Shakin & Bakin Foodie Blog

I always look forward to this time of the year when fresh vegetables are coming into season. Around here, I visit our local farmer's markets who have the best selection, at the best prices! Plus, I'm supporting my community when I buy local. Today's guest-post recipe is courtesy of Pasta Fits and will yield four 1 1/4 cup servings. I think it would make a great appetizer soup or just enjoy it for lunch with your favorite side-salad.

Roasted Garlic Soup with Spring Vegetables Recipe

2 heads garlic (about 4 oz.)
2 Tbsp. extra virgin olive oil
½ cup/2 oz. finely chopped onions
½ cup/2 oz. finely chopped carrots
¼ cup/1 oz. finely chopped celery
½ tsp. thyme leaves
1 qt./32 oz. no sodium added chicken stock
½ cup/2 oz. ditalini
1 cup/4 oz. peas
1 cup/4 oz. asparagus, cut into ½” pieces
2 Tbsp. finely chopped parsley

Preheat oven to 350ºF. Slice the garlic heads in half along their equator. Place together in a large piece of foil. Wrap tightly and roast until softened and golden brown, about 30 minutes.

While the garlic is cooking, start the soup. Heat a soup pot over medium heat. Add the oil and sauté the onions, carrots, celery and thyme until softened and just starting to brown, about 5 minutes. Add the stock. Taste and adjust seasoning with salt and pepper.

When garlic is cool enough to handle, squeeze out the garlic and discard the skins. Stir the garlic into the soup. Add the ditalini and cook until al dente, about 10 minutes. Add the peas and asparagus and cook another 2 minutes or until crisp tender. Divide between 4 bowls and sprinkle with parsley.

One of the challenges for preparing an Easter meal is coming up with something tasty that can feed your entire family. At the same time, you don’t want to be slaving in the kitchen all day when there are important Easter traditions to attend.

Kontos Foods, maker of artisan flatbreads and other ethnic foods, has a solution for you: Kokkinisto (which means cooked in red tomato sauce) is a classic Greek stew made from veal or lamb. Onions are caramelized, and the veal or lamb is browned before being simmered in a garlic tomato sauce. Finally, chopped potatoes are added and cooked till the sauce is thickened. Serve with Kontos Pocket-less Pita to soak up the delicious sauce.

Classic Greek Stew Recipe - Kokkinisto

1 cup olive oil, divided
1 each Bay leaf
2 medium onions, finely chopped
2 pounds, veal or lamb, cut into cubes
½ cup Mavrodaphne wine*
1 tsp. tomato paste
5 cups water
2 cups tomatoes, finely chopped
2 cloves garlic
1 each cinnamon stick
6 large potatoes, rough cut
Kontos Pocket-less Pita
Salt & Pepper
Mint leaves, chopped, for garnish

1. In a large pot add ½ cup of olive oil. When hot, add the Bay leaf and onions, sauté the onions (until caramelized).
2. Stir in the veal or lamb chunks, and brown on all sides.
3. Remove the meat and set aside, and deglaze the pot with the wine, and allow to the wine to reduce.
4. Dilute the tomato paste in the water, and add to the hot pot, along with the tomatoes, garlic, and cinnamon stick.
5. Stir in the reserved meat, and simmer for 30 minutes.
6. In a sauté pan, add the other ½ cup of olive oil, and sauté the potatoes for 3-4 minutes.
7. Add the potatoes to the large pot. Stir and simmer for an additional 30 minutes, until the Meat and Potatoes are tender and the sauce has thickened. Salt and Pepper to taste.
8. Note: if the sauce is too thick, you may add some boiling water to thin it.
Garnish with chopped Mint leaves
*A sweet Greek red wine. Substitutions include port wine or similar dessert wine.

“This recipe is great for any occasion, but it’s served traditionally on special occasions because it takes a little extra time to prepare. But it’s well worth it,” said Steve Kontos, vice president and owner of Kontos Foods.

Kontos sells its products to retailers and foodservice establishments across North America and several other countries. Find Kontos on Facebook and follow the company on Twitter @KontosFoods.

