Cream of Green Bean Soup

On his farm, my grandfather grew green beans. Long rows of beans. In summer everyone would be out picking beans into pails and putting them into gunny sacks to be taken for sale at the market in town. 

There were a lot of beans. This may be one reason why we sometimes had green bean soup in summer. I thought of this today when I looked at the cooked leftover fresh green beans in the fridge. I'll make soup!

No recipe; I began by making a roux with flour and butter. I slowly added about a cup of milk - maybe more, and about a cup or so of vegetable broth. Then I added the beans. I seasoned the soup with salt and pepper and added a generous sprinkle of Penzey's Mural of Flavor. Perfect!

It's a frigid day - five degrees F. at midday. So it's hot and nourishing cream of green bean soup for lunch. So very good, so very satisfying.

Creamy Cheesecake Pudding

I have been relying on pre-packaged meals and take-out more than I'd like to really admit. My daughter gave me a cookbook for Christmas, and since then I have been cooking again! I cleaned out my outdated spices and other staples and restocked the pantry. Ready to go.

I decided to make cheesecake. I had all the ingredients. When I assembled everything together, I saw I did not have enough cream cheese or graham crackers for the recipe. So it was cheesecake pudding that I made.

My recipe:

2 cups milk
1/2 cup sugar
pinch of salt
1 large egg
2 Tbsp cornstarch
6 oz cream cheese at room temperature
1 tsp vanilla
3 Tbsp Greek yogurt (or sour cream)

4 crushed graham crackers
1/4 cup crushed pecans
2 Tbsp sugar
3 Tbsp melted butter

Pour 1 3/4 cup of the milk with sugar and salt into a medium pot. Whisk together and cook until it simmers. In a separate bowl, whisk together the egg, cornstarch, and the remaining milk. Add some of the the hot milk mixture from the pot and whisk. Pour that mixture into the pot and simmer while whisking until it becomes thickened. Remove from heat and add the cream cheese and vanilla. Mix until smooth, then stir in the yogurt. Pour into a large serving bowl or into serving dishes.

Mix the rest of the ingredients and spread on a baking pan lined with parchment paper. Bake at 325 degrees for about 8 minutes, stirring the mixture about 1/2 way through. After it cools, sprinkle it on the pudding. 

Serve with your favorite fruit topping. (I have a few blueberries under the topping.)

The result is a creamy pudding with a tasty crunch topping. (I like adding pecans to replace some of the graham crackers for added flavor.)

So good, and so much easier to make than a baked cheesecake. I'll be making this again.

Meet Milo

We've adopted Milo! He is a rescue dog who came to us from South Carolina. Here he is arriving on the transport.

We were expecting a laid-back eight-year-old senior beagle, but Milo is a much younger energetic pup. 

Already he has found his favorite spot in our home - the front entrance where he can watch what's happening in the neighborhood.

Because it's his favorite spot, I moved a cushy doggie bed there for him to enjoy.

We are looking forward to many fun adventures with our new beagle!

Sculpture Garden

It's been a blue sky sunny day. I was driving home from an appointment and passed by a sculpture garden. There were open parking spaces nearby. Why not pull over and stop for a short walk? I had been here before, but never during this time of year.

It was easy to spot the sculptures, especially since the trees are still bare of leaves.

I walked along the path and noticed the trees beginning to bud.

It was a short walk, and I was glad I took the time to do this. For sure I will be back again several times to see the many bird sculptures and the changes in the garden during different seasons. 

Cloud Bread

It's a day when I don't feel motivated to do very much. What I need is a simple, fun, creative project. So I decided to try baking Cloud Bread.

Four ingredients - simple enough. I had all that was called for, even cream of tartar (unopened).

I softened the cream cheese in the microwave for about 15 seconds. I then separated the eggs. I pulled out a baking pan, covered it with parchment paper, and set the oven for 350 degrees F.

I whipped the egg whites until they were very stiff and beat in the cream of tarter. 

With a separate hand mixer, I blended the yolks with the softened cream cheese and sugar until the batter was smooth.

Next came the gentle folding of the yolk mixture into the whites.

I mounded the batter into six rounds on the parchment paper and put the pan into the oven.

The recipe said to bake until firm and golden brown, about 30 minutes.

Good thing I stayed in the kitchen, because I began to smell the aroma after 15 minutes. I checked, and they were already done!

Perfect, warm from the oven with a little jam and a cup of tea!

Cloud Bread

3 large eggs, separated
1/4 teaspoon cream of tartar

2 oz. of softened cream cheese

1 tablespoon of sugar

Whip egg whites until stiff with added cream of tartar.

