Curried Pumpkin Soup, November 18, 2016

I sent Jeannene, who was in Vancouver for work all week, a text giving her 3 options for tonight's dinner. She very promptly responded that she wanted curried pumpkin soup---"Yum!" We picked her up at the airport at nearly 7 and came home to throw together supper. Along with this quick, easy, very delicious soup, I heated some brown & serve rolls and opened a jar of chunky applesauce.

Curried Pumpkin Soup

1 c. chopped onion

2 tsp. olive oil

2 1/2 tsp. curry powder

Salt and pepper

32 oz. chicken broth

15 oz. pumpkin purée (I actually used an extra half can I had left over from pancakes, too)

2 potatoes, peeled and cubed

Chopped parsley, for garnish

Sauté the onion in the oil, in a soup pot, until translucent. Add seasonings, stirring until the onions are coated. Add broth, pumpkin, and potatoes. Bring to a boil. Reduce heat to medium and cook, partially covered, another 10 minutes. Serve garnished with parsley. Serves 4-6. 

Tomato Soup & Grilled Cheese, November 17, 2016

I've been waiting since September 22 for a rainy day so I can make my First Rainy Day of Fall soup. Now that we live in Colorado, though, rainy days are few and far between. Not that I'm complaining about the sunshine, but it would be nice to have at least one rainy day in the season! Today, we got our first snowfall, so I decided I'll change my tradition to First Snowfall Soup. This year, it turned out to be a delicious sherried tomato soup. I'm not usually a big fan of tomato soup, but it's beginning to grow on me, especially with grilled cheese. This recipe is modified from Ree Drummond's version. I made grilled cheese sandwiches with Cabot Seriously Sharp cheddar and Health Nut bread and added a red pear on the side.

Sherried Tomato Soup

1/2 onion, diced

1 tbsp. butter

1 can petite diced tomatoes

23 oz. tomato juice

1 tbsp. sugar

1 chicken bouillon cube (actually, I used a packet of the powdered stuff)

Pepper

1/2 c. very dry sherry

3/4 c. milk, half & half, or heavy cream (I used fat-free half & half mixed with 2% milk)

Snipped parsley & basil (forgot those tonight---oops!)

Melt the butter in a soup pot. Add onion & cook until translucent. Add tomatoes, juice, sugar, bouillon, pepper. Heat until almost boiling. Remove from heat and add sherry, then cream. Heat through, carefully. Serve garnished with herbs. Serves 4. 

Roasted Cauliflower Soup, October 4, 2016

Last night, we had a delicious roasted cauliflower soup. I'd intended to serve t with rolls, salad, & some kind of fruit. However, Jeannene had picked up some asparagus and some pre-diced butternut squash she hoped I might make. I was delighted to sub those for the salad. I tossed the squash with olive oil, salt, & pepper, then roasted it for half an hour in a preheated 400 degree oven. I broke the asparagus into smaller pieces and cooked it, with a drizzle of olive oil and a sprinkle of salt & pepper, on high, covered and stirring often, for a couple minutes. Then, I added a dash of key lime juice because I am out of lemons. I added some bolillo rolls from the grocery's bakery and canned pears.

Roasted Cauliflower Soup

1 head cauliflower, cut into florets

A drizzle of olive oil

Salt & pepper

1/4 c. diced onion

3 cloves garlic, minced

2 c. chicken broth (sub veggie broth for vegetarian)

1 1/2 c. half & half (I used fat-free)

1/2 c. milk (I used 1%)

A pinch of tarragon (use fresh, if you can get it & the bagger doesn't forget to put it in your sack)

Shredded cheddar (I used 2%)

Sour cream (I used light)

Chopped scallions

Crumbled bacon or veggie bits 

Preheat oven to 400 degrees. Toss cauliflower with oil, salt, & pepper. Roast, on a baking sheet lined with foil, half an hour. Cook onion until translucent in a soup pot that's been coated with cooking spray (or use a bit of butter or olive oil). Add garlic & cook until fragrant. Reserve a small handful of roasted cauliflower. Add the rest to the pot, along with half the broth and 1/2 c. half and half. Cook 5 minutes, then blend until mostly smooth. I love my immersion blender for this, but if you haven't got one, you can do this (carefully) in a regular blender in two batches. Add the rest of the liquids and heat through. If you have the time & inclination, you can simmer it another half hour. If you're impatient like me, you don't have to do that. Chop the reserved cauliflower and dump into the pot, along with tarragon. Cook another 5 or so minutes. Serve with the cheese, sour cream, scallions, & bacon. Serves 4-6.

Corn Chowder, September 10, 2016

It's not exactly soup weather in Colorado yet, but with my wife recovering from surgery, it seemed like a good, nurturing thing to have for supper. I made a pot of corn chowder, with some rolls from the grocery's bakery and raspberry-flavored peaches Pie and Bubbles left behind when they moved out of our house. I'd always avoided the flavored peaches at the store, but they weren't bad. The corn chowder wasn't the best corn chowder I've made, but it was pretty good.

Corn Chowder 

1 tbsp. olive oil

1 large stalk celery, finely diced

1/4 green pepper, finely diced

32 oz. chicken broth (I used fat-free, lower sodium)

2 c. milk (I used 1%)

1 bay leaf

1 can corn (do not drain)

Chopped scallions & crisp bacon crumbles (veggie bacon strips work nicely) to garnish

Sauté the vegetables in the oil until softened. Add broth, milk, bay leaf, & corn. Simmer about half an hour. Garnish with scallions & bacon. Serves 6-8.

