Rustic Tuscan Bean Soup

Saute for 5 minutes in two tablespoons of olive oil -

1 onion, diced

2 stalks celery, diced

2 carrots, diced

1 zucchini squash, diced

1 summer squash, diced

Add and saute for 1 minute -

4 garlic cloves, pressed

Add -

4 cups vegetable broth

2  14 oz. cans cannellini beans

1 14 oz. can Italian diced tomatoes 

1 teaspoon thyme

1/4 teaspoon crushed red pepper flakes

3 cups chopped kale

Bring soup to a boil, lower heat, and simmer 15 minutes.

Using an immersion blender, partially puree soup.

Add -

2 teaspoons salt

1 teaspoon pepper

1 tablespoon sugar

1 tablespoon vinegar

Serve topped with parmesan cheese.

Enjoy! 

(makes 8 servings)

Saturday Evening Supper

lemon garlic butter chicken with green beans 

and

french farmhouse potatoes 

Mongolian Beef

You will need -

1 lb flank steak (I get the kind that has been tenderized)

1/2 cup cornstarch

1 tablespoon oil

4-5 cloves of garlic, minced

2 teaspoons fresh ginger, finely minced

1/4 teaspoon red pepper flakes

1/2 cup soy sauce

1/2 cup water

3/4 cup brown sugar

1 cup oil

1 tablespoon corn starch 

sliced green onions 

To prepare -

Slice flank steak thinly against the grain and toss with cornstarch.  Set aside.

Heat oil in sauce pan, add garlic and ginger and cook for 2-3 minutes stirring constantly.

Add red pepper, soy sauce, water, and brown sugar.

Turn heat down to medium low and let simmer. 

Fry steak in batches in oil for 3 minutes.

Add steak to sauce. 

Combine cornstarch with 1 tablespoon water, add to sauce, and cook on high for 1 minute.  (Sauce will thicken very quickly.)

Serve over rice, top with green onions and enjoy! 

Makes 4 servings.

~an autumn table~

Couldn't pass up this lovely little set of handled soup bowls 

at Wal-Mart this past weekend. 

Just waiting on the cooler weather to arrive to enjoy some soup!

Here are some of our favorite soup recipes -

broccoli cheese soup

chicken and gnocchi soup

farmhouse hamburger soup

tortilla soup

I plan to try some new ones this fall as well. :-)

Spinach Ricotta Shells

Current most favorite supper...

for 12 servings you will need -

1 10 oz package pasta shells

1 tablespoon olive oil

1 small onion, diced

4 garlic cloves, minced

24 oz jar tomato passata

1 tablespoon dried italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon red pepper flakes

1 teaspoon sugar

32 ounces whole milk ricotta

1 1/2 cups milk

1 cup parmesan cheese, divided

2 cups mozzarella cheese, divided

1/2 package of fresh baby spinach

Cook pasta according to package directions.  Drain and set aside.

Saute' onion and garlic in olive oil.

Add passata, seasonings, and sugar.  Cover and let simmer.

Combine ricotta, milk, 1/2 cup parmesan, 1 cup mozzarella and spinach.

Add pasta to ricotta spinach mixture and pour into a large, or two small, casserole dishes.

Pour sauce over pasta and top with remaining cheeses.

Bake uncovered at 350 for 30 minutes.

Broil for 2-3 minutes until cheese is starting to brown.  Watch carefully.

Enjoy!

Orzo Pasta Salad with Spring Vegetables

for 12 servings you will need -

1 tablespoon oil

2 shallots, minced

2 garlic cloves, minced

12 oz orzo pasta, cooked and cooled

1 bunch asparagus, chopped and cooked

1 can quartered artichoke hearts, drained

1 package sun-dried tomatoes

1 lemon

1/4 cup vinegar

1/3 cup oil

1 teaspoon salt

1/2 teaspoon pepper

Heat oil in saucepan and cook shallots and garlic until softened and starting to brown.

In a large bowl, combine shallots, garlic, pasta, asparagus, artichoke hearts, tomatoes, and zest of the lemon.

In a small bowl combine juice of the lemon, vinegar, oil and seasonings. 

Stir dressing into salad and refrigerate overnight.  Serve cold and enjoy!

Black Bean Burgers with Chipotle Mayo

If you like frozen veggie patties from the grocery,

you'll love these fresh homemade ones!

You will need -

1 can black beans, rinsed and drained well

1/4 bell pepper, finely diced

1/4 onion, finely diced

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon garlic powder

1 egg

2/3 cup panko bread crumbs

1 cup mayonnaise 

2 chipotle chilies in adobo sauce

1 tablespoon adobo sauce

2 teaspoons lime juice

Place beans in a bowl and mash with fork.

Add pepper, onion, seasonings, egg, and bread crumbs.

Combine well and shape into 4 patties.

Place on cookie sheet and bake at 375 for 20 minutes,

turning patties over half way through cooking time.

