Creamy Root Vegetable Soup

The weather here is starting to feel like fall--a bit of nip in the air.  While I can enjoy a good bowl of soup most any time of year, when the weather starts to get chilly soup just sounds good.  This soup uses 5 root vegetables--carrots, parsnips, leeks, garlic and potatoes.  I don't use leeks often and I don't think I have ever cooked a parsnip before. The soup goes together easily and doesn't take long to cook.  I found the recipe in Cook's Country magazine  I thought it was delicious and it even tastes good warmed up as leftovers.

Creamy Root Vegetable Soup

4 tablespoons unsalted butter
2 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
1 leek, white and light green parts only, halved lengthwise, sliced thin and washed thoroughly
1 celery rib, chopped
1 garlic clove, peeled and smashed
salt and pepper
12 ounces russet potatoes, peeled and cut into 1/2 inch pieces
4 1/4 cups low sodium chicken broth
1 bay leaf
1/2 cup heavy cream

Melt butter in Dutch oven over medium high heat.  Add carrots, parsnips, leek, celery, garlic, and 1/2 teaspoon salt and cook until browned, 6 to 8 minutes.  Stir in potatoes and cook, stirring constantly, until starch begins to release and vegetables begin to stick together, about 2 minutes.  Add broth and bay leaf and bring to boil.

Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes. Discard bay leaf.  Working in batches, process soup in blender until smooth, 1 to 2 minutes.  Return soup to clean pot and stir in cream.  Season with salt and pepper to taste.  Serve. (Soup can be refrigerated for up to 2 days.)

Sparkling Fruit

When I found this recipe I thought it sounded good but I underestimated how good.  The mixture of honey and balsamic vinegar brings out the natural sweetness of the fruit.  The lemon balm or lemon zest add a burst of brightness.  The first time I made this recipe I used the lemon balm since I have some growing in my yard. The second time I used the lemon zest.  The flavor is slightly different but I liked both of the variations.  Certainly lemon zest would probably be easier to find.  I also used a variety of berries and I liked all the combinations.  The first time I made it, local strawberries were in season so I used strawberries, blueberries , blackberries and red raspberries.  The second time I didn't have the strawberries.  Both times the dish was delicious but I think the strawberries made it better.

Sparkling  Fruit

1/4 cup honey
2 tablespoons balsamic vinegar
2 teaspoons snipped fresh lemon balm or 1/4 teaspoon finely grated lemon zest
3 to 4 cups fresh berries (mix of red and golden raspberries, blackberries, blueberries, and strawberries, cut into bite sized pieces)

In a small bowl stir honey and balsamic vinegar until combined.  Stir in snipped lemon balm or zest.  Pour mixture over fresh berries.  Toss gently.  Makes 4 servings.

Peach Crumble Dessert

It is nearing the end of peach season here and I wanted one more peach dessert before all the local peaches are gone for another year.  I got some really nice yellow peaches at the Farmer's Market.  Even though I have a really good peach cobbler recipe that I go to time after time, I'm always ready to try something new.  I found this recipe on the Taste of Home website.  It was delicious last night when I served it for supper topped with vanilla ice cream.  The lemon zest  and juice gave the peaches an extra brightness and the topping baked up crunchy which was a nice contrast to the soft peaches.  I'll be making this again. Maybe next time I'll adjust the spices a bit and try it with apples.

Peach Crumble Dessert

6 cups ripe peaches, sliced and peeled
1/4 cups packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon

Topping
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg, lightly beaten
1/2 cup butter, melted and cooled

Place peaches in a greased shallow 2-1/2 quart baking dish. In a small bowl, combine the brown sugar, 3 tablespoons of flour, lemon juice, lemon zest and cinnamon; sprinkle over the peaches.

For the topping:  Combine the 1 cup of flour, sugar, baking powder, salt and nutmeg.  Stir in egg until the mixture resembles coarse crumbs.  Sprinkle over the peaches.  Pour butter, evenly over topping.

Bake at 375 degrees for 35 to 40 minutes.  Serve with ice cream if desired.  Makes 10-12 servings.  