Award-winning, Chef Adrianne Calvo has created a brand new way to enjoy chili just in time for the Super Bowl. Calvo has added her own twist in efforts to elevate the common, (yet most internet searched) chili recipe by adding her crowd-pleasing short rib. Chef Adrianne's short rib was named one of the '50 Things You Need To Eat Before You Die' by Thrillist in 2015. Combining her short rib with some simple ingredients is sure to be the perfect play on Game Day. The recipe makes 10 servings.

Slow Cooker Ribs and Chili Recipe

3 lbs Short Rib (boneless), trimmed of excess fat
1 yellow onion, chopped
1 green bell pepper, chopped
8 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
1 can (28oz) diced tomatoes
1 can tomato paste
1 can (28oz) crushed tomatoes
1 cup dark beer
2 (16oz) cans Red Kidney Beans
Kosher salt and pepper to taste

Directions: Place all ingredients in the slow cooker on the low heat setting. Cover and cook for 6-8 hours. Adjust seasoning with salt and pepper. Once done, serving immediately. Refrigerate all leftovers once cooled.

CHEF ADRIANNE CALVO: Adrianne Calvo is the Executive Chef and owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC's 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne's Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit www.chefadriannes.com or follow her on Instagram: @chefadrianne

When I was younger, I wasn't a big fan of chilled or cold soups at all. For some reason, I always thought that a soup had to be hot for it to be tasty. However, I learned a few years ago that I was completely mistaken and was really missing out on some flavorful and filling soups! My grandmother and mother were always big fans of chilled soups and now I'm a big convert. Check out this recipe which is courtesy of Executive Chef, Anthony Stewart at Pritikin Longevity Center + Spa. It looks absolutely delicious and it's really easy to prepare. It will make 4 servings.

Chilled Tomato Watermelon and Basil Soup Recipe

1 cup canned low-sodium plum tomatoes
¼ cup low-sodium tomato puree
1 cup chopped watermelon (seedless)
½ teaspoon chopped garlic
¼ teaspoon freshly ground black pepper
½ teaspoon orange zest *
1 tablespoon basil, chiffonade (cut into thin strips)

Garnish: Four sprigs of fresh basil

Using a grater or microplane, shave off the peel of an orange to make ½ teaspoon of shavings. The shavings are your zest, which add strong, wonderfully citrus flavor to foods. Use only the colored part of the peel, not the bitter white pith beneath.

Combine all ingredients in a blender. Blend well. Chill. Before serving, garnish each bowl with a sprig of fresh basil.

During the summer months, I often make stuffed green peppers that my family enjoys, so I knew when I saw this recipe that my family would enjoy the soup version too! What's really great about this soup recipe is that it can be made on the stove-top or in your slow cooker. I've been making it in my slow cooker and it always turns out delicious! In addition, during the summer I like to freeze my excess green bell peppers to use during the winter months. I chop them up and freeze them in 2 cup portions. When I make this recipe I can use fresh bell peppers or I can use the ones that I have in my freezer.

When it comes to serving it...some of my family members enjoy it with melted shredded cheese on top, while others enjoy it served plain. In addition, I sometimes serve it with toasted cheesy garlic bread or with cornbread on the side. Both are equally good served with this soup. The recipe is super versatile and you can spice it up to your own liking! If you have a small garlic bulb on hand, you can mince that up and toss it in with your doing the meat mixture portion of the recipe.

Slow Cooker Unstuffed Green Pepper Soup Recipe

1 lb. lean ground beef
2 to 3 cups uncooked white rice
1 - 32 oz. jar spaghetti sauce
1-2 cups of water
3 green bell peppers, chopped
1 onion, finely chopped
24-36 cherry tomatoes, sliced in half
1 1/2 tbsp. basil
1 tbsp. parsley
1 1/2 tbsp. oregano
1/2 tsp. red pepper flakes
salt and ground black pepper to taste
In a large skillet, brown the lean ground beef. Drain away grease. Return to heat and stir in the chopped green bell peppers, finely chopped onion and the sliced cherry tomatoes. Reduce heat to low and simmer for 6-7 minutes.

