Red Lentil and  Barley Stew

{Meatless Mondays} Red Lentil Stew with Barley

by Cassidy Stockton in Meatless Mondays, Recipes

I don’t know about your neck of the woods, but ours could sure use a scarf or two these days. I guess it makes sense, Thanksgiving is right around corner. November should be cold. Shockingly, the dropping temps have us pinning soup recipes like mad on Pinterest and dusting off our crock pots. Nothing warms you like a bowl of soup with a side of crusty bread. This recipe doesn’t use the crock pot, but it doesn’t need to. It’s so easy- after you saute the onion, carrot and celery, you dump in the rest and walk away (or snuggle up with a good book) for an hour. This makes a decent size batch, too, so you can have lunches for the week or stick the leftovers in the freezer for a night when you need a quick meal. If there’s ever a time of year that you need a quick meal, it’s definitely November and December.

Red Lentil and Barley Stew | Bob's Red Mill Perfect for Meatless Mondays

Red Lentil Stew with Barley

Contributed by:  Bob’s Red Mill Natural Foods

Prep Time:  10 minutes | Cook Time:  75 minutes | Yield: 4 – 8 servings

  • 2 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • 1 cup diced Carrot (about 2)
  • ½ cup diced Celery (about 2 stalks)
  • ½ tsp minced Garlic (about 1 clove)
  • 2 cups Bob’s Red Mill Red Lentils
  • ½ cup Bob’s Red Mill Pearl Barley
  • 1 ½ tsp ground Cumin
  • 1 tsp dried Parsley
  • 1 Bay Leaf
  • 8 cups Vegetable Broth
  • ¼ cup chopped Cilantro
  • 2 Tbsp Lemon Juice

Step 1

Heat 2 Tbsp oil in a pot over medium heat.  Add onion, carrot and celery and sauté until soft and beginning to caramelize, 7 – 10 minutes.  Add garlic and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Red Lentils and Pearl Barley, cumin, parsley, bay leaf, vegetable broth and cilantro.  Cover and bring to a boil; reduce heat and simmer until barley is soft, about 60 minutes.

Step 3

Remove from heat, discard bay leaf and finish with lemon juice.

 

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Red Lentil Dal F

{Meatless Mondays} Red Lentil Dal

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a traditional dal made using our red lentils. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for a cold night. Dishes of this sort are typically eaten with flatbread bread such as naan or roti, but you could easily pair this with some warmed pita bread or crusty French bread. Depending on which culture you look to, dal is often served over white rice. We don’t really think that’s necessary, but if you want to bulk up your meal, we recommend serving this over basmati brown rice.

Red Lentil Dal | Bob's Red Mill  meatless mondays gluten free vegan

Red Lentil Dal

Prep Time:  20 minutes | Cook Time:  40 minutes |Yield: 4 servings

  • 2 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • ¼ cup minced Jalapeno (about 1)
  • 1 Tbsp thinly sliced Garlic (about 1 – 2 cloves)
  • 2 tsp minced Ginger (about ½-inch)
  • 1 cup Bob’s Red Mill Red Lentils, sorted and rinsed
  • 2 cups Water
  • 15 oz canned Diced Tomatoes in Juice
  • 1 tsp Salt
  • 1 Tbsp Olive Oil
  • ½ tsp whole Cumin Seeds
  • ½ tsp whole Mustard Seeds
  • ½ tsp ground Turmeric
  • ½ tsp Paprika

Step 1

Heat 2 Tbsp oil in a pot over medium heat.  Add onion and sauté until soft, about 5 minutes.  Add jalapeno, garlic and ginger and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Red Lentils, water, canned tomatoes with juice and salt.  Bring mixture to a boil then reduce heat and simmer until soft, 30 – 40 minutes.

Step 3

When lentils are soft and have begun to breakdown, mash with a potato masher to create a thick and creamy texture.  Keep lentils warm.

