This delicious wild rice dish comes from Melanie Angelis of The Grecian Garden. Melanie Angelis loves nutritional consulting, healthy dessert catering, and teaching health and wellness classes. She also has a new love—writing a book to share her knowledge and passion for food as medicine.  Melanie holds a masters of science degree in complementary alternative medicine from the American College of Health Care Sciences. She founded The Grecian Garden in 2009, and performs health and nutrition consults locally at Jacobs Chiropractic & Wellness Center. www.thegreciangarden.com 

Chestnut and Herb Wild Rice

Ingredients:

• 1 cup Bob’s Red Mill Wild and Brown Rice
• Water for soaking
• 1 tsp Lemon Juice or Vinegar
• 2-3 Tbsp Coconut Oil
• 2/3 cup Celery, finely chopped
• 1 cup Onion, finely chopped
• 4 ounces chopped Beet Greens or other quick cooking green such as Spinach or Arugula (2 cups loosely packed)
• 4 large Garlic Cloves, chopped (about 2 tablespoons when finely chopped)
• 2 Tbsp fresh Dill or 1 teaspoon dry
• 1 tsp dry Oregano
• 1-1/4 tsp Salt
• ½ tsp ground Black Pepper
• 2-¼ cups Warm Water or Chicken Stock
• ½ cup diced Chestnuts (I used Musette Traditional French Chestnuts)
• ½ Lemon, used just before serving

Directions:

1.  The night before you are serving, add the rice to a medium sized bowl and cover with filtered water, stir in the lemon juice or vinegar.   Cover and set aside overnight.
2. The next day, strain the rice and rinse, set aside.  In a large dutch oven pre-heated to medium heat, begin to sauté the celery and onion in 2 T coconut oil.  Once translucent and tender, add in the greens,  garlic, dill, oregano, salt, and pepper  and sauté until greens are tender.  Add in a few teaspoons additional coconut oil to prevent sticking.
3. Stir in the soaked rice, then add the hot water or broth and bring to a simmer.  Reduce the heat to low; cover and cook for 45 minutes or until all the liquid is absorbed.  Remove from heat and allow to rest for 10 minutes covered and unstirred.
4. Fluff rice with a fork and stir in chestnuts.  The hot rice will warm them.  Taste and adjust salt and pepper if needed.  Sprinkle with lemon juice just before serving.

Recipe courtesy of Erica Kerwien at www.comfybelly.com

Erica Kerwien at www.comfybelly.com

Fresh cranberries are a reminder that the holidays are coming. I look forward to seeing boxes and bags of cranberries piled high in the stores this time of year, and I always freeze some in a sealed bag for later use in breads, sauces, and jam.

Here’s a gluten-free, grain-free, sugar-free recipe for cranberry bread using both almond and coconut flour, and it can be served any time of the day, or year for that matter. Fresh or frozen cranberries work with this recipe. And the sweetness of the banana combined with the tartness of the cranberries makes for an extra flavorful bread. Enjoy!

Cranberry Walnut Banana Bread

I give the cranberries a few pulses in a food processor to chop them, and I do the same for the walnuts.

Ingredients

• 3/4 tsp of Baking Soda
• 1/2 tsp of Sea Salt
• 3/4 cup of Bob’s Red Mill Almond Flour
• 1/4 cup of Bob’s Red Mill Coconut Flour
• 2 Tbsp of Olive Oil (or Coconut Oil, Ghee, or other oil or butter)
• 3 Eggs
•  2 very ripe Bananas (about 1 cup of mashed banana)
• 1/4 cup of Maple Syrup (or Honey or other liquid sweeteners)
• 1/2 cup of finely chopped Walnut pieces, (raw or toasted)
• 1-1/2 cups of finely chopped Cranberries (fresh or frozen)
• 1 Tbsp of Lemon Zest (or Orange Zest will work also)

Method
1. Preheat your oven to 350° F/175° C.

