Personally, I LOVE cilantro. I can’t get enough of it in my diet. Next to basil, it’s my favorite herb. And I guess that’s one of the reasons I adore this soup. Even if you’re in my dad’s cilantro-hating camp, make the soup. C’mon, try it. Just leave out the cilantro. Swap in some Italian parsley if it makes you feel better.

This albondigas (that’s Spanish for meatballs!) soup is delicious and hearty – perfect for a blustery winter night. The original recipe, which I’ve been making for years, calls for ground beef and ground pork sausage. I like it that way too – but, as I mentioned on Monday, I’m trying to lighten things up a little bit, so I decided to use ground turkey breast and turkey breakfast links (removed from their casings, of course). I also used chicken broth instead of the beef broth that was called for.

The end result with the changes was actually quite good. We enjoyed the soup with a big green salad and a side of hot and gooey nachos – okay, I know those aren’t exactly light. But I only had one or two. For real!

I’m going to list the original recipe here, just so you have it. You can try it either way. And whether you choose to use the cilantro or not – well, that’s up to you!

ENJOY! Stay warm!

MEXICAN MEATBALL SOUP WITH RICE & CILANTRO

Serves: 6-8

Source: Bon Appétit Magazine, December 2000 issue; p. 142

• 2 T. olive oil (I used one)
• 2 ¾ c. chopped onions, divided
• 4 garlic cloves, minced and divided
• 2 small bay leaves
• 5 14 ½ oz. cans beef broth (I used 1 ½ cartons of the sale Imagine Chicken broth)
• 1 28 oz. can diced tomatoes (I used two 14 ½ oz. Dei Fratelli Tomatoes, on sale)
• ½ c. chunky tomato salsa
• ½ c. chopped cilantro, divided

• 1 lb. lean ground beef (I used sale ground turkey breast)
• ¼ lb. bulk pork sausage (I used 3 turkey sausage links, removed from their casings)
• 6 T. yellow cornmeal
• ¼ c. whole milk
• 1 large egg
• ½ t. salt
• ½ t. ground black pepper
• ½ t. ground cumin

• ½ c. long grain white rice

Heat the oil in a heavy large pot over medium high heat. Add 1 ¾ c. onions, 2 garlic cloves, and bay leaves; sauté 5 minutes. Add the broth, tomatoes with their juices, salsa, and ¼ c. cilantro; bring to a boil. Cover and simmer 15 minutes.

Meanwhile, combine the ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves, and ¼ cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1 to 1 ¼ inch balls.

Add rice and meatballs to soup and bring to a boil, stirring occasionally. Reduce heat; cover and simmer until rice and meatballs are tender, again, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into serving bowls (heated bowls, if you’re feeling fancy!) and serve.

And by a “lived in” smell, I definitely do not mean the aroma of a seventy-two pound black lab or a laundry basket of overflowing with dirty gym socks.

The lived in smell I’m talking about is the warm and welcoming aroma of something downright delicious simmering away on the stove – a delightful smell that immediately greets you when you trudge through the door at the end of a long day of school or work.

A smell that makes you happy you’ve got a momma who’s overly-consumed with her culinary addiction psychosis hobby.

For instance, a big ol’ pot of tortilla soup.  Tortilla soup after all, is fluent in the language of YUM.  And its favorite phrase is “Welcome home!”

We enjoyed this soup with my favorite roasted vegetable quesadillas.  Also, just thinking ahead to next weekend; this soup would be a great way to use up any extra scraps of Thanksgiving turkey!  Just a thought … always thinkin’!

