This recipe is one of Dan Pashman’s 5 Sleeper Hits from his cookbook, Anything’s Pastable. Dan doesn’t have favorites but this sleeper hit is one he says he will be making in his own home for years to come. With that kind of comment I just had to make this play on Italian Tortellini en … Continue reading
What is one thing you can make with leftover ham, besides ham sandwiches or a breakfast casserole? Soup – which is perfect during the cold month of January in Michigan. I often use a honey-baked ham leftover from a holiday where the ham bone is an ingredient as well as the ham. But there is … Continue reading
Never thought I would be looking at another French onion soup recipe. Everyone is very happy with the recipes I have and I didn’t need another one. However, this version uses less butter (5 tbsp.), white wine and sherry instead of red wine and basically the rest of the recipe is the same. I also … Continue reading
If you are looking for a soup that is easy, healthy and inexpensive, this is the soup for you. Most of us know how beneficial lentils are in our diets and this is a good way to get those benefits in this warm soup, perfect for cooler months. This is another Melissa Clark recipe from … Continue reading
I received a cookbook for my birthday this year – surprise! surprise! Many know I have an extensive collection; the challenge is finding a cookbook that I don’t have. My niece and her hubby gave me “Every Season is Soup Season” by Shelly Westerhausen Worcel. For me this is true as I can eat soup … Continue reading
After looking at a few different recipes I decided on this one by Suzy Karadsheh in her cookbook “The Mediterranean Dish.” Her recipes have always turned out for me and are so spicy and full of Mediterranean flavors. The addition of harissa won me over to try her recipe. This is really a fun time … Continue reading
I love all things cabbage and look forward to the cooler months when I can make soups, casseroles and other savory dishes. Every year I like to make a new soup or two and this one came across my radar. It’s healthy, full of nutritious ingredients and lots of vegetables – my kind of hearty … Continue reading
This is a very simple, nutritious soup coming from the Amazigh, or Berber, community of North Africa, which I have adapted. Pearl barley has a distinctive taste and texture which naturally thickens soups (does it ever) giving them a creamy consistency. It is low on the glycemic index (35 after cooking 60 minutes) where low … Continue reading
I make a lot of soups, especially during the colder months. Vegetable soups are favorites which I enjoy for lunch. Minestrone Soup with Parmesan Crisps has been a regular as well as Weight Watcher’s Vegetable Soup Two Ways. Not too long ago I made a Healthy Cabbage Soup full of vegetables besides just cabbage. Recently … Continue reading
I recently made a version of pistou to drizzle over a green bean and red onion salad. It was very tasty – full of basil and garlic! I learned the most common way to use pistou was in this soup. I probably have a recipe in one of my many cookbooks but decided it was … Continue reading