One Hundred Beers of Solitude Lemony Red Lentil & Rice Soup: Sunshine Comfort for Souper (Soup, Salad & Sammie) Sundays

If you follow this blog,  you may have seen my #BlendsBash 2020 posts or other recipes I have created using the fabulous Book Blends, TV Blends, and Song Blends from The Book Club Cookbook. Well, Blends Bash might be over but that doesn't mean the cooking stops, especially after I received a little early Christmas thank you present with two blends I hadn't tried. I had already planned on making a lemony red lentil soup, but after see the ingredients in One Hundred Beers of Solitude and tasting the "Hoppy Citrus Sucker Punch" it gives, I knew it had to feature in today's soup. 

I have not read One Hundred Years of Solitude, the 1967 modern classic novel from Gabriel García Márquez before, but maybe some day. Amazon says, "One Hundred Years of Solitude tells the story of the rise and fall, birth and death of the mythical town of Macondo through the history of the Buendiá family. Inventive, amusing, magnetic, sad and alive with unforgettable men and women—brimming with truth, compassion, and a lyrical magic that strikes the soul—this novel is a masterpiece in the art of fiction."

I am going to go ahead and say that One Hundred Beers of Solitude is a masterpiece in spice blending, as it's hand blended from honey, sea salt, citric acid, lemon, grapefruit, lime juice powder, orange juice powder, orange, black pepper, basil, and cascade hops. For someone who loves citrus, it does pack a punch, in the best way and the hops add an extra layer of citrus and flowery flavor. that is very unique. The bottle says it can be used on everything from watermelon salad to hard boiled eggs and "turns soups, salads, cheese, meat and vegetables into masterpieces." 

I love adding lemon and bright acidity to lentils and so I knew I wanted this spice featured in the soup I was planning on making today. It will be hard to capture the flavor without this special blend but you could try adding a hoppy citrus beer and pulling out all of your dried lemon and orange from the spice cabinet. Better yet, click on the links below and order this unique and versatile blend. 

One Hundred Beers of Solitude Lemony Red Lentil & Rice Soup

By Deb, Kahakai Kitchen

(Yields 8 Servings)   

 

2 Tbsp olive oil

1 sweet onion, diced

1 large carrot, diced

2 stalks celery, diced

2 cloves garlic, minced

2 medium-large Yukon Gold potatoes, peeled and chopped

1 heaping Tbsp One Hundred Beers of Solitude Blend, or to taste

8 cups light veggie broth (I used low-sodium non-chicken bouillon paste & water)

2 cups red lentils, washing and picked through

2 cups cooked rice (I used basmati rice)

juice of one lemon, or to taste

sea salt and freshly ground black pepper

yogurt or sour cream (dairy or non-dairy) to serve if desired

Heat oil in a large soup pot over medium heat and add the onion, carrot, and celery. Cook until just softened, about 8-10 minutes. Add the garlic and cook another minute before adding the cubed potatoes and One Hundred Beers of Solitude and stirring to coat. Pour in the broth and red lentils and bring to a boil. 

Reduce heat and cook about 20 minutes until red lentils have mostly dissolved and thicken the soup and vegetables are tender. Stir in the cooked rice and lemon juice. Taste and add sea salt and freshly ground black pepper to taste. To serve, ladle into bowls and top with a scoop of yogurt or sour cream & a light sprinkle of One Hundred Beers of Solitude on top if desired. (I used Tofutti dairy-free sour cream). Enjoy!

 

Notes/Results: This soup was so good! Tart and lively in flavor and rich and hearty without being heavy. It would be a great soup for a grey and rainy day or for when you are under the weather as it gives strong "chicken rice soup" vibes. I like things extra lemony so you can adjust the amount of lemony juice you put it if you want it less bright. The hops are there, slightly floral and citrus, but subtle too. With the lentils and rice it is a thick and almost creamy soup, so if you want a brothier version, add more liquid to it. I am excited to have this for lunch the next few days before Christmas, and to try this Book Blend in other recipes. 

