Lentil Soup

A Veggie Venture is hosting an event called Soup's On and with very little time left in February I made this lentil soup to contribute. This soup is a staple in our house. I really enjoy how hearty and healthy this meal is. Add a little crusty bread and it makes quite a meal. Here I've added prosciutto and parmesan cheese rind to the original recipe for a more substantial and rich tasting soup.

Lentil Soup
Adapted from Food Network’s Giada De Laurentiis

2 T olive oil, plus extra for drizzling
1 inch Prosciutto end, cubed
1 medium onion, chopped
4 carrots, peeled and chopped
3 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground pepper
1 (14 ½ oz) can diced tomatoes
1 ¼ cups lentils
11 cups chicken broth or water
4 sprigs thyme
Parmesan cheese and rind
Heat the oil in a heavy large pot over medium heat. Add prosciutto and let saute for 1 minute. Add onion, carrots, and celery. Add garlic, salt, and pepper and saute until all the vegetables are slightly tender, about 5 minutes. Add the cheese rind and tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down. Add the lentils and mix to coat. Add the broth or water and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

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Happy Valentine's Day

Like most of our holiday celebrations around here Valentine's Day tends to be centered around food. I think and plan and shop for days before the big event trying to get everything perfect. I usually plan on elaborate sidedishes and desserts that take all day to prepare. The end result is always satisfying but I'm so harried up to the event that the day is filled with little frustrations. Take last year for example, I planned on making a chocolate box filled with whipped cream and berries. The concept was great but my execution was lacking. It took three different trials before I finally resorted to making a chocolate bowl which looked a little less than perfect to me. So this year I decided (and after Joseph pleaded with me) to take an easier route and do things that could be prepped in little time and could be done mainly ahead of time. Following this requirement I decided on a menu of:

Marinated Bocconcini with Crostini
Herbed Golden Potatoes
Roasted Parmesan Asparagus
Herb Encrusted Rack of Lamb
Bailey's and Chocolate Fondue

The rack of lamb was the only thing that really required any attention and it was minimal. I prepped the fondue earlier in the day and left it on the stove until just before serving when I reheated it and poured it into my makeshift fondue pot.
I even had time to do all of the dishes before even sitting down which left *little* to clean up afterwards.
I would suggest using a traditional fondue pot if you have one.  I improvised and it worked, but the candle was too close to the pyrex dish and the chocolate actually started to bubble and pop so we ended blowing out the flame and eating it all quickly before it could cool down to much.  It definitely made it more interesting!!

Chocolate Fondue
Luscious Chocolate Desserts by Lori Longbotham
1 cup heavy cream
2 Tablespoons water
10 ounces bittersweet chocolate, finely chopped
Pinch of salt
1 to 3 Tablespoons Bailey's Irish Cream
Fresh fruit
(Ice cream)

Bring the cream and water just to a boil in a medium heavy saucepan over medium-high heat. Remove the pan from the heat, add the chocolate and salt, and whisk until smooth. Add the liquor, if using, and whisk until blended. (The fondue can be made up to 3 days in advance and kept in a cool refrigerator. Gently reheat before serving.)
Transfer the fondue to a ceramic pot and keep warm over very low heat. Serve with the dipping ingredients of your choice.

Quinoa

This quinoa makes a good side dish alternative to rice or potatoes.  Our kids like mushrooms which made introducing a new grain a bit easier. I liked cooking the quinoa in chicken stock because it added a nice flavor.

Baby Portobello Quinoa

1 cup quinoa
1 cup water
1 cup chicken stock
1/2 cup sliced mushrooms
salt and pepper

Bring liquids to a boil in a small saucepan. While those are heating, brown mushrooms in a small pan with a tablespoon of olive oil. Season mushrooms with salt and pepper. Set aside after mushroom have browned and released their liquid. Add quinoa to boiling liquid, reduce to a simmer, cover and cook until water is absorbed (10-15 minutes). Reintroduce mushrooms, season once more to taste and serve.

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A Surprise Inside

There are many blogging events to partake in and I always have good intentions of entering but fail to get my act together or find the time before the deadline to participate. Today's breakfast was a combination of two past events that sounded like fun; A Surprise Inside and World Nutella Day. Since my mom is visiting this weekend and I wanted to make her something special I used these two events to inspire my stuffed french toast. I know this isn't a new concept, and I've actually done the cream cheese filling before but the Nutella was the exciting one. I'm sure some of you won't believe that my mom had never tasted Nutella before today...what a shame.

Anyways, I decided to do half of the french toast with the cream cheese and raspberry filling and half with the Nutella and raspberry filling. Then I cut them up and we each took one cream cheese and one chocolate piece. The general consensus was that the Nutella filled toast was far superior. Mom liked it so much that she asked where she could get some. I think I see stuffed french toast in her future.