Greek-Style Fish Salad and Green Soup, June 14, 2016

Last night, in honor of Garden Day, I made a very vegetable-filled dinner. Our appetizer was skewers of cucumber chunks, small varicolored tomatoes, and bocconcini, with pesto for dipping. However, we have both come to the conclusion, after numerous tries, that we just aren't really pesto people. The veggies & cheese, on their own, were terrific, though. Our main meal consisted of soup and salad, with multigrain bread to accompany them. I think I'm not such a fan of fish in salad, but Jeannene loved the Greek-style fish salad I made. I would find it phenomenal with no meat. Chicken might also be okay. I adapted the recipe from one in a favorite salad cookbook of mine, Twelve Months of Monastery Salads by Brother Victor-Antoine d'Avila-Latourrette. The soup of fresh greens was adapted from his Twelve Months of Monastery Soups. I was a bit skeptical about the soup before I tried it, but it was delicious, if a bit rich!

Greek-Style Fish Salad

4 c. water

12 oz. tilapia fillets

Juice of 1 lemon

A bag of baby spinach

1 red onion, chopped

A handful of grape tomatoes (I used the teeny ones from Lady Moon Farm---love them)

A handful of bocconcini (can sub feta, blue cheese, or whatever you love)

Dressing:

1/2 c. good quality olive oil

Juice of 1 lemon

2 tbsp. white wine vinegar

3 cloves garlic, minced

A pinch of oregano (use fresh chopped oregano, if possible---I forgot to get herbs at the store)

A pinch of basil (see above)

A pinch of thyme (again, fresh if possible)

Salt & pepper

(I forgot olives, but the original recipe calls for pitted kalamatas, which I think would be stellar)

Bring the water to a boil in a large pot or skillet. Add fish and juice, cover, and cook about 10 minutes, until fish is cooks through and flakes easily. Cool before cutting into small pieces and chilling at least an hour. Put veggies in a serving bowl and toss. Add fish & cheese and gently incorporate. Whisk dressing ingredients together until the mixture is thickened. Toss gently with salad to coat everything. Serves 6. 

Green Soup

1 tbsp. olive oil

1/4 onion, chopped

1/4 head of green leaf lettuce or similar, chopped

A big handful of baby spinach

A big handful of watercress

32 oz. chicken or veggie broth

1 potato, sliced

A big glug of cream (I think low fat or skim milk would also be great; vegans could sub coconut milk)

Salt and pepper, to taste

Paprika for finishing

Cook the onion in the olive oil until translucent. Add the other veggies and the broth. Bring to a boil and cook 15 minutes. Lower heat and simmer 10 minutes. Puree with immersion blender or in a regular blender (if you don't have an immersion blender, you probably want one). Add cream/milk, salt, and pepper. Heat through, taking care not to boil. Serve with a sprinkling of paprika. Serves 2-4. 

Curried Zucchini Soup, April 11, 2016

Our wee boy had his very first swim lesson last Monday, so we had a delicious dinner that was quick & easy to throw together. I made a batch of scrumptious curried zucchini soup, along with grilled extra-sharp cheddar on flax bread. Dessert was peach slices (canned, of course---I am irked that I can't seem to find Margaret Holmes ones anywhere these days).

Curried Zucchini Soup

1 tbsp. olive oil/butter

2 lb. zucchini, chopped

1 onion, chopped

3 cloves garlic, minced

1 heaping tsp. curry powder

Salt & pepper

2 c. chicken or veggie broth

1 c. milk/half & half/cream (you could sub more broth or, perhaps, soy/almond/coconut milk)

Melt butter in a pan. Add zucchini, onion, & garlic. Sauté until softened. Season with curry, salt, & pepper. Purée, using either an immersion blender or, in 2 batches, in a blender. Return to pot, add milk, and heat through. Serves 4. 

Potato Leek Soup, March 9, 2016

Last night was our monthly Red Tent gathering, for which I usually make soup and some kind of sweet. When I was growing up, my mom and I made potato soup every year on St. Patrick's Day, so I chose potato leek soup for the March Red Tent gathering this year. It was heavenly! I added some rosemary olive oil bread from the grocery, some Pecan Thins for gluten-free eaters, chocolate chip cookies, and plain old Hershey minis. If I were serving this for dinner at home, I might add a green salad.

Potato Leek Soup

4 potatoes, peeled & sliced (I used russets)

3 large leeks, white and light green parts only, halved lengthwise, rinsed well, and sliced

64 oz. vegetable stock

Salt and pepper

1 c. milk or cream (you could omit this for a yummy vegan soup)

Put potatoes, leeks, veggie stock, salt, & pepper in a soup pot. Bring to a boil. Reduce heat, cover, and simmer about 40 minutes. Mash the veggies with a potato masher (or use an immersion blender, for a smoother soup---I like this one a little rustic). Add milk/cream and heat through. Serves 6-8. 

