Perfect For Making Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

After an indulgent holiday season, a delicious soup meets all the criteria for a quick and healthier dinner. IN THIS ISSUE, we renew our love of soup with a focus on easy recipes doable for any day of the week. Pair a bowl of soup with a salad, a crust of bread, and maybe a glass of wine for a satisfying, healthier-ish meal.

Perfect For Making Soup

Zavor Lux Edge 8 Qt. Multi-Cooker

Such a versatile appliance! It's a slow cooker, pressure cooker, rice cooker, and yogurt maker.

Breville Control Grip Blender

One-touch operation for continuous or pulse modes. Puree soups right in the pot.

Cuisipro Tempo 4oz Laddle

Serve it up in style.

Le Creuset 10 Qt. Stockpot

Enameled steel for durability. Heavy bottom for even heating without scorching.

Staub 4 Qt. Round Cocotte

Enameled cast iron is comfortable on the stove or the oven. Naturally non-stick, available in other colors.


Rancho Gordo Midnight Black Beans

Midnight is a true black bean with a rich, traditional black bean flavor and texture.

Posted in Articles, knife sharpening, knife sharpening service, Newsletter, Recipes, Upcoming Demos

Chunky Tomato Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

Serves 4

This chunky tomato soup assembles quickly and is filled with savory, satisfying flavors. Nothing pairs better with tomato soup than grilled cheese! For a complete meal, garnish this soup with grilled cheese “croutons.” Simply cut up a few grilled cheese sandwiches into bite-sized pieces, and add to each bowl. For extra flair, finish it off with some fresh basil, chiffonade.

2 tablespoon olive oil
2 tablespoon butter
1/2 onion, minced in food processor
2 stalks celery, minced in food processor
1 can (28 oz) diced tomatoes, undrained
1-1/2 cups vegetable broth
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1 teaspoon balsamic vinegar

fresh basil, chiffonade
Grilled cheese “croutons”

1. In a large soup pot, heat the olive oil and butter. Add the minced onion and celery, and sauté until translucent.

2. Add the tomatoes, broth, honey, and spices and simmer until the flavors have melded together about 15 minutes.

3. Remove half of the soup, and blend with a high powered blender until smooth. Add the pureed soup back into the chunky soup.

4. Stir in 1 teaspoon balsamic vinegar.

5. Serve hot with a garnish of grilled cheese croutons and fresh basil.



Minced Aromatics

Simmer Tomatoes and Spices


Blend Half

Ready to enjoy

Posted in Articles, Newsletter, Recipes

Curried Lentil Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

Serves 6-8

This soup features low-calorie and high in protein green lentils! - a great choice for a healthy meal. Lentils are packed with fiber and iron - making them both filling and good for you. The savory aromatics, warm spices, and flavorful coconut milk round out the flavors of this soup. Garnish with some fresh cilantro and lime juice for a feel-good meal.

Soup Base:
1 onion, roughly chopped
2 cloves garlic
1-inch piece fresh ginger, roughly chopped
1 28oz can diced tomatoes

For the Lentils:
1 tablespoon butter
2 tablespoons curry powder
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon cayenne 
2 cups green lentils, uncooked
3 cups chicken broth
1 can full-fat coconut milk

6 oz fresh spinach
Juice of one lime
1 handful cilantro, chopped


1. In a food processor, blend together the soup base ingredients until smooth, then set aside.

2. Set a multi-cooker to the sauté function. Heat the butter, then add the spices, and cook for 2-3 minutes until fragrant.

3. Add the blended soup base to the spices and sauté for another 3-5 minutes.

4. Add the lentils and chicken broth to the pot and cook on high pressure for 18 minutes.

5. Carefully release the pressure according to your machine’s instructions. Stir in the coconut milk and spinach and serve hot with a garnish of fresh lime juice and cilantro.



Blend together the soup base

Ready to pressure cook

Pressure cooking done

Add coconut milk and spinach

Ready to enjoy

Posted in Articles, Newsletter, Recipes

Chicken Fajita Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

Serves 6

This soup is filled with colorful veggies, lean chicken, and savory broth. But let’s face it, the real reason we love this soup is that of the garnishes! Elevate your experience with toppings - load up on green onions, avocado, cilantro, a zing of fresh lime juice, and even a little sour cream. So delicious!

2 tablespoons olive oil
1 red pepper, cut into a 1/2 inch dice
1 orange or yellow pepper, cut into a 1/2 inch dice
1 onion, cut into a 1/2 inch diced
4 garlic cloves, minced
1 pound chicken breasts
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Kosher salt, to taste
Pepper, to taste
Juice of 1 lime
15 ounce can fire roasted diced tomatoes
2 cups black beans (canned or cooked dried beans)
2 cups chicken broth
2 cups frozen corn

Green onions, sliced
Avocado, diced
Sour cream

1. In a large soup pot, sauté the red pepper and onion in the olive oil until the onion is just translucent. Add the garlic and saute another 2-3 minutes.

2. Season with the spices, and then add the chicken breasts, lime juice, tomatoes, black beans, and chicken broth. Bring to a boil, and then simmer for 20 minutes, or until chicken is cooked through.

3. Remove the chicken breasts and shred with two forks, then return the cooked and shredded chicken to the soup. Add in the frozen corn, stir and heat until soup is simmering.

