Today we are going to talk about soup. I despised soup as a young adult. Afterall, it came out of a can. When I started to make my own homemade soups, I realized that canned soup did not compare at all in flavor and texture. Homemade soup is a really easy meal to make as well. I enjoy eating soups over fall and winter the most because they help to warm you up. This spiced pumpkin lentil soup is especially warming and filling. Continue reading →
I love to make soup out of whatever I might happen to already have on hand. If you have a good broth and a few veggies, you can certainly come up with a dinner worthy meal. In this soup, I used the last of my wild rice. Wild rice is a wonderful grain; it’s chewy and adds great color. In this wild rice and vegetable soup I used what I had on hand for vegetables including onion, celery, carrot, and spinach. Continue reading →
Barley is one of my favorite grains to cook with during the winter. For a grain, it has comfort food written all over it. I especially love it in a warm bowl of soup or stew. When it cooks in a dish like this bean barley and mushroom stew, the starches released make a creamy, silky texture that helps to thicken the stew and make it more luxurious without adding cream. Continue reading →
The first time I had white chili, I was being a judge in a chili cook off. I was in love from first bite! White chili doesn’t have the typical flavors of chili that use things like chili powder. Instead the green chili flavor is strong, which I love. This super fast vegetarian white chili recipe is quicker to make than most chili recipes. This recipe uses store bought salsa, making it really fast to throw together, which is always a plus! Continue reading →
It is finally Friday. Are you all looking forward to the weekend? Of course you are! The weekend is the time period where we can catch up on life and have some extra time for ourselves. Time for myself is usually spend in the garden or the kitchen. Cooking is a great way for me to clear my head and spend some time thinking of nothing else but the process and the ingredients. This Louisiana style shrimp gumbo recipe is great for a weekend when you have a little more time to relax while you cook. Plus there are plenty of leftovers to eat during the busy week! Continue reading →
Rhubarb is one of my spring-time favorites. It is most often used in desserts, but that tangy flavor goes well into so many other things! I don’t make that many desserts either, so I have to get creative to find ways to enjoy rhubarb. Rhubarb and dates combine to make a rhubarb tagine that is both tangy and fruity! Continue reading →
The temperatures are warming and spring is in the air. The tulips in front of my house are even starting to sprout up out of the ground in anticipation of spring. This roasted cauliflower soup with smoked gouda recipe is a great end of winter dish that I have been making a lot recently. You can make it as rich or as light as you like, based on how much half and half you use. Plus it will use up all your soup crackers before soup is no longer in season! Continue reading →
When I first came across the idea of peanut stew, I did not like the sounds of it. Peanuts will get soggy when they’re stewed, and that texture might be weird. They are great made into butter, however. The creamy butter from the peanuts is the star in this dish, not stewed peanuts. Don’t be afraid! Continue reading →
Chowder is the perfect soup for cold days. We haven’t seen too much of winter here in southern Illinois yet, but the temperatures dropped this week, and it was time for chowder! It’s creamy and filling and warming. It will practically consume you with all of its comforting goodness. Spoonful after spoonful. Ready for chowder yet?
The farmer’s market here is finally over. Finally seams inappropriate because I will miss it so greatly until April rolls around. Saturday mornings in the spring are like Christmas for me. What surprises will there be? What will I not be able to go home without after its first appearance at the market? For this soup, I let the lingering fall produce make my selections. Bok choy was only $1.00! I coudn’t leave it behind, and hence this soup was born.