Muddy’s Blog

What are Savory Snackers, you ask?
Savory Snackers are essentially pie dough scraps.  We take the scraps from our all-butter pie dough and roll it thin, cut into shapes, and brush lightly with olive oil.  Then we scatter Maldon flaked sea salt, fresh cracked black pepper, and handfuls of chopped rosemary on top.  It bakes up to a gorgeous golden brown, ultra flaky and so tasty!  

We all love snacking on them and they make a great host gift, especially paired with a bottle of wine.  But as a topper for soups???  ABSOLUTE GENIUS.
(Thanks Leah, longtime gnomie, for the tip!)

Here are a few of my favorite easy soup/stew recipes to go with your snackers.  You're welcome.
-Kat

So Easy, So Delicious Tomato Parmesan Bean Stew
by Molly Yeh/ Home Is Where the Eggs Are cookbook
This is a recent discovery for me and you can bet I'll be making this one again and again!

full recipe here    

•  2 Tb (28 grams)s unsalted butter
• 1 garlic head
• 1 28 ounce (794-gram) can chopped or whole peeled tomatoes
• 1 15 ounce (425-gram) can cannellini beans, drained and rinsed
• 1 15 ounce (425-gram) can chickpeas, drained and rinsed
• 1 ½ cup (360 grams)s low-sodium chicken or veggie stock
• 1 Parmesan rind, plus a good amount of freshly grated Parmesan for serving
• 1 bay leaf  (Kat's note: I use 2!)
• Kosher salt and freshly ground black pepper
• 2 big handfuls of chopped or torn kale, chard, baby spinach, or other sturdy greens, optional but encouraged  (Kat's note: don't skip this-- and I use a whole package of baby spinach!)
• 4 slices crusty toast, for serving
• Extra virgin olive oil
• Flaky salt (Kat's note: I love Maldon... and we sell it in the bakery!)

My Absolute Favorite, On Constant Rotation Chili
by Sylvia Fontaine/ Feasting at Home blog
Don't be put off by "vegan"- this is the best chili I've ever had and I make it MANY times throughout the winter months! 

full recipe here  

• 3 tablespoons olive oil  (Kat's note: I'm currently obsessed with Graza oil, but also love California Olive Ranch)
• 1 large onion, diced small
• 1 1/2 cups carrots, diced small
• 1 1/2 cups celery, diced
• 1 red or green bell pepper, diced
• 1 cup diced sweet potato or parsnips (Kat's note: I usually use sweet potato)
• 4–6 fat cloves of garlic, rough chopped (Kat's note: I use 6)
• 3 tablespoons mild chili powder
• 1 tablespoon dried oregano
• 1 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon cayenne, or ground chipotle
• ⅛  teaspoon cinnamon (optional)
• 14-ounce can of diced tomatoes, with juices, or 1 1/2 cups fresh tomatoes, diced (with juices)
• 3 x 14-ounce cans beans – any assortment of black, pinto, kidney or etc. (drain and rinse) about 4.5 cups cooked beans.
• 1 cup of veggie broth
• 1 tablespoon soy sauce  or sub 1-2 veggie bullion paste or cubes  (Kat's note: I use soy sauce)
• 2 tablespoons tomato paste
• 2 teaspoons dark cocoa powder, or one square of dark chocolate  (Kat's note: I use TWO squares very dark chocolate!)
• 1–2 teaspoons maple syrup ( or brown sugar) more to taste
• Optional Garnishes – avocado, pickled jalapeno, pickled onions, chopped tomatoes, radishes, cilantro, scallions, drizzle of olive oil  (Kat's note... Savory Snackers, obviously!!!)  

Chicken and Rice Soup with Garlicky Chili Oil
from Bon Appetit
Wooo boy, do I make this All The Time.  Double the chili crisp and use it to fry up eggs for breakfast. 

full recipe here

• 1 small onion (Kat's note: yellow onion)
• 6 garlic cloves
• ⅔ cup white rice, preferably short grain (Kat's note: I usually use a Basmati rice)
• ¼ cup plus 2 Tbsp. vegetable oil
• 2 tsp. crushed red pepper flakes
• 1 lb. skinless, boneless chicken thighs
• 2½ tsp. kosher salt, divided
• 1 large bunch Tuscan kale (Kat's note: or a package baby kale)
• 1 lemon
• 3 sprigs dill
• Freshly ground black pepper

And of course, don't forget to pick up a package of Muddy's Savory Snackers or TWO ... because let's be realistic, you'll use some to top your soups but you'll probably want to snack as you cook too!  ;)