This recipe I learned this summer when I spent a week at a health spa in South Carolina.  The spa was a great place to learn about my poor food choices and my lack of movement in my life.  It was an amazing experience where I met some fabulous people and learned so much about myself.  If you can afford the time off and time away from your other responsibilities, I highly recommend a visit to Hilton Head Health.

Ingredients:

1 tsp. chopped garlic
1/2 c. diced onion
1/2 c. diced celery
1/2 c. diced carrot
3/4 c. great northern beans, dry
1 c. vegetable stock
1 c. water
1 bay leaf
1/4 tsp. dried thyme
1/4 tsp. liquid smoke
1/4 tsp. black pepper
1/2 tsp. salt
2 tsp. chopped fresh parsley
cooking spray

Spray oil in soup pot.  Saute first 4 ingredients until flavor is released.  Add rinsed beans, stock, water, bay leaf, thyme and simmer for 30 minutes until beans are tender.  Season with smoke, pepper, salt, and parsley.  Garnish and serve.

Double this recipe and your family will have soup to take to lunch all week.  Enjoy!

xo–me

Ingredients:

1 large or 2 small butternut squash
20 garlic cloves
4 Tbsp. olive oil
1/4 c. water
2 leeks, finely chopped
5 c. vegetable stock
salt and pepper to taste
2 Tbsp. finely chopped chives

Preheat oven to 350.  Cut squash in half length-wise and remove the seed and fibers.  Carefully remove the peel and cut flesh into slices 1 inch thick.

In a roasting pan, combine squash and garlic.  Drizzle with 2 Tbsp. of the oil and toss until well coated.  Pour in the water.  Roast, stirring occasionally, until the squash and garlic are soft and golden, about an hour.  Add a bit more water if the squash begins to scorch.  Remove from the oven and set aside to cool slightly.

While the squash and garlic are roasting, in a heavy frying pan over medium heat, warm the remaining 2 Tbsp. oil.  Add the leeks and saute until golden brown, about 13 minutes.  Set aside.

In a blender, in batches, combine roasted squash, garlic and leeks with 1 c. of the stock.  Puree until very smooth, about 1 minute.

Transfer the squash puree to a large saucepan.  Stir in the remaining 4 c. stock and bring to a simmer over medium heat.  Season to taste with salt and pepper.  Garnish with chives when serving.

I am thinking if Greg wants to roast the squash and toss with leeks without the blender step, he may have a flavorful roasted squash?  If you have a delightful, flavorful roasted butternut squash recipe, please write me and share!  I would love to feature it here.  Enjoy!

xo–me

Ingredients:

3 Tbsp. olive oil
2 leeks, thinly sliced
6 carrots, peeled and thinly sliced
1 red potato, peeled and coarsely diced
1 1/2 tsp. peeled and minced fresh ginger
5 c. chicken or vegetable stock
1/2 c. fresh orange juice
2 tsp. grated orange zest
salt and pepper to taste

In a saucepan, warm the oil over medium heat.  Add leeks and saute until just slightly softened, about 3 minutes.  Add the carrots, potato, and ginger and saute until the vegetables are just softened, about 5 minutes.

Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes.  Remove from heat.  In a  blender puree the soup in batches, leaving some texture and return the soup to the pan.  Return the soup to medium heat and stir in orange juice and zest.  Season to taste with salt and pepper.

Nothing beats soup.  I have a girlfriend who eats soup every day for lunch and she says she never feels cheated.  As the Campbell people say “Soup is good food!”   Enjoy.

xo–me

Ingredients:

3 Tbsp. butter, divided
2 bay leaves
2 large parsnips, peeled and chopped
2 c. chopped onions
3 c. + chicken broth (you may need the + if your soup becomes too thick)
3 large savoy cabbage leaves, center ribs removed
3 1/8-inch slices cooked corned beef with fat trimmed
1/4 c. heavy whipping cream

Melt 2 Tbsp. butter in large saucepan over medium heat.  Mix in bay leaves, parsnips and onions.  Add broth, cover and simmer until parsnips are tender, about 10 minutes.  Meanwhile, cut cabbage and corned beef slices crosswise into very thin strips.  Melt remaining tablespoon butter in skillet over medium heat.  Add cabbage and corned beef.  Sprinkle with salt and pepper.  Toss until cabbage wilts, just a few minutes.

Working in batches, puree soup with cream in blender until smooth.  Return to same pan and rewarm soup, thinning with more broth if desired.  Correct seasoning and ladle into bowls.  Place a healthy mound of beef & cabbage in center and serve.

So between leaving the office and the end of happy hour, make sure you grab your crew and feed them with this easy dish.  They will thank you later.

xo–me

I love the flavors of this stew but I think the surprise in it comes from the smoked sausage.  I use turkey basil sausage or jalapeno sausage but you can use whatever you like.  Experiment a bit to come to the best flavors for your palate.  Get chopping now so the stew is ready for supper tonight!

Ingredients:

1/2 c. + 2 Tbsp. all-purpose flour
2 tsp. salt
1 tsp. pepper
3 lbs. beef for stew, cut into 1-inch pieces
1 16-oz can diced tomatoes, undrained
3 potatoes, peeled and diced
1/2 lb. smoked sausage, sliced
1 c. chopped leek
1 c. chopped onion
4 ribs celery, sliced
1/2 c. chicken broth
3 cloves garlic, minced
3 Tbsp. water

Combine 1/2 c. flour , salt and pepper in resealable plastic storage bag.  Add beef; shake bag to coat beef.  Place beef in the slow cooker.  Add tomatoes, with juice, potatoes, sausage, leek, onion, celery, broth, garlic and thyme; stir well.  Cover and cook on low for 8 to 10 hours.  One hour before serving, turn to high.  Whisk together remaining 2 Tbsp. flour and water in small bowl; stir into slow cooker.  Cover and cook until thickened.

