I absolutely love red lentil soup. I have made several versions and I have always been pleased with the results. It’s easy, healthy, and delicious. This version was incredibly creamy. I loved the pop of color from the flavorful toppings too.
This recipe was adapted from America’s Test Kitchen. I modified the proportions. We ate it with a green salad and warm naan- a perfect light dinner. Vegetable stock can be substituted for the chicken stock for a vegetarian version.
Yield: Serves 8 to 10
For the Soup:
4 T unsalted butter
2 large onions, chopped fine (I used a food processor)
coarse salt and freshly ground black pepper
1 1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cinnamon
2 T tomato paste
3 garlic cloves, minced
8 cups chicken stock (I used 4 cups chicken stock & 4 cups homemade turkey stock)
4 cups water
21 ounces (3 cups) red lentils, picked over and rinsed
4 T (1/4 cup, about 1 lemon) freshly squeezed lemon juice, plus extra for seasoning
For the Topping:
4 T unsalted butter
3 tsp dried mint, crumbled (I omitted it)
2 tsp paprika
1/2 cup fresh cilantro, chopped
To Make the Soup:
Melt 4 tablespoons butter in large saucepan over medium heat.
Add onion and 2 teaspoons salt and cook, stirring occasionally, until softened but not browned, about 5 minutes.
Add coriander, cumin, ginger, cinnamon, cayenne, and 1/2 teaspoon freshly ground black pepper and cook until fragrant, about 2 minutes.
Stir in tomato paste and garlic and cook for 1 minute.
Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)
To Make the Topping:
Melt remaining 4 tablespoons butter in small skillet or in the microwave. (I only did 1/2 of the topping because I froze 1/2 of the soup!)
Remove from heat and stir in mint and paprika, as desired.
Ladle soup into individual bowls, drizzle each portion with spiced butter (about 1 teaspoon), sprinkle with cilantro, and serve.
I am a major fan of this pretty pink cocktail. It was very light, refreshing, and minimally sweet. Puréed watermelon is the only source of sweetness. Perfect.
This recipe was adapted from 3-Ingredient Cocktails by Robert Simonson, via The New York Times. I did not strain the puréed watermelon and omitted the jalapeño slices. We tried it with both the cayenne and salt on the rim, and salt alone. Both were delicious. 😉
The original recipe recommends to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.
Yield: 2 drinks
For the (optional) Salted Rim:
1tablespoon coarse salt or fine sea salt
1teaspoon Tajín or 1/2 teaspoon ground cayenne (optional)
For the Cocktail:
ice, as needed
6ounces fresh watermelon juice (from about 1 1/2 cups chopped seedless watermelon)(I used cubes from a mini watermelon)
2ounces tequila, preferably blanco
2ounces fresh lime juice (from 1 to 2 large limes), rinds reserved (I used 1 1/2 limes)
2 to 3thinly sliced jalapeño rounds, optional
small slices of watermelon, for garnish, optional
Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín or cayenne. Set aside.
Blend the watermelon in a Vitamix or blender; strain if desired. (I left it puréed.)
In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau, lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you’d like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)
Using one of the squeezed lime halves, run it along the rim of two margarita or rocks glasses, then dip the rims into the salt mixture.
Fill the glasses with ice, then strain the margaritas into the glasses. Garnish with additional jalapeño slices and/or watermelon slices. Enjoy immediately.
I am not a huge French fry person, but I do love curly fries. 🙂 When my husband surprised me with a spiralizer, I planned to use it to make zucchini noodle dishes… Somehow, curly fries moved to the top of the list. Zucchini noodles will be next!
This recipe was adapted from Ree Drummond, via Food Network.com. I think that they were especially delicious because of the seasoned batter. This recipe would be amazing with sweet potatoes too.
Yield: 4 to 6 servings
For the Potatoes:
3 large potatoes (I used Yukon gold)
Vegetable oil, for deep frying (about 3 liters- I used a combination of sunflower and canola oil)
For the Batter:
1/2 cup all-purpose flour
2 teaspoons paprika
1 teaspoon seasoned salt (I used Slap Ya Mama creole seasoning)
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper
For the potatoes: Using a medium-size spiralizer, cut the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a measuring cup and pour into a large resealable plastic bag.
Drain the fries in a colander and pat dry. Break the long strands into smaller portions.