In the slow cooker, combine together your cooked hamburger & veggie mixture with the 32 oz. jar of spaghetti sauce. Stir in the basil, parsley, red pepper flakes and oregano. If you want to add salt & ground black pepper to it, you can do it now or let people add their own when you serve it. Turn the heat up to high and cook for 1 hour on high. While it's cooking prepare the white rice.

Follow directions on the package to cook your white rice. Once done, drain away the water. Stir the white rice into the mixture that is in the slow cooker and add at least 1 cup of water, more if the mixture is too thick. Cover and reduce the heat to low.

Slow cook the green pepper soup on the low heat setting for about 2 hours. If you're not ready to sit down and eat, reduce the heat setting to warm until you're ready to serve it.

I love making a wide variety of homemade soups and stews. I love that I can convert most recipes and toss the ingredients into my slow cooker to slowly cook all day long. With that said, others will need to be cooked on the stove-top like this delicious looking Italian Wedding Soup. Today's guest post recipe is courtesy of National Pasta Association and is under 300 calories per serving! That's great for those of us who are watching our weight.

Italian Wedding Soup with Swiss Chard, Carrots and Tomatoes Recipe

1 Tbsp./½ oz. extra virgin olive oil
1 cup/4 oz. finely chopped onion
½ cup/2 oz. finely chopped carrot
1 tsp. thyme leaves
½ tsp. finely chopped rosemary
1 Tbsp. finely chopped garlic
2 cup/2 oz. Swiss chard sliced into ¼” ribbons
4 cups no sodium added chicken broth*
1 (14 oz.) can plum tomatoes
¼ cup ancini de pepe
¼ cup sliced basil
*For a vegetarian or vegan option, simply substitute vegetable broth.

Heat a large soup pot over medium heat. Add the oil, onion, carrot, thyme, and rosemary. Cook until the onions are softened and starting to brown (about 5 minutes).

Stir in the garlic and Swiss chard and continue to cook until aromatic (about 30 seconds). Add the stock, tomatoes, and acini de pepe. Bring to a simmer.

Season with salt and pepper and cook until the ancini de pepe is al dente (about 10 minutes). Taste and adjust seasoning. Divide between 4 bowls and sprinkle with basil.

A few years ago we planted 5 raspberry bushes in our backyard and started our own berry patch. Last year...those 5 bushes gave us a wonderful harvest of fresh raspberries and they were plump, juicy and delicious. I made a lot of raspberry muffins, jelly and jam, plus we ate fresh ones by the handful. We love those beautiful red berries and they're healthy for you to eat too!

On top of growing our own berries, we also plant a medium-sized backyard garden and cucumbers grow very well for us too. I'll definitely have to make this recipe when I harvest my garden goodies this year.

Today's guest post recipe is courtesy of Chef Anthony Stuart, Executive Chef at Pritikin Longevity Center + Spa. For those of you who measure out your portions, 1 cup per serving. Chef's note: Fresh basil or mint goes nicely with this dish

Chilled Raspberry and Cucumber Soup Recipe

3 cups fresh raspberries washed
1 cup seedless cucumber chopped
¼ cup seedless cucumber finely diced for garnish (reserve for the end)
¼ cup apple juice concentrate
3 cups water

Combine all ingredients in a blender (except finely diced cucumber) and blend. Chill and serve with a garnish of finely diced cucumber on the top.

Disclosure: Recipe and photograph were used with permission.

You might have heard by now that "souping" is the new juicing. Soup is a satisfying and delicious way to infuse your body with tons of nutrients that are easy to digest - and it's certainly more satisfying than a cold juice. Today's soup recipe is courtesy of the great folks over at IMUSA. Please visit their site to learn more about their kitchen and cooking products.

Sweet Plantain Soup Recipe

olive oil 2 tablespoons
large onion 1
carrot 2
garlic cloves 6
chicken stock 12 cups
large ripened plantains 4
cumin 2 teaspoons
fresh cilantro 2 cups
heavy cream 1 cup

In an IMUSA STOCKPOT add oil and sauté' onions, carrots, and garlic until soft, about 3-4 minutes. Add chicken stock, plantains, cumin, and cilantro and bring to simmer. Simmer for 30 minutes. Turn off the heat and using tongs or a slotted spoon remove about half of the sliced plantains and set aside.

