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Main Dish

Chicken and Rice Soup

chicken, soup, lemon, rice, comfort, winter
Comforting chicken, rice and lemon make this a perfect winter dish.

For the longest time I can remember, soup has always been the essence of comfort food. Food to warm you up on a cold winter day or that special dish when you are sick. This Chicken and Rice soup with lemon is the soup you need this winter.

Avgolemono

I was inspired by the Greek soup, Avgolemono. My friend Bella from the blog, Ful-Filled, recently shared her recipe for this classic Greek soup that is a base of chicken, rice, lemon and eggs. My oldest daughter has an egg allergy, which means Avgolemono wouldn't work for her. I wanted to create a similar style soup that would satisfy the same warmth as traditional Avgolemono without the eggs.

Simple Ingredients

chicken, soup, lemon, rice, comfort, winter
Warm chicken and rice soup for cold winter days.

Traditional Avgolemono uses eggs to create its signature creamy, silky texture. I decided to replace the egg component with a light roux (flour and butter mixture) to create a bit of creaminess without being a cream based soup. Adding fresh lemon juice is a must but adding some sumac spice gave the soup its bright flavor. The sumac bush is native to the Middle East, it produces deep red berries which are dried and ground into a coarse powder used in many Middle Eastern dishes. Sumac has a lemony flavor, but is more balanced and less tart than lemon juice which is a nice addition in the soup.

The simpleness of this dish is appealing but the flavors of the soup are so deep and comforting. A handful of simple ingredients turn into a dish that is more than perfect for a weeknight meal or a leisurely weekend brunch. Taking the extra time to make a homemade chicken stock is well worth it, especially when the broth is the main star of the show.

.I think the beauty of developing recipes is taking inspiration from around the world and incorporating it into your own personal style. A traditional Greek soup inspired my own version with a Lebanese twist and flair. I hope this soup finds its way to your heart and home.

As always, I love seeing your creations. Tag me on Instagram or Facebook with your dish!

xoxo,
Cosette

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chicken, soup, lemon, rice, comfort, winter
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Print Recipe
 Chicken and Rice Soup
This soup is hearty enough for a full meal. Serves 8 people.
chicken, soup, lemon, rice, comfort, winter
Course Main Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Chicken and Rice Soup
Chicken Stock
Course Main Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Chicken and Rice Soup
Chicken Stock
chicken, soup, lemon, rice, comfort, winter
Instructions
Chicken and Rice Soup
  1. Prepare your rice by adding to a bowl, fill the bowl with water. Drain the water, fill again, continue doing this until the water is clear. Could be 3-4 times. Set aside.
  2. In a heavy bottomed large stock pot, add 2 tablespoons of butter and set to medium heat. Add in your chopped onions and cook for 3-5 minutes until they become translucent.
  3. If you are using chopped garlic instead of toum, add your garlic now (if you are using toum, wait).
  4. Add in 2 more tablespoons of butter and your 4 tablespoons of flour. Mix and stir until the flour is absorbed and cooked off. You can add in some of your stock to create a bit of a slurry while cooking this mixture.
  5. Add your chicken stock (see below for making your own), and rice. Let the mixture come to a boil on high heat then reduce to medium-low and cook for about 20 minutes until rice is tender. Stir occasionally to make sure rice doesn't stick, I leave my wooden spoon in the pot.
  6. Add in your chicken, toum if using and lemon once rice is tender. Season with salt and sumac. Sumac is a Middle Eastern spice that has a lemony flavor, if you don't have it, you can certainly add additional lemon to taste.
  7. Remove from heat, enjoy! Add additional lemon to taste. Garnish with fresh parsley and pink peppercorns.
Chicken Stock
  1. Place a whole chicken in a large pot with cold water to cover completely.
  2. Add a cinnamon stick, bay leaf and lemon.
  3. Let the mixture come to a boil on high heat then reduce to a simmer and let go for 2-3 hours to get the best flavor.
  4. While the chicken is cooking, skim the fat off the top periodically.
  5. Once your stock is done, remove the chicken, pull the meat off the bones. Pour your stock through a fine mesh strainer to get any bits out. Store your stock in the fridge or freezer safe container for 3 months.
Recipe Notes

**If you are using homemade chicken stock, feel free to sub up to 4 cups of liquid with water. Homemade chicken stock is a lot more concentrated than store bought.

 

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Mujadara

Lentils are so simple, clean and hearty. A wonderful source of iron.
I love that a tiny lentil can transform into something so magical.

When I was growing up I distinctly remember one of my brother's friends loving a dish my mom made. A dish that frankly doesn't look the most appetizing, it's brown, smooth and pretty simple. He used to call it, Lentil Pudding. Truly, that is exactly what Mujadara is, a savory lentil porridge or pudding. Pronounced moo-juh-d uh,
this lentil dish can be found on many Lebanese tables.

Peasant Food

Lebanese cuisine isn't fussy, stuffy or lavish. Many dishes aren't particularly technical to make. Overall, most of the meals are what we could call, peasant meals. Meals that cost merely pennies to make but fulfilling enough for a large family and to stretch your budget.

My family wasn't rich growing up, my mom used to stretch our food budget to make the most of it, yet we never were deprived of type of food. Everything she made for us was comforting and nourishing and included a variety of meats, grains and vegetables.

I appreciate now what I grew up with, the comforting meals, the simpleness of it all. I can't remember if I particularly liked Mujadara as a kid but the fact that my kids adore it is enough for me to make it again and again and relive my childhood.


Mujadara with cabbage slaw

Family Tradition

Most of the Mujadara you've seen will include the whole lentil, large grains of rice mixed in and the sacred caramelized onions on top. This version is a bit different, one extra step of taking our cherished lentils and actually extracting everything out of each bean then gently cook the filling with a little bit of rice. The result is a smooth, porridge-like dish. Enjoyed with pita bread and a salad with garlic and lemon dressing it is simple enough for Meatless Monday or to serve to guests.

