I spent years avoiding lentils. I had no good reason, I just could not rouse any real interest. I guess my turning point came when I was searching for foods that would up my iron intake and saw the lentils snuggled in amongst the various dried beans at the market. I grabbed a bag figuring that at worst, I was throwing away a dollar, and if nothing else, I could add them to my regular bean soup and not be any worse off. Wow. Was I wrong. Lentils have earned their reputation as a nutritional powerhouse, and they are delicious in the bargain! Much easier than regular dried beans, as they require no soaking, and they cook up in about 20 minutes. I have worked out a few recipes, but my favorite is my Lentil and Bean soup. I fix it for breakfast on most work mornings now instead of oatmeal. It is savory, warm and filling. It carries me all the way through to lunch and I find that I am not snacking mid morning either. Give them a try, it could not be easier.
1 can Chicken Stock
1/2 cup dried Lentils
1/4 cup salsa
2 handfuls of raw spinach, (about 2 cups) Kale can be substituted with great results
Bring Chicken stock to a boil, add lentils and salsa, reduce to a simmer for about 20 minutes, stirring occasionally. Add spinach and simmer until wilted. Season with a little garlic salt and pepper to taste.
Yup. That is it. Amazingly simple, delicious, nutritious, fat free and ready by the time you are dressed and ready to go to work. I throw it in a thermos and have it with my morning coffee at work. Goodbye donuts!
Sunday, May 23, 2010
Friday, May 14, 2010
Roasted yam Soup
This is oh so good for those that love the complex, rich flavors that can be found in a roasted yam. This is a perfect dinner soup. It needs no adornment other than a sprinkling of toasted pecans for accent. As a matter of fact, it sounds so good right now that I am thinking of finding an all night grocer so that I can "get my soup on" hahaha ~ enjoy
Ingredients
2 large yams
1 large onion, sliced thinly (not chopped!)
4 cloves of garlic, sliced
Butter or olive oil for sauteing
Salt and pepper to taste
4 cups chicken stock or broth
Half cup heavy cream
Nutmeg to taste
Preparation
1. Poke several holes in the yams. Place on a cookie sheet and roast in oven at about 400 degrees for an hour or so.
2. When the yams are ready (they should be oozing a reddish liquid from the holes you poked in them), allow them to cool and then strip the peels off. They should come off very easily.
3. Heat the butter or oil in soup pot on medium low heat. Add onions, and sprinkle with salt. Add garlic a few minutes later.
4. Continue to cook the onions on medium-low to medium head, stirring occasionally. You want to get them golden brown to medium brown. Once this color has been reached, the onions are at maximum flavor.
5. Chop the yams roughly and add them to the soup pot. Use a potato masher or fork to break the yams down.
6. Add the chicken stock and bring the soup to a boil. Reduce heat and allow to simmer for 5 or 10 minutes.
7. Use an immersion blender or food processor to blend the soup to a creamy texture.
8. Add the cream, nutmeg and pepper, and cook until the desired thickness is reached.
9. Top with toasted pecans
Ingredients
2 large yams
1 large onion, sliced thinly (not chopped!)
4 cloves of garlic, sliced
Butter or olive oil for sauteing
Salt and pepper to taste
4 cups chicken stock or broth
Half cup heavy cream
Nutmeg to taste
Preparation
1. Poke several holes in the yams. Place on a cookie sheet and roast in oven at about 400 degrees for an hour or so.
2. When the yams are ready (they should be oozing a reddish liquid from the holes you poked in them), allow them to cool and then strip the peels off. They should come off very easily.
3. Heat the butter or oil in soup pot on medium low heat. Add onions, and sprinkle with salt. Add garlic a few minutes later.
4. Continue to cook the onions on medium-low to medium head, stirring occasionally. You want to get them golden brown to medium brown. Once this color has been reached, the onions are at maximum flavor.
5. Chop the yams roughly and add them to the soup pot. Use a potato masher or fork to break the yams down.
6. Add the chicken stock and bring the soup to a boil. Reduce heat and allow to simmer for 5 or 10 minutes.
7. Use an immersion blender or food processor to blend the soup to a creamy texture.
8. Add the cream, nutmeg and pepper, and cook until the desired thickness is reached.
9. Top with toasted pecans
Green Chili soup
Oh Yum! A wonderful Mexican style treat for a chilly day. It is warming, creamy and delicious with a little crunch thrown in for good measure. You do not have to be from the Southwest to appreciate the flavors and textures that this soup evokes
INGREDIENTS
1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 potatoes, diced
1 1/2 cups chopped roasted mild Anaheim green chile
1 1/2 teaspoon dried oregano
1 teaspoon salt
1/2 cup half-and-half
4 ounces Monterey jack cheese, grated
Minced fresh cilantro, for garnish (optional)
Toasted thin corn tortilla strips, for garnish (optional)
1. In a large saucepan, gently heat the butter over medium heat. Stir in the onions and garlic and saute until soft. Add the stock, potatoes, chile, oregano, and salt and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 30 minutes, until the potatoes are very soft.
