Winter Warm-Up Squash Soup

Howdy food lovers!

I know last time I was on I said I would be bringing you a Winter warm-up, and I am. Sorry it wasn’t sooner. This is a squash and leek soup that warms the soul as well as the body. Here is what you need to get started:

Olive Oil, a big squash cut up in chunks, a big leek cut up in chunks, 4 cloves of garlic, some fresh or powder ginger, vegetable stock about 4 cups, salt, pepper and lime juice.

Grab a medium pot, heat a little olive oil in it on medium.

Add the squash and leek and sautee for a few minutes. Add the garlic and 2tbsps of ginger and a splash of the stock and continue to sautee until the leeks are soft. Add the rest of the stock and bring to a boil.

Simmer for about 10 minutes until squash is soft but still whole. Remove from heat and add a splash of lime juice and salt and pepper to taste.

Serves 2 comfortably.  Eat it with a nice baguette.

Tequila Sunrise

Hi guys! Been a while I know, did you miss me?

Well, I got a Winter Warmer coming up real soon for you, but today I’m sharing my new favorite alcoholic beverage, TEQUILA SUNRISE.

These things are good…. lemme tell ya.

So here is what you need to start:

You need to grab a tumbler cup and fill it with ice.

Then grab your shot glass.

Add one shot of tequila. Splash it over that ice.

Then add 2 shots of Orange Juice… I would go pulp-free if I were you…..

Then add a third of a shot of Grenadine… which you buy in most grocery stores. (It’s also what you make a Shirley Temple with.)

Grab a spoon and give it a twirl, and voila!

Drink up buttercup! MMMMM!

Garlic Lovers Caesar Salad

Hi every one! Been quite some time since I had some good eats to blog about. Well, more like had the time to blog about yummy things to eat. My life, and other blogs have taken over my life, as well as books!

So without further adieu I introduce you to mouth-watery num nums, in the form of a salad. My family loves it, especially now that I perfected my own dressing. It is suited to my tastes, so maybe you might wanna taste and adjust according to your tastes.

First you need a fresh head of Romaine lettuce. Wash, cut and put it in a large bowl, sprinkle with Parmigiano Cheese and then set aside.

In another smaller bowl, mince 2 cloves of garlic.

Add 2 tbsp of mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/8 cup Parmigiano cheese, 1/4 tsp salt, 1/8 tsp pepper, and 1/4 cup extra virgin olive oil. Mix well with a beater.

Add to Romaine mixture, add croutons if desired and mix again until dressing coats salad.

Serve.

Remaining dressing can be refrigerated in an air-tight container for 5-7 days. (I usually use half of the dressing per one bowl of Romaine.)

Hope you enjoy it as much as we do here!

Winter Warm-Up

For those of you that enjoy a delicious soup that warms the soul, and yet is not too heavy from the holidays, this is perfect!

I made a ham on Christmas Eve, and decided to use the bone for a soup. I really had no idea what I was going to add to it, but being the Soup Nazi I am, I knew I could pull something together. What I came up with was so good, I just had to share it with you all here.

Here is what you need to make this soup:

1 leftover hambone

1 onion, diced

2 cups peas

10-15 cups water, not all at once

1/2 tsp salt

1/4 tsp pepper

1/4 tsp Italian seasoning

2 bay leaves

2 tbsp butter

1/4 cup parmigiano cheese

2 cups egg noodles, broken

 

Place ham bone in a large stockpot and cover with water. Add bay leaves, salt and pepper. Bring to a hard simmer over medium-high heat. When ready, turn down and simmer low for about 5 and a half hours.

The water will disappear about halfway. That’s normal.

Add more water, enough to recover the meat and bone. Add peas, onion, salt, pepper and Italian seasoning and keep simmering 2 more hours.

Take out the bones. Try to get them all.

Add the egg noodles and simmer a half hour more.

Add the butter and parmigiano cheese, stir well and serve immediately.

It is delicious, and warms you up to the soul!

Serves 4-5 comfortably with bread on the side.

Maple Walnut Cookies

Hello Foodies!!!

Been a while I know. Life has changed for me a little, my family moved residences. So now things are settled and I can share some vittles again.

Today I am sharing this recipe I tried while reviewing a cookbook, Clinton St. Baking Company Cookbook. I found it tastes just like shortbread with nuts. The maple flavor is really light, and they were delicious!

Here is what you need:

1 stick butter, room temperature

1/2 cup sugar

1/4 cup maple syrup

1 large egg yolk

3/4 tsp vanilla

1 3/4 cups flour

1 cup walnuts

First you mix in a large mixing bowl, the butter and sugar.

Mix that with your mixer 3-4 minutes until combined.

Then add the maple syrup, yolk, and vanilla and mix again.

Next add the flour and mix on slow until it forms a dough.

Add the nuts and mix briefly.

Roll the dough into saran wrap, making a log shape, approximately 2 inches thick and 12 inches long.

Stick it in the refrigerator for 30 minutes.

Preheat oven to 350F.

When dough is firm, unwrap and use a knife to cut 1/2 inch thick slices. Place on cookie sheet, 9-12 per sheet. Bake about 10-15 minutes. You should see a golden ring around the outer edge.

