I've had more people write to me about this topic than any other. I have to say that in the end I did donate my Tramontina cook-pot to the local women's shelter. It was a heavy pot! It weighed a lot more than the Le Creuset pot of a similar size. When I would have it filled and put into the over to finish cooking the oven rack would have a very noticeable "sway" in the middle. That always made me very nervous.
One of the comments made on the original post (same topic headline as this one) there was a person who said that they had bought a Le Creuset pot at an outlet mall for a seriously discounted price. I too have bought a deeply discounted Le Creuset pot at TJ Maxx, paid about 1/3 of the cost if it had been first quality. You do need to be aware that at outlet malls and discount stores like TJ Maxx the Le Creuset pots and pans being sold there are seconds (they are discretely marked) and the warranty does not apply to them.
September 3, 2009
July 28, 2009
Oven BBQ Ribs
I love to cook and better yet I love to cook for others. We've been asked to help out with making dinner for the single Airmen (men and women) that live in the dorms at RAF Croughton. On the menu- Ribs! Many of us are making ribs and all of us are using our own recipes to create something delicious.
So here's what I've done...I use a recipe from All Recipes.com and found a recipe for oven baked BBQ ribs and I've changed it up a bit for my own personal tastes. Remember...recipes are only a starting point you can adjust anything in them to make it a bit more to your liking.
First off... what I've done is that I have changed the recipe from 6 to 12 servings, and I've changed the recipe measurements from metric to US.
I use Kosher Salt when cooking, it's lighter tasting and volume wise there's less of it (it's lighter weight) than regular granulated salt. So go ahead and use the 2 tablespoons, it's really not going to be a true 2 tablespoons of salt.
I use Colmans dry Mustard as I feel that it really does make a difference when I cook foods and especially when make BBQ sauce. Add an additional ½ teaspoon.
Being that I am living in England and I've been buying things on the economy and they come in metric- I've become accustomed to making slight adjustments. For instance the 2 bottles of generic brand ketchup that I used were 730 grams each and I used the entire bottle (times 2). I also filled said bottles up with water and put that into my huge mixing bowl.
Onions, when I cook with onions, I use RED onions. I think that they are the sweetest onions hence I use them in every recipe unless I'm making French Onion Soup...but that's another recipe. I put in 5 cups of onions instead of the "suggested" 4...red onions make everything taste YUMMY!
Dark Brown Sugar, I used an extra ½ cup.
White Vinegar- added and extra ½ cup
Again I'm in England and the containers are a little different I put in the entire 150 ml or 5.3 fl oz bottle of Lea & Perrins Worcestershire sauce. Again I throw in a brand name because that's what I use.
Meat- I used Pork Ribs, and I cut them to serving portions before I browned them in canola oil (it makes them easier to handle). I sprinkled them lightly with kosher salt and freshly cracked black pepper while in the frying pan. That's why I only used the 2 tablespoons of kosher salt in the sauce recipe.
Stay tuned for pictures later...as I've been taking pictures as I cook today.
Any questions? Please don't hesitate to ask me!
So here's what I've done...I use a recipe from All Recipes.com and found a recipe for oven baked BBQ ribs and I've changed it up a bit for my own personal tastes. Remember...recipes are only a starting point you can adjust anything in them to make it a bit more to your liking.
First off... what I've done is that I have changed the recipe from 6 to 12 servings, and I've changed the recipe measurements from metric to US.
I use Kosher Salt when cooking, it's lighter tasting and volume wise there's less of it (it's lighter weight) than regular granulated salt. So go ahead and use the 2 tablespoons, it's really not going to be a true 2 tablespoons of salt.
I use Colmans dry Mustard as I feel that it really does make a difference when I cook foods and especially when make BBQ sauce. Add an additional ½ teaspoon.
Being that I am living in England and I've been buying things on the economy and they come in metric- I've become accustomed to making slight adjustments. For instance the 2 bottles of generic brand ketchup that I used were 730 grams each and I used the entire bottle (times 2). I also filled said bottles up with water and put that into my huge mixing bowl.
Onions, when I cook with onions, I use RED onions. I think that they are the sweetest onions hence I use them in every recipe unless I'm making French Onion Soup...but that's another recipe. I put in 5 cups of onions instead of the "suggested" 4...red onions make everything taste YUMMY!
