Cooking with K

Rich Tomato Basil Soup Copycat {la Madeleine' Is My Favorite}

2012-01-25T13:21:00.003-06:00

Today it is raining like crazy here in Northeast Texas. We experienced a dangerous drought this Summer and early Fall, so we are not complaining. Today is a perfect day for soup and my Tomato Basil Soup is a quick and hearty tomato soup to warm you up.

My favorite place to eat Tomato Basil Soup is at a la Madeleine' Country French Cafe -- so much so that I had to find out how to make it. I found this copycat recipe that is the closest to la Madeleine's so far. Their Signature Tomato Basil Soupe is available at Sam's, and I must say I do buy it occasionally, but it is pretty pricy and doesn't go very far -- so this soup is a fill in until I make it to my favorite eating place.

Tomato Basil Soup Copycat
Slightly Adapted from: Houston Press Blog

4 cups tomatoes, peeled, cored, and chopped (or 4 cups canned whole tomatoes, crushed)
4 cups tomato juice (or mixture of tomato juice and vegetable juice)
12-14 fresh basil leaves, finely chopped
1-1/4 cups heavy whipping cream
1/2 cup butter, sliced
1/4-1/2 teaspoon coarse black pepper
salt to taste

Combine tomatoes and tomato juice (or tomato and vegetable juice combination) in a saucepan. Simmer 30 minutes. Add basil leaves and puree in food processor until smooth and thick, not watery. Return to saucepan and add cream and butter, stirring constantly over low heat until creamy smooth and all ingredients are incorporated.

Note: I like using a food processor to puree, because you can better control how evenly it purees.

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Healthy Winter Berry Fruit Salad {Janna's Recipe}

2012-01-25T10:42:00.004-06:00

My daughter, Janna makes this Healthy Winter Berry Fruit Salad each year for Thanksgiving and Christmas that her daddy simply enjoys every time she makes it. Because of her diabetes, she is always looking and developing recipes that are healthy and delicious at the same time. This fruit salad is delicious by itself, but you will want to drizzle the Agave Lime Dressing over it to capture all those wonderful juices from the fruit.

Janna has a real eye for delicious and healthy food and is always calling me and letting me know some of her ideas. She has this wonderful recipe for a Berry Granola Trifle that is a morning ritual for her breakfast that I will be sharing later!

Healthy Winter Berry Fruit Salad

2 fresh honey crisp apples, chopped in 3/4 inch cubes
1 1/2 cup fresh pineapple, chopped in 3/4 inch cubes
2-3 fresh red plums, pitted and sliced
2 clementine oranges, peeled and separated
1 1/2 cups blueberries
1 1/2 cups blackberries
! 1/2 cups strawberries, quartered
1 1/2 cups red raspberries
1/3 cup agave
Juice of 2 limes
2 cups whipped cream (optional)

In a small bowl, mix together agave and lime juice; set aside. In a large bowl, add the follow in the order listed.

apples,
pineapple
oranges
red plums
strawberries
blueberries
blackberries
raspberries

Slightly toss them being careful not to smash the berries. Just before serving drizzle with agave mixture. Serve with whipped cream if you like.

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Today Is National Pie Day {Here Are Some Of Cooking with K's Favorites}

2012-01-23T15:22:00.005-06:00

Today is National Pie Day and I have linked some of Cooking with K's favorites with my personal favorite being Nestle Toll House Chocolate Chip Pie!

Nestle Toll House Pie

German Chocolate Pie

Chocolate Cream Pie

Coconut Meringue Pie

Sweet Potato Pie

Mince Cream Cheese Pie

Butterscotch Pie

Pineapple Chess Pie

Plum Custard Pie

Apple Cheesecake Pie

Old Fashioned Oatmeal Cake {Granny's Recipe}

2012-01-17T00:40:00.011-06:00

Did you know that January is National Oatmeal Month? Another thing you might not know, is that more oatmeal is eaten in the month of January than any other month.

This Oatmeal Cake is a dense, yet moist cake with a broiled coconut topping that will remind you of baked oatmeal with icing on it.Yum!

