Lentil Soup

Ingredients

• 1-2 tablespoon olive oil
• 3-5 garlic cloves, crushed and chopped
• 1/2 medium yellow onion, diced
• 1-2 medium celery stalks, diced
• 1-3 medium carrots, diced
• Freshly ground black pepper to taste
• *1 Tbsp grated ginger
• 1 quart vegetable broth (homemade or store bought)
• 1 1/4 cups lentils, rinsed
• 1 bay leaf
• 1/4 teaspoon finely chopped fresh thyme leaves
• 12-15 oz diced tomatoes with their juices (fresh or canned depending on time of year)
• 12 oz peas (fresh or canned depending on time of year)
• 12 oz corn (fresh or canned depending on time of year)
• 1 Tbsp. apple cider vinegar (red wine vinegar also works)
• 1-3 Tbsp. Salt to taste, if you use canned veggies you may not need much salt.
• 1/4-1/2 c. heavy cream*

*optional

Instructions

1. Heat the oil in a large saucepan, add garlic and onion and cook for a few minutes.  Add the chopped celery and carrot and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
2. Season heavily with pepper and add ginger. Remove from heat.
3. In a large saucepan or pot combine the broth, tomatoes with their juices, lentils, bay leaf, thyme (and any other seasonings you feel like) and stir to combine. Cover and bring to a simmer for about 15 minutes.
4. Add the sautéed vegetables (if corn and peas are fresh, add them now, if canned, wait) and continue simmering until the lentils and vegetables are soft, about 15 minutes more.
5. If corn and peas are canned, add them now, and continue to simmer.
6. If you feel like you want to add more water, do so. I sometimes add up to 1 1/2 more cups of water if needed.
7. Add the vinegar, taste and season with more salt and pepper as needed.
8.  For a creamier texture, purée about half of the soup in a blender and add it back to the pot. If you want to add cream, add it now, if not, enjoy it vegan!

Stovetop Popcorn

My dad really had something against microwave popcorn, so I've been making stovetop popcorn since I was about 9.  It's really simple, and I honestly don't even measure the ingredients out anymore. But if you're just getting started with stovetop popcorn, here are some simple instructions to get you going!

Supplies

• 1 medium sized sauce pan (about 3 quarts) w/ lid
  • you want your kernels to cover the bottom of the pot in an even layer

Ingredients

• 3 Tbsp coconut, safflower, sunflower, avocado, or grapeseed oil (you just want one with a relatively high smokepoint)
• 1/3 cup popcorn kernels
• Salt to taste

Instructions

1.  Heat the oil in your medium sized sauce pan on medium-high heat
   • If using coconut oil, allow it to melt completely
2. Throw a couple kernels into the oil
3. Wait until these test kernels pop, then add the 1/3 cup of popcorn kernels.
   • They should cover the bottom of the pot in an even layer. 
4.  Place lid on saucepan and remove from heat for about 30 seconds. 
   • you don't HAVE to do this, but I find it helps to pop your kernels more uniformly as the hot oil brings up the temperature of the kernels to near popping so that they are ready to go once back on the heat
5.  Return your pan to the heat. And wait for the popping to start.
6. Once the popping really gets going, gently shake the pan by moving it back and forth over the burner.
   • You may need to lift the pan slightly off the burner so it doesn't rub too much
   • You will probably need to hold the lid so the steam and popping kernels don't fly it off, but try to keep it slightly ajar to allow the steam to release.
7. Once popping slows, count between pops, and when there's about 3 seconds between each pop, remove pan from heat and immediately pour into a large bowl.
8. Add salt to taste. Sometime I add other spices like curry powder for some extra flavor!