White Bean Soup

White Bean Soup

(adapted from Bread & Wine by Shauna Niequist)

2 shallots, sliced

1/2 pund carrots, sliced on the diagonal

1 bulb fennel, sliced

4 celery ribs, sliced on the diagonal

8 cups prepared Great Northern Beans or other white bean*

1 tbs rosemary

salt and pepper to taste

For serving:

Vinaigrette (Dijon, balsamic vinegar, olive oil)

prosciutto, sliced in ribbons

Parmesan, thickly grated, or use a vegetable peeler to get pretty strips

In a dutch oven, soften shallots in olive oil over medium heat.  Add carrots, fennel, and celery and allow them to soften, about 15 minutes.  (If you don't have fennel, you can add some fennel seed for flavor or just leave it out)

Add beans and chopped rosemary.

*Note, I use dried beans and prepare them.  If you use canned, I recommend rinsing and draining them.  But you will need to add some water or broth to compensate.  

Cover and cook for 30-40 minutes, or longer if you have time.  

Add salt and pepper to taste.  If you are using the prosciutto, remember it is salty, so go easy on the salt.  Bacon is really nice with this soup too.  

Mash with a potato masher for a chunky texture.  For a smoother texture run part of it through a food processor or blender, or use an immersion blender right in the pot.  I love my immersion blender so that is my tool of choice here.  

Ladle into bowls and top the soup with Prosciutto, cheese, and vinaigrette.  

This is a wonderful comforting soup.  

Butternut Squash Soup

Butternut Squash Soup

(adapted from Betty Crocker)

One of my favorites ever!  I've made this soup a few times this year, trying to find exactly the right recipe.  And I finally hit it.  Most recipes have you peel and chop the squash, but I roast mine, it's much easier, and gives it a great flavor.

2 tbs butter

2 medium butternut squash

2 large apples, peeled, chopped

1 large onion chopped

2 tbs brown sugar

3/4 tsp salt

3/4 tsp cinnamon

1/8 tsp pepper

3 cups chicken broth (or vegetable broth)

squash seeds (optional garnish)

nutmeg (optional garnish)

Preheat oven to 375.

Cut the ends off of the squash, scoop out the seeds.  I save the seeds and bake them and use them as a garnish.  Place them skin side down on a baking sheet.  Bake until fork tender, about 45 minutes to an hour.  

Once the squash has cooled enough scoop out the flesh.

Saute' onions in a couple tablespoons of butter, until softened.  Add the apples, broth, salt, cinnamon, pepper and squash.  Bring to a boil and simmer covered until apples are soft.  

In batches, pour the soup into a blender, or food processor (I use my vitamix), and process until smooth.  Once it has all been pureed, return to a clean pot and heat until warmed.  Ladle into bowls and top with baked squash seeds and a dash of nutmeg.

Soup, Salad, Friendship

I love my girlfriends.
I love how we all bring something different to the group, we all have unique personalities.  They are a blessing to my life.
Every couple of months we have a girl's night out, or in.  In this case it was in.  I think usually, our time together revolves around food.  There's something sacred about sharing a meal together.

I made soup.  Kelli made salad, Tina made bread and Amy "made" dessert.  This is one of the things that is so special.  Amy, just didn't have time to make dessert.  Or buy it.  But I love that she grabbed some random things from home and came on over, I love that she felt no pressure to perform or bring something.  And guess what?  Nobody cared.  These are good friends.

Our lovely table.

Dessert!!  

Our night was filled with love and laughter.  These women bring refreshment to my soul.

I didn't break out my camera this night... I know, shocking... so I don't have actual pictures of the soups.  But, I will share the recipes with you.  Thanks to Tina for sending me her phone pics to share.  :-)

Butternut Squash Soup

(adapted from Betty Crocker)

One of my favorites ever!  I've made this soup a few times this year, trying to find exactly the right recipe.  And I finally hit it.  Most recipes have you peel and chop the squash, but I roast mine, it's much easier, and gives it a great flavor.

