Pumpkin Pie Oatmeal

Here's a great one!

Here's the recipe.

Maple Parsnip Soup

This is the best! I could eat it all fall and winter long.

3 Tbls butter
1 pound parsnips (chopped)
2 cloves garlic (minced)
6 cups chicken or vegetable broth
1/4 tsp ground nutmeg
1/2 cup evaporated milk
1/3 cup maple syrup (must be the real stuff)
2 Tbls Dijon mustard
salt to taste

Melt butter in a soup pot until beginning to brown. Add parsnips, onions and garlic and saute until onions are translucent but not brown. Add broth and nutmeg and bring to a simmer. Cook until parsnips are soft, about 40 minutes.

Remove from heat and add evaporated milk. Pour into a blender (or use hand blender) and puree until velvety smooth.

Stir in syrup, mustard and salt. Serve garnished with 3/4 cup toasted pine nuts or other nuts, if desired.

Fall Vegetable Tart

I'm putting this on the blog before I even take a bite into it. Mary made this tart over Christmas and it was so tasty. Mom and I made it again this afternoon and we're just about to bite into it.


Squash, onion, apples, rosemary and thyme all mixed together in a flaky crust. Yum!

My Mom Met Julia Child

I finally watched the movie "Julia and Julia" on Saturday. I loved it. I thought it was so funny to turn off the DVD when the movie had ended to find Julia Child herself (in rerun of course since she died in 2004) making an omelet on NET.

After I took a picture of my TV, I called my mom to tell her she would love this movie. I knew my mom would like it right away when I saw how much butter Julia cooks with. When I told her about this about this unlikely coincidence my mom proudly proclaimed: "You know I met Julia Child once." No I did not know that.

You know, my mom just got a little bit cooler! She said they ran into her in an elevator once, back in the mid '70's, and had a nice conversation on the ride up.

Also, I love Julia's orange shirt. Classy lady.

Moroccan Chicken Stew with Sweet Potatoes

I forget how much I love sweet potatoes! This recipe features them and it is definitely a keeper.Moroccan Chicken Stew with Sweet Potatoes. Its from Everyday Food magazine. Here's the recipe.

I made this one exactly as written, except two things: I didn't have any saffron so I left that out, since its optional anyway. I didn't have fresh cilantro, so at the last minute I added some frozen green peas - it tasted good and orange and green is my favorite color combo - win win!!

Bacon for Dessert?

I went out for lunch yesterday with some co-workers and somebody ordered "Banana Brulee." It sounded promising, but I'll just say I'm glad it wasn't what I ordered.

This is an English Muffin with peanut butter, bacon, banana's, and chocolate. Someone said that bacon is the new trend now for desserts. I guess chocolate covered bacon has been seen at the State Fair - but honestly, anything goes at the State Fair. Of all places, I couldn't believe this was a menu item at Wilderness Ridge.

I couldn't bear to try a bite of it, but I did manage to snap a photo.

So, Ed maybe you were on to something with your cacophony of leftovers!

So Long Fresh Tomatoes

Since snow is in the forecast, I'm guessing tonight might be my last night of running out to the garden to pick fresh tomatoes and basil. But oh, it was a good one.


This is from the Rachael Ray cookbook Veggie Meals. I love this cookbook. This particular recipe is called Pasta alla Trapanese: Pasta with Fresh Tomato Basil Sauce.

Here's the original recipe:
1/4 cup extra-virgin olive oil
3 Scallions thinly sliced
4 large cloves of garlic, finely chopped
6 vine ripe tomatoes, diced
salt and pepper
pasta
basil leaves

You cook up the oil, scallion, and garlic. Add the tomatoes, salt and pepper and just let simmer. Then at the very end add the coarsely chopped basil and serve over pasta.

Tonight I changed it up a bit, I used onion instead of scallions (just because all the scallions at HyVee were nasty looking) then I tossed in a few red pepper flakes and some red wine. Delicious.

So long fresh tomatoes and basil. So long.

Hello SNOW!

