Creamy Root Vegetable Stew

Brian told me the other day he wanted me to make more soups. During the winter I already make soups quite often but I could find some new recipes to make. This is not the usual recipe I would make mainly because I have never even ate a rutabaga, turnip or parsnip before, but something about it made me want to try it. It looked warm and screamed comfort food to me. I really enjoyed this soup more than I imagined, I had feared we would both hate it and it would go to waste. Brian enjoyed it even though he said he prefers "heartier" soups, which he explained have barley, rice or another grain in it=). What is heartier than potatoes??? This soup would also be lovely for a ladies luncheon. Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 tablespoons chopped garlic
• 1 tablespoon chopped fresh rosemary, divided
• 2 1/2 cups diced peeled Yukon gold potato (about 1 pound)
• 2 1/4 cups diced peeled rutabaga (about 3/4 pound)
• 2 cups diced peeled turnip
• 1 1/4 cups diced peeled parsnip (about 1/2 pound)
• 2 cups organic vegetable broth
• 2 cups water
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion to pan, cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary, cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients (through 2 cups water). Bring to a simmer, cook, covered 20 minutes or until vegetables are tender.
2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper and salt.
3. Eat with a good loaf of bread and a salad=). Hello Fall!

Back to School Italian Pot Roast in the Crock Pot!

I'm trying to find lots of good crock pot recipes for when I go back to work this fall. Now that the little one has entered the picture I realized I have to be a lot more efficient with my weekly meal planning. I found this recipe and thought I would try it out. Very easy, very few ingredients and extremely flavorful! It was to say the least a hit in our house. I decided to make mashed potatoes to serve it on, but you could also put cubed potatoes in the crock pot while the roast cooks too. Try out this easy comfort meal this fall!

Ingredients

• 3-4 lb boneless round roast
• 1 medium sized onion, sliced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 (15 oz) can tomato sauce
• .7 pkg. dry Italian salad dressing mix

Directions

1. Slice roast in quarters for even cooking and to distribute the flavors better. Place in slow cooker.
2. Cover with sliced onions.
3. In small bowl, stir together remaining ingredients and pour over meat and onions.
4. Cook on low for 4 hours, and then on high for another 1-2, or until meat is tender.
5. Shred meat and serve in sauce over rice or mashed potatoes.

Chili my way!

I love chili in the winter. It is so hearty, warm, and the perfect way to end a long rainy day. This is my go to chili that I always have all the ingredients on hand for. I usually have it with corn bread, another great topping is tortilla chips!

Ingredients

• 1 1/2 to 2 lbs ground turkey (or beef)
• 1 cup chopped onion
• 2 garlic cloves chopped
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon cocoa powder
• 1/2 teaspoon red pepper sauce or more if you like spice
• 1 can ( 16 ounce) whole tomatoes, undrained
• 1 can (15 to 16 ounce) red kidney beans undrained
• 1 can (15 to 16 ounce) black beans undrained
• 1 can (15 to 16 ounce) corn drained

Directions

1. Cook turkey, onion and garlic in a 3-quart saucepan, stirring occasionally, until turkey is cooked, drain.
2. Stir in remaining ingredients except beans and corn, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
3. Stir in beans and corn. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

An option for your garden Zucchini

Ingredients

• 3 cups all-purpose flour
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 cup semisweet chocolate chips
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans.
2. Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate. Pour batter into prepared pans.
3. Bake for 80 minutes. Cool on wire rack.

I love Zucchini bread, it is actually one of the two ways I only like it. The other way is the zucchini crisp recipe I posted last summer. I found this recipe and decided to try it because I like the idea of the sour cream in it. This recipe was good, very moist but maybe not sweet enough for me. I also didn't have enough chocolate chips which might be the problem. But if you want to make some bread muffins with your garden zucchini this recipe is worth a try. I'm going to try to make another loaf with another recipe and will let you know if I prefer that recipe. It is also nice to make muffins and freeze them, so you can always have something sweet to go with your morning coffee!

Blueberry-Strawberry Smootie

I was looking up recipes last night and found a recipe for a blueberry smoothie, since blueberries are in season right now I thought this would be the perfect way to start my day. This recipe is quick, easy and healthy...especially if you need a healthy breakfast on the go.

• 1 cup of plain or vanilla yogurt
• 1 cup of fruit (suggestions; blueberries, strawberries, bananas, raspberries, blackberries)
• dash of milk
• squirt of honey for sweetness
• handful of ice

1. In a blender put the yogurt, then fruit, a dash of milk for consistency preference, a squirt of honey for sweetness, and then ice.
2. Blend until ice is broken down.
3. Enjoy!

Banana-Chocolate Chip Muffins

So I have always disliked bananas but for some reason I really love banana chocolate chip bread/muffins. I make it time to time for breakfast in the morning when Brian has not gone through all the banana's we have for his lunch and they are about to go bad. I have another recipe for the banana bread I make but this is the recipe I found for muffins. They were really good and very moist! This is one of the few "baking" items I feel confident making without ruining it. So if you like banana-chocolate muffins, this recipe is easy and very good. Amaze your family or friends the next time you have them over for brunch=).

Banana-Chocolate Chip Muffins
1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.

Bon Appétit
March 1999
1999-02-19

Bacon, Cheese and Tomato Polenta Sandwichies

THIS WAS A FUN RECIPE TO MAKE. IF YOU DO NOT LIKE POLENTA, IT MIGHT NOT BE THE RECIPE FOR YOU. I BAKED THE POLENTA IN THE OVEN VERSUS GRILLING IT, IF YOU WANT TO BAKE IT JUST FOLLOW THE DIRECTIONS ON YOUR POLENTA PACKAGE. I SERVED IT WITH A FRUIT SALAD, BUT IT WOULD GO WELL WITH FRENCH FRIES, A GREEN SALAD, OR A COOKED VEGGIE.

INGREDIENTS:

• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 8 slices bacon (7 ounces)
• Half of a 2.2-pound package prepared polenta (halved crosswise), sliced into 16 rounds
• 2 tablespoons dijon mustard
• 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
• 1 tomato, cut into 8 slices

• DIRECTIONS:

  1. Preheat a grill to medium and position a large cast-iron skillet off to the side. On a 12-inch sheet of foil, toss the wet green beans with 1 tablespoon olive oil and season with salt and pepper; wrap tightly to enclose. Once the skillet is hot, add the bacon to the pan in an even layer and place the packet of green beans on the cooking grate. Cook the bacon, turning once, until crisp, about 7 minutes; drain on paper towels and then crumble. Remove the packet from the grill and open to let the beans cool. Carefully remove the skillet from the grill.

  2. Brush the polenta slices on both sides with the remaining 3 tablespoons olive oil. Arrange on the cooking grate, cover and grill, turning once, until toasted, about 5 minutes. Using a spatula, transfer the polenta slices to a work surface.

  3. Spread the mustard on one side of 8 polenta slices, then layer each with 1 tablespoon cheese, 1 tomato slice, another tablespoon cheese, some of the bacon and another tablespoon cheese. Set the remaining polenta slices in place to make 8 sandwiches. Using the same spatula, carefully transfer the stacks onto the cooking grate, cover and grill until the cheese is melted, about 2 minutes.
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