Asher and Luke are loving these, and I love that they are not tempting to me at all...not because they aren't good. But, I've got a 12 pack of diet root beer that tastes the same without any of the calories.
http://realmomkitchen.com/319/root-beer-cookies/
Monday, February 8, 2010
Lentil Vegetable Soup
I should note first that I'm not a huge fan of vegetable soups or most lentil dishes, but when Ina writes up a recipe that uses these ingredients, well, I trust her, so I tried it. Then, there's Asher who is not as loyal to the Contessa as I am. I packed this soup in his lunch not even hoping he'd eat it because we were out of anything else to send him off with. He came home and said, "MOM, I ate all of my carrot and bean soup. Can I have some more now?"
With that in mind: Run, don't walk to make this soup! (And, if you have a bowl with these muffins for lunch, you'll be a happy camper.)
Lentil Vegetable Soup
Barefoot Contessa Cookbook
Serves 8 to 10 I halved this recipe and felt like it made plenty!
1 pound French green lentils I used regular brown ones
4 c chopped yellow onions (3 large onions)
4 c chopped leeks, white parts only (2 leeks)
1 T minced garlic (3 cloves)
1/4 c good olive oil
1 T kosher salt
1 1/2 t freshly ground black pepper
1 T minced fresh thyme leaves or 1 t dried
1 t cumin
3 c medium-diced celery (8 stalks)
3 c medium-diced carrots (4 to 6)
3 quarts chicken stock
1/4 c tomato paste
2 T red wine or red wine vinegar I thought this was delicious already and left this out
freshly grated Parmesan cheese I never leave out cheese when a soup calls for it, but again, I just didn't feel like it was necessary
In a large bowl, cover lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
Add the celery and carrots and saute for 10 more minutes.
Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for one hour, until the lentils are cooked through. Check the seasonings.
Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan cheese. I skipped this last part.
With that in mind: Run, don't walk to make this soup! (And, if you have a bowl with these muffins for lunch, you'll be a happy camper.)
Lentil Vegetable Soup
Barefoot Contessa Cookbook
Serves 8 to 10 I halved this recipe and felt like it made plenty!
1 pound French green lentils I used regular brown ones
4 c chopped yellow onions (3 large onions)
4 c chopped leeks, white parts only (2 leeks)
1 T minced garlic (3 cloves)
1/4 c good olive oil
1 T kosher salt
1 1/2 t freshly ground black pepper
1 T minced fresh thyme leaves or 1 t dried
1 t cumin
3 c medium-diced celery (8 stalks)
3 c medium-diced carrots (4 to 6)
3 quarts chicken stock
1/4 c tomato paste
2 T red wine or red wine vinegar I thought this was delicious already and left this out
freshly grated Parmesan cheese I never leave out cheese when a soup calls for it, but again, I just didn't feel like it was necessary
In a large bowl, cover lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
Add the celery and carrots and saute for 10 more minutes.
Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for one hour, until the lentils are cooked through. Check the seasonings.
Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan cheese. I skipped this last part.
Super Bean Burritos
These are super because they're delicious and you can freeze them. I snuck some cheese in Asher's, and he ate his (the kid hasn't gotten the memo that he can eat small amounts of dairy). But, I think these would be excellent substituting the cheese for a diary-free guacamole.
http://mykitchencafe.blogspot.com/2010/01/super-bean-burritos.html
(You may remember this blog from before--Melanie has already blessed my life with THE cornbread recipe)
http://mykitchencafe.blogspot.com/2010/01/super-bean-burritos.html
(You may remember this blog from before--Melanie has already blessed my life with THE cornbread recipe)
Friday, February 5, 2010
My Favorite Italian Salad Dressing
It used to be the Newman's Own light Italian dressing, but as I got more wary of canola oil I started going through the trouble of making my own. I made the version that came printed on my Pampered Chef salad dressing shaker, and it was okay, but not great. Not a satisfying alternative. But then, as most of my food adventures go, I discovered The Nourishing Gourmet and her recipe was delicious!
Our Everyday Salad Dressing
by The Nourishing Gourmet
by The Nourishing Gourmet
1 cup of olive oil
1/2 cup of Apple cider vinegar (I used Bragg's Organic Raw Apple Cider Vinegar--which I buy by the gallon from Azure Standard and it's CHEAP!)
1 teaspoon of onion powder
2 tablespoon of whole grain mustard or djion type mustard (I used whole grain)
2-3 cloves of garlic minced
1/2 teaspoon of dried thyme
1/2 teaspoon of dried basil
1 teaspoon salt
Mix together.
