Curry Veggie Soup

This soup is healthy, simple and tastes delicious.  I make it quite a bit during the fall as I LOVE curry so much.

1 head of broccoli
3 carrots
3 cubed potatoes
1 cup of corn
3 kale leaves
1/2 onion
6-10 cloves of garlic
2 tblsp butter or oil
2 bay leaves
2 teaspoons curry powder (Or to taste)
3 beef bouillon cubes
6-8 cups of water

Slice and dice all veggies before hand. (Makes the process very streamlined)
Mise En Place as the French would say.
In a large pot saute the onions and garlic on the stove.
When translucent add curry and cook for about 1minute
Add water, veggies (all but Kale) and seasonings 
When the veggies are close to tender add in the kale. 

Eat with bread and enjoy the cool fall air outside.

Delicious Lentil Soup!

My friend, Julie just posted a new soup recipe at The Wangsgard Family
Every time I have had a soup recipe of hers it has been delicious. So, of course I had to make it within days of hearing about it. It came out beautifully! Warm, comforting and fairly good for you with the lentils.
I made a few changes to it to make it my own.
So happy to finally have some fall weather around here so the soups can be on the stove simmering! 
Enjoy!

1 1/2 cups Red/Orange lentils, rinsed and drained
1 large onion, diced
6-10 garlic cloves (from the Christopher ranch brand packets)
2 T. oil or butter
6 to 7 cups water
2 beef bouillon cubes
2 Bay leaves
1 tsp. salt
1/2 tsp. pepper
3 cubed medium potatoes
1 12-oz. package turkey kielbasa, sliced or chopped as desired

In a large pot, fry onion and garlic in oil until soft. Add lentils and fry for another 2 to 3 minutes. Add water, bouillon, and seasonings. Bring to a boil and then cover and simmer for about an hour. Add potatoes and meat and simmer for 20 more minutes. Note:
If you like thick soup, start with 5 1/2 cups water, and add more as needed.

Split Pea And Parsnip Soup

I got this delicious recipe off of my friend Alyssa's Blog.
Because I am a handy gal, here is the link
abundantreasures.blogspot.com
She has simple. delicious recipes that are quite good for you!
Check it out, an idea for dinner might come to you while you browse.

Generous 1 c. split peas, soaked overnight (if you want to save time, cook ahead of time)
1 T oil or butter
1 onion, finely chopped
1 small leek, finely chopped
3 garlic cloves, chopped finely
2 parsnips, sliced
2 quarts water
10-20 fresh sage leaves
2 c. finely chopped greens (chard, kale, spinach)
pinch of dried thyme
1/4 t. ground coriander, crushed (in cheesecloth bag)
1 bay leaf
salt and pepper
freshly grated nutmeg or dried nutmeg
chopped fresh cilantro or parsley leaves

1.  Cook onion and leek in butter/oil, stirring occasionally, for a few minutes.
Add garlic and parsnips and cook for another few minutes.
2.Add peas, water, greens, sage, thyme, coriander and bay leaf.  Bring to a boil, reduce heat and cook for about an hour (maybe more) or until split peas are tender. ( I set the lid on and little the pot do its work)
3.Remove from heat to cool slightly.  Blend all or part of the soup. 
4. Season generously with salt, pepper and nutmeg.  Serve with fresh cilantro.

Spicy Tuscan Soup With Kale

• 1 pound Spicy Breakfast Sausage
• 1 whole Medium Red Onion, Diced
• 2 slices Bacon, Diced
• 3 cloves Garlic, Minced
• 3 whole Medium Potatoes
• 1 quart Warm Water
• 3 cubes Chicken Bouillon
• ¼ bunches Kale, Roughly Chopped
• ½ cups Heavy Cream
• Salt And Pepper, to taste
•  

Crumble sausage into a Dutch oven and heat over medium-high heat
until cooked through.
Drain and set the sausage aside.

Chop Chop!

Chop onions and dice bacon; add to the Dutch oven.
Reduce heat to medium and cook until onions are clear.
Add minced garlic and cook for 1 minute.
Slice potatoes in half lengthwise and cut into 1/4″ slices.
Add warm water, bouillon cubes and potatoes to the Dutch oven
and simmer for 15 to 20 minutes
until potatoes are almost done.

Simmer Simmer

Add remaining ingredients as well as the sausage and simmer for 5 more minutes.

 I love the way this soup looks in a bowl with a crusty piece of bread alongside it! Ohh la la! I go all fancy Nancy inside just thinking about it!

All done!