Whip up some corn bread or some delicious biscuits and you have a great rainy day meal.  Enjoy!

xo–me

Ingredients:

1 lb. fresh asparagus
6 c. water
salt to taste
3 Tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
3 Tbsp. parsley, roughly chopped
1/2 c. Arborio rice
3 oz. Caciocavallo cheese, shredded, or aged provolone
freshly ground pepper

Snap asparagus and peel about halfway up the stalk.  Cut into 1 1/2-inch lengths.  Cook asparagus in six cups of salted water until crisp-tender.  Lift asparagus out, reserving water.  Combine oil, garlic and parsley in soup pot and saute over low heat for a few minutes.  Return cooking water to pot, and bring to a boil.  Add rice, and cook until al dente.  Add asparagus and warm gently.  Remove from heat, and stir in cheese and pepper.  Serve immediately.

This could be what is for dinner tonight.  I can taste it in my mind.

xo–me

As you know, I have not tasted this recipe but those who’s pallet I trust have and say it’s delicious.

Ingredients:

1 10-oz. can condensed tomato soup
6 1/2-oz. fresh lobster meat
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. lemon juice
1 Tbsp. dry sherry
1 c. heavy cream
1 c. milk

Blend together, for 1 minute on medium high, tomato soup, lobster meat, salt, pepper, lemon juice and sherry.  Turn into a saucepan and add the heavy cream and milk.  Heat to serving temperature and serve!

Simple, quick and very flavorful, it is an easy course to make for your next dinner party.  Enjoy!

xo–me

Ingredients:

2 c. dried black beans
2 Tbsp. canola oil
2 yellow onions, finely chopped
1 or 2 small red bell pepper, diced
1 tsp. ground cumin
1 tsp. dried coriander
1 tsp. dried oregano
8 c. water
1/2 small ham hock or ham bone
4 Tbsp. fresh lime juice, divided
2 Tbsp. minced fresh cilantro plus sprigs for garnish
1/2 c. sour cream
2 Tbsp. purchased fresh salsa
salt and pepper to taste

Pick over the beans, discarding any stones or misshaped beans, and rinse well.  In a large pot, combine the beans with the cold water to cover by 3 inches.  Soak for at least 4 hours or up to overnight.  Alternatively, for a quick-soak method, bring the beans and water to a rapid simmer (do not boil), then simmer for 2 minutes.  Remove from the heat, cover and let stand for 1 hour.  Drain the beans and set aside.

In a large soup pot over medium heat, warm the oil.  Add the onions and saute until softened, about 3 minutes.  Add chiles to taste, garlic, belly pepper, cumin, coriander, and oregano.  Saute, stirring frequently until the vegetables are softened and the mixture is very aromatic 7-10 minutes.

Add the beans, water and ham hock, cover partially, and simmer over medium heat until the beans are soft, 1-1 1/2hours.  Remove from heat and discard the ham hock.

In a blender, puree the soup in batches, leaving some texture, and return the soup to the pot.  Alternatively, process with a handheld blender in the pot until the desired consistency is reached.  Add 2 Tbsp. lime juice, minced cilantro, and salt and pepper to taste.  If the soup is too thick, thin it with water.  Reheat gently over medium heat.

Just before serving, make the salsa cream.  In a small bowl, stir together sour cream and remaining lime juice and ingredients.  Ladle the soup into warmed bowls and garnish each with salsa cream and cilantro sprig.

I can eat this soup for days and since there are only two of us, we do!

xo–me

Today I share a delicious and hearty beef stew that requires nothing but a slow cooker and some time.  Enjoy!

Ingredients:

2 lbs. beef stew meat, cubed
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small white onion, chopped
1 rib celery, sliced

Put the beef in the slow cooker.  Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat.  Add the remaining ingredients and stir to mix well.  Cover and cook on low for 10 to 12 hours or high for 4 to 6.  Stir before serving.

If you don’t care for the flavor of shiitake or can’t find them in your local grocery, substitute the mushrooms you like.  Or whatever he likes (I am watching “Coming to America” and couldn’t resist).

xo–me

Ingredients:

2 Tbsp. olive oil
1 yellow onion, sliced
3 cloves garlic, minced
2 lb. cauliflower, stemmed and cut into florets
4 c. vegetable stock
1 c. shredded sharp cheddar cheese
salt and pepper to taste
1/4 c. crumbled blue cheese
1 Tbsp. parsley

In a soup pot, warm the oil.  Add the onion and saute until softened and lightly colored, about 5 minutes.  Add the garlic and saute for 1 minute.  Do not let garlic burn!   Add the cauliflower and stock and bring to a simmer.  Reduce the heat to medium and cook until the cauliflower is softened, about 25 minutes.  Remove from heat.

In a blender, puree the soup in batches until cauliflower is smooth and the soup is creamy.  Return the soup to the pot and whisk in cheddar cheese.  Season to taste with salt and pepper.  Return the soup to medium heat and cook until heated throughout.  To serve, sprinkle each serving with blue cheese chunks and parsley.  Enjoy!

Very simple and easy to make.  Impress your guests at your next dinner party with this as a starter.  You can do it!

xo–me