A Kitchen Keeper Original - Rainy Day Curried Lentil Soup

From the kitchen of One Perfect Bite......and the rains came down. The Silver Fox and I decided to tempt fate today, and in a crazy moment of blind optimism went to the Mt. Pisgah Mushroom Festival. "How bad can it be?" says he to me. It was not one of our wiser decisions. Rain does not begin to describe what fell from the sky this afternoon, and wet can't describe the condition it left us in. The worst of it was the vendor who makes a mushroom soup to die for, didn't show up this year, so we never got the bowls of soup that might have warmed our innards. We returned home, wet and hungry, with some friends we bumped into at the festival. I decided to make this very quick curried lentil soup, and with some help from my sad looking crew we had lunch on the table in less than an hour. This soup is a pantry affair and it is perfect for a simple foul weather meal. I think you will enjoy it. It is easy to do and I suspect you, too, have all the ingredients you need to make it in your pantry. I love the kick bacon gives this soup, but if you are not a meat eater, use 3 tablespoons of olive oil to saute the vegetables and you'll have a soup more to your liking. Here is how I make this family friendly lentil soup.

A Kitchen Keeper Original - Greek-Style Chicken Soup

From the kitchen of One Perfect Bite..."Mm! Mm! Good!" That slogan and the sound of a can opener marked, and possibly marred, my childhood. My mother made only brand named soups, and it was years before I knew that the chicken and tomato varieties came from anything other than a can. When my children were small, I developed a reputation for making the best peanut butter sandwiches in town. My own children took them for granted but their friends couldn't get enough of them. My secret then was threefold. I used homemade sandwich bread, spread the bread with butter and then topped it with peanut butter and homemade jam. Over the years, I've also developed a reputation for soup that rivals that of my PB&J's. I, of course, have another secret that I'm going to share with you tonight. I use concentrated (double strength) beef and chicken broth to make my soups. Normally, I make my own stock and boil it down, but I've come across a couple of products that I use when my homemade version is not available. I also use them when I'm rushed and want a soup I can get on the table quickly. I like the reduced sodium varieties of Better Than Bouillon and the relatively new Knorr Homemade Stock. If you use either of these products, you'll want to use additional salt judiciously. I really like the soup I'm featuring tonight. Because it uses orzo and deli chicken, it is simple to make and you can have it on the table in less than 45 minutes. It's a riff on the famous Greek Avgolemono, but this chicken soup is more substantial and a perfect way to stimulate peckish appetites. I do hope you'll give it a try. I make it at least once a month and once you taste it I think you'll see why. Here is how this very simple soup is made.

Greek-Style Chicken Soup with Orzo...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon olive oil
1-1/2 cups diced white onion
1-1/2 cups shredded carrots
1 teaspoon kosher salt
8 cups hot double strength chicken stock, divided use
1-1/2 cups orzo
3 cups boned coarsely chopped deli rotisserie chicken
4 eggs
1/3 cup fresh lemon juice
Salt and Pepper
1 tablespoon fresh oregano

Directions:
1) Heat olive oil in a stock pot over medium high heat. Add chopped onion and salt and saute for 3-4 minutes, or until softened. Do not brown. Add carrot and saute for another 2 minutes. Sprinkle vegetables with salt.
2) Place 1 cup chicken stock in a blender. Add 7 cups of chicken stock to pot and bring to a simmer. Once stock is simmering, add orzo. Cover pot and simmer for about 10 minutes, or until orzo is tender. Add chicken and warm through.
3) Add eggs and lemon juice to the cooled stock in the blender and blend until the mixture is frothy.
4) Slowly pour egg mixture into hot soup, stirring constantly until it is completely mixed in. Do not bring to a boil or eggs will curdle. Add oregano and stir into soup. Adjust salt and pepper to taste. Serve immediately. Yield: 6 servings.

