Tag: potatoes

Quick Caldo Verde Soup

Caldo Verde is a traditional Portuguese soup that’s made in one pot. And, it takes about half an hour to cook. It’s filling, spicy, and great for cold weather. The usual way to make this is with kale and linguiça, which is a garlicky pork Portuguese sausage. Except, I don’t like kale.  Some use collard greens instead, or cabbage. I didn’t have cabbage, but I did have spinach.  As far as I’m concerned, that works! It’s still a bitterish green and it takes less time to cook too.

This is good right away, but like many soups, it’s even better after it sits for a day or two.  I’ve cut the recipe from six servings to about 2 or 3, depending on how hungry you are.

It does come with a few minor cooking decisions.  You can cut the greens up roughly, or chop everything up into fine ribbons.  And, you can either purée the soup, or leave it as is. I went with rough chopping and skipped the purée this time, mostly because I was feeling lazy.  The last thing I made was pizza and I somehow got the tomato sauce everywhere: the stove, the floor, the cabinets, the sink.  I’ve had enough cleanup to last me for a while, so I didn’t want to clean one extra thing (even a stick blender).

Also, if you can’t find the Portuguese sausage, any other garlicky sausage will do just fine.




Caldo Verde Soup Substitutions and Variations

  • Use a mixture of baking potatoes (Russet) and Yukon Gold potatoes for different textures
  • If you don’t have the linguiça, try chorizo or andouille, merguez, or any garlicky sausage you have, such as merguez; even pepperoni in a pinch
  • Try it with cabbage (or kale) if you prefer
  • Skip the sausage entirely, replace the chicken broth with vegetable broth and make it vegetarian. If you want it vegan, use olive oil instead of butter.

More Sausage Recipes

creole cabbage and sausageQuick Creole Cabbage and Sausage

Fragrant with creole spices and mustard for a spicy bite, this meal is ready in fifteen minutes. Recipes for the mustard and spice mixture linked in the post.

 

lamb merguez sausage with rice and vegetablesLamb Merguez Sausage with Rice and Vegetables

A whole meal all by itself.  The spicy lamb sausage is mellowed by carrots, eggplant, and cinnamon.

 

Polish sausage with cabbage and potatoesOne Pot Polish Sausage and Cabbage with Potatoes

This dish only requires a few basic ingredients. However, it’s packed with flavor from rich sausage, braised cabbage, and sweet carrots. One pot!

 




Jewish Chicken Curry Chitarnee

I just learned to cook this Jewish chicken curry chitarnee recipe recently from an  online cooking friend.  It’s (to the best of her knowledge) a Sephardic Jewish recipe, but it doesn’t have the usual flavor or ingredients we tend to associate with “Jewish” cooking in America. Here “Jewish” cooking is usually Ashkenazi (from Eastern Europe). It tends to feature lots of noodles, brisket, and chicken soup.

Ashkenazi food is generally flavorful, but the spiciest ingredients are onions and garlic.  Not too many chilis! And definitely no cardamom. But Jewish people are part of every continent’s and every country’s population.  So, local recipes get adopted, and adapted (if needed) to make them conform to the dietary rules (for those that follow them). Pork gets replaced by chicken, oil is used with meat instead of butter, and so on. And voilà, some local Indian dish gets transformed into Jewish chicken curry chitarnee.

This recipe, for example, has a bit more snap than standard Eastern European fare. It’s not super-spicy though.  There’s onion, garlic, ginger, mild chilis, and cardamom. The garlic, onion, and ginger get cooked down slowly so they become more sweet and mellow than sharp.  The cardamom is aromatic and herbal rather than strong or spicy.   Lots of fresh lemon juice and some white wine vinegar add a piquant tang.

Azlin suggested a variation on this recipe to make it vegetarian, by replacing the chicken with bell peppers, eggplant and potatoes.

I didn’t want to make it fully vegetarian (though you certainly can if you want).  But, I thought, well why not just add potatoes to the chicken version. Then it’s a one pot dinner. That way, there’s no extra rice to make on the side and it will all cook in the same pot in the same amount of time. Fewer pots to clean is always a good thing!




