Save Time Make Soup

My New Year's Resolution...to keep my cooking blog better updated. I've never had a problem with this in the past, but between running around after pea pod and starting a new job as an editor for a farm publication - let's just say something has to give.

But, I've finally got life back on track. It took me awhile to get over the new learning curve and balancing my work life and home life. I work at home most days, therefore that has been a struggled trying to know when to step away from the "home office."

Cooking is still my "get away" from life. I'm always amazed how I can come home, layout fresh vegetables, meat and seasonings and life becomes that much easier. Oh, and don't forget the wine! ;)

To help manage our crazy life my wonderful husband has been cooking a little more too (he's a saint...he truly is) and I've been making HUGE batches of soup. Then, I'll freeze the soup in smaller portions and we can pull it out anytime and instant meal!

A new soup I've been working on is my Chicken Corn Chowder. This soup really does the trick on a cold day paired along some toasty french bread. Let me know what you think.

Chicken Corn Chowder
by Lane
2 large chicken breasts, cooked and chopped (season the chicken before cooking)
1 cup of red onion, chopped
6 cups of new potatoes, diced
5 cups water
1 1/2 sticks butter
1 tsp Thyme
Cooked and crumbled slices of bacon
2 cloves garlic
Sprinkles of crushed red pepper

2 cans evaporated milk
2 cans of creamed corn

salt and pepper to taste

In a large pot add butter and saute onions and garlic. Do not burn the garlic. Add potatoes and water and cook until the potatoes are tender. Add the rest of the ingredients and reheat to a slight boil and continue cooking for 15 minutes.

Winter Squash Soup

The weather has been extra oridnary this year- we have seen so much snow and bitterly soup wind chills here in Missouri.

(PHOTO: Here's a view from our back porch this past snow storm...it's like a winter wonderland. So thankful to live in the country.)

My advice on to how to tackle cold weather- warm up with a cup of soup! That's what my mother used to say when I woudl come in from building snowmen or doing chores on the farm with dad.

I'm done to my last couple of garden grown Butternut Squash. (I know how sad.) I grow a lot of winter veggies in my garden to last me at least part way through the winter months.

We grow a lot of our own food at the McConnell and Baldwin houses- farm raised beef, an assortment of vegetables and berries...and if we don't grow it, we buy it local when possible.

It's nice knowing where my food comes from and how it was raised. Plus, it just makes you feel better knowing you are supporting your local Missouri farmers!

Hope you enjoy this winter soup recipe as much as my family does!

Butternut Squash Soup
2 tbs. butter
1 onion, chopped
2 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 butternut squash, peeled, seeded, and diced
3 cans (14.5 oz. each) chicken broth
½ c. honey
½ tsp. dried thyme leaves, crushed
½ tsp salt
1 tsp. pepper

In large pot, melt butter, stir in onions and garlic. Cook and stir until browned (5 minutes). Stir in carrots and celery and cook until tender (5 minutes.) Stir in potatoes, squash, chicken broth, honey, and thyme. Bring to boil and simmer for 35 minutes. Remove from heat and cool slightly. Place mixture into a food processor and mix till smooth. Return pureed soup to pot and season with salt and pepper.

Chicken Corn Chowder to Warm You Up

Fall is the perfect time to try out new soup recipes for the upcoming winter. I've been perfecting our family's chili recipe and I think I finally have it ready to share...we will see later on this week.

But, I've also been experimenting with a lot of soup varieties. Soups are easy and affordable- and we could all use some savings in these times.

My friend Joann passed along her recipe for Chicken Corn Chowder to me to try on Facebook the other day and I made a pot last week. She said the recipe was easy, but I couldn't believe how easy it really was! This will be a recipe we keep on hand in my family for those quick and easy meal nights...which are just around the corner with the birth of our first son here in about 4 weeks.

I made a couple of substitutions to the recipe: I had leftover smoked chicken meat from the night before so I actually added about 2 cups of chicken, about 1 tsp. garlic powder, I used frozen chicken stock (I always save my stock and use it for soups later on), real bacon I had fried up earlier for breakfast and I added about 1 c. milk (I like a creamy soup).


Chicken Corn Chowder
by Joann
1 c. chicken, cooked and diced
2 cans cream of chicken soup
2 cans chicken broth
1 can whole kernel corn, drained
2-3 T. Hormel real bacon pieces
1/4 c. butter
1/2 onion, diced
2 medium red potatoes, diced w/skin on
2 T. fresh basil, chopped

Saute onion and potatoes in butter until soft. Meanwhile, combine soups and broth. Add chicken, corn and bacon. Stir in potatoes and onion. Add basil. Cook over medium heat for 30 minutes or until hot and flavors are blended. Salt and pepper to taste.

Slow Cooker Beef Stroganoff

Fall has officially arrived in Missouri. It’s during this season that I love to try new recipes for comfort foods like soups, stews, chilis and even things like beef stroganoff- which is what was on the menu tonight.