Rustic French Toast

I recently was having brunch at a local restaurant and I ordered the menu item called Rustic French Toast.  It was absolutely delicious.  The French toast was made with a rustic bread, was a bit sweeter than most French toast and was topped with a berry compote and chocolate and nut shavings.  I immediately thought that I had to go home and try to duplicate it.  This recipe is what I came up with.  Obviously I haven't done a side by side comparison but I think I'm pretty close as best I remember.  I decided to use ciabatta as my rustic bread.  It seemed to work great.  I've served it topped with a berry compote, sliced and sugared strawberries and sliced and sugared peaches.  It's always delicious, no matter what I put on top.

Rustic French Toast
8 or 10 slices of ciabatta bread sliced 1/2 to 3/4 inch thick
1 1/4 cups milk
1/3 cup sugar
pinch salt
2 large eggs, beaten
1 1/2 teaspoons vanilla extract
Mix all the ingredients together except the bread.  Heat a griddle greased with butter to 300 degrees.  Dip the slices of bread into the milk and egg mixture and cook on the hot griddle until golden brown.  Turn and cook until golden brown on the other side.  Serve hot.

Cornmeal Biscuits

Being a good Southern family we always enjoy biscuits.  I learned to make biscuits watching my mother, who learned from her mother.  Most of the time I make the simple, basic biscuits I had as a child made with self rising flour, shortening and milk.  But I am always eager to try a biscuit recipe that deviates from the basics.  This recipe adds cornmeal to the regular biscuit ingredients.  This gives it a slightly different texture.  I think this biscuit would be really good stuffed with ham.

Cornmeal Biscuits

4 cups self-rising flour

1/2 cup yellow cornmeal

1 cup butter, cut up

2 cups buttermilk

1/4 cup milk

Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender until mixture is crumbly.  Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 2 or 3 times.

Pat or roll dough to a 1/2 inch thickness, and cut with a 2 inch round cutter.  Place on lightly greased baking sheets.  Reroll remaining dough, and repeat procedure.  Brush tops with milk.

Bake at 425 degrees for 13 to 15 minutes or until golden.  Makes about 3 dozen.

Fettuccine with Mushroom Alfredo Sauce

I had some leftover mushrooms that I needed to use so I was searching through my Southern Living annual recipes when I came across this recipe.  My husband loves Alfredo sauce so this seemed like the perfect recipe.  It was delicious.  The earthy flavor of the mushrooms came through as well as the richness of the cheese in the Alfredo sauce--a good balance of flavors.

Fettuccine with Mushroom Alfredo Sauce

1 (12 ounce) package fettuccine
1 (6 ounce) package cremini mushrooms
1/2 cup butter
3 garlic cloves, minced
1 cup whipping cream
1 cup milk
1 cup (4 ounces) shredded Parmesan cheese
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh Italian parsley

Prepare pasta according to package directions; drain.

Chop mushrooms.  Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and saute 5 to 6 minutes or until tender.  Stir in cream and milk.  Bring to a boil over medium high heat; reduce heat, and simmer, whisking constantly, 10 minutes.  Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens.  Stir in 2 tablespoons parsley.  Serve over hot cooked pasta.  Makes 6 to 8 servings.

Mandel Bread

I got this recipe off of a knitting and crocheting website.  It is more of a cookie than a bread and I think the almond flavor created by the ground almonds in the dough is delicious.  It is a Jewish cookie that is cooked twice similar to biscotti but the result is a bit softer than biscotti.  It is just perfect with a cup of hot tea or coffee.

Mandel Bread

2 3/4 cups all purpose flour
1 cup granulated sugar
1 cup toasted almonds, ground
3/4 canola oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

In  a large mixing bowl, combine the flour, sugar, and ground almonds.  In a separate, smaller bowl or large measuring cup, combine the oil, eggs, and vanilla and almond extracts, then stir the liquid mixture into the flour mixture until it forms a thick, dough like batter.  With wet hands, (the dough is sticky) form the dough into two logs about 11 1/2 inches long, then flatten and shape them so they are about 2 inches wide and about 1/2 inch high.

