I agree with Nietzsche’s quote and come up with some of my best ideas when I am simply putting one foot in front of the other. I talk to my creative writing students about what we are doing when the best story ideas are born. For me, my creativity peeks when I am walking, snowshoeing, pulling weeds in the garden, chopping vegetables, driving to work, taking a shower, or floating in our pool. I keep a journal that I jot down my ideas and musings in so I do not forget about them. I like to call this place a seedbed for future blog posts, recipes, stories, poems, and lesson plans.
My 11th grade students just finished reading Ray Bradbury’s “Fahrenheit 451” and we discussed the unhealthy hold that technology often has on our lives (ironic, I acknowledge, since I am typing this on a computer on my blog… 😉 ) I shared with my students several articles that discussed cell phone addiction and how our digital devices take away boredom and do not allow us to daydream and come up with “big ideas”. Instead of just allowing our minds to wander, we fill our quiet time with checking our social media accounts and email.
Therefore, as we head into 2021, I need to more mindful of how I am filling my down time. While I will continue to fill my Pinterest boards with decorating ideas for the new addition on our house and share ideas and learn new tips on the Homesteading and Crazy-Chicken-Lady groups that I am member of – I will also remember to walk laps in our pasture, spend more time outside with our dogs and birds, and stare at the star studded sky and draw inspiration from the beauty around me.
In 2020, between this blog, Produce with Amy, and my sister blog, Glitter and Dog Hair, I shared 26 new blog posts. That’s a number that I am proud of since I have been trying to create more content. My goal for 2021 is to surpass that number.
As I reflect on 2020, I decided that I would look back at the traffic on Produce with Amy and share the top 10 most popular recipes from 2020. I thought it was interesting that the top two recipes were not new ones – but ones that I created when I first started blogging. I love that people find my posts helpful and enjoy the recipes that I create.
Here they are (click on the blue links to find the recipes):
Well, there they are – the Top 10 Most Popular Recipes from 2020! I hope that you have tried them and that you enjoyed them as well. Make sure you check out all of my recipes that are organized in the tabs at the top of this page. Please leave a comment or like this post to let me know that you have been here.
I wish you best wishes for a healthy, happy, and productive 2021! While making homemade meals may take extra time – remember, we are worth it. ❤
*Note – Now that this post is finished, I think I will head outside for a walk. Perhaps it will help me come up with a new recipe to share with you!
2020 has been a challenging year and I am a reflective woman. If you have been following my posts you know that for the past couple of years, my family has been working on a construction project. We are adding a large addition onto our 130+ year old Finnish homestead. My husband John has worked tirelessly to make this dream of our comes to fruition.
I always tease John that he found the right woman who understands all of his “sweat equity” projects, because growing up, my parents did the same thing. My dad built a sawmill and milled logs from my grandparent’s property on the Paint River in Crystal Falls, Michigan to build our family a house. So when John told me that he wanted a sawmill, it made complete sense to me. I will never forget the excitement we shared when he milled that first board on the Wood-Mizer.
Last year at this time, John was shoveling snow off of the addition and this year it is thankfully all closed in. That is what I call progress!
We just purchased the last of the windows (four had to be custom ordered) and this past weekend we bought all the insulation for a walls (this spring a local company will apply spray foam insulation on the ceiling – we figured this would be a smart decision since it’s over 24 feet high).
While Covid-19 has created a lot of setbacks, John and I feel fortunate that we have both actively been employed. As a teacher, I have been able to teach both face-to-face and remotely, and as a police officer – John has worked through the entire pandemic.
Last fall John and I made a deal that ended up being both exciting and disappointing. John had never done block-work before, but he decided to save money he would do research and do the foundation and blocks for our addition. With the money we saved we surprised the kids with a spring break trip to Maui. Unfortunately, a few days before our flight, we had to cancel due to travel restrictions. We were heartbroken. However, we were able to flip-our-trip and in July we took an incredible trip to our favorite place on earth, Alaska. John actually got to take a second trip to Alaska in September to go caribou hunting.
We are huge fans of Holiday Travel Vacations in Marquette. Laura Chapman has been our go-to travel agent for many adventures now and we cannot recommend her travel agency and services enough. Laura is down to earth, has a wealth of travel knowledge, and goes the extra mile to make sure your travel plans are perfect. We love to do business local and Laura helps us stay local – and still give ourselves the gift of travel. Find Holiday Travel here on Facebook.
