Soups/Stews/Legumes

Name: Tomato and Pea Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 1 pint of cherry tomatoes - halved; 16 oz. bag of Frozen peas; 1 red onion – sliced thin; 2 stalks celery - chopped; 4 cloves garlic- crushed and chopped; ¼ cup of fresh Italian parsley – chopped; ¼ cup of fresh basil – chopped; 3 bunches of scallions - chopped; 6 cups of chicken broth; 2 tsp. salt; 2 tsp. dried oregano; 1 ½ tsp. black pepper; 2 oz. can of anchovies with oil – crushed; 2 ½ tbs. honey; 2 tbs. olive oil – plus more for drizzling; Juice of 1 lemon; Red pepper flakes for garnish; Grated cheese – Romano

Tomato and Pea Soup

0 · Jan 22, 2018 · 12 Comments

Warm up these bitter winter days with a bowl of this comforting Tomato and Pea Soup!

Like many of you, I started this year off with a handful of well-intentioned ‘Resolutions’ aimed at self-perfection, both personal and professional. Now, I’m about to embark upon a self-deprecating tangent on how I’ve already broken my waist-line orientated resolutions, or how I’m already planning to “get it right next year.” Instead, like last week’s zoodle post, I’m talking about keeping things on track.

Next week, it will be a year ago to the day that I posted my ‘Split Pea Soup.’ In that post, I started off with the Matrix’s definition of reality, and linked that the ‘presentation’ of a good meal, explaining how “presentation, setting, and a good wine pairing are all key ingredients to one’s dining experience, not so much because they effect flavor, texture or aroma – although a good wine pairing can – but rather because these effect one’s perception of the meal, and likely do so before you’ve even taken your first bite.”

In other words, presentation is ‘all’ because it’s the context into which ‘reality’ is framed. In the context of that pea soup was “a well-worn New York river, flanked and hemmed in by piers and piles, and draped in the haze of a fog thick with the caw of gulls and the chime of nautical bells. Now imagine that river swelling with rain just as the tide is coming in as a northern winter wind lashes white crested waves across the burgeoning waters.”

This year, replace the rain with snow, and the burgeoning waters with ice. In fact, we’ve had something of a permafrost here for the last several weeks. Indeed, the images of light bites and intermittent fasting that are so often conjured by the idea of tending to one’s waistline just don’t pair well with permafrost and an iced over river. Instead, both the scene and oneself crave something a tad hardier, something filling, satisfying, and of course delicious. Naturally, to encompass those qualities while remaining true to one’s self-perfection resolution, this brings us to today’s recipe – Pea Soup.

Come snow and ice, or sunshine and heat, whether we’re making steaks or soups, we start things off the same – with a heated cast iron frying pan and olive oil. We then add in onions, garlic, scallions, and basil, along with the tomatoes and celery, all chopped, together with parsley, and allow that to reduce as described below.

Once that’s done, add in the peas, the seasonings, the broth, and then loosely cover the pot and let this simmer on a gentle heat for about forty minutes or so. While that’s simmering mash together the anchovies with honey and lemon juice, and stir thoroughly before adding it to the soup.

Taste the soup, adjust the seasonings to your preference, and then serve with a drizzle of olive oil, honey and freshly grated cheese, and maybe another dash of black and red pepper for garnish, and just like that you’ve got a thoroughly filling soup that won’t break your start to the New Year.

Living the Gourmet

Yields 4

Tomato and Pea Soup

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

1 pint of cherry tomatoes - halved
16 oz. bag of Frozen peas
1 red onion – sliced thin
2 stalks celery - chopped
4 cloves garlic- crushed and chopped
¼ cup of fresh Italian parsley – chopped
¼ cup of fresh basil – chopped
3 bunches of scallions - chopped
6 cups of chicken broth
2 tsp. salt
2 tsp. dried oregano
1 ½ tsp. black pepper
2 oz. can of anchovies with oil – crushed
2 ½ tbs. honey
2 tbs. olive oil – plus more for drizzling
Juice of 1 lemon
Red pepper flakes for garnish
Grated cheese – Romano

Instructions

Heat a cast iron sauce pot with 2 tbs. of olive oil. Add the sliced onions, chopped garlic, halved tomatoes, chopped celery, scallions, chopped fresh basil and chopped fresh parsley; sweat down these vegetables until reduced in size and tender.
Add the frozen peas, seasonings and broth and loosely cover the pot. Let the soup simmer on a gentle heat for 30 – 40 minutes.
Mash the anchovies with a fork and add the honey and lemon juice and stir. Add this mixture to the soup and stir.
Taste the soup for seasonings to taste.
Serve the soup with a drizzle of olive oil, fresh grated cheese and extra black pepper and red pepper flakes for garnish.

https://livingthegourmet.com/2018/01/tomato-pea-soup.html

Enjoy with Love!

Yam and Tomato Soup

0 · Oct 9, 2017 · 16 Comments

Bring the flavors of the season together in this warm and comforting Yam and Tomato Soup with homemade croutons!

I’ve always been one to sort of chuckle at the perennial cavalcade of ‘seasonal’ dishes. Pumpkin-Everything with a dash of spice through October, and countless incarnations of potatoes and turkey through November, with a nice side of ‘creative leftover-in’ to seal the deal.

Yet, as much as one might tire of this predictable procession, there’s no denying its allure – even to those of us who help put it together each year.

Who can deny that there’s a certain charm to having chilled tossed fruit salads in summer, or that certain types of vegetables (and fowl) pair best with Thanksgiving. Certain things simply ‘taste better’ at certain times of the year, be this psychological, evolutionary, or by force of tradition.

Now, while I’m a fan of sweet potato fries with my burgers during the summer months, and while there’s certainly no bigger fan of the mashed or baked variety at Thanksgiving or in the depths of winter, the early autumn, at least in my opinion, calls for something a tad bit more ‘nuanced.’

For example, my brother called me the other night and invited himself for, and these are his words, a “Nice autumn Sunday dinner.”

Naturally, I thought immediately of the herbed chicken I just posted for the Yarden and Galil wineries post I just did, with its nice array of ‘rustic’ flavors and copious roast garlic background. However, I wanted to pair something alongside it, something that would serving as a ‘warming’ first course – and that’s where today’s Yam and Tomato Soup comes in, topped with homemade croutons.

To start things off, we begin by baking the sweet potatoes…who would have thought, right? You want them roughly fork tender, so that the skin slides right off, and then dice them. After that, heat large a sauce pot with olive oil, and add in the tomatoes, onions, and garlic, and sauté until they’re fragrant.