Stuffed French Toast
1 loaf french bread or challah bread
3 eggs
1/2 cup milk
1 tsp vanilla
pinch of salt
2 tsp cinnamon
1 T butter

Cut 1 inch thick slices of french bread.  Using a paring knife make a slit through the bottom flat side of the bread creating a pocket inside the center of the bread.  Use your finger to open it a bit and spread nutella, cream cheese and berries, or your desired filling inside.  Mix remaining ingredients (except butter) in shallow pie pan.  Dip stuffed bread in egg mixture for 30 second per side.  Melt butter over medium heat in a large skillet.  Add bread and cook until browned on both sides and heated through.  Serve with additional syrup or  powdered sugar.



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Shrimp Wonton Salad

Tonight's meal was full of flavor. We had Shrimp and Avocado Salads, Wonton Wrapped Prawns, and we even had light and crispy Meringues for dessert.  This shrimp and avocado salad is worth the effort it takes to fry the wontons.

Shrimp and avocado salad with crispy wontons
adapted from wok by Vicki Liley

Grapefruit Dressing
1/4 cup grapefruit juice
1/4 cup olive oil
2 t brown sugar
1 T white wine vinegar
1 t peeled and grated fresh ginger

Salad
2 T vegetable oil, plus 3 cups for frying
3 cloves garlic, crushed
20 jumbo shrimp
12 wonton wrappers
1/2 avocado, peeled, pitted, and chopped
1 tomato, chopped
1/2 red onion or 1 shallot, chopped
1/4 cup chopped fresh cilantro or parsley

To make the dressing, place grapefruit juice, olive oil, sugar, vinegar, and ginger in a screw-top jar. Shake well to combine and set aside.
To make salad, in a wok over medium-high heat, warm 2 tablespoons oil Add garlic and stir-fry until aromatic, about 1 minutes. Raise heat to high, add shrimp and stir-fry until shrimp change color. Remove. Heat 3 cups oil in wok until it reaches 375 degrees. Working in batches, add wonton wrappers and fry until golden and crisp, about 1 minute. Remove and set aside.
In a bowl, combine avocado, tomato, onion, and parsley/cilantro. Add shrimp and grapefruit dressing and gently stir. Cover and allow to stand for 10 minutes to develop the flavors.
Place one wonton on each plate and top with salad. Add another wonton and layer salad. Top with third wonton and serve immediately.

Meringueadapted from Bills Food by Bill Granger
4 egg whites
a pinch of salt
1 cup sugar

Preheat oven to 250 degrees. Place the egg whiteand salt in a clean, dry bowl and whisk until soft peaks form. Add the sugar 1 tablespoon at a time, whisking until a glossy, stiff mixture forms.
Spoon out 8 meringues onto a baking tray lined with parchment paper and bake for 1 1/4 hours. Remove from the oven and allow to cool.
Top with whipped cream, berries, and sauce.

Destination Dinner - Stir Fry

There is something about having a secret that I love. I spend all day thinking and scheming about something all the time knowing that my husband is non the wiser. I enjoy running about from store to store gathering ingredients for a special meal that only I know about. There's no rhyme or reason to when or why I make a special meal...the idea just sneaks into my mind and doesn't leave until I act on it. Sometimes I will supress the urge for a day-two at the most before I give in.
Pre-parenthood this used to include a table for two with candlelight in the bedroom, indoor picnics next to the fireplace, or outdoor bonfires. Now it is more of a rush job when most of the prep work is done during naptime and even still I rarely finish in time so I have to block Joseph's view of the kitchen as he enters and usher him and the little one out of the room to allow me a little extra time to put the finishing touches on dinner.
Last night's asian destination dinner was the most hectic surprise dinner I've made to date. I think I had to do a full body block to prevent Joseph from getting a sneak peak as I tried to hand over Gabe's dinner. Not quite the quiet, romantic atmosphere I was going for...but it was still worth it. His expression was priceless as I pulled out the platter of california rolls I had hiding in the fridge. He could not believe I had made sushi, his favorite, for dinner.
Although it was a long process for one roll of sushi, I had a great time trying my hand at this artform. I even think it turned out okay for my first attempt and I might even have to buy a bamboo mat to make the rolling go a little easier. (I actually used a couple layers of tinfoil with a towl underneath.) As you can see from the picture, I do need to work on my slicing skills. Getting the blade of the knife to go through without any drag was challenging and my slices certainly were not consistent in size - but the taste was there!

Beef Stir-fry

1 lb beef sliced thin
1/4 cup soy sauce
2 cloves garlic
fresh cracked pepper
1/2 onion, sliced in rings
1 red bell pepper, sliced
2 cups broccoli

Marinate the beef in the soy sauce, garlic, and pepper for at least 30 minutes. Saute the beef in 2 tablespoons oil for 1 minute on each side. Remove from pan. Add in remaining ingredients and any remaining marinade and saute for 3-4 minutes or until desired doneness. Add in beef and serve over rice.