We hope to be living in our addition by this summer, but we still wanted to celebrate the space with something special for the holiday season. John cut a 17+ foot tree down from our property (he trimmed a few feet off) and he put it up in the addition. John and his daughter Avalon trimmed the tree with lights and giant red bow (we also added a few ornaments).
We may not always do things the easy way, but we do them our way! That is what drives us and makes our hearts and souls happy. I am thankful to have found a partner who works so hard for our family. I think that we make a wonderful team and I am excited to see what 2021 brings. I promise to keep you updated on our construction project.
Best wishes from the Waldos for a healthy and happy holiday season filled with laughter and an abundance of blessings. ❤
As I have gotten older, the excitement of New Year’s Eve has lost a bit of its luster. In fact, I do not think I have witnessed the striking of the new year in real time (or in sequins) for many years (I am normally fast asleep). However, I still love the sparkling potential of a brand new year. I am a goal girl and there is something refreshing about being able to start my healthy intentions anew. For me the new year is an important time of reflection and renewal. 2021 is a special year for me as I welcome my 50th year. My gift to myself is to allow my reflection in the mirror and my challenges and setbacks a little more grace. I will extend that gift to others as well. May 2021 be a year of grace, reflection, and boundless gifts.
The past few years I have witnessed a lot of New Year posts on social media. One activity that I enjoy engaging my high school students in is the “One Word for the New Year” or a “One Word Resolution”. Focusing on just one word helps us create an intention and gives us a little latitude. It allows us to ruminate over one small word – and that action can impact many aspects of our life. However, it is not a resolution that we can break. Afterall, it is a word. We can start the next day with our word fresh on our lips.
For 2021, my word is Light. Light encompasses the life I want to embrace. I want my footsteps to tread light on the earth when it comes to my responsibility to nature and my community. I want the small things to roll off of me – for my countenance and inner peace to be as light as a feather. I do not want to be held down by the things that I cannot change.
As I type this post, I think of the purchases my husband and I made this month. We bought windows for the addition on our old Finnish homestead. Six years ago when we met we were in the dreaming stages of what could be. We planned and we worked hard. My husband bought a sawmill and started milling beams. Today the structure is up and we are installing windows and yesterday we bought insulation.
The windows will be the eyes to the new wing of our home. They will protect us from the elements and help us marvel in the beauty around us – birds, trees, rain clouds, snow squalls, sunrises, and sunsets. These windows are more than panes of glass. They are portals for sunshine. The light that seeps into our lives and takes us out of the darkness. A reminder to never lose hope.
When it comes to making future plans for ourselves, it is imperative to think about our health. I know that I am much more successful when I have the right mindset. I feel much better when I am getting enough sleep, wearing an activity monitor as a daily reminder to keep moving, and doing weekly meal planning.
Today’s recipe embodies my goals for the new year. I am going to remember to make time for myself and treat myself well. I often cater our meals to fit the tastes and preferences of my family members. This is a recipe that I created for myself. I was mindful of the entire process – from creation, presentation, to consumption. It feels good to slow down and enjoy the things that bring us pleasure. I have always loved cooking, but the repetitive act of cooking can sometimes feel like a chore. Therefore, I am reminding myself to be light. To enjoy the vibrant colors, the fragrance, and the flavors of the ingredients.
Swiss chard is one of those greens that people see at the farmer’s market and are not sure what to do with. While it is lovely to look at, it is also a health powerhouse. It is packed with fiber, Vitamin C, Vitamin K, and antioxidants. I love the leaves raw in salads, tossed into soups, or lightly sauteed for breakfast or as a dinner side. My friend Anita recently told me she sauteed some Swiss Chard up with bacon and her family devoured it and asked for seconds.
I also chose pomegranate for it is antioxidant boasting qualities and because I love the taste. Pomegranate always reminds me of the holiday season since Santa always put a giant one in our Christmas stocking when I was a kid. The smoked salmon in this recipe is wonderfully flavorful and packed with healthy oil. The protein from the fish gives it a bit of heartiness, and you could also serve with tuna steak or a salmon filet that is prepared to your liking.