Tools and Ingredients for Jewish Chicken Curry Chitarnee

garam masala spice blend

Garam Masala Indian Spice Blend

Garam Masala is a blend of warm, aromatic spices that gives a great flavor punch to many recipes. It’s not spicy though. It’s made with nutmeg, coriander, cumin, cloves, and seven other spices. It’s great on eggs, chicken, or to make your own chai (spiced tea). You can also add it to desserts (think pumpkin spice with a bit more flair), or hot drinks.

green cardamom

Green Cardamom Pods

I confess when I first heard of cardamom I thought it would be spicy and overpowering. It isn’t! Instead, it adds an aromatic, slightly minty, herbal flavor to your food. Put it in your coffee as a “sweetener” without sugar. Or add it to dessert recipes (I’m thinking it would be great in a pear tart). Or toss one or two pods in with your rice for a flavor boost.

tea ball

Tea Ball

This is technically supposed to be used for brewing tea. However, I find they’re great for cooking.  Trying to fish out a bay leaf is a pain.

With the tea ball, instead of splashing through a pan of chicken, or a pot of soup to find a bay leaf, cardamom pods, or whole cloves you aren’t going to eat, put them in a tea ball, and drop that into the pan, and hook the end on the side of the pot. That way, the spices are easy to remove, and you don’t have to worry about biting down on a clove!

More Chicken Recipes

royal chicken in yogurtIndian Royal Chicken Cooked in Yogurt

Fit for royalty, but easy enough for a weeknight. You mix up the sauce, bake the chicken, and then watch the raisins transform back into grapes.

 

one person chicken curryEasy Chicken Curry Recipe

Chicken, some pantry spices, an onion plus yogurt add up to a delicious meal that’s ready in minutes.

 

Chili Garlic Chicken Thigh Recipe for Onechili garlic chicken thigh

Why bother with wings when you can make this instead? Much easier, and less messy too. Also more budget-friendly.

 

chicken with tomatoes and olivesChicken with Olives and Tomatoes for One

Rich, flavorful, and made with basic pantry ingredients like ginger, briny olives, and sweet canned tomatoes. It’s got a hint of spice, but not overpowering.

 




Salmon in Foil Packet with Potatoes

Want something quick and easy for dinner with very little cleanup? Salmon in foil packet with potatoes to the rescue! You just slice up the potatoes, chop the tomatoes, and then layer everything into a piece of aluminum foil, folded into a packet.  Then just pop it in the oven.  When you’re done, just toss the foil . No cleanup!

Since this is cooked in foil, there are no pots to scrub after dinner. I do like cooking, but I’m not that mad about cleaning up afterward, so this is a big bonus as far as I am concerned.

If you can, get the salmon at Trader Joe’s. Their frozen salmon is considerably cheaper than the fresh salmon at the usual market.  You will have to defrost it first, but that’s easy enough (just stick it in the fridge in the morning).  Other than that, there’s very little effort involved in making this dish. It’s flavorful, it’s one pot (er, foil packet), and it’s an entire dinner in one simple package.

The citrus adds zest, the tomatoes are sweet, and the potatoes are baked right in the package with the salmon. Plus, the foil keeps the salmon from drying out. Because nobody wants to eat hard, dry fish!

I don’t like freshly-cooked tomatoes (even though I love tomato sauce and soup), so I added them at the end. If you don’t have that weird problem, put them in the packet with the rest of the ingredients.

UPDATE: I’ve altered this a bit because the potatoes didn’t always cook through in 25 minutes. So, now the process is start with the potatoes and onions, then add the fish later.




Salmon Foil Packet with Potatoes Substitutions and Variations

  • squeeze some orange juice over the salmon
  • add lemon and/or orange slices to the packet
  • add a dollop of butter
  • throw in some extra veggies, like bell pepper or zuchhini

More Salmon Recipes

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A velvety sauce rich sauce with just a touch of cream, layered over pasta. It tastes decadent, but it isn’t.

 

salmon greek yogurt dill sauceSalmon with Greek Yogurt Dill Sauce

Another elegant meal that’s really super-easy, and with very little clean up. Tangy yogurt, fresh dill, and cool, crunchy cucumber over lightly cooked salmon.

 

sugar crusted salmon filletSugar Crusted Salmon Fillet

Hungry? Want food fast? This salmon is the perfect answer. A quick dry rub, cook, and eat. All done in about 20 minutes.

 

pan fried salmon with nectarine salsaPan Fried Salmon with Nectarine Salsa

Sweet, juicy nectarines paired with salmon plus tangy lime and spicy jalapeño pepper. A fresh alternative to the usual tomato. And easy too.