Chicken Korma

Chicken Korma is a favorite entree that I order at Indian restaurants. Tonight I thought I'd try my hand at making it at home. I found this recipe at allrecipes.com, and it is just what I was hoping for. The only changes I made from the recipe on their site is that I couldn't find the cardamom seeds, so I used the ground stuff and I opted for cilantro rather than parsley.

When I talked to mom tonight and told her what I was cooking she said: "boy, when you stepped out of the box, you really stepped out of the box." I guess in some ways that's true, but I'm still afraid of condiments, so I have a ways to go yet too!

What the?

Here's a interesting use of Saturday's breakfast leftovers:

1. Take two pancakes and slather one with peanut butter.
2. Cut up some banana and stick the pieces in the peanut butter.
3. Halve "Little Sizzlers - Hot and Spicy" the long way, and put them on top of the bananas.
4. Grab the maple syrup and drizzle over everything.
5. Put remaining pancake on top to "sandwichize" it.

Now I haven't even taken a bite of this yet. I'll comment later today on whether or not I actually liked it.

What do you think?

Tomato Basil Soup

For a moment there tonight I thought I was eating supper at Turtle Bread in Minneapolis, then I remembered that I was in my own house and I was the cook. On the menu, Tomato Basil Soup with Focaccia bread.

Here's how I made the soup:

I picked about 15 tomatoes from my garden, cleaned, cored, and halved them. I them tossed them in Olive Oil, added a little salt and 2 cloves of garlic and then roasted them in the oven on 400, for 45 minutes.

Then I sauteed one yellow onion with 2 Tblsp of Olive Oil and 1/2 tsp of Red Pepper Flakes. After the onions were cooked I added the roasted tomatoes (juices and all), 4 cups of Chicken Stock, 1 cup fresh basil, 3 cloves of garlic, and 2 bay leaves. I simmered this for about 1 hour. Blended it up, added 1/4 cup cream, a bit more fresh basil.

And then I ate it all up!

The bread comes from, Artisan Bread in 5 Minutes a Day, a great cook book.

Pizza on a Stick

Tonight we had a little Pizza on a Stick "test run" for next week's birthday bash.
The birthday is for soon-to-be-3, Charile...so I was thinking this will make a nice menu item for he and his friends! I got the recipe from the FoodNetwork Magazine...they got it from the Illinois State Fair.
The recipe says to use refrigerator pizza crust in a tube (which might be handy when making for a crowd), but I used my standard tried and true homeade pizza crust recipe. After you decide the crust, there's nothing to it...Just add your favorite pizza toppings. I made this one very basic.
1. Tomato sauce, sausage, pepperoni, mozzarella and parmesan cheese.
2. Roll it up, pinching the sides to seal it all in.
3. Then slide in a popsicle stick
4. Finally top with more cheese, toppings (The idea is to top it with what's inside, so that people will know what they're getting...handy.) and oregano or whatever Italian seasonings you have. The recipe did say to add tomato sauce to the top too. I thought that seemed like overkill.
5. I let them cool for quite a while, since I was testing this with a 3 year old.


6. Enjoy!

So, here's what I'll do differently for the Big Day:
-Make them smaller. The stick thing didn't hold it up. As you can see in the photo above, Chach had to palm it. (Of course, he didn't know the difference...he's not even 3 yet)
-Make a whole variety...I think some nice add ins would include:
spinach, mushrooms, peppers, onions, zucchini (especially since they seem to be growing out my ears right now), tomatoes, fresh basil, yadda, yadda....

My Favorite

This carrot/ginger soup I've made before ... but it is one of my most favorite meals. Tonight I added chicken, a little rice, and cilantro.

Guess what I had for lunch today?

I know, I know...I shouldn't be posting a blog entry without a picture, but there isn't one available and I had to share the news that I had RICE HOTDISH for lunch today! (and white bread on the side and girl scout cookies for dessert)

In the very small town where I work the "cafe" is not open as it is between owners. So a few of the locals who also work in town (the majority of who go to my church) have been getting together for lunch every week day. They take turns bringing meals each day.

