SOUPS ON!

Today I'm making Butternut Squash Soup. It's easy, in season and great for your immune system because it is full of beta-carotene and alpha-carotene. Your body converts it into Vitamin A. Vitamin A is a strong source in building good immunity during this flu and cold season.  

Here are your ingredients:

1-2 tablespoons olive oil

1 peeled and diced white onion

Clove of garlic, minced (I buy mine already minced)

3 cups vegetable broth

1 carrot, peeled and chopped

1 Granny Smith apple, cored and chopped

2 pounds butternut squash, peeled, seeded and diced (you can purchase already diced at your grocery store to save time)

pinch of cinnamon and nutmeg

1/2 cup unsweetened coconut milk

salt and pepper to taste

Roasted pumpkin seeds to garnish if you like

Stovetop Recipe:

Heat the olive oil in a large stockpot over medium heat. Add the onion and saute' for 5 minutes, stirring occasionally,  Add the garlic and saute' for 2 more minutes until its fragrant.

Add the vegetable broth, carrot, apple, butternut squash, cinnamon and ginger to combine.  Continue cooking until the soup reaches a simmer. Cover and reduce heat to medium-low.  Simmer for 20-30 minutes until all of the vegetables are tender enough to mash with a fork.

Stir in the coconut milk.

Use an immersion blender (can be hand held) to puree' the soup until smooth.  

Taste and season the soup generously with salt and pepper as you like.  

Top with roasted and salted pumpkin seeds if desired.

Serve it warm and enjoy. 

Warm baked sourdough rolls compliment this soup beautifully.

Enjoy your weekend!

Special Deliveries from the Heart (just a gentle story and a smile)

MOMS CHICKEN SOUP

My 25 year old soup pot is special to me.  I use it to make all of my soups and stews.  It has been used, washed and scrubbed hundreds of times.  When I bring it out, I never fail to think of the meals I've made for my family and friends in my special pot. This week was no different.  With 2 family households having someone recovering from a recent surgery and another family member battling a winter cold, I thought it was a good time for a large pot of homemade chicken soup to share.  I only use my Mom's recipe and every time my soup slow cooks on the stove all afternoon, it reminds me of how our home smelled when I was growing up when Mom would make her chicken soup.  While my soup cooked on this particular day, I made hot biscuits and chocolate chip cookies as a special treat to go with my soup deliveries. When everything was done, I packaged the soup in containers, bagged them with the biscuits and cookies and away I went to make my deliveries.  My heart was full knowing my moms soup and I were able to bring some joy and comfort to many I love and care about.

Is there a special recipe you make that has been passed down to you?  

Stay well and have a ;good weekend.

Soup for the Soul

-Winter Minestrone-

I can't think of a better way to finish out January  than a warm and comforting bowl of homemade soup while the snow falls.  I made this nutrition packed minestrone this week and got rave reviews. I served it with a warm loaf of Hawaiian sweet bread I made in my bread maker. A french baguette would compliment this soup perfectly too.

It's a vegetarian dish too. 

You need: Oliver oil, 3 large carrots, 1 onion, 2 cups fresh spinach, large can diced tomatoes, 4 cups vegetable broth, 1 can cannellini beans, 1 can black kidney beans, 1 cup favorite shaped dry pasta, fresh grated parmesan cheese.

Peel and slice carrots, slice the onion and brown in a small amount of olive oil. At this point, you can add a clove of chopped garlic if you desire.  Add vegetable broth, canned beans, diced tomatoes and heat on medium for 20 minutes.  Add the spinach and pasta and simmer for 10 more minutes. Serve and top with shaved parmesan. 

Bon Appetit💗

The Magic of Soup

There is something magical about a pot of soup on the stovetop all day. It's the simplicity of the process that soothes the soul. Homemade soup can change your day There is nothing fancy about the making of soup.This soup pot of mine is over 20 years old and one of my favorite kitchen items. I take it to our lake home when the whole family is together to create my stews, chilis, and soups and back home again. There have been a lot of meals served with love that have come out of this pot and it serves a purpose.  No recipes needed, just cook fro the heart. Fill your favorite pot with chicken or beef broth, slice fresh carrots, onions, green beans, celery, zucchini, and egg noodles to simmer for a couple of hours for vegetable soup. For chicken soup, chicken broth, sliced carrots, onions and celery, salt and pepper, cooked diced chicken and add egg noodles 15 minutes before it's done.  Cook on stovetop a couple of hours on low-medium.  

There is a chill in the air and soup will create a warmth in your home that will nurture your spirit.  

Oven Beef Stew Simple Step by Step

Fall is in the air and our thoughts are turning to comfort foods that warm your soul.

I've been making this recipe for years and it's my number one when the weather turns cold in the midwest.  Did I mention how the house smells amazing when this stew is in the oven?  

Ingredients: stew meat, baby carrots, baby yellow potatoes, yellow onions, V-8, Campbells tomato soup, can of  Muir Glen fire roasted crushed tomatoes, salt and pepper. 

Place stew meat in the bottom of a large baking pan.

Place baby carrots on top of the stew meat.

Next, top with baby yellow potatoes. 

Chopped onions layer on top of the carrots.

Add a large can of Campbells tomato soup undiluted, half a 64 oz. bottle of V-8 and a can of Muir Glen fire roasted crushed tomatoes. 

Salt and pepper, cover the pan with foil, place the pan on a baking sheet in case it bubbles over, and bake at 300 degrees in preheated oven for 3-4 hours.  Turn the oven to 350 degrees and bake another 2 hours.  Carefully remove from the oven and slowly uncover. Serve and enjoy this hearty meal with hot rolls or biscuits. 

This makes a great make ahead dish too. I usually make 2 pans of this and cool and freeze one for a later date.  I recommend eliminating the yellow potatoes if freezing, and making mashed potatoes as a side when serving. 

Thaw overnight in the refrigerator when frozen and reheat at 325 uncovered until warm. 

What's your favorite comfort food?

The Family Table

~ tomato soup & grilled cheese ~

Today is our sons birthday, so I am taking time to reflect on the years raising our children and the precious time spent together then and now.   Life is busier than ever with jobs, school, sports and taking care of the home.  Reconnecting at the supper table is a simple act that allows you to be together and share stories.  

Have you tried having everyone place their electronics into a basket out of sight at meal time?  Actually having a conversation with one another makes a difference in everyone's day.  

 Our go-to for comfort meal has always been grilled cheese and tomato soup.  

  While your favorite tomato soup is heating on the stovetop, make some easy grilled cheese sandwiches, let cool for a minute or two, and slice into 1" cubes on a cutting board.  

Place the grilled cheese cubes on top of each soup serving for a fun twist.  If you prefer, simply serve it up on a plate the old fashioned way and dip the grilled cheese into your hot soup.  

I appreciate the joy my family & friends have given me.

Happy birthday Ryan xo