This comforting, old-fashioned soup freezes well, so double the recipe and freeze half for an easy dinner. Just thaw and reheat.
Yet another in the seemingly endless parade of hearty one-pot dishes from the Creole and Cajun traditions, jambalaya is a close cousin of Spanish paella (which comes as no surprise given Louisiana’s previous ownership by Spain). I love jambalaya, whether it’s made in the “red” Creole style, with tomatoes, or in the “brown” Cajun style, […]
This beautiful soup has a just a touch of of spice and is garnished with refreshing dill. Yields 2 ½ Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 1/2 pounds carrots, roughly chopped 1 small red bell pepper, cored seeded and chopped (about […]
You can use leftover roasted chicken for this quick and soup. Serve along side your favorite vegetarian sandwich made on Focaccia bread. Yields 3 Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 2 cloves garlic, minced 1 […]