a new nothing with a speckled handle

let me start out by apologizing to all of you who don't live near a panera.  i'm sorry.   i'm not saying it's the best restaurant i've eaten at or that they have the best food ever.  but what i am saying is they have pretty fantastic food for the price and ambiance.  it's a great place to run to for a last minute dinner effort with kids (their mac and cheese is really good!) or for that bowl of soup that you want to talk over while chatting with a friend.  speaking of bowls of soup...that's what's been on my mind this week.  one of panera's popular soups is their broccoli cheddar.  it's not my favorite of all the many other choices they have, but it is good.  being 8 months pregnant, though, i get these cravings and for some odd reason it was panera's broccoli cheddar soup, even though it's not something that i generally choose when i go to eat there.  go figure.  as you see, so goes the mind of an 8-month along pre...

i've been searching for a good tortilla soup for a while now.  i love all kinds of tortilla, taco, enchilada, bean burrito (just kidding, i made that one up) soups but i wanted to make one that was a little more hearty than the usual brothy tortilla soup.  my mom has a tortilla soup that is to die for.  however, it's really brothy.  and while i love it, my cravings were wanting something more.  i like to talk about my cravings like they have lives of their own (and no, there's no bun in this oven).  i cook and bake to serve those cravings and their needs.  so its a win/win situation.  i bake and cook and therefore serve.  get it?  now on to the recipe . 2 T olive oil 2 small corn tortillas cut 1 inch squares (yes, just two) 1 small or 1/2 large sweet onion diced 2 cloves garlic 1 1/2 tbsp cumin 1 tbsp salt pepper to taste 1 tbsp chili powder 2 cups frozen white corn (divided) 2 cans mexican stewed tomatoes (i used s&w...

this is the chili of winners.  my friend made this last year for a halloween chili cook off and won the "most-unique" prize.  to me that means, "better-than-your-average-beef-and-bean chili" award.  it really is.  the original recipe comes from cha cha .  "who's cha cha" you ask? who knows.  but she's come up with a mighty fine white chicken chili recipe.  be sure to bake up some cornbread and serve it with the chili.  (i finally found my favorite cornbread recipe the other day and must share on another post!) i have posted my version of the recipe, with only a few adjustments to the spiciness.  happy chili cookin'! 1 Tbsp vegetable oil 1 onion, chopped 2 cloves garlic, crushed 1 tsp fresh jalapeno, finely chopped 1 (4 oz) can chopped green chile peppers 2 tsp ground cumin ...

i can't even begin to tell you how much i wish that this were not a post about soup.  i wish i could have a talking with mother nature and convince her that spring is necessary.  not only for the budding tulips and daffodils, but for my mental status.  i dislike winter.  there.  i said it.  this year i even tried my best to not let winter get to me.  i invested in insulated running tights and lots of warm gear to get me through all the snow storms.  and i ran through lots of cold dreary days.  and it helped.  oh boy, did it help!  but dog-gone-it, it's may now.  i tried to have patience through the blustery march weather.  i was optimistic when april's sunshine peeked through the clouds.  but, honestly, that was maybe once.  and now i'm telling you what...my patience has worn thin and i'm anxious to get my cold weather gear put away.  i want to hop on my bike and pedal my way into mental heaven.  but ...

here we go again.  i told you i love curry.  when i first saw this recipe on mad hungry , i knew that i would love it.  let me be completely honest, though.  i really didn't like it when i made it for dinner.  i didn't let it simmer long enough for the squash to break down and mingle with the other flavors.  the next day, however, and for the rest of the days to follow until the leftovers ran out, it was fantastic!  so, i would advise you to make this ahead of time, seal it up and put it in your fridge for another night.  i have changed it just a bit from the original recipe, but i'm sure the original way would be fantastic, too.  it's extremely easy to make, full of flavor and my kids loved it (leftover, that is.)   pumpkin vegetable curry stew 3 Tbsp canola oil 1 onion, finely chopped 2 cloves garlic, minced 1-2 Tbsp curry powder (start with 1 and add more later, if needed) 1/4 tsp cinnamon 1/2 tsp ground ginger 2 tsp...

this recipe comes from a friend from new orleans.  i remember going into her home and smelling the most wonderful aroma.  at the time, their home was being completely renovated because of the damage it sustained from hurricane katrina.  her "kitchen” was actually her bathroom and in it she had a crockpot with the most delectable lentil dish simmering away.  and get this all you mormon  moms...not only was it delicious, it was made from all food storage ingredients.  i have included the food storage recipe and then my version of lentils made with fresh ingredients.  the lentils are warm and go great with a buttered slice of french bread, or better yet, a ciabatta roll---it's spongy with air pockets in it---perfect to soak up the lentils. i am so thankful for the recipes i get from friends that i get to carry around with me from home to home as we move around.  they are some of my most treasured items.  they bring back mem...

i got this recipe from a friend.  it's actually a new york times recipe , so you really can't go wrong.  i love lentils.  i love soup.  and i love the winter.  so, the perfect winter soup.  enjoy with a warm piece of crusty buttered toast. Red Lentil Soup With Lemon 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 cup red lentils 3 large carrots, peeled and diced (increased the amount of carrots from original recipe.) Juice of 1/2 lemon, more to taste 3 tablespoons chopped fresh cilantro. 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder o...

This is the yummiest chili that we first tasted at D'Ann and Ron's house in Provo. It's been a long time recipe of the Rogers family. Here's a link to the original recipe. I'll post my version- 2lbs Jimmy Dean Maple sausage (2 rolls) 2lbs hamburger (I don't usually add the hamburger, but spence likes it) 2 -15oz cans pinto beans (drained) 2 -15oz cans chili beans (only drain if you want to lessen the chili flavor) 2 cups V8 juice (plus more depending on the consistency you like your chili) 1/2 cup water 4 Tbsp apple cider vinegar 1 cup brown sugar (can mix light and dark brown sugar for an extra sweetness) 2 - 3 Tbsp Worcesterchire sauce 1 Tbsp kosher salt 1-1 1/2 Tbsp dry mustard Brown sausage. Add all other ingredients and simmer for 30 - 45 minutes. Top with grated cheese, sour cream, avocado and any other toppings! I almost always cut this recipe in half just because it makes a ton. But, as Amanda found out, it's perfect to freeze! Amanda...

The recipe's not totally clear, but you get the point. Heat 6 Tbsp butter in soup pot Add: 2 leeks (light green and white parts), diced 1 clove garlic minced Carrots Salt and pepper Add 1 Tbsp flour to make a roux, cook for a couple minutes. Cook 15 minutes. Add 2 sprigs of thyme and 1 bay leaf. Add large can of chicken (or vegetable) broth and 1 can water. Simmer until carrots are tender. Chop up baked potatoes with skins on. Add warm cream/milk (2 cup) and 1 cup sour cream, 2 cup cheddar cheese.