Slow Cooker Pork Posole

 Long after we finished eating, my husband walked by and said, "That posole is a keeper."  That's my cue to record the recipe so I don't forget what I made!  I've used a different posole recipe for years, but decided to try something a bit different and, as Ryan stated, it's a keeper.

• 2 ½ pounds Boneless Country Pork Ribs (or pork butt)
• salt and pepper
• 3 teaspoons vegetable oil, divided
• 1 large onion, chopped
• 6 medium garlic cloves, minced
• 1 ½ tablespoons chili powder
• 1 teaspoon ground cumin
• 2 teaspoons dried Mexican oregano
• 3 chipotle peppers in adobo sauce, minced
• 2 (15-ounce) cans white or yellow hominy, drained (do not rinse)
• 3 cups low sodium chicken broth
• 1 bay leaf
• 1 (14.5 ounce) can diced fire roasted tomatoes with juice
• juice of 1 lime

• Trim any visible fat from the pork and cut into 1-inch pieces. Season with salt and pepper. Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add half the pork pieces to the pan and cook until browned, about 8-10 minutes. Add the browned pork to the slow cooker. Add another teaspoon of oil to the pan and once shimmering, brown the remaining pork. Remove to the slow cooker.
• Reduce the heat to medium and add the last teaspoon of oil to the pan. Once heated add the chopped onions. Sauté the onions until softened and browned, about 5 minutes. Add the garlic, chili powder, cumin and oregano to the onions. Stir and cook until fragrant, about 1 minute. Add the onion and garlic mixture to the slow cooker.
• Add the minced chipotle peppers with adobo sauce, hominy, chicken broth, bay leaf and fire roasted canned tomatoes to the slow cooker. Stir to combine. Cover and cook until the pork is very tender, about 6 to 7 hours on high or 7 to 8 on low.
• Turn off the slow cooker and remove the bay leaf. Skim any fat from the surface of the soup. Season with salt and pepper to taste and add the juice of 1 lime. Serve with your favorite toppings.

Indian Lentil-Cauliflower Soup

What a delicious soup to start the New Year!  Thank you, Oh She Glows, for another great recipe.  I pulled this together quickly for a warm, hearty lunch.  The soup is budget-friendly (another reason I love lentils!), and the combination of spices gives it a delicious and interesting flavor.  I think you'll be satisfied with this soup even if you don't typically look for vegan recipes!

• 1 tablespoon coconut or other oil
• 1 yellow onion diced
• 2 large cloves garlic, minced
• 1 tablespoon minced peeled fresh ginger
• 1-2 tablespoons curry powder, to taste
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 6 cups vegetable broth
• 1 cup uncooked red lentils, rinsed and drained
• 1 medium cauliflower, chopped into bite-size florets
• 1 medium sweet potato, peeled and diced
• 2 large handfuls baby spinach
• 3/4 teaspoon fine grain sea salt, or to taste
• Freshly ground black pepper
• Chopped fresh cilantro, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté for 5-6 minutes, until translucent.  Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant.

Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.  Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. 

Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.  Ladle the soup into bowls and top with cilantro, if desired.

Creamy Greek Chicken Soup

Just made this yummy twist on a traditional chicken noodle soup.  It's a good option for those who need to avoid dairy since the eggs give it a creamy taste.  But make sure to follow instructions on how to incorporate the eggs so you have creamy soup and not scrambled eggs!  As usual, I made a few changes, and the recipe comes from this fun book I checked out from the library, so I'll leave my version of the recipe here for future reference!

2 Tbsp olive oil
1 cup roughly chopped carrots
1/2 cup chopped onion
salt and pepper to taste
4 cups chicken broth (add more if you go heavy on the rice)
2 eggs
2 Tbsp fresh lemon juice
handful of fresh dill, chopped, or 1 tsp dried dill
*1-2 cups cooked chicken 
*1-2 cups cooked rice

In a large saucepan over medium heat, heat the olive oil. Add the carrots and onions, season with salt and pepper, and saute about 2 minutes, until carrots are slightly softened. Add the chicken broth and bring to a boil.  If using dried dill, add this also.