Step 4

In a small sauté pan, heat olive oil over medium-high heat.  When hot, add cumin seeds and mustard seeds and cook, stirring constantly, for 15 seconds.  Add ground turmeric and paprika and continue to cook, stirring, for 30 seconds.  Carefully add oil and spices to the lentils and stir to combine.

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Gluten Free, Vegan Mung Bean Hummus perfect for Meatless Mondays

{Meatless Mondays} Mung Bean Hummus

by Cassidy Stockton in Meatless Mondays, Recipes

I guess you could say we’ve been on a kick lately, a mung bean kick. These tiny beans are incredibly versatile and nutritious. These green gems are an excellent source of protein, fiber and iron. We love using them in place of garbanzo beans for this hummus. This dish has a slightly different flavor and texture than traditional hummus, but still pairs well with fresh pita bread and veggies. You can even use it as a sandwich spread for a nice break from the ordinary. Personally, I’m saving this one for the onslaught of holiday parties coming down the line. This is so quick to whip up (after you cook the beans, of course) and gives you a great talking point at parties. How cool will you be when you tell your adoring fans that this is fresh mung bean hummus, not that ordinary, store-bought kind?

Gluten Free, Vegan Mung Bean Hummus perfect for Meatless Mondays

Mung Bean Hummus

Prep Time:  15 minutes | Cook Time:  30 minutes | Yield: 8 servings (about 2 cups)

  • ½ cup Bob’s Red Mill Mung Beans, sorted and rinsed
  • 2 cups Water
  • ½ cup Tahini
  • 1 Tbsp Lemon Juice
  • ½ tsp minced Garlic (about 1 clove)
  • ½ tsp Salt

Step 1

Combine Bob’s Red Mill Mung Beans and water in a small pot.  Cover and bring to a boil; reduce heat and simmer until beans are very soft, about 30 minutes.  Drain, reserving cooking liquid.

Step 2

In a food processor, combine cooked mung beans with remaining ingredients and puree until smooth.  Adjust consistency with reserved cooking liquid.

Step 3

Serve with warm pitas, chips, or fresh vegetables.

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BRM Oatmeal Group Header

Top it Off for National Oatmeal Day

by Cassidy Stockton in Recipes

Everyone knows oatmeal is good for you. We’ve touted its health benefits here and here. We’ve walked through all of the different types and how to make the perfect bowl of steel cut oats. We’ve shared loads of recipes, but today we’re celebrating National Oatmeal Day! We often hear that folks don’t like oatmeal. Well, sure, a gloopy mess of oats is rather unappealing. That’s why we want to remind you that we offer many different types of oats- each one with a unique texture sure that is sure to hit the spot.

20 Ways to Top Your Oatmeal

Take your oatmeal of choice and pick one of these toppings, or try them all, and treat yourself to a delicious breakfast. Some of these toppings might seem absurd and some seem downright unhealthy. Take a step back and open your mind. Forget what you know about oatmeal and think about oats as a canvas for all types of flavors. And remember, we don’t suggest eating The Ice Cream Social every day, but once in a while. A little indulgence is good, after all, you are still eating a bowl of oatmeal.

Check out all of the recipes here and download a handy calendar to keep on the fridge for when you need a little extra inspiration. 

20 Ways to Top Your Oatmeal

The Jet Setter: You’ll be ready to take on any day by topping your oats with a shot of espresso, chocolate covered espresso beans and whipped cream, but you’ll probably want to skip this one for the kiddos.

Peaches and Cream: Turn your oats into a Southern favorite with sliced fresh peaches, heavy cream and toasted pecans.

The Gilgamesh: Take a culinary journey by topping your favorite bowl of oatmeal with pistachios, chopped dates, a drizzle of honey, milk and a dash of cardamom (or cinnamon).

The Alaskan: Try smoked salmon, cream cheese, capers, and fine red onion for a delightful breakfast.

20 Ways to Top Your Oatmeal

Romancing the Bowl: Top your oatmeal with a tablespoon of Nutella® brand hazelnut spread, add some halved strawberries and a dollop of whipped cream to be ultra-decadent.

