Turkey Chili with Kale and White Beans

April 5, 2014
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Is it chili?

Is it soup?

I really don’t know, but whatever it is, it’s so good that when I recently made an extra large batch for a dinner party hoping for leftovers for the next week’s lunches, I was left with nothing but a single bowl.

I came across this recipe at the beginning of the year while scouring Pinterest for “healthy” meals to make after the post holiday binge and used it as inspiration for this dish. While my version is different, and soupier (is that even a word?) than the original, it’s still incredibly healthy and delicious and it quickly became a family favorite.  I also chose to add kale to the recipe because frankly, most of us don’t get enough of the good stuff. Plus, I like the texture and the slightly bitter flavor it adds. This chili/soup is fresh, clean and flavorful and I hope

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Permission to be Imperfect (Beef Soup with Wild Rice)

January 3, 2013

One of the pleasures of being a comfortable cook and having some basics on hand is that you can throw together something to eat at (relatively) the last minute. Case in point; after the holidays I had a little over a pound of beef from a standing rib roast. It was beautifully cooked rare, and I anticipated that we’d make sandwiches with the leftovers. But days passed and for whatever reason, it was still there. Suddenly I found myself with this delicious piece of meat, and a need to make something with it, lest I allow it to spoil.

I rummaged through my refrigerator and pantry cabinets pulling out remnants from past meals (half a diced onion leftover from brunch, a couple of ounces of sliced bell peppers leftover from making pizza, about of cup of dried wild rice in the cabinet, etc) and slowly the meal came …

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Slow Roasted Tomato and Fennel Soup with Smoked Paprika

October 30, 2011
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The height of tomato season in my garden seems to be mid August. It doesn’t matter when I plant, or how I stagger the planting, every August shows the bulk of the tomato crop. This year I did a little better, getting some tomatoes to last into September, including a second crop off my Celebrity plant. Some of you who live in colder climates may not start planting until later (I plant in April and May) and might still have plants still with fruit on the vine, or at least tomatoes picked a little green and ripening inside away from the first frost. Here is a way to use up those not-so-perfect tomatoes and the last of the ripe ones. The soup is also warm and hearty enough to say, “ah, Fall…” and the smoked paprika give it a nice little spicy kick.

I know people will ask,…

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Soup Swap Party; White Bean Soup with Greens and Homemade Italian Sausage

February 1, 2011
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Soup Swap Party? What’s that? Do I have to cook? Does everyone bring soup to eat? That’s gonna be a lot of soup!

Whoa, slow down people.

A Soup Swap is where everyone makes six quarts of soup at home, puts it in 1 quart containers and freezes it. Everyone brings their frozen soup to the party, chats for a while while having drinks and snacks, and hears the “story of the soup.”  People then take turns picking different soups to bring home.  It’s a fun and easy way to get to try some new things and not get tired of your own cooking.

The Soup Swap party was conceived over a decade ago by Knox Gardner, who while living in Seattle, made big pots of soup but got tired of eating leftovers and decided to share with friends. Since then it has grown into a national movement and this …

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Roasted Potato and Leek Soup

March 29, 2010
Thumbnail image for Roasted Potato and Leek Soup While it may technically be spring, I'm well aware that many parts of the country are still buried under snow or at least suffering with chilly temperatures. This recipe for Roasted Potato and Leek Soup should help banish any chill and fill the house with a savory aroma that will be sure to make everyone feel warm and toasty. The roasting of the main vegetables (potatoes, leeks and garlic) add a depth of flavor you just don't get by simply boiling them. For more, check out the post...
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French Green Lentil and Spinach Soup with Cilantro Yogurt

February 15, 2010
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There’s been a movement lately called “Meatless Monday” (it even has a website, where people are making the conscious decision to eat once a week without meat. This tradition goes back to World War 1 when the government urged people to go one day without meat to aid the war effort and it continued during WW2. Today, the goal is “goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”
The website says, “going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.” For me, while I’m on the 21 day cleanse diet, every day is Meatless Monday, at least for the next week.

Many people assume that with …

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