POPULARITY
3 episodes with Lentil soup
4 episodes with Lentil soup
2 episodes with Lentil soup
2 episodes with Lentil soup
2 episodes with Lentil soup
2 episodes with Lentil soup
2 episodes with Lentil soup
2 episodes with Lentil soup
This week on The Leftovers, never-before-heard audio from China Forbes and Timothy Nishimoto from Pink Martini! The Portland, Oregon-based band is taking off on tour this week to celebrate its 30th anniversary. Get tickets here! China and Timothy reveal their perfect birthday cakes, the countries they most enjoy eating in when they’re traveling the world, and what foods they can’t wait to eat when they get back home. Listen to last week’s Your Last Meal episode with Pink Martini! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Season Two premieres today! Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings, coming April 2025! Follow along on Instagram! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Order Rachel’s new cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.
This week Zorba and Karl discuss how certain foods can improve your mood, and they talk about the FDA claiming a decongestant in popular cold medicines doesn't work at all. […]
This week Zorba and Karl discuss how certain foods can improve your mood, and they talk about the FDA claiming a decongestant in popular cold medicines doesn't work at all. […]
We call his lentil soup"Moroccan" simply because we added some traditional Moroccan spices, to supply flavor that is usually provided by either meat broth or the addition of a ham hock in the best-made lentil soups. And while harissa is Tunisia's renowned very hot chili sauce, it is frequently used in Moroccan cooking and even thought by some to be Moroccan in origin. (Perhaps we should be calling this North African Lentil Soup!) In any event, and recipe title aside, this soup is exotically flavored and satisfying; it is not overly spicy, even with the full complement of harissa.
In this episode of Conversations with Rich Bennett, Rich sits down with Neha Negandhi, a TED Speaker, certified life coach, and co-host of the podcast Lentil Soup for the Soul. Neha shares her inspiring journey from magazine writing to hosting a radio show, and now podcasting, as a platform for empowering women through self-healing and personal growth. The conversation delves into how she encourages listeners to shift their mindset, overcome obstacles, and view challenges as opportunities for growth. Neha's stories, including her father's battle with cancer and her journey to break into radio, offer a powerful testament to resilience and the strength of vulnerability.This episode is sponsored by American Auto Repair, your trusted neighborhood auto service center. Visit americanautorepairinc.com for reliable repairs and exceptional customer service.Keynote Speaker for Businesses and Nonprofits: Book Neha Today (nehanegandhi.com)Sponsor Message:This episode of Conversations with Rich Bennett is proudly sponsored by American Auto Repair, your trusted partner for keeping your vehicle running smoothly and safely. Whether it's routine maintenance or major repairs, the skilled technicians at American Auto Repair are dedicated to providing top-quality service with honesty and integrity.Located in your community, American Auto Repair treats every customer like family, ensuring your car is repaired right the first time. For more information or to schedule your next service, visit Send us a Text Message.EMILY ANNE PHOTOGRAPHY – "everyday is a day worth capturing all of life's precious moments, one photo at a time." (emilyadolph.com)American Auto Repair Sales & ServicesAmerican Auto Repair & Performance was founded on the basic idea that everyone deserves respect. It Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.Follow the Conversations with Rich Bennett podcast on Social Media:Facebook – Conversations with Rich Bennett & Harford County LivingFacebook Group (Join the conversation) – Conversations with Rich Bennett podcast group | FacebookTwitter – Conversations with Rich Bennett & Harford County LivingInstagram – Harford County LivingTikTok – CWRB (@conversationsrichbennett) | TikTok Sponsors, Affiliates, and ways we pay the bills:Recorded at the Freedom Federal Credit Union StudiosHosted on BuzzsproutRocketbookSquadCast Contests & Giveaways Subscribe by Email ...
The secret to hospitality is simpler than you think: Open your home even when you don't have much!
If you don't know Melissa Clark, have we got a treat for you. She's a food columnist for the New York Times and the author of 48 (!!) cookbooks, including one made for this show: “Kid in the Kitchen.” On this episode, Melissa joins Jane and Liz to talk about respecting kids' tastes, when to give up control, and the secret to her viral lentil soup recipe. Books featured in this episode: Kid In The Kitchen by Melissa Clark Dinner in an Instant by Melissa Clark Recipes featured in this episode: Easy Red Lentil Soup Fudgy Bourbon BallsSee omnystudio.com/listener for privacy information.
You learn languages better while learning something else. Right? I taught my student Ameera Arabic in this Cooking Lesson: Ameera Cooks Lentil Soup أميرة تطبخ شوربة العدس Help me get a laptop: https://www.paypal.com/paypalme/thouriabenferhatllc Or: Buy me a Coffee (I LOOOVE COFFEE!) https://www.buymeacoffee.com/thouria More on my YouTube channel: https://www.youtube.com/c/THOURIABENFERHAT Send me a voice message: https://anchor.fm/thouria-benferhat/message Buy my creations! They make beautiful gifts! https://benable.com/Thouria Benable is a tool to create shareable lists of things you recommend! You can skip the waitlist and create your own shareable lists by signing up using my invite link: https://benable.com/i/3PWE7 Visit my website: https://www.thouriabenferhat.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thouria-benferhat/message
You learn languages better while learning something else. Right? I taught my student Ameera Arabic in this Cooking Lesson: Ameera Cooks Lentil Soup أميرة تطبخ شوربة العدس Help me get a laptop: https://www.paypal.com/paypalme/thouriabenferhatllc Or: Buy me a Coffee (I LOOOVE COFFEE!) https://www.buymeacoffee.com/thouria More on my YouTube channel: https://www.youtube.com/c/THOURIABENFERHAT Send me a voice message: https://anchor.fm/thouria-benferhat/message Buy my creations! They make beautiful gifts! https://benable.com/Thouria Benable is a tool to create shareable lists of things you recommend! You can skip the waitlist and create your own shareable lists by signing up using my invite link: https://benable.com/i/3PWE7 Visit my website: https://www.thouriabenferhat.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thouria-benferhat/message
Today's recipe is Cozy Lentil Soup.Here are the links to some of the items I talked about in this episode: #adDutch OvenCutting BoardChef's KnifeMeasuring SpoonsImmersion BlenderAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
This morning we discuss the peculiar detail of what type of soup Yaakov was making - lentil soup - and why this is significant. We show, based on Rashi and Rabbi Moshe Isserles, that this choice alludes to the most basic worldview of Yaakov as distinct from Esav, And we express this through a moving poem by Albert Camus, which speaks to us directly today. Michael Whitman is the senior rabbi of ADATH Congregation in Hampstead, Quebec, and an adjunct professor at McGill University Faculty of Law. ADATH is a modern orthodox synagogue community in suburban Montreal, providing Judaism for the next generation. We take great pleasure in welcoming everyone with a warm smile, while sharing inspiration through prayer, study, and friendship. Rabbi Whitman shares his thoughts and inspirations through online lectures and shiurim, which are available on: YouTube: https://www.youtube.com/channel/UC5FLcsC6xz5TmkirT1qObkA Instagram: https://www.instagram.com/adathmichael/ Podcast - Mining the Riches of the Parsha: Apple Podcasts: https://podcasts.apple.com/ca/podcast/mining-the-riches-of-the-parsha/id1479615142?fbclid=IwAR1c6YygRR6pvAKFvEmMGCcs0Y6hpmK8tXzPinbum8drqw2zLIo7c9SR-jc Spotify: https://open.spotify.com/show/3hWYhCG5GR8zygw4ZNsSmO Please contact Rabbi Whitman (rabbi@adath.ca) with any questions or feedback, or to receive a daily email, "Study with Rabbi Whitman Today," with current and past insights for that day, video, and audio, all in one short email sent directly to your inbox.
This week I'm talking with Amy Katz of Veggies Save The Day, a food blog where she shares easy vegan Mediterranean diet recipes. Amy talks us through making her awesome Red Lentil Potato Soup, a lemony, hearty, and filling soup that is a great way to get your daily fiber and leafy greens. Amy also explains what pulses are, and why they are so good for you.Links:Veggies Save The DayIG: @VeggiesSavetheDayRed Lentil Potato SoupPork Butt RoastFB: Bacon Gravy VideoTT: Bacon Gravy VideoHam GravyBacon Wrapped MeatloafAll New Chicken Cookbook
This week Zorba and Karl discuss how certain foods can improve your mood, and they talk about the FDA claiming a decongestant in popular cold medicines doesn't work at all. Plus, they share a tasty recipe for Green coconut curry lentil soup.
This week Zorba and Karl discuss how certain foods can improve your mood, and they talk about the FDA claiming a decongestant in popular cold medicines doesn't work at all. Plus, they share a tasty recipe for Green coconut curry lentil soup.
GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.
Cam Stewart from SportsGrid.com and Ian Cameron from WagerTalk.com joins the show to talk about their best bets around the PGA British Open!Cam and Mathias Berbel from SportsGrid.com also debate about lentil soup.
