There is nothing that hits the spot on a rainy, cold fall day better than a nice big bowl of soup. When that bowl of soup is covered in cheese, it’s even better. When that bowl of soup is covered in cheese and has that sweet tart taste of fall apple cider, then it’s probably the best bowl of soup ever. I found this soup a couple of years ago and have made a few tweaks to it over the years. It is fall awesome-ness in a bowl. There just isn’t any other way to describe it. If you love French onion soup and your favorite part of fall is the apple cider, then this is definitely for you.
It’s that time of year again! The jackets, the scarves, the boots … but most important, the chili! We have a staple recipe in our home. It covers all tastes; it has some spice but not too much for kid palates. And of course, we add some macaroni for fun. The best part about this recipe is how quickly it all comes together!
With winter right around the corner, my mind has already turned to soups. I love the warm, flavorful soup. No brothy vegetable soups for me. I need something hearty and creamy that won’t leave me hungry in an hour. After all, I’m a mom. I don’t have time for more than three meals a day. This soup is amazingly simple. Really. I boiled my black beans because it is much cheaper that way, but if you bought a can (or two if you want to freeze some) it would take only fifteen minutes from start to finish. Even with canned black beans (I know, I’m pinching pennies with the self-cook beans!), it is a cheap meal and one that the kids can enjoy too. Pair with Everyday Bread and you’ve got yourself a meal, or two.
I continue to be impressed with lentils. It really is amazing how they absorb the taste of the various ingredients and spices. Every time I make these burgers, I am sure that it will be a disaster. The kitchen reeks to high heaven of that traditional lentil stench, and the sight is just as pleasing as the smell. But, with each added ingredient, the smell starts to dissipate and the lentils merge into something much more palatable. All with the power-packed nutritional benefit that the lentil offers. Did you know that lentils help your body regulate blood sugar? They do! And they help you maintain a healthy level of cholesterol.
- 1 cup cooked lentils
- 1/4 cup finely chopped onion
- 1 1/2 tsp soy sauce
- 1/4 tsp chili powder
- 1/4 tsp ground ginger
- 1/2 tsp rice vinegar
- 3/4 cup panko bread crumbs
- 1 egg
- Cook lentils until tender. Drain.
- Mash lentils and mix with all ingredients
- Form into burgers.
- In a skillet, cook lentil burgers with a small amount of vegetable oil or butter to avoid burning. You do NOT want to burn lentils. Very smelly.
Enjoy! I served mine with a side of rice and dipped the lentil burger in soy sauce. Delicious!
We are like any traditional American family. Spaghetti is a staple. It’s so quick. So easy. And, so cheap! Not to mention it stores really well so it’s also simple to make a bunch and bring it for lunch the rest of the week. It’s hard not to make it every night of the week. There would probably be a mutiny if I did that. Riley is already slightly bored of it. So, I needed to come up with something just as fantastic just a little more exciting.
Here it is! A cure for spaghetti boredom! This dish has the same great spaghetti taste with the same great kid appeal but has kicked the cheesiness factor up a notch. Quick and simple — a great weekday meal.
- Preheat oven to 350 degrees
- Cook spaghetti according to package directions. Drain noodles and return to pan.
- Thoroughly mix together spaghetti, spaghetti sauce, and 1 cup of shredded cheese.
- Pour spaghetti mixture in 9 x 13-inch pan. Cover with remaining cheese.
- Bake for 20-25 minutes, or until cheese begins to boil.
This dish can be easily customized with: Red pepper flakes Minced garlic Olive oil (drizzled on top) Onions Pepperoni