I found a slow cooker recipe for beef stroganoff while thumbing through a recent issue of Cooking with Paula Deen. I remember thinking to myself…"I’m going to be a mother soon and I need all the quick recipes I can find to save myself some time around the house.”

This recipe comes from Carol Poppe, of Mandan, North Dakota and takes the hassle out of making your traditional beef stroganoff- which often takes a lot of time. I have a recipe for tradition stroganoff as well, but when you are on the run and don’t have time this recipe is truly number 1 in my book.

Tonight was the first time I made it and I don’t think I would change one thing about the recipe, except the recipe will call for canned mushrooms and I just bought some pre-sliced store bought ones.

This recipe is perfect for a cold night, paired with your favorite Missouri wine! Go even more local and use beef from a local farm as well as buy some local mushrooms and buy homemade noodles from the farmers' market.

Slow Cooker Beef Stroganoff
By Carol Poppe

2 lbs. beef tips
1 large yellow onion, chopped
1 can golden mushroom soup
1 can cream of onion soup
1 (8oz) can sliced mushrooms, drained ** I use pre-sliced fresh mushrooms instead
1 tsp. pepper
1 (8oz) cream cheese
1 (8oz) carton sour cream
1 (16oz) package of egg noodles, cooked and hot

In a slow cooker combine beef tips, onion, onion soup, mushroom soup, mushrooms, and pepper. Cover and cook on high for 8 hours (it only took me 6 hours when I prepared this). When done cooking, stir in cream cheese and sour cream and mix until combined. Serve over hot cooked noodles.

Photos From Savannah

My trip to Savannah was a wonderful opportunity to indulge in life's little pleasures (homemade chocolates from Wright Square Cafe, Shrimp & Grits from Mom and Nikki's Soul Food, from scratch cupcakes from Back in the Day Bakery (you may have seen Cheryl's appearance on Paula Deen's show) she also has a wonderful blog : Buttercream & Roses I would suggest everyone check out.

But, the best part of my trip to Savannah had to be meeting Jamie and Bobby Deen! It would have been ever better if Paula her self had been there- but I doubt she's in Savannah much with all the publicity tours and events I've seen her at recently. The price you pay to be well-known I guess. But, I did have the opportunity to eat dinner at the Lady & Sons Restaurant - and was very impressed with the food. Plus, I did some shopping at the Paula Deen Store - how touristy of me I know - but hey - "when in Rome..."

One of the neat aspects of eating at the Lady & Sons is the southern charm of the staff and that each night an old fashioned dinner bell is rang! (Makes me feel like I'm back on the farm again) The night we ate dinner our waitress even sang a little jazz tune for the dinner guests!

Besides the 10 extra pounds I brought back with me from Savannah (totally kidding, well sorta) I brought back a new respect for "real cookin'."

Real cookin' to me is food made with real ingredients, by real people, in real kitchens that takes real time - not 30 minutes to prepare! (Yes, you that know me understand where I'm coming from on the 30 minute meals idea.)

So, on this real cookin' post I'm going to pull something special out of the recipe archives: Dec 5, 2007 Post "Cream of Crab Soup to warm Your Heart." This is one of my favorite soups that can be made up in a hurry and is perfect to warm you up on a chilly night! Enjoy!

Lentil Soup

When will the farmers’ markets open back up- not soon enough! I’m can’t take it anymore…tomatoes that taste like cardboard, greens that are tasteless, produce that has been shipped in probably 2,000 miles (+), no connection with my food….when oh when will the farmers’ markets be open again! I need my fresh fruits and vegetables…I need my weekly visits to the farmers’ markets.

But, I’ll have to wait, at least until about the second or third weekend in March until the markets around Missouri start to open back up.

Until then I’ll have to try and savor what frozen vegetables I have left from my own garden this summer (which isn’t much except broccoli, sweet corn, green beans and some tomatoes).

It’s always about this time of the year that I start to get antsy for the growing season to hurry up and make it’s appearance. Maybe because of all the seed catalogs I’m thumbing through, the farmers’ markets workshops/conferences I’m attending for my job, the diminishing frozen vegetables in my deep freeze or maybe because I’m just tired of the cold, bone-chilling weather. (It’s probably a little bit of everything.)

So, to celebrate the farmers’ markets opening soon (about 2 months) I’ve got a “fresh” recipe today!

Baldwin Lentil Soup
by my mother
3 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peel and dice
1 large tomato, peel and dice
1 small celery stalk, diced
1 small carrot, slivered
1/4 cup parsley, chopped
½ tsp. garlic powder
¼ tsp. dried basil
salt and pepper to taste

In a deep soup pot, saute shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the 3-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork mash or puree mixture. Serve warm, garnished with croutons or chives.

Butternut Squash Soup

Many think about one type of squash – summer squash. But, there is another kind that is just as tasty and easy to cook with- winter squash.

My favorite, Butternut Squash is a winter squash that has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut Squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor.

Available in early Fall through Winter, you will want to choose a squash that is heavy with few blemishes and moldy spots. Get out to your local farmers’ market and ask the grower to pick you out the best one for you.

