FW: pasta and white beans with garlic-rosemary oil

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Wednesday, January 30, 2013 23:36
Author: deb
Subject: pasta and white beans with garlic-rosemary oil

 

If you have a thing for chocolate, the world is your oyster. On this very site, 86 of the just over 800 recipes boast a significant chocolate component and entire sections of bookstores will be happy to fill in any cravings I missed. If you have a thing for bacon, the internet would be overjoyed to find you places to put it, a couple. But if you have a thing for something slightly less of a prom king/queen ingredient, say, tiny white beans, well, it can be tough. It’s not there are no uses for them, it’s just that when you’re very much in love, there are never enough ways to be together. And if you’re me — someone who sometimes ups and makes a mega-pot of white beans just because you feel like it, presuming you’ll find things to do with them later — you sometimes end up scrambling, yanking down nearly every cookbook in your collection but still coming up bereft of uses outside the well-trodden soup-and-salad territory. So tell me: What are you favorite uses for beans outside the ever-popular realm of chili, tacos, soup and salad? Really, I’m hankering for more inspiration. I ended up finding some — but never enough — in this month’s Bon Appetit, in a stack of pasta recipes you will find it impossible to choose among from Sara Jenkins of Porchetta and Porsena (and green bean salad, sigh) fame. I was so charmed by the short tubes of pasta with chickpeas, I made it almost immediately but maybe it was because I’ve overdone it on chickpeas this month, but I kept thinking it would be nice with something… daintier. And considering that it is an established fact (um, in Italy, where I suspect both my white bean and artichoke obsessions could roam free) that white beans, garlic, rosemary and olive oil are a combination sent from above, I had a hunch they’d be happy here too. ... Read the rest of pasta and white beans with garlic-rosemary oil on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to pasta and white beans with garlic-rosemary oil | 168 comments to date | see more: Beans, Budget, Italian, Pasta, Photo, Vegetarian, Winter

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The world's oldest bank gets its bailout after years of trouble, with the loans expected in February

Rosneft Said to Seek $13 Billion in Loans for Second TNK-BP Deal Bloomberg Rosneft is offering lower interest margins on the debt compared with the $16.8 billion of loans the Moscow-based company raised in December to pay for BP Plc (BP/)'s stake. Lenders will be paid 200 basis points more than benchmarks on the five- year ... See all stories on this topic »

Peru's 2012 Bank Loans Rise More Than 15%; Mortgage Loans Lead Fox Business The Central Reserve Bank of Peru said that overall loans to the private sector rose by 15.6% last year, with mortgage loans in Peru's booming real estate sector increasing by 26%. The strength in loans is expected to continue this year, with Peru's ... See all stories on this topic »

Bayport's New Unsecured Loans at 21-Month Low in South Africa Bloomberg The value of consumer loans not backed by assets surged 39 percent in the year through September to 140 billion rand, according to the Johannesburg-based National Credit Regulator. The loans accounted for 10 percent of consumer credit at the end of ... See all stories on this topic »

Chase tops $20B in small business loans Orlando Business Journal Chase provided $20.2 billion in small business loans in 2012, with the most significant growth in California, Florida, Louisiana, Nevada, Oregon and Washington. Cindy Barth: Editor- Orlando Business Journal: Email | Twitter. Chase provided $20.2 ... See all stories on this topic »

Payday Loans Online -- New Rapid Loan Checker Launched The Herald | HeraldOnline.com PaydayLoansOnline.net has launched a rapid loan checker service. The site has increased the speed of its matching capabilities to connect applicants with top payday loans online lenders. Applications can be made via the simple online form. See all stories on this topic »

Equity Loans LLC Closes Successful 2012 with 17 New Branch Locations ... Fort Mills Times Equity Loans LLC, a leader in the residential mortgage industry whose operations extend to more than 30 states, reported significant levels of corporate growth in 2012 with more than a 50 percent increase in loan production. Equity Loans opened 17 new ... See all stories on this topic »

ADB, World Bank extend loans to Myanmar UPI.com The ADB, headquartered in Manila, said the $512 million loan marked the resumption of its operations in Myanmar after about three decades and said Myanmar's re-emergence with key reforms in governance and the financial sector have progressed to a ... See all stories on this topic »

