Showing posts with label lentils. Show all posts
Showing posts with label lentils. Show all posts

Sunday, February 10, 2019

Red Lentil and Tofu Dal: Simple & Nourishing for Souper (Soup, Salad & Sammie) Sundays

A nourishing bowl of red lentil dal this week, with added protein from tofu cubes. Stirring in a spiced oil adds flavor to this simple vegan soup.


Gourmet says, "In India, lentils, along with other dried legumes such as peas and beans, are called dals, and the word also refers to the dishes made from them. The creamy consistency is enhanced by the addition of tender cubes of tofu, which are remarkably similar in texture and color to paneer, a mild fresh Indian cheese that's often added to dals."

Red Lentil and Tofu Dal
Slightly Adapted from The Gourmet Cookbook, Edited by Ruth Reichl
(Serves 4)

4 Tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, minced 
2 tsp finely chopped, peeled fresh ginger 
1 cup red lentils, picked over and rinsed
6-7 cups water or broth (I used a veggie no-chicken broth)
1 lb firm tofu
1 tsp cumin seeds
1 tsp garam masala or curry powder
salt to taste
generous pinch of cayenne (I used Aleppo pepper)
3 Tbsp fresh cilantro
cooked rice to serve

Heat 2 Tbsp oil in a heavy-bottomed sauce pan over moderate heat. Add onion and garlic and cook, stirring, until golden. Add ginger and cook, stirring, for 1 minute. Add lentils and broth, bring to a just a boil, and gently boil, uncovered, until lentils fall apart, about 20 minutes. Remove heat and keep warm, covered.

Meanwhile, rinse tofu and trim ends. Cut tofu into 12-inch cubes and gently press between paper towels to remove excess moisture. (Note: I pressed my tofu block overnight, then cut it into cubes.

Heat remaining oil in a small heavy skillet over moderate heat until hot but not smoking. Add cumin seeds and cook, stirring, until a shade darker, about 1 minute. Add garam masala, salt, and cayenne and cook, stirring until fragrant, 15 to 30 seconds.

Stir hot spice oil into lentils, then gently stir in the tofu cubes. Let curry stand, covered, for 5 minutes to allow flavors to develop, then stir in cilantro and salt to taste. Serve with rice.


Notes/Results: It's not the prettiest or most glamorous soup out there but it definitely smelled great cooking and tasted even better. I liked the creamy chucks of tofu in with the dal. I added a bit more liquid than the recipe called for but since dal tends to thicken when it sits, I think I won't have to add more liquid when I reheat it for lunches.It recommends to serve the dal with rice which makes for filling meal. I would happily make it again. 


Linking up at I Heart Cooking Clubs where this week's theme is Global Delights. Ruth Reichl recipes with a global flare.


Now let's look into the Souper Sundays kitchen and see who is here:


Beth Fish Reads, host of the fabulous Weekend Cooking shared a tasty Farro Waldorf Salad and said, "The good news is that with Trader Joe's 10-minute farro, I was able to put this salad together in a snap. And because I used powdered (and reconstituted) buttermilk for the dressing, I wasn't stuck with a bottle of leftovers. The main thing I did differently was to use regular raisins. I thought I had golden raisins in the house, but I didn't, so just went for black ones."

Here at Kahakai Kitchen I made a delicious sandwich this week, with egg salad on top for a recent book review. This French-Inspired Egg Salad has cornichons, Dijon mustard, and chives on top and tasted even better served open-faced on toasted baguette slices. I had an olive and bean salad mixture from the grocery store olive bar on the side. 


About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



Have a happy, healthy week!
 

Sunday, November 4, 2018

Ottolenghi's Puy Lentil and Eggplant Stew (Topped with Yogurt & Fresh Oregano) for Souper (Soup, Salad & Sammie) Sundays

Upon spying the new Ottolenghi Simple cookbook on my library's shelves I immediately grabbed it and was the first to check it out--always a treat. I know that I will end up buying a copy of my own (it's Yotam Ottolenghi after all), but it's always fun to try out a cookbook first. 