You store Butternut Squash much differently than summer squash. Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

I like to pair up Butternut Squash recipes with a Pinot Grigio or Chenin Blanc wine.
When it comes to cooking Butternut Squash you have many options: a gratin, soup, soufflé or even in stir-fry.

My favorite way to really cook a Butternut Squash though is in a soup. And, with the cold weather we have been experiencing lately in Missouri it’s soup time. Try this recipe for a little change at the dinner table.

Butternut Squash Soup
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, pared, seeded and cut into 1-inch cubes
2 pears, pared and sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, ground
1 cup whipping cream

Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

Source: Public domain recipes converted from Meal Master format.

Local Missouri Beer Bread

The weather in Missouri is crazy once again. Snow in the northern part, 2 inches of sleet, plus snow to come tonight for us in Central Missouri and lots of ice for those Missourians in the southern region of Missouri.

I’m just praying for April to come soon enough so I can spend some time outside in the dirt. I’ve been busy picking out my garden seed from Baker Creek Seeds and traveling all over Missouri for workshops, conferences and presentations for my work with the Dept of Ag. I’m ready for some relaxation, sunshine and warmer weather.

Here’s a quick and easy beer bread recipe to serve alongside some chili or soup on these cold winter nights. I like to add some herbs in the bread mixture…rosemary and thyme work very well.

Gluten Free Beer Bread
Combine in a large bowl:
3 cups gluten free flour*
3 tablespoons sugar
3½ teaspoons baking powder
1½ teaspoons xanthan gum
1 teaspoon salt

Add to large bowl and stir well:
2 eggs, lightly beaten
1 gluten free beer (12 oz.)

Preheat oven to 350 degrees. Pour batter into a greased or parchment lined loaf pan. Bake for 50-55 minutes.
Yield: one loaf

*A combination of gluten free flours usually gives the best result. Pick up a ready to use flour blend like Bob's Red Mill or use your favorite all-purpose mix. Keep it basic with a rice flour blend (2 cups brown rice flour, 3/4 cup potato starch, 1/4 cup tapioca starch) or spice it up with some mesquite meal. Great with gluten free oat flour, too.

Purple Hull Soup

Purple Hull Peas are one meal that really hits home with my husband and I. It was a staple meal that my mother cooked quite often and was a great meal that lasts for days.

Over Christmas my mother brought up some bags of frozen purple hulls from my parent's garden.

Purple hull's are similar to Black Eyed Peas, but have double the flavor. Plus, there is something magical that happens when you combine smoked ham hocks and purple hulls.

Be sure to soak the peas for about an hour or so if you are using dry beans. If you don’t have any ham hocks on hand throw in some salted pork or bacon stripes. But you have to use bacon grease….it’s one of the important ingredients to making purple hulls “oh so good!”

My Mother’s Purple Hull Peas
4 cups shelled purple hull peas
1 - large hunk of smoked ham hocks or some bacon stripes
2 cloves of minced garlic or garlic powder
1 onion chopped
Throw in some dried parsley flakes
Enough bacon grease to cover the bottom of the pot
Salt, to taste
Black or White Pepper, to taste

Sauté the onions until they are lightly browned from the bacon grease. Add the hocks and cover with water and boil for about an hour. Cut away all the meat and return the meat back to the pot. (If using bacon add when you add the peas.)

Add the peas and cover with water, cover. Bring to a boil then reduce to medium-high heat, simmer for about 40 minutes. Stir occasionally. Add parsley, garlic and stir. Cook uncovered. Add the salt and pepper to taste. Cook for about 2 hours.

Note: You will probably have to add water occasionally to the pot during the cooking process. Peas are done when they are soft and tender. I like to mash some up around the sides of the pans to thicken the mixture up a bit.

Cream of Crab Soup to Warm Your Heart

This is a post from the archives last year that is one of my favorite posts! Enjoy...

Have you ever thought about how you have made the friends and relationships in your life? I have.

As I was making a pot of crab soup last night I started thinking about the people I have met throughout my life and how they have made footprints in my life. For instance, the soup recipe I was making was given to me by some folks in Maryland.

About two years ago I met Cecil and Michelle. My parent’s had decided that they were going to sell our family farm and purchase another one closer to Springfield, Mo. As soon as they put the farm up for sale, people were visiting from all over the county to look over the farm. There were people from California, Florida, Colorado, New York…I was amazed by the response.

But while all this was happening my parents were having their doubts about their choice to sell. I was unhappy about the decision from the get go. The family farm meant the world to me. Every childhood memory I had steamed from those hills, trees, creeks, barns, cattle, the swimming hole, dirt roads, fences and the “love tree.”

The “love tree” you ask? This is a very special place on my parent’s farm. My niece named this tree. The love tree is on the largest hilltop on my parent’s farm. It overlooks the entire farm, stock and barns. On this very special hilltop my husband proposed to me in 2002. We engraved our initials in this tree, and that is why my niece calls it the “love tree.”

