#Chocolategives by Seattle Chocolates

Every now and again we have the opportunity to participate in a real sweet deal, this is one that we’re really excited to share with everyone. Seattle Chocolates, out of, yup you guessed it Seattle, Washington has a brilliant campaign called #Chocolategives. The brilliance is in the simplicity, and the genuine good nature of the promotion, one post of #Chocolategives or purchase between now and the end of December 2014 and it equals one serving to one in need. Read more about it from Seattle Chocolates page #Chocolategives about this incredible offer.

Chocolategives

We have a tasty looking box of goodies that we can’t wait to dive into – look for a review on these chocolates in the coming weeks.  In the mean time, be sure to tweet #chocolategives or make a purchase from Seattle Chocolate and help spread the word – it doesn’t get much sweeter than that!

A little more on Seattle Chocolates, they have Truffle Bars in wide range of flavors from traditional chocolate(s), to toffee, peanut butter to more contemporary offerings like Cake Batter and a Here’s to You bar, which is Dark chocolate with popping candies on it!  They also have more traditional, bite sized truffles in all of the conventional offerings and more curious flavors like Champagne, Cosmopolitan, Margarita, Mimosa and Egg Nog.  If you can’t make up your mind, after all who could, they have a great selection of gift baskets and bundles that will make the process of finding your favorite delicious and fun!

Seattle Chocolates

I’m really excited to dive into the back breaking part of this review, the tasting!  Remember #chocolategives or buy a little something sweet this holiday season from Seattle Chocolates.

 

Tribute to John Hickernell

I knew so little about John, but what I knew I truly relish.  I only knew him for 2 years, in fact we never met in real life but I think about him and remember specific things about him often.  We’ve only spoke a few times, most of our communications were via instant message or email.  Nearly 2 years after passing I find myself thinking about him and our friendship often.  What’s funny is our friendship was very situational, meaning we always discussed what was going on, very rarely did we discuss how we arrived where we were at this moment in time.

What little I knew was what impressed me, he wanted to do or at least try nearly everything before ruling it out as a possibility.  I think a small taste of this is evident from this blog, some of his posts were not the sort of glamorous things that most food blogs write about, a great example of this is his Baking Powder Experiment.  Sure I may have been curious about if there really was a difference but there’s no way I would have gone through the testing he did!

I look back to how we met and I have to chuckle, we met through a Craigslist ad that I had run for a business that was a total flop.  John and I kept in touch and kept working on little projects here and there and we happened to create this blog.  I always enjoyed John’s comments and his ambition, he was always looking for the next project or task.  Not the sort of guy who liked to sit still, though I think he made time for that as well.

Thank you for your friendship, contributions to this site and for being a man I’ll cherish knowing for the rest of my life – here’s to you John!

Cream of Potato Soup – reduced fat

Today’s recipe is for a hearty soup whose warmth is just right for the cold weather outside. Plus it just might cure what ails you, as a friend who had been feeling ill said eating this soup made her feel all better.

Cream of Potato Soup

My first thought was to use some extra potatoes that were left in the pantry to make a baked potato soup with cheese, but after some discussion I decided to make a low fat version with a creamy base not created from using fatty ingredients, but by pureeing some of the potato with my brand new stick blender. I had already used this method recently to make a thick soup base from cooked cauliflower in an excellent corn and seafood chowder.

Here is my recipe for Low Fat Cream of Potato Soup for you to try and enjoy.

Cream of Potato Soup

Ingredients
4 Russet Potatoes, medium sized, peeled and cubed
3 Yukon Gold Potatoes, sliced thinly (with skin, omitting end pieces)
4 c Chicken Broth
1 Yellow Onion, medium
1 T Butter
4 cloves Garlic, thinly sliced
¼ t Red Pepper Flakes
½ t Black Pepper
½ t Salt, Kosher
3 Scallions

Instructions
Melt butter in pot and sauté ½ of the yellow onion, diced, until translucent. Add 2 cups chicken broth and 3 of the russet potatoes that have been peeled and cubed. Bring to a boil and then simmer covered until potatoes are fork tender.

With your stick blender puree the cooked onions and potatoes in the pot until smooth.

Add the remaining 2 cups chicken broth along with the single cubed russet potato, the sliced Yukon Gold Potatoes, and the other ½ yellow onion which has been roughly chopped. Bring to a boil then simmer covered for 5 minutes.

Add the red pepper flakes, black pepper, kosher salt, and thinly sliced garlic. Simmer covered another 5 minutes, then add the chopped scallions, turn off the heat and let sit covered an additional 5 minutes.

Serve and enjoy.

Launch a Virtual Food Drive as part of your Thanksgiving activities

Virtual Food Drive

As many of our readers know, we at Lukewarm Legumes are supporters of the nonprofit organization Feeding America and are members of its bloggers council.

As such we urge you, your family, friends, and neighbors to join Chef Mario Batali by participating in a Virtual Food Drive as part of your Thanksgiving activities. It’s an easy way to help fight hunger in America by raising funds for families facing hunger around the country.

Chef Mario Batali

To read his letter and learn more about his initiative, please click here.

One in six people in America — working families, children, and seniors struggle with hunger. Starting your own Virtual Food Drive is an easy thing you can do to help. Simply complete the two-step online registration and then tell your friends and family how they can help Americans facing hunger by donating directly to your personal Virtual Food Drive.

This is something both individuals and organizations can participate in. Consider asking your employer along with places where you worship and do business to start a drive as well.

Even though times have been difficult for many of us, we still have a lot to be thankful for. Helping others can be an encouragement by helping take the focus off  of our own issues, trials & troubles.

We wish all of our readers a blessed holiday season with many joyous gatherings of family and friends — along with good food, of course!

Lime Ginger Mint Sauce

Today’s recipe is for a sauce which is very refreshing and easy to make. It can be used for fruit salads as well as a sweet companion to your favorite alcoholic beverage.

Why not try it for your next summer party?

Cantaloupe with Lime Ginger Mint Sauce

LIME GINGER MINT SAUCE

Ingredients
1/4 c Sugar
1/4 c Water

One lime zested and juiced
1/2 t Fresh Ginger, grated

1 T Fresh mint, minced

Lime and Ginger with Zester and Juicer

Instructions
Combine the sugar and water. Microwave on high for 30 seconds then stir until dissolved. Place in refrigerator to cool.

When cool, add lime zest, lime juice, and grated ginger.

When ready to use, add mint.

An excellent use is to pour over freshly cut melon and serve as a refreshing summer desert.