Cream of Fresh Mushroom and Asparagus Soup

Most cookbooks have not made the cut to take up real estate in our kitchen, however, A TASTE OF OREGON is going nowhere.  It was a wedding gift almost 22 years ago and I still love perusing the ear marked pages.  I am all for well-worn cookbooks with personal notes!  I think it makes it much more special.  Even flour and soup spatters make it more real than a pristine cookbook that looks as though it has never been used.

Anyhoo, what is it about asparagus that makes it perfect for Spring?  Is it the beautiful color of green, white or purple?  Is it the taste, the texture and the beauty of the tender tips or the fact that it is in season and is more affordable?

I remember living outside of Heidelberg, Germany in a little village.  On our way home from the city, we would drive through sprawling fields of asparagus.  To some, asparagus is considered a weed that grows alongside the road...but to me, it is the taste of  Spring!  It means that sunshiney days are right around the corner.  Picnic days, bike rides to the farmer's market, berry picking and dates to the orchard are soon to be had!

Oh, and as far as mushrooms go, most people either love them or hate them.  One should learn to at least tolerate them as they are able to boost the immune system and are known to fight diseases. Don't you think they are beautiful, too...in their own sorta way?

Cream of Fresh Mushroom and Asparagus Soup
adapted from A TASTE OF OREGON

1/4 cup butter

1 garlic clove, minced

2 Tbsp. chopped onion

1/2 tsp. sea salt

1/4 tsp. pepper

3 cups chicken broth

8 oz. fresh mushrooms, sliced lengthwise

1 bunch asparagus, cut into little bite-sized pieces

1/2 cup flour

1 quart half and half

1/4 cup Sauvignon Blanc

Directions:

Heat butter, garlic and onion in a saucepan.

Add salt and pepper and stir until onion softens...about 3 minutes.

Add mushrooms and asparagus and continue to cook until tender...about 5 minutes.

Add the flour and continue to cook until it is all mixed in.

Put all of this into a stockpot.

Add the broth and the half and half.

Pour the wine into the saucepan and stir...getting all of the flavor from the veggies.

Add this to the stockpot and stir until soup is nice and smooth.
Season to taste and let simmer on low for about 30 minutes.

This makes the perfect sipping soup for Easter!!  Especially if there may be a certain family member and his/her family who never seeem to be on time for family dinners. :}  Please tell me we are not the only family in the world who is starving by the time we are all gathered around the holiday table.  No wonder our Momma has resorted to appetizers!

Shared with:  comfy in the kitchen

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Caesar Salad in a Cup

Happy Monday to you ALL!

We finally had a beautiful, sunny day here...which made for the perfect excuse to skip out on laundry today!

Last week, my sweetie pie little brother had asked twinsie and I if he could take us out for breakfast this morning.  It was so much fun.  We all have busy schedules, I know...but sometimes you just have to pick a day {preferably a LAUNDRY day!} and fly by the seat of your pants.  We got all caught up as siblings and are happily looking forward to some family dates this summer which include a backpacking trip.  Even miss snoooty patooty twinsie  who is strictly an RV camping queen is game!  My brother who is a pastor is MR. G.I. Joe and loves to rough it and loves to drag his sister's along to prove that he is still capable of planning  the best outdoor outings EVER!!  Hopefully, I talked him into backpacking in to camp by the light of the moon again!  I just love it when the three of us can steal away for a bit of time to eat, laugh, tease and just be siblings!  I am a blessed sister of two sweet loves who adore me and who I adore more than they will ever know!

This week I have had several friends ask for entertaining ideas.

Here is one of quick go-to's when I have little time, but want to add a fun element to a meal.

Caesar Salads in a Cup

1.  Wash and dry Romaine leaves.

2.  Place several leaves in the bottom of a cup, standing straight up.  Kinda like a bouquet of       flowers. Be sure to have the bottom of the leaves at the bottom of the cup and the pretty curly edges at the top.

3.  Sprinkle a few croutons on top.

4.  Pour Caesar salad dressing into a condiment cup and sprinkle with fresh Parmesan cheese.

The best part about this?  Your guests get to eat their salad with their hands!  This is one way to get your kiddies to eat their salad, too!

ENJOY!

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Berry Pie in a Clay Saucer

Happy Happy Friday!

Small clay saucers are a great alternative to the mini aluminum pie tins.  I love how they are different to make a pie in and how flaky the pie crust turns out!

Since winter has apparently returned here in our neck of the woods {doesn't that sound Little House on the Prairieish?} and I have clay saucers that are not  being used for spring pots boasting beautiful flowers and herbs, I decided to bring the look, smell, and taste inside!