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Pizza with Tomato, Ricotta, Prosciutto, and Arugula

This is a tasty alternative to take out pizza.  It comes from a great cookbook, Simple Pleasures, which has given me a surprising number of stellar meals in the past month or two.  Give it a try!

Pizza with Tomato, Ricotta, Prosciutto, and Arugula
adapted from Simple Pleasures by Alfred Portale

All-purpose flour, for dusting the work surface
1 1/4 pounds raw pizza dough
Olive oil
Coarse salt
Freshly ground black pepper
1 cup pizza sauce
1 1/2 cups ricotta cheese
1/4 pound Parmigiano-Reggiano, finely grated
1/3 pound thinly sliced prosciutto di Parma
2 cups arugula, stems removed
6 basil leaves, cut into a chiffonade

The original recipes calls for grilling the flattened and sauced pizza dough at 425 degrees for 1-2 minutes however this doesn't work in January, so I brushed the dough with olive oil and seasoned it with salt and pepper and then baked at 500 degrees until puffed and removed before any color developed on the edges.

Spread the pizza sauce lightly over the surface and distribute spoonfuls of ricotta (or fresh mozzarella) around the surface of the pizza. Scatter the Parmesan cheese over the top and bake in the oven for 3 minutes.

Remove and arrange the prosciutto slices and arugula attractively over the pizzas. Drizzle with olive oil, top with basil, and season with salt and pepper.

Pizza Sauce
2/3 cup tomato paste
2 T olive oil
2 t finely chopped rinsed anchovy fillets
1/2 t finely chopped garlic, mashed with a pinch of salt
1/2 t dried oregano
1/4 t freshly ground black pepper
1/4 t crushed red pepper flakes
1/2 t coarse salt

In a medium bowl combine all of the ingredients.

Pizza Dough

¼ cup white wine
1 cup warm water
1 Tbsp honey
1 Tbsp olive oil
1 tsp. salt
½ Tbsp yeast
Flour
In a bowl combine everything except flour. Let mixture sit for 4-5 minutes. Next, stir in flour ½ cup at a time until mixture comes together and forms a ball. Continue adding flour until the dough is not sticky. Turn out onto floured counter and knead until dough forms a smooth ball. (2-3 minutes) Rub a small amount of olive oil on dough and place in a large bowl. Cover with plastic wrap and then a towel. Place in a warm spot for 1-2 hours. Dough should double in size.

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Shrimp Risotto with Sweet Peas and Leeks

This week I'm working from Alfred Portale's (Gotham Bar and Grill's Acclaimed Chef) Simple Pleasures a cookbook that I picked up from the library. I chose it, along with 3 other books, in a matter of minutes as a friend of mine was playing with the little one downstairs. This method of simply ripping down a few cookbooks without much time to ponder has been mostly hit and miss. Lately I seem to have been missing a lot. However, this one seems interesting with it's colorful pictures and stripped down recipes. Yesterday I chose two or three recipes that I wanted to try and went out to gather ingredients. This risotto was my first choice and it sure is a keeper.
It turned out so good that I thought I would submit it to Weekend Herb Blogging hosted by Tomato. This weekly event features recipes containing vegetables and herbs as the focus and this dish fits the bill. The leeks are spotlighted in this wonderful risotto and the opportunity to use a variety of herbs such as parsley, chervil, and basil make it fun to prepare. The leeks in this dish lend a delicate onion flavor. They also have a nice texture and proved to be a great way to sneak in a veggie (not that I really need to "sneak" them in)for my 13 month old who isn't yet able to handle bold flavors.

Shrimp Risotto with Sweet Peas and Leeks
adapted from Simple Pleasures

2 quarts Chicken Stock
Coarse salt to taste
1 cup frozen peas - fresh when in season
4 small leeks, white and green parts only, thickly slices, rinsed, and drained
2 T olive oil
1/2 cup diced onion
2 t finely chopped garlic
1 t coriander
2 cups Risotto Rice-Canaroli or Arborio
1/2 cup dry white wine
12 to 14 large shrimp, peeled and deveined
Freshly ground pepper to taste
2 T unsalted butter
1/4 cup heavy cream
1/4 cup chopped flat-leaf parsley
1/4 cup chopped chervil - I replaced this with basil (a suggested variation)
4 t fresh lemon juice (I omitted this for person preference.)

