Lentil Soup

Today was the first day that it truly felt like fall has arrived in Tennessee and I couldn't be more excited about my favorite time of year. I got a pumpkin spice latte, did a little grocery shopping with Hazel and came home and promptly made this soup. It's a delicious and simple soup, that can be put together and on the table in under 45 minutes. Enjoy!

Lentil Soup (adapted from this recipe)

4 cloves of garlic
1 yellow onion
4-5 carrots
4 stalks celery
3-4 T olive oil or ghee
1 T cumin
2 cups lentils
2 quarts chicken stock
1 bay leaf
1 t oregano
salt & pepper to taste

In a dutch oven or soup pot, cook unpeeled garlic for a couple of minutes on each side until toasted. While this is cooking, chop onion, carrots and celery. Remove garlic from pot, and set aside to cool. Add olive oil or ghee, and cook chopped veggies until soft and starting to brown. Peel and chop the garlic, add it back to pot with the cumin and lentils and let cook for about 30 seconds, stirring constantly. 

Add broth, bay leaf and oregano and bring to a boil, then reduce heat and simmer until lentils are soft, about 30 minutes. Remove bay leaf, season with salt & pepper and enjoy!! Tastes extra yummy with crusty bread on the side. 

White Bean Soup

I found this recipe on pinterest just recently, and adapted it based on what I had on hand. It turned out delicious, and something I will definitely make again. 

1 lb dried navy beans, soaked overnight
Enough veggie stock to cover, 6-8 cups
8 carrots, sliced
1 onion, diced
3 cloves garlic, minced
1 bay leaf
1 t oregano
1 T parsley
1 T olive oil
salt & pepper to taste

Add oil to pot, and cook onions and carrots until onions become translucent. Add garlic and cook for additional minute, being careful not to burn. Add beans & veggie stock, plus the rest of the spices. Cook for 2-3 hours, and add salt & pepper at the end.

I served mine with some southern style mustard greens (cooked and cooked and cooked some more with a little bit of salt pork) and some cornbread. 

Enjoy!

Black Bean, Corn and Zucchini Tacos

We eat mexican food A LOT around here. I seriously think I could eat it daily I love it that much, and I'm always looking for ways to make it new and different, as well as a way to get some veggies in, because I always have a hard time figuring out vegetables other than avocados or a salad to go with Mexican food. This recipe came about by just randomly grabbing things out of my fridge and hoping they worked. I was able to give my 9 month old this as well, and she fully approved. Enjoy! 

Black Bean, Corn & Zucchini Tacos

1 red onion, chopped

1 can black beans

1 ear of corn, kernels removed

1 zucchini, chopped a similar size to beans

1-2 garlic cloves, minced

1 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon salt (more to taste)
dash of hot sauce
1 Tablespoon cilantro
Juice from half a lime

In a few tablespoons of your favorite cooking oil or butter, cook the onion on medium high until translucent and then add the corn and zucchini and cook until softened. Add the garlic, cook for an additional minute, and then add can of black beans and spices, hot sauce and cilantro. Simmer for about 15 minutes, add lime juice and serve.

I served mine on fried corn tortillas with a little cotija cheese, hot sauce and guacamole.

Let me know if you try this and how you like it - it's definitely going to become a meatless staple around here.

Rustic Bean Bake

I recently discovered Nothing But Delicious, a local blog that has some of the most amazing recipes. I made her Southern Strawberry cake for Matilda's birthday, and made this Rustic Bean Bake the other night, which was absolutely incredible. Do yourself a favor and check out Hannah's blog and all of the amazing recipes. I have my eye on the Sweet Corn Pots De Creme with Strawberry Compote next. 

Tomato Bruschetta

Tomato Bruschetta

4-6 ripe tomatoes (depending on size), chopped

1-2 cloves garlic, minced

6-8 large basil leaves, chopped

1 Tablespoon olive oil

1 teaspoon balsamic vinegar

Salt & Pepper to taste

1 baguette, sliced in half inch wide slices

1/4 cup olive oil

Preheat oven to 450. Add the first 5 ingredients in a bowl, mix well, and then add salt & pepper to taste. Brush each slice of bread with the olive oil, and place oiled side down on cookie sheet. Toast for about 5-6 minutes on top rack of oven, until the slice turn a nice golden brown. Place oiled side up on a plate, top with bruschetta and enjoy.