2. Using a whisk or fork, blend all the dry ingredients together.

3. Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.

4. Add the batter to a well-greased baking dish.

5. Bake for 45 minutes, or until the loaf browns on top and a toothpick inserted in the middle of the bread comes out clean.

6. Cool and slice to serve. Store sealed in the refrigerator for up to 2 weeks, or seal tightly and freeze for up to 2 months.

Serves 8-10

This recipe comes from Laura of Got Chocolate. Of herself, Laura says she “is a high-strung, hyena-laughing Chocoholic, wife and mother of one.”  Laura blogs at GotChocolate.com where she’s your chocoholic guide, sharing sinfully decadent to healthy chocolate-themed recipes, humor and even her occasional baking mishaps!  If it has anything to do with chocolate, you’ll find it at GotChocolate.com. We love that this recipe uses a full can of pumpkin, whole wheat flour and our Gluten Free Brownie Mix (although don’t be fooled, this recipe is not gluten free).

Chocolate-Covered Pumpkin Brownies
YIELD:  104, 1″ X 2″ squares

INGREDIENTS:

• 1 package Bob’s Red Mill Gluten Free Brownie Mix
• 2 cups sifted regular flour (if not sifting, remove 2 LEVEL tbsp. for EACH cup)
• 2 cups sifted Bob’s Red Mill Whole Wheat Flour (if not sifting, remove 2 LEVEL tbsp. for EACH cup)
• 2 tsp Baking Soda
• 2 tsp Cinnamon
• 3/4 cup Oil
• 1-3/4 cup Brown Sugar
• 1 Egg
• 1-29 oz. Canned Pumpkin
• 1-12 oz. bag Dark Chocolate Chips

DIRECTIONS:

1. Preheat oven to 350° F.
2. Spray TWO 9″ X 13″ baking dishes with cooking spray.
3. Prepare Bob’s Red Mill Brownie mix per the package directions – adding egg, butter, warm water and vanilla -  and mix well.
4. Divide the brownie batter by pouring evenly into both baking dishes.  Smooth with a spatula or spoon to cover the bottom of each dish.
5. Next, prepare the pumpkin batter.  In a large bowl, add together flours, baking soda and cinnamon and mix well.  Set aside.
6. In a small bowl, cream oil, brown sugar and egg.
7. Add creamed mixture and canned pumpkin to the dry ingredients.  Mix thoroughly.
8. Pour pumpkin mixture evenly into the each baking dish.  Spread to the edges, completely covering brownie batter.
9. Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.  Cool thoroughly.
10. Melt chocolate chips in 30 second increments, stirring in between each heating until the chocolate chips are ALMOST completely melted.  Do not overheat or the chocolate will quickly seize up.  Continue stirring until the remainder of the chocolate chips are melted.  Pour chocolate in a thin layer over the top of each dish of pumpkin brownies and spread evenly.
11. Place baking dishes in the refrigerator for 10 minutes or until chocolate topping is set.
12. Cut into 1″ x 2″ rectangles or your preferred size.

Enjoy these super moist Chocolate-Covered Brownies!  Feel free to make half this recipe for smaller gatherings!

Every family has their way for Thanksgiving: their turkey, Grandma’s pumpkin pie, seating assignments, specific beverages and what time dinner will actually start. My family is no different.

We start at 2pm every year and if I even thought about suggesting a different menu item I’d get the look. Last year I managed to sneak in a few variations of brussels sprouts and green beans, which were surprisingly welcomed…but still. Don’t mess with tradition.

Perhaps this is why I’m the exact opposite. I crave diversity in food, even at Thanksgiving. Variety is the spice of life, so why now mix it up? In fact, I envision a time with my own children where each year we have a new theme for Thanksgiving. One year we’ll have an Italian flare to each dish, the next we’ll go vegetarian (if I can live without the turkey) and then maybe even attempt deep-frying the bird. One idea that really gets me excited is the idea of a tapas and small plates-style Thanksgiving.

