








"He says, 'Be still and know that I am God.' Be still and know. Be still. Be. It starts with 'be.' Just be, dear one." Shauna Niequist
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Whisk flour and milk until blended. Add to soup. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt, and pepper. Top with crumbled bacon.
Mix marinade ingredients and add chicken.
Mix sauce ingredients and set aside.
Heat oil in a large pan and saute chicken until cooked through. Remove chicken and saute vegetables until cooked. Add chicken and sauce mixture to vegetables. Cook until sauce thickens.
Melt butter in a large pot. Add squash, onion, carrot, and celery. Saute for about 10 minutes. Mix in apple and allspice. Add broth and cider and bring to a boil. Reduce to medium-low and simmer about 30 minutes. Puree in batches and return to pot. Add more broth if too thick. Add ½ cup cream and bring to a simmer. Season with salt and pepper. Ladel, drizzle with cream, and sprinkle with parsley.
Unfortunately, my husband doesn't share my love of butternut squash, so I made him chicken noodle soup. It's a Tyler Florence recipe that I found a few years ago, and it's really good. And it's not especially time consuming, particularly if you use a store-bought rotisserie chicken! Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
1 pound penne
6 ounces prosciutto, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 can whole tomatoes (drain and reserve juice), chopped
1 cup half and half
½ cup vodka
¼ cup chopped fresh parsley
3 tablespoons chopped fresh basil (or 1 tablespoon dry)
¼ teaspoon salt
1 cup parmesan cheese
Combine seasonings in small bowl. Combine butter, garlic, Worcestershire sauce and seasonings in large skillet over high heat. When butter is melted, add tomatoes, then shrimp. Cook 2 minutes, stirring evenly. Add beer and cover; cook 1 minute longer. Remove from heat.
Serve with saffron rice.
Green Beans and Pine Nuts