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Hi Reader, The weather in North Carolina has been all over the place lately. One day it's in the 70s, and the next it's cold, rainy, and windy. On the cold, rainy days, I want soup. Really good soup. This sausage lentil soup fits the bill. Not only is it delicious, but it's packed with good stuff β lentils for fiber, zucchini, celery, onions, carrots, and tomatoes. And the Italian sausage? It adds so much flavor. This is the kind of soup that makes you actually look forward to a gloomy day. Just kidding, I hate gloomy days.
A few tips to make it even better: π₯ It tastes even better the next day β make a big batch. The flavors just keep developing overnight. π₯ Switch up the sausage β Italian sausage is my go-to here, but smoked sausage works great too if that's what you have on hand. π₯ Switch up the veggies β you donβt have to use the same veggies I used, either. I love how soup can be adapted so easily. Throw some kale or spinach up in there if it suits you. If you're in your soup era too, here are a few more to add to the rotation: π² Lentil Spinach Soup β another great lentil option if you want to go meatless π² Split Pea Soup with Ham β same cozy energy, different legume π² Collard Green Soup β a reader favorite worth revisiting Stay warm and happy cooking, Tanya As an Amazon Associate, I earn from qualifying purchases. This email may contain affiliate links, which means I may earn a small commission if you make a purchase through them. I only recommend products I genuinely love and use. Thank you for supporting my work and helping me continue to share delicious recipes with you! π½οΈπ 349-L Copperfield Blvd NE, Concord , NC 28025 |
Hi, I'm Tanya, creator and owner of My Forking Life LLC. I provide all kinds of delicious recipes that focus on Southern and Caribbean cuisines. I also love kitchen gadgets and have many popular recipes made in air fryers, slow cookers, and pressure cookers.
Hi Reader, When my brain is fried, and I can't figure out what to make for dinner, I make chicken tenders. I love how easy they are as a base. You can toss them in whatever sauce you want or just use them as a dip. Make sure to bake them on a baking sheet with a rack (Amazon affiliate link) to keep them crispy. ππΎ Here's the recipe: Crispy Oven Baked Chicken Tenders The one tip I want you to take away from this recipe is to toast your panko breadcrumbs in the oven before you bread the...
Hi Reader, We spent spring break in New Orleans and had the best time. A gator tour, more food than I can list, and a whole lot of walking it off after. The BBQ shrimp stuck with me. It's not actually barbecued. It's jumbo shrimp simmered in a buttery, garlicky, Worcestershire-spiked sauce, and you eat it with crusty bread for soaking up every last bit of that sauce. Nothing sweet, nothing sticky, just bold Louisiana flavor in one skillet. π΄ Get the recipe: New Orleans BBQ Shrimp. If this one...
Hi Reader, Hummingbird Cake is one of those recipes I'd been curious about for a long time before I finally made it. Now it's a favorite. What I didn't know until I dug into it: this cake actually originated in Jamaica before becoming a Southern staple. I feel so connected to the recipe, and it's so delicious. It reminds me of a really flavorful banana cake with crunchy pecans throughout. Anyway. The cake. It's dense, moist, packed with banana, pineapple, and pecans, and finished with cream...