When you are low on time and hungry as can be, this simple soup hits the spot. It's like a delicious curry and easy to make from pantry ingredients. Links (Amazon links are affiliate links, meaning that The Boat Galley Podcast earns from qualifying purchases; some other links may be affiliate links): Red Lentils (Amazon) - https://amzn.to/445ctqs Braun Immersion Blender and Food Processor (Amazon) - https://amzn.to/3NDvUl4 Cuisinart Sauce Pan (Amazon) - https://amzn.to/46cIe2T Spices - https://www.penzeys.com/ Nica email - nica@fit2sail.com Carolyn email - carolyn@theboatgalley.com Subscribe to the Boat Galley Newsletter! - https://bit.ly/3WHCU2n Todays episode of The Boat Galley Podcast is sponsored by Prism Polish, the ultimate all-in-one metal polish. It cleans, polishes, and protects all in one easy step. Safe for all metals, it is 100% non-toxic and environmentally friendly. Save 10% on your first order at prismpolish.com and using the promo code "galley" at check-out. Don't wait any longer. Order Prism Polish today and make all your stubborn metal shine like new! Click to see all podcast sponsors, past and present. - https://bit.ly/3idXto7 Music: “Slow Down” by Yvette Craig
When you are low on time and hungry as can be, this simple soup hits the spot. It's like a delicious curry and easy to make from pantry ingredients. Links (Amazon links are affiliate links, meaning that The Boat Galley Podcast earns from qualifying purchases; some other links may be affiliate links): Red Lentils (Amazon) - https://amzn.to/445ctqs Braun Immersion Blender and Food Processor (Amazon) - https://amzn.to/3NDvUl4 Cuisinart Sauce Pan (Amazon) - https://amzn.to/46cIe2T Spices - https://www.penzeys.com/ Nica email - nica@fit2sail.com Carolyn email - carolyn@theboatgalley.com Subscribe to the Boat Galley Newsletter! - http://bit.ly/3Z4opqE Todays episode of The Boat Galley Podcast is sponsored by Prism Polish, the ultimate all-in-one metal polish. It cleans, polishes, and protects all in one easy step. Safe for all metals, it is 100% non-toxic and environmentally friendly. Save 10% on your first order at prismpolish.com and using the promo code "galley" at check-out. Don't wait any longer. Order Prism Polish today and make all your stubborn metal shine like new! Click to see all podcast sponsors, past and present. - https://bit.ly/3idXto7 Music: “Slow Down” by Yvette Craig
Today's Magic With Gadgets daily recipe is Vegan Lentil Soup.You can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter.Thanks so much for listening, Sam & DomX
GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Local Spicery's Nick Davoren will be making a fast and easy Spicy Curry Soup with Red Lentils. This whole meal comes together in about 35 minutes, is SOS-free, and a perfect dish for a cold, rainy Northern California evening. Recipe can be found here: https://www.localspicery.com/spicy-curry-soup-with-red-lentils/ This recipe uses Local Spicery's Bo-Kaap Curry Powder, and Bada Bing Bouillon. Use Chef AJ's portal to our website www.localspicery.com/chefaj or mention her under order comments to qualify for two free small samples of SOS-free spice blends. californiabalsamic.com/chefaj https://californiabalsamic.com/chefaj the three recipes for this month are: Tropical Fruit Salad https://californiabalsamic.com/tropical-fruit-salad/ Coconut Curry Vegetable Rice https://californiabalsamic.com/coconut-curry-vegetable-rice/ Coconut Mini Muffins https://californiabalsamic.com/coconut-mini-muffins/ With any order placed through my link californiabalsamic.com/chefaj write "CHEF AJ" in the order notes during checkout along with the names of two flavors to receive two free 1.6oz samples of those flavors with your order. For orders over $75 in product (BEFORE SHIPPING), type a bonus THIRD flavor to get that flavor in a free 3oz travel bottle. This is a Chef AJ exclusive! This promotion is not combinable with other promotions. The order notes box is BEFORE clicking the button to proceed to PayPal, right below the email address box at the bottom of the Checkout Page.
Topic: Incorporating Garden Veggies and Herbs into Your Soups + Recipe for Southwest Vegan Lentil Soup In this episode, we explore the many benefits of incorporating garden veggies and herbs into your soups. From preventing food waste to boosting nutrition, soups are a versatile and comforting way to use up excess produce. Ginain also shares a delicious recipe for Southwest Vegan Lentil Soup that is easy to make and packed with flavor and nutrition. Key Takeaways: - Soups are a great way to use up excess produce from the garden. - Soups are healthy and packed with nutrition when using fresh, whole ingredients. - Soups are easy to make and can be frozen for later use. - Soups are a comforting meal, especially during the colder months. We hope you enjoy this recipe and find inspiration for incorporating your garden veggies and herbs into your soups. Don't forget to tune in next time for more tips and recipes on how to cook the garden! Join us every week as we explore the delicious world of cooking and gardening. Check out the recipe for Vegan Southwest Lentil Soup Check out Episode 6 : Cauliflower Cheese Soup https://traffic.libsyn.com/91f92c4d-a3ee-4ec0-876f-aea3d41945cb/CTGEpi006FINAL_mixdown.mp3 Join our NEW Facebook Group: https://www.facebook.com/groups/cookthegardengroup/ Connect on Instagram: www.instagram.com/cookthegarden Visit the Food Blog: www.cookprayslay.com Email with Feedback and Topics Requests: info@cookprayslay.com
In this episode, I discuss the many medicinal uses of Myrrh, the Feast of the Epiphany, when gold, frankincense and myrrh were presented to the Christ child and I give you a great lentil soup recipe that is perfect for a cold, damp winter day. The soup is spicy, garlicky and nutritious,, and will allow you to feed an entire family for less than $2!Read about my new book: Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSRead about my new cookbook, The Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Visit my Substack and sign up for my free newsletter: https://judsoncarroll.substack.com/Read about my new other book, Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6 andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast: https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Free Video Lessons: https://rumble.com/c/c-618325
Our second to last episode before triple digits! And we start off the year with Paul McCartney's self titled debut album, an album in which he did all the instruments and production himself! I'm hopeful he put thought, effort and time into his first opus. Let's look at “McCartney”! Ingredients for Lentil Soup: 1 medium onion, chopped 2 tbsp. vegetable oil 1 clove garlic, crushed 1 cup carrots, chopped 2 sticks of celery, chopped 1/2 cup lentils 1 bay leaf 1 tbsp. freshly chopped parsley Salt & freshly ground pepper to taste 2 1/4 cup vegetable stock or water Oh, and Paul is alive, by the way.
Happy New Year! Earthy flavors of winter and new recipes from Maria Liberati! No matter what the season, you'll find an incredible story and recipe in - "The Basic Art of Italian Cooking Diaries: Seasons!" This week, Maria shares a recipe for a lentil soup and crustini, and discusses Italian Traditions with author, Lorraine Rinalli! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message
Jess Murphy, Chief Proprietor of Kai Restaurant in Galway talks soup with Brendan. She gives recipes for three favorite chunky soups: Italian Meatball Soup, A Turkish Red Lentil Soup with a love story and Ham and Lentil Soup.
its episode 71 of the podcast we talk about Society and Gender roles, asking for help and Lentil Soup with our guest Sam plus more check it out!
Diary of a Serial Hostess Podcast (private feed for victoriadelamaza@icloud.com)
I have been a little unsettled for the last couple of months; doing repairs to my house and fixing all sorts of leaks and rots has been everyday chaos. But I feel the end is near, and as long as my friends don't mind climbing over construction materials as they come through the front door, I am happy to invite a group for dinner. I have to say that the culinary muses are not back. And so, for this dinner party, I relied on what I call the fifty-fifty magic. The concept of making a meal using some supermarket shortcuts and some made-from-scratch. Which, I do think it is how the majority of people entertain, right? I love to cook, but mainly, I love to entertain…. which is different. I need a menu that doesn't require a lot of knife action, that everyone likes, feels festive, and at the same time, it is easy to dress up. Stews and risotto come to mind, but in this case, it is still too hot for chili, and I am not passionate about beef bourguignon or any of those other stews with mystery ingredients. I like to see what I am eating. And so, using the wonderful simmer sauces from my friend Nidhi of Masala Mama, I created a menu that is full of flavor and pizzaz…. with very little work. (Check out her beautiful website and the delicious recipes… ) Indian food is so delicious and different, right? I don't have it every day, but it is definitely on my monthly rotation. I love the essence and the aromas, the spices and flavor combinations, and the easiness of switching out for vegetarian options…. I make two or three dishes in the morning and then warm up as we are ready to eat. The flavors will be even better. Warm naan, lots of mango chutney, and a bowl of raita make the whole dinner delicious and fun to eat. A chicken curry dinner is the epitome of 80's entertaining. Well, actually, if I really think about it, it probably fits into the '70s too. Exotic, flavorful, colorful, and oh-so-easy to make. And now, back in fashion, with the beautiful simmer sauces so readily available. It is so easy to recreate delectable flavors. Elevating these dishes to dinner party status is as easy as opening a jar and garnishing it with diced tomato, or a sprig of cilantro, or a dollop of sour cream. It may not be authentic Indian, but it is delicious! Inviting friends for Indian food always involves spirited conversations and a lot of fun. I love the idea of a “fork” menu, especially for those dinners where we have to eat with a plate on our laps or on a table that feels a little tight. You know I can never say no when a guest asks to bring a friend. For this festive night, I am setting the table in tones of purple and pink, white monogrammed plates, and lots of silver and bronze accents, making this table elegant and seasonal. Yes, camellias are beginning to appear, and small bouquets around the table give a touch of that oh-so-flattering pink. The menu: Lentil Soup with Cumin Chicken Tikka Massala (made with coconut milk) Eggplant & Chickpea with Coconut Curry Basmati RiceBasque Cheesecake with Berry Sauce Timing: The day before: Set the table and did the flowers for the house. (Took lots of photos…) Made the berry sauce for chilling overnight. In the morning:Made the basque cheesecake. Prepared the chicken and eggplant curry.Two hours before the guests arrive:Prepare the hors d'oeuvre and chop the ingredients for the rice. (The rice is made just before serving as it needs to be rinsed a few times to remove extra starch)One hour before guests arrive:Go get ready. Help has arrived! 20 minutes before dinner:Cook the rice and warm up the chicken and eggplant over low heat. You are probably asking yourself about the wine for dinner, right? I like to serve red because the flavors are so intense that I think it works, but really, I would also be super happy with a cold beer. By the way, just in case you are asking, I am drooling over a set of Ruffoni pots and pans. Take a look. They are great looking and incredibly glamorous. I want them all (well, not all, just the ones with two handles). I can't decide between the hammered copper and the stainless. As I always serve buffet style, these pots are going to become my new practical, and beautiful serving pieces. A successful dinner party is when everyone leaves with a smile, satiated from a comforting dinner, and happy to have spent a few hours with friends. In the end, it is all about the people; there is nothing better than good friends gathered around. With this thought, I leave you,Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.