The Process

I think the hardest part of this recipe is making sure you own a food mill, yup, a food mill! I know it's another gadget but I promise you it is well worth it to make Mujadara and not to mention the BEST mashed potatoes EVER! You can also use it to seed fruit, make jams and more. So it's worth it, I've linked it above for you, I prefer the plastic body over the metal.

This is what the lentils, water and onions look like after cooked down.

From there, it's all about boiling some beans and rice, pretty simple. Great to make in the morning and have ready for dinner or even over the weekend. It's actually best served room temperature which makes it awesome to make ahead!

You'll simmer the lentils until they are soft and tender, next, using your food mill pour the lentils and water mixture through and begin to work through the small-holed disk. The lentil water mixture will come through the bottom (be sure to have a pot underneath). After all your lentils have been extracted, bring your pot of lentil "broth" back to the stove. Add in your rice and cook gently until the rice softens and the mixture thickens slightly. That's it! Salt to taste and pour into your dishes, dinner is served.

Simply pour the lentil mixture in the top of the food mill and begin swirling and swirling until you are left with the lentil skins.
You can see the lentil skins in the top and down below the lentil puree.

I truly hope you try this delicious and simple meal. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

XOXO,
Cosette

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Print Recipe
 Mujadara
A simple lentil porridge dish that will surely satisfy. Gluten-free and vegan, it's a wonderful meal to serve.
lebanese, Mujadara, lentils, vegan, gluten free, dinner
Course Main Dish
Cuisine Lebanese
Keyword dinner
Prep Time 5 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Lebanese
Keyword dinner
Prep Time 5 minutes
Cook Time 1 hour
Servings
servings
Ingredients
lebanese, Mujadara, lentils, vegan, gluten free, dinner
Instructions
  1. In a large heavy-bottomed pot, add your oil and saute your chopped onions on medium heat.
  2. Once onions become translucent, add in your dried lentils and add enough water to cover the lentils by about 2-3 inches.
  3. Place pot back on stove and let lentils come to a gentle boil, lower heat to medium-low and continue cooking until lentils are tender. Usually about 30-45 minutes. If you need, you can always add more water to the pot if your lentils need more cooking time or begin to lose their water before they are tender enough.
  4. Once your lentils are soft and tender, remove the pot from the stove and prepare your food mill.
  5. Use the disk with the smaller holes on your food mill and place the mill on top of another pot ( I usually work at the sink for this).
  6. Next, pour your water/lentil mixture in the food mill a cup or two at a time. Mill the lentils until the bean are extracted and you're left with the skin. Add in more of the mixture (on top of the skins) and continue until the pot is done.
  7. Place the lentil "soup" back on the stove and add in your rice, set to medium-low and keep a wooden spoon in the pot. Be sure to stir often so your rice and lentils don't stick to the bottom.
  8. Continue stirring often and watching your mixture as it begins to slightly thicken. You'll want to cook until the rice is tender, usually 20-30 minutes. I check by taking one grain of rice out and testing. Once your rice is tender, salt to taste, usually 1.5 teaspoon of kosher salt or so.
  9. Pour your Mujadara into shallow bowls, I like to do some smaller individual-sized ones and one or two larger ones. Leave on your counter to cool and enjoy when they are room temperature.
  10. We like to serve with cabbage slaw, mix cabbage and raw beet slices with olive oil, garlic, lemon juice and salt to create a simple dressed. The tangy flavor is delicious with the dish and cabbage and beets stay nice and crisp, perfect compliment to the dish.
Recipe Notes

*This dish is vegan and gluten-free

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Loobieh bi Zeit (Green Beans with Oil)

Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Tender green beans are tossed with lemon, garlic and olive oil.

Simple Times

If I close my eyes and visualize my childhood it always, always includes a bounty of food. Afternoons sitting in the kitchen with my mom helping her peel garlic, stream oil while she makes toum or clip the ends of green beans. Despite the tough times my parents had while growing up, there was never a shortage of food. Whatever my mom made us, was a meal fit for a king or queen. I think her gift, and that of my people, is taking the simplest ingredients and creating food that is flavorful, delicate and always made with love. 

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Simple ingredients and high quality Carapelli Olive Oil elevate this dish.

From simple cuts of meat, vegetables, garlic, lemon and olive oil, a meal can be enjoyed by many. It is the process of taking quality ingredients and cooking techniques that brings out the best in each dish. Using the highest quality olive oil is so important in Lebanese cuisine. It is often the glue that creates a cohesive dish, marrying all the flavors together. Carapelli Organic Extra Virgin Olive Oil is soft, balanced and fruity in flavor. The delicate flavor of Carapelli Olive Oil is achieved by harvesting high-quality olives at the optimal time, in the most delicate manner. It is the perfect accompaniment to Loobieh where olive oil is the star of the dish.

olive oil, lebanese, cooking, taste, italian

With 3 distinct olive oils, choose the one that fits your dish!

Loobieh bi Zeit

In Arabic, "Loobieh" translates to green beans and "Zeit" translates to oil. Loobieh can be prepared in two ways, one is a braised green bean dish that is filled with tomatoes and often meat. The other version is a dish where greens beans are cooked tenderly, then tossed with garlic, lemon and the most delicate olive oil. Both dishes can be enjoyed as a meal on their own or as part of a mezze platter. This recipe highlights the simple garlic and olive oil Loobieh, enjoy with pita bread warm or cold. Carapelli Organic Extra Virgin Olive Oil truly elevates this dish with the balanced classic flavor of the olive oil and tender sweet greens beans.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Carefully crushing the green beans with a pestle ensures the flavors of olive oil, garlic and lemon come through each piece.

 

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

High Quality olive oil is essential to create the most flavorful dish.

