Lightened Up Cheeseburger Soup

 

Ingredients

• 1 pound lean ground beef
• 1 cup diced carrots
• ½ cup diced celery
• ½ cup diced onion
• ½ teaspoon salt
• Pinch of black pepper
• 4 cups peeled and diced Yukon gold or russet potatoes
• 4 cups low-sodium chicken broth
• 1 teaspoon dried parsley
• ½ teaspoon mustard powder
• 1 ½ cups milk
• ¼ cup all-purpose flour
• 2 cups shredded sharp cheddar cheese 
• Chopped green onions or chives, sour cream, shredded cheese, for serving

Instructions 

• In a 6-quart pot set over medium heat, add the ground beef, carrots, celery, onion, salt, and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink. Off the heat, drain excess grease.
• Return the pot to medium heat and add the potatoes, broth, parsley, and mustard powder. Stir to combine. Bring the soup to a boil, reduce the heat to medium-low, and continue to simmer for 15 minutes, until the potatoes are tender.
• To a blender, add the milk and flour and blend until smooth. Pour the mixture into the soup and bring to a simmer. Cook, stirring constantly, for 3 to 4 minutes, until the soup has thickened.
• Off the heat, add the cheese a handful at a time and stir until melted.
• Taste and season with additional salt and pepper, if needed (important!).
• Serve with chopped green onions or chives, sour cream and additional shredded cheese, if desired. The soup will thicken considerably as it cools. Image and recipe from Mel's Kitchen Cafe 

Chocolate Mousse

 4 oz Bittersweet chocolate

2/3 Cup sugar

2 eggs room temperature

1 tsp vanilla

5 TBS butter softened

1 Cup heavy cream

1.  Melt the chocolate until smooth.  

2.  In a small saucepan whisk together the sugar and eggs.  Cook over med-low heat whisking constantly until the mixture reaches 160 degrees and has thickened slightly, 4-6 minutes.  Test thickness by dipping a spoon in the mixture. It is ready when you can draw a finger across the back of the spoon and the line holds.

3.  Remove mixture from heat and whisk in the melted chocolate and vanilla.  Let cool until just warm so it won't melt the butter in the next step.

 4.  Beat the butter on med-high until lightly and fluffy 2-3 minutes in another bowl. 

5.  Add cooled chocolate mixture gradually on low speed, then increase to high speed and beat for 5 minutes.  Mixture should be light and fluffy.  

6.  Whip the cream in another bowl on med-high until slightly thickened then turn to high and beat until stiff peaks form.

7.  Fold the whipped cream into the chocolate mixture until no streaks remain.  Do this with a rubber spatula very gently - if you stir morally you will beat all of the air out of the cream. 

 

 

Taco Lasagne

 

Ingredients

• 12 flour or corn tortillas 8 inch ones
• 1 can (15 ounces) black or pinto beans rinsed and drained
• 2 cans (16 ounces) refried beans refried beans
• 3 cups shredded Mexican cheese blend

Beef Layer:

• 1 1/2 pounds ground beef
• 1 small onion finely diced
• 6 cloves garlic minced
• 1 green bell pepper finely diced
• 1 can (7 ounces) diced green chiles
• 3 cups salsa
• 2 tablespoons taco seasoning
• Salt and pepper to taste

Cornstarch Slurry:

• 2 tablespoons cornstarch
• 4 tablespoons water

Topping:

• 1 cup salsa
• 1 cup shredded Mexican cheese blend

Instructions

• Preheat the oven to 350 degrees F and place a baking rack in the middle of the oven.
• Lightly grease a 9×13-inch deep casserole dish with cooking spray and set it aside.

