By Patty Pie

We love soup in our house. A nice warm bowl of soup can feel like a hug from the inside out on a chilly winter evening! I learned how to make a tasty bowl of soup back when I was a newlywed. I took a cooking class ( one of the first of many) and the chef that taught it knew how to make great soup! I still apply many of the techniques he taught me to making soup today. The thing about making soup is if you know the basics it’s easy to adjust the recipe to suit your family’s taste.

Roasted Squash Soup 101

First slice a variety of squash in half and remove seeds. This time I used one small butternut, two small winter squash and one medium spaghetti squash. You can mix and match as you like. Brush the squash lightly with olive oil and roast in a 400 degree oven for about 30 minutes or until the squash is soft and slightly browned. When squash is cool enough to handle scoop out the flesh, place in a bowl and set aside.

6-8 cups of roasted Squash
2 tablespoons Olive Oil
1 medium Onion
2 medium Carrots
2 stalks of Celery
1 sprig of fresh Thyme
3 tablespoons of fresh Sage.
Salt and pepper to taste

In a dutch oven or large pot, lightly saute Olive Oil, Onions, Carrots and Celery. Sweat the veggies for about 5- 10 minutes until soft. This step helps the veggies to release their flavor before adding the chicken stalk. The classic mixture of onions, celery and carrot is known as a mirepoix.

Once the veggies are soft add in herbs and salt and pepper. Mix in the roasted squash. Then add 2 quarts of chicken stock to the veggie and squash mixture.

When buying chicken stock I try to buy the best quality I can find. Look for something low in sodium as many packaged stocks just rely on salt for flavor. I have found the organic varieties usually have the best flavor.

Simmer the soup for at about 30 minutes. Let cool slightly Then in small batches puree the soup mixture in a blender til smooth. Be careful with hot liquid in the blender as it can really splash out and burn! I usually only fill the blender about 1/2 full when the liquid is hot.

Transfer pureed soup back into a pot and add ¼ to ½ cup of half-and-half ( you can certainly omit this part – I just like the flavor it adds).

Gently warm the soup (no boiling), and serve!

By Patty Pie

One of my earliest memories of the Christmas season is sitting on the counter licking the remnants of No Bake Cookies off a wooden spoon while my Mom, older Sister and Aunt swirled around our tiny kitchen preparing for Christmas company. The bounty of baking appeared like a Christmas miracle out of my Mom’s brand spankin’ new Avocado Green range.

Along with the cookies and squares there were pies. Pies and pies and more pies! Apple, lemon meringue, raisin, chocolate and rhubarb! Everyone’s favorite pie was baked from scratch complete with a flaky crust made with lard. Yup, you heard me right, I said lard. I still think that lard makes the flakiest pie crust (I curse the day I heard about the evils of too much saturated fat!). Now where was I?  Oh yes. Warm Christmas baking memories! Nowadays, Christmas baking is still one of our favorite Christmas traditions. I still leave the pie making to Grandma, because her pies are the best, but the rest of us bake cookies, fudge, tarts and whatever else tickles our fancy.

With Holiday season here we thought it would be a great time to swap recipes. Post your favorites. Sweet or savory, old family recipe or new. Share the recipes you love. If you know the source of the recipe please be sure to give credit to the author. If you have a picture of your dish please send it along to Pattypie@imperfectwomen.com and we’ll post it. From Sufganiyot to Snicker Doodles, we can’t wait to see your recipes and hear about your family’s traditions!

Just to add to the fun, we have 10 fabulous lightweight reusable Imperfect Women Shopping Bags that we will be giving away in a random draw. Post your recipe and you’ll be automatically entered to win. You’ll be the envy of all your friends with one of these fashionable bags featuring the new Imperfect Women logo. Well ok, maybe you won’t be the envy of all your friends, but you’ll at least be kind to the environment when you bring your own bag shopping!

About the Author:
Patty is a busy Mom of 2 with a background in TV and Film production, and Information Technology. She is a champion of the underdog. She loves good food and to laugh out loud. She still hasn’t decided what she is going to be when she grows up. She’ll let you know when she does. You can reach her at Pattypie@imperfectwomen.com
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By Patty Pie

Chef Pauline McAloon has lost her head and we hope it doesn’t end up in a pot of soup! With the spookiest day of the year just around the corner we chained Pauline to the stove and warned we would send in the Ghost of Halloween Past if she didn’t come up with the grossest dinner ever! Not one to back down from a challenge Chef Pauline has outdone herself and has prepared a spooktacular meal fit for the scariest trick or treater! All of this leads me to think – Halloween must be a really fun day at Pauline’s house!