Bake 25 to 30 minutes, until tops are light golden brown.  Remove cookie sheet from oven.  Cut each log into approximately 1/2 inch slices, then place the slices flat side down on the cookie sheet.  Reduce oven temperature to 300 degrees, return mandel bread to oven and bake for about 20 minutes, or until dry and golden.  Makes about 40 mandels.

Mini Beef Wellingtons

If you want a really special appetizer, this recipe fits the bill.  I saw Claire Robinson make this on her show on the Food Network.  The beef tenderloin is pricey but the result is delicious and would be worth the splurge for a special occasion.  The recipe makes 24 appetizers and I didn't need that many when I made it, so I divided the recipe in half.  Instead of the beef tenderloin, I used a couple of 6 ounce filet mignons I had in the freezer.

Mini Beef Wellingtons

2 tablespoons olive oil
2 pounds beef tenderloin, cut into 24 (1 inch) cubes
salt and black pepper to taste
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped.
2 sheets frozen puff pastry, thawed

Heat the olive oil in a large skillet over medium-high heat.  Pat the beef dry with a paper towel and season all side with salt and pepper.  Quickly sear the beef on 2 sides until deep golden brown, about 4 minutes total;  do not overcook.  Transfer to a plate to cool.

Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes.  Add the shallots and continue cooking until mushroom mixtures dries out, is golden brown and shallots are soft, about 10 minutes.  Remove from heat and cool.

Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.

On a work surface, roll 1 sheet of puff pastry to a 10 by 14 inch rectangle.  Put teaspoon sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows by 3.  Top the mushroom mound with a piece of beef, seared side up.  With a sharp knife, cut the pastry into even squares around the meat and mushrooms.  Working 1 at a time, pull 2 opposite sides of pastry up over  each beef piece, then fold the ends over the top to make a packet.  Invert and arrange the packet seam side down on the baking sheet and press  lightly to seal the pastry.  Repeat with the remaining beef, mushrooms, and pastry.

Bake until golden brown, 20 to 25 minutes.  Remove from the oven to a serving platter and let cool 10 minutes before serving.  Makes 24 appetizers.

Spiced Candied Nuts

I have been making candied nuts for years, using just sugar and water to coat them.  The idea of adding spices to the candy coating is the new part for me.  It takes candied nuts to a totally different level.  It is very easy to do, but it does require focused attention during the process.  So far I've used this recipe to candy pecans and almonds.  My husband likes the pecans best, but both are delicious and addictive.   The spices used in the recipe are cinnamon, ginger and cardamom.  I don't used cardamom a lot, but I think its addition to this recipe makes the nuts extra special.

Spiced Candied Nuts

2 cups pecans or almonds, roasted and lightly salted
1 cups sugar
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom

Combine the nuts, sugar and water into a large pan over high heat.  Bring the mixture to a boil, stirring frequently.  Meanwhile, mix the spices in a small bowl.  When the mixture begins to boil add the spices.  Continue to stir until the water evaporates completely.  When the mixture looks all bubbly and there is no more syrup in the pan, turn off the heat and stir until the sugar seizes up and the nuts are covered with crystallized sugar.

Turn nuts out onto a parchment lined baking sheet and spread into an even layer to cool. (Be very careful because the nuts will be very hot.)  Cool completely before storing in an airtight container.

Rosemary Parmesan Shortbread

I saw Claire Robinson make these on the food network.  They looked really good, so I thought I'd try them.  These crackers make a delicious appetizer.  It is a bit savory and sweet at the same time.  The combination of flavors is different and delicious.  It would be great for those times when you just want a little something to nibble on.  The shortbread is very easy to make since you mix it in the food processor and how can it not be good  with two sticks of butter.  I halved the recipe since there are just two of us.

Rosemary Parmesan Shortbread

2 cups all purpose flour
1 cup confectioners' sugar
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 cup finely grated Parmesan cheese
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon water, if needed

Put the flour, sugar, rosemary, salt, and Parmesan cheese into the bowl of a food processor and pulse until combined.  Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands.  If not, add the water and pulse until combined.

Form the dough into a log about 2 1/2 inches in diameter.  Wrap with plastic wrap and chill in the refrigerator until firm, about 1 hour.

