It’s Secret Recipe Club reveal day! This month I was assigned the amazingly fabulous blog, Oh! You Cook!, written by Dena, who is a published cookbook author! Neat, eh? But, my favorite thing about her blog is that she’s a Kosher cook.
What’s that? I’m psyched about a Kosher cook? Even though I’m not Kosher? Yes! Yes, I am. The great thing about Kosher cooking is that there’s a whole category of dairy-free foods. Yay! One restriction taken care of!
It just so happens that Dena also labels her gluten-free foods.
Can I just say I was in SRC blogger heaven this month? Squeeee!
The downside to that is it was really hard to pick something to make. I gave her blueberry banana bread some serious consideration. And these Black Forest Kulfis look totally amazing. And, the kiddo has been begging me to make cinnamon sugar almonds ever since he got hooked on the ones from Trader Joes.
But, I decided that with all the holiday baking coming up, and the Thanksgiving pies already indulged in, that I should stick with something healthy. Her Red Lentil Soup is the perfect thing – filling and warming, but light and bright at the same time. It’s so good, I’ve already made it twice. (And the kiddo says he’ll eat it, as long as I give him chips with it. That’s a bargain I’m willing to strike.)
I only made the slightest of changes, so I’m going to send you to her site for recipe. I skipped the cayenne and used a no-mato sauce in place of the tomato paste (similar to this, but homemade). So, my version was nightshade-free. And, I used 2 cubes of my super stock concentrate and 1 quart of water instead of the chicken stock. And, completely by accident, I skipped the extra cup of water entirely. Both times. Oops. (I like my soup thick.)
Thanks so much, Dena. Love your site, and I’ll definitely be back to make more recipes!
Photo credit to Amanda Thorne.