Mexican Red Lentil Soup

Yummy!

Healthy!

Easy to make!

What else do you want?

This soup was easy and came together in under an hour.  We will definitely make this one again. We had dinner for two with this recipe, plus another 6-8 servings ready to go in the freezer, perfect for a lunch or a starter on a cold night.

A word about the canned tomatoes, you could easily used diced tomatoes with green chilies, or just regular diced. I only had an Italian spiced diced tomato, so I used that.  If you had people that don't like bigger chunks of tomatoes, used either crushed tomatoes or petite diced instead.

If you don't want it too spicy, you can omit the jalapenos and the hot sauce! I like everything kind of spicy though.

Makes about 8-12 servings (Freezes well)

Ingredients:

2 cup dry red lentils

4 cups water

1 T olive oil

3/4 cup onion, finely chopped

3/4 cup finely chopped celery

3/4 cup red bell pepper, finely chopped

1/4 cup jalapeno, finely chopped (optional)

1 1/2 T minced garlic

1/2 tsp. ground turmeric

2 tsp. ground cumin

2 tsp. chili powder

1 (14.5 oz.) can diced tomatoes

4 cups vegetable broth (or chicken if not doing a vegan soup)

1 T. hot sauce (optional)

salt and fresh ground black pepper to taste

1/4 cup fresh squeezed lime juice

1/2 – 1 cup chopped fresh cilantro

Serve with additional lime wedges, sour cream and a sprinkling of cilantro

Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.

Meanwhile, finely chop onions and celery and mince garlic. Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften. Add garlic and cook a few minutes more. Add ground turmeric, ground cumin, and chili powder, stir, and cook 1-2 minutes more.

Add diced canned tomatoes, vegetable broth, and hot sauce. Add lentils after they have soaked for 30 minutes.

Let soup simmer for 15-30 minutes (or until lentils are as soft as you’d like them, about 25 minutes.) When the lentils are softened as much as you’d like, stir in chopped cilantro and lime juice and cook 5 minutes more. If it seems too thick for your liking, add a bit of water and adjust seasoning with salt and pepper.

Serve hot, with additional cut limes to squeeze into the soup. Can top with sour cream or vegan substitute if desired.

It was a great soup to enjoy on a very snowy day!

Greek Green Lentil Salad

I had this salad years ago at a Greek restaurant in Vancouver BC (The Greek by Anatoli) and loved it so much. I am not sure if this is 100% the same, but this is what I dreamed up over the years thinking about it.  It has all my favorite flavors!

I finally made this for a party at my house for my birthday. Lots of friends and family came and brought other Greek goodies to share, so it wasn't too hard to host my own party.

I bought my green French lentils in bulk, they are my favorite! I think other lentils would work too.  I just simmer the lentils in water until they are tender, then drain and add them in.  They do tend to swell quite a bit, so be careful that you don't cook too many.  If you do (like I did), you can freeze them to add to soups, or toss with roasted veggies for a nice side dish.  You could even saute them with some butter and spices and make a nice 'bed' for a piece of grilled fish, chick or pork.

Serves 4-6

Ingredients:

• 1 cup green lentils, cooked and drained (cooled)
• 1 cup of cherry tomatoes
• 1 can of garbanzo beans, drained
• 2 cups of arugula (or spinach)
• 3/4 cup of feta, crumbled
• 2-3 Tbsp parmesan cheese
• Juice of one lemon
• Salt and Pepper to taste

Since I was prepping this ahead of time, I added everything to the bowl except the arugula and put it in the fridge.  When we were ready for dinner, it was easy to add the arugula and give everything a toss. I tasted to make sure the seasoning was right, and served it right away.

Here is it is all tossed and ready to serve. It lasted well on the buffet and there weren't any leftovers.

Since this was a Greek party for my birthday, I wanted to share our outfits and back drop.  In case  you're wondering why I am wearing pink star glasses... well, I have to admit it was actually a Mamma Mia Greek party.  We had a blast and it was a fun way to usher in my 60th year.  Singing and dancing until 3am almost killed me, hahaha, but a great time was had by all.

