November

What is November known for?  Well we all know it is Thanksgiving and the turkey.

It is known for National Author’s Day on November 1^st.  Also  National Novel Writing Month and National Peanut Butter Lovers Month.  Gluten Free Diet Awareness Month and National Georgia Pecan Month.  The one I really like is Sweet Potato Awareness Month.  Using sweet potatoes is a lot of fun.  When the weather in Florida starts to get a little cooler. I really like to make soups.  I am using the Sweet Potato Soup recipe and passing it on for you to try.  Hope you enjoy.

 Sweet Potato Soup

 

1 Tablespoon bacon fat

1 cup onions, chopped
2 ribs celery, chopped
1 pound sweet potatoes, peeled and diced
5 cups chicken broth
Salt and pepper to taste
½ teaspoon nutmeg (can add more)
Sour cream for top

 Sauté onion, celery, and sweet potatoes in bacon fat for 5

     minutes.

Add broth, cover and bring to a boil, simmer until tender.

Puree in blender and reheat.
Add salt and pepper, and nutmeg.
Serve with a dollop of sour cream on top.  Serves 5-6

 

 

August

August is almost the end of summer.  Kids will start back to school, but it is still hot in Florida as well as in the North.  It will start cooling in September. 

What is the month of August known for?  It is Boomers making a difference month and we do make a difference.  It is National Catfish Month and National Goat Cheese Month.  It is National Read a Romance Month and National Psychic Week August 7-11.  So it would be time to read by book—The Bonnie Neuk Tea Room:  Friends and Uninvited Guests (Ghosts) ($10.00) for it psychic thread.  It is also National Oyster Day on August 5^th.  I love oysters and love cooking with them.  These two recipes with oysters are from my new cook book—Soups and Stews...Comfort by the Spoonful ($20.00).  You can get a copy of any of my books from me.  Contact me at conniehope@comcast.net for your copy.

 

Oyster Stew  Quick and Easy

 

1 or 2 cans oysters

Salt and pepper to taste
¼ cup onion, diced fine
1 Tablespoon Worcestershire sauce
6 cups milk
1 Tablespoon butter

 

In a medium soup pot, add the milk, oysters, salt, pepper,
onions, and Worcestershire sauce.
Bring to a slow boil, then simmer until onions are tender.
I simmer for about an hour very low.
Add butter and allow to melt.
Serve with oyster crackers.  Serves 4-5

Oyster Stew with Vegetables 

12-18 fresh oysters

3 potatoes, cubed
2-3 stalks of celery, diced
1 medium yellow onion, diced
2 cups half and half
2 cups milk
1 cup chicken broth
2 Tablespoons freshly chopped parsley
Salt and pepper to taste
¼ teaspoon thyme
Pinch of garlic powder
¼ cup of cornstarch for thickener (optional)

Saute diced vegetables and spices in chicken broth. 

Add milk and half and half.
Heat until warm.  Do not boil.
Stir in drained oysters and simmer for 25-30 minutes
Add cornstarch slowly continually stirring to desired
   thickness.  If it is thick enough, do not add more.

Serves 4-5

Blueberry Soup with Wine

 

2 cups water

1 Tablespoon cornstarch
2  ½ to 2 ¾ cups fresh blueberries,
3 Tablespoons sugar
1 ½ cups  wine  *
½ cup sour cream or plain yogurt

 

Wire whisk cornstarch with ¼ cup water.

Combine blueberries, cornstarch, water, sugar, and wine.
Cook on low heat until blueberries are soft (15-20 minutes).
Put in food processor and blend until berries are smooth.
(You can also use an Immersions Blender)
Chill overnight in refrigerator.
Serve with a dollop of sour cream or yogurt. Serves 2-3

*Here are some ideas for wines to use in the Blueberry soup:

1 ½ cups Marsala wine

Or

1 ¼ cups grape juice

1 teaspoon brandy

Or

1 ¼ cups dry white wine

1 teaspoon brandy

Or

¾ cup sherry

¾ cup sweet vermouth

Or

Use your favorite and experiment.

 

June, 2017

 

Cold Cucumber Soup

 

3 cucumbers—peeled, removed seed, chopped

1 clove garlic, minced

2 cups plain yogurt

2 cups chicken broth (or substitute vegetable broth)

1 Tablespoon minced dill (mint can be substituted for dill)

Salt and pepper to taste

1 Tablespoon minced dill for garnish (or mint leaves)

Also you can use sliced cucumber.

