Soups are something I am starting to appreciate so much more as I get somewhat 'older'. A meal in a bowl is a magical thing. I have made countless soup recipes from the internet and cookbooks and will start to share some of my favorites here. This recipe for Red Lentil Soup was found on NYT Cooking and it was simple and so flavorful. The bright color and the delicate texture were very appealing. Hope you love this one. It is ready in less than an hour! NYT Red Lentil Soup Ingredients Yield: 4 servings 3 tablespoons olive oil, plus more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin Salt and black pepper Pinch of chili powder or ground cayenne, plus more to taste 1 quart chicken or vegetable broth 1 cup red lentils 1 large carrot, peeled and diced Juice of ½ lemon, more to taste 3 tablespoons chopped fresh cilantro Preparation Step 1 In a large pot, heat 3 tablespoons oil over high...
With the cooler temperatures come the instinctual craving for comforting, warm food. Scalloped potatoes with ham is something my mother made often while I was growing up but I bet I hadn't made it more than twice since I have been married (and that is a long time!). There are many versions of this recipe, some with flour, some without, some with cheese and some just with milk or cream. I did more of the classic version with cream, potatoes, ham and spices and only sprinkled cheese on top for the last step. This is the perfect way to use leftover ham, so give it a try after your Holiday ham dinner. This recipe can easily be doubled for a large group. Simple and delicious! Classic Scalloped Potatoes and Ham Ingredients 3 lb Yukon Gold potatoes 1 medium yellow onion 2T evoo 3 C heavy cream or whole milk 1 1/2 t dried Thyme 1 t salt 1/2 t black pepper 1 1/2 C chopped or sliced ham 2 oz shredded cheese (swiss, cheddar, etc - optio...