#FantasticalFoodFight: Slow Cooker Soups

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I’m happy with this first food fight theme of 2017 – slow cooker soups.

While participating in the Countdown to 2017 blogging event (also hosted by Sarah of Fantastical Sharing of Recipes) I discovered that I hadn’t blogged a single slow cooker recipe in 2016. Good news, I’ll have at least one slow cooker recipe to share at the end of this year.

My slow cooker will be earning its keep in my cupboard this year. I’m happy to finally report that we’ve worked out a way to add Pure Barre back into my schedule.

I gave Pure Barre a try in January of last year in Ohio and loved it! I became hooked and attended class as often as possible. While my husband was getting his masters it was easier as his schedule was more flexible.

When we moved to California I immediately searched for the nearest studio and found it less than a mile from our place. It’s conveniently located next to Whole Foods, an easy 20 minute walk (sans stroller) or 4 minute drive. I was excited! But then I saw their class schedule times and my heart sank. It simply wasn’t going to work with my husband’s schedule/traffic.

After coming back from our Christmas vacation we reassessed and figured we at least had to try. I’m nearing the end of my 1st month unlimited membership and I’ve been able to go 3-4 times a week! Those days that I’m only able to go around dinner time, the slow cooker is going to be my best friend. I’ll be able to feed the kids before heading to the studio and my husband will have warm food whenever he wants it and I can have a warm dinner when I return home, too.

I can’t wait to see what everyone else has brought to this food fight!

I’m sharing a Japanese Onion Soup with Mushrooms. It’s a simple soup that makes for a perfect appetizer or light lunch. I served the soup alongside homemade teriyaki.

Japanese Onion Soup with Mushrooms for #FantasticalFoodFight from Sew You Think You Can Cook (1)

As I was editing my photographs, I realized I forgot to garnish with scallions! Oops. I’m happy to say I still like the pictures! I decided to set aside enough soup to save for a photo shoot the next day at lunch to take advantage of natural lighting. Evidently, I forgot about slicing some fresh scallions.

Japanese Onion Soup with Mushrooms

Ingredients:

  • 2 carrots, peeled and cut in half
  • 2 stalks celery, cut in half
  • 1 onion, quartered
  • 2 cloves garlic, smashed
  • 4 scallions, roughly chopped (plus more for garnish)
  • 6 C chicken stock
  • 1 container (8 oz) sliced mushrooms

Steps:

  1. Place carrots, celery, onion, garlic, and scallion in a slow cooker. Top with the chicken stock. Cook on LOW 4-5 hours.
  2. Remove veggies from the broth.  (I added the onions to my teriyaki!) Season to taste with S+P. Add the mushrooms and cook on LOW one more hour.
  3. Serve warm. Option to garnish with fresh scallions.

*This recipe is adapted from Amanda at http://theskinnyfork.com/blog/2013/3/8/crock-pot-japanese-onion-soup*

Japanese Onion Soup with Mushrooms for #FantasticalFoodFight from Sew You Think You Can Cook (2)

To check out the other Fantastical Slow Cooker Soups click here:  

If you would like to join our Fantastical Food Fight, you can learn more on our informational page.

SRC: Gnocchi with Sweet Potato in Garlic Cream Sauce

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Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Food Baby Life written by Susan. Susan blogs all the way from Australia! (No wonder I stumbled upon ingredients I’d never heard of!) Susan has three boys who are growing up in a happy home with some healthy food. Susan has decided to cut most processed foods out of their diet and opts to make as much as she can from scratch and uses alternative sweeteners in place of sugar.

I have to say, I found and made my recipe for today’s reveal within the week of being assigned Susan’s blog. I don’t think I’ve every accomplished a task so quickly. Trust me, with a very busy almost 10-month-old son who is on the move, very curious, and highly interested in eating paper, I’ve been feeling very “scrambled” when it comes to my blog. I’m always frantically typing up posts, replying to comments, and visiting blogs during his short naps. And most nights I find myself crawling into bed after he falls asleep (he has a late “bedtime”).

So, I knew I didn’t want to let my SRC assignment fall into neglect. I was intrigued by Cornmeal and Fruit Loaf, tempted by Oat Pancakes with Strawberries, and inclined to try her Healthy Bread.

I ultimately went with a hearty meatless meal which I served on Good Friday. Stuart and I really like gnocchi but very rarely eat it. I am always a sucker for a creamy sauce. And sweet potato is a favorite of not only my husband, but my little man, too. Mushrooms aren’t my favorite and I tend to pick around them, but my brother was in town for the Easter holiday and he and Stuart enjoy them. (Recent discovery indicates that my son also likes mushrooms.) I figured I couldn’t go wrong with this dish although I had an inkling that I’d be wanting bacon in it. Fun fact: it doesn’t need the bacon, although I’m sure it wouldn’t hurt.