2 tbs butter

2 medium butternut squash

2 large apples, peeled, chopped

1 large onion chopped

2 tbs brown sugar

3/4 tsp salt

3/4 tsp cinnamon

1/8 tsp pepper

3 cups chicken broth (or vegetable broth)

squash seeds (optional garnish)

nutmeg (optional garnish)

Preheat oven to 375.

Cut the ends off of the squash, scoop out the seeds.  I save the seeds and bake them and use them as a garnish.  Place them skin side down on a baking sheet.  Bake until fork tender, about 45 minutes to an hour.  

Once the squash has cooled enough scoop out the flesh.

Saute' onions in a couple tablespoons of butter, until softened.  Add the apples, broth, salt, cinnamon, pepper and squash.  Bring to a boil and simmer covered until apples are soft.  

In batches, pour the soup into a blender, or food processor (I use my vitamix), and process until smooth.  Once it has all been pureed, return to a clean pot and heat until warmed.  Ladle into bowls and top with baked squash seeds and a dash of nutmeg.  

White Bean Soup

(adapted from Bread & Wine by Shauna Niequist)

2 shallots, sliced

1/2 pund carrots, sliced on the diagonal

1 bulb fennel, sliced

4 celery ribs, sliced on the diagonal

8 cups prepared Great Northern Beans or other white bean*

1 tbs rosemary

salt and pepper to taste

For serving:

Vinaigrette (Dijon, balsamic vinegar, olive oil)

prosciutto, sliced in ribbons

Parmesan, thickly grated, or use a vegetable peeler to get pretty strips

In a dutch oven, soften shallots in olive oil over medium heat.  Add carrots, fennel, and celery and allow them to soften, about 15 minutes.  (If you don't have fennel, you can add some fennel seed for flavor or just leave it out)

Add beans and chopped rosemary.

*Note, I use dried beans and prepare them.  If you use canned, I recommend rinsing and draining them.  But you will need to add some water or broth to compensate.  

Cover and cook for 30-40 minutes, or longer if you have time.  

Add salt and pepper to taste.  If you are using the prosciutto, remember it is salty, so go easy on the salt.  Bacon is really nice with this soup too.  

Mash with a potato masher for a chunky texture.  For a smoother texture run part of it through a food processor or blender, or use an immersion blender right in the pot.  I love my immersion blender so that is my tool of choice here.  

Ladle into bowls and top the soup with Prosciutto, cheese, and vinaigrette.  

This is a wonderful comforting soup.  

Vegetarian Chili

I was looking for a vegetarian chili since my husband has decided to stop eating meat.  I wondered if I should just do my regular chili recipe, which I love, and leave out the meat, or just explore.  So, I decided to google.  What did we do before google?  Anyway, I adapted this lovely recipe from The Picky Eater.  I loved the name of that blog.  It describes me!  Well, I've branched out a lot over the years, but I do still have things I'm particular about.  :-)  For the beans in this recipe, I usually use dried, and prepare them in my pressure cooker, for more info on that, look here.  You can certainly use canned beans as well.  If you go that route, rinse and drain them. And, feel free to use whatever your favorite beans are, I just happen to like a variety.  :-)


1 cup dried Kidney beans
1 cup dried Black beans
1 cup dried Cranberry beans
1 cup frozen corn
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalepeno finely chopped
1 sweet onion, diced
2 15oz cans diced tomatoes
1 cup vegetable broth
5 garlic cloves, crushed in a garlic press
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweetened)
1/2 tsp garlic powder
1/2 tsp salt
1 tsp smoked paprika
Black pepper to taste

If using dried beans, prepare them according to directions so they are ready before you begin.

Chop the garlic, onion, and bell peppers and jalapeno. Saute lightly over medium high heat in 1-2 tsp olive oil.

Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.

You can also do this in the slow cooker.  If you do, I would recommend still sauteing the onions and peppers.  But you don't have to, I just like the flavor better.  My whole family LOVED this recipe!  Let me know what you think!