Use an immersion blender to purée the soup inside the IMUSA STOCKPOT until smooth. Alternatively, you may purée batches of the soup in a blender. Add reserved plantains back to the soup and mix in the heavy cream. Bring soup back to heat and serve.

Disclosure: Recipe and photo used with permission. No monetary compensation was received. This is a guest post recipe ONLY and published as a courtesy to the company.

You might have heard by now that "souping" is the new juicing. Soup is a satisfying and delicious way to infuse your body with tons of nutrients that are easy to digest - and it's certainly more satisfying than a cold juice. Today's guest post soup recipe is courtesy of Lagostina. Please visit their site to learn more about them and their kitchen and cooking products.

Spicy Cream of Asparagus Soup Recipe

1 bunch of asparagus
½ onion
1 stalk celery
1 carrot
1 potato
6 Ecodosi of water
4 tablespoons of fresh cream
1 hot pepper
Salt

1. Peel the potato and carrot. Cut into cubes. Cut the celery and onion into slices. Prep the asparagus by cutting and removing the white part of the stems.

2. Put all the vegetables into the pot, add the water and crushed red pepper. Close the lid and cook for 15 minutes.

3. Let the steam vent gradually, then open the lid. Take out 10-12 asparagus tips and put them aside. Blend the rest with a hand blender.

4. Add the asparagus tips kept aside, pour the cream, adjust salt if necessary and do reduce the cream for 5 minutes on medium heat. Serve hot.

I love this time of the year when all of the pumpkins, squash and apples are in-season. We are fortunate that we live within minutes of a local fruit market & orchard and can pick up pumpkins freshly picked until the end of the year for a great price! I love making a wide variety of homemade soups and stews and this recipe looks absolutely delicious.

Today I'm sharing a guest recipe with you that is courtesy of VeganFusionAcademy.com. You can visit their web site to learn about their new Vegan cooking programs and to gather additional information about what they have to offer. This recipe is also courtesy of The 30-Minute Vegan Soup’s On Cookbook by author Mark Reinfeld. The following recipe makes 6-8 servings.
Curried Pumpkin Soup Recipe

5 cups vegetable stock or water
1 1/4 cup diced yellow onion
3/4 cup diced celery
1/2 teaspoon seeded and diced hot chile pepper
4 large garlic cloves
4 cups pumpkin, 1/2 inch chop
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin (try toasting)
2 teaspoons sea salt, or to taste
1/4 teaspoon ground black pepper
1 1/2 cups soy creamer, coconut milk, soy milk or rice milk, or almond milk
2 tablespoons finely chopped cilantro

Place the vegetable stock in a 3 quart pot over high heat. Add all of the ingredients except the soy creamer and cilantro, and cook until the pumpkin is just soft, approximately 15 minutes, stirring occasionally. Add the soy creamer, carefully transfer to a blender, and blend until creamy. Return to the pot, add the cilantro and cook for 5 minutes over medium low heat, stirring occasionally.

Variations - Replace the pumpkin with any squash such as butternut, acorn or buttercup. Replace the curry powder with 2 teaspoons of chile powder, and 1/2 teaspoon of chipotle chile powder for a Mexican theme.

I love a good homemade tomato soup any time of the year. When the temperatures are blazing hot...I go for a cold tomato soup like this Gazpacho Soup Recipe and during the cold winter months...a good classic hot tomato soup will warm my soul.

Today's guest recipe post is courtesy of healthy NYC Chef, Steve Lindner, Executive Chef and Founder of Zone Manhattan. This recipe will make 10 servings.

Summer Tomato Gazpacho Soup Recipe

8 roasted ripe Roma tomatoes
4 roasted local ruby red peppers
2 roasted red onions
4 cloves roasted garlic
½ cup red wine vinegar
1 tbsp. paprika
1 tbsp. sea salt
1 pinch of chili flakes
1 pinch of black pepper

Garnish Ingredients:

¼ cup pigeon peas cooked
½ cup Persian cucumbers
15 yellow grape tomatoes, cut in half
10 baby carrots, cut in round slices
2 stalks of celery, diced small
Fresh Mozzarella- cut in half and marinate 2 tbsp. diced parsley, ½ lemon zest and 1 tbsp of extra virgin olive oil

Roast all vegetables in oven at 400 degrees F until tender. Cool vegetables and place in blender and puree. Add vinegar and spices to taste. Chill and service with garnishes.

