Lima bean soup (baby Lima beans)

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This is yummy and serves about 4 bowls--my son says, "man, this is really good" as he got seconds

1 pound of dried baby (white) Lima beans
water to cover beans to a depth of 2 inches--

4 additional cups of water
1 small bag of baby carrots (16 ounces), chopped
2 shallots , chopped up (or some purple onion--I used both)
green onions, 2-3 chopped including the green part
2 stalks of celery, chopped
4 vegetable bullion cubes (I love Rapunzel brand see photo below--vegan--Makes a HUGE difference in flavor)
salt and pepper to taste
basil (dried--about 1 tsp)
thyme (dried-about 1/2 to 1 tsp)
garlic (2 whole cloves --good sized ones, chopped)
garlic powder (added later--sprinkled more to taste)
liquid smoke (about 1/4 tsp)--more if you like
fresh rosemary--about 2 inch sprig
olive oil--1 tablespoon

parmigiana cheese OPTIONAL

Wash and sort your baby Lima beans. Place in a large pot and cover it with 2 inches of water. Boil for 2 minutes and then shut off and let set for 1-2 hours in the liquid. (or you can just soak the beans in cool water overnight).

Drain off the beans. Rinse the beans.

Place the olive oil in your pot. Add the veggies (carrots, shallots, green onions, celery, and 2 garlic cloves). Saute for about 5 minutes until onion is softened and garlic starts cooking). Mix your vegetable bullion with 4 cups of very hot water and dissolve and add to the pot. Add the beans which you have already prepped. Add some salt and pepper, basil and and thyme.  Cook for 2-3 hours (mine took a long time to get the beans tender---I may have had it too low--I turned it up higher. I actually cooked mine for about 3 hours). Near the last hour mash some of the beans with a potato masher right in the pot. Near the last hour of cooking at the rosemary and garlic powder.Add more salt and pepper if needed. Add liquid smoke right at end stirring well.

You an serve with parmigiana if you desire, but I didn't feel it needed the addition---this soup is full of flavor. The vegetable bullion you use makes a huge difference too!

Banana Crepes--gluten free

Cool recipe---just a couple of ingredients and no flour at all.

1 large banana (ripe and mashed)
2 eggs
cinnamon--sprinkled in batter

Mix all ingredients. Cook in skillet with a bit of Pam (I used my iron skillet). I used to spatuala's to flip them--these are good with blueberries and maple syrup.

Chicken with pesto/and balsamic vinegar

I found this recipe here I used boneless, skinless thighs instead of the breasts however.

 Ingredients:
 4 skinless, boneless chicken breasts (I used Thighs--8 of them )
 4 – 5 garlic cloves
 1 cup fresh basil
 1 tablespoon olive oil
 1 tsp. balsamic vinegar
 1/4 cup water
 1 cup sliced mushrooms (I used a medium sized jar of them)
 1 package of cherry or grape tomatoes
 1/2 red onion sliced (this was good so DO use the full amount)

 Preparation: Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed. Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad. Or with mashed potatoes and Brussels --or whatever you desire.

sweet potato, kale, black bean wrap

go here: http://cultivatingsustainability.com/2011/01/08/sweet-potato-kale-black-bean-fajitas/

for some reason I couldn't get this to pin on pinterest so I am posting the picture and link here

(photo found at the link given)

This is good--I like a little Texas Pete with it too.

hummus veggie pizza

uses hummus
vegtable stock
rice tortilla
balsamic vinegar
veggies--zucchini and summer squash, portobello mushroom (marinated and grilled),
 steamed spinach
pinenuts
black pepper
chili flake if desired
(takes about 15 minutes in oven)  follow directions on video

spaghetti squash microwaved and saute

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I copied this from recipe below from steamy kitchen (except what is in parenthesis  --see link below the recipe. I love this because it only takes 11 to 14 minutes in the microwave and then you saute it for a few minutes with the other ingredients--delicious and easy for lunch! (mine took about 13 minutes in the microwave) and then 3 minutes on stove top.[note: this usually works in the microwave for me. But I have found a couple of exceptions.  Sometimes the outer skin is to hard to pierce with a fork. I have also had a few unripe squash where it did not cook up well. you can opt to bake it in the oven at 375-400 degrees for 45 or 50 minutes but this means you have to slice in in 1/2 or in several sections spritz with oil and bake cut side up. It can be hard to cut]

If you don't know what spaghetti squash looks like here is a photo (below)I found online:

If you want detailed photos on how to do you can go to the link I give at the end of this recipe.