In a medium heat-proof bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle about ½ cup of the hot broth into the egg-and-lemon mixture, whisking to combine.

Remove the simmering broth from heat (very important).

Very slowly, drizzle the heat eggy mixture back into the pot, whisking constantly for 2 full minutes. Add salt and pepper, fresh dill (if using), chicken, rice and serve.

*If using leftover chicken and/or rice, make sure to reheat so when you add to the soup in the final step, it doesn't bring down the temperature of the soup too much.  I mixed my rice and chicken together with a little chicken broth and reheated it all in the microwave before adding it to the soup pot.

Tomato Basil Parmesan Soup

I've made this soup several times, and each time I look for the recipe on this little blog and am surprised to find that I haven't posted it.  It's a delicious soup!  Most recently, I made four batches for a soup swap, and then another batch to share at a ladies retreat.  I've used my slow cooker, but have also made it on the stove cutting back on the time it simmers.  I know there are plenty of tomato cheese soup recipes floating around out there.  This is the one my family loves!

• 2 15-ounce cans diced tomatoes
• 1 10-ounce can tomato sauce
• ¼ cup fresh basil, finely chopped (I've also used 3 tsp. dried basil)
• 3 teaspoons minced garlic
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 medium white onion, diced
• 1 cup heavy cream OR half & half
• 4 cups chicken or vegetable broth
• 2 cups shredded parmesan cheese

roux

• 3 tablespoons butter
• ¼ cup flour
• 1 cup heavy cream OR half & half

1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
2. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
3. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
4. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
5. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

Crockpot Crispy Caramelized Pork Ramen Noodle Soup

I've saved my favorite meal from the menu swap to share with you last.  This, right here, is some real deal sophisticated ramen soup.  Jessie said this was her favorite meal from 2015, and I immediately understood why after my first bite.  The broth is full of fantastic flavor.  Add in some unique toppings (curried miso roasted squash?!) and good 'ol ramen noodles, and you have yourself a bowl of goodness that you'll slurp to the very last drop.  Take the extra ten minutes to caramelize and crisp the pork.  It's totally worth it.

• Soup
• 2-3 pounds pork shoulder roast (or butt)
• 4 cups low sodium chicken broth, plus more of needed
• 1/4-1/2 cup + 2-4 tablespoons low sodium soy sauce 
• 1/4 cup + 2-4 tablespoons rice vinegar
• 2 tablespoons fish sauce (optional)
• 2 tablespoons thai red curry paste
• 1 tablespoon fresh ginger
• 1 tablespoon sambal oelek (chili paste) (or to taste)
• The juice of 1 lime
• 1 tablespoon Chinese five spice
• 1 teaspoon black pepper
• 2 tablespoons sesame oil
• 1/4 cup + 1 tablespoon brown sugar
• 2 cups wild mushrooms, left whole - or button mushrooms, sliced
• 4 packs Ramen noodles, seasoning packets discarded
• 4 soft boiled or fried eggs, for serving
• Chopped carrots, sliced jalapenos, cilantro + green onions, for serving
• Curry Roasted Acorn Squash
• 1 medium acorn squash, seeded + diced
• 2 tablespoons coconut oil, melted
• 1 tablespoon curry powder (I use spicy curry)
• 1 tablespoon white miso paste
• 1 tablespoon brown sugar
• Pepper, to taste

Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/4-1/2 cup soy sauce (depending on your taste), 1/4 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow).

About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F.

In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp.

Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands.

Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm.

Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. Happy slurping!

Baked Potato Soup

Jessie's photo

I chuckled when I saw this soup on Jessie's menu for us, knowing I had put a similar potato soup on her menu!  After trying both in a matter of two weeks, I don't think I could choose a favorite.  Both are equally creamy, filling, simple, and delicious!

3 bacon strips, diced 

1 small onion, chopped 

1 clove garlic, minced 

3 tablespoons all-purpose flour 

1 teaspoon salt 

1 teaspoon dried basil 

1/2 teaspoon pepper 

3 cups chicken broth 

2 large (already) BAKED potatoes, peeled and cubed 

1 cup half-and-half cream 

1/2 teaspoon hot pepper sauce 

Shredded Cheddar cheese 

Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix 

well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. 