Diary of a Serial Hostess Podcast (private feed for victoriadelamaza@icloud.com)
I have been a little unsettled for the last couple of months; doing repairs to my house and fixing all sorts of leaks and rots has been everyday chaos. But I feel the end is near, and as long as my friends don't mind climbing over construction materials as they come through the front door, I am happy to invite a group for dinner. I have to say that the culinary muses are not back. And so, for this dinner party, I relied on what I call the fifty-fifty magic. The concept of making a meal using some supermarket shortcuts and some made-from-scratch. Which, I do think it is how the majority of people entertain, right? I love to cook, but mainly, I love to entertain…. which is different. I need a menu that doesn't require a lot of knife action, that everyone likes, feels festive, and at the same time, it is easy to dress up. Stews and risotto come to mind, but in this case, it is still too hot for chili, and I am not passionate about beef bourguignon or any of those other stews with mystery ingredients. I like to see what I am eating. And so, using the wonderful simmer sauces from my friend Nidhi of Masala Mama, I created a menu that is full of flavor and pizzaz…. with very little work. (Check out her beautiful website and the delicious recipes… ) Indian food is so delicious and different, right? I don't have it every day, but it is definitely on my monthly rotation. I love the essence and the aromas, the spices and flavor combinations, and the easiness of switching out for vegetarian options…. I make two or three dishes in the morning and then warm up as we are ready to eat. The flavors will be even better. Warm naan, lots of mango chutney, and a bowl of raita make the whole dinner delicious and fun to eat. A chicken curry dinner is the epitome of 80's entertaining. Well, actually, if I really think about it, it probably fits into the '70s too. Exotic, flavorful, colorful, and oh-so-easy to make. And now, back in fashion, with the beautiful simmer sauces so readily available. It is so easy to recreate delectable flavors. Elevating these dishes to dinner party status is as easy as opening a jar and garnishing it with diced tomato, or a sprig of cilantro, or a dollop of sour cream. It may not be authentic Indian, but it is delicious! Inviting friends for Indian food always involves spirited conversations and a lot of fun. I love the idea of a “fork” menu, especially for those dinners where we have to eat with a plate on our laps or on a table that feels a little tight. You know I can never say no when a guest asks to bring a friend. For this festive night, I am setting the table in tones of purple and pink, white monogrammed plates, and lots of silver and bronze accents, making this table elegant and seasonal. Yes, camellias are beginning to appear, and small bouquets around the table give a touch of that oh-so-flattering pink. The menu: Lentil Soup with Cumin Chicken Tikka Massala (made with coconut milk) Eggplant & Chickpea with Coconut Curry Basmati RiceBasque Cheesecake with Berry Sauce Timing: The day before: Set the table and did the flowers for the house. (Took lots of photos…) Made the berry sauce for chilling overnight. In the morning:Made the basque cheesecake. Prepared the chicken and eggplant curry.Two hours before the guests arrive:Prepare the hors d'oeuvre and chop the ingredients for the rice. (The rice is made just before serving as it needs to be rinsed a few times to remove extra starch)One hour before guests arrive:Go get ready. Help has arrived! 20 minutes before dinner:Cook the rice and warm up the chicken and eggplant over low heat. You are probably asking yourself about the wine for dinner, right? I like to serve red because the flavors are so intense that I think it works, but really, I would also be super happy with a cold beer. By the way, just in case you are asking, I am drooling over a set of Ruffoni pots and pans. Take a look. They are great looking and incredibly glamorous. I want them all (well, not all, just the ones with two handles). I can't decide between the hammered copper and the stainless. As I always serve buffet style, these pots are going to become my new practical, and beautiful serving pieces. A successful dinner party is when everyone leaves with a smile, satiated from a comforting dinner, and happy to have spent a few hours with friends. In the end, it is all about the people; there is nothing better than good friends gathered around. With this thought, I leave you,Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.
Diary of a Serial Hostess Podcast (private feed for victoriadelamaza@icloud.com)
I have been a little unsettled for the last couple of months; doing repairs to my house and fixing all sorts of leaks and rots has been everyday chaos. But I feel the end is near, and as long as my friends don't mind climbing over construction materials as they come through the front door, I am happy to invite a group for dinner. I have to say that the culinary muses are not back. And so, for this dinner party, I relied on what I call the fifty-fifty magic. The concept of making a meal using some supermarket shortcuts and some made-from-scratch. Which, I do think it is how the majority of people entertain, right? I love to cook, but mainly, I love to entertain…. which is different. I need a menu that doesn't require a lot of knife action, that everyone likes, feels festive, and at the same time, it is easy to dress up. Stews and risotto come to mind, but in this case, it is still too hot for chili, and I am not passionate about beef bourguignon or any of those other stews with mystery ingredients. I like to see what I am eating. And so, using the wonderful simmer sauces from my friend Nidhi of Masala Mama, I created a menu that is full of flavor and pizzaz…. with very little work. (Check out her beautiful website and the delicious recipes… ) Indian food is so delicious and different, right? I don't have it every day, but it is definitely on my monthly rotation. I love the essence and the aromas, the spices and flavor combinations, and the easiness of switching out for vegetarian options…. I make two or three dishes in the morning and then warm up as we are ready to eat. The flavors will be even better. Warm naan, lots of mango chutney, and a bowl of raita make the whole dinner delicious and fun to eat. A chicken curry dinner is the epitome of 80's entertaining. Well, actually, if I really think about it, it probably fits into the '70s too. Exotic, flavorful, colorful, and oh-so-easy to make. And now, back in fashion, with the beautiful simmer sauces so readily available. It is so easy to recreate delectable flavors. Elevating these dishes to dinner party status is as easy as opening a jar and garnishing it with diced tomato, or a sprig of cilantro, or a dollop of sour cream. It may not be authentic Indian, but it is delicious! Inviting friends for Indian food always involves spirited conversations and a lot of fun. I love the idea of a “fork” menu, especially for those dinners where we have to eat with a plate on our laps or on a table that feels a little tight. You know I can never say no when a guest asks to bring a friend. For this festive night, I am setting the table in tones of purple and pink, white monogrammed plates, and lots of silver and bronze accents, making this table elegant and seasonal. Yes, camellias are beginning to appear, and small bouquets around the table give a touch of that oh-so-flattering pink. The menu: Lentil Soup with Cumin Chicken Tikka Massala (made with coconut milk) Eggplant & Chickpea with Coconut Curry Basmati RiceBasque Cheesecake with Berry Sauce Timing: The day before: Set the table and did the flowers for the house. (Took lots of photos…) Made the berry sauce for chilling overnight. In the morning:Made the basque cheesecake. Prepared the chicken and eggplant curry.Two hours before the guests arrive:Prepare the hors d'oeuvre and chop the ingredients for the rice. (The rice is made just before serving as it needs to be rinsed a few times to remove extra starch)One hour before guests arrive:Go get ready. Help has arrived! 20 minutes before dinner:Cook the rice and warm up the chicken and eggplant over low heat. You are probably asking yourself about the wine for dinner, right? I like to serve red because the flavors are so intense that I think it works, but really, I would also be super happy with a cold beer. By the way, just in case you are asking, I am drooling over a set of Ruffoni pots and pans. Take a look. They are great looking and incredibly glamorous. I want them all (well, not all, just the ones with two handles). I can't decide between the hammered copper and the stainless. As I always serve buffet style, these pots are going to become my new practical, and beautiful serving pieces. A successful dinner party is when everyone leaves with a smile, satiated from a comforting dinner, and happy to have spent a few hours with friends. In the end, it is all about the people; there is nothing better than good friends gathered around. With this thought, I leave you,Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.
Welcome back mi gente to “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. I hope you got your plate ready for another serving of some delicious food. This week's specials include Arepas, Rice, Steak, Ensalada y Arroz con leche. Cojelo con take it easy and enjoy the Aguacate Chronicles. Arepas y Arroz con Leche con un cafecito. Now that's what I'm talking about. I hope you enjoyed this episode as much as I did. Mi gente, I need a favor, un favorcito. Take it a step further and show some love. Rate, review, follow, subscribe, like and share. 5-star ratings and a kind review go a long way. Gracias. Special thanks to all my Season 1 guests featured on this week's show. Lili Gil Valletta, Estuardo Rodriguez, Miss Lushy y Daso El Afro Caribeño. Don't forget to check the show notes for more information about the episode. Gracias to Santiago Ramones on the edit and DJ Andre Jones of Stat10 productions for helping with the intro. Tune in next week and remember it's all about the Aguacate! Gracias for listening. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Aguacate! https://linktr.ee/sp.alwaysforward CONNECT WITH CO-HOST Daso El Afro Caribeño CEO, Dekora Digital, Piragua Artspace and Brand Website | Linktree | Instagram | Twitter | Facebook | YouTube | LinkedIn NOTABLE MENTIONS National Museum of the American Latino, Cien+, Arepas, Masa Pan, Cornmeal, Queens, Jackson Heights, Colombia, Dos Croquetas, Sorullitos de Maiz, Peru, Bandera Latina - Arroz, Habichuela y Carne, Latina Flag - Rice, Beans and Meat, Aguacate, Avocado, Bistec, Steak, Salad, Arroz Con Leche, Rice Pudding, 305, Miami, Chile, Nicaragua, Arroz con Leche Song, Farina, Caridad Restaurant, New Year Special, Caldo Gallego, Galician Broth, Sopa de Lentejas, Lentil Soup, Sopa de Caritas, Black-Eyed Pea Soup, Vegan Burgers, Black Bean and Sweet Potato Burger, Vegetarian, Vegan ORIGINS, FUN FACTS AND VARIETIES Arepas https://www.colombia.co/en/colombia-culture/gastronomy/colombian-corn-cakes-and-the-places-they-come-from/#:~:text=The%20history%20of%20corn%20cakes,of%20corn%20cakes%20in%20Colombia. Rice https://littleexplorerbigworld.wordpress.com/2020/05/02/the-history-of-rice-culture-recipes/ Arroz con Leche (Rice Pudding) https://remezcla.com/culture/arroz-con-leche-feminist/ --- Support this podcast: https://anchor.fm/spalwaysforward/support
Rach's lentil soup with potatoes!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
What are the ingredients of Lentil soup and procedures in cooking it.
I, I'm not a vegan at all. But I do like, Rich is homemade, lentil soup. Not bad at all. And he had lots of good things in it so check this out I think he enjoy 32 minutes of Rich making, lentil, soup. No talking he does this quite often in our family especially our vegan members or our family love this dish. So it's that we share with you we thought we would share it with you
WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about the health benefits of lentil soup and how to make it.
Jeff's Hotel Room Tavern Style Pizza Emily's Unicorn birthday cake Listener Jennyfer's cow artworkJeff & Emily's Favorite Soup Recipes:Paleo Cream of Mushroom Paleo Creamy Kale, Sausage, And Sweet Potato SoupGreen Curry Lentil SoupAsian Mushroom SoupSheet Pan Roasted Tomato SoupSpicy Chicken Caldo Buffalo Chicken SoupJeff's Avgolemeno Soup Listen to Jeff's latest song, Pool of Soup, and all his original face-melting tunes! AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD Subscribe to our YOUTUBE CHANNEL! Have Questions? Send yours to askjeff@comeonover.com!
