A number of years ago, I was a finalist in a Cooking Light cook-off. This was back when I was OCD about entering recipe contests. I have refocused that obsession to this blog now and I haven’t entered a contest in quite a while. I think my last winner was in 2011.
Anyhoo—one of the judges for the Cooking Light contest was Jeanne Kelley. During the final dinner and winner reveal of the contest festivities, The Hubs and I sat with Kelley and the then new editor of Cooking Light, Scott Mowbray. It was a bit awkward at first, but after a glass of wine (or two), everyone loosened up. There were some interesting stories told.
I didn’t win.
Kelley had just published her cookbook and was quite proud of it as I recall. I bought it as soon as we got home from the trip with the intentions mailing it to her to autograph. I never got around to it.
But, I do refer to it every now and again. (See Nutty Granola.)
Here is another recipe from Blue Eggs and Yellow Tomatoes by Jeanne Kelley.
Rosemary-Pumpkin Soup with Pancetta
based on “Butternut Squash Soup with Proscuitto and Rosemary” from Blue Eggs and Yellow Tomatoes by Jeanne Kelley
2 T. olive oil
2 medium onions, chopped
4 large cloves garlic, chopped
2 c. white wine
8 c. pumpkin puree
32 oz. chicken broth
1 c. unsweetened apple juice
1 t. fresh rosemary, minced
4 oz. pancetta, cooked crisp and chopped
Heat olive oil in a large Dutch oven. Add onions and saute for about 8 minutes. Add garlic and continue to cook for a couple of minutes more. Add white wine and scrape the bottom of the pan.
Add pumpkin, broth and apple juice. Add rosemary and stir to combine. Bring to a boil and then reduce to simmer. Simmer, stirring often, for about 20 minutes. For a smoother texture, you can use a stick blender at this point. Add pancetta. If the soup is too thick, add more broth or apple juice.
This is a really light and healthy soup and is really helping me keep up with one of my New Year’s resolution to cook healthier.