This is where I’d serve my recipe for Mini Goat Cheese Ball Skewers with Popped Amaranth, Rosemary and Sun-Dried Tomatoes. Not only are these goat cheese skewers mini and fun, but they pack a power food punch. They include the tiny ancient herb seed, amaranth. It’s high in protein and fiber, and also contains all of the essential amino acids.

Instead of cooking in water or adding it to a bread, I toasted the amaranth until it popped, much like popcorn. This is the best part of making the appetizer. So fun and incredibly fast and easy. Then the popped amaranth encrusts a creamy, tantalizing and tangy goat cheese that is skewered onto a toothpick with fresh arugula and sun-dried tomatoes for richness and balance.

Who knows, maybe these will make an appearance at my family’s Thanksgiving table this year. Don’t be surprised. Give these Mini Goat Cheese Ball Skewers a try, they’re a wonderful twist on a Thanksgiving appetizer.

Mini Goat Cheese Ball Skewers with Popped Amaranth, Rosemary and Sun-Dried Tomatoes

by Becky of Project Domestication

Ingredients:

• 8 oz. Goat Cheese (plain or garlic and herb)
• 1 Tbsp Bob’s Red Mill Organic Amaranth Grain
• 1 Tbsp Fresh Rosemary, minced
• 6.5 oz. jar of Sun-Dried Tomatoes packed in Oil
• 1 cup Baby Arugula
• Toothpicks

Directions:

Using a half-tablespoon measuring spoon scoop goat cheese and fill till spoon is heaping and rounded. Take out of measuring spoon and roll with hands to form a cohesive ball. Place in dish and continue until all goat cheese is used up. Cover dish and let chill in refrigerator for 10 minutes.

Meanwhile open the jar of sun-dried tomatoes and pour into colander or sieve to drain. Heat a tall (this is crucial as the amaranth jumps when toasting) stockpot or saucepan to medium-high heat. While pan is heating mince fresh rosemary.

Add 1/2 TB of amaranth to pan and stir continually until most seeds become white and puffed. About a half to a fourth of seeds will remain un-puffed and will instead toast to a golden color. This process takes about 20-25 seconds so stay close and be read to pour seeds into a separate dish. Repeat with remaining amaranth seeds.

Let toasted and popped amaranth seeds cool. Then combine popped amaranth with rosemary. Rinse and dry baby arugula. Now it’s time to assemble. Roll a goat cheese ball in popped amaranth and rosemary. Keep ball in amaranth. Grab three leaves of arugula and fold them in half, grab one sun-dried tomato and place on top. Hold the two together with left hand and using the right hand pierce both with a toothpick. Gently place the amaranth-encrusted goat cheese ball at the end of toothpick and place on serving plate. Repeat with each cheese ball and serve.

*Alternately you can divide the tablespoon of rosemary in half, folding half in the plain goat cheese and half mixed with the popped amaranth.
About Becky:

Becky is a Utah native and proud of it. She authors Project Domestication, which chronicles her journey in cooking, travel, baking and all things domestic. She loves using high-quality ingredients, especially if it means learning something new and being able to enjoy a special treat with those she loves. You can connect with her on twitter at @DomesticBecky.

Wild Rice, the Caviar of Grains

When we think of Thanksgiving side dishes, we tend to think of potatoes: maybe russets mashed with butter and salt, or yams with brown sugar and marshmallows. But wild rice is about as American as it gets and much better for you. According to the USA Rice Federation, “With 15 grams of protein, wild rice contains almost twice as much protein as white or brown rice — with little difference in the calorie content.” Wild rice also has very little fat, but plenty of dietary fiber, B vitamins, and minerals. And it’s yummy! In fact, its sweet, nutty taste has earned it the nickname “the Caviar of Grains.”

A Rice That’s Not

Wow your guests with this tidbit: Wild rice isn’t really rice at all, botanically speaking. It’s actually the seed of a tall, flowering water grass.