Every memory of mine is wrapped into our family farm. So, when a couple from Maryland came for a visit (Cecil and Michelle) and decided to make an offer on my parents farm that matched my father’s asking price…..I became very worried!

This was the first buyer that asked the full asking price. Would my parent’s sell? Would I loose my Ozark hills? Would I never see our love tree again? Would I never be able to take my kids to the farm?

I met Cecil and Michelle and they were a wonderful couple. They had decied to move from Maryland to the Ozarks to escape the big city life and move their family to the country. They always wanted to have a farm and timber and they loved my parent’s farm.

For about four months the couple made frequent visits to our farm, as they were trying to sell their business in Maryland. During that time my parents and the couple became very good friends.Then one day my father called me and asked me, “Lane how would you feel is we didn’t sell the farm?” Although my father knew the answer to this question I gave him an answer. “That would be the best news in the world.”So it was. My parents after many months of “to sell or not to sell” had decided to remain on our Ozark farm. But the friends they had made: Cecil and Michelle did purchase a farm about 20 minutes from my parents and the couple remains close family friends of ours.

It’s experiences like these that bring all different types of people into our lives. My friends stem from Charolais cattle breeders, former FFA’ers, college friends, overseas experiences, co-workers, local Mid-Mo friends, a summer softball team my husband and I play on, many ag-related groups I serve on….all these experiences shape the relationships we acquire and the people we are. I am thankful to have met so many wonderful people throughout my life like Cecil and Michelle.

Here is a crab soup recipe that Michelle passed on to my mother and me. It is way too easy to be as good as it is! My friend Danni recently won 1st place with this soup recipe in her company's Soup Contest!

Cream of Crab Soup
By Michelle(This makes a very large batch. I usually cut it in half, unless I’m serving it for a party.)
6 cans of cream of celery soup
2 quarts half and half
1 stick of butter
1 lb. of crabmeat (if using canned crab meat 4-5 (6 oz) cans)
A bag of steamed broccoli florets
1 ½ tsps. of Old Bay seasonings (found in the spice area in your local grocery store)
2 T. garlic powder
3T. dry mustard powder

Put everything except the crabmeat and broccoli into a large pot. Bring ingredients to a slow simmer for 25 minutes. Be sure to stir quite often. Meanwhile, steam your broccoli florets and when steamed chop coarsely.

After the soup mixture has simmered for 25 minutes, place crabmeat and broccoli in pot and simmer till the mixture is thick enough for your own taste. Garnish with any white cheese and oyster crackers.* After I add the crabmeat and broccoli I usually only simmer the soup for another 10 minutes and then remove it from the heat.

Kickin' Chili

It’s about that time of the year when nothing tastes better than warm soups, stews and of coarse chili.

The weather is turning over, the leaves are changing colors and that northern wind is blowing strong. For me nothing is better on a fall night than warming up with a bowl of chili.

I’m pulling this recipe from my archives today: McConnell White Lightening Chili.

This isn’t your “normal” hamburger chili, it’s a white broth based chili with chicken. It’s got a little heat to it as well right at the end that sneaks up on you.

McConnell White Lighting Chili

by Lane

4-6 boneless skinless chicken breasts, cut up or chicken tenders

2 cans great northern beans, rinsed

1 whole white onion, diced

2 cups frozen white corn

2 yellow bell pepper, diced

4 cloves fresh garlic, minced

3-6 habanera peppers, depending on how “hot” you want it

½ cup white wine*

4-6 cups of chicken broth

2 small cans of green chilies, chopped

4 tsp. cumin powder

1 tsp. Italian seasonings

1 tsp. chili flakes

1 tsp. coriander powder

1 -1/2 tbsp. ground white pepper

2 tsp. kosher salt

3 tbsp. olive oil1 lime, squeezed for juice

½ cup sour cream

½ cup shredded pepper jack cheese

Parsley to garnish with

In a large skillet heat oil and sauté chicken, garlic and onion. Cook for about 12 minutes or until chicken is done.In a large pot (I use a Dutch oven) add chicken broth, cumin, coriander, pepper and salt, lime juice, green chilies, chili flakes, Italian seasonings, peppers ( if want a milder tasting chili use less peppers about 3 because 6 makes it very HOT) and bring to a boil.

Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic and onion mixture, plus the corn, beans, yellow bell pepper green chilies and white wine. Check you seasonings at this point and see if they suit your taste buds.

Cover and let simmer for approximately 30-35 minutes.When finished, remove from heat and stir in the sour cream. Garnish with the shredded cheese and parsley; serve with crusty garlic bread or tortilla chips.

*Depending on how thick you like your chili add or reduce the amount of liquid.

*Sserve with a dollop of sour cream, sprinkled cheese and a few sprinkles of parsley.

Homemade Potato Soup

It's been cold, windy and rainy in Mid-Mo lately and I'm ready for this weather to decide if it's ready for winter or not.

Nothing is better on cold fall nights then one of the heartiest meals on the planet...potato soup!

