soup

All posts tagged soup

Lentils Are Not Catfood

Lentils Are Not Catfood

Hold your hats, ’cause it’s

Lentil Soup Time!

Now, first of all, you may be wondering what’s up with the cat.  Well, I believe that kitty there truly encompasses what most people think of lentils.  People seem to that that they look like cat food, sometimes they smell like fat good, and, of course, if it looks like cat food and smells like cat food, it’s probably cat food.

Well, I say no way!  Lentils are really good, especially if prepared properly.

However, that’s the key…preparing them properly.  The good news is, it’s just not that hard!  Once you master that trick, you will be on your way to wonderful lentils every time!!

Also, I mentioned this recipe has “pistou.”  Don’t be afraid of the term, pistou is just pesto without the nuts!

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Okay, I don’t know about you, but I am about sick of turkey leftovers.  Yes, Thanksgiving dinner was great…like four days ago.  But now, I want something new and different.  Something that in no way tastes like Thanksgiving dinner.  Something like

Turkey Black Bean Soup

Ah…this recipe takes me back.  The first article I ever wrote for BIAO Magazine was a Black Friday special that used Thanksgiving leftovers for a quick, healthy meal you could fix after a long day of Black Friday shopping.  With that being said, this is not a revisiting of that recipe.  It is a reimagining!  I am tooking the same basic concept and using more spices and peppers for a Mexican-inspired flavor since, at this point, I do not want to eat anything that even vaguely reminds me of Turkey Day leftovers.

With that being said, if you have some leftover mashed potatoes, we’ll be using them as an optional thing little extra for the bowl!

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Shawna Coronado's Pumpkin Harvest

Shawna Coronado's Pumpkin Harvest

Yep, that’s right.  It’s another #meatlessmonday and another installment of the 2009 Nude & Echo-Cheap Cooking Initiative.  Today we’re making

Pumpkin Soup

If you’re not familiar with the 2009 Nude & Eco-Cheap Cooking Initiative, that’s where I take the delicious veggies grown by the always awesome Shawna Coronado and turn them into a meal for a family of four that costs less than $11.50.  Can I do it?

Yes I can with this easy, but delicious pumpkin soup.

I actually love pumpkin season.  I think it’s kind of a shame that it only seems to be popular for about two months.  Still, every year people go NUTS for pumpkins: pumpkin desserts, pumpkin soups, pumpkin coffee drinks, pumpkin pizza, and so on.  Then even before the Thanksgiving leftovers are done…BOOM… everyone’s on to peppermint or sugar cookies or some other Christmas phase.  Anyway, I’m ranting.

The good news is that for the next month or so we can continue to enjoy pumpkin recipes like this one.

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GazpachoGazpacho is tomato soup, served cold that hails from the Andalusia region of Spain.  The thought of eating ice cold tomato soup at first may appear strange, especially for those from the United States that grew up with grilled cheese sandwiches and hot tomato soup as the cure for the winter chills.  However, this dish is both traditional, and delicious.

Classic Gazpacho

The classic version of the dish features tomatoes, bell peppers, olive oil, garlic, salt and vinegar.  This version adds ginger and more vegetables, making it perfect for summer when the days are hot and the produce are in season.

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Okay, here is big entry number three in  Cate and Sarah’s $7 Dinner Challenge.  If you have not heard of the $7 Dinner Challenge, these two amazingly talented food bloggers have challenged the rest of us still pretty talented food bloggers to create a  two-course meal for four including a full serving of vegetables for just $7 total.

Today, I decided to do something because last time I checked, it’s November.  And it should be cold or at least cool or something.  Hrmm…

Anyway, when it does get cold, here’s a $7 Dinner for you:

Tomato Vegetable Soup with Garlic Bread

Every Christmas, my mother makes tomato vegetable soup, so for my family this meal has come to mean cold winter nights and family togetherness.

The good thing about the soup is that it is packed full of vegetables, it is hearty, and it comes with garlic bread.  Everyone loves garlic bread.

It is also the one dish that I have made for the $7 Dinner Challenge so far where I have not had to reforumulate a recipe because of the dollar limitation.  Still, had this been the $8 Dinner Challenge, there would be some fresh celery and maybe some garlic thrown in the soup, but as it stands I like this soup just fine.

Recipe: Tomato Vegetable Soup

  • 1 tablespoon of vegetable oil
  • 1 pound, onions 1/4 inch dice
  • 1 bottle low sodium V8
  • 2 bags frozen mixed vegetables, thawed to room temperature

This one is really easy.

In a soup pot over high heat, add the vegetable oil and let it get hot.  Add the onions and a teaspoon of black peper and saute until the onions begin to brown around the edges, maybe 4 minutes.

Add the V8, the mixed vegetables, and a good pinch of salt.  Bring to a boil.

The soup can be served anytime after the vegetables have gotten warm, though I like to let it thicken so I boil it on medium for about 20 minutes.

Recipe: Garlic Bread

  • Half a loaf of Italian Bread (I like day old for garlic bread), sliced into eight pieces
  • 1/2 stick butter, melted
  • 1 tablespoon, garlic salt*

Preheat the broiler.

This one can be easy, if you are up to the challenge.

Arrange the bread on cookie sheet and brush or drizzle the butter on the slices.  Sprinkle with garlic salt.

When the broiler is hot, put the bread on the shelf nearest the coil and broil for about 90 seconds.

Now, here’s where things get difficult. It may take a little longer than 90 seconds, but while you are broiling bread, you do not want to make any plans.  Don’t look at the TV.  Don’t answer your phone.  Ignore your children, your dog, and your friends because the minute you forget about that bread, the quantum mechanics that rule the universe will char the bread to a crisp.  Something about Schrodinger’s Cat or something.

Sorry, that was a bit of a tangent but Rachel Ray and I have lost enough good loaves to the broiler pan, I don’t want it happening to you, too.  And really, since you already melted the butter, all you are doing is crisping the bread a bit.  It doesn’t need to stay in too long.  In fact, sometimes I’ve skipped the broiler step all together.

And that is dinner.  Okay, everyone, go eat!!