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Soul Food Saturday #33

Good Morning! I hope ya'll had a fantastic Thanksgiving filled with family, love, memories made and yummy food! Is your fridge stuffed with leftovers? Want something to use that turkey for besides yet another sandwich? Bekki has just the answer today!

I hope that you all enjoyed your Thanksgiving and all of the wonderful things that surround us during the holidays; our families, friends, and time together. I have a huge soup addiction and the Fall and Winter are the perfect time to make big pots of the bubbly deliciousness. With all the left over turkey we all need new ways to use it up and make it stretch for a few more meals. This is just one more way. Along with my addiction to soup I have a new love for kale. It’s a peppery green leafy vegetable that is perfect in this soup. Add a few more veggies, some pasta, your remaining gobbler and voila dinner! Let’s continue our time of thanks giving, with something to warm you heart and soul. Enjoy!

Turkey and Kale Noodle Soup

6 c. low sodium chicken stock

3 c. carrots, sliced

1 medium onion, diced

1 orange bell pepper, chopped

3 c. cooked turkey, chopped

3 c. kale, chopped and stemmed

4 c. cooked pasta

1 tbs. olive oil

Salt and pepper to taste

In medium stock pot add olive oil, and onion. Cook until onions are softened. Add bell pepper, and carrots. Stir to combine. Add chicken stock and season with salt and pepper to taste. Bring to a boil and reduce to simmer. Cook until carrots are tender. Add kale, turkey and pasta. Taste for seasoning, add salt and pepper if desired. Soup is ready when kale is tender and turkey is warmed through.

Turkey and Kale Noodle Soup

6 c. low sodium chicken stock

3 c. carrots, sliced

1 medium onion, diced

1 orange bell pepper, chopped

3 c. cooked turkey, chopped

3 c. kale, chopped and stemmed

4 c. cooked pasta

1 tbs. olive oil

Salt and pepper to taste

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Seasonal Addiction

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year.

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more.

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in.

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

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Healthier Take Out Fake Out {A Review of San-J Sauces}

I love making our favorite take out dishes at home, using ingredients that I know exactly where they came from and exactly what is in them. And now I can do that easier, with a little help from my friends at San-J.

San-J is dedicated to manufacturing premium Tamari soy sauce and quality Asian inspired products. Their Mongolian Cooking Sauce is the perfect blend of sweet and savory, and works equally well with beef, chicken, shrimp or tofu. It's made from their Tamari sauce, containing 100% soybeans and no wheat content. Plus, it's certified gluten free and verified Non-GMO. It's great tasting and includes no guilt!

When I found this recipe on their website, I couldn't wait to try it. My favorite Asian take out treat is noodles, with meat, veggies, or both, in a sweet sauce, covering every bite! And these reminded me of those with every ingredient.

If you enjoy Asian food, and really love making it at home, you need to try San-J products today. They will give you the flavor and deliciousness you are looking for, without wondering what you are putting into your body. And if you're looking for a new side dish, try these noodles tonight!

Mongolian Noodles Adapted from San-J
1 lb. linguine, cooked and drained
8 oz. button mushrooms, sliced
1 bunch green onions, chopped, few reserved for garnish
2 medium carrots, jullienned
3 TBS vegetable oil
1 small head cabbage, sliced thin
1/2 tsp. red pepper flakes
1/2 c. San-J Mongolian Sauce

While pasta cooks, in a large skillet heat vegetable oil over medium heat. Add mushrooms and carrots. Cook for 5-7 minutes until mushrooms are brown and soft. Add red pepper flakes, cabbage and green onions. Saute for 5 minutes until cabbage begins to wilt. Add cooking sauce. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes until slightly thickened. When pasta is cooked, drain well. Put in a large bowl. Add veggie and sauce mixture. Stir well to combine. Garnish with remaining green onions.

Shared on The Country Cook Oct. 4, 2013

Asian at Very Good Recipes

*Disclaimer* I was provided with free product for this review. All thoughts and opinions are my own.

Shared on The Country Cook Oct. 4, 2013

Asian at Very Good Recipes

*Disclaimer* I was provided with free product for this review. All thoughts and opinions are my own.

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Skillet Supper

Fall is officially here. If you missed it, the first official day of autumn was indeed yesterday, bringing with it all the favorite flavors we look forward to every year. Of course you have your apple and pumpkin lovers. I include cinnamon in the list too. But one thing that I think everyone can agree on is that when the leaves are falling, and we have crisp mornings followed by sunny days with just a nip in the air, ending with clear nights perfect for bonfires, something that always tastes good is good ole' fashion comfort food!