My mother always made potato soup when I was a child because it was an easy meal to prepare and it warmed you up on a cold day of working on the farm.

Plus, this recipe can totally be adjusted to whatever you have on hand in the kitchen. No cream, just use milk. No cooked ham, use some bacon or hamhock.

I’ve got all my ingredients laid out at home, so that tonight when I get home I can cook some good ‘ole homemade soup…how about you?

Homemade Potato Soup
3 to 4 medium red potatoes
2 cups water
2 cups milk
1 cup heavy cream
1 white onion
4 T. butter
3 T. all-purpose flour
1 cup cooked ham
1 tsp. crushed red pepper flakes
½ tsp. ground black pepper
Salt to taste
1/2 tsp. sugar
1 cup shredded cheddar cheese
1 tsp. garlic powder, I usually add a little more
1 tsp. Italian seasonings

Start a large saucepan of water on the stove to bring to a rapid boil. While water is coming to a boil peel and cut potatoes into small chunks, about 1 inch cubes. When water is boiling add potatoes and cook until tender. Tender when you can easily pierce with a fork. Drain, but keep 1 cup of cooking liquid from the potatoes to add to your soup mixture.

While the potatoes are cooking get your onion chopped up finely.

Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not browned. Next add flour to pan and season with all seasonings. Cook for 3 minutes.

Add to saucepan potatoes, 1 cup cooking liquid, milk, cream and sugar to onions in pan, stirring well. Then add the cheese and ham. Simmer soup for about 25-35 minutes. Stir soup frequently.

*Depending on how thick or how thin you like your soup, you may want to add more/less liquid. Serve with some French bread on a cold fall night.

Cold Strawberry Soup

First, I apologize for not updating my blog for awhile…I’ve been working at the Missouri State Fair since last Monday.

The heat has been over 100 degrees the past week in Missouri and we are looking forward to some much needed rain and cooler temps by Friday.

For a cool treat today I’ve got a Strawberry Soup recipe that a friend of my husband’s passed along to me that really hits the spot on hot summer days.

Enjoy!

Cold Strawberry Soup

2lb. Fresh Strawberries
1/2 Cup Sugar
1 Tub Whipped Cream (I used the light, but you can use whatever)
1/3 Cup Sour Cream
1/3 Cup Whipped Cream Cheese

Clean and stem Strawberries. Puree strawberries and sugar in blender. Pour into large mixing bowl. Add everything else and blend. Refrigerate and serve. (It's better cold)

Purple Hull Peas

One meal that really hits home with my husband and I are purple hull peas. It was a staple meal that my mother cooked quite often and was a great meal that lasts for days.

The purple hulls were grown in our very large family garden that our entire family cared for and harvested each year. My mom would freeze a large amount of peas so that we would have plenty to last us until the next gardening season.

My husband had never had purple hulls until a couple years ago when my mother had made a pot while we were visiting my folks. He was hesitant to try them at first, but my mother has a way to get anyone to try anything once.

Since that first taste he was fan.

Purple hull's are similar to Black Eyed Peas, but have double the flavor. Plus, there is something magical that happens when you combine smoked ham hocks and purple hulls.

Be sure to soak the peas for about an hour or so if you are using dry beans. If you don’t have any ham hocks on hand throw in some salted pork or bacon stripes. But you have to use bacon grease….it’s one of the important ingredients to making purple hulls “oh so good!”

My Mother’s Purple Hull Peas
4 cups shelled purple hull peas
1 - large hunk of smoked ham hocks or some bacon stripes
2 cloves of minced garlic or garlic powder
1 onion chopped
Throw in some dried parsley flakes
Enough bacon grease to cover the bottom of the pot
Salt, to taste
Black or White Pepper, to taste

Sauté the onions until they are lightly browned from the bacon grease. Add the hocks and cover with water and boil for about an hour. Cut away all the meat and return the meat back to the pot. (If using bacon add when you add the peas.)

Add the peas and cover with water, cover. Bring to a boil then reduce to medium-high heat, simmer for about 40 minutes. Stir occasionally. Add parsley, garlic and stir. Cook uncovered. Add the salt and pepper to taste. Cook for about 2 hours.

Note: You will probably have to add water occasionally to the pot during the cooking process. Peas are done when they are soft and tender. I like to mash some up around the sides of the pans to thicken the mixture up a bit.

Growing Up in the FFA

I grew up on a registered Charolais cattle operation in southwest Missouri, “God’s Country”, as I like to call it. I showed cattle at many state and national cattle shows across the country throughout my high school and college years. My family and I raised the number two show heifer of the year in the Charolais breed and in 2000 we bred and raised the Reserve Grand Champion Heifer at the Charolais Junior Nationals. [Larger Photo Here]

I was also active in many ag youth organizations, but the organization that made the biggest difference in my life was the National FFA Organization.

I joined the FFA when I was a freshman in high school at Mountain Grove. My first Ag Science 1 class opened my eyes to the ag industry and to the world of leadership opportunities that the FFA made possible.