I love this soup and cooking with One Hundred Beers of Solitutude. Stay tuned for my kitchen experiments with A Song of Spice and Fire: Shichimi Togarashi --I feel like it needs to be paired with some ahi tuna STAT!

Many thanks to Judy and The Book Club Cookbook for providing me with this fun and delicious seasoning to try! I was not compensated for this post and my thoughts and experiences using the blends are my own.

Other recipes I have made with The Book Club Cookbook's Blends: 

• Dukkah Earl Grilled Eggplant Toasts with Whipped Feta & Dukkah

• One Flew Over the Couscous Nest Middle Eastern Minestrone with Chickpeas & Israeli Couscous 

• Lord of the Fries Seasoned Pan-Fried Gnocchi in Creamy Garlic Soup
  

• Tarragon with the Wind Blender Béarnaise Sauce Over Poached Egg on Crispy Hashbrown Cakes

• North Carolina Fish Stew & Biscuits with "Where the Crawdads Zing" Compound Butter

• Satay'in Alive Vegetarian Satay Soup with Chickpeas & Tofu

• Dried and Prejudice Baked Eggs with Shallot's Web Shallots

• Dried and Prejudice (Not So Traditional Vegetarian) White Soup

After the Blends Bash parties, there is quite a list of recipes for the various The Book Club Cookbook seasoning blends that I am proud to be a part of. You can see all of the delicious recipes here and also find links to order Book, Song and Spice Blends of your own.

-----

 Let's take a look into the Souper Sundays kitchen and see who is here:

The Crafty Gardener shared a perfect holiday present soup mix for Wild Rice and Barley Soup saying, "I’m always looking for ways to make home made gifts and this year I’ve put together gifts in a jar. I’m sharing the wild rice and barley soup mix today. I used the idea of the upcycled playing cards and created some tags with the cooking directions on the reverse side. A delicious home made gift." 

Thank you for joining me this week Crafty Gardener!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy holiday week! Whatever you celebrate, I hope your week is a good one.

 

Tarragon with the Wind Blender Béarnaise Sauce Over Poached Egg on Crispy Hashbrown Cakes for #BlendsBash2021

For my fourth and final recipe developed for #BlendsBash2020, I may have saved the best for last. That's claiming a lot, since I am pretty happy with the recipes I have created so far (see the bottom of the post for links) but I have a special place in my heart for tarragon and for the easy Tarragon with the Wind Blender Béarnaise Sauce Over Poached Egg on Crispy Hashbrown Cakes that I made using The Book Club Cookbook's Book Blend.

Tarragon with the Wind gets it moniker from the 1936 book Gone With the Wind by Margaret Mitchell. More than 30 million copies of this beloved and often controversial book have been sold over the years. I watched the movie multiple times as a child with my mom and made my way through the book but never finished it a few years ago, so to be honest, my choosing the blend to work with had more to do with the tarragon than the title. On the bottle it says, "A bittersweet herb to help you survive difficult days." which couldn't be more timely right now. The bottle also notes, "A warm, sweet anise/minty aroma, very popular in many European cuisines. Good to use in dressings, sauces, and on salads. Works well in combination with basil, bay leaves, chives, dill, and parsley."

Similar to Gone with the Wind, tarragon  is not without controversy. It is one of those herbs like cilantro or dill, that people either seem to love or hate. I like the intensity and bite of anise flavor it gives a dish, it feels chic and French, and it is a featured ingredient in one of my favorite sauces, Béarnaise, the child of the French mother sauce Hollandaise. You see it served with steak a lot as it is strong enough to stand up to red meat, but as I only rarely eat meat, my favorite pairings for it are potatoes and eggs.

Made of butter (LOTS of butter), shallots, vinegar, egg yolks and tarragon, Béarnaise sauce is not too difficult to make but it can be finicky, separating easily and takes a fair amount of whisking which frankly, I am too lazy for. Having had great success with Hollandaise made in the blender (this one is a favorite), I assumed Béarnaise would be just as easy and indeed, there are plenty of recipes for Blender Béarnaise from Food Network to food sites and blogs. Some use fresh tarragon which can be difficult to find regularly here, so a good quality dried French tarragon like Tarragon with the Wind is a must in my kitchen.

