Soups On!

We are finally getting a few coolish days here and there.
That means Soup's On!

This is a recipe a friend of mine posted on FaceBook.
She posted it several different times
and each time said she loved it.
Mouth-watering good and habit forming!
Not to mention easy.
Sounded perfect to me.
Nice and light before the heavy eating on Thanksgiving day! 

Simple ingredients

I finished a bowl full before I knew what hit me!

I think the coconut milk gives it a rich taste.

*

Golden Cauliflower Soup

(This is the original recipe as posted by Mel Joulwan's at Well Fed.)

INGREDIENTS:

• 1 large head cauliflower (about 3 pounds)
• 1 tablespoon coconut oil
• 1 medium onion, diced (about 1 cup)
• 2 large carrots, diced (about 2 cups)
• 2 cloves garlic, smashed
• 2 cups beef broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup canned coconut milk
  
  

OPTIONAL GARNISHES:

• extra-virgin olive oil + ground nutmeg
• minced parsley + chopped walnuts
• toasted, slivered almonds + ghee
• minced dried dates + chopped pecans

DIRECTIONS:

        1   Wash and core the cauliflower, then coarsely chop. Set aside.

2

Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden, about 5 minutes. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.

3

Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 minutes.

4

Working in batches, carefully transfer the cauliflower and some of the broth to a blender or food processor. Cover the top with a dish towel to protect yourself from splatters, and purée the cauliflower until smooth, adding more broth as necessary.

5

Pour the purée back into the soup pot, then add the salt, pepper, and coconut milk. Stir to combine and cook over medium until heated through. Serve immediately with garnishes, or store covered in the refrigerator. To reheat, warm the soup gently over medium-low heat until bubbly.

NOTE: (From Mel)
I tried adding herbs and spices during cooking, but got the best results when I kept the soup plain and added seasonings at the end as garnishes as recommended above. I also experimented with chicken broth, beef broth, water, and different combos of all three for the base of this soup; the hands-down winner was beef broth. The versions made with chicken broth (and celery) ended up tasting too much like gravy. (If you’re looking for a healthy gravy you can ladle over chicken or turkey, cut this recipe in half, add a stalk of celery with the carrot/onion and use all chicken broth for the liquid.)

*

My notes: 

I'm thinking about adding a little green chile

(my New Mexico background)!
It needs a little "kick" to go with the "rich". 

Adding bacon would make it more like a chowder. 

I used my "motor boat" (immersion blender).

Easy enough to make this vegan by using vegetable broth.



Wishing YOU well, much joy and some yummy soup!

The Last Month of the Year

"Of all the months of the year

there is not a month one-half so welcome to the young,

or so full of happy associations, 

as the last month of the year...." 

 "All the Year Round: December"

All the Year Round: A Weekly Journal Conducted by

Charles Dickens, 1887 December 10th.

*

I am hoping our 80 degree temperatures are over,

but I'm not willing to place a bet!

Today the high is expected to be 68

and by the weekend highs will be in the 50s.

On the Texas Gulf Coast -- that means sweater weather!

It also means:

Oatmeal in the mornings

Slipper socks to keep the feet warm

Gloves for my morning walk

Hot chocolate several times during the day

and soup making!

*

Today I'm making Turkey Vegetable Soup.
Have to use up the turkey and stock from Thanksgiving.

The recipe is from one of my favorite cookbooks:

CAMPBELL'S GREAT AMERICAN COOKBOOK. 
Amazon does have used copies.
I use this cookbook a lot.
I like all the "home" style cooking and stories that are included
and not a can of soup anywhere! 


TURKEY-VEGETABLE SOUP


"Today's improved transportation and preservations techniques
make it possible to have virtually any combination of vegetables
available any time of year in almost every part of the country.
Enjoy this turkey soup with its spring peas and summer tomatoes
during any season."  

(We've come a long way, baby!)

Makes 6 servings

1 tablespoon butter or margarine
1 medium onion, chopped
1 medium carrot, sliced
(I love carrots so I always put extra.)
1/2 cup slice celery
1/4 teaspoon thyme leaves, crushed
5 cups chicken or turky broth
1 can (8 ounces) tomatoes, cut up
1/2 cup fresh or frozen peas
1/2 cup diced yellow squash
1 cup diced cooked turkey
1/4 cup raw regular rice

1. In 5-quart Dutch oven over medium-high heat, in hot butter, cook onion, carrot, celery and thyme until just tender, stirring occasionally.

2.   Stir in broth, tomatoes, peas, squash and turkey. Over high heat, heat to boiling. Reduce heat to low. Cover, simmer 20 minutes.

3.  Add rice. Cover; simmer 20 minutes more or until rice is tender.    

I hardly ever make a recipe as it is written.
In this case, I used olive oil instead of butter.
I didn't have squash, so I added more peas and corn
and brown rice instead of "regular" white rice.
Sometimes I add a pinch of green or red chili powder ... in this case red!
           

