Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Recipe Box # 32 - Classic Lentil Soup
My husband loves soup, in the winter, to put it mildly. Other than nut cake, he asks only for soup, any kind of soup. I love to make soup so this is truly a labor of love.
I rarely cook with lentil and wasn't sure how well it would go over with hubby. Indeed, it was a great success.
I added the turkey to the recipe and in my opinion, this turned it, into a "souper soup".
Classic Lentil Soup - adapted from Mark Bittman
Makes: 4 servings
1 cup dried lentils, washed and picked over
1 bay leaf
Several sprigs fresh thyme or a few pinches dried
1 carrot, thin sliced
1 celery stalk, cut into 1/2-inch dice
4 cups vegetable stock or water, or more as needed
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 onion, chopped
1 teaspoon minced garlic
1 1/2 cups slivered turkey
1. Put the
lentilsand stock in a
medium saucepan. Sprinkle with salt and pepper. Bring to a boil, then
turn the heat down to low and cook, stirring occasionally, until the
lentils are tender, about 30 minutes.
put the olive oil in a small skillet over medium heat. Add the onion, carrot, celery and turkey and
cook, stirring, until it softens, about 5 minutes. Add the garlic and
stir, then cook for 1 minute more and turn off the heat.
3. The soup may be made ahead to this point,
cooled, and refrigerated for up to 2 days. Reheat gently. Add more
stock if the soup is too thick, then taste, adjust the seasoning, and
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.
I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine.
Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human.
My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame this c…
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