1/2 cup of Apple cider vinegar (I used Bragg's Organic Raw Apple Cider Vinegar--which I buy by the gallon from Azure Standard and it's CHEAP!)
1 teaspoon of onion powder
2 tablespoon of whole grain mustard or djion type mustard (I used whole grain)
2-3 cloves of garlic minced
1/2 teaspoon of dried thyme
1/2 teaspoon of dried basil
1 teaspoon salt
Mix together.
Wednesday, January 27, 2010
Pumpkin Soup
Rachel and I both remember the Thanksgiving our mom made this soup; I was 12, she was 7. It was delicious, but my mom insisted she didn't have the recipe anymore. After digging through her recipe folder (a treasure!), I found this along with menus of elegant parties and lunches she had given in the late 1970's and early 1980's.
Pumpkin Soup
Mary Clyde
1/2 c butter
1 large onion sliced
3/4 c green onion
1 16 oz can pumpkin
4 c chicken broth
1 bay leaf
1/2 t sugar
1/4-1/2 t curry
1/8-1/4 t nutmeg
parsley
2 c milk
half and half or cream
salt and pepper
Melt butter in 6 quart sauce pan over medium high heat. Saute onions until soft and golden. Stir in pumpkin, stock, bay, sugar, spices. Bring to simmer. Reduce heat. Simmer uncovered 15 minutes. Stirr occasionally. Take out bay leaf. Transfer soup in batches and puree. Return to sauce pan. Add milk, cream (to equal 2 cups) and salt and pepper. Simmer 5-10 minutes, but don't boil.
Pumpkin Soup
Mary Clyde
1/2 c butter
1 large onion sliced
3/4 c green onion
1 16 oz can pumpkin
4 c chicken broth
1 bay leaf
1/2 t sugar
1/4-1/2 t curry
1/8-1/4 t nutmeg
parsley
2 c milk
half and half or cream
salt and pepper
Melt butter in 6 quart sauce pan over medium high heat. Saute onions until soft and golden. Stir in pumpkin, stock, bay, sugar, spices. Bring to simmer. Reduce heat. Simmer uncovered 15 minutes. Stirr occasionally. Take out bay leaf. Transfer soup in batches and puree. Return to sauce pan. Add milk, cream (to equal 2 cups) and salt and pepper. Simmer 5-10 minutes, but don't boil.
Monday, January 25, 2010
Nut Butter Cookies
I was inspired by these cookies and decided that I had to modify it and make my own. They looked so simple and delicious. Only five ingredients! Four if you just use one kind of nut/seed butter.
Nut Butter Cookies
1 cup almond butter
1 cup tahini (sesame seed butter)
1 cup rapadura (or maple sugar or palm sugar)
2 eggs
2 tsp. vanilla
1. Preheat oven to 350. Combine all ingredients together in the bowl of an electric mixer fitted with the paddle attachment until dough comes together.
2. Using a small ice cream scoop, scoop into balls, then roll into balls and place on cookie sheet. Flatten each cookie with the back of a fork.
3. Bake at 350 degrees for 12 minutes or so.
1 cup tahini (sesame seed butter)
1 cup rapadura (or maple sugar or palm sugar)
2 eggs
2 tsp. vanilla
1. Preheat oven to 350. Combine all ingredients together in the bowl of an electric mixer fitted with the paddle attachment until dough comes together.
2. Using a small ice cream scoop, scoop into balls, then roll into balls and place on cookie sheet. Flatten each cookie with the back of a fork.
3. Bake at 350 degrees for 12 minutes or so.
Thursday, January 21, 2010
Roasted Eggplant Spread
I've been looking for an alternative dairy-free dip to our family's favorite hummus, and I think I've found one. Sweet and buttery with a dash of pepper.
Roasted Eggplant Spread
Barefoot Contessa Cookbook
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced I used 3
3 T good olive oil
1 1/2 t kosher salt
1/2 t freshly ground black pepper
1 T tomato paste
Preheat oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
I've been enjoying this on pita bread chips, but I think this would be excellent over pasta with a bit of crumbled goat cheese.
Roasted Eggplant Spread
Barefoot Contessa Cookbook
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced I used 3
3 T good olive oil
1 1/2 t kosher salt
1/2 t freshly ground black pepper
1 T tomato paste
Preheat oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
I've been enjoying this on pita bread chips, but I think this would be excellent over pasta with a bit of crumbled goat cheese.
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