Whenever my daughter saw French Onion Soup on the menu, she ordered it. She was completely unaware, but it usually made my husband cringe. As young children, we encouraged them to order for themselves in restaurants. Served us right, I guess because although she professed to love French Onion Soup, she really only liked the soup-soaked bread topped with all that cheese. Who could blame her?
Roasted Cauliflower Soup ~ creamy, cheesy, bites of roasted cauliflower and other veggies throughout. Add a slice of bakery style bread for a delicious, hearty meal.
My husband is always on the hunt for what he calls a “good bar burger”. It’s become almost a hobby for him, scouting out the best one.
They need to be at least 1/3 pound of juicy beef, with melted Swiss cheese and grilled onions all on a sesame seed bun, served with fries. He adds a generous squeeze of mustard and it’s all washed down with a cold beer or two.
The latest place was a total dive with a sign outside that said ‘no biker colors allowed’. It was cold and rainy that day so when I saw Roasted Cauliflower Soup on a handwritten menu, I skipped the burger and gave it a try.
This creamy, cheesy, hearty soup (chowder?) with bites of roasted cauliflower didn’t disappoint. I guess it’s true what they say ~ you can’t judge a book by its cover. . .
Turkey Lentil Soup – easily made with ground turkey OR leftover Thanksgiving turkey. A delicious, hearty soup packed with vegetables and vitamins.
Soup is my go-to in the winter months. It hits the spot on a cold day and it’s a great way to clean out the refrigerator and pantry.
I’m always on the prowl for new soup recipes and Turkey Lentil Soup is one of my favorites for a few reasons: It whips up quickly but has the rich flavor of soup that’s simmered for hours, it’s a triple threat of nutrition: turkey, lentils and V-8 juice and I can make it using either ground turkey or leftover Thanksgiving turkey when I can’t eat even one more turkey sandwich.
Turkey Lentil Soup for the win.
My husband isn’t always on board new recipes. He likes a traditional meal the way he’s been eating it for years “(insert sigh). So when he asked what’s for dinner, I reluctantly told him Chicken Enchilada Soup in the way you may tell a toddler he has to get a shot because in his food world there are very specific rules: Chicken Soup should only have a clear broth and lots of noodles, carrots and celery. Enchiladas should only be filled with beef and ‘other stuff’, rolled up with sauce and cheese on top. I offered to make him a hamburger instead, but he soldiered up and ladled a bowl of this 20 Minute Cheesy Chicken Enchilada Soup. I watched astonished as he ate his soup along with a flour tortilla . . one bowl. . . and then another. He liked it.
Do you remember outdoor drive-in movies? I used to love going when I was a little girl. We’d always wear our pajamas to the drive-in and pop our own popcorn before we left. Years later we took our kids a few times before drive-ins became extinct. Last Friday night our neighbors hosted their last outdoor movie night of the season in their backyard ~ like a drive-in, but with chairs instead of cars. There’s usually about 20 or so people, an oldie-but-a-goodie mindless sort of movie, plenty of food to eat before the movie starts and even popcorn and candy during the movie. These people know how to do movies right! It started out as a beautiful evening, but got cold quickly and even the bonfire and the pot of spicy Homemade Chili I contributed didn’t provide as much warmth as we needed. The next day as I wondered why on earth I ate so much and was still trying to get rid of the chill I felt, Spicy Tomato Lentil DETOX Soup was born. . .
It’s been raining here for several days ~ ugh ~ and the forecast is for several more days of heavy rain. I shouldn’t complain (though obviously I am) because thank God there aren’t experiencing hurricanes or flooding in these parts. Still, it’s bone-chilling leaving me with
little no desire to go to the grocery store, but on the upside, it does bring out my creativity ~ as in what can I make with what’s already here? The idea for this Minestrone Italian Sausage Soup recipe is part freezer, part pantry, part end of the year garden. It’s hearty and packed with veggies in a rich, tomatoey broth, enhanced with the flavor of sweet Italian sausage and a downpour (you’ll excuse the pun) of grated parmesan raining down on each bowl.
Easy Corn Chowder – delicious one-pot meal packed with vegetables and bursting with fresh summer flavor.
I try to make a weekly trip to the farmer’s market from the time it opens in the spring until the last vegetables are sold in the fall. I love supporting local farmers selling fresh fruits and vegetables, watching the produce change as summer melds into fall and I enjoy the sense of community the farmer’s market brings.
This Easy Corn Chowder is a great example of what a trip to the farmer’s market can yield.Here in the Midwest, there’s still plenty of sweet corn at the farmer’s market and all the roadside stands. Check out your local market, get to know your farming neighbors ~ oh yeah ~ and try this Easy Corn Chowder.
Unstuffed Cabbage Soup is a recipe I created that ultimately became a finalist in the nationwide Zoup! – Award-Winning Soup, Salad and Sandwiches recipe contest. Tender bites of cabbage, hearty flavorful ground beef and rice all simmered in a rich tomato broth.
I love making Stuffed Cabbage Rolls ~ maybe a lot like your mom or grandma used to make but oh man is it labor intensive and who has time for that — especially on weeknights.
This recipe is amazingly like my classic Stuffed Cabbage Rolls but quicker and ideal for any night of the week. Grab a nice loaf of bread from the bakery before you make it because you’ll want to sop every last drop of it.
I love how food (and music but that’s another post) can transport you to another time or place ~ maybe a great vacation ~ or maybe a time in your childhood. For me, this Bean with Bacon Soup does it. It’s always been a favorite of mine, though in my childhood, Bean with Bacon Soup came directly from the Campbell’s Soup kitchen. Its thick saltiness, achieved by using less water than the instructions recommended complimented by a fistful of smashed saltines until it acquired the consistency of mashed potatoes ~ mmmm ~ it warmed my insides on many cold, winter days.
Last fall we had a great time at our friends’ Chili Fest. It was the perfect fall night ~ a chill in the air, bright stars against a black sky and a huge bon fire already roaring when we got there. Everyone brought a different kind of chili to share. It was so much fun. I brought my Spicy Beef Chili but the one chili I couldn’t get enough of was a Pork Salsa Verde Chili one friend made. She shared the recipe with me and I recreated my own version at home, opting for chicken instead of pork and streamlining the cooking process using a jar of Salsa Verde instead of roasting the peppers. These couple of changes make this White Chicken Chili ideal for any night of the week because it goes from stove to table in 30 minutes. It’s also a great use for leftover or rotisserie chicken. If you don’t have either, don’t let that stop you from making it ~ just bake a couple of chicken breasts in the oven and add them to the pot!