Tuesday, January 9, 2018

The Pioneer Woman

Last night we stayed home to watch the College Football National Championship game.  We are not fans of Alabama or Georgia but cheered for Georgia to win because their Quarterback, Jake Fromm, is from Warner Robins.  Unfortunately, the Dawgs didn’t win but it was a good game.
I set the table for supper using some of my Pioneer Woman dishes and linens.

I love these cheerful dishes, placemats, and napkins.  The flatware is from Pottery Barn Kids.

I’ve been using a lot more red lately...maybe because of the holidays and Valentine’s Day coming up.  The plates and bowls with flowers and dots are brightening up my table during this dreary winter weather.

I decided against traditional Gameday foods and chose to prepare The Pioneer Woman’s Hamburger Soup with a Caesar salad and cornbread.  It’s been so cold and all I’ve been eating is soup.  I will probably be eating nothing but soup until Easter.

Here’s Rae Drummond’s Hamburger Soup recipe:
2 1/2 lbs ground chuck
1 whole large opinion, chopped
2 stalks celery, diced
3 cloves garlic, minced
1 (14 1/2 oz ) can whole tomatoes
3 cups beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
3 tablespoons tomatoe paste
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons dried parsley flakes
1/2 teaspoon ground oregano
1/4 teaspoon cayennne pepper
In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic.  Remove the pot from the heat and drain off as much fat as you can.  Return the pot to the heat and add the rest of the ingredients.  Stir to combine then bring to a boil.  Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.  Soup should be somewhat thick, but if you would like for it to be more “soupy,” add 1 to 2 cups more broth OR hot water and heat through.  Taste and adjust seasonings, adding more salt if needed.
Serves 12

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