Souper Saturday

"I never worry about diets. The only carrots that interest me are the number you get in a diamond."
-Mae West

Happy Saturday! I hope you have a wonderful weekend! Today's soup recipe is a bit unusual, but it is very tasty. I add crispy wonton noodles to the soup when I eat it instead of crackers for a different flavor. Enjoy!


Carrot & Ginger Soup
Servings: 17 cups

Ingredients:

* 3 Lbs. baby carrots
* 2 Tbsp olive oil
* 1 tsp rosemary
* 1 tsp parsley
* 2 Tbsp olive oil
* 2 medium onions, peeled, diced
* 2 Tbsp ginger root, chopped
* 64 oz vegetable stock
* 32 oz carrot juice
* 2 Tbsp sesame oil
* 1/4 cup hoisin sauce
* 1 Tbsp kosher salt

Equipment Needed:

* Baking sheet
* Stockpot
* Handheld blender

Directions:

1.) Preheat oven to 450 degrees.
2.) Toss carrots with olive oil, rosemary & parsley in large bowl.
3.) Spread carrots in a single layer on baking sheet.
4.) Roast carrots on center rack of oven 30-45 min, until lightly browned and tender.
5.) Set aside.
6.) Pour olive oil into stockpot and heat on medium.
7.) Stir in onions; cook 10 minutes.
8.) Add ginger; cook, stirring, about 2 min.
9.) Add roasted carrots and vegetable stock to pot.
10.) Bring to a boil; simmer 10 min.
11.) Mix in carrot juice.
12.) Carefully puree soup with handheld blender until smooth.
13.) Add sesame oil, hoisin sauce, and salt.
14.) Stir well and simmer 5 min.
15.) Serve warm.

"There was an Old Person in gray,
Whose feelings were tinged with dismay;
She purchased two parrots,
and fed them with carrots,
Which pleased that Old Person in gray."
-Edward Lear


Have a great day and remember: Go Ahead & Indulge!

Temptation Thursday!

Happy St. Patrick's Day!

"For each petal on the shamrock... this brings a wish your way. Good health, good luck, and happiness, for today and every day."
-Author Unknown

I am not a big corned beef and cabbage fan, so I decided NOT to share a recipe for that. Instead, I thought I would give you a recipe with a main ingredient that can be substituted with left over corned beef. Enjoy!

"Never iron a four-leaf clover, because you don't want to press your luck."
-Author Unknown


Brisket Hash

Ingredients:

* 2 Tbsp olive oil
* 2 cloves garlic, peeled, minced
* 3 cups Idaho potatoes, peeled, very finely chopped
* 1/2 cup carrots, peeled, finely chopped
* 1/2 cup celery, finely chopped
* 1/2 cup sweet onion, peeled, finely chopped
* 3 cups beef brisket cooked & finely chopped
* 1 tsp. Tabasco sauce
* Salt and pepper to taste
* Your favorite toast

Equipment Needed:

* Large Ovenproof skillet

Directions:

1.) Preheat oven to 350 degrees.
2.) Heat skillet on medium high.
3.) Add oil and swirl to coat.
4.) Stir in garlic and potatoes, cook 3 min, until lightly browned.
5.) Add carrots, celery, and onion, cook 3 min.
6.) Mix in brisket and tabasco; cook, without stirring 5 min.
7.) Season to taste with salt and pepper.
8.) Place skillet in oven and bake 10 min, until lightly browned.
9.) Serve with toast.

"May your pockets be heavy and your heart be light,
May good luck pursue you each morning and night."
-Irish Blessing


Have a great day and remember: Go Ahead & Indulge!

Salivation Sunday: The Superbowl Edition!

"If a man watches three football games in a row, he should be declared legally dead."
-Erma Bombeck

Hello! I have returned! Vacation was wonderful, I will share more about it later in the week! Since today is Super Bowl Sunday I thought a recipe that is easy to make, sure to please and delicious was in order. Enjoy!

"Football is not a contact sport. It's a collision sport. Dancing is a good example of a contact sport."
-Duffy Daugherty



Turkey Chili
Serves 8

Ingredients:

* 2 Tbsp olive oil
* 2 lbs lean ground turkey
* 12 cloves garlic, minced
* 2 sweet red peppers, finely diced
* 1 green pepper, finely diced
* 1 large onion, minced
* 2 Tbsp McCormick Mexican-Style Chili Powder
* Salt to taste
* 2 Tbsp Worcestershire sauce
* 1 Tbsp soy sauce
* 2 dried bay leaves
* 1/4 tsp ground cloves
* 2 tsp ground cumin
* 2 cans diced tomatoes
* 4 cups chicken stock
* 2 cans great northern beans, rinsed & drained
* 2 cups grated cheddar cheese
* Crusty Italian bread

Equipment Needed:

* Large stockpot

Directions:

1.) Heat oil in large stockpot on medium-high until oil faintly smokes.
2.) Add ground turkey.
3.) Crumble and sear until lightly browned, about 5 min.
4.) Mix in garlic, peppers, and onions to browned ground turkey.
5.) Add chili powder, salt, Worcestershire, soy sauce, bay leaves, cloves, & cumin.
6.) Stir in tomatoes and stock.
7.) Bring to simmer.
8.) Add beans.
9.) Continue to simmer, uncovered, on medium-low 45 min, stirring occasionally.
10.) Discard bay leaves.
11.) Ladle chili into warmed bowls.
12.) Top with cheese.
13.) Serve with bread.

