Beefy Minestrone

I treated myself to this sweater mug over the holidays, and I can’t stop using it. It is the perfect size for an almost main dish serving of soup, a steaming cup of cocoa, latte, or cozy cup of tea. The darling lid keeps things warm for a long time, so I find myself looking for ways in which to use it. Today’s recipe, stumbled upon by accident in the same way in which I discovered this mug, is a hearty winner.

I only cook a couple of days a week, but when I do, it is massive. I take one day a week and do all of my vegetable prepping, and have a wide variety of pots and pans simmering on the stove at once. Because of this, I sometimes end up with some strange concoctions. I was making beef for chili at the same time that I had a cauldron of minestrone going, but instead of putting the beef into the pan in which I was making the chili, I dumped it into the minestrone. Oops! As it turned out, it was incredible! I tend to think of minestrone as being vegetarian, but there are meaty versions. This one using beef seasoned with chili spices is really delicious.

Beefy Minestrone

1 lb. ground chuck

1 T. chili powder

2 t. ground cumin

½ t. freshly ground black pepper

½ t. kosher salt

2 t. cocoa powder

2 T. olive oil

1 c. diced white onion

½ c. diced celery

½ c. diced carrots

1 zucchini, diced

2 t. Melissa’s minced garlic

1 14.5-oz. can diced tomatoes

32 oz. vegetable broth

1 bay leaf

1½ T. Italian seasoning

2 T. tomato paste

1 15.5-oz. can cannellini beans, drained and rinsed

1 15.5-oz. can kidney beans, drained and rinsed

1 14.5-oz. can green beans

½ c. small shell pasta

Parsley or Parmesan cheese, for garnish

In a large skillet brown ground chuck. Stir in chili powder, cumin, salt, pepper, and cocoa powder. Turn out onto a paper towel lined plate to drain; set aside.

Heat olive oil in a large stockpot over medium heat.

When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.

Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.

Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.

 Add reserved vegetables and meat to the pot, give it a good stir, and bring to a boil. Turn down heat and simmer for 10 minutes until  heated through.

Season with additional salt and freshly ground, black pepper, if desired.

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Pining for You Tablescape 2025

 

This is my first tablescape of 2025, and I love it! I bought the trio of glass pine trees at Michael’s this year with the idea that I was going to use them as a part of a centerpiece for my New Year’s brunch tablescape. But, there was no brunch, ergo no big flashy tablescape. Moving them into the conservatory on the table for two worked out quite well as you can see.

Also new this year are these lovely snowflake candleholders by Mikasa. They really are heavyweight and gorgeous, and the price is amazingly low. They come beautifully boxed in sets of two, so keep this in mind for the future if you need a holiday hostess gift, Secret Santa gift, etc.

 

As if that isn’t enough, I also found I could not resist the pine tree shaped mugs from West Elm, so bought this pair and they look perfect here; I absolutely love them.

 

The amber stemware that I seem to use a lot I inherited from my mother, the water glasses are Libbey Glass Arby's Promotion Snowy Pine Trees Scene Tumblers. Don’t they just look wonderful here?

  

The flatware I bought years ago from, of all places, Cabela’s. The runner is from Pottery Barn as are the plaid napkins. 

The chargers I bought from Target a number of years ago. They are simple slabs of wood. They are topped with beautiful plates with a pine branch and pine cone design around the edge that I got from Pottery Barn years ago. They are topped with pine cone salad plates that are from Creative Co-op. The pine cone salt and pepper shakers (that I LOVE) I bought years ago from a local shop. 

With nearly a foot of snow on the ground here, I am certainly spending a lot of time at this table with steaming cups of cocoa.

Stay warm!

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This post is linked to: Tablescape Thursday

Open-Faced Ham Sandwich

 

I don't know where this recipe came from, but it goes way back, probably before some of you were born, as I first remember my mother making these for me in the seventies during my early high school days. We had split sessions, which meant I went to school from 6:00 in the morning until noon. This also meant that I'd be walking to the bus stop, in the dark, at around 5:30AM.  When I got home, exhausted and hungry, I could always look forward to mom having lunch ready for me. If she happened to be gone, that was no problem as she'd make up a bunch of these yummy sandwiches, wrap half of them in foil, place them into a large Ziploc freezer bag (yep, we had freezer bags back then), and pop them into the freezer.  If I wanted a hot sandwich all I had to do was unwrap one, remove the foil, place it into the toaster oven at 350ºF for about 15 minutes, and I'd have a tasty hot sandwich with no effort. I loved them then, and I still love them now.

 There's really nothing to putting them together.  You may just have everything you need on hand right now.  These make for a great winter lunch, a light supper with a cup of soup or small salad, or a welcome addition to your Super Bowl buffet.

