Henry David's Favorite Squash Soup

***I found a recipe for squash soup in the Canadian Reader's Digest, tweaked it to suit the contents of my pantry, and out came a thick soup that Henry David adores. I like it so much that I don't have to drown it in cheese and crackers, which is my usual reaction to most soups. This freezes well, so it's an easy thing to make in the fall and use up all year long. The way I make it is totally healthy too, so you can feel free to eat that chocolate bar afterward if you like.

Ingredients:
Olive oil
1 Yellow Onion, roughly chopped
3 Cloves Garlic, roughly minced
2 T. Freshly Grated Gingerroot
1/2 to 3/4 tsp. Ground Cumin
1 Butternut Squash (about six cups), peeled and cubed
2.5 c. Vegetable Broth (recipe on that included in notes)
4 Carrots, peeled and chopped into 2" pieces
Juice of 1 Orange (fresh is best here)
Juice of 1 Lemon (fresh is best here)
1 tsp. Grated Orange Zest
Salt (kosher & regular table salt)
Black Pepper

Kitchenware Needed:
*Steamer pan with lid
*Skillet
*Food Processor
*Good vegetable peeler (I like the Good Grips model.)
*Knives & Cutting Board
*Hand Juicer & Strainer
*Crockpot

Instructions:
1. Peel and cut squash into 2x2 chunks. Place in steamer pan, sprinkle with a bit of salt, and cover. Cook until pieces are easily pierced with a fork. Do this in batches until all squash is cooked, and place already cooked squash in a bowl until all is cooked. (It takes me two batches, and they each take about 10-12 minutes.)

2. Peel and cut carrots. Place them in small saucepan filled with 2.5 cups of water. Heat over medium-high heat until pieces are easily pierced with a fork. (I cook this the whole time I'm doing all the squash.) It is VERY IMPORTANT to reserve the water from this once the carrots are cooked. I'll explain why in a bit.

3. Heat olive oil in large skillet over medium heat. Add chopped onions and garlic. Cook and stir until onions begin to soften, about 3-5 minutes. Stir in gingerroot and cook for another 30 seconds or so.

4. Add squash and carrots to onion mixture and stir. Transfer in small batches to food processor. Process until completely smooth. Empty each batch into crockpot, and begin again until all batches of veggies are processed smooth.

5. Stir in cumin, orange juice, lemon juice, grated orange zest, about 1/2 tsp. of salt, and 1/2 tsp. black pepper to mixture in crock pot. (I strain the juice to capture any small seeds. Leave crockpot off at this point.)

6. Let's use the carrot water to make the vegetable broth. Roughly chop up three ribs of celery, one zucchini, and one orange pepper, and add to water. Sprinkle in about 1 tsp. kosher salt and a little pepper. Bring to a boil and let simmer for about 15 minutes. (I usually get this going while I'm in the middle of step four.) Get a strainer handy. Pour broth through the strainer into the crockpot, making sure all the veggies go into the strainer and only the broth goes into the crockpot. Toss the veggies in the compost pile or the trash. Stir crockpot mixture until well-combined.

7. Cook on low for 1 to 2 hours. Serve with whatever you would like. Makes about 2.5 quarts. (Last night we each had a big bowl, plus I filled two quart-sized containers for the freezer.)

Each serving is about 100 calories, has less than 2 g. of fat, about 3 g. of protein, 20 g. carbohydrate, and about 3 g. fiber. It is yummy and healthy. Believe that from someone who was afraid of squash and cooked carrots until her 30's. It really is that good.

italian crock-pot pork chops

Ingredients:
about 2 lbs boneless pork chops
1 can italian diced tomatoes
1 can chicken broth
1 can water
2 cloves garlic, minced
1/2 yellow onion
seasonings to taste (salt, pepper, garlic salt, italian seasonings, etc...)

Throw all ingredients into crock pot. Cook on low for 8 hours or high for 4. Serve over egg noodles or rice. Approx. 4 servings.

Spicy Veggie-Beef Soup

I found this recipe in a Southern Living Slow-Cooker Cookbook. But my mom in law's crock pot was too small, so I simmered it in a regular pot all afternoon. It was a hit... it's almost like a bean-less chili, which is a good thing because my hubby doesn't like beans and refuses to eat them.
Ingredients:

1 pound ground chuck
1 onion, chopped (I used a red onion)
2 (28-ounce) jars tomatoes, peppers, and spices pasta sauce
1 10 1/2 oz. can condensed beef broth, undiluted
1 1/2 c water
1/2 c dry red wine (I used sutter home merlot)
1 14 1/2 oz. can garlic and olive oil petite diced tomatoes, undrained (I used italian seasoned, generic brand)
1 10 oz can diced tomatoes and green chiles, undrained (I used mild)
1 16 oz package frozen mixed veggies, thawed (I didn't thaw them first, they did just fine)
1/2 tsp pepper (really, does anyone measure out their pepper? I just ground a bunch into it.)
1 heaping tsp minced garlic (not in original recipe, I added it)
several dashes of italian seasoning to taste

• Cook beef and onion in a large skillet, stirring until beef crumbles and is no longer pink, drain well.
• Combine beef mixture, pasta sauce, and remaining ingredients in a 5 qt slow cooker
• Cover and cook on high 6 hrs or low 12 hours. Makes 4 quarts.

