Green Lentil and Canadian Bacon Soup

My friend Sandi started the lentil soup trend and really got me into the game. My soup is obviously not entirely vegetarian, but the meat in it is very lean, as you know Canadian bacon is recognized for its lack of fats. Without further ado, let's proceed:

- 1/2 lb lentils, picked and rinsed

- 2 stalks green celery, chopped

- 1 large yellow onion, chopped

- 1/2 lb Canadian bacon, finely diced

- 4-6 cups chicken broth

- 2 garlic cloves, chopped

- 1 pinch dried thyme

- 1 bay leaf (optional)

- olive oil

- salt and pepper to taste

Cheesy Gratin of Brussels Sprouts

This dish is very flexible, it can be made early in the day, refrigerated, then baked before mealtime. If you're not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets. 

My daughter had this with the veal scaloppine and red ruby grapefruit and loved the combination. So, here comes the recipe:

Tagliatelle with Peas and Canadian Bacon (Ham)

Yesterday, after becoming a true Girl Scout, my little baby wanted pasta for dinner. So, pasta it was!

I started by heating up on medium heat one tablespoon of butter and one of olive oil, to which I added 2 finely chopped scallions.

Potatoes and Smoked Ham Sour Soup

Another recipe that is very traditional to me, comfort food simple to make and completely satisfying.

Ingredients:

- 1 bunch scallions, cleaned and finely chopped

- 1 medium onion, also finely chopped

- 2 medium carrots, cleaned and finely sliced

- about 1/3 lb smoked ham, cubed

- salt and pepper to taste

- tomato juice

- sauerkraut juice (or lemon juice), to taste

- 2 tablespoons olive oil

Heat the olive oil in a pot over medium heat, then add the carrots, scallions and onion and allow them to sweat for 5-10 minutes.