Today, I chose Soup Recipes for my "Boys Can Cook" class. In preparation for chilly weather, we made chili--and chili crackers, a new recipe from Julia and Faith. Not too spicy--I loved them! I was surprised, however, when the little boys eagerly ate my steak-and-spinach soup. I thought it would appeal to the middle school boys, who are older and more "manly."
1 box saltine crackers
1 1/2 c. oil
1 pkg (envelope) Hidden Valley Ranch dry mix
1 T. parsley (dried or fresh)
1 T. cayenne pepper
1 T. crushed red pepper flakes
1) Layer saltines in a large sealed container.2) Mix remaining ingredients together and pour over crackers. Seal the container. Let sit for 15 minutes.3) Then turn container over several times to help distribute the oil.
1 lb. London Broil or Round steak
2 t. cumin
2 t. garlic salt
1 t. dried thyme
1 t. black pepper
1 T. oil
1 small onion, chopped
1 clove garlic, minced
4 oz. mushrooms, sliced
2 T. olive oil
4 c. beef broth
1/4 c. jalapenos or diced chilies
1 c. crushed tomatoes
11 oz. baby spinach leaves
1. Combine cumin, garlic salt, dried thyme, and black pepper in small bowl.
2. Mix in 1 T. oil and rub over both sides of steak.
3. Broil quickly until steak is medium rare (3-4 minutes per side). Let rest on platter.
4. Meanwhile, sauté onions and garlic with mushrooms in 2 T. olive oil.
5. Add beef broth, chilies, and crushed tomatoes and bring to simmer.
6. Slice steak against the grain into bite-sized pieces and add to soup.
7. Add baby spinach all at once. Simmer until wilted.
Serve with a small dollop of sour cream and a few tortilla chips on top.