“Food historians tell us the history of soup is probably as old as the history of cooking.”  www.foodtimeline.org

How are you doing with the health goals that you started at the beginning of the year?

We remember the fish we ate in Egypt at no cost — also the cucumbers, melons, leeks, onions and garlic.  (Nu 11:5; NIV)

How well do you like French Onion Soup?  Is it one of your favorites?  I can still remember of going out to a restaurant as a teenager and having my first taste of this “rich, can’t stop at one bite” soup.  It was one of my Dad’s favorites so I began experimenting with various recipes a number of years ago.  And there are so many variations to this recipe.  Many recipes call for the use of wine.  I’ve not used much wine in cooking so I developed this recipe without it.  Feel free to use about 4 ounces of red or white wine if you’d like.

Many recipes call for beef broth instead of the chicken broth that I use.  It’s difficult to find organic beef broth, especially in the cartons.  And most of the commercial, canned beef broths contain additives and MSG.  One could always make their own beef stock from beef if time wasn’t a factor.  I’ve used the organic chicken broth many times and am pleased with it.  The addition of organic Tamari and a bit of unsulphured molasses brings out the flavor and deepens the color of the cooked onions.  The rich flavor of the soup actually comes from the caramelized onions.

Caramelization is the process in which onions are cooked very slowly at a low to medium temperature until the onions cook down and become brown. This can be accomplished within half an hour, but many chefs allow for hours of cooking to bring out the complex flavors of the onions’ sugars.  I’ve also read of a recipe that called for cooking the onions in the oven for several hours to enhance the flavors.

Another key ingredient to the soup is melted cheese.  Gruyère cheese is traditionally used.  It is a hard yellow cheese made from cow’s milk, named after the town of Gruyères in Switzerland.  Gruyère is sweet but slightly salty, with a flavor that varies widely with age.  I used to use this cheese exclusively for French Onion Soup.  However, in recent years I use whatever organic cheese I have available and the soup still tastes great.

Prayer Power
Father we are so thankful to You for all of the wonderful foods that You have created for us to eat and enjoy.  Bless our readers with health and strength for this day.

Link of the Day
French Onion Soup

Blessings on you as you enjoy some French Onion Soup.

“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”  Laurie Colwin,

How are you doing with getting more vegetables into your daily diet?

Judah and Israel were many, as the sand which is by the sea in multitude, eating and drinking, and making merry.  (I Kings 4:20; KJV)

I realize that we’re coming to the end of the cold weather soup season, at least here in lovely Virginia Beach.  However, minestrone soup is one of those favorites that really can be served in any season.  It’s easy to make and also quite economical.

Minestrone is one of the cornerstones of Italian cuisine, and is just about as common as pasta on Italian tables.  In Italian, minestrone means, “the big soup”, the one with many ingredients.  Minestrone is a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice.  Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season.  It can be vegetarian, contain meat, or contain a meat-based broth.  The word “minestrone” has become a synonym for “hodgepodge.  Homemade chicken or beef stock can be used.  However, organic chicken and beef stocks are available in cartons, making the soup-making process one of ease and convenience.

I’ve been making minestrone soup for years…and never really make it the same way each time nor do I really measure the ingredients.  So, after reading many recipes and attempting to remember what I usually do, I’ve created one for this week’s post.  The amounts don’t have to be exact and other vegetables can be added.  Dark greens such as spinach or kale can be added toward the end of the cooking time adding more color to the soup.

Various types of beans can be used.  Many recipes call for kidney beans.  I like white kidney beans or even great northern beans.  Again, dried beans can be soaked and cooked instead of using canned beans.  Canned, organic beans are one of those conveniences that I take advantage of on busy days.  Garbanzo beans tend to go with Italian cuisine so I enjoy some of those in the soup as well.  And even though most minestrone soup recipes call for pasta, the soup is still great without it.  I used a small amount in this recipe.  Spelt or whole wheat elbow macaroni or rotini work great.  So, look in your refrigerator and in your vegetable bin and round up some soup.  Your family will thank you!

Prayer Power
Father, may we be ever grateful to You for this glorious day that You have made, and may we seek You for all that we are to do on this day.

Link of the Day
Minestrone Soup

Blessings on you as you enjoy some homemade soup.

“Potage Crécy: French for ‘It’s cold outside–you need some creamy carrot soup.’”  Terry Blue

When was the last time you indulged in some potage?