My egg *needed* to be poached and rather than bread or an English muffin to rest it on, I wanted to work potatoes in. My friend gave me a mini electric grill for my birthday this year, so I cooked some hashbrowns into crispy rounds in it.  

I'm not going to give you recipes for the poached eggs (many people make them better and prettier than I do) or the potato cakes as not wanting to to add eggs, upon eggs, upon eggs, I simply packed packaged (non-frozen) hashbrowns into my greased and preheated mini grill pan and make two cakes for my individual serving. If you want, you can make potato cakes or just serve your egg and sauce on top of a pile crispy hashbrowns & it would be easier, faster, and taste just as good.

I will give you my recipe for the Blender Béarnaise which is pretty similar to the many recipes you find online. I just use Tarragon Vinegar for an extra punch but champagne vinegar will do nicely.

Tarragon with the Wind Blender Béarnaise Sauce

By Deb, Kahakai Kitchen

(Makes about 1 1/2 cups)

 

1 medium shallot, finely diced

1/4 cup white wine

1/4 cup tarragon vinegar (or white wine vinegar or champagne vinegar)

2 tsp Tarragon with the Wind French Tarragon, or to taste

3 egg yolks

 salt and black pepper to taste

1 1/4 cups butter (2 1/2 sticks)

 

Place the shallots, wine, tarragon vinegar, and Tarragon with the Wind in a small pan and bring to a simmer. Simmer until most of the liquid has evaporated down to about 2 tablespoons, about 10 minutes. Meanwhile, heat the butter in a small pan or in the microwave until hot and bubbling but not brown and set aside.

Place shallot mixture in blender jar. Add egg yolks, salt and pepper and blend on high speed until smooth. With blender running, remove the small hole covering and slowly pour in melted butter in a very small, slow and steady stream. Blend until smooth and luxurious. Serve warm.

  

To assemble my dish, I placed one hashbrown cake on the plate and topped it with some sauce, they layered the second cake on top.  I then carefully slid my poached egg onto the top of the second hashbrown cake and topped generously with more sauce. I ground fresh black pepper and sprinkled a tiny bit of the Tarragon with the Wind on top to garnish. Eat right away and enjoy.

Notes/Results: I am in love with the sauce; rich, smooth and creamy with the pop of acidity and the sharpness of the tarragon, I could pretty much eat it with a spoon, but why do that when you have crispy hashbrowns and yummy runny egg yolks to enjoy  it with?  This dish is not complicated but you do need to multi-task and have all three components ready so it is all fresh and warm. An indulgent dish but so worth it! I'd happily make it again.

Many thanks to Judy and The Book Club Cookbook for providing me with this fun and delicious seasoning and for letting me join in the fun. I received no compensation for taking part in the virtual 2020 #BlendsBash party and my thoughts and experience using the blends are my own.

I was very excited to contribute four recipes this year, joining  more than 30 other bloggers as part of the 2020 Blends Bash!  You can check out all the bloggers participating in the #BlendsBash and their delicious recipes here.

Here are the links to the other three recipes I developed:

• Dukkah Earl Grilled Eggplant Toasts with Whipped Feta & Dukkah

• One Flew Over the Couscous Nest Middle Eastern Minestrone with Chickpeas & Israeli Couscous 

• Lord of the Fries Seasoned Pan-Fried Gnocchi in Creamy Garlic Soup

Here's a sneak peek the blends I featured in their adorable packaging. These blends are so delicious and fun--they make wonderful gifts for your foodie friends and fans of the many book, TV and song blends they feature. Check out a list of blends here.

