A Warm, Toasty Treat!

It’s November, which means my mind is on food again. I thought I’d share with you a couple of my current fall recipes to season the season. I posted my Stone Soup recipe, which is a favorite year-round, but this time I thought I’d give you a meat-less soup to try. Realm rarely lets me get by with a meat-less soup, or any soup that doesn’t end in “ili” and start with “ch.” The secret to getting your meat-loving husband to eat soup is to serve it with something that contains a little bit of meat. That’s where a hearty bread spread comes to the rescue.

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Yes, another one of my fabulous photos. You can’t get enough, I know.

Vegetable Lentil Soup

2 medium carrots, sliced
2 medium celery sticks, sliced
3 cloves garlic, minced
1 medium onion, minced
2 cups dried lentils
1 ½ cups chicken broth
6 cups vegetable broth
½ cup water
salt & pepper
2 tsp dried basil
2 tsp thyme
1 tsp paprika

Add all ingredients to a big pot, except lentils. Bring it to a boil. Add lentils. Turn it down to simmer, and simmer on the stove for an hour. (Or realize you only have about 15 minutes before your hungry husband will be home, and crank that baby up to a raging boil!)

Hearty Italian Cheddar Bread

French or Italian bread loaf, sliced in half length-wise

2 tsp Italian dressing mix
1 cup chopped, fresh spinach
3 tablespoons butter, chopped in pieces
¼ cup of cooked ground beef
2 pieces of bacon, crumbled
¾ cup cheddar cheese, shredded

Mix the last six ingredients together. Spoon beef mixture onto the flat sides of each half of the bread loaf. Broil bread in oven for 5 minutes and serve with soup. (You can use any kind of meat you have: turkey, chicken, pepperoni, etc. Be creative.)

I used homemade flatbread instead of a store-bought loaf. That’s good, too. For gluten-free folks, you can top rice cakes with the spread and toast them in the oven, too. They come out crispy-browned on top and very, very flavorful.

Your tummy will totally appreciate this!

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