Moroccan Lentil Soup (Can be slow cooker)

I do love my soup. This recipe is recipe is full of great nutrition and flavorful. Enjoy!

moraccan lentil soup







  • 2 teaspoons olive oil
  • 2 cups onion, chopped
  • 2 cups carrot, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth
  • 2 cups water
  • 1 head cauliflower chopped
  • 1  3/4 cup lentils
  • 2 – 15 oz. can diced tomatoes
  • 2 tablespoons tomato paste
  • 5 oz. baby spinach
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons lemon juice


1.       Heat oil in Dutch oven over medium heat. Add carrots and onions until softened. Stir in garlic, cumin, coriander, turmeric, cinnamon and pepper. Cook for about one minute.

2.       Add broth, eater, cauliflower, lentils, tomatoes and tomato paste. Bring to a boil and reduce heat to simmer. Simmer covered, stirring occasionally, until lentils are tender. About 45 minutes.

3.       Stir in spinach and let wilt. Add cilantro and lemon juice just before serving.

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Lentil and Vegetable Soup

This soup is so quick and flavorful I can’t help but make it often in the colder seasons. You can toss this together in ten minutes or less. Keep in mind cooking time is about one hour. My entire family loves it and it is made with ingredients I almost always have on had this time of year. Enjoy!

lentil soup





  • 1 Onion, chopped
  • ¼ cup olive oil
  • 2 large carrots, diced
  • 2 cloves garlic, minced
  • 1 teaspoon each dried oregano and dried basil or 2 teaspoons Italian Seasoning
  • 1 bay leaf
  • 1 – 14.5 oz. can diced tomatoes
  • 2 cups dried lentils
  • 8 cups water
  • ½ cup spinach, washed and sliced thinly or baby spinach
  • 2 tablespoons vinegar
  • Salt and ground pepper to taste


  1. In a large soup pot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil. Cook for 2 minutes.
  2. Stir in lentils. Add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper.
Posted in Basil, Beans, Carrot, Celery, Garlic, Greens, Onion, Slow Cooker, Spinach, Tomato | Tagged , , , , , | Leave a comment

Capellini Soup with Rich Chicken Brodo

This soup is one of my favorites in the winter. It is a little more time consuming to make than many of the recipes we make week in and week out. We enjoy this just one or two times each year for the past ten or so years. All credit to Michael Chiarello of the Food Network. You can find the recipe on their web site here:

soup recipe.png

Total Time:3 hr 35 minPrep:25 minCook:3 hr 10 min

8 servings

    • 1 whole chicken, about 4 pounds, cut into 8 pieces
    • Finely ground sea salt, preferably gray salt
    • Freshly ground black pepper
    • 1/4 cup extra-virgin olive oil, plus extra for drizzling
    • 2 medium yellow onions, quartered lengthwise
    • 2 celery stalks, cut on the bias into 2-inch sections
    • 2 carrots, cut on the bias into 2-inch sections
    • 1/4 ounce dried porcini mushrooms, optional
    • 1 cup dry red wine
    • 2 bay leaves
    • 10 cups cold water
    • 1 pound capellini pasta
    • 1/4 cup finely chopped Italian parsley leaves
    • 3/4 cup freshly grated Parmesan
  • Generously season each piece of chicken with salt and pepper. Heat the olive oil in a large pot over high heat until it begins to smoke. Carefully add chicken pieces in a single layer, skin side down, to brown each piece. After about 8 minutes, turn each piece and brown them on the second side. When the chicken pieces are a deep brown on both sides, place the onions, celery, and carrots in the pot and cook until deeply browned, about 15 minutes, stirring only occasionally.
  • Add the mushrooms, if using. Add the wine and bay leaves. With a wooden spoon, scrape the bottom of the pot to remove any caramelized bits. Cook over high heat until about 1/4 cup of wine remains, about 5 minutes. Add the water. When the water comes up to a simmer, skim off any foam or impurities that rise to the top. Lower heat to maintain a simmer, but do not let the broth boil.
  • Simmer the broth uncovered for 2 1/2 to 3 hours, occasionally skimming any foam and impurities that rise to the top. The chicken meat will be tender and falling off of the bone. Remove the chicken pieces from the broth and reserve. Pour the broth through a colander lined with a tea towel (or a triple thickness cheese cloth) and set over a large, clean pot (or strain the broth into a large bowl and return the broth to the pot). Discard the vegetables. You should have about 8 cups of broth. Keep the broth warm. Taste and season really well (this is a simple dish that requires plenty of salt and pepper).
  • When the chicken is cool enough to handle, shred the chicken meat from the bones. Discard the bones. Place the shredded chicken in a large bowl.
  • Cook the pasta in a large pot of boiling salted water for about 5 minutes, until just shy of al dente, and then drain it through a colander. Pour the warm pasta directly into the bowl with the shredded chicken. Add the parsley and season with salt and pepper. Drizzle with olive oil and stir. Add 1 cup of reserved broth to moisten the mixture.
  • Mix well and divide evenly among 8 serving bowls. Ladle 1 cup of warm broth into the bowl. Scatter some Parmesan over each bowl of soup. Pass chili flakes for extra flavor. Serve warm with both a spoon and a fork.
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Baked Oatmeal with Fruit

Growing up I don’t remember having oatmeal. We did have cream of wheat hot cereal a few times. I became an oatmeal lover in 2006 my husband and I were at a conference and they served really delicious steel cut oatmeal. I began experimenting at home and discovered how fun a simple bowl of oatmeal can be with really great mix ins. As we started adding children oatmeal has always been a great healthy and inexpensive part of our morning. I think I may have served it too often because in the past year several of my children started to make the not so happy face when that was what was served for breakfast. In the spirit of truly enjoying food instead of just making it fuel for our lives I have began to serve it less frequently and test recipes. I have found a few breakfast cookies we (mostly?) all liked featuring oats. I’ll share that later.

What I am really excited about is baked oatmeal. I have seen the idea and it didn’t really appeal to me at first. Recently, on my mission to find new ideas for our real food crazy mornings I asked several other ladies about their mornings. All of them mentioned oatmeal. Around the same time I saw baked oatmeal with blueberries served at a group for mothers and gave it a try. I really liked it. Since then I have tried at least fifteen recipes. Here is my favorite! What I like in it, well, that changes day to day. I hope you enjoy this recipe and have great memories and fun in the kitchen. Even in the morning.


For the Brown Box Family

baked-oatmealBasic Baked Oatmeal

• 2 old fashioned rolled oats – I am using Bob’s Red Mill Organic Oats
• 1/3 cup maple syrup or honey – I use Treasure Valley Bees Honey
• 1 teaspoon aluminum-free baking powder
• 1 1/2 teaspoons ground cinnamon – I used Frontier
• 1/2 teaspoon fine-grain sea salt
• 2 cups milk – I used Cloverleaf Creamery Whole Cream Top Milk
baked-oatmeal-with-apples• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons pure vanilla extract
Mix in ideas (Mix in before baking):
Berry: Simple mix in is about one cup of fresh or frozen blueberries, huckleberries or other berries. This is my kids favorite!
Banana & Walnut: Mix in two bananas chopped and 1/2 cup chopped toasted walnuts
Apple Pie: Peel one or two apples, remove seeds and chop as you would for apple pie. Saute in skillet with a dash of butter and cinnamon.
1. Preheat the oven to 375°F. Generously butter the inside of an 8-inch square baking dish.
2. In a bowl, mix together the oats, baking powder, cinnamon and salt.
3. In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
4. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.
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