Yummy Butternut Squash and White Bean Stew

The changing of the seasons whets my appetite for the quest of new and interesting "comfort foods". My eating persuasion of late has leaned more and more towards vegetarian concoctions although I'm not devout in my following. Normally, I am not even the cook in the house, so basically I'm happy to dine on what ever is prepared for me. But in the late fall and winter, when more time allows, I have recently been inclined to become more involved in the kitchen. (I'm not sure if my husband views this as a good thing yet or not.) Therefore, the reading of recipes is becoming something I'm encouraging myself to do more frequently. Many recipes I discard immediately because they are too lengthy and involved or require unheard of ingredients. I am if anything, simple and efficient in my cooking attempts. But occasionally I come across a recipe that meets all my requirements; simple, savory, fresh, healthy ingredients and is either a soup or a stew that can be simmered on the stove in the Le Creuset or crock pot for several hours. Both warming up the kitchen and filling the house with wonderful aromas is a necessary requirement when it comes to my cooking attempts. This recipe filled all my requirements so I tried it and it did not fail to please. Give it a try and let me know what you think. So far my husband has not turned up his nose at anything I have prepared, so I'll take that as a good sign.

Butternut Squash~White Bean Stew

2 tablespoons olive oil

1 cup slivered onion

3/4 cup thinly sliced celery

3 cups mushrooms, sliced

4 cups peeled, cubed butternut squash (aprox. a 2 pound squash)

1 (14 oz.) can diced roasted tomatoes

1 garlic clove pressed

2 cups water (or vegetable broth)

2 tablespoons tomato paste

3/4 teaspoon dried rosemary...or fresh if available

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 (15 oz) cans Great Northern beans, rinsed and drained

chopped fresh flat-leaf parsley for garnish...optional

*1. Heat oil in dutch oven (Le Creuset) over medium high heat. Add onion, celery, and mushrooms. Cook until veggies start to brown, about 8-10 minutes.

*2. Stir in squash, tomatoes, garlic, water, tomato paste, rosemary, salt and pepper. Mix well. Cover and bring to a simmer. Reduce heat and simmer until squash is tender, about 25 minutes. I thought it would take longer, but it didn't. Uncover and stir in beans and simmer until stew consistency about an additional 10 minutes. Sprinkle with the parsley and serve with crusty bread. Also Parmesan flakes is a nice additional flavor when serving.

Enjoy and I welcome your feed back.

"Greening" of the Bare Boxes

There's nothing quite like fresh beautiful greens and assorted other "finds" from the garden to create wonderful window boxes, flaunting nature's exhibition of splendor through an alternate view on a winter canvas.

Most of the greenery used had to be purchased as I do not have unlimited access to woodland areas for scavenging pine boughs and branches. But everything else was taken right from the offerings of my surrounding gardens. Even now in this transitional season the b&b gardens continue to offer many enjoyable treasures even though their stunning summer radiance has faded.

The short time span between dumping out of the summer/fall flowers and the addition of the winter greenery, leaves them looking empty and forlorn. The stark contrast of the devoid, barren boxes hastens my motivation to get them refilled for the winter season. When filled once again, they look so welcoming and inviting. Now that the window boxes at the Korner Kottage B&B in Suttons Bay are filled with their wintery mix, I truly feel like the holiday season can begin in earnest.

Behind the Pocket Door

Love, love, love being an inn keeper. Our guests are so appreciative of all the little things we do to make their stay special. Beds are made with the warmest and coziest of comforters. Our bed linens are always freshly ironed and pressed with our iron rite which makes for the softest, most decadent sheets you can ever image slipping into. Chocolates are left on the pillows for a sweet taste before retiring. Bathrooms are supplied with the thickest and fluffiest of towels and robes and fuzzy warm slipper socks can be found in every room to ward off any evening chills. Bottled water is tucked into each small room refrigerator. With our concerted efforts of being greener, we use glass bottles for refilling rather than adding more plastic to the landfill.

L.E.D. twinkle lights offer up a cheerful welcome on the screened in front porch as well as illuminating the fences bordering the garden, giving off a soft glow to the night. Candles in all of the windows show guests their way when walking back from a local restaurant or an after dark stroll.

Breakfast is always served with detailed attention, not to mention with brightly, burning candles and flowers on each plate. This is not just your everyday breakfast menu either. We serve breakfast in slow deliberate courses to be savored and enjoyed leisurely. Our Italian coffee maker is always a big hit. Once given the lesson, guests can have hot coffee or tea on demand any time of day or night.

It's fun to close the pocket door separating dining room and kitchen and listen to the chatter as newly acquainted strangers, gradually over breakfast conversation, become new friends. The laughs and giggles shared between them, make us smile to ourselves as well.

We always strive to create surroundings at the Korner Kottage B&B that are conducive to relaxation and restorative for your soul, as well as encouraging to your romantic senses.

Romance is about the "little things"~the smallest of gestures~the little ways of making daily life with your friend and lover a little bit more special. We can help with all of that.

A Soup Kind of Day

After being blessed with many wonderful warm and sunny fall days in a row, we finally got a taste of a grayish, chilly one today. One of our daily rituals consists of walking with Nestle Quik to the local post office, which is approximately 5 blocks from the Korner Kottage Bed and Breakfast. I returned chilled from our leisurely stroll, which is always extended because we stop and visit with shop keepers and locals along the route. I concluded a bowl of soup would be in order. Now, the cooking is normally left up to my husband, but every once in a while I get inspired to take my turn at it, especially when it comes to making soup. Soup is something I usually can't mess up.