I love using my slow cooker and probably use it 3 times a week to make various lunch and dinner recipes. During the weekends I like to use it to make desserts. One of my favorite things to make in my slow cooker happens to be a good old-fashioned vegetable soup but instead of using a beef roast, I use ground beef and I add a little pasta to it to make it hearty.

This veggie soup is delicious and you can really tailor it to suit your own taste buds. Sometimes when I have fresh cabbage available from our garden, I will shred some of that up and toss into the mixture while it is cooking. In addition, it freezes really well for future meals. Enjoy!

Slow Cooker Beef Vegetable Soup Recipe

1 lb. lean ground beef, browned, grease drained
1 large bag frozen, thawed mixed vegetables
6 cups V-8 tomato juice
4 cups cooked, drained pasta shells
1/4 cup diced green peppers
1/4 cup diced sweet onion
2 beef bouillon cubes, dissolved in 1 cup hot water
1/2 cup chopped red tomatoes
1 tablespoon basil
1 tablespoon parsley
1 teaspoon salt
3/4 teaspoon ground black pepper

Brown the ground beef in a large skillet along with the diced onions and green peppers. Drain grease and dump into the bottom of your slow cooker. Add in the thawed mixed vegetables, V-8 tomato juice, cooked & drained pasta shells, beef broth, chopped tomatoes, basil, parsley, salt and ground black pepper. If needed you can add additional tomato juice, water or beef broth to your liking.

Cover and cook on the high setting for 1 hour. Reduce heat and simmer on the low setting for 3-4 hours. If you are not ready to eat, turn the heat down to just the "warm" setting until serving time.

No need to visit the Big Easy to celebrate Mardi Gras. Ocean Catering’s Chef Shane is bringing a taste of Nola to you in honor of Fat Tuesday. I know I am a little late with publishing this guest post recipe but still wanted to get it onto the blog for all of you to enjoy. It looks delicious!!!

New Orleans Style Gumbo Recipe

1 lb. smoked, pulled chicken meat (about 1 fat chicken)
Salt and pepper
1/4 cup vegetable oil
1 pound smoked, Andouille sausage, cut into 1/4-inch dice
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
2 tablespoons Cajun Seasoning
2 teaspoons Gumbo File
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups beef stock (can be made from soup base)
1 (14-ounce can) stewed tomatoes with juice
2 cups sliced okra
4 green onions, sliced, white and green part
1 lb small shrimp, peeled & deveined
1/2 lb steamed crawfish tails
1/2 lb steamed crab meat ( I like to use the “Special” but you can substitute whichever you like)

Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. This is roux. Let the roux cool. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes.

Add Worcestershire sauce, Cajun seasoning, Gumbo File, salt and pepper, to taste and a 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups beef stock, stirring constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp, crawfish and crab meat. Simmer 10 more minutes and then add chopped parsley. Serve over white rice.

Culinary expert shares delicious, eco-friendly, farm fresh recipes in abundance in this brand new cookbook available for purchase now.

Natural foods and cooking expert Kerry Dunnington has just released Tasting the Seasons, a unique and carefully designed, cookbook which focuses specifically on how to identify, select, and prepare foods using ecologically sound principles. Dunnington is a Baltimore food columnist, culinary consultant and caterer who specializes in making “eco-friendly and healthy” food that is fun to prepare, enjoyable to eat, and entertaining to share.

Tasting the Seasons includes an impressive variety of fast and fresh, irresistible, user-friendly recipes, family-oriented one-dish wonders, updated classics, and creative gourmet entrees. Each and every one of the more than 250 superbly seasoned, beautifully presented and eco-friendly meals was selected to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration. Get ready to have your taste buds rewarded with remarkable style and grace.