Once that’s finished, add the sweet potatoes we diced earlier, along with fresh parsley, basil, and seasonings listed below, and let that continue simmering over a low heat, while adding in vegetable broth one cup at a time until the soup reaches your desired consistency, and then let it simmer for another thirty or so minutes.

Naturally, I’ve named the accompanying croutons “Quick and Easy,” and I promise that naming convention is the farthest thing from being ironic. Honestly, they are, and yes they do taste better than anything you can buy at the store, with the added flavor of being able to impress your guests by telling them that these tasty bits of crisped bread aren’t store bought.

First, slice up about four slices of white bread until their nice and golden – note that you can do this with basically any type of bread you prefer, I just happened to have white bread on hand – don’t give me that look. Then allow the toast to sit out and harden. Yes, leave the bread out on the counter, covered, and let it…sit. I really don’t know how else to describe this…so just do it, no more questions.

Then, crumble the bread up into a bowl. Next up, heat a large cast iron frying ban with a generous drizzle of olive oil and add in the crumbled toast. Now, dust the toast with salt and pepper, and allow it to become golden and to absorb the oil.

Then simply let them cool, and you’re done.

Living the Gourmet

Yields 4-6

Yam and Tomato Soup

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

3 yams – cooked then diced
1 red onion – sliced
3 stalks of celery – chopped
1 pint of grape tomatoes – quartered or about 3 vine ripe tomatoes diced
4 – 5 cloves of garlic – chopped
½ cup of fresh Italian parsley – chopped
½ cup of fresh basil leaves – chopped
1 tsp. dried oregano
1 tsp. black pepper
½ tsp. red pepper flakes
1 ½ tsp. salt
¼ tsp. fennel seed
4 – 5 cups of vegetable stock – depending on how thick you want your soup (I use Vegeta Real Gourmet Stock)
3 tbs. olive oil
Juice of 1 lemon
3 tbs. honey
Fresh Romano cheese or Parmesan cheese for grating

Easy Homemade Croutons:

4 slices of white bread – toasted to a nice golden color
Salt/Black pepper
3 tbs. Olive oil

Instructions

For the Soup:

Bake the yams or yams until fork tender; remove the skin and dice.
Heat a large sauce pot with the olive oil.
Add the tomatoes, onions and garlic and sauté until fragrant.
Add the diced sweet potatoes, parsley, basil and seasonings and continue to simmer on a low heat.
Add vegetable broth one cup at a time so that you bring the soup to the consistency that you desire.
Simmer on a low heat for approximately 30 minutes or so.
Taste the soup to adjust for seasoning.
Combine the lemon juice and honey and drizzle a little over each bowl of soup.
Serve with croutons, grated Romano or Parmesan cheese and ripped fresh basil leaves.

For the Croutons:

Allow the toast to sit and get hard after it is toasted.
Crumble the toast in a bowl.
Heat a cast iron frying pan with 3 tbs. olive oil and add the crumbled toast.
Dust the toast with salt and black pepper allow the bread to become a beautiful golden color and absorb the olive oil.
Remove from the heat and allow to cool.
Serve over the soup.

https://livingthegourmet.com/2017/10/yam-tomato-soup.html

Calories

1354 cal

Fat

50 g

Carbs

208 g

Protein

28 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

And just like that, you’ve got the perfect autumn soup with homemade croutons.

Enjoy with Love!

Stovetop Chicken Stew

0 · Sep 12, 2017 · 19 Comments

This post has been sponsored by Seeds of Change® Organic Simmer Sauces. All opinions expressed are my own.

Nothing soothes the soul like chicken stew, and this simple stovetop recipe will become a seasonal staple in your home. Thanks to the new Seeds of Change Simmering Sauces, gourmet-style family dinners are only a few ingredients away!

“Often times, there is a line is drawn between what is needed and what is desired. Those things that are ‘needed’ can be tied either to life itself or to one’s ability to self-support, with all else being relegated to the realm of ‘want.’ Food, however, is where the line blurs. Whether it be the greasy pleasures of a cheap burger from an equally ‘cheap’ chain, or impossibly priced confections topped in edible gold, humanity’s need to fuel itself is also its most expressive, and at times excessive, form of pleasure.”

However, as with all sources of pleasure, the concept of ‘conscience’ is brought into the discussion. In this case, the idea of sustainability, fair trade, and whether or not we’re indulging in ‘natural’ ways are all points of interest when it comes to food – and understandably so.

Yet, like so many of the ‘good things’ in life, it’s not uncommon – and often not unfounded – to think of those aforementioned ideas as being hidden behind a sort of ‘Great Wall of Expense.’ Fair Trade products, organic produce, and sustainably sourced ingredients are, in fact, often less then…shall we say ‘Fair’ or ‘Natural’ for the average consumer’s purse, while the meals prepared with such ingredients are often placed on pedestals within the lofty realm of the ‘gourmet.’

That said, when I was introduced to Seeds of Change Sauces, which combine sustainability, delicious flavor, and organic ingredients into compact, reasonably priced packets, my professional curiosity was piqued. To this point, Seeds of Change uses only organic ingredients, while donating one percent of their sales to promote and support sustainable community farming and gardening programs. Readily available at Target, along with a host of other retailers, I picked up a few pouches on my last supply and decided to put them to the test.

To do this, we, of course, come to today’s recipe – Oven Top Chicken Breast Stew, prepared using Seeds of Change® Mushroom Simmer Sauce.

To start things off, we begin by combining the rub as directed below with some coriander, black pepper, nutmeg, lemon juice, and olive oil, and the rubbing it over the chicken breasts. Once done, we set the chicken aside, and heat a large cast iron frying pan with olive oil, and then set the chicken breasts in the pan skin side down to achieve a nice golden coloration on the skin, turning them over once during the process. This takes about ten minutes. Leave the breasts skin side up once this is done.

After that, we add in chopped fresh garlic, fresh basil leaves, sliced tomatoes, and parsley to the pan with the chicken, and allow that to continue simmering on low while we par-boil the string beans and potatoes as directed below.

Next up, you’re going to need to heat a large cast iron griddle or frying pan with some olive oil, and then lay out the sliced potatoes, string beans, and sliced mushrooms to give them all nice golden coloration, and then add them into the pan with the chicken breasts.

Once that’s done, add in some bay leaves, dried oregano, and the Seeds of Change Mushroom Simmer Sauce to the pan with the chicken. The Mushroom Simmer Sauce is prepared using organic mushrooms, onions, spices, and a hint of cream, and is certified free of artificial colors, preservatives, or flavorings, making it perfect for a natural recipe such as this.

After you’ve done that, let the stew continue to simmer for about ninety minutes, and then you’re ready to serve.