Beef Layer:

• Place a large skillet or cast iron pan on the stove over medium-high heat. Once the skillet is hot, add two tablespoons of oil to it.
• Next, add the beef to the skillet and cook unmoved for 1 minute so it gets a nice sear. After that, use a wooden spoon to break the meat. Cook, stirring, for about 5 minutes or until no longer pink. Drain the grease from the pan, leaving only about two tablespoons.
• Add diced onion, diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. Season with salt and pepper to taste.
• Stir and bring to a simmer. Simmer for about two minutes. Reduce heat to low and cook for 5-7 minutes.

Cornstarch Slurry:

• Mix cornstarch with water until dissolved, then add to the beef mixture. Stir and cook for 2-3 minutes until the mixture thickens. Make sure you stir to avoid the beef from sticking to the bottom of the pan.
• Remove the skillet from the heat and set it aside.

Assembling the lasagna:

• Add two tortillas to the prepared pan. Cut one tortilla into quarters and add each quarter to the corners of the pan to cover any empty spaces there. Cut one tortilla in half and add each half to each side of the pan, with the straight side touching the pan and covering the empty space.
• Add half of the refried beans and carefully spread them on top of the tortillas, trying to avoid moving them.
• Add half of the beef mixture and spread it evenly.
• Add half of the black or pinto beans on top of the beef mixture.
• Top with 1 1/2 cups of shredded Mexican blend cheese.
• Repeat with another layer of tortillas, the remaining refried beans, the remaining beef mixture, the remaining black or pinto beans, and 1 1/2 cups of cheese.
• Top with another layer of tortillas, spread 1 cup of salsa, and sprinkle 1 cup of shredded Mexican blend cheese.

Bake:

• Bake in the preheated oven for 30 minutes. Broil for 2-3 minutes or until the cheese is golden brown and bubbly.
• Remove the lasagna from the oven and place it on a cooling rack. Let it cool for 30-40 minutes before slicing and serving.
• Garnish with freshly chopped cilantro and a dollop of sour cream.

Ikea Meatballs and Gravy

 3 TBS butter

3 TBS flour

2 Cups beef or chicken broth

1/2 Cup heavy cream

 

Add butter into skillet and melt.  Add flour and stir in.  Cook for 1 minute.  While mixing add about 1/4 of the beef broth.  It will thicken quickly.  Then gradually add remaining beef broth stirring as you go.  Switch to whisk if required to make it lump free.  When the liquid is simmering, add meatballs.  Simmer for 8-10 minutes.  Add cream and simmer for a further 2 minutes then remove from stove.  Serve over mashed potatoes.  For a truly authentic experience, add a dollop of ligonberry jam on the side. 

Pavlova

Ingredients

• 6 large egg whites, at room temperature
• ⅛ teaspoon salt
• ½ teaspoon cream of tartar
• 1½ cups superfine sugar
• 1 teaspoon vanilla extract
• 1½ teaspoons cornstarch (see note)

For the Whipped Topping

• 8 ounces (1 cup) mascarpone cheese, cold
• 2 cups (1 pint) heavy cream, cold
• 6 tablespoons granulated sugar
• 1½ teaspoons vanilla extract
• 1 teaspoon (packed) finely grated lemon zest, from 1 lemon
• Pinch salt

For the Fruit Topping

• 1 pound (3 cups) mixed berries or macerated berries (see recipe below)
• A few fresh mint leaves (optional)

Instructions

For the Meringue

1. Preheat the oven to 250°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your meringue won't touch the marker. Set aside.
2. Add the egg whites to the bowl of a stand mixer and beat on medium speed (6) until the egg whites become foamy, about 1 minute. Add the salt and cream of tartar and beat until the mixture forms soft peaks, about 2 minutes. Gradually add the granulated sugar, about one tablespoon at a time, continuing to beat (this should take about 1 minute). Once all the sugar is added, increase the speed to medium-high (8) and beat until the meringue is glossy and holds stiff peaks, 5 to 7 minutes more. (When you lift the beater out of the bowl, the meringue should form peaks that stand straight up without drooping.) Add the vanilla and cornstarch and beat for about 30 seconds more, until combined.
3. Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner to act as a glue. Mound the meringue onto the parchment inside the circle. Using a spatula or a butter knife, spread the meringue to fill the circle and ever-so-slightly indent the center of the circle to fill with the whipped topping later on. Even out the top and sides just slightly -- it shouldn’t be perfectly smooth or overworked.
4. Place in the oven and bake for 85 to 90 minutes, or until the meringue is dry and crisp all over. Don't worry if the top or edges are cracked -- that's normal and it all gets covered with whipped cream in the end. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature for 1 hour. (The meringue won’t collapse as much if it cools gradually.)