Chocolate Chip Cookies

1/2 c. shortening (I use Crisco)

1/2 c. butter

2 1/2 c. flour

1 c. dark brown sugar (if you only have light, that's fine)

1/2 c. sugar

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

12 oz. (2 c.) chocolate chips (I use Ghirardelli when I can, but even store-brand is going to taste good, honestly)

Preheat oven to 375 degrees. Beat the shortening & butter on medium-high speed until softened, about 30 seconds. Add half the flour and beat well. Add sugars, eggs, vanilla, soda, & salt. Beat well, scraping down the sides occasionally. Add the remaining flour. When well-combined, stir in the chocolate chips. Drop dough by rounded teaspoonfuls, about 2" apart, onto ungreased cookie sheets. Bake 9-11 minutes. Makes 4-5 dozen.

Zuppa Toscana, February 24, 2016

We went from no snow at all this morning to probably 6 inches this afternoon. On such a snowy day, it's lovely to have hot soup for dinner. Luckily, I had a copycat of Olive Garden's Zuppa Toscana slated for tonight. I served it along with some Texas garlic toast and clementines. Very simple, very satisfying. You can make this healthier by subbing veggie crumbles for the sausage and skim milk for the cream. To make it vegetarian, just use all veggie broth with veggie crumbles replacing the sausage.

Zuppa Toscana

1 lb. hot sausage

1 lb. regular sausage

56 oz. chicken broth 

14 oz. beef broth

16 oz. whipping cream

6 or 7 potatoes, sliced

1/4 tsp. crushed red pepper

1/4 tsp. salt

1/4 tsp. pepper

1 bunch green kale, chopped

Brown the sausages. In a soup pot, mix broth and cream. Heat until almost boiling, stirring often. Add everything but kale. Cover & simmer on low about 45 minutes. Add kale and cook another 5-10 minutes, to wilt kale. Serves 4-6. 

Split Pea Soup, February 22, 2016

I will never understand how my wife can love split pea soup, but hate lentil soup. She hates anything lentil, while I love lentils. One of my favorite things we ate when I was a kid was lentil pilaf. She thinks they taste like dirt! Anyhow, I am grateful she loves split pea soup, at least. Last night, I was especially pleased because she declared of my pea soup, "This tastes like my dad's!" Her dad was an excellent cook of a wide variety of things. He loved to really get fancy and make Beef Wellington and other classic 1960s special occasion dishes. He was also extraordinarily adept at Southern comfort food, dishes like biscuits and gravy, having been raised poor in Kentucky coal mining country. In their household, Jeannene's dad was the primary cook, although her mom made a mean pecan pie and excelled at fried chicken. The first meal of Travis' I ate was Easter dinner and I was impressed. I somehow never got to have his soup, though. Maybe it wasn't special enough for company?

Anyway, I sliced up a couple of pears and made a batch of spoon rolls to go with my soup. What a cozy, yummy dinner!

Split Pea Soup

1/4 lb. bacon, chopped 

2 potatoes, peeled & chopped

2 carrots, peeled & chopped

2 stalks celery, chopped

1 onion, peeled & chopped

64 oz. chicken broth (I like the low-sodium kind)

1/2 tsp. salt

1 lb. split peas

Cook the bacon in a soup pot until crisp. Drain on a paper towel lined plate. Cook veggies in bacon fat for a few minutes. Add broth and salt. Bring to a boil. Add split peas and cooked bacon. Cover, reduce heat, and simmer an hour or so. Serves 6. 

Spoon Rolls

1 envelope yeast

2 c. lukewarm water

4 c. self-rising flour

1/4 c. sugar

1 1/2 sticks butter, melted

1 egg, lightly beaten

Preheat oven to 400 degrees. Mix yeast and water in a large bowl. Let stand 5 minutes. Add the other ingredients and mix well. Place in well-greased muffin tins. Bake about 20 minutes, until golden. Makes 2 dozen. 

Cannellini Vegetable Soup, February 8, 2016

When I host the women's Red Tent group each month, I like to make a pot of soup to nourish the women attending. We have members who are vegetarian and gluten-free, so I try to make sure to keep the soup within those guidelines. The soup I chose this month can be made either with ground beef or beans. I opted for cannellini beans. I made a pot for home and a pot for Red Tent. I took some Italian bread, some Rice Thins, and a bunch of red Twizzlers for dessert. I made the pot for home slightly differently than the pot I took, adding 32 oz. chicken broth. I'd forgotten to pick up veggie broth at the store and hadn't got time to get any, so I decided to use a little water, instead. I didn't think either version was great, but my wife keeps raving about how much she loves it, so I guess it's worth sharing the recipe.

Cannellini Vegetable Soup

2 cans cannellini beans, drained (or your favorite kind of beans or 2 lb.  browned ground beef or veggie crumbles)

32 oz. chicken or veggie broth

1 onion, chopped

1 zucchini, cut into half-moons

1 can corn, drained

28 oz can stewed tomatoes

2 tbsp. oregano

A pinch of garlic salt

A couple bay leaves

Mix everything together and heat through. Serves 10-12. You can also throw this in a crockpot and cook it on low for 6-8 hours. 

What We Ate Last Week, January 4-11

While the wee boy is snoozing, I thought I'd procrastinate on de-decking the halls a moment longer by playing catch-up here.

January 4-This would have been my granddaddy's 97th birthday. As I do every year on his birthday, I made his favorite birthday dinner, his mom's beefsteak pie. You can find the recipe here. I didn't make any peanut butter cookies this year, though. I served it with roasted green beans, mashed potatoes, and a green salad.

