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Roasted Garlic Soup10/28/2015 Warm up with soup!
The chill is definitely in the air in the evenings and early mornings! Time for those cozy meals that warm us up! I like soup any season and this one, which is from my son Jason, is no execption. If you want to make it vegetarian then use vegetable broth. The soup calls for three heads of garlic, which may seem like a lot but when you roast garlic in takes on a very mild flavor, so give it a try! I think you will like it! Roasted Garlic Soup: 3 heads roasted garlic 3 Tbsp olive oil, divided 2 Tbsp flour 3 cups hot chicken broth 1 tsp salt 1/4 tsp black pepper 1/4 tsp dill weed, more if you like 1 cup whipping cream Roasting garlic: Peel away the excess outer layers off the bulb, leave skins on individual cloves intact. Cut the tips off the top of the garlic head, exposing the flesh of each clove. Place garlic in a clay pot or square of heavy duty tin foil, drizzle with 2 tsp olive oil over each head; can sprinkle with dried herbs such as basil. Cover or wrap and bake at 400 degrees for 20 minutes until cloves are soft to a toothpick. Separate roasted garlic and mash with fork, set aside. Use 1 tsp olive oil and sauté with the flour until lightly browned, slowly stir in chicken stock and bring to boil, stirring until smooth. Add seasonings and roasted garlic. Stir in cream and heat through. Have a great week!
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Easy Spaghetti10/21/2015 Time at the park
Pa Lloyd is up north helping one of our sons so that leaves me in charge of Maggie, our adorable pup. Pa is her activity director; I’m her feeder and her cuddler! In the afternoon, Maggie starts fussing and barking and I realize this is the time she is taken on her car ride around the lake. She has a set schedule. For the last two days, I have taken her to Gomsrud Park. She had great fun exploring and sniffing out new territory. Today she chased a wind blown feather into the lake and got her feet wet. Three Canadian geese were sitting on the sand and upon seeing this frisky little dog, they high-tailed it into the water while scolding Maggie. The upside is that the excursion wears her out and she naps all evening not wanting to play tug of war or fetch so I can read in peace! I am grateful for the beautiful weather so we can enjoy the park. We both will be glad when the man of the house returns! Today I am sharing one of my favorite recipes with you. It’s one my friend Sharon Hanson shared with me several years ago. Serve this with garlic toast and salad and you are all set! I like it ‘cause you don’t cook the spaghetti separately. It does need two hours to bake so you need to plan ahead. If your family doesn’t care for mushrooms or olives, omit them. Easy Spaghetti: 1 1/2 pounds hamburger 1 small onion, chopped 1 small green pepper, chopped 1/2 cup sliced ripe olives 1 - 4oz. can sliced mushrooms, drained 8 oz. can tomato sauce 2 1/2 cups canned tomatoes 2 cups water 2 tsp salt, 1/2 tsp. pepper 1 tsp Worcestershire sauce 6 drops tabasco sauce 1 tsp dried oregano or Italian seasoning 4 oz. long spaghetti, broken Brown hamburger, add onion and green pepper; cook 5 minutes. Add mushrooms, tomato sauce, salt and pepper, Worcestershire sauce, tabasco and oregano; then add water and tomatoes, bring to boil. Add broken, uncooked spaghetti; cover tightly and bake at 325 degrees for one hour. Uncover, stir and bake an additional hour. Have a great week!
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Country Apple Dumplings10/14/2015 It’s apple picking time!
Nothing smells better baking in the oven than apples and cinnamon! This summer when my birthday group went to Wisconsin for a few days, my friend Bev Chicos brought a recipe and baked country apple dumplings. Everyone raved about them. Since I couldn’t go with them this time (a family commitment), they brought me the recipe. This week I finally got around to making the dumplings and took them to our church’s Wednesday supper. Pa Lloyd said I should make them again and Veryl Champine said, “they are good enough to put in the Photo Press.” The dumplings are good either warm or cold and with ice cream or whipped topping. Country Apple Dumplings: 2 large granny smith apples, peeled, cored and each cut into 8 wedges (16 wedges) 2 – 10 oz. cans crescent roll dough 1 cup butter 1 cup granulated sugar and 1/2 cup brown sugar 1 tsp. cinnamon 1 tsp. vanilla white sugar & cinnamon mixed to coat apple slices 1-12oz. can regular mountain Dew Preheat oven to 350 degrees. Coat each wedge of apple in sugar/cinnamon mixture. Separate dough into triangles (you should have 16) place an apple wedge on dough start at the small end and roll, pinch to seal, place in 9x13 inch pan. You should have 16 apple dumplings. Melt butter in saucepan, stir in sugars, simmer until bubbly and thick, add vanilla and cinnamon, pour over dumplings, then pour mountain dew over all. Bake 35-45 minutes until golden brown! Enjoy! Tomorrow I am going to plant some fall bulbs. Love, love our beautiful fall! Have a great week!
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Roasted Root Veggies10/7/2015 Love this fall weather!
Pa Lloyd and I spent three hours today getting our yard and flowers ready for winter. The geraniums are trimmed and put in the basement, the flower boxes emptied, some of the flowers are trimmed, the weeds pulled one more time and the Halloween decorations are up. I love to have the oven on when the cooler weather sets in. My kitchen feels so cozy. I found today’s recipe some years ago in the Midwest Living magazine. It’s one of my favorites! It reminds me of the recipe I shared with you last week, except this one is just veggies, which we are suppose to eat more of. You can substitute any veggies of your choice. I like the ones that the original recipe used. Roasted Root Veggies: 4 medium parsnips, peeled, halved lengthwise and cut into 1 inch pieces 4 medium turnips, peeled and cut into 1 inch pieces 3 medium carrots cut lengthwise and cut into 1 inch pieces 1 medium sweet potato peeled and cut into 1 inch pieces 2 medium onions cut in wedges 8 leaves fresh sage, sliced 3 Tbsp olive oil 1 1/2 tsp salt 1/2 tsp pepper 1/4 cup honey In large roasting pan combine veggies and sage, combine olive oil, salt and pepper, toss with veggies until coated. Roast uncovered at 425 degrees until veggies are brown and tender. Stir occasionally, drizzle with honey, stir gently, bake another 5-10 minutes, may serve with additional snipped sage. Enjoy our beautiful fall weather. Have a great week! |
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