The goat cheese and fresh rosemary is such a suitable combination. I recently made roasted root vegetables with fresh rosemary and my step son Lukas was enamoured with the taste, smell, and texture of the rosemary. He thought they were like pine needles – and it reminded me why I love the aroma of rosemary so much. I always have a rosemary plant in our summer herb garden, but I do not often cook with it. I need to change that!
*1 bunch of Swiss chard (spinach or beet greens would also work well) *1 teaspoon minced garlic *1 teaspoon finely sliced onion *1 teaspoon fruit preserves (I used raspberry jam because I had it on hand) *2 Tablespoons olive oil *3 Tablespoons balsamic vinegar *Goat cheese *Fresh rosemary (a couple of sprigs) *4 ounces of smoked salmon (I bought a piece in the fish section of our local Meijer supermarket that was individually packaged and cajun flavored.) *Handful of pomegranate seeds *Few slices of pickled beets
Add 1 Tablespoon olive oil to a pan and saute the garlic and onion for a couple of minutes. Add the fruit preserves and the balsamic vinegar and stir well. Add the Swiss chard and saute for a few minutes until wilted. In a small bowl mix the goat cheese with a couple teaspoons of chopped rosemary and a generous drizzle of olive oil. Plate the greens with the salmon. Sprinkle plate with pomegranate seeds, add the pickled beets, and a dollop of the goat cheese. Enjoy! While I enjoyed the salmon cold as a sort of salad, this would be a wonderful way to serve broiled, grilled, or baked salmon for dinner. It would also make a wonderful accompaniment to a charcuterie board with the addition of nuts, avocado, olives, fresh berries, and crackers or toasted baguette.
A little goat cheese goes a long way, so the extra I keep in the refrigerator and use it to top toast for breakfast or steak.
Another tip is that swiss chard (and other greens like turnip, kale or beet) will wilt in the refrigerator if you do not use them right away). When this happens, cut off their ends and put them in a glass or bowl of water (like you would a bouquet of flowers) and they will perk right up. You can find pickled beets in many supermarkets, but if you want to make your own, make sure you check out my mom’s recipe.
As we enter 2021, I wish you an abundance of light. Do not forget to take care of yourself and make your health a priority. Stop by my Facebook page at Produce with Amy and let me know what One Word you chose for your 2021 Intention. Cheers to a new year and a fresh start!
Back in 2014 when I was a vegetarian, I shared a recipe for a plant based French Onion Soup. Since then I was diagnosed with thyroid disease (Hashimotos) and I gradually reintroduced meat back into my diet to reduce the amount of soy that I was eating. While we tend to eat mostly chicken and pork (which we raise ourselves) we do buy locally raised beef as well. Therefore, I thought it was time that I shared a traditional recipe for French Onion Soup that did incorporate beef. I made this soup for dinner last weekend. My 11 year old step son Lukas would have normally turned up his nose due to the “onions” but he enjoyed it too (I did ladle most of the onions out of his bowl). He’s growing up!
I started it the day before by sautéing the onions in our breakfast bacon grease. I slow simmered a roast with beef broth (while I do normally make my own – I did purchase a carton of broth from the store). Of course, before serving, I added tons of Swiss cheese on top of toasted French baguette and finished each bowl under the broiler.
A lot of people do not add meat to French Onion Soup and stick to the broth. However, I fondly remember the best onion soup I’ve ever had more than twenty years ago at a restaurant in Gettysburg, Pennsylvania. The soup had huge savory chunks of meat and was hearty and delicious. I like when a bowl soup can serve as a meal and this soup definitely does.
I need to find hearty oven safe soup crocks because I didn’t brown it long enough – I was worried the bowls would crack. I also miss fresh garden sage and thyme. What a perfect dinner for a gray Sunday in December.
FRENCH ONION SOUP
*5 cups of vegetable stock (I bought an extra large container) *3 cups of water *Optional – 1 cup of red wine *1 small beef roast (2-3 pounds) *8 medium sliced onions *4 minced garlic cloves *2 sprigs of rosemary (2 teaspoons dried) *2 clusters of sage (2 teaspoons dried) *6 strands of chives (2 teaspoons dried) *1/2 cup of parsley (2 teaspoons dried (I do not chop the fresh herbs but tie them in a bunch with string and add them to the soup) *3 Tablespoons of your favorite cooking oil, butter, or bacon grease *Salt and pepper to taste *Loaf of crusty bread *Swiss cheese (several cups)
For this soup I slow simmered the roast in the beef broth the day before for 3 hours and sautéed up the onions and added all the ingredients into the crockpot and stored in the refrigerator to cook the next day. However, you can make it all in one shot.
