BRAISED LAMB WITH ALMONDS AND MINT

This classic Basque recipe was passed down from owner Mario Leon's grandmother to his mother. Leon took it from there. Sentimentality aside, the dish earns its permanent spot on the menu with big flavor and lamb so tender it falls apart at the touch of a fork.

2 pounds trimmed lamb shoulder, cut into 1 1/2"–2" cubes

1 teaspoon kosher salt plus more for seasoning

1/2 teaspoon freshly ground black pepper plus more for seasoning

2 tablespoons olive oil

2 cups chopped onions

6 garlic cloves, chopped


3/4 cup dry red wine

2 cups canned tomato juice

1 cup low-salt chicken broth

1 teaspoon ground cumin

1/2 teaspoons hot Hungarian paprika

1 medium carrot, chopped (about 3/4 cup)

2 tablespoons chopped flat-leaf parsley

2 tablespoons frozen peas, defrosted and warmed in microwave

2 tablespoons slivered almonds, toasted

1 tablespoon chopped fresh mint

Ingredient info: Hot Hungarian paprika can be found at better supermarkets and at specialty foods stores.

Season lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large pot over medium heat. Working in batches, cook lamb until golden brown on all sides, 7-8 minutes per batch. Using a slotted spoon, transfer browned lamb to a medium bowl and set aside.

Add onions to same pot and cook over medium heat, stirring occasionally, until slightly softened and light golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant and beginning to brown, about 1 minute. Add wine and reserved browned lamb along with any accumulated juices. Simmer lamb until liquid is reduced by half, about 5 minutes. Stir in tomato juice, chicken broth, ground cumin, hot paprika, and 1/2 cup water; bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until lamb is tender and sauce is thickened, about 1 hour 30 minutes.

Add chopped carrot and cook uncovered, stirring occasionally, until carrot is tender and sauce is thickened, about 15 minutes. Stir in parsley. Transfer braised lamb to a large bowl. Garnish lamb with peas, almonds, and mint.

PORK WITH PRUNES

2 pounds (1/2-inch-thick) pork shoulder chops

1/2 teaspoon salt

1/4 cup all-purpose flour

3 tablespoons vegetable or olive oil

3/4 cup chopped shallot (4 1/2 ounces)

1/2 cup cider vinegar

3 cups water

1 3/4 cups low-sodium chicken broth

1 teaspoon whole allspice

1 1/2 cups dried pitted prunes (11 ounces)

Preheat oven to 350°F.

Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.

GRANDMA'S BAKING POWDER BISCUITS

Ingredients 

Original recipe makes 1 dozen biscuits Change Servings

• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon cream of tartar

• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 1 egg
• 2/3 cup milk

Directions

1. Preheat an oven to 450 degrees F (230 degrees C)
2.  Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
3. Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

• PREP 15 mins
• COOK 10 mins
• READY IN 25 mins

Footnotes

• Cook's Note:
• You can place dough on a floured countertop and knead more flour into dough until it no longer sticks to your fingers. Pat out to desired thickness. Cut with a biscuit cutter and transfer biscuits to an ungreased cookie sheet.

SPICY EGG DROP SOUP

A spicy twist on a classic Asian-style egg drop soup, this delicious and low calorie soup is the perfect way to warm up on a chilly day. A few unique ingredient additions helps give the soup an extra flavor kick without adding extra fat or calories.

Ingredients

• 6 cups fat free beef broth (vegetable or chicken)
• 1 large carrot, sliced
• 1 large egg
• 1 egg white
• 1 garlic clove, minced
• 1/8 tsp ground ginger
• 3 thai chilies, diced
• 3 tbsp reduced sodium soy sauce
• 2 medium green onions, diced
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium sized pot, bring broth to a boil.
2. Add in carrot, garlic, chilies, ginger and soy sauce, lower heat to medium, and let simmer for about 15 minutes.
3. In a small bowl, whisk together egg and egg white. Slowly pour into the soup, and gently whisk once or twice.
4. Remove soup from heat. Add in green onions and cilantro and serve.

Preparation time: 5 minute(s)
Cooking time: 15 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: Chinese

Calories: 55

Fat: 1g

Protein: 5g

Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 1 Points +
PER SERVING: 56 calories; 1g fat; 2g carbohydrates; 4.5g protein; 0g fiber

PALEO CHOCOLATE ZUCCHINI BREAD

Go against the grain, and get rid of the grains entirely with this paleo quick bread from Elana’s Pantry. You can buy your almond flour, or make your own by grinding almonds in a food processor or blender.

