French Lentil Soup

Lentil Soup is one of the dishes my son Justin says he remembers from childhood. I was happy to hear this is a dish he often cooks now as an adult. I haven't made lentil soup in years. As I think back on it, I think the last time probably was when Justin was still living at home.

When I mentioned to Tim I was going to make lentil soup, I received the look. The look that says, where's the meat? I said it's okay, lentils are a great substitute for meat.

I found this recipe over at Tomatoes on the Vine. Velva has a great blog. If you haven't been there, stop by. You'll find some great recipes and an occasional special cocktail! I love the spice combinations in this soup. Lentils need spice or the soup can be too bland. This is a perfect soup for cold winter day.



French Lentil Rice Soup
Courtesy of Tomatoes on the Vine
Serves 4
Ingredients:
6 cups chicken broth or vegetable broth
1 cup lentils, picked over and rinsed
2 medium carrots, peeled and finely diced
1 small onion, finely chopped
2 celery stalks, finely diced
3 tablespoons uncooked white rice
2 tablespoons minced garlic
1 teaspoon herbs de Provence or dried thyme
1/2 teaspoon salt
1/8 teaspoon ground white or black pepper
1/4 cup heavy cream or sour cream, divided (optional)
1/4 cup chopped parsley, divided (optional)


Directions:
Stir together broth, lentils, carrots, onion, celery, rice, garlic, herbs de provence, salt and pepper in a slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours.

Remove 1-1/2 cups soup and puree in a food processor or blender until almost smooth. Stir pureed soup back into the slow cooker.

Divide soup evenly among 4 serving bowls, garnishing each with 1 tablespoon cream and 1 tablespoon chopped parsley, if desired.

I am linking this to Foodie Friday at Designs by Gollum and Souper Sunday's at Kahakai Kitchen.

Pasta With Pesto, Potatoes and Green Beans

Are you ready for Christmas? My shopping is done but none of the wrapping. My goal this weekend is to finish everything by Sunday night, so I can enjoy the rest of next week.

Today's recipe is from sometime over the summer. Not sure why I haven't posted this one before because I loved this dish. Do you need a quick, easy dinner? If you're like me and you have pesto in your freezer, give this one a try.



Pasta With Pesto, Potatoes and Green Beans
Recipe Courtesy of Martha Stewart Living

2 waxy potatoes, peeled and cut into 1-inch cubes
1 tablespoon salt
8 ounces cavatappi
8 ounces green beans, trimmed and halved
1/2 cup Pesto
Pepper
Directions
1.Peel and cut 2 waxy potatoes into 1-inch cubes; place in a large pot of water; bring to a boil.
2.Add 1 tablespoon salt and 8 ounces cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
3.Add 8 ounces trimmed and halved green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
4.Drain; toss with 1/2 cup pesto; season with salt and pepper. Serve warm or at room temperature.

I am linking this to Foodie Friday at Designs by Gollum.

Acorn Squash with Brown Sugar and Rosemary

We love acorn squash. My go to recipe is roasted . The squash is so sweet and delicious cooked this way. I guess I've never thought of cooking it sliced. When I saw this recipe over at Tomatoes on the Vine, I thought the flavors sounded amazing and couldn't wait to give it a try. I am so glad I did. The brown sugar gives the squash a wonderful carmelized glaze, it's so beautiful!!




Acorn Squash with Rosemary and Brown Sugar
Serves 4
Recipe from Fine Cooking (Courtesy of Tomatoes on the Vine)
Ingredients:
1-2 pound acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons packed dark brown sugar
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Directions:
Using a paring knife, score each wedge of squash lengthwise down the middle of the flesh. heat the butter and oil in an 11 to 12-inch straight-sided saute pan over medium-high heat. Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes (note: if your pan is not large enough to brown all the squash at once, brown it in batches, and then return to the pan to simmer.
Carefully pour the wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper over the squash. Cover the pan, reduce the heat to low, and simmer until the squash is almost tender, about 10 minutes more.
Uncover the pan and increase the heat to medium. Flip the squash and cook until the liquid is thick and the squash is tender, about 5 minutes more. Transfer the squash to platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, and serve.