 

 




Oven Roasted Greek Potatoes

I just discovered these recently.  They are often served for Greek Easter (which is in a few weeks). I am not Greek, and I don’t observe Easter, but I am always a fan of potatoes (and starch generally). I really don’t have much of a sweet tooth, but I do have a fat/carb tooth. So, oven roasted Greek potatoes definitely caught my eye!

These are pretty easy to make and don’t require any special ingredients (always a bonus). I used Yukon Gold potatoes (I am a potato fan, but not a russet fan as I find them too floury).  I didn’t bother to peel them either.  Why waste the vitamins in the peel?  And why do extra work if you don’t have to? I am always in favor of shortcuts, particularly if it means less cleanup.

Besides, the skins of Yukon Gold potatoes are thinner than russets, so peeling isn’t necessary.  If you do use russets, you probably ought to peel them, as the peels are tougher and heavier.

The result is slightly crispy outside, and fluffy inside.  These would pair nicely with roast chicken, or roast lamb.  If you make lamb, use the pan drippings instead of the chicken broth.

I made them in the toaster oven because I didn’t want to heat up the whole oven just for potatoes. Plus it was easier to take the tray out to add the lemon juice and the chicken broth, since my oven is squashed in the corner of the kitchen area.




 

Oven Roasted Greek Potatoes Substitutions and Variations

  • swap the chicken broth for some tomato paste
  • use fresh oregano instead of dried (or add some at the end)
  • add some shallots and mix that with the oil, lemon, oregano to make a vinaigrette
  • top with some feta cheese
  • or try some Parmesan (not terribly traditional, but couldn’t hurt)
  • if you don’t like red pepper flakes, use black pepper instead

More Potato Recipes

skin on garlic mashed potatoesSkin On Garlic Mashed Potatoes

A rich, creamy starch bomb perked up with garlic. No peeling!

 

roasted paprika potatoesRoasted Paprika Potatoes

A childhood favorite (thanks grandma). She’d make these for me as a special treat. Think fries without the frying part.

 

dijon mustard vinaigrette potato saladFrench Dijon Mustard Vinaigrette Potato Salad

If you’d rather skip the mayo in your potato salad, this is for you. There isn’t any. Instead, this salad is made with a mustard vinaigrette. It’s much lighter, and I think tastier too.

 

crispy garlic basil potato bitesCrispy Garlic Basil Potato Bites

Crispy. Garlic. Potato. Do I have to say anything else?  These are mini bite-size pieces of potato heaven.

 




Skin On Garlic Mashed Potatoes

It’s suddenly fall-like here in NY, with cooler weather and even a few leaves starting to turn.  So, time to start thinking about comfort food. And what better comfort food than skin on garlic mashed potatoes.

I’m posting this partly in honor of my sister-in-law, who loves mashed potatoes.  She practically thinks they are a food group. When she married my brother, I included a larger version of this recipe in a mini-cookbook we made for her.  Now, many years later, I make them slightly differently: not just mashed potatoes, but skin on garlic mashed potatoes.  It’s less work, less cleanup and more nutrition. Win win win!

The original recipe calls for milk, but I was feeling decadent, so I went with half and half here.  Use milk if you prefer.  Or, even a bit of cream.

Make sure to use thin skinned potatoes that are suitable for boiling and mashing.  I like to use either white potatoes, (sometimes called Eastern potatoes), or Yukon gold.  The skins on the white potatoes are thinner than Russets, which makes them better for a recipe that calls for leaving the skin on the potato.  Yukon gold are naturally more creamy and buttery tasting.  Also, I’ve never particularly liked Russets, they seem floury to me. They’re higher in starch, and don’t reheat well. They also don’t hold their shape (not an issue for mashing, but a problem for potato salad or soup).




Skin on Garlic Mashed Potatoes Substitutions and Variations

  • Top with some scallions
  • Add a few rosemary leaves
  • Try roasting the garlic, instead of boiling it with the potatoes
  • Stir in some freshly grated parmesan cheese

More Potato Recipes

dijon mustard vinaigrette potato saladFrench Dijon Mustard Vinaigrette Potato Salad

If you’d rather skip the mayo in your potato salad, this recipe is for you.  There isn’t any mayo. It’s got a mustard vinaigrette dressing instead.

 

roasted paprika potatoesRoasted Paprika Potatoes

One of my favorite comfort foods as a child, these are crispy outside and fluffy inside. No frying (but you might think they’re extra-tasty steak fries).

 

dill caper potato saladDill Caper Potato Salad

Sour/sweet capers, lemony dill, and a light hand on the dressing combined for an easy summer potato salad.