Now me...I love comfort food year round, but it does taste different in each season. And one of the things I love most about fall, and that season that comes next, which I refuse to even discuss at this point, is the fact I can enjoy all of my favorite comfort foods, and they are functional too, warming me and my family from the inside out! Let's face it, there is nothing better than coming home after a long chilly day, to a piping hot meal sitting on the table inviting you to sit down, relax and thaw out!

One meal that is at the top of that list for us is Chicken Pot Pie. And I have a pretty simple one that is my go-to recipe, but when I found this I knew it was going to be even simpler, perfect for those days when I'm rushing here and there.

This comes together in almost no time at all, and while every single bite is filled with intense chicken flavor and delicious veggies, the stars of this meal are definitely the biscuit pieces seasoned to perfection. They make this a fun, new, unique way to enjoy a classic!

Comfort food is one of the best things about the new season that is upon us. So get in the kitchen, whip up something delicious, maybe even this dish, and enjoy every single bite!

Skillet Chicken Pot Pie Inspired by Pillsbury
1 1/2 lbs. chicken tenders, cut into 1-inch pieces
1 1/2 TBS vegetable oil
2 c. chopped carrots
2 c. frozen diced potatoes
1 1/2 c. frozen peas
1 (12 oz.) jar chicken gravy
1/2 -1 c. chicken broth
1 (10 ct.) Grands Jr. biscuits, cut into quarters
1 1/2 tsp. dried thyme
1/2 tsp. garlic powder
Salt and Pepper to taste

Preheat oven to 400. In a larges skillet heat oil over medium high heat. Add chicken to oil and season with 1/2 tsp. thyme, salt and pepper. Stir and cook until chicken is browned on all sides, about 5-7 minutes. Add potatoes and carrots. Cook for another 5 minutes. Add gravy and 1/2 c. broth. Stir well. Bring to a boil. Cover and reduce heat to low. Cook 20 minutes, stirring often. If too thick, add other 1/2 c. broth. Add peas and cook for 5 additional minutes. Remove from burner but keep warm. In a large bowl combine biscuit pieces, 1 tsp. thyme and garlic powder. Toss to coat. Lay on a ungreased baking sheet. Bake for 8-10 minutes until golden brown. To serve, ladle chicken mixture onto plates and top with several biscuits.

Shared on The Country Cook September 27, 2013

Chicken at Very Good Recipes

Shared on The Country Cook September 27, 2013

Chicken at Very Good Recipes

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Crock Pot Comfort

To me, comfort food can come in many forms. It might be a sweet dessert that takes away stress after a long day. Or maybe it's something filled with ooey gooey cheese that just tastes so amazing you don't even care it's not the healthiest meal. Or maybe it's simply something your mama used to make that takes you back to your childhood and fills you with love. For me, it means all of these things, plus one more. Sometimes comfort food is simply a meal that is super easy to make and doesn't keep me in the kitchen all day. It's comforting for me to know that in a meal like this, I'm receiving the gift of time! Time to do all my other work, or spend time with my family, or heck...on the rare occasion, to sit down and enjoy some down time!

I've been looking for a great slow cooker pot roast recipe for quite some time now, and I wasn't surprised when I finally found one that sounded too good to pass up over at my dear friend Brandie's site, The Country Cook. Ya'll know how much I love Brandie and all her yummy food! She's always got something delicious cooking in her kitchen; so I knew without a doubt this would be no exception.

It's summer, and for many that means "Please don't make me turn on the oven." But many of us still want those comfort family meals we love so much. So this is a perfect compromise. Let the slow cooker do all the work, and keep the house nice and cool!

Slow Cooker Pot Roast From The Country Cook

3 lb. beef chuck roast

1 lb. baby carrots

1 lb. red potatoes, quartered

1 package Italian Dressing Mix

1 package Ranch Dressing Mix

1 package Brown Gravy Mix

1 TBS dried chopped onions

2 c. water

2 TBS vegetable oil

Salt and Pepper to taste

Dried Parsley for garnish

Pat roast with paper towels to dry. Rub both sides with vegetable oil and season with salt and pepper. Heat skillet on medium high heat. Brown roast for 2 minutes on each side. Place roast in slow cooker. Mix water with all 3 seasoning packets. Whisk together. Pour over meat. Cover and cook on LOW 6-7 hours. During the last 3 hours of cooking, add potatoes and carrots, that have also been seasoned with salt and pepper. Slice roast and spoon pan drippings over top for sauce and garnish with parsley.