Add the potatoes, cream and hot pepper sauce; heat through but do not boil. 

Garnish with bacon, cheese and parsley.

Potato Cream Cheese Soup

Winter is setting in and this soup from Maryana Vollstedt's Big Book of Soups and Stews hit the spot on a cold evening.  It's easy to make, and everyone had fun adding the toppings of their choice.  I served the soup with hard-boiled eggs, chopped peanuts, crumbled bacon, and green onions.  We all enjoyed this creamy soup.

4 large russet potatoes, peeled and cubed

1 small yellow onion, chopped

1 1/2 cups chicken stock or broth

2 cups milk

3 ounces cream cheese, cut into small pieces

2 Tbsp freshly grated parmesan cheese

1/4 cup chopped parsley (or 1/2 tsp dried)

1 tsp dried dill weed

1/2 tsp celery salt (I used onion salt)

1 tsp salt

1/8 tsp pepper

Toppings (we used the first four):

chopped hard-cooked eggs

chopped green onions

cooked, crumbled bacon bits

chopped peanuts

chopped fresh tomatoes, seeded and drained

diced cucumbers

small shrimp

In a large soup pot over high heat, combine potatoes, onion, and stock.  Bring to a boil.  Reduce heat to medium-low and simmer, covered, until tender, about 15 minutes.  Transfer half of the mixture to food processor and puree.  Return to the pot.  Add remaining ingredients except toppings and stir until cheese melts, 5 to 10 minutes.  Add more milk if too thick.  Ladle into bowls and pass the toppings separately.  

Zucchini Garden Chowder

I was more excited to make this soup using vegetables we'd grown than I was to eat the soup!  And the soup was very tasty.  I know for many of you, growing and eating your own vegetables is a normal thing.  I, on the other hand, have never been great at keeping anything but children alive, so I am still marveling that we are actually enjoying meals made with produce brought in from our garden!  This chowder, taken from Simply in Season, was simple, full of flavor and had some good texture (as long as you don't let the zucchini get too soft before adding other veggies).

2 Tbsp butter

2 medium zucchini, chopped

1 medium onion, chopped

2 Tbsp fresh parsley, chopped; or 1 heaping tsp dried

1 Tbsp fresh basil, chopped; or 1 tsp dried

1/3 cup flour

3/4 tsp salt

1/2 pepper

3 cups chicken or vegetable broth

1 tsp lemon juice

2 cups chopped tomatoes

1 1/2 cups evaporated milk (a 12 oz. can)

2 cups corn

2 cups cheddar cheese, grated

1/4 cup Parmesan cheese, grated

Melt butter in soup pot over medium heat.  Add zucchini, onion, parsley, and basil.  Saute until tender.  Then stir flour and seasonings into vegetables.  Gradually stir in broth to make a stock.

Add lemon juice and bring to a boil.  Reduce heat and cook, stirring often, for 2 minutes.  

Add tomatoes, evaporated milk and corn.  Return to a boil then reduce heat, cover, and simmer for 5 minutes or until corn is tender.

Just before serving add cheese and stir until melted.  Add a pinch of sugar to taste and garnish with fresh parsley (optional).

Easy Tortilla Soup

I was shocked at how good this tasted for how easy it was to make!  The flavor will vary depending on what kind of salsa verde you choose, but I went with the basic stuff I found in my regular grocery store and it turned out good.  Sour cream is a must.


1 12-ounce jar salsa verde
3 cups cooked chicken pieces
1 15-ounce can cannellini beans, drained (I used northern beans)
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
Tortilla chips (optional)

Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Butternut Harvest Stew

This perfectly Fall stew comes from my Simply in Season cookbook.  Everyone in my family loved it!  

