Soup is one of my favorite meals. The best part is that you can freeze the leftovers for a quick supper when you are in a bind. This recipe was inspired by Post Punk Kitchen.
submitted by Elizabeth Savoie Dronet
1 tablespoon olive oil
1 yellow onion, thinly sliced
3 cloves garlic, minced or pressed
1 teaspoon dried thyme
2 tablespoons sweet smoked paprika
1 cup dried red lentils
4 cups vegetable broth (I use 2 cubes Knorr vegetable bouillon)
2 cups water
Fresh black pepper
2 cans diced fire-roasted tomatoes
2-4 cups fresh spinach hand-torn
1/2 cup drained and roughly chopped kalamata olives (or buy kalmata pieces)
In a soup pot, saute onions in oil. Add garlic, thyme and paprika and cook for another minute.
Add the lentils, broth, water, and pepper. Cover and bring to a boil. Boil over medium low for about 25 minutes. Add the tomatoes. Simmer for another 20 minutes until lentils are tender. Add spinach and olives and stir until spinach is wilted. Add water to thin, if necessary and salt to taste if needed. (The broth and olives have already added salt.)
Refrigerate or freeze leftovers.
This cornbread is light and fluffy with a sweet taste. It’s great served with black-eyed peas and cabbage. There is something about baking cornbread in a black iron skillet. It gives it that crisp crust that everyone looks for. Kent and I purchased some stone-ground cornmeal from a man grinding corn in his booth at a festival in Vinton, La. We took turns turning the wheel as our corn became cornmeal. When baked, the cornbread was coarse, but flavorful.
by Pat Savoie
1 (14 3/4 oz) can cream-styled corn
6 Tablespoon butter, softened
2 large eggs, separated
1/2 cup whipping cream
1 1/2 cups cornmeal
1 cup flour
1 Tablespoon baking powder
1 1/4 tsp salt
1/3 cup sugar
1 Tablespoon shortening
Beat butter and egg yolks until smooth.
Add whipping cream and the can of corn that has been processed in a blender until smooth
Combine cornmeal, flour, baking powder, sugar and salt
Mix dry ingredients with the wet ingredients
Beat egg whites until stiff, then fold into batter
Add shortening to a black iron skillet and heat in 375 oven for 5 minutes
Remove skillet from oven and pour batter into hot skillet
Return to oven and bake 375 for 25-30 minutes
By Pat Savoie
1 Tbsp olive oil
1 lb leeks, sliced into thin rings and washed
1 lb baby bella mushrooms, sliced
1 tsp fresh thyme, minced
2 Tbsp sour cream
1 Tbsp Dijon or Creole mustard
Salt and pepper
3/4 cup Aged Provolone cheese or Gorgonzola cheese, grated
1 egg, slightly beaten
Saute the leeks in olive oil until tender and beginning to brown, about 5 minutes.
Add thyme and mushrooms and cook another 2-3 minutes
Remove from heat and stir in sour cream, mustard and salt and pepper
On a sheet of parchment paper, roll out your dough into a roughly 14-inch diameter circle-ish shape, about 1/8-inch thick.
Brush dough with olive oil.
Spread half of filling over the dough leaving a 2 inch border. Sprinkle with half of the cheese. Top with remaining filling and top with remaining cheese.
Fold up outer edge of the dough forming small pleats all the way around.
Brush dough with beaten egg and sprinkle with kosher salt
Slide galette on parchment paper onto a cooke sheet and bake at 375 for 35 to 45 minutes
Cool on a baking rack for 10 minutes. Loosen from parchment paper and slide onto a cutting board. Slice and serve.
1 cup lard
1 cup peanut butter, smooth or crunchy
3 cups cornmeal
1/2 cup wheat flour
Melt lard and peanut butter together.
Add cornmeal and flour, mixing well.
Cool slightly to thicken and pour into container.
Stuff mixture into holes drilled in a log, then hang for birds to feed.
Refrigerate or freeze extra to store.
This beautiful spring salad was vibrant on the Easter table. Because it is meatless, it would also work well for Lenten Fridays. Even Elizabeth, who claims she doesn’t like peas, cleaned her plate! If you are invited to a salad luncheon, consider bringing this orzo salad to give the buffet some variety.
by Pat Savoie
8 oz orzo pasta
2 tsp lemon zest
1/2 cup lemon juice (may add more before serving to brighten the flavor)
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 Tbsp Dijon or Creole mustard
1/4 cup shallots or onion, diced
1 cup frozen peas
8 oz sugar snap peas, chopped
2 Tbsp parsley or mint, chopped
1/2 cup almonds, toasted, chopped or sliced
Cook orzo according to package directions in salted water.
Combine lemon juice, olive oil, salt, pepper, mustard and shallots.
Toss together pasta and lemon mixture. Cover and refrigerate overnight.
Toss together lemon zest, peas, sugar snap peas, parsley and almonds with chilled pasta.
Add additional salt, pepper and lemon juice to taste. We also added freshly grated parmesan cheese before serving.
This light and cool cake is perfect for Easter and summer celebrations!
by Elizabeth Savoie Dronet
1 pkg. butter cake mix (yellow)
1 (11 oz.) can mandarin oranges with juice
3/4 c. oil
1 (13 1/2 oz. or 16) Cool Whip
1 (3 oz.) pkg. vanilla instant pudding
1 (20 oz.) can crushed pineapple, drained
Mix cake mix with mandarin orange with juice and oil. Add eggs one at a time and mix well. Grease and flour 2 round cake pans. Divide batter evenly. Bake at 350 degrees for 30 minutes minutes or until a cake tester comes out clean. (See cake box for recommended cook times for different pans.) Cool thoroughly.
Mix Cool Whip, pudding and crushed pineapple. Return to refrigerator for 10 minutes. Frost cake and keep in refrigerator.