The recipe of this Old Fashioned Oatmeal Cake is one of my Mother's recipes that I found out was a favorite of my husband's when we got married. I don't know if you are like me when you have recipes that you make and make, and you see a new one, and it takes over the popularity, and then before you know it, the old one gets pushed back in the recipe box and is forgotten. Well, that is what happened to this recipe. I noticed this recipe the other day and had to make it. Oh how I have forgotten how good it is, and most of all, it reminds me of being in the kitchen with my Mother.

Old Fashioned Oatmeal Cake

Cake

1 cup quick cook oats
1 1/2 cup hot water
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup oil (I used butter)
1/2 cup margarine (I used butter)
1 cup brown sugar
1 cup sugar
2 eggs

Preheat oven to 375 degrees F. In a small bowl, pour hot water over oatmeal; set aside. In medium bowl, combine dry ingredients; set aside. In bowl of an electric mixer using the paddle attachment, cream butter until fluffy. Add sugar and beat until creamy. Add eggs one at a time mixing until well incorporated. Add the oatmeal and the dry ingredients and mix until all is incorporated. Pour in a lightly greased 9 x 12 baking pan. Bake for 20 minutes. Remove from the oven and spoon icing over the top evenly. Return cake to the oven and bake for 20 minutes or until cake is done and lightly brown. Broil for 2-3 minutes before removing cake.

Icing

1/2 cup butter
1/2 cup brown sugar
1/2 cup Evaporated milk
1 teaspoon vanilla
1 cup pecans, chopped
1 cup coconut

In a medium size saucepan, heat butter, brown sugar, and milk until boiling. Boil for 1 minute. Remove from the heat. Add vanilla, pecans and coconut stir well.

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A "Little" Tidbit

He will yet fill your mouth with laughing, and your lips with rejoicing.

(Job 8:21)

Ham and Cheese Sliders {An Ideal Party Food}

2012-01-16T22:25:00.003-06:00

The Super Bowl is coming up and what better slider to serve at your Super Bowl Party than these Ham and Cheese Sliders. Here is how easy they are to make---assemble the sandwich, drizzle the sauce and heat them in the oven until the cheese is melted--how easy it that? Sometimes I make the sandwiches up in the morning and put them in the refrigerator. Just hold drizzling the sauce until ready to bake. The buttery mustard poppy seed sauce is what puts these sandwich sliders over the top. Yummy yummy!

You don't have to wait for a get together or party to make these. I made these with some leftover ham we had at Christmas for a quick supper. If I were you, I wouldn't wait for the Super Bowl to make yours. (giggles)

Ham And Cheese Sliders
Recipe Adapted from Annie's Eats

24 Dinner Rolls (Mini Hawaiian Rolls are recommended)
24 Slices of Ham
24 Slices of Swiss Cheese
Mayonnaise

Poppy Seed Sauce

1 1/2 tablespoons yellow mustard
1/2 cup butter, melted (1 stick)
1 tablespoon on finely minced onion (or 2 teaspoons dried minced onion)
1/2 teaspoon Worcestershire Sauce
Poppy seeds, for sprinkling

Preheat the oven to 350 degrees F. Split the slider rolls and spread the insiders lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes until cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

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Hidden Valley Ranch Sausage Stars {The Perfect Appetizer}

2012-01-09T12:35:00.012-06:00

Hidden Valley Ranch Sausage Stars were the main attraction at our New Years Eve Party. I have seen these in many magazines over the years and even cut the recipe out, but never made them. Well, I found out just how much these are amazingly quick and easy to make! You can count on these to be on our table for our Super Bowl Party.

To serve a few guest you can make them in a regular size muffin pans, or to serve them as an appetizer like I did, you can make them in mini muffin pans. They hold up well to take somewhere as well as easy to heat up just before you serve them.