Put the cut potatoes in the bag with the batter and massage to make sure they are coated thoroughly with it. Set aside for 30 minutes so the fries can absorb all the flavors.
Prior to frying, drain the batter-soaked fries in a colander set over a bowl.
Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F. (I used a deep pasta pot and a deep-frying thermometer.)
Cook the fries in batches until golden and crispy, about 2 to 3 minutes per batch.
Remove with a slotted spoon or Asian kitchen spider and drain on a paper towel-lined plate or rimmed baking sheet.
For years, this was the most popular recipe on Food and Wine.com. It was included in the 40th Anniversary edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes.” I have tried several recipes from this wonderful collection.
This is an easy version of this classic and popular Indian dish. I especially loved it because the sauce was so amazing. The original recipe makes a note that the marinade and sauce are also delicious with shrimp, lamb, and vegetables.
The recipe was adapted from Food and Wine, contributed by Grace Parisi. I doubled the garlic and used slivered almonds. We ate it over brown Basmati rice with warm naan and sautéed spinach. Yum!
One 35-ounce can peeled tomatoes, finely chopped, juices reserved (I used San Marzano tomatoes)
pinch of granulated sugar
1 cup heavy cream
warm naan and/or rice, for serving
In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat.
Remove the chicken from the marinade; scrape off as much of the marinade as possible.
Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
Transfer to a cutting board and cut it into 2-inch pieces.
Meanwhile, in a small skillet, heat 1 teaspoon of the oil.
Add the almonds and cook over moderate heat, stirring constantly, until golden, about 3 to 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering.
Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
Add the tomatoes with their juices and the sugar and season with salt and pepper.
Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
Stir in the chicken and pan drippings; simmer gently for 10 minutes, stirring frequently, and serve.
Note: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
My family would eat these delicious, crispy, katsu-style chicken sandwiches year round. They were CRAZY good.
The original recipe is meant to be a combination of a katsu sando and Nashville hot chicken. I modified the heat level for my crowd but included the original proportions in the recipe below. I actually think that my version had the perfect amount of heat. 🙂
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and method. I also used chipotle Cholula hot sauce, dill pickles, and potato rolls. I served it with green salad, pickles, and a combination of roasted sweet and tiny potatoes on the side. Amazing!
Yield: Serves 6
½ cup mayonnaise
¼ cup chopped dill pickles or bread-and-butter pickles
2 T plus an additional 2 T to 4 T hot sauce, such as chipotle Cholula or Crystal
1 tsp kosher salt, plus more for seasoning sauce
1/2 cup all-purpose flour
1 T to 3 T cayenne pepper
2 tsp garlic powder
1 large egg
1 1/2 to 2 cups panko
6 skinless, boneless chicken thighs, lightly pounded to ½” thick
¼ cup (or more) extra-virgin olive oil
6 potato rolls or 12 slices Japanese milk bread or white sandwich bread, for serving
shredded iceberg lettuce, for serving
Combine mayonnaise, pickles, and 2 tablespoons of hot sauce in a small bowl. (I used chipotle Cholula.) Season with salt; set aside.
Combine flour, cayenne, garlic powder, and 1 tsp salt in a glass pie plate or medium bowl.
Whisk egg and remaining 2 T to 4 T hot sauce in another glass pie plate or medium bowl.
Place 1 1/2 cups panko on a large plate. (Reserve additional 1/2 cup to use later, if needed.)
Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess.
Dip into egg mixture until coated, shaking off excess.
Dredge in panko, turning to coat.
Transfer to a large plate or a small rimmed baking sheet.
Heat oil in a large skillet over medium-high until shimmering. (I used a 12-inch cast iron skillet.)
Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 2-3 minutes per side. Transfer to a wire rack.
Spread reserved spicy mayo on one side (or both!) of each roll or slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.
Note: The chicken (surprisingly) can be made ahead. We reheated the leftover fried chicken, one piece at a time, for 1 minute in the microwave with great results.
Making these savory cookies was more of a risky endeavor than trying a new type of soda bread for St. Patrick’s Day. I was happy with the results! They were flaky, cheesy, and biscuit-like. Lovely served as an appetizer with a glass of wine or beer.
A friend commented that they shouldn’t be called “cookies.” I absolutely agree, but it’s hard to argue with Dorie Greenspan. I’m also not sure what to call them instead. They were too cookie-like to call them crackers and too cookie-like to call them biscuits… too savory to be “cookies” though!