2 Tbsp butter

1 1/2 pounds boneless pork, cut in 1/2-inch chunks

1 medium onion, chopped

2 cloves garlic, minced

3 cups chicken broth

3/4 tsp salt

1/4 tsp dried rosemary

1/4 tsp rubbed or ground sage

1 bay leaf

1 medium butternut squash, peeled and chopped in bite-size chunks

2 medium apples, peeled and roughly chopped

Melt butter in a large saucepan.  Add pork, onion, and garlic and sauté until meat is no longer pink; drain off fat.

Add broth and spices (including bay leaf).  Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Add squash and apples and simmer, uncovered, until squash is tender.  About 20 minutes.  

Discard bay leaf and serve.

Chicken and Sweet Potato Soup

This was simply delicious.  The pureed vegetables add a nice texture to the mix.  I love the natural sweetness that comes from the potatoes and squash.  I used some chicken from a bird I roasted earlier in the week, which added a nice flavor to the pot.  I love soup, especially when we get to eat it in the Fall!

1. 2 tablespoons unsalted butter
2. 2 cups cooked chicken, lightly shredded or chopped into bite-size pieces
3. 1 medium onion, finely chopped
4. 2 medium sweet potatoes, peeled and cut into 1/2 -inch dice
5. 1/2 butternut squash, or other pumpkin variety, peeled and cut into 1/2-inch dice
6. 3-4 cups chicken stock or canned low-sodium broth
7. 1 tsp dried sage
8. 1 tsp dried parsley
9. 1 bay leaf
10. 1/4 tsp salt, more to taste
11. pepper to taste
12. 1 1/13 cups whole milk 
13. 
    
14. Melt the butter in a large saucepan.  Add the onion and cook, stirring often, until softened, about 5 minutes. Add the sweet potatoes and squash and cook for 3 minutes.  Add the stock, sage, parsley, bay leaf, salt and pepper and bring to a boil.  Simmer, uncovered, over moderately low heat, until the  the vegetables are tender, about 10 minutes.
15. Using a slotted spoon, transfer 1 1/2 cups of the vegetables to a food processor or blender; puree until smooth.  Add a little broth to smooth out if the mixture is too thick.  Return the puree to the saucepan. Add the chicken.  Stir in the milk and season with salt and pepper if needed.  Simmer the soup for 3 minutes, then discard the bay leaf.  Serve hot.

adapted from original recipe found here

Creamy Wild Rice Soup

I recently purchased a jar of coconut oil for the first time.  I wasn't sure how much I'd actually use it, but the jar was empty way faster than I expected!  I found so many great uses for the oil, including this delicious soup.  I wouldn't say it necessarily tastes like spring - it's a fairly hearty soup.  But it's a bright yellow color at the end and yummy enough to eat even when the weather doesn't necessarily call for tucking in with a bowl of warmth.  Wild rice takes a long time to cook and soften, so make sure you give the soup enough time to simmer.


2 Tbsp coconut oil or butter
1 1/2 tsp red curry paste
1 large clove garlic, finely chopped
1 yellow onion, chopped
3/4 cup wild rice
1/4 cup brown rice
3 cups chicken or vegetable broth, or water
1 cup water
1 sweet potato, peeled and cut into small cubes
salt
1 tsp ground turmeric
1 Tbsp sugar
1 Tbsp soy sauce
1 14-ounce can coconut milk
squeeze of lime juice


Heat 1 Tbsp coconut oil in a heavy soup pot over medium-high heat, then add the curry paste, garlic, and onion and sauté for 3 or 4 minutes, until the onion begins to soften.  Make sure the curry paste is evenly distributed before moving on to the next step.

Stir in the wild rice and 3 cups of the broth or water.  Bring to a simmer, lower the heat a bit, and cook, covered, for about 45 minutes, or until the rice starts to soften, split and show it fluffy insides.

Meanwhile, prepare the sweet potatoes.  Warm remaining 1 Tbsp coconut oil in a skillet over medium-high heat, then add the cubed potatoes and a few pinches of salt.  Toss to coat the potatoes, then cook a few minutes, until they start to get some color on the bottom.  Give them another toss to brown the other side, and continue tossing every few minutes to get more color and crispiness.  If the pan dries out at all, add a bit more oil.  When the sweet potatoes are cooked through, season to taste with salt, then scoop them out onto a paper towel to use a topping for the soup.

