Butternut Squash Soup

A light cool crisp breeze in the air,

leaves changing colors, pumpkins

lining the porches..... It's FALL!

Fall time blesses us all with a

new bounty of veggies~ Squash.

I am finding out just how many

new recipes I can come up with

using all the different varieties.

This is a very simple soup

that is bursting with flavor.

Give it a try and see.

 

Butternut Squash Soup

3 TBSP. Olive Oil

1 Medium White Onion~ diced

4 TBSP Garlic ~ minced

2-3 lbs. Butternut Squash~ peeled/diced

6 C. Chicken Broth~ (I use low sodium)

1 TBSP. Curry Powder

1/2 tsp. Salt

1 tsp. Cracked Black Pepper

 

In a large stock pot heat oil, onion

and garlic until tender. Add in remaining ingredients.

Bring to a boil, stirring occasionally until squash

is tender. (About 15 minutes) Remove from

heat.  Puree ~ If you have an immersion blender

it will be a snap! If not, no worries.... you can use

a blender. Just make sure to only do a small

amount at a time due to the heat.

Simple huh? You can serve with a dollop

of sour cream & parmesan cheese if desired.

Happy Fall Y'all!

Lark

 

 



Cheesy Corn Chowder

 I love Soup.

I can eat it all year round.

But there is just something about

having a cup of warm soup when the

weather has a chill in the air,

that makes me smile.

This is a very simple chowder to make.

So why not make a double batch now,

and freeze some for another day? 

 

Cheesy Corn Chowder

1 Lg. White Onion~ diced

2 Stalks of Celery ~ diced

1/4 C. butter
4 TBSP All Purpose Flour

3 C. of Fresh Corn OR 2 (15 oz.) Cans of Corn

4 Lg. Red Potatoes ~ cubed/boiled

3C. Chicken Broth

3 C. Milk

2 C. Shredded Sharp Cheddar Cheese

*Optional~ Crisp Bacon pieces

 

In a large Stock pot, sauté onion

and celery in butter until tender. Add Flour, slowly
stir in milk whisk until thickens.

Add in remaining ingredients.

Make sure you stir continually until the

cheese is melted. Turn on low for another

10 minutes. Serve warm.

 

Warm Soup on Chilly nights.

Lark 

 



Chicken and Sausage Gumbo /Cooking Planit Review

Many of you that have followed

along with me on this foodie

journey of mine, are just like me.

In regards to liking to get in the

kitchen and just GO to work.

However I do know that there are

many out there that do NOT enjoy

being in the kitchen. For many it is

a time management issue, perhaps

a lack of confidence, or not

understanding how to coordinate

ingredients together.

This is where the Cooking Planit

web site will help you change all

those little deterrents. Cooking Planit has

asked if I would give their web site a try, then 

share with my readers what I thought about it.

As I logged on for the first time I wasn't quite

sure what it was all about or just how it worked.

SO I thought that I would let them

describe it to:

"Whether you’re a professional chef, working

 mother or single young professional, 

Cooking Planit brings a fool-proof approach to

 cooking great meals on a budget.

 Users can adjust personal preferences and/or

dietary restrictions to weed out any unwanted

 options to bring the best recipes forward.

 From mapping out a menu, to grocery shopping,

to coordinating several dishes in the kitchen....

you are sure to impress your family and friends

 with your new skills."

You have the option of using one of the

many recipes on their site, or you can input

one of your own to help you set up a

plan of action.

I will say in my opinion Cooking Planit  would

be a great site for brand new cooks, beginners.

They make sure to list every step you need to

make. For example if making a garden salad

it would tell you to rise the lettuce, spin or pat dry,

then tell you to cut or tear the lettuce......

Do you understand what I am explaining?

It describes every basic step in

"kindergarten" terms. 

For me, using it took more time, than if I just

went about how I usually prepare my families meal.

I prepared (2) meals using two of the recipes

found on the Cooking Planit site. Following

EACH and EVERY direction they provided.

I then made one of my own recipes

(listed below) using their directions,

then I  prepared it on my own, as I usually

would. I wanted to see if there

 was a time difference.

There was a HUGE time difference!

It took an extra 49 minutes to prepare the

my recipe by using their site.

I felt like I was using up more time checking

on each step, than if I just went ahead and

prepared it.

**I do want to make it clear though, that if you

are NOT a person that feels at home in

the kitchen, Cooking Planit might be the

perfect tool to help you become so.

My first thought when trying out this

site was it would be great for

newly graduated High School students,

or a newly married couple.

It all adds up to what level/skill you

cook at. Go visit Cooking Planit and

see if the simple cooking steps will help

you feel more at ease in the kitchen.
 