For the Whipped Topping

1. Wash your mixing bowl from the meringue. To the clean bowl, add mascarpone cheese, heavy cream, sugar, vanilla, and lemon zest. Whisk on low speed until combined, then increase the speed to medium-high and beat until billowy, medium-stiff peaks form, 1 to 2 minutes. Be cautious not to over-beat; the mixture should retain a smooth consistency without becoming overly stiff or taking on a curdled-like appearance.

For Assembling

1. To assemble, carefully peel the meringue off of the parchment paper and place it on a serving platter. Alternatively, if the pavlova is difficult to remove, transfer it on the parchment to a platter (you can trim the parchment to a smaller square if necessary.) Mound the mascarpone cream onto the meringue and gently spread it out until it is about 1 inch from the edge (don't worry if the meringue cracks in the process). Top the pavlova with the fresh or macerated berries and fresh mint.
2. Note: The cornstarch in this pavlova recipe serves to stabilize the egg whites and help create a fluffy, marshmallow-like center beneath the crisp exterior. However, if you're preparing this dessert for Passover, you can omit the cornstarch to keep the recipe kosher for the holiday. While the texture might be slightly different without the cornstarch, your pavlova will still be perfectly delicious.
3. To Make Mini Pavlovas: Shape 8 to 10 small meringues with a slight indentation in the center (to hold the whipped topping later) on two parchment-lined baking sheets, leaving space for them to spread a bit. Position the sheets in the upper and lower thirds of the oven. Bake for 50 to 55 minutes, or until the pavlovas are crisp and dry. Then, turn off the oven and prop open the door slightly; let the meringues cool inside to room temperature, which should take about one hour.
4. To Make Macerated Berries: If you'd like to top the pavlova with macerated berries, begin with 1 pound (3 cups) mixed berries, 1 tablespoon lemon juice and 2 tablespoons granulated sugar. If using strawberries, hull them and cut into halves or quarters if large. Leave smaller berries like blueberries, raspberries, and blackberries whole. Ensure all the berries are clean and dry. In a medium bowl, gently mix the prepared berries with the lemon juice and sugar. Allow the mixture to sit at room temperature for 30 minutes to 1 hour. During this time, the sugar will dissolve and the berries will release their juices, creating a light, natural syrup.
5. Make-Ahead Instructions: The meringue base can be made 1 day ahead of time and stored in an airtight container at room temperature; avoid refrigerating it, as the humidity can soften the structure. The whipped topping can be prepared and refrigerated up to 2 hours before serving. When ready to serve, carefully transfer the pavlova to a serving plate. Add the whipped topping and fresh fruit only just before serving to ensure the meringue remains crisp, preventing it from becoming soft due to the moisture from these toppings.  Recipe and photo from Once Upon a Chef

Custard Cream

4 egg yolks

2 TBS corn starch

1/4-1/3 Cup powdered sugar

2 tsp vanilla

1 cup cream

1/2 Cup milk

In a bowl beat the egg yolks, cornstarch, sugar and vanilla

In a saucepan gently heat the cream and milk over a low heat.

Pour the yolk mix in and whisk constantly until thick and almost to boiling point.

Set aside and cool for 5 minutes then pour into a clean bowl.

Place cling wrap over the cop (to catch the skin so you can discard it)

Top pavlova. 

 In a bowl beat the egg yolks, flour, sugar and