This recipe was adapted from Dorie’s Cookies by Dorie Greenspan. I refroze the cut shapes prior to baking. I weighed all of the ingredients and the texture was perfect. The shape could be adapted for any holiday or cut into simple circles for any occasion. Nice!
Yield: about 22 shamrock cookies
1/2 cup (1 stick; 4 oz; 113 g) cold unsalted butter, cut into 16 pieces
4 ounces (113 g; about 3/4 cup) smoked Gouda cheese, cut into tiny cubes
Combine cold butter, Gouda, cheddar, sea salt, black pepper, and cayenne pepper in a food processor; pulse until butter is in bits and the mixture forms small curds.
Add flour; pulse until dough looks moist and forms large popcorn-sized curds.
Turn dough out onto a flat surface; knead gently just until it comes together and you can shape it into a ball. Divide into 2 pieces. Pat each piece into a disk.
Place 1 disk between 2 sheets of parchment paper or plastic wrap. Roll to a thickness of 1/4 inch. Repeat with second disk.
Stack sheets of dough on a baking sheet. Wrap tightly with plastic wrap and freeze until firm, about 1 hour. (I froze the dough overnight.)
Preheat oven to 350 degrees F (175 degrees C), preferably on convection.
Line a baking sheet with parchment paper or a silicone baking mat.
Peel parchment paper/plastic wrap off 1 sheet of frozen dough. Cut into cookies using a 1 1/2-inch-diameter cutter, or cookie cutter of choice (my shamrock cookie cutter was larger). Stack the cut shapes with plastic wrap between each. Refreeze for 15 minutes prior to baking.
Arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough.
Bake cookies in the preheated oven until lightly golden on the bottom, about 15 to 16 minutes, rotating the baking sheet halfway through baking. Cookies are done when bottoms are golden brown and tops are lightly golden.
Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes.
Gather dough scraps, roll to a thickness of 1/4-inch, and freeze until firm, about 15 minutes. Cut into cookies, refreeze cut shapes, and bake on a cooled baking sheet.
Note: The rolled-out dough can be wrapped airtight and frozen for up to 2 months; cut and bake directly from the freezer.
The baked cookies can be kept in a covered container for about 4 days at room temperature, or wrapped airtight for up to 2 months in the freezer.
Okay! Enough about birthday celebrations. I have to get back to my soup posts. 😉
I love the flavor of coconut milk and Thai cuisine in general. This dish is a wonderful adaptation of Thai flavors in the form of a soup. The coconut milk base gave it subtle richness which balanced nicely with the lime juice, fresh herbs, and hot sauce.
This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. Fabulous!
Yield: about 8 cups
1 T coconut oil
1 1/2 cups chopped onions (I used 1 large yellow onion)
1 fresh hot pepper, minced and seeded for a milder “hot” or 1/4 tsp cayenne pepper
1 red bell pepper, chopped
1/2 tsp coarse salt, plus more as needed
2 T peeled and grated fresh ginger
1 pound potatoes, diced (I used teeny tiny white potatoes from Trader Joe’s)
3 cups vegetable or chicken stock
3 1/2 cups fresh or frozen corn kernels (16 oz (1 pound) bag frozen organic yellow corn)
1 14-oz can unsweetened coconut milk
2 T fresh lime juice, from 1/2 of one lime
3 T fresh basil, chiffonade (Thai basil is bets, but Italian basil is fine too.)
hot pepper sauce or Chinese chili paste, optional
chopped fresh basil, cilantro, and/or mint, for garnish, optional
Warm the oil in a soup pot on medium heat. (I used an enameled cast iron Dutch oven.)
Add the onions and hot pepper/cayenne and cook for a couple of minutes.
Add the bell peppers and salt and cook, stirring often, until the vegetable soften, about 6 minutes.
Add the ginger, potatoes, and stock. Cover and bring to a boil.
Reduce the heat and simmer until the potatoes are almost tender, about 5 minutes.
Add the corn, coconut milk, lime juice, and basil and remove from the heat.
Using a slotted spoon, remove 2-3 cups of the strained vegetables from the pot.
Using a blender or an immersion blender, puree the remaining ingredients, about half of the soup.
Stir the whole vegetables back into the pot.
Season with salt to taste, and, if you want it spicier, add some hot pepper sauce or Chinese chili paste.
Garnish with lime, fresh basil, cilantro, and/or mint, if desired.