I have read recipes where the onions are placed raw into the soup pot or crockpot, however, I think that caramelizing them well in a pan gives the soup a depth of flavor. Divide up your cooking fat and onions in three batches and cook on low heat. Add a little salt to the onions and cook until brown and caramelized. Saute the minced garlic with the last batch of onions. Add the onions, garlic, herbs, and broth to the crock-pot.
Cook on high for four hours (times may vary according to your slow cooker. This soup could be also be made on the stove top and I would recommend cooking it on low for a few hours).
Serve the soup hot and top with toasted bread. Slice the bread, top with cheese, and allow to brown under the broiler. Dig in! You will find the leftovers of this soup are even better than the first bowl.
This weekend we also took advantage our our sauna. It definitely makes the cold weather bearable. My husband made sure to honor my Finnish roots by making sure we had a sauna on our homestead.
It was 11 degrees this morning in the Upper Peninsula of Michigan and my husband was tinkering with the sprinklers?! Covid may have temporarily cancelled hockey for our Lukas. However, it didn’t cancel a father’s love for his son and love of the game.
John doesn’t use a liner, but normally there’s lots of snow right now that he packs down underneath the rink with his tractor. It’s been a strange winter. Though, I’m sure the snow will show up in full glory.
Thank you for following my blog and sharing my recipes. Make sure you check out all the other soup recipes I have created. Stay warm and take care of yourselves and each other.
Our family is adding an addition on to our 130 year old Finnish homestead in the UP of Michigan. My hardworking husband gets a little cranky with my photo obsession. He gave me permission to document this series of progress photos.
Oh my, check this out! He installed the windows today for the window seat in our loft. 😍 These windows overlook our orchard, the hoophouse, pasture, and upper pond (which John is going to dig deeper and add a section for koi). The loft will house my library of poetry books, a sleeper sofa, a bathroom, and be a cove of creativity and relaxation.
These windows are a wonderful source of light and joy already. Our house is dark so our addition includes a loft and lots of windows and open space.
We are going to work hard to marry the two sections. The cedar logs have been stained dark and we’re going to bring them back to their natural color (they were all harvested from our property). The new addition is not log (but we did incorporate live edge beams that John milled himself). He also milled boards on his sawmill to use as siding. He’ll add chinking to mimic the logs on the original structure.
Doing our own projects may take longer but it’s worth it in the end.
I can’t wait until this is liveable space. Our goal is by next summer. 💚
Thank you to my husband for his ceaseless energy and hard work. You are appreciated more than I can ever express.
My eleven year old step son, Lukas, helped me make dinner last night, and like always, we solved the world’s problems with our deep and profound conversation. ☺️
Hello Fresh came through again with Firecracker Meatballs. 🔥We needed to change things up for meals. My boys are picky – and the novelty of the meal kits has expanded our recipe rotation.
I am a teacher and in September I was run ragged teaching both face-to-face and online with tons of extra things built into my teaching practice due to Covid. I was exhausted and couldn’t deal with having to plan meals and shop etc. In addition, my husband had to spend 5 weeks 8 hours away training his new work K9 and he was running home each weekend. So farm /household chores he normally did were left on me as well as running my step son to hockey practice up to 3 nights a week for 8 pm ice time. 😳 The meal kits saved me trips to gather groceries and saved my sanity! 😂
We started rating our recipe cards with 5 star ratings (so we know which ones to recreate with the meat and vegetables we raise). Luke gave this one an 8 and my husband John said it was more of a 9.
Lukas thought our rice needed some lime. This recipe didn’t include lime, but other HF recipes do. Of course, our veggie crisper has many limes since I love to cook with citrus. So I taught Lukas about the microplane. (Which I feel is one of the most important kitchen tools we own.)
Lukas and I discussed how zesting citrus takes advantage of the most important part of the fruit because the essential oils are in the peel. We also discussed how this is true of many other fruits and vegetables. How the tops of carrots, beets, and turnips contain more nutrients than the part most people eat. Though, these truths have been lost on most people for convenience and convention.