                    

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A Taste of Summer's Bounty - Roasted Tomato and Orange Soup

From the kitchen of One Perfect Bite...There are certain food combinations that were made for each other. Peanut butter without jelly is a pretty shabby offering, and I can't bring myself to serve a plain old American grilled cheese without a side of tomato soup. Some things change with time, others don't. While the sandwich has stayed pretty much the same, the soup has had many incarnations. This is the latest. The local tomato crop has come in and the shelves of our farm stands and green markets are sagging under its weight. Never one to shy away from a bargain, I always end up with more tomatoes than can be eaten out of hand and I'm pressed as they ripen with that age old question, "What's a girl to do?" Soup is a simple solution to the overly exuberant abundance that comes with bargain hunting. Tonight's feature is a different take on tomato soup, but it's a great "go with" for summer meals. Roasted tomatoes form the base of the soup, but it is the addition of fresh orange zest and juice that sets this version apart from others you have tried. If you are looking for ways to use tomatoes and are at all adventurous, do give this recipe a try. The flavors play well off each other and produce a bright soup that I think you will enjoy. Here is how it is made.

A Light Salmon Chowder

From the kitchen of One Perfect Bite...This effortless chowder is perfect for a light summer meal. It is simple to make and will take about 10 minutes of your time to assemble. It is delicious, low in calories and will please almost everyone who gathers round your table. The Silver Fox and I are not dieters, but were careful about what we eat, and this is one of the recipes we both have come to like. It comes from the Mayo Clinic, so it ticks a lot of boxes for those who are trying to eat in a more healthy fashion. Whether your goal is weight loss or simply more healthy eating, this soup, or my favorite variation of it - a clam chowder - has your name on it. The vegetables used in the chowder from the grocer's freezer case, and the remainder of the ingredients can be found on the shelves of any large super market. So, if your scissors and can opener are at the ready, grab those bags and cans and get this chowder on the table. I do hope you'll give it a try. It will not disappoint. Here is how the chowder is made.

A Simple Southwestern Bean Soup

From the kitchen of One Perfect Bite...Soup may seem a strange choice for a summer meal, but it can be warm and refreshing after day on the water. My family is not a great fan of chili in the summer, but they do like this Southwestern-style bean soup that is similar to it in taste. The recipe is straight forward and the soup is simple to make. It can also be stretched to feed unexpected guests with the addition of another can of beans and a couple cups of stock. The soup is a good keeper, but be forewarned, it thickens as it sits and you'll need additional stock to reheat it. This is not a recipe that will enhance your reputation as a cook, but neither will it harm it. Served with cornbread and a salad, it makes a fast and filling meal at any time of year. Your family will love it for its flavor. You will love it for the ease with which it comes together. Here is how the soup is made.

Emeril's Asparagus Soup

From the kitchen of One Perfect Bite...The asparagus crop here in the Pacific Northwest appears not to have been hurt by our strange spring weather. I have so much of it that I've had to research ways in which to use it. I came across an asparagus soup recipe develop by Emeril Lagasse that sounded good enough to eat. It turned out to be that and more. The soup is decidedly understated and could be elegant if served in small cups or terrines. I opted to serve bowls of it as part of a salad supper. This is a creamy soup that achieves its smoothness without the addition of large quantities of milk or cream. No part of the asparagus is wasted in its preparation. Even the woody stalks are simmered to make the both in which the other vegetables are cooked. I will make this soup again during asparagus season. It would be prohibitively expensive at other times of year. The recipe can be halved or doubled depending on your needs. This soup would also be delicious with the addition of a good curry powder. Here's the recipe as it was originally developed.

Beef and Barley Stoup - Yes Stoup!

