Celery Soup with Potatoes, Leeks and Dill

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When it's cold and rainy (a rare occasion here in Los Angeles) you have to take advantage of it and make yourself a good pot of soup!

Some of my most favorite soups can be found in Julia Child's Mastering the Art of French Cooking Cookbooks, both volumes one and two. I haven't made one I didn't love.  True to Julia's style, there are a few steps. They are not hard steps but are worth it. 

Very much so. 

I did one thing differently. I added dill. I didn't have fresh dill on hand so I used a pretty amazing spice blend by WildTree called Dill Dip Blend. It does make a fantastically addicting dip but is equally delicious as a seasoning. 

Celery Soup with Potatoes, Leeks and Dill

Inspired by Julia Child

Celery and Leeks

3 cups sliced celery

2 Leeks, white parts only, sliced or 1 1/4 cups sliced onion

1/4 tsp salt

3 TB butter

4 cups broth, chicken or vegetable

1/3 cup uncooked white rice

3 tsp WildTree Dill Dip Blend

Potatoes

3 cups potatoes, peeled and chopped

2 cups water (important to measure this as it will be added to the soup)

1/2 tsp salt

2 cups milk, heated

1/8 tsp sugar (pinch)

Salt and Pepper to taste (white pepper is recommended)

In a heavy bottomed 3 quart pot, melt the butter and slowly cook the celery and leeks with a 1/4 tsp of salt, covered, until tender but not brown. Add the broth and bring to a boil. Stir in rice and Dill Dip Blend, reduce to a simmer and continue cooking, uncovered for 25 minutes.

While that's going on, boil the potatoes with 2 cups of water and 1/2 tsp of salt. When tender, drain the cooking water into the celery and leeks. Puree the potatoes. I used a ricer and placed them back in the pan and whisked in the heated milk. If you're using a blender, beat along with 1 cup of the heated milk, place into the pan and add the remaining cup of milk.

Once the celery and leeks have cooked a bit, puree the mixture with an immersion blender, or in batches in a blender. Add the potatoes and whisk everything together really well.  Bring to a simmer and then beat in the pinch of sugar and season with salt and pepper to taste.

When serving, add a dab of butter to each bowl. Blend the hot soup into the butter and top with croutons. Something about that dab of butter that adds a bit of richness. You can skip it if you choose, but treat yourself and give it a try it. 

Tocha Taters

Tocha means Happy Tea

And I received 6 lovely canisters of very happy tea indeed.

The fact that Tocha Organic Tea is certified organic, pure, and blended to support a holistic lifestyle, is just the tip of the iceberg of reasons why I have fallen in love with this tea. Their philosophy not only encompasses your wellness, in mind and body (based on a belief that food and medicine come from the same source), but maintains a responsibility to mother nature and the earth as a whole.

Drinking tea is a very soothing experience in general, but after reading the story behind Tocha Tea, a sense of peace and wellness found it's way into my cup.

But I don't want to just tell you how good your cup of tea will be. Or how good you'll feel drinking it. That's your own personal experience to discover. I want to share an unusual tea experience,

Through food.

Through one of my favorite foods, to be more precise.

Let me introduce you to tea seasoned potatoes.

Yes, I used Tocha Green Defense Tea as a seasoning. Once ground up, the tea became a wonderful rub that added a subtle, slightly earthy flavor to my potatoes. I chose the Green Defense Tea based on its aroma. I wanted something that wasn't too floral or sweet. If I were using it in a dessert, such as cupcakes or something of that sort, floral would be perfect. What I needed was something more savory.

My recipe is lose in measurements and only uses a few ingredients, but I'll give you some guidelines. The rest is up to you, based on taste.

Tocha Taters

4 or 5 potatoes
2 or 3 bags of Tocha Green Defense Tea
1 or 2 tablespoons of oil (I used duck fat)
Salt and pepper

Preheat the oven to 375' F. Spray a cookie sheet with cooking spray or line with parchment paper. I roasted mine in a cast iron skillet.