One Flew Over the Couscous Nest Middle Eastern Minestrone with Chickpeas & Israeli Couscous for Souper (Soup, Salad & Sammie) Sundays and #BlendsBash2020

It's a bit of deja vu this week as last Sunday I was experimenting in my kitchen with a Book Blend from the The Book Club Cookbook's Lord of the Fries Garlic Seasoning Blend (you can see my Lord of the Fries Seasoned Pan-Fried Gnocchi in Creamy Garlic Soup here) and this Sunday finds me back in my kitchen and experimenting with another Book Blend; One Flew Over the Couscous Nest and creating another delicious soup inspired by it. Oh well, in my book you can never have too many soups or too many punny seasoning blends!

One Flew Over the Couscous Nest; Couscous Seasoning is of course named after One Flew Over the Cuckoo's Nest, a novel by Ken Kesey. Set in an Oregon psychiatric hospital, I think it was a rule that you had to read it at some point in the upper grades high school if you lived in the state, and watch the movie along with it. Wikipedia says that, "the narrative serves as a study of institutional processes and the human mind as well as a critique of psychiatry and a tribute to individualistic principles."

One Flew Over the Couscous Nest spice blend is hand blended from cumin, coriander, paprika, cinnamon and parsley and can be added to dry couscous to be steamed. I like the note on the side of the bottle: "Nurse Ratched would disapprove, but this earthy North African blend is a distinctive match for your couscous, adding a dose of individuality."  I'd also add this blend to eggs, rice dishes, any vegetables and fish or meat skewers.  

My One Flew Over the Couscous Nest Middle Eastern Minestrone with Chickpeas & Israeli Couscous is my Middle Eastern take on an Italian classic soup minestrone which basically translates to "big soup." This is a big soup in terms of flavor and ingredients as it's I have replaced the more traditional white or kidney beans with chickpeas and the Italian pasta with Israeli or pearled couscous. I added in eggplant and zucchini and of course the warm and exotic One Flew Over the Couscous Nest seasoning.

One Flew Over the Couscous Nest Middle Eastern Minestrone with Chickpeas & Israeli Couscous

By Deb, Kahahkai Kitchen

(Makes 6 Servings)

 

3 Tbsp olive oil

1 large onion, chopped

1 medium carrot, chopped

1 large celery stalk, chopped

3 cloves garlic, minced

1 Tbsp One Flew Over the Couscous Nest Seasoning Blend, or similar flavor profile

1 tsp chili pepper flakes, or to taste (I used Aleppo pepper)

1 large zucchini chopped

2 medium Japanese eggplant, chopped

1 can fire-roasted diced tomatoes + their juices

1  (24 oz) jar of your favorite brand of marinara or garlic pasta sauce

4 cups vegetable broth

1 1/2 cups dried Israeli  couscous

sea salt and black pepper to taste

 

To serve: chopped fresh parsley and  yogurt or labni if desired. (If you want to keep it vegan, use a non-dairy milk version).

Heat the oil in the bottom of a large soup pot over medium heat. Add the onions, carrots and celery and cook about 10 minutes, until veggies have softened. Add garlic, One Flew Over the Couscous Nest seasoning blend and chili pepper flakes and cook another minute or two until fragrant. Add the zucchini and eggplant and stir to coat in the spices. Add the diced tomatoes with their juices, pasta sauce, and vegetable broth and bring to a boil. Reduce heat and simmer about 10 minutes. Raise heat until soup is bubbling and stir in the Israeli couscous. Cook about 8 minutes, until couscous is tender. Taste and add sea salt and black pepper as desired.

Serve in bowls garnished with chopped fresh parsley and a spoonful of yogurt or labne on top. Enjoy!

Notes/Results: A stomach and soul-warming soup, rich and full of exotic flavor and a little bit of heat. It's thick and chunky and almost stew like, so if you want brothier soup you can reduce the couscous or add more broth to get the consistency you like. I love the One Flew Over the Couscous Nest blend as it is aromatic, warming, slightly smoky and has a little touch of almost sweetness from the cinnamon--it's a blend that makes you take a step back and wonder what's in it. It transforms the soup and takes it up a level. I would happily make it again. (BTW: if you can't find Israeli couscous, you could use regular couscous or even bulgur wheat.)  

