Butterbeer

We recently had a Harry Potter themed party to celebrate and watch Harry Potter and the Deathly Hallows Part 1, we made an array of Harry Potter food and beverages. Including Butterbeer. As a die heard Harry Potter fan, I have always wanted to try this. I don't know if this is anything like it really would be at the Three Broomsticks (and no I'm not talking about the one at Universal Studios Orlando), but it was delicious. It's extremely rich, so make sure you drink it nice and cold. I would stay away from chilled glasses however, it makes the caramel sauce harden which in tum makes it hard to combine, just make sure your cream soda is cold and the sauce has truly cooled to room temp. To make this non-alcoholic simply leave out the butterscotch schnapps.

Butterbeer

Ingredients:
1 cup brown sugar

2 tbs water

6 tbs butter
1/2 tsp salt
1/2 tsp cider vinegar
1/4 c heavy  cream
butterscotch schnapps
cream soda

Directions:

• In a small saucepan over medium, combine the brown sugar and water
• Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. 
• Stir in the butter, salt, vinegar and heavy cream(you're basically creating a carmel sauce). Set aside to cool to room temperature.
• Once cool place 1/8c of cooled caramel sauce in a large glass (12-16oz), add 1/4c cream soda and stir to combine.
• Add 2 shots of butterscotch schnapps and fill glass to the top with more cream soda (pour slowly, this drink creates quite a head)

This isn't the best picture, our camera was out of commission at the time and Jess's camera had dead batteries...

Chicken tortilla soup

This is a great recipe for chicken tortilla soup. It's one I found online and accidentally tweaked a little. It originally called for 4 cups of stock and 4 cups of water, but being distracted by the kids made me forget the water. Luckily it turned out delicious, a little thicker than it probably would have been, somewhere between a soup and a stew (a stewp as Rachel Ray would call it). So if you feel lkei making it thinner and more soup like just add 4 cups hot water.

Chicken Tortilla Soup

Ingredients:
2 Boneless, Skinless Chicken Breasts
2 tbs Olive Oil, divided
2 tsp Cumin
2 tsp Chili Powder
1 tsp garlic salt
1 cup onion, diced
1/2 cup mixed bell pepper, diced
4 cloves garlic, minced
1 can (10oz) diced tomatoes and chilies (eg Rotel)
4 cups chicken stock (to make your own see my Homemade Chicken stock recipe)
3 tbs tomato paste
2 cans (15oz) black beans with liquid (or if you are using non-canned beans 2 cups)
1 1/2 tbs cornmeal
1/4 cup chopped cilantro
2 whole corn tortillas cut into uniform squares

Optional Garnishes:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro

Directions:

• Preheat oven to 375 degrees
• Combine cumin, chili powder, and garlic salt 
• Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides
• Set aside the rest of the spice mix
• Place chicken breasts on a baking sheet
• Bake for 25 minutes, or until chicken is done
• Use two forks to shred chicken, set aside.
• Heat 1 tablespoon olive oil in a dutch oven or soup pot over medium high heat 
• Add onions, peppers, and minced garlic saute for about 1 minute, add rest of spice mix and stir
• Stir in shredded chicken
• Add tomatoes, chicken stock, tomato paste, and black beans (if adding water, do it at this point as well)
• Bring to a boil, then reduce heat to a simmer.
• Simmer uncovered for 45 minutes
• Mix cornmeal with a small amount of water, add to soup, and simmer for an additional 30 minutes.
• Add cilantro, and check seasonings (add more chili powder if it needs more spice)
• Turn off heat and allow to sit for 15 to 20 minutes before serving.
• Place tortilla squares in the bottom of each bowl and ladle soup over the top. Allow to sit for approx 5 minutes
• Top with desired garnishes and enjoy

Sausage and Lentil Soup

This is another great soup recipe. It's quick, easy, and my picky eater loves it. It also happens to be another good one for using WIC beans (well lentils, but you know what I mean).

