soups

butternut squash pumpkin soup

I love soup and stew season. One pot dishes make life a bit easier. This is a beautiful soup that can be made with cream for a richer product, or without for a cleaner, earthier flavor. Usually, I roast butternut … more




night-shade free beef stock

  My sister-in-law Lucy always makes this huge, gorgeous prime rib for Christmas Eve dinner. It’s about the only time of the year that I eat this dish, so I look forward to it, especially the nose-numbing blast I get … more




turkey stock and soup

We have a post Thanksgiving tradition that wouldn’t be the same without Turkey Soup. It started with my mother-in-law, Anka, and I’m happy to carry the tradition forward. As much a tradition as Thanksgiving itself, the day after offers a … more




traditional beef chili

This is my go-to chili; wonderful for a crowd along with all the toppers: cheddar cheese, sour cream, diced red onions and of course, Fritos. I learned a great trick from my friends Jeff and Sandra who make a similar … more




white bean chicken chili

Every year, when I was a kid, my parents hosted a soup party. They found dozens and dozens of soup cups at a restaurant supply store and my mom would make a traditional chicken noodle, hearty Vegetable Soup and a … more




butternut squash soup

I know fall is here when I find butternut squash at my local stores. I always marvel at how simple this recipe is. Every once in a while, I try to monkey around with it by adding green apple, or … more




chicken chili

Using thighs makes this chili rich and hearty. With a small side salad and a piece of Pamela’s luscious cornbread, you have an amazing meal that only gets better the next day. This recipe was inspired by the brilliant Lucinda … more




curried zucchini soup

This is a great soup when it’s cool outside or for a light spring supper as well. Lemon adds a surprising freshness. Prep time: 10 minutes Total time: 30 minutes Yield: 4-6 servings (about 5 cups) Special tool: immersion blender … more




lentil soup

I adapted this from the Silver Palate Cookbook by Julee Rosso & Sheila Lukins – fantastic cookbook. You can serve this as a light meal on its own or with a salad. To make it more substantial, add several slices … more




split pea soup

I make this every Thanksgiving from the leftover ham bone. I cook for quite a crowd – two turkeys and two hams because we love lots of leftovers! This is way to make your holiday ham really stretch, and makes … more




homemade chicken stock

A few nights ago we had a wonderful rotisserie chicken dinner with our oldest friends, Dan and Debbie, and their three darling girls. With Thanksgiving around the corner, I was eying their chicken carcasses. When they told me they were … more




speedy black bean soup

This is so easy, it almost doesn’t count as cooking… This would be wonderful with Heather’s Salad as a side. Prep time: 5 minutes Total time: 10 minutes Yield: Serves 6 4 15-oz. cans organic black beans 1 c. water … more




vegetable soup

This is the tastiest fat free soup! In fact, I hate even leading off with that, because “fat-free” is often times flavor-free. Not the case here. This is one of those recipes where you just throw all the ingredients into … more




hungarian goulash

My husband is 100% Hungarian and guylas leves, as they say in Hungary, is a hearty stew worthy of a long simmer to be eaten on a fall or winter day. I think every Hungarian family has their own recipe, … more




mushroom soup

Nourishing and easy to make – only a handful of ingredients. Prep time: 15 minutes Total time: 40 minutes Yield:  Serves 4-6; about 2 qts. 1 tsp. olive oil 1 medium onion, finely chopped 1 3/4 – 2 lb. mushrooms, … more




chicken tortilla soup

This is my husbands favorite meal and a great way to eat up left over cooked chicken. If you don’t have any leftover, just roast two bone-in breasts at 375 degrees for 35 minutes. Prep time: 15 minutes Total time: … more




chicken and rice soup

This is a staple – hearty and fresh. And it freezes beautifully. Use leftovers from Roasted Chicken. Prep time: 25 minutes Total time: 1 hour Yield: 8-10 servings 2 bone-in chicken breasts 3 T olive oil, divided 2 large carrots, … more