This soup is my third recipe created for for #BlendsBash2020. If you missed my Dukkah Earl Grilled Eggplant Toasts with Whipped Feta & Dukkah post, go take a look and see my introduction to Blends Bash, 2020 hosted by The Book Club Cookbook, purveyor of delicious seasoning blends cleverly named after books, television shows, and music. 

Many thanks to The Book Club Cookbook for providing me with this fun and delicious seasoning blend. I received no compensation for taking part in the virtual 2020 #BlendsBash party and my thoughts and experience using the blends are my own.

I'll be sharing at least  one more recipe between now and December as will more than 30 other bloggers as part of the 2020 Blends Bash!  You can check out all the bloggers participating in the #BlendsBash here.

Here's a sneak peek the blends i'm featuring from October to December in their adorable packaging. These blends are so delicious and fun--they make wonderful gifts for your foodie friends and fans of the many book, TV and song blends they feature. Check out a list of blends here.

Speaking of soup, let's take a look into the Souper Sundays kitchen and see who is here this week!

Crafty Gardener is back with some warming Chilly for Chili, saying "When it gets chilly out it is time to cook a pot of chili. I make lots and freeze it for later, as you never know when you need some comfort food. Once the chili is done, serve with some nice crusty bread and freeze portions for later." 

Thank you for joining me this week Crafty Gardener!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

 Have a happy, healthy week!

 

Lord of the Fries Seasoned Pan-Fried Gnocchi in Creamy Garlic Soup for Souper (Soup, Salad & Sammie) Sundays & #BlendsBash2020

This Sunday was time to get experimenting in the kitchen with my second #BlendsBash2020 Book Blend, Lord of the Fries: Brewpub Garlic Fries Seasoning. If you missed my Dukkah Earl Grilled Eggplant Toasts with Whipped Feta & Dukkah post last month, go take a look and see my introduction to Blends Bash, 2020 hosted by The Book Club Cookbook, purveyor of delicious seasoning blends punnily named after books, television shows, and music. 

This blend is of course named after Lord of the Flies, the iconic 1954 novel by William Golding. I first read it in middle school and liked its darkness I reread it a few years ago and thought "Damn! They let me read that in 8th grade?!?" I bought a used copy at a book sale to reread and swore that I still had the book for photos but was bummed to fin this morning that I could not find it anywhere! So much for a book in the photo but I promise you the soup recipe will make up for that!

William Golding’s 1954 novel "Lord of the Flies" tells the story of a group of young boys who find themselves alone on a deserted island. They develop rules and a system of organization, but without any adults to serve as a civilizing impulse, the children eventually become violent and brutal. In the context of the novel, the tale of the boys' descent into chaos suggests that human nature is fundamentally savage.

With Lord of the Fries its name, a natural recipe pick would be jazzing up French fries but this peppery garlic blend (roasted garlic, sea salt, onion, and white pepper) states that it is "great on fresh cut fries, baked potatoes, or veggie burgers" (I'm definitely going to try it on all of those things) but I thought it would also be delicious on gnocchi, those plump little potato dumplings. 

What I wanted to do with my gnocchi was put them into creamy soup (a vegetarian version of the one so many people love made famous by Olive Garden), and use it as seasoning in my creamy garlic soup base too--for a double punch. In order to give those little potato pillows even more flavor (and better texture too), I melted butter, stirred in my Lord of the Fries seasoning and pan-fried them until the were a bit crispy on the outside and creamy on the inside. 

Of course you could use any garlicky seasoning blend to make this recipe but I recommend Lord of the Fries since that is what I developed the recipe for, and I think the added onion and white pepper make it more complex than plain garlic salt and especially good in the soup.

