Bacon Pumpkin Soup

This is the best pumpkin soup I've ever made!  I've tried a few over the years, but it's been a while because they've all been pretty disappointing.  My husband and I both really enjoyed this one, though.  It's a little sweet since pumpkin is sweet, but does not taste like dessert.  It's just all around delightful and nice and creamy without being too heavy, and of course the bacon crumbles make it extra yummy.

  

The recipe comes from the blog Spend with Pennies.  My only changes (other than to make a much larger batch) had to do with the preparation, a couple small changes with the seasonings, and I added soy sauce to boost the umami flavor.  It does not taste like soy sauce, of course- you can't identify the flavor as soy sauce at all.

  

I served the soup with baked butter herb chicken and steamed green beans.  The chicken was just something I tossed together- chicken breasts cut down the middle and topped with butter mixed with dried herbs, a little mustard powder, onion powder, garlic powder, salt, pepper, and paprika, then baked in a greased pan at 350 until cooked through.  It all made for a very tasty, perfect autumn dinner.

  

Below, I wrote you can use either 1/4 or 1/2 tsp nutmeg.  I used the smaller amount because I didn't want to be punched in the face with nutmeg, but next time I'll try using 1/2 tsp because the nutmeg was quite subtle and I think it would work just fine to use the full amount.  I also used half and half instead of cream because the store was out of cream, and it turned out really great that way.  Next time I'll probably use cream, because why not?

  

I took a bit of a gamble on us liking it because I quadrupled the recipe!  My husband and I are expecting our first child soon and I've been stockpiling food in our freezer, I thought this one would freeze well and be super cozy to enjoy after our baby arrives.  It also only takes, maybe 5 more minutes to make a quadruple recipe, since all you have to do is roughly chop some extra veggies.  You don't have to make them small since they will be blended.

 

One last thing- I'd like to add that you could easily do this in the slow cooker or Instant Pot.  I would have done that if my Instant Pot wasn't being used for something else already when I made this soup.  We really need to get another one!  Anyway, if you decide to do it in a slow cooker, you could just skip the step of sauteeing the veggies and just add everything except the half and half/cream and cooked bacon to the crock and cook it until the veggies are tender, then proceed with the recipe.  If you go the Instant Pot route, you should probably only try it if you have the larger 8 quart model.  Saute the veggies in the bacon grease on the saute setting, then add the remaining ingredients except the half and half/cream and cooked bacon, then put on the lid, seal it, and cook on Manual for probably 30 minutes.  A quick pressure release should be fine, then proceed with the rest of the recipe.

  

Bacon Pumpkin Soup

  

8 oz bacon

2 large onions, peeled and chopped roughly

2 C peeled and roughly chopped carrots

4 cloves garlic, peeled and crushed

4 tsp brown sugar

10 C chicken broth

4 16 oz cans pumpkin (not pumpkin pie filling, the only ingredient should be pumpkin)

4 Tbsp soy sauce

2 tsp dried parsley

1 tsp salt, plus more to taste (depends on how salty your chicken broth is)

1 tsp dried thyme

1/2 tsp pepper

1/4 to 1/2 tsp nutmeg, depending on how much you like it- I used the lesser amount

6 bay leaves

2 C half and half or cream

  

Set oven to 400 degrees.  Line a rimmed baking sheet with foil, being sure to cover the sides of the sheet with foil.  Evenly spread out the bacon and bake until crisp to your liking and the fat has rendered out.  Remove bacon, pat off grease, crumble, and refrigerate.  Pour the grease (you want about 1/4-1/3 C, this isn't an exact science) into a large pot.  

  

Heat pot over medium and add onions, carrots, and garlic.  Saute until the veggies begin to soften and turn lightly golden, about 10 minutes.  Add brown sugar and cook another minute.  Immediately stir in broth, then all the remaining ingredients except the cream and crumbled bacon.

  

Bring soup to a boil, then reduce heat to medium-low, cover, and simmer for an hour, stirring occasionally.

  

After an hour has passed and the veggies are completely soft, remove the bay leaves, puree the soup well with an immersion blender, stir in the cream or half and half, add salt to taste, and serve with a sprinkle of crumbled bacon.

 

Yield: About 14 approximately 2 C servings

Spicy, Smoky, Sweet Chili

I found this recipe on Iowa Girl Eats and was so intrigued and wanted to try it so badly that I made it that night.  We love chili, but had never had sweet chili before.  The reviews on the blog were glowing and the woman who writes the blog said it is their all time favorite, so how could I resist?