4. Serve hot with a garnish of green onions, avocado, cilantro, and sour cream.



Saute Onion and Pepper

Add Spices

Boil Chicken

Shred Chicken

Ready to enjoy

Posted in Articles, Newsletter, Recipes

Gifts From Your Kitchen

Posted on January 04, 2019 by Lisa Renteria | 0 comments

The holidays are a special time, filled with cheerful gatherings and thoughtful giving.
IN THIS ISSUE, we offer three recipes that turn into delicious handcrafted gifts designed for sharing with others. These delightful and tasty treats are guaranteed to be received with joy.

 Gifts For Everyone On Your List

All-Clad Stainless Saute Pan w/ Lid, 3 Qt

An essential pan that's exceptional, well-made, and versatile in the kitchen.

Staub 4 Qt. Round Cocotte, Turquoise 

This enameled cast iron pot will soon be a favorite in any kitchen.

CDN Pro Accurate Grill Thermometer

Such a great gift for the griller (or any cook!) on your list!

Zwilling Pro Santoku, 7"

A fabulous knife with a gently curved edged blade.

Wusthof 8-Piece Steak Knife Set, Black

Quality steak knives are essential for the meat lover on your list.

Le Creuset Buffet Casserole w/ Lid 3.5 Qt, Marine

For the entertainer on your list - this casserole works well for braising, roasting, and serving!

Posted in Articles, Newsletter, Recipes, Upcoming Demos

Savory Parmesan Shortbread

Posted on December 13, 2018 by Lisa Renteria | 0 comments

Makes 2 logs - or about 24 cookies

Looking for an alternative to sweet things this season? These savory cheese shortbread are guaranteed to be a hit! The dough is easily mixed, and quickly formed into two log forms. Once chilled, it’s a slice-and-bake routine. Pair these handcrafted savory shortbread with a bottle of bubbly for a charming gift offering this season.

1 cup (2 sticks) chilled salted butter
1-3/4 cups all-purpose flour
1 cup grated Parmesan cheese, reserve 2 tablespoons
1 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
1 tablespoon finely chopped rosemary, reserve 1 teaspoon
1 teaspoon water
1/2 teaspoon flake salt

1. Preheat the oven to 350 degrees F.

2. Place the butter in a stand mixer with the paddle attachment and blend on medium-low until the butter becomes creamy. 

3. In a medium bowl, whisk together the flour, Parmesan, salt, cayenne, and rosemary. Gradually add the flour mixture to the butter until all the ingredients are evenly combined.

4. Add 1 teaspoon of water to bring the mixture together.

5. Divide the dough in half and roll each half into a log. Wrap the logs in plastic wrap and chill until firm, roughly 1 hour.

6. Slice the log into 1/4” cookies. Sprinkle the cookies with the remaining Parmesan and rosemary and bake for 12 minutes or until the edges begin to become lightly golden brown.

7. Once baked, transfer the shortbread to a cooling rack and sprinkle with flake salt.



Cream the butter

Dry Ingredients

Shortbread Dough

Cut into two halves

Cookie Log

Ready to Bake

Cooling Cookies

Posted in Recipes

Dark Chocolate Dipped Candied Orange Peels

Posted on December 13, 2018 by Lisa Renteria | 0 comments

Makes about 100 strips

A classic pairing around the holidays, orange and dark chocolate are delicious together! We will never look at an orange peel in quite the same way. It’s a simple process, just be sure to allow 1-2 days of “hands-off” drying time for the candied orange peels to dry into the perfect chewy consistency before dipping them into the dark chocolate.

Candied Orange Peel Ingredients:
4 organic navel oranges 
6 cups water, divided
1/4 teaspoon salt
3 cups sugar, divided

Chocolate Dipping Sauce Ingredients:
8 oz dark chocolate, melted

1. Place a cooling rack over a parchment-lined sheet pan.

2. Slice the oranges into 8 segments and remove the peel. Use a paring knife to remove as much of the white pith as possible. Scrape any remaining pith off of the orange peel using a grapefruit spoon.

3. Fill a medium saucepan with 2 cups of the water and 1/4 teaspoon of salt, and boil the orange peels for 15 minutes. Drain, rinse, and drain again.

4. Place the orange peels back into the saucepan. Add 4 cups of water and 2 cups of sugar to the saucepan. Reheat the orange peels over medium high heat stirring with a silicone spatula until all of the sugar dissolves. 

5. Once the syrup boils, reduce the heat and bring the syrup to a simmer. Simmer for 1 hour, continuing to reduce the heat every so often to retain a low, constant simmer. The peel should become very soft and the syrup should reduce and become thick and syrupy.

6. After an hour of simmering, remove the orange peels with tongs and let them cool on the prepared cooling rack for 10 minutes, separating the peels with a spatula before beginning the drying period.

7. Cut the candied orange peels into even thinner strips. Toss the smaller strips in a bowl with 1 cup of sugar until all the strips are coated. Place the strips back onto the cooling rack and let them dry for 1-2 days.

8. Dip the dried orange peels in melted chocolate. First, temper the chocolate in a double boiler by melting 2/3 of the chocolate and stirring it until it reaches 180 degrees F. Remove the chocolate from heat and add the remaining chocolate pieces, stirring the chocolate gently as it cools to 82 degrees F. Reheat the chocolate to 90 degrees F and dip an end of each orange peel strip into the chocolate. Lay flat to dry on wax paper. Once the chocolate hardens, the candied orange peel is ready to share and enjoy.



Scrape Orange Peels

Scraped Peels

Slice the Peels thinner

Dry the Peels

Sugar the Peels

Melted Chocolate

Dip in Chocolate

Dry the Orange Peels

Posted in Recipes

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