Vegetable Lentil Soup

Sunday I rummaged through my crisper box & realized what I thought were 2 cucumbers were actually 2 zucchini! Easy mistake I think, right? (Wondered why I had 2 cukes in the left box & 2 cukes also in the right one, ha!) So I didn't even think what to make, just took the zucchini & chopped... Grabbed an onion... carrots, potato... & this came about.

<3 Lishie

Vegetable Lentil Soup

• 1 TBSP olive oil
• 1 small onion, chopped
• 2 carrots, cleaned & chopped
• 2 cloves of garlic, either whole/crushed or minced
• 1 tsp herbs de provence
• s & p
• 1 TBSp tomato paste
• 2 small zucchini, chopped into half moon pieces
• 2 cups dried lentils
• 3-4 cups water or chicken stock
• fresh parsley, chopped
• fresh Parmesan

In a large pot on medium heat, saute the onions, carrots & garlic with the olive oil, herbs de provence & s & p for 20 minutes, until the vegetables are translucent. Add the tomato paste, then zucchini & saute for 10 more minutes. Add the lentils, then water or chicken stock, & lentils. Cover & bring to a boil. Reduce the heat&  simmer uncovered for 1 hour, until the lentils are cooked through. Serve with fresh parsley & grated Parmesan.

Swap time! Bloggers Choice ~ Lentil Bolognese

I love these swaps, especially when I find a recipe that I love!!! This week, we have the ever popular "Swapper's Choice" which means our Blog Swap Queen, Sarah at A Taste of Home Cooking gives us a URL of a fellow blogger & we can pick ANY recipe we want to make. It is not easy. Well, unless you, as I do, have had a recipe bookmarked to try.


And bookmarked, I had this gem: Lentil Bolognese. Only thing is, my hubby won't eat lentils or any beans for that matter. When I read Nicole of PreventionRD's post, it struck me as funny because this recipe was one in a week full of non-hubby approved ones. I, too, having the same issue, chose this one to make now for my lunches while off from work a couple of days. I cannot believe I waited so long to make this! It is delicious. The lentils add so much to the sauce. I pretty much stuck to the recipe except I thought I had carrots (well, I had them but used them all in salad not thinking the night before). I love carrots... Next time!


Check out Nicole/PreventionRD's blog- it is wonderful! The pictures are amazing & I love all of the nutritional information. She is a Nutritionist!


<3 Lishie

Lentil Bolognese 

slightly altered from PreventionRD(through My Bizzy Kitchen)

• 1 tsp olive oil
• 1/2 c diced celery
• 1/2 onion, diced
• 4 cloves garlic, minced
• 2 Tbsp white wine vinegar
• 2 c low-sodium vegetable or chicken broth
• 1 c dried lentils (any color – mine were brown)
• 1 28oz. can crushed tomatoes with juice
• 2 tsp dried oregano
• 2 tsp dried parsley
• 1 tsp dried basil
• salt & pepper, to taste

In a large stock pot, heat oil on medium-high. Add celery & garlic. Cook, stirring often, about 15 minutes. Add vinegar and scrape any brown bits from the bottom of the pot. Stir in the broth, 1 c water, lentils, tomatoes, oregano, parsley & basil. Reduce heat to medium & simmer, partially covered, for 45 minutes, stirring occassionally. Yield: 6 servings (6 cups).

For Nutrition Information go here. 

Swap! Blogger's Choice

I LOVE the Blogger's Choice Swaps! Love. I get to peruse a blog I may not have known or a friend's blog. Here, I was introduced to Jenni of  DoughSeeDough. How cute is her blog name?!? Adorbs. I love her healthier choices. And I had a hard time weening my choice to one! But I did... & I have filed away a couple of others in my brain to do soon! If I had more time, I'd be blogging a lot more.

Now I love Tex Mex food but my hubby does not. And I love beans, he does not. So I rarely make either at home. I took advantage of the swap to make the Copy Cat Burrito Bowl. I love Chipotle too much. I could eat it every day. And I alternate between the burrito & the bowl... I used Jenni's seasonings (yummmmmmmmm) & my usual burrito bowl choices for this one. And went vegetarian but I do also enjoy shredded pork or grilled chicken! I will make it again... & again. And I was sooooooooo happy!

Oh, one more thing... I cannot have brown rice so, to make it healthier for me, I swiped it out for white. 

<3 Lishie

Copy Cat Burrito Bowl

adapted from doughseedough

• 3 cups white rice
• 1 lime, zested & juiced
• 1/2 cup cilantro, roughly chopped, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 teaspoon olive oil
• salt & pepper, to taste
• 1 can black beans, drained & rinsed
• 1/2 cup reduced fat cheddar cheese, shredded

Other optional toppings:

• Sour cream (check!)
• Jalapeños
• Avocado
• Queso
• Hot sauce

1. Cook rice according to package directions. I use a rice cooker & use a 1 cup rice: 2 cups water ratio. When rice is cooked, mix with 1/4 cup cilantro, lime zest and lime juice.
2. Meanwhile, mix chili powder, onion powder, garlic powder, cumin, & oregano together & sprinkle generously over beans.
3. In a separate bowl, make the pico de gallo. Combine tomatoes, 1/4 cup cilantro, red onion, salt & pepper. Toss to combine.
4. To assemble: place rice in bowl and top with black beans, shredded cheese, & any other toppings you desire. Enjoy!

