Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Tuesday, December 18, 2012

Lentil Soup—what December night doesn’t seem ideal for a soup meal?

Seemed like sort of an old-fashioned thing to do—Lentil Soup. But Hubby was of a mind to devote some time in the kitchen, we had a package of lentils, and it seemed like a good ole soup night (what evening in December doesn’t qualify for being a soup night?)

He had to look no further than the lentils wrapper for a good recipe—one that called for carrots and celery as well as 1 pound of dry lentils. Toss in a ham bone for flavoring and let the mixture simmer on the stove for 1 1/2 hours.

Turned out to be a marvelous meal—warm, filling, and best of all—made by Hubby. What cook of the female variety doesn’t appreciate an offer such as that when the Christmas to-do list seems overpowering? Loved us some Lentil Soup.

Lentil Soup

1 pound dry lentils (washed)
8 cups water
3 1/2 cups beef broth
1 smoked ham bone
1 cup chopped celery
1 cup chopped carrots
3 onions, chopped coarsely
2 tablespoons minced garlic
1 bay leaf

In a 6-8 quart pot combine all ingredients; simmer soup, lid tilted, stirring occasionally for 1 1/2 hours. Discard bay leaf and remove meat from ham bone. Chop meat and stir into soup. Makes 6 to 8 servings. (Source: package of Jack Rabbit-brand Lentils)

No comments:

Post a Comment