Hidden Valley Ranch Sausage Stars

Recipe Source: With a Grateful Prayer and a Thankful Heart

2 cups (1 lb.) cooked crumbled sausage

1 1/2 cups grated sharp Cheddar cheese

1 1/2 cups grated Monterey Jack cheese

1 cup prepared Hidden Valley Ranch Original Salad Dressing Mix

1 can (2.5 oz.) sliced ripe olives

1/2 cup chopped red pepper

1 package fresh or frozen won ton wrapper (or eggroll wrappers cut in 4ths)

oil

Preheat oven to 350 degree F. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives, and red pepper. Lightly grease a mini (or regular) muffin tin and press one wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.

Note: Deer sausage works well in this recipe!

A "Little" Tidbit

He answered and saith unto them, He that hath two coats, let him impart to him that hath none;

and he that hath meat, let him do likewise.

(Luke 3:11)

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Mud Hen Bars

2012-01-09T12:00:00.008-06:00

I first got acquainted with these delicious Mud Hen Bars some time back on Your Homebased Mom blog. Since then I have been seeing them pop up a lot on other blogs so I had to give them a try New Years Eve.

This cookie bar starts with a cake like layer and then you sprinkle chocolate chips, chopped pecans, mini marshmallows, and then for the gooey goodness, you pour this wonderful mixture of a brown sugar meringue over the top of all of it and bake.

My favorite way to eat them is straight out of the oven while they are still gooey and yummy. The next day I just heat them in the microwave and give them about a minute to warm up and they are as yummy as the first day! Just thought you might like to know this little tidbit!

Mud Hen Bars
Adapted From: Mommy's Kitchen

1/2 cup butter, softened to room temperature
1 cup sugar
1 egg + 2 eggs, separated
11/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup nuts, chopped
1/2 cup semi-sweet chocolate chips
1 cup marshmallows
1 cup brown sugar

Preheat oven to 350 degrees F. In a medium bowl, cream together sugar and butter until creamy. Add 1 egg and mix well. Add two egg yokes (saving the egg whites for later use) and mix well. In another bowl, add flour, salt, and baking powder; whisk together. Add flour mixture to creamy mixture and mix well. Spread evenly into a 9 x 13 pan. Evenly sprinkle marshmallows, nuts, and chocolate chips on top of the mixture.

Beat egg whites until stiff peaks form. Fold in the brown sugar and spread evenly over the layers. Bake for 30-40 minutes or until the meringue is golden brown and the cake is done. Cool in pan before cutting into bars.

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COUNTDOWN TO 2012: Desserts of 2011

2011-12-31T10:01:00.002-06:00

#1 Very Simplistic Bread Pudding

#2 Coffee Pie {Jennifer's Recipe}

#3 Easy Almond Strawberry Pie

#4 Lemon Buttermilk Pound Cake {Granny's Recipe}

#5 Nestle Toll House Pie

#6 Fresh Peach Cobbler with Homemade Double Crust

Well here is the finally of Countdown To 2012, and what a finally it is! It is all about desserts. I am such a dessert fan, that I had to list 6 top post on this one. So many great ones this year! I want to thank Sno White for hosting this countdown. Go over to Finding Joy In My Kitchen and catch all the wonder dessert recipes that have been linked up.

New Years Eve Party Food Ideas

2011-12-30T10:14:00.000-06:00

Here are a few of my favorite finger foods to enjoy at home or take to a party. These recipes are simple and easy to prepare and not to mention easy clean up. Stay safe and enjoy the your night. Wishing all my friends a Happy and Prosperous New Year!

Red Pepper Flake Seasoned Crackers

Lite and Fresh Veggie Wraps

Ham and Cheese Pinwheels

South Of The Border Bites {Homemade Mini Kolaches}

Texas Style Barbecue Hot Wings

BBQ Ranch Stuffed Eggs

Key Lime Magic Cookie Bars

Tiger Butter

Corey's Treats

Party Cheesecakes

Classic Chocolate Peanut Clusters

Peanut Butter Milk Chocolate Chip Cookies

Pink Breeze Punch

Happy New Year Everyone!