Pop-in-Law's Lentil Soup

Brrrrr... the cold weather has set in & so have the sniffles! Soup really is the best medicine in my opinion & this one is delicious. Disclaimer~ I do not make it~ I leave that to my pop-in-law because he makes it best. This is his recipe for lentil soup, straight from the family cookbook:

Pop-in-Law's Lentil Soup

• 2 TBsp olive oil
• 1 medium onion, diced into small pieces
• 2 carrots, peeled & sliced into very thin halfmoons
• 2 garlic cloves, sliced very thinly
• S & P
• 1 (14 1/2-ounce) can diced tomatoes
• 1 tsp dried oregano
• 1 bay leaf
• 1 pound lentils , rinsed & cleaned
• 6 cups chicken broth
• 1/2 lb thin spaghetti, broken into fourths 

Heat the oil in a heavy large pot over medium heat. Add the onion & carrots,. Add the garlic, s & p & saute until all the vegetables are tender, onions translucent, about 5 to 8 minutes. Add the entire can of tomatoes (w/juice) & the seasonings. Simmer for about 8 minutes. Add the lentils & combine with the sauce. Add the broth & stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta & simmer until the pasta cooked. Serve & enjoy!

*This is also a wonderful soup to make for New Year's Day. In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins. 

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

• 2 cups canned chick peas, drained  

~Or~

• 2 cups fresh, soaked chick peas

• 1/2 cup roasted red pepper, pureed (see here)
• Juice & Zest of 2 Lemons
• 3 cloves garlic
• Kosher Salt
• Pinch of Sweet Paprika

Place everything into the Food Processor & combine until the texture you like. 

Pita Chips

• Bag of Pita Bread (I get plain, white)
• Olive Oil, to coat
• *Seasoning (You could use anything!) I use Sea Salt

Pre-heat oven to 400 degrees. Cut each pita in half & then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour olive oil over the pita triangle piecess. Toss and spread out the wedges, not overlapping. Sprinkle Sea Salt (or whatever seasoning). Bake for 8 to 12 minutes, or until toasted and golden in color.

I've said it before I LOVE hummus... And I LOVE bell peppers. Well put them together... sigh. This makes or such a delicious tv snack. Or for a tiny lunch... or spread it on a sandwich instead of mayo. YUM.


<3 Lishie

Hummus & Pita Chips

I love, love, love hummus. It's my "in front of the tv treat" with pita chips. YUM. Sometimes, I also love to have it as a vegetarian sandwich in a pita with lettuce & tomato & cucumber. It's full of protein & so good. The following recipe is very versatile. Add tahini sauce for extra flavor or roasted red peppers... And the chips? Think of your favorite flavors & season away!!!


Hummus

• 2 cups canned chick peas, drained
• Juice & Zest of 2 Lemons
• 3 cloves garlic
• Kosher Salt
• Pinch of Sweet Paprika

Place everything into the Food Processor & combine until the texture you like. 


*Sometimes I add chopped roasted, red pepper too!


Pita Chips

• Bag of Pita Bread (I get plain, white)
• Olive Oil, to coat
• *Seasoning (You could use anything!) I use Sea Salt

Pre-heat oven to 400 degrees. Cut each pita in half & then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour olive oil over the pita triangle piecess. Toss and spread out the wedges, not overlapping. Sprinkle Sea Salt (or whatever seasoning). Bake for 8 to 12 minutes, or until toasted and golden in color.


No tip here unless you HAVE one FOR me! LOL... just an observation... why do my pitas ALWAYS look like my toddler cut them? They break so easily! Good thing, they taste yummy no matter what.

Tex- Mexican "Lasagna", pre-Cinco de Mayo

This is a simple & fast weeknight dinner. I mean really simple. And really fast. The time is spent in the prep for me... Yesterday, while making my turkey meatloaf, I also baked the chicken. Then I wrapped & refrigerated it to be ready for tonight's meal. And as I also said yesterday, we're cutting more fat out of our diet so I've cut ingredients in it. But this is so versatile, you can add more salsa/spice/sour cream/smother it in cheese... it is really easy. OR you can use only refried beans & make it entirely vegetarian. And you have the ground turkey/beef/chicken option.

I can't believe next week is Cinco de Mayo already! I miss celebrating the holiday in Miami in little Cuba. So I have to bring some festiveness to my home.

Tex-Mex Lasagna

• 8 Flour Tortillas
• 1 lb. cooked, shredded Chicken*
• 1/2 cup Salsa (I use Mild but any will do!)
• 1/2 cup Sour Cream (Lowfat or regular)
• 1 TBSp Cilantro or Parsley
• 1 tsp Chili Powder (OR 1/2 tsp Chili Powder + 1/2 tsp cayenne pepper)
• 1-2 cups shredded Cheese (I use the 2% milk, Mexican Mix)
• 1 can of refried Beans (I use Vegetarian)

Preheat oven to 375 degrees. Spray a rectangular baking dish with cooking spray. Combine the chicken, salsa, sour cream & herbs in a bowl. Mix together. 