And Esau said to Jacob, Feed me, I pray thee, with that same red pottage; for I am faint:  (Gen. 25a:29; KJV)

Well, our month of chocolate recipes have ceased!  Let me know how you enjoy the recipes once you’ve tried them.  Please let me know too if you make adjustments to the recipes.  Since I personally create most of the recipes, I know they are NOT perfect and can always use tweaking.  Feel free to tweak…and let me in on it.

I had a lovely looking butternut squash sitting in the vegetable basket on the kitchen floor, staring up at me last week.  Hmmm…what can I do with you?  It was a cold, windy day.  I wanted to create a tasty soup using the squash.  I started thinking of various flavors that might be good in a squash soup.  Then, I began looking at a few recipes.  As is typical, I read through several recipes, walked away from them and begin thinking and picturing how I wanted the soup to look and taste.  Onion and carrot would be good and perhaps some apple for sweetness.  Ah, I enjoy the taste of curry powder and thought that might add a unique flavor.  The soup isn’t heavy with curry, though.  So, if you’re a curry lover, feel free to add more.  Some organic pre-made chicken broth hastened the soup making process.  I also knew I wanted to add something creamy but alas, no fresh cream on hand.  I reached for my all-time favorite coconut milk.  Nice touch.

Once I made the soup, I needed to name it.  I had heard the word “potage” before but didn’t know the exact meaning of the word.  Potage, pronounced poh-TAHZH is a thick soup made with cream, according to dictionary.com.  Wikipedia says: “Potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.  Some potages that were typical of Medieval cuisine were frumenty, jelly (flesh or fish in aspic), mawmenny (a thickened stew of capon or similar fowl), and pears in syrup. There were also many kinds of potages made of thickened liquids (such as milk and almond milk) with mashed flowers, or mashed or strained fruit.”  So, there you have it.  More information on this funny word than you ever wanted or needed to know.  But other than this recipe not containing any meat specifically, I’m satisfied with using potage in the title.  Enjoy!

Prayer Power
Oh Lord, we magnify You and all of Your goodness and grace to us.  We offer thanksgiving to You for every breath we take.

Link of the Day
Curried Apple Squash Potage

Blessings on you as you enjoy some potage.

“The person who knows one thing and does it better than anyone else, even if it only be the art of raising lentils, receives the crown he merits.  If he raises all his energy to that end, he is a benefactor of mankind and its rewarded as such.”  Og Mandino

When was the last time that you ate lentils?  What did you think of them?

They brought sleeping mats, cooking pots, serving bowls, wheat and barley flour, roasted grain, beans, lentils, honey, butter, sheep, and cheese for David and those who were with him. For they said, “You must all be very tired and hungry and thirsty after your long march through the wilderness.”  (2 Samuel 17:28,29; NLT)

I’ve mentioned before that for a number of years, Jerry and I ate a vegetarian diet.  Lentils were often on the menu.  I made lentil-walnut burgers, lentil loaf (like a meatloaf only made from lentils and other vegetables), and of course lentil soup and lentil stew.  Lentils are one of those nutrient-dense foods.  You get a lot “for your money,” so to speak.

Lentils are legumes, seeds of a plant whose botanical name is Lens ensculenta. They grow in pods that contain either one or two lentil seeds.  While the most common types in the United States are either green or brown, lentils are also available in black, yellow, red, and orange colors. These round, oval, or heart-shaped disks are small in size.

Even though small, lentils are nutritionally a mighty member of the legume family and a very good source of fiber. Lentils are also of special benefit in managing blood-sugar issues since their high fiber content prevents blood sugar levels from rising rapidly after a meal.  Six important minerals, two B-vitamins, and protein are also found in lentils.  And there are only 230 calories in an entire cup of cooked lentils.  This tiny nutritional giant fills you up but not out.

They don’t have a strong flavor of their own so they’re good mixed with lots of vegetables.  A little vinegar when ready to serve also gives a nice taste.  Enjoy the stew.

Prayer Power
Lord, thank You for all of our readers.  Bless them abundantly this day.  Pour out Your grace and favor on them as they purpose to live healthy lives.

Link of the Day
Lentil Stew

Blessings on you as you enjoy some lentils this week.
 

“There is nothing like a bowl of hot soup, it’s wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day at the office or the shop, rain or snow in the streets, or bad news in the papers.”  Louis P. De Gouy

If you could ask a question about nutrition, what would it be?

