Garlicky Chicken Kale Soup

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

One Review

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rinabeana on 2.18.2014

Loved the flavor and all the healthy ingredients! I was trying to have dinner ready before an evening appointment so we could eat right after our visitor left the house. So I sauteed the leeks and celery and then added the liquid and kale to the pot and let simmer (covered). It probably ended up being 45 minutes on the stove. The celery was soft, but firm and the kale still held its shape. I’m not sure either would have been cooked enough in only 10 minutes. Instead of chicken, I added cooked shrimp (previously frozen, but thawed) when I ladled the soup into bowls. The hot soup warmed up the shrimp by the time we ate. I saved the leftovers and added freshly thawed shrimp when we had soup for lunch the next day. My boyfriend had the last of the soup with some ham and he said that added a different dimension. So basically, the broth/veggie base works well with lots of different meats! Thanks for sharing!