Crock Pot at Very Good Recipes
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Slow Cooker Pot Roast From The Country Cook

3 lb. beef chuck roast

1 lb. baby carrots

1 lb. red potatoes, quartered

1 package Italian Dressing Mix

1 package Ranch Dressing Mix

1 package Brown Gravy Mix

1 TBS dried chopped onions

2 c. water

2 TBS vegetable oil

Salt and Pepper to taste

Dried Parsley for garnish

Crock Pot at Very Good Recipes
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Two Days Before Spring

Technically the first day of spring this year was March 20, 2013...that's for those of you who were buried under snow, hence not realizing it! Or like us, had a frigid week, beginning with a school cancellation due to ice, only 2 days before spring was to arrive. We have had 3 school cancellations this year due to weather, two of which came in March! Apparently, Old Man Winter didn't know he had over stayed his welcome and needed to move on.

Anyway, on this cold, icy "no school" day, I decided it was the perfect opportunity to play with my menu plan a little. See, I was supposed to be testing a new Crock Pot soup recipe later in the week, but since I had some extra time on my hands in the morning, plus what goes better with ice, wind and freezing temps, I switched a couple meals around so we could be warming up with a big bowl of soup later in the day.

This soup is a veggie lover's dream! So many colors, varieties and textures, you won't even miss the meat! In fact, if you use vegetable stock instead of the chicken (I used it because I had it on hand) it would make a fantastic, filling, vegetarian meal. The one ingredient that first caught my eye was kale. I love this dark leafy green, but I don't cook with it enough. In fact, the last time I did so was another soup, my Creamy Chicken and Wild Rice soup...and that was in January 2012! See, I told you I don't cook with it enough! This is also a great recipe because you can mix up the veggies you add. Whatever you have in the crisper, or whichever ones are your family's favorites, throw them in too! In fact, the original recipe didn't call for green beans at all, but I had some beautiful fresh, organic ones just waiting to be used up, so I thought why not.

If it is looking more like Spring where you are, I am sure you are as happy as can be. But if you are in an area that winter has camped out a little extra longer, find some solace in this soup. Either way, it's a comforting, healthy and delicious meal to come home to!

Crock Pot Minestrone Soup Adapted from Fix It and Forget It
6 c. chicken broth
4 carrots, peeled and diced
4 ribs celery, diced
1 medium onion, chopped
1 small zucchini, diced
1 c. kale, chopped
1/2 c. fresh green beans, chopped
1/2 c. pearl barley
1 (15 oz.) can cannellini beans
1 (28 oz.) can crushed tomatoes
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
Salt and Pepper to taste
Grated Parmesan cheese, optional

Mix everything in Crock Pot. Cook on LOW 6-8 hours until veggies are tender. Garnish with cheese if desired.

Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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More of Indiana's Finest

As the saying goes, "There's more than corn in Indiana"...and that's true...but there is also corn, a lot of corn. For those of you who have never visited our Hoosier state, we love our corn, and we know our corn! Did you know Orville Redenbacher was born in Brazil, Indiana? Where to this day, they still hold a Popcorn Festival! And that is just one of the many corn celebrations we have across this state each year.

Field after field corn grows from one end of Indiana to the other, and for most of us, it's one of our favorite things to eat too! There is nothing better than fresh picked sweet corn, with some butter and salt. Mmmm....my mouth is watering just thinking about it. Truly one of the things I look forward to summer the most is stopping at a roadside stand where the corn is about as fresh as you can get it. But during the winter months, I find myself looking for recipes that use canned or frozen corn so I'm able to get our corn fix. And when you take that and combine it with another favorite, my Crock Pot, it's like a 2 for 1 special!

This soup is so simple, and oh so comforting on a cold day. Yes, I realize today is the official First Day of Spring, but let's face it, there are still some chilly days ahead of us, especially for those of you living in areas even colder than Indiana! Creamy and flavorful, your family will enjoy this oh so much.

So, while there is more than corn in Indiana, I'm incredibly happy there is plenty of it too!

