I was in the kitchen at 9AM this morning. By 10:30, I had two dinners ready to go for the rest of the week. Not because I was hungry- I can’t stand to eat much of anything before 1PM- but because it’s cold outside. Cold, of course, means soup weather. And comfort food in the crock pot. Ambitious as I am, I decided to embark on both. Soup is a staple in this house from September through May, and our most popular choice is Cheeseburger Soup, as I’ve mentioned here before. However, I’ve never shared the recipe. Until today. Just a little something to keep you warm, friends. You’re welcome.Cheeseburger Soup 1/2 pound ground beef 3/4 cup onion, chopped 3/4 cup carrot, shredded 3/4 cup celery, diced 1 tsp dried basil 1 tsp dried parsley 4 Tbsp butter or margarine, div. 3 cups chicken broth 4 cups peeled & diced potatoes 1/4 cup all-purpose flour 2 cups processed American cheese, cubed 1 -1/2 cups milk 3/4 tsp salt 1/3 tsp pepper 1/4 cup sour cream In a 3-quart saucepan, brown beef; set aside. In the same saucepan, saute onion, carrots, celery, basil, and parsley in 1 Tbsp butter until vegetables are tender (about 10 minutes). Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, melt remaining butter in a small skillet. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Add cheese, milk, salt, and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Meanwhile, in the crock pot, I decided to assemble this next recipe for the coming weekend. Because it requires a couple of different steps and I have a date with my sister-in-law on Saturday that will have me out of the house most of the day, I decided to start today. Tomorrow I’ll cook the beef, and by Saturday I’ll be able to set it on “Keep Warm” so Ryan and I can eat as we both come and go with no fuss. We’ve never had this before, but I need a little Mexican in my life now and again. A little Mexican food, that is… ahem.Mexican-Style Shredded Beef (from this cookbook) 1 Boneless Beef Shoulder Roast 1 Tbsp ground cumin 1 Tbsp ground coriander 1 Tbsp chili powder 1 tsp salt 1/2 tsp ground red pepper 1 cup salsa or picante sauce 2 Tbsp water 1 Tbsp cornstarch Taco shells Cut roast in half. Combine cumin, coriander, chili powder, salt, and red pepper in a small bowl. Rub over beef. Place 1/4 cup salsa in slow cooker; top with one piece beef. Layer 1/4 cup salsa, remaining beef, and 1/2 cup salsa in slow cooker. Cover; cook on LOW 8-10 hours or until meat is tender.
How about you? What are your favorite fall recipes? I haven’t been inspired by any new fall desserts this year; what are your favorites?
~dRemove beef from cooking liquid; cool slightly. Trim and discard excess fat from beef. Shred meat with two forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth. Whisk into liquid in slow cooker. Cook, uncovered, 15 minutes on HIGH until thickened. Return beef to slow cooker. Cover; cook 15-30 minutes or until hot. Adjust seasonings. Serve meat as filling for tacos, fajitas, or burritos. Leftover beef may be refrigerated up to 3 days or frozen up to 3 months. (*ED NOTE: Remember these homemade tortillas? I think that’s what we’ll be eating this beef with! Yum!)