Tuesday, October 20, 2020

Greek Lemon Soup


If you like lemon, you'll love this powerful Greek lemon soup.

Imagine a simple vegetable soup in a tangy lemony broth that is easy to make and a delight to eat. This interesting ethnic recipe is one of my mother-in-law's recipes and has been in our family for years. It is simple, delicious, lemony and healthy. 

I am not certain of the authentic origin of this recipe since my mother-in-law's cooking was influenced by so many cultures: her Italian mother, her Egyptian and Armenian neighbors, her Greek friends, and her Syrian mother-in-law. She loved to try all kinds of cooking.

This is one of my mother's antique bowls from the 1950's!

I attributed this recipe to her Greek friends and called named it a Greek recipe.

It's made with celery, potatoes, zucchini, garlic, lemon, chickpeas, and turmeric. I imagine this frugal recipe was a good meal stretcher for my husband's large family of seven. They often added rice when eating it.

Lemon is a common ingredient in Mediterranean cooking. This flavorful soup is extra lemony and imparts a tangy flavor to the celery and potatoes. 


Turmeric turns the soup bright yellow while the generous amount of garlic adds a flavor that only garlic can boast. 

Nutritionally, you will not only benefit from antioxidants, vitamins, and minerals, the chickpeas in the soup provide protein as well.

Author of Blog: Judee Algazi
Prep Time: 10 minutes
Cook Time: 30 minutes
Cook Time for IP: 5 minutes (plus pre-heat time)
Serves 4


Ingredients: 
Olive or avocado oil 
6 cloves of garlic, peeled and diced
2 cups of chopped russet potato (about 1 very large)
2 cups of chopped celery
1 cup chopped zucchini
1 teaspoon of turmeric 
1/3 cup of freshly squeezed lemon juice 
3 cups of vegetable broth
2 cups of water (1 cup for the Instant Pot)
1 cup of cooked chickpeas (canned or homemade)
Additional fresh lemon juice to taste
Cracked pepper to taste

Directions For Stove Top:  
Spray or coat the bottom of a large skillet with olive oil. Add garlic, potatoes, celery, zucchini, turmeric and mix well. Sauté for 2-3 minutes stirring, frequently. Add vegetable broth, water, chickpeas and lemon juice. Stir and cook covered for 30 minutes (checking occasionally to see if it needs stirring) until potatoes are soft. Add black pepper and additional lemon juice, if desired. 

Directions for Instant Pot: 
Spray or coat the bottom of the insert liner the Instant Pot with oil. Add garlic, potatoes, celery, zucchini, turmeric and mix well. Sauté for 2-3 minutes stirring, frequently. Add vegetable broth, water, chickpeas and lemon juice. Secure the lid, close steam valve, and set to pressure cook for 5 minutes. When done, release steam according to the manufacturer's directions. When all steam is released, carefully open the lid. Taste and add pepper and additional lemon juice if desired.  

Notes: All of my recipes are mostly vegan and entirely gluten-free

Sunday, October 18, 2020

Have You Been "BOO' d? ???

Halloween sign


Have you been Boo-ed??

We had just finished dinner on my older son's backyard deck (with  him and his family). 
As they walked us to our car in their driveway to say good night, the kids started to scream with excitement, 

"We've been BOO'd"!!!!


Suddenly all four of them (the kids and mom and dad) started to run to the front of the house where a large Halloween sign sat on their lawn that said, Boo! Understanding what was happening, they ran to their front door to find a package with bags of Halloween goodies! 


You, ve been boo'd

Is This New????
I don't know if this has been a phenomenon  in previous years, but it seems to be a fun thing to do for Halloween this year during Covid when many neighborhoods will not be participating in Trick or Treating. Sometimes the BOO-ers are anonymous and sometimes they leave a name, but it's always done without the family seeing them leave their goodies!

They have been BOO-ed twice, so far, and have been very excited about it! 

It seems that everyone finds innovative new ways to celebrate-even during Covid!!

Halloween opctous with dip

Halloween Dip and Also on the same page a Thanksgiving Dip.








Friday, October 9, 2020

3 Ingredient Pumpkin Cookies - WW 1 point





I love when I find a tasty treat that is healthy and yet low in Weight Watcher points! This delicious 3 ingredient pumpkin cookie has ONE point PER SERVING (3 cookies) without the chocolate topping (on purple program)💜💜 and is made with whole oats (I use gluten-free whole oats), pumpkin puree and or applesauce(more points), and pumpkin spice. 

Thursday, October 8, 2020

Creamy Radish Soup











   



Do you like radishes? It's fall and I am definitely into making all kinds of soup. Creamy radish soup sounds unusual to say the least, but I assure you it tastes comforting and delicious. 

Sunday, October 4, 2020

Instant Pot Red Lentil and Quinoa Soup




Are you ready for soup? This
 Instant Pot red lentil and quinoa soup is thick, spicy, and creamy! (of course any soup you can make in the Instant Pot can be made on the stove top with more liquid and longer cooking time-see notes for directions below)

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