I like my spaghetti squash not too hard, not too soft. It shouldn't be mushy, you should be able to still separate the strands of squash.

ingredients:

1 spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
2 tomatoes, chopped
few basil leaves, chopped (since store was out--I substituted basil pesto)
salt and pepper
1 teaspoon balsamic vinegar
1/4 cup grated pecorino or parmesan cheese (I used basil pesto which has cheese in it)

directions:

1. Using a sharp paring knife, carefully pierce (I really mean stab) the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance - microwave for an additional 1-2 minutes.

2. Let squash cool for a few minutes before handling. Carefully (the squash will be steaming hot!), use a chef's knife to cut the squash in half, lengthwise. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.(Note--I cooked mine and then placed in the frig while I ran an errand for an hour--perfect for handling when I got back).

3. Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash - adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.

http://steamykitchen.com/19385-microwave-spaghetti-squash-with-tomatoes-and-basil.html#

Black eyed peas and collard greens

 tasty! This is also good in a wrap with a bit of hummus!!!

 1 vegetable bullion cube
 liquid smoke
 Texas Pete
 garlic powder
 grated onion
 salt and pepper
 honey Dijon mustard
a bunch of collards
 frozen bag of black eyed peas(16 ounce bag)
 Optional: barbecue sauce or ham
 cooked rice if desired

 Prepare the collards--removing large stems and chopping the greens. Place greens and black eyed peas in large kettle and cover with water. Add a vegetable bullion cube, a bit of liquid smoke (about 1/2 teaspoon), some dashes of Texas Pete, sprinkling of garlic powder, some grated onion and salt and pepper. (you can also add some ham if desired). Boil for 3 minutes and then reduce heat and simmer 40-45 minutes until all is tender. Drain and stir in honey Dijon mustard to taste. Serve over rice. This is also good with barbecue sauce drizzled over it.

Robert Mondovi Meritage 2010

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Very good and as described! "Red blend is a velvety wine revealing notes of dark plum, black cherry and blackberry with a lingering finish"!

ham in the crock pot/ brown sugar and cloves

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crock-Pot Brown Sugar Ham  from the crock pot ladies--see link at end of post! 

This was sooooo good and it just fell apart. I served it with special crockpot mashed potatoes, and home made crock pot applesauce and rosemary brussels sprouts and corn.

Author: Lady Heidi

Recipe type: Entree

Prep time:  5 mins

Cook time:  4 hours (I cooked mine more like 6 hours--I was busy!)

Total time:  4 hours 5 mins

Serves: 6-8

The key to this recipe is to let the ham sit after cooking to let it reabsorb some of the juices.

Ingredients

• 1 (4-5) Pound Ham (I prefer a spiral sliced ham for easy serving) (I used a semi boneless cooked ham about 5 pounds)
• 1 Cup Light Or Dark Brown Sugar
• 1 Teaspoon Ground Cloves

Instructions

1. In a small bowl combine the brown sugar and ground cloves and stir to mix.
2. Spread ½ of the brown sugar mixture on the bottom of a 6-7 quart oval crock-pot.(mine was more like 5 qt)
3. Place ham, cut side down, into crock-pot on top of the brown sugar.
4. Rub the remaining brown sugar mixture all over the rest of the ham.
5. Cover and cook on low 4 hours.(I did it 6 hours)
6. Turn crock-pot off and let sit for 30 minutes so that the ham can reabsorb some of the juices that will come out when cooked for a moister meat.

