The past couple of years I have made this quite often. I usually include all of these ingredients, amounts may vary. I like to savour the smell so I often let it simmer for hours. Freeze the extra for a future busy time, or bring some to a neighbour or friend. This has to be nutritious!
Mel and I make this soup quite often. We wanted a lentil soup and Mel came across an Alton Brown recipe that sounded fairly quick but delicious. We've modified it in a few spots in order to fix it into words but we've only really followed the recipe once. Its a good guide though. I like smelling each spice separately for a few moments before mixing all the spices together in a little bowl. Smell the resulting concoction before adding it to the soup.
We had this at the bridal shower I attended in MI. It was delicious. Just wanted to pass it along. I remember Dave's Aunt Cindy saying something about a special kind of almond she used (Spanish Marcona almonds). I have no idea where you would find them. I'll probably try regular almonds first! (Recipe by: Char Veenstra)
Here is another really tasty recipe. It called for zucchini but since our spaghetti squash is the most abundant this fall, I used it. Dad and I both rank this to be a keeper recipe. I halved the recipe for an 8 inch glass pan, baking it at 325 for about 45 minutes as we went to Bird's Hill for a walk/jog. This is the halved amounts.
I've been experimenting with different bread recipes. They all have tasted good (can fresh bread taste poorly?), but a good texture has been tough to find - usually too crumbly. I've found a recipe that holds up and thought I'd share it. It's from a book called "The Bread Bible" by Beth Hensperger.
I was at a friend's house the other day and she had a pot simmering that smelled so good! When I asked her for the recipe, she laughed, because it was a recipe she had copied from my book. I made it the next day, and thought I'd pass it on.