Cool and serve.

Sweet Corn Chowder

Hi guys!

Wow! I was lookin’ at the hits and gotta say, I’m flattered. Thanks for stopping by, whomever you shall be. I’m delighted to have you.

Today I got something that is a comfort food to some. I am some. Here is what you need:

5 cups vegetable stock

2 cans corn niblets

salt & pepper to taste

olive oil

2 tbsps parsley

&

6 nice size potatoes, peeled and diced

1 large onion, peeled and diced

Heat the olive oil in a large pot, when reached med-high heat, add onions, season with salt and pepper and soften. About 5 minutes.

Add potatoes, and heat for 5 more minutes.

Now add the vegetable stock, and bring to a boil. After boiling, simmer until potatoes are soft. About 15 minutes.

Now add the parsley, and 1/4 cup of heavy cream like half and half. Though the cream is totally optional.

Serve immediately. Serves 3, 2 bowls each.  And it’s delicious!

Later  foodie friends!!

Mom’s Bean Salad Re-adapted Twice.

Hi foodies!!

Sorry it has been so long since  a food post, but life runs faster than I do at times. I came on to share with you my Mom’s Bean Salad, which my sister gave me the recipe. She adapted it to her liking, and I did the same, hence the name.

Here is what you need for my adaption:

Beans, various, 1 can each. ( I used green beans, kidney beans and chick peas)

Onion, sliced julienne style

Green and Red Pepper, sliced julienne style

1/4 tsp salt

1/2 tsp pepper

1/3 cup vegetable oil

not quite 1/2 cup sugar

2/3 cup vinegar

Mix the sugar and vinegar first to dissolve the crystals, then add oil. Pour mixture over beans into a large bowl, and mix well without busting the beans.

Chill for a half an hour minimum to blend flavors, and make sure to taste to suit to your needs.

The day I made it, I only have french style green beans, but it worked all the same, and I didn’t use red pepper, I had none left. It was still delicious!

I am making more today, to take to a dinner. I will post an updated pic with the proper ingredients soon after. So until next time….

I just finished making it the way the recipe states. Here is the photo:

Cranky Cranberry and Orange Zing Muffins

Hello! Hello!! Hello!!!

I hope you have  a taste for muffins, and not just any muffins, cranberry/orange muffins.

I made them yesterday, and they are completely gone! They were just that darn good!

Here is what you need:

1 1/4 cups whole wheat flour

2tsp baking powder

1 tsp baking soda

1/4 cup butter

1/4 cup honey

2/3 cup cranberries

1 egg

1 1/4 cup regular yogurt

zest of one orange

Now first you add the flour, powder and soda to a bowl.

Now make a well.

Now in a small pot, melt butter and honey. Set aside.

In a bowl beat one egg. Then add butter/honey mix, fruit, zest, and yogurt. Stir, then add to well in flour bowl.

Mix until you have  a batter. Lumpy is okay.

Now spoon into lined muffin tins as even as possible.

Add to preheated 350 oven, for about 20 minutes or until golden.

Cool them before eating. You don’t want to have the muffins stick to the paper.

*Adapted from Book: A Slice of Organic Life*

Mom’s “Adopted & Adapted” Cucumber Salad

Hi foodie friends!

This recipe I am sharing today is one of my favorite things that Mom makes. I adapted it to suit my personal flavor and am sure you will do the same…. unless you LOVE mine! Hey, you might!

First of all, here is what you need:

1 decent size cucumber

green onions or chives

dried dill

salt & pepper

hot sauce

mayonnaise

vinegar

Take the skin off the cucumber and slice it thinly. Add to a bowl.  Add chopped up green onion, sprinkle with salt, pepper and dill. Add about 4-5 drops of hot sauce. Add about 1 tsp of vinegar. Then add about 2 tbsps of mayonnaise. Mix together really well. Refrigerate until serving. The longer it chills, the better it blends and tastes.

Ta-Da!

Bitchin’ Balsamic Glazed Pork Chops

This is becoming a habit, us meeting like this….

One of the blogs I frequent, had this recipe up that she made. It worked for her, and I just so happen to be making pork chops that day and decided to go for it too! I’m glad I did!

Here is the blog I want to give credit too:

SWEET JEANETTE http://sweetjeanette.blogspot.com

Now, here is what you need, according to how I made it.

2-4 pork loin chops

lemon pepper

olive oil

1/2 cup balsamic vinegar

1/3 cup chicken broth

Sprinkle the pork chops evenly on both sides with the lemon pepper seasoning.

Add olive oil to a skillet and get it hot. Add the pork chops and cook both sides evenly browned.  About 5 minutes each side. Remove from pan to rest.

Keep oily juices hot in pan. Add the balsamic vinegar and chicken stock to the skillet. Keep stirring it, and take out and dark pieces you find floating. (Yes, there can be floaters.) Cook the sauce until it reduces to a thin texture.

Spoon over the chops and dig in!

Yum!

(We also had Tossed Green Salad with Raspberry Vinaigrette, not shown.)

« Older entries
Follow

Get every new post delivered to your Inbox.