{Does anybody else just feel like nesting when it is stormy, cold and wet outside?}

Berry Pie in a Clay Saucer
Lisa Pearson


5 cups of berries

1 cup of sugar...these berries were super sweet.  You can taste test if you need to add more!

zest and juice from 1 lemon

2 TBSP. melted butter

1/4 cup flour...be generous...no need to flatten it down

1 store-bought box of pie dough {TRADER JOE'S is my favorite!}

4  5" clay saucers...not glazed or treated.  Be sure to wash them well.

A bit of milk or half and half and coarse sugar for embellishment {optional}

Directions:

Preheat your oven to 425*

Combine berries, sugar, lemon, butter and flour into a mixing bowl.  Stir well and let it sit.

Follow directions on pie dough box.

Once pie dough is rolled out a bit, place saucer upside down and cut around the lip, allowing about an inch for your dough to sit inside of the saucer.  The more rustic looking the better.  You will be able to make four mini dough discs out of each large disc.  This will give you two bottoms and two tops.  Repeat with the next large disc.

Then, line each clay saucer with the dough for the bottoms and gently press against the bottom and the sides.

Place a generous cup of berry pie filling into each saucer.  Then put the tops on and pinch the tops and bottoms together.  Take a pastry brush and dip it into the milk and brush it on top of the pie.  Then, sprinkle the course sugar on top. You are not looking for perfectionism here.  You are looking for old-fashioned and homemade looking!

Place pies on baking sheets.  They will run over...and you will have a big ol' mess on your hands.  Trust me.

Bake at 425* for about 20-25 minutes or until golden brown and super dee duper bubbly.

Let cool a bit and serve with ice cream.

Keep one for date night, freeze one and share the rest.

I read this quote the other day and it is so true.



“Those who are happiest are those who do the most for others.”
                         Booker T. Washington

This does not necessarily mean spending a lot of money, a lot of time, or feeling like you have to do something for someone else, but there are those times when you may feel like you are in a slump and the very best thing to do can be to do something for someone else.  Just give it a try!

"In everything I did, I showed you that by this kind of hard work we must help the weak, remembering the words the Lord Jesus himself said:  It is more blessed to give than to receive,"  Acts 20:35

Shared with:  at the picket fence, stone gable, comfy in the kitchen, foodie friday, thirty handmade days, Titus2sday, growing home

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Peter Rabbit Veggie Soup

Later last night, our home was buzzing again.  I just had to ask the kids that were over for a visit one question.  I was wondering if other momma's would give fun names to food items and to meals in an attempt to make their children actually want to eat them.  NOPE!  Apparently, I thought everybody did that!  David's response was "we were told we had and that we HAD to eat it!".  I didn't pry.  I guess that is what a momma does when she has five boys. Not that I was a better mom by any means!  If anything, I was probably spoiling my children.  It wasn't just food either...it was the caterpillar tuck at night, and the "uppy, uppy, little guppy!" in the mornings!!  No wonder our little doggy is so spoiled with baby talk around here!

Anyhoo, we had all kinds of things we did.  They were still expected to eat what was served, but we did try to make it a bit more tolerable!  Maybe we didn't expect for them to love asparagus and spinach as children...I guess we could have saved ourselves a lot of time trying to think up names like...Peter Rabbit soup, kitty milk, and the list goes on!

Either way...This soup is great, even though our little boy was highly disappointed that there was no rabbit in it!  :}



Peter Rabbit Veggie Soup
Lisa Pearson

Ingredients:

1 onion, diced

2 potatoes, diced

6 carrots, peeled and cut into rounds

3 garlic cloves

3 Tablespoons olive oil

1 tsp. salt

1 tsp. pepper

1 tsp. thyme

8 cups water

8 tsps. Better Than Bouillon Vegetable Soup Base

1  12oz. can tomatoes, diced or whole

Directions:

*In a large stockpot, sautee veggies in oil.  Cook about 5 minutes.  Add spices and garlic.

*Add water, soup base, and tomatoes.

Add additional spices, if needed.

*Stir and allow to simmer for about 1 hour.

VARIATIONS:  This is a great soup that you can other veggies to.  Green beans, corn, SPINACH, basil etc...anything that may grow in Mr. McGregor's garden...



Serving suggestions:  serve with sparkling cider, crusty bread, and chocolate chip cookies!

This makes a super easy lunch!

Shared with:  comfy in the kitchen, stone gable, foodie friday

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Lime Infused Coconut Macaroons

Happy almost Wednesday!  How does that sound?  Just a tad bit closer to FRIDAY!

