Its cold outside.
My Sunday is trifold. It started out in the morning getting in a little bit of quilting in and just relaxing with a good cuppa coffee.
I am on the last of the pieced part of the quilt blocks
after I am done with this one row of flying geese it's onto the border.
Maybe this evening while watching Downton Abbey I'll be able to get in a good start of the border done.
Here in a bit we will go to Tulsa to visit my mother who has been in the hospital since Thursday. Which after "the man of the place" and I will have a "date afternoon" and to go see a movie. We plan going see Leo DiCaprio's new movie Reverent. "The Man of The Place" will probably love it and I hope to also like it. It has gotten great reviews so far.
Also seeing how January is national soup month. I have been searching for new soup recipes. I came across this one on the whole 30 website the other day. Parsnips and pear soup. I was a little skeptical about it seen how I could never imagine those two ingredients creating a yummy soup. So I gave it a shot seeing how I had a parsnip in the vegetable keeper and some pears out in the fridge in the garage. Let me tell you, it was good. If you like the autumn soup that they serve at Panera you will like this soup.
This recipe coming from the whole 30.com website, which they gave the recipe from a book called bowls of love by Ali Rakowski
Piping Parsnip & Pear
Prep time: 20 minutes,
Cook time: 75 minutes
1 Tbsp. olive oil or other oil/fat of your choice
1 large sweet onion, chopped
3 cloves garlic, chopped
2 pears, peeled & chopped
2 stalks celery, chopped
2 large parsnips (1 ½ lb.), peeled & chopped
3 cups bone broth or Whole30-approved broth/stock (or chicken stock)
1 tsp. olive oil or other oil/fat of your choice
½ cup raw, organic pumpkin seeds
½ tsp. cinnamon
½ tsp. paprika
½ tsp. cumin
Salt & pepper to taste
Heat 1 Tbsp. olive oil over medium heat.
Add onion and garlic, and sauté about 10 minutes until fragrant.
Add pears, celery, and parsnips. Stir well to combine and cook another 5 minutes.
Add stock and bring to a boil.
Cover and reduce heat. Cook for 1 hour.
Meanwhile, heat 1 tsp. olive oil in a small pan over medium heat.
Add pumpkin seeds and toss to combine.
After 1-2 minutes, add cinnamon, paprika, and cumin.
Cook for another 2-3 minutes until fragrant, and then let cool.
When soup is done, let cool slightly and blend with immersion blender or food processor.
Season with salt and pepper to taste. Serve piping hot with 1 Tbsp. of spiced pumpkin seeds on top.
So I believe I have no problems printing a copy right here for you besides I'll give a link also to the author of the book. So if you happen to try the soup, I would love to know what you think of it also. I thought it was very tasty even with the pumpkin seeds
Linking at at Kathy's Quilts