Rosemary Veggie Soup with Turkey

This is a hearty, healthy soup for a cold winter day. Rosemary and garlic are king and queen, and the courtiers are spinach, tomatoes, and onions. The turkey is... if I continue this metaphor... the entertainment: court jester. Simple to make!

1 onion, chopped
5 cloves garlic, finely chopped
1 T olive oil
2 lbs chopped turkey (or other poultry)
6 cups loose baby spinach leaves, rinsed
4 cups chopped organic tomatoes in juice (canned is fine)
4 cups vegetable or poultry broth
1 1/2 Tblsp fresh rosemary, chopped
2 16oz cans of your favorite cooked beans

In a large pot, saute the onion and garlic in olive oil until tender. Add the other ingredients and bring to a simmer. Cook until flavors are blended (at least 15 minutes).




The wintery scene from my kitchen window today.

Winter Squash & Yam Soup

This is my own recipe, which I whipped up from various ingredients I had on hand. The bold, creamy flavor makes this naturally sweet soup the perfect side dish or first course. I love the taste of the goodness of the Earth in the cold autumn and winter months.

2 small winter squash (about 6 cups of flesh)
2 yams (about 3 cups)
1 1/2 cups fresh carrot juice
1 1/2 cups coconut milk
1 1/2 cups milk
Vegetable stock (add as needed for liquid)
1 small onion, chopped
4 cloves garlic, crushed
2T olive oil
Salt & Pepper (to taste)
1 T ginger, crushed
1/2 tsp coriander, ground
Dash of ground cloves
1/2 tsp cinnamon
1/2 tsp turmeric
1 crushed dry red pepper

Bake the yams and halved squash (seeds removed) on a cookie sheet for about an hour. While they cook, saute the onions and garlic in the olive oil over medium heat in a large pot until the onion is clear. Add all of the seasonings to the onions. Slowly add the carrot juice, coconut milk, and milk, stirring constantly until hot. Remove from heat.

Scoop out squash and yam from skins and add to the large pot with other ingredients. Puree the soup a little at a time in a blender until smooth. Reheat in the pot until hot. Adjust seasonings, salt and pepper if desired. Serve hot in small portions.

Dave's Beef Chili

Loaded with veggies, tender melt-in-your mouth beef, and rich flavors, Dave's traditional Halloween chili always gets applause. Dave has been making his chili annually on Halloween for at least 20 years now. He quadruples this recipe, because people love it so much.

1 1/2 lbs boneless beef top round
1 T canola oil
1 cup chopped onions
2 cloves minced garlic
32 oz canned tomatoes, cut up
3/4 cup sliced black olives
1 cup beef broth
1 T brown sugar
2 T chili powder
1/2 cup chopped green chilies
2 tsp crushed dried oregano
1 tsp ground cumin
1/2 tsp salt
3 cups cooked pinto beans
Sharp cheddar cheese, shredded for garnish

Soak beans over night and cook them in a large pot the next day until tender. Brown, then cover and cook chopped (1/2-inch cubed) boneless round in another large pot over low heat with oil, onion, and garlic until almost tender. Add other ingredients (except beans), cover and cook for at least an hour until meat is ultra-tender, stirring occasionally. Add beans and heat thoroughly. Serve, topped with sharp cheddar (if desired).

Stuffed Baby Sugar Pumpkins

This is another of my own recipes inspired from a more "protestant casserole" recipe from my past which included food items I no longer use, like canned soups. This recipe uses natural flavors and my absolute favorite type of nutty, rich rice: brown basmati rice.

2 cups brown basmati rice
4 cups broth (your favorite: veggie, chicken, beef, etc.)

Bring rice and broth to boil in a sauce pan, cover and reduce to simmer for 50 minutes.

1 lb Raw, boneless turkey, minced or ground
1/4 cup fresh sage leaves, chopped (or to taste)
1/2 tsp savory
1/2 tsp thyme
2 cloves minced garlic
1 onion, chopped
Olive oil
2 cups mushrooms, sliced (your favorite)
3 eggs
Salt and Pepper to taste
Soy Sauce to taste
2 T brown sugar
3 small sugar pumpkins (enough to fee 6 people)

Cook onion, and garlic in olive oil until veggies are tender. Add minced turkey, mushrooms, and sage, savory, thyme and cook until turkey is browned and mushrooms are done. Add previously cooked rice, eggs and salt and pepper, soy sauce and brown sugar to turkey mixture.

Cut the tops off the sugar pumpkins and clean out seed and strings. Sprinkle the interior with salt, fill with rice & turkey mixture and replace tops. Place on a cookie sheet and cook at 375ºF for at least an hour until pumpkin flesh is tender. Serve by allowing people to scoop out rice and pumpkin flesh onto plates. The pumpkin may need a little more salt after it is dished out.

Wheel Soup

This simple soup has a surprising flavor which combines cocoa powder with tomato, paprika and beef. Delicious!

12 ounces beef sirloin, cubed
Olive oil
2 sweet onions
4 cloves garlic, minced
28oz beef or veggie broth
29oz stewed, chopped tomatoes
1 Tbsp cocoa powder
2 cups green cabbage
1 1/2 cups mini-wheel pasta
2 Tbsp paprika powder


Cook beef in olive oil in a covered, large sauce pan with onions and garlic on low heat for 2 hours or until tender. Add remaining ingedients (except pasta) and bring to a boil, then simmer for 15 minutes. Add pasta and cook until tender. Serve hot with sour cream (optional)

Pumpkin Black-Bean Chili with chicken

I love the addition of pumpkin to this chicken chili. I've used this recipe with the exceptions noted below:

Ingredients

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped (I used a green bell pepper)
  
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey (I used chicken and sauted it with the veggies)
  
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained (I used fresh tomatoes)
  
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Directions

• In a large skillet, saute the onion, yellow pepper and garlic in oil until tender (I sauteed the chicken with these veggies). Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. (I cooked over low on the stove for about half the time)
  
• Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

Excellent served with this:

Sweet Cornbread

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour

Combine in a bowl and blend. Pour into buttered 8 inch square pan. Bake at 375ºF for 35 minutes or until done.

Posh Joes

Sloppy joes charged up a notch and made more healthy with red wine and veggies, sandwiched in whole wheat toasted pita bread.

1 3/4 cup hand-pureed fresh tomatoes
6 garlic cloves, finely chopped
1 onion, chopped
2 T olive oil
1 -2 carrots, finely chopped
1 rib of celery chopped
1 1/2 lb mixture of your choice: ground beef, lamb, chicken, pork, etc.
1 T chili powder
1 tsp ground cumin
1/2 tsp mustard powder
3/4 cup red wine
2 T Worcestershire sauce (made from tamarind)
1 1/2 T brown sugar
Salt, to taste
Whole Wheat Pita Bread, lightly toasted

Cook onion, garlic, carrot, and celery in olive oil until done. Add ground meat/poultry and cook until brown. Add seasoning and salt. Add tomatoes, wine, Worcestershire sauce and sugar. Boil until thickened (about 8 minutes). Fold toasted pita bread around meat filling.