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Creamy Carrot Soup Recipe

Creamy Carrot Soup

Creamy Carrot Soup

By: Gigi Howe

I’m so excited that I found this recipe.  Its been missing since I moved over a year ago and decided that I would make another effort to find it and I did!  This soup is delicious.   If I could guarantee that you’d love recipe, I would do that.  :)

This recipe is easy to put together,  you puree the cooked soup and its done.  I’ve had this recipe for quite a few years, in fact it was my mother’s recipe.  She used to make it and I have followed the tradition.. and thank goodness I found the recipe!  Coincidentally, I was emailed another carrot soup recipe this morning.  I checked out that recipe, but I have to say that it doesn’t sound as good as mine ;)

 Creamy Carrot Soup

Ingredients:

– 2 tablespoons vegetable oil
– 1 cup coarsely chopped onion
– 1 tablespoon peeled and minced fresh ginger
– 1/4 cup uncooked rice (not minute rice)
– 1 teaspoon curry powder
– 2 pounds carrots, peeled and sliced
– 10 cups chicken or vegetable broth
– Salt and pepper to taste

Directions:

1.  Cook onions and ginger in oil over low heat for 10 mins.

2.  Add rice and curry powder, mix well.  Add carrots and broth.  Bring to boil and let simmer for 30 mins or until carrots are tender.  Let soup cool slightly.

3.  Puree soup in blender or food processor and return to pot to reheat.

Makes approximately 10 servings.

Enjoy!!

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Seafood Alfredo Recipe

Seafood Alfredo

Seafood Alfredo

By: Gigi Howe

This is an easy recipe to make.. tastes good too.  And what I like about recipes like this one, you can change it to your liking.  The original recipe calls for fish but it tastes just as yummy with chicken or shrimp.  You can also do a seafood combo which is great.  You can even add some extra vegetables or olives if you’d like.

 Seafood Alfredo Recipe

Ingredients:

– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2-3 garlic cloves, minced
– 1 can of condensed cream of mushroom soup
– 1 can diced tomatoes (14.5 oz), undrained
– 1/2 cup milk
– 1 lb. fish fillets – tilapia, swai, pollock or flounder (fresh or frozen), cut into 2 inch pieces
– linguine or fettuccine
– Parmesan cheese

Directions:

1.  Saute onion and garlic in olive oil, until tender.

2.  Stir in soup, tomatoes and milk.  Heat to boil.  Add fish and reduce heat.  Cover and cook for 10 mins or until fish flakes.

3.  Serve over pasta. Sprinkle with grated cheese

Chicken breast can substituted for fish. If you are using chicken, cook for approximately 20-25 mins until chicken is cooked.

Enjoy!!

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Upside Down German Chocolate Cake Recipe

Upside Down German Chocolate Cake

Upside Down German Chocolate Cake

By: Gigi Howe

Want to make something special for Valentine’s Day?  Try this recipe for an Upside Down German Chocolate Cake.  German Chocolate Cakes have always been my favorite kind of cake.  But if you have ever made one, you’ll know its a little tricky and complicated to make one, especially from scratch.  This recipe that I am sharing today, is easy to make!  It doesn’t have layers like the traditional cake, but just as tasty!

I’ve seen a few other upside down German chocolate cake recipes but this one is a little different because you melt the cream cheese and butter on the stove and then add the powdered sugar.

Give it a try, its easy to make and I have never met anyone who doesn’t like this recipe.

Ingredients:

– 1 cup of coconut
– 1 cup of chopped pecans
– 1 German chocolate cake mix
– 16 oz of powdered sugar
– 8 oz cream cheese
– 1 stick of butter

Directions:

1.  Preheat oven to 350. Mix pecans and coconut in a bowl. Spread into greased 13×9 cake pan.

2.  In a sauce pan, melt cream cheese and butter. Once melted, whisk in powdered sugar, blend well.

3.  Prepare cake mix as directed on box. Once cake is mixed, pour over coconut/pecan mixture in cake pan.

4. Spread/pour or swirl cream cheese, butter, powdered sugar mixture on top of the cake batter.

5. Bake for 40 – 50, until cake tester comes out clean. Let cool and serve.  You can flip over the pieces so that the coconut and pecans are on top.

