Southwestern Chicken and Vegetable Soup By Melanie Riley Ingredients: 2 tablespoons extra-virgin olive oil 4 stalks celery, diced 1 medium onion, diced 1 green, red, or yellow bell pepper (or any combination), diced 3 carrots, sliced 2 cloves garlic, minced 64 oz. low-sodium chicken or vegetable broth 1 – 14.5 oz. can diced tomatoes 1…
Guest Post Friday ~ Cure Anything Miracle Soup
Cure Anything Miracle Soup (as adapted by Jean Stuntz) Ingredients: 4 chicken thighs (skinless) 4-5 carrots, peeled and chopped 1/2 cup apple cider vinegar 2 teaspoons low sodium soy sauce 1 teaspoon salt 2 teaspoons red pepper 2 teaspoons chipotle Tabasco sauce 1 teaspoon black pepper 1 head of garlic, peeled and chopped 2-3 teaspoons…
Guest Post Friday ~ Stuffed Crab
Stuffed Crab aka “La Chair de Crabe a la Creole” By Frank Maier Here’s one from my New Orleans roots. We ate this frequently when I was a kid, especially during Lent. Typically it was a second-day offering after a crab boil if we didn’t eat all the crabs that were boiled. This is a…
Guest Post Friday ~ Bread Pudding
Bread Pudding by Linda Beckman I read several bread pudding recipes and reviews and then took a bit from each one. This is a very adaptable recipe with tons of variations, both in what you can add and the types of bread that can be used. You can throw in nuts, dried cranberries, apples, etc….
Guest Post Friday ~ Italian Style Vegetarian Lentils
Italian Style Vegetarian Lentils by Laurie Shipley Ingredients: 1 bag lentils 1 pound fresh spinach 1 pound fresh escarole 1 large onion carrots celery mushrooms fresh garlic Directions: Soak the lentils overnight and rinse. Put lentils in large pot with 6 cups water and begin to simmer. Season to your own taste, I use salt,…
Ham and Cabbage Noodle Soup
I had no plan for dinner tonight other than wanting to use up the leftover ham and cooked cabbage from New Year’s Day. I went to the kitchen, hoping to make some magic out of leftovers and was wildly successful. While it’s still fresh in my mind I’m going to write down how I made…
Guest Post Friday ~ Welsh Cakes
Welsh Cakes Guest post by Tori Zigler Most people outside of Wales don’t really know what Welsh cakes are. Well, here’s a Welsh cake recipe for you from a Welsh person who happens to absolutely love Welsh cakes! You will need: 8 oz self-raising flour, sieved (*1 cup)4 oz salted butter (preferably Welsh, but it’s…
Guest Post Friday ~ Sausage, Egg and Bacon Pie
Sausage, Egg and Bacon Pie by Victoria Zigler These days I don’t eat meat, but I used to. I was fussy about it even as a child though. My brother, on the other hand, loved his meat and still does, but he’s fussy about other foods; not as much these days, but as a child…
Guest Post Friday ~ Toad in the Hole
Toad in the Hole by Victoria Zigler “Toad In The Hole” is a popular dish where I grew up. I never knew until I started talking to people online on a regular basis that there was anyone in the world who didn’t know what it was. But whether you know what it is or not…
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