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Whipped Ricotta with Roasted Cherry Tomatoes

 

It's been ages since I blogged, but I'm back at it!

I always seem to have leftover ricotta! You buy a container for lasagna, or something, then the rest seems to go to waste. I hate that!  Now with this recipe, I just might be buying ricotta to make this all the time!  I made this when we had friends over for the weekend at our place in the mountains.  We sipped wine and noshed on this while enjoying the warm air and the view of the trees. A very good weekend.

A note about the cherry tomatoes, I used the small heirloom variety which is why you can see lots of colors in the tomatoes. Any kind of small tomatoes would work out well.

Ingredients

1 cup ricotta

1/2 cup feta cheese

2 cups cherry tomatoes

3-4 garlic cloves, sliced

1/2 onion, sliced in strips

Fresh Thyme

2 Tbsp Olive oil, with more for drizzling for serving

Salt and Pepper

Preheat the oven to 400 degrees. On a large baking sheets with sides, add the tomatoes, fresh thyme, garlic, sliced onions and olive oil. Stir to combine. Place in hot oven and roast until the tomatoes start to burst and the onions are limp, about 20 minutes.  You might want to give them a stir halfway through. Let cool to room temperature.

In a good processor, add the ricotta and the feta and process until it is smooth and fluffy.  Taste for salt, as feta can be kind of salty on its own, you may not need much.

Add the ricotta mixture to a small serving dish, spreading it about 1 inch thick, top with the tomato mixtures and more fresh thyme.  Serve with crackers, bread, sliced Persian cucumbers or whatever else you like.

Kiwi, Blueberry & Goat Cheese Salad

Summer is coming... isn't it?  Please tell me it is, I could use some sun and happiness!
I miss my friends. I miss my family. I miss sharing food and wine together.

With more time on our hands lately being house bound because of COVID-19, I've been looking to my blog to feel creative and pass the time. 

I've been going through photos in my blog folder, and found some inspiration.  I made this salad last summer, but just never got around to sharing it.  I remember it was an early summer evening, with dinner looming, I looked around and started grabbing things a salad on the deck.  Blueberries, kiwis, goat cheese (my favorite!), sliced almonds on spinach. Yes! It was divine, and definitely a keeper.

I used a bottled dressing (which is not my norm) which was a touch sweet. A poppyseed dressing would be good, or even just plain oil and red wine vinegar with teaspoon of sugar or honey.

I'm not going to give you the recipe... because I think you can take it from here, right?
If you don't have kiwis, use strawberries or nectarines.
If you don't like goat cheese, then what about feta or cojita cheese?
Don't have almonds? Use sunflower seeds, pumpkin seeds or pecans.
Make it your own.

We served it with a glass of Kirkland brand Sauvignon Blanc wine, which is my favorite cheap wine. Crisp and tangy and perfect with our salad and asparagus.
Just wanted to pass that on...

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Easy Eggplant Parmigiana

I always think I hate eggplant.
I usually say it tastes like a sponge.
Now, there's a good reason for that, and it's because a lot of people prepare eggplant wrong and frankly, it can have a spongy texture.
Every time I'm hating on eggplant, my Mom points out that I DO like eggplant, because eggplant parmigiana used to be one of my favorite dishes as a kid.

So, what's a girl to do? Make Eggplant Parmigana!  This also endeared me to my husband, as he loves it. I'm glad to say, I was totally wrong, and this is a wonderful dish to make.  I've made it twice in the last couple weeks, it was quite popular and it tasted great reheated for lunches too.

The first time we made it (I had help in the kitchen) we used leftover spaghetti sauce, but canned marinara sauce, or even tomato sauce would work too.  My hubby helper always does the slicing on my mandolin, as it always scares me to death to use. I'm attached to my finger tips, you know?  He tried it 1/4 inch slices the first time, and 3/8 inch thick slices the second time.  I'm leaning towards 3/8 inch for future preparations.