Dark Brown Sugar, I used an extra ½ cup.
White Vinegar- added and extra ½ cup
Again I'm in England and the containers are a little different I put in the entire 150 ml or 5.3 fl oz bottle of Lea & Perrins Worcestershire sauce. Again I throw in a brand name because that's what I use.
Meat- I used Pork Ribs, and I cut them to serving portions before I browned them in canola oil (it makes them easier to handle). I sprinkled them lightly with kosher salt and freshly cracked black pepper while in the frying pan. That's why I only used the 2 tablespoons of kosher salt in the sauce recipe.
Stay tuned for pictures later...as I've been taking pictures as I cook today.
Any questions? Please don't hesitate to ask me!
January 12, 2009
Bamboo Cutting Boards
I've been using Bamboo cutting boards for over 4 years, and I just love them! They are long wearing and don't dull your knife the way some other types cutting boards can. I also own and use antimicrobial cutting boards, those I use just for raw meat. I use the bamboo cutting boards exclusively for breads, cheeses and of course fruits and veggies and cooked meats. I own two different brands of bamboo cutting boards TruBamboo and Totally Bamboo I love them both! They are easy to care for and long lasting!
And right now Totally Bamboo is having a sale- go check it out!
And right now Totally Bamboo is having a sale- go check it out!
January 4, 2009
the many uses of olive oil
I've long been a user of Extra Virgin Olive Oil and have long wondered what elese can I do with this stuff? After some serching, I found these gems of information on the internet. Enjoy!
We're most familiar with olive oil in relation to cooking, but there's so many other ways it can be used; often avoiding the need to use chemicals, compounds and substances that aren't very environmentally friendly. For these tips, you don't need to use the best grade of olive oil.- After polishing copper or brass, rub it with a little olive oil to slow down the reocurrence of tarnish
- Can be used as a stainless steel cleaner; apply sparingly
- Rub olive oil into wooden cutting boards to help prevent cracking, repel staining and marking
- Remove paint from hair or skin by dabbing a cotton ball dipped in olive to the affected area
- Use it as an alternative for de-squeaking hinges
- Olive oil can help unjam zippers - use a cotton bud to apply
- Apply a little olive oil to your shoes to restore their shine
- Old leather can be made more supple by rubbing in olive oil (spot test first)
- Coat garden tool blades with a thin layer of olive oil to prevent dirt sticking to them and to help prevent rusting. This works really well!
- Mix one part lemon juice with 3 parts olive oil to make a wooden furniture polish
- Rub into to fingernails before and after manicuring
- A small amount of olive oil applied after shampooing can substitute hair conditioner.
- Extra light olive oil can be used as a massage oil
- Olive oil can replace shaving cream or shaving oil
- Dip a razor into olive oil after use to prevent the blade rusting
- Can be applied to chapped lips to to relieve the dryness
- Use as a makeup remover
A teaspoon of olive oil can help soothe a tickling or sore throat (I've just tried that out and it has provided some relief) and in some cases if taken just before bed, can alleviate snoring :).
What non-food uses have you found for olive oil?
We're most familiar with olive oil in relation to cooking, but there's so many other ways it can be used; often avoiding the need to use chemicals, compounds and substances that aren't very environmentally friendly. For these tips, you don't need to use the best grade of olive oil.- After polishing copper or brass, rub it with a little olive oil to slow down the reocurrence of tarnish
- Can be used as a stainless steel cleaner; apply sparingly
- Rub olive oil into wooden cutting boards to help prevent cracking, repel staining and marking
- Remove paint from hair or skin by dabbing a cotton ball dipped in olive to the affected area
- Use it as an alternative for de-squeaking hinges
- Olive oil can help unjam zippers - use a cotton bud to apply
- Apply a little olive oil to your shoes to restore their shine
- Old leather can be made more supple by rubbing in olive oil (spot test first)
- Coat garden tool blades with a thin layer of olive oil to prevent dirt sticking to them and to help prevent rusting. This works really well!
- Mix one part lemon juice with 3 parts olive oil to make a wooden furniture polish
- Rub into to fingernails before and after manicuring
- A small amount of olive oil applied after shampooing can substitute hair conditioner.
