It’s actually called Cream of Cauliflower & Parsnip Soup and I found it in Magnolia Journal, issue 21, a gorgeous magazine with several test-worthy recipes.
I’m notorious for finding and ripping out recipes I “want” to try. Which often (mostly, okay, maybe never) happens. But this time I remembered to buy a head of cauliflower and parsnips at the store. Everything else was on hand. Even my bottle of herbes de Provence I’ve been trying to find a use for.
My only change was to add a bit of grated cheddar cheese. Success! This is so delicious. The recipe makes a huge pot of soup, so plan ahead to serve it to a crowd. We will be eating this for the next 3-4 days. And I am quite happy about that!
Note from the chef: I miss my big stove and giant pot! Alas, this pan is in storage as it’s too big for the RV stove top. LOL. The name for this spicy red sauce came from my mother-in-love, Carole. Craving spaghetti one day, she asked that I make my spaghetti salsa, giving a nod to the heat I pack into my cooking. It’s been called Spaghetti Salsa ever since. My daughter recently asked for the recipe, and the only place I could find it written down was on my blog.
Here’s the original post from 2010.
Last weekend, I made my “Spaghetti Salsa,” famous in Taylor’s mind. Maybe Chelsie’s (our children). Several were interested in the recipe. The trick is crushed peppers and lots of patience. Just remember, if there ain’t no heat, there ain’t no spaghetti salsa!
Angie’s Spaghetti Salsa
Ingredients: finely chopped garlic (close to one head – lots!) one large onion, finely diced (more if you like onions) olive oil Saute’ the garlic and onion in olive oil until onions are translucent and garlic is a little crispy.
Add: 6-15 oz. cans of tomato sauce 3-15 oz. cans of Italian stewed tomatoes 2-3 small cans of tomato paste Add sauce first. Pour stewed tomatoes into your hand and crush them as you add them to the sauce. Add paste and use a whisk to break up lumps. Stir well. Add: 3 T. Mrs. Dash (regular flavor) 1 tsp. onion salt 1 tsp. garlic powder 1 tsp. black pepper (preferably fresh ground) 4-5 bay leaves, whole 3 T. crushed basil 2 T. dried parsley 2 T. dried oregano 1 tsp. crushed pepper (I like to add 1 T. when my parents are not eating with us)
Optional: sliced black olives; You can also add browned and crumbled ground turkey Sides: hot garlic bread, green salad with vinagrette dressing
Stir all ingredients together. Cover and simmer on low to medium for a minimum of two hours, stirring often. When it is time for dinner, make whole wheat pasta noodles following package directions. Do not dump noodles into the pan of sauce. Instead, place a serving of pasta on a plate, and top with sauce and freshly grated parmesan cheese.
Cool and store leftover sauce and noodles (separate containers) in the fridge for up to 3-4 days. To reheat, heat some sauce in a frying pan, add some noodles, toss, and reheat.
Freeze leftover sauce. This sauce is nice to have on hand for chicken Parmesan, last minute spaghetti, lasagna, or whatever else needs an extra spicy sauce.
This lovely treat was an experiment from the get-go, but worth every creative independent choice I made in the process.
First, the recipe said 6-8 apricots. I stopped at Barrett Orchards (Washington Fruit Place) to purchase apricots. A HUGE bag, with possibly 20 apricots. And cherries. 2 pounds, Rainier and a different red cherry. I can’t remember the name. The recipe does not call for cherries, but I’ve been craving them.
Then. The recipe says refrigerator pie crust. Nope. First. It’s not whole wheat. So I searched for a simple whole wheat pie crust recipe. Quite simple, but did not make very much. Or roll too thin.
Mixed the cream cheese mixture to put on the crust and realized this is more like an apricot cheesecake, but with less filling. I also reduced the sugar. Added it to the too small crust. So beautiful!
And then apricots. It only took 3 to cover the top. I still have way too many for 2 people to eat before they are overripe.
Brush the crust with egg white. What crust??? There was barely enough to fold over. Ok. There wasn’t even enough to fold over. But I did my best to brush the crust edges. Sprinkled a little raw sugar on it like the recipe said. Barely any.
So now I have a lovely rustic apricot galette! We can’t wait to have it after lunch. Or for lunch.