I need to tell you I swapped out the shredded mozzarella for regiano parmesan instead! Also not pictured is Cavenders Greek Seasoning, but any seasoning salt would work.

Makes 4 servings
Ingredients

1 eggplant, sliced cross ways in 3/8 inch slices
1 cup marina sauce
2-3 oz of fresh mozzarella
1/2 cup of shredded Parmigiano reggiano
Olive oil
Salt/Pepper or seasoning salt

Preheat the oven to 400 degrees.  Prepare a baking sheets with sides, as there is some moisture in the baking process!

Slice the eggplant, and season with salt and pepper, or a seasoning salt. Using a bit of olive oil, fry each side until a bit of color appears.  The eggplant does seem to soak up quite a bit of the oil, so be ready to add more as needed. Add the fried slices to the baking sheet.  Fry more slices until your sheet is full, or you have enough portions for your meal.

Top each fried round of eggplant with a couple tablespoons of sauce, adding mozzarella and parmigiano cheeses.  Bake at 400 for about 20 minutes. If the cheese isn't bubbly and brown yet, cook for another 5-8 minutes.  

*Don't be too worried if there is a lot of moisture on the pan in the beginning.  That will evaporate and dry off.

It makes a bit of a mess on your pan, but it comes clean easily!

Dinner is served... not the prettiest dish, but absolutely delicious.

Greek Lentil Salad

Crunchy, sweet, savory and so healthy! Make up a bunch of this and enjoy it throughout the week.  

We had this salad recently at a great Greek restaurant in Vancouver BC (The Greek by Anatoli) and immediately loved it.  Such a different assortment of flavors and textures, and very satisfying too. I just knew I needed to make it when I got home.

I buy the Trader Joe's French Lentils regularly and love them.  I used one full package in this recipe, which is about 2 cups. I used the last of the fresh corn, but I think frozen corn, or even canned (and drained) corn would work in a pinch.  

In full disclosure, the photo above is from our meal at the restaurant because I forgot to take a picture of mine!  I made this for a family party of about 20 people and it was a big hit, and my sister asked me to blog it. My photo (if I had one...) would look a bit different....I forgot to buy kale.. so used fresh spinach instead (more people like spinach in my opinion).  I also added the feta at the last minute, and I really think most dishes are improved by feta.

Makes enough for 8-10 (keeps well for lunches)
Ingredients

16 oz French green lentils, dried (about 2 cups)
4 cups water or broth
1 tsp salt
1 red bell pepper, diced small
2 ears of fresh corn, parboiled and cut off the cob (or 1 1/2 cups frozen, thawed)
9 oz bag of baby spinach, chopped- About 2 cups chopped (kale is also a good substitute
1 cup feta cheese, crumbled
1/4 cup olive oil
Juice of one lemon
1/2 tsp garlic powder, or a couple cloves fresh garlic, minced
Salt and Pepper to taste

Greek Yogurt for topping, sprinkle with a bit of cumin, if desired

In a saucepan over medium high heat, add all the lentils, salt and 4 cups of water.  Bring to a gentle boil and then reduce heat to low simmer until they are cooked, about 30 minutes.  They should be firm, but not hard.  Drain and let cool.

In a large bowl, add the diced bell pepper, the corn and the shredded spinach (or kale).  Add the lentils, the olive oil, lemon and spices.  Stir to combine.  Adjust seasoning with more salt and pepper.  Add feta and combine, sprinkle top with a bit more feta and a dollop of yogurt.
Serve either chilled, or at room temperature.

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Orzo, Zucchini, Feta & Tomato- One Pot Side Dish

A busy day, a hubby caught late at work, a run to Costco in the beginning of the holiday hub bub.  Once you're home, you're a bit tired to think a balanced dinner.  What to make, what to make?