We also discussed how these lessons apply to people too. How sometimes our brightest gifts are not obvious on first glance – but they are there – and those that understand and appreciate can help us develop and arrive at our potential.
It is ironic that the convenience of a meal kit brought Lukas and I to the conclusion that we need to continue to embrace the old fashioned in our lives.
In the miracle of creation there are no accidents.
We just have to pay attention. 💚
*Note – One of the things our family insists on is meals around the table. As a teacher it breaks my heart that so many of my students don’t have access to fresh, home cooked meals. Many tell me they microwave up something and head to their room for dinner. 😢
My step daughter’s friends thought it was strange that we eat three meals around the table when we’re home (or often two since we do big breakfasts to fuel us through projects and eat an early dinner). However, I wouldn’t have it any other way!
They may just look like windows, but to John and I they represent so much more than that. Six years ago we would have never imagined we would be in the healthy relationship that we are in now.
We were both in a dark place.
Then we met. We understood each other’s past in ways no one else ever would. So many similarities and connections.
We imagined where we wanted to be. We talked about it. We planned. We worked hard. Now we are making our dream home a reality. John is doing the work himself. As we plan and he builds, we are trying to honor the spirit of the Finnish homesteaders who built the main log structure of our home. John wants the new space to marry well with the old. There’s a lot of history in these log walls. It’s why he’s milled his own beams and is taking care to preserve the integrity of our home.
John gets upset at me when I post photos of our unfinished addition. He worries people will judge the lack of progress. I shake my head in disbelief. He’s moved mountains. Multi-tasking so many projects – all while training a new K9 and working through the entire pandemic. I cannot even begin to explain the work that this man does. From making sure I have what I need in my hoop house and vegetable garden to raising chickens for eggs, meat birds, and pigs. He makes sure we have wood cut and split for a backup heat source and for our sauna – and he is constantly fixing and making improvements. There is a reason I call him my Renaissance Man.
These windows will be the eyes to the new wing of our home. They will protect us from the elements and help us marvel in the beauty around us – birds, trees, rain clouds, snow squalls, sunrises, and sunsets.
These windows are more than panes of glass. They are portals for sunshine. The light that has seeped into our lives and taken us out of the darkness.
A reminder to never lose hope.
That sometimes we need to live the question and when you least expect it, the answer is right in front of you.
As much as I dislike seeing the warm weather fade away, I am determined to welcome autumn into my heart. Owning a farm has helped me appreciate the changing of the seasons in a deeper sense. Since I am a teacher I am also thankful that this fall that we have the opportunity to return to school face-to-face. I craved my work routine and I missed my students. Yet, last week we had to close our building’s doors again. I am not sure how long we will be engaged in distance learning, but right now it’s slated for three weeks.
As I welcomed my students back to school in September, we discussed how 2020 was a challenging year, and depending on how you look at it, Covid-19 may have taken many things from us: The end of the school year, time with family/friends with health problems, and opportunities to travel. However, we discussed how if you are a “glass is ½ full” type of person, maybe Covid-19 presented you with opportunities: More time with immediate family members, an organized house and living space, time to exercise, and home cooked meals. We all agreed that the pandemic taught us to appreciate the moment we are in because things can change suddenly.
When I asked my students what they had gained from the pandemic, every hour several students joked that they had gained weight and how they were making a commitment to eat healthier. We discussed how we all need to make our health a priority and that what we put into our bodies is as important is making sure our hands are washed and that we maintain proper social distance protocol. When we did goal planning I had several athletes who made personal goals to eat more servings of fruit and vegetables.
While I am not one to get all giddy over pumpkin flavored lattes, I do enjoy pumpkin in recipes. Last year I learned by accident that pumpkins are quite easy to grow. I planted a few pumpkin seeds at the bottom of our duck pond and their vines thrived. The pond is rimmed with rocks from our property and I think that the pumpkin plants do well because the rocks collect warmth from the sun. Not only am I able to grow several pumpkins from only a few seeds, but the foliage is lovely and softens the edge of the pond and the flowers provide a pop of ornamental color. This year I made sure to plant pumpkins that are recommended for their culinary flavor and texture.
When I came up with this recipe, I was looking for a healthy alternative to ice cream. I was curious about the combination of pumpkin and chocolate and was pleased with the results. I hope you enjoy the flavor combination while your body enjoys the nutritional benefits. Pumpkin is high in beta carotene (which our body converts to Vitamin A), potassium, and fiber.
