Bacon, Cabbage, and Lentil Soup

Bacon, Cabbage and Lentil Soup

For a great meal, serve this with some crusty bread!

  • 1 carrot (finely chopped)
  • 1 stalk of celery (finely chopped)
  • 1 medium to large onion (finely chopped)
  • 5 strips of bacon (favorite style and thickness)
  • 2 tablespoons olive oil
  • 4 sprigs of thyme
  • 1 cup brown lentils
  • 1 head of savoy cabbage (or favorite)
  • 1 garlic clove (diced)
  • 1 bay leaf (fresh if possible)
  • 8 cups water or vegetable stock
  • salt (to taste)
  • pepper (to taste)
  1. Heat a large saucepan or medium soup pot on medium heat for one minute. Then add olive oil, the onion, celery and carrot, letting them cook for about 4 minutes. Meanwhile, dice the garlic and prepare the herbs for use. Add garlic, bay leaf and thyme, then season with salt and pepper. Stir once every minute and allow the vegetables to sweat for about ten minutes total. Do not brown the vegetables.
  2. Next add the bacon, lentils, and tomatoes if you are using them. Stir, then add vegetable stock. Let this simmer until the lentils are cooked, about 8 minutes, adding some more water or stock if the liquid level drops too far.
  3. While the lentils are cooking, de-stalk and cut the cabbage leaves and add them to the soup. The water level should cover the cabbage leaves. Cover and simmer for about 5 minutes until the cabbage is cooked, but still nice and green.

Variations: Use leeks instead of onions, add kale or spinach, tomatoes, potatoes or pasta. Add a splash of wine. Substitute grilled or smoked mushrooms instead of bacon.

Equipment List:

  • Large Saucepan or soup pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Cutting Board
  • Chef’s Knife
  • Medium bowl
  • Adult Supervision
Main Dish, Soups N Stews
French, Middle Eastern, Spanish

Eggplant Rolls

Aubergine (Eggplant) Rolls

Aubergine (Eggplant) Rolls

Honestly cheese stuffed vegetables cooked in tomato sauce is so good. If you are looking for an alternative to Lasagna, Pizza and Chicken Parmesan try this dish. This is a very common dish in Europe and used eggplant.

Add basil and garlic to make this taste exciting.

  • 1 cup all purpose-flour (white)
  • 1/4 cup olive oil
  • 1 teaspoon butter (room temperature for greasing wax paper)
  • 1/2 cup Parmesan cheese (shaved)

Eggplant wrapping

  • 2 1/2 pounds aubergine (around 3 or 4)
  • 1/4 cup Kosher salt


  • 1.5 kg ricotta cheese
  • 4 egg yolks
  • 2 lemons, zested (zest chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 3 cups tomato sauce

Layer before rolling

  • 12 sun-dried tomatoes (diced and reconstituted)
  • 25 arugula (leaves, whole)
  1. Slice the aubergine 2mm or 1/10th inch thick lengthways, place on a sheet pan then sprinkle with kosher salt. Leave for 45 minutes to allow the excess water to leak from the aubergine. Rinse under running water and damp with kitchen paper towel until dry.
  2. Dust slices with white flour and sauté in olive oil on medium heat each slice of aubergine until golden brown. Reserve.
  3. In a large bowl mix ricotta, egg yolks, shredded Parmesan, salt and pepper. Put the ricotta mix in a piping bag.
  4. Place the eggplant slices on a table. Pipe the ricotta mix over each slice, topping each with the sun-dried tomatoes and 3-4 leaves of arugula.
  5. Roll the eggplant around the ricotta and place on an oven tray covered with buttered wax paper.
  6. Preheat the oven to 350°F. Bake the rolls for 10 minutes. This is a great time to heat tomato sauce over low heat.
  7. Spoon some tomato sauce onto each of 8 plates, place an aubergine roll on each and finish with Parmesan shavings.

Tools Necessary-

  • Sheet pan or cookie sheet
  • Kitchen paper towels
  • Cutting Board
  • Chef’s Knife
  • Wooden Spoon
  • Measuring cups and spoons
  • Medium bowl
  • Spatula
  • Adult Supervision
Main Dish
Italian, Vegetarian

Asian Style Chicken Wings

Asian Style Chicken Wings

What makes these chicken wings so good, is that this recipe uses a technique called “Brining”.

Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking.

Photo Credit:

This recipe is a fantastic introduction to brining since it is simply water and salt. Brining can get fancy later on when taking on dishes like pork chops and steaks. That is when other seasonings and flavorings are added.

Asian Style Chicken Wings

Peanuts, lime and cilantro are a fun combination that compliment the brown sugar, vinegar and hot sauce used in this recipe. This recipe will satisfy all of the taste buds.

If you have a peanut allergy, then try pecans or toasted shredded coconut.

  • 2 pounds chicken wings
  • .5 gallon water
  • 2 tablespoons salt (for salted water)
  • .5 cup chicken stock
  • .25 cup chili sauce or hot sauce
  • 1 tablespoon salt (seasoning to bake the chicken)
  • .5 tablespoon pepper (seasoning to bake the chicken)
  • .5 cup brown sugar
  • .5 cup onion (pureed)
  • .25 cup vinegar
  • 1 lime (juice and zest)
  • .5 cup peanuts (chopped)
  • .5 cup cilantro (chopped)
  1. Add water to a large bowl then season with 2 tablespoons of salt. Stir. Set aside.
  2. Cut chicken wings into pieces and place in the bowl of salted water. Stir, and set aside for 10 minutes.
  3. Preheat oven to 400⁰F and be sure the shelves are set in the baking position towards the upper middle half of the oven.
  4. Meanwhile, shred ½ an onion either using a food processor or box grater. The box grater works better as this chunkiness adds to the recipe.
  5. Line a baking sheet with either a silmat, piece of foil that has been sprayed, or parchment paper.
  6. After the chicken has been in the salted water, dry with a towel and place on the lined baking sheet. Salt and pepper.
  7. Bake for 15 minutes, then turn the chicken over. Bake for an additional 15 minutes, until golden brown and crispy.
  8. Meanwhile, mix the remaining ingredients in a bowl. Baste the chicken.
  9. Bake 5 more minutes, turn chicken over and baste a 2nd time. Bake 5 minutes more.
  10. Let cool for 5 minutes, then enjoy!

Tools Necessary-

  • Cutting board
  • Chefs knife
  • Large mixing bowl
  • Tongs
  • Measuring cups and
  • spoons
  • Sheet pan
  • Silmat or foil or parchment
  • Kitchen towels
  • Adult Supervision
Main Dish, Poultry and Eggs