When the wild rice is tender, stir in the turmeric, sugar, soy sauce, coconut milk, 1 cup water, and 1 tsp salt.  Stir, return to a simmer, and cook for another 5 minutes to meld flavors.  Remove from heat and finish with a generous squeeze of lime juice.  Taste for seasoning and add a bit more salt if need be.  When you go to serve, ladle from the bottom of the pot to make sure each person gets plenty of rice in their bowl, and top with a generous sprinkling of sweet potatoes.

adapted from Heidi Swanson's Super Natural Cooking

Creamy Slow Cooker Tortellini Soup

I've made this twice since trying it out for the first time.  It's simple and a hit with everyone at my table.  You can make the meaty sauce to your liking.  Your goal is to have 6 cups of substantial sauce for flavor and texture.  It's good stuff!


24 oz jar prepared spaghetti sauce
1/2 lb. browned ground beef
1/2 lb. browned Italian sausage
(can substitute above three ingredients for approximately 6 cups of your favorite homemade meaty sauce)
1/2 bag (4.5 oz.) fresh spinach leaves, roughly torn
4 cups chicken broth
8 oz. cream cheese
8 oz. fresh mushrooms, sliced
16 oz. frozen cheese tortellini


Combine spaghetti sauce (and meat if adding it in separately), spinach, cream cheese, chicken broth, and mushrooms in a slow-cooker.  Cover and cook on low for 5-6 hours, or high for 2-3.

20 minutes before serving, turn heat to high if it isn't already and stir in frozen tortellini.  Cover and cook for 15-20 more minutes.  Serve topped with parmesan cheese.

Curried Carrot, Lentil and Coriander Soup

Making soup for my family is hit and miss.  Even if I place an enticingly warm baguette on the table, I never know how my little gingersnaps will respond.  Thankfully, this nutritious and tasty soup went over great and was a big hit!  The recipe came in our veg box, along with bright orange carrots and potent onions that went straight to the pot!  Personally, I prefer a bit of texture in my soup instead of blitzing the entire batch in my Vitamix before serving.  But it seemed to work with this one so I'll just go with it next time.  Make sure you use a good quality stock and season well.

2 Tbsp oil

1 large or 2 small onions, chopped

2 garlic cloves, finely chopped

1 tsp grated fresh ginger or 1/2 tsp ground ginger 

1 Tbsp curry powder

4-5 large carrots, peeled and chopped

1 cup dried red lentils, rinsed and drained

4 cups vegetable or chicken stock

15oz can diced tomatoes

1 bay leaf

salt and pepper to taste

handful fresh coriander (or cilantro), chopped

plain yogurt to serve, optional

Heat the oil in a pan, then add the onion and gently fry for 7-8 minutes.  Add the garlic, ginger, curry powder and carrots and fry for 2 minutes.  Add the lentils, stock, tomatoes and bay leaf.  Season.  Bring to a boil then simmer for 20-25 minutes, until the carrots are tender.  Add the coriander then blitz in a blender.  Check the seasoning and serve with a dollop of greek yogurt.

Chipotle Corn Chowder

We were big fans of this soup!  I loved the chipotle kick.

6 ears corn

Drizzle of extra-virgin olive oil (EVOO)

4 slices smoked bacon, finely chopped

1 large onion, finely chopped

2 yellow-fleshed potatoes, such as yukon gold, cut into small cubes

2 ribs celery from the heart with leafy tops, finely chopped

2 large cloves garlic, grated or finely chopped

1 bay leaf

2 tablespoons fresh thyme

Salt and pepper

2 canned chipotle peppers in adobo sauce

One 32-ounce container (4 cups) vegetable or chicken broth

2 cups heavy cream 

Lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles cotija cheese or queso fresco, for garnish (I used cheddar cheese)

Preheat a grill or broiler. Grill or broil the ears of corn until charred, 7 to 8 minutes (cover the grill to give the corn a smoky flavor). Scrape the kernels from the cob.