January 5-I went to a Moms' Night Out coloring party, so Jeannene fixed supper. When I got home, I had scrambled eggs, banana pecan chocolate chip pancakes, sausage, and bacon waiting for me. 

January 6-I didn't make my usual Cuban Nochebuena feast actually on Christmas Eve because our older boys were home and neither of them like Cuban food. Yeah, I don't get it, either. So, I made it last week, instead. I made puerco asado, black beans & rice, maduros, and avocado butter lettuce salad. You can find the recipes here.

January 7-Jeannene made soft tacos with Spanish rice.

January 8-Jeannene had gift cards for Olive Garden, so we went there for dinner. She had the stuffed chicken marsala and a beautiful Caesar salad she was nice enough to share. I got full from my bowl of Zuppa Toscana, which came to the table piping hot and with a nice, zingy amount of red pepper. So, my pasta came home to serve as lunches and dinner on the 9th. 

January 9-I was going to make gourmet grilled cheese and sherries tomato soup, but Jeannene had a terrible migraine and didn't feel like eating anything but toast. I decided it didn't make sense to make a pot of soup for just me when I had perfectly good leftover pasta and meatballs in the fridge, so I ate that. I did start the black bean soup for Sunday.

January 10-Our Red Tent Temple gathering was scheduled for Sunday night, but the roads were atrocious, so I encouraged the women who'd planned to come to spend time at home doing things to refill their wells, instead of braving the weather. Since I'd already made the black bean soup, I cooked up some rice and we ate it with the beans ladled over the top, with green salad to accompany. It was perfect for a snowy night! I'd modified the recipe from Crescent Dragonwagon's Downtown Black Bean Soup recipe in her marvelous Dairy Hollow House Cookbook. 

Black Bean Soup

2 quarts vegetable stock

2 c. water (I'd've used more stock, but didn't have it on hand)

3 bay leaves

1/4 c. olive oil

3 onions, chopped

1 large green pepper, chopped (I'd intended to use 2, but one I'd just bought was rotten inside---I would use 2 next time)

1 jalapeño, chopped

5 cloves garlic, minced

2 tsp. salt

1 tsp. oregano

1/2 tsp. cumin

Bring stock and water to a boil with black beans and bay leaves. Turn down to low, cover, and simmer a couple hours. Sauté the rest in the olive oil until tender. Mix into the black beans and let cook until very tender and well-integrated, flavor-wise. Eat as soup with rolls or bread or serve over hot cooked rice. I like chopped onions on mine. My wife likes sour cream and shredded cheese. Serves 6-8. 

I also made some bar cookies Dragonwagon has dubbed "Fallen Angels," which are very similar to my almost-grandma's "Molly Bars." Dragonwagon suggests adding butterscotch chips, but I used salted caramel chips, instead. My wife thinks the bars are amazing!

Salty Angels

1 stick butter

1 1/2 c. graham cracker crumbs

14 oz. sweetened condensed milk

3 1/2 oz. shredded coconut

1 c. chopped pecans

1 c. salted caramel chips

Preheat oven to 350 degrees. Melt butter in oven in 13x9 pan. Add graham crumbs in an even layer. Pour milk evenly over top. Add coconut & pecans. Top with salted caramel chips. Press down a little. Bake 25 minutes. Let cool completely before cutting. Makes about 2 dozen. 

January 11- Jeannene made a delicious pot roast in the crockpot, surrounded by scrumptious carrots, onions, and potatoes. 

Red Tent Food: Pumpkin & Butternut Soup, Chocolate Chip Zucchini Cake, October 13, 2015

Once a month, at the new moon, my Red Tent Temple women gather. I prepare some kind of food to nourish bodies and spirits. Last night, it being October, I made a pumpkin and squash soup and a chocolate chip zucchini cake. I added some store-bought wheat bread, some lentil crackers (we have at least 1 member who is gluten-free), and some Lucy's pumpkin cookies, also GF.

Pumpkin & Butternut Soup

1 tbsp. butter (if vegan, sub olive oil)

1 tsp. olive oil

2 onions, chopped

30 oz. pumpkin (canned)

3 lb. butternut squash cubes (I buy them pre-chopped)

6 c. vegetable stock

A couple pinches salt

A good grinding pepper

1 c. milk or half and half (skim is fine---and this can be omitted altogether)

Sour cream, croutons, and shredded parmesan for garnish

Heat butter and oil in soup pot. Cook the onions until translucent. Add all but the milk. Bring to a boil. Cover and simmer on medium-low for 20 minutes or so. Blend smooth, either in a blender (carefully, in batches) or with an immersion blender. Return to pot, add milk, and adjust seasonings. Heat through. Serve with garnishes. Serves 8-10. 

Chocolate Chip Zucchini Cake

1 1/2 c. sugar

1 stick butter, softened

1/4 c. oil

2 tsp. vanilla

2 eggs

2 1/2 c. flour

1/4 c. cocoa

1 tsp. baking soda

1/2 c. buttermilk

2 medium zucchini, shredded (about 2 c.)