COUNTDOWN TO 2012: Main Dishes of 2011

2011-12-29T13:05:00.001-06:00

#1 Simple Sesame Noodles

#2 Creamy Beef Stroganoff {Granny's Recipe}

#3 My Favorite Fried Chicken {Babe's Copycat}

Today is the day for Main Dishes on Countdown to 2012. You can check out all the recipes that have been featured on Countdown 2011 including my top Breakfast, Bread, and Soup Recipes here, and pin some of those wonderful recipes! Sno White is the best and she wants you to keep joining in the fun over at Finding Joy In My Kitchen.

COUNTDOWN TO 2012: Best Soups and Stews of 2011

2011-12-28T11:07:00.001-06:00

#1 Minestrone Soup {Olive Garden Copycat}

#2 Texas Style Goulash {Favorite One Pot Meal}

#3 Homemade Chicken Noodle Soup

Hope you are enjoying the Countdown Recipes this week! It is not to late to join in -- Monday's was on my 3 Top Breakfast Recipes and Tuesday was all about Breads. Join in the fun over at Finding Joy In My Kitchen!

COUNTDOWN TO 2012: Best Bread Recipes of 2011

2011-12-27T10:32:00.003-06:00

#1 Crusty Italian Bread {C R A Z Y Easy To Make}

#2 Old Fashioned Hot Water Cornbread

#3 Bunny Buns {Fun Way To Serve Rolls For Easter}

Continuing on with the Countdown to 2012 Best Recipes, I am featuring my top 3 Bread Recipes of 2011. Hope you are enjoying all the recipes that being linked up over at Finding Joy In My Kitchen. You can link up your individual recipes and join in the fun too!

COUNTDOWN TO 2012: Best Breakfast Recipes 2011

2011-12-26T11:07:00.005-06:00

#1 Apple Walnut Zucchini Bread

#2 Hawaiian French Toast

#3 Very Blueberry Coffee Cake

Today I am starting a countdown to 2012 with some of my best recipes. I will be sharing 3 top recipes, and the first category will be Breakfast and Brunch Recipes. I will also be joining the fun all week with Finding Joy In My Kitchen. You can link up your individual recipes and join in the fun too!

Merry Christmas

2011-12-22T16:31:00.003-06:00

May you and your family have a

Very Merry Christmas
and a
Happiest Of New Year!

Christmas Tree Sugar Cookies

2011-12-12T16:15:00.007-06:00

These are the cutest little Christmas Tree Cookies. I found them over at Wives with Knives. I decided to make mine with my Basic Cookie Dough Recipe (I will be posting this recipe later). She has a great tutorial and inspiration on how to make them.

The recipe or you might say the concept is so friendly. Why buy the packaged refrigerator dough when you make your own. When company drops in or you need a quick treat to take somewhere, you have it covered. I cut out half of the dough for our Church Life Group last night and wrapped up the remainder of the dough to make later.

Click here for the recipe!

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Red Pepper Flake Seasoned Crackers {Jennifer's Recipe}

2011-12-12T15:55:00.006-06:00

These Red Pepper Flake Seasoned Crackers are a sure way to wow your guest at any gathering. I have been making these for years with oyster crackers, but in the last years my daughter began to make them with saltine crackers and her husband introduced the red pepper flakes. A perfect match to an already delicious cracker!

When I take them somewhere, I have people so intrigued with these crackers. They will take a bite and then ask, "how long do you bake them, and how much butter is in them?" You almost want to keep them a secret....giggles

Red Pepper Flake Seasoned Crackers

4 sleeves of saltine crackers (1 box of saltine crackers)
1 cup canola oil
1 oz. Hidden Valley's The original Ranch Salad Dressing and Seasoning Mix (the dry mix)
3 tablespoons red pepper flakes (optional)

Pour all 4 sleeves of the crackers into a large container (must have a tight fitting lid). Mix the canola oil, dressing mix, and pepper flakes together and drizzle over the crackers. Gently toss crackers with the oil mixture. Seal the bowl and turn upside down and let set 15 minutes. Turn the bowl over and gently toss crackers once again. Store in an air tight container.