Workshop to outline SBA loans, programs nwitimes.com HAMMOND | The Hammond INnovation Center and the NWISBDC present their next lunch and learn workshop about SBA loans. The workshop will be from 11:30 a.m. to 1 p.m. Feb. 6 at the Hammond INnovation Center, 5209 Hohman Ave. The Small ... See all stories on this topic »

Global Fund Loans Vehicles to LISGIS AllAfrica.com Liberia: Global Fund Loans Vehicles to LISGIS. By Necus M. Andrews, 28 January 2013. The Global Fund to fight AIDS, Tuberculosis and Malaria through the Ministry of Health and Social Welfare has donated six Land Rover and Cross-Country jeeps to the ... See all stories on this topic »

Eco-car loans may drive up NPLs, leasing group fears The Nation The Thai Hire Purchase Association has raised concern over the level of non-performing loans in auto lending this year as it foresees NPLs rising in the eco-car segment, with new buyers potentially miscalculating future running costs. Isara Wongrung ... See all stories on this topic »

Bank of Italy approves €3.9bn loans for controversial bailout of Monte dei ... ForexLive (blog) The world's oldest bank gets its bailout after years of trouble, with the loans expected in February. The problems stemmed from a 2007 deal to buy a bank (Antonventa) from Santander for Eur 9bln which was widely seen to be heavily overvalued… More… See all stories on this topic »

Bad Credit Auto Loans Lender, Complete Auto Loans, Addresses the Importance ... Seattle Post Intelligencer Complete Auto Loans encourages consumers to make sure their vehicle is up to date this year, by providing auto loans that are always approved – even poor credit auto loans for people with bad credit. There are a couple of ways that vehicles should be ... See all stories on this topic »

RFM prepaying P1-b loans Manila Standard Today RFM Corp., a listed food and beverage company, said Monday it will prepay P1 billion worth of long-term loans after posting financial results in 2012. RFM said in a disclosure to the stock exchange it would use proceeds from the recent sale of its meat ... See all stories on this topic »

Qianhai cross-border loan scheme starts with 2b yuan South China Morning Post China kicked off its cross-border yuan loan scheme in Qianhai on Monday with Hong Kong-based banks signing some 2 billion yuan (US$321.5 million) in lending to mainland Chinese firms for 26 projects, a banker with knowledge of the matter told reporters. See all stories on this topic »

Unable to repay: But the FSA could rule that there has not been widespread mis ... This is Money The Financial Services Authority (FSA) is examining interest-only mortgages as the time approaches when large numbers of the loans sold during the credit boom become due for repayment. The FSA is due to report back in the first quarter of this year. See all stories on this topic »

A fix on home loans Hindu Business Line A Reserve Bank of India (RBI)-appointed panel's recommendation that banks offer home loans carrying fixed interest rates for at least 7-10 years, with a reset provision for the remaining tenure, deserves serious consideration. Currently, more than ... See all stories on this topic »

 

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The delegation, led by Edward Royce who is chairman of the US House Committee on Foreign Affairs

 

US group visits Taiwan base amid submarine deal speculation Channel News Asia The delegation, led by Edward Royce who is chairman of the US House Committee on Foreign Affairs, arrived on Saturday as part of a visit to East Asia, according to the de facto US embassy, the American Institute in Taiwan. "While in Taiwan, the ... See all stories on this topic »

 

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FW: fromage fort

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Friday, December 28, 2012 23:33
Author: deb
Subject: fromage fort

 

I think we should all go to a party. And we should all eat this. I know, it doesn’t look like much. I am sure you’ve seen cheese spread on a slice of baguette before. It probably looked prettier than this too; less blue, more smooth. But please, lean in anyway, because I have to tell you: this is brilliant. And I can’t believe I’ve gone most of my life without knowing about it. Don’t let it happen to you. You know that thing that happens when you have friends over? No, I don’t mean the Santa Baby sing-along or red-wine-on-the-white-sofa thing or the ow-my-head-hurts thing the next day, though all of those are grand too. What I mean is, what we usually do is stop by a cheese store or counter and pick up a bunch of wedges of this and that and put them out with wine and bread and at the end of the night, there’s always one sorry little glass left of wine left and a few nubs of cheese. Maybe they end up in the trash. They shouldn’t. And they won’t anymore because let me introduce you to (drumroll, Oprah voice, please)… fromage fort! ... Read the rest of fromage fort on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to fromage fort | 232 comments to date | see more: Appetizer, French, Photo, Quick, Snack