Remove the tea from the bags and place in a small food processor or spice-designated coffee grinder. Pulse and grind until the tea becomes a fine powder.

Cut the potatoes into chunks and place in a medium bowl. Pour the oil over the potatoes and toss until coated. Sprinkle desired amount the ground tea, tossing to coat evenly. Season with salt and pepper to taste.

Roast for about 30 - 45 minutes, or until golden brown and tender. Serve hot.

 And there you have it. Delicious and unusual potatoes seasoned with a a tea that is just as beautiful inside as it is outside.

I was not compensated for this post,  All opinions are my own.

Southern Fried Squash #SundaySupper

Happy Father's Day!

I'm dedicating today's post to my daddy. He lives too far away for me to celebrate him in person so I've made a dish that represents him, and where he came from. A special connection that has always been important to me.

My dad grew up in a small town in Northern Alabama called Geraldine. He moved to California and pursued a successful music career and raised a family. Despite his claim to fame, he has always remained the down to earth, funny, and wonderful man that he was raised to be.

Some of you might recognize him

Growing up, my summer visits to Alabama made such a huge impact on me. Connecting with my dad's side of the family and his childhood, remains to this day a special part of who I am. I am, and will always be a daddy's girl. I am proud of my dad and proud to be his daughter.

Today, in honor of my dad and his roots, I am sharing a dish my grandmother used to make. The ingredients are simple and few. The quantities are subject to taste. So have at it, and enjoy a bit of soul from the south.

Southern Fried Squash 

2 yellow squashes

1/2 large onion

1/2 cup flour

Salt and pepper to taste

Oil for cooking

Slice the squash and the onion.

Heat a couple of teaspoon of oil in a skillet, over medium-low heat and saute the onions until soft and just starting to brown.

While the onions are cooking, sprinkle the squash with salt and pepper

Coat the squash with flour

When the onions are done, remove them from the pan and set aside. 

Add more oil to the frying pan, and turn the heat up just a little. Place the floured squash in a single layer in the pan to fry, turning to brown both sides. Remove and set aside for the next batch. This will only take a couple of minutes for each batch.

Once the last batch is cooked, return the already cooked squash to the pan along with the cooked onions. Toss and cook for another minute to reheat everything.

This is especially good with fried chicken, or pork chops, and a little side of collard greens or black eyed peas.

I'm not the only one getting all nostalgic today. Check out the other 50+ recipes that bring back wonderful memories from our Sunday Supper crew!

Beverages

• Blueberry Lavender Lemonade by Beauty and the Beets
• Natural Pink Pineapple Lemonade by Food Lust People Love

Breakfast

• Rhubarb Muffins by Wholistic Woman
• Strawberry Cream Cheese French Toast by Cindy's Recipes and Writings

Appetizers

• Gazpacho Shooters by That Skinny Chick Can Bake
• Grilled BLT Kebabs by Eat, Drink and be Tracy
• Strawberry Fruit Dip by Books n’ Cooks

Main Dishes

• Classic Shrimp Roll Sliders by Crazed Mom
• How to Cook Hot Dogs by Life Tastes Good
• Wiener Schnitzel by Caroline's Cooking

Side Dishes

• Baked Beans by Magnolia Days
• Creamy Ranch Potato Salad by Dash of Evans
• Grilled Zucchini Salad by Sunday Supper Movement
• Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
• Southern Fried Squash by Peaceful Cooking
• Spätzlesalat (German Spaetzle Pasta Salad) by Tara's Multicultural Table
• Summer's Best Tomato Cucumber Salad by Delaware Girl Eats

