Tuesday, November 3, 2009

Cooking in Chilly Weather

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."
Chili Crackers
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.
Steak-and-Spinach Soup
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.

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