I got out the trusty Le Creuset and set about scrounging around in the the cupboards and pantry to see what we might have in stock. Being that I don't do much of the cooking, that also implies I don't know what we have on hand. I was happy to find that we had all of the "stuff" to make an easy as well as favorite concoction of ours "Mexican Chicken Soup". Just the perfect thing to warm up this chilly afternoon. Not to mention it adds a nice aroma from the kitchen while our weekend guests arrive for check in time.

Here is all you need to make this savory, simple and healthy soup.

2-3 chicken breasts, cooked and cut up into bite size pieces

1 - 15 oz can refried beans

1 - 15 oz can black beans, drained and rinsed

1 - 15 oz can low sodium chicken broth

1 large jar of salsa (your choice...I like Paul Newman's Black Bean & corn medium spicy)

Put all the ingredients in a saucepan and heat through. When serving sprinkle with some grated cheese and serve with tortilla chips if desired. Yum- o

What could be easier than opening a bunch of cans right? But you'll be amazed at the flavor.

No Bad Weather Just Wrong Clothes

This is the time of the year when it's really not fall and it's not quite winter yet. It's the "in between" season or transition time. For us inn keepers at the Korner Kottage B&B in Suttons Bay, it's the season where we can take a deep breath and transition into a much, much slower and much needed relaxed pace. Our busiest seasons of the year are behind us now.....for awhile any way. We can linger in bed a little later in the mornings. I can don my robe and slippers, lingering over coffee and the morning crossword, which is my simplest pleasure. I cherish this quiet time now that the guests are fewer in numbers, especially during the mid week.

Don't get me wrong though, there are still many seasonal "to dos" on our job list for sure. We wash all the windows, put on the storm windows and put up the plexiglass on the screened in front porch. These are one of our most dreaded of jobs. The windows in this b&b must be the originals, circa 1921 and they are NOT easily washed and maneuvered. Lots of up and down on different tracks and old pegs that barely hold. Once done though, they look so bright and shiny and in my opinion, there's nothing better that clean windows.

Next we tackle the garden and get it ready for winter. Slashing flowers and plants that once were spectacular in their blooming glory, now are out of control and in need of cutting down. All our glorious window boxes must be dumped into the street. This is done with much sorrow on my part. So many people stop and gaze at the window boxes all summer long, many taking pictures and asking about the flowers. It's so rewarding to be able to share this bit of nature to all the passersby. I miss the enjoyment of the flowers at my kitchen sink, now bare as I stand doing the dishes. The garden looks so sparse after this stage.

And then begins the raking and raking and raking of leaves that seems to go on and on. Thanks to our village workers who keep these piles of leaves and garden debris cleaned up on a regular basis until all the piles have vanished.

Next the garage must be cleaned and reorganized for all of the outside furniture, metal sculptures and various other garden ornaments needing a place to be stored for the winter. Again the garden and patio area continue to look barer still. We continue these jobs, mind you during all kinds of "in between" weather. High winds, sunny days, cloudy days, rainy days in the cold, continuing the work as the weekend forecast is calling for "rain mixed with snow". We don't relish the thought of carrying out these outdoor tasks in the snow. However, as one of our German guests told us while visiting during a cold and wet spring weekend a few years back, "there's no bad weather, just wrong clothing choices". I've kept that saying posted on a sign on the front porch of the b&b.....I always feel responsible for offering our guests good weather when they visit.

With these end of season jobs list completed, this transition time offers us the new possibilities to take to the woods and to the trails. This is time of season offers some of the best hiking opportunities in the area. There are so many interesting and beautiful places to hike in Leelanau. We are truly blessed to live in such an awesome spot in the world. So even though the weather is colder and the skis are grayer and filled with intermittent showers, we put on the "right clothes" and head out to do some exploring. There's no bad weather in Leelanau and Nestle Quik our fur kid and hiking expert agrees. There are still plenty of trails to be walked and enjoyed.......and now we have the time to do it.

Sharing a post from Cathy "Fried Green Tomatoes"

Grilled “Fried” Green Tomatoes
Written by Cathy on 26 October 2010
I spent the day ripping out the tomato plants and have some good size green tomatoes. I love fried green tomatoes but I feel guilty eating them fried and I am not fond of standing there and frying tomato after tomato. I thought there has to be a better way. I tried grilling them, as you may have noticed by now; I’m always throwing stuff on the grill. Well, I can do them all at once and it only takes a few minutes. The tomatoes come off the grill soft and then I created the “crunch” of a fried green tomato crust by making herbs crumbs and sprinkling them over the grilled tomatoes. It tastes like a fried green tomato and much easier to do.

Grilled “Fried” Green Tomatoes

Green tomatoes

Olive oil

½ cup fresh bread crumbs

1 garlic clove

2 Tablespoon minced fresh herbs, such as; sage, thyme, oregano, dill and parsley

Salt and pepper to taste



Heat grill to medium hot heat. Cut green tomatoes into wedges, so they don’t fall through the grates of the grill. Drizzle the wedges with olive oil and rub to make sure all is coated. Place tomatoes on grill. After a couple minutes turn tomatoes, continue turning until all sides have grill marks and are soft when squeezed with the tongs. Remove to a platter, season with salt and pepper and keep warm.



In a small skillet heat 2 teaspoons olive oil, add bread crumbs; stir until all is coated with oil. Add a garlic clove that has been pressed through a garlic press. Continue stirring so they brown evenly, add herbs and stir until the crumbs are nicely browned, season with salt and freshly ground black pepper. Immediately spoon over grilled green tomatoes and serve.

I shared this post from my friend Cathy because just yesterday, I pulled out all my old tomato plants from the Korner Kottage B&B alley garden. Sadly, the plants were still loaded with "green" tomatoes that were just NOT going to get any riper due to the cold November temperatures. I was sad to think there was nothing I could do with all of these little green tomatoes. Now I'm wondering if I can go out to the compost pile and try to salvage them by putting them on the grill.