Sausage and Lentil Soup



Ingredients:

1 tbs olive oil

1/2 lb sausage (I use mild Italian sausages. I remove the casing and crumble it in)

1/2 onion, chopped

1 stalk celery, chopped

1 large carrot, chopped

2-4 cloves garlic, minced

1/2 tbs oregano

1/2 tbs marjoram

1/2 tbs paprika

1/2 tbs basil

1 tsp sage

1/2 tsp rosemary

cayenne to taste (optional, I used just a dash)

1-2 bay leaves

3/4c lentils, washed and picked over

4 1/2c chicken, beef or vegetable stock (to make your own, refer to my Homemade stock recipe)

Salt

Pepper

Directions:

• Place olive oil in a large deep pot or dutch oven and heat over medium high
• Add sausage and brown, breaking up large pieces. Sprinkle with salt and pepper.
• Stir in the onion and saute until soft, approx 1-2 minutes
• Add carrot and celery, saute until brightly colored, approx 2 minutes
• Add garlic, spices, and bay leaves, cook while stirring about 1 minute
• Measure in the lentils, stirring once or twice to coat. Pour in stock
• Bring to a boil then turn the heat down to low and simmer 30 minutes
• Taste and adjust seasoning. Add more stock if the soup is too thick
• Dish up and enjoy

During the cooking process, before it has cooked for 30 minutes

The delicious final product

Homemade Chicken Stock

This is a recipe that you can add basically anything to and have it turn out alright. There are two variations in the How to Cook Everything cookbook, and I'll give you both. Making your own stock is easy, and it tastes better than the store stuff. Plus you control the salt level, which is always a good thing. Stock is a fun thing to mess with. Try adding different types of fresh herbs, we always a some garlic (don't bother to peel, simply smash and toss in), I like to add a can of diced tomatoes or a tablespoon or so of tomato paste sometimes to give it a richer flavor and a darker color. Basically be creative and have fun with it.

Basic Chicken Stock

Ingredients:

One 3-4 lb chicken

1 large onion, roughly chopped (don't bother to peel)

1 celery stalk, roughly chopped

1 large carrot, roughly chopped

1 bay leaf

Several sprigs parsley

Salt and pepper

Directions:

• Cut chicken if you like, it will speed cooking
• Combine all ingredients in a large stock pot with 14 cups water (I don't actually measure the water out,  just put in enough to cover everything) and turn heat to high
• Bring just to a boil, then lower heat so mixture sends up a few bubbles at a time
• Cook, skimming any foam that accumulates, until chicken is done, approx 30-60 minutes
• Cool slightly, sprinkle with salt and pepper, then strain, pressing on the meat and veggies to extract more juice
• Remove chicken from everything else and use in another recipe if desired; discard remaining solids
• Use the stock immediately or refrigerate (skim off any hardened fat from the surface) and use within 3 days or freeze for up to 3 months

For a full-flavored chicken, turkey, or duck stock:

Turkey or duck can be substituted for some or all of the chicken: Substitute 3-4 pounds chicken parts, preferably wings, thighs, and legs. Cook for at least 1 hour but no more than 2. Discard all solids.

It doesn't look great, but it's worth it.

Smoky Black Bean and Beer Soup

This is a soup we've been wanting to try for a while, and finally got around to it this week. It was worth the wait. It's a fairly simple soup, with few ingredient, but it's delicious. We have tons of dried beans from WIC so we're always looking for ways to prepare them, which usually means soups. This is a great one to try.We used our Dutch Oven for this and it gave it a great flavor. We got this recipe from the How to Cook Everything cookbook by Mark Bittman.

Smoky Black Bean and Beer Soup

Ingredients:

2 tbs vegetable oil

1 large onion, chopped

1 tbs minced garlic

2 tsp ground cumin

3 cups cooked black beans, drained (if your using dried beans cook them first)

3 cups vegetable, chicken, or beef stock or water (we used a homemade chicken stock, look for directions soon to follow)

1 bottle of your favorite beer

Salt and freshly ground black pepper

2 tsp lime juice

1 cup grated cheddar or jack cheese, plus more to taste (we used a bag of Mexican blend pre-shredded cheese that we happened to have in the fridge)

If using dried beans:

• Put beans in a large pot with a tightly fitting lid and cover with cold water by 2-3 inches.
• Bring pot to a boil, then reduce to heat so the the beans bubble gently
• Partially cover and cook, stirring infrequently, checking beans for doneness every 10-15 minutes, and adding a little more water if necessary
• When beans start to get tender add a large pinch of salt and some pepper
• Stop cooking when beans are done the way you like them, taste and adjust seasoning; use immediately or store

Directions:

• Put oil in a large deep pot (or Dutch Oven) over medium heat
• When hot add onions and cook, stirring, until softened, about 5 minutes
• Stir in garlic and cumin and cook, stirring, for another minute
• Add beans, stock, beer, and some salt and pepper
• Raise heat to medium-high and bring to a boil, then lower the heat to medium-low and cook, stirring occasionally, for about 10 minutes.
• Turn off heat
• Puree some of the soup with an immersion blender or in the blender.
• Add lime juice and 1cup cheese and stir
• Serve and top with more cheese if desired

Chi loved the soup, as you can see :-)