I have lots of friends who eat soup year round.  For me I don’t make soup until the weather turns cool.  I know that’s silly.  Hot food is hot food.  It’s the idea.  I like the combination of cool weather and soup.  It warms you up.

Today it finally turned cooler in the Deep South.  That means that the high today was only about 75 instead of 85 or 90 which we have had the last 10 days.  UGH!!! I am ready for SUMMER to be OVER!!

I love the flavor and fragrances of curry so this recipe caught me eye.  AND we have some fresh butternut from the garden.  It was kismet!!


Delicious!  It hit the spot on a cool day.  Lots of curry flavor  Very filling.

The dollop of Greek yogurt added a little ‘tang’ to the soup when it was mixed in.  I almost left it out because it usually isn’t my ‘thing’.  So glad I didn’t it.  It was the perfect addition.

Sautee curry powder, onions and garlic in butter.  Throw in some diced butternut and cook until soft.  Add veggie broth.  Puree.  Done!  Easy! Tasty! Warming!

TIP:  You will need to peel the butternut.  That is near-nigh impossible if they are cold.  If I need to peel them I usually nuke them for about 2 minutes.  It makes them so much easier to peel.

The recipe is from The Colorado Farmers’ Market Cookbook (page 77).  I also found it HERE!

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

I had one more recipe of Curtis’s I really wanted to try but never got the chance while he was out ‘assigned’ chef for I Heart Cooking Clubs.


asparagus and parmesan risotto

Y’all know how much I love risotto so I couldn’t pass this one up.  Seems like every time I went to make it I didn’t have one of the ingredients.  THIS time every thing came together.  YUM!

About 8 cups store-bought vegetable stock
2 tablespoons olive oil
3 shallots, finely diced

2 garlic cloves, finely chopped

1 Tble dried thyme leaves {I didn’t have any fresh}
2 cups Arborio rice
3/4 cup dry white wine
1 1/2 pounds thin asparagus, woody ends removed, stalks cut into 1 1/2-inch lengths
4 tablespoons (1/2 stick) butter, cut in small pieces
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup mascarpone cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint leaves

Juice of 1/2 lemon

Sea salt and freshly ground black pepper
Parmigiano-Reggiano cheese, shaved with a vegetable peeler, for garnish
Bring the vegetable stock to a simmer in the mircowave and keep warm.
Heat the oil in a large heavy saucepan over medium heat and  sauté shallots, garlic, and thyme leaves until the shallots are tender but not browned. Add the rice and sauté just long enough to  coat with the oil.Add the wine and cook for 3 minutes,or until it is absorbed.

Add the hot veggie stock 3/4 cup at a time stirring after each addition until all the liquid has been absorbed and the rise is al dente

Add the asparagus cook for 2 more minutes.  Remove the pan  from the heat.  Add the butter, grated Parmigiano-Reggiano, and mascarpone cheese and stir until the butter has melted and the cheeses are just incorporated. Add the parsley, mint, and lemon.juice.  season the risotto generously with salt and pepper.

Garnish with the shaved Parmigiano-Reggiano, and serve.
Curtis’s risotto was a beautiful white with the green asparagus shining through.  My veggie stock was really dark so the risotto is very dark.  But it was full of flavor.  The  mascarpone, which I would NEVER have thought of using, added a certain sweetness to the risotto.  And the big shavings of Parmigiano-Reggiano….  nuff said!   I think I could live off of this risotto.
The recipe is from Relaxed Cooking with Curtis Stone.  Page 133}  You can find the original recipe his website as well.
Want more POTLUCK?  Visit IHCC.



It was wonderfully cool this morning.  Perfect for a hot cuppa and some warm buttered scones


Cranapple to be exact.

These delicious scones are from The Bluepoint Bakery located in Denver, CO. 

I make scones quite often for breakfast or for friends.  These were among the best I have ever made.  They contained cream cheese which I have never used in scones before.  They added a certain creaminess to the scones.  While the recipe called for frozen cranberries I used dried instead.  I like the sweetness they added to the mix.  I also used Granny Smith apples.

I will definitely make them again – often!

