8/1/2020 0 Comments Red, Red SoupI'll admit I'm not a huge soup fan but I love finding a veggie soup that is filling with added protein. This one does it with the addition of red lentils. It comes from the Penzey's catalog. Red, Red Soup Penzey's 1 onion, chopped 1 tablespoon olive oil 2 celery sticks, chopped 2 carrots, sliced 1 head garlic, chopped 1 potato, peeled and diced 1 cup red lentils 4 cups vegetable stock 2 bay leaf 2 lemons 1/2 teaspoon cumin cayenne pepper, to taste salt, to taste fresh parsley, for garnish 1. Heat a large stockpot over medium heat. Add the onions; wait till you can smell them, then add the oil. Cook for about 5 minutes, or until soft. Stir in the celery, carrots, half the garlic and the potato. Cook for a few minutes until the begin to get soft. Add the lentils and stock to the pan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes or until the potato and lentils are tender. 2. While waiting, cut the lemons in half, but don't juice them. Add the bay leaves, the rest of the garlic and 2 lemon halves, and cook for 10 more minutes. Use tongs to squeeze the juice from the cooked lemon halves, and then remove. Squeeze the juice from the remaining fresh lemons and stir into the soup. 3. Grab your immersion blender and go to town, or use your blender to get the soup smoothie smooth. Stir in the cumin, cayenne and salt to taste. Garnish with parsley and an extra dash of cayenne.
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8/1/2020 0 Comments Spicy Tomato SoupTomato soups are one of our favorites. We've got a few in our rotation and this one is one of my favorites with the sweetness of carrots and the touch of garlic and of course chili peppers! Right now my garden has a plenty chili peppers so it's the perfect use. It's just as good with dried chilis. I've used any milk I have on hand and it's all been good. It's that combination of roasting the tomatoes and those chilis that make this so good! I found this years ago in I don't know which magazine and it still holds up.. Spicy Tomato Soup Serve this soup with garlic bread and vegetables for a simple, healthy dinner. 14 ounces can diced tomatoes in juice 3 tablespoons olive oil 3 cloves garlic, minced 1 small fresh or dried red chili pepper, seeds removed for less heat 1 carrot, peeled and thinly sliced 1 1/2 cups plain soy milk 1 tablespoon fresh lemon juice coarse salt and ground pepper to taste parsley leaves for garnish 1. Heat broider with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil and broil until lightly browned about 8 minutes. 2. In a food processor, combine browned tomatoes, garlic, chili pepper, carrot, soy milk, reserved tomato juice, and lemon juice, puree until smooth. 3. Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving. 8/1/2020 1 Comment DIY Cold Brew ConcentrateSummer means time for cold brew coffee. I love making a batch to have on hand for a kick to smoothies, cocktails or enjoying as an iced coffee! This method I literally tore from a magazine page is delicious, simple and makes a big batch. This is how I get rid of all the beans my coffee snob husband rejects as I'm not that particular. Sometimes I'll scale it; as this makes a lot! When I'm out of vanilla beans I'll use vanilla powder and that works. I store this in recycled cold brew concentrate glass jars I paid way too much money for... Steep While You Sleep Womens Health Magazine, June 2015 1 cup medium roast coffee beans, ground 1 cup dark roast coffee beans, ground 6 cups water 1/2 vanilla bean, split with seeds scraped out 1. Mix the beans in a 12 cup French Press. Add water and the vanilla bean (split in half lengthwise with seeds scraped out). 2. Cover and let it sit at room temperature for up to 20 hours. Press coffee and pour concentrate into an airtight container and refrigerate for up to 2 weeks. To serve, pour equal amounts concentrate and milk or water over ice. |
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