Quick and Easy Spaghetti Sauce Soup!

I think all mothers have those days when they just look at what is in the cupboards and have no idea what to make. Maybe it is laziness, maybe it's just a lack of creativity, either way the kids are hungry and you are no closer to making a meal.
Today's recipe is one for those days. Very little prep, easy ingredients, and wonderful taste in less than 20 minutes! It's one that I used to make a ton, but haven't made in a while. Tonight was one of those night's though, so soup it was!

Spaghetti Sauce Soup

3 tablespoons Olive oil

2 Carrots, peeled and chopped

1 Small onion, chopped

1 clove Garlic, minced

1 Large jar Marinara sauce

2 cans Vegetable broth

1 can Cannellini beans (or whatever beans you have on hand!), drained and rinsed

1/2 teaspoon Red pepper flakes

1/2 cup Pastina pasta (or any small pasta)

1/2 teaspoon Salt

1/2 teaspoon Freshly ground black pepper

1. Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes.

2.Add the jar of marinara sauce, vegetable broth, beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Yup, it's that easy! And it makes such a yummy soup that you will be amazed.

I love the Smell of Curries: Curried Red Lentils

I've decided that having a theme for the week helps me get going and actually post on my blog, even when life is a little crazy, so this week we are taking a trip to India and Asia.
There is little I love more than walking into a place that smells of curry. Don't get me wrong, I love other foods but by far Indian food would come out on top. There is something so warm and reassuring about the spices used in Indian curries that makes me crave it when it starts to get cold. The fragrant spices speak to me of warm exotic places.
I've been craving Indian food for weeks now, but our sweet little "Shop and Go" closed down sometime when I wasn't looking and has left me in a lurch to find all my favorite Indian food staples like Paneer, and Naan.
I searched for a quick Indian curry that used things easily found at the local grocery store, and with a little tweaking I have a super yummy, quick lentil curry that even my one year old devours! You should be able to find all the ingredients at the grocery store nearest you if you don't already have them in your cupboard.

Curried Red Lentils

2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 (14.25 ounce) can diced tomatoes with juice
1 cup frozen green peas
1/4 cup chopped fresh cilantro

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy" and believe me you don't want that!), put the lentils in a pot with enough water to cover and simmer covered until lentils tender (about 10 minutes) adding more water if necessary.
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, coriander, salt, garlic, and ginger in a mixing bowl. Mix well.
4. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
5. Stir in the diced tomatoes and peas and reduce heat, allow the curry base to simmer until the lentils are ready.
6. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils, garnish with cilantro and serve immediately.

This makes a ton, about eight main dish servings, and goes together very quickly. It's a great way to wow a crowd, and an excellent as leftovers! Serve with Naan and rice for a great meal!

Not Your Mom's Chickenless Noodle Soup

My oldest son is feeling a little under the weather today, so I decided I would make him some yummy "Chicken Noodle Soup".

Chicken noodle soup is one of those comfort food basics that vegetarian's and vegan's often miss out on. Chicken soup brings to mind feelings of comfort and warmth, which are great to have when you, or your little ones, are sick! This recipe tries to capture that warmth in a nice VEGAN package! It's gets an extra little kick with the addition of the curry powder.

Not Your Mom's Chickenless Noodle soup

1 lb. baby carrots, sliced
5 cloves garlic, minced
2 tbsp. fresh parsley, minced
1 large onion, chopped
1 or 2 green onions, chopped
4-5 oz. Chicken subsititute (I used Quorn Naked Chik'n cutlets)
6 cups Vegetable Broth or water
2 bay leaves
1 tsp. Curry Powder
A pinch each oregano and thyme
salt and pepper (to taste)
4 oz. Eggless noodles

1. Put all ingredients, except noodles, into the crockpot, set on low for 6-8 hours
2. 30 Minutes before serving time add the noodles and allow to cook until noodles are tender
3. Add any other seasoning you would like, stir, and serve

If you'd like to freeze this I suggest throwing the first six ingredients into a freezer bag and freezing them. On the day you prepare the soup throw the frozen vegetables into the crockpot, along with the other ingredients and cook on high for the first hour, then turn to low for the remainder of the cooking. Follow steps 2-3 when ready.

Noodles in soups do not freeze very well, so when freezing a noodle soup always omit the noodles and cook them the day you prepare the meal.