Chicken and Sausage Gumbo

8 C. Water

2 C. Chicken Broth

4 Skinless Boneless Chicken Breasts

1 (13oz.) Beef Smoked Sausage~ sliced

1 Onion~ Chopped

4 Celery Ribs~ diced

2 Garlic Cloves~ minced

2 TBSP. Butter

1 C. Flour

1 Stick Butter~ cubed

1 (8oz.) Hunts Roasted Garlic Tomato Sauce

Salt/Pepper to taste
*Cooked Rice to serve with Gumbo

In a large stock pot bring to a boil the

water, chicken, broth, onion and any seasoning

you want to add. I like cumin, chili powder

and garlic powder. I use 1 tsp. each. Boil

for 15-20 minutes or until the chicken

is cooked through and easy to cut.

While chicken is boiling, sauté the

onion, celery, garlic and butter.

For 5 minutes or until fork tender.

Add these into the chicken/broth.

Next take the sliced sausage place

in a  skillet cooking over medium

heat to brown on both sides.

Then add this to the stockpot.
Turn down the heat, simmer for
20 minutes.
Now it's time to make your roux.
in a large skillet melt your butter
over medium/high heat.
Stir in the flour, making sure
not to allow the flour to burn!

Once the roux is browned, you will
take a cup at a time of the broth
in the stockpot, adding to the roux
as you whisk. This will become thick.
Keep whisking to make sure you
don't have any lumps.

Take off heat, and stir in the
tomato sauce. Now add this into
stockpot. (at this point all the
ingredients will be in the pot.
Stir until all the roux is mixed in
and blended well.
It will look a little "thin" however
it will thicken up as you stir.
Let simmer for another 20 minutes
then you are ready to serve over
some steamed rice.

ENJOY!
Lark

Go Register for a FREE
Cooking Planit Account HERE

**You can go HERE for a list of

all 50 Food Bloggers and the dates

of which their giveaway/reviews

will be published.
 

*All opinions in the above post
are solely my own. I was not
compensated for this review.
**Cook ware used in this post
are from the T-Fal Stainless Steel
Non-Stick set.

 



Cheeseburger Soup

Ingredients:
1/2 pound ground beef (use 1 pound)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

1.  Brown the ground beef in 3 quart saucepan.  Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.  Saute until tender.
3.  Add the broth, potatoes and beef and bring to a boil.  Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4.  In small skillet melt remaining butter (3 T) and add the flour.  Cook and stir for 3-5 minutes or until bubbly.  Add to the soup and bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper.  Cook and stir until cheese melts.  Remove from heat and blend in sour cream.  

My Minestrone Soup

My Minestrone Soup is packed full of

meat, beans and veggies All  mixed

together make it a party for your mouth.

You can make this in your slow cooker OR

if you want to eat it right away, 

you can make it on your stove top.

Lark's Minestrone Soup

1 lb. Lean ground Beef or Ground Turkey

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Pepper

1 White Onion~diced

2 Celery Rib's~ diced

2 Carrots~ peeled/shredded

1 tsp. Garlic~ minced

1 (14oz.) Fat Free Chicken Broth

2 (14oz.) Fat Free Beef Broth

2 C. Marinara Sauce

2(15oz.) Great Northern Beans~ drained

1 TBSP. Italian Seasoning

2 Bay leaves

1(12oz.) Pasta~cooked to al dente

In a large skillet brown the meat along with

 the seasoning until no longer pink.

Drain off any grease, then place into

 your slow cooker or stock pot.

Saute your onion, garlic, celery and carrot's 

together until fork tender.

Add those to the meat in your pot.

Add all the remaining ingredients* 

into your slow cooker/stock pot.

Stir to blend. If you are cooking it on the

stove top, you will simmer it for 20 minutes.

*If you choose to use your slow cooker,

leave out the pasta until the last 20 minutes of cooking time.

Place on Low heat for 2 hours.

Serve topped with Parmesan cheese.

*( You can also substitute shredded chicken/turkey

instead of the ground beef/turkey. This is a great way to

use up some of that left over turkey from Thanksgiving) 

Slurping Soup Good!

Lark

Packed with Flavor Potato Soup

I have been making this potato soup

for years. It never seem's to fail.

When ever I serve it, I am asked for

the recipe. I am sure once you make

it you wont ever make another 

version of Potato Soup again!

Packed with Flavor Potato Soup

6 Lg. Red Potato's~ diced with skin on

2 TBSP. Butter

1 Med. White Onion~ Chopped

1/2 C. Celery~ diced

1/4 C. Bacon~ crisp/crumbled

1(14.5oz.) Fat Free Chicken Broth

3 C. Milk

1 (6.6oz ) *Boxed Roasted Garlic Mashed Potato's

Salt and Pepper to taste

Start by boiling your potato's until 

they are fork tender, drain and rinse in cold water.

Then pour them into your slow cooker.

Next prepare the boxed potato's 

as per directions on the box.

