Tuesday, January 29, 2013

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
 
Ingredients:

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

 Method:


1. Put the lentils and 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.


2. Meanwhile, 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 serve.

Linked to Keep it Real Thursdays    
Gallery of Favorites

Your turn:

Sunday, January 20, 2013

Missing You For A Week

I will not be posting, this week, since we are making a wedding and busy is the key word.  I plan to join my Blogger Friends, next Sunday.

Tuesday, January 15, 2013

Recipe Box # 31 Pecan Coffee Cake

This is a combo cake which means, I borrowed a little from here and a little from there to make it.  My husband gave it an A so I thank the various recipes that brought me to this point.

Pecan Coffee Cake


Ingredients :


2  eggs
1 cup coconut milk
3 cups gluten-free flour mixture
1 1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup Canola oil

2/3 cup chopped pecans

Topping:


1 cup gluten-free flour
1/2 cup sugar
1 tablespoon cinnamon

1/2 cup chopped pecans
2 tablespoons oil or until moist
1 teaspoon vanilla extract

 
Method:

Preheat oven to 350 degrees.  Grease grease a 13 x 9 inch baking dish. 


Beat eggs and coconut milk in a small bowl.  Set aside

Combine flour, sugar, baking powder, and salt.  Stir in oil. stir in egg mixture, beating until just combined.

Pour batter into prepared pan, sprinkle with topping. bake for 45-50 minutes.



Looking back:





Couponing and Cooking made this perfect salad which I would love to have in front of me.



This is so tempting.  Meat Stuffed Pancakes from With A Blast.





A plate of Fried Mee Suah from my baking buddy, Joyce from Kitchen Flavours


Now, it is your turn and we can't wait to see what you are going to share.

Monday, January 14, 2013

Crispy Baked Sweet Potato Fries - SRC

Secret Recipe ClubIt seems like a long time since I posted for the Secret Recipe Club.  I enjoy it a great deal and when I don't have a blog to search through looking for my pick of a recipe, I am looking forward to my next assignment.

A special thank you to Suzanne, leader of Team B.  I can't imagine the logistics that go into scheduling our secret recipe blogs.

This month, lucky me got Amy's Cooking Adventures.  Yes, Amy has wonderful recipes but  I am in love with are her two adorable sons.  It must be a delight to cook for these two darlings.

Amy, like me, did not have extensive experience cooking in the kitchen, as a child and in fact, she was already a Mom before she discovered her desire to make healthier and more appealing food, for the family.  If you visit, you will tell by her photos, she has accomplished this.

I selected her Crispy Baked Sweet Potato Fries.  I had difficulty making the crust and that may be because I had to sub in sweet potato chip crumbs for the breading.  The photo may not look beautiful but I can tell you that the baked fries are delicious and a real treat.  Check Amy's blog for a much better photo - the way they are supposed to look. Thanks Amy!



Crispy Sweet Potato Fries (adapted)
An Amy Original

Ingredients:


4 medium sweet potatoes, cut into sticks
2 eggs, beaten
1 tablespoon water
½ cup sweet potato chip crumbs
2 tablespoons grated parmesan cheese
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
2 teaspoons olive oil



Method:

Preheat oven to 450 degrees F. Spray a rimmed cookie sheet with cooking spray.

In a shallow bowl, whisk together egg and water.

In another shallow bowl, stir together sweet potato chip crumbs, parmesan, cayenne,  & black pepper.

Dredge the cut sweet potatoes through the egg mixture. Allow the excess to drip off, then add to the crumb mixture, turning until completely coated. Place the coated fries in a single layer on the prepared baking sheet. Spray with olive oil.

Bake for 30 minutes, stirring occasionally, until fries are browned and crisp.


Eat and enjoy.  Check out our other secret recipe participants below.    Linked to See Ya in the Gumbo.


Friday, January 11, 2013

Baby Bok Choy with Cashews


As my love for vegetables grows, my love for bok choy explodes.  I pick up some, almost every time, I go to the store and try to make sure, I have some for the Sabbath.  It is an easy vegetable to work with and it adds an element of specialness to any dish.

This morning, I looked at my Bok Choy and wondered what to do with it.  Rarely, do I make it the star of the dish since it accommodates to almost everything else, I find in my kitchen.  Today, I happened upon a dish at Simply Recipes from 2007 and I decided to revive it.


Baby Bok Choy with Cashews  adapted

Ingredients: 


1 tablespoon olive oil
1 cup chopped  onions, 

1/2 teaspoon minced garlic
3 baby bok choy, 
1/2 teaspoon dark sesame oil
1/2 cup chopped, roasted,  cashews
 

Method: 

Chop stalks of bok choy and slice leaves, leaving big pieces. 

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then chopped bok choy. Sprinkle with sesame oil. Cook the baby bok choy until it cooks down - approximately 3 minutes.

Lower heat. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

Mix in cashews.


Eat and enjoy. 

Inspire Me Monday

Tuesday, January 8, 2013

Recipe Box # 30 - Salmon in Chili-Yogurt Sauce


Have you lost something in your refrigerator.  I can't understand how I manage to accomplish this but I do.  This time is was a large container of plain yogurt.  Actually, there were two of them.  These are not the little individual container that can get pushed behind a bigger item.  These are really big.

When, I cleaned off the shelves, I found both of them, hiding behind milk and orange juice containers.  I am not sure how I am going to finish them off, other than to make smoothies, which is not a bad idea.  I did use about a cup tonight as a sauce for my salmon.  I baked it on the fish, mixed with chili sauce and spice. 

Yummy meal.