Ingredients:

• 1¼ cups blanched almond flour
• ¼ cup cacao powder
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 2 large eggs
• 2 tablespoons coconut oil
• ¼ cup honey
• ¼ teaspoon vanilla stevia
• ¾ cup zucchini, grated

Directions: In a food processor combine almond flour and cacao powder. Pulse in salt and baking soda. Pulse in eggs, coconut oil and honey, stevia, then zucchini.
Transfer batter to a greased 6.5 x 4 inch baby loaf pan, dusted with almond flour. Bake at 350 degrees Fahrenheit for 35 to 40 minutes. Cool for 2 hours, serve!

CORNBREAD

For the perfect snack or accompaniment to a meal, make Daily Dish Recipes‘ moist, sweet cornbread.

Ingredients:

• 1 cup cornmeal
• 3 cups all-purpose flour
• 1⅓ cups sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• ⅔ cup vegetable oil
• ⅓ cup melted butter
• 2 tablespoons honey
• 4 eggs, beaten
• 2½ cups whole milk

Directions: Preheat oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
Pour the batter into the greased baking dish and bake for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks. Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!

BLUEBERRY BANANA NUT BREAD

You’ve had banana bread, probably banana nut bread, and maybe a blueberry lemon combination, but have you ever put sweet blueberries and bananas side-by-side in a bread that can be packed with nutty flavors too? If not, now is the time to try it, with a recipe from Devour. 

Ingredients:

• 1 and ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup butter, softened
• ⅔ cup sugar
• 2 large eggs, beaten
• 1 cup mashed ripe bananas (2 to 3)
• 1 cup blueberries
• ⅔ cup walnuts (optional)

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9 × 5-inch loaf pan. Sift together the flour, baking powder, baking soda, and salt. Set aside.
Beat the butter in a large bowl until creamy (I used my stand mixer). Gradually add the sugar and continue beating until light and fluffy. Add the eggs and beat well. Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth. Fold in blueberries and walnuts.
Spread the batter evenly into the prepared pan. Bake until a toothpick inserted in the centre comes out almost clean, about 50 to 60 minutes. Let the bread cool slightly, then remove from the pan and let cool completely in a baking rack.

HALIBUT CHOWDER WITH SPRING HERBS AND SUGAR SNAP PEAS

Total time: 45 minutes | Serves 6

1/4 pound bacon (about 3 thick slices)
1 shallot, minced
1 pound small potatoes, cut into similar-sized pieces
2 cups milk
2 cups half-and-half
1 bay leaf
1 1/2 pounds halibut, cut into 1 1/2 -inch pieces
1/4 teaspoon salt
1/4 pound sugar snap peas, strings removed if necessary
1 tablespoon minced chives
2 teaspoons chervil leaves

1. Cut the bacon in thin slices crosswise and combine with the minced shallot in a medium pot. Place over medium heat and cook just until the shallot softens and the bacon frizzles (you don't want it to render completely, just begin cooking) about 5 minutes.

2. Add the potatoes and stir to combine the flavors. Add the milk, half-and-half and bay leaf and bring to a simmer. Cook, maintaining a moderate simmer, until the potatoes are quite tender, about 20-25 minutes.

3. Remove the bay leaf. Add the halibut and the salt and cook until the halibut is firm, about 4-5 minutes.

4. Remove the pan from the heat and stir in the sugar snap peas, chives and chervil. Taste and add more salt if necessary. Serve immediately into heated bowls.

Each serving: 377 calories; 33 grams protein; 22 grams carbohydrates; 2 grams fiber; 17 grams fat; 9 grams saturated fat; 81 mg. cholesterol; 375 mg. sodium.

http://www.latimes.com/food/dailydish/la-dd-easy-dinner-recipes-three-rich-soups-in-only-45-minutes-20140325,0,4878496.story#ixzz2x76pl4r6

QUINOA WITH CHICKEN AND VEGETABLES

"A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini."

