Dev's Clam Chowder

It's COLD outside.  And when it's cold outside, it's only natural to make something warm and delicious to combat the outside temps.  This soup is among my husbands top 5 favorite foods.  It might have something to do with the fact that it is in the "beige food group".  You know meat, potatoes, pasta, and sauces of sorts.  He affectionately dubbed this group a few years back as superior to the other 4.  This soup was a perfect Sunday dinner paired with toasted garlic bread and you could even mix up the beige-ness and throw in a salad.  Make it tonight, you won't be sorry.

In a soup pot add:
1 cup chopped onion
1 1/4 cup chopped celery
3-ish cups of potatoes (I really like to chop them up into small pieces rather than big chunks)

Cover by about 1 inch with water and boil until tender.  Once tender add in 3 cans of clams WITH the juices.  Meanwhile, in another pot or skillet you're going to make a roux using 3/4 cup butter and 3/4 cup flour.  Heat over medium-high until it is melted together, using a whisk.  Cook for about 1-2 minutes to avoid the roux tasting floury or chalky.  Slowly add 1 quart of half and half into the roux, while whisking.  Continue to whisk and add your spices:

1 tsp sugar
1 1/2 tsp salt
1/2 tsp black pepper
1-2 teaspoons Old Bay seasoning
2 TB red wine vinegar.

Whisk mixture until it is hot and thick, then dump into the vegetable mixture.  Add additional S&P to suit your taste.  So. So. So Good.  This would be great made ahead of time and kept on low in the crock pot too :)

Posted by Tiffany :)

Harvest Vegetable Soup

There are some things in life that give me a rush, 

like a Styx concert, 

a newborn babe, 

a fast Camaro, 

and a case lot sale.
Oh yeah.

You know what I'm talking about - you've lined up cans likes soldiers in a row and 
felt your heart rate soar off the charts.

There's a certain indescribable satisfaction (maybe it's just the Mormon girl in me) that comes from nesting/stashing/hoarding/prepping food storage.

  I fully acknowledge that 'pantry staples' sounds about as exciting as beige socks.  
Enter fresh vegetables.  
And now you have the best of both worlds.  

Hearty - Healthy - Homey
"How do I know if this is right for me?", you ask.  Well, if you're stepping on crunchy leaves and wearing a jacket and it's dark at 6:00, then it's the perfect thing for you.

It's kind of a 'stewp' - somewhere between a soup and a stew.

Harvest Vegetable Barley Soup (Slow Cooker)

1 onion diced (can sub 1/4 dried minced onion)

1/2 t. garlic powder

2 stalks celery, chopped

1 sweet potato, peeled and chopped into 1/2" cubes

2 t. dried thyme leaves

1/4 t. black pepper
3 T dried parsley

6 cups chicken broth

1/2 cup pearl barley

1 15 oz can any white beans (no need to drain)

1 15 oz can any dark beans (drain these, they have pasty juice)

 6 oz. can tomato paste

Combine all ingredients, onion through beans, in a slow cooker. Cook on high for 4-6 hours, add tomato paste and cook for another 1/2 hour. 

Note: In my immediate stash I had rice, brown rice, arborrio rice, wild rice, lentils, split peas, red lentils, quinoa, steel cut oats, chia seeds, whole wheat, bulgar, oat bran and flax seed.  Everything but BARLEY.  I wasn't about to walk a block and a half in this brisk 60 degree weather for another trip to the store, so I used bulgar.  You do what you can.

This soup would be great with a grilled cheese sandwich, or cornbread and honey butter, some warm crusty bread, or some fresh greens lightly dressed.  

Get on this, you only have until 2022 to use up that stash.

Posted by Rona

Sausage tortellini soup

It's hot, satisfying and deeply flavorful.

No, I'm not talking about this guy.

This soup has been a favorite in our family for a while now. 

Perfect for this amazing fall weather. It's a beautiful change from your regular veggie beef.

1 LB Italian sausage
1 medium yellow onion, diced
2 small zucchini chopped
5-6 large carrots sliced
10 cups beef stock
1 big can spaghetti sauce
1 bag frozen tortellini pasta (or in my case I did ravioli because that's what I had)
Dried basil
Garlic
Salt/pepper
Grated parmesan cheese

Brown Italian sausage in a hot pot. Once the meat is done, remove it from the pot.
Hit the pot with a couple tablespoons of olive oil. Add onion and let it sauté for about 5 minutes. Add carrots and zucchini. At this point season the veggies with salt, pepper and a little garlic.  Let the vegetables cook for another 5ish minutes. Return the sausage back to the pot. Add the stalk (either store bought or your own) and the spaghetti sauce. My favorite is Hunts four cheese. Add a tablespoon or two of dried basil.  Bring it to a boil then drop the heat and let it simmer until vegetables are tender.  Add frozen pasta at the very end. It only needs 5-10 minutes to cook. Top individual bowls with grated parmesan before serving.

*Another idea? Brown sausage and then throw it all in the crock pot, adding the tortellini 1/2 hour before. Easy peasy!

These pictures really don't look like much but trust me, the flavor is insane!

Posted by Cambria

White Chicken Chili (Slow Cooker)

The big screen had a football game on.  I sat on the couch surfing Pinterest in my fuzzy socks while a cool rain drizzled outside.  My "Fall Hayride" smelly candle was flickering gently in the background, and the White Chicken Chili simmered away.

It was the perfect Sunday afternoon. 

Here's a great recipe that you can make in your slow cooker. 

 Your house will smell yummy.  

And like most pots-of-stuff, it will taste even better the next day.

Just the right amount of creamy.

Just the right amount of seasoning.