Rachael whips up lentil soup with potatoes!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
I spent the Thanksgiving holiday with my mom and she is not a fan of cold soup during the cold months. Instead, we had a delicious soup and a salad to get in our fill of enzymes. I made the kale salad from the 30 Day Raw Vegan Challenge. This is the last month the 30 Day Raw Vegan Challenge will be available for free. The program is getting an upgrade in the new year! Join the challenge here https://rawfoodmealplanner.com/rawforlent/ Episode Resources on the blog at https://rawfoodmealplanner.com/healthy-holiday-lentil-soup-salad // HOST Samantha Salmon Certified Integrative Nutrition Coach and Ambassador of Health and Happiness // CO-HOST Dorrell Hylton Salmon Mom, Wife, Hair Doctor, Beauty Parlor Counselor, and Prayer Warrior The information provided in this broadcast is for educational purposes only and is not intended as medical advice. These statements have not been evaluated by the food and drug administration, or the equivalent in your country. Any products/services mentioned are not intended to diagnose, treat, cure, or prevent disease. RawFoodMealPlanner.com © 2021
Dr. Anne Marie Marcellino Health and Wellness Weekly News Update
In this video Reading, MA Chiropractor, Dr. Anne Marie Marcellino talks about the health benefits of eating lentil soup and shows you her quick and easy recipe. Click the Red More Button in your email or the image below if you are on our website. This information is provided for educational and entertainment purposes only […] The post Chiropractor Reading MA – Quick & Easy Lentil Soup appeared first on Dr. Anne Marie Marcellino Health and Wellness Weekly News Update.
In today's episode, Claire speaks with an artist, Katie Kimmel. Kimmel is known for her pottery and clothing collections that draw inspiration from food. Her work has been featured in collaborations with the New York Times, Lou & Gray, and Urban Outfitters. Listen to hear about Katie's artistic background, where she draws inspiration, and what's next for her!Find KatieInstagram: @katiekimmelwww.katiekimmel.comFind ClaireInstagram: @clairecancookclairecancook.com
In Episode #44, co-hosts Bita and Beata resume full length episodes and cover nutritious lentils in Persian food. The word in Farsi for lentils is “adas”. What are lentils? In the bean/legume category. Have an earthy, savory flavor What are the two most common dishes in Persian cuisine containing lentils? Lentil soup, in Farsi “adasi” or “ash eh adas” A simple, rustic soup cooked with onions and a touch of turmeric and cinnamon (some folks add squash, pumpkin, or vegetables for a modern twist on Persian lentil soup) Mixed rice with Lentils, in Farsi “adas polo” Rustic, homey, nutritious, delicious layered rice dish - sauteed onions, turmeric, cinnamon, raisins and/or dates, some add nuts (see links to recipes for preparing adas polo) Other Persian customs and recipes with lentils Persian noodle and bean soup, in Farsi “ash reshteh” Sprouts grown from lentils for the Persian new year spread or sofreh, in Farsi called “sabzeh” Nutritional profile on lentils - a superfood Good source of protein Healthy dietary fiber Folic acid/folate Iron Types of lentils Green and brown lentils have similar taste and attributes (hold their shape well) and can be used interchangeably Yellow, orange, and black lentils are not as common in Persian cuisine Ask the Beats! Mahyar from Canada asks the Beats, “Can you use cinnamon in savory foods in Persian cuisine?” Yes! Cinnamon adds a warm, slightly sweet touch to Persian recipes. The Beats most commonly use cinnamon in the following Persian recipes: Adas polo, loobia polo, and haleem. Resources and recipes from this episode: Beata's recipe for Ash Reshteh | Persian Noodle Soup Beata's long-form recipe for Asheh Reshteh – Persian Noodle Soup – Original Recipe Post Beata's recipe for Vegan Lentil Soup Bita's recipe for Persian Lentil and Date Rice | Adas Polo Bita's recipe for Aash Reshteh | Persian Noodle Soup Bita's recipe for Lentil Soup with Butternut Squash Bita's recipe for Vegan Moroccan Stew All Modern Persian Food episodes can be found at: https://modernpersianfood.com/episodes/ Co-host Beata Nazem Kelley blog: https://beatseats.com Co-host Bita Arabian blog: https://ovenhug.com Podcast production by Alvarez Audio
zoesblindkitchencorner@gmail.com Greek lentil soup Ingredients 600 g lentils Three large red onions One whole bulb of garlic One mug of olive oil One heaping tablespoon of tomato paste one can 14 ounce crushed tomatoes Two pinches of pepper 1 teaspoon of sea salt or to taste. Three dried bay leaves Water Whose Blind Life is it Anyway: Zoe's Blind Kitchen Corner Episode 2: Greek Lentil Soup https://youtu.be/x3NSk1p8JZ8 Zoe's Blind Kitchen Corner Episode 2: Greek Lentil Soup https://youtu.be/eUZ-SpjgVkc Podcast Link:
Rachael whips up lentil soup!
This episode is also available as a blog post: http://webrl.org/2021/04/26/lentil-soup-and-bread-with-garlic-pasta/
In this episode the family takes a look at a classic from Season 7, Lisa the Vegetarian. Bryan helps celebrate 700 episodes of The Simpsons by compiling a bunch of interesting facts about the show that just won't quit. Brenden is vindicated when he finds out that Matt Selman, one of the Simpson's producers, agrees with a stance Brenden took on the show a few episodes ago. Cori relives more childhood trauma surrounding petting zoos and they talk about what brought Paul and Linda McCartney to the show as well as the one change to the show that they helped institute. So grab a big bowl of gazpacho and fire up the grill because it's time for some more fun! Thank you as always for your support and don't forget to like and subscribe. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Liberty News and Updates is designed to keep the members of Liberty Baptist Church informed of upcoming events and news in the life of the church. If you're listening in and are a guest, please visit lbcliberty.org for more info!
Our hearts go out to listeners in Texas who have been affected by the events in in Texas. In food news, Texas power outage: After storm, a dire lack of food, fresh water In our What’s for Dinner segment, Marisa’s got lentil soupl In How’d You Make That? Joy has double celery soup. In our … Continue reading Episode 351: Lentil Soup, Celery Soup, and Magic Ingredients The post Episode 351: Lentil Soup, Celery Soup, and Magic Ingredients appeared first on Local Mouthful.
Rachael whips up lentil soup!
Please email Scott Fins your recipe for Lentil Soup and you'll be automatically entered into a fabulous contest. Many prizes will be given away, including a lifetime supply of eternal happiness.
In this episode I discuss my issue with lentil soup and a new classroom update! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/samanthacox/support
Coach Marina teaches us how to prep an entire day of healthy eating in one hour with a Smoothie for Breakfast, Rainbow Salad for Lunch and Lentil Soup for Dinner! Only Club Members can watch this episode as part of their membership but anyone can watch the trailer and listen to the cooking class for free, just follow the links below. If you wish to become a Club Member, email info@cassandratorm.comto join our wait list for when our membership reopens briefly in 2021. Club Members receive a host of discounts from many of our guests as well as access to all episodes and exclusive access to Cassandra Storm Signature videos. If you believe these episodes should continue, please support our mission of Outreach, Education and Support for the Trans Women Community. To learn more about our show, visit: http://www.myfeminineheart.com/ If you are not ready to watch the entire video as a member, you can listen to it for free on Apple, Google, Spotify, Anchor and a number of other podcast platforms: https://anchor.fm/myfeminineheart Thank you for your support of My Feminine Heart!
This week the hosts look at a study suggesting one hour of running can add seven hours to your life, and they discuss a new study that links drinking diet soda with an increased dementia risk. Plus, they share a tasty recipe for spicy lentil soup.
Marco Canora is a true superstar chef: he's a James Beard Award winner (Best Chef New York), a celebrated cookbook author ("Salt To Taste," "A Good Food Day"), the chef/owner of one of New York's best restaurants, Hearth, and purveyor of the best broth in the country with his company Brodo. On Today's Lunch Therapy, we talk about his Tuscan mother's cooking, learning through osmosis, why real-world experience is more important than culinary school, and his early job making prepared foods at Dean & Deluca in SoHo. Then we talk the early days of Gramercy Tavern with Tom Colicchio, helping to open Craft (where the kitchen saw heavy-hitters like David Chang and Damon Wise), having his fish reviewed in The New York Times by Ruth Reichl, going out on his own to open his own restaurant, and how Hearth's identity continues to change with the times. PLUS: my friend Jonathan Parks-Ramage talks about learning how to cook in the Corona crisis during today's intro. See acast.com/privacy for privacy and opt-out information.