 

Put cucumber, garlic and yogurt in food processor and blend

       until smooth.

Transfer to bowl and add chicken broth, dill, salt and pepper

      to taste.

Chill several hours.

Garnish with dill and sliced cucumber.

Serves   3-4

 

 

Beef Stew with Beer

 

2 Tablespoons olive oil

1 cup onions, chopped

2 medium carrots, chopped

2 pounds beef, cut into 1 inch cubes

1 can or bottle of beer

2 cups beef broth

Salt and pepper to taste

4 medium potatoes, peeled and quartered

½ teaspoon thyme, dried

1 bay leaf

 

In a soup pot, add olive oil, onions, carrots and cook until

     translucent, about 5-7 minutes.

Stir in beef cubes and quickly brown on all sides.

Add beer, beef broth, salt, pepper, potatoes, thyme, bay leaf.

Bring to a boil, reduce heat and simmer slowly for 2 hours.

Beef should be tender.  Remove bay leaf.

If more liquid is needed, add beef broth.  Serves 6

 

Additions and Variations:

 

¼ teaspoon marjoram

Or ½ teaspoon basil

Or

1 Tablespoon Worcestershire sauce.

And:

1 pound of mushrooms

 

March

Broccoli  and Cheese Soup

Cooking spray

1 cup onions, chopped

2-3 cloves of garlic, minced

3 cups chicken broth(can substitute vegetable broth)

1 (16 oz) package broccoli florets

2 ½  cups milk

1/3 cup flour

Salt and pepper to taste

8 oz Velveeta cheese, cubed

 

Spray soup pot with cooking spray over medium heat.

Add onions and garlic and saute for 3-4 minutes.
Add broth and broccoli.
Bring to a boil and then reduce to simmer.
Stir and cook for 10-15 minutes.
Combine the milk and flour and whisk until blended.
Add milk mixture, cook 5-8 minutes or until slightly thick.
Stir in salt and pepper.
Remove from heat and add cheese, stirring until it melts.
Either put part in blender and process or use an immersion
     blender and pureed mixture.   Serves 6

Variations:

½ teaspoon cumin

½ teaspoon basil

Can double the amount of Velveeta cheese if you like it really cheesy.

 Instead of Velveeta cheese, you can use sharp cheddar. 

 Can add some cauliflower florets.

 Can also add a cup of chopped ham for a richer taste.

 Experimenting is the name of the game!

January

January is a bit more of a relaxing month.  It is after the holidays and we can take a few breaths.  Here in Florida the weather is just a bit cooler, but the sun is shining bright.  Well, let’s hope so anyway.  The snowbirds have returned, the streets are filled with cars and the restaurants are crowded.

 

What is January known for?  It is ‘Be Kind to Food Servers Month’ for one thing.  Fitting isn’t it! It is also known as “Get Organized Month’ and January 20-26 is ‘Cleanout your ‘In Box’ Week. Let’s all try and do that.   It is also National Hot Tea Month.  There is nothing nicer than sitting in the afternoon with a hot cup of tea.  But my favorite is National Soup Month.  My second cookbook has just arrived and it is named “Soups and Stews...Comfort by the Spoonful”. If you are interested, just give me a call at 215-527-1217.  I have them here to buy.

I always get a ham for the holidays and I have the bone and lots of pieces of ham to use up.  This soup is a ‘stick to your ribs’ kind of soup.  You can also use the ham bone to make  a 15 Bean Soup.  Give this Cheesy Ham Chowder a try.

 

 

Cheesy Ham Chowder

10 strips of bacon, diced

1 large onion, diced
1 cup carrots, diced
3 Tablespoons flour
3 cups milk
1 ½ cups water (can use a teaspoon of ‘Better than Bouillon’ in Ham flavor in the water)
2 ½ cups potatoes, cubed
1 (15 ¼ oz) can whole kernel corn, drained
2 teaspoons chicken bouillon
Salt and pepper to taste
3 cups shredded cheddar cheese
2 cups ham, cubed

Cook bacon over medium heat until crispy.

Use a slotted spoon, remove bacon to a paper towel.

In drippings, saute onion and carrots until tender.

Stir in flour until smooth. Gradually add milk and water.

Bring to a boil and stir for 2-3 minutes.

Add potatoes, corn, bouillon, salt and pepper.

Reduce heat, simmer 25-30 minutes, potatoes to be tender.

You can add the ham and bacon and slowly simmer for the 25-30 minutes 

Add cheese and stir slowly until cheese is melted, ham is hot.

Serves 8