Posts tagged ‘recipes’

Nature’s Bounty

Our garden has been yielding mountains of zucchini and summer squash every day. To put them all to good use, I set out find a simple recipe for a big pot of soup. The fewer ingredients that weren’t growing outside my door, the better. A quick internet search later, I found this recipe.

Creamy Zucchini Soup

Ingredients (serves 4)

  • 1 tablespoon oil
  • 1 onion, coarsely chopped
  • 1 garlic clove, crushed
  • 4 large zucchini, chopped
  • 2 large potatoes, peeled, chopped
  • 1L chicken stock
  • 3/4 cup cream
  • salt and cracked black pepper


  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables don’t brown.
  2. Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
  3. Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper.

I doubled the recipe (at least) because I used a couple of zucchinis that were starting to resemble baseball bats. I also replaced some zucchini with summer squash. I didn’t bother peeling the potatoes (the picture above reveals my laziness.) I used vegetable stock instead of chicken. I substituted half and half for the cream, and even used a bit less than the recipe called for. Before using the immsersion blender, I added a few fresh basil leaves. Delicious!

And now my mountain of vegetables is more like a hill.

August 7, 2008 at 5:10 pm Leave a comment

Hardly Homemade with Meredith T


…just a little Food Network humor.

Here’s a yummy pumpkin spice cake recipe I picked up at Weight Watchers a while back (don’t let the Weight Watchers thing scare you, though, because it’s delicious.)

Take one box of spice cake mix (Betty Crocker or similar) and thoroughly mix with one 15 ounce can of pumpkin (use just 100% plain pumpkin, not pie filling.) Add some sweetener to taste (sugar, brown sugar, Splenda, whatever– I used Splenda brown sugar blend.) Spray a pan with Pam or similar (I used a large pie plate.) Bake at 350 degrees until your fork comes out clean (about a half an hour.) Done!

Weight Watchers does not recommend that you top this with a big scoop of vanilla ice cream. But I do!

November 29, 2007 at 9:00 pm 1 comment

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