Servings: 4

Prep Time: 20 minutes

Chill Time: 2 hours

What You Need:

• 2 large cucumbers
• 1/2 cup whole sour cream
• 1/2 cup whole-milk Greek yogurt
• 1 garlic clove
• 1 tablespoon fresh dill
• 2 cups vegetable broth
• salt and white pepper (to taste)
• fresh mint leaves (optional)

What You Do:

1. Coarsely grate cucumbers into a bowl.
2. Finely mince garlic clove and chop dill and add to bowl.
3. Combine rest of the ingredients— except mint— in the bowl.
4. Stir well and chill soup in fridge for approximately 2 hours.
5. Ladle soup into serving bowls and top with optional mint leaves.

]]> http://www.seasonalcookbook.com/cool-as-a-cucumber-soup/feed/ 0 http://www.seasonalcookbook.com/crockpot-irish-beef-stew/ http://www.seasonalcookbook.com/crockpot-irish-beef-stew/#comments Sat, 06 Mar 2010 03:30:35 +0000 Jen http://www.seasonalcookbook.com/?p=57

Servings: 4 – 6

Prep time: less than 10 minutes

Cook time: 8 hours ( low)  /4 hours ( high)

What You Need:

• 2 lbs cubed stewing beef
• 1 envelope of dry onion soup mix
• 2 10 3/4-oz cans of tomato soup
• 1 soup can of water
• 1 tsp of salt
• 1/2 tsp of pepper
• 2 cups of diced carrots
• 2 cups of diced potatoes
• 1 lb package of frozen peas
• 1/4 cup of water

What You Do:

1. Place onion soup, beef, tomato soup, soup can of water, salt, pepper, potatoes, and carrots in slow-cooker.
2. Cover and cook.
3. Add peas and the 1/4 cup of water 1 hour (1/2 hour for high temp) before end of cook time.

Servings: 6 – 8

Prep time: about 20 minutes

Cook time: 5 hours ( high) / 10 hours (low)

What You Need:

• 2 pounds boneless lamb cubed, browned, and drained
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups water
• 1 small bay leaf
• 2 medium carrots, peeled and cut in 1/2-inch slices
• 2 small onions, thinly sliced
• 4 medium potatoes, peeled and quartered
• 1/4 cup quick-cooking tapioca (optional – see Note)
• 10 ounces frozen peas

What You Do:

1. Sprinkle browned lamb cubes with salt and pepper.
2. Place lamb in the crockpot along with water, bay leaf, carrots, onions, potatoes, and tapioca.
3. Cover and cook on low for 10 hours (or high for 5 hours), adding peas to the stew during the last hour (or half hour.).

Servings: 4

Prep Time: 15 minutes

Cook Time: about an hour

What You Need:

• 4 tomatoes- peeled, seeded, and chopped
• 1 medium acorn squash- peeled and diced
• 1 large white onion, chopped
• 1 cup of pinto beans
• 1 cup of water
• 3 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 2 tablespoons chili powder
• 1 tablespoon ground cinnamon
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• salt and pepper to taste

What You Do:

1. Heat oil and saute onion in a large sauce pan.
2. Add cinnamon and chili powder and saute for 2 more minutes.
3. Add garlic powder, cumin, lemon juice, and tomatoes and mix thoroughly.
4. Stir in pinto beans, squash, and water.  Season with salt and pepper and let stew simmer for about an hour, until squash is tender.

]]> http://www.seasonalcookbook.com/acorn-squash-stew/feed/ 0 http://www.seasonalcookbook.com/fall-corn-chowder/ http://www.seasonalcookbook.com/fall-corn-chowder/#comments Thu, 15 Oct 2009 21:16:03 +0000 Jen http://www.seasonalcookbook.com/?p=538

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

What You Need:

• 1 10-ounce bag of frozen corn kernels
• 1/2 cup of cubed potatoes (peeled)
• 1/2 cup chopped onion
• 1/4 cup chopped red pepper
• 1/3 cup water
• 1 1/3 cups milk
• 2 tablespoons flour
• 1 tablespoon margarine or butter
• 2 teaspoons powdered chicken bouillon
• 1/4 teaspoon black pepper

What You Do:

1. In large saucepan combine corn, onion, potatoes, red pepper, water, bouillon, and black pepper.
2. Bring to boiling and then cover pan and reduce heat to simmering and cook for 10 minutes, stirring occasionally.
3. Mix in the milk and the margarine/butter. Blend well. Add the flour to thicken the soup and blend well again.
4. Cook and stir for another 2 minutes, then remove from heat and serve. Add fresh parsley for garnishment (optional.)

]]> http://www.seasonalcookbook.com/fall-corn-chowder/feed/ 0 http://www.seasonalcookbook.com/summer-corn-and-tomato-soup/ http://www.seasonalcookbook.com/summer-corn-and-tomato-soup/#comments Mon, 03 Aug 2009 12:41:22 +0000 Jen http://www.seasonalcookbook.com/?p=362

Servings: 4

Prep Time: 10 minutes

Cook Time: 25-30 minutes

What You Need:

• 4 red tomatoes, cut into small pieces
• 4 green tomatoes, cut into small pieces
• 1 1/2 cups corn
• 7 cups vegetable broth
• 2 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 clove garlic, minced
• 1 onion, chopped
• pepper to taste
• 4 tablespoons of sour cream (optional)

What You Do:

1. Heat oil in a stockpot on medium heat.
2. Add onion and garlic and saute until tender.
3. Add tomatoes, corn, and cumin powder and cook for 5 minutes.
4. Stir in vegetable broth and reduce heat to low, cooking until thoroughly heated.
5. Season with pepper and serve soup with a dollop of sour cream (optional.)