 

belgian potato salade liegoiseBelgian Potato Salade Liegoise

A potato salad that’s hearty enough for a meal all by itself.  Cook the potatoes, green beans, and bacon (or sausage), whip up a quick vinaigrette, and you’ve got lunch.

 




Dijon Mustard Vinaigrette Potato Salad

Anyone else here a starch fiend (waits and looks for raised hands)? I just love potato salad, but I’m not that crazy about the usual heavy versions loaded with mayo. This Dijon mustard vinaigrette potato salad is different. It’s French, for one thing, which means there’s no mayo in it. Instead, it has olive oil, lemon juice, and Dijon mustard for a bit of bite.

It’s really easy to make, without a lot of fussing. You can eat it warm out of the pan, at room temperature, or chilled. Since there’s no mayonnaise, it also travels well if you’re going on a picnic or to a barbecue (make more!).

The best part? No peeling (oh, the scandal)!  That makes the prep time faster. And, you get more vitamins too.




Dijon Mustard Vinaigrette Potato Salad Substitutions and Variations

  • add a hard boiled egg
  • mix up your potatoes (try it with some red potatoes)
  • crumble cooked bacon over the salad
  • add tarragon to the dressing
  • use scallions instead of the bell pepper
  • add a splash of white wine to the dressing
  • replace the lemon juice with champagne vinegar

More Potato Salad Recipes

dill caper potato saladDill Caper Potato Salad

Sweet, lemony dill and salty/sour capers make a perfect foil for the potatoes. And no mayo in sight.

 

belgian potato salade liegoiseBelgian Potato Salade Liegoise

This potato salad is a full meal. Made with sausage, potatoes, and hard boiled egg, it’s savory, filling, and easy too.

 

mixed greens egg potato chicken saladMixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

An entree salad that’s great for a summer lunch or dinner (just cook the egg and potato). Use leftover chicken (or get a pre-cooked one). It’s flexible too. Use whatever protein and veggies you like.

 




 

Easy Mediterranean Fish Stew

There are probably hundreds or thousands of variations of this easy Mediterranean fish stew. In San Francisco, they add shellfish and clam juice or fish stock and call it cioppino.  Sicilians make it with sea bass or orange roughy.  The Greeks use dill and potatoes, while the Portuguese add sausage.

This particular version has tomatoes, potatoes, and some citrus zest.  I adapted it from a New York Times recipe (which made a big pot of stew, enough for 6 people, and included the dreaded anchovies).  I also threw in some mushrooms (mostly because I wanted to use them up).  There’s no shellfish, and I made it with cod (which is more sustainable and budget-friendly than orange roughy or sea bass). I also swapped the chopped tomatoes they called for with tomato puree (that’s what I had, and it cooks faster).

There are two nice things about this recipe.  The first is that it’s super-easy to make.  Just make the stew, and then add the fish at the very end. Don’t overcook it!

The second is that you can make it in advance up to the point where you add the fish.  When you’re ready to eat, reheat the stew and add the fish once it’s hot.




Substitutions and Variations for Easy Mediterranean Fish Stew

  • Replace the water with fish stock, clam juice, or white wine
  • Add some capers
  • Double the garlic and add some pepperoncini (Italian hot peppers)
  • Vary the fish by adding some seafood such as clams, mussels, or shrimp
  • Make it Portuguese style with chicken broth (as the liquid), green bell pepper, potatoes, and sausage

More Fish Recipes

pan-fried tilapia with lemon butter saucePan Fried Tilapia with Lemon Butter Sauce

Plenty of flavor, from a bit of mustard, a sprinkle of rosemary, and a burst of lemony citrus. An easy dinner that’s ready in a few minutes.

 

greek fish with lemon and tomatoesGreek Fish with Lemon and Tomatoes

A quick, one pan meal that will make you feel as if you’ve traveled to the Mediterranean. All you need to do is make a quick marinade and then pan-fry the fish.

 

sephardic fish in peppery tomato sauceSephardic Fish in Peppery Tomato Sauce

A weeknight-friendly meal flavored with garlic, coriander, harissa, and piquant capers in a slightly spicy tomato sauce. Ready in under thirty minutes.

 

fish fillet with yogurt sauceIndian Fish Fillet in Yogurt Sauce

This creamy fish recipe tastes indulgent and decadent, but it isn’t. Ginger and cumin add savory flavor but not a lot of heat.