Taste-testers ranked this as one of the best chowders they had ever eaten. This chowder gets thicker with time; you may need to add more chicken broth.

Cheese Tortellini Chowder Recipe

2 tablespoons butter
½ cup chopped onion
½ cup sliced celery
½ cup chopped red pepper
½ cup shredded carrots
½ cup corn
2 tablespoons unbleached all-purpose flour
2 cups chicken broth
1 cup white wine
1 cup water
1 vegetable bouillon cube
⅛ cup cooking sherry
½ teaspoon salt
Freshly ground black pepper, to taste
1 cup heavy cream
10 ounces tri-color cheese tortellini
2 tablespoons minced fresh parsley

Melt butter in a large pot over moderate heat and sauté onions, celery, red pepper, carrots and corn. Cook until tender, about 10 minutes. Whisk in flour (it will grab the vegetables very quickly) and slowly add chicken broth, whisking constantly. Add white wine, water and vegetable cube and stir until cube dissolves. Add sherry, salt, pepper, cream, tortellini and parsley and stir to combine. Simmer until heated through. Serve immediately.

Disclosure: Photo and recipe is courtesy of Tasting the Seasons cookbook.

Now that the dead of winter is here and the ice, snow and cold is setting in...I am looking for easy recipe to make that fill & warm your tummy up. Today's recipe is courtesy of the great folks over at Medifast and it looks absolutely delicious! Definitely adding this one to my "must make" list. The recipe will make 2 servings.

Creamy Cauliflower Soup Recipe

3 cups cauliflower florets
2 cups low-sodium chicken or vegetable broth
¼ tsp salt
½ tsp garlic powder
½ tsp onion powder
8 oz (2 cups) reduced-fat shredded cheddar cheese
Chives for garnish (optional)


1. In a medium pot, steam cauliflower florets in about one-quarter to one-half cup of water on medium-high heat until tender.
2. Mash cauliflower. Add broth, salt, garlic powder, and onion powder to pot, and bring to a boil.
3. Remove from heat. Stir in cheese.
4. Transfer mixture to a blender (or use an immersion blender), and puree soup until smooth. Serve immediately.

January is National Soup Month, and with a polar vortex bearing down on the United States, soup is a great antidote to all that ails. A piping hot soup does so much more than warm up our bodies on a cold day—it’s a versatile food with myriad health benefits—that’s why the soup experts at Boulder Organic are excited to share their Top Five Reasons to Eat Soup NOW!

1. It helps keep your New Year’s Resolutions on track!
Broth-based soups packed with vegetables are the perfect way to fill up your belly without adding unnecessary calories. A soup like Golden Quinoa and Kale has the perfect combination of fiber from quinoa coupled with kale, a nutrient-dense superfood.

2. Soup is a quick and easy meal and PERFECT for leftovers.
Making a big batch of soup on a Sunday is an easy way to ensure that there is always a hot, healthy option for lunch or dinner throughout a busy workweek. Need a quick snack? Pour some leftover soup in a coffee mug and heat it in the microwave for a drinkable treat.
3. This year’s flu season is intense, and soup can help!
Vegetables have tremendous anti-inflammatory properties and when heated up, a steaming bowl of vegetable soup “can help reduce mucus and facilitates coughing it up.[1]” If making a homemade batch of vegetable soup doesn’t fit into your busy schedule, try a FRESH (not canned) soup. Boulder Organic!’s Garden Minestrone is packed with healthy veggies and tasty vegetable broth and is
ideal for those days when you have the sniffles.

4. Soup is affordable!
Making a warm, healthy soup doesn’t have to require a big investment. All you need is a quick trip to the grocery store to buy some fresh vegetables and broth to have the necessary ingredients to make a soup to feed your entire family! If time is an issue, a tub (or two!) of one of Boulder Organic!’s fresh soups is an easy way to put dinner on the table. Or, pair a Boulder Organic! soup like Roasted Tomato Basil with a homemade grilled cheese sandwich, and dinner is done in under 15 minutes!
5. Above all else, soup tastes GREAT!
Kate Brown, the Founder of Boulder Organic! created a National Soup Month recipe perfect for cold January days. This French Lentil with Potato is healthy, filling and perfect for lunch or dinner.