Mince Cream Cheese Pie {aka Mincemeat Cheesecake Pie}

2011-12-06T17:04:00.011-06:00

At Thanksgiving and Christmas, there are plenty of pies on the dessert table, but there is one that stands out to me, my Mincemeat Cheesecake Pie. The traditional Mincemeat Pie is made with a double crust and filled with a homemade mincemeat.

For years I made the more traditional one with a boxed mincemeat that had to be softened in water, somewhat how you would plump up raisins in a recipe.

In 1976, I came across this recipe for Mince Cream Cheese Pie in my Betty Crocker Cookbook and have been making it this way ever since for the Holidays. This summer, I made another adaptation to this recipe using apples, Apple Cheesecake Pie.

This cookbook is full of standout recipes I have made over the years. Don't you just treasure these kind of cookbooks!

Mince Cream Cheese Pie

Adapted from: Betty Crocker Cookbook, 1976 Edition

1 9-inch pie deep dish uncooked pie crust
1 jar (28 oz.) prepared mincemeat filling
8 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 eggs

Preheat oven 350 degrees F. In the bowl of an electric mixer, using the whisk attachment, beat together cream cheese, sugar, vanilla, and eggs until creamy and smooth; set aside. Spoon mincemeat filling in the prepared pie crust, spreading evenly. Pour cream cheese mixture over the top of filling, spreading evenly.

Bake for 45-55 minutes or until the cheesecake is done. Refrigerate for at least 3 hours or overnight before serving.

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Linzer Christmas Cookies

2011-12-06T01:34:00.007-06:00

Linzer Cookies are Austria's most famous dessert. Traditionally the cookies are made with almond flour, and the cookies are sandwiched together with a layer of jelly or jam. The top cookie is dusted with powered sugar and has a cutout so the jam, typically raspberry, is visible making them very decadent.

Linzer Christmas Cookies are an embellished version of the real thing. I make mine from my favorite sugar cookie recipe, sandwich them with seedless jam, and embellish them with drizzled white chocolate and sprinkles of coarse sugar, which makes them irresistible.

Linzer Christmas Cookies

1 recipe of your favorite sugar cookie recipe
1/2-3/4 cup seedless raspberry jam
4 oz. white chocolate, melted
2 oz. coarse sugar

Preheat oven according to sugar cookie recipe. Roll out sugar cookie dough 1/4 inch deep. Using desired cookie cutters, cut 1/2 of the recipe into desired shape and and bake. Cool on a rack until ready to assemble. Using the same cookie cutter, cutout the remainder of the dough. Using the same design, cut a center design out with a cookie cutter that is twice as small and bake. Cool on a cooling rack until ready to assemble.

To assemble, spread a small amount of jam in the center of the cookie and lay the cookie that has the center cutout on top of the jam. When all the cookies have been assembled, place all of them in three rows on wax paper and drizzle melted white chocolate over the cookies. Immediately sprinkle the coarse sugar; let set until the chocolate has hardened.

Note: I have made the cookies ahead of time and kept them in an air tight container and assembled them later.

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Inspirations and Thoughts #3

2011-12-04T01:33:00.001-06:00

Classic Christmas music from my younger days...hope you enjoy!

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Nestle Toll House Chocolate Chip Pie {My New Favorite}

2011-11-29T20:18:00.007-06:00

This pie recipe is a twist on an old favorite cookie recipe. It reminds me of the Skillet Chocolate Chip Cookie recipe where you mix up almost the same ingredients as the cookie--- flour, brown sugar, butter, egg, and semi-sweet chocolate chips, and pour it in an iron skillet and bake. Well, that is what you do with the Nestle Toll House Chocolate Chip Pie, except you pour all those sweet, creamy rich ingredients in a yummy pie crust.

You might say this is one big gooey warm chocolate chip cookie goodness that you can only eat a little piece of at a time.

It was such a huge hit this Thanksgiving weekend and already requested for the next Holidays!

