Lovin' some Sunday Food

Today Charlie and I made home made bread and beef barley soup. Delicious! I have never made bread from scratch before, and now it doesn't feel quite so intimidating as it once was. Our oven cooks much faster than the recipe called for so it was a good thing I caught it before the top crust any darker than it was.

It was a beautiful fall day here too so I am happy we were given an extra hour for daylight savings time. I am lovin' it. 

It seemed to rise faster than I thought. 

Beautiful

I never write down how I make this so I didn't get quite enough barley in there.

Slices of heaven. 

It even looks like bread!

Biersuppe (Beer and Cheese Soup)

This modern variation on a classic German recipe is fantastically cheesy without being heavy - just right for a crisp, fall evening. Replacing half of the cheddar cheese with Gouda would make an even lighter soup. This is delicious with the grilled Wisconsin-style Bratwurst.Makes 4 entrees or 8 first course servings

Ingredients

•3 to 4 tablespoons unsalted butter
•1 cup minced onion
•1/2 cup minced carrot
•1/2 tsp. paprika
•1/4 cup chopped celery
•3 cloves garlic, minced
•3 tablespoons flour
•3 cups chicken stock
•2 cups Sam Adams Octoberfest beer
•1/2 tsp. Dijon mustard
•6 cups grated sharp cheddar (about 1 pound)
•Several generous grinds of black pepper
•Salt to taste
•Garnish
•1/2 cup chopped parsley or paprika
•Pumpernickel croutons

Directions

In a Dutch oven, over medium low heat, melt butter. Add onion, carrots, and sauté for 7 to 10 minutes until onion begins to caramelize. Add celery and garlic; continue to sauté 3 to 4 minutes. Add flour and cayenne and stir constantly to brown and cook, 2 to 3 minutes. Add stock and beer, stir to mix and bring to a boil, whisking constantly, until it thickens slightly, about 7 minutes. Reduce heat to low and simmer for 10 minutes. A handful at a time, whisk in the cheese and cook until it dissolves. Stir in the Dijon to taste. When the cheese is completely incorporated, the soup is the consistency of a thin cream soup. Bring back almost to a boil and taste for salt and pepper. Serve immediately with a sprinkling of paprika or parsley and pumpernickel croutons.

Lisa's Taco Soup

I got this recipe from Lisa, a good friend from work. Unfortunately she and I no longer work in the same office but we still work for the same department. The "Enjoya" part comes from a cute little Italian lady who owned a small Italian restaraunt across from where we worked. She would always greet us when we came for lunch with her charming smile and her cute accent. I don't think Lisa and I along with the others will ever forget it for as long as we live! In fact, we still meet up from time to time and eat there for old time sakes.

2lb ground beef
1 onion diced
2 packets of taco seasoning
2 large bottles/cans of tomato juice
3 cans of corn (do not drain)
3 cans of black beans (do not drain) *
Brown beef and onion. Add tomato juice, corn beans and taco seasoning. Bring to boil and let simmer for 20 min. Top with sour cream and tortilla strips.

*you can substitute red beans or kidney beans for black beans.
Enjoya!