• 1 cup rinsed quinoa
• 2 cups chicken broth
•  
• 2 tablespoons extra-virgin olive oil
• 2 garlic scapes, chopped
• 1 small onion, chopped
• 2 skinless, boneless chicken breast halves - cut into strips

• 2 tablespoons extra-virgin olive oil
• 1 zucchini, diced
• 1 tomato, diced
• 4 ounces crumbled feta cheese
• 8 fresh basil leaves
• 1 tablespoon lime juice

Directions

1. Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
2. Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

BREAKFAST QUINOA

Recipe by Christine 

"Delicious, filling, and comforting on a cold morning. It's really flexible, so substitute in your favorite nuts and fruit. Cashews and cherries are just my personal favorite."

Original recipe makes 2 servings Change Servings

• 1/2 cup quinoa
• 1/2 cup water
• 1/2 cup skim milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

• 1/2 cup dried cherries
• 1/2 cup cashew
• 1 tablespoon honey
• 1/2 cup fresh blackberries
• 2 tablespoons creme fraiche (optional)

Directions

1. Bring quinoa, water, milk, cinnamon, and vanilla extract to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and has absorbed the water, 10 to 15 minutes. Remove saucepan from heat.
2. Mix cherries, cashews, and onion into the quinoa mixture; top with blackberries and creme fraiche.

GUACAMOLE STYLE QUINOA

Ingredients

Original recipe makes 6 servings 

• 1 teaspoon olive oil
• 1/2 sweet onion, diced
• 2 cloves garlic, minced, or more to taste
• 1 cup quinoa
• 1 lime, juiced

• 1 3/4 cups chicken stock, or as needed
• 6 tablespoons chopped fresh cilantro
• 6 grape tomatoes, quartered
• 1 avocado, cubed
• 1 jalapeno pepper, diced (optional)

Directions

1. Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic in the hot oil until slightly browned, about 5 minutes. Stir quinoa into onion mixture and cook until quinoa is lightly browned, about 30 seconds.
2. Squeeze lime juice into a 2-cup measuring cup; pour in enough chicken stock to make 2 cups liquid. Pour chicken stock mixture over quinoa and bring to a boil. Reduce heat, cover saucepan, and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Remove saucepan from heat and chill in the refrigerator, about 1 hour.
3. Fold cilantro, tomatoes, avocado, and jalapeno pepper into quinoa mixture. Return quinoa to refrigerator for flavors to blend or serve immediately.

• PREP 10 mins
• COOK 20 mins
• READY IN 1 hr 30 mins

Footnotes

• Cook's Note:
• Adding the avocado to the quinoa mixture while it is hot may cause browning. For a toddler-friendly version, omit the jalapeno.

THE ULTIMATE WEEKNIGHT CHICKEN AND BROCCOLI DINNER

This is a very easy to make, but the end result is very tasty. I will make it ? - definitely. 

Heat your oven to 425.

Take two (or four, depending on your crowd) large chicken breasts–with the skin and bones still attached–season them with lots of salt and pepper and heat a large skillet with a big splash of olive oil inside. When the oil is almost smoking, lay the chicken breasts in skin side down. You should hear a loud sizzle.

Walk away. In a few minutes, with a pair of tongs, try to lift the chicken. If it won’t lift, that means the skin is still crisping; once the skin is deep, golden brown, turn the chicken breasts over and take the whole skillet and pop it in the oven. It’ll take about 40 minutes for the internal temperature of the chicken to reach 165 (use a thermometer to start checking after 30 minutes, though; nothing worse than overcooked chicken breast).

While that’s cooking, take two heads of broccoli, cut into florets, toss the florets on a cookie sheet with olive oil, salt and pepper and some whole heads of garlic still in their skins (I do this so the garlic doesn’t burn) and pop on to the other shelf of your oven. (For reference, see The Best Broccoli of Your Life.) Roast until the broccoli is brown all over and cooked all the way through.

When everything’s done, take everything out of the oven. Remove the chicken breasts to a cutting board to rest for a bit.


Here’s how to bring this dinner together like a champ.
See these brown bits in the pan?

They’re your best friends. They’re packed with chickeny flavor. So here’s how to use it: squeeze a lemon into the pan and add a big pat of butter.

Turn up the heat and start whisking.

What you’ve just made is the most wonderful lemony, buttery, chicken sauce. Scoop some broccoli on to your plates, put the chicken breasts next to it and pour this sauce on top.