Well today they were meeting at the house across from church...They noticed my car, and I got a phone call inviting me over for lunch (actually, dinner!)

I wanted to share the story of ricehotdishnomore.blogspot.com but held my tongue as I didn't feel it was appropriate.

BTW, it was dee-lish! And, of course, I silently enjoyed some nice memories of Sara making it!
-Martha
p.s. Besides me, can anyone else say that they had lunch/dinner with the Mayor today?!

Lentils and Pasta with Greens

I gave up meat for Lent, so I've been on a hunt for good vegetarian recipes. I found a couple of cookbooks at the Library, and am going to go and buy a copy of Rachael Ray's 30 Minute Veggie Meals. Everything I've made out of this book I'd definitely make again.

I've made:

• Three Bean Soup
• Spinach Calzones
• Portobello Burgers with Roasted Pepper Spread
• Ratatouille Pasta

And tonight ... Lentils and Pasta with Greens:

2/3 cup lentils, green or other variety
2 bay leaves, fresh or dried
3 tablespoons EVOO
1 onion, chopped
2 carrots, peeled and chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1/2 cup red wine
2 tablespoons tomato paste
1 can (14 ounces) vegetable broth
1 pound Swiss chard, washed, dried, and chopped
1/4 teaspoon allspice
1 teaspoon ground cumin
Course salt and black pepper, to taste
10 to 12 ounces pasta (bowties or wide egg noodles), cooked until al dente
a handful chopped fresh flat-leaf parsley

Cover lentils with water and bring to a boil. Add a bay lelaf and cook lentils until tender, 20 minutes. Drain and set aside.

While lentils cook, add olive oil to a hot large skillet. Add 1 bay leaf, onion, carrots, red bell pepper, and garlic. Saute 10 minutes over medium heat. Add wine and reduce liquid for 1 minute. Stir in tomato paste and cook 1 minute more. Add vegetable broth and Swiss chard, then cover. Once greens have wilted, season with allspice, cumin, and salt and pepper, then continue cooking. Steam greens 10 minutes until tender.

When greens are tender and no longer bitter, uncover and stir in drained pasta, lentils, and parsley. Adjust seasonings and serve.

I couldn't find Swiss Chard, so I used Spinach and I used chicken broth instead of vegetable broth (no, I'm not a true vegetarian - its just for Lent.)

Curried Carrot Soup

I got this recipe from Ed and Linda (via their "Everyday" cookbook, I believe). Based on Ed's suggestion, I doubled the amount of curry powder...and I would ALSO recommend this!
I would love to say that Charlie gobbled/slurped this soup right up, but in all honesty that wasn't the case.* I, however, thought it was sensational! Especially with the cilantro garnish.

*At least he was clothed in orange head to toe so when he spit it out, it wasn't that noticeable!


Curried Carrot Soup
serves: 4
Prep time: 20 minutes
Total Time: 40 minutes

2 T butter
1 cup chopped onion
1 tsp curry powder
1 tsp coarse salt
1 tsp fresh ground pepper
2 cans (14.5 ounces each) reduced-sodium chicken broth (about 3.5 cups)
2 pounds carrots, peeled and cut into 1 inch chunks
1 to 2 T fresh lemon juice
2 T coarsely chopped fresh cilantro, for garnish

1. Heat the butter in a large saucepan over medium heat. Add the onion, curry powder, 2 teaspoons salt, and 1/4 tsp pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

2. Add the broth, carrots, and 3 cups of water; bring to a boil. Reduce the heat; cover, and simmer until the carrots are tender, about 20 minutes

3. In a blender, puree the soup in batches until smooth; hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel when blending. Transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in the lemon juice. Serve garnished with the cilantro, if desired.

Senegalese Peanut Soup with Chicken

Yum yum!

