Category Archives: Recipes

My Mom’s Coffee Cake

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If you are reading this on April 7th, today is National Coffee Cake Day. Funny how memories of childhood pop up at the most interesting times. My niece asked this morning if I had a good coffee cake recipe, so I sent her Mom’s. What a great way for her to remember her grandmother.

This coffee cake defines “simple.” Mom had me making it by the time I was 10. Not complicated, not too sweet, and perfect for a quick family morning surprise, this cake has few ingredients, so gather them up and let’s get baking!

I don’t usually bake. I don’t usually use sugar, or white flour for that matter, but I truly believe “less is more,” so a rare trip down memory lane isn’t bad, as long a someone will help you eat this pan of deliciousness. I quite honestly can’t say if it freezes well as I’ve never had it last more than a few hours.

Equipment:

  • 9×9 baking pan
  • small mixing bowl
  • medium mixing bowl
  • wooden spoon or rubber spatula
  • small, microwavable dish

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1 egg
  • 1 Tablespoon melted butter
  • 1 cup milk (I use skim; use what you have)
  • 2 Tablespoons sugar
  • 2 teaspoons ground cinnamon

Directions:

Preheat oven to 350 F. Sift dry ingredients (except for the 2 Tablespoons sugar and 2 teaspoons cinnamon-that comes later) in a medium mixing bowl. Melt butter in a small, microwavable dish (cover it so it doesn’t explode in your microwave). In a small mixing bowl, whisk egg and milk together. Add melted butter. Add wet ingredients to dry ingredients and mix gently with a wooden spoon or rubber spatula until totally mixed. Pour into prepared 9×9 baking dish and spread evenly.

Mix additional 2 Tablespoons sugar and 2 teaspoons ground cinnamon in a small bowl. Sprinkle evenly over top of batter in pan.

Bake in a preheated 350F oven for 25 to30 minutes until top is crispy and toothpick comes out clean.

Cool slightly before cutting a big slice and slathering it with butter. Enjoy!

Oatmeal Breakfast Casserole

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This will definitely keep you happy until lunch!

Do you spend your day at home or do you head off to work in the midst of a whole slew of snackers? At home, the cupboards and refrigerator call your name on a regular basis, while at work, some well-meaning soul offers you a doughnut about every 20 minutes. “Where is my determination? Where is my resolve?” you cry.

There is a solution to the 10 a.m. attack of the food pushers. What did you eat for breakfast? Those who eat a good, healthy breakfast do well with weight-loss and weight control. Making sure to add protein to that first meal of the day adds even more insurance that you’ll make it through, unscathed, to the next meal.

At our house, we love breakfast and, although they look elaborate, we have five “go to” breakfasts that are simple to make but make just about every day look like Sunday brunch. Most of them take less than 20 minutes to whip up, but this oatmeal casserole makes us “wait for it,” which allows us time to have our first cup of coffee while waiting for the oven timer to go off.

Here we go:

Two servings! Holy oatmeal!

This recipe is the amount for ONE serving. Adjust quantities and size of baking dish as needed. Casserole will puff slightly when baking.

  • ½ cup old-fashioned oats
  • 2 teaspoons, packed, brown sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon cinnamon (or more for the cinnamon lovers)
  • dash salt
  • 1 large egg or ¼ cup Egg Beaters
  • ½ cup skim milk or almond milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon canola or olive oil
  • ½ cup frozen sliced peaches, slightly thawed and cut into thirds.
  • ½ cup fresh blueberries (or frozen, NOT thawed)

Preheat oven to 350º

Mix dry ingredients together in a deep bowl. In another bowl, whisk together wet ingredients. Stir wet ingredients into dry ingredients. Stir in peaches and blueberries. Pour into a casserole dish sprayed with no-stick spray. Gently rearrange fruit so it is evenly distributed in dish.

Bake at 350º for 45 minutes. Serve with milk.

Feel free to experiment with other fruits.

Follow that Recipe (or don’t)

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squash soupOur good friends, Maggie and Mike, spent the weekend with us recently. We had a great time, catching up on our lives and travels and enjoying conversation over good meals.

As I cooked, Maggie was quite intent on taking notes on the whole process. I caught myself on occasion saying, “This part is not rocket science. Just add SOME of this (or that).” As I reflected on that later, it occurred to me that cooking may not be rocket science, but for those who do not cook often or want to learn some new techniques, directions help.