Notes

Spoon the remaining crock-pot ham juices over the ham when serving. Delish!http://crockpotladies.com/recipe-categories/entrees/crockpot-brown-sugar-ham/

mashed potatoes in the crock pot

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delicious--idea from here: /http://crockpotladies.com/recipe-categories/side-dishes/crockpot-mashed-potatoes/

Ingredients

5 Pounds of Peeled and Cut up one inch Potatoes (Idaho or Russet)

1 1/2 Cups of Chicken Broth (I used a 15 ounce can)

1/4th Cup of Butter Cut into Tablespoons

1 Cup of Sour Cream (I used the light kind)

1 Cup of Parmesan Cheese, shredded (I used more like 1/3 cup)

1 Teaspoon of Garlic Powder

1 Teaspoon of Onion Powder (I didn't have any)

1/2 Teaspoon of Salt

1/4th Teaspoon of Pepper

Dusting of Paprika (didn't use)

3/4th Cup to 1 Cup of Milk (I just poured a bit in at a time)

Reynolds Slow Cooker liner (Optional)

Pam

Instructions

1. Spray liner or crock.
2. If your potatoes have begun to turn a titch red or pink…rinse them well with cold water before placing them in crock*
3. Place potatoes, chicken broth and butter in crock and cover.
4. Cook on high for 4 hours.
5. Carefully pull out potatoes, place in bowl add all remaining ingredients except for milk.
6. With a potato masher mash potatoes well.
7. Add 3/4ths cup of milk and stir.
8. If this is your desired consistency then do not add more milk, if you want it a bit more creamy add more milk.
9. Pour back into the crock.
10. Cover and place on warm setting or low for up to 2 hours.
11. Stir again before serving.

Brussels Sprouts with rosemary and garlic

Love this. Even the grand kiddies loved it!! (My Grand daughter asked me to make more the next night--she is 6)

2 packages of cook in the bag (10 oz each) Brussels sprouts (cooked in the bag)
olive oil
3 & 1/2 cloves garlic
2 rosemary sprigs (about inches each)
salt to taste

Cook the Brussels Sprouts in the bags according to directions. While it is cooking, place some oil in a non stick pan (such as the ceramic kind). Add the garlic and rosemary and allow this to cook on medium low for 5 -10 minutes to get the oil nice and fragrant. Add the cooked Brussels sprouts and stir them to coat---you can slice some if desired. Add more oil if needed at this time, drizzling over the Veggies.  Turn up heat to brown a bit.


In the picture---this was taken before browning.

Cheese Ball

We like this at Christmas time. We cover it with pecans, but you don't have to.


 (In this picture it does not show the peppers in it because I forgot!

Ingredients

two 8 ounce cream cheese (soften it up before making)
8 oz shredded sharp cheddar cheese
2 tb finely chopped bell peppers
a few shakes of Texas Pete (5 or 6 shakes
1-1 1/2 Tbl finely chopped pimentos
chopped pecans

Combine first 5 ingredients. Shape in ball. Roll in pecans.

chicken tostadas

We had these one night at a Hispanic event. I really loved them. They are served with shredded barbecue
chicken, sliced lettuce and you can add shredded cheese, sour cream or whatever you desire.
I cooked the Chicken in the crock pot first.

I placed boneless, skinless chicken thighs in the little crock pot and poured about 3/4 cup of barbecue sauce over them. They did make a ton of liquid as they cooked. I cooked them 6-7 hours on low because I was busy. I had actually cooked them 1 hour on high and then the rest (5 hours) on low. But it doesn't take that long. They just fall nicely apart and are very moist.

 Corn Toastadas
 Boneless, skinless chicken thighs--as much as you want
 Barbecue Sauce (I like Weber Hickory smoked---see picture below--makes it taste like pork!)
 lettuce
 sour cream if desired
 Tomatoes if desired
  Shredded cheese, if desired.
avocados or guacamole sauce (good recipe here)

Cook the chicken in the crockpot with about 1/2 to 3/4 cup of barbecue sauce --depending on how much chicken you use--I just drizzled it over the chicken. It will make a lot of liquid as it cooks. Cook on low 5-6 hours.  (It may be done sooner, but you can cook it that long).