Karel starts in the kitchen, making Lentil Soup and ends up going Covid. Then, he takes a break to talk to superstar author Kathy Reichs about her nineteenth book in the Bones series, “A Conspiracy of Bones” out now. Then, back to the kitchen and patio to finish up. Watch daily in the free Karel Cast app at all app stores and listen on all streaming. ReallyKarel.com
Karel starts in the kitchen, making Lentil Soup and ends up going Covid. Then, he takes a break to talk to superstar author Kathy Reichs about her nineteenth book in the Bones series, “A Conspiracy of Bones” out now. Then, back to the kitchen and patio to finish up. Watch daily in the free Karel Cast app at all app stores and listen on all streaming. ReallyKarel.com
Karel starts in the kitchen, making Lentil Soup and ends up going Covid. Then, he takes a break to talk to superstar author Kathy Reichs about her nineteenth book in the Bones series, “A Conspiracy of Bones” out now. Then, back to the kitchen and patio to finish up. Watch daily in the free Karel Cast app at all app stores and listen on all streaming. ReallyKarel.com
This week, I find myself spending more and more time at home as I distance myself from others. Due to Coronavirus concerns (and they are mighty concerns indeed), a growing number of individuals and communities are staying home. On this week's show, I talk to fellow dietitian, Leslie Bonci, MPH, RD about the importance of keeping your pantry, fridge, and freezer stocked to the brim with nourishing and delicious foods that fortify the body and the soul. Whether you are laying low to reduce the spread of the virus, are required to self-quarantine, or are not feeling well yourself, having healthy foods on hand that your family loves can help to carry all of us through this crisis. Don't panic, my friends, but please be prepared. Leslie Bonci, MPH, RD is the owner of Active Eating Advice, co-founder of Performance 365, sports dietitian to the Kansas City Chiefs, and a fellow Producer for Better Health Fruit and Vegetable Ambassador in Action. She's also one of the most clever, witty, and compassionate dietitians I know! Together, we tell you what we have both stocked in our pantries, refrigerators, and freezers, and we share easy meal ideas using what's on hand. I've got a Peanut Butter & Chickpea Soup made with veggie broth, bell pepper, spices, canned tomato sauce, a can of chickpeas, and peanut butter that I can't wait for you to try, and Leslie has all sorts of mealtime inspiration including baked potatoes topped with chili (whether you make from it scratch or use canned chili). I'm curious about what you're making from your kitchen staples, so tell me about your recipe creations in the comments section at the end of this post. Show Highlights: Find out about Leslie, her work, her family, and the Super Bowl ring she hopes to have on her finger soon The bottom line on handwashing with running water and soap Food safety guidelines for hot food, cold food, fresh produce, and food you might share with others Leslie’s favorite go-to recipe for Lentil Soup with mushrooms and tomatoes Liz’s Peanut Butter and Chickpea Soup made with bell pepper, onion, garlic, vegetable broth, spices, tomato sauce, peanut butter, chickpeas, and rice (it’s gluten-free AND vegan!) The importance of eating enough calories and drinking enough water to fortify your system and boost your immunity The importance of phytonutrients found in fruits and veggies Canned foods to keep on hand in your pantry: fruits, vegetables, tomatoes, beans, corn, tuna, sardines, salmon, and clams Other important pantry items: nut butters, whole grain pasta, rice, quinoa, broths, oils, shelf-stable milk, dried fruit, cereals, and oatmeal Refrigerator staples to keep on hand: eggs, cheese, juice, and milk Hearty produce to keep on hand: pears, grapefruit, oranges, apples, beets, broccoli, cauliflower, brussel sprouts, sweet potatoes, squashes, white potatoes, onions, garlic, and carrots Don’t forget about comfort foods that your family loves, like chili and mac & cheese Leslie’s opinion about jerky, the protein-on-the-go that’s lean and healthy and adheres to food safety guidelines Freezer staples to keep on hand: shrimp, edamame, veggie burgers, ground beef, tofu, fruits, vegetables, bananas, and even guacamole Liz’s Creamy Broccoli Soup Makeover made with frozen broccoli, cannellini beans, and broth Liz’s Tuna Bean Salad, made with canned tuna, cannellini beans, capers, olives, red onion, lemon juice, olive oil, and salad greens Leslie’s Vegetable Palooza made with black beans, corn, fire-roasted tomatoes, and spices; add rice to make a meal bowl, use it to top a baked potato, or use it as a dip The benefits of frozen veggie burgers and veggie crumbles, but look at the protein and calorie content Leslie’s final words of wisdom: “Control what you can with your eating plan. A healthy shelfie can be a healthy selfie. Do what you can do to keep yourself well and nourish those who gather around your table. Have a plant; incorporating fruits and vegetables every day is one step we can take to keep ourselves well.” Resources: For Powerful Produce advice and recipes, visit Have a Plant: Fruits & Veggies for Better Health Important reminders from the Food Marketing Institute: “Coronavirus is a respiratory virus – it is not considered to be a foodborne illness by the CDC or the FDA – but similar actions to prevent foodborne illness can be taken to minimize the risk of contracting coronavirus.” 1. Wash your hands frequently and thoroughly with soap and water. https://www.fightbac.org/featured/ https://www.cdc.gov/handwashing/show-me-the-science.html 2. Ensure touchpoints are regularly cleaned and sanitized. https://www.fightbac.org/wp-content/uploads/2016/04/PFSE-7696-Fact-Sheets-Clean_FINAL.pdf https://www.cdc.gov/coronavirus/2019-ncov/community/home/cleaning-disinfection.html 3. Do not show up to work when sick or when a family member is sick. https://www.cdc.gov/coronavirus/2019-ncov/about/steps-when-sick.html 4. Scrub and rinse produce under running water (warm or cold) to help remove germs or contaminants from the surface. http://www.saferecipeguide.org/wp-content/uploads/2019/02/SafeRecipe-Styleguide-Print.pdf Peanut Butter & Chickpea Soup https://www.lizshealthytable.com/2015/01/29/peanut-butter-chickpea-soup/ Produce for Better Health Foundation: https://fruitsandveggies.org/ Connect with Leslie Bonci, MPH, RDN: Instagram @Leslie Bonci Facebook LeslieBonci Twitter @lesliebonci #ActiveAdvice Twitter: @P365sportsRDs website: www.activeeatingadvice.com www.superhealthykids.com
This week, I find myself spending more and more time at home as I distance myself from others. Due to Coronavirus concerns (and they are mighty concerns indeed), a growing number of individuals and communities are staying home. On this week's show, I talk to fellow dietitian, Leslie Bonci, MPH, RD about the importance of keeping your pantry, fridge, and freezer stocked to the brim with nourishing and delicious foods that fortify the body and the soul. Whether you are laying low to reduce the spread of the virus, are required to self-quarantine, or are not feeling well yourself, having healthy foods on hand that your family loves can help to carry all of us through this crisis. Don't panic, my friends, but please be prepared. Leslie Bonci, MPH, RD is the owner of Active Eating Advice, co-founder of Performance 365, sports dietitian to the Kansas City Chiefs, and a fellow Producer for Better Health Fruit and Vegetable Ambassador in Action. She's also one of the most clever, witty, and compassionate dietitians I know! Together, we tell you what we have both stocked in our pantries, refrigerators, and freezers, and we share easy meal ideas using what's on hand. I've got a Peanut Butter & Chickpea Soup made with veggie broth, bell pepper, spices, canned tomato sauce, a can of chickpeas, and peanut butter that I can't wait for you to try, and Leslie has all sorts of mealtime inspiration including baked potatoes topped with chili (whether you make from it scratch or use canned chili). I'm curious about what you're making from your kitchen staples, so tell me about your recipe creations in the comments section at the end of this post. Show Highlights: Find out about Leslie, her work, her family, and the Super Bowl ring she hopes to have on her finger soon The bottom line on handwashing with running water and soap Food safety guidelines for hot food, cold food, fresh produce, and food you might share with others Leslie’s favorite go-to recipe for Lentil Soup with mushrooms and tomatoes Liz’s Peanut Butter and Chickpea Soup made with bell pepper, onion, garlic, vegetable broth, spices, tomato sauce, peanut butter, chickpeas, and rice (it’s gluten-free AND vegan!) The importance of eating enough calories and drinking enough water to fortify your system and boost your immunity The importance of phytonutrients found in fruits and veggies Canned foods to keep on hand in your pantry: fruits, vegetables, tomatoes, beans, corn, tuna, sardines, salmon, and clams Other important pantry items: nut butters, whole grain pasta, rice, quinoa, broths, oils, shelf-stable milk, dried fruit, cereals, and oatmeal Refrigerator staples to keep on hand: eggs, cheese, juice, and milk Hearty produce to keep on hand: pears, grapefruit, oranges, apples, beets, broccoli, cauliflower, brussel sprouts, sweet potatoes, squashes, white potatoes, onions, garlic, and carrots Don’t forget about comfort foods that your family loves, like chili and mac & cheese Leslie’s opinion about jerky, the protein-on-the-go that’s lean and healthy and adheres to food safety guidelines Freezer staples to keep on hand: shrimp, edamame, veggie burgers, ground beef, tofu, fruits, vegetables, bananas, and even guacamole Liz’s Creamy Broccoli Soup Makeover made with frozen broccoli, cannellini beans, and broth Liz’s Tuna Bean Salad, made with canned tuna, cannellini beans, capers, olives, red onion, lemon juice, olive oil, and salad greens Leslie’s Vegetable Palooza made with black beans, corn, fire-roasted tomatoes, and spices; add rice to make a meal bowl, use it to top a baked potato, or use it as a dip The benefits of frozen veggie burgers and veggie crumbles, but look at the protein and calorie content Leslie’s final words of wisdom: “Control what you can with your eating plan. A healthy shelfie can be a healthy selfie. Do what you can do to keep yourself well and nourish those who gather around your table. Have a plant; incorporating fruits and vegetables every day is one step we can take to keep ourselves well.” Resources: For Powerful Produce advice and recipes, visit Have a Plant: Fruits & Veggies for Better Health Important reminders from the Food Marketing Institute: “Coronavirus is a respiratory virus – it is not considered to be a foodborne illness by the CDC or the FDA – but similar actions to prevent foodborne illness can be taken to minimize the risk of contracting coronavirus.” 1. Wash your hands frequently and thoroughly with soap and water. https://www.fightbac.org/featured/ https://www.cdc.gov/handwashing/show-me-the-science.html 2. Ensure touchpoints are regularly cleaned and sanitized. https://www.fightbac.org/wp-content/uploads/2016/04/PFSE-7696-Fact-Sheets-Clean_FINAL.pdf https://www.cdc.gov/coronavirus/2019-ncov/community/home/cleaning-disinfection.html 3. Do not show up to work when sick or when a family member is sick. https://www.cdc.gov/coronavirus/2019-ncov/about/steps-when-sick.html 4. Scrub and rinse produce under running water (warm or cold) to help remove germs or contaminants from the surface. http://www.saferecipeguide.org/wp-content/uploads/2019/02/SafeRecipe-Styleguide-Print.pdf Peanut Butter & Chickpea Soup https://www.lizshealthytable.com/2015/01/29/peanut-butter-chickpea-soup/ Produce for Better Health Foundation: https://fruitsandveggies.org/ Connect with Leslie Bonci, MPH, RDN: Instagram @Leslie Bonci Facebook LeslieBonci Twitter @lesliebonci #ActiveAdvice Twitter: @P365sportsRDs website: www.activeeatingadvice.com www.superhealthykids.com
Homily:As I was growing up I would watch with fascination as my mother prepared lentil soul. I quickly realized how many important steps there are to make a good bowl of lentil soup. My mother would measure the amount of lentils needed, put them in a large tray, then begin to separate the lentils from the debris and anything else that may have been mixed in with the bag... Visit: https://www.holycrossmelkite.org/parish/homilies for the full homily description.Support the show (https://www.holycrossmelkite.org/donate)
Simple Eats | Start the New Year off with a easy recipe that will keep your resolution on track. Instagram - https://www.instagram.com/officialcheft/ Simple Eats w/ Chef T - https://www.simpleeats.com Healthy Vegan Recipe - https://www.simpleeats.com/resolution-friendly-recipe-new-instant-pot/ My Amazon Influencers store - www.amazon.com/shop/officialcheft --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SEWCT/support
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest, Joan Szymko, is a successful composer and conductor, the recipient of the prestigious Raymond W. Brock Memorial Commission, and has a catalog of over 100 amazing choral works well-known across North America and beyond. Her most recent critically acclaimed work, “Shadow and Light,” focuses on those faced with the heartbreak of Alzheimer’s dementia, and is meant to offer a hopeful, healing comfort through music. Full episode link: https://soundcloud.com/martismusickitchen/joan-szymko-composer-mmk-ep-s2-28-red-lentil-soup-roasted-sweet-potatoes-alzheimers “Particularly if I’m writing for a choir,” says Joan, “I feel like I’ve found the right text, that’s like 75% of the work. Because I get so tuned in to the words. I love language.” On this episode, Joan will prepare two comforting, distinctive dishes that are sure to soothe the soul. Her warm Roasted Spiced Sweet Potatoes and a simple, yet delicious, Red Lentil Soup evoke Fall both visually and in flavor. What’s the secret ingredient to her career as a successful composer? Does creative cooking inspire creative composing? Come with me into this kitchen and let’s learn all about this inspiring, musical wonder-woman! https://www.joanszymko.com/ https://www.facebook.com/JoanSzymko.composer https://www.youtube.com/user/aurorachorus?feature=watch http://MartiMendenhall.com http://Patreon.com/MartiMendenhall #JoanSzymko #Composer #Conductor #AuroraChorus #ACDA #AmericanChoralDirectors #SweetPotatoes #RedLentilSoup #MusicalWonderWoman #MartiMendenhall #MartisMusicKit #MartisMusicKitchen #Cooking #Podcast #Recipe #PDXEats
The Todd's obsessed with soups - the minute the thermometer dips below 65 degrees and it's Soup-O-Rama. Today we make his ridiculously tasty Ham and Lentil Soup. Oh, and guess how much a single, humble snow crab just sold for in Japan? Let's just say each bite is gonna cost you $3,600.