From the kitchen of One Perfect Bite...A heavy soup in May? Yes, I know it's unusual, but it seemed a logical way to use some of the beef stock that I made yesterday. Our weather has been unpredictable, and the Silver Fox has been assisting a friend  on a project that is physically exerting. I thought a hearty, robust soup would fill his hungry belly and replace the calories burned while digging out old shrubs and dead tree stumps. Those of you who have worked in old orchards,  know it's hard, heavy work, particularly in the rain. The dish I'm featuring tonight is heavier than a soup, but lighter than a stew, so I thought the word stoup, first coined by Rachael Ray, would best describe the entree I want to share with you. The recipe is straight forward and not difficult to follow. I've slightly altered a recipe I found on Food52 to accommodate the ingredients that I actually had on hand. Whether you call it a soup, stoup or stew, I think you'll find this to be a wonderfully satisfying meal. It's substantial enough for dinner and when served in slightly smaller portions, makes a wonderful stand alone lunch. I do hope you give it a try. Here is how this super stoup is made.

Stocking Up - Is it Broth, Stock or Bone Broth?

From the kitchen of One Perfect Bite...A dear friend is having a knee replaced today, and while a Western doctor will be performing the surgery, my bionic friend also consulted a practitioner of Chinese medicine to make sure all the bases were being covered. One of the latter's recommendations was the ingestion of bone broth soups both before and after surgery - the rationale being  a belief in Eastern medicine that "bone for bone"  speeds healing. I offered to make a homemade stock that could be used as a base for a variety of soups once his appetite has returned, and I promised to make my stock one with large quantities of marrow and other beef bones. There was a time when only cooking professionals could differentiate between a broth and a stock, but these days discussions of stocks, broths and bone broths have trickled down the culinary ladder, so that now even home cooks are expected to know the difference between the three. Here is the "skinny" as I know it.

Broth is water simmered with vegetables, aromatics, and meat, and can include some bones. It is cooked for a short period of time, usually 45 minutes to 2 hours, then strained and seasoned. The goal of broth is to use a combination of ingredients to create a light, flavorful liquid that can be enjoyed on it's own as a soup (or soup base along with other ingredients). Broth usually stays fluid when chilled.

Stock is water simmered with vegetables, aromatics, and animal bones, sometimes roasted, and sometimes with some meat still attached. It is cooked for a medium period of time, usually 4 to 6 hours, then strained. It is usually not seasoned at this stage. The goal of stock is to extract the collagen from the connective tissues and bones being simmered, which give stock its thick, gelatinous quality. When chilled, good stock should have the texture and jiggle of Jell-O. Stock is not served on its own; rather, it's used to deglaze a pan, or as a base for a rich sauce or gravy. Stock is also a great binder to use instead of cream or butter, or used in a broth-like manner (just add some water to it).

Bone broth is really a hybrid of broth and stock. The base is more stock-like, as it is usually made from roasted bones, but there can sometimes be some meat still attached. It is cooked for a long period of time, often more than 24 hours, and the goal is to not only extract the gelatin from the bones, but also release the nutritious minerals. It is then strained and seasoned to be enjoyed on its own, like broth.

As you scan the ingredient, you will see that a good brown stock/bone broth is fairly expensive to prepare. Its flavor, however, so far exceeds anything that is commercially available that I think you'll find it's worth every penny it takes to make it. The stock keeps for 3 days in the refrigerator and up to 3 months in the freezer. I do have a couple of cautions to share with those of you who will be making homemade stock for the first time. The stock will become cloudy if it is allowed to boil. This will not affect its flavor, but it will certainly spoil the appearance of the stock. You should also be aware that these stocks sour quickly if left at room temperature. It is important to cool the stock as quickly as you can and to keep it refrigerated until you are ready to use it in a soup or as the base for a sauce. You will also need a fine mesh colander and cheesecloth or a thin linen towel to strain the stock and free it from impurities. I do hope you'll give this recipe a try. Here is how I make my stock.