 

As usual for me, I have messed with the recipe in a few ways.  I use extra lean ground turkey and that basically produces no fat for sauteing anything, and I actually cut back on the amount of chili powder (usually I add more than recipes call for!).  Chili powder intensity varies wildly according to what kind you get.  Mine is from Mountain Rose Herbs.  It's very delicious, but quite potent and spicy.  The original recipe calls for 6 tablespoons (this is with the recipe doubled as written below), but I recommend you add 4 to start with like I did and then you can add more if it's needed.  I also left out the cayenne because it was spicy enough without, thanks to the chili powder.  I also saute the spices with the onion, garlic, and meat to help the flavors develop, something not specified in the original recipe.

  

The other big change is that I use all black beans instead of part canned baked beans so the sugar could be reduced a bit, but the first time I made it, I did use the baked beans and it was very good. Usually I prefer main dish recipes without added sugar, but figure making this once or twice a year will not hurt anything.  It would not be the same without the sweetness!  This recipe makes 12 generous servings and each serving has 1 teaspoon of brown sugar, which isn't too bad, all things considered.

 

So, the verdict?  Pretty amazing and unlike any other chili I've either made or eaten.  It is indeed spicy, smoky, and sweet!  The trifecta of perfection.  The flavors really combine beautifully and it turns out sweet chili totally works.  I had a pretty specific idea in my head of what this chili would taste like (guessing the result of me cooking half my life), and it was exactly how I expected.  It became an instant favorite in our house and I now make it in double batches so we can freeze some of it.  We still love Stout Chili and White Chili (which I still need to post on the blog, funny considering it's been a favorite of mine since childhood!), but we have love enough in our hearts for 3 "essential" chili recipes and the many other quick chili recipes I've posted here.  Plus, this chili recipe is quite different in flavor from Stout Chili and White Chili.

 

If you don't want to cook this on the stove, you can do it in the Instant Pot or a slow cooker.  For the Instant Pot, just cook everything as described on Saute, then put the lid on and set it to Chili for 20 minutes, do a quick pressure release, and serve.  For a slow cooker, cook everything as described on the stove top, but instead of simmering it, transfer the chili to the slow cooker and cook it for 6-8 hours.

 

Quick Note:  Have your cup of water and cans of tomato sauce open before you start.  The spices can burn quickly so you want to have that liquid ingredient ready to go!

  

Spicy, Smoky, Sweet Chili

 

4 Tbsp butter

1 large onion, diced

2 lb ground turkey

 8 cloves garlic, minced

4 Tbsp chili powder

1 Tbsp smoked paprika

1 tsp cumin

1 C water

2 28 oz can tomato sauce

2 28 oz cans black beans, drained

4 Tbsp brown sugar

  

First things first, have your spices in a small bowl so you can add them quickly and all at once.  Set aside.

  

Melt butter in a large pot over medium heat.  Add onion and saute until they turn translucent, then add the ground turkey.  Cook the turkey and onion together, being sure to break up the meat with your spoon.  When the meat is no longer pink, ad the minced garlic and spices.  Saute for another minute or so, being very careful not to burn the spices.  Immediately pour in the water and tomato sauce, then add the remaining ingredients.  Bring to a simmer, then cover and reduce the heat to medium low.  Simmer for 30 minutes, stirring occasionally.

  

Yield: 12 servings

Instant Pot Lime (or Not) Quinoa

And here is the quinoa recipe to go with the Cheesy Baked Lentils!  In the Instant Pot is actually the only way I've made quinoa, but why mess with perfection?
  
We've been eating a lot of quinoa cooked this way lately.  It basically goes well with anything that you'd serve with rice, and I think it both tastes better and more interesting than rice.  
 
You can leave out the lime juice and lime zest if you aren't going for a limey effect, but do toast the quinoa first to enhance the flavor, and use the salt and butter.  I haven't actually made it with the lime to go with the lentils, usually I add that if it's more of a stand alone side dish because citrus is awesome.
 