Enjoy!!

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Zucchini Tomato Stew Recipe

Zucchini Tomato Stew

Zucchini Tomato Stew

By: Gigi Howe

I made this recipe for the first time a few weeks ago.  I really didn’t know what to expect from it but we liked it a lot.  It was quick to prepare and tasted great.  I can’t ask for much more.. well yeah, for someone else to do the cooking..  kidding… maybe.  ;)

This recipe calls for Italian sausage, I used turkey sausage.  While browning, I crumbled some of the sausage but left some in little slices/chunks.  I shredded the zucchini and by the time the stew was ready to serve there was no visible trace of any zucchini;  I love hiding those vegetables!  The recipe says you can use fresh tomatoes and tomato juice or use canned diced tomatoes.  I did a little bit of both.  I had some tomatoes from my garden which I had frozen, so I used them, along with some tomato juice that we had canned, then threw in a small can of diced tomatoes.

Anyway, this was good and warmed us up on a cold night.  I hope you like it also.

Ingredients:

– 1 lb Italian pork or turkey sausage
– 2 small zucchini, sliced or shredded
– 1 /12 cups sliced celery
– 8 medium tomatoes (about 4 cups) *
– 1 1/2 cups of tomato juice *
– 2 garlic cloves, minced
– 1 teaspoon oregano
– 3 cups frozen corn
– 2 medium bell peppers chopped
– 1/4 cup cornstarch
– 1/4 cup water
– parsley for garnish
– salt and pepper to taste

Directions:

1.  Brown sausage, crumble some, leave some in chunks or slices.  Drain.

2.  Return sausage to pot and add celery, cook for 5 mins.  Add tomatoes, tomato juice (if using), garlic and seasonings, bring to boil.  Reduce heat, cover and simmer for 20 mins.

3.  Add chopped peppers and corn.   Simmer for 20 mins.

4. Combine cornstarch and water.  Stir into stew.  Cook until mixture thickens.  Sprinkle with parsley and serve.  Nice served with crusty Italian or French bread.

* you can substitute two 28 oz. cans of diced undrained tomatoes instead of the fresh tomatoes and juice.

Yield: 6 servings

Enjoy!!

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Super Bowl Recipe Ideas

Super Bowl Recipe Ideas

Super Bowl Recipe Ideas

By: Gigi Howe

The weekend is here, the Super Bowl!  Whether you’re a football fan or not, everyone seems to enjoy Super Bowl Sunday.. for the game, commercials, gatherings or the food!  I did a little research and found some interesting recipes to share.. something a little out of the ordinary.  I have a few in mind to make myself.

If you haven’t already, don’t forget to check out some of our recent posts:  Top 10 Super Bowl Appetizers & Snacks, 9 Tips for Saving Money on Your Super Bowl Party and Cindy’s Money-Saving Tips for Your Game Day on the Rachael Ray Show.

Here we go!

  • White Pizza Dip:  This dip is made with grape tomatoes, mozzarella, cream cheese, provolone and Parmesan cheese.  I dare you to visit this page and not drool.
  • Need a complete set of ideas on what to make for Sunday?  Take a look at The Pioneer Woman’s Super Bowl Food article.  She lists appetizers, main dishes and desserts.  Kind of makes you ask, why can’t we have the Super Bowl more than once a  year!  ;)
  • Savory Monkey Bread:  This is right up my alley.  Cut up a loaf of bread, add in some pesto sauce and cheese then bake it.

 

Have fun on Sunday!

Enjoy!!

 

 

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Olive Salad Recipe

Olive Salad

Olive Salad

By: Gigi Howe

I might be an olive freak.  I love them.  :)  I think I will leave it at that but I could go on!  ;)

Anyway, being the olive lover that I am I had to try this recipe.  First of all, it is sooo easy to make, everything goes in the food processor.  Secondly, its delicious and third.. Olives!  If you love olives like I do, you will like this recipe.

What’s great about this recipe is that you can really add whatever else you would like to the mix.  This recipe is simple, but I can see adding a little onion, capers, feta cheese and more.  I made mine a little on the chunky side when I chopped it.  You could chop this real fine, almost into a puree and then using it as a sandwich spread.  I put my olive salad into a tossed salad and also had it on some nice Italian bread.  I think I need to make some more!

