Celery Root Soup

About a week ago I was on my way to the store and Casey was home watching the kids...pure bliss!  Grocery shopping with 3 little ones is sometimes a bit chaotic, so when I have the chance to go all by myself I go!  He called me and asked me to buy some heavy cream and celery root so he could make some soup.  I obliged, and then he ran out of time to make it :( So I decided to try and make it myself tonight!

This soup is really delicious.  It has almost a potato soup consistency and tastes really fresh!  I didn't make this soup until after my kids had already had dinner, but when it was done they were all standing around begging for tastes!  This is a really simple soup to make, and is sure to impress!

Celery Root was in my grocery store, but mislabeled as Beet Root.  The poor cashier didn't know what to do when it was ringing up wrong and eventually decided to just charge me $0.50 for it!  It is cheap, but probably not that cheap!! 
Here is a picture of it:

Here is what you need:
4 tablespoons butter
1 large onion, chopped
3 ribs celery, chopped (I try to use the leafy inside ribs and throw the leaves in too!)
2 garlic cloves, chopped
1 bay leaf
Salt & Pepper (if you have white pepper use that)
1 large celery root, peeled and chopped into 1 in cubes
4 cups chicken stock
1/2 cup heavy cream

Start by melting butter in large pot.  Add in onion, celery, garlic and bay leaf and saute on med/low heat.  Season with salt and pepper.  You want the veggies to become translucent not browned.  Once they are cooked add in celery root and turn up heat.  Saute celery root pieces for about 2 minutes and then cover with chicken broth and put the lid on your pot.  Return heat to low and simmer for about 20 minutes or until you can easily insert a fork through celery root.  Remove bay leaf.  Now its time to puree your soup.  A stick blender will work, but to get the smoothest consistency use your blender.  Because your soup is very hot make sure to do small batches and be careful when removing lid that you don't burn your self.  Once all the soup is pureed and smooth, return to pot and stir in your cream.    Your soup is ready!

Chili!!

One of my favorite things to eat (especially when I am pregnant!) is CHILI!!  I have tried making it using all kinds of seasonings and different packets but a couple of years ago I found my favorite, Carroll Shelby's Chili Kit!  They are nice enough to put a recipe on the back of the box, but of course I do it differently.  In an attempt to make a more healthy chili I made it without meat, and it was so good I have never gone back.  Now, for some of you chili without meat is like blasphemy!  So, this chili is super yummy with ground beef (turkey) or shredded beef as well :)

Here is what you need:

2 tablespoons olive oil
1 large onion, chopped
3 celery ribs, chopped
1 red (or any color) bell pepper, chopped
1 poblano pepper, chopped
3 garlic cloves, chopped
Carroll Shelby's Chili Kit
1 28 oz can diced tomatoes
3 cups water
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
Optional: sour cream, cheese, chips to garnish!

So I start by chopping all my ingredients and putting them in a hot pan with 2 tablespoons oil.  Sweat the veggies, while they are cooking add in your entire salt packet and however much of the cayenne pepper packet you would like.  I make this for my whole family and I use the entire packet, but my 2,3 and 5 year old boys are ok with a little spice.  Use your discretion.  As the veggies soften add in the spice packet and then the tomatoes and water.  Stir and let simmer for about 5 minutes.  If you like a thicker chili (like I do!) mix the masa packet with 3 tablespoons water and add the mixture into the chili.  This needs to simmer for a good 20 minutes to allow the flavors to combine and the chili to thicken.  After the 20 minutes are up, stir in your kidney and garbanzo beans and cook until they are heated through (about 2 minutes).  Now, your chili is ready to eat!!!



If your kids are a little weary on the idea of chili try presenting it like this to get their attention!  A little cheese, sour cream and surrounded by tortilla chips!!

Chicken & Veggie Soup with Stars

I love making soups, and lucky for me my family loves to eat soup! I once told Connor, when he was sick, that he should have some soup because it would make him feel better. Well, now anytime he has the slightest sniffle he asks for soup and within seconds of eating says he feels better! So sweet :)
Making soup is really easy and sooo much better tasting and sooo much healthier than eating canned soup. I take pride in knowing that my kids are eating something that I made and that is really good for them. So, if you don't already, start making soups from scratch! You will see that it is much more simple than you might think :) And, if your hubby doesn't think soup is enough for dinner (like mine!) pair it with a grilled cheese sandwich or some crusty bread, yum!

Chicken Veggie Soup
Ingredients:
2 tablespoons olive oil
1 large onion, diced
2 chicken breasts, cooked and cubed or shredded :)
3 celery stalks, sliced
2 carrots, peeled and sliced
1 red bell pepper, diced
2 garlic cloves, diced
1 cup green beans (fresh or frozen)
1 cup corn (fresh or frozen)
1 box (32 oz) chicken stock
1 cup water
2 bay leaves
1/2 pound pasta (I like Stelle which is tiny star shaped)
1/2 teaspoon cayenne pepper (or more if you want to heat it up!)
Salt & Fresh Ground Pepper

Put olive oil in large stock pot. Add onion, celery, carrots, bell pepper and garlic. Season with salt, pepper and cayenne pepper. Saute until onions are translucent. Add liquids and bay leaves. Bring to a slow boil. Add in pasta of choice as well as chicken, green beans and corn. Cook at a slow boil until pasta is cooked and then your soup is ready! (Take out Bay Leaves before serving)

**If you are making a large batch to serve for multiple meals it is better to make the pasta separately and add to each person's bowl, as the pasta will become very soft (mushy) if left in the liquid.

Corn Chowder

Its cold outside and my kiddos have been asking for soup, so I made one of our favorites for dinner tonight! Corn Chowder, I love it because it is soooo flavorful and full of veggies! My kids, and hubby the chef love it too!

Corn Chowder

Ingredients:
3 slices bacon (or 2 tablespoons olive oil)
1 onion, diced
3 ribs celery, chopped
2 carrots (peeled and chopped)
1-2 bell peppers, chopped
2-3 poblano (sometimes labeled pasilla) peppers, seeds removed and chopped**
3 garlic cloves, smashed and finely chopped
3 tablespoons flour
2 boxes chicken stock
3 large russet potatoes, chopped
1 bay leaf
3 sprigs thyme
1 large bag (or 2 small) frozen corn
1 quart half & half (can also use heavy cream)
Salt & Fresh ground pepper to taste

Start by cubing bacon and cooking in large pot. Once bacon is browned, remove and set aside. Next add onion, celery, carrot, bell pepper, poblanos and garlic. Season with salt and pepper. Sweat veggies for about 3 minutes on medium heat, they should start to become translucent. Now, add in the flour stirring constantly for 2 minutes. Pour in chicken stock while scrapping bottom of pan. Add potato, bay leaf and thyme, simmer on medium heat until potatoes are not quite cooked. Add corn and cream and heat through. Check seasoning, add salt and pepper if needed! Remove bay leaf and thyme sprigs before serving.

This is a hearty soup, that is best enjoyed with some crusty artisanal bread!

**Warning- This pepper can have some heat so be sure to wash hands after handling, before touching eyes or mouth as it will sting!! Once cooked the heat really dies down, even Griffin (who is 1) loves to eat them!!