Fall Vegetable Soup

I hope you will make this delicious soup this week.  The amounts are approximate and you should even feel free to change up the ingredients according to your taste preferences.  Just a note about parsnips---if   you’ve never tried them, don’t be afraid.  They are wonderful and really add a depth of flavor that you won’t want to miss out on.  Please drop me a comment and let me know how you like this recipe!

**To enjoy the roasted vegetables as a side dish, just serve with your favorite entree after taking them out of the oven.

Ingredients:

1 pound carrots

1 pound parsnips

2  large sweet potatoes

1 small butternut squash

3 T. olive oil

kosher salt

black pepper

2 T. chopped fresh flat-leaf parsley

6-8 cups chicken stock

Instructions:

*Preheat oven to 425 degrees.

*Cut the vegetables into 1 ¼ inch cubes

*Place all cut vegetables in a single layer on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss well.

* Bake for 25-30 minutes or until tender. 

*Puree in heat-safe blender or  food processor with chicken stock in two batches.

*Heat in large saucepan and season to taste.

* Add more chicken stock to achieve desired thickness.

IT'S BEGINNING TO LOOK A LOT LIKE CHRISTMAS!

Instead of a recipe, I thought I'd share 4 of the Christmas trees I have up so far.  I'll post the complete set when I finish the other ones.  Now I know that one Christmas tree is plenty, but I really enjoy the process of planning the themes and finding the decorations throughout the year.  The best time to find great deals on Christmas decor is of course after Christmas when things are 75% off!    Have fun this holiday season!!




Bride's Tree
"White Christmas" Tree
Childhood Toys Tree
Tea Cup Tree

Creme Brulee

This recipe is not very hard but will impress your holiday guests.  It is also very delicious and you can make it ahead of time if you are having a party.  Decorate with fresh berries and a small dollop of homemade whipped cream.  YUM!

Ingredients:

2 cups heavy cream

1/3 cup white sugar

5 egg yolks

1 T. vanilla

Free-flowing brown sugar (or regular brown sugar is fine).

Instructions:

*Scald cream (bring it just to a boil).

* Add sugar and stir to dissolve.

*In a medium bowl , beat egg yolks.

* Whisk a small amount of the cream mixture into the eggs to gradually warm them up.  Keep adding small amounts of the hot liquid until the two mixtures are about the same temperature.  *Pour the warmed egg mixture  into the pan containing the remaining cream mixture. Slowly stir over medium heat  for about 8-10 minutes.

* Add vanilla.

* Pour mixture into 6-8 ramekins- which have been placed in a bain-marie.  This is basically a water bath which consists of placing a container (in this case your ramekins of crème brulee) in a larger shallow (1 inch is deep enough) rectangular baking dish (metal or pyrex) of hot water.   This ensures an even and more gentle cooking of the crème brulee.

*Bake at 325 degrees for 30 minutes or until crème brulee is set—it will still jiggle a bit. 

*Remove from oven, cool, cover and refrigerate for up to 12 hours.

*Before serving, sprinkle the entire surface of each crème brulee with free flowing brown sugar (such as natural brown sugar or turbinado sugar) and then place them in a hot oven until the sugar begins to melt and turn golden.  Be careful—because the sugar can burn fast!  You may also of course use a  crème brulee torch.

*Serve with fresh berries and a small dollop of homemade whipped cream.

**If you don’t have any ramekins, you may make one large crème brulee instead of the individual servings by pouring the custard into a round or square pyrex baking dish.

RICE PUDDING

I know that your family will enjoy rice pudding.  It’s sort of an “old school” recipe but it is worth reviving!

Now most families have favorite ingredients that they like in rice pudding (such as raisins, cinnamon, nutmeg or cloves) so feel free to add whatever you wish.   Also try both methods below and let your family do a taste test.  Have fun!

BAKED RICE PUDDING
4 slightly beaten eggs
2  and 2/3 cups whole or low fat milk
2 cups cooked rice
2/3 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt


Combine all ingredients and pour into Pyrex dish-which has been sprayed with PAM.
Bake at 325 degrees for 45 minutes or until set.


