Kate Gosselin's Love Is in the Mix (11 page)

T
his recipe is a great way to hide veggies, and the kids can’t get enough of it. I serve the leftovers (if there are any!) with tortilla chips the next day for lunch. It’s always a hit.

In a large saucepan, brown the beef. Add the onion, green pepper, and celery and continue to cook for 3 to 4 minutes.

Mix in all of the remaining ingredients and cover; simmer on low for 30 minutes. Serve on buns.

W
e’re a very “soupy” family.
I developed my love of making soups and stews very early on and discovered that my kids enjoy eating them just as much. This many years later, any time I’m making soup, I smile because I can still hear my kids’ young voices calling out. “More soop peez” (more soup please). There’s just something about the smell of homemade soup simmering on the stove on a cold winter day that warms us up—and brings us closer, sipping our soup around the table, just enjoying being … together.

H
ow varied can beef stew be, right? This is definitely one of my best “weapons” on a crazy day because not only do I include all of our favorite vegetables to make it extra tasty, but on a busy day, my slow cooker does all of the work for me!

Layer the ingredients in a slow cooker in the order listed: carrots, celery, sweet and white potatoes, onions, green beans, garlic, bay leaves, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes, and broth. Cover and cook on low for 8 to 9 hours.

Remove the beef and vegetables from the slow cooker with a slotted spoon and place them in a large serving bowl; cover and keep warm.

Remove and discard the bay leaves from the broth. Pour the beef juice into a medium saucepan and bring to a rolling boil.

Combine the flour and cold water in a shaker-type container or a bowl and shake or whisk. When well combined, add the mixture to the beef juice and whisk until thickened, making a gravy. Pour the gravy over the beef and vegetables. Mix and serve.

T
his soup is a family tradition—a full meal in and of itself. I always serve it with my homemade bread for dunking. It is a favorite for dinner, especially on days when I am serving many sore yet hungry mouths after orthodontist appointments.

In a large pot, bring 2 quarts of water to a boil. Add the broccoli and cauliflower and steam until they are cooked but still firm. Remove the vegetables and set them aside. Discard the water from the pot and return it to the stove.

On medium-high heat, sauté the onion in the butter. Stir in the flour and the salt and pepper. Add the broth gradually, and then slowly add the milk. Return the broccoli and cauliflower to the pot and then add the cheese. Turn the heat to low, and allow the cheese to melt, stirring constantly.

Once the cheese is melted, about 4 to 5 minutes, turn off the stove and cover the soup to allow the ingredients to blend further. Serve while the soup is good and hot!

M
y kids request this often. In fact, at this very moment, it’s on the request list from Mady. Guess what’s for dinner tomorrow night? You guessed it! Mommy’s chili. Not only is it easy, it’s a hearty meal full of vegetables and protein.

Place all of the ingredients, except the cheese, in a slow cooker and cook on low for 6 to 8 hours. Serve with white rice and top with grated cheddar or Monterey Jack cheese.

I
guess I should have been a ’50s cook because, when I was a very young wife and mother, I was determined to unlock my Grandma’s secret of savory soups and gravy. So, on my own, and over time, I figured out how to cook a turkey carcass for soup stock and how to make REAL gravy. It’s easy, tasty, and very cost-effective to cook “the old-fashioned way.” Here are the instructions to do it so you don’t have to learn through trial and error like I did.

Place the whole turkey or chicken in a large pot with enough water to cover. The amount of water will vary depending on the size of the turkey and the amount of stock desired. Add all of the spices and simmer on the stove, uncovered, all day (about 6 to 8 hours), replacing the water as it reduces. The goal is to have about 8 cups of rich creamy stock, but, depending on the size of the bird and the pot you are using, you could make 12 or more cups.

Using a strainer, over the sink, strain the meat and bones, catching the liquid beneath in a large mixing bowl or another pot. Reserve the meat to use in another recipe like my
Homemade Turkey Pot Pie
. Discard the bones.

You can use all of the stock right away, or freeze some for later use.

Y
ou won’t be sorry when you take the time to make this soup (using the leftover meat and chicken carcass from yesterday’s dinner) on a shivery cold winter day. Serve it with gooey grilled cheese, like I do, and, along with the meal, soak in the love.

Place the chicken carcass in a large stockpot and cover with the water and broth. Simmer for 4 to 6 hours until the meat is falling off the bones. Drain, reserving all of the liquid.

Allow the chicken and carcass to cool and then separate the meat from the bones. Add the meat and the broth back to the pot along with the chopped vegetables and the spices. Simmer until the veggies are tender, about 5 to 8 minutes.

Cook the egg noodles while the veggies are simmering. Drain the noodles and add to the hot soup. Serve with a grilled cheese sandwich or a salad.