Desserts

• Ambrosia Salad by Angels Home Sweet Homestead
• Bavarian Almonds by Palatable Pastime
• Blueberry Cobbler by Cosmopolitan Cornbread
• Boardwalk Funnel Cake by The Redhead Baker
• Buttermilk Pound Cake by Renee's Kitchen Adventures
• DIY Drumsticks by A Mind Full Mom
• Double Corn Buttermilk Cake by What Smells So Good?
• Frosted Grapes by Culinary Adventures with Camilla
• Gluten Free S'mores Magic Bars by Cupcakes and Kale Chips
• Homemade Banana Pudding by Cooking with Carlee
• Homemade Drumsticks by Pies and Plots
• Japanese Melon Ice Cream by Ninja Baker
• Lemon Coconut Bars by The Finer Cookie
• Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
• Poke Cake by Our Good Life
• Maple Sugar Candy by Grumpy's Honeybunch
• Mom's Rhubarb Cake by Monica's Table
• Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
• Pineapple Upside Down Cake by The Freshman Cook
• Pudding Pops by Hezzi-D's Books and Cooks
• Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
• Sherbet Float by Cookin' Mimi
• Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
• Strawberry Jello Pie by Tramplingrose
• Tita’s Fruit Dessert by Basic N Delicious
• Toasted Coconut Puppy Chow by Helpful Homemade
• Watergate Salad by Flavor Mosaic

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Creamy Stove-Top Alfredo with Bacon and Green Beans #SundaySupper

As the days get cooler (and I use that term lightly here in Los Angeles) we tend to seek foods that are comforting and warm.

Today's Sunday Supper is all about warming trends. With temps still in the upper 80's and 90's around here, I'm going to define "warming trends" as being warmed from the soul.

Alfredo seems to do that for me.

It took a while for it to dawn on me that my most favorite Italian dish is anything Alfredo. A nice warm plate of creamy Alfredo and pasta, with or without meat and vegetables just makes me happy. Add bacon to the mix and we have ourselves a whole new level of yum!

That brings me to this lovely, super easy, one skillet, soul warming dish.

Creamy Stove-Top Alfredo with Bacon and Green Beans #SundaySupper

Inspired by Better Homes and Garden magazine "One-Pan Recipes"
Printable Version

4 slices thick-sliced bacon, coarsely chopped
2 garlic cloves, minced
8 oz pasta, uncooked (recommended: rigatoni, penne, rotini)
1 cup green beans, cut into bite-sized pieces
14.5 oz chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 - 1/3 cup cream (I used half and half)
1/4 cup grated Parmesan cheese
Garnish:
grated Parmesan cheese
Crumbled, crisp-cooked bacon

Before I get started, I always like to get all of the ingredients prepared and measured. Makes the whole process of cooking run so much smoother.

In a very large skillet, cook the bacon over medium heat until nice and crispy. Add the garlic and stir for 30 seconds. Drain off the fat (I left a little in there for flavor) and add the pasta, green beans, chicken broth, water, salt and pepper.

Bring to a boil, reduce heat, cover and simmer for about 15 minutes or until the pasta is tender, stirring once. 

Stir in the cream and cheese. Cook and stir for 2 minutes to heat things through and get the cheese all melted. 

Garnish with more cheese and bacon crumbles if desired and serve. 

Below you'll find over 40 recipes that are sure to warm you up, whether its from the inside out, or from the soul.

Beverages

• Drunken Pumpkin Spice Latte by Hezzi-D's Books and Cooks
• Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
• Mexican Atole by Curious Cuisiniere
• Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley

Desserts

• Apple Pear Crisp by The Freshman Cook
• Bananas Foster by Pies and Plots
• Chocolate Hazelnut Lava Cake by Brunch with Joy
• Fudge Pudding Cake by Cosmopolitan Cornbread
• Honeycrisp Apple Tart by The Redhead Baker
• Pumpkin Cheesecake in Pumpkins by Desserts Required
• Warm Cardamom and Coconut Rice Pudding by Fearless Dining

