comfort food – Better HouseKeeper https://betterhousekeeper.com Your ultimate source for housekeeping, cleaning hacks, decorating ideas, diy projects, recipes, and more! Sun, 08 Jan 2023 19:46:27 +0000 en-US hourly 1 Dine Like the Edwardians: Royal Cheddar Cheese and Potato Soup https://betterhousekeeper.com/2015/01/05/dine-like-the-edwardians-royal-cheddar-cheese-and-potato-soup/ https://betterhousekeeper.com/2015/01/05/dine-like-the-edwardians-royal-cheddar-cheese-and-potato-soup/#respond Mon, 05 Jan 2015 16:59:39 +0000 http://betterhousekeeper.com/?p=2877 Try this Edwardian classic for tonight’s dinner!

If you’ve ever wanted to dine like King Edward VII, try out this soup! This cheesy cheddar soup is the perfect soup to warm you up these cold January nights. It’s made from cheddar cheese, potatoes, onions, cream, and chives. All the ingredients are easy to find, and the soup is pretty simple to make. Just because it’s so simple, doesn’t mean it skimps on flavor! This soup was one of the most popular soups among aristocrats just because it was so tasty!

Dine Like the Edwardians: Royal Cheddar Cheese and Potato Soup1 Dine Like the Edwardians: Royal Cheddar Cheese and Potato Soup 2

Dine Like the Edwardians: Royal Cheddar Cheese and Potato Soup

The most popular soup among aristocrats in the Edwardian era!
Ingredients

1 tbsp butter

2 medium yellow onions, chopped

2 medium russet potatoes, peeled and cubed

4 cloves of garlic, minced

6 cups chicken broth

½ tsp dry mustard

1 cup heavy cream

2 cups grated Sharp Cheddar cheese

3 tbsp minced chives

Instructions
  1. In a large pot, melt the butter over medium heat.
  2. Add in onions, potatoes, and garlic. Saute for 10 minutes.
  3. Add in chicken broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 10 minutes.
  4. Place the mixture into a food processor or blender and process until pureed.
  5. In the soup pan, whisk mustard and cream. Add in pureed mixture back into the soup pan and stir. Simmer for 5 minutes.
  6. Add in cheese and stir until cheese has melted.
  7. When serving, garnish with chives.

 

Photos: Taste and Tell Blog.

]]> https://betterhousekeeper.com/2015/01/05/dine-like-the-edwardians-royal-cheddar-cheese-and-potato-soup/feed/ 0 All in One Pot – Try This Deliciously Easy Beef Vegetable Stew https://betterhousekeeper.com/2014/07/29/all-in-one-pot-try-this-deliciously-easy-beef-vegetable-stew/ https://betterhousekeeper.com/2014/07/29/all-in-one-pot-try-this-deliciously-easy-beef-vegetable-stew/#respond Tue, 29 Jul 2014 10:30:05 +0000 http://betterhousekeeper.com/?p=1808 This beef stew is simple enough to make on busy weeknights. Toss all your ingredients in one pot and cook!

We love stews! They’re great to make any time of the year, and they’re perfect for dinner on weeknights. Tomatoes, carrots, onions, beef, and celery are slow baked in red wine and tomato sauce in this comforting stew. Get out some crusty bread for dipping, and you have a delicious and protein-packed meal that is sure to satisfy your whole family!

All in One Pot - Try This Deliciously Easy Beef Vegetable Stew celery carrots tomatoes tomato sauce beef stock onions easy weeknights delicious protein

 

Easy Beef Vegetable Stew

Easy enough to make for weeknight dinners, this beef stew is delicious and packed with protein. Leftovers can be frozen for future emergency dinners.

 

Ingredients

  • 1 1/2 pounds stew beef
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • 1 carrot, chopped
  • 2-3 garlic cloves, minced
  • 10-12 small potatoes, halved
  • 2 cups grape tomatoes, halved
  • 1/2 cup beef stock
  • 1/2 cup dry red wine
  • 10-12 pearl onions
  • 1 tsp minced fresh rosemary

Instructions

  1. Heat your oven to 350 F.
  2. Heat the olive oil in a 10″ cast iron skillet over medium heat. Add beef and cook for 7-8 minutes until the meat is browned on all sides. Season with salt and pepper.
  3. Remove the beef from the skillet and without removing the pan drippings, add the onion, celery, carrot, potatoes, and garlic. Cook over medium heat for 5 minutes.
  4. Stir in the tomatoes, beef stock, and red wine. Continue cooking for 3-5 minutes until slightly reduced. Season again with a pinch more salt and pepper.
  5. Return the beef to the pot, add in the onions and rosemary.
  6. Place the skillet in the oven and cover with aluminum foil. Cook for 20 minutes.

After 20 minutes, remove the foil and bake for an additional

 

Photos and recipe: Roxana’s Home Baking.

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