There is just something about vintage kitchen accessories that just make my heart happy. I’m not even completely certain what it is about them, all I know is that I am a complete nutcase for them. So, when I decided that I wanted to start collecting and restoring old pieces of history, I knew that I would start in the kitchen. After all, it’s where I spend a huge chunk of my time and I actually use most of what I collect.
That is why I am delighted with all of these wonderful finds I got from an Estate Sale this weekend! I was also able to score something for Cecilia’s room, and for my garden. And with everything 75% off, I got it all for $22! So to say I totally scored would be an understatement.
I’m going to restore the table and keep it in Cecilia’s room to hold her toys. When she’s older and doesn’t destroy everything in site, I’ll use it to display her collectibles. For the kitchen, I got a beautiful vintage Glasbake green daisy casserole dish, a vintage pastry cutter, biscuit cutter and an old rolling pin. I got another cheese grater to add to my ever-growing collection, and my favorite purchase – the vintage salad tongs. Then I got that awesome braided plant holder for the garden!
Cecilia wanted to see what all the fuss was about
And I finally found a use for that bunch of cilantro that I always buy and use only half!
I found this Cilantro Lime Vinaigrette recipe on Closet Cooking, and it’s delightful. It had just the right kick to it, and it was not heavy at all. The garlic and lime worked perfectly together, and the jalapeno gave it a little kick! We dressed our salad with it, then decided it needed to go on our tacos, too! It was light and crisp – perfect for this warm weather.
What thrifty treasures did you uncover this week? Share in the comments and on your social media channels! Stay thrifty, my friends.
Last week, I decided to try the Vegetarian Lentil Soup that I shared from Relishing It. Turns out, I didn’t have all the ingredients listed in the recipe. Also, I might have forgotten that I needed to cook the dry lentils before adding them to the soup, which led to quite the experiment in lentil extraction. Needless to say, I had to improvise a little. And the soup turned out good. So good, in fact, that I decided to share my version of the recipe with you.
2 cups dry brown lentils, rinsed – let’s not revisit the lentil mishap
2/3 cup dry red beans (or 1 can), rinsed – (1) 16.5 oz can of kidney beans – don’t drain it
2/3 cup dry black beans (or 1 can), rinsed – (1) 16.5 oz can of black beans – again, don’t drain
- (1) 16.5 oz can of pinto beans – you catch my drift
- 4 potatoes – peeled and diced
- 1 cup of carrots – chopped
- 2 celery stalks – chopped
2 tablespoons olive oil
- 1/2 cup chopped white onion
- 3 garlic cloves, minced
- 1 quart puréed or crushed tomatoes
- 1 quart vegetable broth (or use chicken, if you’re not trying to stay vegetarian)
1 heaping cup frozen corn – (1) 16.5 oz can of corn
- 1/2 cup chopped fresh cilantro
- juice of one lime
- handful of spinach
- scallions, jalapeños, sour cream (if vegan isn’t your aim) and limes as garnish options
The taco seasoning recipe is below. After all the lentil drama, I was pretty beat. So, I did a few shakes of:
- ground cumin
- garlic powder
- chili powder
- black pepper
For the Taco Seasoning:
(makes a scant 1/2 cup)
- 2 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 2 teaspoons coarse black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground allspice
You can find the entire recipe by visiting Relishing It here. I did not use a dutch oven – just a regular soup pot. I threw the potatoes and carrots in first, since they take the longest, and I threw everything else in as I chopped it. I also topped mine with fresh avocado…which of course was perfect…because it’s avocado. We decided that, again, it could use a little more of a kick so I will add some chilli peppers next time. We also reheated it up today and threw in a cup of rice to add a little variety to it. Few days later, and it was still just as good and hearty. I love soup season!
Do you have a favorite healthy soup recipe? Or did you give this one a go? Share in the comments and on Facebook, Instagram and Twitter with the hashtag #myhealthylife. You can also find more healthy inspiration on my Pinterest! I will continue to share more recipes, exercises and blogs that I find awesome and worthy of sharing…so please let me know of any that you would love to see on the blog!