{in the pot} ohhhh so easy pumpkin soup

What is it about this time of year and pumpkins. They make me happy. And like my previous post about purple potatoes I really don't remember seeing the endless variety of pumkins when I was a wee one. White, black, green, intense orange, varigated, warty, smooth .... beautiful. It is so fun looking and dreaming of the combinations.

For me and my kids it will be the traditional pumpkin. A good ole orange pumpkin where the triangle eyes and missing toothed mouth are apparent. When we carve pumpkins we do it like I did as a kid ... with a knife, a big spoon, a lots of news paper for the GUTS.

But variety is good.

I loved these white pumpkins and gourds and all of their perfect imperfections.

These pumpkins are much like this soup. At its simplest it is divine, but if you want you can add spices and discover all types of varieties.....

pumpkin soup by ann west

1 shallot - chopped fine

3 cups pumpkin

2-3 tbls brown sugar

3-4 cups chicken broth

pinch of white pepper

1/2 tsp cumin or more

pinch of nutmeg

pinch of sage

pinch of cayenne

salt to taste

1/2 cup of half and half or cream (optional)

Topping to garnish.

Saute your shallot in some oil in a soup pot until caramelized. Add your brown sugar and stir. Add your chicken broth and let simmer for 10 minutes or so. Then add your pureed pumpkin.

*ok you can roast your pumpkin if you like but I think canned pumpkin is fine. (that is what makes it Ohhh so easy anyway!). Now add your spices. Taste and adjust. Blend your soup.

Now hold on... this soup is wonderful as you have made it so far... it is savory and delicious! If you want to cut fat then go no further. However, if you like your soups a bit creamier then read on.

Add your half and half or cream in a slow stream. Heat for 30 more minutes and serve.

Toppers...so many options here:

Fried sage leaf, toasted pumpkin seeds, float a crouton and sprinkle parm on top, thyme, green onion, bacon ... I could go on and on. Variety the spice of life!

enjoy!

{in the pot} avocado "chill" soup

It's 105. Heat index 110 - 115. Hot doesn't do this justice. Oppressive, monsterous, dominant, heavy, looming. When you walk outside it is like breathing in gasoline. It clouds my mind! Have I said enough? You get where I am at?

So being inspired to cook anything is tough. I am trying to cook refreshing, uplifting meals ... not easy. But this recipe, thanks to my good friend and inspired cook, Shari (from rotten bananas) is refreshing. It satisfies ... cools and is delicious. It is just what I needed.

Isn't she beautiful!

If you haven't met Shari or followed her blog rotten bananas you should take a look. She is a wonderful contemporary quilter, with a keen eye for design and color and a fab cook to boot. She is bright and refreshing and a beautiful story teller. This is her recipe (or one that she loves) and I thank her again for sharing it.

It is the cool pool of green I needed in this soup of sweat we are in.

cold avocado soup "saves the day" by shari

1 english cucumber, peeled and cut into 1/4 in. cubes

2 avocados, pitted and peeled

4 scallions chopped

1/2 c. non fat plain yogurt

3 T. fresh lime juice

1 small minced jalapeno (seeds and ribs removed for less heat, if desired)

2 T. chopped fresh cilantro

course salt and pepper (I add a little cayenne too! Did I say I love or hate the heat?)

1 t. olive oil

1. In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 T cilantro, 1 c. ice water, 1 1/2 t. salt and 1/4 t pepper. Puree until completely smooth. Transfer to a large bowl.
2. Cut remaining avocado into 1/4 inch cubes. Stir avodado and remaining cucumber into soup. Thin with 1/2 to 1 c. water, as desired. Season again with salt and pepper. Chill about 1 hour. Garnish with chopped cilantro.

I thought some slivers of these cool radishes would make a good garnish as well. They were so pretty I just had to add. And below is a hunk of leftover crab cake floating in the cool pool of avocado soup - Ahhhhhh!

enjoy!

