I’m still on a soup kick…. I made up a pot of Minestrone, using items that I already had around the house. I like a Minestrone because it’s one of those dishes that is easily adaptable. I can think of a number of variations, including adding items like turnips or potatoes. I’ve even read recipes that stirred a tablespoon of Pesto Sauce into the soup bowl just before serving.
My oldest daughter loved this soup. I hope your family enjoys it, as well. If you try it with variations, please share your ideas in the comments.
Chunky Minestrone
*4 slices bacon, cut into …read more

I seem to be on a spicy Mexican recipe kick the last few weeks. I think it’s because the weather is turning cooler. The other day I shared a recipe for Chicken Tortilla Soup. Yum! Today I have a recipe for an easy Mexican Shrimp Stew from the new Mealtime.org’s Kitchen Countdown, where they feature meals that only require 1 pot; 5 ingredients; cost 10 dollars or less to make; take 15 minutes or less to prepare and have 400 calories or less per serving.
There are seafood stews swimming through every cuisine in the world. This one has a decided …read more

One of my favorite soups is a French Onion. There are many different recipes for it and it’s frequently served with a browned cheese topping.  My family, we like to eat it with grilled cheese sandwiches. One of the first meals that my daughter, Bailey, helped me to prepare was French Onion Soup and Grilled Cheese for her Grandma’s birthday.
French Onion Soup
*5 onions, roughly chopped
*2 Tablespoons unsalted butter
*1 Tablespoon olive oil
*2 cloves garlic, finely diced
*8 cups stock, can be beef, chicken, or vegetable stock
*1 Bay leaf
*Black pepper
1. In a deep pan or stockpot, saute onion in butter and olive oil, …read more

These steamy Summer days have me dreaming of Fall. The colorful foliage, the milder temperatures, … the Halloween candy.  I have a can of Pumpkin puree and this weekend I’m going to make a batch of Pumpkin muffins (I’ll share the recipe this weekend). 

Take a look at this Pumpkin Soup that is a specialty of Arlington’s West Mountain Inn, in Arlington, Vermont. It features fresh pumpkin, but if you’d rather use canned puree, 16 ounces of canned puree equals 2 cups of fresh.
Maple Pumpkin Bisque 
Ingredients:
1/4 cup Vegetable Oil
1 large Red Onion, diced
3 cloves Garlic, minced
1 medium Pumpkin, flesh only, diced
1/2 …read more