Mimi's Kitchen

1. Combine first 8 ingredients in a large zipper-style plastic bag, mixing well. Add the steak; seal bag securely, removing as much air as possible, and place in a large bowl. Marinate for 8 hours or overnight in refrigerator, turning occasionally.
2. Remove steak from marinade, reserving marinade.
3. Grill, uncovered, over medium-hot coals (350* to 400*F / 175*to 205*C) 5 to 6 minutes on each side or until desired doneness, basting occasionally with reserved marinade. Discard any remaining marinade.
4. To serve, slice steak diagonally across the grain into thin slices.

Sofia writes: This is an old time favourite soup and a classic in Portuguese cuisine. There are a variety of recipes for this soup, but I still prefer the original one, which is as simple as can be. Caldo verde actually means green broth!

Ever since I was a little girl I remember having this "green broth" on cooler days. Having lived away from Portugal most of my life, I must say this soup must be THE one that brings back memories of us visiting my grandparents and running around on their farm. Every year when we went back, our bodies would change, our personalities too, yet the taste and craving for this soup would always be with us.

Today, I carry on the tradition from our home in Wisconsin, and make this soup often for my own husband and children, just as my Mother once did for me. And every year when we go to Portugal, we always reunite the family and go to a restaurant to enjoy Caldo Verde as well as other traditional foods.

Caldo Verde (Portuguese Kale Soup)

4 tbsp olive oil
1 chourico sausage, sliced (chorizo)
salt and pepper to taste

Directions:
Wash the potatoes, peel and cut them in thin slices.
Wash the greens, roll them up tightly and slice them as thin as you can (this is very important).
In a little hot water first quickly scald the greens - this will make the greens keep their colour.
Take 2 tablespoons of olive oil and lightly sautee the potatoes in a large pot.
Add the water and simmer for about 20 minutes or until the potatoes are breaking apart.
Mash the potatoes or mix them thoroughly to create a nice minimally-smooth cream .
Let it simmer again for about 5 minutes then add the kale.
In a small frying pan lightly sautee the sliced chourico.
Just before serving, quickly mix in the leftover olive oil and the fat from the slices of chourico.
When serving the soup in bowls decorate them with the slices of chourico.

I have a special treat for you today in Mimi's Kitchen! For the Year of Soup Challenge Week 10 post, my friend Catherine from Half Hour Meals has graciously agreed to do a guest post! I am really excited about this because Catherine's recipes are awesome...everything of hers that I have ever made has been easy and delicious (check out my review of one of her recipes here).

So, grab another cup of coffee and pull up a chair while Catherine shares her recipe for Broccoli and Cheddar Soup with us. Please be sure to visit her wonderful blog, Living the Gourmet, and then try this soup recipe...you won't be disappointed!

On a cold January day I found myself sitting by the window looking out into a vast winter wonderland. I had a nice hot cup of coffee in one hand and an Eating Well Magazine in the other.


As I turned each page, a new and interesting recipe greeted me one after another. But my body yearned for something different from chicken or pasta- I needed something warm and comforting and only one dish would satisfy such a craving- soup!


I found this recipe that day and simply fell in love with it! Creamy, delicious and truly gratifying! After I read the recipe, I nearly jumped up from my seat and prepared all that was necessary.


Inka, my poodle and my sous-chef, watched as I excitedly prepared my soup. As I tasted this delicious bowl, all I could think of was Louis P. De Gouy, author of The Soup Book, who said, “Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour.”


Ah success! Warmth from the cold winter weather all in a bowl of comfort food- nothing can compare to a scrumptious bowl of steaming hot broccoli cheddar soup!
---------------------------------
Broccoli Cheddar Soup
Adapted from Cabot Cheese – Eating Well Magazine

Ingredients:
2 tablespoons sweet butter
4 potatoes – cooked & diced with skin
1 onion – diced
2 tablespoons flour
4 cups chicken broth
3 cups milk
3 cups broccoli – cooked & chopped
8 ounces sharp or extra sharp cheddar – grated
1 tablespoon fresh lemon juice
Ground black pepper to taste

In a large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion in tender, about 5 minutes.

Add flour and cook, stirring for about 2 minutes longer.

Gradually stir in chicken broth and milk. Bring to low simmer. Add broccoli and simmer on low another 5 minutes.

Remove from heat and stir in cheese. Add Lemon juice and black pepper.

This soup is satisfying and tastes so rich and delicious!

Enjoy with love,
Catherine

I'm trying to catch up on the Year of Soup Challenge here at Mimi's Kitchen...by my count I am three weeks behind! I don't have any good excuses...just been really busy lately, getting ready for the WGHP appearance, working on other writing obligations, and testing recipes, so the time has gotten away from me!

Now it's time to get back on track...even though I know it's entirely possible that nobody but me has noticed, and more than likely that nobody but me cares (you are out there reading this aren't you? anyone?). Still, a promise is a promise, even if you only make it to yourself, and I'm OCD enough to feel driven to get caught up.

Today's recipe is adapted from one that I found in Better Homes and Gardens magazine a few years ago, and it's really great! It's a basic chowder that comes together in 30 minutes, and that you can change up with just a few additional ingredients to make several variations. If you like chowder as much as I do, then this versatile recipe is for you!


Basic Chowder

3 tbsp. butter
2 stalks celery, sliced thin
1/4 cup diced onion
2 tbsp. all-purpose flour
1 (14-oz.) can chicken broth
2 cups refrigerated diced potatoes with onions such as Simply Potatoes (half a 1-lb., 4 oz. package)
1 1/2 cups milk
1 cup half and half
4 slices bacon, cooked crisp and crumbled (optional)
salt and ground black pepper to taste

Melt butter in a large saucepan over medium heat; saute celery and onion until tender, about 5 minutes. Whisk in flour until combined. Gradually whisk in broth; bring to a boil, stirring constantly. Add potatoes and return to a boil. Reduce heat and simmer, uncovered, 15 minutes, or until potatoes are tender. Slightly mash some of the potatoes. Add bacon and half and half. Simmer until heated through. At this point you would add your variation ingredients and continue simmering until heated through.

Variations:
Chicken Corn Chowder- Add 1 cup frozen corn and 1 cup chopped, cooked chicken.
Chicken Primavera Chowder- Add 1 cup frozen peas and carrots, and 1 cup chopped, cooked chicken.
Crab and Basil Chowder- Add 12 oz. lump crab meat (drained, flaked and cartilege removed), and 2 tsp. dried basil, crushed.
Ham and Corn Chowder- Add 1 cup frozen corn, and 1 cup chopped, cooked ham.

Tomorrow is our baby girl's 25th birthday...I'm feeling very sentimental and reflective. Just yesterday I was 25 and it was her first birthday, and now she's grown and has babies of her own. Where did the time go?

We had her birthday dinner tonight, and just like I expected her to do, she asked for banana pudding instead of cake for her special dessert. I've been making this recipe forever, and honestly, it's so quick and easy, I don't mind making it at all!

Here is how I make Stephanie Lee's Birthday Banana Pudding-


2 boxes instant vanilla pudding
3 cups cold milk
1 box vanilla wafer cookies
3 ripe bananas, sliced
1 tub of whipped topping



Pour cold milk into a large bowl. Add pudding mix and whisk until combined and mixture is beginning to thicken. Let sit for 5 minutes.





Layer bottom of a large, clear bowl with cookies; top with bananas and pudding; repeat layering, going up the sides of the bowl, until you have used all the pudding. Top with whipped topping and refrigerate until time to serve.