Form the "lasagna"- 
Layer 2 soft tortillas then spread 1/2 the chicken mix on them, then a little cheese. 
Layer 2 more tortillas, then spread refried beans on them, then some more cheese.
Layer 2 more tortillas, the rest of the chicken mixture on them, then more cheese.
Finally layer the last 2 tortillas on top & more cheese.


Bake for 20 minutes or until the cheese on top is melted & the sides of the tortillas have begun to brown. Serve topped with scallions & a dollop of sour cream or salsa. Delish & so very easy. 

*Lishie tip- For the Chicken, I spray a foil-covered baking pan with cooking spray, then using a pastry brush, coat the chicken with a little olive oil, coriander & S & P. Bake @ 375 degrees for 35-40 minutes. Shred. Or to be easier, get a rotisserie chicken & break it into pieces.

Also, salsa is a GREAT fat free, cholesterol free component to add flavor to a meal!

Alphabet Pasta Fagoili

My friend Feisty over at Tales from the Mad Men Kitchen recently made my Pasta Fagioli. For my baby shower, my sister had little gift bags of organic alphabet pasta with a recipe card for "Alphabet Pasta Fagioli" to go along with the Book/ABC theme. I loved them. So much so, I kept one in tact:

A B C D E F G H I J K L M N O P Q R S T U V W X Y & Z... goodness!

Here's what Feisty Christina had to say about the soup:

"Because it was a meatless day, I'm happy I followed the instructions to use a cup of water, but in the future, I will probably use chicken broth instead.  I also will probably use more pasta next time, or maybe a thicker pasta (though if making for kids, definitely go with alphabet!  Even though E is way too young to know the difference *I* think it's super cute!)  I didn't use canned beans, instead using dried garbanzo beans and soaking then cooking them.  To compensate, I used a can and a half of water instead of measuring out a cup.  Finally, I didn't have the recommended styles of diced tomatoes, but think I used one can of regular diced tomatoes, and two cans with basil and onion.

I didn't measure out the spice, but since I was making it for my baby as well as myself, gave it a few shakes.  It's perfect; there's a hint of spice to it, but nothing that would make me say "too much" or even, "that's spicy."  It's got a nice kick that way!"

Thank you so much, Feisty! I use chicken soup too when not going "veggie" & I use navy beans :)
Alphabet Pasta Fagioli 
1T Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
1c onion, coarsely chopped
14-1/2 ounces diced tomatoes, do not drain
14-1/2 ounces diced tomatoes with basil
14-1/2 ounces diced tomatoes with roasted onion and garlic
15 ounces garbanzo or navy beans, do not drain
1 c water
1/2t dried basil
1/4t crushed red pepper flakes
1/2t sea salt
1/3c Alphabet pasta
2T fresh basil, minced
1/8t freshly ground black pepper

Heat up the oil over medium heat in a medium saucepan until shimmering; add garlic and cook until it "speaks."  Add the onions and cook until softened, about 5 minutes.  Add and combine the tomatoes and beans, water, seasonings, and bring to a boil covered.  Cook for about 4 minutes, then add the pasta and reduce heat to medium.  Cook pasta uncovered for about 10 minutes or until pasta is cooked as you like.  Just before serving, add fresh basil and pepper.

Ribollita Soup for my Soul

So I have been suffering tummy pains the last few days & needed some comfort. I decided to make a soup that my hubby would enjoy and I could "pick & choose" what to eat out of it, depending on how I felt. Oh yes, & it needed to be simple. Ease is key when one is doubled over in pain. I went the slow-cooker method on this one but it can be cooked in a dutch oven or stock-pot via the same method.

Ribbolito means "re-cooked" in Italian & this Tuscan bean soup is yummy slow-cooked... & even yummier as leftovers (just add more water or stock to "freshen").



Crock-pot Ribollita
5 medium carrots, peeled & chopped
3 celery stalks, chopped
4 oz. pancetta, diced
1 cup dried cannellini beans, rinsed
1 bunch of Kale, cleaned- ribs, stems & rough leaves removed
1/4 cup tomato paste
1/2 freshly grated parmesan cheese + the rind
salt & pepper
4 cups chicken stock (or veggie)
4 slices crusty bread
1/4 cup chopped fresh parsley
extra virgin olive oil
2 cloves garlic, sliced

In the pot, combine the carrots, celery, pancetta, beans, kale, tomato paste, parmesan rind, salt, pepper, chicken stock & 3 cups of water. Cook on low, 8 hours. Before serving, stir the soup well, then add parsley, grated parmesan cheese & salt & pepper to taste.

Place the slices of bread on a baking sheet, place garlic slices on the bread, then drizzle with olive oil- Bake until golden brown. Place a slice of bread in each bowl, then ladle soup over it. Top with a drizzle of olive oil & fresh, grated parmesan cheese.