The Old School: Top your oats with brown sugar, a pat of butter and a sprinkle of salt.

The Truck Stop: You don’t have to be a trucker to eat like one. Top your favorite oatmeal with a fried egg, ham or sausage, shredded cheddar cheese and hot sauce (we like Sriracha).

The Ice Cream Social: For a decadent breakfast (or dessert), add a small scoop of vanilla frozen yogurt, chocolate syrup, whipped cream, chopped peanuts and a maraschino cherry (of course).

20 Ways to Top Your Oatmeal

The Elvis: To your favorite oatmeal, add a tablespoon of Peanut Butter, 1/2 of a sliced banana and two crispy strips of bacon.

The Camper: Smores aren’t reserved for a campfire anymore. Top your hot oats with crumbled graham crackers, chocolate chips and marshmallows.

The Power Lift: Power up for your day with 5 egg whites, steamed spinach and toasted hemp seed

The Texan: Make your oats with a Texan-flair by adding crumbled chorizo, black beans, shredded cheese, salsa, sour cream, a drizzle of BBQ Sauce and top it off with a fried egg.

20 Ways to Top Your Oatmeal

Carrot Cake:  Make your oatmeal reminiscent of carrot cake with shredded carrots, walnuts, raisins and brown sugar.  Top with a scoop of cream cheese frosting, if you have it for a true carrot cake experience.

Doctor’s Orders: Oatmeal topped with blueberries, a big dollop of gut-lovin’ non-fat Greek yogurt, and two tablespoons of ground flaxseed.

Get Your Goat: Goat cheese, sliced pear, walnuts and honey are a decadent and decidedly healthy addition to your favorite oatmeal.

The Crunchy Granola: Start your day off right by topping your oatmeal with chia seed, goji berries and a drizzle of agave nectar.

20 Ways to Top Your Oatmeal

The Hang Loose: Turn your bowl of oats tropical by adding coconut flakes, pineapple chunks and chopped macadamia nuts.

Oat Couture: Make breakfast classy by adding dried cherries, crème fraiche and abalsamic reduction to your favorite bowl of oats.

Thai-Me-Up Oats:  All the flavors you love from Thai food come together for a sweet and spicy breakfast- sprinkle red pepper flakes over a dollop of peanut butter and a healthy helping of shredded coconut.

Oats-Over-Parma: Take a trip to Italy with prosciutto, Parmesan and sun dried tomatoes.

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Gluten Free and Vegan Mung Bean and Spinach Stew | Bob's Red Mill

{Meatless Mondays} Mongo Beans with Spinach

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This soup is simple and oh-so-delicious. From the moment I tasted it in our test kitchen, I knew, this one was a keeper and one that I would make again and again this fall. Featuring mung beans, coconut milk and silky spinach, this soup is inspired by a traditional Filipino mung bean stew made with coconut milk and greens. While mung beans may be most commonly known for their ability to sprout, these green little gems are incredibly versatile and delicious. If you can’t find them locally, I’ve had success making this recipe with Red Lentils. The texture is different, but the flavors are still wonderfully warming and cheering, something we need more of around these soggy Oregon parts. I like this soup served with some crusty bread, but it really doesn’t need anything extra to be a filling, nutritious meal.

Mung Bean and Spinach Stew 2

Mongo Beans with Spinach

Prep Time:  20 minutes | Cook Time:  30 – 40 minutes | Yield: 8 servings

  • 1 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • 1 tsp minced Garlic (about 2 cloves)
  • 1 Tbsp grated Ginger (about 2-inches)
  • 2 cups Bob’s Red Mill Mung Beans, sorted and rinsed
  • 6 cups Vegetable Broth
  • 13.5 oz can Coconut Milk
  • 2 tsp Salt
  • 5 oz fresh Baby Spinach (about 5 cups)

Step 1

Heat oil in a soup pot over medium-high heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and ginger and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Mung Beans and vegetable broth.  Cover, bring to a boil, reduce heat and simmer until beans are tender, about 30 minutes.

