U.S. Senate Bean Soup

This is a variation of the famous hearty navy bean soup served for decades at the cafeteria of the U.S. Capitol. It has become a cherished soup icon.
Notice that the amount of fluid called for in the recipe is 6 cups; 3 cups of water or vegetable stock AND 3 cups chicken stock. Additional water is needed for the pre-soaking of the navy beans. A ham hock is most desired, although diced ham can be substituted. However, the simmering of the ham hock imparts a richer, full-bodied flavor not only from the attached meat but from the bone. Using diced ham will alter the ultimate flavor. This recipe is a good way to use up leftover mashed potatoes.

• 1/2 lb. navy (or small white) beans, dried
• 3 c. water or vegetable stock
• 3 c. chicken broth
• 1 lg. ham hock (you can substitute 1 c. cubed or diced cooked ham, but flavor will be altered)
• 2 med. onions, diced
• 1/2 c. celery, diced
• 1/4 c. bell peppers, diced
• 1 c. mashed potatoes
• Salt and pepper to taste (optional)

Cover the beans with water and soak overnight. Drain and rinse well.
Place the beans in a large heavy soup pot or pan and add the water, chicken broth, ham hock (or cubed/diced ham), onion, and bell pepper. Slowly bring to a boil over medium-high heat, skimming any fat or "foam" that rises to the surface.
Reduce the heat and simmer until the beans are soft, approximately 2 to 3 hours. Whisk in the mashed potatoes and season with salt and pepper to taste (optional). Simmer for 15 more minutes.
Note: For parents who simply don't have the time to jump through all the hoops necessary to make this soup, you might try substituting a few can of drained small white or navy beans for the dried beans, thus eliminating the time needed for the soaking and simmering of the dried navy beans. Cut way back on the total cooking time, and, in theory, it should be a close duplication. However, I've not ever done this, so I may be off base and the soup won't be nearly as delicious. But, give it a try if you'd like. It could be amazing!
Serves 4-6.

A variation on this U.S. Senate/U.S. Capitol navy bean soup recipe: U.S. Capitol Bean Soup (Senate and House of Representatives) recipe found on SoupSong.com. This recipe varies from the one directly above, but you may be interested in trying it (this version does not use bell peppers). Since I will likely never taste the original navy bean soup, I have no idea which recipe most closely mimics the one served in the Capitol, but both are good recipes.

I'll take two and a large soda to go...

Ronald Reagan’s Hamburger Soup

(Recipe from PR Newswire, March 11, 1986)
Original Source: SoupSong.com

There’s been speculation that this first made news after President Reagan innocently announced his liking for fancy French soups… and was immediately accused of being elitist. Whatever.

It’s definitely a homespun, plain soup, and not as bad as you might think when you see that there’s hominy in it. This corn product—with an Algonquin Native American name—was an important food to early U.S. pioneers. It’s a nice firm little ball in the soup—almost dumpling-like. Serve the soup as a lunch meal to 4-6 people with lots of cornbread, cold milk, and maybe a big American pie for dessert.

Here’s the recipe… note the non-elitist allowance for canned foods and bouillon cubes.

2 lb. lean ground beef
2 T. butter or margarine
2 c. diced onions
2 cloves chopped garlic
1-1/2 c. sliced carrots
2 c. sliced celery
1 c. diced green peppers
3 qt. (12 c.) beef broth, beef stock, or water with 8 beef bouillon cubes
1/4 tsp. ground black pepper
16 oz. (1 lb) chopped tomatoes (canned or fresh)
10 oz. canned hominy, drained


Brown ground beef in butter (or margarine) in 6-quart sauce pan or soup pot. Add onions, garlic, carrots, celery, and green peppers. Simmer 10 minutes with the pan covered.

Add beef broth/stock or water with bouillon cubes. Add chopped tomatoes and black pepper. Simmer soup on low heat for 35 minutes. Add drained hominy. Boil hamburger soup for 10 minutes more.

Makes 4 quarts.

Serves 4-6.

Fried Egg Sandwich

The most classic of the bunch

Ingredients
1 egg
1 teaspoon olive oil
salt and pepper
2 slices bread
1 teaspoon butter
1 slice cheddar cheese

Toast the bread. Meanwhile, fry the egg in olive oil, as in this recipe, seasoning with salt and pepper. When the egg is nearly done--I like to leave the yolk oozy--remove the toast from the toaster, spread them with butter and the slice of cheddar. Top with the egg, which will melt the cheese, and eat.

http://www.biggirlssmallkitchen.com/

Just in time for that Christmas dinner

KITCHEN SINK MASHED POTATOES
Yield: 6 servings
• 2 pounds red potatoes
• 1 stick (1/2 cup) unsalted butter
• 3 garlic cloves, minced
• 1/4 cup heavy cream
• 1/2 cup chicken stock or broth
• 1/2 cup Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• Pinch pepper
• Optional: chopped chives or curly-leaf parsley
Procedure:
1. Scrub potatoes under running water to get rid of dirt and potato eyes.
2. Fill a large pot with water and bring to a boil. Add potatoes one at a time and cook until tender, about 25 to 30 minutes. Strain pot in sink, and cool potatoes slightly before handling.
3. If desired, peel potatoes. (If they’re too hot to handle, run them under cold water right before peeling.) Return potatoes to pot, and return pot to stove. Add butter and garlic cloves. (The heat from potatoes will melt the butter.)
4. Turn burner on low heat, (this will keep potatoes warm while you’re adding cold ingredients). With a potato masher, mash butter and garlic cloves with potatoes until desired consistency – anywhere from really chunky to almost completely smooth.
5. Using a wooden spoon or whisk, stir in heavy cream and chicken stock. Add cheese, garlic and onion powders and salt. Continue stirring until cheese is melted. Add pepper to taste. Optional: Fold in or top with chopped chives or curly-leaf parsley. Serve immediately, or cool and place in refrigerator for up to 2 days.
– Cynthia Furey

Good Idea: How to Really Reheat Pizza in a Skillet or on a Griddle

I've reheated leftover pizza in a skillet before, but I'd never thought of flipping it and cooking the cheese side, too.

I could simply flip the pizza over. The crust would brown and the cheese would not only melt, it would become crispy and caramelized like a frico, making the leftover pizza into something possibly better than the real thing.

Wish I had some leftover pizza in the fridge to try this with. Guess that's an excuse to order some.