1 c. chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees. Mix sugar, butter, oil, vanilla, and eggs. Add flour, cocoa, baking soda, and buttermilk. Fold in zucchini, chocolate, and nuts. Pour into a greased, floured 13x9 pan. Bake 35-45 minutes. Serves 16. I have not frosted this, but I think cream cheese frosting would be yummy on it. 

Baked Bean Soup, October 7, 2015

I didn't get home yesterday from a day with our baby's bio mom until quite late, thanks to insane Detroit traffic, so I was very happy to have a dinner planned that was easy and quick to throw together. It is great comfort food, too! I made a pot of baked bean soup, with Jiffy corn muffins, sliced honey crisp apples, and Marzetti caramel apple dip.

Baked Bean Soup

1-2 tbsp. olive oil or butter

1 package kielbasa ( I like the turkey kind, but use what you like), sliced

1 onion, chopped

1/2 green pepper, chopped

1 large clove garlic, minced

1 large can baked beans (I like Bush's)

1-1 1/2 c. milk or half and half or some combination thereof---even skim milk works

Salt & pepper

A few dashes hot sauce

Heat oil/butter in a soup pot. Cook the meat and veggies 5-7 minutes. Add beans and simmer another few minutes. Add a cup of milk---and more if the soup is too thick. Add salt & pepper, along with hot sauce, and heat through. Serves 4. This can be made completely vegetarian by adding another can of beans in place of the kielbasa---or you can use veggie sausage. If you're vegan, use olive oil and sub soy milk or nut milk for the regular milk. 

Corn Chowder, September 13, 2015

Last night was the inaugural gathering of the women's Red Tent Temple I am starting in Rochester, Michigan, and I made a pot of corn chowder to share with the women who came. I also brought some lovely apples, a loaf of wheat bread, a couple different kinds of gluten-free crackers, a bag of gluten-free chocolate chip cookies, and a batch of from-scratch gluten-y chocolate chip cookies. Sue brought red velvet brownies with white chocolate buttercream. Ooh-la-la!

Corn Chowder

2-3 tbsp. olive oil

1 1/2 white onions, chopped

3 large cloves garlic, minced

12 small red potatoes, quartered

Salt and pepper, to taste

5 cans white corn (or yellow or corn cut from 9 ears)

6 c. low sodium vegetable broth (you could use chicken broth, if you have no vegetarians eating)

6 c. 1% milk (you could use whatever kind of milk you like, or even half and half)

4 tbsp. nutritional yeast (optional, but nice for added umami flavor)

6 or 7 scallions, sliced, for garnish

Heat olive oil in a soup pot. Sauté onion & garlic until onion is softened and translucent. Add potato, salt, and pepper. Cover and cook about 5 minutes. Add corn & broth and bring to a boil. Reduce heat to a gentle simmer and add milk. Cook on low until potatoes are tender. Add yeast and adjust seasonings. Cook another 10 minutes or so. Serve with scallions for garnish. Serves 12-14. 

Perfectly Chewy Chocolate Chip Cookies

2 1/4 c. flour
1/2 tsp. baking soda
2 sticks butter, room temperature
1/2 c. sugar
1 c. brown sugar
1 tsp. salt
1 tbsp. + 1 tsp. vanilla
2 eggs
12 oz. chocolate chips (the better the quality, the better the cookie)

Preheat oven to 350 degrees. Whisk the baking soda into the flour. Beat the butter and sugars together until the mixture is pale and fluffy. Add salt, vanilla, and eggs. Beat well. Add flour, in 2 or 3 increments, mixing between additions. Add chocolate chips. Drop onto parchment-lined baking sheets. Bake 10-12 minutes. Cool a couple minutes before removing from the baking sheets. Makes 2 and a half to 3 dozen. 

Chicken Noodle Soup, September 1, 2015

Since I had what was left of the chicken I roasted last week, I figured I might as well make chicken noodle soup for supper last night. I just threw the chicken and veggies I'd bagged up into a pot, covered them with water, threw in some carrot rounds (3 carrots) & celery slices (2 stalks), and cooked them on medium to medium-low for quite awhile (you can just do about 45 minutes, though, and you get a pretty decent broth). About 10 minutes before serving, I removed the chicken (you have to be careful that you don't accidentally leave bone bits or other yucky parts in the pot) & let it cool while I tossed some "dumpling" noodles into the pot of soup and cooked them for about 7 minutes. Then, I picked the remaining chicken off the carcass and threw it back into the pot. I adjusted the seasonings with some salt, pepper, onion powder, and garlic powder. Then, I served it piping hot with some Pugliese bread and applesauce.

Dessert was scrumptious chocolate banana bread with dark chocolate chips. This is really gooey and cake-like and unruly when still warm. The cooler it gets, the more tidy and bread-like it becomes. It's still quite good when completely cool---and looks more like you expect bread to look, you know, holding its shape and everything. I sent a loaf to work with Jeannene and we kept one at home. The recipe makes one loaf.

Chocolate Banana Bread with Dark Chocolate Chips

4 bananas, very ripe

1/3 c. brown sugar

A hearty shaking of lemon zest (I had dried on hand)

1 stick butter, room temp

1 tsp. vanilla

2 eggs

A pinch of salt

A heaping tsp. baking powder

1 c. flour

1/4 c. cocoa

6 oz. chocolate chips (I had dark on hand, but you could use whatever you like---even PB or cinnamon or butterscotch chips)

Preheat oven to 350 degrees. Mash bananas in a large bowl. Mix in brown sugar, lemon zest, butter, vanilla, and eggs. Stir salt, baking powder, flour, & cocoa together. Add to banana mix, along with chocolate chips, and mix well. Pour into a lightly greased loaf pan and bake 1-1 & 1/2 hours. It's done when it feels springy in the center. Cool at least 5 minutes before serving. 