I was highly involved in the FFA throughout high school and college. It was through the organization that I traveled overseas to Australia for two months, attended the Washington Leadership Conference in Washington D.C., won state and national FFA Proficiencies awards, became a 2000 – 2001 Missouri State FFA Officer, was awarded college scholarships to further my education in agriculture and learned what it meant to be a leader and how to motivate and lead others. [Missouri State FFA Officer Team: Larger Photo Here]

Looking back throughout my FFA career though, it wasn’t the awards or the travel experiences that made the biggest impact on my life. It was the people. The friends I made and the professional contacts I gained are what have made me the person I am today.

Being a state FFA officer I had the opportunity to meet some incredible people across Missouri. The students that I met, the FFA instructors that I helped out with leadership programs and the other state officers on my team that year were the huge influences on the person I am today. My teammates became like a family. Although that was about seven years ago that I was a state FFA officer, many of those teammates are still very close friends.

One such friend and past office teammate is Molly (Kaimann) Schneider. Molly is now married and has some lovely daughters with her husband Josh. She loves to cook as we all do and sent me a very hearty recipe that her mother always makes. I know you will enjoy it.

Thanks Molly!

Rice Soup
By Molly Schneider

In a large pot boil beef soup bones and a few healthy shakes from the salt shaker (we prefer short ribs because they are full of flavor and meat) for several hours on the stove.

Boil until meat is cooked. Remove bones and remove meat from the bones. While removing meat from bones add 2-3 hand-fulls of rice (not the minute kind) to the pot to begin cooking.

Add meat back to soup, not the bones.

When rice has cooked and is finished, add tomato juice. We use home canned juice, but store bought will work. (1-2 quarts for a large pot.) You can always add more if you want more of a tomato flavor.

Let the soup simmer for 30 minutes to 1 hour or longer.

Best served with cheese and saltine crackers or homemade rolls.

It is even better the days after because it gets a little thicker. It the soup gets too thick just add more tomato juice.

I know this recipe is full of approx., but you really can't mess it up. Add as little or much as you like of the meat, rice and tomato juice.

Molly’s Note: My mom usually puts the bones on to begin cooking around noon to 1:00 and we eat around 6:30. The soup is never turned off, adjust the heat from high when boiling to low when simmering. This is my favorite. It can feed lots of people and fill them up because of the rice. My grandma made it a lot when her 11 children were home. It went far with little cost.

My Soup is On

Last week I made a huge pot of soup that my husband and I ate on for three days. I love meals that allow me to take a couple nights off from cooking. The soup also fed some of my fellow co-workers. I brought Cyndi and Julie in a bowl for their lunches one day because I wanted them to try the soup out….they both returned their bowls to me empty.

I took a recipe from Paula Deen’s Country Cookbook to originally start this recipe and each time I’ve made it I’ve changed techniques and seasonings and I finally have it exactly how I like it.

Note: To those who are already intimidated by the very long list of ingredients, don’t be. All these seasonings and ingredients go into one pot. I’ve given recipes before to some of my friends that have very long lists of ingredients and they say, “I can’t make this.” Anyone can make this soup, I guarantee it!

And if you’re in the mood for something to warm up your belly tonight and you’re just not feeling soup….there is always my White Lightening Chili.

Winter Beef Veggie Soup
By Lane

Stew beef (found in grocery store by all packaged beef)
4 quarts cold water
1 can diced tomatoes
2 cans of stewed tomatoes
1 large chopped onion
3 tablespoons dried parsley
3 beef bouillon cubes
1 teaspoon vinegar
1 tablespoon dried Italian seasoning
2 tablespoons garlic powder
1 teaspoon basil
2 small cans tomato sauce
1 tablespoon seasoned salt
2 tablespoons Worcestershire sauce
1 teaspoon celery salt
1/2 teaspoon ground black pepper or peppercorns if you have them
2 teaspoons salt
2 bay leaves
2 cans cut green beans
1 can white beans
1 can corn
1 cup uncooked elbow macaroni

In a large pot add water, tomatoes, onions, stew beef and all seasonings. The only things you will not add are the veggies and pasta. Bring to a boil and cover pot, reduce heat to medium and cook for 2 hours. Stir occasionally.

Add the remaining vegetables and the macaroni and stir to distribute the ingredients. Simmer for 45 minutes. Stir occasionally. Check your seasonings here…you may need more salt or pepper, depending on your taste.

Footprints in Our Lives

Have you ever thought about how you have made the friends and relationships in your life? I have.

As I was making a pot of crab soup last night I started thinking about the people I have met throughout my life and how they have made footprints in my life. For instance, the soup recipe I was making was given to me by some folks in Maryland.

Cecil and Michelle I met about two years ago. My parent’s had decided that they were going to sell our family farm and purchase another one closer to Springfield, Mo. As soon as they put the farm up for sale, people were visiting from all over the county to look over the farm. There were people from California, Florida, Colorado, New York…I was amazed by the response.

