Farmer's Market Soup

FARMER'S MARKET SOUP

Summer is slipping through our fingers, but most farmer's markets are still in full swing. There are different fruits and vegetables than were available at the beginning of the summer. Lots of delicious squashes are available- and how tasty they are in soup!

This soup has no rhyme or reason to it. It is all about what is available to you at each individual booth. Go talk with the farmers. Ask what vegetables will be good in a soup. They all have such fun stories to tell and you will learn about where your food came from. 

I made the base of this soup to be a tomato base and then tossed a whole medley of veggies. Be creative- try something you may not normally buy. This recipe is not specific as others of mine are because it is all about creating a soup from what is available to you. 

This is a delicious and healthy soup to start out the season of Fall. 

Give this a try before the snow falls. Let me know how it goes!



INGREDIENTS:
Tomatoes (I used about 6 large)
Squash (Try a variety you have available to you)
Zucchini
Onion (I used 2)
Green Beans
Corn cut of the cob (I used 4 cobs)
Garlic (about 4-5 cloves)
32 oz Chicken Broth
2 Cups Water
Salt/Pepper to taste

STEP ONE: Preheat oven to 350. Quarter the tomatoes and onions. Place them on a baking sheet. Put the peeled garlic cloves on the baking sheet. Roast all for 30 minutes. 

STEP TWO: Heat a large pan over medium high heat. Sauté any squash, zucchini and green beans. Saute for roughly 10-15 minutes until they are softened. 

Funky new kinds of squash and a large zucchini!

STEP THREE: When the vegetables in the oven are finished roasting, put them in a large pot. Add in the chicken broth and water. Using an immersion blender or normal blender, puree the tomatoes, onions and garlic. This will be the base of your soup. 

STEP FOUR: Add in the zucchini/squash/green beans etc. Add in the corn. Add in Salt/Pepper. Test out any other spices (try Thyme, Garlic Powder- be creative!) Simmer for about 10 minutes to allow the corn to cook. 

Look how delicious that looks!

Tomato Tortellini Soup with Italian Sausage and Kale

Tomato Tortellini Soup with Italian Sausage and Kale

Where did summertime go? Summer 2015 was a whirlwind of fun and activities! With all that fun there was little time that I spent cooking. 

Now that Fall has started settling in to the cooler air and the yellow trees, it is inspiring me to go back into the kitchen. I love making a big batch of soup on Sundays and then munching on it for dinner for the next couple of nights. This soup in particular is easy to hide lots of vegetables into for picky eaters. 

This recipe also uses a blender/immersion blender. If you know me, you know my immersion blender is probably my favorite kitchen tool (ok, maybe besides for my ice cream maker- is there really a competition??) They are inexpensive and so handy to make soups all year round. 

Ingredients:

5 Large Tomatoes

1 Package of Tortellini (I used dried tortellini, but refrigerated or frozen would work great as well)

1 lb Italian Sausage (I recommend HOT)

1 Onion- Diced

5 Cloves Garlic- Diced

2 Stalks of Celery-Sliced

Olive Oil

32 oz Chicken or Vegetable Broth

2 Cups Water

1 teaspoon Basil

2 Cups Kale- torn into bite sized pieces

Salt and Pepper to taste

STEP ONE: Preheat oven to 350 degrees. Quarter/cut up the tomatoes and place skin side down on a cooking sheet. Coat lightly with olive oil and sprinkle pepper on the tomatoes. Roast for 30 minutes. 

STEP TWO: While the tomatoes are roasting, brown the Italian sausage. Set aside. Best of luck keeping lurking hands from munching on pieces of the cooked sausage while it sits (cough cough, I would never do such a thing....) 

STEP THREE: Cook the tortellini according to the package directions. Set aside. 

STEP FOUR: Heat a pot over medium-high heat. Pour about 1 teaspoon of olive oil into the pot. Sauté the garlic, onion and celery for about 5 minutes. 

STEP FIVE: When the tomatoes are done roasting, put them into the pot. Add in the water and chicken/vegetable broth. 

