Wednesday, January 23, 2013

Vegetable Soup

Vegetable Soup


4 tsp. olive oil
1 onion, diced
Salt & Pepper, to taste
2 cloves minced garlic
2 large carrots, chopped
1 stalk celery, chopped
1 cup kale, chopped
1/4 parsley, chopped
1 small red peppers, chopped
1 small zucchini, chopped
2 small potatoes, peeled and chopped
1 large tomato, seeded and chopped
1 quart Chicken or Vegetable Broth


Prepare all vegetables by washing, drying and chopping.

Heat olive oil in large Dutch oven over medium heat. Add the onion, season with salt and pepper. Cook, stirring occasionally, until translucent, about 5 minutes.

Add carrots, celery and garlic. Season again with salt and pepper. Cook, stirring occasionally until the garlic is fragrant, about 2 minutes.

Add kale and parsley. Season again with salt and pepper. Cook an additional 5 minutes.

Add red peppers, zucchini, potatoes, tomato and broth. Bring to a boil, reduce heat and simmer, uncovered, 15 to 25 minutes or until potatoes are tender. Taste and season with additional salt and pepper as needed.

Serve with shredded cheddar cheese.

Goes great with Cheddar Muffins. For Cheddar Muffin recipe, click here.

Additional Suggestions:

  • You might want to make this an even heartier soup by adding a can of your favorite beans. No need to rinse and drain if you don't want to. The starches from the beans will thicken your broth slightly.
  • If you prefer spinach over kale, just add the spinach near the end of your cooking time. Spinach is more tender than kale and only requires a few minutes to wilt in your soup.

Tuesday, January 8, 2013

Tuesday Tip of the Day!

Tip #1 - Want to get the most juice out of your lemons or limes? Simply roll it hard under the palm of your hand on your table or counter top. You can even microwave it for a few seconds. This will get the juices flowing!!!

Tip #2 - When squeezing your lemons or limes, cut in half, hold in your palm cut side up and squeeze. This will prevent the seeds from falling into your bowl. Or, squeeze the cut half into your palm with fingers closed to catch the seeds that fall out.

Tip #3 - To remove the smell of onions from your hands, rub lemon juice into your hands for a couple of minutes and then rinse off.

Tip #4 - If recipe calls for a small amount of lemon juice, don't waste your lemon! Cut into quarters and wedges and freeze in freezer bags until ready to use. Then take out what you need. ***

Tip #5 - For fruits that brown due to oxidation, such as apples and bananas, drizzle a little lemon juice on the fruit. This will help to preserve the fruit a little longer.

Lemons are super versatile. They can be used for lots more than just cooking. Consider using them in the laundry, as cleaning products, wound care, hair care and a whole lot more!

***How to freeze lemons. Quarter or slice your lemons. Place in single layer on cookie sheet and place in freezer. Once frozen, put into zip lock freezer bags.

Tuesday, January 1, 2013


Don't be afraid to try something new this year. How about a new recipe or a new ingredient? Maybe host a cooking class for teens? Or take a cooking class at a local college? Whatever you decide to do, do it with joy!!!