Shred the chicken with a fork--or however--it falls apart. Then just microwave the tostadas --takes about ten seconds to warm 3-4 of them spread out in the microwave. Assemble them with your ingredients.

Lentil garbanzo beans as meatballs or patties/good with spaghetti or plain

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Yummy substitute for meat! Gluten free too. BUT FOR A BETTER VEGAN GF OPTION:  https://nannykimsrecipes.blogspot.com/2019/08/meatballs-vegan-gf.html

• 1/2 c. dried brown lentils, rinsed and picked over
• 1 bay leaf
• 1 c. water
• 8 oz. garbonzo beans from a can (already cooked)
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• 2 tbsp. red wine
• 1/2 c. vegetable 
• 1 tbsp. soy sauce (or liquid aminos)(make sure it is gluten free)
• 1/2 c. old-fashioned oats (I used gluten free)
• 1 tsp. Italian seasoning
• salt + pepper to taste
• oil mister or cooking spray

instructions

1. Combine lentils, bay leaf, and water in a small saucepan. Bring to a boil, then simmer over low heat for 17 minutes. (Yes, the lentils will be undercooked--don't cook them for the time indicated on the package!) Remove from heat, drain, and cool slightly. Discard bay leaf.
2. Add garbanzo and lentils to food processor. Pulse until coarsely chopped.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant (about 30 seconds), stirring constantly. Stir in the beans. Cook for about 2 minutes or warmed through, stirring constantly.
4. Add red wine to skillet and cook until evaporated. Stir in broth, soy sauce, oats, and Italian seasoning. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat. Season with salt and pepper to taste and allow to cool or just use a 1/4 cup measuring cup to shape them
5. Preheat oven to 350 degrees.
6. Once mixture is cool enough to work with, shape it into 10-12 uniformly-sized meatballs. Place each  on parchment paper on cooking sheet and cook until browed and firm about 20 minutes. Heat with some spaghetti sauce or they are just good as is!

Got this idea here: http://ohmyveggies.com/recipe-lentil-mushroom-meatballs/  but she uses mushrooms instead of lentils and hers takes more time to cook.

Campo Viejo RIOJA 2010

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A very nice wine--surprisingly different!!!  From Spain actually.  The description is so right on: Aromas of ripe red fruit with spices and vanilla. Perfumed, soft and fresh. LOVE IT>

ginger chicken and oriental veggies in crock pot

I found this recipe here http://www.simplebites.net/coconut-ginger-chicken-vegetables-slow-cooker/
Serve it over Jasmine rice. I changed it a tiny bit in that I used one can of broth and one can of coconut milk.
Here is the recipe:

Ingredients

• 4 cloves garlic, peeled
• 2 inch cube of ginger (about 30 grams), roughly chopped
• 1 small sweet onion, peeled, quartered
• 1 Tablespoon olive oil (I omitted)
• 2 Tablespoons butter (I omitted) 
• 2.5 lbs boneless, skinless chicken thighs, cut into four
• 2 cans coconut milk, not shaken (I used one can chicken broth and I can coconut milk)
• 2 Tablespoons cornstarch
• 1 can of baby corn cobs (I added some frozen mixed oriental veggies-thawed- at last hour)
• 1 cup peas or frozen vegetables of your choice

For the spice blend

• ½ teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1½ teaspoons ground tumeric
• 1 teaspoon salt

Instructions

1. Combine ingredients from the spice blend together and set aside.
2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.(Hmm-I didn't do this--might have been even better if I had seen this--I just chopped it up and threw it in the cooker with the spices.-- making a paste form of it might be good!)
3. In the bottom of a slow-cooker placed on a burner (see IMPORTANT note above--don't place on burner if you don't have this kind of adaptable slow cooker!), heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. (I didn't do this--I just threw it in the pot, here is to next time! )
5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.(I put in chicken broth and one can of coconut milk from which I saved the cream for later in the recipe)
6. Drain the corn cobs and chop in half. Add to the slow-cooker.(I added these during last 1/2 hour on high setting).
7. Place the slow cooker in the base and cook on low for 4 hours.
8. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot. (I used peas and an oriental mix that had the little cobs and snow peas, broccoli and carrots)
9. Serve over cooked Jasamine rice

crock pot vegetable curry with coconut milk (GF)

This is a satisfying dish.

