LENTIL SOUP: A ONE-POT RECIPE

2021-06-01T16:22:32-04:00By |Cooking|

This one pot recipe for lentil soup might be the best ever! I do not know where it comes from...so apologies to the author for no credit. Really, I can't remember how I came upon it about year ago. But everything goes in ONE POT! No browning the onions first, no garlic slowly simmered. Just chop the ingredients, measure the olive oil and balsamic vinegar and put it all into the pot.   LENTIL SOUP: A ONE-POT RECIPE   Print 15 mins 1 hour 1 hour 15 mins   If you're not crazy about the tarteness of vinegar, then go easy on the white balsamic here. I like Colavita..and like the full amount! But you can always add it in. Author: Libby via Epicurious Recipe type: Soup Cuisine: Vegan Serves: 2-3 quarts Ingredients 1¼ cups French green lentils 12 oz. crushed tomatoes (I like Pomi brand) 2 onions,chopped 2 cloves garlic, chopped 1 bay leaf ½ cup white balsamic vinegar ½ cup olive oil ½ tsp. thyme 3 carrots, peeled and diced 3 celery stalks, diced red pepper flakes to taste Instructions Put all ingredients together into one pot. Add about six cups chicken broth. Bring to boil, then simmer for an hour, uncovered. Lentils should still be a bit crunchy, but not mushy. This freezes very well! 3.5.3251     So good and [...]

DEVILED EGGS: YES OR NO?

2021-06-02T19:59:40-04:00By |Cooking|

How do you feel about deviled eggs? Yes or no? The term "deviled" was originally used in the States back in the mid 1800's and referred to any food that was spicy. Over time, and certainly after WWII, the spice was dropped and the eggs became ubiquitous and popular everywhere. But there are, of course, many different ways of both preparing and serving them. They are an absolute staple of Southern cooking and entertaining! Living in the South for the past nine years I have certainly served my share of deviled eggs...and now have started to look for the plates made to serve them. No, I am not looking to make a huge collection;  a few fun and whimsical plates will do just fine. When I spotted this cute plate at an antique store in Washington, N.C. a few days ago, I couldn't resist! How cute is this? The next question might be: how do I like to make my eggs? Split your eggs in half lengthwise (just in case you didn't know this!) I use Duke's Mayonnaise: a Southern staple. Mustard and sometimes chopped Cornichons. Salt and pepper mixed in.     I always sprinkle some Paprika on the finished eggs. My Mother did it this way...so I do.   Cute, isn't it? I would also highly recommend that book shown in the [...]

BANANA BLUEBERRY BREAD

2018-10-24T13:22:11-04:00By |8 McDowell, Cooking|

Banana Blueberry bread: are you hungry yet?   BANANA BLUEBERRY BREAD   Print 10 mins 40 mins 50 mins   Easy to make and oh so good. Freezes very well. Author: Libby via Epicurious Recipe type: Quick Bread Serves: 3 small loaves Ingredients 1 stick unsalted butter, softened 1 cup sugar 2 eggs, beaten 2-3 ripe bananas 2 cups flour 1 tsp. baking soda ½ ts. salt 1½ c. blueberries, best if mixed with a little flour Instructions Grease inside of pans you are going to use: I prefer small pans but you can certainly use 9x5 pan. Preheat oven to 375 Cream the butter and sugar together by hand or with mixer In a separate bowl, beat the eggs. Add this to the butter/sugar Mash the bananas and add to the bowl. Sift the dry ingredients and slowly add this to the bowl until just combined. Do not overmix. Fold in the blueberries. Pour into prepared pans and bake at 375 for 15 min. Then reduce the heat to 350 and bake for another 30 min. Watch the pans: mine took less time.. Cool before removing from pans. 3.5.3251   Seriously, this is one of the best quick breads I have ever made. I'm not sure what makes it quite so good...must be the proportions. I did use blueberries I had picked in [...]

BEST EVER CRANBERRY SAUCE

2017-11-16T16:41:20-05:00By |Cooking, Food|

In lieu of Friday Flowers this week, I thought you all might like this recipe for Cranberry Sauce.. I've blogged about it before, but it is just THAT GOOD that you must see it again! And to all my new subscribers, or those passing through here, this is the BEST I have ever made. So take a look: I  L- O- V- E  cranberry sauce. But it must have the whole cranberries in it... none of the jellied stuff for me.  I found this recipe on Epicurious.com several years ago. This cranberry sauce is crunchy, tart, freezes well, and is always a huge hit at the table. It's easy to make….once you find some cherry or black cherry cider. I did try the cranberry juice cocktail once but found it was too sweet and just didn't have enough taste. The cherry cider, or juice, is perfect. Dried cherries are available in most specialty stores; they cost more than dried cranberries, but go for it as they make a huge difference. First, to find the cranberries. Fresh Market has them floating in a "bog"! What a great idea. So, I scooped up about a pound and took them home. If you can't find cranberries from a "bog", then your ingredients will look like this: To make it simple and easy for you I've copied the recipe here: Believe me, [...]

SUMMER SOUP: SWEET CORN GAZPACHO

2017-08-27T17:48:07-04:00By |Cooking|

This is a good soup. Very very good! I've always loved cold soups in the summer: I have my old favorite stand-bys but am always looking for something new. Gazpacho has been a favorite in our house for years...so I immediately looked at this one. Corn gazpacho? YES YES YES I just happened to see this in the July issue of House Beautiful. It is a recipe from Lulu Powers Food to Flowers She has entertaining and food ideas (for entertaining) in the book and also each month in House Beautiful. This is definitely a keeper so I printed it out and have it in my recipe collection book!     Here are the vegetables you will need: Woops....forgot the cucumber in this photo!   And here we have a bowl sitting prettily at the dinner table:     We like gazpacho kind of chunky...but you could definitely give this a longer whirl to make smoother. Here is the recipe to print out: SUMMER SOUP: SWEET CORN GAZPACHO   Print 15 mins 1 hour 1 hour 15 mins   Author: Lulu Powers Food to Flowers Recipe type: cold soup Cuisine: American Serves: 6 servings Ingredients 1 lb. yellow tomatoes, roughly chopped 1 yellow bell pepper, seeded and roughly chopped 3 ears corn, kernels removed ¼ c sweet white onion, roughly chopped ½ [...]

BLUEBERRY MUFFINS

2017-03-05T17:20:20-05:00By |Cooking|

These Blueberry Muffins were first seen at the original Jordan Marsh store in downtown Boston. I've tried making many, oh so many, blueberry muffin recipes. Some work; some not so great. Then this recipe surfaced and made the rounds on Facebook a few months ago, so I took a look. And finally I made it. YES! BLUEBERRY MUFFINS   Print 15 mins 30 mins 45 mins   Author: Jordan Marsh via New York Times Recipe type: Bakery Cuisine: American Serves: 12 Ingredients ½ c softened butter 1¼ c sugar 2 eggs 1 tsp. vanilla extract 2 c flour ½ tsp salt 2 tsp baking powder ½ c milk 2 c blueberries 3 tsp. sugar Instructions Preheat oven to 375 Cream the butter and 1¼ c. sugar until light Add the eggs, one at a time. beating well after each addition. Add vanilla. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk. Crush ½ c blueberries with a fork and mix into the batter. Fold in remaining blueberries. Line a 12 standard muffin tin with cupcake liners and fill with the batter. Sprinkle the 3 tsp sugar over the tops of muffins. Bake at 375 for about 30-35 minutes. Cool for at least 35 minutes. 3.5.3226 I did crush some berries and added the others whole: can't [...]

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