I stared at the fridge, trying to get inspired.  I see an overly large container of feta (my favorite) a lonesome zucchini and some tomatoes.  Not enough for a stir fry (which would also be somewhat weird with feta in it...), but hey (!), what about combining with orzo?  Orzo is a small pasta, that is used a lot in Greek dishes.  Yum.

But... here you go, this came together as the salmon baked (yes, I DID buy it ready to go at the Costco pre-made food section)

This one is great for a side dish at dinner one night and then dressed up for lunches too.  Tossing the leftovers with a bit of Italian dressing would be a nice past salad lunch.  You could throw in some leftover chicken or salmon and it would be tasty too.

Serves 6-8
Ingredients

3 cups of water (with 1/2 tsp salt)
2 garlic cloves
1 1/2 cups dried orzo pasta
1 small zucchini, cut into quarters the long way, then sliced
8-10 grape tomatoes, cut into quarters
1/2- 3/4 cup feta cheese, crumbled
2 greens onions, sliced thinly

Boil the water,  add the salt and the orzo.  After about 6 minutes, before the pasta is done, throw in the zucchini, crushed garlic and the tomatoes. Cook for about 2 more minutes, Just enough to soften the zucchini a little bit.  Drain.  Toss with the green onions and the feta while it is still hot.  Add a drizzle of olive oil and add more salt and pepper, if needed.  Serve at once, or reheat for lunches.  It would be fine at room temperature too.

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Black eyed Pea Salad with Lime, Cumin & Cilantro

This salad came to be while I was making another salad, the Spanish Chickpea and Tuna salad I posted yesterday.  While I was cutting up the veggies, I started thinking of the bag of frozen black eyed peas that I had thawed, that was sitting in the fridge waiting for me to become inspired. I didn't intend to blog this one, but it was so good I had to share. Sorry for the lack of photos here.

Making two salads at once it a real time saver, and on a hearty salad like this one, and the one from yesterday, they are good keepers for your lunches, plus they are very healthy!

NOTE(S):

• While I used frozen black eyed peas for this, I suggest the canned for this recipe.  I think they are a bit more tender and flavorful.

• Also, I had some leftover smoked chicken breasts in the fridge, which I cubed up and threw into the salad when someone requested a "meaty" salad.
• Other veggies would be good too... tomatoes, jalapenos, cucumbers.  What have you got, what do you like?

Makes about 5 cups
Ingredients

2 cans (15 oz) black eyed peas, drained and rinsed.
1/3 cup cilantro, chopped
1/2 cup bell pepper, diced small (I used a combo of yellow and red)
1/4 cup red or white onions (or even green onions)
Juice of 1-2 limes (about 2 Tbsp) 
2 Tbsp oil (olive or vegetable)
1 tsp cumin
1/2 tsp red pepper flakes (optional)
Salt and Pepper to taste
1 1/2 cups of cooked chicken, diced (optional)

In a large bowl, add the black eyed peas, cilantro, peppers, onions. Combine well.  Add the lime juice, olive oil and spices.  Stir and adjust flavors with salt and pepper.  Add chicken, if using.  Allow flavors to stand and meld for 15-20 minutes before serving.


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Wild Rice, Mushroom & Bacon Stuffing

I feel like kind of a dork for posting a stuffing recipe the day after Thanksgiving, but since I just ate a bowl of this for breakfast, I thought I would share.

This is a great side dish for the holidays, or anytime!
I like this because there is a ton of great flavors and it's very hearty.  If you have any vegetarians over at the holidays, this one would be great as an almost entree (just omit the bacon, or use vegan bacon).

We served this at Thanksgiving as we needed a gluten free option, and my daughter thought this sounded marvelous. It was.  

Leftovers would be a good, and pretty healthy, "good carb" side dish too.