I hope you enjoy this simple recipe! As always, I love to see your creations, be sure to tag me on Instagram or Facebook if you give this a try. You can find more inspiration using Carapelli Olive Oil by visiting CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

Xoxo
Cosette

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Pin recipe for later! Tender green beans are tossed with lemon, garlic and olive oil.



Print Recipe


Loobieh bi Zeit (Green Beans with Oil)

Recipe as written is for a full-sized meal. Can be halved for an appetizer.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Course Appetizer, Main Dish, Side Dish
Cuisine Lebanese
Keyword dinner, lebanese, salad, side dish

Prep Time 10 minutes
Cook Time 20 minutes

Servings


Ingredients

Course Appetizer, Main Dish, Side Dish
Cuisine Lebanese
Keyword dinner, lebanese, salad, side dish

Prep Time 10 minutes
Cook Time 20 minutes

Servings


Ingredients

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan


Instructions
  1. Prepare your green beans by removing the ends and washing.

  2. In a large pot, add your green beans and fill with water. Set burner to high and let beans boil for about 20-25 minutes until tender.

  3. Meanwhile, in a bowl, smash your garlic using a pestle or garlic press. Squeeze your lemon and set aside.

  4. Once green beans are tender. Drain and add to bowl with garlic. Begin smashing the beans into the garlic, add in your lemon and olive oil while warm.

  5. Combine breaking the beans apart to allow all the flavor to come through. Season with salt and any additional lemon (to taste).

  6. Serve warm or cold with pita bread. Enjoy!


Recipe Notes

**If making as a side dish, I would cut the recipe in half. The recipe as shown, is meal-sized. 


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Friendsgiving

The Story of Thanksgiving

16 years ago I took a leap of faith and changed my life. I uprooted my entire life, family and friends to move across the United States. It was one of the bravest and scariest things I have ever done. With new adventures come changes, one of the biggest is how to spend holidays away from home. Thanksgiving became a holiday I spent away from the family, a time where good friends gathered and began new traditions and memories. Friendsgiving. 

 

Friendgiving

Friendsgiving, a concept created to describe the celebration of Thanksgiving with friends as opposed to family. I've found that living in Portland, transplants are plentiful. Many of our closest friends are away from their family during Thanksgiving and so began the tradition of spending time together instead of alone.

This year, I had the pleasure of hosting an early Friendsgiving with some of the most lovely friends. What a grand idea to gather some of the most talented home cooks for one special Friendsgiving event. My co-host LaRae Burk and I had the vision of celebrating food with those friends that enjoy food as much as we do. Taking the freshest ingredients, the most gorgeous tableware and stunning cookware to capture a picturesque Friendsgiving event. We were able to showcase our beautiful food at a local brewery, Widmer Brothers where a warm and rustic space set the mood for this special day.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Find special pieces to decorate your table to make it special for each guest.

 

The Food ~ New Seasons Market

The beauty of Friendsgiving is the shared workload! Typically the host prepares the turkey (find recipe below), sets up the space and organizes the event. But all the goodies, the side dishes and desserts come from friends. What would Friendsgiving be without everyone sharing the favorite dish? For this special event, we partnered with New Season Market to find the freshest ingredients for our main and side dishes. Local produce is in abundance and picked at their optimum to ensure the best tasting food. Our dishes for this event included incredible ideas like: Pistachio and Citrus Quinoa Salad, Roasted Brussel Sprouts with Balsamic Reduction and Cranberries, Dutch Oven Bread, Browned Butter Salted Caramel Cake, Pumpkin & Beer Cheese Bisque and Apple, Taragon Turkey Sausage Stuffing and more. So many creative and innovative ideas to prepare for your own special Thanksgiving or Friendsgiving event. 

Pumpkin & Beer-Cheese Bisque

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Charcuterie Board

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Pistachio and Citrus Quinoa Salad

 

Tablescape ~ Sur La Table

You know what's funny, I never really knew what a tablescape was until I started food blogging. I mean, sure I set the table, perhaps added some cloth napkins but a TRUE tablescape is something you can't take your eyes off of, something magical. We were honored to highlight some of Sur La Table most gorgeous tableware for our Friendsgiving event. Crisp pearl white dinner plates with pops of color from adorable pumpkin plates and bowls, soft linens to drape the table, magical candles to create a romantic soft atmosphere and the most stunning wine glasses. These beautiful pieces helped to create the perfect table for our Friendsgiving gathering. Fresh florals, pumpkins and greens adorn the table arranged by the talented Shannon Garcia Shinn.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful Sur La Table tableware

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful wine glasses by Sur La Table

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous tableware pieces elevate any event

 

Cookware ~ Finex

Cooking! You have 10 different dishes to prepare and keep warm for this big dinner, what do you do? Cast Iron! One of the most versatile and heat conductive cookware is cast iron. We had the pleasure of cooking many of our incredible dishes in amazing Finex Cookware. Finex is a small local Portland based company that not only handcrafts cast iron cookware, but has reinvented the look, feel and design of cast iron. So, a turkey in cast iron? Yes, it is possible! I chose a smaller turkey (about 11 pounds) and decided to use the Finex Grill Pan to cook the beautiful bird. With the built in grill grates, the turkey was elevated and cooked so evenly, not to mention the most beautiful display! Whether you're preparing soup, potatoes or stuffing, Finex Cookware is the perfect vessel. Check out some of the beautiful dishes prepared at our event. 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous turkey cooked in 12" Finex Grill Pan

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Stuffing cooked in 12" Finex skillet

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful spread of side dishes prepared in Finex

 

Pulling it Together

Pulling off a Friendsgiving is no easy task. It requires patience, planning and a lot of prep. But with the right tools and a vision, setting up the perfect event is possible. I hope this post inspires you to create a magical Friendsgiving or Thanksgiving this year. For more tips, don't miss out signing up for my newsletter. I'll be sending out a special edition newsletter to subscribers with a step by step guide to planning your Thanksgiving Day and exclusive recipes! As always, I love to see your creations, tag me in your Thanksgiving creations this holiday season. 

xoxo
Cosette

friendsgiving, thanksgiving, dinner, turkey, family, friends

Cheers to an amazing group of friends celebrating Friendsgiving

Blogger attendees, please check out the attendees for more delicious inspiration:

Lena Gladstone
Judiaann Woo
Carly Diaz
Sue O'Bryan
Erin Lynch
Karlee Flores
Candice Walker
Kristel Matousek
LaRae Burk

This post and event is sponsored by New Seasons, Sur la Table and Finex Cookware. All opinions and ideas are my own. 