Nestle Toll House Chocolate Chip Pie
Original Recipe Source: Very Best Baking

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz pkg) Semi-sweet chocolate chip morsels
1 cup chop pecans

Preheat oven to 325° F. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

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Broccoli-Cheese Rice Casserole {Granny's Recipe}

2011-11-29T18:17:00.008-06:00

This Broccoli-Cheese Rice Casserole goes way back. In the 70's it was on every dinner table as the star side dish. Mother made it for all the Holidays and most family gatherings. It was not unusual for the casserole dish to be empty when it came time to clear the table.

I must say I have just reconnected with this wonderful cheesy side dish and it brings back so many delicious memories.

Broccoli-Cheese Rice Casserole

1 pkg. frozen broccoli florets
1 medium onion, chopped
1 tablespoon oil
1 can cream of chicken soup
1/2 cup evaporated milk
1/2 cup cheez whiz
1 teaspoon
1 1/2 cups cooked rice

Preheat oven to 350 degrees F. Heat oil in a medium skillet on medium high heat. Saute broccoli and onions for 5 minutes; add soup, and heat to boiling point, stirring constantly. Reduce heat and stir in milk and cheez whiz. Add salt; cook 3 minutes longer or until bubbly. Add rice and stirring until mixed well. Pour into a lightly greased 10 inch square casserole dish. Bake uncovered for 15-20 minutes or until cheese is bubbly.

Note: You may freeze or refrigerate before baking at a later date. You can substitute another cheese if you like.

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Crusty Italian Bread {C-r-a-z-y Easy To Make}

2011-11-07T09:12:00.007-06:00

Making a Crusty Italian Bread doesn't have to be pain laboring as I thought. As soon as I saw this recipe over at Food For A Hungry Soul, I knew it would be my go to crusty bread recipe too. There is no kneading, you just mix all the ingredients, let it rise for fours hours, shape into loaves, and bake. How c-r-a-z-y easy it that?

Not only is the recipe fabulous for making Crusty Bread----you can also make Crusty Rolls and Pizza Dough with it. Don't you just love recipes that just keep on giving!

Crusty Italian Bread
Recipe Source: Food For A Hungry Soul

4 cups, all-purpose, unbleached flour
1 teaspoon salt
1 teaspoon yeast
2 cups warm water

When ready to bake, preheat oven to 500 degrees F and place an oven-proof dish of 2-3 cups of water on a baking sheet to be used while baking the bread in the oven.

Mix dry ingredient in a large bowl; add water. Mix until all the flour is incorporated and a dough has formed. Cover with a towel and let rise for 4 hours. Line a baking sheet with parchment paper; set aside.

On a well floured surface, pour out the dough covering the outside surface with flour as the dough is wet and sticky. Handling the dough as little as possible (you're trying not to burst the bubbles) , shape your dough into your desired shape and place on a prepared baking sheet. Bake for 35-50 minutes depending on how dark you like your bread. Watch how dark the bread crust gets as to how long you leave it in the oven. The oven temperature is really high and you can easily over brown the bread. So check the bread after 35 minutes.

Note: For more hints about using this dough, I suggest you visit the post for Nonna's Crusty Bread. She has suggestions for keeping the dough in your refrigerator and for reheating the bread.

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Minestrone Soup {Olive Garden Copycat}

2011-11-07T09:06:00.010-06:00

Oh wow! It certainly is soup weather these days. The nights have been in the 40s and the days warming up a little. Soup and cold weather just go together.

One of my favorite places to go with a dear friend of mine is Olive Garden to eat their Minestrone Soup. We get their lunch special of endless soup, salad, and breadsticks because it easy to order, we know it is going to be delicious, and the salad and breadsticks are first on the table. Yum! We don't get to do this very often, but when we do, we just talk and talk and talk.You might say endless talking (giggles).

This Minestrone Soup is the perfect soup to warm you up. It is chock-full of vegetables and just enough pasta to make it filling. The base of the soup is simple, with sauteing an onion and going from there. You build on flavors by adding the broth and some of the vegetables. I am not sure if Olive Garden does this or not, but this is an Italian soup, and by adding a big chunk of Parmesan cheese rind, I know you can add another layer of incredible flavor. Some people add the pasta and spinach at the first, but I really like adding them at the end just before you serve it, and cooking the pasta al dente.