While the corn is charring, in a soup pot, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the onion, potatoes, celery and garlic to the pot. Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook until the vegetables are softened, about 5 minutes.

Using a food processor, puree the chipotle chiles. Stir into the vegetables, then stir in the broth and bring to a boil. Lower the heat and keep warm. Rinse the food processor bowl.

Add one-third of the corn kernels to the food processor, pour in 2 cups of the soup and puree. Pour the mixture into the remaining soup and lower the heat to a simmer. Stir in the remaining corn kernels, the cream and reserved bacon and cook until thickened, about 2 minutes. Serve the chowder in bowls with the lime wedges, parsley, scallions and lots of cheese.

Sweet Potato and Lentil Stew

This was a win with the whole family.  Some thick slices of crusty bread on the side and we were good to go.  The stew is hearty and healthy, low in calories but big in taste.  My son, who is studying "healthy choices" in school, was excited when I told him his dinner contained something from every food group.  "Where is the dairy?" asked my intelligent husband.  "Coconut milk," replied the wife who typically runs out of brain cells around 6:00 just as everyone sits down to eat.  My husband just looked at me.  Wait for it . . . wait for it . . .  Right.  So we're missing dairy.  Anyone want ice cream for dessert?


1 cup lentils, rinsed
4 cups chicken (or vegetable) broth
2 medium sweet potatoes, peeled and diced
1 teaspoon turmeric
14.5 ounce can fire roasted tomatoes
2 teaspoons fresh minced ginger
1 tablespoon oil
1 tablespoon butter
2 cloves garlic, minced
1 medium onion, diced
one or two pinches of red pepper flakes (use more for more heat)
⅔ cup regular coconut milk
salt, to taste


Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low, covered, for 20-25 minutes, or until lentils and sweet potatoes aren't quite done cooking.  (Don't overcook or everything gets mushy.  No one wants mushy lentils.)  Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.

While lentil mixture is cooking, heat the oil and butter in a large skillet. Add garlic, onion, and a dash of red pepper flakes (more if you want a stronger kick). Saute for 5-8 minutes, or until onions start to lightly brown. 

Add onion mixture to lentil pot and stir in coconut milk.  Season with salt to taste and serve with warm bread.  Over brown rice would be good as well.

adapted from here

Butternut Tortilla Soup

This soup was unlike any I'd tasted before.  We really liked it!  The toasted tortillas blended with the squash and jalapeño to create a terrific flavor.  And the varying textures kept each bite interesting.  A dollop of sour cream or some crumbled cotija would be a great addition.  But even without it, my husband and I both agreed after each bite that it was delicious!


Adapted from a recipe I copied from one of my mom's cookbooks


1 medium-sized butternut squash; peeled, seeded, and cut into 1-inch chunks
1 cup corn kernels
1 cup onion, coarsely chopped
2 large garlic cloves, cut into fourths
1 jalapeño, seeded and de-stemmed
2 Tbsp vegetable oil
3 corn tortillas, cut into 1-inch pieces
1 tomato, seeded and chopped
2 Tbsp tomato paste
1 Tbsp cumin
6 cups chicken broth
1 pound ground turkey
6 oz. spinach, chopped
1 15 oz. can white hominy, drained
salt and pepper to taste


Cook the butternut squash.  Use whatever means you want; sauté, steam, or roast.  The goal is for the chunks to be cooked, but not too soft.  I steamed mine until they were tender when pierced with a fork - about ten minutes.  Once cooked, set aside.

While squash is cooking, put the corn, onion, garlic, and jalapeño in a food processor or blender and pulse until finely chopped.

Heat oil over medium heat in a large stock pot.  Add tortillas and sauté until starting to brown and slightly crisp.  Stir in the corn mixture, tomato, tomato paste and cumin and cook for 5 minutes, stirring frequently.  Stir in the broth and 1 1/2 cups squash and bring to a boil.  Simmer for 10 minutes and then blend the soup using an immersion blender or in batches in a food processor or blender.