Lord of the Fries Seasoned Pan-Fried Gnocchi in Creamy Garlic Soup

By Deb, Kahakai Kitchen

(Makes 4 Generous Servings)

2 Tbsp butter

medium onion, diced

2 medium carrots, chopped small

2 celery stalk, chopped small

2 tsp Lord of the Fries Brewpub Garlic Fries Seasoning

1 tsp dried oregano

1/2 tsp celery salt

4 cups broth (I used a non-chicken-style broth paste)

2 Tbsp cornstarch + 1/4 cup cold water

1 can coconut milk or 1 1/2 cups other non-dairy milk or half-and-half 

Lord of the Fries Seasoned Pan-Fried Gnocchi (see recipe below)

1/3 cup chopped fresh parsley

sea salt and black pepper

grated Parmesan to serve if desired

Heat the butter in a large soup pot. Add the onions, carrot and celery and saute over medium heat about 5 to 6 minutes, until onions turn translucent and veggies begin to soften. Add Lord of the Fries seasoning, celery seed and oregano, and cook for another 2 minutes until really fragrant. 

Add broth and bring to a gentle boil. Simmer vegetables for about 5-7 minutes, or until they are mostly softened. Mix cornstarch and water in a small bowl until completely smooth. Add to the soup and simmer another 5-7 minutes, stirring occasionally. Add the coconut milk, the gnocchi, and the fresh parsley to the soup and simmer for about 5 minutes more, until the gnocchi is warmed through.

Add sea salt and black pepper to taste. Serve and enjoy, with grated Parmesan  and cracked black pepper if desired. 

Lord of the Fries Seasoned Pan-Fried Gnocchi

By Deb, Kahakai Kitchen

2 Tbsp butter

2 tsp Lord of the Fries Brewpub Garlic Fries Seasoning

Melt butter into and large pan over medium heat and stir in the seasoning mix. Add the gnocchi and toss so that the seasoning is evenly distributed. 

Cook over medium heat, stirring every few minutes, until lightly-browned and crisped up to your liking--about 10-15 minutes. (The picture above is at about 9 minutes.) Cover and set aside to add to soup or serve as-is with your favorite creamy sauce.

Notes/Results: Perfectly garlicky, perfectly delicious, with the veggies and the crispy, chewy, soft gnocchi, I may be in serious like with this soup! The Lord of the Fries is an excellent blend of garlic, onion and pepper and with the creamy, slightly sweet coconut milk. It is pretty delectable--especially if you love garlic as much as I do. I am really happy with how this soup turned out and the gnocchi too, which I think would be wonderful in an Alfredo sauce or other mild creamy sauce if you weren't in the mood for soup. I practically licked my bowl clean and I will happily make both again. 

Many thanks to The Book Club Cookbook for providing me with this tasty seasoning blend. I received no compensation for taking part in the virtual 2020 #BlendsBash party and my thoughts and experience using the blends are my own.

I'll be sharing more recipes between now and December as will more than 30 other bloggers as part of the 2020 Blends Bash!  You can check out all the bloggers participating in the #BlendsBash here

Here's a sneak peek at the other blends I'll be featuring over the next couple of months in their adorable packaging. These blends are so delicious and fun that they will make wonderful gifts for your foodie friends and fans of the many book, TV and song blends they feature. Check out a list of blends here. 

Speaking of soup, let's take a look into the Souper Sundays kitchen and see who is here this week!

Debra of Eliot's Eats brought a soup and sandwich combo, Thick and Hearty Minestrone with Piquillo-Mozzarella Panini. She says, "Love this soup. I changed up the original recipe a bit. I used refried black beans instead of regular refried beans and added a few more fresh herbs and more veggies. This is a keeper. (This was also supposed to have 2 c. of chard and 1 T. balsamic vinegar stirred in at the end. I totally spaced and forgot to add it. It was still delicious.)"

The Crafty Gardener is back this week with Potato Soup saying, "When the days cool down I always yearn for a delicious bowl of soup. For ‘Soup’er Sunday here is a quick and easy potato soup. It takes a few minutes of prep and about half hour to cook."

Thank you for joining me this week!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy healthy week!