2. Try something new - experiment with:

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

A new cuisine: how about Latin or Thai A new spice or flavoring such as fennel or cilantro or turmeric A different vegetable like Jicama or Swiss Chard A fresh fish like Arctic Char- a mild and delicious salmon-like fish.

Vary your routine a bit - while we all have our favorites, add to your repertoire. By doing so you will develop some new recipes that you will love, too.

3. Soup's On!

What a perfect time for soup! It soothes the soul, fills the house with such pleasant aromas, and is nutritious, satisfying and low in calories (if it not made with cheese or cream). See a recipe below for a delicious and easy soup full of flavor. Just add a salad and great bread and you have a healthy meal for the entire family.

4. Clean Out and Brighten-Up Time This a great time to clean out your pantry. Get rid of any spices more that two to three years old. The shelf life of whole spices is longer (two - four years) than ground spices or seasonings (one to two years). But if you are discarding whole spices like cinnamon, nutmeg, allspice or cloves, simmer them in water on your stove for a fragrant and comforting aroma.

Some tips from McCormick Spices in determining if your spices are fresh- Check to see that the color of your spices and herbs is vibrant. If the color has faded, chances are so has the flavor. Rub or crush the spice or herb in your hand. If the aroma is weak and flavor is not apparent, it's time to replace it.

Did you know that if you have the metal tins of McCormick spices (except ground black pepper) they are at least 15 years old?!! I will bet most people do have some of those tins around - so it's time to toss them out!

Also, go through your old cereal and cracker boxes, and any canned goods that have expired. Most manufacturers have a website where you can check the dates. Or if you really can't remember when you last bought it it's time to throw it out, also. It is a great feeling of satisfaction to be able to unload the junk and re-organize your kitchen. Do a couple of cabinets at a time - this way it won't be so overwhelming.

Brighten Up Your Kitchen -

Buy a few new placemats, tablecloths or napkins in vivid colors. There are lots of sales this month and this is an inexpensive way to bring some life and color to your kitchen.

5. Plan on Family and Friends Meal Time - Every Week

Make a plan to have all of the family at the table for a meal at least two to three times per week. (It can't be done you say? Well, I am a great believer in It Can Be Done if you really want to. Get creative and find a way.)

Or if your family is not living in your area, get some friends together for a quick dinner. Make it a picnic in January on the living room floor. Make it pasta night or salad night. See who can come up with a creative salad that everyone will enjoy. If you get others involved, the fun expands and soon you will have a started a great tradition that everyone will look forward to.

Enjoy these months ahead - step out of your routine. It will give you new energy and a sense of joy. By just cleaning out and trying a few new things, you will appreciate even the shortest days of the year.

Here is the soup recipe for you to enjoy. It is quick and easy to make and if made ahead, the flavors will develop even more.

Moroccan Tomato and Lentil Soup
Makes 8+ servings.

1 (35-ounce) can whole tomatoes, drained
1/2 medium onion, chopped
1 large celery rib (including leaves), chopped
2 tablespoons butter
1/2 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 cup chopped fresh parsley
1 can (15.5-ounce) chickpeas with its liquid
1 cup lentils, rinsed and soaked in hot water for 15 minutes or until soft
4-5 cups vegetable or chicken broth
1 cup raisins (optional - but try it - it adds wonderful flavor)
2 tablespoons julienned fresh basil
1 teaspoon dried oregano
2 cups fresh baby spinach, or arugula, washed and coarsely chopped
1 teaspoon kosher salt
Freshly ground pepper

Garnish:
Fresh lemon wedges

Coarsely purée tomatoes in a food processor or coarsely chop, and set aside. In a heavy 4-quart pot, cook onion and celery in butter over moderately low heat, stirring occasionally until softened. Do not brown. Add turmeric, black pepper, and cinnamon and cook for another 2-3 minutes.

Add tomatoes, half of the parsley, chickpeas, and raisins if using them, lentils, broth, and half of the basil, oregano, salt and pepper.

Cook on a medium-low simmer, partially-covered pot, for 1 hour until lentils and chickpeas are soft. Add more broth if too thick. Add fresh spinach or arugula, remaining parsley and basil before serving, and add salt and pepper to taste. Garnish with fresh lemon wedges.

Preparation Tips:
Since you have the food processor out use it to chop the vegetables. Do a coarse chop -- you want some chunks because you don't want it to cook apart into mush.

Experiment with the flavorful spices -- my recipe calls for just a hint of each, but add more if you desire.

Do-Ahead Tips:
Can be made up to 2-3 days in advance.

(Here is that website for a quick and fun quiz that tests your knowledge on portion control. http://weightloss.about.com/library/quiz/blportquiz.htm)

About the Author
Marybeth Gregg,owner of'Girlfriends In the Kitchen'and'Cook With Confidence Cooking Schools',and Team Chefs.com, has been entertaining and giving cooking advice for almost 20 years and is well-known for her great teaching nethods. She has been featured in numerous newspapers. Her newest venture is teambuilding, for companies large and small, using cooking as the team event. Reach her at www.girlfriends-in-the-kitchen.com or at www.teamchefs.com

Source: Food and Drinks Articles on ArticlesTree.com

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