CF99 – Just in the Nick of Time
On the show today: the Feast of St. Nick, Puree of Pumpkin Soup with Fresh Kale & Italian Sausage, Advent and living liturgically, and a special baby announcement. [HINT: There’s no Mary
soup
A collection of 23 posts
A Special Episode of the Catholic Foodie: The Faith & Family Live Edition
You might remember that I am a guest blogger this week at Faith & Family Live. This is a total treat, by the way. It’s an honor. My post this morning wasn’
Curry Chicken & Coconut Soup
Char and I have made this a few times now. It is creamy, spicy with a bit of curry bite… and it is very yummy! A great soup to warm you up or
CF52 – Plus I Can Be Your Body Guard Too!
You are going to love this interview! Fr. Larry Richards, author of Be A Man! Becoming the Man God Created You to Be, joins us on the show today. If you haven’t
Turkey and Wild Rice Soup
This recipe was submitted by Mike Lindner. My wife makes a terrific turkey wild rice soup with our leftover turkey. Amounts are approximate, as she makes this from memory. Ingredients * 1 Stick Butter
Turkey and Andouille Gumbo
There’s nothing like a good gumbo here in Louisiana, especially during the blistery cold winters we have. OK. I’m kidding about the blistery cold winters (even though it did snow last
CF48 – Appetizing Leftovers?
Appetizing Leftovers? Yep. That’s what we have on the menu today at the Catholic Foodie, where food meets faith! What are you going to start off your Thanksgiving feast with? Soup? Salad?
Turkey Stock
There’s nothing like a good stock to add zap and zing to your soups and gumbos. And stocks are so easy to make! Since this is Thanksgiving time, I have a special
Corn and Shrimp (or Crawfish) Chowder
Recipe submitted by Eleanor Batson. Corn and Shrimp (or Crawfish) Chowder – super easy, super quick and super delish! Ingredients: * 1 onion (or shallots) finely chopped * 1 stick butter * 3 cans creamed corn * 3
Basic Onion Soup
This recipe is sent to us by Col. Joseph Reich, a friend of mine and colleague at St. Paul’s. It is from Twelve Months of Monastery Soups, by Brother Victor-Antoine d’Avila-Latourrette.
Lentil and Carrot Soup
Submitted by Mike Lindner [http://wdmt.blogspot.com/]. Ingredients: * 1 pound of lentils * 8 cups vegetable or chicken broth * 1 large onion, chopped * 3 garlic cloves, minced * 2 teaspoons curry powder * 5 carrots