Step 3

Once beans are soft, stir in coconut milk and salt.

Step 4

Add fresh spinach a handful at a time, stirring in each handful until it is soft before adding the next batch.

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oatrageous-book-coverF

Chickpea Veggie Soup {OATrageous Oatmeals Giveaway}

by Cassidy Stockton in Gluten Free, Recipes

What’s not to love about a cookbook dedicated to the humble oat? Kathy Hester’s OATrageous Oatmeals offers recipes for using oats in myriad creative ways, like this Chickpea Veggie Soup and Sun-dried Tomato Steel-Cut Oat Risotto. All of the recipes in OATrageous are meatless and contain tips for converting each to gluten free. This book is perfect for just about anyone looking to expand their oat horizons. She has recipes for making vegan sausage crumbles from oats, as well as oat milk and oat yogurt. We had no idea you could do so many things with oats. At Bob’s Red Mill, we thought we’d seen it all from oats, Kathy has proved us wrong and we thank her for it.

OATrageous Oats by Kathy Hester

Today we’re sharing a recipe from Kathy’s book and giving away a copy of this book, along with a variety of our oats to one lucky winner. To enter, simply comment on this post and tell us which type of oatmeal you like best (thick, old fashioned, Scottish, steel cut, etc.). We’ll pick a winner at random from all who enter by 11:59 pm on 10/27/14. If you want to grab a copy for yourself or scope a preview of this book, check out Amazon where you can grab an e-book version for only $8.89.

Chickpea Veggie Soup from OATrageous Oatmeals| Bob's Red Mill gluten-free, vegan

Chickpea Veggie Soup

by Kathy Hester from OATrageous Oatmeals

gluten-free, soy-free, oil-free option*

This healthy soup tastes like you slaved over a hot stove all day but comes together fast enough to eat any weeknight. Sweet potatoes, carrots and kale make this delicious. Using steel-cut oats as your grain of choice makes the soup thick and hearty too!

Makes 8 servings

  • 2 tablespoons (30 ml) Olive Oil (*use broth or water instead)
  • 1/4 cup (50 g) minced Onion
  • 3 cloves Garlic, minced
  • 1-1/2 cups (270 g) diced Sweet Potato
  • 1 cup (110 g) chopped Carrots
  • 1 can (15 oz [425 g]) Chickpeas
  • 6 cups (1420 ml) Water
  • 1/2 cup (40 g) Steel-Cut Oats (or certified Gluten Free Steel Cut Oats)
  • 4 tablespoons (24 g) Nutritional Yeast, divided
  • 1 teaspoon Marjoram
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon ground Rosemary
  • 1-1/2 cups (270 g) chopped Kale or other green like Chard or Collards
  • Salt and Pepper, to taste

Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and saute for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.

Add the sweet potato, carrots, chickpeas and water, then turn the heat to high and bring to a boil.

Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.

Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast. Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.

Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g

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SuperSeedsCover F

Hemp Seed Hummus {Super Seeds Giveaway}

by Cassidy Stockton in Contests, Recipes

Super Seeds by Kim Lutz is a small, but mighty book. With over 75 recipe using chia, flax, hemp, quinoa and amaranth, this book will inspire you with new ways to try these powerful seeds. All of the recipes are simple, which is not to say boring. They are short and approachable recipes that will expand your horizons. From basics on how to prepare the seeds to enticing recipes like Blueberry Quinoa Salad, Pesto Veggie Burgers, Pineapple Fried Quinoa and Lemon Amaranth Muffins, there is something to get you started and something to move you forward in your exploration. Lutz also provides information on what makes these seeds super and how to grind them into flour and incorporate the flours into your baked goods. We think it’s a pretty neat little book.

You can buy a copy from Barnes and Noble for $14.95 or enter to win a copy below. We are giving away a single copy of the book along with a package of our quinoa, hemp seeds, amaranth, chia seeds and flaxseeds. Simply follow the prompts below to enter and we’ll pick one lucky winner at random from all who enter by 11:59 pm  on 10/23/14.