Now, Maggie is a concert violinist. I am a musician, but violinists are a highly respected breed in my book, and Maggie has never said to me, “You could play the violin. After all, it’s not rocket science!” Thanks, Maggie. So…for all those people who have wanted to slap me for saying “this is not rocket science,” I now get it. On that note, for those who do not feel totally confident in the kitchen, follow the recipe. Follow lots of recipes. Get the feel for what spices go with what dishes. Pull out those cookbooks that look so impressive on the shelf. Try something new. You don’t have to be a gourmet chef, but eating healthy involves eating REAL food. Go for it. You can do it!

Spring is on the way, and I got an inspiration from Maggie and Mike. They moved to the country about 4 years ago and have an astounding garden. Mike said they still have an abundance of well-stored butternut squash and should turn it into something before the next crop arrives. Soup time! I promised them a recipe for squash soup, but as long as I’m at it, you might have some squash that needs to be used up, too. Soup is one of those wonderful creations that goes together rather quickly, simmers slowly and makes the house smell wonderful. You can make a little, just for a meal, but hey, as long as you are cutting up vegetables, you might as well make lots of soup and freeze some. This one’s for you, Maggie. Make that soup!

Roasted Squash Soup

Roasting vegetables brings out all their natural sugars and leads to intense flavors. By simmering all the ingredients together, you’ll get the best-tasting soup! This recipe makes LOTS of soup, but hey, if you’re going to the effort to make soup, make a big batch. Serve a crowd or freeze some in 2-serving sized containers to bring out as needed.

Equipment you will need
An oven
A large roaster pan with a lid (or aluminum foil to cover pan)
a good chef’s knife; 8-10 inch blade
a cutting board
a peeler
an immersion blender (stick blender) or a blender, or a food processor
a large soup pot (8 quarts or more)

4 pounds butternut squash, peeled, seeded and cut into small chunks (about 3 medium squash)
6 stalks celery, cut into 2 inch pieces
1 pound carrots, peeled and halved lengthwise
2 large onions, cut into chunks
3-inch piece fresh ginger, peeled and chopped
1 Tablespoon olive oil
6 Tablespoons margarine or butter, divided
3-4 quarts chicken or vegetable broth, (low sodium if available) more if needed (I use Swanson’s broth, plus some Watkins Creamy Soup Base)
Salt and white pepper to taste

As you cut up the squash, celery, carrots and onions, toss them into the roaster pan. Peel and seed the squash. Cut into chunks (about 2-3 inches). Cut celery, carrots and onion. Into the roaster they go. Mix them all up.
Peel and chop the ginger. Sprinkle over the veggies. Drizzle olive oil over the top and mix everything up (use a spatula or your hands).
Pour about 1 quart broth over veggies. Dot with 3 Tablespoons butter. Place in oven at 325º for about 2 hours, until vegetables are tender and beginning to brown slightly. If not to that point, let them roast longer but watch them every 30 minutes or so. You do not want burned vegetables.

When vegetables are done, remove from oven. Scoop entire contents of roaster pan into a large soup pot. Add 2 additional cups of broth and blend with immersion blender until smooth. NOTE: If you are using a regular blender or food processor, do not overload the blending container. These veggies are hot. Splattered hot veggies on your hands can burn you!

When blended, add more broth until the soup is the consistency you desire. Some people like really thick soup, others like it thinner. It will thicken as it cooks in the pot, too. Add salt and pepper to taste. If you are using regular broth, go easy on the salt. Stir in remaining butter and simmer soup for about 30 minutes. All done, get a bowl and enjoy !

Cookin’ Those Veggies!

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grill pan veggies long viewYup, folks. I really do use that grill pan! Last night I was cooking for one, and YES, I really did eat  all those vegetables.

But, no, I did not eat all that chicken. When you go to the effort to cook chicken pieces, cook some extra so you have some on hand for sandwiches, casseroles, stir-fry, etc. Last night’s chicken was a package of skinless, boneless chicken thighs. The seasonings of choice were smoked paprika and Tuscan Seasoning from Victoria Gourmet (available online at www.vgourmet.com), but you could always brush on some BBQ sauce (wait until the chicken is almost done as BBQ sauce will turn your grill pan to a burnt sticky mess in a short period of time.)

