Earthly Eating

• Southwest Chicken & Rice Soup
Serves: 3

1 can (10 3/4 oz) can condensed chicken and rice soup
1/4 cup chunky salsa
2 tbs. cheddar cheese

Heat the can of soup with 1 can of water using the soup can. Stir in the salsa and heat until heated through, do not allow boiling, pouring into serving bowls and top with the cheddar cheese and serve.

• Red Lentil and Rice Soup
Serves: 4 to 6

2 tbs. extra-virgin olive oil, plus more for drizzling
1 cup chopped onion
2 cloves garlic, chopped
2 medium carrots, chopped
1 tbs. minced gingerroot
2 tsp. ground cumin
1 1/2 cup dried red lentils
2 cups canned vegetables
1 cup drained and chopped canned tomatoes
1 1/2 cups cooked brown rice
Salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Sauté the onion for about 5 minutes or until soft. Add the garlic, carrots, ginger and cumin and sauté an additional 2 minutes. Add the lentils, broth, and 5 cups water. Bring to a boil and allow to boil for 2 minutes. Reduce the heat and simmer until the lentils are tender. About 20 minutes. Add tomatoes and rice and simmer for 5 minutes. Remove about a quarter of the soup and puree in a blender. Return to the pot and stir. Season with salt and pepper and drizzle with oil. Remove from heat and pour in individual bowls and serve.

• Potatoes, Chorizo and Winter Greens Soup
Serves: 4

4 tbs. extra virgin olive oil
2 medium leeks, white and light green parts only, chopped and rinsed
5 large baking potatoes, peeled and thinly sliced
1 large clove garlic, minced
4 cups canned chicken broth
6 ounces pepperonis, diced
1 lb. mustard greens, stemmed and thinly sliced
Salt and pepper to taste

Heat 3 tbs. of the oil over medium high heat in a large saucepan. Add the leeks; cover and allow leeks to get soft for about 10 minutes. Remove the lid and add the potatoes and sauté until they begin to brown. About 10 minutes. Add the garlic and cook about 1 minute.

Add chicken broth and 4 cups water and bring to a boil. Reduce heat and cover to simmer for about 20 minutes. Remove from heat and slightly mash until thick, don’t fully mash though, you don’t want mash potatoes.

Meanwhile, sauté sausage until light brown. Transfer to soup along with greens. Return to simmer and cook 5 minutes, until greens are tender, but still bright green. Season with salt and pepper and drizzle with a bit of oil and serve.
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Earthly Eating Recipe

Sweet Cinnamon Biscuits

Roll up rectangle, jelly roll style starting from one long side and pinch to seal. Cut the roll into 1 inch slices. Arrange the slices, cut side up in the prepared pan. Bake for 15 to 20 minutes or until lightly browned. Remove from oven and milk over the top and serve.

Happy Eating!