Return soup to stock pot and bring back to a boil.  Reduce heat and simmer for 10 minutes.  While soup is simmering, brown turkey over medium-high heat, breaking into chunks.  Once fully cooked, add to soup.

Stir in spinach, hominy, and remaining squash.  Cook 3-5 more minutes.  Season with salt and pepper to taste and serve.  Makes about 12 cups.

Spicy Pork Stew with Chickpeas and Sausage

Get ready for some seriously yummy recipes!  My dear friend, Jessie, from Bites was here for a visit and we made it a priority to cook delicious things together!  This stew was perfect for a fall day; hearty,  flavorful and, between the two of us, seemed fairly easy to put together.

adapted from this recipe

1 Tbsp olive oil
1.5 to 2 pounds pork shoulder, cut into 1-2 inch chunks
Salt
1 large onion, chopped
2 medium carrots, chopped
6-8 cloves garlic, peeled and chopped
3 links hot Italian sausage links (not loose) or Spanish chorizo 
1 15-ounce can diced tomatoes
3 1/2 cups water
1 Tbsp dried parsley
2 Tbsp sweet paprika (I used 2 Tbsp paprika total - it was smoked, not sweet)
1-2 teaspoons smoked paprika
1/4 tsp crushed red pepper flakes
2 15-ounce cans chickpeas, drained and rinsed

Heat the olive oil in a large pot over medium-high heat. Working in batches to ensure that you do not crowd the pan, brown the pieces of pork shoulder. If there is a fatty side to a chunk of pork, put that side down on the pan to help render out the fat. Sprinkle a little salt over the pork as it cooks. Once browned, set aside to a bowl.

Once the pork pieces have browned and have been removed from the pan, drain off all but a couple tablespoons of fat from the pan. Add the chopped onions and carrots to the pan. Stir well and scrape up any bits from the bottom of the pot. Cook over medium-high heat until the onions start to brown. Add the chopped garlic and cook for another minute.

Add the pork, the sausage links, diced tomatoes, water, and parsley then stir to combine. Stir in the various paprikas. Add salt to taste. Bring to a simmer and cook for at least 2 hours, or until the pork shoulder is melt-in-your mouth tender.

Remove the sausages from the pot and cut them into chunks, then return them to the pot. Add the chickpeas and stir well; adjust salt to taste. Cook for 5 minutes further until chickpeas are tender.

Excellent served with crusty bread and red wine.

Zucchini Garden Chowder

This is another yummy way to use up your remaining zucchini from Simply in Season.  I roughly chopped my zucchini, so there was more texture to my chowder, but it was tasty, thick and rich.

2 Tbsp butter
2 medium zucchini, chopped (I used one humongous zucchini and one yellow squash)
1 medium onion, chopped
2 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, chopped (or 1 tsp dried)
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 chicken or vegetable bouillon cubes
1 tsp lemon juice
2 cups tomatoes, chopped (I didn't have any on hand to add in)
1 1/2 cups evaporated milk
2 cups corn
2 cups cheddar cheese, grated
1/4 cup Parmesan cheese, grated


Melt butter in soup pot over medium heat.  Add zucchini, onion, parsley, and basil and saute until tender.

Stir flour, salt, and pepper into vegetables.  Gradually stir in water to make a smooth stock.  Add bouillon cubes and lemon juice and mix well.  Bring to a boil; reduce heat and cook, stirring often, for 2-3 minutes.

Add tomatoes, evaporated milk, and corn and return to boil.  Reduce heat; cover and simmer for 5 minutes until corn is tender.  Just before serving, add cheeses and stir until melted.  Add a pinch of sugar to taste and garnish with chopped fresh parsley.

Tomato, Basil, and Cheddar Soup

We've had cooler weather days lately and I was in the mood for soup.  Delicious!


2 28-oz. cans of diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil
2 cups of vegetable or chicken broth 
1 cup of plain Greek yogurt
1 cup cheddar cheese, grated
1/2 cup basil, chopped, loosely packed
2 tsp of oregano
1 tsp sugar
salt and pepper to taste

Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.