Living the Gourmet

Yields 4-6

Stovetop Chicken Stew

10 minPrep Time

1 hr, 30 Cook Time

1 hr, 40 Total Time

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Ingredients

4 bone in chicken breasts with skin
Rub for the Chicken Breast:
1 tsp. ground coriander
½ tsp. black pepper
Dash of fresh ground nutmeg
½ tsp. salt
Juice of 1 lemon
4 tbs. olive oil

For the Stew:

¼ lb. fresh string beans
2 vine ripe tomatoes – quartered
¼ cup fresh basil leaves
¼ cup fresh Italian parsley
1 large red potato
3 – 4 cloves of garlic – chopped
1 large onion – sliced thin
4 button mushrooms - sliced
4 baby bella mushrooms - sliced
1 Portobello mushroom – sliced
2 bay leaves
1 tsp. dried oregano
1 package of Seeds of Change Organic Mushroom Simmer Sauce
2 tbs. olive oil
Parmesan or Romano cheese for grating

Instructions

For the Chicken:

Combine the coriander, black pepper, salt, nutmeg, lemon juice and olive oil in a small bowl and stir.
Rub the chicken down with this mixture.

For the Stew:

Heat a large cast iron frying pan with 2 tbs. olive oil and place the chicken breasts skin side down to give them a beautiful golden color; turning them over once. This will take about 10 minutes or so on each side. Leave the skin side up when you are finished grilling them.
Add the garlic, fresh basil, parsley and tomatoes and continue to simmer on low.
Parboil the string beans and potato. Slice the potato.
Heat a griddle or large cast iron frying pan with a tablespoon of olive oil and place the sliced potato, string beans and sliced mushrooms to give a little golden color to them and add to the pan.
Add the bay leaves and dried oregano to the pan and continue to simmer on low.
Add the mushroom simmer sauce and continue to simmer on low.
Cover the pan and let cook for about an hour and a half or so.
Serve with fresh grated Parmesan or Romano cheese.

https://livingthegourmet.com/2017/09/stovetop-chicken-stew.html

Enjoy with Love!

Split Pea Soup

0 · Jan 27, 2017 · 14 Comments

Some of the best comfort foods are those that come in a bowl. Warm, creamy and filled with veggies, this Split Pea Soup will become your seasonal go-to!

There’s a scene in the Matrix where Neo and Morpheus discuss the definition of ‘Reality,’ and whether or not the computer world of the Matrix itself is, in fact, ‘real.’ Morpheus replies, perhaps much to the audience’s surprise that the Matrix world is actually, in a sense, quite real, explaining “If you’re talking about what you can feel, what you can smell, what you can taste and see, then real is simply electrical signals interpreted by your brain.” In other words, our perception becomes our reality, since that is the prism through which we interface with the world around us.

In other words, perception not only frames all, it is all.

To that point, I’ve spoken a fair bit about how presentation, setting, and a good wine pairing are all key ingredients to one’s dining experience, not so much because they effect flavor, texture or aroma – although a good wine pairing can – but rather because these effect one’s perception of the meal, and likely do so before you’ve even taken your first bite. The setting for a meal is basically a classic ‘portrait and frame’ thought experiment. If you’ve ever had the great misfortune of sitting through a philosophy seminar, then you’re likely familiar with the ‘portrait and frame’ thought exercise in which two separate sets of art students are asked to, unknowingly, assess the same painting, one in a gold frame inside an art museum, the other in a humble home setting. I’ll let you imagine the very different conclusions the art students drew of the painting.

With that in mind, I’d ask you to imagine a well-worn New York river, flanked and hemmed in by piers and piles, and draped in the haze of a fog thick with the caw of gulls and the chime of nautical bells. Now imagine that river swelling with rain just as the tide is coming in as a northern winter wind lashes white crested waves across the burgeoning waters.

Naturally, I wanted to pair a meal to the storm that lay beyond my backdoor. Somehow, a ‘light bite’ just wasn’t going to do this trick, which is precisely where today’s recipe comes in – Pea Soup. I suppose it fits the Northeast cliché of a wintery drear accompanied by soup, biscuits and coffee, and, honestly, that’s one cliché I don’t quite mind.

To start things off, I’ll begin with one of the first culinary maxims I ever learned, and if you take anything away from Living the Gourmet, it should be this. “Like butter, all things are better with bacon.” That said, we begin this recipe with some bacon, about eight slices…though I’ll scarcely fault you if you add in more. Crisp the bacon, and then set it aside. All great chefs copiously ‘taste’ from this set-aside share of bacon.

Living the Gourmet

Yields 4-6

Split Pea Soup

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

1 large sweet onion – sliced thin
3 cloves of garlic – chopped
1 bunch of scallions (about 5) – chopped
2 stalks of celery – chopped
¼ cup of fresh parsley – chopped
16 oz. bag of frozen peas 9plus 2 cups of water)
2 cups of water
1 tbs. butter
3 tbs. olive oil
4 cups of chicken broth
1 bay leaf
1 tsp. ground coriander
1 tsp. salt
1 tsp. black pepper
2 tsp. lemon juice
2 cups milk
6 – 8 slices of bacon
Fresh croutons (crushed) – for garnish
Grated Parmesan

Instructions

Cook the bacon to a nice crispness and set aside.
Gently heat a heavy soup pot, cast iron works best, with the butter and the olive oil.
Add the garlic, scallions, celery, sweet onion and parsley. Gently sauté until the garlic is fragrant and the onion is softened.
Add the chicken broth, bay leaf, coriander, salt and pepper and gently simmer.
Place the frozen peas in a food processor add the two cups of water, one cup at a time, and process until smooth.
Carefully, add the processed peas to the soup and continue to simmer on a gentle heat for about 20 – 25 minutes, then add the lemon juice.
Chop the bacon and to the soup continue to simmer on low, heat.
While gently stirring add the milk and continue to gently simmer for about another five or so minutes.
Ladle into a soup bowl and serve with crushed croutons and grated Parmesan cheese.

https://livingthegourmet.com/2017/01/split-pea-soup-2.html

After prepping a soup pot as described below, and sautéing your garlic, scallions, celery, onions, and parsley, add in chicken broth as described below and let that come to simmer. In the meantime, you are going to process the pea side of this soup equation as shown below, and then add that to the soup, and let that heat for about twenty or so minutes. After that, stir in the milk, chop in the bacon, and then let it simmer for another five or so minutes.

Then simply ladle it into a bowl, garnish with crushed croutons and parmesan cheese, and it’s ready to serve.

Enjoy with Love!