I am linking this to Foodie Friday at Designs by Gollum.

Grilled Flank Steak with Coffee Sauce

As long as our grill isn't burried in snow, we grill in the winter. Flank steak is one of our favorite cuts of beef to grill. There's a couple of keys to tender, delicious flank steak. Don't overcook it and marinate it prior to grilling. I'm always in search of marinade recipes. Mary of One Perfect Bite has the most amazing recipes. This is just one of the many I've bookmarked to try.

The tangy dijon mustard and strong coffee give this steak a unique and tasty flavor. If grilling is on your menu sometime soon give this one a try, you won't be sorry!!!




Grilled Flank Steak with Coffee Sauce
Recipe Courtesy of One Perfect Bite

Ingredients:
3 tablespoons grainy Dijon mustard
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1/4 cup balsamic vinegar
3 tablespoons vegetable oil, divided use
2 cups espresso or strong brewed coffee
1/4 cup dark brown sugar
1/2 tablespoon Black pepper
1 (20-oz.) flank steak
Salt to taste
1 cup beef broth
2 tablespoons butter

Directions:
1) Combine mustard, garlic, shallots, balsamic vinegar, 2 tablespoons oil, espresso, brown sugar and black pepper in a large pan. Reserve 1 cup of marinade to make sauce. Add flank steak and marinate for 2 hours, turning meat every 30 minutes.
2) Pat steak dry and season each side with salt and pepper. Heat a large cast iron skillet over high heat. Add vegetable oil and heat until smoking hot. Add flank steak and cook for 3 minutes per side, brushing each side with marinade. Remove pan from heat, but tent with foil and let rest for 10 minutes.
3) While beef is resting, combine reserved marinade and the beef broth. Bring to a boil and then lower the heat to medium. Reduce sauce by 1/2. Add 2 tablespoons of butter. Whisk to incorporate. Correct the seasoning. Transfer steak to a cutting board and slice crosswise on the diagonal into 2-inch slices. Spoon sauce over meat and serve immediately. Yield: 3 to 4 servings.

I am linking this to Foodie Friday at Designs by Gollum.

Red Wine Poached Pears

There's still time to enter my giveaway.

Poaching is a cooking technique I rarely use. Poach - to cook food gently in liquid just past the boiling point. Do you have a favorite recipe using this technique?

Pears poached in red wine are so beautiful! With all of the pumpkin and apple recipes flooding the blogsphere, it's a nice change. This is an easy, yet elegant dessert. It can be served along with whipped cream, creme fraiche, mascarpone or even vanilla ice cream.

Red Wine Poached Pears

6 medium sized firm pears (Bosc pears work well for this recipe)
2 cups red wine
1/4 cup lemon juice
2/3 cup sugar
4 - 5 peppercorns
cinnamon stick
pinch of nutmeg

Select a sauce pan which just holds all of the pears lying on their sides.
Mix the red wine, lemon juice, sugar, cinnamon stick, peppercorns and nutmeg in the sauce pan. Place on medium heat and bring to a very low boil, stirring occasionally to dissolve the sugar.
Meanwhile peel the pears. For a pretty presentation, leave the stem on and cut a thin slice off the bottom of the fruit so it will stand upright when served.
Place the pears in the simmering wine sauce and cook for about 25 minutes, or until the pears are tender but not mushy. Turn them over 1/2 way through cooking time.
Carefully remove the pears when they are done. Reduce remaining sauce by boiling it for about 7 minutes or until until it is thick and syrupy. Place the pears as you are intending to serve them and spoon sauce on top.
Poached pears are perhaps best served at room temperature, but you can keep them in the refrigerator and serve cold.
Serves 6

I am linking this to Foodie Friday at Designs by Gollum.

Crock Pot Black Bean Enchiladas & A Giveaway!!!

Have you started your holiday shopping? Or do you wait until the last minute? Just in time for gift giving, CSN stores has offered me a $45.00 gift certificate to giveaway to one of my readers (USA or Canada). Have you checked out CSN Stores? CSN Stores has EVERYTHING, from drop leaf tables to cookware.