Today, is my hubby's birthday...and you know that you are busy and life is full of changes when the birthday boy's birthday dinner is scheduled a few days out...so that the whole family can have dinner together!  Another perfect excuse for the "birthday week".

Happy Spring to each of YOU!


Lime Infused Coconut Macaroons
Adapted from my friend Maria


Ingredients:

2 egg whites

1/8 tsp. sea salt

1 14 oz. can sweetened condensed milk

2 Tbsp. freshly grated lime zest

1 tsp. freshly squeezed lime juice

1 tsp. coconut extract

1 tsp. pure vanilla extract

2  14 oz. packages of shredded, sweetened coconut

1 cup melted semisweet chocolate chips or white chocolate {with desired coloring added}

Directions:

Preheat oven to 350*.

Line perforated baking sheet with SILPAT.

In a medium bowl, combine egg whites and salt and whisk for 2 minutes.

Add milk, zest, lime juice and extracts and combine.

Fold in coconut.

Using an ice cream scoop, make mounds that are about 2.5 inches and place about 1 inch apart on SILPAT.

Bake 20 minutes or until macaroons are golden brown.

Cool completely on a cooling rack.

When macaroons are cool, dip bottoms of macaroons in melted chocolate.  {I dipped some on the bottom and others on top.}

Place on ROULPAT or on parchment paper to set. Drizzle tops with the rest of your melted chocolate or pastel-colored chocolate.

ENJOY!





Shared with:  comfy in the kitchen

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Almond Butter and Jelly Bars

One nice thing about going through old recipe binders is finding old recipes that have been long forgotten.  This is one that has been hidden...and since I have been CRAVING pb&j.  It was perfect!  But with peanut allergies, I decided to make it with almond butter and almonds instead.  GOODNESS GRACIOUS!  Don't forget your tall glass of iced milk and you and your friends will be happy little campers!

Happy Happy Friday!

ALMOND BUTTER AND Jelly BARS

{Adapted from Ina Garten}

Ingredients:

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 teaspoon pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups (18 ounces) almond butter.  I like the Trader Joe's brand.
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups (18 ounces) raspberry jam or other jam
• 1/2 cup almonds, coarsely chopped

Directions:

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan.  Grease and flour the pan. {I make my own pan release}

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and almond butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the almond butter mixture. Mix just until combined. {I just threw it all in the mixer}

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a fork. Spread the jam evenly over the dough. Pour the remaining dough evenly over the jam and use the fork to press it down over the jam. Sprinkle with chopped almonds and bake for 45 minutes, until golden brown. Cool and cut into squares.

This recipe can easily be cut into half and baked in an 8X8 pan.  Just adjust your baking time to about 35 minutes.

Shared with:  comfy in the kitchen

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Crockpot Beef Bourguignon

Happy Wednesday!

First, I just want to thank you for being the best bloggy readers ever!  Your e-mails and comments have been so kind.  I don't know most of you, but your encouraging words and love for our family as you celebrate with us have made our celebrations even sweeter!  

We are not huge meat eaters around here, but with lots of celebrating and entertaining going on lately...this is our go-to recipe!  Best of all, it can be made the day before and re-heated in the oven.  All you will need to do is set the table, cook the noodles, slice the bread and have your guests bring a salad!

Crockpot Beef Bourguignon

{adapted from my favorite Ina Garten!}

Ingredients:

• 1 tablespoon olive oil
• 1 12oz. pkg. hickory smoked bacon
• 2 lbs. chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1  2 lb. pound  bag of carrots, sliced into 1-inch chunks
• 1 large yellow onion, sliced and diced {not too small} maybe I should say bite size chunks.
• 4 cloves of garlic, pressed 
• 1 (750 ml.) bottle dry red wine...I like to use Blue Fin {$3.99} from Trader Joe's
• 2 cups beef broth...I use Better than Bouillon
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 2 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 12oz. pkg. fresh mushrooms, sliced

Directions:

Heat the olive oil in a large frying pan. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to the crockpot.

{This is the only time bacon is allowed into the kitchen!  It is usually cooked on the bbq!}

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the crockpot with the bacon and continue searing until all the beef is browned...placing it into the crockpot.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.

Add the garlic and cook for 1 more minute.  Place all of this goodness into the crockpot. Add the bottle of wine..yes, ALL OF IT!... and the beef broth. Add the tomato paste and thyme.

Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned.

Add  the flour to the stew. Season to taste.  You are mostly tasting for salt and pepper.  WARNING!!! It's gonna taste winey!

Cook on high for 6 hours.

Serve over hot egg noodles, mashed potatoes or rice and ENJOY!


Shared with:  comfy in the kitchen

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