Flank Steak & Manchego Bruschetta and Garlic Soup, August 1, 2015

Thinking I was making it for Friday supper, I began marinating my flank steak Friday morning. By the time we actually had it last night, it was amazingly flavorful and wonderfully tender. The flank steak and manchego bruschetta I assembled after Jeannene had grilled the steak was one of the best things I've eaten in a long time. Jeannene liked it quite a bit, but it was the garlic soup she was oohing and ahhing over the whole time she ate it. I found the texture a little bit creepy and, to me, the flavor was kind of blah. I was glad she loved it so much, though! I'd intended to do a green salad, too, but by the time I got finished cooking, I was too lazy even to move it from bag to bowls. I did put a decent amount on the bruschettas, at least. Those are (pretty loosely) based on a recipe from The Delachaise in New Orleans. The soup comes from Bayona, another New Orleans eating spot, although I used twice the half and half they recommend (the soup seemed to need thinning), subbed roasted garlic bread for the French bread, and added marjoram. I suspect the Bayona folks would sniff at my technique (or lack thereof) and the soup may have seemed heavenly to me, had it been made in their kitchen and not by me. However, I've long been skeptical about the use of bread to thicken soup, but had never tried it. I know now that I am not a fan. However, Jeannene gives it rave reviews.

Flank Steak & Manchego Bruschetta

1 Vidalia onion (any sweet onion works here), roughly chopped

1 bunch scallions, roughly chopped

A big handful of parsley, roughly chopped

3 large cloves garlic, roughly chopped

A glug of olive oil

1 flank steak

Crostini (I made mine with roasted garlic bread)

Salad greens

Manchego cheese slices

Whizz onion, scallions, parsley, garlic, and olive oil together in a food processor or blender until it makes a smooth sauce. Marinate the flank steak in the resulting sauce for at least 8 hours. My 35 hours worked out fantastically. Grill flank steak over high flames for 4-6 minutes per side. Allow to rest no less than 30 minutes. Longer is better. I had Jeannene do the grilling just as I started the rest of the meal so that it had plenty of time to rest and re-absorb its juices. Meanwhile, if you are doing the crostini from scratch rather than buying it already crisp, slice a loaf of nice bread thinly. Ciabatta, French bread, and Tuscan bread are all lovely, if you don't spot roasted garlic bread (or don't want garlic on top of garlic). Brush both sides with olive oil, then bake about 15 minutes in a preheated 350 degree oven. Make a few extra to float atop the soup, if you're doing the soup. Top each piece with salad greens. If you like, you can smear the crostini slices with aioli or mayonnaise before adding the greens, but the steak is juicy enough that you won't miss it. Lay a couple pieces of the steak, sliced thinly against the grain, atop each toast, then top with a slice of manchego. I think a bit of snipped parsley makes a nice garnish. You could also reserve a bit of the marinating sauce, before you put the steak in it, and drizzle it over the finished bruschetta. It's a stunning bright green that would look terrific on a platter of these. 

Garlic Soup

1 tbsp. olive oil

1 tbsp. butter

2 onions, chopped

2 heads garlic, chopped

1 qt. chicken stock

1/4 loaf day-old bread (such as French, but I used roasted garlic bread), cubed

3 parsley sprigs

3/4 tsp. marjoram

3/4 tsp. thyme

1 bay leaf

Large pinch salt

Good grinding pepper

2 c. half and half

Heat oil and butter on low heat until hot and melted. Add onions and garlic. Cover and cook, stirring occasionally, until they are starting to turn brown, about half an hour. Remove lid, raise temperature to medium, and cook another 10 minutes, stirring often, until they are a deep golden brown (caramelized---this mellows the flavor). Add stock, bread, seasonings (I threw in the manchego rinds from the cheese for the bruschetta, too). Bring to a boil. Simmer on reduced heat for about 15 minutes. Remove parsley, bay leaf, and cheese rinds, if you have thrown some in the pot. Puree the soup using a blender or food processor (carefully). I love my immersion blender for this sort of thing. Return the soup to the pot. Add half and half and return to a boil. Serve topped with crostini or croutons, if desired. I also sprinkled some shaved parmesan and some parsley snippings into the bowls. Serves 4-6. 

Sour Cream Potato Soup, April 17, 2015

Last week, I made two very mediocre soups. In Jeannene's opinion, I made two inedible soups. This potato soup was the second one. For me, this was the worse of the two. I didn't like the tanginess of the sour cream or the texture, which seemed too silky. Jeannene says it would have been great, but for the caraway. In case any of y'all might actually love it, I am including the recipe. But be warned that it's 2-thumbs-down from our household. I've adapted the recipe from Twelve Months of Monastery Soups by Brother Victor Antoine d'Avila-Latourrette, which is actually full of some really yummy soups, too. I got the idea for the avocado and goat cheese salad I made with this from his salad cookbook. Jeannene loved that and I would have, too, had it not been for the goat cheese, which seemed too heavy for the delicate greens for me. For dessert, I made a raspberry tart, which was the favorite part of the meal for both of us.