- Extra light olive oil can be used as a massage oil
- Olive oil can replace shaving cream or shaving oil
- Dip a razor into olive oil after use to prevent the blade rusting
- Can be applied to chapped lips to to relieve the dryness
- Use as a makeup remover
A teaspoon of olive oil can help soothe a tickling or sore throat (I've just tried that out and it has provided some relief) and in some cases if taken just before bed, can alleviate snoring :).
What non-food uses have you found for olive oil?
January 1, 2009
Hoppin John with a twist!
It's a southern tradition to make and serve Hoppin John on New Years Eve. I was looking for a recipe for Hoppin John but was wanting something a little different and I found it over at Epicurious, it's Hoppin' John Risotto. Now I did change a few things from that original recipe...
This recipe serves 8 to 10 meal sized portions and the recipe can be cut in half to serve 4 or 6 people.
Bacon- fry more bacon! First off you will want more bacon for the topping trust me you will! The extra bacon fat is needed to add flavor to the onions while they are caramelizing. I personally felt that there was not enough bacon fat or butter in this recipe to properly caramelize the onions.
Pancetta and Garlic- if you make the full recipe use 4 ounces of pancetta and fry it with the red onions, celery and garlic as this will add more flavor, by drawing out the fat from the bacon and crisping it up. I do this when making pasta e fagioli and it adds a wonderful flavor! Garlic- the full recipe needs almost twice as much garlic then it calls for.
Parsley- I say forget the parsley, as it adds a grass like flavor that your kids will hate! And you want them to eat this as it takes a long time to prepare and make this dish!
I added freshly grated Parmesano Reggiano -that's Parmesan cheese that's from Parma Italy it is so seriously yummy and worth every penny! I buy mine at Sam's Club and save 50% on the cost per pound than it I were to buy it at the grocery store or even the commissary.
Do all of the prep work before you even think about starting this meal. At one point you will have 3 pots going at the same time on the stove- do not be frightened by this! I think that this is when I am most in my element. :-)
Freshly ground pepper- it calls for ¾ of a teaspoon, if you make the full sized recipe you will need more, a lot more!
Good luck and Happy Cooking!
This recipe serves 8 to 10 meal sized portions and the recipe can be cut in half to serve 4 or 6 people.
Bacon- fry more bacon! First off you will want more bacon for the topping trust me you will! The extra bacon fat is needed to add flavor to the onions while they are caramelizing. I personally felt that there was not enough bacon fat or butter in this recipe to properly caramelize the onions.
Pancetta and Garlic- if you make the full recipe use 4 ounces of pancetta and fry it with the red onions, celery and garlic as this will add more flavor, by drawing out the fat from the bacon and crisping it up. I do this when making pasta e fagioli and it adds a wonderful flavor! Garlic- the full recipe needs almost twice as much garlic then it calls for.
Parsley- I say forget the parsley, as it adds a grass like flavor that your kids will hate! And you want them to eat this as it takes a long time to prepare and make this dish!
I added freshly grated Parmesano Reggiano -that's Parmesan cheese that's from Parma Italy it is so seriously yummy and worth every penny! I buy mine at Sam's Club and save 50% on the cost per pound than it I were to buy it at the grocery store or even the commissary.
Do all of the prep work before you even think about starting this meal. At one point you will have 3 pots going at the same time on the stove- do not be frightened by this! I think that this is when I am most in my element. :-)
Freshly ground pepper- it calls for ¾ of a teaspoon, if you make the full sized recipe you will need more, a lot more!
Good luck and Happy Cooking!
December 27, 2008
Minestrone by Michael Chiarello
One of my FAVORITE channels on cable is the Food Network. Check out Micheal Chiarello and his show Napa Style oh my word he's got great recipes for casual entertaining and every day dining. here's a recipe of his that I happened to come by on a box of reduced sodium chicken broth, enjoy!
Prep time 30 minutes. Start to finish 50 minutes
¼ cup extra virgin olive oil
6 medium cloves garlic-chopped
2 cups finely chopped yellow onion (about 2 small)
1 cup diced celery (about 2 medium stalks)
1 cup diced carrot (about 2 medium)
1 tablespoon finely chopped fresh rosemary or thyme leaves
1 15ounce can of kidney beans
1½ cups undrained diced tomatoes
4 cups diced zucchini
1 cup uncooked tube shaped pasta
2 cartons (32 ounce each) reduced sodium chicken broth
salt and pepper to taste
½ cup shredded Parmesan cheese
_________________________________________________________________
1- in a 6 quart stockpot, heat oil over medium high heat. Add onions, celery, carrots and garlic- stir occasionally cook about 8 to 10 minutes or until vegetables are tender.
