Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
1/4 t chili and garlic smoked sea salt (or sea salt)
1 T olive oil
1 C cheese, grated
coleslaw
Instructions
Combine seasonings. Toss potatoes with 1/2 T olive oil and half of seasonings. Bake at 375F for 35 minutes.
Heat pan. Add olive oil. When hot, add onion, bell pepper, and remaining seasonings. Cook for 5 minutes, over medium heat, stirring occasionally. Add garlic, and beans, and cook for 2 minutes. Add soup and cook 3 minutes more, stirring often.
Divide the potatoes into two piles and top with bean mixture and then cheese. Bake 3-5 minutes, or until cheese is melted.
I love cold nights warmed by steaming bowls of soup. It’s soup season and I fully intend to take advantage of it. Freshly made, reheated, at home, out with friends… it’s one of my all time favorite comfort foods.
Did you ever watch the Seinfeld episode where they aren’t allowed to buy soup anymore? I always get so frustrated when people have food to eat, on a show, and they can’t. I don’t know why it bothers me so much. But, it does. I think I would be devastated if I had to wait one year to come back for soup.
Do you like fennel? I didn’t think I did. But, I’ve discovered that I do. Especially in Mac and Cheese, roasted, and in soups.
Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.
