The Big Spoon: 30+ Must Have Soups For Fall

by evh on September 26, 2014

Fall_Soups

Grab your well-loved sweater and put the hot liquids on, for the fall soup season has arrived –– hooray! To help you cozy up and snuggle in –– here are over 30+ soups from some of my favorite foodies to ease you into the season.

Roasted_Garlic_Cauliflower_Soup

Vegetable Based Soups

Spinach & Black Bean

Butternut Squash with Coconut Relish  |  Hilah Cooking  { with Video }

Cheddar Broccoli in Bread Bowl  | The Little Epicurean

Acorn Squash & Miso | Mary Makes Dinner

Chickpea Miso Noodle  | Love & Lemons    { Gluten Free }

Carrot Ginger Soup  | The Paleo Review   { Paleo }

Red Lentil Soup  | Blinded by the Bite      { Gluten Free }

Asparagus Leek Soup  | Three Diets, One Dinner   { Paleo }

Pumpkin Sage Soup  | Quarter Life Crisis Cuisine

Swirly Butternut Squash & Kale Soup  | Yes, More Please

Roasted Butternut Chowder with Sage Butter  | A Time to Kale

Persimmon Sweet Potato  | Stetted

Roasted Garlic, Cauliflower & Cheddar Cheese  (pictured above)

Caramelized Butternut Squash  | Three Diets, One Dinner   { Paleo }

Curried Butternut Squash |  The Austin Gastronomist

Peanut Pumpkin Bisque   | Notes From Maggie’s Farm

Zucchini Leek Soup  | Quarter Life Crisis Cuisine

Kale & White Bean  | Love & Lemons

Roasted Parsnip & Carrot  |  Bakes in Slippers

Broccoli Beer Cheddar Cheese | Full and Content

Roasted Carrot with Dukkah Spice & Yogurt  | Lisa is Cooking

Roasted Red Pepper Soup  | Quarter Life Crisis Cuisine

healthy_chicken_gumbo_1

Meat, Poultry or Fish Based Soups 

Turkey Tortilla  (pictured below)

Miso Chicken Soba Noodle  |  Aida Mollenkamp

Homemade Chicken Noodle  | The Yellow Table

Black-eyed Pea & Chorizo  | Homesick Texan

Healthy Chicken Gumbo  (pictured above)

Healing Bone Broth | Three Diets, One Dinner  { Paleo }

Turkey Soup  | Mary Makes Dinner

New Jersey Fish Chowder  | Spoon & Ink

Beef Short Ribs and Chickpea  | Sweet Tidbits

Creole Seafood Gumbo  | Notes From Maggie’s Farm

Borsch  | Lyukum

Zuppa Toscana  | Epicuriosites

Easy Egg Drop | The Lazy Mom’s Cooking

 Sweet Potato Chili  | The Tastes of Lizzy T’s   { Paleo }

Pea and Ham  | Milk and Honey

Turkey_Tortilla_Soup

 

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Happiness Found: Cardamom Apple Pie

by evh on September 24, 2014

Cardamom_Apple_Pie

After having my second child, I have to admit I was scared. Ok, really, I was terrified. How would I manage? How would they get along? How could I possibly be responsible for not one but now two little beings? Leave it to mom to set my mind at ease –– she’s one of those people that just knows what to do and I am so thankful to have her in my life (I know, I owe you a phone call). Grandmas take note: when visiting a new mom don’t ask to help just do what needs to be done so that the new momma can focus on things that she needs or wants to do such as take a shower (what a concept, right?). But as a new mom, we have all been there, so focused on the little one we forget to grab lunch or that much needed nap. My mom made sure we were stocked-up and well-fed while she was visiting –– from soups and sandwiches, to meatloafs and a simple apple pie. What is it about the simplicity of a homemade apple pie that can bring so much peace and happiness to the crazy world of parenthood? With apples just coming into season (YAY!), I took the liberty to make this Cardamom Apple Pie. I don’t about you but I love my warm apple pie served with a scoop of vanilla ice cream –– the icy cool with the sweet flaky pie is a little bit of heaven in my mind –– and Amy’s Mexican Vanilla was the perfect accompaniment. Apple pie is so simple, trust me you want to make it from scratch –– forget those cans of apple corn syrup mix –– but if you are short on time use a pre-made crust if you must but please don’t skimp on what’s on the inside. This apple-y goodness is what these dreams of fall are made of.