Print Recipe
 Turkey
friendsgiving, thanksgiving, dinner, turkey, family, friends
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
friendsgiving, thanksgiving, dinner, turkey, family, friends
Instructions
  1. Prepare the turkey 1-2 days in advance.
  2. Remove turkey from packages, be sure to remove the giblets that are usually stuffed inside.
  3. Pat dry the turkey using paper towels.
  4. In a small bowl, mix your softened butter ¼ cup of your herbes de provence + 2 teaspoon salt.
  5. Use the butter mixture and place clumps of the herb butter underneath the skin. It may seem like you are over buttering but it is okay! The butter will melt into the meat and make it extremely tender.
  6. Take the remaining herbes and salt and generously rub the outer layer of skin with this mixture.
  7. Take the bird and place in fridge, do not cover. Not covering allows the skin to dry and create a crisp exterior.
  8. Day of baking, set your oven to 325 degrees (convection cooking) or 350 for traditional oven cooking and begin prepping your turkey. You'll want your turkey to come to room temperature so plan to leave out for at least an hour before cooking.
  9. Remove turkey from fridge and place your chopped onions and carrots inside the cavity. Truss legs together with cooking twine.
  10. Place your turkey in your roasting pan (or grill pan).
  11. Add your fingerling potatoes and shallots around the turkey. Coat them in olive oil and additional seasoning.
  12. Add 1 cup of broth or water to the pan.
  13. Cook turkey based on weight: 6 to 10 pounds - 1 ½ to 2 hours 10 to 18 pounds - 2 to 2 ½ hours 18 to 22 pounds - 2 ½ to 3 hours 22 to 24 pounds - 3 to 3 ½ hours
  14. Check your turkey at the earlier mark for temperature: The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F
  15. Once your turkey is cook through, remove from oven and let rest for 20-30 minutes.
  16. Carve and enjoy!
Recipe Notes

**Make your own herbes de provence if you can't locate: 
https://www.rachelcooks.com/2014/11/24/herbes-de-provence-recipe/

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Instant Pot Chicken Shawarma

chicken, lebanese, instant pot, shawarma, wrap

These delicious chicken shawarma wraps are quick, easy, healthy and perfect for any dinner.

One of my fondest memories as a kid was my first trip to Lebanon. So many new people, places and things to see and do. I was about 12 years old and I remember my mom being terrified that after all the years of speaking to us in Arabic, we wouldn't be able to hold a conversation. See, my parents always spoke to us in Arabic but we replied in English, go figure! To her surprise and delight, after a few days our mouth couldn't stop talking. 

One afternoon our whole family, I'm talking My Big Fat Greek Wedding Style, 30+ people all gathered at a park or field or something for an afternoon. I'm sure I have pictures somewhere, but what I distinctly remember is watching my uncles and cousins butcher a lamb! I watched in intrigue and probably some horror as this little lamb was getting ready to be cooked. To the spit the little lamb went and I'm sure it was the best lamb I ever had!! 

Shawarma

Shawarma is a meat preparation, historically done with lamb but today often with chicken, beef or veal. Much like my experience as a little girl watching the lamb cook on a spit, the shawarma technique was created to allow roasting layers and layers of meat but without bones. Meat is layered on a vertical spit and layered with fat to keep the meat tender and juicy. As the meat cooks, it is cut off to serve. The meat is flavorful, tender and delicious. Crazy as it may sound, shawarma was brought to Mexico by immigrants from the Middle East. Later they evolved into tacos al pastor. As Lebanese immigrants made their way to Mexico, they brought their culture and traditions. They began integrating their own heritage with Mexican cuisine.

Modern Day Shawarma

While I'd love to have a spit in my front yard, or a vertical shawarma roasting machine in my kitchen, that probably isn't going to happen! So what's the best way to get all the flavor in a shawarma sandwich? Enter Instant Pot! I've taken some of the oldest techniques and completely modernized them into using the Instant Pot. Spices, tender chicken thighs and all the amazing fixings, this sandwich may send you all the way back to Lebanon! 

I hope you enjoy this simple recipe, not only is this version delicious but the spice mix is divine and can used on anything from potatoes to burgers! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. 

Xoxo
Cosette

 

chicken, lebanese, instant pot, shawarma, wrap

A gorgeous blend of spices to create a warm flavor.

chicken, lebanese, instant pot, shawarma, wrap

Chicken being prepared for the Instant Pot.

 

chicken, lebanese, instant pot, shawarma, wrap

Chicken cooked perfectly in 8 minutes!

 

chicken, lebanese, instant pot, shawarma, wrap

Wrapped up, filled with delicious veggies and tatatore sauce.