Grown in North American river and lake areas, black wild rice is the only “rice” indigenous to North America. For Native Americans in those regions, it was a main source of nutrition — so important, in fact, that the Chippewa and Ojibwa tribes call it manoomin, a term derived from “manitou,” meaning Great Spirit, and “meenum,” meaning delicacy. It has been a human staple for 10,000 years, and Native Americans still harvest it every year as they have for eons, going out on canoes and knocking the ripe seeds off the stalks with their paddles. The harvest falls into the boat, and the wild rice that escapes into the water becomes the seed for next year’s crop.

An Ecological Treasure

The Great Lakes Indian Fish & Wildlife Commission notes that wild rice makes a huge ecological contribution. Muskrats feed on its soft spring shoots; invertebrates live on its dying straw in the fall, and in between, its wetlands habitat provides a home for species ranging from moths to moose to snails. Wild rice also helps maintain water quality and prevent erosion by binding loose soils, tying up nutrients, and slowing winds across shallow wetlands. The Commission calls it “an ecological treasure.”

So as you dig into delicious Wild Rice Gratin with Red Kuri Squash, Cranberries, and Hazelnuts at Thanksgiving dinner, you’re not only continuing a proud American tradition, but also eating something that’s good for the planet and your body — that’s truly something to be thankful for.

Wild Rice Gratin with Red Kuri Squash, Cranberries, and Hazelnuts

Forget the mashed potatoes this year: this gratin’s complex interplay of flavors and textures makes it really shine — you get crispy, chewy, soft, savory, tangy, and sweet in every bite. Hazelnuts and Gruyère cheese enhance wild rice’s natural nuttiness, which is in turn complemented by the mellow chestnut flavor of Red Kuri squash. Tart, plump cranberries offset the squash’s sweetness, and its soft creaminess is cut by the crunchy panko topping. Cooking the rice in chicken stock and butternut squash soup instead of water adds additional autumn richness — any leftovers won’t last long.

Best of all, you can roast the pumpkin, reconstitute the cranberries, and cook the rice the day before: just bring them all to room temperature before you finish the recipe. Red Kuri (also called Baby Red Hubbard or Orange Hokkaido) is widely available, but if you can’t find it or you’re in a hurry, buy packaged butternut squash cubes, toss ‘em with some olive oil, and roast as you would the pumpkin. And if you’re pot-lucking it, this dish travels well. Just reheat the gratin at about 200 degrees; it’s just as good warm as piping hot.

• 1 (2-pound) Red Kuri squash, halved crosswise and seeded
• 1/3 cup Dried Cranberries
• 1 cup Bob’s Red Mill Wild Rice
• 1 cup Creamy Butternut Squash Soup, such as Pacific Natural Foods
• 2 cups Chicken Stock*
• 3-1/2 Tbsp Olive Oil, divided, plus more for oiling the baking dish
• 1 Tbsp chopped Shallot
• 2 cloves Garlic, finely chopped (about 1 tablespoon)
• 1/3 cup roughly chopped dry-roasted Hazelnuts
• 3/4 cup shredded Gruyère Cheese
• 1/4 cup All-Purpose Flour
• 1 tsp dried Thyme
• Generous pinch of dried Sage
• 1/4 tsp freshly grated Nutmeg
• Salt and Pepper
• 1/4 cup Panko (Japanese bread crumbs)

Preheat the oven to 350°F.

Place the two squash halves cut side down in a large baking dish and pour 1/4 inch of water in the dish. Cook the squash until a knife easily slides through the center, about 25 minutes. Remove the pan from the oven, transfer the squash to a plate, and let cool.

Put the cranberries in a small bowl and add hot water to cover. Let the berries plump for at least 20 minutes, then drain the water and set them aside.

