Soups and Stews
While on vacation in California this summer, I picked up a couple of bags of pistachios, one of my favorite nuts.
Frankly, I was surprised they’ve lasted this long, but when I saw this soup on the cover of the latest edition of Vegetarian Times, I knew they wouldn’t last for long.
This is a super easy and tasty recipe, perfect for the cool fall days ahead. Labeled “guilt free comfort food,” you can go ahead and have two bowls if you want. 🙂
I got to the Farmer’s Market late today, and there were slim pickens. Swiss Chard must be plentifully growing on everyone’s farm/plot, since the tables were laden with it. There was even a swiss chard cooking demonstration going on at one booth. It was too crowded for me, but I could hear the chef say something about adding a splash of either red wine or balsamic vinegar just before serving. I’ll have to try that next week. I picked up some peppers and some tomatoes, and on the way home decided to stuff the peppers and serve them up for dinner. They can be served either as a lite main course or as a side. Either way, they’re a great summer meal.
I’ve been waiting to post this recipe until I could find fresh peas at my local Farmer’s Market, and today was the day.
Maybe I’ve just come too late to get them, but I’ve been to the market each week for the last month, and no luck.
Since my mom has been cooking out of Frances Mayes’ book The Tuscan Sun Cookbook which I got her for Mother’s Day, she’s been raving about the recipes she’s tried. I’m still trying to catch up to her, and I thought I’d start with this one. I think you’ll enjoy them 🙂
Ah, olive oil. Years ago, I took a group of young people over to Italy. For months afterwards, a group of them and I would sit around doing a Bible study, all the while dipping pieces of bread into a mixture of extra virgin olive oil and balsamic vinegar. Heavenly.
Over the years, I’ve grown to love olive oil, and have tried many different types.
I’m sorry its been so long since I’ve posted one of my Saturday recipes. 🙁
Well, all we can do is go forward, right? Anyone who reads Making All Things New on a regular basis knows how much I depend on lentils for a tasty and inexpensive source of protein in my daily diet.
Happy St. Patrick’s Day! I took my first overseas trip when I was eleven. My mom and I traveled to Ireland with a friend of hers. It was an adventure in many ways, and that trip got me hooked on travel.
Sadly, I haven’t been back to this country of my ancestors, but I hope I’ll be able to return one day in the not too distant future. It’s a beautiful country with wonderful people. Today’s soup, with just enough green to make it Irish, is great comfort food. The recipe serves 12, so invite some friends over and celebrate this feast of the Patron of Ireland, good St. Patrick.
Each Lent, my staff and I host a dinner for our many volunteers. It used to be a pot luck, but we decided to make it a soup and salad night, making it fit a bit better with the austerity of this penitential season.
This year, I made both a lentil soup and a tortellini soup. They went over very well, and now I thought it was time to share this recipe with you. Super simple, you could quickly make this meal after work, and, paired up with a salad, bread, and a glass or two of wine…
Hi folks, sorry for posting absence. I’ve been so busy with many things, and my blogging has suffered 🙁
I hope you’ll be patient with me as I try and catch up. Once again I’m turning to the simple lentil for a terrific soup, made even better by the addition of a bit of lemon juice.
I don’t know about you, but there’s something about the vibrancy of lemons that remind me of the summer sunshine. As winter ebbs away, thinking of the joys of summer is just the thing to keep me going.
Lately, I’ve been really trying to stick to my vegetarian diet. Since I’ve been traveling a lot, it hasn’t always been easy. I often worry about getting enough protein, since most of us get our daily dose get this vital nutrient from eating meat and dairy, vegans/vegetarians have to be careful that they have a balanced and healthy diet.
Beans and legumes are a great protein source, and are also high in fiber. They can be prepared thousands of different ways, and this recipe is just one. I hope you’ll make up a batch and try it by itself or as a burrito filling.
Although it felt a bit like spring in my neck of the woods today, winter is still with us. In fact, I’ve always found February to be the coldest, snowiest, and dreary month.
I was trying to find a hearty soup to cook and then freeze up for one of those snowy days that are sure to be coming soon, and I thought this recipe, which includes a good portion of super healthy butternut squash, would be just the one to make.