 




Kitchenaid Potato Bread Recipe

One of the joys of a Kitchenaid is how much easier it is to make bread, cookies, and cakes.  This recipe for potato bread comes out moist, soft, and rises beautifully.  If you like Martin’s potato bread, you’ll like this too.

I have adapted the recipe from All Recipes.  First, I reduced the recipe to make one loaf instead of two. I have no room for two loaves. I also exchanged the shortening for butter.

Measure the flour over the surface you want to use to shape the bread.  Any extra flour will pre-flour the counter.

The Kitchenaid makes the whole dough preparation process faster.  You don’t have to mix the dough as long as the original recipe.  And, there’s no need to keep scraping down the sides. You also don’t have to stand and knead the bread for 10 minutes.  Just swap out the paddle for the dough hook and let the machine do all the work.

Check to see if the dough is kneaded enough by poking it with your finger.  If it is, it will bounce back when you poke it.

After it rises, poke the dough again. If it stays indented, it is ready to bake.

The rising times are approximate since the speed will depend on conditions in your home that particular day. Sometimes it takes a bit longer.

Here’s one before baking

potato bread unbaked

And here it is out of the oven

potato bread baked



 




Tools and Ingredients for This Recipe

Norpro loaf pan

Norpro Stainless Steel Bread Pan

I admit it, I’m hard on my pans.  Not this one. I’ve had it for years and it looks brand-spanking-new.  The food doesn’t stick, no matter what I make in it: bread, meatloaf, apple bread (full size recipe), you name it. Whatever I do, it cleans up easily.  Yay! Because I love cooking, but not cleaning.

 

Norpro bench scraper/chopper
Norpro Bench Scraper/Chopper

 

You may not have heard of a bench scraper. Or think you need one. But, if you’re going to bake bread, or make noodles, or pastry, you need one.  It lifts the dough up easily, so you can get it all into the bowl without struggling.  Or, use it to chop veggies, and then transfer them to a pan or pot.

NSAF Instant Yeast

Saf Instant Yeast, 1 Pound Pouch

I confess I got tired of buying those silly little packets of yeast. They were a dollar each, took longer to proof, and I kept running out.  Plus, some of them had cornstarch in them. I wanted yeast, not cornstarch. This is much better.  It’s much cheaper per use, you have enough to bake dozens of loaves of bread, and there’s nothing in there except yeast. The instant yeast works faster than the standard variety too.  Store it in the freezer so it lasts longer.

JK Adams French rolling pin

J.K. Adams FRP-1 Maple French Rolling Pin

A French-style rolling pin with no handles. You’d think handles would be easier to well, handle. Turns out they’re not.  It’s easier to hold on to this rolling pin because it’s longer and the ends are tapered. So. you have better control over what you’re doing and it’s easier to roll out the dough.

More Kitchenaid Bread Recipes

kitchenaid homemade breadKitchenaid Bread Recipes

Find out how to make all sorts of homemade breads, includes links to recipes for whole wheat, whole grain, French bread and more. Plus videos showing you how it works with your Kitchenaid mixer.

kitchenaid honey oat bread recipeKitchenaid Honey Oat Bread Recipe

Sweetened with honey, instead of sugar, with added oats for a more robust, richer flavor.  And oats add extra nutritional value too.

 

single loaf bread recipe kitchenaidSingle Loaf Bread Recipe Kitchenaid Stand Mixer

This possibly should be called “super easy bread.” You don’t have to shape it, and there are only a handful of ingredients.  It’s a crusty, rustic loaf, ideal for a cheese platter or dipping in olive oil and grated parmesan.

kitchenaid white bread recipeOne Loaf Kitchenaid Sandwich White Bread

An all-around basic white bread, that’s light and high enough for sandwiches.  It’s made with milk (to make it softer), but it will still support whatever sandwich fixings you pile up on it.

kitchenaid cinnamon bread

Easy Kitchenaid Cinnamon Bread

A single loaf of rich, delicious bread with a swirl of cinnamon. It’s technically bread, but feel free to have it for dessert if you want (I won’t tell).

 

single loaf challah recipeSingle Loaf Challah Recipe for Kitchenaid Stand Mixer

One perfect golden brown challah for the holidays. This one is round for Rosh Hashanah and Yom Kippur, but you can make it braided for other times or Shabbat dinner.  If you’ve never heard of challah, think brioche, with lots of egg and no butter.