We like to serve it with this sauce---adds a nice flavor to any curry dish.  I found the basic recipe HERE:
 http://glutenfreegoddess.blogspot.com/2007/07/healing-curry.html

Ingredients:

2 tablespoons light olive oil (I used less)
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons gluten-free red curry paste, to taste (I used 2)
1 teaspoon ground ginger
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded
2 large carrots, peeled, sliced or chopped
1 large sweet or gold potato, diced
2 apples, peeled and chopped
1/4 cup golden raisins
1 14-oz. can chick peas, rinsed and drained well
3 cups vegan broth, more if needed
1 tsp or so of cumin (my addition)
To add in later:

1 cup coconut milk, more if needed (I used the lite)
A drizzle of raw organic agave, to taste
Sea salt and black pepper, to taste
A squeeze of fresh lime
Chopped fresh cilantro, to taste

Instructions:

Pour the oil in the bottom of the Crock Pot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.

Before serving, add in the coconut milk, a touch of agave, seasoning and lime or vinegar. Add some chopped cilantro. 

Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add more coconut milk.

Cover and heat through an additional 15 minutes or so. I love this served with the Thai sauce which is gluten free shown at the top.

Serve spooned over fragrant hot cooked rice.

Makes 4 servings.

pan cornbread (gluten free too)

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Nice hearty cornbread to go with soups! or whatever! i LIKE IT BETTER WITHOUT THE VINEGAR  [ps for a vegan version go here https://nannykimsrecipes.blogspot.com/2019/09/cornbread-gf.html

Ingredients
2 cups Adluh self-rising corn meal[*note: if you don't have self-rising meal then add Baking powder , baking soda and salt --see below}
 1 tbs of sugar (more if you like--I sometimes do 1 and 1/2 to 2)
1 egg (can substitute 1 tablespoon of ground golden flax seed soaked 5 minutes in 1&12 tab of water)
 1 and 3/4 cup  milk (plain almond milk is what I use ) (OR sometimes i LIKE IT WITH ALMOST 2 CUPS
1 tbs of cider vinegar (CAN OMIT THIS)
 3 tbs of oil --[or 2 tab coconut oil and 3-4 tab of applesauce)
1 tablespoon of oil for the pan (prefer olive oil for pan)
1/4 cup  gluten free bisquick mix (I have omitted this and still is fine, but prefer it)
*If you don not have self rising corn meal then add: 

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon  salt (if using sodium free baking powder then I use closer to 1 tsp salt)

Read more at http://skinnyms.com/old-fashioned-cornbread/#F09h4ByQBlROkKLU.99
Preheat oven to 450. Take a 9 inch iron skillet and place one tablespoon of olive oil in the pan. Place the pan in the oven while it is preheating. NOTE: IF USING THIS TO MAKE BREAD CUBES FOR STUFFING THEN USING A 12 INCH SKILLET MAKES THEM JUST ABOUT PERFECT. cOOKING FOR ABOUT 15 MINUTES

Meanwhile in a bowl mix the dry ingredients (corn meal, sugar, bisquick mix). In another bowl mix the milk( and vinegar IF USING-I PREFER IT WITHOUT IT-let sit for a few minutes. Mix your egg separately. Add the egg, 3 Tbs of oil  to milk mixture. Make a well in the dry ingredients and stir in the liquid. Do not over mix.(make sure you have mixed  in the bisquick mix.  Pour into the hot pan (the oil in the pan will rise around the edges.

Place into the oven and cook 15 to 20 minutes until brown---be careful not to over cook. Let cool ten minutes before slicing. You can take some butter and rub it over the top of the cornbread.