Apple_Pie_Mix

Begin with simple ingredients and a touch of carda(mom).

Apple_Pie_Filling

Filling the pie.

Cardamon_Apple_Pie_2

Fresh out of the oven ~ the house sure smells good.

Cardamon_Apple_Pie

Serve a la mode.

Cardamom Apple Pie
Servings Prep Time
19" pie 15-20 minutes
Cook Time
30-40 minutes
Servings Prep Time
19" pie 15-20 minutes
Cook Time
30-40 minutes
Cardamom Apple Pie
Servings Prep Time
19" pie 15-20 minutes
Cook Time
30-40 minutes
Servings Prep Time
19" pie 15-20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: 9" pie
Instructions
  1. Preheat oven to 425. Line the bottom of a 9" pie pan with one pie crust rolled out evenly. In a large bowl combine, apples, brown sugar, flour, cinnamon, lemon juice, and cardamom. Mix until well combined then pour out evenly into prepared pie crust. Top apple mixture with remaining pie crust and close shut by pinching the edges together all the way around or use a fork to work the two doughs together. Poke a few holes in the top of the crust and sprinkle with granulated sugar. Wrap the outer edges with tinfoil and bake for 20 minutes. After 20 minutes remove foil and continue to cook until pie is golden in color and the apples are cooked through.
  2. Remove from the oven and let sit for 10-15 minutes before serving. Serve alongside a scoop of your favorite vanilla ice cream.
pie crust
  1. In a large bowl add the flour and salt and mix well together. In medium bowl, add milk and oil and combine together. Slowly add the milk mixture into the flour mixture while mixing at a low speed. The mixture will be slightly sticky, form 2 dough balls. One can be used for the top of pie and one for the bottom or if the recipe only needs one pie crust simply place the remaining dough ball into a bag and refrigerate until needed for up to 2 weeks. Roll each dough ball out between wax paper, once thin enough add to pie pan and continue with pie recipe.
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On the Cusp: Mediterranean Risotto

by evh on September 22, 2014

Mediterranean_Risotto

You know it and I know it –– it’s here(!) –– so we might as well embrace the incoming fall season. For some, it can be a bit all too overwhelming as the holidays start to stack-up and the pressures that go along with them begin to flicker into sight. For others, it can be the most wonderful time of the year filled with sing-song-y goodness and fun. I happen to adore fall –– the change of produce at the markets, the cozier nights and not to mention the start of (the fabulous) boot season. We don’t get all of the changing leaves and the frosty mornings as they do in other parts of the country but it does stay darker longer and the temperatures do begin to cool down –– can I get a yee-haw! With the impending seasonal change, I start to crave more comfort foods and heartier fare, sure it’s still in the upper 80’s but it’s nothing that a big batch of tender risotto laced with some end-of-the-season zucchini and tomatoes topped with salty Kalamata olives can’t help prepare us for. So my friends, let’s celebrate the end of the long and hot summer days and welcome in the darker, cool-ish nights with this Mediterranean Risotto.

tomatoes

zucchini

Mediterranean_Risotto_1

Mediterranean Risotto
Servings Prep Time
6-8 servings 10-15 minutes
Cook Time
20-30 minutes
Servings Prep Time
6-8 servings 10-15 minutes
Cook Time
20-30 minutes
Mediterranean Risotto
Servings Prep Time
6-8 servings 10-15 minutes
Cook Time
20-30 minutes
Servings Prep Time
6-8 servings 10-15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: -8 servings
Instructions
  1. Place a large heavy duty pan, over medium heat, sauté onion in 2 Tablespoons olive oil (set aside other 1 Tablespoon) and butter for 3 minutes. Add rice and garlic, stirring for about 1-2 minutes until risotto starts to sound like beach glass. Stir in white wine and let reduce while continuing to stir. Stir in 1 cup of broth; continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup until risotto is ala dente –– or cook a bit longer if desired. Remove risotto from heat and stir in parmesan cheese. Set aside.
  2. In a large saute pan add remaining olive oil and place over medium high heat. Next add in zucchini and tomatoes, give a gentle stir then let sit for 2-3 minutes. Let sides of the zucchini begin to get slightly golden and the tomatoes begin to split open a bit. Stir a couple of times and let sit for another 1-2 minutes. Next add in the olives, rosemary, salt and pepper and continue to cook for another 2-3 minutes. Until zucchini and tomatoes are tender and golden. Remove from heat stir in fresh basil. Top onto risotto and serve.
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Studio 512: Trail Mix Energy Bars