Combine mayonnaise, chilies, sauce and lime juice in blender and blend until smooth.

Top patties with chipotle sauce and enjoy!

Thai Cashew Chicken

you will need - 

1 lb chicken tenders, cut into bite sized pieces

2 tablespoons cornstarch 

1/4 teaspoon salt

1/4 teaspoon pepper

1 - 2 tablespoons peanut oil

2 red bell peppers, chopped

1 head of broccoli, chopped

4 green onions, sliced thinly

2/3 cup cashews

1/4 cup soy sauce

3 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon grated fresh ginger root

2 garlic cloves, minced

1/2 teaspoon red pepper flakes

Toss chicken with cornstarch, salt and pepper.

Heat oil in a saucepan and brown chicken pieces on both sides.

Remove chicken from pan.

Add peppers, broccoli, onions and cashews to pan.

Cook until vegetables start to soften.

Meanwhile, combine soy sauce, vinegar, honey, ginger, cloves, and red pepper.

Add sauce and chicken to vegetables.

Continue to cook until vegetables are tender and chicken is cooked through.

Serve with rice, couscous or quinoa. 

Enjoy!

Spicy Thai Noodles

you will need -

1 lb noodles (angel hair, linguine, or spaghetti)

1/4 cup sesame oil

1/4 cup vegetable oil

1 tablespoon red pepper flakes

1/4 cup soy sauce

1/4 cup honey 

1/2 cup peanuts, chopped

several green onions, chopped

a bunch of cilantro, chopped

Cook noodles, drain and set aside.

Heat oils and pepper in a small skillet.

Strain out pepper and return oil to skillet.

Add soy sauce and honey.

Pour sauce over cooked noodles.

Serve with peanuts, onions and cilantro.

Serves 6-8 

Enjoy! 

One Pot Spinach Pasta

You will need - 

9 ounce bag fresh spinach leaves, divided
1 package sliced sun-dried tomatoes with basil
1 large onion, sliced
3 garlic cloves, sliced
1 pound dry linguine, broken in half
2 teaspoons dried Italian seasoning
2 teaspoons sea salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
5 cups chicken broth
4 ounces fresh Parmesan cheese, shredded

Combine 1/2 of the spinach with the tomatoes, onion, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a large pot over medium-high heat. Pour chicken broth over all.  Cover and bring to a boil.  Cook about 10 minutes until pasta is tender, tossing occasionally as pasta cooks.  Add parmesan and stir to combine.  Toss in the remaining spinach leaves and serve.  Enjoy! 

Makes 6 servings. 

Really Good Broccoli Cheese Soup :-)

A cool breeze was blowing this afternoon and the weekend forecast is beautiful and clear.

It's finally starting to feel like fall in my part of Texas.

I had planned a new soup for tonight and I'm so glad the weather cooperated. 

I have decided to name it

"Really Good Broccoli Cheese Soup"

and my son said it should go in my cookbook one day. ;-)

You'll need -

5 tablespoons butter

1 small onion, diced

1 garlic clove, minced

1/4 cup flour

2 cups chicken broth

2 cups half and half

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon paprika

pinch of cayenne

2 broccoli crowns, stems removed, chopped to bite size

4 ounces extra sharp cheddar cheese, grated

8 ounces velveeta cheese, grated 

Melt butter in a large pot.  

Saute onion and garlic until softened.

Whisk in flour.

Bring to a boil as you whisk in broth and half and half.  

Continue to whisk until thickened.

Add seasonings and cheeses; stir until cheese is melted.

Add broccoli and let soup simmer for 20-30 minutes.

Makes 6 servings.

Enjoy!

Chicken Gnocchi Soup

This hit the spot tonight!

A new soup to have on rotation this fall - copycat Olive Garden Chicken Gnocchi Soup.

You will need -

2 tablespoons butter

2 tablespoons oil

1/2 onion, diced

2 cloves garlic, minced

2 stalks of celery, diced

1/4 cup flour

2 cups half and half

2 cups chicken broth

1 teaspoon thyme

salt and peper to taste

1 pound cooked chicken, chopped into bite sized pieces

handful of fresh spinach, chopped

1 package of gnocchi (potato pasta)

Heat butter and oil in a saucepan.

Saute onion, garlic and celery for several minutes.

Add flour and stir.

Add half and half and broth and bring to a boil.

Stir until mixture begins to thicken.

Add seasonings, chicken, spinach and gnocchi.

Lower heat and simmer for 5 minutes.

Serve with crusty bread and enjoy!

Chicken and Potatoes with Parmesan Garlic Cream Sauce

This was so delish!  Like, want to lick your plate delish. :-) 

I tweaked this recipe. 

you will need -

4 boneless, skinless chicken breasts, cut in a half and pounded thin

1 teaspoon italian seasoning 

2 tablespoons butter

1 bag small red potatoes, quartered

parsley 

to make the sauce -

1/4 cup butter

2 cloves garlic, minced

2 tablespoons flour

1 cup chicken broth

1/4 cup half and half

1/4 cup grated parmesan cheese

1 teaspoon thyme

salt and pepper to taste

Melt 2 tablespoons butter in saucepan over high heat.  

