Lentil, Spinach and Potato Soup

Lentil, Spinach and Potato Soup

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 cups of chicken or vegetable broth

1 cup of lentils (I prefer french lentils)

2 medium potatoes, peeled and cut into 1/2 inch pieces

1 tablespoon lemon juice

1 cup of frozen spinach (or 6 cups fresh) torn into pieces

Salt and cayenne pepper to taste

Saute onion and garlic in olive oil, until tender and fragrant.  Add broth and lentils, bring to a boil then simmer for about 10 minutes.  Add potatoes then simmer for another 15 minutes (or until potatoes are tender)  Then add lemon juice, spinach, salt and cayenne pepper and cook for another 2 minutes.  Serve hot.

Vegetable Stir Fry

All the farmer's markets have ended so I've been using the vegetables I've frozen.  Here's a recipe that uses frozen broccoli and bell peppers.  Fresh vegetables would work too.

Vegetable Stir Fry

1 1/2 cups jasmine rice

4 eggs

1 tablespoon vegetable oil

1 teaspoon sesame oil

1 onion, cut in half then sliced lengthwise

1 cup broccoli (I used frozen)

1 bell pepper, chopped (I used frozen)

1 clove garlic, minced

1/4 cup rice wine

3 tablespoons soy sauce

1 teaspoon corn starch

Put 1 1/2 cups rice in a small pot with lid.  Add 3 cups of water and bring to a boil, then turn down to very low (use a diffuser if necessary) and cook for 20 minutes.  While rice is cooking scramble eggs and cook in a small frying pan.  Also mix soy sauce and corn starch and set aside.  In a separate frying pan or wok, turn heat to med-high and add oil.  Once the pan is hot add the veggies (onions, broccoli, peppers, garlic).  Saute for about 3 minutes, until tender.  Then add rice wine and cook for another minute.  Next add soy sauce and corn starch mix.  Stir.  Finally mix in the cooked eggs and serve over rice.  I also add some chili garlic paste to make it a little spicy.

Chicken Noodle Soup

Chicken Noodle Soup

Perfect for cold season.

1/2 tablespoon olive oil

1 small onion, diced

8 crimini mushrooms, sliced (optional)

2 carrots peeled and chopped

1/2 celery stalk chopped (or use Penzey's celery flakes)

3 cups chicken broth

1/2 bag egg noodles

Saute onions and mushrooms in oil until tender.  Add carrots and celery and saute for a few more minutes.  Then add chicken broth and bring to a boil.  Add egg noodles and cook in broth for about 10 minutes (or as directed by the bag).  Add salt and pepper to taste.

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Split Pea Soup

Split Pea Soup

Serves: 4 adults

4 slices bacon

1 large onion, chopped

3 carrots, peeled and chopped

2 garlic cloves, minced

5 cups chicken broth

2 cups split peas

1 bay leaf

1 teaspoon chopped fresh rosemary

Saute bacon in a pot until browned, then add onion and saute until translucent.  Add carrots and garlic and saute for 3 minutes.  Add chicken broth, split peas, bay leaf and rosemary (make sure the peas are covered with broth).  Bring to a boil then turn the heat down and simmer covered until the peas are tender, about one hour.  Add salt and pepper to taste.

Split Pea Soup

Radish Leaf Soup

Don't throw out those radish leaves, make this fantastic soup instead!  From epicurious.com

Radish Leaf Soup

1 tablespoon butter
1 large chopped onion
Leaves from 10-15 radishes, washed
5 medium potatoes (about 1.5 pounds), peeled and chopped into 1 inch pieces
3 cups of water or broth
2/3 cup milk

Melt butter in saucepan then add onions and saute until translucent.   Add radish leaves and saute until wilted.  Add potatoes and water.  Bring to a boil, then turn heat down and simmer until potatoes are tender, about 20 minutes.  Use an immersion blender to puree the soup.  Alternatively a blender can be used.  Season soup with salt and pepper to taste.  Garnish with a splash of cream (optional).

Radish Hors d'oeuvres

I don't often make hors d'oeuvres, but I had about 15 radishes and I didn't know what else to do with them, so I made some snacks for the Steeler's game.

Chive Cream Cheese Stuffed Radishes

10-15 radishes

1 teaspoon chopped chives

3 tablespoons cream cheese

splash of milk

Chop off the ends of the radishes so they can stand up.  Reserve the greens for radish green soup (recipe in next post).  Use a melon baller or a small knife to core the radishes.  Reserve the cores for radish deviled eggs (for recipe see below).  Mix the chives, cream cheese and milk together so you get a frosting-like texture.  Use a pastry bag or a plastic baggie with the corner cut to deliver the cream cheese to the cored radishes.

Radish Deviled Eggs

8 hard boiled eggs
2 tablespoons mayonnaise
1 teaspoon dijon mustard
2 tablespoons diced radish
2 teaspoons diced chives
Salt and pepper to taste

Remove shell from eggs and cut in half.  Remove yolks and put in a bowl and mix with mayonnaise, mustard, radishes, chives, salt and pepper.  Spoon out mixture into hard boiled egg whites.

Ratatouille!

Ratatouille 

A simple (and very yummy) vegetable stew.  I used tomatoes and summer squash that I had frozen earlier this summer.  It was fantastic!  Serves: 4 adults

• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 medium eggplants, unpeeled, cut into 1-inch cubes
• 3 garlic cloves, minced
• 2 summer squash or zucchini, cut into 1-inch pieces
• 2 bell peppers (any color), cut into 1-inch pieces
• 4-6 tomatoes (fresh, canned or frozen), coarsely chopped (about 6 cups)
• 1/2 tablespoon thyme
• 1 fresh rosemary sprig
• 1 bay leaf
• 1/3 cup minced fresh basil

Heat oil in heavy large pot over medium heat. Add onions and saute until tender. Add eggplants and garlic and saute 5 minutes. Add summer squash and bell peppers and saute for an additional 5 minutes. Stir in tomatoes, thyme, rosemary and bay leaf. Bring to a boil then reduce heat. Cover and cook until vegetables are tender, stirring occasionally, about 40 minutes. Stir in basil. Season with salt and pepper to taste.