Friday, May 24 2013 6:49 PM EDT2013-05-24 22:49:23 GMT
Cameron Stringfellow
A teenager was killed and a second was arrested on DUI charges in an overnight accident, according to the South Carolina Highway Patrol. Investigators say a BMW being driven by 18-year-old Cameron StringfellowMore >>
A teenager was killed and a second was arrested on DUI charges in an overnight accident, according to the South Carolina Highway Patrol.More >>
Authorities said a 51-year-old man was taken into custody after assaulting someone and then resisting arrest early Friday morning. The Tangipahoa Parish Sheriff's Office said Daniel Bridges of TickfawMore >>
Authorities said a 51-year-old man was taken into custody after assaulting someone and then resisting arrest early Friday morning.More >>
Thursday, May 23 2013 6:45 PM EDT2013-05-23 22:45:01 GMT
(WMC-TV) - A baby fights to survive at Le Bonheur Children's Hospital in critical condition after being hit by an SUV with his mother behind the wheel, according to police. An orange circle marks the pointMore >>
A baby fights to survive at Le Bonheur Children's Hospital in critical condition after being hit by an SUV with his mother behind the wheel, according to police.More >>
Red Lentil Soup Chef Renée Schuler - eat well
One of our signature soups at Eat Well Café & Takeaway in O'Bryonville, this soup is hearty, high in protein and lower in fat, but full of delicious comforting flavor!
Ingredients 1 Onion, diced 2 stalks Celery, diced 2 cloves Garlic, minced 1 Tablespoon Butter 2 Tablespoons Tomato paste 1 28 ounce can diced tomatoes, preferably organic 2 teaspoons Ground cumin 2 teaspoons Ground coriander 1 Tablespoon Curry paste or powder 1 Bay leaf 2 1/2 cups Red lentils 2 quarts Vegetable (or chicken) stock 1 quart Water 1 lime To finish, lime juice only ¼ cup Crème fraiche, to garnish Yield: about 3 quarts Method 1. In a large soup pot, sauté onions, celery, and garlic in butter until soft. 2. Add tomato paste and cook 3 minutes while stirring to caramelize the paste 3. Add spices, stir, and let cook 2 minutes 4. Add canned tomatoes, bay leaf and stock. Add water just to cover, and keep near the stove 5. Remove bay leaf, separate soup into two portions 6. Using an immersion blender, puree one portion of the soup, once blended mix back into the first portion of soup. Add water as needed to adjust the texture 7. Finish with lime juice, salt and pepper, and cayenne to taste 8. Ladle soup into bowls, drizzle crème fraiche on the top and serve