I’m sorry, but I don’t know which magazine I tore this recipe out of…usually the pages have the name at the bottom. Thanks to Trinity Fruit Company for sharing this recipe!
Next time, I will search for a different crust recipe. And try to make a larger, more rectangular galette, due to the size of our cookie sheet and RV oven. One doesn’t bake big items in an RV. And use more apricots.
Friends, if you are stuck at home with young children (and most of us are right now, due to COVID-19), I have a great idea for you. It’s time to enlist your superheros and teach them to cook!
Why not? Plenty of time, cooking reinforces OH SO MANY skills (math, reading, science, nutrition, fine motor, life skills), and your enlistees will be SUPER happy to help you make a meal!
Thank you, Mascot Books , for sending a review copy of Be a Superhero in the Kitchen by Donna Glass. I didn’t know I was getting a very cool COOKBOOK!
Let’s dig in!
Why I LOVED this Book:
~ Super colorful and engaging
~ Each page spread is an entire recipe, filled with simple directions, ingredient lists, and illustrations; Cautions are listed along the way
~ 20 different recipes are included for entrees and side dishes, desserts and breads, and even a beverage
~ Superhero Cooking Tips are listed right at the beginning of the book! Yay!
~ The superhero theme is wonderful. I love how it is continued throughout the entire book. Kids will LOVE being a SUPERHERO chef!
~ This book is perfect for teaching young readers and chefs how to TAB a favorite recipe with a sticky note. The age old method of quickly finding your place…
~ Well written, fun, interesting, and very useful
~ With so many families caring for and homeschooling their children and grandchildren right now, this “activity” book is perfect. Plus, you get help making dinner.
~ Scroll down to the bottom of this post and follow the link to order your own copy.
Let’s get cooking!
Every caregiver knows the trials of feeding a picky eater. Some nights are truly a battle. Nerves are frayed, and a pleasant, relaxing dinner can quickly be filled with tears, tantrums, and some nights, a battle of wills. Well, my goal with this book is to tip the scales in our favor. One surefire way I’ve discovered to get my picky eaters to eat is to let them help make the meal. After all, food tastes better when you’ve had a hand in fixing it. Let your child try their hand with the recipes in this book. A child who becomes the superhero of dinnertime is one who eats super well.
To purchase a copy of Be a Superhero in the Kitchen, click this link:
2020 is the year of Kevin and Angie. At least that’s what my honey says. He wants to celebrate our 35th anniversary all year long. I can live with that.
Our actual wedding anniversary date is June 22, 1985. Happy anniversary to us!
I realize that many of you may not even have been born yet. Wow.
I’ve also lately realized that many of the gifts we received on that sunny Saturday so many years ago we still have, use, and enjoy. If it ain’t broke, keep it and use it. Sentimental value makes these gifts even more special.
Like my casserole dish. I have really come into my own in using this versatile beauty over the last couple of years. For one, the size is perfect for the tiny RV stove. And the lid is an added bonus which allows me to cook covered dishes or uncovered foods. Perfect! An added bonus is how easy this is to clean. Nonstick without the Teflon.
This casserole and lid were originally part of a set. There was a smaller casserole dish and matching lid. I’m pretty sure the smaller dish did not make it to the 35th anniversary year. Unless (let’s all hope so) it has been in storage so long I can’t remember what happened to it.
I’ve cooked everything from quiche to apple crisp to salmon to tater tot casserole in the larger casserole. One of my favorite recipes is a no/low carb bacon cheeseburger casserole. You serve it with relish and diced red onions! The next time I make that I’ll try and remember to take some photos. But photos will not do it justice. One must taste it, relish, dill, and all.
Featured in this casserole dish (again, the pictures are not great) is a no crust apple crisp. Sliced apples (unpeeled), oatmeal, cinnamon, and grated cheese. I sometimes add a tiny bit of water for moisture. Bake until apples are softened and cheese is melted. My stamping and eating buddy somehow came up with the recipe. Super easy and tasty. Thanks, Alyson.
Back to my casserole dish. I love the French words and images on the side. Many memories have been made when sharing foods baked in this wedding gift. Thank you, to the thoughtful giver. Who knew I would still have it so many years later?
If I could find my “wedding stuff” box, I bet I could even figure out who gave us this set. Now that would be fun. New goal before the actual anniversary date: FIND the wedding box.
How about you? Do you have any wedding gifts or sentimental items that you’ve kept over the years? I’d love to hear about them.
Yesterday, while I was watching the Seahawks shoot themselves in the feet, I mean LOSE but with style, I gave in to my urge to bake. The day went like this.
Home from church. Make tuna salad for lunch. Clean up.
Tuna Salad: two cans tuna, drained; 1 celery stick, chopped; 1/2 red onion, diced; about 1/4 c. dill relish; 1/4 c. chopped walnuts; fresh ground black pepper; cayenne; cumin; and enough mayo to make it mix well. I ate mine over cherry tomatoes. My honey ate his on his favorite whole grain bread. No pictures of this, but it was tasty!
Bake Gingerbread Muffins.Clean up.
I found this recipe at the What’s for Dinner Moms? blog. I’ve found quite a few tasty treats on this blog. As usual, I adjusted the recipe to our tastes, using whole wheat and almond flour, and added allspice and cloves, and swapped out white sugar and added brown. I also doubled the icing. These are so yummy!
Bake Oatmeal Cups.Clean up.
Okay. So the recipe calls them Granola Cups with Yogurt and Berries. I was taste testing them for a Jello Molders weekend. They came out pretty good. I found this recipe in an old 2017 issue of Cooking Light.
Bake Mexican Chocolate Cookies.Clean up.
These spicy little treats are awesome. The cayenne livens things up a bit. And chocolate? Of course they are delicious. This recipe is from a May issue of Martha Stewart, but I’ve accidentally torn off the year…
Put a pot of chicken soup on to simmer. Clean up.
There are no pictures of this first soup of the season. But know I used up the rest of our Costco rotisserie chicken, celery, onions, a potato, kale from the garden, a bag of mixed frozen veggies, stewed tomatoes, chicken broth, Mrs. Dash, crushed red pepper, black pepper, and poultry seasoning. It was excellent served with a dollop of sour cream. My honey added corn chips to the top.
Eat dinner. Clean up.
I’d say for a Sunday, I spent a lot of time cleaning up! A friend and I consider washing dishes a workout. Including breakfast dishes, I worked out 6 times! You should see my buff arm and shoulder muscles. 🙂 In the RV, one must clean up EVERY time a new dish is prepared. Space and tiny sink and all.
The successes were ALL of the above. It was a tasty day. Other than the Seahawks losing.
How about you? What do you like to bake or simmer in the fall? Happy first day of autumn!
Spring is here and with it comes potted basil plants from Trader Joe’s. Basil is the scent and flavor of all things yummy. I cheat, buying multiples of potted plants each trip to Seattle, instead of planting. Though this year I am tempted to throw some seeds in a planter box and see what happens. Last year I picked up a basil plug from the grocery section at a store, and it performed beyond expectations! Of course, I repot the potted plants and plugs in good potting soil and harvest leaves as I need them.
Every summer, we gorge on pesto-on pizza, salmon, chicken; in sauce and soup. So pungent, cheezy, and filled with garlic, we can taste the beauty and intense flavors the next morning. (Yes, we brush our teeth…but my pesto is the gift that keeps giving…lol).
I use my little RV-sized food processor, so one batch is perfect for one meal.
WALNUT BASIL PESTO
basil (lots of leaves, fill the food processor)
walnuts (coarsely chopped)
shredded Parmesan cheese
3-5 chopped garlic cloves
Optional: I’ve added spinach to up the nutritional value and use up left over amounts
Add basil, walnuts, Parmesan, and garlic. Pour on olive oil and a sprinkle of sea salt. Blend, adding additional olive oil to get the consistency your prefer. I always have to stop the machine and stir down the pesto to get it all to mix.
I don’t measure anything with this recipe, other than how much garlic I add. It’s never been too thin, but rather I need more oil. Serve right away with chicken, pizza, salmon, steak, or on toasted bread. Store leftovers (if there are any) in tightly sealed container or freeze immediately.
Besides pumpkin delicacies, what are you looking forward to in November? We’d love to read your haiku! Or just your comment. But you could write your comment in 5-7-5 syllable format! That would be fun. 😉 Also, it would be haiku.