This soup has been haunting me for just over 25 years. I first had it when I was working night shifts at a large hospital in the Midwest. How often can you say you look forward to hospital food? It has taken me a few years but I have finally duplicated it! Its nutty, sweet, tangy and just a bit of heat at the finish. I hope that you enjoy it as much as I do!
Archive for the ‘Recipes’ Category
When I saw the California blend of veggies (carrots, cauliflower and broccoli) sitting In the refrigerator, I knew it had to become a beautiful soup. I kept remembering a soup from my childhood called Normandy blend soup. I remember it having big chunks of the California blend of veggies, and a velvety cheesy base. I searched for a recipe but never found one, so I decided to give it a try without one.
Look at all those herbs in your Italian pack and Stew Pack! Do you find that you use a bit of each and then run out of ideas? Never again my friend!
Beef prices are on the rise and roasts being the most affordable option you can combine that with your left over Italian pack herbs or Stew Pack Herbs and your Onion Pack and amazingly delicious things will result! Use whatever herbs you can fresh, and then dehydrate the rest (either in a dehydrator or in your oven or hanging in a dark closet) and mix with dehydrated onion, dehydrated garlic, salt, and blend into powder and voila! You have a delicious meat rub.
The great thing about a meat rub is it is largely flexible in composition so whatever you don’t use fresh will work swimmingly. I used Thyme, Oregano, Rosemary, and Parsley in mine and it worked out great on a crock potted chuck roast turned pot roast with celery, that fennel that needed to be used, carrots, and potatoes. If you had a lot of basil in yours you could do the same but perhaps use zucchini, bell peppers, tomatoes and serve over pasta!
Yes, I did just describe this cauliflower soup as killer. That isn’t just a dramatic attempt to convince you to check out this blog post, this recipe turned out SO scrumptious.
Here in Texas it is Hatch Chile time. Don’t get me wrong, we love all of our chiles as much as we love to complain about summer weather but a magical chile event happens in August. Grocery stores start to roll out roasters and haul in tons of hatch chiles from our friends in New Mexico. While they are plentiful, I buy up as many cases as I can (read that as too many). As a result of my hatch chile gluttony, I preserve them and put them in everything that I can dream up. This “killer” cauliflower recipe is one such creation. (more…)
A guest blog from a Site Coordinator in Montana, Devannie.
I saw a post for homemade fig newtons on a Facebook page and once I got my basket I decided the recipe looked easy enough so I tried it and am very glad I did. I had two clam shells of figs which was the perfect amount for making the recipe. I boiled the figs per recipe and stored in fridge overnight as the temperature outside was warming up fast and didn’t want to use oven. I made the dough the next morning and it was all so easy. Had the cookies done by 8am (I’m an early riser) and house smelled wonderful after baking them. I did see a post where someone cut the sugar in half and I think that would’ve been fine, you drain the figs once cooked anyway and I think the figs have enough sweetness that it would’ve been fine. Will try that and make with wheat flour or 1/2 wheat and 1/2 white next time I make them. The recipe is definitely a keeper!! Devannie
Roasting is typically my go-to way to cook up veggies. It is such an easy, versatile cooking method that I will do it several times per week. I just toss almost any chopped vegetables with olive oil and seasonings then stick it in the oven. This is an absolute win in my world. (more…)
Homemade vanilla is almost effortless and only requires two ingredients – vanilla beans and alcohol. It will require some patience to get the best flavor from the beans but the result is so much more flavorful than store bought. (more…)
Vanilla sugar is such a simple and delicious way to use the entire vanilla bean. It is so simple that it is hard to even call it a “recipe”. (more…)
Brussel sprouts! I have been waiting for them so I could make pizza! I know it’s sounds odd, but really good. My husband who doesn’t like them much actually likes the pizza! I also had a head of broccoflower, which we like roasted and then covered in buffalo sauce and blue cheese crumbles. As long as I was making one pizza I decided to make a second one using the buffalo broccoflower.
I always make my dough from scratch, I love the feel and smell of fresh dough. We didn’t want to heat up the house, so we fired up the gas grill instead. The temperature needs to be about 375-400 degrees F. Roll out your crust to a size you are comfortable handling on the grill. (we often do individual sized crusts) Brush the crust with a little olive oil and place it oiled side down, close lid and wait 2-3 minutes, open lid, with long tongs carefully flip the crust over and cook another 2 minutes. Pull them off the grill and onto a baking sheet.
Add sauce and toppings, then back on to the grill, close lid and cook 2-3 minutes or til cheese melts. The crust will be dark and crisp. Carefully remove them with tongs and grill safe spatula (we found a giant grill spatula; see photo) to a baking sheet or cutting board, cut and enjoy!
My husband made the grand declaration, “This is looking a little healthy for pizza!” and then he ate three slices of each! Yay! Score for me, he ate two green veggies in one meal and liked it!
Have you ever tried pesto? I saw it for the first time about a year ago….Standing there in the noodle aisle, doing what I always do; trying to get some inspiration from the food in front of me. I saw this little jar that struck my fancy. Skip forward, the pesto is still here. The stores version. Not so much.
So anytime I try something new, I immediately start thinking of ways I can make it different; make it my own. I love cooking. I love making food taste gooooooood! I LOVE seeing the smiles on peoples faces when they are trying a new food and the moment it hits their system, when the flavors come together and it all reaches their brain…THAT moment, is the moment that I cook for.
Pesto, it has many purposes, each one good in their own right. It can be an appetizer dip, spread on a bread or used with noodles; the possibilities are endless! And lucky for us, it’s easy to make. (more…)