 

chicken, lebanese, instant pot, shawarma, wrap

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Print Recipe
 Instant Pot Chicken Shawarma
chicken, lebanese, instant pot, shawarma, wrap
Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Shawarma Spice Mix (makes ¾ cup)
Chicken Shawarma
Tarator (tahini sauce)
Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Shawarma Spice Mix (makes ¾ cup)
Chicken Shawarma
Tarator (tahini sauce)
chicken, lebanese, instant pot, shawarma, wrap
Instructions
Shawarma Spice Mix
  1. Mix all spices together and store in jar.
Chicken Shawarma
  1. **Note the above Shawarma Spice Mix makes MORE than needed for this recipe. Save remainder for another time. Coat chicken with 3 tablespoon Shawarma Spice Mix and olive oil. Can leave to marinade overnight, but not necessary.
  2. Add ¾ cup stock to the bottom of your Instant Pot and add the rack.
  3. Lay the spiced chicken on the rack. Place lid on pot and close to sealing position.
  4. Set to MANUAL 8 minutes, let cook.
  5. Once completed, release pressure after 5 minutes.
  6. Assemble your shawarma with any/all the toppings you'd like on pita: cucumbers tomatoes radishes onions with sumac green onions pickled veggies
  7. Prepare taratore sauce: With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking.
Recipe Notes

Check out Episode 2 on Ugly Delicious for a deeper connection tacos al pastor and Lebanese immigration. 
https://www.eater.com/2018/2/23/17029898/ugly-delicious-tacos-recap-season-1-episode-2

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Hosted Brunch ~ Frittata

Thank you to the Chinet® brand for sponsoring this post.

Click the Image Above to Shop!

One of my favorite type of get-togethers is brunch. It is the perfect time of day, which allows you as the host to have enough time to prepare but yet early enough to get cleaned up and time to relax in the evening. Spending time with friends and family is so important and fun, especially as the weather begins to warm up. While I love cooking, cleaning up is NEVER fun! That's why I love having premium Chinet® Classic White™ plates on hand. They are simple, elegant and strong. Using Chinet Classic White products makes serving and cleanup easy, so you can spend more time with friends, family and guests. Living in Portland composting is mandatory, it is nice to know that Chinet Classic White plates are made from 100% recycled material that can be composted after use. Even if you don't live in an area with composting, they can be backyard composted! 

So here are some ideas to help you get your first brunch party underway! 

brunch, eggs, tablescape

Full brunch table spread using Chinet® Classic White™ plates, napkins, cups and cutlery.

Steps to hosting a gorgeous brunch:

  1. First up is choosing a main course. Something like this simple frittata (recipe below), a nice tray of mac & cheese, a bagel bar with homemade bagels + lox and veggies, or a putting together this savory tart are perfect options!  

    frittata, brunch, breakfast, vegetarian

    Veggie Frittata

  2. Next, I always have a salad or some kind of veggies on the table or within the meal. For this brunch, I actually made up some avocado toasts drizzled with olive oil + flake salt and pepper. But a simple green salad or something like this carrot spinach salad would be lovely. 

    avocado, toast, brunch, breakfast

    Avocado toast

  3. A baked good is always appropriate, folks like to have something sweet, especially when it's borderline breakfast. These banana muffins are perfect and individual portion sized. Or make a simple banana bread loaf, like this tahnini banana bread! Or really wow your guests with a gorgeous cake, here are some of my favorites: strawberry shortcake, apple cake, lemon blueberry bundt. 

    banana muffins, brunch, breakfast

    Delicious banana muffins are perfect on a cake stand to elevate on your table for visual interest.

  4. A small cheese board with fruit, cheeses, olives and dips, such as hummus, labneh and baba ganoush are perfect for friends to snack on. 
  5. Setting the table for your guests is so important! I love adding some linens, such a tablecloth or runner to make it pop.  Of course add some greens and flowers to make a gorgeous scene and an inviting place for your guests to dine. 
  6. Then your tableware. I chose to use Chinet Classic White plates to keep my table simple, elegant and convenient for me. I also used Chinet Classic White napkins rolled and wrapped with some twine and greens to give them a bit of elegance and pop of color. Choosing to use Chinet Crystal Clear cut crystal cutlery and cups tied the whole table scene together and cleanup a breeze!

    brunch, tablescape, breakfast

    Chinet® Classic White™ plates and napkins wrapped in twine and fresh greens.

  7. When you're ready to begin your brunch, have your guests fill up their Chinet Classic White plates that are strong enough for extra helpings and enjoy a morning filled with fun and laughter without the stress of cleaning up! 

I hope you enjoyed the details on setting up a brunch and be sure to check out Chinet Classic White products by clicking here and the Frittata recipe below for your next event! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Chinet® and Classic White™ are registered trademarks of Huhtamaki, Inc. in the U.S. and other countries.

Print Recipe
 Veggie Frittata
Adapated from The Kitchn https://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717
frittata, brunch, breakfast, vegetarian
Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
frittata, brunch, breakfast, vegetarian
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl, whisk your eggs, heavy cream, ½ teaspoon salt, a few grinds of pepper. Set aside.
  3. In an oven safe heavy-bottomed pan or cast iron skillet, heat your oil on medium-high and add in your veggies. Continue to saute until softened add your additional salt.
  4. Once veggies are softened, add in your pesto (or garlic), rosemary and spinach. Begin to stir and mix until spinach is wilted.
  5. Once spinach is wilted, flatten in pan and sprinkle cheese on top and allow to melt for 1-2 minutes.
  6. Pour your egg mixture on top making sure it coats the veggies in their entirety.
  7. Allow the eggs to set around the edges of the pan for 2-3 minutes.
  8. Then pop into 400 degree oven and bake for 8-10 minutes until eggs are set. You can cut a slit in the center, if any runny egg comes out, continue baking. Otherwise, remove and let cool for 5 minutes and then serve.
Recipe Notes

You can adjust and adapt your recipe to include any leftover veggies, potato or meats you have on hand. It is a very adaptable recipe! Would love to see how you make it your own. 

