It's the first day of FALL! So I made EASY STEW!

I LOVE the FALL! It is my FAVORITE season! Hoodies, snuggling under a blanket, the leaves turning color... AND SOUP! I use my Crock Pot almost every day in the FALL! So, why not start Fall off with some stew (who cares if it is going to be 84* today! LOL! This stew is one of our staples. The kids LOVE it and it reminds me of HOME! My used to make this stew when I was growing up and, of course, I had to steal it too! YUMMO! So here it is! ENJOY!

EASY STEW

1 1/2- 2 pounds Raw Potatoes cut into 1 inch cubes
4 Carrots, sliced into circles
2 Celery (I am not a fan of celery...so I sometimes add celery puree)
1 Onion, chopped
1 Pound stew beef
Salt
Pepper
Garlic Powder
Onion Powder
4 cans Tomato Soup (I use Campbells. I am sure you could use a can of tomato juice too!)
1 T Tapioca (this thickens the broth)


Put all ingredients to the stew beef into the crock pot. Sprinkle the meat with salt, pepper, garlic powder and onion powder. Then stir is all up. Add the 4 cans of tomato soup over the top and sprinkle the tapioca over the top. Cover and cook on low for 8 hours or high for 4 hours! EASY PEASY! It makes 6-8 servings!

This recipe is GREAT! If you want, you could add other veggies. Green Bean, tomatoes from your garden! When I was little we would add a little barley too! AND If you want it more like a soup... use beef broth instead. I usually use a whole box of Swanson's Beef Broth (48oz).

ENJOY your stew!

Cauliflower and Sausage Pasta

Whoa! I am back!I am sure you have been wondering where I have been as of late! Well...I had a little girl and I am back at it again! LIFE is so crazy, but I am having a lot of FUN with it! Well, here is one of my all time favorites (Jason asks for it every week, but alas, I like a little variety)! I found this recipe in the Food Network Magazine ( I highly recommend this magazine!) and it sounded as good as the picture looked. We tried it and it was a winner!
Go here to see the original recipe! http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-cauliflower-spaghetti-recipe.html
I don't change the recipe too much. But it helps to not make it so oily!

Sausage-Cauliflower Spaghetti
Slightly adapted from Food Network

Salt (Kosher works best)
1 box of whole grain spaghetti
1 tablespoon extra virgin olive oil
12 ounces of sausage (any type- turkey or pork)
6 cloves garlic, sliced
1 head of cauliflower broken into small florets
1 bunch of scallions (about 6)
Pecorino or Parmesan Cheese to sprinkle on top

Bring a large pot of salty water to boil. Cook spaghetti until is al-dente. Reserve 2 cups of cooking water, then drain the pasta.

Meanwhile, heat olive oil on a large skillet. Crumble the sausage into the oil and brown over medium-high heat, until lightly brown (no pink) about 4 minutes. Clear a space in the pan. Add the garlic and let it cook until you can smell it (don't burn it...it only needs about 1 minute) Add the cauliflower and cook until the edges get a golden brown, about 2 minutes. Add 1 cup of the reserved pasta water, cover and reduce heat to medium. Cook until cauliflower is tender, about 8 minutes. Uncover and boil over high heat until the liquid is almost evaporated.

Add the cooked spaghetti to the skillet with the scallions. Add some salt to taste. Toss for a minute until the scallions start to wilt. Add the remaining pasta water to keep the pasta from sticking to itself, Remove from heat and add cheese if desired (I always desire!)

And Walla- a delicious and quick dinner! I bet even your kids would LOVE it!

Easy Farmhouse Chicken Chowder

This recipe was fabulous! I adapted it from a Cooks Country Recipe (again!) and it was a hit at our house! go ahead and wipe the drool off your laptop or computer desk...it is really as delicious as it seems!

Easy Farmhouse Chicken Chowder
adapted from "Farmhouse Chicken Chowder" in the April/May 2011 Cook's Country Magazine

6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts
2 carrots, peeled and sliced thin
1 celery rib, cliced thin
salt & pepper
6 tablespoons flour
5 cups low-sodium chicken broth
1 pound red potatoes, scrubbed and cut into 1/2 inch pieces
3 cups cooked and shredded chicken breast (I boiled mine first, then shredded it)
1 cup half and half

Cook bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to paper towel lined plate. Pour off all but 1 tablespoon fat from pot. Cook scallion whites, carrots, celery and 1/2 teaspoon salt in bacon fat until vegetables are softened, about 5 minutes. Add flour and cook until golden, 1 to 2 minutes.
Stir in broth and potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 10 to 12 minutes. Add chicken and half and half. Simmer for about 2 minutes until the chicken is heated through. Season with salt and pepper. Sprinkle with bacon and scallion greens and serve!

"Fried" Zucchini

I LOVE zucchini and cannot wait until my plant explode with them during the summer! This is an easy and delicious way to use up all of those zucchini!

"Fried" Zucchini
4 zucchini, sliced
2 garlic cloves, minced
1 tablespoon Olive Oil
basil (I used dried, but fresh is great too!)
salt
2 tablespoon Parmesan cheese

Heat oil in a large skillet over medium heat. Add sliced zucchini and heat for about 3 minutes, stirring occasionally. Add garlic and cook for another 3 minutes or until the vegetables are crisp, but tender.
Remove from heat and stir in basil, salt and Parmesan cheese.
Makes 4 servings, 3/4 cups each.