You Can Make A Lot Of Things With Pumpkin But,Nothing Like This Creamy Yummy Thick & Hearty Soup.
Pumpkin, like squash by far seem to get a bad rap. Most of us either use them for carving or decor. Not realizing how “ah inspiring” or “arousing” these amber, golden, tawny and copper fruits can be. Yeah, their considered fruit by plant guys. However, whether they be fruit or veggie, chew-over the idea of eating more of them.
Besides being full of nutrients that ward off “nasty bad guys” like heart & chronic diseases, bowel, and lung problems. These “good girl” fruits gobble-up fats, radicals, and crush cancer cells.
Claims may be mixed, but I’m taking my chances on their ability to defeat illness and boost immunity. Wow! Even spices like paprika and cayenne contain beta-carotene.
Also found in a variety of colors, shapes, sizes, and tastes; load up on these beauties year-round. Crops from the vine also include dark green lovelies too. Like zucchini which have edible skins and are easy to grow.
Likewise, most young squash like buttercups, dumplings, and acorns harvest green, but will turn brilliant colors as they ripen. Hence, a beautiful center-piece. Then, after the holiday is done, simply peel and eat them.
Pumpkin, Pumpkin, Who’s Got A Pumpkin
Remember the golden rule, heavier fruit have more edible flesh inside. Because of the hard shell, they keep longer in a cool dark pantry. If you’re not baking them, just peel, dice, and cook them the same as any other veggie.
But, don’t ditch either the squash bowl or seeds. Serve your meal in the shell for an easy clean up. Toast seeds for a topping on soup, salad, or snack. Most of all, add the golden beauties to any dish for a long and healthy life.
Next time your surfing the produce isle-GO ORANGE! Whether you bake’em, soup’em, or stir-fry’em eat’em up Yum. All while kicking butt on sickness.
small pumpkin
1 box chicken broth
small leek or white onion: chopped
2 tbsp. butter
½ package cream cheese
6 jalapeno rings
4-6 pieces of bacon cooked/crumbled
½ cup corn or potato cooked/cubed: optional
1. Bake pumpkin 350 in ¼ cup water; until tender/scoop out flesh. Set aside to cool.
2. In a blender add pumpkin, broth, leek/onion, 4 jalapeno rings, cream cheese; in small batches until creamy.
3. Large pot melt butter on low; add ¾ of your bacon, corn, potatoes and 2 jalapeno rings.
4. Add blended ingredients to pot. Stir occasionally. Cook slowly until heated through.
5. Serve hot.
6. Garnish with bacon and jalapeno. Serve along with a crust dipping bread. Yum!
Chef Notes
You can use any leftover corn, potatoes, or even can pumpkin. Also substitute acorn, butternut, buttercup, or dumpling squash. Enjoy year.
I like mine with a kick so, I use extra jalapeno and a bit of juice to soup base. It’s a fun, easy, and healthy soup.
Maybe not as sexy sounding as mine, but look for EatingWell.com/SoupBook for more delicious soups.
Because, soups, sauces, chili, and stews served a day late are definitely worth the wait!
Abundance of Dill Pickles-No problem They Might Prove Useful After All
If you had the abundance of dill pickles like I did this year, than this soup might prove useful. Dill Pickle Soup is creamy, tart, and zesty, but you’ll need some traditional polish-style pickles. Genuine dill pickles are so delicious that they will quickly disappear along with the soup. Buy the brine-cured variety directly from Poland not the vinegar-cured variety you get at the supermarket.
The classic Polish dill pickle dates back over 1,000 years. Pickles were naturally cured without vinegar. Leftover pickle brine has vitamins and minerals and adds a delightful tang to soups, sauces, and meat dishes. Visit Andrea Chesman for more tips on pickling @ http://andreachesman.com
In many Polish homes a guest is always welcomed with some type of food, no matter how little. Soups once considered only to be cold weather warmers or for washing down a sandwich at lunch should know that today there enjoyed all year-long.
Soup in general require little supervision and for the most part cook themselves, leaving us free to pursue other things. No more slaving over a hot stove. You can literally whip up a home-aid soup in a matter of minutes.