Notice the corn muffins in the background?  Those were yummy too!  There's nothing like a hot corn muffin to go with your chili!

Chili

This is my basic Chili recipe.  It is adapted from a weight watchers cook book called "5 and Under".

My chili recipe is really never the same twice.  It kind of depends on what I have in the house, but it always turns out great!  Who doesn't love a hot bowl of Chili on a cold winters day?!

1 tsp olive oil

1 large onion, chopped

3 garlic cloves, chopped

1 can of chopped mild green chiles, drained

1 lb ground beef

2 14 oz can diced tomatoes

1 cup salsa

1/2 cup water

1/4 cup chili powder

3 cups dried beans, (once prepared this is about 3 cans of beans)  I like to use a variety

1 tbs cumin

1/2 tbs smoked paprika

Salt and pepper

Cheese, Sour Cream and Cilantro for serving and garnishing.

Sautee the onion in a large stockpot until softened, about 5 minutes.  Add the garlic, and chilis and cook for another minute.  Add the ground beef and cook until no longer pink, breaking up as you go.  I use lean ground beef, so there is not a need to drain it, but if you like to, then go ahead.  Add the rest of the ingredients and simmer.  The longer it simmers, the better the flavor will be.  You can also do this one in the crockpot.  Just brown your ground beef, then put everything in the crockpot.  

As I mentioned, I never make this the same.  If I don't have green chilis, I omit them.  If I have bell peppers in the house that need to be used, I'll chop those up and add them too.  The main thing is getting the spices you like to the amount you like.  Sometimes I used the smoked paprika, and sometimes I don't.  This is not a spicy chili at all.  So, if you like spicy, then add some Franks Red Hot, or some Cayenne pepper.  

Also, I have a local source for beans, so I buy dried and prepare them in the pressure cooker.  Yes, it's a bit more work, but not too much effort for me.  I love having the freshest of ingredients.  But, this recipe is great with canned beans too.  Again, I like a variety, so I may do 1 cup cranberry beans, 1 cup pinto, and 1 cup kidney.  Sometimes I do a white bean or a black bean.  If you want more info on how to prepare them drop me an email or a comment.  The pressure cooker method is here.  

Bean soup

If you haven't entered my giveaway yet, there is still time!  The details are here

This recipe comes from a room mate I had years ago.  At the time I had no interest in cooking like I do now.  She was an excellent cook and I had her write this recipe down for me.  I've kept it all this time.  It's probably been at least 13 yrs. or so.  It's a classic tasting dish.  I hope you enjoy it.

1 lb dried Great Northern Beans (or navy or other white bean)
1 medium onion finely chopped
1/2 cup finely chopped celery
1 tsp sugar
2 carrots
1 ham shank
salt and pepper to taste

If you're preparing ahead of time, rinse your beans, cover them with about 3 inches of water and soak them overnight.  If you don't plan that far ahead, still rinse the beans, place them in a large pot and cover with about 3 inches of water.  Bring to a boil, turn off the heat, cover and let stand for 1 hour.

Add the rest of the ingredients and let the soup simmer, covered, about 3 hours or until the beans are tender.  You may need to add more water, but I never have.  Once it's finished, remove the shank and pull off all the ham and add back to the soup.  The ham should fall right off of it.  You can add additional ham if you like.  For me, it just depends on how much actually was left on the ham bone.  In this case, I bought a spiral cut ham and used the shank from that.

Squash Soup in Pumpkin Bowls

Hello bloggy friends!  I am so excited today to have my FIRST GUEST POST!  Please welcome my friend Rebecca.  Rebecca and I met in person a couple of times, but most of our friendship has grown over facebook.  I know, kind of crazy.  It was there we discovered our shared passion for cooking, lounging by the pool and ice cream. Unfortunately we live in different states, so this is as close as it comes to cooking together, but I'll take it!   WELCOME REBECCA!!