Main Dishes and Soups

• Beef Brats and Beans Soup by Cindy's Recipes and Writings
• Beef Pot Pie with Herbed Biscuits by From Gate to Plate
• Best Ever White Bean and Mushroom Soup by Pancake Warriors
• Braised Venison with Plums by Food Lust People Love
• Butternut Squash Chili by Amee's Savory Dish
• Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
• Carbonnade Flamande by Tara's Multicultural Table
• Classic Italian Meat Sauce by That Skinny Chick Can Bake
• Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
• Hearty Chickpea Soup by The Food Hunter's Guide to Cuisine
• Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
• Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
• Curry Debal by Palatable Pastime
• Easy Sweet Potato Soup by Healing Tomato
• Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
• French Onion Soup by Grumpy's Honeybunch
• Gingered Butternut Squash Soup by Noshing With The Nolands
• Hearty Turkey Lentil Soup by A Gouda Life
• Hearty Vegetable Beef Soup by Party Food and Entertaining
• Mango Habanero Sauce by What Smells So Good?
• Oxtail Stew by Nosh My Way
• Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
• Red Lentil Soup by My San Francisco Kitchen
• Roasted Squash Soup by A Day in the Life on the Farm
• Turkey Enchilada Casserole with Salsa Verde by Food Done Light
• Slow Cooker English Roast by Wholistic Woman
• Slow Cooker Lamb Rogan Josh by Caroline's Cooking
• Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
• Slow Cooker White Chicken Chili by Renee's Kitchen Adventures
• Spice Rubbed Braised Beef by FamFriendsFood
• Spicy Meatball Tortilla Soup by The Weekend Gourmet
• Sweet Potato Soup with Bacon by Cooking Chat
• Turkey Chipotle Chili by The Complete Savorist
• Tuscan White Bean Soup with Ham by Big Bear's Wife

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Butternut and Leek Soup with Red Lentils

Sometimes, when you can't decided between two options, combining them is the best idea ever.

I really love Julia Child's Leek and Potato soup. I really love Butternut Squash Soup. I was in the mood for both and just couldn't decide what to do. Although I was leaning a bit more towards the leek soup, the butternut squash really needed to be used soon.

Using Julia's recipe as a guide, and her often simple, basic seasoning technique that allows the main ingredient's flavor to shine like a star rather than the supporting spices and herbs, It's surprising how a bit salt and pepper is the only seasoning this recipe needs. Trust me, hold back on the urge to add the garlic or cumin, or whatever your go-to favorites are. Try it in it's true form first and remember that you can add other seasonings later if you choose.

Butternut and Leek Soup with Red Lentils

Printable Version

1 lb potatoes, peeled and cut into 2" cubes
2 leeks, including tender greens, sliced and rinsed
1 carrot, peeled and sliced
1 celery stalk, sliced
1 cup diced butternut squash
2 quarts of water plus more as needed
1/4 cup red lentils, uncooked
1 tablespoon salt
White pepper to taste
Garnish:
3 tablespoons of butter
Croutons
Chives or parsley

In a large put simmer the vegetables, water and salt, partially covered with a lid for about 30 minutes. Add the lentils and continue simmering, partially covered for another 20 - 30 minutes or until the vegetables are tender. Add warm water as needed to keep the vegetables under water.

Remove from heat. Using an immersion blender (or in batches in a blender) puree until smooth and creamy. Adjust the seasoning with salt and white pepper if needed.

Off heat and just before serving, stir in the butter, a spoonful at a time until melted and garnish with croutons and chives or parsley

The lentils were added to thicken the soup (instead of rice) and also for their nutritional value. The butter is added at the end to add a bit of depth and richness. It is of course optional. You can add cream instead if you'd like. Croutons are just so much fun in creamy soups.

Easy Homemade Cream of Mushroom Sauce for October #Unprocessed

Today is the 1st of October. For me, it's a meaningful day this year. I'm taking a challenge by participating in October Unprocessed 2014

I am going to try to stay on track and not eat processed foods for the whole month. This is a challenge that's been going on every October since 2010. Andrew Wilder is the brains behind this wonderful madness. You too can participate in October Unprocessed 2014. Just visit Eating Rules and join in....the experience. I have a feeling your body will thank you.