A Springtime Soup - Potato and Cheese Soup with Asparagus

From the kitchen of One Perfect Bite...This is the soup that I made for the lake picnic on Saturday. While I prepared it on Saturday morning, it could have been made several days ahead of serving. Like all potato soups, it thickens as it sits, but that can be remedied with the addition of extra stock or milk. The thyme and cheese make this an especially flavorful version of classic potato soup, and the asparagus is a springtime addition that adds a lovely crunch to each spoonful of the soup. Fat spears can be sliced into coins, but smaller spears should be cut be cut into 1/2 to 1-inch pieces. If the soup is made ahead of time, the asparagus and cheese should not be added until the soup is reheated for serving. I usually add lemon juice to creamy soups and sauces at the end of cooking to boost flavor and add a bit of acid to the mix. While the original recipe, which comes from Whole Foods, calls for red potatoes, I have used russets and Yukon Golds with good results. I tend to use whatever I have on hand and that is usually russet potatoes. While they don't hold their shape as well as red or Yukon Gold potatoes, I don't think that makes any difference in a pureed soup. When I have time, I use a ricer to puree the potatoes. Classic potato soup is grainy and those of us who learned to make it with a ricer miss that grainy feel on the tongue. As it happened, the folks attending the picnic were all good cooks, so I took the time to rice rather than puree the soup. I'm often asked why I don't use fresh thyme when I make this soup. Truth is, I do if I have it on hand, but I won't drop everything and run to the store to get it. I've found through trial and error, that 3/4 teaspoon of dried thyme is a good substitute for 6 sprigs or 1 tablespoon of the fresh herb. I've also found that this soup transports well. I used a 1/2 gallon thermos to get it to the lake on Saturday. The steaming soup went into a pre-warmed  thermos and it stayed piping hot  for 3 hours. It was a hit with my fellow picnickers and I had no leftovers to tote home, so, all-in-all, it was a great, if unusual soup, to take on a picnic. I know you will like this soup. While it is easy and relatively inexpensive to make, it is also delicious and represents peasant cooking at its best. I do hope you'll give this version of potato soup a try. Here is how it is made.

Farm Cooking School Tom Kah Gai

From the kitchen of One Perfect Bite...Remembering Thailand - Cooking schools in Southeast Asia tend to follow a pattern. A student's day begins just after first light with a stop at the local market to purchase ingredients needed for the morning's lesson. Then it's on to classes which start early in order to avoid the intense midday heat. In Chiang Mai, the school we attended  was in the country and part of a beautiful organic farm. Our instructor was a young Thai chef who brooked no departure from her agenda. She was about 4' 8" tall and if she weighed 85 pounds I'd be surprised. I don't quite know how she did it, but I'm here to tell you she struck fear in the hearts of some members of our group. Most of the men were attending classes because their wives told them they had to. They were known to horse around if cooking or weaving was involved. The highlight of my day was watching her watch them with an unblinking stare that prevented infractions before they could occur. She was there to teach, we were there to learn, and learning did not include small talk, laughter or lack of respect for the food. I'll bear witness to the fact that her class was run with military efficiency - all dishes were prepared as directed and lunch was ready at noon. The other class didn't do so well. I heard lots of laughter in the other class room and they were an hour late for lunch. That gave us lots of time to explore the old plantation and talk with the folks who helped with the gardens and did the kitchen prep work. I had a great time, but when I evaluated the day I became aware of a problem I would encounter throughout our trip in Southeast Asia - overcooked, dry meat. Today's recipe is based on the Tom Kah Gai recipe from the Farm School. I've reworked it in order to avoid dry chicken. This is a really simple recipe and you'll be able to find most of the ingredients you need in your supermarket. The two items that might pose a problem are galangal and kiffir lime leaves. The zest of one lime can be substituted for the three kaffir lime leaves called for in the ingredient list. If you are unable to find galangal - also called blue ginger - substitute an equal quantity of fresh ginger. The fresh ginger lacks the musky overtones of galangal, but it's a great substitute. This is a fine recipe. I hope you will make the soup often. Here is how it's prepared.