 The filling keeps for up to a week in the fridge, so if you only want to make up a couple at a time as I did today, that's no problem either.

Separate two halves of an English muffin and place on a foil-lined tray.

 

Slide into the broiler and bake until cheese melts and tops are brown.

Spread a generous amount of cream cheese filling (recipe below) on each.  DO NOT SKIMP.  The filling is where most of the flavor comes from.

 

Top each with cooked, baked, or deli ham. (This is Virginia Baked Ham from the deli).

 

 

Top the ham with a thick tomato slice, and another dollop of the cream cheese filling.  Sprinkle with dried parsley, if desired.

 

 

 

ENJOY!

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Open-Face Ham Sandwiches

 1 8-oz. pkg. cream cheese, softened

½ c. butter, softened

½ c. freshly grated Parmesan cheese

1 t. paprika

½ t. dried oregano

½ t. garlic powder

4 English muffins (I use Bay’s)

8 slices (¾ lb.) deli ham

8 slices tomato

 In a medium metal mixing bowl, beat together cream cheese and butter until smooth.  Stir in cheese, paprika, oregano, and garlic powder.  Spread two thirds of the mixture evenly over the eight muffin halves.  Top each with ham slice and tomato slice.  Spoon remaining cheese mixture onto the center of each tomato slice.  Place on baking sheet and broil until golden brown.

 Serves 8

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Polar Bear

Mint and chocolate is one of my favorite flavor combinations. When I spotted a recipe for a boozy coffee drink using both of those flavors I had to try it. The thing is, because math is not my strong suit, I ended up doubling the called for quantities when it came to the crème de cacao and peppermint schnapps, which ended up being a rather happy mistake, I can tell you. This is so good! If you’re looking for a way to stay warm this winter, this will do it.

Polar Bear

1½ oz. peppermint schnapps
1½ oz. white crème de cacao
4 oz. espresso
Whipped cream
Cocoa powder

While you’re brewing the espresso, pour your liquor into an Irish coffee glass. Get a festive one like I have, you can find them here. Once the coffee has brewed, pour it over the liquor, spritz on some cream, and dust with cocoa powder.

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Cripple Creek Crab Cakes

In the autumn of last year, I reviewed a fascinating cookbook called Food to Die For; you can read that review here. One of the recipes in the book that intrigued me was one for crab cakes. I don’t know how it is in your area, but I find it very difficult to find good lump crab meat in my area, particularly considering my favorite seafood place (a local icon) closed down a number of years ago. Lo and behold, two days before Christmas I spotted it at Fresh Time, on sale! Christmas dinner, solved!

The beauty of crab cakes is that there’s really not a whole lot to putting them together, and you can make them ahead. They need to be chilled for at least an hour, but I find them more flavorful if you chill them overnight. Imagine how easy your meal would be if the main dish was made ahead of time.

These are wonderful! As crab cakes are one of my favorite things, I’m so pleased to know that no longer will I have to deny myself because of lack of availability of lump crab meat thanks to Fresh Thyme. If you like crab cakes as much as I do, you’re going to want to try this recipe.

Cripple Creek* Crab Cakes

1 lb. lump crab meat
½ red bell pepper, cored, seeded, and finely diced
½ c. white onion, diced
4 scallions, chopped, including tops
1 garlic clove, minced
1 egg, beaten
2 T. Dijon mustard
1 T. freshly squeezed lemon juice
1 t. Worcestershire sauce
1 t. hot sauce
3 c. bread crumbs, divided
2 to 4 T. of vegetable oil, for frying
Lemon wedges for garnish
Chopped parsley, for garnish

In a large mixing bowl, combine the crab, pepper, onion, scallions, and garlic.

In a small bowl, whisk the egg, mustard, lemon juice, Worcestershire, and hot sauce.
Add the liquids to the crab. Mix in 1/4 cup of the breadcrumbs.

Form the mixture into eight patties, and dredge in the remaining breadcrumbs.
Place the patties on a plate, then cover and chill for at least an hour, preferably overnight.

In a large skillet, heat the oil over medium heat (I used a combination of olive oil and butter.). Cook until the patties are golden, about 3 to 4 minutes per side, turning once.

Serve with remoulade and lemon wedges.

 

*Adapted from a recipe in Colorado Collage by the Junior League of Denver, a 1995 a collection of recipes from across the state, inspired by different cities and towns.

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Hatch Chile Pecan Pesto

 

I have never been a fan of pine nuts. Honestly, their lack of flavor makes me wonder why anyone is. I suspect that the reason the Italians used pine nuts in pesto when it was first created is because of convenience, because they’re so widely available in Italy. No, I think pesto is better using almost any other seed or nut, and I have done so.