What does unprocessed mean? I think people have a wide range of how far unprocessed can and cannot go. I personally like Andrew's definition....

"Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients"

A lot of foods undergo some level of processing. It's just a matter of whether or not it can be done without all of the added junk. Not that you have to do it yourself (unless you want to) but you can eat things like cheese and pasta that you buy, just pay attention to the ingredients. You can use flour, just make sure it's not bleached and that it's not enriched.

Stuff like that is totally fine.

This isn't meant to make your life crazy. No one expects you to churn your own butter...just be mindful of the products you buy. Of course if churning your own butter is a life long dream of yours, and this gives you the perfect 'excuse' to do it....then go for it!

Before I keep going on and on....just visit the Frequently Asked Questions at Eating Rules and you'll see some wonderful posts that will give you some very valuable information about our foods.

With all that said, one of the things I pretty much try and avoid in my cooking in general, are those canned cream soups. There are a gazillion recipes out there that call for them, but they contain so many ingredients that I can't pronounce, identify and don't want in my body.

This recipe is NOT a condensed version. It makes just over 2 cups. If you're going to use it to replace condensed cream of mushroom soup, take into account that 1 cup of broth or milk that you'd be adding to the recipe as well and adjust accordingly.

Homemade Cream of Mushroom Sauce

Printable Version
makes about 2 cups

8 oz mushrooms, chopped or sliced (use whatever variety you choose)
1/2 large onion, chopped or sliced
1 tablespoons butter
1 tablespoons light olive oil
1 garlic clove, minced
2 tablespoons flour
Splash of vermouth, white wine or chicken broth
1 cup chicken broth
1 cup milk
1/8 tsp nutmeg
Salt and pepper

Heat the butter and olive oil in a skillet over a medium heat. Saute the mushrooms and onions until tender, stirring occasionally. Add in the garlic and saute for an additional minute. You'll know by the magnificent aroma when everything is ready for the next step.

Stir in the flour, and continue stirring for about a minute. Pour in a splash of vermouth, white wine or chicken broth. Stir to deglaze, getting up all that flavor off the bottom of the pan. Pour in the chicken broth and then slowly stir in the milk. Season with nutmeg and then the salt and pepper to taste.

Reduce heat to medium low and continue to stir until it begins to thicken. Make sure to keep it moving so nothing adheres to the bottom and sides of the pan, scraping as needed.

Reduce heat to low and let simmer until desired thickness, stirring frequently.

Now it's ready to add to whatever your heart desires. Like I said early, this makes over 2 cups...maybe 2 1/2?

I use this when making green bean casserole for the holidays. It's great in soup, casseroles or as is, poured over mashed potatoes or even roasted chicken

However you decide to use it, you'll feel so much better about what you're putting in your body. You'll appreciate the natural flavor of the mushrooms that shine in a way that does not happen from a can.

Let's just say...unprocessed just tastes right.

Roasted Kabocha Squash #SundaySupper

Squash. When I was a kid, I didn't think I liked "squash". Probably more cuz of the name than anything. It just didn't sound right. Squash. Thank God, I figured out as an adult that I really love the stuff!

Learning all the wonderful ways squash can be made didn't hurt either. Steamed, pureed in a pie, soup, sauce, roasted, BBQ'd etc, etc....it's all good. My favorite is roasted. Soups and sauces are runner-ups for sure. Oh wait...grilled...man oh man. Like I said...its all good!

It is the season for squash-a-plenty. This Sunday Supper is all about giving you ideas on what to do with your squash and how to enjoy the bounty, whether its from your garden, the farmers market or your local grocery store. Do you know what I recommend? Make a pledge to try a new kind of squash this season. There are so many different kinds out there....why limit yourself to the well known few?

