Friday, May 14, 2021
Wednesday, May 12, 2021
Monday, May 10, 2021
Thursday, May 06, 2021
Wednesday, May 05, 2021
Thanks to Brian for Thankful Thursday! We were just now talking to our good friends in Weed California....and we once again realized how much we appreciate our few years living there and how much we miss our sweet friends there.
We only wish we could be in living in two places at the same time..... if only................but that doesn't happen does it?
Tuesday, May 04, 2021
Monday, May 03, 2021
Saturday, May 01, 2021
One out of every three bites you put in your mouth was pollinated by honeybees. In addition to pollinating crops such as apples, almonds, broccoli strawberries, cucumbers and cotton, bees also pollinate alfalfa seeds which are used for beef and dairy feed.
Friday, April 30, 2021
According to Wikipedia: The ocelot is a wild cat native to the southwestern United States, Mexico, and Central and South America, as well as the Caribbean islands of Trinidad and Margarita. A medium-sized cat, it is characterized by solid black spots and streaks on its coat, round ears, and white neck and undersides.
Thursday, April 29, 2021
Monday, April 26, 2021
Xcellent Green Soup Serves 4
¼ cup extra-virgin olive oil
1 teaspoon sea salt
1 onion, diced
¼ cup broccoli florets, chopped small
2 zucchini, diced
1 teaspoon dried basil
4 garlic cloves, chopped
¼ cup fresh mint, chopped
2 tablespoons fresh oregano, chopped
3 cups baby spinach
6 cups bone broth or vegetable broth
1 cup frozen peas
1. Heat a large stockpot over medium-high heat
2. Add the olive oil, salt, onion, broccoli, zucchini, basil, garlic, mint and oregano. Cook, stirring frequently, until the zucchini is tender, the broccoli is bright green and the onion is soft.
3. Add the spinach and broth and cook for 15-20 minutes, then add the frozen peas.
4. Cook for an additional 5 minutes and serve.
Tasty and sooooo good for you too!
It's a Happy Tuesday and a Happy Birthday for my oldest son! Happy Birthday PJ!
Wild Rice and Turkey Soup!
Sunday, April 25, 2021
Saturday, April 24, 2021
Thursday, April 22, 2021
Thanks to Sandee we have Feline Friday!
Wednesday, April 21, 2021
Thanks to Brian for Thankful Thursday!
I am thankful for our family's continued good health! And I hope our world will soon recover from this horrible pandemic. May our world become a more peaceful place for everyone.
Today's soup is Spicy Black Bean Soup
2 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and sliced into thin rounds
6 garlic cloves, pressed or minced
4 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes (use 1/4 teaspoon if you’re sensitive to spice)
4 cans (15 ounces each) black beans, rinsed and drained
4 cups (32 ounces) low-sodium vegetable broth
1/4 cup chopped fresh cilantro (optional)
1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
Sea salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup. (That is what I would do!!)
Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve and enjoy!.
Tuesday, April 20, 2021
Monday, April 19, 2021
Friday, April 16, 2021
Original BLT Soup Serves 4
This is a soup for bacon lovers who are fans of the classic sandwich. BLT Soup has all of the ingredients of a BLT, crafted into a hearty soup. Makes a delicious lunch!
1 tablespoon olive oil
4 slices uncooked bacon, chopped
1 small onion diced
2 green onions chopped
1 tablespoon tomato paste
1 head Romaine lettuce cored and chopped or grated
1/4 cup all-purpose flour
4 cups chicken broth
14 ounces canned diced tomatoes
1 dash crushed red pepper
1 cup half-and-half
3-4 tablespoons creme fraiche or mayo (mayo, if you like it sweeter)
salt and freshly ground black pepper
1/2 cup packaged croutons, slightly crushed for garnish
1 tablespoon slivered fresh basil leaves for garnish (optional)
In a large stock pot or dutch oven, heat 1 tablespoon olive oil over medium until shimmering. Add bacon pieces and cook until they begin to brown. Continue sauteeing to your desired level of crispiness. Add the green onions and onions cook until soft and translucent. Stir in the tomato paste and let heat for a minute or two to release its flavors.
Add the lettuce and tomatoes. When the lettuce begins to turn bright green, sprinkle flour over the vegetables and stir well into the other ingredients. If the mixture is too dry or pasty, add a splash of the broth and mix to loosen.
Add the stock, crushed red pepper and a pinch of salt. Turn heat to medium-high and bring soup to a gentle boil. Then reduce heat to maintain a gentle simmer and continue cooking for 15 minutes. Turn heat to low.
Whisk the milk and 2 tablespoons of the creme fraiche in a small bowl. Add a ladle of soup into the dairy mixture and whisk until very smooth. Pour the tempered dairy mixture into the soup, blending well.
Ladle the soup into bowls, and swirl the remaining creme fraiche through the soup, topping with the crushed croutons and basil. Serve immediately.
Do not forget to have a SOUPER weekend! Cheers!
Thursday, April 15, 2021
N is for New England Lobster and Corn Chowder!
New England Lobster and Corn Chowder
Makes 8 Servings
2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives
If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
One of my all time favorites! Enjoy!
Wednesday, April 14, 2021
2021 A to Z Challenge and Thankful Thursday! M is for Mulligatawny Soup and Mixed Root Veggie Chips! April 14, 2021
Mixed Root Veggie Chips
Just a little segue from soup- but it looked to delish to pass up!
If you're a fan of root chips , you'll love this homemade version. You can use big carrots, beets, purple sweet potatoes, and parsnips to get a whole array of color on your plate. The best way to get these veggie chips super thin is by using a mandoline slicer, but be very careful of the sharp blade.
6 medium assorted root veggies (carrots, golden beets, purple beets, sweet potatoes, parsnips, turnips), sliced paper-thin on a mandoline (4 cups total)
3 tablespoons extra-virgin olive oil
1 tablespoon ground cumin or turmeric
Himalayan pink salt
Preheat the oven to 325°F.
Line a large baking sheet with parchment paper or a silicone baking mat.
In a gallon-sized container, toss together the sliced veggies, olive oil, and cumin, rubbing the oil over all the surfaces to coat.
Arrange the veggies in a single layer on the prepared baking sheet and sprinkle with salt.
Bake until crispy, 25 to 30 minutes.
Remove from the oven and let cool for 5 to 10 minutes before enjoying!!! Here now is the soup recipe!
Mulligatawny Soup Serves 6
½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste, ground black pepper to taste
1 pinch dried thyme
½ cup heavy cream, heated
Step 1: Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Step 2: Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
Step 3: When serving, add hot cream
Enjoy and I will see you tomorrow!