Root Vegetable Soup

My neighbors graciously gave me some rutabagas and beets before they left for Paris on Saturday. I'm pretty sure their trip trumps my root vegetable soup, but I'll take what I can get. I had never cooked with rutabagas before, so I was hesitant of the soup, but look at that color! It's gorgeous!

I roasted diced onions, sweet potatoes, beets, rutabagas, carrots, garlic and pasilla peppers at 350 degrees for 35 minutes. I seasoned the veggies with salt, pepper, and cayenne before roasting.

In small batches I blended the roasted veggies with milk and vegetable stock, until smooth.

I let the soup simmer for a while to let the flavors blend more.

All served up and delicious! I was surprised at how well the soup turned out and will defidently be making it again!

Chicken and Dumplings

I love comfort foods, especially on a cold day. There is nothing better than a warm meal on a cold day. I have been dying to make this recipe ever since I saw it in Real Simple's Fall/ Winter Recipe edition. I of course had to modify it, because well that's who I am, and I wanted to use fresh veggies instead of frozen. Also I wanted to use semi-homemade biscuits instead of refrigerated.

Here's what you'll need:

• 1/2 pound carrots, peeled and diced
• 1/2 pound celery, diced
• 2 whole onions, diced
• 2 cans cream of mushroom soup
• 1  1/4 cup water
• 2 lbs chicken, cooked and diced
• 3 tablesppons butter
• salt
• pepper
• garlic powder
• 4 cups Bisquick
• 1 1/2 cup milk

First, saute your carrots, celery, and onions in butter until they are semi-soft. They will become softer during the cooking process in the oven.

Mix the veggies, cream of mushroom soup, seasonings and water in a bowl and transfer to an oven safe dish. Covered with foil, cook for 15 minutes at 400 degrees.

While the mixture is cooking, mix the biscuits. Mix the bisquik and milk in a bowl.

After 15 minutes, pull the mixture and remove the foil. I scooped the biscuit mix using an ice cream scooper. Cook for an additional 15 minutes at 400 degrees, or until the biscuits are golden brown.

Ready to serve!

Enjoy!

Spaghetti Squash

I had never made Spaghetti Squash before, but have been dying to try it. I've heard nothing but great things about it.

First, cut the spaghetti squash lengthwise, and remove the seeds with a spoon. Bake the squash cut side down for 40 minutes at 350 degrees, or until a knife can be inserted and removed without resistance.

While the spaghetti squash baked, I sauteed Italian sausage and tomatoes, onions, and garlic.

Once the squash is done baking let it cool until you can touch it without burning yourself. With a fork, rake the strands from the squash.

Toss with sausage, sauteed tomatoes, and fresh spinach. Top with shredded Parmesan. I could have cooked the squash longer, the stands were al dente, to say the least. However, when mixed with the other ingredients, the crunchy texture added a refreshing quality to the meal.




Happy Cooking!