STEP SIX: Using a blender or immersion blender, puree the ingredients currently in the pot. 

STEP SEVEN: Add in the basil and salt/pepper. Add the cooked Italian sausage and kale to the pot. Simmer for about 20 minutes to allow the kale to cook. 

STEP EIGHT: Add the cooked tortellini to the soup. 

Enjoy! 

COPY/PASTE RECIPE

Ingredients:
5 Large Tomatoes
1 Package of Tortellini (I used dried tortellini, but refrigerated or frozen would work great as well)
1 lb Italian Sausage (I recommend HOT)
1 Onion- Diced
5 Cloves Garlic- Diced
2 Stalks of Celery-Sliced
Olive Oil
32 oz Chicken or Vegetable Broth
2 Cups Water
1 teaspoon Basil
2 Cups Kale- torn into bite sized pieces
Salt and Pepper to taste

STEP ONE: Preheat oven to 350 degrees. Quarter/cut up the tomatoes and place skin side down on a cooking sheet. Coat lightly with olive oil and sprinkle pepper on the tomatoes. Roast for 30 minutes. 

STEP TWO: While the tomatoes are roasting, brown the Italian sausage. Set aside. 

STEP THREE: Cook the tortellini according to the package directions. Set aside. 

STEP FOUR: Heat a pot over medium-high heat. Pour about 1 teaspoon of olive oil into the pot. Sauté the garlic, onion and celery for about 5 minutes. 

STEP FIVE: When the tomatoes are done roasting, put them into the pot. Add in the water and chicken/vegetable broth. 

STEP SIX: Using a blender or immersion blender, puree the ingredients currently in the pot. 

STEP SEVEN: Add in the basil and salt/pepper. Add the cooked Italian sausage and kale to the pot. Simmer for about 20 minutes to allow the kale to cook. 

STEP EIGHT: Add the cooked tortellini. 

Enjoy! 

Summertime Pizza: Peaches and Prosciutto

Summertime Pizza: Peaches and Prosciutto

Pizza is not always the first food you think of when it comes to a summertime meal. But, I have found the perfect pizza to compliment the warm summer nights. This pizza has roasted corn, fresh, ripe peaches and prosciutto. 

If you have a pizza stone, dust it off and give it a try! It will make your pizza nice and crispy. 

This recipe works perfect for summer because you are busy and running around enjoying these warm summer nights. This recipe comes together quickly! 

The recipe sounds a little funky when you first see it- promise me- give it a try, and you will love it!

Ingredients

Pizza Dough (pre-made dough or if you have a bread maker, give the dough function a try!) 

1 Cup Frozen Corn

2 Large Pizza- Diced

1 Tablespoon Balsamic Vinegar

3 Tablespoons Extra Virgin Olive Oil

Thyme (Either 1 teaspoon fresh thyme or 1/2 teaspoon dried)

1/4 teaspoon salt 

1/4 teaspoon pepper 

Ricotta Cheese (roughly 10 oz)

Prosciutto

Shredded Parmesan Cheese

Directions:

1. Brush olive oil around the outer rim of your pizza dough. 

2. In a mixing bowl, combine peaches, balsamic vinegar, olive oil, Thyme, salt, pepper. 

3. Heat a large pan over high. Roast the corn for 5 minutes, then flip once and roast the other side for 5 more minutes. 

4. Mix the corn into the mixing bowl. 

5. Spread the ricotta cheese across the pizza. Add the ingredients from the mixing bowl and spread across the pizza. 

6. Tear the prosciutto into bite-sized pieces and put on top of the pizza. 

7. Sprinkle shredded parmesan cheese on top! 

8. Cook your pizza (Mine was uncooked dough, and I cooked on a pizza stone at 450 degrees for 10 minutes). 

9. Enjoy! Let me know how you like this :) 

Copy/Paste Printable Recipe

Ingredients

Pizza Dough (pre-made dough or if you have a bread maker, give the dough function a try!) 