The recipe is on page 165 of The Colorado Farmers’ Market Cookbook.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Quinoa has become my new best friend. I eat it as a side.  As a cold or hot salad.  Instead of rice sometimes.  It is good, and good for you.  Finding another GOOD quinoa recipe is always a plus.  Like this one from Colorado Farmers’ Market Cookbook – my book for October’s CookBook Countdown.


Red bell peppers, onion, and garlic cooked with curry powder and peas before being added to the toasted quinoa to cook.  How can you beat that?

I did add a little salt at the end since the recipe did not call for it and next time I will ‘up’ the amount of curry powder.  1 tsp just wasn’t enough but I like lots of curry flavor in my dishes.

The recipe is on page 104 of the Colorado Farmers’ Market Cookbook.

Since the recipe can be found on line I will not include it here.  Curried Quinoa

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

LEMON!!  Tart! and sweet if made into a lovely loaf.  Like this one from Colorado Farmers’ Market Cookbook – my book of choice for October’s Cook Book Countdown.  This Very Lemon Loaf is just that VERY lemon!  3 Tbl of lemon zest mixed with 1 1/2 tsp lemon oil and soaked in a lemon glaze.  JUST RIGHT!  I usually cannot get enough lemon flavor into a cake, but this recipe from Maggie McCullough’s Bakery and Cafe was perfect!


I made a simple lemon glaze for the top because you can NEVER have too much lemon.  I love that you can see the little pieces of lemon zest in the cake.  Moist.  Lemony.


The recipe is on page 167.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Summer means peaches in the Deep South.  Sweet.  Run down your arm juicy.  Full of summer flavor.  Peaches are just good.  Except now it’s fall and the GOOD peaches are all gone.  When Gaye chose It’s Peachy for our weekly theme I was a little discombobulated because there are no good peaches now.  Then I remembered – Gaye is ‘down under’ and their season may just be starting.  Bring out the frozen peaches – almost as good… for baking anyway.


Good enough for Ellie’s Peach Cobbler.

While I like the idea of using frozen peaches it just isn’t the same.  They lacked the sweetness of fresh, ripe peaches.  I would add a little more brown sugar to these because it wasn’t very sweet.

This was okay but there were too many things we didn’t like about it  – the crust.  the lack of sweetness which meant lack of taste.  Sorry, Ellie.  Not a hit.

The recipe is from Comfort Food Fix – page 278.

Check out more Peachy-ness on Eating with Ellie.

This morning’s breakfast was a lovely Zucchini Frittata from the Colorado Farmers’ Market Cookbook the book I’m using for this month’s CookBook Countdown.

In case you haven’t heard of Cookbook Countdown is an online cooking ‘group’ where we use one of our cookbooks each month that we have had but haven’t used much and post about the recipes.  The Colorado Farmers’ Market Cookbook is one I have had for about 14 years and only used once.  What a shame because there are lots of great recipes in it.

Like this one:  p1090760

Laura’s frittata is full of zucchini, onions, tomatoes, and Parm along with thyme and parsley.  Lots of flavor.  I did add some salt and pepper to taste which enhanced the flavor.

I didn’t have any fresh tomatoes so I used canned from this summer. Store ‘fresh’ tomatoes just aren’t any good this time of the year.

I would definitely make this again.  It is so adaptable – as are most frittatas.  I could see this one with mushrooms, maybe some butternut squash. Asparagus. Add in some wild rice?  Quinoa?

    2 Tbl olive oil
    1 onion, chopped
    1 clove garlic, minced
    1 1/2 cups coarsely grated zucchini
    1 tomato, peeled and chopped
    1/2 cup bread crumbs {I made the crumbs from herb/garlic croutons.}
    1/2 tsp chopped fresh thyme
    1 Tbl chopped fresh parsley
    1/2 cup Parmesan cheese
    6 – 8 eggs, beaten

In an ovenproof skillet cook the onions until they are soft but now browned. Add in the garlic and sautee only a few seconds. Remove the onions and garlic into the bowl with the remaining inredients.
While the onions and garlic are cooking mix together all the other ingredients. Add the onions and garlic and pour back into the ovenproof skillet.
Bake at 350F for 25 – 30 minutes until fritatta is a light golden brown.
Slice into wedges to serve.

The recipe is from Laura Korth and is on page 88. You can also find the recipe HERE at Google books!

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).


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