How to enter is simple!! Sign up to be a follower of my blog and leave me a comment! If you're already a follower, just leave me a comment and you're entered. I will be picking a winner on November 12th. Good luck and thanks for reading my blog!!!

I try to serve as many meatless meals as I can each week. I've mentioned this before but for those of you who are new readers, my husband doesn't think it's a meal without some meat. In fairness, he's gotten a lot better about it the past couple of years. In fact, there's some meals he says he likes and (almost) doesn't miss the meat! This was one of those meals. Black beans are an excellent substitution for meat.

The cooking time for this recipe is 2-4 hours on high. I cooked for 5 hours on low. It was perfect!!

Slow Cooker Enchiladas
Recipe Courtesy of The Kitchn
Serves 4-6

1/2 yellow onion
2 bell pepper, diced small(any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspooncumin1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.
Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.
• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

I am linking this to Foodie Friday at Designs by Gollum.

Sesame Honey Grilled Chicken

Finding a way to get a beautifully grilled, yet not too browned chicken can be challenging. Too often the marinade or grilling sauce has an ingredient in it that will burn easily. If you have trouble with this too, give this recipe a try. Not only are the ingredients delicious, it’s a beautiful color when finished grilling.




SESAME-HONEY GRILLED CHICKEN
Recipe courtesy of Red Couch Recipes

1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
1 to 1-1/2 pounds chicken breasts -- I used chicken thighs
1/2 cup honey
1 -1/2 teaspoons hoisin sauce
2 tablespoon toasted sesame seeds
1 green onion, trimmed and chopped

In a medium bowl, combine soy sauce, ginger, garlic and chili paste. Add chicken and let marinate for 15 minutes stirring often.

Set up a gas or charcoal grill for medium heat (350 to 400; you can hold your hand 5 inch above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

I am linking this to Foodie Friday at Designs by Gollum.

Penne With Sage Brown Butter Sauce

We've all experienced it, life getting in the way of blogging. I feel like I have a good routine for blogging. For the most part, my posts come together pretty easily. I try to plan out my posts for the week and whenever possible bake for my baking groups in advance. This week wasn't one of those weeks. We were out of town last weekend. I've been working on securing in home help for my 91 year old father and step mother. Life just got in the way!

As I was looking through my drafts folder, I find I have drafts with photos but no content. I was pleased to see NO dessert recipes in the folder. I think that's a first. :) Lots of pasta recipes in there though, guess you can't win them all! I don't consider myself a writer. I often find myself struggling with what to write and where to find my inspiration. There's so many of you who write beautiful, funny and inspiring blog posts. Where do you get your inspiration?

With winter just around the corner, I am savoring the fresh ingredients from my garden and the farmer's market. My sage seems to be thriving in the cooler weather. Pasta With Sage Brown Butter Sauce is on my Top 50 list! It's always a good feeling to post a date next to an item on my list. Don't you just love browned butter and the flavor it imparts?

Pasta With Sage Brown Butter Sauce
Recipe courtesy of Sidewalk Shoes

•6 tablespoons butter
•20 or 30 fresh sage leaves (or 1 tablespoon dried)
•salt and fresh black pepper to taste
•1 pound pasta (like ziti or penne)
•1 cup freshly grated Parmesan cheese
•Bring a large pot of water to a boil.
Melt the butter in a small saucepan over low heat. Add the sage, salt and pepper. Cook until the butter turns light brown, about 10 minutes.

Salt the boiling water and cook the pasta per package directions. Reserve 2 or 3 tablespoons of the pasta water and place in a warm serving bowl. Drain the pasta and in the serving bowl, toss it with the butter mixture and half the Parmesan cheese. Serve with additional ground black pepper and the rest of the Parmesan cheese.

Serves 4

I am linking this recipe to Foodie Friday's. I am submitting this to Presto Pasta Night's, hosted this week by Ruth at 4Every Kitchen.

Pasta With Butternut Squash & Walnuts

What vegetables do you think of when you think Fall? After months of summer squash, I am ready for their winter counterparts. I'd never cooked much with winter squash until last year. Now I am a big fan. Butternut Squash is so versatile. Besides roasting or preparing a soup, you can make Butternut Squash Risotto and Butternut Squash, Sweet Potato and Pomegrante Soup.