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FW: granola-crusted nuts

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Saturday, November 10, 2012 01:08
Author: deb
Subject: granola-crusted nuts

 

Seeing as I’ve already admitted that I’m kind of a terrible host, I might as well let the confessional continue and tell you that I’m a terrible traveler. Oh, I don’t mean that I kvetch and whine the whole time (though you might want to ask Alex if he agrees, now that we’ve taken six flights and visited five cities in eight days together!), I just mean that I never do any of those really great things those really smart people writing really quite logical articles suggest, like keeping the amount of stuff you bring down so that it will fit in one of those bitty suitcases you can stuff into overhead. I don’t roll my clothing to prevent wrinkles or have my most important items in my carry-on so I won’t be at a loss if my luggage is. I never have one of those scarfy/pashmina things to use as a blanket/pillow/tent of warmth on the plane or train, nor do I remember Vitamin C, hand sanitizer, eye masks, earplugs or to eschew caffeine for purer forms of hydration, like water, and I never, ever remember to pack a wholesome homemade snack. However, if you are one of the people that fits the description above, I would immensely love to travel with you. May I interest you in a book tour? If I were, however, I’d bring these. I wasn’t actually trying to make these when I did. I was trying to make a fall crepe. But, I decided that pumpkin crepes were kind of boring, and when trying to figure out something to gussy them up with (maple yogurt? something crunchy?) I realized that a nut would be wonderful. But then I started kicking around ideas like maple-butter walnuts and spicy-sweet-pecans I decided it was rather lame that most spiced nuts are full of butter, sugar and bacon and this was breakfast, surely they could be a tiny bit indulgent but also wholesome. And then I made these and I entirely forgot about the pumpkin crepes. (Really. We had the delight of evacuating them from our fridge after a few days of a power outage and trust me, you wouldn’t be hungry for pumpkin crepes after that either!) ... Read the rest of granola-crusted nuts on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to granola-crusted nuts | 267 comments to date | see more: Breakfast, Photo, Snack

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FW: intensely chocolate sables

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Friday, January 25, 2013 23:25
Author: deb
Subject: intensely chocolate sables

 

Although I would hardly say that having a kid has made me wiser — there have been just too many incidents like the one this morning, when not a single of the following clues piqued my concern: 3 year-old going into bathroom to bring his step-stool into another room; the sound of a cabinet opening, a fridge opening followed by a banging sound on the counter, until it was too late and a once-clean child in a once-clean kitchen was making “skwambled” eggs — I can’t help but have come to a few salient conclusions about children/life itself over the last few years that I find infinitely applicable. One, there are few things wrong that a good night’s sleep cannot fix. Two, sometimes you really just need to scream and yell and have a great big noisy fuss for a few minutes and get it all out — pounding your tiny, dimpled fists on the carpet is optional, but this is no time to hold back feeling all the feelings, you know? — so that you can resume being sweet and awesome for the remaining minutes of the day. Finally, there’s not a single person in this universe who does not need a cookie at 4 p.m. each day, like clockwork. Nobody. Not even you. Even in the month of Resolutions. One of my great cookie loves, and the most ideal 4 p.m. mini-escapist treat, is the chocolate sable from Balthazar Bakery. I don’t get it often, because that would be dangerous. I usually indulge when I’ve mentally committed to walking either there or back or both (exercise!) or I’m having the kind of day that only a walk to SoHo would improve (justification!). If you’ve ever been to Balthazar, you’ve probably looked right past it to ogle the pain au chocolate or burnished plum tarts because it looks plain and dull, hardly competitive with its surroundings, and I think you’ve missed out because alone in its 1/4-inch thick fluted round is the intensity of all the chocolate in Paris. Okay, I exaggerate but still, that’s no excuse to miss it. It’s bittersweet, crisp and sandy; it absolutely aches with chocolate impact and it makes me very happy. ... Read the rest of intensely chocolate sables on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to intensely chocolate sables | 136 comments to date | see more: Chocolate, Cookie, Photo