Spicy Cream of Potato Soup

0 · Jan 4, 2017 · 9 Comments

Get Game Day ready with this spicy cream of potato soup served alongside cheddar and potato biscuits!

‘Sorry to let you know on such short notice, but…’

We’ve all been there, faced with that singular phrase, or some variation thereof. Whether in the workplace, amongst friends, or even between family members, that line typically translates, “Oh wow does it hurt to be you right now.”

We, or at least I, usually respond with, “Don’t worry, thanks for letting me know, I’ll pull something together.” I’ll let you imagine your own translation.

You see, when the family decided to make an impromptu event out of a recent Big Game, I, of course, was the designated hostess. In true ‘no-hassle get-together’ fashion, this included precisely twelve hours of notice, and twelve ravenous fans to feed. Now the unwitting, and unexpected, hostess of this ‘no hassle get-together,’ I decided to view this as a challenge, since I was not about to disappoint my soon-to-be-guests. They were expecting Big Flavor for the Big Game, and it was my Big Game Adventure to deliver.

Of course, being given such short notice, this would mean reverting to some tried and true family favorites, which is precisely where today’s recipes come in – Three Cheese Idaho Spuds Biscuits paired with Creamy Potato Spud Soup.

Simple, delicious, and hardy for the big game – precisely the combination I was going for.

To start things off, heat a heavy sauce pot with a dash of olive oil, and add in celery, carrots, tomato, sweet onion, garlic, and Italian Parsley, all chopped as shown below. After sautéing, add in butter. Meanwhile, prepare the jalapeno as directed below, and lightly char a red onion.

Now, here comes the fun part, empty a whole packet of Three Cheese Idaho Potato Spuds into a bowl, and stir in milk as directed below, and then gently add that to the soup.

Spicy Cream of Potato Soup

Recipe Type: Soup

Author: Living the Gourmet

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

2 stalks celery – diced
2 carrots – diced
1 vine ripe tomato – diced
1 sweet onion – diced
½ cup fresh Italian parsley – chopped
3 cloves of garlic – chopped
2 tbs. butter
3 tbs. olive oil
2 quarts chicken broth
1 package of Idaho Spuds Three Cheese
2 cups milk
½ lb. bacon – cooked to a nice crispness
1 tsp. salt
½ tsp. black pepper
1 tsp. dried oregano
¼ tsp. red pepper flakes
1 tsp. ground cumin
1 large jalapeño – grilled
1 red onion – sliced and grilled
1 lime – sliced
Fresh Nutmeg – for grating

Instructions

Heat a heavy sauce pot with the olive oil; add the celery, carrots, tomato, sweet onion, garlic and Italian parsley. Sauté on a medium heat; until the onion is softened and the garlic is fragrant. Add the butter to the sautéed vegetables and toss to melt.
Add the chicken broth and the seasonings to the pot. Turn the heat to a gentle simmer and cover the pot loosely.
Heat a small heavy frying pan and place the jalapeño in the pan to char on all sides. When this is accomplished remove the jalapeño and set aside and slice.
Place the red onion slices in the pan to grill until a nice char is achieved and set aside.
Empty the packet of Idaho Spuds Three Cheese into a medium sized bowl. Add the milk, one cup at a time to the bowl while stirring.
Slowly add the creamy potatoes to the soup while stirring. Gently simmer the soup for a few minutes.
Serve the soup topped with the grilled jalapeño, grilled red onion, bacon pieces, a small squeeze of lime juice a dash of freshly grated nutmeg and fresh ground black pepper.

Now, while you bring the soup to a simmer, it’s time to prepare the potato biscuits. First, combine the dry ingredients as directed below with some cubed butter, and then work that until it’s ‘crumb like.’ Once that’s done, it’s time for another package of Three Cheese Idaho Spuds, which we’re again going to mix with milk, and then add that to the flour mixture with some chives as shown below. Now it’s time to get messy and prepare and knead your dough as described below.

Cheddar & Potato Biscuits

Recipe Type: Muffins

Author: Living the Gourmet

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 1 dozen

Ingredients

3 cups of all-purpose flour
2 tbs. granulated sugar
1 ½ tbs. baking powder
1 tsp. baking soda
¼ tsp. salt
¼ tsp. black pepper
½ cup of cold butter – cubed (plus 2 tbs. melted for brushing the biscuits with before baking)
½ cup buttermilk
1 large egg
1 package of Idaho Spuds Three Cheese – plus 2 cups milk (using only 1 ½ cups of the mashed potatoes for the recipe)
½ cup of chives

Instructions

Preheat Oven 425 degrees F.
Line 2 baking sheets with parchment paper.
Combine the flour, sugar, salt, pepper, baking powder and baking soda.
Place the cubed butter into the dry ingredients and work it with your clean fingers until the dry ingredients are crumb-like.
Whisk together the egg and the buttermilk.
Make a well in the center of the dry ingredients and add the buttermilk and egg mixture.
Using a fork stir the buttermilk mixture with the dry ingredients.
Empty the Idaho Spuds Three Cheese package into a medium sized bowl and add the milk one cup at a time to the bowl stirring all the while.
Add 1 ½ cups of the mashed potato mixture and the chopped chives to the flour mixture and once again stir with a fork until it is incorporated and a dough begins to form.
Place the dough on a clean lightly floured surface. Knead the dough about 10 – 12 times until it is smooth, soft, and workable and holds together.
Roll out the dough to approximately ½ inch thickness and use a biscuit cutter or glass dipped in flour to cut out the biscuit circles. Repeat this process until all of the dough is used.
Brush the tops of the biscuits with the melted butter.
Bake for 12 – 15 minutes or until a beautiful golden color is achieved.

After forming the biscuits onto a pair of cookie trays lined parchment paper, bake them for about fifteen minutes and you’re ready to Go Big on Game Day.

While we’re talking about games, don’t forget to enter the Idaho Spuds Game Day Sweepstakes here for your chance to ‘Win a Big Adventure’ in Boise, ID!

What are some of your favorite recipes for the Big Games? We would love to hear from you.

Enjoy with Love!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Roasted Tomato & Pepper Gazpacho

0 · Sep 5, 2016 · 20 Comments

As we bid summer adieu, we wrap our series off with this refreshingly delicious, hearty, cool soup. Loaded with fresh vegetables alongside Parmesan crisps, it’s a perfect end note to everything the season embodies.

Despite the heat of the summer, I had a strong hankering for soup. Crazy right?

Believe it or not, my craving for gazpacho is what initially inspired our Summer Comfort Food series this month on LTG.

It took me a while to create a dish I was eager to share, which explains why I saved the best recipe for last.