TORTILLA SOUP WITH CHICKEN

Serves:  6-8

Source:  Recipezaar.com; Recipe #85800

• 3 T. vegetable oil*
• 8 corn tortillas, diced small
• 6 cloves garlic, minced or pressed
• ½ c. chopped cilantro, divided
• 1 – 28 oz. can diced tomatoes (Red Gold brand is on sale this week)
• 1 medium onion, diced
• 1 T. cumin
• 1 T. chili powder
• 1 bay leaf
• 6 cups chicken broth* (Swanson’s canned broth is on sale this week)
• 1 t. salt
• ½ t. cayenne pepper
• 4 cooked chicken breast halves, shredded or chopped

GARNISHES:

• shredded cheese
• diced avocadoes
• sour cream
• 2 corn tortillas, sliced thin and fried crisp (optional)*

In a large dutch oven, heat the oil over medium heat.  Add the tortillas, garlic, half of the cilantro, and onion, cook and stir for 2-3 minutes.  Add the tomatoes, bring to a boil.  Add the cumin, chili powder, bay leaf, and chicken broth, and return to a boil.  Reduce heat; add salt and cayenne and simmer for 30 minutes.  Remove bay leaf and stir in the cooked chicken and remaining cilantro; continue to simmer until chicken is warmed through.

Ladle soup into heated serving bowls.  Garnish with shredded cheese, diced avocado, sour cream, and tortilla strips.

*NOTES:  The original recipe calls for 6 tablespoons of oil, but since I’m a health nut and all (laughs out loud, slaps knee), I cut this in half.  Feel free to use the full amount if you’re the indulgent type.  I’ll never judge.

*Also, if you’re going to make the soup earlier in the day, count on it thickening up a little bit, thanks to the starch in the corn tortillas.  I needed to add a bit more chicken broth at the end to thin it out for serving.

*And finally, while the fried tortilla strips are not at all difficult to make, you might not want to futz with them.  I’ve served this soup with a big handful of crunched up Tostitos and my family has been none the wiser!

This creamy, luscious platter of yumminess was what I was planning on bringing to a friend’s house as an appetizer last night. Was. Planning on bringing…’til I became a walking billboard advertisement for migraine medication whilst perusing the salsas in the ethnic food aisle. The salsas began to swim, my peripheral vision began to blur, and made a beeline for the door… I had to get home to my meds before bad went to worse.

And it definitely got worse. I spent six and a half hours of the most gorgeous Saturday afternoon in my bed, sleeping off the mother of all migraines. Needless to say, we never did make it out for dinner with friends last evening!

But today I’m fine, and decided to go ahead whip up this terrific little dip to share with our neighbors as we watch the Packers this afternoon.

In the next few weeks I’m going to blog about some of my favorite appetizer recipes, just to get us all in that holiday entertaining frame of mind. This baked goat cheese is always a hit, and it’s so easy! If you have about 5 minutes to spend prepping, you’re golden.

Feel free to change it up; I was just thinking it would be great to use a good marinara instead of the salsa, and basil instead of the cilantro…in fact, I’m tryin’ that next time. I’ll let you know how it goes.

SALSA BAKED GOAT CHEESE

Serves: 6-8 as an appetizer

Source: Rick Bayless for epicurious.com

• 1 4oz. log of goat cheese, room temperature (Montchevre is on sale)
• 4 oz. cream cheese, room temperature
• 1 T. chopped fresh cilantro, plus additional sprigs for garnish
• 1 c. salsa (whatever you like best, I prefer a smoky one; Mrs. Renfro’s is on sale)
• ¼ c. pine nuts (or chopped pecans, almonds, or walnuts), toasted
• Your favorite toasts or crackers for serving

Preheat the oven to 350. In a small mixing bowl, mash the cheeses and the cilantro together to blend. Use a spoon to form the cheeses into a uniform ‘ball’ (it won’t be perfect, that’s okay). Place the cheese in the center of a pretty baking dish. Pour the salsa around the cheese. Bake for 12-15 minutes, or until the cheese is melted and hot throughout. Sprinkle the cheese with the toasted nuts and garnish with cilantro sprigs. Serve with your crackers or toasts.

If there was ever a ‘jam’ you’d want to get in to with your kiddos, this is it — especially if they appreciate a good cooking project!  My girls and I whipped up two separate batches of this yummy stuff after dinner last night, and it took a grand total of what — forty five minutes from start to finish?!   The recipe is quick and easy, and you won’t even make a very big mess of your kitchen!