Cream of Carrot Soup

From the kitchen of One Perfect Bite...I originally clipped this recipe because the soup seemed like a great way to start a holiday meal. The recipe came from Food and Wine magazine and I have had great luck using their recipes, so, I decided to included it in my plans for Easter dinner. As it turned out, dinner was much simpler than the plan and the soup was the only dish that actually made it to the table. This is a nice recipe, and while I will make it again, I don't think I'd use it to start a holiday meal. I have some cautions and a bright note to share with you. First, the cautions. The directions specify a quart of water and a quart of stock are needed to make the soup. I think the soup is too thin if it is prepared this way, so I cut each liquid by a full cup to give the soup more substance. I also recommend using green topped carrot to maximize their flavor in the soup. This soup is really mild and the true flavor punch comes from the scallion and poppy seed garnish that is used when it is served. That seems like a strange combination, but it actually works here. Now, for the really good news, Sans garnish, toddlers love the soup. We had a visitor who wanted soup in a sippy cup and this carrot soup was thin enough that we could comply with the request. It was a big hit with the peanut gallery. Those no longer sippin' soup liked it, but it did not garner rave reviews from them. I want to emphasize that there is nothing wrong with this soup, but it will not be a crowd favorite. It is simple and inexpensive to make and if you enjoy mildly flavored soups, I think you'll enjoy it. Here is how it's made.

French Lentil Soup

From the kitchen of One Perfect Bite...Yesterday, we celebrated the rites of spring at a daffodil festival in a neighboring town. The weather was glorious, the sun was warm and the fragrance of grape muscari drifted across the field. It was a perfect spring day. However, I live in Oregon, and that was yesterday. Today, the weather blustered and flustered and tried to blow the house down. The Silver Fox and I were expected at a pot luck on the coast and we had hoped that yesterday's balmy weather would be repeated and contribute to the bonhomie promised by the collective meal that had been planned for today. I originally intended to make a very large salad as my contribution, but soup seemed to make more sense as large hail bounced off our back deck. I chose this soup because it is so easy to make. I also had the ingredients I need to prepare it on hand and it didn't take forever to cook. This is a bit lighter than most winter bean soups and due to the balsamic vinegar that's added at the end of cooking it has a uniquely delicious flavor. I tripled the recipe and pulled out every storage container in the kitchen to get it to Reedsport and the party. On the way to the coast I did cheat a bit - make that a lot. Working on the theory that you can't serve soup without bread or crackers, I stopped at Trader Joe's and bought their last 4 loaves of sourdough bread. Cutting right to the chase, you will like this soup. Many of you will like it a lot. I'd like to suggest you add the balsamic vinegar which is added at the end of cooking a teaspoon at a time. It makes a delicious addition, but a heavy hand with the vinegar can actually spoil the soup. Two teaspoons works well for me and mine. I do hope you'll give this recipe a try. Here is how this unusual lentil soup is made.

Winter Vegetable Soup

From the kitchen of One Perfect Bite...A phone call last night, led to an early morning fishing trip for the Silver Fox. While invited, the idea of being on the water in a small craft at 8 in the morning, is my idea of nothing whatever to do. I'm more than happy to feed those hearty souls, but they'll have to do without my company until warmer weather and daylight savings time kick in. I was up before first light to make a quick thermos soup for the fishermen, and tonight's feature recipe is the one I chose to make for what I laughingly call their picnic hamper. This is an almost effortless soup, and it packs a surprising flavor punch for something that is so easy to prepare. The vegetables and macaroni make it quite filling, and if you start with a really well-flavored broth, you can't go wrong with this recipe. Feel free to add or subtract ingredients, but do remember that the macaroni will siphon stock, so make sure you use enough liquid to keep the soup in balance. I have one of those old quart thermos bottles that factory workers use to carry with their lunches, and I still use it when we have to tote hot liquids. It must be close to 40 years old and it still works beautifully. Despite the fact we've put a man on the moon, the newer thermos bottles don't seem to work as well as my battered beauty. While I can't lend you my thermos, I hope you'll take a look at the recipe and use it as a road map for soups of your own. Here is how my winter vegetable soup is made.

