You are the Chef in your kitchen! A sharp kitchen knife is one of the most valuable tools you can have in your kitchen. A dull knife requires more pressure and can lead to an unwanted accident. This is for #kitchennewbies and #wwnewbies that are finding their way around in their kitchens. It’s such a quick and easy way to keep your knives nice and sharp!! You can find hand held knife sharpeners at any kitchen store, Bed Bath...., etc etc. IKEA has a great hand held as well. I’m using one by Wüsthof in this video https://www.amazon.com/Wüsthof-4348-Ikon-Knife-Sharpener/dp/B00BONFWD2/ref=sr_1_3?keywords=wüsthof+sharpener&qid=1564936540&s=gateway&sr=8-3 The knives I use are full flat grind. Commercially sold/packaged knives have a hollow ground blade - google for “how to” sharpen them it’s not the same. Make it a routine - sharpen your knives once a week! Here are some of my different knives and their uses https://youtu.be/QgZhFNKjCqY I don’t use a sharpening steel (personal preference) Learn basic kitchen tips and tricks to make your kitchen and food prep easier! Pushing Plants is a whole food plant based (wfpb) no oil (wfpbno) kitchen run by Certified Plant Based Chef Jill! ... https://www.youtube.com/watch?v=O15yNxyZ3oE

?Moroccan Red Lentil Soup? Hands down, this is one of my favorite soups. The flavors of cinnamon, ginger and coriander all meld together with lentils, tomatoes and beans into a stunning thick bowl of goodness. 0pts #purple plan (weight watchers) Moroccan Red Lentil Soup Recipe Prep 10 minutes ∙ Cook 30-45minutes ∙ Serves: 4-6 1 onion, chopped 4 ribs celery, chopped 6 cups vegetable broth 1½ cups chopped tomatoes 1 cup dried red lentils 1 can (15 ounce) chickpeas, drained and rinsed (I subbed black beans) 1 bay leaf ½ teaspoon ground cinnamon (I subbed with one whole cinnamon stick) ½ teaspoon ground ginger ½ teaspoon ground turmeric ¼ teaspoon coriander ¼ teaspoon freshly ground black pepper 1/3 cup orzo (I substituted millet) ½ cup chopped cilantro 2 tablespoons fresh lemon juice Pour ½ cup of water into a large soup pot along with the onion and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander, and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and simmer until the lentils are tender, about 45 minutes. Stir in the orzo (millet), cilantro (mine was separate), and lemon juice. Cook 10 minutes longer, until the orzo is al dente. (Note: since I’m freezing some of my soup I am using chopped cilantro as a soup garnish not mixed in as it will discolor and get mushy when freezing) ... https://www.youtube.com/watch?v=xPuEbkvk2uc