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We wound up with a couple of cans of left over pumpkin and in the quest for the perfect pumpkin soup, wanted to try a different version. This one is modified from the Mayo Clinic.
2 tablespoons olive oil
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 and 1/2 cups chicken broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground white pepper
5 green onion, green top only, chopped
In a large saucepan, heat oil over medium heat. Add the onion and cook until tender, about 3 minutes.
Add the remaining pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don’t boil.
Ladle into warmed individual bowls and garnish with white pepper and green onion tops. Serve immediately.
The happy medium lies in the combination of the last recipe and this one. This was a bit too pumpkin pie in soup form for me.
Now for the best part. The Gruyère Toast. I could eat just this for dinner on a regular basis. Yum!
french bread loaf, cut into about 3/4 inch slices
Your favorite Gruyère (we like the apple wood smoked), sliced
Preheat oven to 400 degrees or 450 degrees. brush bread with olive oil. Put in oven until just starting to brown on the top. Take out of oven, flip and add Gruyère. Put back in oven until Gruyère is melted and bread is fully toasted. (Hint: the toasting will take much less time on this side. Try to keep it from burning.)
Like I stated above, I love this toast. It’s great with tomato soup, chicken noodle and just by itself. It will be one of our go to dishes this winter!
One thing I miss about Texas is the abundance of Hatch green chilies at HEB. And the green chili enchiladas at Chuys. We’ve tried a few recipes from scratch to match the sauce and a stew without luck. Until we found Cookwell & Company’s Two-Step Green Chile Stew Mix. With a few modifications, it was the closest we’ve had since leaving Texas.
Two-Step Green Chile Stew Mix
2 chicken breasts (Shredded or diced)
rice or barley (to help thicken the stew)
corn (we omitted this time, but will add in the future)
1-2 tablespoons vegetable oil
1 cup chicken broth (if needed)
Mexican blend shredded cheese
Heat stew over medium heat until simmering, turn down to low. Sautee chicken in oil until cooked through. Add to the stew. Add rice or barley. Cook for 10-15 minutes simmering until stew is cooked down, by about a third. Add the corn. If the stew has reduced too much, add the chicken broth. Add the corn and simmer for about 2 minutes or until heated through. If frozen, cook another five minutes. Ladle into bowls and top with cheese.
Perfect for a late fall evening. Just enough spice and flavor to not need any additions. I cannot wait to try this in the crock pot later this winter!
I cut this recipe from Self Magazine seven years ago and it’s still one of my most favorite summer dishes.
1 pint cherry tomatoes (I use a little more)
1/4 cup olive oil
1 teaspoon minced garlic (I use about 4 cloves)
1 small onion, diced (or medium, depending on how much you like onions)
2 cups diced zucchini (feel free to use more!)
1/4 cup fresh lemon juice
1 pound arborio rice (I just make one recipe, which is about 1 cup dry, otherwise it makes WAY too much rice)
1 cup dry white wine (Chardonnay is my favorite)
2 cups chicken broth
6 tablespoons grated Parmesan (I omit this)
18 sea scallops
The original directions have you roasting the tomatoes in the oven for an hour. I skip this. I cut the cherry tomatoes in half and put them in a medium pan with some olive oil and salt and pepper. Heat 2 tablespoons olive oil on medium heat in the same pan. Cook garlic and half the onion until translucent; add zucchini and cook about 5 minutes. Puree zucchini mixture in a blender with lemon juice and 1 tbsp oil (I only puree about 2/3). Season with salt and pepper. Set aside. Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Pour in the wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in zucchini puree, butter and cheese (if using). Set aside. In the same pan you sauteed the tomatoes, onions and zucchini add another tablespoon of olive oil. Salt and pepper one side of the scallops. Put the seasoned side down in the pan. Sprinkle the tops with salt and pepper. Cook about 2 minutes then flip.
I’ve made this dish so many times and each time it gets a little better. I’ve learned not to rush the risotto and to not wiggle the scallops to let them get a good sear. This dish reminds me of summer so much that in the middle of winter when I miss summer, I make this dish.
Monday was a bit chilly and perfect for a crockpot soup. We tried a new one that come highly recommended. However, only after I started making it, did I realize we only had about half the ingredients, so we modified it. It was excellent. I can only imagine how great the original recipe will be!
3 cups chicken broth
1 large chicken breast, diced
1/2 onion, chopped
1 carrot grated
4 cloves garlic, minced
1/2 can whole tomatoes with juice
2 tbs olive oil
1/2 cup barley
Sautee the chicken, garlic and onions in the olive oil. Cook until garlic is fragrant, chicken is cooked and the onions translucent. Pour the tomato juice and chicken broth into the crockpot. (Note: Our crockpot is small. If yours is larger, you might need another cup of chicken broth.) Add the shredded carrot. Put the chicken, garlic and onion in the crockpot. Add the whole tomatoes (should be about 4 or five) to the same pan the onions and garlic and chicken were in. Sautee with Italian seasoning while mashing them. Allow the mixture to cook down. Add to the crockpot. Add 1/2 cup uncooked barley. Turn the crockpot on medium. Cook 6 to 8 hours.
The original recipe called for Italian diced tomatoes and celery. I think those additions would have made it a bit more like soup instead of stew, but this was still super tasty. It would even be good served chilled in the summer.
This recipe is similar to the one served in the United States Senate. “Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated,” according to the Senate website devoted to the topic. It’s super easy, very filling and wonderful on a cold night.
Ingredients (to serve 8):
1 tablespoon olive oil
2 large celery ribs cut into 1/4 pieces
2 medium garlic cloves, minced
1 large carrot, shredded
1 medium onion, chopped (about 1 cup)
1 small lemon
1 can (14.5 ounces) petite diced tomatoes
3 cans great Northern beans
16 ounces chicken broth PLUS 14.5 ounces of vegetable broth OR 2 cups water
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground black pepper
1 pound (or as much or little as you like) ham
In a saucepot, heat oil over medium heat. Stir in celery, garlic, carrot and onion. Cover and cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
Squeeze lemon juice into the saucepot. Add tomatoes and their juice, undrained beans and remaining ingredients. Heat to boiling over high heat. Reduce to medium-low, simmer, uncovered for 20 minutes to blend flavors. Makes about 10 cups.
This soup was super easy. J made the entire thing start to finish in less than 40 minutes. It was flavorful and very filling. We will definitely be adding this to the regular winter rotation.