Salmon in Chili Yogurt Sauce

Ingredients:


2 slices salmon fillet
3/4 cup plain yogurt
1/4 cup chili sauce
1/2 teaspoon seasoning of choice (I used a meat rub)

Method:

Preheat oven to 400 degrees.

Line cookie sheet with aluminum foil.  Spray with olive oil, lightly.

Mix chili sauce, seasoning and yogurt.

Spread on the salmon.

Bake for 20 minutes.

Looking back:

I thought, it would be nice to check the most popular recipes for 2012 from Dianne from Simple Living.
Ground Beef Stroganoff

Ground Beef Stroganoff
Baked Eggplant Parmesan

Baked Eggplant Parmesan
Pizza Rustica
Pizza Rustica

I know you want to know what other dishes, Diane is sharing.  Drop on over and take a look.

Monday, January 7, 2013

Gluten Free Crammed with Chocolate Cookies



There is something special about baked goods made without flour. I saw this recipe on Creative Kitchen, a blog that has not only many terrific recipes but also, interesting ideas.

I made this recipe from that blog and I think, it has topped, all other chocolate cookies, at least for now. I am always looking for new favorites and it is going to take a lot to be better than this full flavored chocolate chewy cookie.

Flourless Chocolate Brownie Cookies (adapted - the only change I made was to bake these for less time)

Ingredients:


3 cups powdered sugar
2/3 cup unsweetened Dutch-processed cocoa powder
1/4 teaspoon sea salt
3 large egg whites, at room temperature
1 tablespoon vanilla extract
2 cups semi-sweet chocolate chips

Method:

Preheat oven to 350.  Cover cookie sheets with parchment paper.


In a large bowl, mix together powdered sugar, cocoa powder and sea salt. Whisk in egg whites until just moistened.  Add in chocolate chips.

Spoon thick fudgy batter onto cookie sheets in small mounds.


Chill for 5 or so minutes to keep them from spreading when they bake.


Bake for 12 minutes or until tops are glossy and lightly cracked.


Eat and Enjoy.


Friday, January 4, 2013

Dilly Mushroom-Spinach Omelet


I think, my being sick, has produced the best meals.  Last night, I checked to see what was leftover and as proven previously, I knew spinach and mushrooms were a winning combination.  All I needed was a few eggs and we would be in business.

Ingredients:

1 tablespoon olive oil
1 large onion, thin sliced
1 cup mushrooms, sliced
1 -2 cups chopped fresh spinach
6 - 8 eggs
3/4 cup sliced small tomatoes
1/4 cup prepared dill dip

Method:

Preheat oven to 350 degrees.

Heat oil in 10 inch skillet.  Add onions and mushrooms and cook for 6 minutes.

Add spinach and cook for an additional minute, mixing everything together.

Beat eggs  with dill dip and pour over mushroom mixture.

Top with tomatoes, gently pushing them into the eggs.

Cook for about 2 minutes until edges are  firm.

Place skillet in oven and cook at 350 degrees for 20 minutes or until it is firm.

Eat and enjoy.


Wednesday, January 2, 2013

Roasted Garlic Onions


Usually when I roast onions, I roast them with other vegetables. Roasted vegetables are always liked and I find that the onions are a great favorite. People come back for more and even pick them out of the mixed veggies. Garlic is not popular in our house. I love it. My husband does not. This time, I wanted that garlic flavor so I asked him, if he would bypass the onion dish and he, of course, said that he would.

While hubby is not the most global eater, he is usually a doll when I want to make something he can't eat. I should mention that it is not only that he does not like the taste of garlic; he gets sick if he eats it. I can put a little garlic powder into a dish but it is really so little, it does not affect the taste. That, he handles. If I put a lot in, even if he is not aware of it, he does have a reaction. At this point, I just don't use it unless I make a separate plate without the garlic. As a result, I don't have garlic in my kitchen. I keep garlic powder and use that if necessary.

Garlic Roasted Onions

Ingredients:

6 large onions, cut into wedges

a lot of garlic powder (I don't measure it. I sprinkle it over the onions. If you want a measurement, start with a teaspoon and see how you like it.)

1/2 teaspoon salt

a random spice (I used a curry seasoning but only 1/2 teaspoon. You could use anything you want, Italian blend, Mediterranean blend, thyme, rosemary, you name it.)

Spray olive oil or 1/4 to 1/2 cup olive oil.



Method:

Preheat oven to 425 degrees.

Cover a cookie sheet or roasting pan with parchment paper or aluminum foil. I use parchment paper.

Method 1:

Place onion wedges on cookie sheet in a single layer.


Sprinkle garlic over onions. Sprinkle salt over onions. Sprinkle random spice over onions.

Spray olive oil over all the onions.

Bake in 425 degree oven for about 20 minutes. The onions soften and start to brown. You should select the firmness or softness you like. Cook longer for softer onion wedges.

Method 2:

Preheat oven and line cookie sheet as in method 1.

Place onion wedges in a large bowl. Combine spices and olive oil in a glass mixing cup or a coffee cup or glass.

Pour spiced olive oil over wedges. With spoon, mix around until all of the wedges are coated and spiced. (If you prefer, you can take a sealed bag and place olive oil mixture in it. Add onions and on the outside of the sealed bag, you can rub it around to get the onions coated.

If you would like to, let it sit for a half an hour.

Pour out onto the cookie sheets and spread in a single layer.



Bake as abov
e.

Tuesday, January 1, 2013

Recipe Box # 29

 
I apologize for not getting the Recipe Box online, last week.  I am making a wedding for my daughter, at the end of the month, and until then, I am going to do my best, to post daily.  I hope you will understand if I use some other ideas for the daily post.

Help me out by sharing some of your first recipes for 2013 or last ones for 2012.

Happy New Year