Shopping List-dill Pickle Soup
Polish Brine-Cured Pickles: 4-5 peeled & grated (I use my own pickles)
Broth/Stock: 6 cups vegetable, chicken, beef, pork from bones works best
Carrots & Potatoes: 1 cup each peeled and diced
Sour Cream: 3/4 cup
Flour: 2 Tb
Preparation
In stock pot add broth/stock, pickles, carrots, and potatoes; bring to slow boil-10 minute-reduce heat to simmer-30 minutes or until tender.
Remove one cup soup and fork blend sour cream and flour until lump-free.
Add mixture to pot; simmer 10 minutes.
Serve with a hearty bread or toast.
Chef Notes: Do not over heat this delicate soup, instead heat slowly. If it’s not as tart as you would like add extra brine during last heating. Enjoy a variety of different breads.
What is so great about the VA-VA Vidalia Onion, well it’s just VA-VA good. No really, it’s America’s favorite sweet onion.
In fact, it’s the pioneer of all VA-VA sweet onions. Moreover, it’s said according to history that, “What is now a deeply well-established summer time tradition, actually started out as a fluke.” Really. In my opinion it is. “The ever so sexy & sweet Vidalia Onion. This onion is made for soup.
80 years ago in Toombs County, Georgia a farmer by the name of Moses Coleman discovered the fine crop. Much to Coleman’s surprise the onions were sweet and mild instead of the sharp variety. Literally blowing the minds of onion farmers in the area . It is said that Moses struggled to sell the sweet mild Vidalia at first.
The story says, he eventually managed to get beyond top dollar for them even through the depression. Many other farmers had not been so lucky. Coleman bagged a whopping $3.50 on 50-pounds for his crop. Declaring it a literal gold mind. Soon after that many farmers in Vidalia, Georgia were producing the onion.
FACT FINDER
In 1990 the Vidalia Onion was declared the official state vegetable of Georgia. Today it is still considered the greatest agricultural discovery in Georgia’s history. Because the “yellow tag” says it all.
1986 a Vidalia Onion Act was passed by Georgia legislation.
Federal protection was gives to the sweet onion in 1989.
1992 the state of Georgia became the onions legal owner along with the Vidalia Onion trademark.
Every year more than 12,000 acres are planted annually generating revenue and to the tune of $150 million and represents 40% of the Vidalia’s spring production.
OH YEA VIDALIA GEORGIA
Oh yea Vidalia, Georgia does indeed have an annual onion festival every April. Yes, it’s a big deal. 2016 marks it’s 39th year. The festival lasts 4 days. Complete with not one, but two pageants, carnival, parade, fireworks, and more. So remember your Vidalia’s come spring, whether you plan on attending the 40th festival in 2017, buy a 10-pound bag from your local Shiner’s, or are just hopping into the local Piggly-Wiggley. Make sure you use some of those sweet mild onions to make a pot of VA-VA Vidalia French Onion Soup-Tell’em Soup & Sex, sent ya.
VA-VA VIDALIA FRENCH ONION SOUP
1 box low or no sodium beef broth (32 oz)
2 sprigs fresh thyme or 1 tsp dried
1 1/2 cups red wine (retain 3/4 cup for your consumption-you deserve it)
5 cloves garlic minced (I love garlic)
1 large & 3 medium Vidalia Onions (sizes vary)
1 stick butter
2 tbsp flour
2 beef bouillon cubes/2 cups water
3-4 bay leaves (I love bay leaves)
4 slices sourdough bread & 4 slices Jarlsberg or Gouda cheese (or your favorite)
Slice onions and add to a crock pot.
In a skillet brown your butter, slowly; then add garlic, thyme,and bay leaves-stir constantly until frothy, remove from heat.
Pour mixture over onions and turn to high; cook until onions caramelize, 25 minutes, because this is the secrete to great onion soup.
In the same skillet boil water and beef cubes, save.
Add the wine to crock. Next bring back to boil. Finally reduce heat and simmer until wine has almost evaporated, 15-20 minutes, discard bay leaves and sprig.
Dust the onions with flour and cook 10 minutes-only.
Add the box of broth along with beef cubes from skillet, bring to boil; simmer for 45 minutes.
Most Importantly broil bread with cheese in oven until brown.
Ladle soup into my SOUP & SEX bowls and top with broiled bread.