Corn and Cheese Chowder From Fix It and Forget It

1/2 c. chopped onions

1 1/2 c. chopped celery

1 1/2 c. chopped carrots

3/4 c. water

1 (15 oz.) can corn, drained

1 (15 oz.) can creamed corn

1 1/2 c. shredded cheddar cheese, plus extra for garnish

3 c. milk

Salt and Pepper to taste

Place onions, carrots, celery, water, salt and pepper in Crock Pot. Cook on HIGH for 4-6 hours. Add both cans of corn, milk and cheese. Cook on HIGH 1 additional hour. Turn down to LOW until ready to serve. Garnish with extra cheese if desired.

Shared on Lady Behind The Curtain Mar. 20, 2013
Shared on Miz Helen's Country Cottage Mar. 21, 2013
Shared on The Country Cook Mar. 22, 2013

Corn at Very Good Recipes
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So, while there is more than corn in Indiana, I'm incredibly happy there is plenty of it too!

Corn and Cheese Chowder From Fix It and Forget It

1/2 c. chopped onions

1 1/2 c. chopped celery

1 1/2 c. chopped carrots

3/4 c. water

1 (15 oz.) can corn, drained

1 (15 oz.) can creamed corn

1 1/2 c. shredded cheddar cheese, plus extra for garnish

3 c. milk

Salt and Pepper to taste

Shared on Lady Behind The Curtain Mar. 20, 2013
Shared on Miz Helen's Country Cottage Mar. 21, 2013
Shared on The Country Cook Mar. 22, 2013

Corn at Very Good Recipes
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Simple Chinese New Year {Thai Kitchen and Simply Asia}

Did you know there is another way to celebrate the New Year? Nope, we aren't going back to Times Square to watch the ball drop again. I'm talking about The Chinese New Year!

The traditional 15-day celebration kicked off February 10th, and what better way to enjoy the party than with some delicious new dishes using products from Thai Kitchen and Simply Asia?

At Thai Kitchen and Simply Asia, they have made your favorite Asian flavors available to enjoy anytime and anywhere. From noodles to sauces and seasonings, coconut milk to fish sauce, their premium products deliver restaurant-quality Asian cuisine in minutes. The ingredients and recipes offer simple solutions to spice up any celebration - and what better time to “thai” new dishes than Chinese New Year? It is a perfect reason to gather a group of friends and try tasty Asian cuisine. From mild to spicy, appetizers to dessert, Thai Kitchen and Simply Asia have something for every taste bud, sure to please even the most discerning palates.

The aromatic essences. The exotic flavors. The abundant texture. There’s no culinary experience that compares to Asian cuisine – whether you’re preparing a meal for the whole family or looking for a quick snack, we’re here to bring the adventure to your kitchen.

Thai Kitchen and Simply Asia offer a complete line of Asian ingredients and convenience items, including sauces, curry pastes, rice noodles, fish sauce, coconut milk, noodle bowls, and more. Most items are free of gluten, artificial colors/flavors and MSG – more reason to celebrate a New Year, and new you! Their ingredients and recipes offer simple solutions to spice up any celebration, or weeknight supper!

Need some inspiration? Check out these ideas from the experts themselves:

For entertaining, why not try a Satay Partay - a delicious chicken dish featuring Thai Kitchen'sCoconut Milk, Premium Fish Sauce, Red Curry Paste, Lemongrass and Peanut Satay Sauce.

Or, add a little zing to traditional party favorites with Thai Kitchen dipping sauces. Our Spicy Thai Mango dipping sauce puts a fruity twist on traditional spring rolls in this Zing Rolls recipe featuring Thai Kitchen's Red Rice Noodles.

Whether entertaining a crowd or an everyday dinner with the family, Simply Asia Stir-Fry Sauces are the perfect way to create Real Asia, Real Fast at home. Try our mild, flavorful General Tsao Stir-Fry Sauce in Restaurant Style General Tsao Chicken or General Tsao's Meatballs. Fans of ginger will enjoy the flavor our Ginger Teriyaki Stir-Fry Sauce brings to these Ginger Teriyaki Lettuce Wraps. Looking for a little more heat? Serve up these "Kung Wow" chicken wings with our Thai Kitchen Kung Pao Stir-Fry Sauce.

I love the fact their products help me bring some Asian flare into my kitchen with ease and convenience, making an unique dinner experience achievable after a busy day. This stir fry is both tasty and simple, making it a great Monday through Friday supper...you don't have to wait for a party! I served it over their Jasmine Rice for a complete dish full of fresh veggies and fantastic flavor.