It’s a dinner for the ages and, if you ignore the butter and olive oil and chicken skin, relatively healthy too.

Tags: broccoli, chicken, easy food, lemon juice, weeknight dinners

Categories: Adam's Personal Favorites, Recipes

THE BEST SPICES FOR THE HEALTH

Posted on December 19, 2013 by Bonnie Taub-Dix

Have you tried a sprinkle of cinnamon on your oatmeal? Oregano on your salad? Ginger in your tea? Spicing your food is one of the easiest ways to enhance flavor without adding calories, sodium or fat, and it’s not only your waistline that will benefit from the zest. Seasonings and spices deliciously provide a variety of health benefits – from boosting immunity to controlling blood sugar. So whether you’re looking to spice up your food, ease a specific medical ailment or just create a culinary masterpiece, check out why perking up your favorite dish can satisfy more than just your palate:

Chili pepper

According to one study, this fiery spice is gaining popularity and is especially favored by millennials – for good reasons. Chili peppers are rich in vitamin A, and they can reduce pain, fight free radicals, lower cholesterol, clear congestion and boost immunity. Contrary to popular myth, they’ve been shown to fight stomach ulcers, not cause them, so don’t shy away from adding some heat to your favorite Mexican, Thai or Italian dishes. Capsaicin, the powerful compound in chiles, can rev up your metabolism and increase your body’s fat burning abilities.

Oregano

A pinch of this Mediterranean spice can do more than enhance the flavor of your salad or pizza. A single teaspoon of dried oregano is a source of vitamin K and fiber and is packed with antioxidants – as many as are in three cups of spinach, in fact. Moreover, oregano is known to be an effective anti-bacterial agent, especially against stomach bugs, by preventing little critters from multiplying.

Turmeric

This yellow spice has been given lots of attention because of its anti-inflammatory benefits. Curcumin, the potent component of tumeric, has substantial antioxidant and anti-inflammatory properties that have been shown to relieve arthritis pain and manage diabetes, heart disease, Alzheimer’s disease, cystic fibrosis and a variety of autoimmune diseases like rheumatoid arthritis. This Indian staple has even been used to speed the healing of wounds. Two teaspoons a day provide 10 percent of your daily value of iron and 17 percent of your daily manganese, so try adding this splash of color to lentil curry or even scrambled eggs.

Cinnamon

Cinnamon is one of the most commonly used spices in the United States. A dash in your morning cup of Joe and a sprinkle on your oatmeal provides half your day’s worth of manganese and is an excellent source of fiber. If you have diabetes, a touch of this nutty-tasting spice on carbohydrate-containing foods could prevent your blood sugar levels from spiking. This aromatic spice can also aid your body’s response to insulin. Cinnamon may even prevent unwanted blood clots, relieve indigestion and possibly enhance cardiac health.

Garlic

Did you know that garlic is an excellent cold-fighter, boosts heart health (by lowering cholesterol and triglycerides) and has anti-inflammatory properties? Studies have shown that garlic protects your blood vessels from oxidative stress and inflammation, so be sure to add at least half a clove’s worth to your meals daily. As a good source of selenium, flavonoids and sulfur-containing nutrients, garlic deserves a valuable place on your plate. Try roasting a few cloves – the aroma alone will attract your family to the kitchen!

Ginger

Ginger is known to settle an upset stomach and even morning sickness, but now it’s also linked to reducing pain. Gingerol, the potent chemical in ginger, helps decrease inflammation and blocks nerve pathways that process pain. Aside from steeping ginger in your tea, add it to your vegetable stir-fry to give your palate an extra zing.

Cocoa

Cocoa is much more than a steamy beverage to enjoy after skiing. Although not actually a spice, cocoa can jazz up sauces and marinades, providing a rich, savory flavor. Dishes made with the addition of cocoa will make your heart smile, too – cocoa flavanols have been shown to reduce blood pressure and enhance circulation – sending blood to all of the right places.

Spices can turn a blasé dish into an explosion of flavors in your mouth, with the bonus side effect of boosting your health. Tip: Shake the salt from the salt shakers and instead, add an array of spices and seasonings. Just leave them on the table for your family to experiment with and enjoy.
Read Bonnie’s other US News & World Report blogs here.

This entry was posted in Superfoods and tagged cinnamon, cocoa, garlic, ginger, oregano, spices, superfood, turmeric. Bookmark the permalink.