"The reason women don't play football is because eleven of them would never wear the same outfit in public."
-Phyllis Diller

Thought of the Day:

"The color of springtime is in the flowers, the color of winter is in the imagination."
-Terri Guillemets

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday

"A Jewish woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well."
-Henny Youngman

Hello! I hope you are doing well on this fine Saturday. Do you have any plans? If so, have fun. Today's soup recipe is an oldie, but goodie! Now, I am not a big fan of onions, but I will eat this soup up in a flash! Enjoy!

"It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it."
-M.F.K. Fisher


(Photo: Wegman's)

French Onion Soup

Ingredients:

* 2 Tbsp extra virgin olive oil
* 8 cups yellow onions, peeled, thinly sliced
* 3 cloves garlic, minced
* 1 tsp dried thyme
* 1/2 cup white wine
* 1 cup beef gravy (use your favorite)
* 4 cups chicken stock
* 1 Tbsp Worcestershire sauce
* 2 bay leaves
* 1/4 cup Parmesan cheese, grated
* Salt and pepper to taste
* 1 1/2 cups seasoned croutons
* 6 slices mozzarella cheese (1/2" thick)
* Crusty Italian Bread

Equipment Needed:

* Stockpot
* Baking sheet lined with foil
* 6 - 2 cup oven-proof soup bowls

Directions:

1.) Heat stockpot on medium-high.
2.) Add olive oil and onions.
3.) Cook, stirring, 6-8 min until onions begin to brown.
4.) Reduce heat to medium.
5.) Mix in garlic, cook, stirring 3-4 min, until slightly browned.
6.) Add thyme; cook, stirring, 2 min.
7.) Pour in wine, stirring to loosen browned bits from bottom of pan.
8.) Cook 2-3 min.
9.) Add gravy, stock, Worcestershire, and bay leaves; bring to a simmer.
10.) Cook 15 min.
11.) Preheat oven to broil with rack set 6-inches from top.
12.) Cook stock mixture 10 min while oven preheats.
13.) Place soup bowls on lined baking sheet.
14.) Ladle soup into bowls; season with salt and pepper.
14.) Add 1/4 cup croutons to each bowl.
15.) Top each bowl with one slice cheese.
16.) Broil 4-5 min until well-browned and bubbly
**Watch carefully so the cheese does not burn**
17.) Serve with bread.

Thought of the Day:

"Winter is nature's way of saying, "Up yours.""
-Robert Byrne

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention."
-Auguste Escoffier

Hello! I hope you have a wonderful weekend! Today I am sharing a recipe for one of my favorite soups, ENJOY!


Split Pea Soup with Ham

Ingredients:

* 2 Tbsp vegetable oil
* 1 cup mirepoix (minced carrots, celery & onion)
* 2 cloves garlic, minced
* 16 oz dried green split peas, sorted and rinsed
* 1 cup potato, peeled and diced
* 2 cartons (32 oz each) vegetable stock
* Salt and pepper to taste
* 2 cups ham, small dice
* Chopped fresh parsley

Equipment Needed:

* Blender

Directions:

1.) Add oil to stockpot and heat on medium.
2.) Cook mirepoix and garlic, stirring occasionally, about 5 min, until vegetables are tender but not browned.
3.) Add peas, potatoes & vegetable stock.
4.) Bring to boil.
5.) Reduce heat and simmer about 45 min, covered, until peas are tender.
6.) Puree soup until smooth with blender & return soup to pan.
7.) Season to taste with salt and pepper.
8.) Add diced ham.
9.) Heat on medium until warmed through.
10.) Garnish with parsley.

Thought of the Day:

"Soup is to the meal, what the hostesses smile of welcome is to the party. A prelude to the goodness to come."
-Louis P. De Gouy


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

"If the only prayer you said in your whole life was, "thank you," that would suffice."
-Meister Eckhart

Hello!! Have I mentioned how much I love fall and Thanksgiving? Well, if I have neglected to do so, let me say it now!! I LOVE FALL & THANKSGIVING!!

Everyone always laughs at how much I cook for Thanksgiving dinner, but I just cannot help myself! There are so many wonderful recipes!! Today's recipe is one of my favorites!! I can eat yams/sweet potatoes everyday - they are so YUMMY! Enjoy!