Hemp Seed Hummus from Super Seeds by Kim Lutz | Bob's Red Mill

Hemp Seed Hummus

Makes 1 ½ cups

Hemp seeds do double duty in this recipe.

First, they take the place of the traditional ingredient in hummus, tahini (some people are allergic to sesame seeds). Second, they bring crucial phytonutrients, including zinc and magnesium, to this tasty, satisfyingly textured dip. It makes a great snack, served with crudités such as baby carrots, cucumber slices, celery sticks, and strips of crunchy bell peppers. In addition to making superb sandwiches, hummus is also a salad’s best friend. Try adding a healthy dollop on top of your green salad and you will have a flavorful, filling meal.

  • 1 ¾ cups cooked Garbanzo Beans (or one 15-ounce can, drained and rinsed)
  • 2 tablespoons Hemp Seeds
  • 2 tablespoons Lemon Juice
  • ¼ teaspoon ground Cumin
  • ½ teaspoon Salt
  • 3 tablespoons Olive Oil
  • 1 clove Garlic, minced
  • 2 tablespoons Water

Blend all ingredients together in a food processor or blender until smooth.

Reprinted with permission from Super Seeds © 2014 by Kim Lutz, Sterling Publishing Co.  Photography by Bill Milne

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Choc Chip Pumpkin Muffins F

Chocolate Chip Pumpkin Muffins

by Cassidy Stockton in Gluten Free, Recipes

T’is the season- the pumpkin season that is. Maybe you’re a die-hard pumpkin fanatic or maybe you could skip it all together (in which case, it seems unlikely that you are even reading this), but from a recent poll on Facebook (and the endless stream of pumpkin recipes online right now), it’s clear that A LOT of people still enjoy the occasional pumpkin indulgence. I am not a huge fan of the overly sweet pumpkin lattes or decadent pumpkin cheesecakes, but I do like a nice pumpkin muffin, especially one that invited chocolate to the party. These easy pumpkin muffins are a great treat without being overly indulgent. They are just the ticket for me this time of year. Quick to whip up and wonderful while still warm, these muffins are perfect for beating back a gray day here in the Pacific Northwest.

Chocolate Chip Pumpkin Muffins | Bob's Red Mill

 Chocolate Chip Pumpkin Muffins

Directions

Step 1

Grease muffin tin and place on a baking sheet. Preheat oven to 375°F.

Step 2

Mix dry ingredients in a medium bowl and set aside.

Step 3

Whisk together eggs, oil, vanilla, pumpkin and sugar.

Step 4

Add dry ingredients, mixing with a spatula, alternating with the milk. Fold in chocolate chips.

Step 5

Using a muffin scoop, portion out into 12 greased muffin cups. These portions will be heaping, so divide accordingly.

Step 6

Bake with a tray underneath at 375°F for 25 minutes. Muffins will brown, but will stay soft when done.

*Vegan option: use a flaxseed mixture to replace the eggs (2 Tbsp flax with 6 Tbsp water for two eggs) and substitute whole milk with non dairy milk of your choice.

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Freekeh Pilaf w Apricots & Almonds-F

{Meatless Mondays} Freekeh Pilaf with Apricots and Almonds

by Cassidy Stockton in Meatless Mondays, Recipes

Freekeh might just be our new favorite grain. It has a lovely nutty flavor that hints at its smoky past and it cooks up in just 25 minutes—much faster than some of its whole grain brethren. This pilaf is a wonderful way to introduce your family to this special grain.  Cumin and coriander add warmth and zest to this dish that balance beautifully with the sweetness of apricots and almonds. Pair this with your favorite protein and a green salad for a easy, nutritious meal. This one is great for adding to your holiday recipe collection, as it would be a great alternative to wild rice stuffing. Get creative and swap out the apricots and almonds for your favorites to put a new spin on it. If you can’t get your hands on freekeh, bulgur would be a good substitute in this dish.