Instant Pot Lime (or Not) Quinoa
 
2 C quinoa

2 Tbsp butter

2 C water

3 Tbsp lime juice (optional)

3/4 tsp salt

zest of one lime (optional)

 

Place quinoa in pot of Instant Pot and set to saute.  Stir frequently until quinoa is lightly toasted, about 5 minutes.  Add butter and stir until melted.  Add water, lime juice, and salt.  Stir.  Turn off Instant Pot, then set to Manual for 1 minute.  Seal.  Do a 15 minute natural pressure release, then unseal, fluff, and serve.

 

Yield: 8 servings

Instant Pot Rice Pudding

 A while back, I had a sudden craving for rice pudding.  This was odd because I'd never had rice pudding before.  I went ahead and made it though and it was exactly as good as I'd hoped!  You should try it, too.  It's good hot or cold, but we both preferred it hot.  You could add raisins at the end if you want, but I am in general not an "add raisins" kind of person.
 
Instant Pot Rice Pudding
  
1 C rice, rinsed (I used jasmine)

2 1/2 C milk

1 1/4 C water

1/2 tsp salt

3 Tbsp butter

1/2 C sugar

1 tsp vanilla extract

sprinkle of cinnamon

 

In Instant Pot, stir together rice, milk, water, and salt.  Put on lid, seal, and push Porridge button.  It will cook for 20 minutes.  When the 20 minutes are up, do a 10 minute Natural Pressure Release, then quick release the rest of the pressure.  Stir in the butter, sugar, and vanilla.  Spoon into serving bowls and sprinkle with a little cinnamon.

  

Yield: 6 servings

Instant Pot Mac & Cheese

I'm back!  Wasn't gone for any particular reason and I was still cooking, just not adding new recipes to the blog.  Anyway!
   

Because I am me, occasionally I just google "mac and cheese."  On my most recent googling, I came upon the photo for this Instant Pot mac and cheese over at Family Fresh Meals.  It looked so good and creamy, didn't have either of the Devil's Cheeses (American cheese or Velveeta), and I love my Instant Pot, so it got slapped on the menu for Easter.  

 

Oh boy, did this mac and cheese not disappoint!  It is simply phenomenal.  Silky smooth sauce, very cheesy, very creamy, great flavor.  The spiral noodles hold onto the sauce perfectly and the garlic powder- something I had never added to mac and cheese- adds something really nice and subtle.  My beloved husband, who has been staunchly loyal to Creamy Baked Mac & Cheese, gave it 10/10 and thought it was almost as good as his favorite.  Which he says gets 11/10 because why not?

 

Make this if you have an Instant Pot and love mac and cheese!  I'm also happy to say it reheats decently.  Not the best ever and not as creamy, but it does not deconstruct into a puddle of stringy, overcooked cheese and grease.

  

Quick Note:  Please be sure to use fusilli pasta.  Different shapes of pasta have different cooking times and need different amounts of liquid to cook properly.  I have no idea how this would turn out with macaroni or some other shape of pasta.  Also, one pound of fusilli means literally a pound.  16 ounces by weight, not by volume.  I'm adding this information because a lot of people in the comments over on Family Fresh Meals experienced some confusion in regards to these two things!

  

 Instant Pot Mac & Cheese

 

4 C water

1 tsp dried mustard

1 tsp salt

1/4 tsp garlic powder

3 Tbsp butter

1 lb fusilli pasta (the larger corkscrew type)

5 oz can evaporated milk

12 oz sharp cheddar, freshly grated

4 oz monterey jack, freshly grated

1 oz parmesan, freshly grated

 

In the Instant Pot, stir together water, dried mustard, salt, garlic powder, and butter.  Make sure there are no lumps of dried mustard or garlic powder.  Add pasta, stir, and press down gently with the spoon to make sure the pasta is as covered with liquid as possible- there should not be an island of fusilli above the surface of the liquid.

 

Place on Instant Pot cover, set to seal, and cook on manual for 4 minutes.  Place a dishcloth over the steam release vent, then do a quick pressure release.  There is a very good chance that starchy water will spray up out of the steam release vent, so do keep the towel on it!  

 

Since the Instant Pot is done cooking, it will have switched to Keep Warm.  Don't turn it off!  

 

When all the pressure has been released, remove the lid and stir the pasta.  There will still be some liquid in the pot, that's fine- do not drain it.  Add the can of evaporated milk, then stir in half of the cheese until completely melted.  Then add stir in the rest of the cheese and dig in!

 

Enjoy your mac and cheesy heaven!

  

Yield: 8 side dish servings or 6 main dish servings