties. Yes, I am posting eight days late, but yesterday was a Double Dorie Tuesday, and I wanted to share these with you!
For the dough, I opted for walnuts. I wasn’t sure if I would like the taste, since I prefer almond cookies, but they were actually quite tasty. I filled them with chocolate ganache- mostly because I had the bittersweet chocolate on hand, but also because I was too indecisive about what type of jam to put inside.
I meant to take these to a cooking swap with my Cooking Club, but Nick and I ended up going to our small group for church instead. Before we left, I dusted them with a little powdered sugar, and all but six were gobbled up by then end of the night! I’ll take that as a success.
*Find the recipe here.
*Tuesdays with Dorie is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
Tuesdays with Dorie: Grandma’s All-Occasion Sugar Cookies
This week’s host at Kuchenlatein chose Dorie’s Grandma’s All-Occasion Sugar Cookies for Tuesdays with Dorie. I made these little rounds for my book club yesterday, and they were a hit!
Instead of using cookie cutters, I took Dorie’s “playing around” advice and used slice and bake cookies. Before slicing, I rolled them in sugar for a little extra sweetness. They came out well- tasting much like shortbread, only sweeter.
*Tuesdays with Dorie is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
Photo Flashback
I’m feeling nostalgic for some photographs with natural light.. these winter photos have been miserable. So enjoy these little beauties. Happy Sunday!
How to Organize My Recipes
I’ve been thinking about a way to organize all of my recipes. I’d like to create some kind of recipe database that I can search through and organize by category. I found this review of some recipe software. Has anyone used this? Big Oven? Living Cookbook? Do they work?
Update: My New Obsession
So, I think I want to be a caterer.
Recently, I was asked to unofficially cater two events for my boutique, Joey Eric. That same day, I offered to take care of all the food preparations for my soon-to-be sister-in-law’s bridal shower. At first, I was just excited at the prospect of coming up with the menus for these events. Then the wheels in my brain started turning, and I got to thinking about how much I would love to do small event catering, event designing/planning, and even working as a personal chef.
I want to use these first few events to get a feel for what’s it’s like to be a caterer, test it out, and see if it’s something I really want to do. Right now, all I can think about is how fun it could be. What do you think? Could I cut it in the catering world?
Pizza in a Bowl: Pasta with Turkey Meatballs and Bocconcini
I love these turkey meatballs. Frankly, they’re the only meatballs I’ll make. Unless you ask me nicely, then obviously I would make you real meatballs. The point is: I love these. You can use them in so many different ways! I used to make them back in Philly, and they’re still my standby. We had some in the freezer on Monday night (you can make a big batch ahead and freeze them uncooked) and I made this little pasta recipe from Martha.
With the mozzarella, tomatoes and juices from the meatballs, this meal tasted so reminiscent of pizza! I loved it. Orecchiette (also called little ears or little hats) is also my favorite kind of pasta (I used to order Garlic Chicken with orecchiette at Olive Garden and fell in love with it- Christina, you can confirm, I’m sure). Definitely give this one a try- Nick and I were obsessed.
You Want Pies With That?: Blue Christmas Blueberry Tarts
Is it just me, or does it seem like I’ve joined a lot of baking groups?
I don’t think it’s just me.
Anyways, this is another new one called You Want Pies With That?, inspired by Keri Russell’s pie-making in the movie Waitress (which I adore, by the way). This month’s challenge was to create a pie based on the title of a holiday song. Of course, I wanted to make little mini desserts for my party, so I decided to make this quick little treat. It’s not rocket science, it’s not advanced, but this girl had three challenges to pull off!
Blue Christmas Blueberry Tarts
1 recipe all-butter pie crust (I use this recipe)
1 can blueberry pie filling (or make your own)
Directions:
1. Prepare the pie crust and chill for an hour or two, or until ready to roll.
2. Preheat the oven to 350. Spray a mini cupcake pan with cooking spray.
2. Roll out the dough until very thin. Use a biscuit cutter to make circles. Place one circle in each cupcake mold, forming the circles into a miniature pie crust. Poke each little crust with a fork.
3. Partially bake the crusts for about 10 minutes. They should not yet be brown. Remove from the oven.
4. Fill each crust with a dollop of blueberry pie filling. Place back in the oven and bake until crust is golden brown, 5-7 more minutes. Remove from the oven and serve warm or room temperature.
*I’m not sure exactly how much dough and how much filling you’ll have- chances are you’ll have extra. I was making other pies that day, so I can’t say for sure how much of it I used for the tarts. If you try this, let me know!
Take-In: Moo Shu Pork
I had no idea moo shu pork was this good. This was the first time Nick and I have tried it, and it was super tasty! The flour tortillas (seems weird, I know) and Hoisin sauce are essential and delicious. 
The egg part was simple- just make sure that you don’t brown it too much.
I used whatever mushrooms I had on hand- baby bellas, I think.
Make sure you use a large pan with enough room for all of the cabbage to wilt.
Like I said, the hoisin and tortillas are so good – if you think it’s odd, take it up with Martha, but I swear. You’ve gotta try it!
*Find the recipe here. Love you, Martha!