1 Cup Frozen Corn

2 Large Pizza- Diced

1 Tablespoon Balsamic Vinegar

3 Tablespoons Extra Virgin Olive Oil

Thyme (Either 1 teaspoon fresh thyme or 1/2 teaspoon dried)

1/4 teaspoon salt 

1/4 teaspoon pepper 

Ricotta Cheese (roughly 10 oz)

Prosciutto

Shredded Parmesan Cheese

Directions:

1. Brush olive oil around the outer rim of your pizza dough. 

2. In a mixing bowl, combine peaches, balsamic vinegar, olive oil, Thyme, salt, pepper.
3. Heat a large pan over high. Roast the corn for 5 minutes, then flip once and roast the other side for 5 more minutes.
4. Mix the corn into the mixing bowl. 

5. Spread the ricotta cheese across the pizza. Add the ingredients from the mixing bowl and spread across the pizza. 

6. Tear the prosciutto into bite-sized pieces and put on top of the pizza.
7. Sprinkle shredded parmesan cheese on top! 

8. Cook your pizza (Mine was uncooked dough, and I cooked on a pizza stone at 450 degrees for 10 minutes). 

Enjoy!

Jambalaya

JAMBALAYA: Easy and Delicious Recipe

It is time to celebrate Mardi Gras! And what better way to celebrate, then with a giant, healthy pot of homemade Jambalaya. 

This recipe is full of healthy, fresh vegetables and flavorful spices. 

Give this recipe a try- then close your eyes and pretend you are dancing the night away on Bourbon Street! Maybe there is a Hurricane drink in one hand- you decide....

Ingredients: 

2 Stalks of Celery- chopped
1 Onion- diced
1 Red Bell Pepper- Diced
1 Yellow Bell Pepper- Diced
1 Green Bell Pepper- Diced
1 Jalapeno Pepper- Finely Chipped
4 Cloves Garlic- Minced
1 lb Andouille Sausage- thinly sliced
32 oz Chicken Stock
14 oz Roma Tomatoes- diced
1 1/2 Cups- Brown Rice
2 Tablespoons Cajun Seasoning
1 Bay Leaf
1 teaspoon Thyme
1/4 teaspoon Cayenne Pepper
Salt/Pepper

STEP ONE: Heat the pot to medium-high heat. Add the celery, onion, bell peppers, jalapeño and garlic to the pot. Saute them for 5 minutes.

Rainbow of Colors

Healthy and Delicious

STEP TWO: Add the Andouille Sausage to the pot and stir everything together. Cook for 2 minutes. 

Pot of Delicious

STEP THREE: Add the chicken stock, tomatoes, rice, cajun spice, bay leaf, thyme and cayenne pepper to the pot. Bring everything to a simmer, then reduce heat to medium-low. Simmer for 30 minutes (or until rice is cooked). Be sure to stir occasionally as it cooks. 

STEP FOUR: Remove the bay leaf. Season with salt/pepper to taste. 

ENJOY! 

PRINTABLE RECIPE

JAMBALAYA

Ingredients: 
2 Stalks of Celery- chopped
1 Onion- diced
1 Red Bell Pepper- Diced
1 Yellow Bell Pepper- Diced
1 Green Bell Pepper- Diced
1 Jalapeno Pepper- Finely Chipped
4 Cloves Garlic- Minced
1 lb Andouille Sausage- thinly sliced
32 oz Chicken Stock
14 oz Roma Tomatoes- diced
1 1/2 Cups- Brown Rice
2 Tablespoons Cajun Seasoning
1 Bay Leaf
1 teaspoon Thyme
1/4 teaspoon Cayenne Pepper
Salt/Pepper

STEP ONE: Heat the pot to medium-high heat. Add the celery, onion, bell peppers, jalapeño and garlic to the pot. Saute them for 5 minutes.

STEP TWO: Add the Andouille Sausage to the pot and stir everything together. Cook for 2 minutes.

