Cookbooks Galore!

A few weeks ago, the shelf in the kitchen cabinet that was holding my piles of cookbooks gave way. I am horrible about procrastinating when things need organizing, but there was no ignoring that any more. Addicted to books in general, I especially enjoy cookbooks and needed to destash to make room for new ones. I gathered up quite a few to give away or donate, and made room for the others in a much more accessible hutch. Although there are many that I use, I analyzed which are my very favorite ones that I turn to on a regular basis. These made the cut:

Flavors of Kentucky: A Look at Kentuckys' Foodways including Recipes that Have Graced the Tables at Horse Farm Mansions, Won Awards For Creative Cooks, and are Favorite Di , by Sharon Thompson (just awesome recipes, especially for Jonathan's Hot Slaw)

New Cook Book (Better Homes & Gardens New Cookbooks) (a great general cookbook)

Jamie at Home: Cook Your Way to the Good Life, by Jamie Oliver (Maybe you've seen "The Naked Chef" on TV, this book has lots of wonderful artwork, photos, and garden information

The Farmhouse Cookbook, by Susan Hermann Loomis (lots of great farm-fresh recipes, I like the corn pancakes)



500 Low-Carb Recipes, by Dana Carpender (not just for low-carb diets, many easy and awesome recipes)


I do have a few new ones that I'm enjoying, especially Ina Garten's Barefoot Contessa at Home (my first of her books), and The Sneaky Chef by Missy Chase Lapine. Does anyone have Martha Stewart's Cooking School yet, and would you recommend it? What is your favorite cookbook? As I gain cooking experience, its most satisfying of all to throw together ingredients together from time to time, based on what's available. This soup came together based on a recipe I saw in a magazine or heard about on the radio. It turned out great and although it's a pretty high-calorie comfort food, it does have lots of nutrients and all of us loved it!

Root Vegetable Soup

1 medium-large onion, diced

4 stalks of celery, diced

1 butternut squash, skinned and cubed

4 carrots, peeled and diced

1-2 sweet potatoes, peeled and diced

3 parsnips, peeled and diced (a vegetable I never tasted until a few years ago, these add a lot of interest and flavor)

3 cups of chicken bouillion

2 T butter

1 cup of half and half

1 T garlic, minced

Cook the onion and celery in melted butter in a large pot until transparent. Add the chicken boullion, vegetables, and seasoning and heat to boiling. Cook until the vegetables are softened. Blend until somewhat smooth in a blender or food processor. Put back into pot and stir in half and half, reheat to a low boil. Serve plain or with a dollop of sour cream, chives, and paremesan cheese!

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