by evh on September 19, 2014

Trail_Mix_Energy_Bars

Guess who was back at Studio 512? Me! After a great segment with the lovely (and award winning) host Amanda Tatom about hiking some of the best nature trails around Austin, we went back to the studio to make these Trail Mix Energy Bars. Simple to make and very adaptable for your palate –– one can change up the dried fruit choice or nut choice in these and still get delicious results. These bars are a fairly quick and easy thing to throw together before your next big outdoor adventure.

Watch me make them on the show here and grab the recipe below.

512_Trail_mix_energy_Bars

Trail_Mix_Bars Trail_Mix_Bars_1

Trail Mix Energy Bars
Servings Prep Time
8-10 bars 10-15 minutes
Cook Time
20-30minutes
Servings Prep Time
8-10 bars 10-15 minutes
Cook Time
20-30minutes
Trail Mix Energy Bars
Servings Prep Time
8-10 bars 10-15 minutes
Cook Time
20-30minutes
Servings Prep Time
8-10 bars 10-15 minutes
Cook Time
20-30minutes
Ingredients
Servings: -10 bars
Instructions
  1. Line an 9X9 pan with parchment paper and set aside. Preheat the oven to 350 degrees.
  2. Add all ingredients to a large bowl and mix together until well incorporated. Once well combined pour oat mixture out into the lined pan. Spread mixture out evenly and press down firmly around the entire square. Place into the oven and cook for 20-30 minutes or until lightly golden on the outside and firm in the center. Remove from the oven, press down firmly on the bar mixture again and let it cool completely.
  3. Once cooled cut into 8-10 bars and wrap individually or serve.
  4. Note: for a crispier bar cook slightly longer - for a softer bar cook slightly less.
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Spice Up: Cajun Sweet Potato Chips

by evh on September 17, 2014

Cajun_Sweet_Potato_Chips

If you don’t know by now, I have a sweet spot for sweet potatoes and I eat them as much as I can during the season. Whether caked, gnocchi-ed or wedged –– I’ve never been known to turn one down. This week I grabbed some sweet potatoes not really knowing what exactly I wanted to make with them when I brought them home.

Good friends of ours came to Austin (as did several others) after the Katrina storm had hit their home in Louisiana. Another friend of mine is headed back there for a mini-vacation next month and the thought of hurricanes hitting the states again has all had me thinking of Louisiana. Of course when I think of the boot state, I think of it’s delicious influence on food. All of these ramblings in my head led me to these crispy and spicy Cajun Sweet Potato Chips.

Cajun_Spice_mix Sweet_PotatoesCajun_Sweet_Potato_Chips_1

Cajun Sweet Potato Chips
Servings Prep Time
6-8 servings 5-10minutes
Cook Time
4-7minutes
Servings Prep Time
6-8 servings 5-10minutes
Cook Time
4-7minutes
Cajun Sweet Potato Chips
Servings Prep Time
6-8 servings 5-10minutes
Cook Time
4-7minutes
Servings Prep Time
6-8 servings 5-10minutes
Cook Time
4-7minutes
Ingredients
Servings: -8 servings
Instructions
  1. Wash sweet potatoes well, pat dry, and leave the skins on. Using a mandoline slicer or very sharp knife cut sweet potatoes into thin round circles.
  2. In a small bowl add white pepper, red pepper, salt and garlic and mix together until well combined. Set aside.
  3. Place a heavy duty pan over medium heat. Add one inch of oil to the pan and let it get hot. Once hot add in a few sliced sweet potatoes at a time, you will need to do this in batches. Let the potatoes heat up for 2-3 minutes then flip them over. Allow them to blister slightly on the tops (about another 3-4 minutes) and then remove the potatoes from the heat using a slotted spoon or spider skimmer. Place them onto a paper towel lined pan to drain off excess oils. Then sprinkle with a pinch or two of the cajun spice mixture. Continue the process until all of the potatoes are cooked.
  4. Use the remaining spice mixture to sprinkle about the chips and serve.
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Maple_Sesame_Miso_Brussels_Sprouts