 

Today, not only did I try pesto with pecans, but spicy pecans from Melissa’s produce, Hatch Chile Seasoned Pecans in particular. Melissa’s Hatch Chile pecans are available in both red and green. I used the green variety for this pesto, but I wouldn’t hesitate to use the red, or a combination of the two. This pesto was out of this world! I’m a fan anyway, but seriously I could’ve eaten this stuff with a spoon. If you would like to seriously enhance the flavor of your pesto, this recipe is a must try.

Hatch Chile Pecan Pesto

 3 large garlic cloves

1/3 c. Melissa’s Hatch Pecans

¼ c. grated Parmesan cheese

2 c. packed fresh basil leaves

½ c. olive oil

¼ - ½ teaspoon kosher salt

¼ - ½ t. freshly ground black pepper

1½ t. freshly squeezed lemon juice

 Place garlic and pecans into the work bowl of a food processor and process until blended. Add cheese and basil and process until blended. With machine running, slowly drizzle in olive oil. Lastly, add salt, pepper, and lemon juice, and pulse to combine. Keeps in the fridge for two days, freezes for 2-3 months.

Merry Christmas!

Grateful thanks to all of you who are kind enough to read my blog. I appreciate every one of you, and wish you all a Merry Christmas and a Happy New Year.

See you in 2025! 

Cream of Celery Soup

Celery is a vegetable that, I think, is often underestimated. It is surprisingly good for you; regular consumption may reduce inflammation markers. It may naturally lower your blood pressure, reducing the strain on your heart.  Eating it daily, as I do, provides you with a steady supply of vitamin K that supports bone density and strength. Imagine! All of these benefits, and it’s relatively low in cost as well.

When the late Mr. O-P and I were working in Dublin, we would take an early afternoon break to meet up at a local pub for lunch. It became our favorite dining spot not only because the food was quite good, but also because of the fascinating characters that we would run into along the way. One thing of theirs that I particularly liked was the cream of celery soup. I would get a cup of that as often as possible, vowing to try to replicate the recipe when we got home. One day I asked Mr. O-P if he would like to taste it. He did. I asked him how he liked it, and he said (I could not believe this response), “It sets my teeth on edge.” I grappled with that comment, I can tell you. I don’t think I have ever eaten anything that has actually set my teeth on edge. Suffice it to say, I never pursued my interest in replicating that recipe. Now that I’m on my own, and inspired by a recipe that I saw in The Cozy Christmas Cookbook, I decided to give it a shot. Am I ever pleased with the results! This is warm, soothing, and delicately delicious.

Cream of Celery Soup
Inspired by The Cozy Christmas Cookbook

¼ c. butter
1 large head celery, washed and thinly sliced
2 6-oz. pkgs. Melissa’s cleaned and sliced leeks
2 small Melissa’s celeriac bulbs (about 10 oz. total after peeling)
½ lb. Melissa’s baby Dutch yellow potatoes, halved
4 cloves garlic, minced
4 c. vegetable broth
½ c. chopped fresh parsley, plus more to garnish
2 c. half ‘n half
½ t. sea salt
½ t. freshly ground black pepper

Melt the butter in a large Dutch oven over medium heat. Add celery, leek, celeriac (a.k.a. celery root), and potatoes. Sauté for 10 minutes, stirring frequently, until softened and lightly caramelized.

Add the garlic; stir for 30 seconds.

Add the broth, and turn up the heat. Bring to a boil, lower the heat a simmer, and cook for 15 more minutes until the celery and potatoes are fork tender. Add parsley and stir to incorporate.

Using an immersion blender, blend the soup until creamy. Stir in half-and-half. Season to taste with salt and pepper.

Serve immediately garnished with slices of fresh celery, and chopped parsley.

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My 2024 Christmas Card

 

I know that due to the expense it’s become less popular to send cards. That’s a shame. I don’t think there is anything better than getting something personal in the mail. When you think about it, that someone will come to your home, pick up a card or letter, and take it anywhere in the country that you desire for only 73¢, has to be one of the best bargains in the world. For me, a good part of the joy of Christmas is designing my own Christmas cards, decorating envelopes, writing notes, and putting them into the mail. I got a bit nostalgic this year, using a picture of vintage salt and pepper shakers that belonged to my mother on the cover. Every card I design has a special meaning for me. I suppose I should gather them together into a book of sorts because, combined, they tell a story of my life.I decided to do something different with the envelope this year and do an open collage. I’m not sure that I like it. I’m also not sure that it’s going to get through the mail intact, which is why I’m including a photo of it here so that, should the recipients receive something a bit battered, at least they’ll know what it looked like when it began its journey.

If you’d like to take a look at what I’ve done in the past, here are cards from 2018, 2019, 2020, 2021, 2022, and 2023.