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment paper.Slice the dough log into 1/3 inch thick slices and arrange on the baking sheets about 1 inch apart.  Bake until the edges are just beginning to brown, 12 to 14 minutes.

Cool on the pan for 5 minutes, then transfer to wire racks to cool completely.  Store in an airtight container at room temperature.  Makes 2 1/2 dozen pieces

Apricot Glazed Pork Tenderloin

This pork tenderloin recipe is quick and easy to prepare.  It is special enough to serve to company but fast enough for a quick family meal.  The sweet apricot glaze with the bite of the Dijon mustard is a great compliment to the meat.  Keep an eye on the clock while this cooks; because of the high temperature it  cooks fast.  Check it after 25 minutes.  It can easily be divided in half if you are just cooking for two.    I served it with a baked sweet potato and a green salad.  A quick and easy meal that is very satisfying.

Apricot Glazed Pork Tenderloin

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons apple juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Place pork on a rack in a shallow roasting pan.  Combine the oil. salt and pepper; rub over the pork.

Bake at 450 degrees for 15 minutes.  In a small bowl, combine the remaining ingredients; spoon over pork.  Bake 10-15 minutes longer or until a meat thermometer reads 160 degrees, basting occasionally with pan juices.  Let stand for 5 minutes before slicing.  Yield:  6 servings

Cream Cheese Biscuits

Being good Southerners, we love biscuits.  I'm always looking for a new biscuit recipe.  When I saw the recipe for cream cheese biscuits in Cook's Country magazine I knew I wanted to try it.  These biscuits are square instead of round which make a piece of ham or cheese fit better.  Cutting them into squares also speeds up the process of getting them on the pan and ready to bake.  These biscuits are fluffy and delicious.

Cream Cheese Biscuits

1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 ounces cream cheese, cut into 1/2 inch pieces and frozen 30 minutes
4 tablespoons unsalted butter, cut into 1/2 inch pieces and frozen 30 minutes
1 cup plus 1 tablespoon buttermilk

Preheat oven to 450 degrees.  Line baking sheet with parchment paper.  Pulse all purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor.  Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry).

Turn dough onto lightly floured surface and knead briefly until dough comes together.  Roll dough into 8 by 6 inch rectangle, about 3/4 inch thick.  Cut into twelve 2 inch squares and transfer to prepared baking sheet.  Bake until light brown, 12 to 15 minutes.  Makes 12 biscuits.

Macaroni and Cheese

• Almost everyone likes macaroni and cheese.  This recipe that I adapted from a Martha Stewart book makes a mac and cheese that is good enough for company.  It is very rich, creamy and cheesy with a crisp topping of bread crumbs.  It also lends itself to numerous additions, things like cubed ham, broccoli florets or asparagus pieces.  Also, if you don't like one of the cheeses in the recipe it is easy to substitute a different one that is more to your taste.  This recipe calls for bread crumbs made from white bread.  In an effort to use up leftovers, I make my bread crumbs from whatever bread I have around.  I make it from whole wheat bread as well as white bread, ends as well as slices.  I even use leftover hot dog and hamburger buns.

Macaroni and Cheese
8 tablespoons unsalted butter, plus more to grease dish
6 slices of white bread torn into about 1/2 inch pieces
5 1/2 cups milk
1/2 cup all purpose flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp cheddar cheese
2 cups (about 8 ounces) grate Gruyere cheese
1 pound elbow macaroni

Heat oven to 375 degrees.  Butter a 9 x 13 dish and set aside.  Put the bread pieces in the food processor and pulse until you have coarse crumbs.  Melt 2 tablespoons butter and pour the butter onto the bread crumbs.  Toss and set aside.

In a medium saucepan on medium heat, heat the milk.  Melt the remaining 6 tablespoons of butter in a high-sided skillet over medium heat.  When the butter bubbles, add the flour.  Cook stirring 1 minute.  Slowly pour in the hot milk while whisking  Continue cooking, whisking constantly , until the mixture bubbles and becomes thick.

Remove from the heat.  Stir in the salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese and 1 1/2 cups Gruyere cheese.  Set cheese sauce aside.

