Tina, who posted a comment on the CHU blog, Bread’s Baking in the Oven, is October’s CHU giveaway winner with a recipe she tried from The New American Plate: Recipes for a Healthy Weight and a Healthy Life.
The recipe, Roasted Red Pepper and Corn Soup, was a hit at her house. Tina says “it’s a real keeper.”
I’ve provided a link to the recipe at a blog titled Zen Foodism, where you can read the blogger’s personal comments, too. The cookbook comes from the American Institute for Cancer Research, and Beth the blogger says the recipes aren’t bland but packed with superfoods. Beth admits she could own a million cookbooks, and it wouldn’t be enough.
Ummm. . . sound like anybody we know?
Thanks, Tina, for pointing out a new cookbook that I may need to own someday soon. Enjoy your Mr. Potato Peeler and autographed novel.
Since autumn’s a great time for soup, I’m sharing two favorite recipes of my own.
The first is a vegetarian minestrone that we love at our house. Vegetarian soups can be suspect, but I promise you won’t miss the beef broth in this version. Uncle Bill’s Vegetarian Minestrone is simple and quick, and I can almost guarantee you’ll be happily surprised. For variety, try adding sliced cabbage instead of the zucchini, which is harder to find fresh, now that summer has ended.
The second was served to me this summer by a friend in New York. Lime Soup, by Rebecca Rather and Alison Oresman, is an absolutely scrumptious version of Tortilla Soup, and I was delighted to find it online at Epicurious. My friend cuts the amount of lime in the recipe to one cup, and since hers was perfect, that’s my plan, too. Lime Soup is a full meal in itself.
It’s November, and time for new recipes in the giveaway. I vowed to go through December, so that means you have November and December to pass your comments to me. Rules are simple:
- Make a recipe from a cookbook you haven’t used this past year (new or old) or “underused,” meaning you’ve made only a recipe or two from it ever.
- Comment on ANY CHU blog and tell us what you made, the name of the cookbook, and how you liked it.
More precise instructions here.
This month’s winner this month will receive an autographed novel AND Piggy Wiggy Little Whisk, pictured above. Everyone who has entered at any time during the giveaway will be eligible for the final prize, to be announced. Remember EVERY new recipe you try and comment on is one entry. You’re not limited to one a month.
Dig Out Your Cookbooks, and Start Your Ovens.
Soup weather is coming, though not quite here yet in GA. However, I did try a new soup for us Sunday night. It is the Quick and Easy Chicken Noodle Soup from allrecipes.com – http://allrecipes.com/Recipe/quick-and-easy-chicken-noodle-soup/detail.aspx I used about 9 cups of chicken broth left from cooking some chicken breasts the day before in place of the vegetable and chicken broth in the recipe. And I used homemade spaetzle from this recipe http://allrecipes.com/Recipe/kaese-spaetzle/detail.aspx for the noodles, so added them near the end. Also threw in some fresh mushrooms and peas from the freezer. It was pretty filling, and yummy. If it were just me I’d probably add more salt since I reduced it to just a sprinkle, and my broth did not have any added to it, but I try to limit that as much as possible. I doubled the onion, used all the celery I had, but will use more next time, and will use more carrots next time too. We will have the rest tonight when 2 of our granddaughters are here – not sure what the 2-yr old will do with soup, but she’ll probably like the grilled cheese sandwiches I’ll serve with it. Since the new baby will be here too (our Emily) I’ve discovered I need something for supper that is pretty instant!
One of the soups I’ll be trying this month will be the Curried Butternut Squash soup from the Silver Palate Cookbook – jsut not today when it is already 65 and sunny outside.
I noticed that a couple of the recipes you gave above have corn in them. One of them even calls for corn to be cut off the cob – something I haven’t done in ages. But I do remember seeing my mom, who is now 89, and my dad’s mom sitting on the back porch/patio and cutting corn off the cob. That made the most delicious creamed corn! They sliced thru each row of kernals from the top of the cob to the bottom, them sliced just the tops of the kernals off all around, then went back and scraped the rest of all the rows of kernals into the plastic dishpan they used for this purpose. I always thought this corn was best when served with green beans cooked THOROUGHLY with a little fatback! However my husband can’t stand anything seasoned with fatback, and is not crazy about the creamed corn. So it doesn’t get fixed here — but when I am back at Mother’s I’m always hoping for some of her creamed corn. She no longer uses fatback, but her beans are still pretty darn good!
This all sounds fabulous, Nancy. I can’t wait to hear how the Curried Butternut Squash soup turns out. Not a creamed corn fan myself, but you make me a believer.