2- stir in rosemary, beans, tomatoes, zucchini, pasta and broth. Heat until boiling, reduce heat.
3- cover, simmer about 20 minutes or until pasta is tender. Season with salt and pepper, serve topped with cheese.
Prep time 30 minutes. Start to finish 50 minutes
¼ cup extra virgin olive oil
6 medium cloves garlic-chopped
2 cups finely chopped yellow onion (about 2 small)
1 cup diced celery (about 2 medium stalks)
1 cup diced carrot (about 2 medium)
1 tablespoon finely chopped fresh rosemary or thyme leaves
1 15ounce can of kidney beans
1½ cups undrained diced tomatoes
4 cups diced zucchini
1 cup uncooked tube shaped pasta
2 cartons (32 ounce each) reduced sodium chicken broth
salt and pepper to taste
½ cup shredded Parmesan cheese
_________________________________________________________________
1- in a 6 quart stockpot, heat oil over medium high heat. Add onions, celery, carrots and garlic- stir occasionally cook about 8 to 10 minutes or until vegetables are tender.
2- stir in rosemary, beans, tomatoes, zucchini, pasta and broth. Heat until boiling, reduce heat.
3- cover, simmer about 20 minutes or until pasta is tender. Season with salt and pepper, serve topped with cheese.
November 21, 2008
For those who like to bake...
I've always enjoyed baking cakes. Since the start I've loved using shaped cake pans and this one over at Williams-Sonoma is just darling! For those who have children of an age who enjoy the Build a Bear experience (my 13 year old still loves it) this is right up there!
November 12, 2008
Cream of Broccoli Soup
Soup's On! It's during the months with cooler weather that my passion for making soups comes alive. Today's home made soup of choice is/was Cream of Broccoli.
Using an immersion blender is so much easier than taking all of the soup and putting it through the blender or food processor (much less to clean too). I don't use the woody stems of the broccoli, only the tops. I'll be bringing some of this YUMMY soup to a dear friend whose husband is deployed.
Enjoy this family favorite!
Using an immersion blender is so much easier than taking all of the soup and putting it through the blender or food processor (much less to clean too). I don't use the woody stems of the broccoli, only the tops. I'll be bringing some of this YUMMY soup to a dear friend whose husband is deployed.
Enjoy this family favorite!
- 3 to 4 cups of chopped broccoli
- 2 cups broccoli cooking water
- 2cups chicken or vegetable broth
- ½ cup chopped celery
- 1/3 cup coarsely chopped onion
- 1/3 cup lightly packed parsley
- 1/3 cup uncooked rice
- 1/3 teaspoon salt
- ¾ cup half and half
- 2 Tablespoons butter
Wash and trim about 2 or so pounds of broccoli- keep in mind if you plan to cook they way I do and not use the woody stems you will need a little over 2 pounds of broccoli. Cook in boiling salted water until tender (about 5 minutes). Drain Broccoli reserving 2 cups of the broccoli cooking water. Chop broccoli, set aside. Hopefully you'll have 3 to 4 cups of broccoli.
Pour broth and cooking water into a 4 quart pot. Bring to a boil and add celery, onion parsley, and rice. return to a boil, then lower heat and simmer for about 20 minutes or until rice is cooked. Add 3 cups of the broccoli and simmer for 5 minutes longer. Soup should be getting thick by this point. Puree broccoli with your immersion blender or put in a food processor. be careful as it is HOT! After you're done pureeing the soup, add in the half and half and butter, add in the rest of the broccoli if you desire and chunky soup or puree all of it for a nice creamy soup (I do it both ways depending upon my mood). Add salt and pepper to taste and serve it with a thick slice of a crusty whole grain bread.
Have you been to All Recipes? Check this out...the Perfect Pantry, I love it! It's this list of items to have on hand, to keep stocked in your pantry. Does your pantry measure up?
October 26, 2008
October 15, 2008
Pumpkins- YUM!
From the Susan Branch newsletter...of this is so yummy I HAD to share!