French Lentil with Potato Recipe (created by Kate Brown, Founder, Boulder Organic!)

6 cups water
1 ½ cups French lentils
2 stalks of celery, chopped medium
1 large carrot, chopped medium
1 large Yukon potato, chopped medium
1 medium onion, chopped medium
1 tbsp extra virgin olive oil
3 cloves of garlic, minced
1 large bay leaf
1 tbsp fresh thyme, chopped
½ cup fresh parsley, chopped
1/2 tsp black pepper
1 tsp salt

In a medium-sized, heavy pot add olive oil, onions and garlic. Sauté on medium heat until onion edges begin to brown slightly. Add lentils, celery, carrots, potato and bay leaf, and water. Bring to a boil and reduce heat to simmer - cook for about 20 minutes or until lentils are tender, but not falling apart. Turn the heat to low. Add thyme, parsley, pepper and salt and simmer for 10 minutes to integrate ingredients. Remove bay leaf before serving. Yields about six servings.

Colman's Sweet Corn Chowder recipe is one that my family absolutely loves! We love to make this recipe during those cold winter days when you need something hot and fulfilling in your tummy. This Sweet Corn Chowder is really easy to make and tastes delicious!

Colman's Sweet Corn Chowder Recipe

2 tablespoons butter
2 tablespoons flour
2 tsp Colman’s Dry Mustard Powder
2 cups chicken stock
½ cup diced ham
2 cups canned sweet corn (after draining)
1 green onion, finely chopper
2/3 cup heavy cream
Salt and pepper to taste
Yield: 4 servings

Melt the butter over low heat in a medium-size saucepan. Add the flour and mustard powder, and cook over low heat, stirring constantly, for 1 to 2 minutes. Gradually stir in the chicken stock (don’t worry about lumps), then bring the mixture to a boil over medium heat, stirring continuously until it thickens. Add the corn and ham. Cover and cook for 5 to 8 minutes, stirring frequently. Add the green onion and heave cream, and continue cooking only until the mixture is thoroughly warmed (but don’t let it boil). Serve immediately.

About Colman’s Mustard: Established in 1814, Colman’s Mustard of Norwich has been recognized widely as the iconic English mustard in the U.K. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient for favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval - the Royal Warrant - galvanizing Colman’s Mustard as the crown jewel of mustards and securing its place in the most discerning kitchens around the world. Sold as dry powder mustard and prepared liquid mustard, Colman’s Mustard provides a pure, fiery and complex condiment for all recipes and dishes. Visit www.colmansusa.com for more information.

Fall has finally arrived and for my family...that means a lot of hot soups, stews and casseroles for dinner. During this time of the year, we lean towards recipes that include apples, squash, pumpkin, etc. After all, these types of fruits & veggies are now in-season here on the east coast. Check out this delicious recipe below from our great friends over at LoSalt.

Spiced Butternut Squash Soup Recipe

Recipe by LoSalt
Serves 4

· 1 butternut squash (weighing about 2.2 lbs)
· About 4 tablespoons olive oil
· 1.75oz plain flour
· 1/4 cup vegetable or chicken stock
· 1 tablespoon mild curry powder or curry paste
· 1/2 cup soured cream
· Half a small cucumber, (peeled if wished) and finely diced
· LoSalt and freshly ground black pepper, to taste


1. Preheat the oven to 180°C FAN/400°F/Gas Mark 6

2. Halve the squash lengthways, scoop out the seeds then cut away the skin or peel with a vegetable peeler. Cut into large chunks and scatter into roasting tin. Toss with a few tablespoons of olive oil, season with LoSalt and roast for approximately 30 minutes until tender.

3. Tip the butternut squash and any sticky pan juices to a large saucepan and stir in the curry powder. Cook on a high heat for a good 2 minutes to toast the curry powder and release the flavours.

4. Stir in the flour and cook for a further 2 minutes then gradually add the stock, stirring continuously. Bring to the boil, reduce the heat, half-cover and simmer for a further 30 minutes.