Freekeh Pilaf w Apricots & Almonds | Bob's Red Mill

Freekeh Pilaf with Apricots and Almonds

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time: 30 – 35 minutes | Yield: 4 – 8 servings

  • ½ cup chopped Onion (70g)
  • 1 tsp Olive Oil
  • ¼ cup sliced Almonds (28g)
  • 2 cloves minced Garlic (10g)
  • ¼ tsp ground Cumin
  • ¼ tsp ground Coriander
  • ½ tsp Salt plus additional to taste
  • 1 ½ cups Cracked Freekeh (280g)
  • 4 cups Vegetable Stock
  • 3 Tbsp Lemon Juice
  • ¼ cup diced Apricots, about 8 (50g)

Step 1

Sauté onion in olive oil over medium heat for 3 minutes.  Add sliced almonds and cook for 3 minutes.  Add Bob’s Red Mill Cracked Freekeh and cook until slightly toasted, 1 – 2 minutes.

Step 2

Add garlic, spices and ½ tsp salt and sauté until fragrant, about 1 minute.  Add vegetable stock and lemon juice and bring to a boil.

Step 3

Add diced apricots, reduce heat, cover and cook until liquid has absorbed, about 25 – 30 minutes, stirring often.  Season to taste with salt.

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Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup {Spar for the Spurtle 3rd Place Winner}

by Cassidy Stockton in Gluten Free, Golden Spurtle, Recipes

Our test kitchen whipped up this soup for the judges and, I’ve been dying to make this dish for myself at home ever since. Savory Golden Oat Soup from Edie Irwin of Topanga, California, combines steel cut oats with quinoa, tomatoes, jalapenos, onion, garlic and coconut milk for an Indian-inspired dish. Edie seasoned the soup with ginger, cumin, turmeric, fenugreek and cilantro. This satisfying and flavorful vegan soup is perfect for a cool fall night and can easily be made gluten free by using our Gluten Free Steel Cut Oats. The dish comes together in less than 30 minutes, making it perfect for a weeknight. I’m tucking this one away for the busy holiday season where a quick, nutritious dinner will be a lifesaver.

Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup with Red Quinoa

By Edie Irwin

Ingredients

  • 7 cups Water
  • 1 cup Bob’s Red Mill® Steel Cut Oats
  • 1 tsp Cumin Seeds
  • 1 tsp Tumeric
  • 1/2 tsp Fenugreek Seeds (optional)
  • 1/2 cup Bob’s Red Mill® Red Quinoa, rinsed/drained
  • 1 tsp Salt
  • 1 Tbsp finely minced Ginger
  • 1 finely minced clove of Garlic
  • 1 small finely chopped Onion
  • 2 finely minced Jalapeño Chile Peppers
  • 2 medium Tomatoes, stemmed and finely minced
  • 1/2 cup finely chopped Cilantro
  • 1 (14 ounce) can Coconut Milk
  • Optional toppings chopped Avocado and Coconut Cream or your favorite Chutney.

Directions

In a 4-quart pot, bring water to boil at medium high heat – add steel cut oats and spices, stir. Reduce heat and simmer oats 10 minutes. Stir in rinsed red quinoa. Add in ginger and garlic. Next add in half of the cilantro, tomatoes, onion and chiles (saving the other half of the veggies for topping soup when serving).

Return to simmer, and cook (stirring occasionally) 12-15 minutes until quinoa is done. To finish, stir in coconut milk and simmer 3-5 minutes to marry the flavors together. Serve immediately or let settle to thicken a few minutes. Soup stays warm a long time if covered. Serve topped with remaining minced chiles, tomatoes, onions and cilantro. Add other toppings as desired such as avocado or chutney or coconut cream or yogurt. A great vegan soup everyone loves, especially on a cool winter day! Serves 6 people as a main dish or 8-10 peoples a soup appetizer.

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Cassidy Stockton Google: Cassidy Stockton
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