“What we’re really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving?”
Thanksgiving is my favorite holiday. Just another reason to spend all day in my kitchen, making food for the ones I love. I LOVE it!
Martin and Rachel enjoy this super easy soup that takes no time to put on the table!
Cream of Mushroom Soup
8 ozs of mushrooms (I use the sliced mini portabello, you can use whatever you want)
5 Tablespoons of butter
1 medium chopped onion
1/4 cup flour
1 teaspoon salt (I use Kosher)
1/4 teaspoon pepper
2 cups chicken (or vegetable) broth
1 cup half & half
1. Take 1 cup of the sliced mushrooms and set aside. Chop the rest of the mushrooms. Cook and stir the 1 cup of sliced mushrooms in 2 Tablespoons of butter in a 3 quart saucepan over low heat until mushrooms are golden brown.
2. Remove the 1 cup of mushrooms with slotted spoon. (Sometimes I am lazy and just leave them in the pan.)
3. Cook and stir the remaining chopped mushrooms and onion in remaining 3 tablespoons of butter until onion is tender.
4. Stir in flour, salt and pepper in saucepan with mushrooms. Cook over low heat, stirring constantly until mixture is smooth and bubbly, lower heat and stir in 2 cups of broth , until mixed through. Heat to boiling, stirring constantly. Stir in half & half and sliced mushrooms. Heat just until hot (do not boil).
Sprinkle with parsley and serve!
Have a recipe that calls for a can of cream of mushroom soup? Whip up this simple and delicious soup or have a bowl with your favorite sandwich. Enjoy!
“Chocolate comes from cocoa, which comes out of a tree. That makes it a plant. Therefore, chocolate counts as salad.” THE END! 🙂
Well, that would be nice, wouldn’t it?!
Martin brought over a bag filled with plums, lots and lots of plums. His grandmother is visiting from Bulgaria. We went over together to visit with her one day. She made a recipe suggestion for plums. Last week I attempted to make this recipe. I didn’t write down what she said, so my idea of what she told Martin to translate to me did not work out too well. I made a pie crust, cut the a few plums in half, put the flesh side up and baked for about 30 minutes. Martin ate it but it definitely wasn’t what his grandmother had suggested. He explained it better to me after he realized I needed a little more guidance. 😉 I checked for some recipes online and found this recipe. I made a couple of small changes. I used my scale to measure the dry ingredients. Check out this website to convert grams to ounces. Another simple and delicious, fruity, buttery dessert!
Preheat oven to 375 degrees or 190 celcius
1/2 cup (1 stick) butter, softened
3 eggs (separating yolk and white)
100 grams sugar
125 grams all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 cup of sliced plums (I did not measure the plums, I just cut in quarters until I filled the cake. Actually, I could have used more. Next time for sure!)
1. Cream butter and sugar. Add egg yolks, vanilla and blend together.
2. Add flour, baking powder and mix on low speed.
3. Place egg whites in separate bowl and mix on high until peaks form. Add to batter and fold by hand into the mix.
4. Place batter in a 9″ round cake pan that is greased and floured.
5. Place plums skin side down into batter. Don’t be afraid to fill it up. I could have definitely used more plums.
6. Bake 30 minutes or until done. 30 minutes was enough for my cake. Sprinkle confectioners sugar or what about some cinnamon and sugar, whipped cream or ice cream or just a delicious piece of cake all by itself.
I love this time of year. I enjoy being in my kitchen when it is cooler out. I really enjoy being there when it is a cloudy, rainy, cool day. This time of year is “comfort food” time. I made a sausage soup that you can make and serve in less than an hour. Serve with a salad, sandwich, fresh loaf of bread or all by itself. This is super simple and incredibly delicious. Here goes!
Sausage Soup (or stew or chili…you tell me!)
1# hot sausage (I bought it out of casing. If all you have is sausage in the casing, just take it out. Also, I like a little spice. If you don’t like that get mild or sweet Italian sausage. It is your soup after all!)
2 carrots, chopped
1 onion, chopped
1 28 oz can diced tomatoes, drained (You could use a 15 oz can. I like tomatoes.)
1 15 oz can great northern beans, drained (or any beans you have in your pantry, kidney, black, whatever you like)
1 32 oz carton chicken broth
1/3 cup chopped fresh basil
Salt and Pepper
1. Using a saucepan, fry the sausage until no longer pink, about 10 minutes. I keep breaking apart with a wooden spoon, until crumbly. Drain off excess fat.
2. Add carrots and onion, saute with the sausage until onion is opaque, about 5 minutes.
3. Add rest of ingredients, except basil. Simmer for 30 minutes. Add basil last 5 minutes of simmering. All done!
This is so easy. I just threw it together one evening when I came home from work. Find stuff in your fridge and pantry and have fun with it. You never know, you may make something so delicious you will want to share it with others. ENJOY!!