I have two hearty soups to share. Perfect to serve for dinner on a chilly night. This red lentil soup is healthy, delicious, and quick to prepare.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I doubled the recipe, modified the proportions, and puréed the finished soup to create a uniform texture. I served it with warm naan and green salad.
Yield: 8 servings
- 6 tablespoons olive oil, more for drizzling
- 2 large yellow onions, chopped
- 8 garlic cloves, minced
- 2 T tomato paste
- 2 tsp ground cumin
- 1/2 tsp kosher salt, more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground Chile powder, more to taste
- 1/4 tsp cayenne, more to taste
- 2 quarts chicken or vegetable stock (I used 1 quart of homemade turkey stock & 1 quart of chicken stock)
- 4 cups water
- 2 cups red lentils
- 3 large carrots, peeled and diced
- juice and zest of 1 lemon, more to taste
- 6 T chopped fresh cilantro, more for garnish
- In a large pot, heat oil over high heat until hot and shimmering.
- Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper, chili powder, and cayenne, and sauté for 2 minutes longer.
- Add stock, water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
- Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée the soup then add it back to pot.
- Reheat soup if necessary, then stir in lemon juice and cilantro.
- Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired. Garnish with additional minced cilantro as well, if desired.
Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: cilantro, dinner, legumes, lemon, lemon zest, lentil, Melissa Clark, Middle Eastern, red lentils, soup, Thanksgiving, vegan
I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.
This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.
Yield: Serves 6
- 4 cups chicken stock
- 1 pound fusilli
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- finely grated lemon zest, from one lemon (reserve some for garnish)
- 2 T fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 1/2 pounds shredded rotisserie chicken meat
- 1/2 cup chopped fresh dill, plus more for garnish
- Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
- Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
- Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
- Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
- Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.
Posted in Chicken (Poultry), Pasta, Quick, Recipes, Sides
Tags: avgolemeno, chicken, dill, dinner, fast, fusilli, Greek, lemon, lemon juice, lemon zest, one pan, one-pot, pasta, pasta salad, quick, rotisserie chicken
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Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂
This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.
The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.
Yield: 8 servings
- roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
- 8 T olive oil, divided
- 2 T coriander seeds, crushed
- Kosher salt and freshly ground black pepper
- 2 medium carrots, finely chopped
- 2 medium yellow onions, finely chopped
- 4 celery stalks, finely chopped
- 10 garlic cloves, finely chopped
- 2 T tomato paste
- 2 cups dried lentils (green, black or brown)
- 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
- 1 cup orzo or other small pasta
- zest and juice from 2 lemons, plus lemon wedges for garnish
- ¼ cup shaved ricotta salata or crumbled feta, or to taste
- Heat the oven to 425 degrees, preferably on convection roast.
- In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
- In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
- Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
- Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
- Stir in the orzo and cook until softened, 8 to 10 minutes.
- Remove from heat and stir in the lemon zest and juice.
- Season to taste with salt and pepper.
- Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.
Posted in Pasta, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: beans, coriander, coriander seeds, eggplant, feta, green lentils, legumes, lemon, lemon zest, lentils, orzo, pasta, ricotta salata, roasted, soup, stew, vegetarian
A couple of my friends thought that I was joking when I told them that I try not to bake that much! I am trying not to… 😉
That being said, I was dying to make these as soon as I saw them on Marisa’s Italian Kitchen. She made them in the most darling muffin pan too. This recipe was adapted from New York City’s Clinton Street Baking Company Cookbook, via Marisa’s Italian Kitchen. I incorporated white whole wheat flour, modified the proportions, and reduced the baking time.
They were a very special breakfast. 🙂
Yield: 10 muffins
For the Crumb Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon grated lemon zest
- 1/8 tsp cinnamon
- 2 T unsalted butter, cubed
For the Muffin Batter:
- 4 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 large egg
- a teaspoon grated lemon zest
- ½ cup all-purpose flour
- ½ cup white whole wheat flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup sour cream
- 1 cup fresh or frozen raspberries or blueberries, plus 10 additional raspberries for topping (or 20+ blueberries)
- Crumb Topping (above)
- In a small bowl, mix together all the Crumb Topping ingredients using a pastry blender, until the mixture resembles coarse crumbs. Refrigerate the crumb mixture until your ready to use it. (This can be prepared in advance.)
- Preheat the oven to 350 F, preferably on convection.
- Line a muffin pan with 10 paper muffin cups or coat with cooking oil spray.
- Using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes.
- Add the egg and the lemon zest to the mixture and blend until combined.
