Early Winter

After that nasty polar vortex last winter, I kinda hoped Mother Nature would have pity on us and give us an easy one this year. Well, it's not even officially winter yet, and she has rared her ugly head and made her presence known! Yep, a week before Thanksgiving, and our temps plummeted into the single digits with negative wind chills, making for a cold, blustery week. 

Now, I am trying hard not to complain too much because we all watched while Old Man Winter dumped some seventy, yes that's 7-0, inches of snow on Buffalo, burying them in the white stuff, and stranding people on highways for hours. I can't even imagine!

Oh, and I have to give you the other piece of this freezing puzzle. See, our housing addition is currently under major road construction, giving us all new streets. And while it's going to be really nice when they are done (estimated time, next JULY!!) right now, it's a huge pain. We have no driveway, only half a street in and out, and get the privilege of parking at least a block away, sometimes more. I'm not kidding when I say with the cold weather, and this headache, it got to a point when I was just mad every time I had to leave the house. It was a huge hassle, and I would have much rather sat inside, warm and cozy; but life doesn't work that way, and at some point, I had to put on my big girl pants (and coat, gloves, scarf, boots...) and venture out. 

So, what's a girl to do when winter comes early, her toes are frozen and her car is what seems like half a mile away? Make soup of course!! What better way to warm up, comfort the soul and feed my icicles of a family??!! 

This one is gonna become a favorite, kids. You are going to keep coming back to this simple, delicious recipe over and over during the cold months ahead. Creamy, full of veggies, so yummy...it's what winter was made for!

I'm hoping we get a small break until winter officially arrives in December. But I'm not holding my breath. I'm also hoping to actually be able to park in my driveway soon. But again, I'm not holding my breath. Either way, I'm going to eat soup, and try to look at the bright side...spring is only 116 days until Spring! 

Easy Vegetable Chowder From Taste of Home

1 medium onion, finely chopped

1 (12 oz.) bag frozen broccoli and cauliflower

1 (12 oz.) bag frozen mixed veggies

3/4 c. butter

1/2 c. flour

4 c. chicken broth

2 c. milk

2 c. half and half

1 tsp. dried oregano

1/4 tsp. garlic powder

Salt and Pepper to taste

In a large Dutch oven, saute onion in butter until soft. Add flour; stir to combine. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes until thickened. Stir in milk, cream, oregano, garlic powder, salt and pepper. Add veggies. Cook gently over a low heat until heated through, about 15 minutes. 

 

Disclaimer: As a Field Editor for Taste of Home, I share this recipe for my own use. I am not a paid employee. 

Do You Have An Abundance?

Zucchini. Do you it have it "coming out of your ears" so to speak? I know so many summer gardens out there are over flowing with it, and there is only so much zucchini bread you can make! I don't have the green thumb in our house, but I live with two boys who have two sets of them, and every year they plant a garden, and even during the summers when other things have a hard time growing, I always end up with an abundance of zucchini, so I was super excited to find this recipe!

Ironically enough, my two little farmers weren't able to plant a garden this summer, but I have a dear friend who has been very generous sharing her bounty with me, including the gigantic zucchini that inspired this recipe. I wanted to do something different with it, and I thought a salad would be a nice twist. I think zucchini is sometimes looked at as something you eat cooked, not raw, but this dish is going to change all that!

If your kids are veggie lovers like mine, they will flip for this...according to my almost 10 year old! Seriously, he couldn't stop eating it! And with something like this, he didn't have to! It is so crunchy, so flavorful, so delicious, it's going to become a go-to in the summer for us, and hopefully you, in no time!

Have other garden fresh veggies sitting in the crisper drawer to use? Add them! It's so versatile, it will be yummy no matter what! I am a huge artichoke heart fan, and was happy to have yet another recipe featuring those too. 

If you make this, be sure to do so for people you really love. Why? Because they are going to keep coming back again and again for more! If you make it to take to a potluck, cook-out or party, be sure to jot down the recipe in multiple copies because everyone is going to ask for it! 

Marinated Zucchini Salad 

Adapted from Taste of Home

1 extra large zucchini (or 4 medium), peeled and diced

1 (2.4 oz.) can sliced black olives, drained

1 ( 6 oz.) jar sliced mushrooms, drained

1 (14 oz.) can artichoke hearts in water, drained, rinsed and chopped

3 Roma tomatoes, seeded and diced

1 envelope Ranch dip mix

1 c. Italian dressing

1 TBS dried parsley

Salt and Pepper to taste

In a small bowl, whisk together dressing and dry dip mix. In a large bowl combine zucchini, artichokes, olives and mushrooms. Stir well. Pour dressing over. Add parsley, salt and pepper. Toss to coat. Cover and refrigerate several hours or overnight. 1 hour before serving, add tomatoes and toss again. Drain well before serving. 

 

Shared on The Country Cook Aug. 15, 2014

Zucchini at Very Good Recipes

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.