A couple of times a week, Charlie says, "I think I'm just gonna make some of my soup." He seems to think it's the same soup every time, but it isn't. He made it today, and it was meh. He made it last week, and it was WOW!
The Wow Kind
This was cabbage, celery, onions, vegetarian bouillon, salsa, and Jane's Crazy Mixed-Up Salt.
I don't know why this was so much better than today's. He insists it's exactly the same.
I couldn't remember the name of this salad, so I had to do an internet search for bread-and-tomato salad. It's Panzanella, just so you know.
It's cucumber, tomato, and stale bread, drizzled with vinaigrette. I wish I had seen The Pioneer Woman's recipe before I made it but, alas, I did not. Because I totally have basil coming out of my ears, and it would have been SO GOOD in this. Oh, also, I didn't have any cucumbers, so, instead of the vinaigrette, I used dill pickles and just drizzled it with olive oil.
If you want to incorporate some southern food in your holiday menu, you have to have pecan pie set out for dessert. This classic recipe is a delight, and if you use a pre-made crust, baking it is pretty easy.
1 cup Karo® Light OR Dark Corn Syrup 3 eggs 1 cup sugar 2 tablespoons butter, melted 1 teaspoon Spice Islands® Pure Vanilla Extract 1-1/2 cups (6 ounces) pecans 1 (9-inch) unbaked OR frozen** deep-dish pie crust
Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.
We had a cool spell last week, and my husband wanted soup. Sounded good to me, so I made this.
Heated some olive oil and cooked diced Vidalia onions until they were tender; added some chili powder and cumin and stirred that until the spices were toasted. Added canned Southwestern flavor black beans (undrained), peeled and diced fresh tomatoes, fresh corn cut off the cob, water, tomato sauce, and veg bouillon.
I don't know how I neglected to add Meatless Griller Strips fake chicken, which I usually toss in, but I left them out and didn't miss them.
Fatal Foodies is a group of mystery writers and food lovers. We'll be reviewing food-related cozy mysteries, posting recipes, commenting on writing-related subjects, and announcing book signings and other events. We might even host some contests and/or giveaways.
I'm a full-time freelance writer, editor and author living in Virginia. I have a terrific husband and two wonderful children who are, by the way, boy/girl twins. I love writing, reading, baking, cake decorating and, sometimes, needle crafts. I prefer almost instant gratification with my needlework, though. I have a cross-stitch picture I've been working on for years; but in the meantime, I've finished several pieces that can be done in an afternoon.
My cozy mystery MURDER TAKES THE CAKE is scheduled for release by Bell Bridge Books in October of 2008. My heroine in MURDER TAKES THE CAKE has her own site. Check it out at Daphne's Delectable Cakes. I also have a Squidoo lens for Freelance and Novel Writing; so, if you're a writer, surf on over to that page.
I'm a stay-at-home mom/writer/food fanatic in Fall Branch, TN. My two novels, Secrets, Lies, and Pies & Cheaters, Pies, and Lullabies, are published by Mountain Girl Press.
Marian Allen has had short stories appear on the labels of coffee cans and the wall of an Indian restaurant. Many of her stories involve food, although she is not, as her youngest daughter claims, obsessed. She is not. She is currently working on a novel with recipes in it, which she'll finish if she can stop cooking and eating long enough to write. Short stories and recipes are available for free on her website, http://marianallen.com/.