On this episode of Marti’s Music Kitchen, we’re cooking with Joan Szymko, a successful composer and conductor, a prestigious Commission, and a catalog of over 100 amazing choral works well-known across North America and beyond. Her most recent critically acclaimed work, “Shadow and Light,” focuses on those faced with the heartbreak of Alzheimer’s dementia, and is meant to offer a hopeful, healing comfort through music. “Particularly if I’m writing for a choir," says Joan, "I feel like I’ve found the right text, that’s like 75% of the work. Because I get so tuned in to the words. I love language.” Joan prepares two comforting, distinctive dishes that are sure to soothe the soul, warm Roasted Spiced Sweet Potatoes, and a simple, yet delicious, Red Lentil Soup which evoke Fall both visually and in flavor. What’s the secret ingredient to her career as a successful composer? Does creative cooking inspire creative composing? Come with me into this kitchen and let’s learn all about this inspiring, musical wonder-woman! Roasted Spiced Sweet Potatoes 1 tsp. Coriander seeds ½ tsp. Fennel seeds ½ tsp. Dried oregano ½ tsp. Dried hot red pepper flakes 1 tsp. Kosher salt 2 lb. medium sweet potatoes 3 T. vegetable oil Preheat oven to 425. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt. Cut potatoes lengthwise into 1” wedges. Toss with oil and spices in a large roasting pan and roast in middle of oven for 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, approx. 15-20 minutes more. Serves 4-6 Red Lentil Soup INGREDIENTS: 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 cup red lentils 1 large carrot, peeled and diced Juice of 1/2 lemon, more to taste 3 tablespoons chopped fresh cilantro. PREPARATION: 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer then reduce heat to medium-low and cook partially covered until lentils are soft, about 30 minutes. Taste, add salt if necessary. 4. Using an immersion, regular blender, or food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. 5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired. https://www.joanszymko.com/ https://www.facebook.com/JoanSzymko.composer https://www.youtube.com/user/aurorachorus?feature=watch http://MartiMendenhall.com http://Patreon.com/MartiMendenhall #JoanSzymko #Composer #Conductor #AuroraChorus #ACDA #AmericanChoralDirectors #SweetPotatoes #RedLentilSoup #MusicalWonderWoman #MartiMendenhall #MartisMusicKit #MartisMusicKitchen #Cooking #Podcast #Recipe #PDXEats
Hour 1-Kenny is sick but we mush on-Chronic Pain Patients call in to tell their stories-CPP Debra calls in-CPP Daxx Kahn calls in -VoicemailsHour 2-Nicole Gilder-Lou "Arrogant Prick" Rawls-The I.D. Channel-Italian Dad food stories- Chronic Pain Patient Poem
In today's episode we cover some amazing places such as Blackout Dining, The Modern Vegan, Chef Kenny's Asian Cuisine, Veganbites, and POTS. The unique POTS order is; Just A Platter, Lentil Soup, Koshari & a Konafa cup. Check them out at www.potslv.com or on Instagram @potslasvegas Connect with me: Instagram | @howtotravelvegan & @tomsimak YouTube | http://bit.ly/veganyoutube Website | www.tomsimak.com Go ECO while you travel Keep cup for coffees and smoothies - https://amzn.to/302JHpj Stainless steel straw - https://amzn.to/308pU7E Drink Bottle - https://amzn.to/2HXtpYq Bamboo cutlery kit - https://amzn.to/2I1mE7Z Subscribe to the podcast: Itunes | https://apple.co/2Xet1KQ Spotify | https://spoti.fi/2Z079TX Stitcher | http://bit.ly/2Xa4VAR Much love,
This week we're joined by Chrissy Mancini Nichols to talk about drones, zero passenger vehicles, CAFE standards and more! Enjoy the podcast? Support us on Patreon! Your help keeps us able to put out the podcasts we do each week. News New York's new payment systems - Wired Magazine 6/10 Californians want upzoning near transit - LA Times Seattle looks at pricing - Seattle Transit Blog Odds and Ends Plans to take federal USDA workers out of DC - McClatchy Auto companies send letter to Trump Admin - NY Times Paris accords can save lives - NY Times Story of the Week NASA tests drone traffic - NASA Planning for zero occupancy vehicles - Fast Company Puppies and Butterflies Vancouver's plastic bags - Vancouver is Awesome Sending lentil soup on the subway - Gothamist On demand pogo sticks - Curbed SF
Hospitality should characterize God’s people. On this episode of Daily Grace, we discuss how the Bible defines hospitality and what role it should play in the believer's life. Biblical hospitality is vastly different than what our culture promotes as hospitality, and we’ll compare and contrast the two. We’ll also talk in depth about how hospitality should be an integral part of our lives as believers. But if you’re anything like us, this may be an area that could use growth. Sometimes, it’s hard to know where to even start! No matter what season of life you’re in though, having a hospitable heart and extending hospitality to others are absolutely vital. And this is why it matters - hospitality is a tangible way to show the gospel to our neighbors. We have been welcomed, cared for, and loved by Christ, so we strive to welcome, care for, and love others. It is an expression of our reverence for God. If you’re struggling in this area and would like a fresh perspective on hospitality that’s rooted in the Word of God, this conversation is for you. We even offer a few practical tips on how to get started and share some go-to recipes to feed the masses! Resources mentioned in this episode: The Gospel Comes with a House Key by Rosaria Butterfield Ep. 75 | On the Art of Asking Intentional Questions - the Journeywomen Podcast Go-to Menu Ideas to Feed the Masses: Spaghetti and Salad (try this Instant Pot recipe) *Dice an onion and add it to your ground beef. You may have to adjust the water amount - if it seems runny at first, let it sit for 10 minutes then re-evaluate. It usually turns out great! Grilled Chicken (with Soyaki marinade) with Spinach Orzo Salad and Grilled Corn on the Cob *A small portion of the marinade goes a long way! One bottle will last you multiple meals! Let it marinade for a couple of hours for optimal taste. I also like to use chicken thighs with this particular marinade. Homemade Cookie Dough (freeze it in batches for easy access on multiple occasions!) *Freeze them in batches for easy access on multiple occasions - just make sure you form them into balls and freeze them on a cookie sheet before tossing them into ziploc bags! *My friend Alyssa also suggests trying these substitutes: use Kerrygold Pure Irish butter at room temperature and swap out milk chocolate for dark chocolate! Lentil Soup with warm bread *You can easily adapt this recipe to the Instant Pot - use the sauté function to sauté the veggies as directed then add the remaining ingredients and cook on high pressure for 12 minutes, then quick release. *If you don’t want to make homemade bread, buy a loaf from the store, wrap it up in aluminum foil, and warm it up in the oven! Meat Lasagna or Vegetarian Lasagna *For the vegetarian lasagna - leave out mushrooms if you’re not a fan and add in whatever vegetable you’d like (zucchini, etc.) Taco Bar (Shredded Taco Chicken) *This recipe is for a slow cooker, but you can easily adapt it for the Instant Pot. You can cook it at high pressure for 8 minutes, let it naturally release for 5 minutes, and then flip the release valve. You can also easily shred the chicken using a Kitchenaid or hand mixer! *The options for taco bars are endless - keep your topping selection simple if you don’t have the margin to get creative! Scripture mentioned in this episode: Romans 12:13 1 Peter 4:8-9 1 Timothy 3:2 Titus 1:8 Hebrews 13:2 Genesis 18 Leviticus 11:45 Leviticus 19:33-34 Matthew 10:8 Romans 10:17 John 13:35 Matthew 15:32 Romans 5:8 Psalm 23:5 Connect with us: Email us at podcast@thedailygraceco.com Download The Daily Grace app: on iOS or Android Visit The Daily Grace Co. for beautiful products for the whole family that will equip you on your journey to knowing and loving God more. Subscribe to The Daily Grace Newsletter and receive free Bible study resources in your inbox. Like The Daily Grace Co. on Facebook. Follow on Instagram for the latest updates on the podcast and The Daily Grace Co. Engage with our Facebook community, “Lamp and Light”. Read The Daily Grace blog for weekly encouragement steeped in biblical truths. * Affiliate links used are used where appropriate. Thank you for supporting the products that support the production of this podcast! *
Grab a shopping cart, Awesomes, because Meg and Kelly are taking you on a stroll through Trader Joe's! In this new episode in the Extra Awesome series, you'll hear tried-and-true ideas for fast, delicious, nourishing meals for moms at home, busy women in the workplace, or anyone who needs a simple meal solution at a great price point, plus hear Meg’s not-so-secret favorite resource for getting in on all the good stuff at TJ’s!TRADER JOE'S CHEAT SHEET:1. Lentil Soup with Ancient Grains2. Green Dragon Sauce3. Tamales4. Whole Milk Cream Top Custard Style Yogurt5. Creamy Tomato Soup; Marinara Tomatoes; Garlic Cheese Croutons6. Chili Lime Chicken Burgers; Salmon Burgers; Mahi Mahi Burgers; Jalepeno Artichoke Dip7. Spinach Salad8. Prosciutto; Smoked Salmon; French Frommage Slices; Spanish Manchego; Unexpected Cheddar; Truffle Smoked Marcona Almonds9. Mango Sticky Rice spring rolls; Chantilly Cream Vanilla Bean mini sheet cake10. Gone Berry CrazyTrader Joe’s Meal Ideas for Busy MomsYou can find Meg on Facebook, Twitter, or Instagram!Find Kelly on her blog, Twitter, Facebook, and Instagram! Visit sortaawesomeshow.com for show notes on this and every episode. And don’t forget to find us in the Sorta Awesome Hangout on Facebook or @sortaawesomeshow on Instagram, and @sortaawesomepod on Twitter!
