Ever found a book that stood out to you because it was out of date? Well this book was definitely one of them. The Fireside Cook Book was published in 2008 but it’s such a fascinating cook book. Elias gave it to me as a gift and I just love it. At first I thought, it’s just another cook book. But it stands out to me more than other cook books.Read More
I don’t know where I read about this recipe or what was the original name. I believe I read it in or got inspired by the book French Women Don’t Get Fat by Mireille Guiliano. That was a great book but I honestly don’t remember. However, I do remember that the first time I discovered that book was the first time I discovered the delicious taste of leeks. It’s related to the onion family and I describe it as a super sized scallion.
Every winter I like to make this leek soup. The first time I made it, we fell in love with the mixtures of different tastes. Now, never judge a recipe or food by it’s picture. This leek soup almost never looks perfect. After all, it’s a mixture of different ingredients. But I promise, it’s a delicious mix.
Did Magdalene enjoy it? Yes and no. In the beginning, she judged the soup by the green leeks. But when she tasted it she really liked it. And I hope that you enjoy it too!
1 leek stalk
32 oz. chicken broth
Brown or red lentils
Salt and pepper
Sweet Italian sausage
- Bring three cups of water to a rapid boil. Pour two cups of lentils. You can pour more if you love lentils.
- Allow the lentils to become soft. You’ll know the lentils are getting soft when the water starts turning brown. Add the carrots in this step since they take long to get soft.
- After the water becomes brown, pour the chicken broth and wait for it to boil. Add salt and pepper for extra taste.
- Add the sausages to a pan. Make sure to turn often so they can fry evenly. As they gain a light brown color, cut them into small pieces or thick chunks; it’s a matter of preference. Let the sausage fry a little more. Now, add the sausage to the soup. An important tip is to cut the sausage after they have fried, not before. This will give a clean cut when slicing.
- For the leeks, you should strip the stalk by pulling the dark green leaves down. This is necessary to get rid of any dirt that’s in between the leaves. Keep stripping until you no longer see dirt. Roll the leaves and chop into small pieces. For the stem, you can leave as is and chop. A good tip is to use more of the stem and less of the leaves. The reason for this is that most of the freshness and tastes are in the stem as opposed to the leaf. You can even smell the difference while chopping. Add the chopped leek.
- Allow soup to boil for 10 minutes so the leek flavor can settle in. Then serve and enjoy!
For the holidays, we baked gingerbread cookies! Maggie had such a great time assisting me in preparing the dough and designing the cookies. My mom also designed her fair share of gingerbread men. It was a great family bonding moment.Read More
I was so excited when I received this book! It was like a Christmas gift to myself. I’ve been wanting to read this book since last year. I remember finding out about it through an Instagram account. I don’t remember the Instagram account but just by looking at one of the pages inside, I was immediately intrigued. Oh and also the book was published by Taschen, which meant amazing photographs and glossy pages.Read More
I was browsing through some images and found some of my favorites. These pictures describe my life at this moment. The image above is a great salad I bought from Trader Joe’s; it’s very tasty!
Below you can see some of the groceries I bought and Maggie in the kitchen. Lately, I’ve been showing her how to cook! Yeah you read right. And she loves it. Last night I turned on some melodies (Yann Tiersen to be specific) and sat her down on the counter. She helps me with the beginning process of cooking. After that, the cooking gets intense and her job is over.
On another note, I’ve been trying to make time for painting and my health. Those are two goals that I will focus on next year. I definitely need to start eating healthier. Not that I’ve been eating terribly but improving is never a wrong option.Read More
This recipe is for the colder months coming. Or shall I say the cold month that we’re in now? It’s a perfect delicious recipe to make for lunch and even for dinner.
I already had most of the ingredients since I use them regularly; I can’t get enough of Chinese and Japanese food flavors. It’s one of my favorite cuisines and it led me to learning how to make my own lo mein and chicken teriyaki. Yum! When learning to make the dishes, you just have to keep trying until you get that right taste. I can’t rest until I perfect the dish.Read More
I haven’t posted a lot in the past week due to the holidays and work. But here is a little post I hope you’ll all enjoy. So if you know me, you would know I don’t like carrying anything bulky with me. That’s why I’m not a huge fan of long thermal bottles or carafes. And I know it’s more economical to carry your own lunch and beverages to work but I can’t see myself carrying a thermal bottle for liquids. I do carry lunch from time to time but liquids, no.Read More
My favorite pancakes are banana pancakes. And it’s also Maggie’s favorite too. I discovered it when I was pregnant with Maggie. It’s a simple recipe but it’s soo good. You don’t even need syrup to fully enjoy this breakfast. Hope this family favorite can be passed down to your family.Read More