The Sky is Falling Soup & A Big Thank You

Bonnie was so excited yesterday to receive a special package in the mail! It even had her name (with mom and dad's) on the address label! Oh goodness, what a delighted little pup we had on our hands when she caught a whiff of the peanut buttery goodness Grandma Rosemary had baked up.

Please, please may I have a treat?!

Oh, the agony!

Yahooey! These things are GOOD!!!! Thank you Grandma Rosemary!
xoxo and lots of licks, BonBon

Not wanting to play favorites mom and dad may have received a special treat, too. I don't know what these are "technically" called, but I call them "Pecan This and That's." Yes, I made that up. Yes, these cookies have a little of this and a little of that so it wasn't that hard to make up. Yes, I ate five. Or maybe twelve. It was Fat Tuesday, I lost count.

Thank you Rosemary for all of our treats! We loved our surprises and so did our waist lines. No regrets!

Since today is Ash Wednesday, may I say to you all, "Happy Lent!" To celebrate the start of the Lenten season we had none other than Lentil soup for dinner. It just felt right. Here is my version if you feel so inclined. It was very tasty and is going to make for a even tastier lunch tomorrow. Soup is cool that way. I'm not sure if you've caught on, but I enjoy making soups. I adore baking, but if I have to cook something I would choose soups any day of the year. So here goes...

The Sky is Falling Chicken Lentil Soup

The Cast:
• 2 tablespoons olive oil, plus a little extra for drizzling
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt to taste
• 1 (14 1/2-ounce) can diced tomatoes
• 1 pound lentils (1 small bag is usually 1 lb.), rinsed and picked of the icky ones
• 2 quarts veggie broth
• 2/3 cup mini farfalle (bowtie) pasta
• 1 cup Parmesan, freshly grated
• 2 chicken breasts, cooked and cubed
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon freshly ground grains of paradise (or pepper)

The How To's:
1. Cooking the chicken can certainly be done ahead of time. However, with my easy poaching method it is a cinch to cook while you get the soup started. My easy poaching method (courtesy of the Marshall Fields cookbook) is as follows: Oven to 375 degrees. Spray pan with non stick spray or oil. Place chicken in pan, salt and pepper the chicken and fill pan with ~ 1/4 inch water. Cover tightly with foil and bake for 20 minutes. When done let cool for a few minutes before cubing. This helps keep the yummy juices in and saves your fingers from burning. Yikes!

Onto the soup, which as mentioned can be started while the chicken is in the oven:

1. Heat oil in a large stock pot. Add onion, carrots, celery and garlic and saute until tender - 6 or 7 minutes.

2. Add tomatoes with juices. After a few minutes add the lentils, chicken, veg broth, coriander, cumin and grains of paradise (or pepper if you are going down that road).

3. Bring to a boil, turn down to a simmer and cover for about 30 minutes. If you're in a hurry because church starts in less than 45 minutes, keep it on medium heat. After about 20 minutes, convince yourself the lentils are "done enough" and add the pasta. Cook for another 6-7 minutes and call it done.

4. Ladle into bowls and top with freshly shredded Parmesan and a drizzle of olive oil. Enjoy with all your favorite loved ones.

Happy Lentil...I mean Lenten Season!

xoxo, Rachel