In a large pot of boiling water cook the macaroni 2 to 3 minutes less than the recommended time on the package.  (This makes sure the pasta will not be overcooked after it bakes in the oven.)  Transfer the macaroni to a colander, rinse under cold running water and drain well.  Stir macaroni into the cheese sauce.

Pour the mixture into the prepared casserole dish.  Sprinkle remaining cheeses on top and then top with the bread crumbs.  Bake until browned on top, about 30 minutes.  Cool on a wire rack for 5 minutes before serving.  Makes 12 servings.  (Can easily be halved.)

Banana Sauce

I made a really good banana sauce that I served over French toast this morning.  It is very easy to make and simply delicious.  I give myself 30 minutes in the morning from the time my feet hit the floor until I have breakfast on the table so this really doesn't take much time.  I used my regular French toast recipe and put this sauce on top in place of syrup.  I think it would also be delicious on pancakes and even on ice cream.

Banana Sauce
4 tablespoons butter
1/4 cup brown sugar
pinch cinnamon
3 bananas, cut into 1/2 inch slices
1/2 teaspoon rum extract
Melt the butter in a saucepan over medium heat.  Add the brown sugar and cinnamon.  Stir until the sauce comes together.  Add the bananas and the rum extract.  Cook until the bananas are soft.  Serve warm.

Maple Bacon

I cooked bacon a different way this morning.  It turned out simply delicious.  I saw Ina Garten do this on tv so I thought I'd try it.  Place a baking rack over a sheet pan.  Then place the bacon strips on top of the baking rack.  Put it in the oven at 400 degrees for about 20 minutes.  The time will vary depending on how thick the bacon is.  When the bacon is done, take it out of the oven and brush the strips with real maple syrup.  Put the bacon back in the oven for a couple of minutes to crisp up.  It tastes so good, slightly sweet and salty at the same time.  Not to mention how easy it is to cook.

Strawberry Soup

I found a wonderful and very easy recipe for a cold berry soup.  It would be great as a first course and I bet it would even be good as a light dessert with some graham crackers or sugar cookies.  It would be beautiful garnished with a strawberry fan.  The recipe calls for fresh strawberries but I used frozen, thawed strawberries instead.  I found the recipe on the Taste of Home website.  The internet is a wonderful  thing.  You can find a recipe for anything.  Of course, the trick is being able to read a recipe and know that it will actually be good.  If I go to the trouble of cooking I want the food to be outstanding, not just okay.  This one I think is outstanding.

Chilled Berry Soup
1 quart fresh strawberries, hulled
1/3 cup ginger ale
1/4 cup milk
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream

Place strawberries in a food processor; cover and process until pureed.  Add the ginger ale, milk, sugar, lemon juice and vanilla;  cover and process until blended.

Pout into a large bowl; whisk in sour cram until smooth.  Cover and refrigerate until thoroughly chilled, about 2 hours.  Yield:  4 servings

Banana Ice Cream

I know it seems really strange to be making homemade ice cream in January, but it is a special treat even in the winter time.  I was looking for a recipe and came across the directions for the ice cream attachment for my Kitcheaide mixer so I thought it would be fun to make some ice cream.  Besides, John loves ice cream and it doesn't hurt to keep your husband happy.  I chose a very simple vanilla recipe that can be made in a conventional ice cream freezer as well.  I spied some bananas on the counter and since I'm trying to do a better job of not letting food go to waste this year, I decided to put them in the ice cream.  It took very little effort and was simply delicious.  (John was very happy.)  This recipe makes 2 quarts which was great for us.

Banana Ice Cream

1 cup milk
1 cup sugar
dash salt
1 cup half and half
1 1/2 teaspoons vanilla extract
2 cups whipping cream
1 1/2 cups mashed ripe bananas

Scald milk until bubbles form around the edge.  Remove from heat.  Add sugar and salt.  Stir until dissolved.. Stir in half and half, vanilla and whipping cream.  Cover and refrigerate 30 minutes.  Add bananas.  Freeze as directed.

