I’ve been making fancy (Jake would say weird) dinners lately, so Jake used his veto power and requested only very normal dinners this week. I can’t blame him. January looked a lot like this: chicken parm-atouille (reverse chicken parmesan + veggie ratatouille), pea risotto with squashy souffle (airy winter squash souffle + green pea risotto), big easy red beans and rice (all from Rachael Ray Everday), pasta fagioli soup (which was too tomatoey for us, so we added milk), and zucchini and tomato frittata (from this cookbook for babies and kids).
That’s a sample. I got so excited that I had time to cook again (there was a lot of pizza in December) that I went for new and complicated at least three or four times a week. What I figured out: Jonas and I are foodies. Jake and Eliza, not so much. As we get settled back into our normal eating schedule, I’m thinking about posting our menu for the week with recipe links as I have them. You might just get to read a Savory Sunday post every week. Lucky you.
Anywho, since I have to make ultra normal food this week
as punishment to make up for all the fancy, I thought I’d share one of our favorite uber “normal” recipes. The recipe was stolen from my Aunt Beth, and man is it delicious. I think the vegetables cancel out the Velveeta, don’t you?
1/2 lb ground beef (use bison for a healthier alternative)
3/4 cup chopped onion
3/4 cup shredded carrot
3/4 cup diced celery
1 tsp basit
1 tsp parsley
4 Tbsp butter
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
8 oz velveeta cheese, cubed
1 1/2 cup milk
3/4 tsp salt
1/4 – 1/2 tsp pepper
sour cream (for topping)
Brown beef, drain, and set aside.
In same saucepan, saute onion, carrot, basil, and parsley in 1 Tbsp butter until veggies are tender, about 10 minutes.
Add broth, potatoes, and beef. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until potatoes are tender.
In a small skillet melt the remaining butter over medium low heat. Add flour. Cook and stir for 3-5 minutes or until bubbly. Add to soup and bring the soup to a boil. Cook and stir for two minutes.
Reduce heat to low. Add cheese, milk, pepper, and salt. Cook and stire until cheese is melted.
Remove from heat and serve, garnishing with sour cream (optional).
That’s it! Now you have delicious hearty soup to fill your belly. This soup is a great way to sneak a ton of veggies into your picky eaters; we usually up the veggie amount and add a little extra liquid 🙂
See our other food and recipe posts here.
What have you been eating?