Melissa's Cream Of Spinach Soup

1/2 an onion
1 box of frozen spinach
1 tblsp chopped garlic
4 tblsp butter
2 tblsp flour
4-5 cups of milk ( I used 1 %)
Salt and Pepper to taste
In a large pot create a rue by fully dissolving butter and then adding flour
Stir with a whisk for about 1 minute
Add in your milk and turn up to med heat
In another pan combine: Some olive oil, onions and garlic
Sweat the onions until translucent. Add onions to soup-pot
Cook together, for about 5 minutes Add in defrosted chopped spinach
Cook on very low heat for about 10 minutes
Add to blender, puree and return to pot. Allow soup to rest for a few moments before serving. Or you can put in the refrigerator.

Some other ideas for cream soups would be Cauliflower, Broccoli, Carrot or Zucchini. Using a lower-fat milk makes a not so healthy soup much better for you.

Melissa's Pot Pie

For the crust

4 cups flour
2 sticks of butter
2 sticks of margarine
Salt to taste
Scant amount of water

I put all the ingredients in my kitchen-aid and let it do the work of kneading. :)
Once all is combined, separate in two round balls and place in fridge

For the filling

1 tblsp butter
1 tblp flour
About 1 1/2 cups of milk
Sprinkle of garlic powder
Small palm-ful of cheese
salt and pepper

Create a rue with the butter and flour. Slowly add in milk and whisk till combined.
Turn the heat up and mix in the rest of ingredients. Keep sauce hot till it becomes thick.

At this point add in an assortment of vegetables.
I like green beans, corn, cooked carrots, potato, and peas.

Stir till combined. Set aside

Bring out your crusts.
Roll out the bottom crust, and press into pie pan
Pour in the filling.

Roll out top crust and press into place.

Bake at 375 for about 45 minutes
Turn up heat to 415 and let go for 15 more minutes.

Amazingly delicious!

Corn and Potato Chowder

5-6 peeled potatoes
2 cups milk
1 can cream of mushroom soup
1/2 of an onion, finely chopped
1 package of bacon
1 1/2 cups frozen yellow corn


Chop potatoes and place in a pot on stove.
Cover with the two cups of milk, salt and pepper
Add in yellow onions and set the lid on top of pot.
Allow to cook on low heat till potatoes are soft.
Add in corn, and replace lid.

Cook package of bacon and divide in half.
Chop into small pieces
Add half of cooked bacon to soup and reserve the rest, as a topping.

Serve soup very hot and top with bacon and green onion
Enjoy

Soup Is On

Ingredients

2 (15-ounce) containers, chicken or vegetable stock/broth
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into small strips, for garnish

Directions

Combine broth and tomatoes in a medium
saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a
little salt and pepper and simmer gently 15 minutes, stirring occasionally. Use a blender to puree
soup. Serve bowls of soup with basil and floating soup toppers.

Ingredients

Soup
Toppers:
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional

Pumpkin Curry Soup

My dear friend Mrs Lesley gave this recipe to me. It is truly a favorite among my friends.

INGREDIENTS

• 3 tablespoons butter
• 1 cup finely chopped onion
• 1 clove garlic, finely chopped
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon crushed red pepper (or ground)
  
• 1 cup water
• 1 cup Chicken broth
  
• 1 (15 ounce) can 100% Pure Pumpkin
• 1 cup half-and-half
• sour cream and chopped fresh chives (optional)

1.
MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and broth; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
2.
TRANSFER mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.

Melissa's Chili (The fast way)

My Fast and Easy Chili Recipe

We have this a lot on Sunday afternoons as you can prepare part of it the night before and it just goes right in the crock pot the next morning.


2 cans red beans
1 can black beans
1 can kidney beans
1 can Pinto beans
1 can chipotle chilies
1 bell pepper
1 onion
1-2 Anaheim peppers
1 tbsp Cumin
1tbsp Chili Powder
1/4 cup Jack Daniels
1 tbsp garlic ( I use the refrigerated jar kind)
2-3 steaks chopped in a very small pieces
1 teaspoon salt (add more if necessary)

In a stock pot or your crock pot
~ Combine beans , chopped bell pepper, chopped Anaheim pepper, Jack, seasonings and garlic.
~ Chop Chipotle chilies very fine (Only use about 1/2 the can-freeze and save the rest)
~ In a frying pan combine steak, salt and chopped onion. Cook till done
~ Add all ingredients to pot
~ Cook on medium to low heat for 1 1/2 hours in stockpot
~ If using a crock pot low for about 6 hours