I bought my first winter squash at the Farmer's Market a couple of weeks ago. One of the things I love about these veggies is how long they keep. They are a bit challenging to cut. I've discovered if you microwave them for about 60 seconds, it softens the skin just slightly and they're much easier to cut. Did you know the skin of butternut squash irrates some people's hands? I didn't until I read this recipe. Apparently it can cause a burning or itching sensation. As I was cutting the squash for this recipe, I felt like my hand was starting to burn. I am sure it was all in my head but I dawned the gloves, just in case.

I planted a sage plant for the first time this year but I haven't used much sage. I know I want to to make a pasta with Sage Brown Butter Sauce. Other than that all I can think of is dressing. Do you have a recipe using sage that you love?

As this was roasting in the oven, the house was filled with the most wonderful aromas of garlic, onion and sage. I was tempted to eat the squash right out of the oven instead of saving it for this recipe. The recipe called for pine nuts. Is it just me or have pine nuts gotten even more expensive lately? Walnuts seemed like a perfect substitution. I loved this pasta! It's unique because you pan fry the all of the ingredients together. The butternut squash creates a rich creamy sauce without the addition of any cream.



Pasta Pan-Fried with Butternut Squash, Fried Sage, and Walnuts
Adapted from Serious Eats
feeds 4

1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)

Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.

Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.

Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.

Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.

(Repeat the last step with the rest of the ingredients. We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.)

I am linking this to Foodie Friday at Designs by Gollum . This is my entry for this week's Presto Pasta Nights.

Penne with Sausage and Leek Sauce

Is One Perfect Bite one of the blogs you read? If not, you're missing one of the most amazing blogs on the blogsphere. Mary's photographs are beautiful and her recipes are delicious!! This is just one of many I have bookmarked to prepare.

I really enjoy the simple flavor and beautiful colors of leeks. My favorite leek recipe is this creamy risotto.



Bow Ties with Sausage and Leek Sauce...from the kitchen of One Perfect Bite, adapted from Lidias Italian Table

Ingredients:
6 quarts salted water
2 large leeks (about 1 pound)
2 tablespoons extra virgin olive oil
2 sweet Italian sausages (about 6 ounces), casing removed
1 tablespoon minced shallots
2 tablespoons unsalted butter, divided use
1 cup young peas, blanched in boiling water for 2 minutes, or defrosted and drained frozen baby peas
1 cup canned low-sodium chicken broth
Salt and freshly ground pepper
12 ounces bow-tie pasta (farfalle)
1/2 cup freshly grated Parmigian-Reggiano cheese, plus more for serving, if you like

Directions:
1) Bring salted water to a boil. Cover pot to speed up the boiling time.
2) Meanwhile, prepare leeks: Cut off and discard top third of rough green portion and root ends. Remove any brown or wilted outer layers. Slice remaining green and white parts into 1/2-inch-thick rounds. Rinse leek slices in several changes of cold water, swishing them around to remove all soil and grit.
3) In a large skillet, heat olive oil over medium heat. Crumble sausage meat into skillet and cook, breaking up lumps, until golden, about 5 minutes. Add leeks to skillet and cook, stirring, until wilted, about 5 minutes. Stir in shallots and cook for 1 minute. Add 1 tablespoon of butter, peas and stock. Heat to a boil, reduce heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover skillet, and set aside.
4) While sauce simmers, stir bow ties into boiling water. When water returns to a boil, uncover pot. Cook pasta, stirring occasionally, until al dente (tender, but firm), about 12 minutes. Drain bow ties well and return them to pot over low heat.
5) Add sausage and leek sauce to the pasta and toss well until pasta is coated. Remove pot from heat, add remaining 1 tablespoon of butter and grated cheese. Toss well. Serve immediately, passing additional grated cheese if desired. Yield: 6 servings.


I am linking this to Foodie Friday at Designs by Gollum and Presto Pasta Nights hosted with week by Thyme For Cooking.

