Gorgeous Golden Soup – Lentils, Rice and Beets E.A.T #47

Spontaneous soups are often the best. What to have for lunch? Something cozy, delicious and quick. Yellow lentils, a package of Mahatma yellow rice with seasonings and a couple of golden beets in the fridge drawer and some chicken broth…30 minutes later and we were enjoying lovely, warm and steamy bowls of “Golden Soup”. So very “easy-as-this”.

In my early cooking days one of the most exotic items available in local groceries was Mahatma seasoned rice. There were no local import groceries,  nor International aisles in supermarkets. There was little to be had from other cultures in the way of food….I thought a package of yellow seasoned rice was “it”. To this day a few packages reside alongside lots of other aromatic and culturally-dense rice in my pantry. No rice shaming please. Thank you.

Saltines and a heavy-handed splash of Cholula…lunch is ready. Be well. Do the right thing. Wear your mask. It can be as “easy-as-that”.

Golden Soup - Lentils, Rice and Beets


  • 3 tablespoons olive oil
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 1 cup yellow lentils
  • One 5 oz. package yellow rice with seasonings (like Mahatma brand)
  • 2 small, or one large yellow beet, peeled and thinly sliced, then chopped
  • 4 cups water
  • 2 cups chicken broth (or veg)
  • 1 tablespoon fresh thyme or Italian seasoning
  • Sea salt and freshly ground black pepper, to taste
  • To Serve: Saltines and hot sauce, like Cholula


  1. Saute onions and garlic in olive oil over medium high heat until slightly softened. Turn heat to medium.
  2. Add in lentils, rice packet, beets and stir well. Pour in water, broth and herbs, a generous pinch of salt and black pepper. Bring to a boil.
  3. Turn heat to low and cook for 30 minutes or until beets are just softened. Add more broth or water if soup gets too thick. Taste, adjust seasonings if need be. Serve with crisp saltines and a splash of hot sauce if you like.


“Liz’s Magic Pickled Vegetables, E.A.T.#10”

quick pickled beets

My good friend Liz is a magician in the kitchen. I have often seen her “pull a culinary rabbit” out of her hat…or perhaps a seemingly effortless pasta dish for a dinner party…or little appetizers using basil leaves stuffed with cheese…really never a rabbit…she is a vegetarian!

She shared this incredibly ingenious trick for making quick refrigerator pickles with me a few years ago. The simplicity of a good recipe is what the magic is all about don’t you think? I am going to share Liz’s trick with you. Pass it along if you like. I don’t think she will mind at all.

It is E.A.T. ( Easy as This).  Here is what you will need to gather:

1.The juice from a store-bought jar of pickles saved after you have eaten the pickles . You will also need to have some other vinegar on hand just in case you need to top off the jar.

2. Vegetables such as carrot sticks, asparagus stems, cucumbers cut into wedges or thick slices, green beans or beets. You might come up with lots of other ideas.  I used Chioggia and Golden Beets peeled and cut into thin rings.

3. A few sprigs of fresh herbs like Dill, Rosemary or Thyme. Toss in a few mustard or dill seeds if you like.



4. Nestle beet slices into a clean glass jar. Add fresh herbs & spices to the jar.


5. Pour the saved pickle juice from the jar over beets. Top jar with your favorite vinegar to cover beet slices.


6. Cover jar of beets with a tight-fitting lid. Refrigerate.  These pickles will keep for up to 1 month chilled, if they last that long!

The “magic” of this is that you can make pickles all year. There is no processing involved and it’s a good trick for cleaning out the crisper!

Print Recipe Here

Pickled Beets

Aren’t they beautiful? These pickles are so crispy & cold when you bite into them. Delicious with aged cheeses & olives, cured meats & thin crunchy crackers for little bites or as handy quick edible gifts.


Every time I make refrigerator pickles with the juice from a finished jar of store-bought pickles I think of Liz and that is a good thing indeed.

Do you have any special recipes given to you by good friends? Are you keeping family recipes to pass down to younger member of your family? How important do you think it is to share recipes?