Chicken and Vegetable Stir Fry From Thai Kitchen
1 lb. chicken tenders, cut into thin strips
3 c. assorted cut up vegetables (I used broccoli florets, snow peas, 1 red pepper, 2 carrots and 3 green onions)
2 TBS vegetable oil
4 tsp. cornstarch
2 TBS soy sauce
1 c. water
2 TBS Simply Asia Sweet Ginger and Garlic Seasoning

Mix water, soy sauce, cornstarch and seasoning in a small bowl until smooth. Set aside. Heat one TBS oil in large nonstick skillet on medium high heat. Add vegetables. Stir fry for 3 minutes. Remove from skillet. Heat remaining one TBS oil in skillet. Add chicken. Stir fry 5 minutes or until cooked through. Return veggies to skillet. Stir sauce mixture. Add to skillet. Stirring constantly, bring to a boil on medium heat. Boil 1 minute until sauce is slightly thickened. Serve over rice if desired.

Shared on Miz Helen's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

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Disclaimer: This sponsorship is brought to you by Foodie Blogroll who we have partnered with for this promotion.

Need some inspiration? Check out these ideas from the experts themselves:

For entertaining, why not try a Satay Partay - a delicious chicken dish featuring Thai Kitchen'sCoconut Milk, Premium Fish Sauce, Red Curry Paste, Lemongrass and Peanut Satay Sauce.

Shared on Miz Helen's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

For more information, products and great ideas you can find find them on social media too:

Twitter:

Pinterest:

Facebook:

Disclaimer: This sponsorship is brought to you by Foodie Blogroll who we have partnered with for this promotion.

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It's Not a Soup, It's a Stew

I guess I feel the need to defend myself. I know I've been bombarding you with so many slow cooker soup recipes lately, I'm almost starting to feel guilty when I find another I want to try. But then I remember it's freezing outside for many of you too, and hope that you have been enjoying this little trend as much as I have. But this time...technically....it's not a soup. Okay, I realize I'm talking semantics here, but just bare with me because this dish is absolutely worth it!

They always say if you don't enjoy the weather in Indiana, wait about 5 minutes because it will change. The last week of January demonstrated this perfectly. That Tuesday we hit a record high of 64, and yes I was wearing flip flops. That night into Wednesday we had severe storms, with tornadoes breaking out across the southern part of the state. By Wednesday night the winds were still there, and the temp had dropped into the 20's. And on Thursday and Friday we never made it out of the teens with subzero wind chills. It was COLD. No...it was FREEZING! And yes, it would be miserable anytime, but after that extreme warm up, it was even more of a jolt to the system. That Friday also happened to be a school holiday for us, so I was very thankful we didn't have to venture out into it; but my boys were still doing to Taekwondo that evening, so I wanted something to warm them up when they got home.

What better way to warm them from the inside out than a big bowl of stew! With hearty chunks of meat, veggies and a rich thick broth, this is definitely a stew that eats like a meal. Plus, since it basically cooked itself all day I was able to do fun things with my little man while he was home with me.

This new Crock Pot and I have become the best of friends. I love finding new things to cook in, and no better time of year than now to get "stuck" in the soup section of my cookbooks. But wait, remember...it's not a soup...it's a stew!

Crock Pot Irish Stew From Fix It and Forget It
2 lb. stewing beef, cubed (I used a chuck roast)
2 large potatoes, peeled and diced
2 c. diced carrots
1 envelope onion soup mix
2 (10 3/4 oz) cans tomato soup
1 soup can water
16 oz. frozen peas
Salt and Pepper to taste
Parsley, for garnish

Combine beef, potatoes, carrots, soup mix, tomato soup, can of water, salt and pepper in Crock Pot. Cook on LOW 8 hours. Add frozen peas and 1/4 c. water. Cook on LOW 1 additional hour. Garnish with parsley.

Shared on Lady Behind The Curtain Feb. 13, 2013
Shared on Miz Helen's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

Stew at Very Good Recipes
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Shared on Lady Behind The Curtain Feb. 13, 2013
Shared on Miz Helen's Country Cottage Feb. 14, 2013
Shared on The Country Cook Feb. 15, 2013

Stew at Very Good Recipes
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Weekend Company {Guest Blogger Angie}

Welcome to the weekend! Even though it was a short work week, I'm sure many of you felt it dragged on far too long, and are happy to see Saturday roll around once again. I truly can't believe the holidays are behind us, and we are at the end of the first week of 2013! I am always so sad after Christmas is over, and my living room looks so empty without all the decorations and sparkling tree. Not to mention Christmas vacation is over and Monkey heads back to school on Monday; and I don't know who is more upset, him or me!