Overnight Baked Oatmeal

Did you like oatmeal as a kid? I didn't but my mother made me eat it. The worst thing was I had to sit there till I ate it. As much as I didn't like it hot, it was really bad when it got cold. Now as a grown up, I like oatmeal. My morning schedule doesn't give me time to make anything but instant oatmeal. When I saw this recipe for Baked Oatmeal over at Finding Joy in My Kitchen, I couldn't wait to give it a try. The best thing is you make it the night before, put it in the fridge and bake in the morning!

Tim and I both loved this oatmeal. I made it on a Monday morning and we enjoyed it for breakfast several days during the week. It kept well in the refrigerator and can also be cut into squares and frozen. If you're a mom on the run or just a two person working family, this recipe is for you. This would also be great made with peaches, raisins or even dried cranberries.

Apple Cinnamon Baked Oatmeal - Adapted from the Benhase Home
Courtesy of SnoWhite of Finding Joy in My Kitchen

3 C Old Fashioned Oats
1/2 C honey
1 T cinnamon
1/4 tsp. nutmeg
2 tsp. baking powder
1 tsp. salt
1 C milk
1 egg
1/2 C applesauce
2 tsp. vanilla
2 apples, chopped

Start by mixing together the dry ingredients. Then, add in the wet ones.
Lastly, fold in the apples {I used up some frozen apples for this}.
Spread into a 9 x 9 glass baking dish. Cover and refrigerate overnight.
In the morning, uncover the baking dish. Then, place the cold dish into the oven. After the dish is in the oven, turn the oven on to 350 and bake for 40ish minutes, until the baked oatmeal is no longer runny and it is set and lightly browned.

I am linking this to Foodie Friday at Designs by Gollum.

Corn and Basil Pesto

What's your favorite way to enjoy fresh corn? I grew up only eating corn ON the cob. As a child, I can't ever remember a dish where the fresh corn was taken off the cob. With corn so plentiful right now, I wanted to try at least a couple of dishes using corn off the cob.

This pasta with corn pesto recipe from Epicurious seemed like a perfect choice. It’s a homemade pasta sauce recipe using fresh corn and basil . The recipe called for bacon, I didn’t have any so I omitted it. Don’t tell Tim!!! The original recipe used tagliatelle, I used penne. In an effort to eat more healthy, I used whole wheat pasta.

I think I liked this better than Tim did. He thought it had too much basil. Now that may have been because he ate the dish we photographed, so it had extra sprinkled on the top.
I also think the whole wheat pasta takes some getting used to and it may not have cooked quite long enough. I loved the sweet flavor of the fresh corn and the creamy consistency it adds to the sauce. If you didn’t know better you would think cream was used in the dish.

I am linking this to Foodie Friday . This is also my entry for this week's Presto Pasta Nights hosted by Siri of Siri's Corner.

One Year Ago...Rosemary Scones.

Weird Spaghetti

Have you ever had Cincinnati style chili? I first experienced it years ago at Skyline Chili. I loved the flavor. It's a combination of chili and spaghetti with a unique, cinnamon flavor. I've made Cincinnati chili before but it's been years. Recently, while browsing The Food Network site, I found Guy Fieri's recipe for Weird Spaghetti! Weird Spaghetti is Cincinnati style chili.

I am always looking for ways to adapt a recipe for the crock pot. Since I am lucky enough to work close to my house, most days I come home for lunch. I made this sauce at lunch and cooked it on low in the crock pot for the rest of the afternoon. Then all we had to do when we got home was boil the noodles. The night we had this I had yoga class after work and Tim and Michael were going to the baseball game . They boiled the noodles and ate before I got home. I forgot to ask how they liked it until the next morning. They both really liked it but couldn't figure out the spices. If you're looking for a fun and easy meal, give this one a try. Stop back and let me know if your family liked it as much as mine did.





I am linking this to Foodie Friday at Designs by Gollum and Presto Pasta Nights.

Potato, Leek and Fennel Soup

Time is running out to enter my giveaway. The winner will be chosen on Sunday. Good luck!!!

