1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
1 teaspoon cumin
Balsamic vinegar (optional)
Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 12-13 minutes. Add cumin and cook another minute. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
Day 2 brings us a Creamy Mushroom Soup. Cream of mushroom soup is a simple type of soup. It is well known in North America as a common type of condensed canned soup, but this recipe is so much better.
Day 3, a fragrant Carrot Ginger Soup. Carrot soup has been described as a “classic” dish in French cuisine. The soup was eaten by King Edward VII every year on August 26th to commemorate the 1346 Battle of Crécy.
Day 4 Vietnamese Pho. Pronounced Pho, this noodle soup originated in the early part of the 20th century and one of the most popular street foods in Asia today.
Day 6 Chicken and Rice Soup. This hearty meal in a bowl is sure to satisfy any hungry man.
Day 7 Pan Fusion Soup? I totally made this up, but it turned out really well. Similar to pho, with a different flare.
Day 8 Broccoli Cheddar Soup. I love this “Copy Cat” Panera Bread recipe. If you don’t want all that cheese, you might like this recipe instead.
Day 9 Chicken Tortilla Soup. This zesty fiesta of flavor is so good. It makes enough that you could probably stash some away in the freezer for those nights when you just want to pull something out quick for dinner
Day 10 Salmon Bisque. An elegant, creamy soup, this recipe is sure to impress!
Day 12 Potato Leek Soup. Must try! This recipe is from the Queen of the Kitchen herself.
Day 13 Gumbo. Ewww weee. I love some good Cajun food. I still have nightmares Peaches!
Day 14 Of course everyone loves Tomato Soup with a nice grilled cheese sandwich. This recipe includes how to make Parmesan Crisps if you want a grown-up twist on the classic combo.
Day 15 Moroccan Beef Stew. I love making this for a dinner party. The exotic flavors you will taste remind me of the food I ate while in Egypt, during Desert Storm.
Day 16 A Hearty Winter Minestrone and some fresh Garlic Bruschetta is such a nice meal for a busy week night.
Day 17 Spicy Paleo Chili This recipe uses buffalo because it is high in protein and rich in flavor. Bison meat is also lower in calories and cholesterol than beef, pork, turkey, skinless chicken. It is more expensive, so feel free to use the other meats.
Day 18 Matzo Ball Soup Honestly, most of us have never tried this traditional Passover Soup, but a while back, one of my clients taught me how to make it.
Day 22 Classic French Onion Soup. Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century.
National Cookie Day is December 4th, and Mad Minis wants to help you make it a delicious day! To help celebrate, Channel 2 asked me to be on Sunday Brunch, where I demonstrated a Chocolate Peppermint Mad Mini Ice Cream Sundae.
History of Cookie Day
For those of you who may not know, National Cookie Day started as an “unofficial” national holiday in 1987 by the Blue Chip Cookie Company. On National Cookie Day, I like to celebrate by having a cookie with breakfast, lunch, and dinner and also for a snack!
The word“cookie” comes from the Dutch word“koekie”meaning little cake. There have been cookie-like hard wafers in existence for as long as baking has been documented. This is because they traveled well however, they were usually not sweet enough to be considered cookies by modern day standards. Cookies arrived in America in the 17th century. Macaroons and gingerbread cookies were among the popular early American cookies. Today, Chocolate Chip cookies are by far Americas favorite.
Mad Minis is a creative food company whose mission it is to revolutionize the dessert and snack industry by bringing together great taste, portion control, and the best ingredients.
Mad Minis promises:
No preservatives. Freezing is our preservative
No artificial colors or flavors
No bleached flour
Made with real ice cream
No high fructose corn syrup
No added junk
Be sure to pick some up the next time you are at Whole Foods.
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant, oregano and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the zucchini and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, balsamic vinegar and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Fall is finally here and I am so excited to cook during this time of year. Get into the spirit by learning to make these wonderful recipes. Starting the night with Endive, stuffed with Grape, Candied Pecans and blue cheese; we will then make Pan Seared Chicken with Roasted Spaghetti Squash with a Sage and Cream Sauce.
No dinner is complete without dessert, so a Rustic Apple Tart sounds good to me.
Class will be held at The Girl Can Cook, 315 S. Main Street, Broken Arrow, OK. Cost is $65/person and includes hands-on instruction, all food prepared, recipes, complimentary wine pairings and DELICIOUS FUN! Click Here to buy your tickets.
Halloween on the Bayou! Sounds fun to me and I always love Cajun! Let’s start the night with Cajun Spinach Swamp Dip along with Mini Muffaletta Sandwiches. Then we will prepare Shrimp and Andouille Gumbo over rice, but I can’t wait for you to try the Pumpkin Sugar Spiced Donut Holes.
Class will be held at The Girl Can Cook, 315 S. Main Street, Broken Arrow, OK. This two hour class costs $65/person and includes hands-on instruction, all food prepared, recipes, complimentary wine pairings and great fun. Click here to buy your tickets.
Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.