October is upon us and it’s time to kick off the fall festivities! Pumpkins and ghouls are amuck and we’ve packed our newsletter with ideas to enjoy a bit of it all as we welcome autumn!
Enjoy celebrating all things spooky and sweet!
It's usually the first question you ask after receiving an invitation to a gathering or event: "What can I bring?"
Now you have the answer! What Can I Bring? Southern Food for Any Occasion Life Serves Up ($20.95)
Filled with over 100 delicious recipes, including appetizers, mains, sandwiches, desserts and more, that are sure to please a crowd, no matter how big or small—with mouthwatering recipes and picture-perfect photos, this cookbook will enhance your palate as well as your bookshelf decor.
Elizabeth Heiskell is a regular food contributor to the Today show and a seasoned caterer, chef, and culinary instructor. Born and raised in the Mississippi Delta, she grew a passion for combining her love of food and the history of the rich agricultural area she was raised in. Under the brand name The Debutante Farmer, she sells home grown gourmet pickles, jellies, jams, salsas, and her popular Bloody Mary mix.
WHITE BEAN AND KALE SOUP
Lord, just reading this recipe could make one’s body feel better! All these tasty, healthy ingredients will do a body and soul good.
We use this delicious soup recipe to pack a basket for a friend who’s under the weather! We’ll be posting the “how to” video to the Just Stitchin' social media pages, so make sure to follow!
Serves 6 Hands-on 25 minutes
Total time 1-hour, 10 mins
- 3 thick-cut bacon slices about 4 ounces
- 1 1/4 cups finely chopped yellow onion from 1 medium onion
- 1 1/4 cups 1/2-inch-thick diagonally sliced carrots (from 2 medium carrots)
- 1 tablespoon tomato paste
- 2 garlic cloves finely chopped
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 cups water
- 1 - 2-ounce piece Parmesan cheese rind
- 1 - 15-ounce can cannellini beans, drained and rinsed
- 2 cups chopped fresh Tuscan kale about 2 ounces
- 1 1/4 cups (about 5 ounces) uncooked mini penne or other small pasta
- 1 tablespoon white wine vinegar
- 2 ounces fresh Parmesan cheese grated (about 1/2 cup)
Heat a Dutch oven over medium. Add the bacon, and cook until crisp, 6 to 8 minutes.Remove the bacon to a paper towel-lined plate to drain, reserving the drippings in the Dutch oven. Crumble the bacon, and set aside. Add the onion to the hot drippings; cook, stirring often, until soft and translucent, about 5 minutes. Add the carrots, tomato paste, garlic, thyme, salt, and pepper; cook, stirring often, until the carrots begin to soften, about 4 minutes. Add the broth, water, and Parmesan rind; bring to a boil over medium-high. Reduce the heat to medium-low, and simmer about 30 minutes.Increase the heat to medium-high, and bring mixture to a boil. Add the beans, kale, and pasta; cook until pasta is al dente and kale is tender, about 10 minutes. Remove and discard the Parmesan rind. Stir in the vinegar and 1/4 cup of the Parmesan. Top with crumbled bacon, and serve with remaining 1/4 cup Parmesan.
Excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.