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"Homemade" Chicken Noodle Soup

Ok - so it's a simplified version of "homemade". I'm not making my own broth or anything here - let's not get crazy. But it's quick to put together and much better than anything out of a can. My 17 year old daughter asked for this recipe yesterday to make for the family she is currently staying with in her year abroad in France. Here is a picture of what she made (#proudmom).  1 tablespoon butter 1/2 cup chopped onion 1 clove garlic 1/2 cup chopped celery 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth 1/2 - 1 pound chopped cooked chicken breast 1 1/2 cup egg noodles, cooked according to package directions 1 cup sliced...

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Lentil & Kale Soup

Lentil & Kale Soup Best. Soup. Ever. Hot soup in the summer? With this rainy, cool weather we have been having it just feels right. INGREDIENTS ¼ cup extra virgin olive oil 1 medium yellow or white onion, chopped 2 carrots, peeled and chopped 4 garlic cloves, pressed or minced 2 teaspoons ground cumin 1 teaspoon curry powder ½ teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, lightly drained 1 cup brown or green lentils, picked over and rinsed 4 cups vegetable broth 2 cups water 1 teaspoon salt, more to taste Pinch of red pepper flakes Freshly ground black pepper, to taste 1 cup chopped fresh collard greens or kale, tough ribs removed 1 to 2 tablespoons...

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Grasshopper Pie

My mom has been making this for holidays since I was a child. She still makes it every Thanksgiving and Christmas and the grandkids love it. It's a great festive color and I will be making it today. It's pure junk food but so good! 18 Oreos 5 T. melted butter 24 marshmallows 1/3 cup milk 2 T. green creme de menthe 1/2 pint heavy whipping cream green food coloring if you like the color more intense Combine crushed oreos and butter and pat into a 9 inch pie pan. Melt marshmallows with the milk over a low heat. Cool and add the creme de menthe. Whip the heavy cream. Fold marshmallow mixture into whipped cream. Fill crust and chill.

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Vegan Split Pea Crockpot Soup

This fat-free and vegan soup has tons of flavor (really!). My vegan daughter always requests this when she wants comfort food. With a crusty baguette, it is very satisfying. The addition of potatoes makes it thicker and heartier than most split pea soups. 2 cups green split peas (uncooked) 8 cups vegetable broth 2 cubes boullion (vegetarian) 2 potatoes (chopped) 2 ribs celery (chopped) 2 carrots (sliced) 1 onion (diced) 2 cloves garlic (minced) 1 teaspoon dry mustard 1 teaspoon cumin 1 teaspoon sage 1 teaspoon thyme 3 bay leaves Place the split peas, vegetable broth, and bouillon cubes in your Crockpot and give it a quick stir to break up the bouillon cubes a bit. Next, add the chopped potatoes,...

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Chicken with Peanut Sauce & Sweet Potatoes

Before you retire the grill for the season try this! Chicken tossed with a sweet and spicy peanut sauce. Pack it into foil and toss it on the grill. It's a no mess dinner. You probably won't have leftovers - but it's even better the next day.  Ingredients: 1/2 cup unsalted natural creamy peanut butter 1/2 cup light coconut milk 4 T. rice vinegar 2 T. chopped cilantro 2 T. honey 2 T. fresh lime juice 2 T. fresh minced ginger 2 tsp reduced-sodium soy sauce or tamari 1 tsp red pepper flakes 2 cloves garlic, minced Olive oil cooking spray 12 oz green beans, trimmed  2 sweet potatoes, peeled and diced into 1/2-inch chunks (: Make sure to dice potatoes...

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