STOVETOP RICE PUDDING
1/2 cup sugar
2 Tablespoons cornstarch
1/2 teaspoon salt
2 and  1/4 cups whole or low fat milk
3 extra large eggs
2 Tablespoons butter
2 teaspoons vanilla
1 and  1/2 cups cooked rice

Add water to the bottom of a double boiler; bring water to a boil.
Combine sugar, cornstarch and salt in the top pan of the double boiler. Add milk and eggs and whisk mixture until smooth. Add butter. Set the top pan on top of the bottom pan of boiling water. Stir constantly until mixture begins to thicken. Reduce heat and stir for about 10 minutes, making sure pudding does not stick. Add vanilla and warm cooked rice. Turn off heat and let set for 10 minutes.
NOTE: if you don't have a double boiler, just use a medium sized sauce pan of boiling water
with a stainless steel mixing bowl placed on top--- just be careful to not tip the bowl as you stir.

CROCK POT CHICKEN TORTILLA SOUP

              

Last night I made some delicious tortilla soup with chicken in my crock pot!  It was a big hit so I hope you will try it with your family.  Make it as hot as you wish and be creative with your toppings.  I used avocado, sour cream and sharp cheese.  Enjoy!

Ingredients:

1 carton (about 4 cups) of chicken broth

1 large can of diced tomatoes

1 cup of water

1 can of black beans

2 cups of frozen “peaches and cream” whole kernel corn

1 onion, chopped

2  to 3 bell peppers, chopped (I used red, yellow and orange)

3 large stalks of chopped celery

2 T. olive oil

5 to 6 chicken breasts, chopped into ½ inch chunks

2 t. chili powder

1 t. cumen

2 t. black pepper

½  to ¾ cup chopped hot pickled banana peppers

½ cup hot pickled banana pepper juice

6 flour tortillas

6 corn tortillas

Olive oil

Kosher salt

Toppings:

Chopped avocado

Sour Cream

Sharp Cheese

Instructions:

*Place chicken broth, diced tomatoes, water, beans and corn in a crock pot.  Turn on to begin heating up crock  (to 4 hour setting).

*Saute onion, bell pepper and celery in olive oil until softened a bit.

*Remove vegetables and place them in the crock pot.

*Saute chicken chunks in olive oil.  Place in crock pot.

*Add seasonings, banana peppers and banana pepper juice to crock pot.

*Cover and cook for 4 hours.

*Slice flour and corn tortillas into thin strips, toss with olive oil and salt and bake at 400 degrees until crispy.

*When soup is ready, serve by placing a serving of tortilla strips in the bottom of each serving bowl.  Then spoon soup over tortilla strips and put your favorite toppings on top of the soup.

WHITE CAKE WITH BUTTERCREAM ICING

         

WEDDING CAKE

3 ½ Cups cake flour

4 teaspoons baking powder

½ teaspoon salt

1 cup butter, softened

2 cups sugar

1 cup milk

1 teaspoon vanilla

¼ teaspoon almond extract

8 extra large egg whites

Directions:

*Preheat oven to 375 degrees.

*In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

*In a standing mixer, beat the butter until smooth.  Slowly add the sugar.

*Cream the butter and sugar mixture until very light.

*Add the flour mixture to the butter mixture in 3 parts alternately with the milk.

*Add the vanilla and almond flavorings.

*In a separate mixing bowl, whip the egg whites until stiff, but not dry.

*Fold the egg whites  gently into the cake batter. 

*Divide the batter evenly into the prepared pans.

*Bake about 25 minutes or until cakes are slightly golden and begin to pull away from the sides of the pans.

*Cool cakes before releasing.  Cakes may be wrapped and frozen.

BUTTERCREAM  ICING

½ cup solid vegetable shortening

½ cup (1 stick) softened butter

2 teaspoons vanilla

½ teaspoon almond extract

2 Tablespoons half and half cream

4 cups sifted confectioner’s sugar

Makes 3 cups of icing.

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

CHOCOLATE BUTTERCREAM

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 2 teaspoons vanilla
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons half and half cream

Makes: About 3 cups of icing.