The veggies cooking are those great little sweet peppers found in bags at most grocery stores, chunks of zucchini squash and whole mushrooms, brushed with a balsamic vinegar glaze. The glaze was created by microwaving some balsamic vinegar in a little glass custard cup until reduced by aboutGrilled chicken and Vegetables 1/2. When reduced, add a pinch of salt, a crank of pepper and about 1/2 teaspoon of honey. Brush on the veggies when they are almost done cooking. The whole meal goes together in less than 30 minutes.

While the chicken is cooking, prep your veggies and toss together a salad. Even if it’s just for you, or two, make your plate look pretty and fancy up that salad! Enjoy every bite!

 

 

 

Feeding My Sweetie

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Shrimp carbonaraValentine’s Day…one of those days when we like to go a little above and beyond for those we love. BUT, why wait for February 14 to cook up something elegant and scrumptious. Fill your kitchen with love. Take a recipe that could be loaded with saturated fats and turn it into a beautifully healthy plate of goodness.

Many pasta dishes with white sauces are full of butter and cream, but with a little creativity you can create a dish that is every bit as tasty while cutting fat and calories. This dish boasts a ton of flavor from vegetables and shrimp and is sure to wow your dinner companions. For the sake of Valentine’s day I found a whole grain pasta (shaped like little hearts. Aw!) that was heavier in protein and fiber than the usual “cute” pastas. The white sauce is made from cooking down white wine and then adding 1/2 cup skim milk mixed with 2 Tablespoons flour. Add good spices to the mix and you’ll never miss the heavy cream and butter. Enjoy!

P.S. You can make this recipe your own. Add more vegetables, include zucchini or leeks. Try crab meat or chicken. Go WILD!

Shrimp Fettuccine Carbonara
Serves 2

1 pound uncooked shrimp, peeled and deveined
4 ounces uncooked fettuccine, or desired pasta, preferably whole grain
boiling, salted water for pasta
2 teaspoons olive oil, divided
1 onion, thinly sliced
½ green pepper, thinly sliced
½ roasted red pepper, thinly sliced
1 cup sliced mushrooms
3 cloves of garlic, minced and divided
1 cup white wine
½ cup skim milk
2 Tablespoons flour
1 teaspoon dill weed
1/8 teaspoon ground nutmeg
pinch of cayenne pepper or 1/8 teaspoon red pepper flakes
1/8 teaspoon white pepper
1 lemon
Kosher salt and freshly ground pepper, to taste

Get all ingredients ready before you start. This dish can be prepared in 30-45 minutes.

Thaw shrimp (if frozen), rinse and pat dry with paper towels. Set aside.
Bring salted water to a boil for pasta. Cook pasta according to package directions. ONLY COOK the number of servings you need. When done, drain and place back in pan with a small amount of olive oil to keep pasta from sticking together.
Heat a large non-stick sauté pan over medium heat. Sauté onions, green pepper and mushrooms with some kosher salt and ground pepper until soft. Add roasted red pepper and half the minced garlic. Continue to cook another 30 seconds, or until garlic is fragrant. Do not burn the garlic. Remove vegetables from pan and place them in a bowl.
Return sauté pan to heat. Add one teaspoon olive oil and remaining garlic. Sauté garlic in oil for about 30 seconds. Add shrimp and cook until shrimp is pink throughout and beginning to brown. Remove shrimp to a bowl.
Return pan to heat. Add white wine. Heat to bubbling and until wine is reduced by about half. Mix flour and milk together. Add to wine reduction while stirring. Bring to a boil and cook until thickened. Add dill, nutmeg, cayenne and white pepper. Using a micro plane or a cheese grater, zest some of the lemon rind into the sauce. Thinly slice some of the lemon and add about 4 slices into the sauce. Squeeze a few drops of juice from the remaining lemon into the sauce. Stir. Add all the vegetables (plus any juice from the bowl) plus the shrimp to the sauce. Toss to coat and allow to heat for about two minutes.
Divide the pasta evenly onto dinner plates. Equally divide the shrimp mixture on top of the pasta. If desired, grate some fresh Parmesan cheese over the top. Serve.

Smoothies…Oh, boy!

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Oh, boy!

We just came home from vacation. Usually, somewhere in that vacation, a stop for ice cream seems perfectly logical, but this time I WAS STRONG!!! People, I’ve been thinking about that missed ice cream for several days now, so today, even though it is really cold in Iowa, it was treat time. How could I have something wonderful and stay healthy? A smoothie!

