Do you add dill to your chicken soup? I first saw it done when I was researching Chicken Noodle Soup as a Jewish grandmother’s cure for illness. So many of those recipes had dill that I had to try it. Now, it’s a required ingredient in my kitchen. Boy! Does it ever ramp up the flavor of what might be considered a “ho-hum” soup. Continue reading
Winter has become an unwanted guest who will not get the hint that it is time to leave. While I want to be eating salads and even ice cream, I am coerced into eating soups and casseroles because I am just so dang cold. Yes, I do live in Florida, and yes, I am a wimp. Continue reading
Before it gets too sweet this Halloween week, I thought I’d share a few savory dishes. I have the hardest time on trick or treat night getting my children to calm down enough to eat a real meal. What do you usually serve those anxious goblins whose minds are fixated on their impending sugar booty? Continue reading
I am so excited to be participating in a party this week; and not just any party….a Bell Pepper Party! Our sponsor, Divemax has provided some amazing giveaways for you as well. The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Today’s giveaway is a Le Creuset 3 1/2 quart braiser! Continue reading
Are you one of the many gardeners with an over abundance of zucchini? Are you sick and tired of zucchini bread and cake? Are you looking for a different way to serve that plentiful vegetable? Or are you like me; gardenless and wanting to simply enjoy this summer squash while it is in season? If you answered yes to any of these questions, then this recipe is for you! Continue reading
Don’t forget to enter for a chance to win a $100 gift certificate to Freund Container and Supply HERE.
Soon into my gluten free journey, I discovered that almost all commercial soups in can or mix form are basically full of gluten. That put a big kink in my old casserole repertoire. It also presented a challenge that I was determined to conquer. After all, no one has the right to take away my casseroles! Continue reading
I am officially registering my complaint with Mother Nature. If she were a real person, at this point, I am imagining her as someone whose desk is covered with papers and piles of to-do lists. Apparently, she recently found the snow and rain memo and decided to play “catch up.” May is not the time for snow and rain. Does anyone else want to join with me in complaining? Continue reading
When I make lentil anything, my husband usually puts on his long-suffering face. Although you don’t know him, I am sure you know what kind of expression I am talking about. It’s the one that says, “You are making me eat healthy food again. I will eat it for the sake of the children.” He will dutifully eat a portion of the offensive food and then it’s up to me to figure out how to deal with any leftovers. And he expects a roast the next day to make up for his meatless sacrifice. Continue reading
I absolutely adore New England clam chowder. I have to admit, I have never had a Manhattan style that I like. I still have hope, though because it’s been decades since I tried the latter style. I am always swayed by the cream in the former. Who can resist heavy cream? Continue reading
Is it getting cooler where you live? Have you broken out your Dutch ovens and started making soup? One morning last week, we woke up to 60 degrees and my sons actually turned on my car’s seat warmers and demanded that I turn on the heat as we drove. I couldn’t help sniggering just a bit. We have definitely acclimated to Florida. Luckily for my sons, that “cold” morning was soon replaced with our regular 70+ degree mornings and almost 90 degree days. Continue reading
A lovely friend shared this soup recipe with me 10 years ago.I had never made a “creamed” vegetable soup before then. I was surprised that there was no actual cream or milk in the soup. I have made this soup many, many times since then. You can halve the recipe or double it depending on how much you want. Continue reading
This came about because of leftover vegetables. I had half a head of cabbage and a bag of matchstick carrots languishing because I made a dish that will post later in the week. What better way to use them than in a soup? I thought I’d use a smoked sausage that was in my freezer, too. When you google cabbage sausage soup you don’t get many hits. Is cabbage soup not popular?
My mom developed this recipe after tasting Posole in a Mexican restaurant. It’s an easy and frugal version of the Latin soup. Usually we use leftover pork roast and chicken broth, but I happened upon a package of pork neck bones at Winn Dixie the other day for $.60 and couldn’t resist making my own broth. I have to tell you right now that I have never before seen pork neck bones in a store. It threw me when I first looked at them, but who could resist the price? Continue reading
I have had my eye on this soup for a long time. The idea of a bowl full of pasta in a sausage filled tomato sauce with a dollop of ricotta/Parmesan on top really had me excited to try it. What I needed, though, was a cold day. Luckily, Mother Nature obliged. Continue reading