Slow Cooker Chicken Tortilla Soup

From the kitchen of One Perfect Bite...I took out my can opener and put this soup together before heading to the coast early this afternoon. The Silver Fox was going to spend the afternoon watching the Super Bowl with friends, and while they did not watch the game here, I suspected they'd be at my table when the game ended. After an afternoon of snacks and junk food, I wanted something that was filling and substantial, but easy to make. This is one of the easiest recipes I have in my rotation. It is effortless to make and if you enjoy spicy Mexican food I think you'll love this soup. I served it with a "guy-type" salad and skillet cornbread and I can happily report that I have no leftovers to deal with. Here is how the soup is made.

African Peanut Soup

From the kitchen of One Perfect Bite...I had reservations about this soup the first time I made it. The ingredients seemed a bit incongruous, but I decided to try it anyway. Just one taste of it, however, caused me to put my reservations aside, and I've come to love this strange African soup that combines peanut butter with tomatoes and rice. Over the years, I've added various versions of the recipe to my meal rotation. My two other favorites can be found here and here. Aside from its wonderful flavor, this soup has the added advantage of being remarkably easy to make. It is a true pantry soup that will take about 15 minutes of your time to assemble. It an be on your table in less than an hour, and, if your family is anything like mine, you will garner rave reviews. This is a hearty soup that is perfect to serve after a day in the snow and the cold. It's also a great soup to serve in summer after a day on the water. This soup, like many in which a starch actually cooks, can become quite thick. I've made provision for that in the recipe and you can add extra stock or coconut milk to thin it. Here is how the soup is made. Enjoy!

White Bean Soup with Peppers and Bacon

From the kitchen of One Perfect Bite...We had some sun today and it made for a beautiful afternoon at the lake. We did lots of walking before the winds and rain returned, forcing us to back to the cabin to ready it and ourselves for an early departure tomorrow morning. Power has finally been restored, and tonight I can see lights in the houses on the other side of the lake. It seems strange, but not as strange as the odd silver glow the cabin lights throw on the road just outside the door. Even the loons are confused. Dinner tonight was a hydrate and reheat affair, so prep and clean-up was a breeze. As the frozen soup I'd brought from home warmed on top the stove, I added water and an egg to my homemade cornbread mix and popped a pan of it into the oven. It finished baking just as the soup came to a boil. Now that's serendipity. It is a nice soup and it made for a lovely, if simple supper. Years ago, I found the recipe I used to make it in an issue of Cooking Light magazine, and I have made it several times a year ever since. What would have seemed a skimpy meal back home was perfect for the cabin and the less is more circumstances we find here and gladly adopt. I want to share the recipe with those of you who are still battling winter's chill and need warming meals to serve your families as they come in from work or play. Do give this recipe a try. The soup is easy to make and it's near failproof. The only variable might be the amount of time it takes to cook the beans. Mine are never ready in an hour and time from start to completion can vary from 1-1/2 to 2 hours. This freezes beautifully, so I double the recipe whenever I make the soup. Here is the recipe as it appeared in Cooking Light.

30-Minute Pasta e Fagioli

From the kitchen of One Perfect Bite...It rained all day today. Winter rain is not unusual here, but storms in Oregon's Willamette Valley are rarely the torrential downpours most imagine them to be. It's true we get lots of rain, but it's rarely an all-day affair and our rains are usually marked by sun breaks that make them far more bearable. It was raining this morning and I decided to read, promising myself that I'd get to work once the sun broke through. Trouble is it didn't. I continued to read, and before I knew it dinner time was beckoning and I had nothing set to go. I have a series of recipes for pantry meals that I keep on hand for occasions just like this. I decided to go with this super simple soup because I had scraps of pancetta in the fridge and I thought this would be a great way to use them up. I must also tell you that this recipe is truly child's play, and, if you can operate a can opener, you can have this flavorful and filling soup on the table in about 30 minutes without breaking a sweat. I have nothing against easy meals as long as they are tasty. If you have salad fixings, this soup is substantial enough for a winter meal and I doubt there will be any complaints from those who gather at your table. This is a "warm your innards" soup and I know your family will enjoy this version of an old Italian favorite. So, why not grab your can opener and get started on this version of Pasta e Fagioli. Here is how it's made.