Have you cooked with fennel? Except for a slaw we made in the cooking classes I took earlier this year, I've never cooked with fennel. I am fascinated by the anise flavor and the fronds. Did you know the tops were called fronds? I didn't until I did some research on fennel. I couldn't pass up the beautiful fennel and leeks at the farmer's market. One of things I love most about cooking is finding recipes for ingredients I haven't used before. Of course, I turned to the internet and found this recipe on Epicurious for Potato, Leek and Fennel Soup.

If you like potato soup, you'll love this soup. It's a kicked up version of potato soup. The fennel gives it a great flavor. It doesn't have a strong anise flavor, just enough to enhance the taste. I used russet potatoes, added garlic and shallots. Besides the flavor, I love that this soup is creamy without any cream!

Potato, Leek and Fennel Soup
Adapted from Epicurious

2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
2 garlic cloves, smashed and minced
1/2 shallot, minced
4 14 1/2-ounce cans low-salt chicken broth
2 pounds potatoes peeled, cut into 1/2-inch pieces (about 4 cups)
Freshly ground pepper, to taste

Melt butter in heavy large pot over medium-high heat. Add leeks, fennel, garlic, shallots and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

I am linking this to Foodie Friday at Designs by Gollum. Also, this is my entry for Souper Sunday's, hosted by Deb at Kahaki Kitchen.

A Giveaway!!! & Peanut Butter Parfaits

Are you familiar with CSN Stores? I wasn't until a few months ago. CSN Stores has EVERYTHING, from dining room furniture to cookware. Do you like to shop? I LOVE to shop! Browsing and deciding what to buy is one of my favorite things. My mother used to call it window shopping!! As a reader of my blog, you're going to get the chance to shop!!! CSN stores is giving one of my readers (in the USA or Canada) a promo code good for $50.00 in merchandise from their stores.

How to enter is simple!! Sign up to be a follower of my blog and leave me a comment! If you're already a follower, just leave me a comment and you're entered. Also, I'd love to hear what you like to shop for or your favorite place to shop. I will be picking a winner on August 1st. Good luck and thanks for reading my blog!!!

Now for this week's Foodie Friday recipe...Peanut Butter Parfaits. One of the fun things about baking cakes to decorate is you always have leftover cake tops. It’s fun to come up with creative uses for them. Cake Pops are a fun creation to make with cake tops. My final cake for the Fondant and Gum Paste class I took last month, was a Peanut Butter Cake. No recipe for this cake, just a yellow cake mix with a 1/2 cup of peanut butter added. It’s moist and delicious.

I decided to make Peanut Butter Parfaits with my leftover cake. Parfaits are so fun and a smaller (much less caloric) version of a trifle. As I was riffling through my glasses, I realized I don’t own parfait glasses. I know I’ve passed them up numerous times at Goodwill, thinking oh one more set of glasses, I don’t need them. How about stemless wine glasses?

Peanut Butter Parfaits

Peanut Butter Cake
Vanilla Instant Pudding
½ cup peanut butter

Whisk ½ cup of peanut butter, gradually whisk in 2 cups of milk. When smooth, whisk in the instant pudding mix. Chill 10 – 15 minutes. Layer the pudding and cake, finishing with a layer of pudding. Drizzle the top with chocolate sauce.

These parfaits were a quick and easy dessert.





I am linking this to Foodie Friday at Designs by Gollum.

Looks Can Be Deceiving - Garlic Scape & Basil Pesto

This is one of those recipes where I have to say, trust me this is delicious. I wish I had sprinkled some basil on the top of this for color. It doesn't look very appealing but it was delicious!

Garlic scapes are the flower stalks found on members of the Allium family (onions, leeks, chives, and garlic). Garlic scapes, which only appear on the finest hardneck garlic varieties, curl upward as they grow, straighten, and then grow little seed-like bulbs. When the garlic scapes are still in full curl, they are tender and delicious.

A few weeks ago, I picked up some garlic scapes at the farmer’s market. I’d never cooked with them before. At the stand where I purchased them, the grower said she uses them wherever she would use garlic. They can be used in frittatas, pasta and stir fry’s. When you use them in stir fry’s, they add a natural cornstarch like thickener.

