Warm comfort in a bowl

As soon as the cool weather hits, the urge to spend time in my kitchen---the art of stirring pots and baking in the oven--- kicks into high gear.

The same thing happens in the spring, only the urge to get
OUT on the deck and grill is what my brain tells me then.

As a bonus, our electric bill drops considerably in the spring and summer as we use our gas grill for meals and rarely cook on the stove.

We could continue to grill often as the temperature drops, but running out onto the deck, plopping a burger or chicken breast onto the grill, and then hightailing it back inside..well--just not my idea of a relaxing meal.

The Art of Grilling means settling into a chair nearby the grill, Jim and I sharing a glass of wine, nibbling on an appetizer, tantalizing aromas all around us.
Chatting about our day as we feel the late day sun on our face.

Grilling just doesn't cut it when it's dark at 5pm and cold as a witches _ _ _.

This weekend:
Chilly temperatures and a house full of guests meant a pot of soup went onto the stove on Saturday, and even chillier temperatures on Sunday meant another pot!

On the menu Saturday: Turkey Tortellini Soup

On the menu Sunday: Curried Butternut Squash Soup


Here are the recipes!
Turkey Tortellini Soup
1 pkg (1.3lbs) lean ground turkey
1 onion, chopped
5 carrots, sliced
1 green or red pepper, chopped
3 stalks celery, sliced
1/2 lb turkey or chicken sausage (or kielbasa), sliced
2 cans of chick peas, rinsed
1 can diced tomatoes
3-4 cups of chicken broth
1 small-med jar tomato sauce
1-2 cups corn, fresh or frozen
1-2 cups of water (optional)
16 oz pkg cheese tortellini
2 tsp basil
1 tsp garlic powder
--Brown ground turkey in 1-2 Tbls olive oil, breaking up large chunks with spoon. Add onions, carrots, peppers, celery and saute 5-10 min. Add sliced sausage and cook 10 min. Add tomatoes and tomato sauce, chicken broth, and beans. Bring to a boil, then add tortellini. Cook 5-10 min until tortellini are tender. Add corn, garlic powder and basil.
Salt and pepper to taste.
Simmer on stove about 15-20 min.
Add 1-2 cups of water if you like more brothy soup.
Feel free to adapt recipe...add different beans or vegetables, or use ground beef or ground chicken, pasta instead of tortellini..it's a very forgiving recipe.

And here is the next recipe:

One of my all-time favorite soups is this recipe for Curried Butternut Squash, adapted from the Silver Palate Cookbook.

Curried Butternut Squash Soup

2-3 tablespoons sweet butter+1 tablespoon olive oil
2 cups yellow onions, finely chopped
4 teaspoons curry powder
3 pounds butternut squash (or a squash-carrot combination)
2 apples; peeled, cored, and chopped
3 cups chicken stock
1 cup apple juice (or unsweetened applesauce)
Salt and pepper

Melt the butter with the olive oil in a stockpot. Add chopped onions and curry powder. Cook covered over low heat until onions are tender (about 25 minutes).

Meanwhile, peel the squash ( a regular vegetable peeler works best). Scrape out the seeds and chop.

(note: I bought already peeled, chopped squash)

When onions are tender pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender (about 25 minutes).

Puree soup in the pot with a stick (hand) blender or transfer to a food processor and blend. Add apple juice. Also, add additional stock, if needed, until desired consistency is reached.

Happy fall, and go cook!!!