Last Week In The Kitchen: Oct 31 – Nov 6th

Chicken Noodle Soup w/dumplings & sourdough bread

My father in law was visiting from out of state and I wanted to welcome him with some comfort food. Homemade chicken noodle soup definitely fits the bill for. The key to this soup? A really solid stock. Like stick to your bones/cure any illness/what our great grandparents made kind of stock. And of course a few secret ingredients. 🙂

Poached Eggs Over Lentils

I love this recipe. Simple. Hearty. Filling. Bacon. Ooozing egg yolk. A meal that can be eaten at any time of day and made with any kind of lentil or dal. I used urid split in place of lentils this time around. Oh and word of advice, there is such a thing as too much bacon. Also watch your salt because of the bacon.

Recipe link: Poached Eggs Over Lentils

Pumpkin Pear Soup

Ever end up only needing a small bit of canned pumpkin for a recipe and end up with almost a whole can left? That is how this soup was born. That and the need to use things up in the fridge. Ah necessity, the mother of invention. Anyways, this is a delightful soup that is lightly sweet from the pears and brown sugar and spiced with garam masala. The pumpkin balances things out to keep it nice and savory. I was actually hoping to share the recipe with you this week but yours truly never took the final shots. And yeah… there is no soup left.

Eggplant Involtini

This was an interesting healthy take on Italian food. It’s grain free, vegetarian, and packed with flavor. I really enjoyed using the eggplant in place of pasta. Made for a much lighter dish while still getting to enjoy melty cheese.

Recipe link: Eggplant Involtini

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