Frittata Recipe for One Person

The first time I made this frittata recipe it was for a crowd (rather than one serving) on a boat, which was rocking. It took quite some time to make and they devoured it in minutes! I’ve scaled it back considerably, made it a bit faster, and of course, it’s now a frittata recipe for one person instead of six. If you’re not sure what a frittata is, think  of an omelette crossed with a quiche. The full list of ingredients changes, but it’s essentially eggs, sliced potatoes, and veggies.

The other great thing about frittatas is that they’re flexible. The original recipe (from one of the 60 Minute Gourmet cookbooks) called for ham, zucchini, leeks, peppers, and mushrooms. A great combination, but I didn’t have all those ingredients when I made the version I’ve posted here. So, I used broccoli, mushrooms, and onions instead.

It does require a bit of slicing and chopping, but you can cheat, and use some frozen, pre-cut veggies, which is what I did here. I’m calling it lunch, but you could make it for a weekend brunch or for dinner too.




 

Substitutions and Variations for Your Frittata for One

  • make it with spinach, feta, scallions, and dill (like spanakopitas)
  • or crumble some cooked sausage and parmesan cheese
  • add artichokes (the marinated kind) and red peppers
  • add a mild cheese
  • cook some bacon, crumble it up, and add that to the vegetable/potato mixture

More Egg and Omelette Recipes

spinach and feta cheese omeletteFeta and Spinach Omelette

The essential flavors of spanakopitas, without all the fiddly phyllo dough.  Salty feta, tender spinach, and a mild oniony bite from scallions.

 

egg chili cheese burritoEgg Chili Cheese Burrito Recipe

Great for any meal, and perfect when you want food fast.  Cook an egg, heat some canned beans, and heat some chilis. Ready in fifteen minutes.

 

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Another perfect breakfast, light lunch, or brunch favorite.  Earthy spinach, some cumin for spicy warmth, and chili for heat.  Ready quickly too.

 

egg and tomato gratinEgg and Tomato Gratin for One Person

Eggs mixed with sweet tomatoes, fragrant onions, and garlic, and topped with cheese. That’s tomatoes in the photo (not bacon), but you could certainly add some!

 




Lentil Bean Sausage Soup

I’ve mind melded two lentil soup recipes for this and added a few variations to make lentil bean sausage soup. I was going to make bean and sausage soup but looked in the cupboard and found I was woefully short on beans.  There just weren’t enough to make anything with.  But, I did have more lentils.  And, a friend was talking about the bean, sausage, and potato soup she was making.

That gave me an idea.  Bean, lentil, potato, and sausage, plus a bit of manchego rind for some savor.

Manchego, parmesan, and romano cheese rinds are great, by the way, for soup or for grating cheese when there’s plenty left on the rind, but not enough to serve.

The nice thing about lentils is that unlike beans, you don’t have to soak them first to use them.

If you only have lentils, skip the beans entirely.  If you only have beans, use my quick soak method to speed up the process.




Ingredients and Tools for Lentil Bean Sausage Soup

mesh tea strainer ball

2 pcs Stainless Steel Mesh Tea Ball Strainer

Tea strainers are great for tea, but they also have a second use for making soup and other recipes.  Many recipes call for cheesecloth (which I’ve never seen in a store, and seems wasteful anyway).  Instead, I use the tea ball for bay leaves, peppercorns, cloves, and herb mixtures that have to be added (and then removed) from soup or other recipes. Because, who wants to bite down into a peppercorn?!

Silver Palate Cookbook
The Silver Palate Cookbook

I’m on my third copy of this! The other half of the soup recipe comes from the bean and sausage soup in this cookbook. The peasant vegetable is also wonderful, as is the six onion soup. Actually, I’ve never had a bad recipe from this one. Plus there are suggestions and variations for many of the recipes, which I like.

More Lentil and Bean Soup Recipes

red lentil carrot soupRed Lentil Soup with Carrots

Cumin, garlic, and ginger for mellow, warm spiciness, and a bit of red pepper flakes for a kick.  Warming, filling, and delicious. Quick too, since red lentils take less time to cook than the brown ones.

lamb and lentil soupLamb and Lentil Soup Recipe

Take the bones from your lamb breast, make a broth, and transform that into soup. Extra meals, with not much extra cost.

 

pasta e fagioli soupPasta e Faglioli (Bean) Soup

An Italian classic soup, downsized for one person. Flavored with pancetta, rosemary, beans, and pasta, it’s both aromatic and delicious.

 

ham and lentil soupEasy Ham and Lentil Soup for One Person

Only one pot! Easy too, just a bit of chopping, and then let it simmer.