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FW: lentil soup with sausage, chard and garlic

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Tuesday, January 22, 2013 23:37
Author: deb
Subject: lentil soup with sausage, chard and garlic

 

Every year around this time — well into the winter season, but long after we found it charmingly brisk, as it is when you do googly-eyed things like ice skating around a sparkling tree at the holidays — we get some sort of brittle cold snap in the weather that catches me by surprise. Even though we live in New York, a place where a cold snap or two a January is as predictable as being hosed by some unspeakably awful puddle of street juice slush by a car spinning through an intersection; even though I’ve lived in this exact climate for every one of my thirty-I-don’t-want-to-talk-about-it years; and even though I have the audacity to look forward to winter every sticky concrete-steaming summer, when I walk outside on that first 20-degree day and the wind gusts into my face and renders it hard to exhale, the very first thing I do is audibly holler in rage and disbelief, “WHAT THE WHAT?” I am nothing — as we joke when my sweet little son tries to clomp down the hallway in his dad’s massive boots and immediately falls on his tush — if not Harvard Material. Weeks like the one we’re having on the East Coast require their own bourbon cocktail plane tickets to someplace tropical and child-free, uh, family-friendly elixir and although I’ve previously found comfort in such meal intensities as lasagna bolognese, chili and mushroom and noodles, glorified, I think this year’s pick — a hearty Lentil Soup with Sausage, Chard and Garlic trumps them all. It hails from the new cookbook from the guy behind one of the first food blogs I ever read, and still do, The Amateur Gourmet. I think you should buy it right this very second. Why? Because in it, Adam Roberts does what he does best — schmooze with great chefs and get them to spill the dirt, all in the name of making us better home cooks. [He's also good at this with less famous, non-chefs, such as yours truly, when he got me to confess to a packed room last month my top-secret, totally-un-PC method of getting toddlers to occasionally eat what you'd like them to, not that I'd be crazy enough to let that happen twice.] ... Read the rest of lentil soup with sausage, chard and garlic on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to lentil soup with sausage, chard and garlic | 214 comments to date | see more: Beans, Photo, Soup, Winter

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FW: ethereally smooth hummus

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Tuesday, January 08, 2013 23:56
Author: deb
Subject: ethereally smooth hummus

 

For as long as I have written this website — yes, even longer than it has been since I told you the wee white lie that Paula Wolfert’s hummus was all I’d ever need — I have known how to make the most ethereally smooth, fluffy, dollop-ing of a hummus and never told you. I have some nerve. But, in my defense, I had my reasons, mostly that I knew if I told you how to make it, I’d be able to hear your eye rolls through the screen, they’d be at once so dramatic and in unison. From there, there would be the loud, synchronized clicks of “Unfollow!” “Unfriend!” “Hide these updates, please!” and the under-breath mutters of “Lady, you have got to be kidding me.” Because, you see, the path between the probably acceptable, vaguely grainy but borderline good-enough hummus you probably have been making and the stuff that I dream about sweeping cold, sweet carrots sticks through — the January version of fresh strawberries and whipped cream — has only one extra stop but most of you will argue that it’s at Cuckoo Farm: you see, you must peel the chickpeas. Chickpeas, when they’re cooked, have a thin skin that sags a bit, kind of like a Sharpei’s, but less cute. It hangs about them like they’re trying hard to shake it, but just couldn’t. I have found that if you help them — put a single chickpea between your thumb and next two fingers and press gently until it pops out with a rather satisfying soft pop, then plink! into a bowl — it makes all of the difference in the texture of your final hummus. But I theorized that no sane person would ever spend their time ejecting chickpeas from their skins, because it would be such an arduous task, even reorganzing bookcases, which we did last night, would be preferable. Yet when I cautiously asked you last week if you’d want to hear about a new hummus technique, so many of you said “Yes, please!” I figured it was time to make peace with this technique once and for all. ... Read the rest of ethereally smooth hummus on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to ethereally smooth hummus | 512 comments to date | see more: Beans, Middle Eastern, Photo, Snack, Vegetarian