Remember to follow @paulinemcaloon on twitter – if you dare!

Slime Soup!

By Pauline McAloon

This soup can be made in 20 minutes and it’s a great way to get the children to eat peas! I used frozen peas which are just as good as fresh peas and a lot quicker. You could add mint if you wanted to, although my kids were put off by the flavor, you know your kids best…

The soup can be made ahead of time or even the day before.

Time: 20 minutes Serves 6

Ingredients:
I medium onion-diced
2tbsp unsalted butter
1lb frozen peas/4cups
2 cups organic low sodium chicken stock
2tbsp cream
Salt & Pepper to taste. I used 1 tsp of salt and ½ of pepper.

Method:
Melt the butter in a large skillet, add onion and sauté until soft but not brown, about 8-10 minutes.
Add chicken stock, peas, salt and pepper and bring to a boil. Cook until peas are just al dente.
Liquidize in a blender.*Be very careful when blending anything hot. DO NOT fill the blender, blend in batches until smooth.
Just before serving add the cream, stir.

Monster Sausage Rolls

By Pauline McAloon

This is a twist on the classic “British” sausage roll, which I love. They are traditionally made with Pork, but there are so many variations that I used what I had in my fridge, which was mild Italian sausage. You can use Pork, Chicken or Lamb sausage, whatever you like or you can us the basic recipe and make a different filling each time.

These sausage rolls can be used for dinner or cut into smaller pieces for a picnic or the kid’s lunch box, or as finger food if you have friends over for drinks…You will not believe how easy this recipe is…Endless Possibilities.

Prep: 10 minutes Cook Time 40-45 minutes Oven 350c 180.f

Ingredients:
1 sheet store bought puff pastry-thawed(Pepperidge Farm) if available.

1lb Italian Sausages
1tsp Fennel Seeds-lightly toasted
1 egg – beaten

Method:
Toast the fennel seeds for 2-3 minutes, just until they release their perfume. Cool slightly then crush them in either a pestle & mortar or pop them into a storage bag and crush them with a rolling pin.
Make a slit down the sausages with a knife to remove the meat from the skin, place meat in a bowl, add the fennel and mix well with your hands.
Unfold the pastry sheet, divide into 2 and roll each half to a long strip, approx 3 inches wide and 12inches long.
Roll the sausage meat with floured hands into a “sausage” shape as long as the pastry, place meat on pastry and fold the pastry to enclose the meat. Brush edge with a little egg wash and seal well.
Cut the sausage roll in required size, brush with egg wash, make 3 cuts on top, place on baking sheet and bake for 40-45 minutes, or until golden brown.
Allow to cool slightly before serving…(these babies are hot!)

*Tips: I like my sausage rolls a little bigger and thicker, hence the cooking time, but you can easily make them narrower which will cut the cooking time down. When they are golden brown they’re ready. My experience is a minimum of 25 minutes is required to ensure the “sausage” meat is cooked.
*These can be made ahead of time and warmed in the oven at 300.c for ten minutes, before serving.
*Frozen Pastry is usually found in the chillers of your store beside the pre-made flan and pastry casings.
*The sausage rolls are great with your favorite baked beans, and the kids will love it.

Blood “N” Guts Mashed Potatoes…Spookylicious!!!!

By Pauline McAloon

Your little monsters will love these, they look gross but taste great. I served them to my wee monsters in individual dishes but one large dish is fine, whatever works for you.

Ingredients:
1lb potatoes – peeled and diced
1 cup mozzarella cheese – shredded. The mozzarella will give the “guts” texture to the potatoes…YUK!
Green food coloring
Tomato ketchup – squeezable bottle
2tbls Unsalted Butter
1/2tsp salt.

Method:
Boil potatoes in salted water. Drain, add the butter & mash.
Add green food coloring, I used about 8 drops. Mix well with fork to incorporate.
Add grated cheese and mix well.
Put potatoes into you chosen dish/dishes and pour the ketchup over the top in a bloody type manner (if you know what I mean) and drip the ketchup down the sides of dish for a gory effect.
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By Patty Pie

Some of you may remember just a few weeks ago we did an interview with Chef Pauline McAloon.  She is the businesswoman/mom/home cook turned Master Chef contestant! After the last recipe Pauline made for us, we asked her if she would consider doing some more recipes for us and to our delight she said YES! To celebrate not only is Pauline sharing a fabulous new recipe but we are giving you a chance to win this Crock Pot to cook it in! See contest details below.

Steak & Mushroom Pie…Cooked in a Crock Pot!

By Chef Pauline McAloon

Traditionally in Scotland Steak Pie was something that was cooked in a “Pie Tin”, and topped with homemade pastry. It was a dish that the “grannies” made on a Sunday for the whole family, in the days when Mum, Dad, kids, aunts, uncles, the world and his wife actually…would go to visit granny after Church.

We were no different, come rain or shine, off we all went looking forward to a pie that was made with love from a woman who cooked all day, every day for her family. That was her “job”. Granddad worked, Granny cooked and baked. I miss it. Great memories and I feel blessed to have them. Now I’m making these memories with my daughter and teaching her how to make grannies pie with my no fuss “modern” version.

The pie itself is easy, but homemade puff pastry is an art form! It took me many, many, many attempts at it before I came anywhere close to my Gran’s pastry. Honestly I don’t have the time to fuss with it, so I found a way to make it a little easier. Store bought pastry! This easy recipe will give you the same results of a “traditional steak pie” without the fuss and worry of the tenderness of the beef and making perfect pastry!

I love how easy it is to adapt this recipe. You can take out the mushrooms and add kidney for steak and kidney pie, or add pork link sausages (or even Italian) for sausage and steak pie. You can also use the basic recipe and add, onion, carrots, celery & thyme and turn the dish into a “One Pot Stew” Practically any vegetables that you have will work! Endless possibilities!

I have also included my recipe for Horseradish and Rosemary Creamy Mashed Potatoes, which go really well with the pie.

I hope you enjoy making this dish and your family will think you spent all day in the kitchen! Our secret…”From my Heritage to Yours.”

Steak & Mushroom Pie…Cooked in a Crock Pot!

Ingredients: Serves 6 Time 5hrs plus Prep time 15 minutes.

I used a 4 quart Crock Pot

2lbs Stewing Steak – Diced
2 cloves garlic – finely chopped
1 tbsp Worcester sauce
80z Baby Bella mushroom – pre-sliced
½ red wine – Merlot preferably. The alcohol will cook out
3 cups beef stock
½ cup flour
1 ½ tsp Kosher Salt
½ tsp pepper
1 box store bought puff pastry

Method:

Toss beef in flour, shake off excess put in crock pot/slow cooker.
Add all the other ingredients. Stir to incorporate.
Cook on High for 5hrs. Avoid checking on dish for the first two hours. Or cook on low for 8-10hrs.
Note: If the gravy is a little to “thin” you can thicken it by putting 2-4 tsp of flour into a cup, add water to make a thick paste, add to stew, stir.

Pastry: pre-heat oven to 400f
Defrost 1 sheet of pastry. 1 egg beaten
Place pastry baking sheet. Unfold to one sheet. Cut pastry into 9 squares.(if you unfold the pastry while it’s still frozen it will be in 3 oblong pieces, cut those 3 into 3). Brush with beaten egg and cook in oven for 20-25 minutes, till risen and golden brown. Plate steak & mushrooms, place one or two pieces of puff pastry on top, serve potatoes on the side.

Horseradish & Rosemary Potatoes

2lbs Yukon gold or russet potatoes.
1 stick unsalted butter- room temperature and diced
1 cup warm milk
1tbsp horseradish sauce
2 sprigs of fresh rosemary – finely chopped
Salt & pepper to season

Cook potatoes in salted cold water, bring to a boil, reduce to a simmer and cook for 20-25 minutes until fork tender.
Drain; put back in pot, add butter, milk, horseradish & rosemary, mash until smooth and creamy.
Season to taste if required.
If you don’t like horseradish then you could substitute with bacon! Yummy

Imperfect Women Crock Pot Giveaway!

Now you have a great recipe, here’s the chance to win a Hamilton Beach Set ‘n Forget Crock Pot to cook it in!

This highly rated 6-quart capacity slow cooker has a built in temperature probe that can cook meat to it’s perfect internal temperature and can be set to cook for a certain time with the unit’s programmable timer!