5. Leave soup to cool a little, then using an electric food blender or stick blender, puree the soup until smooth. Taste and adjust seasoning with LoSalt and freshly ground black pepper. Mix half the cucumber with the soured cream and season with LoSalt and pepper.

6. To serve, ladle the soup into warm bowls, and serve with a dollop of soured cream, some diced cucumber and a grinding of black pepper.

My mother and grandmother are both excellent cooks and one of the areas that they are best at is when it comes to make homemade soups and stews from scratch. When I was a little girl and even now as an adult...every time I get sick and I am not feeling well, my mother comes over and makes up a big batch of homemade chicken noodle soup.

This soup is not spicy at all and it's gentle on the tummy when you are not feeling well. In less than 45 minutes (from prep time to cooking time) your batch of homemade chicken noodle soup is on the dinner table.

Mom's Homemade Chicken Noodle Soup

1 bag pasta egg noodles
3 large skinless, boneless chicken breasts
1 carton chicken stock (broth)
1 small box sliced carrots
2 to 3 stalks celery, sliced
2 to 3 cups water
1/2 teaspoon salt
1 tablespoon parsley
3/4 teaspoon ground black pepper
4 tablespoons finely chopped onion


Cook the egg noodles according to package instructions. While the pasta is cooking, boil up the chicken in a separate pot with water until the chicken is done. Drain away water from pasta and set aside. Drain away the water from the cooked chicken and run the chicken breasts under cool tap water. Once cool, cut up the chicken into 1/4" and 1/2" pieces.

Pour the carton of chicken stock into a large stock pot along with 2 to 3 cups of water. Add in the sliced carrots, sliced celery, salt, ground black pepper, parsley and the finely chopped onion. Once the water is boiling, boil on high for 3 minutes and then reduce heat to medium. Stir in the cooked egg noodles and the cooked chopped chicken. Simmer soup over medium heat for 10 to 12 minutes, stirring often. Serve immediately with your favorite home baked dinner rolls.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

I am a little late with this post but did you all know that February 27th was National Chili Day? I never knew that there was a national chili day! We love chili here in our home and throughout the Fall and Winter months, I make it pretty often for my family.

The great folks over at Bohemia sent me this recipe for Big City Chili to share with all of my readers. It looks delicious and will make 8 servings.

Bohemia Big City Chili Recipe

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
1 ¾ pounds boneless beef short ribs, cut into 1-inch pieces
Salt
1 large red onion, diced
4 cloves garlic, finely chopped
1 bottle (12 ounces) Bohemia beer
3 jars (16 ounces each) Frontera Guajillo Salsa or Frontera Roasted Tomato Salsa
1 tablespoon chili powder
1 teaspoon dried Mexican oregano, crumbled
½ teaspoon ground cumin
2 tablespoons masa harina (corn flour for tortillas) dissolved in 1/4 cup water
2 cans (15 ounces each) white beans, drained

Garnishes:
Crumbled queso añejo or crumbled queso fresco
Sour cream
Chopped onion and fresh cilantro
Crumbled Frontera Tortilla Chips

Instructions: Heat oil in large Dutch oven over medium heat. Pat meats dry with paper toweling. Season well with salt. Add meat to hot oil in a single, uncrowded layer. Cook, turning until brown on all sides. Remove to a large plate. Repeat to brown all meat. Add onion to drippings in pan and cook until golden, about 5 minutes. Stir in garlic and cook 1 minute.

Stir in beer and scrape up all the browned bits from the bottom of the pan. Boil to reduce slightly, about 3 minutes. Stir in salsa, chili powder, oregano and cumin. Return meat to pan. Simmer, partially covered and stirring often, until meats are tender and falling apart, about 2 to 2 ½ hours. Stir in dissolved masa and cook and stir until mixture thickens, about 10 minutes. Stir in beans and season to taste with salt, usually about 1 teaspoon. Simmer a few minutes. Serve with garnishes.

Disclosure: The recipe and photo was provided to us by Bohemia. You can print out this recipe by clicking on the SHARE button located at the bottom of this post. A new window will open and the recipe will load in. Then click on print. Enjoy!