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Creamy Mushroom Soup

Cream of Mushroom Soup

I often sit and reminisce about the days of old, you know, back when I was younger which seems like AGES ago at this point in time. When did I get old exactly? Oh yeah, probably when I came to the realization that I became a mom just about 10 YEARS AGO! What?!? Yes, my oldest will be 10 in just about 2 weeks. I can barely comprehend this. I'm a mom. I'm a mom of 3. I became a mother 10 years ago. Clearly this is the point I realized I'm getting old. **Sigh**

So now that I'm older and wiser (clearly), I feel I'm very equipped to tell you about what you should be eating and feeding your family! When I was a kid I had this thing with Campbell's Cream of Mushroom Soup, I know, I know, what was I thinking? But there was something comforting about it and frankly, in college it was so easy to make and so delicious with some saltine crackers. One can + instant happiness. 

Cream of Mushroom Soup

I had this craving to make a soup like I used to enjoy (when I was young) a cream of mushroom soup that is a little more adult and full of flavor. We've had quite the bout of sickness run through our household so soups have been a bit hit! I made a big pot of this and a big pot of my Chicken Noodle Soup and slowly, through the power of food, rest and medicine, everyone is on the mend again. The beauty of this soup is that it takes less than 30 minutes to make, perfect for a meatless dinner, a dinner party, easy enough for a weeknight dinner or even for a holiday gathering. I love pairing simple rustic ingredients that are packed with so much flavor. The earthiness of the mushrooms combined with the freshness of the thyme and bit of cream make this hearty and so satisfying. 

I hope you give this recipe a try and include it in your rotation of meals. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Print Recipe
 Creamy Mushroom Soup
Cream of Mushroom Soup
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Cream of Mushroom Soup
Instructions
  1. Begin by prepping your mushrooms by cleaning them with a damp paper towel. Gently wipe the tops and stems with the damp paper towel to remove any dirt. Do not submerge mushrooms in water.
  2. Heat 2 tablespoons of butter in a frying pan and add your assorted mushrooms (baby bellas + maitake) and 2 sprigs of thyme and a dash of salt. Cook until tender and set aside.
  3. In a heavy-bottomed pot, heat 2 tablespoons of butter and add chopped shallots and sliced crimini mushrooms. Let the mushrooms and shallots soften, continue to stir until the liquid from the mushrooms begins to evaporate, about 5-7 minutes.
  4. Add in your minced garlic and the leaves from about 8 of your thyme. Stir until fragrant, just a few minutes making sure the garlic doesn't burn.
  5. Add in 4 tablespoons of butter and your flour to coat your mixture.
  6. Slowly add your vegetable stock while stirring.
  7. Bring the mixture up to a gentle boil, then reduce and remove from heat.
  8. Place your immersion blender in the pot and blend the mushroom mixture until desired consistency. Place pot back on heat and add in your other mushroom mixture and 2 cups of heavy cream. Salt & pepper to taste.
  9. Enjoy!
Recipe Notes

You can certainly keep your mushrooms all whole and saute all together if you prefer and avoid blending. I enjoy the smooth and creaminess with some delicious meaty mushrooms. 

You can find the lovely walnut cutting board on Arousing Apetites:
https://shop.arousingappetites.com/collections/chefs-kitchen-tools/products/black-walnut-wood-cheese-board-with-drip-groove-2

 

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Mac and Cheese

cheese, macaroni

Snow Days

This week was a doozy! Today marked the 6th day my kids were home, yes, 6th day, I did not stutter!  Let me run it down for you:

Saturday & Sunday: Weekend
Monday: President's Day
Tuesday: Snow in the morning , school didn't delay or close but I refused to drive on our untreated roads. However, my judgment was good because then the district released kids at 1 and ENCOURAGED parents to pick them up early if they could. Yeah, no thanks, we'll stay put.
Wednesday: Snow, school closed. 
Thursday: Snow was still coming down Wednesday night and Thursday morning, roads were covered again. 2 hour delay by the district but there was still snow falling, so again I vowed a big fat NO! I didn't feel like schlepping my kids in the snow, not my thing. 

So here we are, 6 days of my children at home...all 3...and my husband because well he had the same weekend schedule + President's Day and he can work from home, so he did. So it was a FULL HOUSE! In theory, I had all this time on my hands, no rushing kids around from here or there, I honestly barley left the house most of those days. I could have finished all the laundry, reorganized closets and drawers or any number of things. Oh, I forgot to mention, we also gutted our main bathroom (fun times!) Truth be told, some of those things happened but the majority of the time I was cooking the next meal, or getting the next snack, then cleaning up, over and over and over. 

On the upside, I was basically in my PJs for the last 6 days, not even my nice going out yoga pants, my actual PJ bottoms, the ratty ones with paint on them and stained tank tops...yeah! I'm not sure if that's an accomplishment or not. I was definitely comfy! What else do people do on snow days? I think it's only natural to stay in PJs and bake, PJs and baking! I did do some baking and quite a bit of cooking. Like this homemade Mac & Cheese that is so incredibly delicious. It is the perfect snow day food, so comforting especially after playing in the snow. 

macaroni, cheese

 

macaroni, cheese

The Good Stuff

Mac & Cheese is as classic as pizza in America. It's a classic American comfort food. Who doesn't love pasta smothered in gooey delicious cheese? Before getting to the gooey cheese, there needs to be a base and the most perfect base is actually French, Béchamel sauce. Béchamel sauce, also called white sauce, is made of a white roux (flour and butter) and milk. This creamy sauce is the ticket to a perfect Mac & Cheese and also a wonderful sauce to learn to make for many different meals. 

macaroni, cheese

 

Next is your noodle. What's the best noodle for Mac & Cheese? Elbow or Shell? Your choice! Today I picked these adorable Italian Campenelle by Private Selection, they are a cross between a shell and elbow but I really love the little ridges on each one. Search the aisle for the noodle that calls your name. 

macaroni, cheese

 

Then the cheese, mmmmm! Cheese is a beautiful thing and you need the right cheeses for the perfect Mac & Cheese. Always go with a cheese that has a good melting point, classic would be a cheddar and mozzarella mix. You can also use any variety of these cheeses: gruyere, colby, monterey jack, pepper jack, or provolone in place of the cheddar. The mozzarella is really to give it that nice gooey stretch and stringiness but doesn't hold a lot of flavor. I used Tillamook Cheddar Jack, which has a blend of medium cheddar and monterey jack. I also added mozzarella and some smoked cheddar for a little smokey flavor. 

macaroni, cheese

Top it all off with some panko breadcrumbs and you have a classic and delicious Mac & Cheese. I love the panko  bread crumbs because they are much lighter and get super crispy. You can find them in the Asian section of your grocery store. 