New Pancake Recipe

I've used the same pancake recipe for years.  It is quick and easy and I always have all the ingredients on hand.  However, I decided to try a new recipe and I think it is even better.  I found it on Martha Stewart's website and it uses buttermilk which I don't always keep on hand but the pancakes were delicious.  John said he liked these better than the old recipe and he loves pancakes.  I usually make a full recipe of pancakes even though there are only two of us because I freeze the leftovers.  I put wax paper between the individual pancakes and put them in a plastic freezer bag.  That way it's easy to remove the number you want.  Here's the recipe.

Best Buttermilk Pancakes

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees.  Whisk together flour, baking powder, baking soda, salt and sugar in a medium bowl.  Add eggs, buttermilk and 4 tablespoons butter; whisk to combine.  Batter should have small to medium lumps.

Using a pastry brush, brush remaining 1/2 teaspoon of butter onto the griddle.  Wipe off excess.  (My griddle is so well seasoned that I skipped this step.)

Pour pancake batter on the griddle.  When pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over.  Cook until golden on the bottom, about 1 minute.  Repeat with remaining batter.  (The recipe says to make 6 inch pancakes.  I don't make mine that big.  I make mine about 4 inches in diameter.)  Makes nine 6 inch pancakes.

I also tried a beverage recipe that would be very good for breakfast or brunch.  I'm always looking for something different and this would be a change from plain orange juice.  My inspiration was a cocktail that Ina Garten made on her show.  It used four kinds of citrus juice and vodka.  I wasn't interested in the cocktail but I thought the combination of juices would be interesting so I modified the recipe to make it non-alcoholic and to suit my taste.  The cocktail is called juice of a few flowers.  I added sugar and diluted the juices with a little water.  I thought the drink was very refreshing, a little sweet and a little tart and I really like the mix of citrus juices.

Juice of a Few Flowers Punch

1 cup freshly squeezed orange juice (2 oranges)
1 cup freshly squeezed grapefruit juice (1 grapefruit)
1/2 cup freshly squeezed lemon juice (2 lemons)
1/2 cup freshly squeezed lime juice (2 limes)
3/4 cups sugar (or more to taste)
4 cups water

Combine the four juices and add sugar.  Stir until the sugar is dissolved.  Add water and stir. Chill and serve over ice.

Something New for a New Year

One of my favorite things is to tell someone else something new that I've learned.  I was born to be a teacher and even though I don't do it professionally anymore, I can't help but share new things with other people.  I enjoy cooking and trying new recipes and techniques so why not combine the two.  So this blog will be about the new things I discover as I cook my way through 2011.  I'm new to blogging but that is exciting too.  Something new for me to learn.

I've already discovered some great recipes, even though the year is still fairly new.  But I'm going to start with the soup I made for supper last night.  Sweet Potato-Peanut Soup with Ham Croutons.  I found the recipe in the 2002 Christmas with Southern Living.  I had some spiral sliced ham that I needed to use up and I was intrigued by the combination of sweet potatoes and peanut butter.  The soup wasn't hard to make and the result was delicious.  The ham croutons were a good addition to the soup too.  It was really rich and thick and the color was beautiful.  Here's the recipe.  I just made half of the recipe.  I'm just cooking for two these days.  Half of the recipe made enough for us to eat it twice.

Sweet Potato-Peanut Soup with Ham Croutons
1/4 cup butter
1 medium onion, chopped
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups chicken broth
3 large sweet potatoes, peeled and coarsely chopped (about 3 pounds)
1 tablespoon chopped fresh rosemary (I used dried rosemary 1 teaspoon)
2 cups cubed ham
2/3 cup creamy peanut butter
1 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon black pepper
Melt butter in a Dutch oven over medium heat; add onion, celery, and garlic, and saute 10 minutes or until tender.  Add broth, potato, and chopped rosemary.  Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender.

Meanwhile, heat a large nonstick skillet over medium-high heat.  Add ham, and cook until browned and crisp on all sides.  Drain on paper towels.

Process potato mixture, in batches, in a food processor or blender until smooth. (I used my immersion blender.)  Return mixture to Dutch oven; stir in peanut butter.  Cook over medium-low heat until soup is smooth, stirring often.  Stir in whipping cream, salt, and pepper; cook until thoroughly heated.  Ladle into bowls and top with ham croutons. Yield:  10 cups