STEP THREE: Add the chicken stock, tomatoes, rice, cajun spice, bay leaf, thyme and cayenne pepper to the pot. Bring everything to a simmer, then reduce heat to medium-low. Simmer for 30 minutes (or until rice is cooked). Be sure to stir occasionally as it cooks.

STEP FOUR: Remove the bay leaf. Season with salt/pepper to taste.


Adapted From: http://www.gimmesomeoven.com/jambalaya-recipe/

Queso Chili with Chicken

Queso Chili with Chicken

Here is an incredible slow cooker meal! Prepare the majority of this chili before you leave for work, and then you only have a small amount of work when you get home at night. 

The roasting of the corn and peppers adds an amazing taste to the chili. Then, the addition of the cream cheese and pepper jack cheese makes it a truly special dish. 

Give this one a try! The leftovers are.... dare I say.... even better than the original dinner. 

Ingredients:

1 lb of chicken
3 Cups of Salsa
1 1/2 Cups Water
1 teaspoon Cumin
2 teaspoons Chili Powder
1/2 teaspoon Salt
3 Bell Peppers- minced (any colors you want)
1 Bag of Frozen Corn
1 Jalapeno Pepper- minced
2 Cups of Black Beans (or one can)
4 oz of Cream Cheese
6 oz Pepper Jack Cheese


Queso Chili with Chicken

STEP ONE: Put the chicken in the slow cooker. 

STEP TWO: Pour 1 1/2 Cups of the salsa, the water, cumin, chili powder and salt on top of the chicken. Mix all together. Cook on low 7 hours. 

STEP THREE: After the chicken has cooked- take it out of the slow cooker. Shred it and put back in the slow cooker. 

STEP FOUR: Take a large pan and heat it over high heat. Put the bell peppers in the pan. Cook for 5 minutes. Stir them and cook for an additional 3 minutes. 

It looks like a holiday tree

Beautiful Colors

STEP FIVE: Repeat the roasting with the corn and jalapeño. 

This smell...amazing!

STEP SIX: Add the roasted bell peppers, corn and jalapeño to the slow cooker. 

STEP SEVEN: Add the black beans, remaining 1 1/2 cups of salsa and cream cheese to the slow cooker. Mix all together and cook until the cream cheese melts. 

Look at all of that deliciousness...

STEP EIGHT: Just before serving, mix in the pepper jack cheese. 

Garnish with avocado, tortilla chips and cilantro!

This just became one of your favorite meals

Printable Recipe

Queso Chili with Chicken

Ingredients:

1 lb of chicken
3 Cups of Salsa
1 1/2 Cups Water
1 teaspoon Cumin
2 teaspoons Chili Powder
1/2 teaspoon Salt
3 Bell Peppers- minced (any colors you want)
1 Bag of Frozen Corn
1 Jalapeno Pepper- minced
2 Cups of Black Beans (or one can)
4 oz of Cream Cheese
6 oz Pepper Jack Cheese

STEP ONE: Put the chicken in the slow cooker.

STEP TWO: Pour 1 1/2 Cups of the salsa, the water, cumin, chili powder and salt on top of the chicken. Mix all together. Cook on low 7 hours.

STEP THREE: After the chicken has cooked- take it out of the slow cooker. Shred it and put back in the slow cooker.

STEP FOUR: Take a large pan and heat it over high heat. Put the bell peppers in the pan. Cook for 5 minutes. Stir them and cook for an additional 3 minutes.

STEP FIVE: Repeat the roasting with the corn and jalapeño.

STEP SIX: Add the roasted bell peppers, corn and jalapeño to the slow cooker.

STEP SEVEN: Add the black beans, remaining 1 1/2 cups of salsa and cream cheese to the slow cooker. Mix all together and cook until the cream cheese melts.

STEP EIGHT: Just before serving, mix in the pepper jack cheese.

Garnish with avocado, tortilla chips and cilantro!

 Originally Adapted From: http://pinchofyum.com/queso-crockpot-chicken-chili-with-roasted-corn-and-jalapeno