Goes great with grilled cheese sandwiches or garlic-cheese bread. And saltine crackers, for those who prefer to chew their soup and not sip it (like my hubby). My 2 year old loved it, too.

Homemade Goo-Goo's

Well, I'm finally getting around to posting a recipe on here. Yeah me!!! Anyway, these are really easy and really good. I just made them this morning, actually after I got to work, to take to a dinner tonight. There are some perks to a family owned and operated business. It takes about 15-20 minutes and then of course chill time. So here goes:

1 24oz. pkg of chocolate almond bark (can also use white)
1 cup crunchy peanut butter
3 cups rice krispies
1 can of cocktail peanuts
2 or 3 cups of miniature marshmallows

Melt almond bark in microwave according to package directions. Add the peanut butter and stir until well blended. Add the remaining ingredients and stir until well coated with the almond bark/peanut butter mixture. Drop by heaping spoonfuls on wax paper lined pans. Let harden. I like to put them in the freezer. If making ahead, cover and store in the fridge.

Enjoy!!

Hunter Style Chicken

This is what I'm making tonight. 15 minutes of prep and 15 minutes to cook. Voila! Dinner!

Serves 4

8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
5 garlic cloves, thinly sliced
1 tablespoon olive oil
Coarse salt and ground pepper
1 1/3 cups canned crushed tomatoes
3 strips orange zest, cut 3 inches long and 1/2 inch wide (I'm opting out of the orange zest this time, but it is really good)
1/4 teaspoon dried crushed rosemary
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks


In a 2 1/2-quart microwave-safe dish with a lid, combine mushrooms, garlic, oil, and 1/4 cup water; season with salt and pepper. Cover, and microwave on high, 2 minutes.

Stir in tomatoes, orange zest, rosemary, cayenne, and chicken until combined. Cover; microwave on high until chicken is just cooked through, 12 to 14 minutes. Remove orange zest, and serve.

**Edited to add... I could not find boneless, skinless chicken thighs so I substituted boneless, skinless chicken breasts instead. I also used plain sliced mushrooms and not shitake. The verdict? STILL yummy! I do suggest serving over a bed of rice or pasta, though.

***One more edit... The chicken is not pre-cooked before microwaving. It does not come out rubbery at all, and I was skeptical the first time I made it. But it really does work!

Ground Beef Enchiladas

I made these last night... Totally sinful. And delicious!

Serves 4 -6 depending on the appetite

1 tablespoon shortening
1 pound ground beef
3 tablespoons flour
1 (8 ounce) can tomato sauce
Water
2 tablespoon chili powder
Salt, to taste
3/4 teaspoon garlic powder
12 corn tortillas
1 pound longhorn cheese, coarsely grated
1 large onion, finely chopped

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.

Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.

Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching.

When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees F until the cheese is melted. Serve immediately.

Farm Wife's Potato Soup

One day, a few years back, I called home to get QM's potato soup recipe. Daddy answered & when I asked him for it he said, "Got a pen & paper? Ready? OK, you take potatoes...and you make soup." Very helpful, that one. So I dug out a cookbook & wasn't happy with that recipe either. Instead I got everything I thought would be good & threw it in a pot. This was the end result.

5 lbs of potatoes, peeled, diced, cooked, & drained
4 Tbs butter
1 stalk celery, chopped
1 small red/yellow onion, diced
4-5 shredded carrots
2 cups cubed, cooked ham
3-4 c. ham broth*
3-4 c. milk (more or less to taste)
1 tsp. salt
1/2 tsp. black pepper
1/2 pint heavy cream (opt.)

Saute the onions and celery in the butter until they begin to cook through (become translucent). Mash potatoes slightly. Combine all ingredients and bring to a slow boil. Simmer until everything is cooked through. Ignore your husband's comments about how his potato soup is much better and enjoy.

*When ever I cook a ham I reserve the liquid from it. When cool, I skim (or in most cases, scoop) off the fat & freeze the rest to use in soup.