Meanwhile, put the rice in a sieve and rinse it briefly with cold water. Drain and add it to a large lidded saucepan along with the butternut squash soup and chicken stock. Over medium-high heat, uncovered, bring the mixture to a boil, then turn the heat down so the liquid is at a strong simmer. Cover loosely and cook for 45 to 55 minutes, until the rice is tender and has plumped, and much of the liquid has been absorbed. (The rice will have doubled in size, and there will be some liquid left.) Remove the pan from the heat. Stir the rice, cover the pan tightly, and let it sit for 5 minutes, then drain the rice in a sieve and set it aside.

When the squash is cool enough to handle, peel it with a sharp knife and discard the skin. Cut the squash into small cubes (about 1/2 inch; you should end up with about 4 cups), put the cubes in a large bowl, and set aside.

Oil a large, shallow gratin or casserole dish.

In a small skillet, heat 1 tablespoon of the olive oil over medium heat. When the oil is hot, add the shallot and sauté for about 30 seconds. Add the garlic and sauté until it softens and starts to brown, about 1 minute, then add the hazelnuts and sauté until the nuts are coated in the oil and the ingredients are combined, about another minute.

Add the hazelnut mixture, cranberries, rice, Gruyère, and flour to the squash cubes and mix well. Add the thyme, sage, nutmeg, and salt and pepper to taste, and stir again. Put the mixture in the prepared gratin dish and spread the panko evenly over the top. Drizzle the remaining 2 1/2 tablespoons of olive oil over the gratin and bake until the panko is golden brown, about 30 minutes. (If, after about 25 minutes, your panko is stubbornly refusing to brown, take the dish out, move the oven rack to the top position, turn the broiler on, and return the dish to the oven for about a minute, watching carefully so the gratin doesn’t burn.) Let the gratin cool for about 5 to 10 minutes before serving.

*Make this vegetarian by substituting vegetable stock.

Diane Sepanski is a freelance writer and editor of such cookbooks as Pike Place Market Recipes; Grow, Cook, Eat; and IACP award-nominated Good Fish: Sustainable Seafood Recipes from the Pacific Coast. Her blog, Pen & Pan, is a place where editors, chefs, writers, and foodies can come together in delicious, dedicated discussion.

This easy and delicious recipe comes from Sarah of Frankly Entertaining. Of her blog, Sarah writes, “Franklyentertaining.com is a way for two sisters who live on opposite sides of the country to stay connected while trying to come up with fun and creative ways to feed our families.” 

Cheesy Barley and Spinach Bake

Ingredients:

• 1/2 cup Barley
• 2 cups Chicken or Vegetable Stock
• 1 Onion, chopped
• 1 cup Spinach
• 1/2 cup Feta Cheese
• 1/8 cup toasted Pine Nuts

Directions

1. Place stock and barley in a pot and bring to a boil. Stir.
2. Cover and reduce heat, cooking for 45 minutes.
3. Add in spinach and cheese, and stir until combined.
4. Place in an oven safe dish and top with pine nuts.
5. Bake at 350º for twenty minutes.

This is a great side dish, but it can also serve as a great vegetarian option if you make it with the vegetable stock.

I’m Wendy from Around My Family Table.  I share my family’s favorite recipes as well as great product resources and helpful tips in the kitchen.  We try to eat healthy and mostly from scratch, but also enjoy a good short cut and splurge now and again. 

Homemade bread has been a part of my family’s holiday meals for the last 15-20 years.  It started off with my father-in-law’s basic white bread in the bread machine.  It was so good, but as I’ve learned more about cooking and the benefits of whole grains, I added this easy and feather light whole wheat dinner roll to our family’s meals.  Everyone loves it around here, so now I make them all year long!

Whole Wheat Dinner Rolls

• 3 ½ cups Whole Wheat Flour (plus 2 cups more)
• ¼ cup Unbleached White Flour (plus 1-2 cups more)
• ¼ cup Powdered Milk
• 2 ½ Tbsp Active Dry Yeast
• 2 cup Warm Water
• ½ cup Canola Oil
• 1/3 cup Honey
• 3 Eggs
• 1 Tbsp Sea Salt
• ¼ cup Butter, melted

In a Bosch* mixer combine flours, powdered milk, and yeast.  Turn on mixer for about 30 seconds to combine ingredients.