Holiday party ideas, real Valenciana Paella, no-fuss made at home and Spanish artisan delicasies, And more, the latest restaurant news with the Sun Sentinel’s Michael Mayo and a quick and easy dinner, Ham and Lentil Soup.
Coach Skull’s very first episode and his 1st guest is Kev from the Hooligans of Hops beer Review podcast. The Coach has a lot of questions and seems to be or knows someone in some trouble...Will this guest be of any help? DISCLAIMER: Coach Skull is a factional Character. Although the guests may be real, the situations are not. Strong language is used.
A chilly fall afternoon, and a short prep time, inspired this delicious Italian Sausage & Lentil Soup. Indiana Home Cooks host Susan Mintert explains it all, and husband Jim offers a thumbs up, in this BONUS TRACK. The recipe is at indianahomecooks.com. As always, theme music on the IHC podcast is by The Underscore Orkestra at http://freemusicarchive.org/music/The_Underscore_Orkestra/.
Hey Weight Loss Nation! www.TheWeightLossNation.com Today is Tampa Bay Tuesday! I'm ready to Rate & Review “CURRY LEAVES” RESTAURANT...which is located at 4843 w. Kennedy Blvd …Tampa, FL 33609 813 – 319- 4015 Hours Mon thru Saturday 11 AM to 2:30 PM & 5.00 PM to 9.30 PM Daily Sunday : 12:00 Noon to 3:00 PM & 5:00 PM To 9:30 PM www.curryleavesindiancuisine.com I thought WAZE brought me to the “wrong” location at first, since it was telling me to TURN into the BP Gas Station. I was heading North on West Shore Blvd and WAZE told me to turn Right (East) onto Kennedy. I turn right and WAZE is telling me “You have arrived at your destination” I’m like……What???? It’s a Gas Station! I turn into the BP Gas station to get off the street, figuring I’m gonna have to “re-calculate” the directions. When I pull into the gas station……I see straight ahead…..next to the convenience part of the gas station…..a very small outdoor patio and a sign that reads above……”Curry Leaves.” I’m like…..no firggin way! This is the restaurant! In a gas station! I wasn’t happy to say the least. I parked in an area to the side of the convenience store, marked as “parking for curry leaves” and walk over to the restaurant. I literally stood at the front door and put my face against the door to look inside. Low and behold……I see about 15 tables with white linen tablecloths. I also see about 8 people inside eating. I open the door and step inside. A woman with a friendly smile, comes right up to me and asks me…. “Are you having dinner? How many?” I promptly tell her I have a party of 6, and she sits me at a long table by the front window. I ask the woman her name and she replies…..”Hershey” I’m like…. “Hershey…. like Hershey chocolate.” With a smile she responds….."Yes…just like Hershey chocolate." I ask Hershey for a beverage menu so that I could select a drink while waiting for my Podcasting buddies to join me for dinner. I selected “Marsala” Tea……which immediately reminded me of “Marsala” in the movie “Ben Hur” I LOVE that movie. ….I can hear Marsala right now….saying …….Judahhhhh……Marsallllaaaaa. , A few minutes later, Hershey brought me the tea and I could smell mint. I tasted the Marsala tea….. and it tasted of mint and “Indian” spices like Corriander. I’ll say it was definitely Different. A few minutes later, my buddies started entering the restaurant. Tonight…I was dining with good friend Dr. Rachel Haviland – host of Reclaim Your Health Podcast, my buddy Gabe Aluisy – host of Private Club Radio Show, my buddy Joseph Warren - host of “First 100k for Entrepreneurs” podcast, my buddy Jason Strohl – co-owner of Co-Creativ Virtual office and Business Lounge office space in South Tampa and Downtown Tampa. I also dined with my friend... the beautiful Ana Aluisy...Marriage & Family Therapist at "Come Get Help," in Tampa, FL. Come Get Help Also dining with me is one of my newest friends…..University of Tampa graduate…..Juhi Kore. Juhi is a 20 y.o. brilliant young woman from Bombay, India……who LOVES Tampa! Jew He majored in business and Political Science and is truly a GIFT to the planet. Besides her intelligence, I love her non-judgemental attitude as well as her…..no-nonsense attitude too! She Reminds me of myself when I was 20 y.o. and I thought I was going to save the world. Our waiter ……”Harish” came over to take our orders and I asked Harish if the owner of the restaurant was available this evening. Harish told us that Saji was the owner and he would bring him right over. In less than 2 minutes, a handsome, man came over and introduced himself as Saji Matthew….owner of Curry Leaves Restaurant. How Polite!!! I proceed to introduce myself to Saji and advise him that I will be rating & reviewing “Curry Leaves” restaurant on the Weight Loss Nation podcast. Saji had a very big smile across his face and nodding his head said …..”that is wonderful.” First question to Saji was…….”What made you decide to open Curry Leaves in a Gas Station?” Without any hesitation…..Saji promptly said……..I own the gas station and I always wanted to have a restaurant here. I opened a pizza place with another owner……and it didn’t do so well. We parted ways….and I decided to go back to my Indian roots and I wanted to open an Authentic Indian Restaurant, so the people of Tampa could experience and enjoy authentic Indian food. The restaurant is doing well and I have a large amount of “regular” customers now. The restaurant has been open for over a year now and has been doing quite well. When asked what item on the menu he would recommend to a “1st timer” at the restaurant, who wasn’t familiar with Indian food, Saji said……I would suggest the “Chicken Varutharacchathu” I had no idea what Saji said to me. I had to ask him to point the item out on the menu for me, which he did. To me…..he was saying…..”Vera cha cha” I know that’s not how you pronounce it…but…that’s what I’m calling it. “Vera Cha Cha” is chicken cooked in a coconut gravy. Sounded delicious. Saji said he would bring out a bowl for the table to try. Awesome…right? As a group we ordered different items, so that each of us could try different things on the menu. Here are the items we ordered……”Butter Chicken” which is Chicken in a “mild” curry sauce,. a dish called…..”HariYali Chicken” Another tough name. I decided to call that dish…..Rivera ….Harera….easier for me to remember…thinking of Heraldo Rivera. Rivera Harera is chicken in a “green” herb sauce, which comes on a hot skillet. We also ordered “Chicken Tikka” which is Chicken marinated in special spices then grilled on skewers. We also ordered…..”Lamb Vindaloo” which was lamb cooked in a “tangy” tomato and red chili sauce. And finally we ordered….Chicken Tikki “Marsala” which is Boneless Chicken cooked in a mild tomato and cream sauce. There are MANY Healthy items on the Curry Leaves menu. They even have a nice “Vegetarian” selection. From Mulligatawny Soup…..which I called “Mulligan’s Soup” for ease of ordering. Mulligans Soup is Lentil Soup with a splash of coconut milk. Absolutely delicious by the way! They also have a Fresh Garden Salads with a blend of Olive Oil and Lemon Juice. Yummy! As far as the meals we ordered……the healthiest to me was the “Rivera Herera” Chicken. Delicious combination of herbs & spices on the white chicken meat with lots of sautéed vegatables. Very Good meal! Now….. all the meals come with Basmati Rice. You put some of the rice on your plate and then spoon out your meal out of the “Tandoor Bowl” and onto the rice. I personally do not eat white rice, so I ate my meal as it was. Delicious as far as I was concerned. Saji also brought different “Naan” breads to the table, where you can “dip” the Naan bread into the bowls. Again……I don’t eat “white” bread….so I didn’t eat the Naan bread. Everyone else Loved the NAAN Bread. Kudo’s on the flavorful bread Saji! I tasted a spoonful of each meal that was put on the table, and my favorites were: Saji’s recommendation “Vera Cha Cha” The “Rivera Herera” Chicken Finally….The Chicken Tikki….which had fantastic flavor! After dinner…….Saji brought dessert out to the table. One dessert was called “Gulab Jamun,” which is Milk solids in a honey syrup. Saji also brought out “Mango Kulfi” and “Pistachio Kulfi” which is ice cream in the shape of a square…..that was as HARD as a rock! I tried a very small bite of the Mango & Pistachio Kulfi….which was quite good! Saji said they make the Kulfi fresh daily. I didn’t try the “Gulab Jamun.” Everyone else said it was pretty good. Overall…..the food was DELICIOUS! The prices are incredible, with the most expensive dish on the menu, coming in at $19.99, which was a “Mixed Grill” A combination of chicken, lamb and shrimp. Most of the meals are around $12.99 with portion size very satisfying. Saji Matthew……..I am giving you and your Curry Leaves Restaurant a HUGE “ 2 WLN Thumbs Up” Your food is Delicious, portioned right and the price is perfect! Your staff are polite, patient and always SMILING! I HIGHLY RECOMMEND CURRY LEAVES RESTAURANT… which is located at 4843 w. Kennedy Blvd …Tampa, FL 33609 813 – 319- 4015 Hours Mon thru Saturday 11 AM to 2:30 PM They Close down for a few hours & then Re-Open the doors at 5.00 PM to 9.30 PM Daily Sunday : 12:00 Noon to 3:00 PM & 5:00 PM To 9:30 PM Check out Curry Leaves website at - www.curryleavesindiancuisine.com Saji Matthew has a “Sister” Indian Restaurant called “Bay Leaves” which is located at 4023 W Waters Ave in Tampa. “Bay Leaves” Restaurant has a Liquor License if you wanted to have a beer or wine with your dinner. Bay Leaves Restaurant Curry Leaves does not serve alcohol, which I thought was great! You have done a fabulous job of presenting Delicious, Authentic Indian Food to the People of Tampa Bay …… Saji Matthew. I will be back! Thank you for your hospitality and your Delicious Indian Food. So…..Definitely check out “Curry Leaves” or “Bay Leaves” for Authentic, Delicious and HEALTHY Indian Food. I really enjoyed the entire experience. Are you looking for a group of Like Minded people …….who are on a journey towards a Long-Term Healthy Lifestyle? Well…..you don’t have to look any further…..cause Weight loss Nation is HERE for YOU! Visit our website at www.TheWeightLossNation.com and see our Unique Supportive and Motivational Program that will help you succeed in Living a Healthy Lifestyle! Thank you for listening to Today’s episode….and until next time…..have a very Happy, Peaceful and Healthy Week!