Ingredients:

– 1 can (6 oz.) pitted ripe olives, drained and chopped
– 1 jar (5-6 oz) stuffed green olives, drained and chopped
– 2 celery stalks, thinly sliced
– 2 garlic cloves, minced
– 2 tablespoons olive oil

Directions:

1.  Combine all ingredients in a bowl. Mix well. Cover and refrigerate for at least 4 hours.

Yield: 3-4 cups

Enjoy!!

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Three-Bean Turkey Chili Recipe

Three Bean Turkey Chili

Three-Bean Turkey Chili

By: Gigi Howe

I ran the gamut with recipe ideas for this week.  My mind was definitely going from soup to nuts.  But I decided on a crock pot chili recipe.  This recipe is made with ground turkey, but I am sure if you make it with ground beef it would taste just as good.  It calls for 3 different types of beans – garbanzo, kidney and black beans.  I’m not a fan of garbanzo beans so I substitute pinto beans.  You can add whatever type you enjoy.

Ingredients:

–  1 pound ground turkey
–  2 onions, chopped
–  1 bell pepper, chopped
–  2 (14-15 oz) cans diced tomatoes
–  1 can garbanzo beans (or pinto), drained
–  1 can kidney beans, drained
–  1 can black beans, drained
–  1 can tomato sauce (8 oz)
–  1 – 2 tablespoons chili powder
–  1/2 – 1 teaspoon cumin
–  fresh jalapeño pepper, chopped – optional
–  Shredded cheddar cheese – optional
–  salt and pepper to taste

 

Directions:

1.  Cook turkey and onions in skillet until turkey is no longer pink. Drain and pour into crock pot.

2.  Add bell pepper, tomatoes, beans, tomato sauce, spices and jalapeño pepper (if used). Mix well.

3.  Cover and cook on high for 6-8 hours. Garnish with cheddar cheese if desired.

Makes 6 – 8 servings

Enjoy!!

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Chicken Noodle Soup Recipe

Chicken Noodle Soup

Chicken Noodle Soup

By: Gigi Howe

This recipe will be prepared at my house today.  The flu got its hooks in us and knocked us down for a while.  There is nothing like a good bowl of hot chicken soup when you’re under the weather but homemade soup tastes good anytime.  And with these cold temperatures throughout the U.S. soup sounds just about right.

What is great about chicken soup is that you can freeze the broth and save it for cooking or for soup at a later date.  This recipe makes a nice sized pot of soup.  You use about 2-3 pounds of chicken.  You can use a whole chicken or parts.  For the batch that I will make today I am using thighs (its what I have in the freezer).  You can add your own favorites to the broth, or keep it simple.  I’ll give you the basic recipe and then  you can be creative with your own add-ins.

 

Ingredients:

–  2 1/2 – 3 lbs of chicken
–  2 onions, peeled and quartered
–  2 carrots, roughly chopped
–  2 celery stalks (with leaves if possible), roughly chopped
–  a few sprigs of parsley
–  2 cloves garlic, halved
–  1 bay leaf
–  10 whole peppercorns
–  1/2 teaspoon salt
–  6 ounces vermicelli (broken into pieces) or egg noodles
–  salt and pepper to taste

–  Optional add-ins:  grated carrots, chopped tomatoes, sliced scallions, peas, beans, sliced mushrooms

 

Directions:

1.  Put the chicken into a large pot with all the vegetables, bay leaf, peppercorns and salt.  Cover with approximately 10-12 cups of cold water.

2.  Bring to a boil, then turn down heat.  Partly cover the pot and simmer soup slowly for 3 hours.  Turn off heat and let soup cool slightly.

3.   Strain soup into a large bowl or another pot.  Separate the chicken from the bones.  Save some chicken to add back into the soup, rest can be used for sandwiches.  Separate vegetables and puree in food processor.  Discard bay leaf and peppercorns.

4. Let soup cool and carefully remove the layer of fat that will rise to the surface.  If you make this recipe the day before you want to serve it, put the broth in the refrigerator and the fat will be very easy to remove from the soup.

