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CaliZona Steph & Ang's Healthy Lifestyle and Adventures. This such a great comfort food soup!!!

CaliZona Steph & Ang's Healthy Lifestyle and Adventures

Make the Marinara Sauce and simmer In a soup pot add red lentils, rinse thoroughly and strain Add water to the pot, whole cloves of garlic and the bullion cubes then bring to a boil, reduce heat to medium for 30 minutes Scoop off the starchy foam Dice the potatoes and put into a pan with enough water to cover and boil until soft then strain and set aside until the lentils are done While potatoes are cooking, In a sauté pan add 2 tablespoon of olive oil, carrots & a pinch of salt, then sauté until soft and add to lentils. Add tomato sauce after lentils are cooked Add the potatoes, corn, olive oil and spices Simmer for 20 more minutes Recipe – 8 – 12 servings 3 Cups Red Lentils12 Cups Filtered Water4 Small Potatoes3 Large Carrots1 Cup Frozen or Fresh Corn3 Cloves Garlic2 Vegetable Bullion Cubes1/4 Cup Olive Oil1 Tablespoon Garlic Powder1 Tablespoon Onion Powder1 Tablespoon Paprika Powder1 Tablespoon Sea Salt or to TasteCayenne Pepper to taste (Optional)

Skinny Tomato Basil Soup — The Skinny Fork. Skinny Tomato Basil The Skinny:Servings: 6 • Size: 1 Cup • Calories: 96.6 • Fat: 2.5 g • Carb: 17.7 g • Fiber: 4.5 g • Protein: 2.8 g • Sugar: 9.3 g • Sodium: 897.1 mg Ingredients:1 Tbsp.

Skinny Tomato Basil Soup — The Skinny Fork

Extra Virgin Olive Oil1 Medium Onion, Diced3/4 C. Carrot, Shredded4 Cloves Garlic, Diced2 (14.5 Oz) Cans Diced Tomatoes, No Salt Added1 (14.5 Oz) Can Italian Style Diced Tomatoes2 C. Fat Free Reduced Sodium Chicken Broth1 Tbsp. Directions:Heat the oil in a large pot over medium heat and add in the onion carrot and garlic. Place the cream cheese into a blender and carefully add the hot soup. You could use an immersion blender instead of a blender, if you have one! Tomato Soup & Grilled Cheese Sandwiches.

I never thought I’d be craving a vegetable soup. Until now. In fact, I have strong memories as a kid, really hating the taste of tomatoes. Tomatoes even in a burgers were crossing the line. During my weekly piano lessons, my teacher would throw back a little bottle of V8 vegetable juice, leaving her breath with the wretched smell of tomatoes. I barely put up with tomatoes in đậu sốt cà chua because it came with fried tofu and the seasonings kind of mellowed out the tomato. A few years ago, on a trip to Las Vegas, we stumbled into Earl Of Sandwich. Fast forward to last month–when Earl Of Sandwich FINALLY opens up in Downtown Disneyland. In an effort to feed my girlfriend, I decided to try a recipe she found from Linda over at The Tart Tart (whose recipe origin is unknown).

I ended up halving the recipe, adding butter, and making some buttery grilled cheeses to go with it on the side. Tomato Soup With Grilled Cheese Sandwiches Author: Hungry Huy, adapted from The Tart Tart Serves: 4. Aigo Bouido- Provençal Garlic Cure-All Soup. Provençal Garlic Cure-All Soup The holiday season, as you undoubtedly have noticed, is well underway.

Aigo Bouido- Provençal Garlic Cure-All Soup

And with an ever-growing to-do list and seemingly less time to accomplish the tasks on said list, it’s just about the worst time to feel under the weather. This soup is the just the ticket, whether you’ve indulged in one too many spiked eggnogs at the holiday party the night prior or you’re in the beginning stages of a head cold, courtesy of your cubicle neighbor who REALLY should have just stayed home. It’s very much peasant food, created from very simple ingredients, but the whole is greater than the sum of its parts. If you’re looking for something excessively rich and indulgent, this isn’t the soup for you (but I would encourage you to try this terrific garlic soup, made with butter and heavy cream).

But if you’re anything like me, after all of the peppermint bark, holiday cookies, and fudge, your body might just be craving something simple and nourishing. p.s. Ingredients: Directions: Coconut Curry Squash Soup « fig & fork. When I first got to the Twin Cities I was enamored with co-ops.

Coconut Curry Squash Soup « fig & fork

I got a job cooking at one as I settled into the new city. We put out a couple of vegan options alongside the other food in the hot bar everyday. It was all priced per pound….$7.99 a pound for ready-to-eat, hot organic food. Not bad if you don’t have the time to cook and are hungry. One particular woman was interested in the squash, simply roasted with salt and pepper. What came out of it though is the feeling that maybe something as simple squash can be prepared perfectly and worth much more to someone else.