CHOCOLATE PUMPKIN SHAKE
3/4-1 cup milk of your choice (use almond or coconut milk for a dairy-free shake)
1 frozen banana (the banana gives this the shake-like texture and sweetness. I do not add sugar. If you want your shake more sweet add more banana)
1/4-1/2 cup pumpkin (to taste…sometimes I add more and sometimes less)
1 Tablespoon of unsweetened cocoa powder
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Blend, pour in glass, and sprinkle with cinnamon
I would recommend experimenting with the amount of cocoa powder and vanilla that you want to add. I have found that the taste and strength varies greatly by brand. The same with the banana and the ice-cubes (depending on how thick you want your shake). You could also freeze the milk and pumpkin to add thickness. Walnuts, or other nuts, are a great compliment to your shake and sometimes I also add a hint of molasses for depth and earthiness. You could also swap out the cocoa powder for chocolate protein powder if you want to amp up the filling power of this shake.
May this recipe during these challenging times help you see your glass is at least ½ full. The cooler weather may force us to dig deep and find our grit and resilience. However, those traits are inherent in us Yoopers (and Americans). That is what we do!
I am making a commitment to myself to keep creating healthy recipes to share with you. They will help us boost our health and immune system, make sure you check out the tab at the top of the page for more recipes that maximize the power of produce. Take care of yourself and take care of each other!
What strange times we are living in. For many months I have sat poised at my computer attempting to write with a huge question mark looming over my head. I am sure you have had many of the same emotions.
As a teacher, this school year I am taking things day-by-day. Each day at the end of 7th hour I say a little prayer of thankfulness that I was given another day of face-to-face instruction with my students. Before I leave for home, I collect any items I might need in the event we receive notification that we are moving to distance learning. I knew it was inevitable and yesterday morning we received news that we are moved to Distance Learning for the next two weeks. We are slated to return for face-to-face instruction on November 30th. My fingers are crossed that it happens.
While I try not to let my heart and head grow anxious with a web of uncertainty looming, I find that it is the simple things that keep me grounded. This fall I planted over three-hundred tulip and daffodil bulbs, I decided that my pandemic hairstyle needed a stylish change, and I subscribed to a couple of home delivery meal kits to glean new ideas for our menu. While I love to cook and plan our family dinners, the school year during the time of Covid-19 has had me frazzled. The meal kits have been a refreshing option in our meal rotation and I am gathering some new ideas for our table. Roasted carrots are now a regular feature on our plates, my husband does not despise ginger as much as he thought he did, and my step son is wild about steak topped with goat cheese butter.
In times of uncertainty, such as during a pandemic, relying on wholesome, home cooked food is both comforting and nourishing. When I plan out our weekly menu, I plan a few quick meals for spontaneous changes in our schedule, work days that turn into work nights, and evenings when I do not have enough energy to prepare entire meals. On these evenings, soup helps fill in the cracks. A bowl of soup can help stretch leftovers (especially with a pre-teen in the house) and it can be partnered with a salad or sandwich for a meal.
I can eat soup year round, but during chilly winter months, a steaming bowl of soup is especially satisfying. My husband and step-son prefer a creamy and hearty soup and they gave two thumbs up to the recipe I am sharing with you.
My inspiration for the soup is in the name: a mushroom swiss burger. However, I wanted to create a recipe that was not as calorie laden as a greasy burger and the side of obligatory French fries that usually accompanies it. While this soup is more indulgent than a broth based soup, you can slim it down with your choice of ingredients. It can fit well into lower carb dining and if you do not eat meat you can add extra mushrooms (they are a great substitute for meat) and use a high quality vegetable stock.
MUSHROOM SWISS BURGER SOUP
*1 pound of ground beef *4 cups of beef stock/broth *8 ounces of sliced mushrooms *½ cup of chopped onion *3 ribs of chopped celery *2 Tablespoons of minced garlic *2 Tablespoons of olive oil *8 ounces of Swiss cheese (and more to top the finished soup. I used a Swiss gruyere blend) *4 Tablespoons of butter *½ cup of flour *1 cup of milk (I used 2% but you can also use cream) *Salt and pepper to taste *Optional – 2-3 Tablespoons of tomato paste (I did not add any to this batch, but it adds a depth to the body of the soup) *Optional – croutons to top the soup
Saute the onion, celery, and garlic in olive oil for a couple of minutes and add the ground beef to brown. Cook for 10 minutes. Add the mushrooms and continue to cook for 10-15 minutes. Make sure that the mushrooms, ground beef, and onions are brown and caramelized. Add the broth and bring to a simmer.