Oh, taste and see that the LORD is good; Blessed is the man who trusts in Him!  (Psalm 34:8; NKJ)

I would enjoy hearing from you.  Are there certain recipes that you would like to see in our Tuesday Daily Grams?  Is there something specific that you would like to know how to prepare in a more healthy way?  I can’t promise that I’ll be able to provide exactly what you’re looking for, but I’ll certainly give it a shot, (within reason.)  J

Or, is there some nutritional question that you wish you knew the answer to?  Write and ask?  Again, I don’t have all the answers, but as most of you who know me know that I have an opinion and I’ll quickly share it.

Years ago when Jerry and I were both vegetarians, I had some very interesting cookbooks and recipes.  Today’s recipe comes from those days.  It was a recipe that I’ve rewritten and worked on through the years.   The title might sound odd and when you look at the ingredients list, you might turn-up your nose (or maybe raise your eyebrow).  However, I think you’ll be pleasantly surprised when you make it.  It’s a rather rich soup.  So, small bowls or cups of this soup could be served as a first course for the meal.  Or the soup with a salad could be quite filling and satisfying.  I always serve it hot and add a little plain yogurt to each bowl.  It could also be served cold in the hot summer months.

Enjoy some carrots and cashews!

Prayer Power
Lord, we love and adore You.  You are a most gracious and loving Heavenly Father.  May we tune our hears to listen to Your voice, lift our hearts to know You’re knocking, and open our eyes to see Your mighty hand at work!

Link of the Day
Cashew Carrot Soup

Blessings on you as you try a new soup recipe!
 

“A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained.”  Wikipedia.org

When was the last time you made some homemade soup or stew?

Once when Jacob was cooking some stew, Esau came in from the open country, famished.  (Genesis 25:29; NIV)

Having been raised in the north, I had never heard of Brunswick stew.  After living in Virginia for a few years, I began making some of the rather “typical” southern dishes such as collard greens, grits, biscuits and gravy, and Brunswick stew….all made with some variance from the traditional recipes, I might add. 

Brunswick stew is one of those hearty, stick to your ribs kinds of soup.  After tasting it and then making it, I could never understand why such a wonderful stew recipe never made it up past the Mason-Dixon line.  Here’s a little history I’ve unearthed from About.com.

Brunswick stew was named for Brunswick County, Virginia, where in 1828, Dr. Creed Haskins of the Virginia state legislature asked for a special squirrel stew from “Uncle Jimmy” Matthews to feed people attending a political rally.  However, Brunswick, Georgia residents claim their stew is the original.  Although it seems the original stew was made with game, Brunswick stew is now most commonly made with chicken, or a combination of several meats, which might include rabbit, beef, and pork. Onions, corn, tomatoes and potatoes are usually included, and many recipes call for Lima beans, peas, and okra.

Now many of you know that I am NOT an advocate of white potatoes.  I no longer buy them or serve them at our table.  This is the ONE time that I will purchase organic white potatoes, as there really isn’t any other acceptable substitute.  And the protein in the chicken helps to offset the high carbohydrate content of the potatoes.  So, enjoy a bowl of this colorful and flavorful stew.

Prayer Power
Lord thank You for Your love and care for us. Thank You that You desire for us to walk in divine health.

Link of the Day
Brunswick Stew

Blessings on you as you enjoy preparing more food at home.
 

“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”  Louis P. De Gouy, The Soup Book (1949)

When was the last time you enjoyed eating cauliflower?

Elisha returned to Gilgal and there was a famine in that region. While the company of the prophets was meeting with him, he said to his servant, “Put on the large pot and cook some stew for these men.”  (2 Kings 4:38; NIV)

January is a great month for making soup.  It helps to “warm” us up on those cold, and damp winter evenings.  Soup can be one of those nice “comfort” foods, without being destructive to our health.  And soups don’t have to take a long time to prepare.  I’ll feature a different soup recipe each week during the month of January.

I call cauliflower one of God’s perfect “white” foods.  As you’ve heard me say many times, most white foods really are not fit to eat.  White flour products such as white rolls, white bread, white pasta, and pastries and baked goods made from white flour are really damaging to our health.  White sugar also falls into that “destructive health” category.

However, cauliflower is a beautiful white food full of nutrients with no damaging “side effects.”  Cauliflower has a compact head (called a “curd”), usually about six inches in diameter that is composed of undeveloped flower buds. The flowers are attached to a central stalk. Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow.

Cauliflower is low in fat, high in dietary fiber, potassium, folate, water, and vitamin C, possessing a very high nutritional density. As a member of the brassica family, cauliflower shares, with broccoli and cabbage, several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. In addition, the compound,  indole-3-carbinol, appears to slow or prevent the growth of tumors of the breast and prostate.  Cauliflower also contains other glucosinolates besides sulfurophane, which may improve the liver’s ability to detoxify carcinogenic substances.  A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.