Sour Cream Potato Soup

3 potatoes, peeled and chopped

3 c. chicken or veggie broth

2 bay leaves

1 tbsp. caraway seeds (or to taste)

Salt & pepper

2 tbsp. flour

1/4 c. milk

8 oz. sour cream

Bring potatoes, broth, bay leaves, caraway seeds, salt, and pepper to a gentle boil. Turn down heat and cook until potatoes are tender. Stir the flour into the milk until completely dissolved. Add to soup, stirring constantly. Add the sour cream, still stirring. Bring to a boil again and simmer gently about 10 minutes. Remove bay leaves before serving. Serves 2-3. 

Avocado & Goat Cheese Salad

Tear 3-4 leaves Bibb or Boston lettuce per person into bite-sized pieces and arrange on a salad plate. Cut a log of goat cheese into thick medallions, 1-2 oz. per person, and warm in oven or microwave just until they begin to melt. Toss 1/2 diced avocado per person on the greens. For every 2 people, whisk together 3 tbsp. olive oil, juice of 1/2 lemon, salt, and pepper to make dressing. Put goat cheese on salads. Drizzle with dressing. 

Raspberry Tart

1 sheet puff pastry, thawed

1 c. heavy whipping cream

2 tbsp. sugar

1 pint raspberries

Preheat oven to 400 degrees. Place puff pastry on parchment-lined baking sheet. Press the tines of a fork along the edges to form a border. Bake about 15 minutes, until browned and puffed. Cool completely. Meanwhile, beat the cream & sugar to stiff peaks. Top with berries. Serves 6-8. 

Carrot Soup, April 13, 2015

I kind of suspect my wife was avoiding the carrot soup I planned to make for several days. I finally made it on Monday and, frankly, it was fine, but not stellar. Jeannene took a few bites and was done. I ate a whole bowl and thought it was okay, but would not make it again. Neither of us is a big carrot soup fan in the first place, though, so you may really love this soup. I am trying to broaden my cooking horizons and this was an attempt. I made sure to have some chicken salad and crackers, too, as well as veggies and dip (Marzetti), so that if we didn't like the soup, there'd be plenty we did like. I believe either one of us could cheerfully have eaten the entire amount of chicken salad all by ourself. I hope you like it, too.

Carrot Soup

5-6 c. chicken or veggie stock/broth (if you want a thicker soup, use 5. I used 6 so as not to waste half a can of broth)

1 lb. carrots, peeled and chopped

2 stalks celery, chopped

1 onion, chopped

1 leek (white and green parts only), chopped

1 sweet potato, peeled and chopped

About an inch of fresh ginger, peeled and minced

1 1/2 tsp. cumin

1 tsp. coriander

1/8-1/4 tsp. cayenne

1 c. buttermilk (this can be omitted or you can sub soy milk/creamer or almond milk)

Juice of 1/2 lemon

Salt & pepper

Mix everything but the buttermilk and lemon juice in a soup pot. Bring to a boil. Cover and simmer on low 20-25 minutes. Puree either with an immersion blender (one of my favorite kitchen tools) or, carefully, in batches in a regular blender. Add buttermilk and lemon juice. Adjust seasonings and heat through. A little curry powder would not be misplaced, with the other spices. Serves 6-8. 

Chicken Salad with Walnuts

2 c. chopped cooked chicken

A handful of chopped walnuts

2/3 c. mayonnaise

1 stalk celery, chopped

1 onion, chopped

1/2 tsp. garlic powder

Salt and pepper

Mix everything together and serve with crackers. Also good for sandwiches or with fruit. Serves 4.

Corn Chowder, February 16, 2015

It's been bitterly cold here. It was 15 below when we awoke yesterday, so soup for supper was perfect. I have a Better Homes & Gardens Famous Foods from Famous Places cookbook from 1964 and the corn chowder recipe I chose came from the Publick House in Sturbridge, Massachusetts. You can still eat or sleep at the historic inn, which has been in operation since 1771 and is really lovely. They may even still serve corn chowder occasionally as the soup du jour. I changed some of the amounts, as well as the technique, to get the bacon crisper, and used chicken broth rather than water for a richer flavor. What resulted was a really cozy and delicious soup. With it, I served a spinach salad with blue cheese, dried cherries, and white balsamic vinaigrette (from a bag), Pugliese bread (from Trader Joe's), and canned peaches. Simple, quick, and yummy.

New England Corn Chowder

4 slices bacon (or 1-2 tbsp. olive oil)

1 onion, halved & thinly sliced 

2 cups chicken broth (you can sub water or veggie broth)

3 medium red potatoes, diced

Salt & pepper

2 cans cream-style corn

2 c. light cream (you can sub milk, even skim, and still have a good soup)

1 tbsp. butter (this can be omitted)

Cook bacon crisp in a large saucepan and remove to drain on paper-towel-lined plate. In same pan, cook onions until lightly browned. Remove excess fat. Add broth, potatoes, salt, and pepper to onions. Bring to a boil, cover, reduce heat, and simmer 20 minutes. Add corn and cream. Simmer another 5 minutes. Add butter and stir to melt. Crumble the bacon into the soup just before serving. Serves 4-6. 

