Parsnip, Carrot, and Lentil Soup

Sometimes, I stumble across something that not only sounds delicious, but turns out 100 times better than I anticipated. Recently, Mr. Magoo took me out to dinner off the beaten path at this delicious German Restaurant. I can't even pronounce this Restaurants name, but truly- it was heaven for my tastebuds! Fresh 'Wildwurst' (Deer and local game sausage) over German Style mashed potatoes and sweet red cabbage stuff. It was purple. It was slightly sweet. It complimented the sausage perfectly. I also had a bowl of soup, a carrot and parsnip soup that has been on my mind for a month now. 

This week, I went shopping for our regular round of groceries and stumbled across parsnips at the commissary. It's not something I would ever really consider buying- never having had them until we moved over here to Europe, and not knowing anything about them- why would I buy them? But there they were. And I splurged. I bought them. BEST DECISION OF THE WEEK.

It's not something I would ever really consider buying- never having had them until we moved over here to Europe, and not knowing anything about them- why would I buy them? But there they were. And I splurged. I bought them. BEST DECISION OF THE WEEK. Tonight, Magoo fed the minions and himself because there are a million virus's going around and I find myself under the weather a bit. I slept through dinner. (Such a good husband for letting me sleep!!) Well, I woke up, knowing I needed to eat something, and yet having no appetite for it. And then I remembered the parsnips. And off to Pinterest I went. Here is the link for the recipe I adapted to suit my pantry- including some helpful and interesting nutritional facts. 

Parsnip, Carrot, and Lentil Soup (Awesome deliciousness)

1 Tbs Olive Oil

1 Onion

1-2 Tbs Minced Garlic

4-5 Med/Lg Parsnips

4-5 Lg Carrots

3 14.5oz Cans Chicken/Vegetable Stock

1 Cup Lentils (Rinsed)

1 Tbs Basil

1/2 Tbs Hot Madras Curry Powder (McCormick) (More to taste if Curry is your thing! It's totally mine!)

Salt and Pepper to taste (If you're typically a heavy salt user- go SUPER LIGHT. It only literally needs a pinch. Same with the pepper.)

Chop! Chop everything. Ok. NOT everything. Start with your onion. Chop it. On Med-High heat, toss the onion in the olive oil and sauté with the garlic until it's soft. While thats working- put the largest parsnip and largest carrot aside. Peel and Chop the remaining parsnips and carrots. Once your onion is clear, toss those in to sweat. With your big parsnip and carrot- peel and then grate. Toss in with everything else. Add your 3 cans of chicken stock. Stir, bring to a boil. Add your lentils, Basil and Curry Powder. Let boil for 10ish minutes, then reduce to medium heat and cover. Let this stew for the next 30-40 minutes- until the lentils are soft, stirring every so often to make sure nothing sticks. Serve Hot. It's so dang good, I've eaten 3 bowls... And there will likely not be any left over tomorrow... #sorrynotsorry

My mother will comment on this- likely through Facebook- Yes, it is totally PC adaptable- But my kids were already in bed and no one needed me, so I let this one go the old way of stewed deliciousness. Enjoy people. Savor. 

Un-Stuffed Cabbage Rolls

The Cabbage Roll.

A Hungarian delight. Sometimes German, sometimes Polish- We'll call it European in nature and leave it at that.

What it really is, is DELICIOUS. Toddler approved (it's probably the rice...) The only problem with it, the amount of time it takes to make them. And that is how the 'Un-Stuffed' Cabbage roll was born. (At least thats how it happened in my house).

And for those who wanted it, here is the recipe:

Ingredients:

Olive Oil- 2Tbs
Sausage (Beef works too- can substitute turkey sausage if you want it 'Healthy'... coughtastelesscough, we use Jimmy Dean Regular for this one)
Onion- chopped fine
Garlic- 2 Tbs
Diced Tomatoes- 2 14.5oz cans with juice
Tomato Sauce- 1 small 8oz can
Apple Cider Vinegar- 1/8 cup (regular white vinegar works as well)
Brown Sugar- about 2-3 Tbs packed (can add more to taste)
Cabbage- Half a large head or all of a small head, coarsely chopped
Salt
Pepper

Heat the oil in a large pan. Brown sausage and add the onions. When onions are soft, add the garlic and cook for 1-2 more minutes. Add your cans of diced tomatoes with juice, and the tomato sauce to the meat, mix. Add the vinegar and brown sugar, stir well. Bring to a boil, add chopped cabbage. Stir in, cover, reduce heat to medium. Let cabbage simmer for 20-30 minutes until soft and translucent. Salt and Pepper to taste.

Serve over rice... or go grain free and dont.. either way, it's good!! It should be tangy and slightly sweet. 

It's even better for lunch the next day- Just ask Magoo.