Seasonal veggies fill the brim of the bowl. Much of the produce harvested locally, are still in abundance, so there is plenty of time to make this gazpacho.

I wanted to add a gourmet touch to the palate with grilled Parmesan crisps. The salty cheese crackers perfectly balanced out the cool, roasted vegetables.

This gazpacho is thick and chunky, but can be blended to a finer consistency.

It is truly Summer comfort in one spoonful.

Living the Gourmet

Yields 4-6

Roasted Tomato & Pepper Gazpacho

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

For the Gazpacho:

6 – 7 vine ripe tomatoes - halved
1 whole head of garlic
3 – 4 stalks of celery
1 large zucchini
1 red onion
1 bell pepper
1 long hot pepper
3 tbs. olive oil
1 tsp. salt
1 tsp. black pepper
3 tbs. balsamic vinegar
¼ cup honey
¼ cup fresh Italian parsley
1 tbs. capers
2 tbs. raisins

For the Parmesan Crisps:

1 cup grated Parmesan cheese
Freshly ground pepper

Instructions

For the Gazpacho:

Preheat Oven 350 degrees F.
Place the tomatoes, garlic in the skin, celery stalks, peeled and quartered zucchini, peeled onion, bell pepper sliced and long hot pepper (with or without seeds) on a baking sheet.
Drizzle the vegetables with olive oil and a pinch of salt.
Place in the oven for 20 – 25 minutes.
Remove from the oven and let the vegetables cool.
Pinch the garlic to remove the cloves from the skin once it has cooled.
Place the vegetables in a food processor along with the seasonings, balsamic vinegar, honey, Italian parsley, raisins and capers. Process until a desired consistency is reached.
Place in a covered bowl and refrigerate for at least one to two hours before serving.

For the Parmesan Crisps:

Place 1 tablespoon of grated Parmesan on a heated griddle.
Let the cheese melt down and once golden around the edges, flip and cook on the other side until golden as well. Transfer to a cooling rack until ready to serve.

https://livingthegourmet.com/2016/09/roasted-tomato-pepper-gazpacho.html

Calories

279 cal

Fat

17 g

Carbs

24 g

Protein

12 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Enjoy with Love!

Spicy Pumpkin Soup with Polenta Cakes

0 · Oct 9, 2015 · 35 Comments

This spicy, warm pumpkin soup is just what your fall menu is calling for. Add deliciously fried polenta cakes in place of ordinary bread or biscuits, and you have an extraordinary winter dish.

There’s a certain, rather pleasant stereotype regarding the autumn season in New York. It’s a nostalgic yet thoroughly modern scene, city blocks lined with browning memorial trees blanketed in fog laden air, while the pedestrian crowds begin succumbing the first October chill, fading into their long coats and scarves. Each year, this metropolitan scene plays out as masterfully as if Stevenson himself had composed the plot and set the scene.

As a gourmet with an intentionally overdeveloped palate, and practiced appreciation for my trade, I like to think that the season’s flavors, particular to the New York region whose culinary culture is in a constant state of blissful flux, has at least something to do with it.

Take today’s offering for example, an autumn themed pumpkin soup, which pulls together and fuses a range of influences, from grilled jalapeno and marinated artichoke hearts, to ground cumin and oregano, to parmesan and fresh rosemary. For added measure, I like to serve this soup alongside a platter of homemade polenta cakes, which perfectly completes the autumn setting.

While this may not be the first thing you think of when you consider autumn in New York, I urge you to give it a try, you won’t be disappointed.

Living the Gourmet

Yields 4-5

Spicy Pumpkin Soup with Polenta Cakes

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

Spicy Pumpkin Soup:

1/2 red onion – grilled - sliced
6 oz. marinated artichoke hearts
1 cup canned 100% pure pumpkin
3 large garlic cloves – grilled
1 bell pepper – grilled and sliced
1 jalapeño – grilled and chopped
29 oz. can cannellini beans – rinsed and drained
4 cups water
1 1/2 tsp. Vegeta
1/2 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
1 handful of fresh sage plus extra for garnish
1 stem of fresh rosemary
Fresh grated Parmesan cheese or Romano
Olive oil

Polenta Cakes:

1 cup cornmeal
1/2 cup flour
1/2 cup Parmesan cheese
2 eggs
1/2 cup bread crumbs – seasoned or plain
1 cup milk
Handful of fresh basil leaves – chopped
3/4 tsp. salt
1/2 tsp. black pepper
Canola oil for frying

Instructions

Spicy Pumpkin Soup:

Heat a large cast iron frying pan and place the unpeeled garlic cloves, jalapeño, bell pepper, and onion in the pan to grill. When the skin looks a bit charred, remove and let the veggies cool; then pinch the garlic from its skin and slice and chop the veggies
Heat a sauce pot with two - three tablespoons of olive oil. Add the chopped veggies and the fresh rosemary and handful of sage and let sauté for a minute or two.
Add the artichoke hearts with the marinade and the pumpkin and continue to gently simmer.
Add the seasonings and the Vegeta; add the water and the beans and gently simmer on a low heat for 25 – 30 minutes.
Heat a small frying pan with a tablespoon of olive oil and add a few leaves of fresh sage for a minute or two.
Drizzle the oil and add the sage leaves to garnish each soup bowl, along with freshly grated Parmesan cheese and fresh cracked pepper.

Polenta Cakes:

In large bowl combine all of the dry ingredients and mix.
In a smaller bowl combine the milk, eggs, chopped basil and Parmesan cheese and whisk.
Add the wet ingredients to the dry ingredients and mix.
Heat a large cast iron frying pan over medium heat with a 1/4 inch of canola oil.
Carefully spoon the batter into the pan and slightly flatten each with a fork. The oil should sizzle when the cakes are added. Do not overcrowd the pan.
After 2 – 3 minutes; when the cakes are golden, carefully turn over and finish cooking on the other side.
Line a platter with a paper towel to place the polenta cakes on when finished cooking.
Serve with freshly grated Parmesan cheese.

https://livingthegourmet.com/2015/10/spicy-pumpkin-soup-with-polenta-cakes.html

Enjoy with Love,
Catherine
xo

Gnocchi and Chicken Soup

0 · Sep 30, 2015 · 28 Comments

This light, brothy soup is warm and comforting but not heavy. It is loaded with veggies, shredded herb chicken, warm spices and homemade gnocchi.

I fully intended on waking up to the rain.

In fact, I went to bed the night before day dreaming about waking up, making myself some tea and breaking out the soup pan. While the rain gently tapped at the window, this glorious soup would fill each pocket of the chilly, damp house and warm it from the inside out.