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FW: carrot soup with tahini and crisped chickpeas

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Friday, January 04, 2013 00:25
Author: deb
Subject: carrot soup with tahini and crisped chickpeas

 

It’s the first week of January, so I am going to go out on a limb and guess that no fewer than 52 percent of you are gnawing on a carrot stick right now. If you’re not gnawing on a carrot stick right now, you probably have some within reach of you. If they’re not within reach of you, they’re in your fridge, because you, like most of us, are more ambitious when it comes to grocery lists than you might be when it’s time to consume said groceries. And if they’re not in your fridge, you might have them on your mind, nagging at you. Early January is like that. (Late January is all about rich comfort foods. Trust me.) I set off 2012 on this site with a carrot soup, and it’s not accidental that I’m doing the same in 2013. You see, one of the sadder facts about me is that I’m plagued with indecision about everything, from bangs to coffee tables to soups, and before you ended up reading about Carrot Soup with Miso and Sesame and maybe even some pickled scallions, I had at least three ideas for carrot soup spinning in my head and it likely took me a solid week with immeasurable hemming and hawing to even settle on the miso version first. This carrot tahini soup was first runner up last year, but it’s clear to me, eating my first bowl of this right now, this was a mistake. The inspiration is one of my favorite snacks (sadly, not shared by my assistant, yet), carrot sticks dipped in hummus* and here I tried to deconstruct the two things only to reconstruct them better. ... Read the rest of carrot soup with tahini and crisped chickpeas on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to carrot soup with tahini and crisped chickpeas | 408 comments to date | see more: Beans, Carrots, Soup, Vegetarian

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FW: cashew butter balls

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Friday, December 21, 2012 23:03
Author: deb
Subject: cashew butter balls

 

The Smitten Kitchen Cookbook Book Tour ended its 2012 run on Monday evening at the New York Public Library in Midtown, as fine of a place to call a finish line as any, and with great company to boot. I know I should say something here that sums up this sprawling, incredible last couple months in one neat paragraph. There’s so much we haven’t had time to talk about! But, it feels too soon to get my head around all of it and I’d rather talk about this here site because as overwhelmingly grand the last few weeks have been, once I got reunited with my kid/husband/bed, it’s this place I’ve missed the most — fiddling in the kitchen, sharing things we’re excited about and chatting in the comments. So thank you for being part of it. I can’t wait to catch up. I’d like to tell you that my first foray back into the kitchen was a raging success, alas, this is no time to start teetering on the edge of facts. The second was not much better, and only cemented my hunch that cookbook book tours and cooking are, quite ridiculously, mutually exclusive activities. The third, however, must be shared, despite the fact that the technical errors I encountered were largely avoidable had I, 800-plus site recipes and a cookbook later, yet learned to go with my gut. Why be hasty, right? ... Read the rest of cashew butter balls on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to cashew butter balls | 203 comments to date | see more: Cookie, Photo

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FW: cauliflower-feta fritters with pomegranate

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Tuesday, December 04, 2012 22:13
Author: deb
Subject: cauliflower-feta fritters with pomegranate

 

I know what you’re thinking; you don’t even need to say it: It’s time for a fritter intervention. A frittervention? Here, I’ll go first: My name is Deb Perelman and I have a fritter problem. And I really do. I pretty much want to fritter all the things, all the time — broccoli, zucchini, apples, parsnips, an Indian medley, leeks (here), and potatoes, potatoes, potatoes, I actually have to hold myself back, and try to evenly space my fritter episodes throughout the year, so not to pique your concern about my fritter consumption. It’s not easy because no matter how many times I talk it out in a circle of understanding peers, I fear I will still think that fritters are the answer to most food dilemmas, most of the time. They’re the ideal toddler vegetable delivery method. Aside a bowl of lightly dressed mixed greens for the lunch I’m supposed to be having (not, cough, leftover pizza), a couple fritters make it all worthwhile. Alone on a plate, dolloped with a creamy yogurt sauce, they’re a happy afternoon snack. And formed intentionally tiny, they belong at a cocktail party. As do you. ... Read the rest of cauliflower-feta fritters with pomegranate on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to cauliflower-feta fritters with pomegranate | 339 comments to date | see more: Appetizer, Cauliflower, Photo, Pomegranate, Snack, Vegetarian