3/4 pound sweet potatoes
5 tablespoons peanut oil
8 each Roma tomatoes, halved and seeded
1 tablespoon curry powder
1 cup onions, julienned
1 1/2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
1 quart chicken broth
1/2 cup smooth peanut butter
1 cup unsweetened coconut milk
1 3/4 teaspoons salt
1/2 teaspoon fresh ground white pepper
1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped, roasted peanuts

Preheat oven to 400 degrees F.

Coat the sweet potatoes with 1 tablespoon of the peanut oil and place in an oven-proof pie tin. Place the pie tin in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skin from the potatoes and discard them. Reserve the sweet potato flesh until ready to use.

Place the tomatoes in a small mixing bowl and coat with 1 tablespoon of peanut oil. Lay the tomatoes on a baking sheet, skin side up, and season with salt and pepper. Place the sheet pan in the oven and roast the tomatoes until the skins are caramelized and wilted, about 25 to 30 minutes. Remove the tomatoes from the oven, discard the skins, and set the tomatoes aside until ready to use.

Set a 1 gallon stockpot over a medium high heat and add 2 tablespoons of peanut oil. Add the curry powder to the pot and toast for about 30 to 45 seconds, stirring constantly. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted sweet potatoes and tomatoes to the soup. Add the peanut butter and coconut milk to the pot and stir to blend. Let simmer for 10 minutes, and blend with an immersion blender or in batches in a bar blender until smooth. Season with 3/4 teaspoon of the salt and, if necessary, more pepper.

Season the chicken pieces with the remaining teaspoon of salt and the white pepper, and sear in a hot saute pan with the remaining 1 tablespoon of peanut oil for 5 minutes. Add the seared chicken to the pot. Cook until the chicken is tender, about 10 to 15 minutes.

To serve, ladle the soup into bowls and garnish with extra cilantro and the chopped peanuts.

Shredded Beet and Carrot Salad

Yum!! I love this salad. And it is super healthy with only 1 Tbls of oil (though I think you could omit that if you really wanted to). I tried to take pictures of it, but the salad kept coming out looking hot pink and not too appetizing. Use your imagination. The color is wonderful - beet red, orange and green. It is just slightly spicy and will be loved by those that like Indian spices. The cookbook recommends serving with roast pork or chicken. Prep is a snap if you have a food processor to shred the beets and carrots, but you could use a box grater, too.

1/4 cup fresh lemon juice
1 Tbls extra-virgin olive oil
1 Tbls honey
3/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/8-1/4 tsp cayenne pepper
1/2-3/4 tsp coarse salt
1 pound raw beets, peeled
4-6 carrots, peeled (The recipe called for 2. I put in 4, but next time would still put in more, I think. There was plenty of the spice mix to cover it.)
1/3 cup coarsely torn fresh parsley

1. In a medium bowl, whisk together the lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne and salt.
2. In a food processor fitted with the shredding disk, shred the beets and then the carrots. Add to the bowl along with the parsley, and toss all of the ingredients to combine.

Rainy Day and Stew

I found this recipe on Saturday and it was warm out so I didn't think stew was really appropriate, sunny and warm again on Monday, blah. But today, it rained. The second day of fall, rain, and stew go together right?

So I give you, (by way of Martha Stewart and friends) Vegetable and Navy Bean Stew. Here's where you can get the recipe.

Chicken Pot Pie

Chicken Pot Pie is a definite comfort food. (Which I need after the week I've had. See this post.)

I had two chicken breasts (bone and skin included) in my fridge and Martha suggested I check out this everyday food recipe. This was good, but fillo dough is hard to work with so I'm not sure I'd use that topping again. But I've got plenty of it left in my freezer so now I'll be looking for some good recipe's to use that up. Ideas?

The pictures of the inside did not look that great.

More Beets!

I've got lots more beets. I woke up this morning having dreams about picking and cleaning beets from my garden.

Ed suggested I make a Roasted Beet Salad as found in Betty Crocker's cookbook. That one calls for orange slices and goat cheese. I just used the beets and some toasted walnuts.

This salad went nicely with some Fresh Brewed Jasmine Green Iced Tea.