Some soup with sugar cookies for later.
Snowman cookies on the list to make when these are all gone.

*


Speaking of snowmen --

I like snowmen.
They can stay out when the holidays are over.
And, they make me smile. 

*

Oliver is ready for Christmas.
He wore his fancy new collar for all of three minutes.

 

This will be Oliver's first Christmas.
I've decided when I put the tree up to use the unbreakable ornaments.
Oliver is a climber! 







Wishing YOU well and much joy!

Five On Friday

Willy Nilly Friday

Mosaic Monday

Monday Social

Hints of Change

I went to Whole Foods and look what I found.
A hint that the seasons are changing.
The first pumpkins have arrived.
These are all carving pumpkins.
I guess, here in the tropics, they won't get mushy until they are cut!

*

I found the Dump Cake recipe I was looking for.
Here it is:

Autumn Dump Cake

1 can (29 ounces) pear pieces in light syrup, undrained
1 can (21 ounces) apple pie filling
1/2 cup dried cranberries
1 package (doubt 15 ounces) yellow cake mix
1/2 cup (1 stick) butter, cut into thin slices
1/4 cup caramel topping, warmed

1. Preheat oven to 350F. 
Spray 13x9 inch baking pan with nonstick cooking spray.

2. Drain pears, reserving 1/2 cup syrup. 
Spread pears and apple pie filling in prepared pan; 
drizzle with reserved pear syrup. 
Sprinkle with cranberries. 
Top with cake mix, spreading evenly.
Top with butter in single layer, covering cake mix as much as possible.
Drizzle with caramel topping.

3. Bake 40 to 45 minutes 
or until toothpick inserted into center of cake comes out clean.
Cool at least 15 minutes before serving.

Makes 12 to 16 servings.

Image from Dump Cakes booklet.

Good with a scoop of ice cream!

*

I always check out the flowers at Whole Foods
and I found some lovely tulips...
in Fall colors!

*

Then I went to Trader Joe's to finish my grocery shopping
and I found more flowers.
I think the iris is near the top of my favorites list.
I just love everything about them.

*

Meanwhile, in Musashi's Garden,
a little anole was shedding his skin.
It's busy around here!

Wishing YOU well and much joy!

Five On Friday

Willy Nilly Friday

Home Sweet Home

Mosaic Monday

SaveSave

This and That

The Good---
I don't think I'll ever tire of looking at my water garden.





The Random ---
Thanksgiving dessert?!!

The Fun ....
Zoo Lights! 


I'm joining The Good The Random and The Fun! 
and No Place Like Home.

On this Monday before Thanksgiving,
I'm wishing YOU well and much joy
during this holiday season.

On The Menu

There is rain in the forecast ... lots of it.

So I thought it would be a good time for some soup.

I just happened to have a bag of baby spinach that I needed to use.
There was tortelinni in the freezer. 
 A can of tomatoes from the pantry.
And, I was lucky, 32oz of vegetable broth.
That's all I needed.

I found this recipe in Fine Cooking years ago and it remains one of my
favorite quick and easy recipes.
You can find my original post here.
And, it's pretty too.

I chopped a small onion and let it cook in some olive oil.
Added 32 oz of vegetable broth.
The canned tomatoes.
A bag of baby spinach.
Letting that cook until the spinach was wilted.
Then I added the tortellini.
Let all of that come to a boil and the tortellini fully cook.
Done!

Sprinkle with a little parmesan cheese and serve.

Quick and easy.

Wishing YOU well and much joy!

On The Menu

I really like stuffed peppers.
I found this recipe on Skinnytaste and had to give it a try.

Santa Fe Turkey Stuffed Peppers

Skinnytaste.com 

Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts

Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g

Sodium: 119 (without salt)  

Ingredients:

For the filling:

• 1/2 lb 99% lean ground turkey

• 3/4 cups canned black beans, rinsed and drained

• 3/4 cups frozen corn

• 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste

• 1 large diced tomato

• 1 cloves garlic, minced

• 3 tbsp chopped onion

• 2 tbsp chopped cilantro, plus more for garnish

• 1 tsp cumin

• kosher salt to taste

For the peppers:

• 3 red bell peppers, cut in half lengthwise

• 1/3 cup reduced sodium, fat free chicken broth

• 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese

• 1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

I rarely make a recipe as it is written.
I didn't have a tomato or a serrano or jalapeno pepper
so I used a can of Rotel Chile.

It was yummy and looks nice on the fall table! 

Wishing YOU well and much joy!

I'm joining the lovely Judith for Mosaic Monday.

When I Think of Bisquick

When I think of Bisquick,

I think of my Granny.

She always had box of Bisquick on the shelf.

Bisquick was one of those things that was supposed to save time

for the "modern" housewife back in 1931! 

The Impossible Pie is still one of my favorite things.
So quick and easy.