Apple, Almond and Yam Patties

Ingredients:

* 1 1/4 lbs yams, peeled, coarsely grated
* 1 large honeycrisp apple, peeled, cored, coarsley grated
* 1/4 cup finely diced onions
* 1 1/2 Tbsp sour cream
* 4 large eggs, lightly beaten
* Salt and pepper to taste
* 1 1/4 cups all-purpose flour
* 1/2 cup sliced almonds
* 1/2 cup vegetable oil
* Sour Cream

Equipment Needed:

* Large nonstick skillet
* Box grater
* Ice cream scoop

Directions:

1.) Combine yam, apple, and onion in a large mixing bowl.
2.) Add sour cream and eggs; season to taste with salt and white pepper.
3.) Stir ingredients to combine.
4.) Slowly fold in flour, then add in almonds.
5.) Mix well.
6.) Form patties: scoop mixture with ice cream scoop, press firmly with hands.
7.) Set patties aside.
8.) Heat oil on medium-high 1-2 min. (do not let oil reach smoking point)
9.) Reduce heat to medium.
10.) Add yam patties to pan.
11.) Cook, 7-8 min until edges begin to brown.
12.) Gently turn patties over and cook 5-6 min until browned and tender.
13.) Place on a double layer of paper towels to drain.
14.) Repeat with remaining yam patties, heating additional oil if needed.
15.) Serve warm with sour cream as garnish.

(These can be made ahead of time and reheated in a 350° oven for 20 min)

Thought of the Day:

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."
-John Fitzgerald Kennedy

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

Hello! I know it is still summer, but on these cooler days my thoughts turn to fall! It is my favorite time of the year - I am giddy with excitement at the thought of picking apples, pumpkins, red peppers, etc.. I feel soup goes hand-in-hand with the season. It is a simple one dish meal, yet very hearty and wholesome. Today's recipe is not for the faint of heart - it is spicy! However, you can tweak the recipe and tone it down a bit if you would like! Enjoy!



Spicy Red Lentil Chili
Servings: 7 Cups

Ingredients:

* 1 cup red lentils (Goya)
* 4 cups + 2 Tbsp water, divided
* 2 Tbsp butter
* 1/2 cup onion, peeled & finely diced
* 1/4 cup celery, finely diced
* 2 Tbsp chopped garlic
* 1 medium tomato, cored & diced
* 2 cups vegetable stock
* 1 Tbsp Tabasco sauce
* 1/8 tsp turmeric
* 1/8 tsp cumin
* 1/8 tsp cayenne pepper
* 1 tsp sea salt
* 1/2 tsp black pepper
* 1/8 tsp chili powder
* 2 Tbsp cornstarch
* 1/4 cup green pepper, minced

Equipment Needed:

1.) Food processor (blender will work also)

Directions:

1.) Bring lentils & 2 cups water to boil on high.
2.) Turn off heat.
3.) Remove half the lentils & liquid; place in food processor & puree, about 1 min.
4.) Set pureed and whole lentils aside.
5.) Melt butter in soup pot on medium-low.
6.) Add onions: saute' about 2 min, until soft but not browned.
7.) Add celery & garlic: saute' about 5 min, until soft but not browned.
8.) Add tomato and cook 5 min more.
9.) Mix in stock, 2 c. water, Tabasco, turmeric, cumin, cayenne pepper, sea salt, black pepper, & chili powder.
10.) Bring to simmer.
11.) Add all lentils plus the liquid to the soup pot.
12.) Cook about 15 min, until lentils are tender.
13.) Combine cornstarch and remaining 2 Tbsp water in small bowl.
14.) Bring soup to boil; add cornstarch/water mixture.
15.) Stir 30 seconds to thicken slightly.
16.) Turn off heat & add green peppers.
17.) Ladle into bowls and serve warm.

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Good manners: The noise you don't make when you're eating soup."
-Bennett Cerf

Hello! I know it is summer, but I decided to bring back Souper Saturday! There are so many great cold soup recipes that I can share, that I decided, WHY NOT! If you have never had a cold soup, the first time that you try one it is odd. However, they are very enjoyable and a great summertime meal! Enjoy!

"There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can."
-Laurie Colwin


Cucumber Soup
Servings: 4

Ingredients:

* 1 small sweet onion, finely diced (about 1 cup)
* 3 tsp minced Garlic
* 1 seedless cucumber, peeled
* 2 Tbsp fresh lime juice
* 2 containers (6 oz each) plain yogurt
* 8 oz sour cream
* 1/2 tsp salt
* 2 Tbsp finely chopped mint

Equipment Needed:

1.) Food processor
2.) Soup pan

Directions:

1.) Heat 3 Tbsp water in pan on medium heat.
2.) Add onion and garlic.
3.) Cook, stirring, about 6 min, until onions are soft and translucent.
4.) Peel cucumber. Cut into quarters; reserve one quarter for garnish.
5.) Add 3/4 of cucumber, onion, garlic, and lime juice to food processor.
6.) Pulse 10 times, then puree for 30 seconds.
7.) Open lid and scrape sides.
8.) Add yogurt, sour cream, and salt.
9.) Puree until smooth and frothy, about 30 seconds.
10.) Cover and chill at least 1 hour.

To serve:

1.) Finely dice remaining cucumber.
2.) Ladle soup into chilled bowls.
3.) Top each portion with diced cucumber and mint

Silly Joke of the Day:
What kind of ties can't you wear?
...Railroad ties.

Have a great day and remember: Go Ahead & Indulge!