Cream of vegetable soup

1/27/2026

Today’s cream of vegetable soup with a few substitutions..

I substituted chopped spinach instead of broccoli. Mixed vegetables instead of corn and used 1 cup milk instead of 2 and 1 cup refrigerated mashed potatoes instead of making a rue of flour butter mixture.  I also added  5 slices deli Havarti cheese and 1/2 cup dried orzo. It’s delicious! You can make any soup you desire to. Go for it.

Note:  Having vegetables and broth on hand are so convenient.  I know prices have skyrocketed so when you find items on sale buy what you can afford. 

I made a few adjustments to this recipe as in amounts of ingredients and seasonings.

I used basil and parsley instead of Italian seasoning.

I eliminated corn as I can’t digest it.

Delicious and if you like creamed soups it a thumbs up!

Note:  I keep chopped onions, celery and carrots in my freezer at all times because they are always very useful in recipes.  I have a hand chopper and usually spend an hour so so on a day I’ll be staying in to stock up on vegetables that I can freeze.  I pack them in small bags for convenience and then put them in freezer bags to store.

Below recipe is ORIGINAL RECIPE:

• 5 tablespoons unsalted butter, separated (I always use salted butter)
• 1 tablespoon olive oil
•  (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
• 2 cloves garlic, minced
• 4 cups baby red or baby gold potatoes,chopped into small bite-sized pieces
• 1 and 1/2 teaspoons Italian seasoning
• 3 cups chicken stock (or chicken broth--or vegetable stock for vegetarian)
• 2 cups frozen broccoli florets, thawed and finely chopped
• 1 cup frozen corn
• 1/4 cup + 2 tablespoons all-purpose white flour
• 3 cups milk (I use 1%; use 1%, 2% or whole)
• 1/2 cup heavy cream
• 3/4 teaspoon EACH: salt and pepper
• 2 cups Freshly grated sharp Cheddar cheese
• Optional: fresh parsley or thyme, crusty loaf of bread

In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced carrots, celery and onion and saute 5-7 minutes. Add garlic and saute 30 seconds more.

Stir in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid, and cook 15-20 minutes or until the veggies are crisp-tender. Stir in the frozen broccoli and corn and cook 2-3 minutes longer or until veggies are tender and warmed through.

Meanwhile, melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in the milk (whisk well until smooth).

Cook, stirring constantly until mixture begins to gently boil and thicken; then stir in the heavy cream. Remove from heat and once all veggies are tender, pour the milk/cream mixture into the vegetable soup and stir. Season to taste with salt and pepper. Reduce heat to low and stir in the shredded cheese. Cook until cheese is melted. Serve warm with freshly chopped parsley or thyme and bread!

Coconut cream pie

I use a refrigerated pie crust and then I bake a pie crust according to directions for one crust pie.

Place in our plate and flute edges..  I 

Bake according to directions for about 10 minutes.

I allow to cool completely.

While it is cooling I make my own homemade custard. 

***Microwave Custard Filling:
1/4 cup corn starch

1/3 cup sugar
2 cups milk( I used 2%)Or whole Milk is the best.
2 Egg yolks
2 Tablespoons butter
1 tsp. vanilla

In a medium glass bowl combine corn starch and sugar.  With a whisk , gradually stir milk into the corn starch.

Place above milk, cornstarch, sugar mixture in microwave on high power for 5 to 7 minutes or until thickened and bubbling, stirring after each 2 minute interval.  

Take out of microwave using whisk gently whisk half of the hot milk mixture into the egg yolks and then add the rest of the egg mixture into remaining hot mixture..

Microwave on high power for 1 1/2 to 2  1/2 minutes or until thickened and heated through, stirring after each 45 second interval.  Using a wire whisk blend in butter and vanilla.

 While the custard is cooling I use about I cup of shredded coconut and toast it.  Set aside.

I add 1+cup whatever coconut I have( sweetened or unsweetened) to the cooked cooled custard stirring well. 

Fresh whipped cream on top and I add the toasted coconut.  Must set overnight.  At least that’s what I think is best for the custard to set right.

Meatloaf with Worcestershire sauce added!

Food Network recipe 

I cut back on seasonings because I was using 1 lb. of ground beef.

***WATCH OUT WITH THE WORCESTERSHIRE SAUCE ANOUNT!

Personally too much of a pungent taste for me.

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)

1 cup dried breadcrumbs

2 tablespoons chopped fresh flat-leaf parsley

2 large eggs, lightly beaten

1 medium onion, grated

1 clove garlic, minced

1/2 cup ketchup

1 tablespoon plus 1 teaspoon Worcestershire sauce

Kosher salt and freshly ground black pepper

2 teaspoons light brown sugar

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.

Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.

Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.

Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

Spanish rice style chicken

This a food network recipe that I adapted and added my touch.

I’m sure the original recipe is good but i really think mine is

Better!

I will put an asterisk *where I added my touch.

• 1 (6.8 ounce) package Knorr Spanish-style rice mix 
• 1 tablespoon butter 
• 2 cups hot water 
• 1 skinless, boneless chicken breast half - cut into cubes (**mine were pieces not cubes)
• ** 1 cup salsa ( I used casa mamita diced tomatoes with chile 
• **1 (14.5 ounce) can diced tomatoes with green chile peppers I did not use.
  
  
  
  
  
  
  
  
  
  
  
  
  

**In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

My directions

Lightly  brown chicken in butter with salt and pepper.

Once browned add Spanish rice packet, water and tomatoes

*^Add 1 tablespoon brown sugar

Stir and allow to simmer until rice is almost all absorbed.

**Top with shredded sharp cheddar cheese.

Delicious

Serve immediately!

Blueberry zucchini bread

I adapted this recipe slightly using all brown sugar because I preferred it to be more of a breakfast bread as not too sweet.

***I didn’t have quite a cup of blueberries so it’s a little scant but they were large blueberries so it made up lol.

Can’t wait to slice and top with fresh butter! Yummy!

It’s really delicious!

INGREDIENTS

• ½ cup (119ml) vegetable oil

• ¾ cup (150g) packed brown sugar

• ¼ cup (50g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 teaspoons cinnamon

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ cups (186g) all-purpose flour

• 1 ½ cups (approximately 152g) shredded zucchini

• 1 cup (136g) fresh blueberries (see note)

INSTRUCTIONS

• Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.

• Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.

• Mix in cinnamon, baking soda, baking powder and salt.

• Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.

• Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.

• Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.