Thank you Chellie for inviting me as a guest on your cooking blog! I have had a passion for artful cooking for many years now and it is an honor to come along side of you.
This season I endulged in a very fun and festive recipe -squash soup - served in baked pumpkin shells.  My guests were delighted at their appearance as they were served individually with croutons floating atop.  The taste is delicate, creamy, and somewhat smoky if you add the bacon or ham.  We all rated the dinner a success!  I hope you all will enjoy it for yourselves!

For the bowls: 4 small pumpkins

2 teaspoons sugar

kosher salt

For the soup: 3 tablespoons unsalted butter

1/2 small onion - chopped

kosher salt

thyme

2 pounds of butternut squash

1 teaspoon salt

3 tablespoons heavy cream

freshly ground pepper

5 cups water

For the toppings:

croutons

pumpkin seeds

paprika or chili powder

crisp prosciutto, ham or bacon

fried onions

fresh sage or parsley leaves

1. Make the bowls. Preheat oven to 400 degrees. Use a paring knife -cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender - 20-25 minutes.

2. Meanwhile make the soup: Cut the squashes in halves, scooping our seeds and fibers. Cook in microwave until tender. While squash is cooling - Melt the 3 tablespoons unsalted butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Add fresh or dried thyme - a pinch. Increase the heat and cook, stirring occasionally until the onion is soft, about 5 minutes. Scoop out cooked squash and add to pot along with 1 teaspoon sugar and cook, stirring, until glazed, 3-4 minutes. Add 5 cups water and bring to a boil. Reduce heat to simmer, uncovered, 15 to 20 minutes.

Working in batches - transfer the soup to a blender, crack the lid on occasion to let the steam escape. Puree until smooth. Pour batches into large bowl -until finishing pureeing entire batch. Transfer back to saucepan. Stir in heavy cream. Season with salt and pepper, to desired taste. Ladle soup to individual soup bowls. Add topping as desired.

Again, thank you Chellie for your invitiation!  I believe our next venture should be an online version for our guests to view! The idea of us both together in the kitchen, cooking up something wonderful to share with our viewing guests, sounds exciting and fun!  Maybe Hollywood will discover us and we will be televised with our own cooking show - two blondes in the kitchen together - what a stir that would make.....


Thank YOU Rebecca for sharing your artful cooking with us!  What an honor to have you as a guest.


Be sure to stop by and say hi to Rebecca on her blog:  http://annysattic.blogspot.com/

Slow Cooker Sunday: White Chicken Chili

Welcome to Slow Cooker Sundays!  It is fall, and fall is chili season.  Please enjoy this re-post from awhile back.  This recipe is so easy and so tasty!  Thanks for stopping by!

This is an awesome easy chili recipe passed on to me from "Mom Dyk". Mom Dyk is my husbands 2nd mom so to speak. When he moved here from the other side of the state and became friends with Scott, she sort of took him in too. He doesn't have any family in the area, so he ate Sunday dinners there, and holidays, etc. Once we met, she let me into the circle too. :-) I love this recipe because you really just put it all together and let it go in the crock pot. I now call this "award winning" because it recently won a chili cook-off! I really couldn't believe it. If I was trying to win, I would have done some super special chili with a secret ingredient, but it was a fundraiser for the Porch Steps, which is a clothing closet at our church. We were raising money to buy winter coats and accessories. Everyone got to eat lots of chili, and then pay to vote for the winner. I hope you enjoy this one as much as I do.


2 lbs chicken cooked and cut into bite sized pieces or shredded
48 oz great northern beans
16 oz salsa (mild, med. or hot--your choice)
2 tsp cumin
2 cups chicken broth
1 cup milk
4 oz can of chopped green chilis
1/2-1 lb of cheese. (I like to use a blend, but whatever your favorite is)
oregano (optional)
sour cream (optional)

Put it all in the crock pot and let it go! You can start it in the morning before work and cook it on low. Or, start it later in the day and put it on high to get it simmering.

Quick Cassoulet

This is not your traditional Cassoulet, but full of flavor and very quick.