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FW: spinach salad with warm bacon vinaigrette

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Saturday, November 24, 2012 01:28
Author: deb
Subject: spinach salad with warm bacon vinaigrette

 

Happy Pie For Breakfast Day, friends! Do you see what I did there? I made it official, which means that you need not feel any regret that you may have innocently come upon a lonely wedge of leftover pie in the fridge this morning, and before you knew it, before you could responsibly hash out the pros and cons of setting your day to the tune of pie, and not, say, a muesli, fresh fruit and herbal tea detox, you in fact did have pie for breakfast and it was wonderful. You need not feel any regret because it’s a holiday, and it was important that you joined in the celebration. You were only doing your part. (Gobble, gobble.) And now that we got that out of the way, I bet you could go for a salad. No, not a Salad of Thanksgiving Repentance; that would be rather dull. It might include wheat germ, and it’s too soon for all of that. I firmly believe that on the road from total overindulgence to the kind of mood that leads to my gym being jam-packed with Resolutes on January 1st, there should be some in-between. A salad, yes, one with several whole and wholesome ingredients, but also one that you look forward to eating because it in fact tastes amazing. And for that, I nominate this one. It comes with a warm bacon vinaigrette and old-school vibe. It’s not even a little sorry. ... Read the rest of spinach salad with warm bacon vinaigrette on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to spinach salad with warm bacon vinaigrette | 206 comments to date | see more: Mushrooms, Photo, Salad, Spinach

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FW: lentil soup with sausage, chard and garlic

 

 

Feed: simpleandsweetlittlethings.blogspot.com
Posted on: Tuesday, January 22, 2013 23:37
Author: deb
Subject: lentil soup with sausage, chard and garlic

 

Every year around this time — well into the winter season, but long after we found it charmingly brisk, as it is when you do googly-eyed things like ice skating around a sparkling tree at the holidays — we get some sort of brittle cold snap in the weather that catches me by surprise. Even though we live in New York, a place where a cold snap or two a January is as predictable as being hosed by some unspeakably awful puddle of street juice slush by a car spinning through an intersection; even though I’ve lived in this exact climate for every one of my thirty-I-don’t-want-to-talk-about-it years; and even though I have the audacity to look forward to winter every sticky concrete-steaming summer, when I walk outside on that first 20-degree day and the wind gusts into my face and renders it hard to exhale, the very first thing I do is audibly holler in rage and disbelief, “WHAT THE WHAT?” I am nothing — as we joke when my sweet little son tries to clomp down the hallway in his dad’s massive boots and immediately falls on his tush — if not Harvard Material. Weeks like the one we’re having on the East Coast require their own bourbon cocktail plane tickets to someplace tropical and child-free, uh, family-friendly elixir and although I’ve previously found comfort in such meal intensities as lasagna bolognese, chili and mushroom and noodles, glorified, I think this year’s pick — a hearty Lentil Soup with Sausage, Chard and Garlic trumps them all. It hails from the new cookbook from the guy behind one of the first food blogs I ever read, and still do, The Amateur Gourmet. I think you should buy it right this very second. Why? Because in it, Adam Roberts does what he does best — schmooze with great chefs and get them to spill the dirt, all in the name of making us better home cooks. [He's also good at this with less famous, non-chefs, such as yours truly, when he got me to confess to a packed room last month my top-secret, totally-un-PC method of getting toddlers to occasionally eat what you'd like them to, not that I'd be crazy enough to let that happen twice.] ... Read the rest of lentil soup with sausage, chard and garlic on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to lentil soup with sausage, chard and garlic | 214 comments to date | see more: Beans, Photo, Soup, Winter

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