This book is full of Ottolenghi recipes that are a bit more "streamlined" and recipes are coded by letters that identify short on time, 10 ingredients or less, make ahead, pantry, lazy, and easier than you think--making this book perfect to grab when you don't know what to cook but still want the signature flavor combinations of this fantastic chef. I wrote down a ton of recipes I want to make including Scrambled Harissa Tofu, Avocado Butter on Toast with Tomato Salsa, Pea, Za'atar and Feta Fritters, Zucchini, Thyme and Walnut Salad, Burrata with Grilled Grapes and Basil, Hit Charred Cherry Tomatoes with Charred Yogurt, Curried Egg and Cauliflower Salad, Spinach and Gorgonzola Stuffed Baked Potatoes, Orzo with Shrimp, Tomato and Marinated Feta, Fish Cake Tacos with Mango, Lime, and Cumin Yogurt, Trout Tartare with Brown Butter and Pistachios, Sumac Roasted Strawberries with Yogurt Cream, and Honey and Yogurt Set Cheesecake--just to name a few. ;-) 

The Puy Lentil and Eggplant Stew seemed a great way to use up the last of a bag of the small green lentils.I made a few changes based on what I had on hand or could readily get and my changes are in red below.


Ottolenghi says "Serve the stew either as a hearty starter or a side, or else as a main, served with any grain you like. The stew can be made up to three days ahead and kept in the fridge--just warm through and add the creme fraiche, oil, chile flakes, and oregano before serving."

Puy Lentil and Eggplant Stew
Slightly Adapted from Ottolenghi Simple
(Serves 4 as a Starter)

3 Tbsp olive oil, plus extra to serve
3 garlic cloves, thinly sliced (I used 4 cloves)
1 large red onion, finely chopped (about 1 cup)
1 1/2 tsp thyme leaves
salt
2 small eggplants cut into chunks about 2 3/4-inches (6 cups) (I used Japanese eggplant)
7 oz cherry tomatoes (I used grape tomatoes)
black pepper
3/4 cup + 2 Tbps puy lentils (I used 1 heaping cup)
2 cups vegetable stock (I used 4 cups)
1/3 cup dry white wine (I used 1/2 cup)
1 3/4 cups water (I used 2 cups)
6 Tbsp creme fraiche (I used kefir labne--thickened yogurt)
1 tsp Urfa chile flakes or or 1/2 tsp other red pepper flakes (I used Aleppo pepper)
2 Tsp oregano leaves

Put 2 Tbsp of oil into a large high-side pan or soup pot and place over medium-high heat. Add the garlic, onion, thyme, and 1/4 tsp salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.

Place the eggplant and tomatoes in a bowl and season with 1/4 tsp salt and plenty of pepper. Add the remaining 1 Tbsp of oil to the same pan (don't worry about wiping it clean) and, once very hot, add the eggplant and tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, water, and 3/4 tsp salt. Bring to a boil. Decrease the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.

Serve warm or at room temperature, with dollops of creme fraiche, a drizzle of oil, and chile flakes and oregano on top.


Notes/Results: A simple stew with a great combination of flavors and textures. The slightly toothsome lentils combined with the silky eggplant and sweet bursts of little tomatoes, the herbal notes from the thyme and fresh oregano and tangy yogurt, along with the heat from the Aleppo pepper all work together. There are a couple of steps but you use the same pan and it goes together easily. I served it with rice for a light meal. I'm looking forward to the leftovers in my lunches this week and I will happily make it again. 


Linking up this Ottolenghi stew to I Heart Cooking Clubs where it is Potluck week--our chance to make any recipe from any of our IHCC chefs. 

 
Now, lets take a look into the Souper Sundays kitchen:

 
It's always a pleasure to have Beth Fish Reads at Souper Sundays and this week she's sharing this Apple Walnut, Cranberry & Brown Rice Salad saying, "I made the following salad as a side dish for dinner one night and then it served as our lunch the next day. This was delicious and so perfect for fall. I plan to make this one all winter. I used dark balsamic vinegar (sue me!) and didn't chop the craisins. Though I did use black sesame seeds. Van Boven suggests you make the salad about an hour before serving so the flavors meld, but we ate it pretty much right away. This would make a fabulous buffet dish and would be easy to transport if you're asked to bring a side dish to a holiday pot luck."