This recipe makes 6 servings and can easily be halved if desired.

Gnocchi with Sweet Potato in Garlic Cream Sauce

Ingredients:

  • 1 large sweet potato, cut into bite sized cubes
  • ~1 tbsp olive oil
  • 2 pkgs (16 oz) gnocchi
  • 2 tbsp butter
  • 1 onion, diced
  • 1 tsp minced garlic
  • 1 pkg (8 oz) mushrooms, chopped
  • 1 3/4 C heavy cream
  • 1/2 C shredded Parmesan

Steps:

  1. Preheat oven to 400 degrees F. Toss sweet potato in olive oil, season with S+P. Place in a single layer on a baking sheet and bake 20 minutes, or until tender.
  2. In a large, high-sided skillet, melt butter over medium-high heat. Saute onions, garlic, and mushrooms until onions are translucent and mushrooms browned. Add the cream and bring to a boil. Reduce heat to a simmer and season to taste with S+P.
  3. Cook gnocchi according to package directions. Drain and add to the sauce along with Parmesan and sweet potatoes.
  4. Serve with extra Parmesan cheese, if desired.

*This recipe is adapted from Susan at http://www.foodbabylife.com/2012/03/meatless-monday-gnocchi-with-roasted.html*

gnocchi with sweet potato in garlic cream sauce | sew you think you can cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Turkey Salisbury Steaks

I have discovered the perfect ratio of meat-to-breadcrumbs-to-liquid for patties, be them meatballs, burgers, meatloaf, or Salisbury steaks. This recipe is modified from Lauren (no, not me) who blogs over at the very successful Lauren’s Latest. I might have a blog-crush on her! If you haven’t visited her blog before, but you probably have, you should really check it out. I feel like I know her. I get sucked into her writing style and her stories always provide a little chuckle. I’ve made a few recipes from her blog (another to be featured Thanksgiving week) and they have all been a success.

I found myself drawn to this recipe because my mother-in-law was visiting and I knew it would be the perfect opportunity to make a dish involving mushrooms. I don’t like mushrooms, it’s a texture thing. My husband though, loves mushrooms. If we’re having burgers or steaks he’ll excitedly saute some up in soy sauce and Worcestershire sauce. But because I don’t eat them the package of mushrooms usually goes to waste, unless of course he remembers we have some and makes an omelet. So with my mother-in-law, who also enjoys mushrooms, in town I knew they wouldn’t be wasted. The flavor of mushrooms doesn’t bother me, and they always smell amazing when cooked so I happily gave them another try (I want to like mushrooms but it’s just not happening) and easily ate around them in the gravy.

I’ve never had Salisbury steak before but according to Lauren’s blog post it’s traditionally served with mashed potatoes. (She served hers with rice cauliflower.) I had a very, very large sweet potato in the pantry so we sliced it up and roasted it. I think this gravy would taste good on anything though so whatever you chose to make as your side will also be dragged through the gravy!

Turkey Salisbury Steaks

Ingredients:

  • 1 lb ground turkey
  • 1 small red onion, chopped, divided use
  • 1 egg
  • 3/8 C Italian-style breadcrumbs
  • 1 tbsp ketchup
  • 1 tsp garlic powder
  • 1 tsp ground mustard
  • 2 tbsp olive oil, divided use
  • 8 oz sliced mushrooms
  • 1 tbsp butter
  • 1 tbsp flour
  • 2 C beef broth
  • dash Worcestershire sauce

Steps:

  1. In a large bowl, mix together turkey, half of the onion, egg, breadcrumbs, ketchup, garlic powder, ground mustard,  and S+P. Form into 8 patties.
  2. In a large, high-sided skillet, brown patties over medium-high heat in 1 tbsp of the olive oil. Remove and set aside.
  3. Add remaining olive oil and saute the rest of the onion with the mushrooms. Season with S+P and cook until onion is translucent Remove and set aside.
  4. In the same skillet create a roux by melting the butter and whisking in the flour. Once combined add the broth and Worcestershire, whisking consistently to avoid lumps. Bring to a boil, reduce to a simmer.
  5. Return the patties and mushrooms to the skillet. Cover and cook 10 minutes until gravy is thick and turkey is cooked through.

*This recipe is modified from Lauren at http://www.laurenslatest.com/turkey-salisbury-steak/*

Salisbury Steak