5. Reheat soup in a large pot.  Add pureed vegetables and chicken.  Add optional vegetables.  Add noodles or vermicelli and let simmer for 6 – 8 minutes until pasta is cooked.

Enjoy!!

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Quinoa Tabouli Salad Recipe

Quinoa Tabouli Salad

Quinoa Tabouli Salad

By: Gigi Howe

This has been my latest obsession.  I’ve always enjoyed Tabouli, its such a delicious blend of flavors. Traditionally it is made with bulgur but the recipe I am sharing today calls for quinoa.  Quinoa is a high protein and fiber grain.  It comes in red, black and an ivory color.  I’ve used the ivory and red.  Its become a very popular grain in the past few years.  There are many ways to prepare it.  If you are a quinoa fan, let me know how you make it because I always like to try new recipes :)

Anyway, here’s my recipe for today.  As you’ll see, I have some optional ingredients listed.  Its up to you on what you would like to add or omit and your options are really limitless… I’ve seen beans, corn, zucchini and chicken added to this recipe.

 

Ingredients:

–  1 cup dry Quinoa, rinsed well
–  1/2 teaspoon salt
–  1/4 cup fresh lemon juice
–  1/4 cup olive oil
–  2 cloves garlic, minced
–  4 scallions, minced
–  1 cup fresh parsley, minced
–  10 – 15 fresh mint leaves, minced or 1 -2 tablespoons dried
–  2 medium sized ripe tomatoes or 1 pint of grape tomatoes, diced
–  1 small cucumber, seeded and minced – optional
–  1 medium bell pepper, diced – optional
–  Feta cheese – optional
–  salt and pepper to taste

 

Directions:

1.  Boil 2 cups of salted water and slowly add the rinsed quinoa.  Simmer, cover and let cook for 10-12 minutes until all the water is absorbed.  Let stand for 5 minutes.  Fluff with a fork, transfer to a bowl and let cool.

2.  Whisk lemon juice, oil and garlic, pour over quinoa.   Add in the rest of the ingredients and mix well.  Season with salt and pepper.

3.  Cover and refrigerate for about 30 minutes before serving.  It also tastes great if you wait to serve it the next day.  Sprinkle with feta cheese if desired.

Enjoy!!

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New Years Black-eyed Pea & Tomato Soup Recipe

Black-eyed Pea & Tomato Soup

Black-eyed Pea and Tomato Soup

By: Gigi Howe

Until I met my friend, Barbara, I hadn’t heard of having a meal of black eyed peas and greens on New Years Day.  It seems to be a southern tradition to start the New Year to bring good luck and prosperity.  :)  Black eyed peas are usually cooked with ham or bacon and served with cooked greens such as collards, turnip or mustard greens.

Today, I’m sharing a different take on the traditional meal.  This recipe would work anytime of year, but since it has black-eyed peas, I’ll share it for the new year and also wish you all much happiness and joy for 2015!

Ingredients:

–  1 cup/ 6 oz black-eyed (dried)
–  1 tablespoon olive oil
–  2 onions, chopped
–  4 cloves garlic, chopped
–  1 small bell pepper, chopped
–  1 teaspoon cumin
–  1 teaspoon tumeric
–  diced tomatoes (1) 14.50 oz can or  (2) cups of fresh
–  4 cups chicken or vegetable broth
–  juice of 1/2 lemon
–  2 tablespoons fresh parsley, chopped – divided
–  salt and pepper to taste

 

Directions:

1.  Put the beans in a pan, cover with cold water.  Bring to boil and cook for 5 mins.  Cover and let stand for 2 hours or overnight.

2.  Drain beans and return to pan.  Cover with fresh cold water and simmer for 35-40 mins or until beans are tender. Drain and set aside.

3.  Heat oil in pan, add onions, garlic and pepper.  Cook for 5 mins. or until onion is soft.

4.  Stir in spices, tomatoes, broth, 1 tablespoon parsley and beans.  Simmer for 45 mins. to 1 hour.

5.  Remove from heat, stir in lemon juice and remaining parsley.

Nice served with cornbread and greens.  Happy New Year!!

Enjoy!!

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