In a separate bowl blend cream cheese, egg yolks, and sugar until smooth.
Carefully fold yolk mixture into the whipped whites.
Scoop onto baking pan covered with parchment paper, 5 - 6 rounds of batter.

Bake at 350 degrees for 15 - 30 minutes, until firm and lightly browned.

Recipe derived from allrecipes online.

Raspberry Fluff

My cousin sent us a Valentine card. In that card was a recipe for Raspberry Fluff. It looked easy enough and a good dessert that requires no cooking.

Today I'm expecting a friend for lunch. The Raspberry Fluff seems like a fun dessert to serve. I tweaked the ingredients a little and it came out great!

Raspberry Fluff

Mix together until well blended:
2 Cups reduced fat Greek yogurt
1 Sixteen ounce container of lowfat whipped topping
1 Four ounce package of sugar-free raspberry jello

Add:
4 cups of mini-marshmallows

Fold in:
3 Cups fresh or frozen organic raspberries

Prepare the night before, so the marshmallows soften. 

That recipe would make a lot of fluff! So I reduced the recipe by 1/2. I'm serving it with additional raspberries and a chocolate brownie on the side. (Who doesn't like chocolate with raspberries?)

I'm thinking this would be an easy, tasty, crowd-pleasing recipe for the next potluck.

Thank you, cousin!

Memories

I was looking through old photos. This brought to mind and heart many memories: Christmas trees and snow, weddings and birthdays, roses and sunsets, autumn leaves and holiday meals - thoughts of distant friends and those who are near, my husband and my family. 

Precious moments. Precious people. Much love.

Fluffy Snow Drive

Our daughter gave me a CD to listen to in the car. (Yes, I still occasionally use the disc drive.) I was on the road and began listening to the first song. To my amazement, it was a favorite of mine when I was young.

Along the roads I was driving, the fields and trees were white with light fluffy snow. The song really seemed to fit the scenery. Perfect.

Enjoy, and imagine light white fluffy snow.

Cheesecake Cake

It's been a long time since I've baked anything. I need to ease back into it. So when I came across a 5 ingredient recipe, I decided to go for it. Cheesecake cake.

I took a box of lemon cake mix and prepared it according to the directions. I poured the batter into a greased 9 x 13 inch baking dish, but I did not put it into the oven.

Next I blended 16 oz. of skim ricotta cheese, 4 eggs, 3/4 cup sugar, and 1 teaspoon of vanilla. I blended it a long time until it was smooth. Then I poured it evenly over the cake batter. I baked it in a 350 degree oven for one hour. Perfect.

To serve, I topped it with pineapple. (I would've used blueberries, but I didn't have any.) 

Next time I'd like to try a white cake mix for the recipe, then top it with a spoonful of cherry pie fill.

So easy. So good.

Easter Sunday Walk

The temperature is in the high 40's and the sun is shining brightly. After Easter dinner (and pineapple cake!) I decided to take a leisurely walk along the roads in a four mile circuit near our neighborhood.

I took a "detour" on the rec path to see what Allen Brook looked like today.

I walked toward the school and then the Old Brick Church. One of the windows of the church:

I continued walking on the road across from the local golf course. (No one playing today.)

Anyone need a free chair? This one is for taking and seems to be in good shape:

Getting closer to home. I always enjoy this view of Camel's Hump.

My fitbit tells me I walked 3.80 miles. That little detour to see the brook shortened my walk. It's been a long time since I've gone on an extended walk. I am glad to be home again, and am so very glad I went.

HAPPY EASTER!

Just Tulips

I was looking at old photos and I saw a few of my favorite tulips. So I thought I'd gather them into one post: Just Tulips.

These were from a bouquet given to me by our daughter and her husband.

Here are tulips that were growing in our yard.

I planted a few of these. They are called Shirley Tulips!

And this one was a double - two blossoms on one stem! 

Today is March 16. It will be about two months before tulips in the yard will be blooming again.

Anticipation!

 

Maliwan Restaurant

Geo said there was a restaurant in a neighboring town he wanted to try - Maliwan Thai Restaurant. So that's where we went for lunch, and we enjoyed it so very much.

I started with the Yom Tum Soup, a broth with lime juice, lemon grass, tomatoes, tofu, and mushrooms.

We ordered the Shumai Dumplings to share. So good!

For an entree, I had one of the specials, a curry with red peppers, onions, cashews, and mangoes. Delicious!

We asked our waiter about the name of the restaurant. She said it is the first name of the woman who owned the restaurant in Thailand.

We like Thai food, and this restaurant is now a favorite. We'll definitely return.