2. Transfer the soup to a food processor (or blender in batches) and puree until smooth. (The soup can be made ahead at this point and refrigerated for a day. Warm the soup before proceeding.) Pour the soup back into the pan, add the half-and-half, and heat through.
3. Divide the cheese among the serving bowls. Ladle the soup into each bowl. If you wish, top the soup with cilantro or tortilla strips, or both. Serve immediately.
This is great with a chilled Mexican beer.
Serves 4 to 6.
INGREDIENTS
1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 potatoes, diced
1 1/2 cups chopped roasted mild Anaheim green chile
1 1/2 teaspoon dried oregano
1 teaspoon salt
1/2 cup half-and-half
4 ounces Monterey jack cheese, grated
Minced fresh cilantro, for garnish (optional)
Toasted thin corn tortilla strips, for garnish (optional)
1. In a large saucepan, gently heat the butter over medium heat. Stir in the onions and garlic and saute until soft. Add the stock, potatoes, chile, oregano, and salt and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 30 minutes, until the potatoes are very soft.
2. Transfer the soup to a food processor (or blender in batches) and puree until smooth. (The soup can be made ahead at this point and refrigerated for a day. Warm the soup before proceeding.) Pour the soup back into the pan, add the half-and-half, and heat through.
3. Divide the cheese among the serving bowls. Ladle the soup into each bowl. If you wish, top the soup with cilantro or tortilla strips, or both. Serve immediately.
This is great with a chilled Mexican beer.
Serves 4 to 6.
Green Minestrone ala Spaghetti Bender
When we go to the venerable Spaghetti Bender in Newport Beach, I rarely look at the menu... I am there for one primary reason... that beautiful tureen of Green Minestrone that comes with the meal. Oh, how delicious that soup is, and how delightful the service. There is something so homey and wonderful about the table presentation in a large enameled soup tureen, then when you lift the lid and the aroma of that marvelous soup reaches out and caresses your senses...ahhhhh............. beautiful.. Here is my take on that earthy and wonderful concoction.
Ingredients
3 tablespoons olive oil
1 onion, chopped
3 cloves minced garlic
3 ribs celery, chopped
1 1/2 teaspoons salt
1 quart canned low-sodium chicken broth or homemade stock
3 cups water
1/4 teaspoon fresh-ground black pepper
1/2 cup tubetti or other small macaroni
1/2 pound Swiss chard, tough stems removed, leaves washed well and shredded (about 3 cups)
1/2 head cauliflower
1/2 pound zucchini, sliced into rounds
1 pound spinach, stems removed, leaves washed well and shredded (about 5 cups)
1 cup canned Garbanzo Beans
1 cup canned small Red Beans
1/3 cup grated Parmesan
Directions
In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic and celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the broth, water, the remaining 1 1/4 teaspoons salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and beans and simmer for 5 minutes longer.
Add the Swiss chard, cauliflower, zucchini and bring the soup back to a simmer. Cook, stirring occasionally for about 10 minutes, then add the chard and spinach and simmer until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.
Notes
Variations: You'll need a total of eight cups of shredded greens for this soup. Use one or any combination of the following: Swiss chard,spinach, escarole, green cabbage, or kale. The more variety the better.
Serve with a bright red wine such as a Beaujolais or Valpolicella. The bright berry flavors will contrast with, and highlight the vegetables.
Ingredients
3 tablespoons olive oil
1 onion, chopped
3 cloves minced garlic
3 ribs celery, chopped
1 1/2 teaspoons salt
1 quart canned low-sodium chicken broth or homemade stock
3 cups water
1/4 teaspoon fresh-ground black pepper
1/2 cup tubetti or other small macaroni
1/2 pound Swiss chard, tough stems removed, leaves washed well and shredded (about 3 cups)
1/2 head cauliflower
1/2 pound zucchini, sliced into rounds
1 pound spinach, stems removed, leaves washed well and shredded (about 5 cups)
1 cup canned Garbanzo Beans
1 cup canned small Red Beans
1/3 cup grated Parmesan
Directions
In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic and celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the broth, water, the remaining 1 1/4 teaspoons salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and beans and simmer for 5 minutes longer.
Add the Swiss chard, cauliflower, zucchini and bring the soup back to a simmer. Cook, stirring occasionally for about 10 minutes, then add the chard and spinach and simmer until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.
Notes
Variations: You'll need a total of eight cups of shredded greens for this soup. Use one or any combination of the following: Swiss chard,spinach, escarole, green cabbage, or kale. The more variety the better.
Serve with a bright red wine such as a Beaujolais or Valpolicella. The bright berry flavors will contrast with, and highlight the vegetables.
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