Sunday, October 25, 2020

 

Curried Pumpkin Soup

1/3 cup chopped onion

1 teaspoon minced garlic

1 teaspoon curry powder

2 Tablespoons butter or margarine

1 cup pureed fresh  pumpkin ( or 15 oz can  of pumpkin)

¼ teaspoon nutmeg

1/8 teaspoon allspice

2 cups vegetable broth (or you can use chicken broth)

1 ½ cups milk

1 bay leaf

1 tablespoon cornstarch or arrow root or tapioca powder for

      thickening

2 Tablespoons heavy cream (optional)

Chopped chives for garnishing

 

In a large pan cook onion, garlic and curry in the butter or

       margarine for a few minutes until onion is tender.

Add pumpkin, nutmeg , sugar and bay leaf.

Stir in broth and bring to a boil.

Reduce heat and simmer uncovered for 15 minutes.

Take out bay leaf.

Stir in 1 cup of the milk and cook over low heat for a few minutes.

In another bowl, stir together the remaining ½ cup milk and

      cornstarch ( or thickener) until dissolved., then add to  the pan.

Cook and stir until thickened and bubbly. Cook two  more minutes.

Serve with a dollop of sour cream on the top and garnish with chives.

Makes 4-6

 

Friday, January 24, 2020


LimeAvocado-Key Lime Salsa 

2 ripe avocados, peeled and cubed
(I usually put lemon juice on the avocados so they don’t
    darken)
3 key limes, peeled, seeded, and chopped  
1 key lime for squeezing
1 red onion, diced
1 clove garlic, minced or finely chopped
1 teaspoon cumin
1 red bell pepper, diced
2-3  Tablespoons  fresh cilantro, chopped
2 Tablespoons  olive oil
Salt and pepper to taste

Combine all ingredients.
Squeeze key lime over salsa.
Refrigerate for one hour before serving.
It does not stay fresh for any length of time. Serves 4-6    


Serve with:

Fish
Chicken
Shrimp  


When traveling to Palm Island in the Windward Islands, a restaurant used this recipe. I asked the waiter if he could  me a copy. The waiter spoke me the recipe as I wrote it on a napkin. Of course there weren’t any amount of ingredients.  I’ve changed a few items.  I prefer red onions and I have added more cilantro.  Hope you enjoy this


Friday, December 27, 2019


January 2020
Happy New Year

What is January known for?
  It is also Get Organized Month and National Hot Tea Month.  January 20-26 is known as "Clean out your 'In Box Week' and also National Pecan Month.  But the best thing January is known for is National Soup Month  Wow. That's right up my alley.  Here is a fun soup with a great flavor.  Give it a try.  Enjoy!!

Chicken Enchilada Soup

¼ cup olive oil
1 large onion (Vidalia if in season) diced
1 garlic clove, minced
5 cups water (or substitute 3 cups chicken broth for water)
2 teaspoons chicken base (I use Better than Bouillon)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon cilantro
¼ teaspoon ground coriander
1/8 teaspoon cayenne pepper (or increase, if you like spicier)
1/3 cup masa harina*
8 oz Velveeta cheese cubed
2 cups cooked, cubed chicken breast
¾ cup pico de gallo**  (can substitute a can of green chilies)
6 Tablespoons Colby-Monterey Jack cheese, shredded

In a large pot, saute onion in oil until tender.
Add garlic and cook another 2 minutes.
Whisk masa harina and 1 cup of water until smooth.
Stir in pot.
Add the 4 cups of water (or broth) , chicken base, chili
   powder, cumin, coriander and cayenne to the pot.
Bring to a slow boil and stir until thickened.
Reduce heat and stir in Velveeta cubes until melted.
Add chicken and heat thoroughly.
Ladle into bowls and top with shredded cheese and topping.









Sunday, November 10, 2019


December, 2019

The holidays are coming soon and there are lots of new things to cook for them.  Here is a great recipe for Cranberry-Orange Bread.  I make this and give some as gifts for the Holiday.
Enjoy!