It's like you have it all together.

White Chicken Chili (Slow Cooker)
This makes a big pot!  Serve it with cornbread the first night, then cheese quesadillas or homemade tortillas the next. After that?  FREEZE and take out in a couple weeks.

3 cups cooked, diced chicken breast (I use leftover turkey a lot!)
1 lb. pkg. dried white beans (I used mixed beans, just cause I didn't want to go to the store)
10 cups chicken broth (bouillon in water is totally fine)
2 large onions, diced
4-4 oz. cans diced green chilies (I used my pepper pucks - see here  http://flannerykitchen.blogspot.com/2013/08/pepper-pucks.html )
1 T garlic powder
2 t. ground cumin
2 t. dried oregano
1 t. black pepper
2 T vinegar (I used white)
2 cans evaporated milk


Soak beans overnight if possible (or at least an hour).  Drain and rinse, put in slow cooker with chicken broth.  Cook on high for several hours, probably around 4, until almost tender. Add more water if necessary.  Add onions, green chilies, garlic powder, cumin, oregano, and pepper.  Cook for another hour and add the chicken, vinegar and evaporated milk.  Heat through. Taste, add salt if needed.

To serve, top with grated cheese, diced tomatoes, cilantro and a dollop of sour cream.  

Note:  The vinegar is a great addition to help blend the seasonings.  You won't detect that it's in there, it will just provide the perfect balance.

Easier, Quicker Version: 
You can substitute 4 cans of white beans for the dry beans.  Just reduce the chicken broth to five cups and cook for about 1 1/2 hours on high instead of 4 or so, and adding the chicken, onions, chilies, and seasonings at that time.  Turn off cooker, add the vinegar and evaporated milk.  Even quicker version?  Bag the slow cooker and simmer in a heavy pot for about 1/2 hour. 

Creamier Version:
Add 2 cups heavy cream and 2 cups sour cream instead of evaporated milk. Don't boil once they have been added though or you'll have a curdled mess.

I use the evaporated milk because it won't curdle if it boils. Don't let the visions of it sitting on your grandma's shelf scare you.  It's a great cooking milk!

A little burst of joy...

I LOVE September - It's gud.

Posted by Rona

Vegan Avocado Wraps with Sunflower Herb Spread AND Smoky Zucchini Bisque

Let me just say, I'm not a vegan (and never will be)- not with the deep emotional bond I have for butter, cream, and steak.

But I LUV clean eating too.

Mother Nature's got it goin' on eh?

The other day we were in Sedona and tried this weird little vegan restaurant. Although we were the only diners without dreads, Tarot cards, a Subaru or B.O., 

I must say the whole experience was pretty cool and the food was"herbaceous, delightful and balanced"

- just as they described.

With natural beauty all around us, 

we had to eat from the earth's bounty that day.

The best part was the chef and I became BFF's inspite of our differences, and he shared his secret weapon with me - 

the Sunflower Herb Spread.  

$$ The Money $$$

It made the wrap.

Next step - go home and recreate it.

The Smoky Zucchini Bisque is my healthy rendition of a not healthy recipe.  I made some simple changes which took out a ton of fat and calories, but it still has a great flavor and is creamy, warm and soothing.  

When you eat nutritionally dense foods, you just feel good.

"Love runs from my head down to my toes." - Freddie Mercury
:-)

Every now and then my inner hippie comes screaming out.

The Sunflower Herb Spread is the 'mama'.  She holds it together while adding a little flavor and personality.

The bisque is great topped with a dash of Tabasco or Siracha.

And here we go...


Vegan Avocado Wrap

Layer the following on whole grain bread or wrap:

thick layer of sunflower herb spread
baby spinach leaves
tomato slices (salt and pepper these)
avocado slices
thinly sliced red onion
shredded carrots
sprout of the day


Fold in thirds (because it's probably too big to roll up) and slice in half on a diagonal.


Sunflower Spread

2 cups raw sunflower seeds, soaked in water overnight (or for at least an hour)
3/4 to 1 cup fresh herbs (anything goes here)
1/3 cup water
1/4 cup vinegar
1 small clove garlic, minced (a little goes a long way here)
Salt and pepper

Drain and rinse the sunflower seeds. Throw it all in a high powered blender or food processor.  I like it not totally smooth.  You can mince the herbs yourself and add them at the end if you like them more noticable.  Some good herbs to try would be basil, thyme, chives, dill, parsley, tarragon, rosemary (but smaller quantity).  

Note:  By soaking the sunflower seeds the nutritional value is greatly enhanced, plus the ability for the body to better absorb the nutrients.

Smoky Zucchini Bisque

5 med. zucchini (about 3 pounds)

4 cups chicken broth

3 Tbsp. dried onion flakes

or 1 cup chopped onion

3 oz pkg. bacon bits - I subbed 2 t. liquids smoke flavoring

2 cups half-&-half - I subbed 1 can fat free evaporated milk (could use almond milk too)

Freshly ground pepper

1. Heat the chicken broth in the large pot on high.

2. While the broth is heating, cut the zucchini in slices or chunks and place it in the broth.

3. Add the onion flakes and bacon.

4. When the soup comes to a boil, turn the heat down to medium. Cover the lid and let it simmer 10-15 minutes.

5. When zucchini chunks are tender, puree them with a stick blender. Or, use a stand blender and puree in two batches.

6. Add a few grinds of pepper to taste, and the half and half, or milk, or fat-free half-and-half. Serve topped with more bacon, croutons or a sprinkle of cheese.

 Source- "Soup's On!" by Valerie Phillips (Covenant Books)

Feed your soul.

And yo belly.

Ommmmm......

Posted by R