But while all this was happening my parents were having their doubts about their choice to sell. I was unhappy about the decision from the get go. The family farm meant the world to me. Every childhood memory I had steamed from those hills, trees, creeks, barns, cattle, the swimming hole, dirt roads, fences and the “love tree.”

The “love tree” you ask? This is a very special place on my parent’s farm. My niece named this tree. The love tree is on the largest hilltop on my parent’s farm. It overlooks the entire farm, stock and barns. On this very special hilltop my husband proposed to me in 2002. We engraved our initials in this tree, and that is why my niece calls it the “love tree.”

Every memory of mine is wrapped into our family farm. So, when a couple from Maryland came for a visit (Cecil and Michelle) and decided to make an offer on my parents farm that matched my father’s asking price…..I became very worried!

This was the first buyer that asked the full asking price. Would my parent’s sell? Would I loose my Ozark hills? Would I never see our love tree again? Would I never be able to take my kids to the farm?

I met Cecil and Michelle and they were a wonderful couple. They had decied to move form Maryland to the Ozarks to escape the big city life and move their family to the country. They always wanted to have a farm and timber and they loved my parent’s farm.

For about four months the couple made frequent visits to our farm, as they were trying to sell their business in Maryland. During that time my parents and the couple became very good friends.

Then one day my father called me and asked me, “Lane how would you feel is we didn’t sell the farm?” Although my father new the answer to this question I gave him an answer. “That would be the best news in the world.”

So it was. My parents after many months of “to sell or not to sell” had decided to remain on our Ozark farm. But the friends they had made: Cecil and Michelle did purchase a farm about 20 minutes from my parents and the couple remains close family friends of ours.

It’s experiences like this that bring all different type of people into our lives. Mt friends stem from Charolais cattle breeders, former FFA’ers, college friends, overseas experiences, co-workers, local Mid-Mo friends, a summer softball team my husband and I play on, many ag-related groups I serve on….all these experiences shape the relationships we acquire and the people we are. I am thankful to have met so many wonderful people throughout my life like Cecil and Michelle.

Here is the crab soup recipe that Michelle passed on to my mother and me. It is way too easy to be as good as it is!

Cream of Crab Soup
By Michelle
(This makes a Very large batch. I usually cut it in half, unless I’m serving it for a party.)

6 cans of cream of celery soup
2 quarts half and half
1 stick of butter
1 lb. of crabmeat (if using canned crab meat 4-5 (6 oz) cans) A bag of steamed broccoli florets
1 ½ tsps. of Old Bay seasonings (found in the spice area in your local grocery store)
2 T. garlic powder
3T. dry mustard powder

Put everything except the crabmeat and broccoli into a large pot. Bring ingredients to a slow simmer for 25 minutes. Be sure to stir quite often. Meanwhile, steam your broccoli florets and when steamed chop coarsely.

After the soup mixture has simmered for 25 minutes, place crabmeat and broccoli in pot and simmer till the mixture is thick enough for your own taste. Garnish with any white cheese and oyster crackers.

* After I add the crabmeat and broccoli I usually only simmer the soup for another 10 minutes and then remove it from the heat.

What a Winter Storm

Well winter is upon us here in the Midwest. Last week on Thursday my company’s offices closed early and on Friday one of the worst winter storms came through and dropped 4 inches of sleet and 17 inches of snow at my house and in many other areas across the Mid-Missouri. The last time we had this type of accumulation was in 1995, and I think the total was only 8-10 inches.

Needless to say, I was unable to make it out our driveway on Friday morning and a phone call from my boss telling me to “stay home,” was music to my ears. I don’t think I would have been going anywhere in my Explorer.

The problem my husband and I had was we were completely out of groceries! Which never happens at my house, but I had planned on going grocery shopping on Friday. I did manage to make some homemade pancakes for breakfast though, which we both enjoyed.

My husband spent most of the day shoveling our driveway and I spent my time inside cleaning the entire house! I got quite a bit accomplished over the “snowed in” weekend. I cleaned the entire house including: all cabinets and refrigerator, the basement and I even organized every closet and cabinet and in our house!

But, by Saturday my husband and I both were had “cabin fever” and were ready to get out of the house! So, we drove into town on the still ice covered roads and made it to the Wal-Mart (yes Wal-Mart). I don’t like to go to Wal-Mart very much, I try to support my local grocery stores when I can, but most all of the local stores were closed or had ran out of certain types of foods.

Charlie and I did our shopping and then had to stand in line for 40 minutes to check out! It was not a fun experience, but we needed food if we were going to spend all weekend trapped inside.

We also went too Blockbuster and rented three movies to help make the time go by faster. It was actually a much needed break that Charlie and I needed. It’s so beautiful outside and I will admit, it was very nice being snowed in with my husband all weekend!

Here is a much needed recipe to help us all warm up on these blustery cold days. Enjoy!

Navy Bean Soup
From Food Network Kitchens

1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 large smoked ham hocks, about 1 1/2 pounds
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups of cold water
1 medium carrot, coarsely chopped
Kosher salt and freshly ground black pepper
Butter for garnish

Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.

Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.

Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.

Pour into heated bowls, place a small pat of butter on top of each soup, and serve.

The Results are In

The Learfield Chili Cook-Off results are in.

Our company Chairman of the Board and Chief Executive Officer, Clyde Lear made the annoucement this afternoon right before lunch. Congrats!

1st place went to Katie Bellers for her White Chicken Chili.

White Chicken Chili
By Katie Bellers
1st Place Winner in Chili Cook-Off

3-4 cups cooked and chopped chicken
3 cans Great Northern Beans
1 can Navy Beans
1 can Pinto Beans
1 can chopped green chilies
1 small onion, chopped
1 can chicken broth
1 tsp. chili powder
Salt and pepper to taste

Chop onion and sauté in olive oil until onions are soft and transparent. Combine all ingredients in a crock pot and simmer for 1 hour on low. Top with sour cream and Monterey Jack cheese.

2nd place went to me for my White Lightening Chili (recipe is listed in previous post.)

3rd place went to Alicia Edwards for her Momma's Hearty Chili.

Momma’s Hearty Chili
By Alicia Edwards
3rd Place Winner of Chili Cook-Off

2 lbs of ground beef
1 yellow onion diced
1 can of stewed tomatoes
1 10oz can of tomato sauce
1 jar of RAGU chunky veggies spaghetti sauce
2 cans of Mexican style chili bean
1can of hot chili beans
2 cans of kidney beans
2 can of pork and beans
3 packs if chili seasoning (hot or mild)
1/3 cup of Alicia’s seasoning blend
1/3 cup of chili powder
1/2 cup of sugar (if desired)

Directions:
In a large sauce pan begin to brown the ground beef with the diced onions. While the meat is browning open all your canned item and 1 pack of chili seasoning and put them in a large cooking pot, turn them on medium heat and let them start to heat up. When the meat is browned drain off excess grease, and return to stove top on medium heat add the spaghetti sauce, the remainder of the chili seasoning, Alicia’s season blend, and the Chili powder. Mix it well and let it start to bubble, once it starts to bubble mix it with the ingredients in the pot, add sugar and let simmer for about 15 minutes , with occasional string so it doesn’t stick. The longer you let it cook the better it taste.

Try something new!
Something I found to be really tasty, it to put a peanut butter sandwich in the bottom of your bowl and cover it with chili, so that every bite has a bit of peanut butter sandwich in it…very yummy!

Company Chili Cook-Off Today

Today the 2nd Annual Learfield Chili Cook-Off is being held. I believe we will have 11 pots of chili entered in the contest. I just love our company food competitions. We have a great group of people that work at Learfield and they are always willing to pitch in extras. The ones that aren’t bringing in a crock of chili are pitching in peanut butter, Fritos, bags of all types of shredded cheese, saltine crackers, soda, pie, the list goes on and on.

I made a pot of chili, but it’s the non-traditional type. Instead of the traditional tomato based chili, I made my own white chili. Why? Simple: I wanted to be different. Sometimes in these type of contests judges like “different.” I just hope that is true in this case.

People are funny about chili, you never know what they will like. For instance, I love sweet tomato based chili, but others think that the word sweet and chili should not be in the same sentence. My husband loves hot and spicy and I do mean hot chili. I can’t handle really hot food. I think that if I have to suffer while I eat my food then there is a problem.

Either way, we all have our own preferences when it comes to chili. Here is the recipe to my own McConnell White Lightening Chili. Let me know what you think of it.

McConnell White Lighting Chili
by Lane

4-6 boneless skinless chicken breasts, cut up or chicken tenders
2 cans great northern beans, rinsed
1 whole white onion, diced
2 cups frozen white corn
2 yellow bell pepper, diced
4 cloves fresh garlic, minced
3-6 habanera peppers, depending on how “hot” you want it
½ cup white wine
* 4-6 cups of chicken broth
2 small cans of green chilies, chopped
4 tsp. cumin powder
1 tsp. Italian seasonings
1 tsp. chili flakes
1 tsp. coriander powder
1 -1/2 tbsp. ground white pepper
2 tsp. kosher salt
3 tbsp. olive oil
1 lime, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese
Parsley to garnish with

In a large skillet heat oil and sauté chicken, garlic and onion. Cook for about 12 minutes or until chicken is done.

In a large pot (I use a Dutch oven) add chicken broth, cumin, coriander, pepper and salt, lime juice, green chilies, chili flakes, Italian seasonings, peppers ( if want a milder tasting chili use less peppers about 3 because 6 makes it very HOT) and bring to a boil.

Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic and onion mixture, plus the corn, beans, yellow bell pepper green chilies and white wine. Check you seasonings at this point and see if they suit your taste buds.

Cover and let simmer for approximately 30-35 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded cheese and parsley; serve with crusty garlic bread or tortilla chips.

*Depending on how thick you like your chili add or reduce the amount of liquid.

*Please serve this to the judges with a dollop of sour cream, sprinkled cheese and a few sprinkles of parsley.