Soup Week – Indian Lentil-Cauliflower Soup


We continue soup week with the third recipe that we made this past Sunday.  This is another lentil soup from Oh She Glows.  I can not find this on the website but it is in the cookbook. You should really check both out when you have a chance. They are full of amazing looking dishes!

Now, this recipe is more like a hearty stew then a soup.  A “stoup” as Rachel Ray would call it.  The only change I made was that I used kale instead of spinach since I had a lot left over from the other lentil soup recipe we made.

From the cookbook:

photo from Oh She Glows cookbook

photo from Oh She Glows cookbook


Our thoughts:

We really liked this one too.  It is very filling and could easily be your main course for lunch or dinner.  My favorite part is the sweet potato.  It’s sweetness paired nicely with the spices.  This would be a good recipe to make as an alternative to chili.

Thank you for all the love and new follows! I hope you enjoyed soup week and that you enjoy these recipes as much as we did!  Do you have a favorite Oh She Glows recipe?  IF so, please share it in the comments below.


Soup Week – Rhode Island Clam Chowder


Part two of this past weekend’s cooking session is this little goodie from Diners, Drive-Ins and Dives.  Guy Fieri, thank you sir for putting this one in your catalog of recipes. The credit for this one goes to Domenic Bitto of Evelyn’s Drive-In in Tiverton, RI.

Once again we were on the hunt for an easy recipe that made enough to have a couple night this week.  We went through a few books before finding this one – Rhode Island Clam Chowder.  Who knew there was such a thing?! New England Clam was always my favorite soup.  Since I am not a big soup lover, for YEARS this was the only soup I would eat.  This is also one food that I miss since going dairy free.  This recipe does have butter in it and it’s broth based. But it tastes just like NE clam!  I can do butter in moderation so I had no issues eating with this one- YAY!

(Sorry there is no photo.  The broth is the same color as my soup bowl and the lighting is not the greatest in my house.  You just need to trust me on this one.)

From Food Network:

Yields 8 large servings

1 gallon cold water
2 cups freshly chopped raw clams
1 medium onion, chopped
1 cup (2 sticks) unsalted butter
4 bay leaves
3 tablespoons clam base, such as Better Than Bouillon (find it at
1 1/2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
4 cups 1/2-inch-diced
Red Bliss potatoes
Sour cream, for serving

1. Put all the ingredients except the potatoes in a large soup pot. Bring to a boil over medium-high heat. Add the potatoes and cook until tender, about 10 minutes.

2. Ladle the soup into bowls and serve with a dollop of sour cream on top.

Our thoughts:

Can a recipe get any easier? We could not find the clam base so we substituted a small jar of clam juice instead.  We also bought cans of chopped up clam for the convenience of it. AND, we skipped the sour cream.  I am sure it tastes fabulous with the sour cream but I can’t eat it and I think it skeeved Dan too.  We were both a little skeptical about this one because it was new to us. However, one spoonful and we were IN LOVE. Holy crap this is good!  It is buttery but not to greasy.  I promise. You will not miss the heavy cream at all.  I do suggest having salines or oyster crackers to eat with it if it’s your main meal.  I would serve this as lunch or a dinner party as a starter. If you are a clam chowder fan, you need to try this.

What is a food that you have tried and were totally blown away by it’s flavor? 

Soup Week – Spiced Red Lentil, Tomato and Kale


Hey there!  It’s been a while since I did a “Good Eats” post.  MONTHS is more like it.  It’s also been months since I cooked anything.  But this weekend, we decided we needed homemade soup.  Maybe it’s all the cold rainy day’s we have been having over here in PA. Instead of making one big pot of something, we decided to try three new recipes.  I want to share them with you here.  This way, I can praise those who originally came up with them and also so that I can reference it again for my own use.

Let’s start off with this Spiced Red Lentil, Tomato and Kale Soup from Oh She Glows. I purchased this cookbook prior to Allyson coming home for her winter break. It’s a 6 week long break and I wanted to have some vegan recipes on hand for her. I have heard so many rave reviews about this cookbook! Then a friend from work was kind enough to bring me her copy to look at before I made my decision to buy it or just make copies from hers. I was tagging so many mouthwatering recipes that I decided that day to buy the Kindle version. This recipe was the first one that caught my eye. I wanted easy recipes with not a lot of ingredients.



Yield: 5.5- 6 cups


  • 1 tsp coconut oil (or other oil)
  • 2 large garlic cloves, minced
  • 1 sweet onion, diced
  • 3 celery stalks, diced
  • 1 bay leaf
  • 1 & 1/4 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4-1/2 tsp smoked sweet paprika, to taste
  • 1/8th tsp cayenne pepper, or to taste
  • 14-oz can diced tomatoes
  • 5-6 cups vegetable broth, more if desired
  • 1 cup red lentils, rinsed and drained
  • fine grain sea salt and pepper, to taste
  • 2 handfuls torn kale leaves or spinach

1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.

2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.

3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.

4. Stir in kale or spinach and season to taste adding more spices if you wish.
Our thoughts:

I used kale which really adds to the heartiness of this soup.  Also, my store did not have red lentils so I used regular ones.  I have never made lentils before but this took more like 45 minutes to cook.  Maybe red ones cook faster? Actually that is when I took it off the heat because I was losing broth.  The lentils were still only half cooked.  But, by the time we got to eat it, they were just right. Next time I will buy extra broth just in case this happens again.  I thought the spice factor was just right. If you are used to eating spicy foods, like my husband, you will want to up the heat. Dan was a little skeptical about this recipe (probably because there is no meat in it).  However, he really liked it a lot.  The spices give it a nice warmth without overpowering the flavors of the vegetable broth, lentils and kale.

Are you a fan of lentils?

What is your favorite way to prepare them? 

Good Eats – Beef and Cabbage soup!


Well hello again! It’s been a while since I made a new recipe or came up with one on my own. With all of us on different “diets”, it makes it difficult to cook and please everyone.  So, we go out to eat pretty much all the time now.  More so since Allyson is away at school. I am not complaining but sometimes, that gets tired. However, I have been craving cabbage and soup for about a week.  I like stuffed cabbage but don’t like all the work. So I decided to combine the two with some changes along the way. Yesterday, I whipped up a large pot of beef and cabbage soup that was so much better then I ever anticipated! Since I suffer from CRS, I thought I better write this one down.  Keep in mind that cooking, unlike baking, does not require actual measurements- especially with soup. But this is basically how it went:


2 lbs ground beef

2 -14oz cans of dark red kidney beans

4 c box of beef stock

6 c box of beef broth

5 cups of chopped cabbage (almost 1 large head – you want bite size)

1 -8 oz (? small can ) of tomato paste

1 large yellow onion – chopped

2 cloves of garlic – minced

2-3 cups of water to top off the batch so all the cabbage is covered

Salt, pepper, chili powder and cayenne pepper to taste

Why stock AND broth? Because that is what the store had. Just go with what is available. Not sure when to use a stock vs broth? This is a great explanation of the two.

Brown meat (S&P to taste), drain and add to the pot reserving juices in pan.  Saute onions and garlic in beef juices approx. 5 minutes then add to pot.

Combine all other ingredients in to the pot. Add the salt & three ground peppers to taste. Bring to a boil then simmer for at least an hour.

There are so many ways to make this your own!  If you want it more like a chili flavor, use cumin.  If you want it meatless, add a grain and some carrots, portobello mushrooms plus vegetable broth. This can also be thrown into a crock pot and left to sit on low for a few hours.

I hope you all enjoy this soup this much as I did.  This is going in the rotation as a winter comfort food.