With cooler days ahead Edna’s Kitchen presents some warm soup, casserole and bread.
Bacon Beer Cheese Soup
½ lb. bacon
1 large onion diced
2 cloves garlic minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
8 oz. lager
3 cups shredded cheddar
Freshly ground black pepper
Bread, for serving
In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.
Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Serve warm with bread.
White Bean, Sausage and Spinach Casserole
3 tablespoons olive oil
1 lb bulk mild Italian sausage
1 medium onion chopped
2 cloves garlic minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
2 tablespoons all-purpose flour
1 bag fresh baby spinach *5 oz.
1 can organic fire roasted diced tomatoes undrained *14.5 oz.
1 can organic fire roasted crushed tomatoes undrained *14.5 oz.
1 can cannellini beans drained and rinsed *19 oz.
¾ cup plain panko crispy bread crumbs
Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes. Continue to cook 3 to 4 minutes, stirring frequently, until onions have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans. Cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.
And something sweet.
Apple-Bacon Mini Loaves
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup 2% milk
2 tablespoons butter, melted
1 cup (4 ounces) shredded sharp cheddar cheese
⅓ cup crumbled cooked bacon
¼ cup finely chopped apple
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.
Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).
You can find more of Edna’s fun, easy recipes here: