spicy cheese straws

I love finding quick, delicious, impressive snacks to make on a whim. It can be dangerous, sure, to have an arsenal of last minute recipes from which to choose whenever the mood strikes you for a salty or sweet treat. But, you'll never regret having those favorites when you recieve an impromptu invitation to dinner at a friend's abode. I've got quite a few on the 'sweet' side of the list, but the salty side was lacking until I found these spicy cheese straws over at Smitten Kitchen. I've made them twice in the two weeks since seeking out the recipe for an editorial assignment, and have no doubt they'll make an appearance many more times in the coming weeks. I even discovered that the dough makes an excellent cracker, especially when paired with sweet/tart apples and a little bubbly champagne. And maybe a little Harry Potter and the Sorcerer's Stone with a girlfriend on a Monday evening. Hey, who said Mondays had to be dreary? These fiery cheese straws/crackers will certainly help to spice things up. Har-de-har. 

Cheese Straws or Crackers

from Smitten Kitchen

Ingredients

• 1-1/2 cups shredded sharp cheddar cheese
• 4 tbsp unsalted butter, cut into pieces
• 3/4 cup flour, plus more for dusting
• 1/2 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 1 tbsp milk

Method

1. Preheat oven to 350℉.
2. In a food processor, combine the cheese, butter, flour, salt, and pepper, pulsing until the mixture resembles coarse crumbs. Add the milk and process until the dough forms a ball.
3. On a lightly floured surface, roll the dough to an 8x10 rectangle about 1/8-inch thick. Cut the dough into 1/4-inch wide strips, or 1-inch crackers. (I used a pizza cutter and a pastry cutter to make easy work of this.) Gently transfer the strips or crackers to an ungreased cookie sheet, spacing 1/4-inch apart. You can twist the straws as I did, if you like.
4. Bake the straws/crackers in the middle rack of the oven...about 12 minutes for the straws and 15-18 for the crackers, until they turn golden brown.  Remove from oven and transfer to cooling rack.
5. Straws/crackers will keep in a sealed container in the refrigerator for 2 days.  I highly suggest multiplying this recipe for a party, as two people can easily finish these off as a meal. It may have happened at our house...

mexican meatball soup

We're so close, friends. Spring is just around the corner and making her presence known with sunny days and >50-degree temperatures. There are tiny yellow crocuses blooming in my backyard, and when I spotted them last Thursday I giddily ran inside to grab my camera. I've spent several mornings over the last week outside walking up a mountain and back...in short sleeves. I am even contemplating slipping sandals on today for my afternoon errands. Sandals! This incredible weather has me wanting to spend every moment outside, basking in the warmth and sights and smells of a budding new season. It has me thinking of gardening, the smell of the earth and the feel of dirt under my fingernails. We've ordered the seeds for our tiny plot (and a much bigger one...a project I am excited to share with you once it gets rolling!) and Brian and I have a big date next weekend weeding and mulching and amending. 

One of the first harvests we'll have this spring will be cilantro. It really is the perfect opening crop because it compliments spicy fare so well. I tend to favor food with a little kick this time of year...I'm thinking it has something to do with the drastic temperature swings we see around here, with warm days sliding into very cool nights. A zippy soup that warms from within is quite welcome after the heavy, thick, potato-based stews we consumed to warm us all Winter. This recipe is a favorite, with spicy tomato broth and bite-size, cilantro-laced meatballs. It usually only takes a slight rise in temperature for Brian to request it on the menu, and it stays there until Spring slips into Summer.

PS: I am ignoring the fact that they are calling for sleet and snow tonight, choosing instead to concentrate on the lovely 60-degree hike I went on this morning in the sunshine. If I ignore it...it won't happen. Right?

This soup is quite quick and easy to throw together on a weeknight after work. The most time-consuming task is forming the meatballs, but even that doesn't take terribly long. To speed up the process make them the night before and cover tightly with plastic wrap. The soup itself keeps for a couple of days, but is best the day it is made. Over time the meatballs and rice tend to break down a bit.

Mexican Meatball Soup with Rice and Cilantro

from bon appetit december 2000, via the kitchen sink recipes

serves 6

Ingredients

• 2 tablespoons olive oil
• 2 3/4 cups chopped onions
• 4 garlic cloves, minced
• 2 small bay leaves
• 5 14 1/2-ounce cans beef broth
• 1 28-ounce can diced tomatoes in juice
• 1/2 cup chunky tomato salsa (medium-hot)
• 1/2 cup chopped fresh cilantro

• 1 pound lean ground beef
• 1/4 pound bulk pork sausage
• 6 tablespoons yellow cornmeal
• 1/4 cup whole milk
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin

• 1/2 cup long-grain white rice

 Method

1. Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.
2. Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. 
3. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. 
4. Season to taste with salt and pepper. Ladle soup into bowls and serve.