We love pesto in the summertime. When I saw this recipe for Garlic Scape and Basil Pesto, I couldn’t wait to try it. Also, I was intrigued because this recipe uses almonds. I always make my pesto with those wonderful, yet expensive pine nuts.

This pesto is a refreshing change from traditional pesto. The garlic scapes add a nice bite and the almonds add a sweetness to the pesto.

Pasta with Garlic Scape and Basil Pesto
Courtesy of Serious Eats

- serves 4 -

Ingredients
4 to 5 garlic scapes, roughly chopped
Large handful basil leaves
1/4 cup almonds, toasted in a dry skillet until slightly browned
1/2 cup olive oil
1/2 cup Parmesan cheese
1/2 teaspoon salt
1 pound linguine or other pasta

Procedure
1. Combine the garlic scapes, basil, and half the oil in a small food processor or blender. Process or blend until the leaves and scapes are finely chopped, then add the nuts and remaining oil. Process or blend until nicely pureed.

2. Remove to a bowl and stir in the cheese. If necessary, add more olive oil to create a loose paste. Season with more salt if needed.

3. In the meantime, bring a large pot of salty water to boil and cook the pasta until al dente. Drain, reserving 1 cup of the pasta water, and toss with the pesto. If necessary, add some of the pasta water to create a creamy texture. Serve with more grated Parmesan cheese.

I am linking this to Foodie Friday at Designs by Gollum. Also, I am participating in my first Presto Pasta Nights. Pam from Sidewalk Shoes is hosting this week. I love her blog, stop by and check it out.

Scallop Stir Fry

Do you have an iPhone? If you do, I would recommend the Martha Stewart Everyday Food app. It's only .99 cents and you are receive a new recipe everyday. The philosophy behind Everday Food is simple, to create simple, healthy recipes. Most of these use ingredients you probably have in your kitchen and can be created in under 30 minutes! For someone who works full time, it's a wonderful tool to have at your fingertips.

We don't have scallops often but enjoy them whenever we do! Of course in the Midwest, our best option is to buy them frozen. I found a bag of Sashimi grade scallops on sale at Aldi.

To increase the veggies, I added broccoli. It's a delicious and easy weeknight supper!

Scallop Stir Fry
Adapted from Martha Stewart Everyday Food

1 tablespoon olive oil
1 pound small sea scallops, side muscle removed
Coarse salt
1 small onion, halved and sliced 1/4 inch thick
1 tablespoon grated peeled fresh ginger
1/2 pound sugar snap peas, trimmed
1/2 pound broccoli
2 tablespoons fresh lime juice
1/2 teaspoon Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves

Directions
1.In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
2.Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas and broccoli are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
3.Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.

I am linking this to Foodie Friday at Designs by Gollum.

Banana Oatmeal Bread

Do you have bananas in your freezer? There's always bananas in mine!! My favorite recipe for banana bread is this one! I am always looking for a recipe that's healthier but just as delicious. When I saw this recipe on The Cooking Chemist, I knew I had to give it a try. This one is a home run! It's healthier but still moist and delicious.

Banana-Oatmeal Bread
Courtesy of The Cooking Chemist

Adapted from Cooking Light

Ingredients:
1 c. packed brown sugar
7 Tbsp. canola oil
2 large egg whites
1 large egg
1-1/3 c. mashed ripe bananas (about 2 large, defrosted if frozen)
1 c. regular oats
1/2 c. fat-free milk
1 tsp. vanilla
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 350 degrees.

Combine first 4 ingredients in a large bowl, beat well at medium speed of a mixer. Combine banana, oats, and milk; add to the sugar mixture, beating well. Add vanilla and mix well. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture and beat until just moist.

Coat a 9x5-inch loaf pan with cooking spray. Spoon in batter and bake at 350 degrees for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool ten minutes in pan on a wire rack. Remove from the pan and cool completely before storing.

I am linking this to Foodie Friday at Designs by Gollum.

Mom's Beef Stew - Foodie Friday

Have you ever purchased any "used" books on Amazon? If you haven't, you should check it out. That's how I've purchased several of my most recent cookbooks. Not Your Mother's Slow Cooker Cookbook was a real bargain, $2.68, plus $3.99 shipping. You can't even tell these books are used.

