Red lentil soup is one of my favorite soups. This one is a little spicy and great with freshly baked crusty bread slathered with freshly made butter. It makes quite a bit of soup so you can have leftovers for lunch or freeze some for another time.
Clam Chowder is a favorite of mine, especially homemade. My son has decided he doesn’t like anything that comes out of the sea. But, he likes this. This soup is full of flavor because of a secret ingredient – and it’s gluten-free. Serve it with Old Bay Biscuits and make it a family favorite.
Using this hack for Instant Pot Hungarian Goulash, you can get the deep flavor from hours of slowing simmering in a Dutch Oven, and the speed of Instant Pot will make it all happen in under an hour!
When you need broth for Oyster Cornbread Dressing or injecting into the turkey to get moist meat, you can use the neck and whatever scraps of poultry you have to make a flavorful broth. Making turkey broth in the Instant Pot makes it even easier.
There’s nothing like a “Bowl of Red” on a cold day, but who has time to let Chili sit on the stove for hours and hours, not to mention having to soak the beans overnight. Lordy, that’s a two-day operation!
Great dangers give birth to great resolutions.
~ Auguste Escoffier
The Month of French
Every Wednesday is Experiment Day, where I take a recipe that I have never made and make it. Sometimes, those recipes, with some modification, turn up here on The Good Plate. I really like exploring foods from all over the world, and I thought, why not pick a country, and experiment with foods from that country.
I make a lot of Italian and Mexican food, and I thought it was high time I start looking at other countries, and France was first on my list. So, this is the beginning of a Month of French.
I have always liked French Onion Soup, mostly because I really like onions, but also because I like the cheese on the top of the bowl. But then I thought about it and decided instead of putting the bread inside the bowl and the cheese on top, why not just the soup and an open-faced grilled cheese on good sourdough bread.
We could not finish all the soup in one day, so I used it to make tomato soup a day later. Wow! It was really stupendous. This is also a great soup to make if you have turkey broth that you made from a holiday turkey. I made my broth, put it in a sealable bag, and put it in the freezer.
When I was a little girl, my family moved to Germany. My father was a Captain in the US Army, and Uncle Sam wanted my father to serve there. This was in the 1960s when the United States was still heavily battling Communism and the Berlin Wall went up overnight. My mother was scared to death that we were going to get stuck behind the wall. However, I could see looking at the map with my mother that Berlin was quite a distance from Kaiserslautern (400 miles or 626 km).
One of the dishes we enjoyed when we lived there was goulash. I’m not talking about the amalgamation of ground beef, tomato sauce, and macaroni that’s called goulash in the United States. I’m talking about the real thing, German Goulash Stew, pieces of beef, lots of onion, and good paprika with a little sour cream because the chef might be feisty and use the really hot paprika. I happen to like the pork version better, but if you don’t like pork, beef does very nicely, too.
Chili Colorado really is a winter staple because it really warms you up on a cold day. There’s nothing like warming your hands on a bowl of hot chili. Enjoy!