I’ve made a number of tasty dishes using cauliflower.  Today’s recipe is an easy soup that doesn’t require using any flour or making any special sauces.  Enjoy!

Prayer Power
Lord we continue to thank You for all of the wonderful foods You’ve created for us to eat.  May we enjoy Your creation as we worship the Creator!

Link of the Day
Easy Cauliflower Soup

Blessings on you as you enjoy some cauliflower.
 

“Artificial sweeteners such aspartame and sucralose–the kinds of chemical sweeteners found in diet soft drinks and many low-carb food products–actually promote obesity by tricking the body into thinking that sweet-tasting foods and drinks don’t contain as many calories as they really do.”  International Journal of Obesity

What would you do if you learned that your “lack of knowledge” was causing you bodily harm?

Destruction is certain for those who say that evil is good and good is evil; that dark is light and light is dark; that bitter is sweet and sweet is bitter. (Isa. 5:20, NLT)

I realize that today’s Daily Gram could make me very “unpopular” with some folks…and many may say I’ve gone from preaching to meddling.  As many of you know when I’m passionate about something, I’ll speak what I believe to be truth, even if it means someone may take offense.

I’m often asked about Splenda.  Splenda, is the brand name for sucralose, which is chemically converted from cane sugar to a no-calorie sweetener. It isn’t recognized as sugar by the body and therefore is not metabolized.  Splenda is marketed as a “healthful” and “natural” product since it is derived from sugar. However, its chemical structure is very different from that of sugar, and sucralose is actually a chemical substance.  As of 2006, only six human trials had been published on Splenda. The longest trial at that  time had lasted only four days, and looked at sucralose in relation to tooth decay, not human tolerance. No studies have ever been done on children or pregnant women.

Sucralose is a synthetic chemical that was originally discovered in a laboratory. In the process of making sucralose, three chlorine molecules are added to a sucrose or sugar molecule. The chemical process to make sucralose alters the chemical composition of the sugar so much that it is converted to a fructo-galactose molecule. This type of sugar molecule never occurs in nature and therefore your body does not possess the ability to properly metabolize it.

There were a number of side effects noted when Splenda was tested on animals.  A few of those side effects included a decrease in red blood cells; enlargement of  the colon, liver, brain and kidneys; shrinking of the thymus gland and ovaries; and an increase in cataracts.

People who use Splenda have reported having abdominal pain, gas, bloating, nausea, blurry vision, headaches, shortness of breath, frequency of urination at night, depression, joint pain, heart palpitations, and dizziness.

There is much more information available on the dangers of Splenda.  Most of what I’ve written here has come from Dr. Joseph Mercola, Dr. Russell Blaylock, Dr. Don Colbert and Mike Adams.  May I challenge you to rethink your use of this sweetener?  Begin to read food labels to determine if sucralose is in your diet…and if is, get it OUT!

Prayer Power
Lord, thank You for showing us truth and giving us the grace to walk in what You show us.

Link of the Day
Taco Soup

Blessings on you as you read your food labels.
 

“Only the pure of heart can make good soup.”  Beethoven

What can I do to get more fruit into my diet?

A bowl of soup with someone you love is better than steak with someone you hate. (Prov. 15:17, NLT)

Most people enjoy eating fruit.  I have encountered some folks who never eat fruit, but for most of us fruit is enjoyable.  Most people also like soup.  A number of years ago, I wanted a pretty, chilled soup that used fruit instead of vegetables.  I thought it would make a nice first course/appetizer for a dinner party.  

At the time I was teaching a cooking class so I needed to create the recipe with actual measurements and not “a little of this and a pinch of that.”  Having grown up on a busy, dairy farm, we never knew how many people would be eating a meal with us.  I started cooking when I was in elementary school by following my mother’s instructions of “add some of this and a handful of that.”  I rarely follow a recipe nor do I make a food the same way each time.  So, I had to actually measure and “create” this recipe.

This is a fun, easy soup to make.  It also looks pretty, and your family and guests will be impressed.  I have one friend who makes it often for her family.  So no need to wait for a special occasion.  Enjoy some “Fruit Soup” this evening.

Prayer Power
Thank you Father, for all the beautiful and bountiful produce You have blessed us with.  May we enjoy the foods that You have created for us to eat.

Link of the Day
Fruit Soup

Blessings on you as you as you choose to eat God’s type of food.