You’ll be so glad you have this jam socked away come  January!  Just think of how happy we’ll all be when we have a little taste of summer to spread on our buttered toast when the winter winds are howlin’.

Oh, and speaking of toast, when you run out to grab your berries, pick up a loaf of the Sendik’s Artisan Country French Bread too (on sale for 3.59/loaf).  I love this bread, and it’s perfect vehicle for this raspberry jam!

ENJOY!

RASPBERRY FREEZER JAM

Makes:  5 – 1 cup containers

Source:  Saveur.com

Don’t attempt to double this, it won’t work properly.  If you’d like a double batch, you’ll have to make them separately.  Don’t ask me why, that’s just the way it is!

• 4 c. fresh raspberries, rinsed and drained well (this was about 4 ½ packages)
• 4 c. super-fine sugar
• 1 – 3 oz. pouch of liquid fruit pectin (find this on the bottom shelf of the baking/spice aisle)
• 3 T. FRESH lemon juice, do not even THINK about using the stuff in the little plastic lemon!

Place the berries in a large bowl.   Crush them to the consistency that you like (I used my pastry blender for this).  Stir in the sugar, allow to sit until the sugar fully dissolves, about 20 minutes, stirring every five minutes or so.

Combine the pectin and the fresh lemon juice.  Add the pectin mixture to the berry mixture, stir for 3 minutes.  Ladle in to containers and set aside at room temperature for 24 hours.  Place in the freezer and use jam at your leisure!

“Better than Honey Crisp?” I asked.  Honey Crisp are my official favorite.

“Yep,” Lisa said.  “I like them better than Honey Crisp.”

Well, shut my mouth;  I guess I’ll have to try them.

I’ll tell you the truth:  an apple challenge is not my favorite thing.  First of all, it doesn’t seem early enough in the season for us to all be jumping on the apple cart – I mean, I love cinnamon and cloves just as much as the next gal, but I’m just not mentally prepared for crisps, cobblers, and apple brown bettys.

Secondly (and this is a confession, prepare yourself), I cannot stand fruit in a main course.  Or in a savory salad for that matter, and it’s an odd quirk, I know.  I think I get it from my dad.   Mandarin oranges, strawberries, kiwi, apples … please, don’t put them in my dinner.  Or lunch.  I’ll take fruit with my breakfast and let’s call it a day, thank you very much.

But, since I am a team player, I decided to make this salad which contains – yes, apples.  And you know what?!  I liked it.  I mean, I REALLY, REALLY liked it!  The dressing is terrific – a perfect blend of sweet and tart.  It does have a slight “autumn thing” going on with the nutmeg and ginger, but those flavors are subtle – you’ll hardly know they’re there.  Slivered red onion, crisp romaine, and toasty pecans are a nice compliment to the sweetness of the apples.  We had this salad alongside carry-in pizza on Friday night, but I could see it going well with an autumn dinner party menu as well.  I’m sold!

ROMAINE SALAD WITH APPLE, RED ONION, and CIDER VINAIGRETTE

Serves:  5

Source: adapted from epicurious.com

• ¾ c. vegetable oil
• 2 T. apple cider vinegar
• 1 ½ T. frozen apple juice concentrate, thawed
• 2 T. minced red onion
• 1 t. salt
• ¼ t. ground nutmeg
• ¼ t. ground ginger
• Hefty pinch of ground black pepper

• ½ c. julienned red onion
• 1 Jazz apple (on sale) peeled, cored, and diced
• 2 heads romaine lettuce, chopped into bite sized pieces
• ½ c. chopped pecans, toasted

Whisk first 8 ingredients together in a small bowl for dressing (or, whip it up with a stick blender, which is what I did).  Set aside.

Place chopped romaine in a large salad bowl. Top with apple, onion, and pecans.  Drizzle with dressing, tossing to coat.  Serve on individual plates.