But I am happy you joined us today for the first Guest Blogger of the New Year, and I'm so excited it is Angie. She always has something so yummy to share, and this recipe is probably my favorite thus far! So grab a cup of coffee, put a log on the fire, and join us in the kitchen~

I want to thank Krista for extending the offer for me to be a weekend guest again. My name is Angie Cupp, from Northern Indiana. I am a busy wife, mom & teachers aide during the week. Recently, I just went back to work full-time and that has added more craziness to a family of 5.

The recipe I am sharing with you today has lots of memories with it. More than 10 years ago my husband worked with a guy who was married to a lady from the Philippines. She so kindly made Lumpia Egg Rolls for the staff at the office. One day while visiting my husband at the office, Malou stopped by with some egg rolls. Once I had tasted them, I knew I needed the recipe. Malou was so kind to share this with me. After tweaking it to my families likings and many egg rolls later, here it is for you! I always end up making a double batch so that we have plenty in the freezer. I hope you enjoy!

Lumpia Egg Rolls
1 lb ground beef

1 med carrot sliced

1 bundle of green onions (chopped finely)

1 egg

1/2 tsp salt

1 tsp pepper

2 TBS of soy sauce

1 1/2 cups of cabbage (shredded)

1 pkg Spring Roll Pastry Wrappers (25ct)

Fry ground beef until no longer pink and drain grease. Add the remaining ingredients to your skillet and saute until carrots & cabbage are tender or cooked thru. Let cool in skillet. Put in mixing bowl and refrigerate for a couple hours to cool mixture. Once mixture is cooled, take 2 TBS of mixture and put on a Spring Roll Wrapper, tuck in the sides and roll. I use a mixture of flour and a bit of water to seal each wrapper. You can deep fry them immediately or later from a frozen state. We deep fry ours for 4-5 minutes at 400 degrees.

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Lumpia Egg Rolls
1 lb ground beef

1 med carrot sliced

1 bundle of green onions (chopped finely)

1 egg

1/2 tsp salt

1 tsp pepper

2 TBS of soy sauce

1 1/2 cups of cabbage (shredded)

1 pkg Spring Roll Pastry Wrappers (25ct)

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Crock Pot Comfort

Depending where you live in the world, you probably have come to the same conclusion we in Northern Indiana have. The colder weather is here...and here to stay. Each year when the winter season is upon us once again, it means many things to our family, but to me, the cook, it means 2 specific kitchen related things....Crock Pot and Soups! There is something so inviting, comforting and warming about a big pot of soup cooking all day and waiting on your family as they come in from the howling wind, blowing snow and bone chilling temps. You know the kind of cold I'm talking about. When you step outside and it takes your breath away. That is the perfect time to come inside where supper is waiting to warm you, mind body and spirit. And if that supper includes the Crock Pot, that means it is easier too! Combine everything in the morning as you are rushing out the door, and at the end of a long, cold day it's magically supper! Okay, so maybe it's not magic, but when you are tired and freezing, it seems like it is! And this being a stew, it's that kind of "stick to your ribs" kind of meal that you need in case you are back out the door. Maybe you even have a house full of family still from the holiday and they are out Black Friday shopping right now. Just think how happy they would be to come home to this for supper after all that crazy! Rather it be to sports, work, or the dreaded shoveling snow! Cold weather is going to be sticking around for a while, so grab a soup spoon and get comfortable!

Crock Pot Beef Stew Adapted from McCormick
1 (1.5 lb) round steak, trimmed and cut into large chunks
5 medium potatoes, peeled and cut into large chunks
6 medium carrots, peeled and sliced
1 TBS onion powder
2 pkgs. McCormick Brown Gravy mix
1 pkg. McCormick Stew Seasoning
Salt and Pepper to taste
Water

Combine steak, potatoes and carrots in Crock Pot. Cover with water. Stir in gravy mix, seasoning packet, onion powder, salt and pepper. Cover and cook on High 4-6 hours or Low 8-12 hours.

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