Thursday, September 29, 2011

Fall is Here and So Is Taco Soup

This week seems to be going by fast. I’m really looking forward to this weekend. I feel like I’ve been so busy lately that I haven’t had a weekend to just sleep in and get some rest. Since Fall is here, I’m pulling out all the yummy cold weather recipes. I can’t believe we are almost in October.  I made a batch of Taco Soup and ate on it a few nights this week.

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I’m also very excited to use up my canned tomatoes that we spend canning this summer.

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This soup is so easy to make and taste even better for leftovers. Look at those tomatoes!

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I love to dress mine with a little plain greek yogurt, shredded cheese and a few tortilla chips. If you’ve never tried greek yogurt in place of sour cream, you should. You won’t even notice the difference.

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I’ve even started getting my Fall decorations out. I love decorating for the holidays. How cute is my pumpkin?

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What’s your favorite soup recipes? Here are a couple others that I enjoy!

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Thursday, September 22, 2011

End Of Summer Vegetable Soup

 

Tomorrow is the official day of Fall and I wanted to make one more summer recipe. Tonight ended up being a great night for a warm bowl of vegetable soup. I’m really gonna miss  Summer vegetables, but I am ready for some savory chili, stew, and winter squash.

I used squash, okra, corn, and tomatoes! What’s your favorite summer vegetable?

 

I started out chopping my vegetables.

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Then sautéed in olive oil till tender.

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While your squash and okra are sautéing, pour your other ingredients into a sauce pan.

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Sautee for 20 min.

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And Enjoy!

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Summer Vegetable Soup

3 Medium Squash, chopped

1 Cup Okra, chopped

1/2 Cup Frozen Corn

1 Can of Navy Beans

3 Cups of Chicken Stock

1 Cup of Water

1/2 can rotel

1/2 Teaspoon Oregano

1/8 Teaspoon of Salt

1. Chop okra and squash. Heat olive oil in skillet and sauté squash and okra until tender.

2. Once vegetables are cooked placed all ingredients into sauce pan and simmer for 20 min.

Enjoy topped with shredded cheese or plain greek yogurt or just by itself.

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Friday, September 16, 2011

Pumpkin Time

This weather sure does put me in the mood for some Fall favorites. I couldn’t wait go open a can of pumpkin puree. There are so many things to do with it.

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I decided to make a pumpkin favorite, Pumpkin Latte! This is actually my first time to attempt it. I normally am just satisfied with a Starbucks Pumpkin Latte, but this time I wanted to find a way to make it at home and possibly make a healthier version of it. I think I succeeded! The first latte was not the best but the 2nd one was perfect!

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I started out brewing some strong coffee. Make it stronger than what you would normally drink. Put about 2 tablespoons per cup.

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While that is brewing make your pumpkin milk. Pull out all of your ingredients.

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Make sure you put a heaping portion of pumpkin into your milk.

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Mix all of your ingredients together over the stove top until warm.

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Pour coffee in your cup then fill up the rest with your pumpkin milk.

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You can top it with whip cream or I topped mine off with whipped almond milk. I added 1 tablespoon of sugar and 1 tablespoon of pumpkin puree and whipped for about 5 min with the hand mixer.

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Pumpkin Latte

1 Cup Unsweetened Vanilla Almond milk (or any kind of milk)

1/4 Heaping Cup Pumpkin Puree

1 Tsp Cinnamon

1/2 Tsp Vanilla

2 Tbsp Agave or honey

1/4 Tsp ground clove

1/4 Tsp Nutmeg

Brewed Coffee.

 

Heat all of your ingredients over the stove top. Pour coffee in cup and top the rest with the pumpkin milk. Top with whipped topping and  a sprinkle of cinnamon.

 

What is your favorite thing to do with Pumpkin Puree?

Thursday, September 8, 2011

Perfecting Pesto

I don’t know about you but Pesto makes me happy. I always love making it and love it even more when I eat it. It’s easy to make and it can make any meal perfect! I know I’ve posted about pesto several times but you are just going to have to hear it again.

This week I picked up some fresh basil at the locally grown market. It smelled up the whole car. It was heavenly! I couldn’t wait to make pesto out of it but I didn’t get around to it till tonight. Good thing it was freshly picked and put into water. When you buy it at the grocery store, who knows how long it’s been picked.

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To make a quick and easy pesto follow these steps:

Make sure you have all your ingredients (parmesan, olive oil, basil, garlic cloves, and pine nuts)

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Start by putting your basil and pine nuts in your food processer. Pulse a few times.

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Add your garlic cloves and pulse a few more times.

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Slowly add your olive oil at a constant stream while the food processor is on. Stop to scrap sides down.

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Add parmesan and pulse a few more times. Add salt pepper to taste.

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See! Simple and easy. The possibilities are endless.

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Here are a few ideas to use your pesto. Tilapia and pasta, Shrimp and pesto pizza, chicken pesto. Tonight I made chicken pesto!

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Another fun thing about pesto is that it freezes well. I divided it up and placed it into 2 separate containers and put in the freezer for quick and easy meals.

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Basil Pesto

2 Cups of fresh Basil

1/2 Cup of freshly grated parmesan

1/2 Cup Olive oil

1/3 Cup pine nuts

3 Medium garlic cloves

salt and freshly ground pepper.

Start by putting your basil and pine nuts in your food processer. Pulse a few times.  Add your garlic cloves and pulse a few more times. Slowly add your olive oil at a constant stream while the food processor is on. Stop to scrap sides down. Add parmesan and pulse a few more times. Add salt pepper to taste.