Pasta e Fagioli and Beet Salad, February 9, 2015

My library has a wonderful book discussion group----the genre is cookbooks! So, every other month, we get together in one of the meeting rooms to eat and talk about that month's selection. We all bring a dish from whatever it is, sample them, talk about the book and the author, and generally have a good ol' time. Our first meeting was in December and we could choose any cookbook by Ree Drummond, The Pioneer Woman. No, it's not pioneer food. It's really yummy, pretty easy, and mostly unhealthy food good for people who are burning scads of calories every day working on a ranch. I did malted chocolate chip cookies for that one. You can find that recipe on Ree's website.

Tonight's choice was any cookbook by Lidia Bastianich. It required me to seriously step up my game. I had a difficult time finding a recipe that A. sounded good to me, B. wasn't insanely involved, and C. worked well for a potluck away from home. First, I checked out Lidia's Family Table. While I loved the stories, most of the recipes were ones I couldn't imagine making even for the family, much less to serve at a potluck. Next, I looked on Pinterest and decided there was hope, after all. I went back to the library and picked up Lidia's Favorite Recipes. I did find a couple of recipes to make. Neither one was at all for beginning cooks, but they turned out okay. But I would not go to all the trouble the recipes require for the end result. You know, actually, I liked the beet salad a whole lot and will likely make it again. I'll just do it my own way. The beet salad was the favorite, for a lot of book club members, of all the dishes presented. General consensus was that, although the food was quite good, we all felt that most of the recipes were too labor intensive for us. If, however, you love to spend hours fiddling around in your kitchen, Lidia's your woman! I'm a much lazier cook, so these recipes are not as she would make them, to be sure (and I think it needs some red pepper flakes). But, they turned out pretty good. By the way, if pink goo scares you, the step of making a paste of the garlic and raw bacon in the soup-making process might be a little much for you. But you can do it! It's just bacon. This combo, in addition to being suitable for potlucks, would make a great lunch or supper for company.

Pasta e Fagioli

1 lb. dried cranberry beans, soaked overnight in cold water & drained well

6 quarts water

3 large russet potatoes, peeled but left whole

3 sprigs rosemary

3 bay leaves

12 slices bacon, cut into 1/2" pieces (vegetarians & vegans can probably omit this, although it will alter the flavor)

4 cloves garlic, peeled

1/4 c. olive oil

1 onion, chopped

2 carrots, peeled and shredded

1 can San Marzano tomatoes, crushed by hand, with their juice

Salt and pepper

1-4 tsp. red pepper flakes

1 lb. ditalini (can sub 3 c. macaroni)

Grated Grana Padano or Parmigiano-Reggiano (vegans can skip this)

Bring beans, water, potatoes, rosemary, and bay leaves to a boil in a very, very large pot. Simmer while you prep the veggies & bacon. Process bacon and garlic to a paste in a food processor. Heat oil in large skillet. Add bacon/garlic and cook golden, about 5 minutes. Add onion and cook until translucent. Add carrots and cook until the onion starts to brown, about 5 minutes. Add tomatoes, bring to a boil, and simmer about 5 minutes. Pour 2 ladlefuls of bean broth into the skillet and bring to a boil. pour skillet contents into soup pot. Season with salt, pepper, and red pepper. Bring to a boil. Simmer on medium until beans are tender, 45 minutes to an hour. Using an immersion blender, blend the soup until it's quite a bit smoother, although not entirely puréed. Lacking an immersion blender, you can remove about a third of the beans, allow them to cool, and purée them in a regular blender or food processor before returning them to the pot. You will also need to remove the potatoes and mash them, returning them, as well. They will already have fallen apart, but you don't want big hunks left. Cook the soup another 10-15 minutes, then let it rest off the heat, covered, another 10-15 minutes. While the soup is resting, cook the pasta al dente in salted water and drain well. Add to the soup. Let it rest another 5 minutes, then serve with a drizzle of olive oil and a sprinkle of cheese on each serving. Serves 12-15. 

Roasted Beet and Beet Greens Salad with Apples and Goat Cheese

8-10 small yellow and red beets with greens attached

1/2 tsp. salt

1/4 c. olive oil

1/4 c. balsamic vinegar

Pepper

1 Granny Smith apple, thinly sliced

4 oz. goat cheese (vegans can omit this)

Preheat oven to 400 degrees. Slice off the greens, leaving only a smidge of stem. Scrub well, poke several times with a fork, and place in a shallow baking dish with about 1/4" water in the bottom. Roast until they are shriveled, dark, and caramelized on the outside and tender inside (when tested with a knife). This will take 45 minutes to an hour and a half. Cool thoroughly. Rinse greens well. Cut off the tough stem bottoms and separate leaves from middle, more tender stems. Cook stems in boiling water about 7 minutes. Add leaves and cook another 15 minutes, until stems are very soft. Drain well and season with half the salt. Peel beets and cut off stems and roots. Cut into thick slices or thin wedges. Toss with greens. Whisk oil and vinegar with remaining salt and pepper. Drizzle on beets and toss to coat. Mix beets and apples, then crumble goat cheese onto the salad just before serving. Serves 4-6.

Next meeting's cookbooks are Mark Bittman's How To Cook Everything Vegetarian and Del Sroufe's Forks Over Knives Cookbook. I am excited to check those out!