I thought maybe you would like the recipe for this, so here goes: While sweet potatoes are cooking (see further along in recipe) cut off the tops of the pumpkins, hollow out cleanly and smear insides with a little softened butter. Put them on a cookie sheet. Preheat your oven to 375 degrees. With an electric mixer (not a food processor) you whip together 4 c. cooked (boil them) and mashed sweet potatoes, 8 oz softened cream cheese, 1/2 c. softened butter, 2 beaten eggs, 1/4 c. packed brown sugar, 2 1/2 Tbsp. dry sherry, and 1/4 tsp. salt. Whip until light. Stir in 3/4 c. chopped walnuts. Fill the pumpkins, sprinkle each with nutmeg, put on the tops, and bake 40 min. until pumpkins feel tender when lightly squeezed.
I thought maybe you would like the recipe for this, so here goes: While sweet potatoes are cooking (see further along in recipe) cut off the tops of the pumpkins, hollow out cleanly and smear insides with a little softened butter. Put them on a cookie sheet. Preheat your oven to 375 degrees. With an electric mixer (not a food processor) you whip together 4 c. cooked (boil them) and mashed sweet potatoes, 8 oz softened cream cheese, 1/2 c. softened butter, 2 beaten eggs, 1/4 c. packed brown sugar, 2 1/2 Tbsp. dry sherry, and 1/4 tsp. salt. Whip until light. Stir in 3/4 c. chopped walnuts. Fill the pumpkins, sprinkle each with nutmeg, put on the tops, and bake 40 min. until pumpkins feel tender when lightly squeezed.
My Scrapbook Nook: Coffee Trivia#links
My Scrapbook Nook: Coffee Trivia#links
I adore coffee and when this bit of trivia came to my attention- well I just had to share it!
I adore coffee and when this bit of trivia came to my attention- well I just had to share it!
September 30, 2008
It's Apple season!
Apples are my favorite fruit! Here are some links to some awesome apple recipes over at Sothern Living, enjoy!
Carmel Apples
Stuffed Apples with cornbread dressing and sausage
Quick Apple dumplings
Apple Fritters
Apple Almond Stuffing
Carmel Apples
Stuffed Apples with cornbread dressing and sausage
Quick Apple dumplings
Apple Fritters
Apple Almond Stuffing
September 7, 2008
July 25, 2008
Yummy finds when catching up on my girlfriends blogs
So here I am trying to catch up on the lives of my girlfriends and I'm ready Brandy's Blog (My Chaotic Life) and she's talking about a recipe for zucchini cakes that's over on The Pioneer woman. Hannah was in the room and I told her about the recipe (with pictures no less) and she grabbed my hand and said "Lets make this!". I knew that we had some yummy little zucchini's in the refrigerator I went into the kitchen to immediately make these. Talk about a little slice of yummy heaven! The only thing I changed was to add 2 eggs right from the start, 1/3 cup of bread crumbs, 1 teaspoon of minced garlic (yes I'm out of fresh so mine was from a jar too) and I used 2 small to medium sized zucchini. I added cracked black pepper (I didn't measure the pepper, I just twisted the pepper mill to my hearts content) added a dash of kosher salt and at least a half cup (or more) fresh grated Parmigiano Reggiano. Hannah and I gobbled it right up!
June 20, 2008
Heirlooms- have you tried them?
With the rising price of gasoline and hence food and other products, there's now a big push to grow your own fruits and veggies. With the latest salmonella scare happening across the country with tomatoes, I've got and bought a yellow heirloom tomato plant. I put it in a large terracotta pot with hopes of it not attracting chipmunks, prairie dogs or little bunnies to it's lovely fruits. I thought about giving strawberries a try and will look at some while I'm at Menard's this morning.
Now to get with the Heirloom plants- they're a bit different looking that the regular ones you can get tomatoes, apples, cucumbers and various squash plants. Check your local nurseries to see what they have available. Give them a try, you'll be happy you did!
Now to get with the Heirloom plants- they're a bit different looking that the regular ones you can get tomatoes, apples, cucumbers and various squash plants. Check your local nurseries to see what they have available. Give them a try, you'll be happy you did!
June 2, 2008
Panini- another word for YUM!
