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Recipes for Soup Season

Whenever the temperature dips below 40 degrees for more than five consecutive days, I declare it “soup season.” Unfortunately, this year, soup season started a bit earlier than I would have liked. I enjoy warm weather, but I can tolerate chilly temps when I have a large bowl of hot soup to slurp down each night. The following soup recipes are some of my all-time favorites: CLASSIC TORTELLINI SOUP Ingredients: 1 pound sweet or hot Italian sausage, casings removed 1 small onion, chopped 1 cup chopped celery 1 cup, finely diced carrot 1 teaspoon garlic salt 1 teaspoon black pepper … Continue reading →

Recipes for an International Buffet

Looking to spice up your next get together? Then go global. Just because the economy has forced you to put your ‘round the world travel plans on hold, doesn’t mean you can’t experience a smorgasbord of diverse flavors. Fire up the stove, invite your friends over and put these international recipes to the test: JAMBALAYA Ingredients: 1 diced green pepper 1 diced small onion 3 stalks celery 1 tablespoon olive oil 1 pound smoked sausage, sliced into pieces 2 (15-ounce) cans diced tomatoes with juice 2 cups chicken broth 1 pound boneless chicken breasts, cut in 1-inch pieces Dash hot … Continue reading →

Soup’s On: Spectacular Fall Soup Recipes

Rich and delicious homemade soup can be a busy cook’s best friend especially when Mother Nature is acting like your enemy. Here in the Midwest fall came in like a lamb (it was nearly 80 degrees on Election Day), but now it feels more like late December (yesterday’s high was 30 degrees). The conditions are terrible if you have to be outdoors for long periods of time, but they are ideal if you have the luxury of staying indoors all day making homemade soups. The following soup recipes are easy to prepare and satisfying enough to serve as a one-pot … Continue reading →

Easy and Affordable Asian Recipes

Chinese take-out is expensive. I love Chinese food, but last night when I contemplated giving my stove a break and gazed at the take-out menu from our favorite Chinese restaurant I just about lost my appetite. Two entrees (with meat) would have cost more than $20, and that’s not counting a side of noodles or rice. (Nor does it take into account the 15% mandatory gratuity on all take-out orders.) Needless to say, it was pasta ala mom at our house last night. This morning I am still craving Chinese food, but am determined to spend less than $25 to … Continue reading →

Autumn Recipes from A to Z

Tis the season to retreat to the kitchen to prepare warm comfort foods. Think hearty stews, soups, pumpkins, squash, turkey and other fall favorites. In an effort to encourage you to make the most of this season’s spectacular harvest I’ve compiled a collection of autumn recipes from A to Z featuring some of fall’s most popular ingredients. Whether you are cooking for two or two-dozen, the following quick and easy recipes will help make the most of fall’s bounty from apples to zucchini. Autumn Recipes: A is for Apple— DOUBLE APPLE DESSERT SALAD and WILD RICE AND APPLE SALAD. Autumn … Continue reading →

Sweet Autumn Recipes

Two of the three farms we visited this fall sold honey fresh from the hive. In fact, both farms had several glass cases on display so patrons could watch thousands of busy bees fill hive cells with fresh honey. It was fascinating, and naturally, a great marketing tactic to get us city folk to purchase a few jars of honey on the way out. Of course, it was only after I got into the car that I realized that I don’t really use honey all that much (occasionally on fresh biscuits and in tea, but not often in main dishes). … Continue reading →

Autumn Recipes: Z is for Zucchini

We made it. It took nearly a month, but today marks the last entry in our Autumn Recipes A-Z series. Hopefully, you’ve added a few new seasonal recipes to your fall repertoire and in the process you’ve been inspired to experiment with dishes that wouldn’t typically find their place on your dining room table. Today, we’re focusing on another seasonal ingredient: zucchini. The versatile, green vegetable (technically, part of the gourd family) can be added to both savory and sweet dishes. My favorite zucchini recipe comes courtesy of Food Network’s Paula Deen (no surprise). Her Chocolate Chip Zucchini Bread is … Continue reading →

Autumn Recipes: G is for Ghoulish Goulash

By the looks of the racks at Wal-Mart, Target, and Toys R Us if you don’t already have your child’s Halloween costume you might be out of luck. Like it or not Halloween has turned into a season rather than a single day. Years back I tried to fight it. I resisted the temptation to give into the hype and start celebrating the holiday prior to the last week in October, but these days people start prepping for Halloween in late August. If you can’t beat ‘em, join ‘em, I guess. Hence, this next recipe. If you are looking for … Continue reading →

Tis the Season for Soup

Tis the season for frigid temperatures and family gatherings. If you’ve hosted meals for friends and family during the holiday season, then you know nothing feeds the masses like homemade soup. Not only is soup affordable, nutritious and tasty, it’s also very simple to make. What’s more, nearly all soup recipes can be prepared in advance, so you aren’t left chained to the stove in the kitchen while the rest of family is partying in the living room. The following are some of my family’s favorite winter soups: SIMPLE RAVIOLI SOUP Ingredients: 1 pound Italian sausage 1/2 cup diced onion … Continue reading →

Simple Seasonal Soups

Busy cooks appreciate the simplicity of soup, and with fall in full swing, this versatile dish is a welcome sight at mealtime. Not only is it warm and inviting, but soup can also be tailored to fit a variety of palates from meat lovers to vegetarians. The following autumnal soup recipes are designed especially for soup lovers looking to incorporate fresh fall vegetables into their diet: EASY BUTTERNUT SQUASH SOUP Ingredients: 6 cups vegetable broth One 2-pound butternut squash (quartered, seeded, peeled and cut into 2-inch pieces) 5 thyme sprigs 2 garlic cloves, halved 2 medium leeks, white and pale … Continue reading →