Cranberry-Orange Bread

2 cups flour
Pinch of salt
½ teaspoon baking soda
1 cup sugar
1 ½ teaspoons baking powder
1 egg
1 unpeeled orange—clean the skin well and cut into eighths
2 Tablespoons margarine and add boiling water to make 1 cup
1 cup walnuts or pecans, chopped
1 cup fresh cranberries—put into blender and chop. Set aside

Mix flour, salt, baking soda, sugar, baking powder.
Set aside.
Put oranges and cranberries in blender with egg.
Pulse and blend until peels are finely chopped.
Add nuts to flour mixture and pour in orange/cranberry mixture, butter and water.
Mix together.
Bake one large loaf and one small loaf, or several smaller loaves.
Bake at 350 degrees for 1 hours 10 minutes for large loaf and 1 hour for smaller loaf.
Check with a knife several times to see if done.



November, 2019 

As the weather gets cooler, you would like to make some soups.  Here is a really tasty soup.

Sweet Potato Soup

1 Tablespoon bacon fat
1 cup onions, chopped
2 pieces of celery, chopped
1 pound sweet potatoes, peeled and diced
5 cups chicken brother (or you can substitute vegetable broth)
Salt and Pepper to taste
½ teaspoon nutmeg (you can add a little more if you’d like)
Soup cream for topping

Saute onions, celery, and sweet potatoes in bacon fat for around 5 minutes.
Add broth, cover and bring to a boil.
Reduce heat and Simmer until tender around 15-20 minutes.
Puree in blender and reheat.
Add salt and pepper to taste.
Serve with a dollop of sour cream on top. 
Serves 5-6

October, 2019

In Florida it should be getting a little cooler and in other states it is getting cooler.

Here is a Spinach Souffle that is really easy to make and a good Adition to the Entrée.  That’s the name of my first cookbook.

Spinach Souffle

1 package frozen chopped spinach, defrosted and drained
1 can cream of mushroom soup (not diluted)
½ cup butter or margarine, melted
1 egg
1 cup croutons (they can be plain or herbed)
1 oz grated mozzarella cheese

Mix all ingredient together.  
Put in a casserole dish.
Bake at 350 degrees for 50 minutes.
Serve 4-6

Variations:

Substitute a package frozen asparagus

Add 1 cup mushrooms

Add 1 can artichokes

Substitute for cream of mushroom soup would be cream of celery soup.

Saturday, August 3, 2019


What is August known for?  It is National Goat Cheese Month, and National Read a Romance Novel Month.  It is also National Mustard Day on the 3rd and Watermelon Day on the 3rd.   It is also Zucchini Month and I’ll make something with zucchini.  

I have a great recipe for Zucchini and Fennel Soup that is easy and good tasting.  Give it a try.

Zucchini and Fennel Soup

1 large fennel bulb, 8 small fronds reserved for
     garnishing. Cored and slice in ½ inch thickness
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 ¾ pounds of zucchini, sliced and chopped into
    chunks
1 large yellow onion, thinly sliced
1 clove garlic, minced (I have put more in the soup)
4 cups chicken stock
Salt and pepper to taste
½ cup sour cream for garnishing

In a medium pot, cover the pieces of fennel with water. Add
     lemon juice.   Bring to a boil.
Cover and simmer over lower heat until fennel is
     tender, about 20-25 minutes.
Drain the fennel.
In a soup pot, heat oil and add zucchini, onion, garlic.
Cook over medium heat. Stir occasionally until
    softened, 15 minutes.
Add chicken stock and cooked fennel and bring to a
    boil.
Cover and simmer medium heat until vegetables are
    softened, about 10 minutes.
Puree the soup in food processor or immersion blender.  
Return to pot and season with salt and pepper.
Put in soup bowl and put a dollop of sour cream on
      each soup bowl and a fennel frond.
Serves 4-6