When I saw this kabocha sitting in the bin at the market, I had no clue what it was. I wasn't even sure it was edible. Whaaaaat? I dunno....maybe it was one of those kinds you use to decorate, ya know? So I googled it right then and there and bought it.

Kabocha is an Asian winter squash, commonly called a Japanese pumpkin. It resembles a pumpkin in texture but is more like a mild butternut squash, maybe a bit sweeter. The sweetness will vary depending on how ripe your kabocha is.

(note: I noticed as I was about to begin making my dish that there was a "blemish" on top of my kabocha. Once I cut it open, I saw that it was very superficial and just cut it out. Not point in wasting the whole thing for one small area.)

To prepare, I sliced it in half, scooped out the seeds, cut it into manageable sections, then cut the skin away.

Easy peasy....chop it up and its ready to roast.

Roasted Kabocha
Inspired by Anne Burrell

4 cups kabucha cut into 1/2" cubes
Olive Oil
1/2 teaspoon ground cinnamon
Crushed red pepper flakes to taste
Salt
1 lb greens beans
1 lb fresh mushrooms (I used crimini), sliced
1/2 cup roasted pepitas for garnish
1 bunch fresh chives, finely diced for garnish

Preheat the oven to 375' F

In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper flakes and salt. Spread out onto a baking sheet and roast until very soft, about 30 minutes.

In a large bowl, toss the green beans in olive oil, crushed red pepper flakes and salt. Spread out onto a baking sheet and roast for about 15 - 20 minutes.

In a large bowl, toss the mushrooms in olive oil, crushed red pepper flakes and salt. Soread out onto a baking sheet and roast for about 7 - 10 minutes.

Once everything has roasted, combine them all together.

Look at those bright, beautiful colors! Everything roasted separately to keep their flavors individual. Garnish with the pepitas and chives and serve warm.

This was the perfect side dish for crispy lemon chicken. I even drizzled the vegetables with a bit of lemon and it was delish!

I was telling my daughter that this might even make it on this years Thanksgiving table. I'm always looking for ways to cook vegetables that will stand up to a turkey and I believe I have found the perfect mix.

There are so many difference kinds of squash and ways to use prepare them, check out the rest of Sunday Supper's squash recipes below.


Starters – Appetizers & Cocktails:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane's Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spanakopita #GreekSummer #Giveaway

I'm taking a trip this summer. A virtual trip to Greece with Debbie Matenopoulos and I'm inviting you all to come along. 

I haven't been exposed to Greek food very much, which is the reason I totally jumped on the opportunity to review Debbie Matenopoulos's "It's All Greek To Me" cookbook. What better way to experience incredible foods from Greece than to make it in your own kitchen with the 'assistance' of someone who has Greek cooking in her blood. 

And there's a bonus! Debbie has added her own touch to her families traditional recipes. Not only to make them even more healthy but to also make them easier to prepare. 

You know what I have to say about that? Grab a refreshing drink, pull up a chair and let's hang out with Debbie while we enjoy a Greek summer. 

Really...if you were going to hang out with Debbie Matenopoulos, what would you say to her? I'd have to ask her about her cookbook, and food of course. And that's exactly what I did! Not that I got to really hang out with her, but I did get to ask her some questions, which she so graciously answered!

Me: "Who was your biggest inspiration when developing the recipes for It's All Greek to Me?"
Debbie: "My biggest inspiration for writing this cookbook was my mother. I have the fondest memories of spending time in the kitchen with her while she whipped up some amazing home cooked meals made from scratch.  She, along with my grandmother and aunts, taught me everything I know about cooking. My mom is still to this day the best cook I have ever met."

Me: "Which recipe has the most meaning to you and why?"
Debbie: "The recipe that has the most meaning to me in the book is the pastichio, which is basically Greek lasagna. The reason being it is really nostalgic for me. Growing up we would often have pastichio on Sundays.  My mom would spend all day preparing a big family style dish of pastichio and all of our family and friends would come over and enjoy Sunday dinner together.  Sunday dinner was always a big event in our home."