In a separate saucepan melt the butter and slowly incorporate the flour. Whisk well for 2-3 minutes and be careful not to burn. Add the milk into the butter and flour mixture (roux) and whisk well so there are not any lumps. Add the swiss cheese into the roux until it’s melted. Spoon the roux into the soup pot and mix well.
Simmer for 10 minutes and add salt and pepper to taste.
Serve the soup with a sprinkle of cheese, a few croutons on top, or a toasted baguette. Enjoy!
As chilly weather and snow accumulates outside, this soup will help keep you and your loved ones warm and nourished. Making food for others is a simple act of kindness that reminds us that many of life’s greatest pleasures are simple. I find cooking extremely grounding during these challenging times. Make sure you check out my soup tab for over twenty other healthy soup recipes.
November is close and as we welcome the holiday spirit into your heart, I wish you health and happiness. Take care of yourself and take care of each other. Eat more homemade food, eat your vegetables, and wash your hands!
I have always thought of October as nature’s last extravagant party before the mighty Michigan cool down. Upper Peninsula summer nights often grow cold by August. While each year I woefully morn having to shut down our pool, there are many gifts that come with autumn.
No matter how old I get, my heart beats a little faster when I see and smell a bouquet of freshly sharpened Ticonderoga pencils and remember how agonizing it was to wait to wear my new school clothes (especially the year my mom bought me Jordache jeans). This year back to school felt different due to the fact that we have many precautions in place to keep our buildings safe from Covid-19, yet, I am thankful that we have been able to come back face to face.
This fall our freezer is full of the bounty of our backyard: kale, spinach, beets, and chicken. Our pork is late this year since we had a difficult time finding a processor since our regular go-to place is backed up with so many orders. Since our area is rural, many people raise their own food and with the 2020 shutdown it appears that more people are realizing how important of a life skill it is to take responsibility for where your food comes from. I filled our pantry with canned green beans, spaghetti sauce, salsa, tomatoes, tomato juice, and pickles. Since childhood, one of my favorite kitchen fragrances is my grandmother’s recipe for dill pickle brine.
To celebrate and say goodbye to another gorgeous UP of Michigan summer, I am sharing a party worthy recipe. However, it’s equally superb (maybe even more so) when enjoyed solo on your favorite lawn chair as you study the activity in your neighborhood. Whether that means a crowd of noisy and giggly pre-teens showing off for each other, or as in my case, a strutting rooster keeping watch over his brood of warbling hens.
Instead of a standard tomato salsa, this salsa imparts a flavor burst with marinated beans. Therefore, it is hearty and the protein rich beans make it a satisfying snack or even lunch. It is a great wrap or sandwich filler and makes a tasty layer in a Mason jar salad. While it is especially fantastic with tortilla chips (my weakness). I try to incorporate healthier low-carb dippers mini-bell peppers, cucumber wedges, celery or carrot sticks, or even a slice of salami or pepperoni.
CONFETTI SALSA (this recipe will make a party sized bowl – so you may want to reduce it in ½ for a smaller portion)
1 chopped red bell pepper
1 chopped green bell pepper
1 can black beans
1 can white beans
1 frozen package edamame
1 can corn
1 cup chopped cucumber
1 cup chopped cilantro
4 limes (juice and zest)
2jalapeno (finely chopped)
2 large cloves of minced garlic
½ cup of chopped onions
1/4 cup of vinegar (I used raw apple cider vinegar)
1/8-1/4 cup of extra virgin olive oil
1/4 cup of vinegar (I used raw apple cider vinegar)
I use the entire batch for the salsa (2 ¾ Tablespoons), however, you may want to make extra for tacos. It keeps well in an airtight container or jar.
Make sure you check my other healthy recipes in the tabs at the top of the page. As fall translates to winter, make sure you stay on top of your immune system and fill your plate with a rainbow of fruit and vegetables. Your skin, waistline, and energy levels will also thank you!