While the mashed potato's are cooling,

Saute the celery and  onion in the butter.

Now you can place the mashed potato's

along with the veggies and crisp bacon pieces

 into the slow cooker.

Pour in the 3 C. of milk plus

the can of chicken broth.

Stir all together until combined.

Turn your slow cooker on High

and cook for 1 hour.

Serve with shredded cheddar cheese.

*I have also substituted different flavored

mashed potato's: cheddar, herb, sour cream and chives.

Enjoy a bowl full today,

Lark

Homemade Beef Chili

I know Y'all probably have your own

Homemade Chili recipe you always use...

so why am I sharing with you another one?

Well I have made Chili for years, however I 

have never "created" my own original

recipe. I thought is was about time to do so.

(Plus I am still helping my hubby learn to love soup!)

This is very simple and can be cooked in your 

slow cooker as well as stove top.

This is also VERY Freezer Friendly~Bonus huh?!

Homemade Beef Chili

2 lbs. Lean Ground Beef

1 tsp. Chili Powder

1 tsp. Cumin

1 tsp. Garlic Salt

1 tsp. Onion Powder

1 (14.5 oz.) Chili Ready Diced Tomato's

2 (15.5 oz) Pinto Beans~drain

1 (15.5 oz.) Chili Bean's

1 (15.5 oz.) Small Red Kidney Bean's~drain

1 Med. White Onion~ diced

1 (4oz.) Diced Green Chili's

1 (1.25 oz.) McCormick's Envelope Chili Seasoning

1 C. Fat Free Beef Broth

Brown the Ground beef along with

the chili powder, cumin, garlic salt

and the onion powder. Drain off any

excess grease. Place cooked meat into your

slow cooker as well as the remaining ingredients.

Stir to combine. 

Cook on High for 2 hours or Low for 4 hrs.

Serve with, shredded cheese, crackers, corn bread.

Enjoy!,

Lark

White Chili with Chicken & Green Chili's

I am on a Mission to help my hubby 

learn to love Soup. Yes, you read that right...

he has never been to fond of soup.

With me loving soup, I would just make a small

pot of whatever I liked and then

make him something else. This has been

going on like this for the 15 years we have been

married. I feel change is good. Right?! (lol)

So I asked him what he would think if I

 started making soup once a week, then that way he

could be my "taste tester" to see if it would be one

he would like? He said he would try it.

(You would have thought I was pulling his teeth out)

So this is the 1st recipe I created for 

him to taste. Guess what?

He LOVED it! In fact he had 3 bowls!

(of course I had to rub it in! ;)

White Chili w/Chicken and Green Chili's

3 Boneless skinless Chicken Breast's~ diced

2 tsp. Cumin

1 tsp. Garlic Salt

1 tsp. Pepper

6 C. Fat Free Chicken Broth

1 White Onion ~diced

1 (10 oz.) Rotel Diced Tomatoes w/ Chili's

1 (4.5 oz.) Diced Green Chili's

1 C. Chili Verde Salsa

3 (15 oz.) Great Northern Beans~drain

Start by cooking your chicken with the

seasonings until no longer pink in center.

Place cooked meat into your slow cooker,

along with the remaining ingredients.

Cook on High for 3 hours or Low for 6 hours.

Stirring a couple time through out the time.

*You can cook this on your stove top 

if you prefer. Cook at a low simmer for 2 hours.

I served this with a small dollop of fat free

sour cream and chives.

Oh so good! Even "non-soup" lovers agree ;)

Soup's On,

Lark

Ham, Potato, Bacon & Corn Chowder

I could eat soup year around!

Unfortunately my family does not

feel the same way.

So when September roll's around

I start getting in my soup "fix".

This is packed full of chucks of potato's

ham pieces and sweet corn, then add

in all the cream and bacon it is sure to make

everyone in the family happy!

Ham, Potato, Bacon and Corn Chowder

6 slices Crisp Bacon~ I use Turkey Bacon

1 White Onion~ diced

2 (14oz.) Chicken Broth

4 Med. Red Potato~ cooked/cubed

2 C. Corn

1 C. Heavy Cream

1/2 C. Ham~ diced

1/4 C. Flour

* 1/2 C. Cheddar Cheese~ optional

Salt/Pepper to taste

Cook Bacon to crisp. Add Onion to the bacon

grease and cook til tender.

Cook over med heat. Stir in flour,

salt and pepper. Slowly stir in heavy cream

to make your roux. Cook for 2 minutes.

Stir in broth, ham, cooked potato's

and corn. Reduce heat and simmer 

stirring often for 20 minutes.

I like to remove 2 C. of the soup

and blend in the blender, then

stir it back into the soup.

this just makes is a bit thicker.

You you choose to add in the cheese, 

you can do so the last 5 minutes

of cooking time.

Serve with Warm Bread.

Lark