Smoothies sure sound like a healthy food, but, if you are a label reader like this lady, you will find that many “store-bought” smoothies are loaded with too much sugar, fat and many unpronounceable ingredients. Take this recipe and run with it. Add low fat cottage cheese, change the fruit, add protein powder or Greek yogurt. Go WILD!  So…pull out that blender and let’s get going.

Not Rocket Science Fruit Smoothie
(Makes one serving. Do the math to make two servings)

One Blender
¾ cup fat-free, sugar-free yogurt (should be around 80 calories per serving)
½ ripe banana
1 cup frozen, unsweetened strawberries
¼ teaspoon vanilla
honey, if necessary

Follow directions IN THIS ORDER. (Failure to follow directions in order may result in strawberry-banana smoothie on your kitchen ceiling.) Place all ingredients in a blender container. Place lid on blender. Plug in blender. Turn on blender. When all ingredients are smooth and blended, turn off blender. Pour smoothie into a nice glass. Enjoy!

Meatless Painless!

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Quinoa Harvest Chili

Lent is upon us, which immediately makes many “Lenten eaters” rush to that Friday night all-you-can-eat fish fry. We deserve better! How about sitting around the family table, enjoying conversation about the week-gone-by or the weekend plans, while enjoying a warm bowl of chili.

Not all chili is loaded with beef, and for non-vegetarians, meatless Mondays (as well as Lenten days) are becoming the healthy choice. The following recipe is one I found (and modified slightly) in a magazine and is from Brianne Jamerson of Indiana. Many vegetarian choices by non-vegetarians can be rather thin on protein, but this yummy chili is loaded! Black beans and quinoa pack a great punch of protein as well as fiber. Quinoa is an ancient grain that is high in protein, dietary fiber, several B vitamins and minerals and essential amino acids, AND you can now find quinoa is almost every grocery store!

Make it ahead, use a slow cooker, freeze some. Enjoy!

Quinoa Harvest Chili

1 medium onion, chopped
1 Tablespoons olive oil
3 to 4 cloves garlic, minced
2 15-ounce cans black beans, thoroughly drained and rinsed
1 sweet potato (about 8-9 ounces before peeling) peeled and cubed
1 large zucchini, chopped
5 cups water
2 cups vegetable (or chicken) broth, fat-free, reduced sodium
1 6-ounce can tomato paste
1 Tablespoon chili powder
1 Tablespoon ground cumin
2 teaspoons dried oregano, crushed
1 cup uncooked quinoa, rinsed and drained
salt and ground black pepper to taste

Plain Greek yogurt and/or snipped cilantro (optional)

In a 5 to 6 quart Dutch oven, cook onions in olive oil over medium heat until tender, about 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Stir in the beans, sweet potato, zucchini, water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

Stir in the quinoa. Return to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until quinoa and potatoes are tender. Season to taste with salt and pepper. Ladle into bowls. If desired, top with yogurt and/or cilantro.

Freezes well!

Makes 10 servings (3 quarts)

The Healthy Holiday Buffet

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Elegant and Easy

Elegant and Easy

My house is still decorated for the Holidays. In my mind, Christmas starts somewhere around December 24 and carries on until about the 2nd week in January. I love Christmas Eve and Christmas Day at our house, when all the lights are newly lit and quiet Christmas music plays. A tradition started a few years ago includes inviting some close friends and family to our home on Christmas night, where we enjoy each others’ company, enjoy a glass of wine and a simple buffet while visiting.

Even though we are generally healthy eaters, I have to be honest in saying that by the time Christmas night rolls around, several interesting high fat, sugary items have fallen into my mouth, and I DID enjoy every bite, thank you very much. BUT, the Holiday Buffet can be an excellent time to be elegant while starting to get it all back under control.

One good point is that most of these foods can be prepared ahead of time, so you can kick off your shoes in the afternoon and relax for a few hours.

Our buffet this year was so simple and included: assorted raw vegetables with a dill dip (lightened up by using fat-free Greek  yogurt and light mayonnaise), a delightful cranberry salsa (recipe below), a hummus platter (idea stolen from “Zeppelin’s Bar and Grill in Cedar Rapids), low-sodium pita chips, jalapenos, stuffed with low-fat turkey sausage, low-fat cream cheese and Parmesan then baked, meatballs made with half ground turkey breast and half 90% lean ground beef, accompanied by sugar-free marinara sauce and BBQ sauce, and last, but not least, some holiday cookies and those yummy little chocolate kisses, both strategically placed at the far end of the table in the corner. We also had some fresh fruit, but it never made it to the table. Guests wandered through the kitchen and nibbled before photo time.