I love my crock pot/slow cooker. It's funny how slow cookers seem to come and go. I've always been a slow cooker fan. Anytime I can come home after a long day at work and dinner is waiting is a good day for me.

I thought the flavors in this stew sounded interesting and delicious. I decided to omit the potatoes and serve over noodles. I totally forgot the peas, until after we'd started eating. I guess I am not used to adding anything to the slow cooker at the end of the cooking time. This was a delicious, thick stew, tasting much better than this picture looks. When I asked Tim what he thought he said, "It was okay but I like your other stew better!" Me, I liked this stew as well, if not better than the other stew. The Refrigerator Stew has a much thinner broth, almost like a chunky soup. This stew was thicker and almost had no broth. It's a comforting and easy weeknight meal.

Mom's Beef Stew
Recipe courtesy of Not Your Mom's Slow Cooker

8 to 12 small, flavorful potatoes, such as Yukon Gold
4 large carrots, cut into 1 to 1 1/2 inch lengths
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 to 2 1/2 pounds boneless beef chuck, trimmed of any excess fat, cut into 1 1/2 inch chunks
1 to 2 tablespoons olive oil, as needed
1 large onion, cut into a total of 6 or 8 wedges
1 large rib of celery, sliced 1/2 inch thick
6 to 8 medium sized mushrooms, cut in half
2 cups beef broth
1/4 cup tomato paste
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Pinch of ground cloves
Salt and pepper to taste
1 small bay leaf
2 sprigs flat parsley
One 10 ounce package frozen peas, thawed

Place the potatoes in the slow cooker. Top with the carrots.

In a zippered top plastic bag or a bowl, combine the flour, paprika, salt and pepper.
Toss the beef in the mixtures, shaking off any excess, and transfer to a plate. Repeat with the remaining meat.

In a large skillet, heat 1 tablespoon of the oil over medium high heat. Add the meat, being careful not to crowd the skillet. Turn to brown on all sides. Once the meat is brown, using a slotted spoon, transfer to slow cooker.

When all of the meat has been browned and placed in the slow cooker, add the onion, celery and mushrooms. Stir gently to distribute, trying not to disturb the potatoes and carrots on the bottom.

In a bowl or 4 cup glass meausre, stir together the broth, tomato paste, soy sauce, vinegar, sugar and cloves. Pour into the cooker. If the broth is unseasoned, add salt and pepper to taste. Tuck the bay leaf and parsley sprigs into the stew. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours.

Discard the bayleaf and parsley. Stir in the peas, cover and cook on HIGH until peas are hot, 10 to minutes.

I am linking this to Foodie Friday at Designs by Gollum.

Rhubarb Pie - Foodie Friday

What do you think of when you think of Rhubarb? Everything I’ve been reading recently describes rhubarb as the pie plant. When I think of pies, I think of custard and chocolate. I can’t make a good pie crust, so I don’t bake many pies. Pie crust is on my list of cooking challenges to conquer.

Our good friend, Lynn gave me a large bag of rhubarb from his garden. The night he gave it to me, we discussed what we thought of when thinking of rhubarb. Lynn’s answer was pie. When I think of rhubarb pie, I think of strawberry/rhubarb pie. I asked Lynn and he said nope just plain rhubarb. I chopped it all up and began contemplating what to make. I made a Rhubarb Betty and had enough to make Lynn his plain rhubarb pie.

I started searching for rhubarb pie recipes and was amazed at how simple they all are. I settled on Martha Stewart’s recipe. I liked that it had a crumble topping instead of a second crust. I wish I could say, I worked on conquering that fear of pie crust with this pie but not so much! When you give someone a pie, you want it to be good, right? To be sure the crust was good; I purchased the ready made kind in the box.

I had leftover rhubarb mixture and crumble, so I made a couple of crumbles. Not being a big rhubarb fan, I wasn’t sure if I would like the crumble. I enjoyed this dessert. It was tart but not too tart and had a nice flavor. Lynn said the pie was awesome and wondered what I was bringing him for dessert next week next week.



I am linking this to Foodie Friday at Designs by Gollum.