{in the pot} winter vegetable soup

It has been cold everywhere. Comfort food is all I am craving ... unfortunately most the comfort foods I want do not work into my lose 5 lbs after the holiday plan. With this in mind and in an effort to keep cleaning out that over stuffed pantry I found a bag garbanzos begging (for months now) to be used. So here is what I have come up with. A winter style vegetable soup/stew. Warm and hearty! I serve this with toasted cheese on bread or with a good loaf and a wedge of cheese. I hope this breaks the chill in the air.

winter vegetable soup by ann west

1/2 onion chopped

4 cloves garlic chopped

4-5 stalks of celery

5-6 carrots

2-3 parsnips

1 - 1 1/2 cups chopped butternut squash

2 cubes knorrs chicken bullion

4-6 cups water

2 cups garbanzo beans (I used dried, you can use canned just make sure you rinse them - also you can substitute white northern, black eyed peas or any other hearty bean you like) lentils might also be yummy here.

1 bay leaf

1-2 pinches of thyme

pepper

parsley

Saute your onion and garlic. Add all of your other chopped veggies, water and bullion. Bring to a boil and reduce to a slow simmer. Add your spices and cook until veggies and cook until tender. Add your beans and let simmer a little longer. I always like to prepare my soups in the morning or the night before. The flavors are better. Adjust your seasonings.

consider: adding some tomatoes, green peas, potatoes, sweet potatoes, or red pepper flakes

optional: I will add 1/2 cup white wine 30 minutes before serving. I always like a little wine in my broth soups.

Kitty's tip: My mom is a pro at not throwing away food. She remakes, adds to and it is always good. So if you have leftover soup try blending it. Add a little parm on top or some sour cream (or both who are we kidding here) and you have a whole new soup. Honestly my husband can't wait until the 2nd day of veggie soup in our house. He prefers it blended!

{in the pot} chicken pazole soup

Ok yes another soup. Sorry I just can't stay away. This one is super easy and equally as satisfying. I had a soup like this at my mothers some years ago. She made it with pork... I just always seem to have chicken ready to go. It was hot, and a little spicy and so so good. The pazole or hominy is the trick. Like I told my kids ... this soup is like a deconstructed chicken enchilada. We like a little cheese on the top and a tortilla to the side. This is a good one to take to a friend who needs a meal. I hope you enjoy and thanks mom!

chicken & pazole soup by ann west

6 breasts of chicken - diced

4 small cans of green chilies

1 12 oz cn golden hominy or pazole

6 cups chicken broth

1/2 onion - diced

2 poblano peppers - diced

1 yellow pepper - diced

3 cloves garlic - diced

pinch of oregano

1 tsp cumin

dash of cayenne

Saute chicken in a little olive oil until cooked. Add diced onion, peppers, garlic, oregano, cumin and cayenne and simmer for 20 min. Drain the pazole and add it to the soup. Heat and serve. That simple. enjoy!

ps. If you like your soups a little thicker add a couple of tablespoons of flour to the chicken after you saute it.

{in the pot} chicken stew

I wasn't sure what I was going to make for dinner tonight. Amy and I had an outing to a huge flea market in Texas. It was a blast. The more I know about Amy the more there is to like. She is great! ... however ... I am a little wiped out this evening. Do I want to order in? Pizza? No I can do it. It is a little cooler today so I want something warm. I have chicken and stuff in the fridge. I put together a chicken stew that I just had to post. I think you can add and subtract at will with this recipe. I love making a meal when I use what I have, no plans, no expectations ... enjoy!

chicken stew by ann west

6 chicken breast cut into chunks - stew like

2 cloves garlic crushed and diced

olive oil

1 shallot diced

1/2 onion diced

1 cup white wine

2 cups water

carrots

mushrooms

celery

cherry tomatoes ( a few will do)

parsley

thyme or rosemary

salt & pepper

red pepper flakes

1/2 lemon juiced

Brown chicken in a stock pot and remove. Saute veggies (shallots, garlic, celery, onions and mushrooms) in olive oil and add the red pepper flakes. Add the chicken back in and add wine. Scrape bottom of pan to degalze. Add water and a little salt and pepper and let simmer until the chicken is cooked through. Taste. Add salt and pepper and thyme or rosemary to your liking and the lemon juice. Taste again - adjust. (if you like your stew thick - you might want to dust your chicken with flour - but the broth is wonderful either way) I am so glad I didn't order pizza.

I had all of these ingredients on hand but no plan. If I didn't have as many I would simply make it with less. No harm in that. Even just the chicken, onion, garlic with the wine broth over rice would be great. So use what you have and have fun!

