Tuesday, January 27, 2015

Slow Cooker Hamburger Soup

Ground beef, vegetables and pasta make up this hearty Italian inspired soup.

Slow Cooker Hamburger Soup

Brrrr! You know it's cold when the weather app on your phone shows an igloo icon, when you check the weather. Despite the beautiful sunshine today, it is freezing outside! So cold, that the kids stayed in from recess this morning. This is the kind of weather that makes you want to snuggle up under a bunch of blankets and never come out until Spring. When the weather dips this low, I crave soup. Soup warms you up from the inside out, which in turn makes the cold weather outside seem a little less severe.

I made this soup for dinner last week, on one of these cold days. I was helping at school all day, so I decided a nice soup, would be perfect for dinner. I needed something hearty enough for Hubby, who happened to have the day off. So I went with an Italian soup, bursting with hearty ground beef and pasta. I served it with grilled cheese, which has perfect to dunk. It was fantastic! So much so, that there wasn't a drop of soup left, by the time dinner was done. The kids ate with gusto and everyone was warm, all the way down to our toes.

Slow Cooker Hamburger Soup

Slow Cooker Hamburger Soup

1 lb lean ground beef
1 small onion, finely chopped
2 cloves garlic
1 cup carrots, peeled and sliced
1 C celery, chopped
1- 8z pkg cremini mushrooms, roughly chopped
1- 14.5 oz can diced tomatoes
3 Tbs tomato paste
5 C beef broth
1 tsp oregano
2 bay leaves
1/2 tsp sea salt and fresh ground pepper
1- 2 inch piece of Parmesan rind (or 1/4 C parmesan cheese)
2/3 box of Farfalle pasta (from a 1 lb box)

In a large skillet, brown the ground beef over medium heat. Add in the onions and garlic and cook until onions are translucent (about 3 minutes).

Pour browned beef mixture into a 6 qt crock pot. Add in the carrots, celery, mushrooms, diced tomatoes, tomato paste, beef broth, oregano, bay leaves, salt and pepper and parmesan rind. Cover and cook on LOW for 6-8 hrs.

30 minutes before serving, turn crock pot to HIGH, remove the bay leaves and parmesan rind. Add in the pasta, cover and cook until pasta is al dente. Serve with additional Parmesan if desired.

Monday, January 26, 2015

Simple Supper Tuesday #97

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party

Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.

Recipe with the MOST CLICKS

Recipes that CAUGHT MY EYE

Superbowl Party Food Round Up- Pink Heels Pink Truck

Easy Appetizer Recipes for a Slow Cooker- Growing up Gabel

Crock Pot Bean & Bacon Soup- Moms Need to Know

Chocolate Crumble Baked Donuts- A Savory Feast

Skittles Game Face Fizz- Frugal Foodie Mama


 photo SimpleSupperTuesday

The Party Rules
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Sunday, January 25, 2015

What's for Eats? Sunday January 25th, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!

Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net

Happy Sunday! How's is everyone's weekend so far? Ours is good. Queenie and I were in the kitchen all day yesterday. She came home with an assignment for school, which requires her to bring a recipe to school. So, she wanted to make something, then use the recipe for her assignment. She is so proud of the way it turned out. Look for the recipe at the beginning of next month.

My nephew has been visiting from Alberta and is heading back home tomorrow. It was great to see him again, since it had been about a year or so, since he last visited. I'm sure he'll miss having someone cook for him, LOL. This week is a short week for us, school wise. The kids have a PA day on Friday. I am grateful, because I think I am starting to catch a cold. I've been taking echinacea in hopes of keeping it at bay. This week's menu is going to be simple. I still haven't roasted my turkey, mainly because I keep forgetting to take it out of the freezer, LOL. I will do it as soon as I'm done here. Here is my plan for the week:

  • Roast Turkey, with dauphinoise potatoes (new recipe), asparagus and 30 Minute Rolls

30 Minute Dinner Roll Recipe

Parmesan Roasted Broccoli Recipe

  • leftovers
  • Turkey and Potato Empanadas (new recipe) with mango salsa

Thursday, January 22, 2015

Sausage & Perogie Stew with Butternut Squash

Crispy fried perogies are the star in this hearty sausage and butternut squash stew.

Sausage & Perogie Stew with Butternut Squash

Is anyone else sick of winter? I have to say that though we technically didn't get the majority of our snow until late December, I am ready for Spring and Summer! I'm tired of having to start the car 5-10 minutes before I head out somewhere. I'm tired of helping both kids put on snow pants, snow coats, hats, mittens, scarves, boots. I'm tired of washing the tile floor in my entry way, because no body seems able to stay on the area rug, even though it's gigantic. I'm tired of the cold, the wind, the below zero temperatures...... maybe I'm just tired?

What I'm not tired of, is the hearty soups and stews I've been making this winter. Meals that will warm you up from the inside out. That will comfort even the most tired soul. That is what this Perogie Stew does. I got the idea to make this, when I was taking inventory of what was in our freezer. I had tons of Italian Sausage (hubby seems to think there will be some sort of sausage shortage), and I had a huge bag of perogies. I also had a butternut squash that has been staring at me, for the last two weeks. So I decided to throw everything together and see what I could come up with. I have to say, it was pretty delicious! My nephew who is visiting really enjoyed it and said that the butternut squash went really well with the sausage and tomato based sauce. Queenie opted for a bagel and fruit for dinner and Mr.B said it was one of the best dinners I've made this winter. Hubby happily dug into the leftovers when he got home from work, late that night. It's a deliciously easy and quick weeknight meal.

Sausage & Perogie Stew with Butternut Squash

Sausage & Perogie Stew with Butternut Squash

1 Tbs olive oil
1 lb mild Italian sausages, casings removed
1 small onion, finely chopped
2 cloves garlic, minced
1/4 tsp coarse sea salt
fresh ground pepper
2 carrots, peeled and sliced into coins
1 medium sized butternut squash, peeled and chopped into cubes
1 tsp oregano
2 C tomato juice, or V8 juice
1 C beef broth
20-25 perogies, boiled
2 Tbs butter
1 Tbs olive oil
sour cream (optional)
shredded marble cheddar (optional)

In a large soup pot, heat the olive oil over medium heat. Add in the sausage and break up with a wooden spoon. Cook sausage until no longer pink. Add in the onions and season with salt and pepper; cooking until onions are translucent (3-4 minutes).

Add carrots and butternut squash and season with oregano. Cook for 2 minutes, then pour in the tomato juice and beef broth. Bring to a boil, reduce heat and let simmer until carrots and squash are cooked through; about 15 minutes.

While stew is simmering, bring a large pot of water to a boil. Add in perogies and cook until perogies are floating to the top; approximately 3-5 minutes. Drain perogies.

Heat a large skillet with the butter and 1 Tbs of olive oil, over med-med high heat. Once butter begins to sizzle, add the perogies, making sure they are in one layer in the pan (you will have to do two to three batches). Cook until lightly golden, then flip to cook the other side; about 3 minutes per side. Place perogies in a baking dish and keep warm in a low oven (200 degrees F), while you fry remaining perogies.

To serve ladle some stew into a bowl. Top with 3-4 perogies and top with an additional ladle of stew. Top with sour cream and grated cheese, if desired.

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