Add water, oil, and honey to dry ingredients and mix for 1 minute.  Let mixture sit for 10-15 minutes in the bowl to sponge.

Add in the eggs and salt and mix until well combined.  Dough will be very loose, so more flour needs to be added.  Add in whole wheat flour by the ¼ cup full (up to 2 cups).  Dough should begin to pull away from sides of bowl, but not pick up from the bottom.  At this point, if more flour is needed, add only unbleached white flour.  (Usually after the sponge, it takes about 3 cups of additional flour).  Continue to mix for 5 minutes or until gluten fully develops.  (*If not using a Bosch, then the dough will need to rest until doubled in size.)

Lightly flour the counter and using oiled hands, dump the dough onto the counter.  Gently knead the dough for about 1 minute.  Cut dough into quarters.  Each quarter will make approximately 10 dinner rolls.

Line an 11×15 sheet pan with parchment paper.  Form dough into golf ball sized rolls and place on the sheet pan.  One sheet will hold 20 rolls. Allow the rolls to rise until they at least doubled in size or they touch each other and fill the pan.  About 30 minutes.

Heat oven to 350F and bake for 15-20 minutes.  Allow to cool and brush top of rolls with melted butter.

In October, we celebrated our soup mixes. For November, our minds have turned to Thanksgiving and planning a meal that is both satisfying and healthy. The holidays are prime time to pack on a little extra weight, so we’ve asked some of our favorite food bloggers to bring some healthy dishes to our virtual table. We’re kicking the month off a little early in order to bring you all of these great recipes in time to add them to your menu. We hope you enjoy them! 

Not being from the South myself, Succotash always puts me in mind of Sylvester the Cat who liked to quip,”Thufferin Thuccotash!” in his lispy cat voice. This traditional Southern dish from Krista of Budget Gourmet Mom is definitely not one you have to suffer! This dish is light, yet flavorful, and makes a great side for Thanksgiving. Of her blog, Krista writes “As a wife and the stay-at-home mom to four boys I have my hands full!  When I am not making peanut butter and jelly sandwiches or cleaning up the mess from them I am writing for my blog, Budget Gourmet Mom. We may eat on a budget but that doesn’t mean it can’t be gourmet food.”

Traditional Southern Succotash

• 1 small Onion, diced
• 2 cloves Garlic, minced
• 1 Tbsp Olive Oil
• 1 Red Bell Pepper, diced
• 2 cups Bob’s Red Mill Large Lima Beans, soaked (about 1 cup dry)
• 2-1/2 cups Yellow Corn, frozen
• 1/4 teaspoon fresh Thyme
• Salt and Pepper
• 2 strips of Bacon, cooked and crumbled (optional)

In a medium saucepan heat the olive oil over medium heat.  Add the onion and garlic and sauté until translucent, about 3 minutes.  Add the bell pepper and lima beans, lower the temperature and cover.  Cook another 15 minutes.  Toss in the corn and season with thyme and salt and pepper.  Cook until beans are tender and the corn is thoroughly cooked, another 7 minutes.

Transfer to a serving dish and sprinkle with extra thyme and bacon, if desired.

This delicious recipe comes form Lanie Smith of The Vintage Cook. The Vintage Cook is dedicated to recipes your Grandma used to make, with a twist. I’m a little in love with her blog just for its vintage appeal, but also because it’s kind of what Bob’s Red Mill is all about- doing things the old fashioned way with a modern twist! We hope you enjoy this recipe- we think it’s fabulous!

What is it about black beans? They’re masculine. That’s why men love them. My husband even orders them at restaurants if he is lucky enough to see them on the menu. I’ve been making black bean soup for years, but usually from canned beans because I’m a “day of” cook. I’m not so organized that I can plan a day ahead for dinner and everyone knows you have to soak dry beans over night.

