Alright, pals. Here is a good one AND…
YOU CAN MAKE IT IN THE MICROWAVE!
I admit that after JJ came home from the office one day last year with this recipe from one of his assistants, I thought it sounded just plain strange.
But oh. I was being judgmental. It was phenom and I’ve had many a people ask for it.
Also, don’t let the title confuse you – it’s a great soup to eat on a cold February night.
It’s best with whole wheat crackers and/or a warm, crusty baguette. My kids won’t eat it but you have probably gathered by now that my kids don’t eat anything (the exceptions being chicken nuggets, hot dogs, fries, macaroni and cheese, and…salmon. Yes. They will eat salmon. I can’t figure it out, either. I’ve tried to expand this repertoire, people. Really. I have.)
The best thing is that I use Laura’s Lean 4% ground beef thus making it quite low in fat and the taste is still wonderful. I don’t know about you but I could certainly use some low-fat and lean in my life. I made Pioneer Woman’s Cinnamon Rolls (click here for recipe) yesterday for JJ’s birthday breakfast. Basically, I need to live on the elliptical for about a week straight.
1 lb. lean ground beef
1 c. chopped onion
1 c. chopped celery
4 c. hot water
2 c. 1/2″ potato cubes
1 c. thinly sliced carrots
1 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 bay leaf
3 tomatoes, cut into 8ths & sliced in half (or one can of diced tomatoes)
Mix ground beef, onion and celery in 5 quart casserole. Microwave on high (100%) until ground beef loses its pink color, 5-7 minutes, stirring after half the cooking time. Add hot water, potatoes, carrots, salt, basil, pepper and bay leaf cover. Microwave on high (100%) until potatoes are tender, 18-20 minutes. Add tomatoes. Microwave on high until tomatoes are tender, 8-10 minutes.
Since I mentioned JJ’s birthday, I also must share what a huge hit his cake was last night. Oddly enough, it too was a low-fat, healthy birthday cake and it. was. amazing. Everyone (except me since I had consumed one too many cinnamon rolls) ate two pieces. It was that good.
I have two dear friends who are fantastically wonderful bakers. In other words, I wouldn’t question a thing they say about the chemistry of baking. Both of them, on separate occasions because they don’t know each other, told me that they have made their own cakes from scratch in the past. They both felt that the cake mixes were just as good if not better than what they whipped up from scratch.
I would use a mix regardless. But it makes me feel better knowing that these two chicas who are smarty bakers would do so as well.
So I bought a Duncan Hines Devil’s Food Cake Mix and followed the low-fat recipe on the back of the box. (Basically, this includes adding 1/3 cup applesauce, 1 cup water and three eggs to the mix – no oil!) In between the two round layers, I spread low-fat Cool Whip and simply dusted the top with powdered sugar (I heart my powdered sugar sprinkler from Pampered Chef – I use it a TON).
They couldn’t get enough and my super health nut hubby was pleased.
He had to stand and eat his cake. Oh well.
Pu-pu (the stuffed dog with no nose to the left) is always close by…
Is that not the most telling look you have ever seen?
I must wear this expression more than ten times a day.
(Yes, mother. He loved his fleece. See above.)