Me: "What is your earliest memory of cooking/preparing Greek food?"
Debbie: "My earliest memories of cooking are from when I was about 4 years old and are of me being in the kitchen with my mom. I was helping her stir the bechamel for the pastichio or moussaka over the stovetop to make sure it didn’t get too thick.  She would pull up a stool for me to stand on and make sure to let me know that my job was very important. She would tell me that getting the pastichio or moussaka exactly right all depended on me making sure I didn't let the bechamel thicken too much.  That responsibility made me feel so important and made me so proud when we all sat down to dinner. It truly made me feel like I was an integral part in making this delicious meal. I think that's when I fell in love with cooking."

Me: "If you were to choose a dish or meal from your cookbook, for someone who has never tried Greek food, what would it be and why?
Debbie: " I would recommend Prassopita.  It is feta cheese, Parmesan, and sautéed leek phyllo pie. It is flaky and puffy and absolutely scrumptious. It is one of my absolute favorite Greek dishes. It is more sophisticated than the typical spanakopita, which is a spinach, feta, and onion phyllo pie.  Spanakopita is delicious in its own right, but if I were to recommend something to someone that has never had Greek food it would have to be Prassopita. It's almost like a soufflé and is best eaten hot about 15 minutes after coming out of the oven."

Me: What message would you like to resonate with your readers/home cooks?

Debbie: "I would like the readers of this blog and the home cooks to not only enjoy the amazing flavors of the Mediterranean cuisine of my ancestors, but also the immeasurable health benefits.  And, I’d like them to enjoy this food with their family and loved ones, because after all, food is more than just food to Greeks. To Greeks, food represents love and family.  So here’s to you enjoying the deliciousness of this cookbook with your family!! ;)"

Omg...she is just too sweet!!

How would you like to have the opportunity to win a special gift to remind you of this "trip" ..... A copy of Debbie Matenopoulos's cookbook, It's All Greek To me! 

Details below...but lets get to cooking first!

Spanakopita (Spinach Feta Pie)

Serves 8 - 10

1/2 cup extra-virgin olive oil, divided, plus more for baking dish

1 bunch scallions, white and tender green parts, washed and thinly sliced

1/2 large sweet onion, finely chopped

2 pounds fresh spinach, coarse stems removed, washed in several changes of cold water, drained, and chopped

1 pound brine-packed Greek feta

1 cup finely chopped fresh dill

4 large eggs, beaten

1/4 teaspoon freshly ground black pepper

1 (1-pound) package phyllo dough sheets (13 × 18 inches), thawed (see tip, page 112)

Preheat oven to 350 degrees. Oil a 9 × 13-inch baking dish.

Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the scallions and the onion, and sauté until translucent, about 5 to 6 minutes. Add the spinach and sauté until just wilted. 

It looks like such a HUGE amount, until...it cooks down to next to nothing.

Remove from heat, let cool slightly, and transfer to a fine-mesh strainer. Cool slightly, then squeeze as much excess water as possible from the spinach, and transfer to a large mixing bowl.

(seriously, you need to squeeze....this is almost 3 cups of liquid from the spinach!)

Crumble the feta into small pieces and add it to the spinach mixture. Add the dill and mix gently to combine. Add the eggs and pepper. Mix well to combine with impeccably clean hands or a silicone spatula.

Roll the phyllo dough out on a flat surface, working quickly and keeping it covered to prevent it from drying out. Place 2 phyllo sheets into the baking dish at a time, centering them and letting the edges hang over the sides. Brush the top sheet of each 2-sheet layer with a little of the remaining olive oil, but do not brush the overhanging edges. Continue in this manner until you have used 10 of the phyllo dough sheets.

