Spicy Red Lentil and Tomato Soup
February 17, 2009 by Andrea 
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Lentils are one of my favorite comfort foods, and when I need a little warmth and comfort I’m very likely to walk into the kitchen and make a pot of mujaddarah, my favorite lentils and rice. Lentils are a powerhouse of nutrients, including protein, iron, fiber, folate, and thiamine, plus they are inexpensive, making them a great pantry staple. I keep bags of dried brown and red lentils on hand to take care of my cravings and I’m always on the lookout for another delicious way to enjoy them.
I spotted the original recipe for this soup (they call it chili) in Wegman’s Menu Magazine, a seasonal publication by my favorite grocery store, and I made a large batch of the soup on a cold, wintry day with a few changes to suit our palates. We used olive oil instead of butter, skipped the cornstarch, and came up with our own list of garnishes we like on top. I enjoyed the aromas and snuck a nibble here and there while cooking, then I knew we had a winner when Michael said I could make this any time. We even got a thumbs up and request for a second helping from our six-year-old son. Read more
Carrot Ginger Soup and a Giveaway
January 15, 2009 by Andrea Print This Post
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While the boys played I whipped up this carrot ginger soup yesterday for dinner. Michael was late getting home, saw the pot sitting on the stove, peered in and looked very skeptical. He stuck a finger into the cold soup to taste it and still didn’t look convinced. After I warmed it up and swirled in the yogurt, he said it tasted great and polished off two bowls, as did our six-year-old. I really like how light it is. Use the freshest, juiciest carrots you can find because they will give the soup so much more flavor.
The recipe comes from Entertaining Simple by Matthew Mead. The book helps beginning hosts plan several basic types of parties (brunch, cocktail, summer barbecue, holiday open house, coffee house, etc.) and comes complete with menus, recipes, and serving and decorating suggestions. This ginger carrot soup recipe is part of the brunch party menu. A weekend brunch is one of my favorite types of parties to host because it is such a casual, relaxing time. Comfort foods rule the menu and it’s generally easy prep work.
Squash Soup with Saffron and Ginger and Hugs for Barbara
December 7, 2008 by Andrea Print This Post
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I first found Barbara of Winos and Foodies through her Taste of Yellow event, a celebration of surviving cancer. Barbara really tugged at our hearts with her determination to beat cancer and for taking positive steps to raise cancer awareness, and many of us have participated in Taste of Yellow for the past two years.
Barbara is fighting again with a massive round of chemotherapy, and she’s got a long road ahead. Bron of Bron Marshall and Ilva of Lucullian Delights organized some virtual hugs for Barbara as a way for us to let her know we support her, even if we can’t be there in person. For my hug, I wanted to send Barbara some comfort food: a squash soup with saffron to lift her spirits and fresh ginger for her appetite. This vegan soup calls for light coconut milk though you can use soy milk if you prefer, and yes, the cilantro is optional.
Bron and Ilva are keeping track of all the hugs for Barbara, so please visit them for links to all the posts. And make sure you read Barbara’s touching post with her thanks.
More Squash Recipes
Slow Cooker Squash Stew with Garbanzo Beans and Red Lentils
November 13, 2008 by Andrea Print This Post
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Our kitchen counter is covered with five different types of squash, a few steps up from our normal routine of acorn and butternut squash. On my last squash run, I came home with sweet dumpling, delicata, buttercup, acorn, and butternut and plans for all of them, mostly revolving around roasting and soups. And of course I wanted some photos of the squash pile.
New England Clam Chowder
May 19, 2008 by Andrea Print This Post
Filed under Pork, Seafood, Soups & Stews
New England clam chowder ranks in my Top 10 list of comfort foods, and it’s one of my favorite things to order in seafood restaurants. Recipes for clam chowder are hotly contested, and if you get into a discussion about chowder with New Englanders you are likely to get a wide variety of opinions on what is the best clam chowder. When I fix this soup I feel like I’m back in Maine, and that’s good enough for me; serve it en boule and I think I’ve died and gone to heaven.
This recipe starts with cooking some bacon, then sautéing onions in the bacon drippings, cooking it all with clams, clam juice or stock, potatoes, thyme, and bay leaf, and then adding the clams and corn and thickening it all up with some heavy cream. This chowder doesn’t require loads of salt because of the bacon, plus canned clams are kept in brine, and the stock will be salted as well, so I use a light hand with the salt. I almost always use more than the amount of bacon specified in a recipe because I love my bacon. I confess I had a 12-ounce package and it all went into the pot for this chowder. All that flavor gets into the onions and then the flour soaks up some of it and it infuses the potatoes and mixes with the clams and creates a thing of beauty. We only have bacon a few times a year, so by golly I’m going to enjoy it! Read more
Slow Cooker Black Bean Soup with Five Peppers and Ham
May 11, 2008 by Andrea Print This Post
Filed under Pork, Soups & Stews
It’s May and I want to dream about picnics and cooking outdoors. We thought summer was well on it’s way when temperatures climbed into the 80s a couple weeks ago, then we were startled with the cold front that came through yesterday bringing lots of rain and dropping temperatures back into the 40s. Everything is damp and the chill in the air makes for perfect soup weather, especially if it’s a little spicy like this one I warmed up for lunch. It tastes great with a slice of cornbread on the side or crumbled in the bowl, and makes me feel all warm inside. I needed that pick-me-up as I watched a river run through our backyard, cutting a swath in the garden. At least it wasn’t in the house! Maybe the mud pit will dry out enough that we can finish planting this weekend.
I like to make this soup in the slow cooker because it is so easy for a busy day, or even for overnight. The ham bone goes in for lots of flavor, but if you want a vegan option then skip the bone and use a rich homemade vegetable stock instead of water. Also, if you add the salt late rather than the beginning of the cooking process, the beans will be more tender, so hold that salt!