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1-2 cloves minced garlic

2 tbs olive oil

2-3 turkey sausages (fully cooked)

2 cups cooked tebo beans (or canned-any white bean works)

1 can diced tomatoes

1 bay leaf

1 tsp thyme (or use 1-2 sprigs fresh)

salt and pepper

Topping:  

fresh bread crumbs

olive oil

salt and pepper

Saute' the onion, carrots, celery and garlic in the olive oil for a few minutes.  Add sliced sausage and cook for a few more minutes, then add the beans, tomatoes, bay leaf, thyme, salt and pepper.  Cover and simmer until everything is warmed through and the vegetables are tender.

While the cassoulet is cooking, prepare topping.  Toss the breadcrumbs with some olive oil, salt and pepper and toast until golden.  Serve on top of the cassoulet.

Cassoulet  is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

Taco Soup

What's better than hot soup and yummy bread on a cold day in MI?  Mmmm!  Actually, sitting poolside on an 85 degree day with an icy cold drink, but hey, I'm thankful for seasons.


This is again from our best bites.  


1 lb.  lean ground beef 
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained or if you used dried, it will take about 1 1/2 cups dried beans.  when you soak and cook them you should have the right amount
1 can corn, drained (or frozen)


Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.


Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Red Lentil Soup

This is my friend Zeycan, pronounced Zay-jon.  She is from Turkey.  We host international students for a local english school, and her husband lived with us this summer.  His name is Selman.  He was not yet married at the time, so he moved out, went back to Turkey to marry his Bride, and returned to Michigan.  Isn't she gorgeous?  I told Selman, he is SO blessed, not only is she beautiful, but she can cook!  He'll be well taken care of!  Anyway, they invited us over for authentic Turkish food.  We did not hesitate.  It was incredibly delicous, and they were both such wonderful hosts.  Not the best picuture of my boy, but oh well. 
This recipe, along with the following 2 posts is what she made for us.  She was kind enough to share her secrets with me.  :-)  She also made Baklava... no words, it was so good.  I did not include the recipe for baklava, however she sent me one from allrecipes.com.  Her advice is to omit the cinnamon because that is not how they make it.  Although I'm sure it's delicious with or without. 

RED LENTIL SOUP

1 cup red lentils ( wash in colander )
1 cup carrott (grated)
1 potatoes (chopped)
1 onion (chopped)
3 cloves garlic (chopped)
1 tablespoon pepper paste
2 tablespoons olive oil
salt, pepper
5 cups water

Put all ingredients in a pot, except salt and pepper.  Wait until the lentils are tender about 40 minutes. After that add salt and pepper. Mix, in batches if necessary, in a blender or food processor until smooth.  Return to the pot, bring to a boil, then simmer. 

So delicious an healthy.

Creamy Chicken Noodle Soup

This is a total comfort meal. It was inspired by another recipe I saw on a blog called Come have a Peace. Of course, all the tweaking is what makes a recipe your own. I hope you enjoy this one, I think it would be good with wild rice in place of the noodles also.

8 cups chicken stock (I used home-made, but cans will do)

3 cups shredded chicken breast

1 small bag mixed vegetables

12 oz bag of egg noodles

1/2 cup butter

3/4 cups flour

4 cups milk

salt and pepper to taste.

1. cook chicken breasts. You can boil, bake, grill, poach. This time I boiled for about 15 minutes. Remove from the pan and shred with 2 forks

2. Bring your broth to a boil and add noodles

3. Once the noodles are tender, add your chicken.

4. In a seperate pan, melt the butter til bubbly and add flour, stir until thick. Gradually add the

milk and mix well. Stir until thick. You'll need to bring it to a boil to get thickened, but be careful because milk burns easily.

5. Add the milk mixture to your soup

6. Add the vegetables.

Instead of making your own creamy sauce, you could use 2 cans of cream of chicken soup. I just prefer the homemade option. This is wonderful with warm bread and a fresh salad. mmmm.