Beets Cooking

I listen to a lot of radio while I am working. Last week, on Vermont Edition, there was a show about winter foods. It touched on so many of the things I love about cooking – and cooking for other people. Food, weather, comfort, mood, and well being are tied together for me. One of the chefs on the show, Katie Webster, shared two soup recipes. They are perfect for this time of year…here they are, slightly adapted.

Thai Coconut (chicken) Noodle Soup…if you would like this soup and are Vegetarian, let me know and I will modify.  Ingredients: coconut milk, brown sugar, fish sauce, red pepper flakes, lime juice and zest, garlic, ginger, lemongrass, shiitake mushrooms, red pepper, Napa cabbage, scallions, thin rice noodles, scallions, cilantro, and Thai basil. 13. Per quart served w. Bread. Gluten -Free (vegetarian if specified ) Lactose Free

Potato & Kale Soup w. Andouille…I think the Potato gets a bad rap. On its own, not fried or slathered with butter and sourcream, it’s a pretty health choice. They are full of vitamin c, vitamin B6, and heart healthy fiber. Plus , they are comforting and grounding at this time of year. Ingredients: olive oil, garlic, leeks, celery, carrots, marjoram, ground anise, white wine, Yukon gold potatoes, chicken stock, kale, andouille sausage, kosher salt and pepper.  13. Per quart served w. Bread. Gluten -free, lactose free 

Sweet Treat: Chocolate Chip Pecan Cookies 1. Each