Serves 10-12

Ingredients

Rice:

4 1/2 cups broth (Chicken, beef or vegetable)

1 1/4 cups short-grain brown rice

1 1/4 cups wild rice

Vegetables:

8 oz. bacon, chopped into 1/2-inch pieces (optional, or use vegan bacon)

One 14-ounce bag frozen pearl onions, thawed

1 lb crimini mushrooms, thinly sliced

3/4 cup carrots, minced

3/4 cup celery, chopped small
3 tablespoons chopped fresh thyme
Salt & Pepper 

For the rice: In a heavy saucepan or Dutch oven, bring the broth to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.

For the vegetables: In a skillet, cook the bacon over medium-high heat. Add the mushrooms, onions, carrots, celery and thyme. Cook until softened, about 8-10 minutes. Season with salt and pepper

Transfer the vegetable mixture to the saucepan of cooked rice. Adjust the seasoning with salt and pepper. Toss until all the ingredients are mixed. Transfer to a large bowl and serve, or cover and keep warm in the oven.

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Greek 7 Layer Dip

Everyone seems to like that Mexican 7 layer dip, so why not do it with Greek flavors?
We did this the other night when we had my sister's homemade gyros (yum!) and needed some appetizers to kick off the party.

This was a rousing success and we felt it was pretty healthy too!

Serves a crowd
Ingredients

2 cups Hummus (Homemade, or store bought)
1 cup chopped tomatoes
1 1/2 chopped cucumbers
1 jar kalamata olives, drained and chopped
1/2 to 1 cup Pepperoncini slices
1 can Artichoke hearts, drained & chopped
1 cup Feta cheese, crumbles 
1 cup Tzaziki (Homemade, or store bought)
Garnish- Chopped Parsley or green onions, and some extra whole pepperoncinis

Serve with fresh pita bread, pita crisps, crackers or french bread slices

1. In a large low dish, add a thick layer of hummus
 

2. Top with chopped english cucumber, you might want to do a bit smaller than I did for ease of eating.

 3. Top with chopped tomatoes

4. Sprinkle with pitted kalamata olives

 5. Sprinkle with Pepperoncini, or artichokes, if using

6. Sprinkle with feta

7.  Lastly, end with a layer of Tzatziki and some garnish (shown in the picture at the top)

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Alfredo Zucchini Noodles

You know the feeling, trying to be good and reduce empty carbs like pasta from your diet. 
But hey, you miss it. 
I know the feeling, but these "noodles" made us both deliriously happy!  
Give them a try, they are simple and delicious.

Serves 2
Ingredients

2 small zucchini, spiralized into linguine noodles (about 3 cups loosly packed)
2 Tbsp cream cheese
1 Tbsp butter
1/2 cup of Parmesan, freshly grated
1 clove garlic, crushed and minced
Salt and Pepper to taste 

Boil some water, and cook the zucchini for about 1-2 minutes.  Just enough to soften them a little bit and heat the noodles.  Drain well.

In a fry pan, add the butter and garlic and cook for 2-3 minutes over medium heat.  Add the cream cheese and stir until the sauce is smooth.  Add the zucchini noodles and toss to coat.  Sprinkle with parmesan cheese, salt and pepper and stir again.  Be careful not to overcook, you don't want these to be too soft.  Think al dente...
Serve at once. 

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Garbanzo, Cherry Tomatoes & Basil Salad

Easiest salad ever.
End of story.
It's got some freshness, it's got some protein and some interest with fresh basil.  Enjoy.
If you want to keep it Vegan, then substitute the honey for agave syrup.

Serves 3-4
Ingredients

1 15oz can garbanzo beans, rinsed and drained
11/2 cup cherry tomatoes, halved
1 cup basil leaves, chopped
4 cloves garlic, minced
2 tbsp fresh lemon juice
1 tbsp honey, or agave (optional)
1 tbsp olive oil
Salt and pepper to taste

First thing, mix up the dressing in the bottom of the bowl by mixing the garlic, lemon juice, honey and olive oil together with a whisk.  Add Salt and pepper. 

Toss with the cherry tomatoes, chopped basil and the drained garbanzo beans.  Chill for a couple hours and serve. 

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