I'll share my recipe, if you'll share yours, September 12, 2011

12 years ago

This is a different soup than I posted before......but sounds very good.

Zucchini Soup

Life's Ambrosia

Despite the fact that it doesn't sound hearty, it actually was quite filling and healthy too. While it appears creamy, there is no heavy cream in this soup. I threw in a little bit of sour cream at the end of cooking but the majority of the creamy thickness comes from the addition of potatoes. It's one of my favorite tricks to give a soup velvety texture without adding cream.

Serves 4

You will need:

2 tablespoons olive oil

3 - 4 medium zucchini, diced

5 cloves garlic, minced

1 yellow onion, diced

2 medium Yukon gold potatoes, peeled and diced

3 cups chicken broth

1 1/2 teaspoon kosher salt

1/2 teaspoon ground white pepper

2 tablespoons Worcestershire sauce

2 tablespoons sour cream

Heat olive oil in a skillet over medium heat. Once hot add zucchini, garlic and onion. Cook 5 - 7 minutes or until vegetables are soft.

Stir in potatoes and chicken broth. Cook until potatoes are fork tender.

Using an immersion blender, blend soup until smooth. You can also carefully transfer the soup to a blender and blend it that way.

Stir in remaining ingredients. Mix well. Adjust salt and pepper if needed. Serve hot.

Note: I had some extra zucchini so I shredded a bit for a garnish. It's not necessary but makes for pretty presentation.

Enjoy!

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Comments (3)

lazypup
12 years ago
I found this recipe online and it looked good so I thought I would try it...all I can say is "WOW- this is without question the best BBQ sauce I have tried yet!!!"

The recipe was originally submitted by a lady named Sharon Moeller and she says it was an old family hand me down recipe.

OVEN BBQ PORK SPARERIBS
(I used boneless country style ribs)

Prep time 15min.
Cook time 2hrs

Yield 2 servings

Ingredients:
3/4 to 1 lb lb of country style pork ribs
1/4 cup chopped onion
2 tsp of butter or margarine
1/4cup ketchup
2 tbsp of freshly chopped celery
1 tbsp lemon juice (i used real lemon)
2tsp brown sugar
2tsp cider vinegar
3/4tsp worchestershire sauce
1/4 tsp salt
1/4 tsp prepared yellow salad mustard
1/8 tsp black pepper
1/8 tsp chili powder

place 3/4 to 1lb of ribs in a shallow baking dish and bake in a 350 degF oven for 1-1/2hrs..

In a saucepan sautee 1/4cup of chopped onion until onions are clear..Add remaining ingredients , bring to a boil, then reduce heat & simmer uncovered for 10 minutes.

Pour sauce over ribs and bake uncovered for 30minutes or until meat is tender.

NOTE: You may rest assured that I will be making a quart of that sauce.
Marilyn Sue McClintock
12 years ago
Allen's Georgia Pecan Whiskey Cake
Author: Southern Crockpot

Cooking time: 180 min

Directions:

Sift flour and measure.
Sprinkle 1/2 cup flour over mixed pecans and raisins; add baking powder and nutmeg to remainder of flour.
Cream butter and sugar and blend in egg yolks; add flour and whiskey alternately and beat thoroughly.
Pour over fruit and nuts and mix well.
Fold in beaten egg whites.
Bake in a well-greased and floured angel food cake pan at 250 degrees for 3 hours.
After 1 1/2 hours put a shallow pan of water on oven shelf above cake.
Let stand for a full hour after removing from oven, then turn onto cake rack.

Ingredients:

4 cups flour, measured after sifting
1 teaspoon baking powder
2 teaspoons nutmeg
2 cups sugar
1/2 lb. butter
6 eggs, separated
1 lb. pecan meats, broken
1 1/2 lbs. raisins
1 cup whiskey (fruit juice may be substituted)

Sue
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Jasdip
12 years ago
Got this off a Yahoo Group that I belong to. It's nice, not seeing cream and onion soup mix!

Slow Cooker Family-Favorite Pot Roast
Makes: 6 servings

2 teaspoons olive or vegetable oil
2- to 2 1/2-pound beef bottom round roast
6 medium potatoes, cut into 2-inch pieces (about 4 cups)
2 1/2 cups baby-cut carrots
2 cups sliced fresh mushrooms (about 5 ounces)
1 medium stalk celery, sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 can (14.5 ounces) diced tomatoes, undrained
1 can (10.5 ounces) condensed beef consomme or broth
1 can (5.5 ounces) eight-vegetable juice (2/3 cup)
1/4 cup all-purpose flour

Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.

Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef. Cover and cook on Low heat setting 8 to 10 hours.

Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth.

Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.

Regular tomato juice works just as well as the eight-vegetable juice in this recipe. If you don't have baby-cut carrots on hand, cut full-size carrots into 2-inch pieces. Instead of fresh mushrooms, you also can use a 4.5-ounce can sliced mushrooms, drained.

Sprinkle with chopped fresh parsley just before serving.

I'll share my recipe, if you'll share yours, September 12, 2011

Comments (3)

lazypup

Marilyn Sue McClintock

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Jasdip

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