 

macaroni, cheese

 

You can find all the steps to make this delicious, kid friendly and approved meal below. As always, I love seeing your creations. Don't forget to tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

macaroni, cheese

Print Recipe
 Mac and Cheese
This Mac & Cheese is very versatile and can be adjusted for different tastes with the various cheeses.
macaroni, cheese
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
macaroni, cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Boil pasta according to package directions less 1 minute in a salted pot of water. Drain, add back to pot with 1 tablespoon butter. Set aside.
  3. In another heavy bottomed pot begin making your Béchamel sauce. Cut 10 tablespoons of butter and place in pot on medium heat. Add in 10 tablespoons of flour and whisk to create your roux.
  4. Once your roux (flour and butter) has thickened and bubbled, slowly begin adding your milk, whisking as you add.
  5. Continue to add the remaining milk and continue to whisk while pot is on medium-high heat. Whisking continuously is important so the mixture doesn't stick to the bottom of the pot.
  6. Whisk until the sauce comes to a boil, once it begins to boil, remove from heat.
  7. Add your shredded cheeses to the sauce and finally your cooked pasta.
  8. Mix until combined.
  9. Add pepper and salt to taste, note that many cheeses are salty so you may not need as much.
  10. Pour your macaroni mixture into a 9x13 pan or cast iron skillet.
  11. Prepare your panko topping by melting 2 tablespoons of butter then add in your panko and garlic powder. Top your macaroni pan with the breadcrumb mixture.
  12. Bake for 20-25 minutes and do a quick broil on the top for the breadcrumbs to brown.
  13. Remove and serve warm. Enjoy!
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Mom Knows Best ~ Chicken Noodle Soup

soup, noodle, comfort

chicken noodle soup

As the years go by and memories fade, there are things you distinctly remember from childhood. I think most children remember the times they were sick, whether it was a cold, a bellyache or something more severe. There was definitely more than once occasion I remember getting sick, but what is most vivid is my mom always taking care of me during those times. Whenever my brother, sister or myself were sick, my mom always sat up with us, caressed our hair and sang us the most beautiful Lebanese lullaby: Yalla Tnam Reema, which translates to "Go to Sleep Reema". The song is almost haunting to hear, a tune so connected to the one you love, the one you took care of you your whole life. That lullaby, some yansoon (anise tea) and chicken noodle soup. Those were the cures for any ailment. I can still smell the anise and hear my mom singing. Even now, she will do the same for my own kids.

Some days I wish I had as much patience as my mom did with all three of us growing up. She was and still is so loving, kind and nurturing. You know those parents that count down the days their kids leave to college? Or move out of the house? Yeah, that's not my mom. My mom is the exact opposite. She counts down the days until we come to visit, and I'd bet she'd take any of us in without question if we needed. She is the most selfless person I know, someone I admire for her strength, perseverance, acceptance to new things and bravery. Everything she does she does for the love of her family, her children and now grandchildren.

I can only hope that my kids look at me with awe and gratitude one day. I hope I can give my kids the love, attention, affection and support that my mom did and still does to me. So when I think of how to care for someone, I immediately go to food to nourish. Food is the way to our hearts whether we are healing from illness or learning to love. I hope you enjoy this chicken noodle soup recipe and it nourishes your soul and brings back memories of your childhood. 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Chicken Noodle Soup


Print Recipe
 Mom Knows Best ~ Chicken Noodle Soup
soup, noodle, comfort
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Chicken Stock
Chicken Soup
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Chicken Stock
Chicken Soup
soup, noodle, comfort
Instructions
Chicken Stock
  1. Place whole chicken in large stock pot.
  2. Fill pot with water to cover chicken.
  3. Add in your roughly chopped onion, garlic, bay leaves and cinnamon.
  4. Bring to boil then reduce to medium-low.
  5. Remove the fat that forms as the chicken boils by skimming with a large spoon.
  6. Allow mixture to cook for about 2 hours until chicken is tender and broth has formed.
  7. Remove chicken on large tray and take meat off, discard bones and skin.
  8. Strain broth to ensure it is smooth and clear.
  9. Broth may be stored in refrigerator (up to a week) or freezer (in freezer safe container) if not using immediately.
Chicken Soup
  1. Heat oil in a large stock pot over medium-high heat. Add your chopped onions and carrots, let soften slightly, 3-4 minutes. Add in about 1 teaspoon kosher salt.
  2. Add in dried basil and chopped garlic, cook until just fragrant.
  3. Add 10 cups of chicken broth, chicken and noodles. Cook for about 10 minutes until noodles are soft. Add in your spinach and finally salt and pepper to taste. Enjoy!
Recipe Notes

Feel free to use whatever type of small noodle you prefer. I often use the mini alphabet or tiny shells. This recipe shows thin egg noodle strands. 

Can add celery if you'd like. 

If I have frozen cubes of pesto from the summer, I'll often add a cube to the soup mixture. It adds such a nice flavor boost. 

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Trio Meatballs in Cream Sauce

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

I don't know about you but dinner is always the wild card around our house. Breakfast is pretty much the same options; cereal, eggs, avocado toast, bagels, some baked good. Lunches also don't change too much: sandwiches, leftovers, small bites of cheese, salami & crackers. But dinner, dinner always has to be different. I can't serve pasta every night of the week or my family would go berserk! We aren't the family that has the same meals on rotation (but sometimes I wonder how great that would be)! Instead, I try to come up with new ideas, twists on old favorites and create some yummy food. But I guess I wouldn't be very good as a food blogger if I didn't at least try to be inventive, am I right?