Shaheen  of Allotment2Kitchen is here with a Vegetarian Philly Cheesesteak saying, "Yes this is a vegetarian food blog and what I share below may look freakishly like 'meat', but I assure you these are homemade seitan slices peaking out of this Philly Cheese 'Steak' or cheesesteak. I was looking for ways to use up my rather large batch of homemade seitan and it was whilst flicking  Mama Cherry's Soul Food in a Bowl that I stumbled upon a meat version."

 
At Kahakai Kitchen I had two sandwich dishes to share this week, both inspired by books. First is the DS Special, my vegetarian recreation of a sandwich made by best friends in their Delancey Street apartment is an unusual but delicious combination of chicken, lettuce, blue cheese, cranyberry and mayo. I made my version with vegan chicken meat and really enjoyed the combination of flavors.

 
Next I made a soup and sandwich combo and a new favorite toast--open-faced Cheese Toast with Smashed Soft-Boiled Egg on top. It was perfect as an easy dinner with doctored-up deli-bought Clam Chowder. So good!

 
Mahalo to all who joined in this week!
 
About Souper Sundays:


Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!
 

Sunday, September 9, 2018

Eric Ripert's Simple Instagram Lentil Soup for Souper (Soup, Salad & Sammie) Sundays

Sometimes you just want something simple. In this case it was this simple Lentil Soup that I ran across on Eric Ripert's Instagram account.


It just said "Grey NYC antidote (Vegan) Lentil soup: 1medium onion & carrot split in 1/2, 2 cloves garlic,15oz lentils. Boil to tender w/1 liter water, salt, pepper..."

Picture from Eric Ripert's Instagram

I wouldn't be me if I didn't pump up the flavor a bit with dried thyme, parsley and a bay leaf and by using a combination of homemade garlic broth mixed with mushroom soup paste and a not-chicken bouillon cube. I also pulled out the onion and carrot after cooking the soup, chopped them, and stirred them back in. Finally, I added a little red wine vinegar at the end to brighten things up.


That's it. No other recipe needed!


Notes/Results: Just a great easy soup. Lentils are an ingredient I love--so healthy for the heart and body. I liked the changes I made as it really added some nice layers of flavor. I'm not going to lie, this weekend's heat and humidity are a bit much for this fall-feeling soup, but I am looking forward to bringing to lunch in my ultra-cold and air conditioned office. ;-) I would happily make it again. 


Linking up this From the Heart dish with I Heart Cooking Clubs where this week we are cooking up dishes with ingredients we love. 


Lets take a look into the Souper Sundays kitchen and see who is here.


Tina of Squirrel Head Manor shared two sandwiches she enjoyed this week. She says, "The Before and After Sandwich is chicken and egg salad combined. We had a bit of chicken but not quite enough for two sandwiches. We also had farm fresh eggs so, why not boil some and mix them together. Cheap buns at Costco were handy so this made a great lunch for work."

Then Tina said, "This Cuban is from 4 Rivers BBQ in Tallahassee and it was a very good sandwich. Would I order it again? Absolutely! This packed pressed sandwich was so large that I wish I hadn't gotten the two sides. Next time I'll only order the sandwich. It has more meat than I am used to eating but I wasn't sorry - Smoked pork,  ham, onion rings, mustard, pickles, melted provolone and 4R signature sauce."


Judee of Gluten Free A-Z Blog brought this Victory Garden Soup she made from a recent book review and said, "I eventually selected "Victory Soup" from World War II section. I selected this recipe because I am a backyard vegetable gardner at heart and love a good bowl of soup. This is a simple vegan and gluten free vegetable soup that would be easy and fun to make with your kids or grandkids!"

 
Mahalo to Judee and Tina for joining in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy, healthy week!
 

Sunday, May 13, 2018

Simple Persian (Adassi) Lentil Stew for Souper (Soup, Salad & Sammie) Sundays

When I was looking for Middle Eastern recipes to pair with my book review earlier in the week, I went to Sirocco: Fabulous Flavors from the Middle East by Sabrina Ghayour.  I ended up making her Sweet-Spiced Roasted Nuts, but I tagged several other recipes to try. Having a hankering for curry and a half-package of Puy lentils, I decided to make her Persian "Adassi" Lentil Stew for my soup this week. 


Ghayour notes that they usually enjoy this soup in the cold winter months--which we don't get here anyway and remarks on the amount of flavor from so few ingredients. She also notes that it gets better and better the longer it keeps and the flavors intensify--perfect since I eat my soup batches throughout the week. You can make this one thinner like a soup or thicker like a stew or dal. I kept mine in the middle and I added a can of coconut milk at the end, as I was craving that too. My small changes to the recipe are in red below.


One interesting thing about this stew to me is the way that the lentils are cooked somewhat like risotto, with ladlefuls of the hot liquid stirred in and absorbed before more liquid is added. I'm not sure of the purpose of that--other than maybe they cook more evenly?--but I tried it that way.  

 
Persian (Adassi) Lentil Stew 
Slightly Adapted from Sirocco by Sabrina Ghayour
(Serves 4)

3 Tbsp vegetable oil (I used coconut oil)
1 large onion, finely diced
1 1/3 cups Puy lentils
1/4 cup tomato paste
2 heaping Tbsp medium curry powder
flaky sea salt
1 1/2 quarts or so hot water from a kettle
(I added I can coconut milk)
(I added 1/2 tsp Aleppo pepper)

Heat a saucepan over medium-low heat (or medium heat, if you are cooking on an electric stove). add the oil and fry the onion until translucent. Add the lentils and stir for 1 minutes. then stir in the tomato paste and curry powder, season with salt, and add a couple of tablespoons of water to hydrate the mixture (spices absorb moisture quickly). Stir well for about a minute, until the ingredients are evenly mixed in. 

Then, in stages, stir in a few ladlefuls of hot water at a time, stirring well and allowing each ladleful of water to be thoroughly absorbed by the lentils before adding the next. Once all the water has been absorbed, taste the lentils to check you are happy with the texture and that they are cooked thoroughly. If not, add another 1-2 ladlefuls of water until you are satisfied. (At this point I stirred in a can of coconut milk and seasoned with a bit of extra salt and some Aleppo pepper.)


Notes/Results: A simple soup, but great flavor from the curry and another demonstration of why Puy lentils are my favorite for soups. I love the texture and body they give it--staying firm rather than melting into the liquid or getting mushy, like other lentils do. I really didn't notice what gradually adding the liquid to the lentils did or didn't do for the soup--I'll have to look into it more. Since there are few ingredients and a good amount of curry, use a curry you really like for it as the flavor stands out. They one I use the most is on the milder side of medium, so I added a bit of Aleppo pepper for a little kick. At the end, I liked it as it was but felt it would be even better with coconut milk added to make it creamy. I thought it made it even better, but you can certainly leave it out. I served my soup with a prantha--Indian flatbread I stock in my freezer but think it would pair well with any bread or flatbread or rice, I would happily make it again.


We have two great dishes in the Souper Sundays kitchen--let's take a look!


Quilt Lady of Chasing My Life Wherever It Leads Me shared her Mexican Cobb Salad with Jalapeño Ranch Dressing. The salad is a combination of chicken, tomato, avocado, cheese and chiles on a bed of lettuce and she recommends whipping up the creamy dressing that tops it, the night before you serve it.

   
Tina of Squirrel Head Manor shared Conch Chowder and said, "It's getting very hot here in north Florida and so what do we have for dinner?  Hot chowder! Why not. It's a nice light meal after a hearty lunch so we were satisfied. This chowder was prepared in Marathon Florida. ... While I can't take credit for making this chowder I think I would be willing to do so in the future. It's packed with fresh conch, roma tomatoes, celery, potatoes, carrots, bell pepper, broth, sherry, turmeric  and a healthy dose of red pepper. Gives it the kick that Chardonnay soothes after a few spoonfuls."


Thanks for joinin me at Souper Sundays this week!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



 
Have a happy, healthy week!
 

Sunday, April 15, 2018

'Cure-All Lentil Soup' from "Sweet Potato Soul" by Jenné Claiborne for Souper (Soup, Salad & Sammie) Sundays

My friend Debra of Eliot's Eats reviewed Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul by Jenné Claiborne last month and I thought it sounded like a cookbook I would love. Since I am trying to buy fewer books, I checked out the library e-book to give it a try.


It's a great book and there were a lot of recipes that looked tempting including the Coconut Corn Chowder that Debra tried, but since I am trying to kick a cold, the Cure-All Lentil Soup and its mix of ingredients and spices was calling to me. 


Jenné Claiborne says that calls this soup the "cure-all" because of how nutritious it is. She notes that she modeled it after her Nana's chicken soup--replacing the chicken with lentils. I added extra potato because I had two Yukon Golds I needed to use and used the smaller Puy green lentils because I had them in my pantry and like the firmer texture they add.
 

Cure-All Lentil Soup 
Very Slightly Adapted from Sweet Potato Soul by Jenné Claiborne
(Serves 4 to 6)

2 Tbsp coconut oil
1 cup diced yellow onion
1 cup diced celery
3 garlic cloves, minced
1 cup diced carrots
1 unpeeled white potato, cut into 1/2-inch cubes (I used 2 Yukon Gold potatoes)
1 cup dried green lentils, sorted and rinsed (I used 1 1/4 cups green puy lentils)
8 cups good vegetable stock 
1 tsp fennel seeds
1 tsp dried thyme
1 tsp celery seeds
1/2 tsp dried sage
1 bay leaf
1 Tbsp soy sauce (I used tamari which is gluten-free)
1 tsp white pepper
salt to taste

In a large heavy-bottomed soup pot, heat the oil over medium-high heat. Add the onion, celery and garlic and saute until the onion is translucent, about 3 minutes. Add the carrots, potato, lentils, and stock and bring to a boil. Reduce the heat to medium low, then add the fennel seeds, thyme, celery seeds, sage and bay leaf. Simmer for 30 minutes, or until the lentils are tender.

Season the soup with the soy sauce and white pepper and season to taste with salt if needed. Serve hot. (Deb says: I don't think it necessarily needs a topping but I added some garlic-pepper crispy onions-just because.) 


Notes/Results: A really tasty soup. I make different lentil soups regularly and this one is simple but has lots of flavor. I liked the fennel and celery seed in particular--I add celery salt and celery seed to a lot of dishes and along with the thyme and sage it is a great combination. The soy sauce or tamari adds a little pop of flavor, much like the dash of vinegar I sometimes add to lentil soups. I do prefer the puy lentils to your standard green-brown variety. They cost more but they hold their shape so well, it adds a lot to the texture. With a healthy dose of fiber, B-vitamins, potassium, zinc and the punch of garlic, I don't know if this soup will actually cure my cold, but I'll eat well for its duration.


Let's take a look in the Souper Sunday's kitchen!



Shaheen of Allotment2Kitchen shared a salad of Three Coloured Pasta with Roasted Squash and Sage. She said, "The three coloured pastas are: tomato, spinach and plain. It bulked up with roasted squash and sage and a good grating of vegan cheese. The sage fragrant hits you quite strong, but the flavour not so much. I didn't mind this Three Coloured Pasta Salad, it made a change from the usual tomato, cucumber and black olive one that  I often make. But D was not that keen. I think he would have preferred if I had made a sauce of the butternut squash to smother the pasta, but he still ate it. Good man.



A mistake at a restaurant caused Tina of Squirrel Head Manor to make this Cheeseburger Soup. She said, "We ordered a cheeseburger and were told by the waiter it would only be 30 cents more for a double. "No, thank you," we said, "we only want a single patty." So what does he return with?  Two double cheeseburgers.  It was way too much and we could have probably split one but....there you have it. Almost impossible to eat as you would a regular burger and we cut it in pieces. Obviously that was more meat than we wanted or could eat. So I brought home the equivalent of one serving and used the meat for soup."


Thanks for joining me at Souper Sundays this week Shaheen & Tina!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).
 


Have a happy, healthy week!