- Whisk the flour, baking powder and baking soda in a separate bowl.
- Mix in ¼ cup of the sour cream into the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
- Gently fold in the 1 cup of raspberries with a rubber spatula until evenly distributed.
- Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
- Bake for 20 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
- Allow to cool, then serve.
One Year Ago: Crisp Toffee Bars
Three Years Ago: Tate’s Shortbread and Gooey Cinnamon Squares
Four Years Ago:
Five Years Ago:
Posted in Baking, Cupcakes, Fruit Desserts, Good Sweets, Good Eats (Desserts), Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: blueberry, breakfast, Clinton Street, crumb, crumb cake, cupcakes, dessert, lemon zest, muffin, raspberry, whole wheat
I have a few broccoli pasta recipes to share. I’m always buying the 3 pound bag of broccoli florets at Costco when I’m on a break from my CSA vegetables. 😉
This first dish is one of the Most Popular Recipes of 2017 from New York Times Cooking. I’m surprised that I didn’t see it when it was first published- especially because it’s a sheet pan dish! Although it has the ingredients typical of a pasta casserole, more of the broccoli and toppings get crispy by the increased surface area exposed to direct heat by cooking it on a sheet pan.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of broccoli and used Gigli pasta. We ate it with a huge green salad. Quick, easy, and tasty. It would be even more incredible if it was topped with fresh ricotta. Next time!
Yield: Serves 6
- 2 ½ pounds broccoli florets, cut into bite-size pieces
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon cumin seeds
- 1 teaspoon coarse salt, plus more as needed
- ½ teaspoon red pepper flakes, or to taste
- 12 ounces chiocciole, penne, or other tube-shaped pasta (I used Gigli pasta)
- ⅓ cup grated Parmesan cheese
- ⅓ cup panko bread crumbs
- finely grated zest from 1 large lemon
- ½ teaspoon freshly ground black pepper
- 12 ounces best quality, whole milk ricotta
- fresh lemon juice, for serving (optional)
- Heat oven to 425 degrees, preferably on convection roast.
- On a rimmed baking sheet, toss together broccoli, 3 T olive oil, cumin seeds, 1 teaspoon salt and the red pepper flakes.
- Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
- Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
- In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
- Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta.
- Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
- Sprinkle with lemon juice to taste, and serve.
One Year Ago: Fresh Ricotta
Two Years Ago: Spaghetti Pizza
Three Years Ago: Penne with Radicchio
Four Years Ago: Pasta Alla Norma with Slow-Roasted Tomatoes
Five Years Ago: Movie Night Pizza
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: broccoli, casserole, cumin seeds, dinner, fast, gigli, lemon zest, panko, parmesan, Parmigiano Reggiano, pasta, penne, quick, ricotta, sheet pan, vegetarian
As soon as I saw a post about this healthy and delicious bread, I wanted to make it for my mom. She doesn’t get a chance to visit us that often and she really enjoys morning baked goods and special breakfasts. (as I do!) She absolutely loved it.
The seeds in the batter gave the loaf incredible texture. Incorporating lemon and blueberries made it summery. It was subtly sweet as well. Perfect.
This quick bread was adapted from my food blog friend Johanne @French Gardener Dishes. I incorporated whole wheat flour, used ground flaxseed, added salt, and baked the loaf in my favorite Pullman pan. Wonderful!
Yield: 1 loaf
- 2 large eggs
- 1/4 cup canola oil
- 3 ripe bananas, mashed
- 2/3 cup granulated sugar
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup ground flaxseed meal
- 1/4 cup chia seeds
- 1/2 tsp coarse salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup fresh or frozen blueberries
- zest of 1 large lemon
- juice of 1 large lemon
- Preheat oven to 350 F, preferably on convection. Coat a loaf pan with cooking oil spray.
- Whisk together the eggs, oil, bananas and sugar until blended.
- In a separate bowl, mix the flour, flaxseed, chia seeds, salt, baking powder and baking soda.
- Add the dry ingredients to the wet and mix only until incorporated.
- Add the blueberries, lemon zest and lemon juice and gently blend into the batter with a wooden spoon.
- Transfer to the prepared loaf pan and bake on a middle rack 35 to 40 minutes for a Pullman loaf pan, or 50 to 60 minutes for a standard loaf pan, and a test toothpick inserted in center comes out clean.
- Let cool 15 minutes before taking out of the pan.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
Posted in Baking, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: banana bread, blueberries, blueberry, bread, breakfast, chia seeds, flaxseed, lemon, lemon zest, quick bread, whole wheat