This is sure to spice things up on a cold winter night.
OMG. Peaches Lennox came to Thanksgiving and brought a beautiful pot of Gumbo. Evilly, she cackled as she threw the live crab in the pot to be boiled alive. I wonder if it suffered? Anyhow, it was real tasty.
Winter is officially here so warm yourself up with a nice big bowl of soup. Don’t be too surprised if we venture away from soup once or twice. I have some great chili and stew recipes as well.
Day 2 brings us a Creamy Mushroom Soup. Cream of mushroom soup is a simple type of soup. It is well known in North America as a common type of condensed canned soup, but this recipe is so much better.
Day 3, a fragrant Carrot Ginger Soup. Carrot soup has been described as a “classic” dish in French cuisine. The soup was eaten by King Edward VII every year on August 26th to commemorate the 1346 Battle of Crécy.
Day 5 Roasted Red Bell Pepper soup. I have made this many times for my catered dinner parties and it is always a favorite.
Day 6 Chicken and Rice Soup. This hearty meal in a bowl is sure to satisfy any hungry man.
Day 7 Pan Fusion Soup? I totally made this up, but it turned out really well. Similar to pho, with a different flare.
Day 9 Chicken Tortilla Soup. This zesty fiesta of flavor is so good. It makes enough that you could probably stash some away in the freezer for those nights when you just want to pull something out quick for dinner
Day 10 Salmon Bisque. An elegant, creamy soup, this recipe is sure to impress!
Day 12 Potato Leek Soup. Must try! This recipe is from the Queen of the Kitchen herself.
Day 13 Gumbo. Ewww weee. I love some good Cajun food. I still have nightmares Peaches!
Day 14 Of course everyone loves Tomato Soup with a nice grilled cheese sandwich. This recipe includes how to make Parmesan Crisps if you want a grown-up twist on the classic combo.
Day 15 Moroccan Beef Stew. I love making this for a dinner party. The exotic flavors you will taste remind me of the food I ate while in Egypt, during Desert Storm.
Day 16 A Hearty Winter Minestrone and some fresh Garlic Bruschetta is such a nice meal for a busy week night.
Day 17 Spicy Paleo Chili This recipe uses buffalo because it is high in protein and rich in flavor. Bison meat is also lower in calories and cholesterol than beef, pork, turkey, skinless chicken. It is more expensive, so feel free to use the other meats.
Day 18 Matzo Ball Soup Honestly, most of us have never tried this traditional Passover Soup, but a while back, one of my clients taught me how to make it.
Day 19 Cold Avocado Soup? Why not!
Day 20 Tortellini Soup This is an easy week night meal. Only takes 20 minute! How is easy is that?
Day 21 Cauliflower Kale Soup. Don’t say ewwww! You haven’t tried it yet
Day 22 Classic French Onion Soup. Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century.
Day 23 Corn Chowder
Day 24 Sweet Potato, Coconut and Cardamom Soup. Here’s to my Paleo Peeps!
Day 25 Witch’s Purple Cabbage Soup. Great for Halloween!
Day 26 Egg Drop Soup. So easy to make.
Day 27 Bacon Beer Cheese Soup. Now this is a man’s soup!
Day 28 Split Pea Soup. Love it
Day 29 Vegetable Soup with Sriracha, Lemon Grass and Tofu. If you grow a garden, you can grow your own lemon grass all summer long.
Day 30 Pasole. I love hominy and mexican food. Enjoy.
Day 31 Beef Barley Soup
Christmas Menu 2016
Book now to take back your holiday! No need to spend all day in the kitchen. Relax and enjoy your time with family or friends, by having Christmas Dinner prepared and delivered by your own personal chef. You may also pick up your meals at Kitchen 66, downtown Tulsa!
This year we are proud to have 3 delicious menus to choose from. Orders must be made by 11:59 p.m., Wednesday, December 21, 2016. Meals will be delivered on Friday, December 24, 2016.
Arugula, Dried Cranberries, Feta, Pecans w/Cranberry Vinaigrette
Apricot Glazed Ham
Mashed Potatoes w/Ham Gravy
Buttered Green Beans
Honey Glazed Carrots
$44 per person plus tax
Arugula, Dried Cherries, Blue Cheese w/Walnut Vinaigrette or
Roasted Red Pepper Soup
Herb Roasted Pork Tenderloin
Smoked Gouda Scalloped Potatoes
Balsamic Roasted Brussels Sprouts
Honey Glazed Carrots
$54 per person plus tax
Christmas Tree Salad
Cream of Mushroom Soup
Beef Tenderloin w/Horseradish Crust
Garlic and Rosemary Creamed Potatoes
Hatch Chile Corn Pudding
Roasted Root Vegetables
Balsamic Roasted Brussels Sprouts
$64 per person plus tax
Cheesecakes (Plain, Eggnog or Peppermint) – $35.00 + tax
Pies (Apple, Cherry, Pecan, Buttermilk, French Silk) – $25.00 + tax
Cookies – $15/dozen + tax
Cookies in a Christmas Tin and delivered – $25/dozen + tax
Please complete the form below and we will email you a confirmation.
[contact-form-7 id=”1443″ title=”Holiday Menu”]
Nothing is better on a cool fall day than a warm bowl of soup. Let’s get ready for Fall by making three awesome soups, starting with a Creamy Tomato-Basil soup, then everyone’s favorite, Chicken Noodle soup. To finish off the night, learn to make a hearty Minestrone that is sure to make any brisk evening better. And you have to have bread with soup right? You will also make Myrtle Allen’s Brown Bread, a quick, one-rising wheat bread.
Join me from 6:00 p.m. to 8:00 p.m., Monday, September 12, 2016, at The Girl Can Cook:Cooking Studio, located at 315 S. Main Street, Broken Arrow, Oklahoma.
This two-hour class includes hands-on instruction, all food prepared, recipes, complimentary wine pairings and LOTS OF FUN! Cost is only $65/person. Click here to register now.
I love the tastes of the Middle East and North Africa. I love the tastes of many cultures, as a matter of fact, but having been in the Air Force, stationed in Cairo, Egypt, during Desert Storm, my love for the exotic started there. Several years ago, a friend bought a tajine and made Moroccan Chicken. I fell in love with that dish. I make it all the time and it is even the face of my business cards.
In early May, a very nice family in Owasso asked me to make a themed, exotic dinner in appreciation for his sales team. He liked the pictures of the Moroccan Chicken on the website and asked me to make that and to provide a beef dish as well. After a little research, I found this recipe on epicurious.com It had the same flavor profiles as the chicken, but was more like a stew with fresh carrots, Kalamata Olives and chickpeas.
This is so simple to make and you cook it as you would a stew. A nice simmering boil for a about an hour made all the difference. I serve this over rice with Naan and hummus then top it with fresh cilantro. Enjoy!