Sprinkle seasoning over chicken, add to saucepan, and brown on both sides.

Remove chicken from pan and place in an 8 x 11 baking dish.

Add potatoes to dish.

In same saucepan, melt 1/4 cup butter.

Add garlic and sauté over medium-high heat.

Add flour and chicken broth.  

Whisk until smooth and thickened.  

Add half and half and cheese.

Whisk until smooth.

Add seasonings and then pour sauce into baking dish.

Sprinkle with parsley.

Bake, covered, at 400 degrees for 30-45 minutes, 

or until potatoes are tender and chicken is cooked through.

Enjoy!

Pumpkin Butter

This is a super quick and easy recipe that is delicious on toast, waffles, and pancakes

 or added to oatmeal.

It also makes a nice gift paired with canned apple jelly.

You will need - 

1  can pumpkin puree

3/4 cup apple cider

1 cup sugar

2 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon nutmeg

Combine ingredients in a small saucepan and bring to a boil.

Lower heat and simmer for about 30 minutes.

Makes 24 ounces.

Will keep in the fridge for about 3 weeks.

Mmmmm!  Fall in a jar!

Lemon Butter Chicken

You will need - 

4 chicken breasts

1/2 cup flour

2 teaspoons lemon pepper seasoning

1/2 teaspoon salt

1/3 cup butter

juice of 1 lemon

Trim and pound chicken breasts until 1 inch thick.

Combine flour and seasonings.

Melt butter in skillet over high heat.

Coat chicken in flour mixture and place in skillet.

Brown chicken well, about 3 minutes each side.

Sprinkle chicken with lemon juice.

Place lid on skillet, turn off heat, and continue to let chicken cook until done, about 10 minutes.

Enjoy!

Stuffed Bell Peppers

6 bell peppers

1 pound ground beef

1 onion, chopped

3 tablespoons Worcestershire sauce 

1 teaspoon salt

1/2 teaspoon pepper

1 small can tomato paste

1 can stewed tomatoes 

1 can corn

1 cup cooked rice

Slice tops off of peppers and remove seeds.  Place peppers upright in baking dish with some water in the bottom of the pan.  Microwave for 3 minutes and then leave peppers in the microwave as you prepare the filling.

Brown ground beef and onion.  Add Worcestershire sauce, seasonings, tomato paste, stewed tomatoes, corn and rice.  

Fill peppers with beef,  cover with foil, and bake at 350 for 30 minutes.

Enjoy!

*Really* Simple Granola

I'm an oatmeal girl.  

95% of the time, my weekday breakfast consists of either 

hot oatmeal, overnight oats, or granola.

I have several good granola recipes -

Gingerbread Granola

Pumpkin Granola

Simple Granola

Summer Granola

But I was wanting to find a really simple granola recipe, 

even more simple than my simple granola. :-)

And this is it!

To make 8, 1/2 cup servings - 

combine 1/2 cup raw honey in 1/4 cup hot water

add a teaspoon of vanilla, a sprinkle of cinnamon, 4 cups of old fashioned oats and mix well

bake at 300 degrees for 40 minutes, stirring once halfway through baking time

That's all!  Enjoy!

Quick Lunch from the Garden

I'm getting an abundant harvest right now from my cherry tomato plant.

So I decided to use some up at lunch today by scaling down my 

One Pot Pasta recipe into a single lunch portion. 

The original recipe calls for 12 oz. of linguine and 12 oz. of tomatoes.

I took that 1 to 1 ratio and used 1 cup of small pasta and 1 cup of tomatoes.

I scaled down the other ingredients, covered it all with water,

and boiled for ten minutes.

It was tasty!

Yummy New Supper Recipe!

Oh was this delicious!

So simple, but the flavor was amazing and the chicken was incredibly moist and tender.

Ingredients needed -

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

1 yellow squash

1 zucchini squash

1/2 purple onion

1 head of broccoli 

1 container grape tomatoes

1 package chicken tenders

4 tablespoons oil

2 teaspoons italian seasoning 

1 teaspoon salt

1 teaspoon pepper

Preheat oven to 525 degrees.

Chop vegetables and chicken into bite sized pieces.

Toss vegetables and chicken with oil and seasonings.

Bake at 525 for 25 minutes.

Broil for 3 minutes.

Serve with rice or noodles and enjoy! 

Veggie Lunch

For one serving, you will need -

fresh green beans

grape tomatoes

1 tablespoon olive oil

1/2 onion, diced

1-2 garlic gloves, minced

juice of 1 lemon

1/4 cup shredded parmesan cheese

salt and pepper to taste

Cook beans until tender.

Meanwhile, sauté onion and garlic in oil.

Add lemon juice, cooked beans, tomatoes, cheese, and seasonings.

Toss to coat and enjoy!