Instead, I woke up to a spotty day, clouds coming and going, and after what would be considered a cool week, I chose the hottest day so far this September to make soup. Yes, a humid, moggy eighty degrees. A fine day for soup wouldn’t you agree?

I was so disappointed the weather wasn’t cooperating, feeling my rainy day dreams were completely washed away if you will, that I was ready to scrap this meal entirely.

A wise woman once said that soup is best the next day. Mimi suggests making it early in the morning and letting it brew throughout the day, or making it that evening and letting it sit overnight. I like the thought of that, because tomorrow is supposed to be cool and rainy.

I have my sweater picked out for the morning, my tea jar restocked and this beautiful soup waiting.

So, my plans were not foiled, they were just delayed. As it turns out, this is a very good thing, as it is conducive to the flavoring of this meal.

To make things a little different, I made gnocchi because in my opinion, every soup needs a little starch.

I baked up some chicken legs and mom prepared biscuits to accompany the meal.

The recurring flavor theme in this dish is sage and thyme.

The garden flourished this year with herbs, making up for the lack of vegetables. Sadly, I did not use the herbs as often as I would have liked, but I made up for that with this dish.

This meal is not one of those quick and easy dishes; it’s a made-for-cold-winter-days kind of recipe. Perfect for when you’re homebound or rained in. So the next time you are in the mood to cook and need to escape, throwing yourself into a recipe, make this gnocchi and chicken soup.

Living the Gourmet

Yields 4

Gnocchi and Chicken Soup

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

Potato Sage Gnocchi:

4 potatoes, boiled, peeled and grated
3 leaves of fresh sage, chopped and two whole leaves
2 cloves garlic, grated
2 teaspoons dried oregano
1 egg
3/4 cup flour, plus more
1/4 cup grated Parmesan or Romano
2 tablespoons butter
Olive Oil
Salt & Pepper to taste

Herb Chicken:

6 chicken legs
1 sprig of fresh thyme, finely chopped
3-4 leaves sage, finely chopped
1/2 teaspoon fresh nutmeg, grated
2 cloves garlic, grated
2 tablespoons olive oil
Salt & Pepper to taste

Vegetable Soup:

2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, crushed
1/2 cup peas
3-4 white button mushrooms, sliced
1/2 onion, chopped
4 cups water
1 teaspoon Vegeta seasoning

Instructions

Potato Sage Gnocchi:

In a small bowl mix together chopped sage, grated garlic, oregano, and a pinch of salt and pepper.
In a large bowl, combine the herb mixture to grated potatoes, 1 egg, flour and cheese. Fold until a soft dough forms. Turn over onto a well floured surface. Shape into a ball and divide the dough into 8 pieces. Roll each of those pieces gently into a rope, and divide evenly into walnut-sized pillows.
Here's a tutorial for shaping the gnocchi with a fork if you don't have a gnocchi board.
In a small pot, bring water to a boil and salt. Add the prepared gnocchi. Once the gnocchi floats to the top, about 4-5 minutes, gently remove and transfer to a dish.
In the meantime, heat a frying pan with butter and a drizzle of olive oil. Add two leaves of sage. Saute the gnocchi until golden.

Herb Chicken:

Preheat oven to 350 degrees F.
In a small bowl blend thyme, sage, garlic, olive oil, salt and pepper.
Rub all over the chicken and under the skin. Place in a baking dish and drizzle with addition olive oil. Bake for 40-45 minutes or until juices run clear.

Vegetable Soup:

In a soup pot, heat oil and garlic. Once the garlic turns a golden, add chopped vegetables and sweat them out until the onions are clear and the vegetables have softened.
Add Vegeta seasoning and 4 cups of water. Bring to a low simmer.
Shred 3-4 chicken legs and add to the soup, or add as much or as little chicken as you like. Use the reserved chicken for meals throughout the week.
Ladle the soup into bowls and top with gnocchi. Serve alongside homemade biscuits or muffins.

https://livingthegourmet.com/2015/09/gnocchi-and-chicken-soup.html

Living the Gourmet: Gnocchi and Chicken Soup

Toodles,
Tammy<3

Roast Veggie Gazpacho

0 · Jun 15, 2015 · 31 Comments

Thank you to the Sverve Community & the Brooklyn Creamery Company for sponsoring this post. All opinions expressed are my own.

This classic comfort dish gets a summer makeover served cold with #BKCreamery for a truly refreshing and satisfying meal!

If you have been following along then by now you know that LTG is a big supporter of BK Creamery.

A couple of weeks ago we introduced A New Kind of Cream. Then, we had the pleasure of attending the live demo at our local Stop & Shop. It was love at first bite for the LTG tastemakers and before we knew it, we were adding it to everything- soups, desserts, toast…in fact, there are few things BK Creamery doesn’t pair well with!

If you did not get to demo BK Creamery at your local Stop & Shop or Giant stores, you are in for a treat because we are giving you a coupon to download towards your first purchase.

Here is a quick recap of our demo:

We tested the product on its own and then with fresh fruit. The Single Cream has 1/2 the fat of the Double Cream. With it’s lighter consistency, the Single Cream is perfect in coffee, lattes, smoothies, desserts and sauces.

Next we sampled the Double Cream which contains 1/2 the fat of butter.

The possibilities are endless with BK Creamery’s Extra Thick Double Cream, which can be used in ice creams, cake frosting, mousse, pasta sauces, or even in place of butter with bread and scones.

Best of all, BK Creamery’s products are crafted using a time honored process with NO artificial ingredients or preservatives. It is naturally gluten free and is free of rBST (recombinant bovine somatotropin). There is a great sense of pride that goes into the products of the Brooklyn Creamery which LTG is proud to support. Visit BK Creamery’s website and learn more about their family-run farms, and the provision that goes into the health, welfare, maintenance, and protection of their cows.

With the days heating up, we wanted to create a dish that was satisfying, cool and easy to make; and this Roast Veggie Gazpacho fits the bill.

It’s a rustic blend of mixed roasted peppers (sweet bell & spicy jalapeno), garlic, chickpeas, fresh tomatoes and an exotic mixture of spices. After a few hours in the fridge, we topped it off with a generous dollop of BK Creamery Double Cream, anchovies and lemon.

Upon serving, this soup is best when the cream is swirled into the soup along with a light squeeze of citrus.

The result is a dynamic fuse of spice and subtle sweetness. While the soup is chilled, the hints of spice from the jalapenos linger in your mouth after each bite. It’s balanced out perfectly with the double cream, and needless to say, it leaves you wanting more.