Egyptian Prayer Bumps and Ramadan Soup (Harira)

From the kitchen of One Perfect Bite...I hate to admit to being provincial, but there are times it is painfully apparent, even to me. While I've traveled through other Muslim countries, I must admit that prior to visiting Egypt, I had never seen, much less thought about, a zebiba. The zebiba is a black mark found on the forehead of devout Egyptian males. It resembles the smudge of ashes left on foreheads of Catholics on Ash Wednesday. It, however, is a permanent mark formed by hardened skin where the forehead touches the ground during Muslim prayers. A practicing Muslim’s forehead is meant to touch the ground, in symbolic submission to God's will, at least 34 times a day during prayer. The zeal with which this is done can affect the size and color of the mark. Some believe that light will emanate from the zebiba on the Day of Judgment to identify those who are truly devout. While some see the mark as a sign of devotion, others think it is a display of ostentatious piety. However, as Egyptians increasingly emphasize Islam as the cornerstone of identity, there has been a growing emphasis on public displays of piety that include the zebiba.

Muslim piety is marked in other ways as well. Ramadan is the ninth month of the Islamic calendar, and most adult Muslims fast from dawn to dusk every day during that month. A large evening meal is served to offset the daytime fasting, but a lighter meal, that includes a soup called harira, is served immediately after sundown to break the fast and fortify the observant until the large meal is served later in the evening. There are many versions of harira, but most of them use a combination of lentils and chickpeas that are cooked in a broth that includes tomatoes and spices. It is a pleasant soup and I think you might enjoy it. Here is a simplified recipe for harira.

Red Lentil Soup

From the kitchen of One Perfect Bite...I like to make a huge pot of soup to use for meals or meal supplements during the holiday season. I must admit that in our house meals served in the week between Christmas and New Year are usually nothing more than glorified leftovers. We celebrate both Christmas Eve and Christmas Day, so there are lots of odd bits left in the refrigerator. I've found that a bowl of soup can tie them together and make for a more substantial meal as we pick our way through the leavings. I like that soup to be hearty and a change of pace from the meat laden soups I usually serve. That is tricky when the lord of the manor is a committed carnivore who has a tendency to recoil, vampire style, at the sight of beans or lentils. Over the years, I've found a few meatless soups that he does not object to. This red lentil soup, which by the way stays red, is one of them. It is a light, yet spicy dish that is painless to make and is as tasty as it is good for you. If you're looking for a soup to serve during the holidays, you might want to give this one a try. It has some texture and the lemon helps offset the more standard chili flavors. Here is how it is made.

Sweet Potato, Mixed Bean and Hominy Stew

From the kitchen of One Perfect Bite...It was damp and rainy today. That kind of weather always draws me to the kitchen where nothing but homemade bread and soup seems to satisfy my pioneer spirit. I love the smell of yeast and sweating onions and a thick soup or stew seems perfect for days like these. I didn't want to venture out, so tonight's concoction was conjured using pantry and refrigerator stock that I had on hand. I was happily surprised by what I was able to create. Even the Silver Fox, who is a committed carnivore, voiced no complaints about this vegetarian stew. It is a hearty rib sticker and I love the sweetness of the potatoes that are used in its preparation. They balance the heat that comes from the chipotles in the canned tomatoes I used and they add wonderful color to the finished stew. The dish takes about 30 minutes to get from the stove to the table and other than a knife for chopping, you'll need only a can opener to finish the stew. This is great rainy day food and it's a nice recipe to have in your hopper as winter moves in. Here is how this simple vegetarian stew is made.