Kale and White Bean Soup

I was not that excited for this recipe, but it looked so simple and healthy that I had to try it. I was pleasantly surprised. I did change one thing to add some flavor....but other than that I stayed true to Real Simple's recipe. I give it a B and Tom gives it a B also.

What you need to make this:
One big bunch of kale (with stems removed and chopped coarsely should be roughly 8 cups)
1/2 a biggish onion (1 cup chopped)
2-3 stalks of celery chopped
a few garlic cloves (minced)
2 cans of cannelini beans (rinsed)
4 ounces of orzo (or other small pasta for soup)
Water and broth
Salt and pepper
a bit of oil
Parmesan cheese for garnish
Parmesan cheese rind (if possible)

What to do:
1. Chop up kale, onion and celery.
2. Heat a pot and add a tablespoon or two of oil. Add the onion, garlic and celery. Cook for about 5 minutes on medium heat stirring often.
3. Add the beans, orzo, kale, salt and pepper, and 8 cups of liquid. The original recipe just called for 8 cups of water, but I found that tasteless so I added some chicken broth. I think maybe 4 cups water and 4 cups chicken or veggie broth would be perfect.
If you have a parmesan rind...dump it in - it will add flavor.
4. Bring to a boil with the top on. Then simmer for about 5 minutes (until the orzo is done)
5. Take out the rind if you used it. Taste and add salt and pepper to your preference. Grate some parmesan over the soup when it's in your bowl.

For those of you that love rosemary (I HATE IT!!) this recipe originally wanted a bunch of rosemary added to the broth. Do it if you like it. I find it disgusting.

Ginger, Carrot and Red Lentil Soup

So I have been following some other food blogs. Ok I would not necessarily call mine a food blog yet....but if I ever learned how to catalog things by recipe type and season etc then maybe.

Anyway, the blog is http://www.dailyunadventuresincooking.com/
I made cinnamon rolls from there but they were not so great.
This soup however was/is FANTASTIC. Nichols - I give it an A+ and Tom agrees.

It is super simple and takes 30 minutes to cook about ten minutes to make.

Things you need to make this: (and let me tell you...I would immediately double it!)
5 big carrots
1 tablespoon (or more) of ginger - from a jar or grated and peeled
1-2 teaspoons of garlic (I didn't measure)
1 cup of red lentils
handful of cilantro
some cheese (for garnish)
4 cups of chicken or veggie broth (I used both!)
Salt and pepper
1 T of olive oil
3 scallions
1 lemon

How to make this recipe:
1. Peel and grate all of your carrots.
2. Peel and grate your ginger (or scoop from a jar)
3. Peel and mince your garlic (or scoop from a jar)
4. Chop scallions
5. Heat a big pot over medium heat. Add olive oil and swirl to coat.
6. Add ginger, garlic and scallions. Stir for 1 minute.
7. Add grated carrots, salt and pepper, red lentils and all of the broth.
8. Bring to a boil and then simmer on low for about 30 minutes.
9. Add a bit more salt and pepper.
10. Squeeze one lemon into the soup and stir
11. Scoop into bowls and add some chopped cilantro leaves and a little bit of cheese (we used mozz...because that was all we had)
12. EAT