Last week I was watching Giada and she was making Panini sandwiches using cantaloupe, prosciutto and brie cheese. Here's the link to the recipe on the foot TV site-Prosciutto and Melon Panino. I changed mine a bit and made it to suit my own tastes...I omitted the baby arugula (too peppery for me) and just used the melon, the brie on the top and bottom of the sandwich and substituted salty Virginia Ham thinly sliced for the prosciutto. I bought my focaccia bread at Safeway in town (the one in Baken Park-their bread is always fresh).
Now for those that do not have a panini press (believe it or not, I don't have one) I used my George Foreman Grill- no joke it worked perfectly! Give it a try, you'll be surprised how easily it works! It put the grill marks on the bread and melted the cheese and made it all ever so delicious!
I made these for lunch today and they were so good that I made them again for dinner. Okay so Hannah passed on having another panini so I made some Bruschetta- it's VERY simple to make...
Use a package of grape or cherry tomatoes, cut into small pieces making sure to squeeze the seeds out, fresh basil chopped (it takes quite a bite of fresh basil), some sea salt, red wine vinegar and some olive oil and ¼ cup fine chopped red onion. You're going to hate me but I didn't measure anything...I'm guessing that I used ¼ cup red onion could be more. I like to cook "to taste", that is that I taste a lot during the cooking process. Go easy on the salt, it doesn't take very much, maybe ¼ teaspoon a couple of tablespoons for the red wine vinegar and same for the olive oil. Let everything macerate (flavors blend) in a covered bowl in the refrigerator for at least 1 hour- it helps to take the bite out of the onion. Serve on sliced baguette. If you want to have authentic Bruschetta brush olive oil on each piece of diagonally sliced baguette, place on baking sheet and bake for 10 minutes at 350º they will be toasted and ready for topping!
For dessert - somthing very simple and is our daughter's favorite, fresh strawberries rolled in sugar YUM!
Now for those that do not have a panini press (believe it or not, I don't have one) I used my George Foreman Grill- no joke it worked perfectly! Give it a try, you'll be surprised how easily it works! It put the grill marks on the bread and melted the cheese and made it all ever so delicious!
I made these for lunch today and they were so good that I made them again for dinner. Okay so Hannah passed on having another panini so I made some Bruschetta- it's VERY simple to make...
Use a package of grape or cherry tomatoes, cut into small pieces making sure to squeeze the seeds out, fresh basil chopped (it takes quite a bite of fresh basil), some sea salt, red wine vinegar and some olive oil and ¼ cup fine chopped red onion. You're going to hate me but I didn't measure anything...I'm guessing that I used ¼ cup red onion could be more. I like to cook "to taste", that is that I taste a lot during the cooking process. Go easy on the salt, it doesn't take very much, maybe ¼ teaspoon a couple of tablespoons for the red wine vinegar and same for the olive oil. Let everything macerate (flavors blend) in a covered bowl in the refrigerator for at least 1 hour- it helps to take the bite out of the onion. Serve on sliced baguette. If you want to have authentic Bruschetta brush olive oil on each piece of diagonally sliced baguette, place on baking sheet and bake for 10 minutes at 350º they will be toasted and ready for topping!
For dessert - somthing very simple and is our daughter's favorite, fresh strawberries rolled in sugar YUM!
May 1, 2008
Cold Weather Comfort Foods
I don't know about you but when it's cold outside I look forward to making "comfort foods" such as vegetarian chili and all kinds of hearty soups.
Lentil Soup-
2 russet (baking) potatoes
2 medium carrots, cut into 1/4-inch dice (peel first)
2 celery ribs, cut into 1/4-inch dice
3 garlic cloves, chopped fine1 medium onion, chopped fine
2 tablespoons unsalted butter
1 pound lentils, picked over and rinsed (about 2 cups)
8 cups low-salt chicken broth
Peel potatoes and cut into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes. Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened.
Lentil Soup-
2 russet (baking) potatoes
2 medium carrots, cut into 1/4-inch dice (peel first)
2 celery ribs, cut into 1/4-inch dice
3 garlic cloves, chopped fine1 medium onion, chopped fine
2 tablespoons unsalted butter
1 pound lentils, picked over and rinsed (about 2 cups)
8 cups low-salt chicken broth
Peel potatoes and cut into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes. Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened.
I like to add some grated Parmesan cheese on top with a slice of french bread on the side...m'm m'm I'm hungry just typing this!
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