Living the Gourmet

Yields 4

Roast Veggie Gazpacho

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

2 bell peppers – grilled
5 cloves of garlic – grilled
1 jalapeño – grilled
1 large sweet onion – grilled
2 carrots - grilled
15. 5 oz. can of chick peas – rinsed and drained
1 tbs. of capers plus 2 tbs. caper juice
1/2 cup of Italian parsley
5 vine ripe tomatoes - quartered
1/4 cup of balsamic vinegar
3 tbs. honey
3 tbs. olive oil
11/2 tbs. dried oregano
11/2 tbs. ground cumin
1 tsp. turmeric
11/2 salt
1 tsp. black pepper

Garnish:

2 tbs. Brooklyn Creamery Extra Thick Double Cream
1 anchovy
Chopped fresh Italian parsley

Instructions

Heat a griddle and place the bell peppers, jalapeño, garlic, carrots and sweet onion on the griddle to grill to a nice char.
Let the vegetables cool down and then pinch the garlic from its skin and slice the bell peppers, carrots, onion, jalapeño with or without its seeds and place in the food processor.
Process these veggies until a creamy consistency is achieved; then place in a large bowl.
Place the tomatoes in the food processor along with the vinegar, honey, parsley, olive oil, capers - plus caper juice, all of the seasonings and process. Add the tomato mixture to the pepper mixture and stir until incorporated.
Cover and refrigerate at least four hours before serving.
Serve with a dollop of Brooklyn Creamery an anchovy and fresh chopped parsley.

https://livingthegourmet.com/2015/06/roast-veggie-gazpacho.html

Living the Gourmet: Roast Veggie Gazpacho #BKcreamery

Enjoy with Love,
Catherine

Recipe developed by Catherine | Forward written by Tammy

Italian Style Veggie Soup

1 · Feb 5, 2015 · 33 Comments

This comforting veggie soup is loaded with hearty vegetables and a tomato based broth. The result is warm and delightful – a sure fix to melt away winter blues.

It is a long cold winter here in the north; at least it feels that way. The ice and snow have decided to make several appearances. The cold days and nights have been relentless; it gives one time to think. What does one eat on these cold days and nights; what does one want…One thing I have settled on is…soup.

Of course, as I have stated before, I don’t like to waste anything and I had potato skins in the refrigerator from another recipe. I was going to make an omelet out of them, but decided to use them to thicken this soup and instead of pasta or rice. Well, it was good and it certainly warmed the soul and the spirit for another day.

Living the Gourmet

Italian Style Veggie Soup

8 minPrep Time

40 minCook Time

48 minTotal Time

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Ingredients

29 oz. can of crushed tomatoes
2 stalks of celery – chopped
1 carrot – chopped
3 cloves of garlic – chopped
1 zucchini – chopped
1/2 red onion – chopped
1/4 cup of Italian parsley – chopped
Left over potato skins of 5 baked potatoes – chopped
19 oz. can of kidney beans or your choice of beans – drained and rinsed
5 – 6 cups of water
1 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper
1/4 tsp. red pepper flakes
3 tbs. olive oil
1 tsp. powdered chicken stock
Romano or Parmesan cheese for grating

Instructions

Heat a saucepot with the olive oil; add the celery, carrot, onion, garlic, parsley and zucchini; sauté until the garlic is fragrant.
Add the crushed tomatoes, beans, seasonings and the water and simmer on a low heat for 25 – 30 minutes; then add the chopped potato skins and continue to simmer for another 10 – 15 minutes.
Taste the soup to adjust the seasonings.
Serve with a drizzle of olive oil, red pepper flakes, black pepper, dried oregano and grated cheese.

https://livingthegourmet.com/2015/02/italian-style-veggie-soup.html

Living the Gourmet: Italian Style Veggie Soup

Enjoy with Love,
Catherine
xo

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Sweet Potato & Jalapeño Soup

0 · Feb 3, 2015 · 20 Comments

Thickened with sweet potatoes and spiced up with jalapeños, this soup will warm your soul even on the chilliest of nights.

I do love sweet potatoes!! I enjoy them fixed up many different ways, but sweet potatoes cooked up in soup seem to be my passion at the moment.

It has been a long cold winter and according to the ground hog six more weeks of winter are on the way!! I will be eating a lot of soup to be cozy and warm…

Living the Gourmet

Sweet Potato & Jalapeño Soup

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

1/2 jalapeño – chopped (with or without seeds)
1/2 red onion – chopped
3 cloves of garlic – chopped
4 sweet potatoes – baked
1 tsp. powdered chicken bouillon
1/2 tsp. dried oregano
1/2 tsp. salt
2 tbs. olive oil
5 – 6 cups of water
Parmesan cheese for grating

Instructions

Heat a sauce pot with the olive oil; add the jalapeño, onion and garlic and sauté until the garlic is fragrant.
Remove the skins from the potatoes and place the cooked potatoes in the sauce pot. With a hand masher; carefully mash the potatoes.
Add the water, bouillon, salt and oregano and simmer on low heat for about 15 minutes.
Serve with grated cheese.

https://livingthegourmet.com/2015/02/sweet-potato-jalapeno-soup.html

Living the Gourmet: Sweet Potato & Jalapeño Soup

Enjoy with Love,
Catherine
xo

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Sweet Potato Soup

0 · Jan 14, 2015 · 27 Comments

There is no better way to celebrate National Soup Month than with a bowl of this chunky, comforting Sweet Potato Soup.

There really is nothing like a bowl of soup on these cold days and nights.

I had some baked sweet potatoes that needed to be used so I thought, “why not make soup with them?” and soup it was.

The days may be cold but the spirit is bright with the warmth of knowing spring is just around the corner.

Sweet Potato Soup

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

2 vine ripe tomatoes – quartered
1/2 red onion – sliced thin
1 jalapeño – chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 cloves of garlic – chopped
19 oz. can of cannellini beans – drained
1 inch piece of ginger – chopped fine
1/4 cup Italian parsley – chopped
Juice of 1/2 lemon or lime
4 – 5 sweet potatoes – baked
4 – 5 cups of chicken broth
2 tbs. olive oil

Instructions

Heat a heavy soup pot with the olive oil.
Adjust the burner to a heat to a low heat and add the red onion, ginger, parsley, sweet potatoes, tomatoes, garlic and jalapeño; sauté until the garlic is fragrant and the onions soften.
With a potato masher; carefully mash the ingredients in the pot. Add the chicken broth, lemon juice, beans and the seasonings and simmer on a low heat.
For a thinner consistency to your soup add more chicken broth. It depends on your preference.
Simmer the soup on a low heat for 15 – 20 minutes.
Serve as is; or with rice or your choice of noodles.

https://livingthegourmet.com/2015/01/sweet-potato-soup-2.html

Enjoy with Love,
Catherine
xo
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Pumpkin Soup

0 · Sep 30, 2014 · 25 Comments

With Autumn slowly sinking in a little more each day, it is time to break out our favorite cold weather recipes.