Make sure your beverages include good water, diet sodas, fruit juice or some lower-calorie punch. Now, put out some small plates, point everyone in the right direction, take your own plate, relax and move away from the table. Your eating is now happily back under control. Happy Holidays!

Cranberry Salsa This recipe was adapted from one given to me by my niece, Tina. It is served on a dinner-sized plate and actually makes enough to make two plates (have one tucked in the fridge for refills). Both the bottom layer and top layer can be made ahead. Assemble before guests arrive.

Bottom layer:

12 ounces low-fat cream cheese, softened                                                                                                                                                              1/3 cup diced green onions

Mix softened cream cheese and diced green onions together.

Top Layer:

One 12-ounce package FRESH whole cranberries                                                                                                                                         1/3 cup sugar (you can use Splenda, Truvia, or any other sugar substitute. It makes a lot, so getting a little sugar may not be  such a bad thing. Your choice.)                                                                                                                                                                               1 large jalapeno, seeded                                                                                                                                                                           2 Tablespoons fresh lime juice                                                                                                                                                                               1/2 teaspoon ground ginger                                                                                                                                                                                      1/3 cup chopped fresh cilantro

Place cranberries, sugar, jalapeno, lime juice and ginger in food processor. Pulse until cranberries are finely chopped. Do not over process. Remove from food processor and stir in chopped cilantro.

Spread 1/2 the cream cheese/onion mixture on a pretty dinner-sized plate. Top with 1/2 the cranberry mixture. OR use a 9 x 13 pan and use all of the recipe. You can make both the bottom and top layers several hours ahead. Just do not assemble until ready to serve. Serve with pita chips.

NOTE: Be a label reader. Many pita chips are made with whole grain, low in fat and sodium. Read the nutritional labeling to find the healthiest ones. Know how many chips equal one serving.

Brunch Made Simple

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It’s the Holidays and for most of us that means getting together with family and friends. When my crew shows up, I like to serve my favorite meal…BRUNCH!

Pretty Simple!

Pretty Simple!

For those of us who try to watch the waistline, even on special occasions, any Holiday gathering can be a challenge, but if you keep it simple and plan ahead, brunch can be a piece of cake (without the cake)! Try to avoid sweet rolls, cinnamon rolls or coffee cake. (1/3 of your recommended daily calories in one spot!) and those egg casseroles are usually a nightmare for anyone who has gluten issues. Offering several dishes, well-labeled, keeps everyone happy.

Scotch Eggs and Dill Sauce

Scotch Eggs and Dill Sauce

Keep it simple. Try a new recipe or two, wow your guests with something that looks complicated and takes little effort, put it all on the table and then pour yourself a cup of coffee and relax! Sometimes, planning in advance to set a pretty table can make it seem like  you’ve slaved for hours over Brunch. Hah! If only they knew…By the way, I found those cute little buffet markers (that look like little pumpkins and squash) plus a large blue pumpkin and some coordinating paper napkins at a cute little shop in Galena, Illinois early in the Fall. The table looked great with some white and brown autumn decorations, bittersweet, these little cuties, and an assortment of white plates for our guests.

The Finley Brunch:

My family is a great blend of nationalities, but we claim Irish and Scottish when we celebrate, so this year’s day after Thanksgiving (before everyone headed out to shop) brunch included Irish Scones, Scotch Eggs with Dill Sauce, sliced turkey ham, a big platter of fresh fruit, a pretty pitcher of orange juice and fresh coffee. The Scotch Eggs were the hit! Even my six-year-old grandson loved them.

Scotch Eggs with Dill Sauce

Preheat oven to 350 degrees. You will need a good quality non-stick saute pan and a large baking sheet. Preheat the pan over medium-low heat.

Hint: It helps to have a second person to brown the egg/sausage balls while you make more. There is no filler in the sausage, so our gluten-intolerant family member loved this recipe.

Hard boiled eggs, peeled and dry (allow two per person, unless serving lots of small children). Boil and peel eggs the night before.