The garnish is an Asian play of the classic Italian gremolata. I’ll never forget the day I watched a woman pay $48 for 6 pounds of roasted butternut squash. Coconut Curry Squash Soup{gluten-free, vegan} Makes just over one quart of soup 4 onions, diced 2 large squash (use anything from kuri to kambocha to butternut) 2 tablespoons curry 2 tablespoons salt 1 can coconut milk. Spicy Cream of Pumpkin (Red Hubbard) Soup with Crispy Prosciutto at Cooking Melangery. "September is like no otherIt's days change color and weatherNo other month can say quite the sameFor every day, I can feel the changeIt's cool breezes start out warm, Changing to cold throughout every stormThe leaves change and fall As the Summer leaves and Autumn kisses us allSeptember maidens feel the changeLike the blue of the skyYet the color so deepUnbelievable beauty...

Spicy Cream of Pumpkin (Red Hubbard) Soup with Crispy Prosciutto at Cooking Melangery

" by Jessica Millsaps Red Hubbard, Orange Hokkaido or Uchiki Kuri. A great sized mini Hubbard weighing 4-5 pounds. Deep orange colored skin and sweet, smooth, dry flesh. Originally from Japan. Last year I posted Blue Hubbard Jam with Raisins and Vanilla Bean recipe, take a look. Ingredients: Arrange the prosciutto slices in a single layer on baking sheet and bake until crisp, about 20 minutes. Meanwhile, in a Dutch oven over medium-high heat add the Red Hubbard, carrots, onions and the broth. Using a blender, puree the soup in batches until smooth. Noshing With The NolandsNoshing With The Nolands. We had a big beautiful sweet potato left over from making fries awhile back and I decided to make a soup also using quinoa.

Noshing With The NolandsNoshing With The Nolands

My family loves my soup creations. Amber adores homemade soup anytime of the year. She is not a big fan of canned soups but put a bowl of any kind of homemade soup in front of her and she is very happy. We had the little panko topping over at friends of ours Deb and Dave’s on a fabulous gazpacho soup and I thought it would add something to this soup too! So easy to make and adds that extra umph!! Roasted Sweet Potato and Quinoa Soup Author: Tara Noland Recipe type: Soup Prep time: Cook time: Total time: Serves: 4 1 very large sweet potato½ large sweet onion, diced2 carrots, diced1 large clove garlic, minced3 Tbsp. olive oil, dividedSea salt and pepper to taste900 ml. chicken or vegetable stock1 cup cooked quinoa½ cup Panko crumbs1 Tbsp. butter⅓ cup finely grated ParmesanParsley for garnish Preheat oven to 400F.

Sweet Potato & Corn Southwestern Soup: A Recipe For Any Season. This Sweet Potato & Corn Southwestern Soup: A Recipe For Any Season came about because of my laziness.

Sweet Potato & Corn Southwestern Soup: A Recipe For Any Season

I did not feel like going to the grocery store and opted to create a dish from the ingredients I already had in my refrigerator and freezer. Why is it perfect for any season? Well, right now you can use fresh corn, while in the winter frozen corn will be just fine. All you need to do is dice a few ingredients, saute them and then puree the soup. Easy enough, right? Sweet Potato & Corn Southwester Soup: A Recipe For Any Season Ingredients 4 strips of bacon, sliced 2 sweet potatoes, peeled, diced 1 small red onion, diced 1 tablespoon Southwestern seasoning salt & pepper kernels from 2 corn 4 cups corn stock*** 1 cup water chopped cilantro drizzle of chili olive oil ***To make corn stock: once you remove the kernels from the cob, put the cob into a pot, cover with water and let it bubble for a bit.

Directions 1. 3. 4. 5. VARIATION: Cook the bacon until crispy and remove it from the soup pot. Chipolte Chicken Tortilla Soup...and getting our kicks on the epic...Rt 66! Reverse psychology is a fabulous parenting tool.

Chipolte Chicken Tortilla Soup...and getting our kicks on the epic...Rt 66!

If I were a smarter mother, I would have employed this tool much more often than I have in my parenting years.Being a homeschool mom who has made it to the end of the high school years with one child (one to go!) Has taught me more life lessons than I could have indeed imagined.One is...a precise and tactical use of reverse psychology. It is without question that the teen years can be interesting, challenging, and daunting for many/most parents. Try wearing the teacher hat too and you have the setting for potential conflict at every tumultuous teenage turn.We are no exception. With all of our moving, my kids certainly benefited from the stability that homeschooling offered to them.

But...their mother is quite the "Type A" personality who went from corporate marketing... to ballet school owner/director... 'stay-at-home-homeschool-mom". It seemed that their quest for unrivaled bits of knowledge was coming to a screeching halt. 'thyme' Kollu Rasam, Kollu Sundal. I have heard and read a lot about the health benefits of kollu(horsegram) so decided to include it our menu too.

