Tag Archives: soup

Natural Way To Dye Easter Eggs

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16463_10153054611010630_3523948691453016265_nGraphic from www.YourHomeBasedMom.com

With so many processed foods we eat and the idea that nature can create so much more than we know this graphic from www.YourbasedMom.com is very cool. Create beautiful hues by dying your Easter eggs using natural ingredients. Boil each ingredient independently until it comes to a hard boil and then let it sit. It is important that you leave the ingredient in the water as it cools but you can remove contents to a bowl on counter to do this. When the water is room temperature strain contents. Add white distilled vinegar 1/2 cup to three cups water. Use water/vinegar/ingredient combination to dye eggs. Let eggs sit to retain a deeper color.

Save cabbage, onion, turmeric, and paprika and use as a soup starter. Add shredded chicken, potatoes, carrots and chicken bouillon to create a great dish. Amounts and quantities are based upon your likes. You might also water to add a little butter and salt and pepper.

Home Made Dry Onion Soup Mix

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onion soup mix healthy hame made homemade

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Proper Place Settings

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5307_448850101861668_1845974850_nWho would have known there were so many pieces of stemware, plates, bowls, silverware to make a very formal proper setting for each person at a table.  This is a great diagram sent to us by Wendy Graver. Print and use it to make a formal place setting for your table.

Halloween Barbeque Stew

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Lentil Soup

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Wholesome Lentil Soup

1   package (12 oz. or 2 cups) lentils
2   large (about 1/4 Ib. total) onions, chopped
6   cups regular-strength chicken broth
4  cups water
2  pounds carrots, thinly sliced
2  cups sliced celery
1   can (28 oz.) Italian-style tomatoes
2   teaspoons each dried basil leaves and dried thyme leaves
3   dried bay leaves
1   teaspoon each fennel seed and pepper

Sort lentils for debris; rinse and drain lentils.

In an 8- to 10-quart pan over high heat, boil onions with 1/2 cup broth until liquid evaporates and onions begin to brown. Add remaining broth; stir to free browned bits. Add lentils, water, carrots, celery, tomatoes and their liquid, basil, thyme, bay, fennel seed, and pepper.

Cover, bring to a boil, and simmer until lentils are soft to bite, about 1 hour. Serve, or if making ahead, let soup cool, cover, and chill up to 3 days. Makes about 5 quarts; serves 10 to 12.

Per serving: 185 cal. (6.3 percent from fat); 11 g protein: 1.3 ff fat (0.3 a sat); 34 g carbo.; 279 mg sodium; 0 mg chol.