Wednesday, January 7, 2009
A hearty meal for a cold day
One of my favorite presents from this holiday season is my new madeline pan. I've wanted one for nearly a year, but with all my excessive baking supplies I couldn't justify purchasing another single-purpose pan.
For this first trial run, I made a half pan of the standard recipe from the Joy of Cooking. They turned out amazing, and I saved the rest of the batter to play with and attempt other variations. Nothing beats a fresh madeline with tea!
Yesterday, in my attempt to put off hitting up the grocery store for one more day, I produced a rather delicious soup from refrigerator odds and ends. I think today I'll finally have to go to the store, we've been out of milk for a few days and all the holiday leftovers are gone. I served this soup with homeade garlic & rosemary wheat bread. It was a hearty meal for a cold day.
Vegetable Beef Soup
1 lb ground beef
1 bunch kale, stems removed and chopped, greens separated and chopped
5 cloves garlic
1 bottle V-8
1 quart chicken stock
Pepper and crushed red pepper to taste
Brown the ground beef in a large stock pot, when it's mostly cooked at the chopped carrots, and kale stems. Cook for 5 minutes to soften the vegetables, then add the V8 and chicken stock. Cover and bring to a simmer for 30 minutes. Add the kale greens, mushrooms, and garlic, and simmer 5-10 minutes more until soft.