Summer is here in full force in Florida. The humidity has been high and the beach is very inviting.
I love summer because it is also the time when we get loads of wonderful, fresh picked/grown fruit ; Mangoes are big and juicy not fibrous, Pineapple from Costa Rica is sweet as honey, Georgia Peaches are dripping with sweet nectar. It’s all good.
The farmers in Florida are also busy harvesting some wonderful vegetables. I discovered a terrific farm store not far from home and have really enjoyed their fresh produce. There are fields of corn growing right down the street from them.
Yesterday I suggested my sister and mother meet me there. We had an all vegetable dinner last night with all the healthy choices we took home. It was a nice change.
Our meal consisted of:
Fresh spinach steamed in the microwave. We all admitted it was the freshest we have ever tasted.
Beet tops cooked then mixed with lemon and oil in the manner my grandmother used to make them.
Cucumbers cut in spears with a dill vinaigrette and a little feta cheese.
Baby Yukon gold potatoes with a little butter and fresh picked rosemary.
Macaroni salad with carrot, celery and green pepper.
Freshly baked Ciabatta bread sliced and toasted.
I have been trying to get my mother to make more healthy choices. She comes from the “add the butter” generation. Pizza, Bacon, and anything with cream or butter is her idea of “healthy”. Since moving here, I have exposed her to some other choices.
I suggested she buy some fish for dinner the other night. My sister had offered to cook dinner for them. My mother mentioned that the fish recipes she had found were very heavy with mayonnaise, cream or loads of butter. She wanted something less heavy (halleluiah!) and hoped for a preparation that included pineapple. She wasn’t sure which fish she would find at the fishmonger, so I thought back to my recent visit and guessed they would have Mahi Mahi.
The recipe I shared with her called for Mahi Mahi but being unable to get it they used a thick piece of Flounder. My sister particularly liked the recipe because it was darn easy to make. My mother loved it and said it was the best fish meal she had ever had.
The recipe included macadamia nuts, which are “not” low in fat, but you can always limit the amount but still include them. My sister added some sliced bananas and some fresh ginger to the recipe. She suggested that powdered ginger might have been a better choice. They made only ½ the recipe for the two of them and it was plenty.
Just thinking about this meal, I wish I would have been invited (actually I was but didn’t go…my loss!)
Here is the recipe. Unfortunately, I don’t know where I found it, so I can’t tell you where the recipe originated.
Toasted Macadamia Mahi Mahi
8 oz pineapple yogurt
2 tablespoons of Rum
2 Lbs Mahi Mahi (or Flounder if you can find a fresh, thick piece)
½ tsp salt
1 tablespoon of butter
¼ cup coconut, toasted
1 cup macadamia nuts, toasted and coarsely chopped
1 banana sliced (optional)
Some powdered ginger (optional)
1. In a shallow baking dish, mix together yogurt and rum (and ginger if you want to try it).
2. Add fish and coat on all sides. Refrigerate covered for several hours or overnight
3. Preheat oven to 350 degrees. Sprinkle fish lightly with salt. Bake the fish for 25 minutes until the fish flakes when tested.
4. Toast the coconut and nuts by melting the butter in a skillet over medium heat. Add the coconut and nuts and stir until browned.
5. Remove to a serving platter and sprinkle with the coconut ,nuts and bananas if using. Serve.
This recipe would be great with some healthy Sweet Potato Fries http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-fries-recipe/index.html
Enjoy!
5/8/10
Jamie Oliver's Risotto with Lemon and Mint
It finally feels like Florida after an extended period of cool weather, things have really warmed up. Many people like to cook inside in the winter and outside during the summer, but somehow when it’s hot and humid, being inside with the AC on sounds like a better choice to me.
That said, I did grill outside last week. I made delicious bourbon pineapple shrimp kabobs, http://seafood.betterrecipes.com/bourbon-pineapple-shrimp-kabobs.html a salad with sweet cantaloupe, ripe avocado and strawberries on a bed of baby spinach with a sherry vinaigrette (http://www.eatingwell.com/recipes/strawberry_melon_avocado_salad.html ) and for dessert, island coconut bread with pineapple coconut ice cream on top (yes, it was as good as it sounds!)
As for cooking indoors; my mother gave me a bunch of fresh asparagus the other day. I had planned on making a cream of asparagus soup, but at the last minute I changed my mind and decided to make an asparagus risotto. Now I would like to say, I came up with the ingredients on my own but I am more of a cook than a chef. I leave the details to the chefs. My chosen chef for this meal was Jamie Oliver.
I have watched Jamie Oliver on the Food Network and although I like the fact that he cooks a lot of fresh veggies, I have never been particularly interested in his creations. Recently though, he caught my attention with his new show, “Jamie Oliver’s Food Revolution” http://www.jamieoliver.com/campaigns/jamies-food-revolution.