Pour the chicken stock into a saucepan and bring it to a simmer over medium heat. Keep the stock at a low simmer.
While the stock is heating, bring a pot of lightly salted water to a boil. Fill a large bowl halfway with ice water. Add the peas to the boiling water and blanch them for 1 to 2 minutes. Use a slotted spoon to transfer them to the ice water to stop the cooking and set their color.
Add the leeks to the boiling water and cook until tender, 2 minutes. Use a slotted spoon to transfer the leeks to the ice water. Drain the vegetables and set them aside.
Warm 2 tablespoons of the olive oil in a large, heavy-bottomed pot set over medium-low heat. Add the onions and saute for 2 minutes. Then add the garlic and coriander, and cook for another minute. Add the rice and saute until coated. Add the wine and cook, stirring until it is almost completely absorbed, 3 minutes.
Add about 1 cup of simmering stock to the rice. Cook for approximately 2 minutes, stirring often, until the stock is almost completely absorbed. Gradually add more stock, a cup at a time, stirring gently until it is absorbed by the rice before adding the next cup. After about 15 minutes taste the rice which should be firm yet cooked through. It should take a total of 18-20 minutes total.
Meanwhile, heat the remaining 1 tablespoon olive oil in a saute pan set over medium heat. Season the shrimp with salt and pepper, add them to the pan, and saute until firm and pink, about 3 minutes.
Add the peas, leeks, and shrimp to the risotto. Stir in the butter and cream. Stir in the lemon juice, parsley, and chervil. Season to taste.


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Doughnuts

We make these doughnuts every year on Father's Day.  They are always a hit.  Some years we dust them with powdered sugar or a cinnamon and sugar mixture and some years we serve them as doughnut holes we raspberry or chocolate dipping sauce.  It is a treat that the kids and my husband look forward to each year.  Half a recipe makes more than enough doughnut for a family of four to eat.

Cake Donuts
adapted from BREAD for Breakfast
I halved this recipe and it made a dozen doughnuts plus doughnut holes.

3 cups all-purpose flour
1 cup cake flour
1 T baking powder
1 t ground nutmeg
1/2 t baking soda
3/4 t salt
1 large egg plus 2 egg yolks
1 cup sugar
3 T melted butter
1/3 c sour cream
1 c buttermilk
1/2 t vanilla extract
About 1 quart vegetable oil for frying
(1 T vanilla powder - I omitted this)

In a medium bowl, stir together the all-purpose and cake flours, baking powder, nutmeg, baking soda, and salt.
In the workbowl of a heavy-duty electric mixer, cream the egg, yolks, and sugar on low speed until thick and lemon colored, about 1 minute. Add the melted butter and sour cream and beat on medium speed for 30 seconds. On low speed, add the dry ingedients in 3 separate additions, alternating with the buttermilk and vanilla extract. The dough will be very soft. Cover the bowl and refrigerate for 2 hours (I refrigerated overnight and they were fine). This chilling before frying prevents the dough from absorbing too much oil while cooking.
Scrape the dough out of the bowl onto a lightly floured work surface. Knead a few times, like for biscuit dough, just until it holds together, and keeping it as soft as possible. With a rolling pin, quickly roll out the dough to a thickness of 1/2 inch. Do not add too much flour or over-handle at this point or the donuts will be tough. Cut the doughnuts out using a doughnut cutter. (I used a drinking glass and a cap from a gluestick that I thoroughly cleaned and dipped in flour.)
In a deep heavy 4-quart pot, pour the oil to a depth of 2 inches. Heat to 375 degrees. Place a clean brown paper bag on a baking sheet at the side of the stove to drain donuts. Carefully test the oil with a scrap of dough; the oil is hot enough when it puffs immediately. Carefully slide 2 or 3 pieces of dough off a metal spatula into the hot oil. Don't crowd them. Turn a few times with a slotted spoon; cookuntil golden brown, about 2 minutes per side. Remove with slotted spoon and drain. Cool to room temperature.

I am sort-of a purist when it comes to doughnuts. I like them plain or sugared, no nuts, no glaze, no fillings. So we rolled ours in powdered sugar and cinnamon and sugar.

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Individual Sausage and Egg Casseroles

These individual casseroles were very tasty and a nice diversion from the sweet breakfast items that we usually indulge in during the weekend. They were quick to assemble and once in the oven I had time to clean up the kitchen before eating.

Individual Sausage and Egg Casseroles
1/4 lb italian sausage
1/4 cup diced onion
1/4 cup diced red bell pepper
4 eggs
1/4 cup milk
3/4 cup shredded sharp cheddar cheese
2 cups cubed bread
salt
pepper

Preheat over to 350 degrees. Brown sausage in a skillet. Add in onion and bell pepper after the sausage has rendered a little fat. While the sausage browns, grease two ramekins and layer in the bread and cheese. In a bowl combine eggs, milk, salt, and pepper; mix thouroughly. Pour egg mixture over bread and cheese. Top with browned sausage mixture. Bake for 45-50 minutes.