Turkey sausage (I use Honeysuckle White and blend their Breakfast and Italian Sausages. You will need two ounces of sausage for each egg.) Be a label reader. Make sure the sausage is low fat. Some can have as much or more fat than pork sausage.

This is so simple. Wear rubber gloves. Get the good ones you find at the drug store. Put on the gloves and then spray them with no-stick spray. Using a food scale with a small plate on top, weigh out sausage into two-ounce portions, and place them on a piece of waxed paper.

Use a paper towel to dry each peeled egg before you use it. Flatten two-ounce ball of sausage in your hand. Place one hard boiled egg on sausage and form sausage around egg to completely cover it. Don’t let any bald spots show through.  Gently roll egg/sausage ball around in saute pan until browned all over. (You can speed this process up by getting someone to do the browning while you keep making more balls). Place on baking sheet. Repeat with remaining eggs and sausage. Place filled baking sheet in 350 degree oven for fifteen minutes. Turn balls around on baking sheet. Return sheet to oven and bake an additional ten minutes, or until an instant read thermometer reads 160 degrees and sausage looks completely browned. Using a serrated knife, quarter the eggs, lengthwise, and arrange on a platter. Serve with Dill Sauce.

Dill Sauce

1/4 cup low fat mayonnaise

1/2 cup yellow mustard

2 teaspoons dried dillweed

Place above ingredients in a small bowl and mix thoroughly with a small wire whisk. Place in a pretty bowl for serving.

 

 

Soup, Healthy and Easy

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Leek and potato soup

Autumn is upon us, and, I must confess, is my favorite time of year. Soft, cozy sweaters, wool blazers, scarves, trees that turn magnificent shades of reds and golds, and soup!

Ahhh! Soup. I can smell it now. Soups can take on any personality you choose; bold and spicy like chili, beef vegetable with those wonderful textures and little bursts of flavor, creamy tomato or a spicy roasted vegetable concoction, blended to silk with an immersion blender. Soups can be hearty and overflowing with meat, vegetarian with lentils and other legumes, creamy, brothy, or made from leftovers that wait patiently in your refrigerator to come out and be useful. So let’s make some soup today!

Here in the upper Midwest, farmers’ markets are at their best, and this week’s catch included beautiful, tender leeks. Potato Leek Soup! Julia Child, here we come!

Americans seem to have a love affair with anything buried in spices and sauces that scream “pour me over red meat!” But the French have a more subtle way of cooking. In the book “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck, recipes are intended to be basic patterns for a cook’s creativity, with instructions on such simple subjects as how to construct a nice, basic soup. Julia Child, although thought of as the queen of butter and cream, tells us it is perfectly acceptable to make any recipe our own.

Potatoes and leeks are healthy. Julia’s  recipe calls for cream or butter, but using a fat source that is lighter than butter, mixed with a small amount of flour and then joined by some milk will give the soup a thicker, richer flavor than leaving all of that out completely. Feel free to add some vegetables that you have on hand; I finish the soup with a teaspoon of “herbs Parisien” and top a bowl with shaved Parmesan cheese.

So here’s my take on Potage Parmentier, or “Leek and Potato Soup.”

Creamy Potato and Leek Soup

1 lb. Potatoes, peeled and diced

1 lb. Thinly sliced leeks, including tender green parts ( or use yellow onions)

32 ounces low sodium, fat-free chicken broth

1 quart water

1 tsp salt

1 cup carrots, diced

1 cup celery, diced, about 2 stalks

Place all ingredients in a soup pot. Bring just to a boil. Reduce heat and simmer until all vegetables are tender (40-50 minutes).

Mash all vegetables with a fork or run through a food mill. Do not use a food processor or a blender.

2 Tbs Smart Balance margarine (not light)

2 Tbs flour

¼ cup whole milk

In a cup, mix together 2 TBS softened Smart Balance (not light) and 2 TBS flour. Add ¼ cup whole milk. Stir flour, milk, margarine mixture into cooked vegetable, broth mixture and heat until slightly thickened and creamy.

Note: The vegetables should be visible and distinct in the creamy base.

Soups always taste better after they simmer for awhile, so give this yummy concoction time to develop some personality. In fact, making soup one day, letting it chill out overnight in the refrigerator and warming it up the next day always works at our house. I top mine with some fresh chives and shaved Parmesan cheese. Be creative. Add a salad and some crusty bread. Enjoy!