While meal planning is clearly one of the best and most practical ways of creating wholesome meals, let's face it, sometimes life throws you too many balls and you drop them all so meal planning does NOT happen. Like these past few weeks, I have been completely off my game and truly winging it day in and day out. On those afternoons I stumble into the grocery store, searching for some food gods to tell me what to feed my children, I generally turn to the meat department first. We aren't that non-meat eating family, so if you're into that sort of thing this might not be for you. My children legitimately tell me that if there isn't meat in a meal it's not a full meal (goodness, I have some picky foodies at my table)!

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

As I shopped the meat department the other day, ground lamb caught my eye and I thought, meatballs! While I love lamb, it is definitely a strong flavor and I wanted to mellow it out especially since I was thinking about making a creamy sauce. I threw in some ground beef and ground veal to make quite the eclectic meatball trio. What I love about making meatballs is that they can be a meal on their own, frozen to use later or added to a variety of meals throughout the week. It's definitely great food item and if you're more organized than me, making these ahead on the weekend can give you a head start on those weekday meals.

This dish would be great to serve to a crowd without the pasta or even as a meatball sub. Ultimately, it is a wholesome meal that your family will love. My kids gobbled up every bite! I hope you and your loved ones enjoy! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

Print Recipe
 Trio Meatballs in Cream Sauce
This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Instructions
Meatballs
  1. Combine your meats, eggs and breadcrumbs in a large bowl.
  2. Heat 2 tablespoon olive oil in a large pan on medium high heat and add your chopped onions + 1 teaspoon kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.
  3. Let your onion mixture cool slightly then add to your meat mixture.
  4. With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.
  5. Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).
  6. Heat a large skillet and add your remaining 2 tablespoon olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).
  7. Remove and continue until meatballs are all browned.
Sauce
  1. Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.
  2. Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.
  3. Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.
  4. Cook your pasta according to package directions, drain and mix in your sauce and meatballs.
  5. Top with fresh parsley and additional thyme if desired. Enjoy!
Recipe Notes

**You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through. 

**Meatballs and sauce can be served as is without the pasta, great as an appetizer

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Green Potato Soup

Creamy vegetable soup filled with kale, cauliflower and potatoes.

Time Flies

And just like that it's 9:30. Happens so fast, this thing called time, one second we have plenty of it and the next it's gone. I find myself using every ounce of precious time each day, from the time I wake up to get the kids breakfast, ready for school and out the door until the last hour of the night whether I'm finishing cleaning, cooking, baking, PTA work or blogging. Sometimes I can't find the pause button, it's now or never, do or die, something is always happening. 

7 years ago I made the choice to stay home to raise my kids, I think I only questioned leaving my job as a teacher for a few seconds. I remember being in one of my M.Ed. literacy classes and asked my professor, what would you do? She said, without question, you might regret going back to work too soon but you will never regret the time you spend with your kids. And so, my one year leave has become a 7 year leave of absence. I think about the old days, teaching in the classroom, working with amazing colleagues, inspiring young minds but then I stop and think that I have inspired young minds, my own little ones. And then I breathe a sigh of relief. I haven't been doing nothing all these years, I have been molding the minds of my own children and it's been worth it! 

To the strong mamas

So about this stay-at-home mom business. You know, frankly the first 5 years are a blur to me. I was home with 2 toddlers and a baby (then 3 toddlers), I can honestly say I powered through. Sure we had good times but I have blocked out the tantrums, the schlepping of kids to the bathroom when we're out, the diaper blowouts, the tantrums (did I mention that already?), naps and the days without naps. I remember the good fun times too but how I managed 3 kids is kind of astounding. There were days (many days) when I realized that managing thirty 4th graders was much easier than my days at home. It wasn't all cupcakes and sunshine. It was work, hard work. 

I also think about those mamas that do go back to work and make their schedules work with their little munchkins. Sometimes that is the only choice and it's a tough one. Balancing the stress of a job, trying to spend every ounce of energy left with your littles and manage the homelife. That is not an easy task to accomplish. I commend you wonderful, powerful ladies because for you it isn't all cupcakes and sunshine either, it's work, hard work. 

Every aspect of our lives is an obstacle, a challenge, something to help reach us to our next milestone. For me, the time has come where I am supporting my children but also enjoying the bit of freedom they have allowed me as they grow older. My time is dedicated to managing our home, cooking, taking care of the kiddos, working as our school PTA President, being a loyal friend, connecting with people new and old to maintain and build relationships, support my amazing husband as he does for me, help my parents with needs they have and whatever else life throws my way. People always comment to me telling me I'm Super Mom, nah, I'm just a mom and all our super powers are different. We all have our strengths and our weaknesses, none of us are Wonder Woman (no matter how bad we all want that!). I know that my powers come from my mom and dad, they are my rocks, they are the ones that taught me to persevere and tackle anything that comes my way. My next journey is here, it's here with all of you! So, while I'm hard at work keeping up with all things life throws at us, I did manage to make this delicious soup. It's packed with cauliflower and kale and my kids not only ate it but loved it! I hope you enjoy too! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

cauliflower soup

 

potato soup

 

potatoes

 

cauliflower soup

 

garlic

 

cauliflower soup

 

cauliflower soup

 

cauliflower soup

 

cauliflower soup

 

 

Print Recipe
 Green Potato Soup
This recipe can't be easier and even great for a weeknight meal! Kale, cauliflower & potatoes make up this hearty soup that will definitely fill you up and stick to your bones.  Please see notes below to adjust for vegan/dairy free options
Creamy vegetable soup filled with kale, cauliflower and potatoes.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients