Monday, December 13, 2010

The Comfort of Soup

by Meghann on December 13, 2010

The soup obsession continues.

And what I think I love most about soups is how really you can just take anything, throw it in a pot, let it cook for a couple of hours, and produce something so comforting and delicious.


Tonight, for instance, I really had no thought process for what I was doing. I knew I wanted a chili of some sort and I knew I wanted to use an acorn squash from my veggie drawer. It evolved from there. πŸ˜‰


Squash, Turnip, and Lentil Soup

  • 1 Acorn Squash
  • 1 Turnip
  • 1 can of Black Peas
  • 1 can Diced Tomatoes
  • 1/2 Broccoli Stalk
  • 1 can Vegetable Broth
  • 1/2 cup Red lentils
  • Cinnamon
  • Chili Powder
  • Garlic Powder
  • Thyme
  • Salt & Pepper

Peel and cube the acorn squash and turnip. Add everything to a pot, bring to a boil, then back to a simmer, and cooke for 2 hours or until everything is soft and mushy.

Top with a heaping dollop of plain yogurt and fresh cilantro. πŸ™‚


Oh, and enjoy a chunk of multi grain baguette on the side. πŸ˜‰


The soup was pretty incredible. I LOVE think, rich soups and this one truly hit the spot. If you wanted it a little thinner I would just add more water, but I loved it just the way it was.


I had a little baking project in the works after dinner.


Tomorrow is my company’s Holiday party and I had volunteered to bring a dessert. I wanted something fun and easy, so I decided to try my hand at a No-Bake Chocolate Oatmeal Cookie Recipe Kelly had sent me.

No Bake Chocolate Oatmeal Cookies

(recipe from Kelly @ Foodie Fresh )

*Note from Kelly: This isn’t a recipe that calls for exact measurements. When it says “heaping Tbsp.” it means as much as you can possibly get on a tablespoon like you would eat with, not a measuring spoon. That is quite a lot of PB if you really go for a big scoop, which you must because it makes the cookies so much better.  


  • 2 cups Sugar
  • 4 heaping Tbsp Cocoa
  • 1/2 cup Cream
  • 1 stick of Butter
  • 1 tsp Vanilla
  • 1 heaping Tbsp of Peanut Butter
  • 3 cups Oats

Stir together 2 cups of sugar and 4 heaping Tbsp. of cocoa in a medium sized pot. Add 1/2 cup of can cream and mix well. Put ingredients on medium heat. Add 1 stick of butter and stir gradually until it melt, Bring mixture to a bowl and let it bowl for 1 min stirring occasionally.Take off of heat. Add 1 tsp. of vanilla. Add huge heaping Tbsp. of peanut butter. Stir until PB melt. Gradually add 3 cups of oats, 1 cup at a time (you might not need all 3 cups.

Drop on wax paper with a Tbsp.

Let sit until firm.



I hope everyone enjoys them tomorrow.


I taste tested two for dessert. They got my approval. πŸ™‚


I had a Peppermint Stick Luna Bar on the way home from work this afternoon.


TIme to crash and burn. It’s going to be a chilly night. Good thing I have my mini heater by my side.

Good night. πŸ™‚

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