The one I make the most is Spinach and Feta.
This time I added some fresh, thinly sliced home grown tomatoes to the pie,
right on top of the spinach, cheese and onions. 
I make some minor changes -- mostly to taste -- all the time.
This is the original recipe.



Spinach and Feta Impossible Pie

1 package (12 ounces) frozen chopped spinach thawed 
and squeezed to drain

1/2 cup feta cheese

4 medium green onions, sliced (1/4cup)

1/2 cup Bisquick Original or Fat Free

2/3 cup  milk

1/4 teaspoon salt

1/8 teaspoon pepper

2 eggs

1. Heat oven to 400. Grease pie plate. 
Mix spinach, cheese and onion in pie plate.

2. Stir remaining ingredients until blended.
Pour into pie plate.

3.  Bake 30 - 35 minutes. Let stand 5 minutes before cutting.

Quick and easy. 



Wishing YOU well and much joy!

Harbingers of Fall

When this guy shows up in Musashi's Garden,

I know it's Fall.

It's the only time he appears at the bird bath!

A big, brash blackbird,
the male Great-tailed Grackle shimmers in iridescent black and purple,
and trails a tail that will make you look twice.

* *

You may recognize this arrangement.
I replaced the old mums with new bronze colored ones this week.
The protea are hanging in.
You can see how they've changed.
They are beginning to dry and change color, but still add a little pizazz to the fall arrangement.
A very good buy at Trader Joe's!

***

The arrival of fall means it's soup, stew and chili time.
I made Pineapple Pork Chili and like all good chili -- it's better the second day.
It is a Better Homes and Gardens recipe.

PINEAPPLE PORK CHILI

Ingredients:

1 pound ground pork or beef

1 16 ounce jar pineapple salsa

1 15 ounce can red kidney beans, rinsed and drained

1 8 ounce can tomato sauce

1 tablespoon chili powder

Pineapple slices (optional)

Directions:

1. in 3-quart saucepan brown pork; drain. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling. Reduce heat. Simmer, uncovered for 10 minutes. Serve with pineapple slices.

Tip:

If you can't find pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.

Those of you who know me, know that I hardly ever make the recipe the way it is written, so here's how I made Pineapple Pork Chili!

I like onion and garlic, so I cooked some in a little bit of olive oil until the onions were clear and soft.

I did use ground pork.

I found a jar of pineapple salsa at Trader Joe's.

I didn't have red kidney beans so I used pinto beans and I didn't rinse and drain.

I didn't have tomato sauce so I used 1 16 ounce can of diced tomatoes and 1 can of tomato paste.

I used 1 tablespoon of New Mexico red chili powder.

It is yummy! 

Wishing YOU well and much joy!

I'm joining the lovely Judith for Mosaic Monday.

One Month Down

and one more month to go in the

Index Card a Day Challenge (ICAD).

Here are the cards from the last week.

ICAD # 29 for June 29, 2014. 

Something different this morning. 

I've been making a lot of pesto this year and thought I'd share the recipe with you. 

Pix from a seed pack and a rubber stamp. 

(You can use any nut that you like if you don't have the pine nuts ... like walnuts ... just be 

sure you aren't serving your pesto to someone who has "that" nut allergy.)

I like garlic with my basil!

ICAD #30 for June 30, 2014: Nap. 

A quick watercolor sketch of Mina napping. 

(I did this on a 4x6 index card I bought for last year ... horrible -- so light weight you can almost see through! No wonder I used so much book paper last year!) 

ICAD # 31 for July 1, 2014

Another flimsy card so I torn a book page and placed it on first.

Gesso, then stenciled the stars.

Sharpie markers and an image from the Graphics Fairy.

ICAD # 32 for July 2, 2014: Each End Up. 

This is one of those cards that I just kept adding layers to not liking any of it until the end. There's book paper, acrylic wash, fluid acrylic (blue), rubber stamps (red), stencils (arrows), more acrylic paint, and the stars are cut from another Index Card that I had yellow and orange acrylic smushed on. Each End Up -- no right or wrong end up!

ICAD # 33 for July 3, 2014: 4th of July. 

One more holiday card. 

This is the last one as I've used up all the images I found at the Graphics Fairy! 

Acrylic paint, Stars are cut from another index card, fluid acrylics.

ICAD # 34 for July 4, 2014.

 I wasn't going to do another 4th of July postcard, but I had already finished the image transfer. 

Liberty Bell stamp, rubber stamp, cut stars from another index card, fluid acrylic.

ICAD # 35 for July 5, 2014: Nature Study.
I love nature studies and I spent the day yesterday with a stack of napkins cutting out birds, butterflies, "nature stuff". 

Rubber stamp, fluid acrylics, torn ledger paper scrap, napkin images.

Wishing YOU well and much joy.

Be sure to visit Tammy to check out the Index Card a Day Challenge.

You can start anytime.

It's fun!

Creative Every Day