If chicken isn't what you have check out Amy's Post. She has a wonderful beef stew!

{in the pot} - potato leek soup

photo by ann west

Again a chill in the air. I want to curl up with a mug of soup and a good book and look out the window. The great thing about potato leek soup is that you can serve hot one day and blend it and serve it cold the next. I love soups that you can modify to make totally different the next day. My mother had a recipe for a potato soup that was blended and had blue cheese in it. I may need to to post that one too. Until then enjoy this classic.

potato leek soup by ann west

4-5 leeks washed and sliced thin (white and tender parts only)

1 tbls olive oil and 2 tbls butter

1 lb white or yellow potatoes (skin on chopped)

1 shallot finely diced

2-3 cups chicken or vegetable broth

2 cups milk

1/2 cup dry white wine

thyme and bay leaf

salt and pepper to taste

Saute leeks and shallot in butter and oil. Add diced potatoes and cover with broth and simmer for 10 min or so. Add the milk and spices and simmer again for 15 - 20 minutes until potatoes are soft. Adjust seasoning. I like to serve this with a crisp salad and a wedge of blue cheese and crusty bread. enjoy!

photo is of a fun mushroom that grew in my yard during all the rain

{in the pot} corn chowder

This is week one of eight weeks of participating in the online cooking group. I will be posting my regular recipes throughout the week but for the next 8 weeks on Tuesday's I will be experimenting with new easy recipes with my three kids in mind. I will let them help me pick the recipe and help make the meal. They love to cook so this should be fun. As mom's we are always searching for "foolproof, kid-approved recipes" so .... here is my first: kid friendly: corn chowder.

This is a great recipe for corn chowder that can be made anytime of year combine with a green salad and some crusty bread or some toasted pita or even corn chips and you have a very easy great meal. My kids like this chowder because it is a slightly sweet soup. But don't be fooled you can give it a kick if you would like. enjoy.

2 pkg frozen sweet corn

3 pc. bacon - chopped

1 onion chopped

1 shallot chopped

bay leaf

salt & pepper

smoked paprika

cayenne pepper

chicken or vegetable broth - 3 cups or so

1/2 - 1 cup half & half or milk (you could also use sour cream maybe 1/2c)

chives - (if you have them)

Saute bacon until lightly crisp and remove from the pan. Saute onion and shallot in bacon drippings YUM! Add your corn, your sauteed bacon and enough chicken broth to cover. Add bay leaf and some salt and pepper (remember that bacon gives you a lot of salt). Simmer for 20 min or so. Take out bay leaf and puree in batches in a blender. You can reserve some of this mixture if you like the whole kernels in your soup. Stir in sauteed bacon, a couple of good pinches of the smoked paprika, a pinch of the cayenne and your milk or cream. Stir together and let the soup simmer again. Adjust seasonings and salt and pepper to taste.

Now you are ready to go! I have used these garnished before and love them all.

avocado, sauteed chorizo, chives, sour cream, croutons.... hmmm what about some crab meat too!

Have fun and enjoy the sunny color!

{in the pot} lentils

This recipe comes strait from my mother. It is warm and comforting and so versatile. Our lentils usually start out as a soup and morph into a salad or a dip. These can be made the day of or they can sit and gain depth overnight. I am not sure when she started making lentils but I have been eating them and loving them for some time now. If you haven't tried the lentil its time.

lentils by ann west

lentils - it really doesn't matter which type

onion

carrots

celery

bay leaf

cumin

curry

salt & pepper

vinegar

chicken bullion

In a soup pot saute your onions first. Then add diced carrots and celery. (I prefer in this dish to dice them small). Cook for a couple of minutes add your lentils and enough water to cover. Add your bullion cube & bay leaf. Let these simmer for 20 minutes or so. Check the water level and add accordingly. Once the lentils are tender add cumin, a bit of curry, salt and pepper and a splash of vinegar to taste. Let them cook a little longer. Adjust the seasonings again. (you can add cooked chicken if you want a more hearty soup)

I serve these with some great crusty bread, a yummy salad. I top the soup with a sprinkle of shredded parmesan cheese and some hot sauce or some peppered vinegar. Lemon is also great. My mother loves to melt cheese on the left overs and us it as a dip. Try throwing them into a salad or using them as a side dish. enjoy.