Spread the spinach-feta mixture evenly over the phyllo dough layers in the prepared dish. Fold the overhanging phyllo dough over the filling, then continue to layer the phyllo dough, brushing each 2-sheet layer with olive oil, until you have used all of the dough. Trim the top layers of phyllo to fit the baking dish. Slowly pour the remaining olive oil on top, and spread evenly.

Before baking, using a large knife, very carefully score the pie into 8 to 10 pieces, cutting through the top layers just until you reach the filling. Precutting makes it much easier to serve, as the phyllo dough becomes crisp and very fragile after baking.

Bake for 50 to 60 minutes or until the top is golden brown and flaky, watching carefully. Cool for 10 minutes, slice the precut pieces all the way through, and serve.

Debbie’s Tip: As noted earlier, as with most of the phyllo pies, spanakopita can be made with either melted butter or extra-virgin olive oil. I find the olive oil version to be a lighter, more healthful dish, but I also love to indulge in my mom’s decadent, traditional version once in a while. To make it Mom’s way, replace the olive oil used to brush the phyllo with 6 tablespoons of melted butter (see tip, page 112), add an extra egg, and use 11/2 pounds of feta instead of 1 pound. 

It’s over-the-top delicious!

Let me just tell you, I had a really hard time deciding which dish to make from the cookbook. So hard that I went to my fans on Facebook and asked them. What a wonderful choice! I absolutely love spanakopita! I even drizzled a little lemon juice over the top....wow! It's one of those dishes that even though you're full, you keep sneaking another bite. And you walk away saying...'Ok, I'm done!' And back you go for another one! 

Enter your chance to win a copy so you'll know first hand what I'm talking about...

a Rafflecopter giveaway

This giveaway is open to US and Canadian residents only. This giveaway will run from Wednesday, July 30, 2014 through Tuesday, August 5, 2014 (11:59 pm PT). The w inner will be notified within 48 hours of the close of the contest and given 48 hours to respond before a new winner is chosen. 

I was not compensated for this post, however BenBella Books provided me a copy of "It's All Greek To Me" cookbook to review. They are also supplying a copy for the giveaway.  All opinions are my own.

Elote #PicnicGame

Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! 

Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.

I'm going on a picnic and I'm bringing... 

Asian Chicken Salad from Try Anything Once Culinary 

Beautiful Beet Salad from Small Wallet, Big Appetite 

Chicken Muffuletta from Marlene Baird

Double Chocolate Chip Cookie Cups from The Dinner-Mom 

Aaaaaaand...Elote

Wait...what?! Elote?

Yes, Elote...as in Mexican Street Corn. Totally yummy grilled corn on the cob with seasonings and cheese and stuff.

The first time I tried (or even heard of) Elote was not that long ago, at a Dodger game. And I fell in love!

Its super easy. way delicious, and perfect for picnics.

Simply get your grill on

And get your cleaned corn on the grill

I grilled them on a lower heat at first, turning often until they were just about cooked, then added more coals to get a good char going.

I knew they were done when I could smell them. Oh the smell of sweet, sweet corn.

Then for the good stuff (this is enough for 4 - 6 ears of corn)

Elote
inspired by The Kitchn

4 -6 grilled corn ears
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1/8 teaspoon cinnamon
Salt to taste
1/2 cup mayonnaise
1/2 cup Cotija cheese, finely crumbled
2 limes sliced into wedges

Combine the chili powder, cumin, garlic powder, cinnamon and desired amount of salt.

Slather a good amount of mayonnaise all over the corn. Don't be shy. Don't be weirded out. Trust me. It's amazing.

Sprinkle (or shower, depending on how much seasoning you like) the chili powder mixture all over the the place. 

Then sprinkle on the cheese and drizzle with some lime juice. 

Grab that cobber and dig in.....

And be ready for your taste buds to be wowed! All those flavors coming together is absolutely delicious. The sweet corn, slightly spicy chili powder, smokey cumin and then the slightest hint of cinnamon all accented by the tangy Cojita cheese and lime juice. This very well could be my favorite corn.