(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) Lemon and tarragon give this easy-to-make soup a bright flavor. If you use canned chickpeas, it cooks up in less than 20 minutes. But I recommend using chickpeas you’ve cooked yourself–the flavor and texture are…
This spread couldn’t be easier to prepare and even better, it’s a tasty nutritious treat your children will love to eat. Serve it with animal or graham crackers. Ingredients: 1 15-oz (350 ml) can chickpeas 1 Tbsp peanut butter 3 Tbsp oil ½ C (120 ml) cocoa powder ½ C (120 ml) sugar 1 tsp…
After several tests, I think this is the best recipe for gooseberry pie. It will also work well for pretty much all berries: blackberries, blueberries, June berries and even tart cherries. Ingredients: 1 9” inch double piecrust 3 C gooseberries 2 C sugar ¼ tsp salt 1 tsp nutmeg ½ tsp almond flavoring (optional*) 3…
I know, I know. Sauerkraut Soup just doesn’t sound good. But trust me, this is one of the tastiest soups you will ever have. Your family will be asking for more. Ingredients: 2-3 cups chicken broth ½ onion, chopped 2 garlic cloves 2 Tbsp Olive oil 1 Tbsp dill weed 2 carrots, peeled and chopped…
This was my most popular soup when I was cooking for our church youth trip. Everyone asked for seconds and there were no left-overs. This recipe and my Chickpea Stew recipe are two big reasons I grow tarragon in my herb garden. Ingredients: 1 tablespoon olive oil 1 garlic clove, minced 1/2 cup diced onion…
You thought radishes were just a garnish for salads and vegetable plates, didn’t you? Think again. Creamy and spicy, Radish Lentil Soup is the perfect way to use up the radishes from your garden on a cold fall day. Ingredients: 1 C red lentils 3 C water ¾ – 1 lb radishes ½ onion 1…