Kollu Rasam, Kollu Sundal

I got the rasam recipe from my colleague then got horsegram and totally forgot about it for almost 3 months...I am forgetting so many things easily these days...symptoms of getting old I guess ;). And once when I was cleaning the pantry , saw the pack and decided to make rasam the same day. It was so flavourful and a comforting combo with hot rice. I love the taste of kollu by itself but I made sundal with the remaining kollu as hubby likes sundal. Kollu Rasam Recipe - Ingredients Serves 2 Kollu / Horse gram - 1/2 cupTomato - 1 roughly choppedTamarind pulp - 2 tsp (optional)Coriander leaves - 2 tsp finely choppedSalt - to tasteTo Temper:Mustard seeds - 1/2 tspRed Chillies - 2 smallCurry leaves - fewHing(Peungayam) - a generous pinchOil - 1 tspTo crush coarsely :Garlic - 3 nosCumin seeds(Jeera) - 1 tspPepper - 10 nos Method: 1.Soak kollu(horsegram) overnight with enough water. Stephanie Izard's Tomato-Apple Soup. Chipotle Bean Soup with Bacon.

Dinner Tonight: Black Bean Soup with Fried Egg. I recently ate a bowl of phenomenal black bean soup at Bonita in Brooklyn and I've been on the hunt for a good recipe since.

Dinner Tonight: Black Bean Soup with Fried Egg

The soup was rich and deep with a healthy punch of spice and a mouthwatering acidity, and topped with a fried egg. It's easy to make black bean soup if you've recently cooked a pot of black beans from dry—the bean-cooking liquor is the perfect liquid base because it has all that body and flavor. But I wanted to find something that would taste great from canned black beans for a weeknight meal. Many Cuban recipes I found had a long list of ingredients, too many to fit the bill. In the end, I relied on a simple recipe from How to Cook Everything by Mark Bittman. About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. Black Bean Soup with Fried Egg. Nordstrom's Tomato Basil Soup. [Photograph: Blake Royer] This is what my wife asked me to accomplish: a) Recreate the tomato soup from Nordstrom, and b) don't mess it up.

In case you're not familiar with this soup, it's rather famous, ranked regularly on lists of Best Tomato Soup Ever, enjoying something of a cult following for those who love tomato soup. And who doesn't? I'd be surprised to meet any American kid who doesn't have fond memories buried deep. Thankfully, there are recipes for it pretty easy to come by. I suppose it's up to the eater whether this soup is a close-enough facsimile of the original dish—but I can guarantee that you won't regret making it, because it's delicious. Dinner Tonight: Tortilla Soup. [Photograph: Blake Royer] The real pleasures of tortilla soup come with the garnishes: the smooth coolness of avocado, the smoky chew of dried chiles, the burst of cilantro, the crunch of cabbage. Add all that to a golden, chickeny broth, tinged with tomatoes and the mellow heat of toasted chiles, and you have a restorative meal to last through these remaining weeks of winter doldrums.

Though my standby has long been Rick Bayless's simple tortilla soup that's already appeared in this column, I'm always on the lookout for ideas. I adapted this from a little cookbook called Great Greens, which fulfills its promise here by adding spinach to finish the soup. (For a vegetarian version, add more spinach, remove the chicken, and switch to vegetable broth.) This recipe is less spicy and more textural that Bayless's. Tortilla Soup About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. 20 Fall Soup Recipes We Love. Sunday Night Soups: Chestnut, Pumpkin, and Farro.

The Crisper Whisperer: Quick Tortilla Soup. In the Crisper Featured Veg: TomatillosFlavor affinities: Lime, cilantro, tomatoes, green chilies, onion, garlicPrepare: Remove husk, wash wellCook: Dice and eat raw, simmer, roast The first time our CSA delivered tomatillos a few years ago I couldn't have been more excited. In retrospect, there's some chance that the excitement was actually more of a panic-stricken terror.

I'd never cooked tomatillos before, and I had a hunch they were on their way to becoming the next "it" food after the swift demise of chipotles in adobo sauce. (Still waiting for that one, by the way.) "Omigod, did you not see that Zac Posen is putting a can of chipotles in adobo in every single handbag this spring? If anyone who's anyone was about to be all about tomatillos and I'd never cooked them, then I'd be nobody. Also, I was excited because I really like salsa verde. But when the delivery arrived, each share contained a whopping four small tomatillos. Quick Tortilla Soup.

Dinner Tonight: Curried Squash and Apple Soup. The only reason I agreed to eat this soup is because Barbara Kafka was involved (and because the wife cooked it for me). It does take some time, but if a loved one decides to make it for you, then sit back and relax: good things await. Kafka is the matron of high heat. Here, she blasts the acorn squash, then cooks it with apples--a great combo. But I think her real secret is the lime and, especially, the mustard seed. It provides the sharp, warming kick to the smooth soup, making each bite interesting and varied. It's the odd blended soup that actually works. About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible.

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