NOTE--I have also used a 11 and 1/2 inch or almost 12 inch iron skillet--it just comes out less high and cooks in about 8 minutes)

Crock-pot string bean casserole (GF version too)

I love to use the crock pot on the holidays--this is a nice way to do the green bean casserold

Servings 6

Ingredienst

1 Pound of green beans
1 can of progresso cream of mushroom soup--it is GF (this soup you do not add milk to --it has it in it)
1 tsp gluten free soy sauce
1/3 cup shredded Parmesan cheese
1 cup (or more!) French-fried onions (if you want GF omit and use either General Mills gluten free riice Chex Cereal, smashed and mixed with 1/2 tsp onion powder or
                                                        FunYuns plain onion flavored rings by Frito Lay.)

Preparation:

1. Use a 4 quart slow cooker. Wash and trim green beans in even lengths, and put into the cooker. Add the soup, soy sauce (and if you are not using progresso but a soup that says to add milk then you will  need to add 1/2 cup of milk.) If during cooking with the progresso it looks like it needs a little liquid add some milk.

2. Toss the beans gently to coat. Sprinkle on the Parmesan cheese, and add the French-fried onions or homemade topping.

3. Cover and cook on low for 4 to 6 hours, high for 2 to 3 hours or until the green beans have reached the desired tenderness.

Note. I have used frozen whole green beans which I have thawed a bit first.

This is from the dailygreen.com

pumpkin pie spice latte

 This was great. I used about 1/2 cup strong Starbucks brand French Roast coffee
Added about the 1/3 cup or so of Almond milk, some sugar and sprinkled it with a bit of Pumpkin pie spice. NICE!!

red lentil soup (southern living)

I like this because it requires few ingredients and it makes a nice soup. This was from Dec 2011 Southern Living mag

Makes 11 cups

Hands on time 25 min.
Total time 55 min.

2 Tbsp. butter (I used 1) although you could sub oil or water
1 sweet onion diced (I used food processor)
1 cup chopped carrots
1 cup chopped celery
4 garlic cloves minced (I sliced)
1 (28 oz can )diced tomatoes (I used 1 (15 oz) diced, and 1 (15 oz) fire roasted crushed)
2 cups red lentils(rinsed and picked over)
2 extra -large chicken bouillon cubes (I used 2 (15oz) cans of chicken broth)
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/4 tsp or so of liquid hickory smoke (my addition)
1 cup chopped fresh basil
water

1. Melt butter or oil in Dutch oven over med high heat. Add onion and next 3 ingredients and saute 5-6 minutes OR until tender. Add tomatoes and next 5 ingredients and THEN either add 1 cup of water if you used the cans of broth[ OR if you used the dry bouillon cubes then instead you add 5 cups of water].

2.Bring to a boil ; reduce heat to med, and cook, stirring occasionally, 30 minutes or until lentils are tender. STIR I LIQUID SMOKE IF USING . STIR IN BASIL JUST BEFORE SERVING. I just added it to each bowl.

Vegetable Pasta soup

This is nice and easy and simple==I used a gluten free Corn Quinoa Pasta. I acutally put a lot of pasta in mine and the next day it was almost a goulash!  I found the recipe here:http://butterflyfoodie.blogspot.com/2011/01/beat-cold.html

chunky veg soup

recipe adapted from Donna Hay

1 tbsp olive oil

1 onion, chopped

2 cloves of garlic, chopped finely

2 stalks of celery, chopped

3 carrots, chopped

1 tbsp fresh thyme

sea salt and fresh ground pepper

2 x cans of chopped tomatoes (14oz) (one of the cans I used was the fire-roasted tomatoes)

1 1/2 litres of water or stock

1 cup of pasta (your choice) (I used gluten free corn -Quinoa pasta)

 In a large sauce pan over medium heat add the oil, onion, carrots, celery, garlic, thyme and salt and pepper and cook until just soft. Add the tomatoes and water and simmer for 15 minutes. Add the pasta and cook for another 8-10 min. 

Fossi Rosso

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Nice smooth, light, dry everyday table wine from Italy.