SWEET POTATO, MAPLE AND PECAN TARTS

Preparation time10 min. Cooking time 37min. Makes 24 tarts. It is delicious and easy to make. I will definitely make it again.

Ingredients:
- 1 medium sweet potato, about 375g (12 oz)
- 25 ml (2 tbso) butter melted
- 2 eggs
- 250 ml (1 cup) maple syrup
- 2 ml (1/2 tsp) vanilla
- pich salt
- 8 cm (24, 3-inch) frozen tart shells, thawed
- 125 ml (1/2 cup) chopped toasted pecans

Preparation:
1. Scrub the sweet potato and trim off the ends. Pierce it with small knife in several places; microwave on the high setting for six to eight minutes or until tender, turning over halfway through the cycle.
 2. Let the sweet potato cool enough to handle, then remove the skin and mash it with a fork until smooth. Whisk in the butter, eggs, maple syrup, vanilla and salt until it's smooth. I placed all these in the blender and I run it till it was smooth.Using the blender's cup it was easy to pour the filling into  the tart shells.
3. Bake the tart shells on a baking sheet, in batches if necessary, in a 190 C (375 F) oven for five minutes.
4. Remove from the oven and sprinkle the pecans among partially baked shelles, gentlybpushing down any puffed-up pastry.
5. Divide the sweet potato mixture among the shelles.
6. Bake for 20 to 24 minutes or until filling is slightly puffed, almost set and pastry is lightly golden.
7. Let it cool on a rack.

ORANGE CHICKEN

• Fried chicken coated in a sweet and tangy orange glaze, a Chinese-American classic.

• Cuisine Chinese

Ingredients

• 1 pound chicken thighs - boneless skinless cut into strips
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon fresh ginger grated
• 1/2 cup potato starch
• vegetable oil for frying
• 2/3 cup orange juice
• 1/3 cup orange marmalade
• 2 teaspoons potato starch
• 1/2 teaspoon salt

Units:

Instructions

1. Put the chicken in a bowl with the soy sauce, sake and ginger and marinate for at least 15 minutes.
2. When the chicken is done marinating, lightly dust each piece with potato starch.
3. Heat a pot with at least 1/2" of oil in it over medium heat until hot.
4. In a separate pan, add the orange juice, marmalade, 2 teaspoons of potato starch and the salt and whisk to combine.
5. Fry the chicken until golden brown and transfer to a paper towel lined plate to drain.
6. When the chicken is done frying, heat the orange sauce over medium high heat, stirring constantly to prevent clumping until the sauce is thick and bubbly. Add the fried chicken into the orange sauce and toss to coat.
7. You can garnish it with some chopped red bell pepper for some extra color.

CURRIED LENTIL SOUP WITH SPINACH

Ingredients

• 2 tablespoons canola oil
• 1 cup finely diced onion
• 2 garlic cloves, peeled and minced
• 1 teaspoon grated ginger
• 2 green chile peppers, such as jalapeño, seeded and minced
• 4 teaspoons Madras curry powder
• 4 1/2 cups chicken stock
• 3/4 cup French green lentils
• Coarse salt
• Freshly ground black pepper
• 4 cups (loosely packed) coarsely chopped spinach
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped cilantro leaves
• 3 tablespoons thinly sliced scallions, white and light green parts only

Instructions

1. Heat the oil in a large, heavy-bottomed pot set over medium heat. Add the onions and cook, with a pinch of salt, until softened but not browned, 4 minutes. Add the garlic, ginger, half the chile, and the curry powder. Cook for 2 more minutes over medium heat. Add the stock and lentils, raise the heat to high, and bring the liquid to a boil. Reduce the heat to low, partially cover the pot, and cook until the lentils are tender, 30 to 40 minutes. Season to taste with salt and pepper.
2. Just before serving, raise the heat and add the spinach. Cook, stirring, until the spinach has wilted, about 1 minute. Stir in the lemon juice (to brighten and focus the flavors) and then add the remaining minced chile.
3. To serve, divide the soup among individual warmed bowls. Sprinkle each serving with cilantro and scallions.

Preparation time: 15 minute(s)
Cooking time: 40 minute(s)

Number of servings (yield): 4

Tags: Alfred Portale, curry, lentil soup, lentils, Simple Pleasures, Soups