Or do you?

On a package of Bob’s Red Mill Black Bean Soup Mix the directions read something like “Put broth and beans in a pan and boil.” Easy enough.

Bob’s Bountiful Black Bean Soup Mix is unique because it has a few other beans mixed in. The black-eyed peas, pearl barley and navy beans subtly enhance the flavor of the black beans.

Black Bean Soup and Shepherd’s Pie are two of my favorite autumn comfort foods so I decided to combine them into one dish for a warm and filling dinner. There is no meat but you’d never miss it. All of the flavors from Shepherd’s Pie are presented in a bowl of black bean soup. Hearty and Delicious.

Shepherd’s Black Bean Soup

• 1- 1/4 cup Bob’s Red Mill Bountiful Black Bean Soup Mix
• 5 cups filtered Water (may need more)
• 1 medium sized Onion, chopped
• 1 (14.5 oz.) can Petite Diced Tomatoes in Juice
• 2 stalks Celery, chopped
• 2 cloves Garlic, peeled and chopped
• 1/4 tsp Seasoned Salt
• 2 (14 oz. cans) Vegetable Broth
• 2 Tbsp Ketchup
• 1 dash Worcestershire Sauce
• 1 Bay Leaf
• 1 cup Carrots, peeled and diced
• 1 cup frozen Peas
• 1 ear of Corn, shaved from cob

Topping:

• 2 cups prepared Mashed Potatoes*
• 3/4 cup Sharp Cheddar Cheese, fresh grated

1. Place 1 ¼ cup Bountiful Black Bean Soup Mix (rinsed and sorted) in a large stock pan with 5 cups water and bring to a boil for 5 minutes. Reduce heat to medium and add onion, tomatoes, celery, garlic and seasoned salt. Cook for 30 minutes covered, stirring every 5 minutes. Reduce heat to med-low and cook for 1 hour.

2. Remove lid and check beans firmness. Continue cooking and stirring until they are just soft and most of the liquid has evaporated out. Add one can of broth and continue to stir. Remove one cup of the soup from the pot and puree in the blender or food processor until smooth, return it to the pot.

3. Add other can of broth, along with the ketchup, worcestershire, bay leaf and carrots. Cook 20 more minutes on medium heat until carrots are cooked through. Stir in peas and corn; reduce heat to med-low. Cover and cook for 10 minutes.

4. In a medium bowl, heat mashed potatoes. Stir in the cheese. *prepared mashed potatoes from your refrigerator or deli section. Or can make your own!

5. Remove bay leaf and ladle soup into bowls. Top with a dollop of the mashed potato-cheese mixture. Serves 4 to 6

This is the type of soup that needs to be cherished. A little bowl will make you wish you had the entire pot sitting in front of you. One spoonful in  and the subtle spice complimented with the creamy garbanzo will make you well aware that this soup will become a favorite in your household. Enjoy!

Spicy Cream of Garbanzo Soup

•  1-1/2 – cups of Garbanzo Beans
• 6 cups of Chicken or Vegetable Broth
• 2 medium-sized Tomatoes
• 3  Chile de Arbol (stems removed)
• 1/2 Onion
• 4 Garlic Cloves
• 1 Bay Leaf
• Nice Olive Oil
• Salt and Pepper to taste

Soak beans overnight.

Drain and rinse beans.

Add broth, garbanzo beans, tomato, chile de arbol, onion, garlic, and bay leaf to a pot over a medium high flame and bring to a boil.

Once boiling, reduce flame to a simmer, cover pot with lid and simmer for 2 hours.

Discard bay leaf.

Add all ingredients to a blender, and blend till smooth.

Serve right away.

Garnish with chopped tomatoes and drizzle top with olive oil and salt and pepper.

Recipe serves 4 to 5 bowls

By: Nicole Presley of Presley’s Pantry

www.presleyspantry.com