Lentil Soup

April 9, 2014 By

This soup is one of our favorites.  It is packed with protein, fiber and taste.  It feeds many and makes wonderful leftovers for dinner or lunch.  Plus lentils are very inexpensive – approximately $2.00 a bag.  A few weeks ago I made the blended version and my almost 2-year-old grandson loved it.  

Lentil Soup - finished

Lentil Soup
Serves 8
A rich savory soup.
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Ingredients
  1. 1 bag of lentils, sorted and rinsed
  2. 4 pieces of bacon (optional)
  3. 2 Tbsp of olive oil
  4. 1 large leek, sliced
  5. 2 carrots, chopped
  6. 3 stalks of celery, chopped
  7. 1 15 oz tomato sauce
  8. 8 cups of chicken or vegetable broth
  9. 1 1/2 tsp garlic powder
  10. 1/4 tsp cayenne pepper
  11. Salt and Pepper to taste
  12. Note: May need additional broth, water, or milk (I use unsweetened almond milk) for a thinner consistency soup.
  13. Green Onion - chopped - garnish
  14. Sour Cream - garnish
Instructions
  1. Place the lentils on a cookie sheet. Remove any rocks or stones. Put the lentils in a large bowl of cool water. Use your hands to gently wash. Pour lentils into a colander and set aside.
  2. To prepare your leek - cut the dark part of the stalk away. Fill your kitchen sink with cook water. Slice the leek length way in half and then once more so you have 4 quarters. Place in water and gently pull the layers of leek apart and rub dirt away. You'll be amazed how dirty this vegetable is. Remove from water and dry with a kitchen towel and then slice.
  3. Now it's time to get started. Place a dutch oven on low-medium heat on burner of stovetop.
  4. Option 1 - Cut bacon strips in 1 1/2 inch piece and cook until crisp. Remove bacon from pan - leave drippings.
  5. Option 2 - Heat olive oil.
  6. Add leeks to pan and sauté for 5 minutes, stirring often so they don't burn.
  7. Add carrots and celery to pan and cook for 3 minutes.
  8. Add lentils and stir for 2 minutes.
  9. Add remaining ingredients except green onion and sour cream and cook for 30 minutes covered on low.
  10. Two options for serving soup...
  11. 1. Blend soup in blender or VitaMix. Be careful to put small amounts of the soup in your blender at a time to avoid burns. Place blended soup in a new pan or container. This soup when blended will have a clay type color - it's not pretty but it's good.
  12. 2. Serve chunky as is.
  13. The soup can be topped with sour cream and green onion.
Notes
  1. Chopped chicken can also be added to this soup.
Deliciously Inspired http://www.deliciouslyinspired.com/
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GC - Roast Beef - Bacon
Bacon is an option.

Leeks
Sliced leeks.

Lentil Soup - carrots and celery
Adding the carrot and celery.

Lentil Soup - lentils added
Add the lentils and follow the recipe and you’ll soon be eating a yummy, nutritious soup..

Here is a recipe using lentils for breakfast 

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Hummus

September 16, 2013 By

Hummus is readily available in stores and is wonderful to serve with pita bread and raw vegetables.  If you’ve never tried to make hummus, it isn’t hard, especially this recipe.  It can be made with simple ingredients that are easy to have on hand in your pantry.  

Hummus - Completed

Hummus
A creamy spread that can be used with pita bread, fresh veggies and even on pizza.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 (15 oz.) can of garbanzo beans, drained. Retain liquid.
  2. 1/4 cup chopped sweet onion or 1 tsp onion powder
  3. 3 cloves garlic, peeled and smashed or 1 tsp garlic powder
  4. 1 Tbsp. sesame oil
  5. 1 Tbsp. olive oil
  6. 1 lime, juiced
  7. 1/2 tsp. cumin
  8. 1/4 tsp. salt (more or less to taste)
Instructions
  1. Drain garbanzo beans. Retain liquid.
  2. Place garbanzo beans and 2 Tbsp of garbanzo bean liquid in food processor for 1 minute.
  3. Add remaining ingredients plus 1Tbsp of garbanzo bean liquid. More liquid can be added for a thinner hummus.
  4. Place in a serving bowl. If desired take a spoon and create a small hole. Fill with olive oil and a few kalamata olives.
  5. Refrigerate.
Notes
  1. Tahini is normally used in hummus recipes. I've replaced that taste with sesame oil because I always have that in my cupboard.
  2. The amount of garlic can be adjusted to taste.
Deliciously Inspired http://www.deliciouslyinspired.com/
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Ingredients

Hummus - Ingredients

Invest in the right kitchen tools – There are more expensive tools to squeeze a lemon or lime but this wooden juicer  is my tool of choice.  Tip:  Roll lime on the counter a few times before cutting in half  to release the juice.  I love my Cuisinart Food Processor.  It’s an old friend and is my go to tool when making hummus, almond joy ball or pizza dough.  I use this salt in all my cooking – just because a product tastes salty doesn’t mean it’s giving your body the best nutrients.  If you’ve never bought this type of salt before it will seem pricy but there is a difference.

Hummus - Lime

Prepare an assortment of veggies and enjoy the hummus.

Hummus - Plated

 The affiliate links I’ve attached help to support the expense of the blog when suggested products are purchased by clicking.  Many thanks to helping me continue to share.

PS – I often will break down recipes and share other information than what’s on the blog so please consider following me on Facebook, Instagram, Bloglovin – all buttons are in upper right of page.

 

 

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One Dish Crunchy Chicken Parmesan

September 4, 2013 By

First off – I want to give credit where credit is due – this dish was adapted from Chef John’s recipe on foodwishes.blogspot.com. Because the chicken is not breaded, this recipe is lower in fat which also provides a much easier preparation.  I was delighted to find that by using GLUTINO’s Gluten Free Bagel Chips in place of the croutons, I was able to serve my wheat sensitive husband a dish he hadn’t had in a long time.   Note:  For a vegetarian version – eggplant could be used in place of the chicken.

One Dish Crunchy Chicken Parmesean - 4x6

One Dish Crunchy Chicken Parmesan
Serves 6
The wonderful taste of breading without the fuss.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 2 Tbsp Olive Oil
  2. 2 Garlic cloves, crushed
  3. To taste Red Pepper Flakes
  4. 6 Boneless Skinless Chicken Breasts
  5. 2 cups Marinara Sauce (I use Paul Newman’s Marinara Sauce)
  6. 1/4 cup Fresh Basil, chopped
  7. 2 Tbsp Oregano, optional
  8. 1 cup Mozarella cheese, shredded (divide in half)
  9. 1/2 cup Parmesan Cheese, grated (divide in half)
  10. 5 oz Garlic Croutons or Gluten Free Bagel Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl - mix olive oil, garlic and red pepper flakes together. Pour into the bottom of a 9X13 baking dish, spreading evenly.
  3. Place chicken breasts on top of oil mixture in pan.
  4. Pour marinara sauce over chicken, spreading evenly.
  5. Sprinkle ½ cup of mozzarella and ¼ cup of parmesan cheese over sauce.
  6. Evenly place the croutons or bagel chips on top of the cheese.
  7. Sprinkle the remainder of the mozzarella and parmesan cheeses on top.
  8. Bake uncovered for 35-40 minutes. Cooking time of chicken may vary due to size so either cut into a piece or use a meat thermometer to check doneness (155 degrees).
  9. Let sit for 10-15 minutes before serving.
Notes
  1. For a vegetarian version – eggplant could be used in place of the chicken.
Adapted from Food Wishes
Adapted from Food Wishes
Deliciously Inspired http://www.deliciouslyinspired.com/
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