Alright, alright, who’s ready to get this fall business started? We had a drizzly weekend and some cooler weather so I am *starting* to think thoughts of autumn. The farmers markets are just showing some signs as well – hooray for new produce! While there are still some inklings of summer –– with things such as tomatoes, peaches and watermelon lurking about –– there have been pears, butternut squashes, pumpkins, and Brussels sprouts making a delicious appearance around town. I welcome the change of climate and of fruits and vegetables to the dinner table. For our first, and probably only for September, cool-ish night I roasted up these Maple Sesame Miso Brussels Sprouts to go with our Chicken Paillard. Sometimes change can be a hard thing to adjust too, but these sweet and slightly tangy greens of goodness have certainly got me ready to fall into Fall.

Brussels_sprouts

Maple_Sesame_Miso_Brussels_2Maple_Sesame_Miso_Brussels1

Maple Sesame Miso Brussels Sprouts
Servings Prep Time
4-6 servings 5-10minutes
Cook Time
25-35minutes
Servings Prep Time
4-6 servings 5-10minutes
Cook Time
25-35minutes
Maple Sesame Miso Brussels Sprouts
Servings Prep Time
4-6 servings 5-10minutes
Cook Time
25-35minutes
Servings Prep Time
4-6 servings 5-10minutes
Cook Time
25-35minutes
Ingredients
Servings: -6 servings
Instructions
  1. Preheat the oven to 350 degrees. In a small bowl add maple syrup, olive oil, sesame oil, miso, warm water, onion powder, salt and pepper and whisk together well. Place Brussels sprouts into a large bowl and pour half of the miso mixture over them, reserving the other half for later use. Stir the Brussels sprouts and mixture together until well incorporated. Then, Pour and spread out evenly onto to baking sheet. Place Brussels sprouts into the oven and roast for 15 minutes.
  2. After 15 minutes, give the Brussels sprouts a turn of flip with a spatula and continue roasting for another 10-15 minutes or until tender and slightly golden.
  3. Remove from the oven and place Brussels sprouts into a serving dish pour the remaining miso sauce over the top. Add in the sesame seeds and stir together until well incorporated. Serve.
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Dreamy: Chocolate Pudding with Peanut Butter Whipped Cream

by evh September 12, 2014
Thumbnail image for Dreamy: Chocolate Pudding with Peanut Butter Whipped Cream

I don’t know about you, but chocolate is right up there with wine when it comes to things that make me happy at the end of a long day or week. Is it me or has this been one of those weeks that time just flew by? Not enough hours –– whew! Thank goodness for […]

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Cup It: Kale + Cheddar Meatloaf Cups

by evh September 10, 2014
Thumbnail image for Cup It: Kale + Cheddar Meatloaf Cups

For a long time I thought meatloaf was a mystery. How to serve it? (and most importantly) How to make it taste delicious? Leave it to mom. She came out for a visit after our second was born, and it was during that time when she taught me her meatloaf-ing ways. Since then, I have […]

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Slow Cooker: Healthy Chicken Gumbo

by evh September 8, 2014
Thumbnail image for Slow Cooker: Healthy Chicken Gumbo

Before you call the Meatless Monday police on me, let me explain. We had this last night for dinner and it was so scrumptious I really couldn’t wait to share it with you all. I saw some fresh okra at the market and realized I haven’t made gumbo in, like, forever and you know, once it’s […]

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The Double O-7: Vesper Martini

by evh September 5, 2014
Thumbnail image for The Double O-7: Vesper Martini

I have been a fan of vodka for many years now and it’s usually my go to liquor when I am in the mood for something a little bit stronger. I have also been a longtime devotee of Dripping Springs Vodka made right here in good old Texas. Recently, I was asked to come for a […]

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