Here’s how to enter:

Leave us a comment on this thread telling us your favorite Crock pot Recipe or answering the question “Why I want to win a fabulous crock pot?”.

You can earn extra entries by doing the following:

Follow us @ImperfectWomen on Twitter and Tweet: Chef Pauline @paulineMcAloon does Traditional Steak Pie the Crock Pot way http://www.imperfectwomen.com/ Enter Crock Pot Giveaway today!

Like us on Facebook and leave a comment on the Facebook thread that goes with this post telling us your favorite Crock Pot Recipe or answering the question “Why I want to win a fabulous crock pot?” and that will be your entry. If you already like us on Facebook, just leave a comment.

You can enter by all three methods once each 24 hour period for the duration of the give away!

The giveaway will run through October 6th, 2011 at 11:59 pm EST. The winner will be selected randomly and will be notified via email within 48 hours after the close of the contest.

By Patty Pie

A Slice of the Pie Presents: Best Ever Easy Grilled Veggies with Potatoes

I love grilling out, and we do it often at our house. We pretty much grill out all year around and have even grilled when we had to shovel a path in the snow to get to the BBQ. That’s dedication! But there is nothing like a nice New Year’s Eve steak cooked on the grill after the kids are tucked safely in their beds. Just you and your sweetie in front of a warm fire enjoying the dinner that he nearly got frostbite to cook. Oh no! Did I just mention New Year’s Eve? That makes me think of Christmas, which is a very short 90 days away from today! Yikes! I am never going to be ready in time! Well, no use in fretting. I think I’ll just fire up the grill and pretend fall is going to last forever.

When it comes to grilling veggies, I recommend getting a grilling basket. It’s a good time of year to buy one now as they are often on sale. I have had mine for years and it’s worth its weight in gold! I have even used it to cook fish that I am worried will fall through the regular grill. Don’t buy a non-stick one, as I find the grill temperatures ruin the finish quickly. I always preheat mine and spray with cooking oil to make sure nothing sticks. I serve these grilled veggies with everything from burgers to salmon. And I think the addition of the potatoes is a really nice touch. You have to parboil the potatoes first as I find they take too long on the grill if cooked from raw. I hope you enjoy this recipe. It’s quick, easy and yummy! And all the time you save making dinner you can spend getting ready for Christmas.

Best Ever -Easy Grilled Veggies with Potatoes

2 medium Zucchinis
2 medium Yellow Squashes
1 medium Sweet Onion
6 medium Red Potatoes quartered
1 medium Egg Plant
8 oz small Mushrooms
I cup Cherry or Grape tomatoes

¼ cup Olive Oil
2 cloves Garlic
1 teaspoon Basil
1 teaspoon Oregano
Salt and Pepper to taste

Method.

Parboil Potatoes in salted water for about 10 to 15 minutes. Potatoes should still be quite firm.

Cut zucchini, squash, onion and eggplant into large chunks approximately 1-2 inches in diameter.

At the bottom of a large bowl with a lid mix olive oil, minced garlic, basil and oregano. Put all veggies except tomatoes in the bowl, put the lid on, and shake to coat the veggies with the oil mixture. Let marinate for at least 15 minutes, shaking the bowl every once in a while, or a few hours in the refrigerator.

Preheat grill basket on BBQ over medium-high heat. Add marinated veggies. Season with salt and pepper.. Grill and stir occasionally for about 15-20 minutes or until veggies are tender. In the last 2-3 minutes of cooking add tomatoes.

Remove veggies from grill, place on a serving platter, and drizzle with a little balsamic vinegar.

Serve.

Variation – Grilled Potato, Veggie and Arugula Salad with Goat Cheese.

3-4 minutes before the veggies are finished, stir in a couple of handfuls of fresh Arugula. When the arugula starts to wilt add in tomatoes and cook for 2 more minutes. Transfer to platter, drizzle with balsamic vinegar, and top with crumbed goat cheese. Serve with grilled chicken or salmon for an easy and delicious complete meal.

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About the Author:
Patty is a busy Mom of 2 with a background in TV and Film production, and Information Technology. She is a champion of the underdog. She loves good food and to laugh out loud. She still hasn’t decided what she is going to be when she grows up. She’ll let you know when she does. You can reach her at Pattypie@imperfectwomen.com