Minestrone Soup
Adapted from Tod Wilbur

3 tbsps olive oil
1 medium onion, chopped
2 medium zucchini, chopped
1 cup fresh green beans, cut in 1/2 inch pieces (I used frozen)
1 stalk celery, chopped
4 cloves garlic, minced
2 (15 oz.) cans vegetable broth
2 (15 oz.) cans red kidney beans, drained
2 (15 oz) cans white beans (I used Cannelloni)
1 (14 oz) can diced tomatoes
1 large carrot, shredded
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 tsp coarse black pepper
12 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
3 cups hot water
4 cups fresh baby spinach
1/2-3/4 cup mini shell pasta
Parmesan cheese*

In a large stock pot, heat olive oil over medium heat; add onion and saute until translucent. Add zucchini, green beans, celery, and garlic and saute for 3-5 minutes. Add broth, kidney bean, white beans, tomatoes, and shredded carrot. Simmer for 5-10 minutes and add parsley, oregano, salt, pepper, basil, thyme, garlic salt, onion salt, celery salt, and water. Bring to a boil and cook on a slow simmer for 30 minutes. Just before serving add spinach and the pasta and cook until pasta is al dente. Serve with Parmesan cheese.

Note: You can add a piece of a Parmesan cheese rind in the soup while you are bringing it to a boil, and you will have another layer of flavor!

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5 Healthy, Wealthy and Wise Finds #11

2011-11-04T11:20:00.004-05:00

Happy Firday everyone! Fall is in the air...are you enjoying the beautiful weather we are having? Here are some fabulous Fall pins of that wonderful fruit Apples I pinned from CWK on Pinterest. A place where you can bookmark and catalog the things that wow you. Let me know if you need an invite. I hope you enjoy your day and these Healthy, Wealthy and Wise Finds.....

Source: cookingwithk.net via Kay on Pinterest

Source: allaboutkaylittle.blogspot.com via Kay on Pinterest

Source: cookingwithk.net via Kay on Pinterest

Source: allaboutkaylittle.blogspot.com via Kay on Pinterest

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Simple Baked Plum Custard {aka Plum Clafouti}

2011-10-25T17:17:00.006-05:00

Simple Baked Plum Custard is a dessert that can be elegant and rustic, depending on how it is baked. I decided to go the rustic route and bake mine in an iron skillet. Arranging the plums on top of the custard is elegant perfection in itself, but mine seem to move when I poured the custard over them. Oh well, I did say I went the rustic route, didn't I?

Jim is such fan of plums, and the ones we bought at Sam's this last week were extra sweet. He is also a big fan of custard pie. I thought why not put them together, and when I saw how many ways you can bake plums in a custard, it wasn't hard to come up with a recipe. As I have said before, I want the fruits to speak for themselves and not be over powered with a lot of ingredients. Plums and custard baked together are a perfect balance of delicious sweet and tart combination that I like so much. Keeping it simple!

To make this, you could easily use other fruits, such as cherries, apples, or peaches.

Simple Baked Plum Custard

3 large eggs, slightly beaten
3/4 cup sugar
1/3 cup flour
1 teaspoon almond extract
1/2 cup heavy cream
1/2 cup whole milk
1/4 cup butter
1/3 cup sugar
2-3 large plum, sliced
1/2 cup powered sugar for dusting

Preheat oven 350 degrees F. In a medium iron skillet (8-in), melt butter; add sugar and plums. Cook until the plums have release their juices and are soft. Arrange plum in the skillet to bake; set aside to cool slightly.

While plums are cooling, in a medium bowl, mix sugar and flour. Combine eggs and milk, cream, and almond extract; add to the flour mixture and mix well. Strain creamy mixture in a sieve and pour over arranged plums. Bake in oven for 35-40 minutes or until custard is set. Remove from oven and let cool slightly before serving. Dust with powered sugar.

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