This soup is not only seasonal, but it is full of warm spices, hearty ingredients and sure to satisfy the soul.

So grab a cozy blanket, put on a classic movie and enjoy with a comforting bowl of this pumpkin soup.

Yields 8 Servings

Pumpkin Soup

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

1 medium onion – diced
2 stalks of celery – chopped
3 cloves of garlic – chopped
2 inch piece of ginger – chopped fine
1 small jalapeño – chopped with seeds
1 cup pumpkin puree
1 tbs. sesame oil
1 tbs. olive oil
Juice of ½ lemon
4 cups of chicken broth
15 oz. can of black beans – drained
¼ cup of cilantro - chopped
1 tsp. ground cumin
¼ tsp. turmeric
¼ tsp. red pepper flakes
1 tsp. salt
½ tsp. garlic powder
Dollop of sour cream for garnish
Drizzle of honey for garnish

For the Croutons:

Day old Italian bread – about ½ a loaf
2-3 tbs. Olive oil
½ tsp. Salt
½ tsp. Black pepper
¼ tsp. Turmeric
¼ tsp. Garlic powder

Instructions

For the Soup:

Heat a sauce pot.
Add the olive oil, sesame oil, ginger, onion, jalapeño, celery and garlic. Let these veggies sauté until the ginger and garlic are fragrant.
Add the pumpkin puree, lemon juice, cilantro and the broth. Simmer on a low heat and add the drained beans and the seasonings.
Simmer the soup on low for at least 20 – 30 minutes. Taste the soup to adjust your seasonings.
When you are ready to serve; ladle the soup into a bowl; top with the croutons, dollop of sour cream, drizzle of honey and a few cilantro leaves.

For the Croutons:

Cut up day old Italian bread into bite sized pieces.
Drizzle 2-3 tablespoons of olive oil over the bread. Season the bread with dashes of each seasoning and toss.
Heat a large frying pan and toss the bread in the pan to get a little golden color.
Set the croutons aside for the soup.

https://livingthegourmet.com/2014/09/pumpkin-soup.html

Enjoy with Love,
Catherine
xo

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Lentils with Rice

0 · Aug 7, 2014 · 18 Comments

There are so many ways to prepare a dish. Perhaps there is a longing for spice or perhaps mild. Very often your senses crave what is lacking. It is nudging you to fulfill the void. Often there is a tendency to ignore what is silently calling. Listen to the calling of your senses. It is the window to the imagination; the spirit to the creativity and will seldom disappoint.

Yields 6

Lentils with Rice

5 minPrep Time

30 minCook Time

35 minTotal Time

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Ingredients

1 cup of dried lentils
2 tbs. sun dried tomatoes – diced
½ large onion – diced
4 cloves garlic – chopped
½ cup Italian parsley – chopped
1 long hot pepper – chopped
1 ½ cups water plus tsp. of Vegeta powdered chicken stock
¼ cup ketchup
2 tbs. balsamic vinegar
½ tsp. salt
2 tbs. olive oil - plus more for drizzling
1 vine ripe tomato – diced
1½ cups uncooked rice

Instructions

Heat a heavy saucepot with 2 tablespoons of olive oil. Add the garlic; sun dried tomatoes, onion, parsley and hot pepper. Sauté until the onion is softened and the garlic is fragrant.
Add the ketchup, lentils, salt, water plus the Vegeta and simmer on a low heat, until the lentils are tender and the water is absorbed; approximately 30 minutes. If more water is needed add a quarter of a cup at a time.
Prepare the rice as directed.
Plate the lentils with the rice. Garnish with the tomatoes, chopped parsley and a drizzle of olive oil.

https://livingthegourmet.com/2014/08/lentils-with-rice-2.html

Enjoy with Love,
Catherine
xo

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Scallion & Potato Soup

0 · Jan 26, 2011 · 8 Comments

Ingredients:

1 bunch of scallions – chopped
1 large handful of fresh Italian parsley – shopped
4 cloves of garlic – chopped
½ yellow onion – sliced thin
2 stalks of celery – chopped
2 pats of butter
1 cup of potato buds
1 cup of milk
4 cups of chicken broth
Drizzles of olive oil

In a medium sized sauce pot place a few drizzles of olive oil and the pats of butter and heat. Add the scallions, parsley, garlic, onion and celery and sauté until the onion is clear.

Add the chicken broth and continue to simmer on low for a few minutes.

Add the milk and stir and then while gently stirring add the potato buds. Simmer on low for another few minutes.

A delicious and elegant soup has just been created! What a welcome treat with all of this cold weather!

Enjoy with Love,
Catherine

Delicious Sausage Soup

0 · Nov 20, 2010 · 21 Comments

Ingredients:

2 lbs. of Kielbasa Sausage
1 – 29 oz. can of chickpeas – drained
1 box of your favorite macaroni
1 pint of cherry tomatoes – halved
½ cup of fresh parsley – chopped
1 onion – sliced
1 cup of baby carrots – sliced
5 cloves of garlic – chopped
5 stalks of celery – chopped
2 Jalapeño’s – chopped with seeds
½ cup of crushed tomatoes
4 cups of chicken broth
Olive oil
Grated Romano cheese

Heat griddle and grill the Kielbasa Sausage then cut into pieces and set aside.

In a large sauce pot heat olive oil and add the onion, garlic and celery. Sauté until the onion is clear. Add the halved tomatoes, Jalapeño and carrots and continue to sauté for two or three minutes. Add the crushed tomatoes, parsley and sausage and toss. Add the chicken broth and the chick peas and simmer on low for about 10-12 minutes.

While the soup is simmering prepare the macaroni as directed.

In a soup bowl place some macaroni and top with the soup. Add a drizzle of olive oil and grating cheese.

This soup, some crusty bread and a side salad make a wonderful meal for a cold winter night.

Enjoy with so much love,

Catherine

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Soups/Stews/Legumes

Tomato and Pea Soup

Yam and Tomato Soup

Stovetop Chicken Stew

Split Pea Soup

Spicy Cream of Potato Soup

Roasted Tomato & Pepper Gazpacho

Spicy Pumpkin Soup with Polenta Cakes

Gnocchi and Chicken Soup

Roast Veggie Gazpacho

Italian Style Veggie Soup

Sweet Potato & Jalapeño Soup

Sweet Potato Soup

Pumpkin Soup

Lentils with Rice

Scallion & Potato Soup

Delicious Sausage Soup

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