CKUA's Green Energy Futures and the Energy Detective compares cookers to find the best and most energy efficient way to slow cook lentil soup! We compared slow cookers, pressure cookers and the Thermos slow cooker. See our story on The Energy Detective: http://www.greenenergyfutures.ca/episode/181-the-energy-detective
Are you down with the Instant Pot? I'm down with the Instant Pot. I use it for sushi rice, artichokes, and Lentil Soup. You know who is way way way more down with the Instant Pot than I am? This week's guest, Coco Morante. She's a genius with the Instant Pot and, in addition to having a bustling facebook page, she just put out a book of Instant Pot recipes. Check her out! Oh wait! There's more, a brand new 4+1! Continue reading Episode #110 – Coco Morante on the site.
Noor and Michelle love this time of the year! Their trees are set up, decorations are out, and holiday music is playing at any given time in their homes. However there is one thing missing...under their trees! The ladies wanted to do things a little differently in regards to their gift giving this year, and make their own gifts for their friends and family! Michelle and Noor scoured any D.I.Y.ers goto place, Pinterest, and found their favorite picks for all those on their lists. Whether you are catering to foodies, eco-conscious ladies, the guy next door, the coffee lover, or your favorite bookworm, Noor and Michelle have you covered! So get comfy, while the gals talk you through their goto picks for those on their lists! The Foodie: Chai Tea Jars https://craftingagreenworld.com/2012/11/21/chai-recipe/ Infused Olive Oils http://laurencariscooks.com/diy-infused-oils/ Lentil Soup in a Jar https://www.glueandglitter.com/2012/12/10/soup-mix/ The Eco-Chic Gal: Essential Oil Roll-on Perfume http://www.thelittlemonsterblog.com/2014/05/favorite-thing-essential-oil-roll-on.html/ Coconut Oil + Green Tea Moisturizer http://helloglow.co/whipped-green-tea-coconut-oil-moisturizer/ Sugar Hand Scrub https://www.theidearoom.net/peppermint-candy-cane-sugar-scrub/ The Guy Next Door: Cologne https://momofftrack.com/wp-content/uploads/2016/05/mens-cologne-with-essential-oils.jpg Beard Oil https://momofftrack.com/wp-content/uploads/2016/05/beard-conditioner-with-essential-oils.jpg Men’s Body Wash https://momofftrack.com/wp-content/uploads/2016/05/DIY-Mens-Body-Wash-with-Essential-Oils.jpg Book Clock http://www.artofmanliness.com/2014/01/23/how-to-turn-a-book-into-a-handsome-clock/ Shave Butter https://teachbesideme.com/easy-homemade-shave-butter-mom-dad/ The Coffee Lover Roast Coffee on the Grill http://www.artofmanliness.com/2013/06/20/how-to-roast-coffee-at-home-on-a-grill/ The Bookie: You Are a Badass https://www.amazon.com/You-Are-Badass-Doubting-Greatness/dp/0762447699/ref=sr_1_1?ie=UTF8&qid=1513192125&sr=8-1&keywords=you+are+a+badass The Four Agreements https://www.amazon.com/Four-Agreements-Practical-Personal-Freedom/dp/1878424319/ref=sr_1_1?s=books&ie=UTF8&qid=1513192141&sr=1-1&keywords=The+Four+Agreements The Kind Diet https://www.amazon.com/Kind-Diet-Simple-Feeling-Losing/dp/1609611357/ref=sr_1_1?s=books&ie=UTF8&qid=1513192155&sr=1-1&keywords=the+kind+diet Eat to Live https://www.amazon.com/Eat-Live-Amazing-Nutrient-Rich-Sustained/dp/031612091X/ref=sr_1_1?s=books&ie=UTF8&qid=1513192169&sr=1-1&keywords=eat+to+live The Universe Has Your Back https://www.amazon.com/Universe-Has-Your-Back-Transform/dp/1401946542/ref=sr_1_1?s=books&ie=UTF8&qid=1513192183&sr=1-1&keywords=The+Universe+Has+Your+Back
Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world. Brenda is co-author of nine award-winning, best-selling books: Becoming Vegan: Comprehensive Edition (2014) Becoming Vegan: Express Edition (2013) Becoming Vegan (2000) The New Becoming Vegetarian (2003) Becoming Vegetarian (1994, 1995) Becoming Raw (2010) the Raw Food Revolution Diet (2008) Defeating Diabetes (2003) Dairy-free and Delicious (2001). She is also a contributing author to a tenth book, The Complete Vegetarian (2009). Her books are vegetarian/vegan nutrition classics, with over 750,000 copies in print in 8 languages. Brenda has authored and co-authored several articles for peer-reviewed medical and nutrition journals and magazines. Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame. Brenda lives in Kelowna British Columbia with her husband, Paul Davis. She has two grown children, Leena Markatchev and Cory Davis. HOW TO REACH BRENDA: BrendaDavisRD.com Facebook/brendadavisrd WEBSITES MENTIONED: Nutrionalfacts.org (Michael Greger) PEOPLE MENTIONED: Prince Al-Waleed bin Talal Prince Khaled - Animal activist Francesca Crowe Dr Kim Williams BOOKS: Brenda’s Pick: How Not To Die by Michael Greger John Robbins - A Diet For a New America RECIPES and MEALS: Fortified Milk: Almond Milk with a ⅓ - ½ cup hemp seeds for higher protein and higher omega 3’s : Blend it all together Breakfast Bowl: Grain (Oat Grouts), Sprouted grain, berries and peaches (3-4 different fruits) and some cooked fruits, Almond Yoghurt, Dehydrated granola, Flax, chia and hemp seeds, walnuts, non-dairy milk Lunch: Giant Salad (Family size) - Kale, Sunflower sprouts, pea shoots and something of all the colours of the rianbow, some starchy foods inc sweet potatoes, butternut squash with protein such as soy, tempeh with a homemade nut based dressing Fruit for dessert with almond butter Dinner: Stew, Indian Curry, Lentil Soup with Kale Salad B12 is an essential nutrient, you must get it. Without you will eventually die SUPPLEMENTS: Red Star vegetarian support formula B12: 1000µg twice a week or 25µg - 250µg per day (Only absorb 1%). Best form to get is cyanocobalamin - Very stable and gets converted in your body. Low levels of B12 cause high homosysteine levels that cause CVD. B12 is an essential nutrient, you must get it. Without you will eventually die. ADVICE: Do your best to be a conscious human being. To take resposibility for your choices. To understand the consequences that are beyond ourselves for health, the environment, the animals.
The boys are joined by writer/director/friend of the show Chadd Harbold (LONG NIGHTS, SHORT MORNINGS, HOW TO BE A MAN)as they taste test a store-bought pumpkin lentil soup and talk clowns, whether hot dogs are real dogs, and what happens when Wendy's runs out of chicken.
Joining us in the studio is the one and only Lazarus Lynch, also known as Son of a Southern Chef. Lynch grew up living and breathing the food industry, and now works as a chef with a super active online presence (making YouTube videos to teach you how to cook miso honey ribs, gouda macaroni, and fried okra.
Jacob, Esau, Birthrights, Lentil Soup, the same sins again and how hard is it to kill Uriah. Have a listen.
Today we discuss making a fabulous soup that is full flavored and features dried porcini mushrooms, le puy lentils and fresh thyme. This Simple soup takes about 45 minutes and uses simple ingredients yet yields a mushroom flavor that is unmatched. The French lentils are so tender and filling, perfect for a cool evening.
On this week’s episode of Sharp & Hot, host Chef Emily Peterson welcomes Jen Andrews as her guest, and they discuss a great breaded chicken dish that Jen is excited to try out. After the break, Chef Emily and Jen talk about lentil soup. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops. “If you want moist chicken, the key is to use thighs.” [11:20] —Chef Emily Peterson on Sharp & Hot
On the Menu: Mario and Bill declare 2014 "The Year Of The Twitter" on Just Cook It Radio. Follow Mario on Twitter: @MarioPorreca and Follow Bill on Twitter: @BillAlexander. Mario and Bill talk lentils and try Popcorn and soup sent to them by listeners. Mario makes Sausage and Lentil Soup with Escarole to celebrate New Year's. Get the recipe HERE: http://jcook.it/JkLVJF Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio and at JustCookIt.net. Watch the show at JustCookIt.tv.
In this short episode I discuss how easy and it is to make lentil vegetable soup. This healthy and delciious soup needs a good 90 minutes to reach it's full potential but the rewards and efforts are well worth it.
Yesterday, December 12, was the feast day of Our Lady of Guadalupe, Patroness of the Americas. But she is more than just the Patroness of the Americas. Our Lady of Guadalupe holds a special place in my heart.
Aarti Sequiera of aartipaarti.com demonstrates an easy dinner by Julie Van Rosendaal of dinnerwithjulie.com. Anyone can eat well if you know how to doctor up a can of beans - and this is a perfect example.
Jennifer Nix on what's politically possible with health care. Sarah Buttenwieser on how a community responds to tragedy and terror. Traci Olsen on how parents can not act like their parents. And Tina McElmoyl explores our changing relationship with food..
Chanukah has two traditional foods, latkes and sufganiyot, but I think there should be a third Chanukah treat - lentil soup.
Chanukah has two traditional foods, latkes and sufganiyot, but I think there should be a third Chanukah treat - lentil soup.
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