Recipe of the day

[Guest guest]

Winter Lentil Soup

 

 

 

 

 

 

 

 

4 leeks, white and light green parts only 1 bunch kale 1 tablespoon olive oil 1 28-ounce can whole tomatoes, drained 6 cups water 2 sweet potatoes, peeled and cut into a 1/2-inch dice 1/2 cup brown lentils 1 tablespoon fresh thyme leaves 2 teaspoons kosher salt 1/4 teaspoon black pepper 12 fresh basil leaves (optional) 1/4 cup (1 ounce) grated Parmesan (optional)

Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the Parmesan (if using).Tip: Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups. You can substitute green lentils, which taste slightly peppery.To Freeze: Omit the Parmesan. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes. Ladle into individual bowls and sprinkle with the Parmesan (if using).Yield: Makes 6 servings NUTRITION PER SERVINGCALORIES 190(21% from fat); FAT 4.5g (sat 1g); CHOLESTEROL 0mg; CARBOHYDRATE 31g; SODIUM 1,070mg; PROTEIN 10g; FIBER 9g; SUGAR 8g A Good Credit Score is 700 or Above. See yours in just 2 easy steps!

[Guest guest]

On Fri, Jan 23, 2009 at 12:34 PM, <cyndikrall wrote:

> Winter Lentil Soup

 

that sounds delicious. I wish the deer hadn't eaten my kale. I

refuse to pay for kale anymore- $3.50 for four leaves these days! I

looked recently because I was craving it. Great reason to dry it.

 

Here's a recipe I made up last night.

 

Foggy Night Pantry Stew

 

8 oz frozen green beans, cut in 2-3 " pieces

1 medium yellow onion, chopped

2 small and 2 tiny red potatoes, large dice (about 6 oz)

3 cloves garlic, chopped

1/2 -1 teaspoon each fennel seed, thyme and marjoram

1 Qt jar quartered tomatoes, with juice

1-2 cups stock

1 1/2 cup brick of frozen roasted pureed eggplant

8 dried tomato halves

2 T chopped sweet/hot chili pepper (still good in my fridge from

September harvest!)

2 cans chickpeas, drained and rinsed

1 cup whole wheat rotelli pasta

shaved parmesan cheese

 

saute the green beans and onion in 1-2 T olive oil until onion is soft

and beans are thawed. Add potato and garlic, cook a couple minutes

till lightly browned. Add spices and toss well. Add tomatoes,

chickpeas and enough vegetable or chicken stock to make a thick soup.

Push the frozen eggplant into the center until covered by liquid.

Toss the dried tomatoes and chili pepper on top. Bring to a boil.

Cover and simmer 45-50 minutes until the potatoes are tender and the

eggplant has melted into the stew. Add more stock or water if needed

to thin to a loose stew consistancy. Raise the heat to a boil. Add

the pasta, stir and cover; cook 10-15 minutes until done.

 

top with parmesan cheese.

 

I imagine it would freeze well, but I'll be taking the rest to a

potluck tonight, since I spaced out on the crockpot potatoes I made

over night and set it on high for 8 hours....ouch, crusty burned

potatoes and onions to scrub out of the pot. I managed to salvage

about half the dish. It should have been on low.

 

I have a recipe I'll try this weekend for sugared clementine and

kalamata compote. I hope it will freeze well. It looks like it could

become habit forming and I'd like to put some up to carry through till

next clementine season.

 

Ellen

[Guest guest]

Sounds good! I make something very similar every week for our lunches. I just throw in whatever veggies I have in the house, leftover meat, etc.

 

I bought seeds for Red Russian kale to grow this year. I just read in OG magazine it's one of the most nutritious greens. Did anyone else read the article? I'll have to dig it out to remember the rest of them.

 

Cyndi

 

 

 

Ellen <stringweaver

 

Fri, 23 Jan 2009 12:40 pm

Re: [RFSL] Recipe of the day

 

 

 

 

 

On Fri, Jan 23, 2009 at 12:34 PM, <cyndikrall (AT) aol (DOT) com> wrote:

> Winter Lentil Soup

 

that sounds delicious. I wish the deer hadn't eaten my kale. I

refuse to pay for kale anymore- $3.50 for four leaves these days! I

looked recently because I was craving it. Great reason to dry it.

 

Here's a recipe I made up last night.

 

Foggy Night Pantry Stew

 

8 oz frozen green beans, cut in 2-3" pieces

1 medium yellow onion, chopped

2 small and 2 tiny red potatoes, large dice (about 6 oz)

3 cloves garlic, chopped

1/2 -1 teaspoon each fennel20seed, thyme and marjoram

1 Qt jar quartered tomatoes, with juice

1-2 cups stock

1 1/2 cup brick of frozen roasted pureed eggplant

8 dried tomato halves

2 T chopped sweet/hot chili pepper (still good in my fridge from

September harvest!)

2 cans chickpeas, drained and rinsed

1 cup whole wheat rotelli pasta

shaved parmesan cheese

 

saute the green beans and onion in 1-2 T olive oil until onion is soft

and beans are thawed. Add potato and garlic, cook a couple minutes

till lightly browned. Add spices and toss well. Add tomatoes,

chickpeas and enough vegetable or chicken stock to make a thick soup.

Push the frozen eggplant into the center until covered by liquid.

Toss the dried tomatoes and chili pepper on top. Bring to a boil.

Cover and simmer 45-50 minutes until the potatoes are tender and the

eggplant has melted into the stew. Add more stock or water if needed

to thin to a loose stew consistancy. Raise the heat to a boil. Add

the pasta, stir and cover; cook 10-15 minutes until done.

 

top with parmesan cheese.

 

I imagine it would freeze well, but I'll be taking the rest to a

potluck tonight, since I spaced out on the crockpot potatoes I made

over night and set it on high for 8 hours....ouch, crusty burned

potatoes and onions to scrub out of the pot. I managed to salvage

about half the dish. It should have been on low.

 

I have a recipe I'll try this weekend for sugared clementine and

k

alamata compote. I hope it will freeze well. It looks like it could

become habit forming and I'd like to put some up to carry through till

next clementine season.

 

Ellen

 

 

 

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