Jamie’s mission is to help Americans get away from the processed food and snacks that contribute to our health and obesity problems and to reconnect with “real food”. Now this is a novel concept and one that I fully support.
Check out Jamie’s Food Revolution show when you can. It may motivate you to cook. I was amazed what the kids he spoke to had been eating and disturbed by the fact they couldn’t recognize common vegetables. Sadly, it has become a processed food nation.
I saw an online recipe for Risotto with Asparagus, Lemon and Mint by Jamie Oliver, so I decided to try it out. Here is a link to the original recipe http://www.jamieoliver.com/recipes/risotto/asparagus-mint-and-lemon-risotto. The dish was perfect for a spring meal. The lemon and mint made it light and flavorful.
I made my own adjustments to the recipe. I guess I am too lazy to clean so many dirty dishes (Or, let’s just say, I don’t enjoy dishwashing. I would prefer to go for a long walk if given the opportunity!). I adjusted amounts to make enough for 2 people (or one with leftovers).
Here is how I made this:
One bunch of asparagus weighing about 10 oz chopped into small pieces (probably about 8 oz after breaking off the woody stems.)
1 stick of celery diced
1 small onion diced
1 clove of garlic smashed but not chopped
1 tbl each olive oil and butter (yes, you need the butter flavor)
1 pat of butter (I know, how much butter is that? It’s a pat of butter, wing it!)
1 cup of arborio rice (actually I bought sushi rice at Whole Foods and used that instead)
2 ½ cups chicken like broth warmed in the microwave (used because I am a non meat eater. Chicken or a good vegetable broth would work too.) More as needed.
½ cup white wine (Save the rest to drink, so make it a wine you enjoy, You will be happy and frisky when the dish is done.)
½ to 1 tablespoon of minced fresh mint
Zest from ½ a lemon and lemon juice from it to taste.
¼- ½ cup finely grated parmesan (more for garnish)
Salt and pepper each to taste.
Melt the butter over medium heat and add in the olive oil. Sauté’ the celery, onion and garlic clove in the oil butter mixture until the onion is translucent. Remove the garlic. Stir in the rice and sauté like you would for pilaf. Keep stirring so you just lightly toast it without burning it or having it stick to the pan. Add pepper and a little salt, and then spoon in a ladle full of the broth mixed with the wine. Cook, stirring until the liquid is absorbed. Continue stirring and adding broth/wine mixture until the rice is al dente.
Once al dente add about ½ cup more of the broth mixture and the asparagus. I used pencil thin asparagus so if yours is thicker you may want to do this step just before the rice is al dente. You may need more broth so keep an eye on it. Continue cooking while stirring gently until the rice is just done and the asparagus is lightly cooked. Add more broth if needed to cook the asparagus and rice properly but being careful not to overcook it or it will be gluey.
Take the risotto off the heat. Add the zest, parmesan and lemon juice. Mix in the fresh mint. Adjust the seasoning and add a pat of butter.
(At this point, I also mixed in a little fresh baby spinach. The rice was hot enough to wilt it. This wasn’t really necessary for the flavor, I just wanted to use what I had on hand.)
Get out a big bowl and your utensils. Sprinkle some extra parmesan on top. Pour yourself a small glass of the leftover white wine (or one for you, one for your partner, friend or whoever is eating this with you) and chow down.
I really enjoyed eating this risotto. For me this was a meal, but you might want to stir in some pieces of whole cooked shrimp to make this more substantial or use it as a side dish to a nice piece of cooked fish.
I hope you will try this recipe. I used to think risotto was difficult to make. You do have to watch it and stir constantly but it isn’t a difficult recipe.
That said, I did grill outside last week. I made delicious bourbon pineapple shrimp kabobs, http://seafood.betterrecipes.com/bourbon-pineapple-shrimp-kabobs.html a salad with sweet cantaloupe, ripe avocado and strawberries on a bed of baby spinach with a sherry vinaigrette (http://www.eatingwell.com/recipes/strawberry_melon_avocado_salad.html ) and for dessert, island coconut bread with pineapple coconut ice cream on top (yes, it was as good as it sounds!)
As for cooking indoors; my mother gave me a bunch of fresh asparagus the other day. I had planned on making a cream of asparagus soup, but at the last minute I changed my mind and decided to make an asparagus risotto. Now I would like to say, I came up with the ingredients on my own but I am more of a cook than a chef. I leave the details to the chefs. My chosen chef for this meal was Jamie Oliver.
I have watched Jamie Oliver on the Food Network and although I like the fact that he cooks a lot of fresh veggies, I have never been particularly interested in his creations. Recently though, he caught my attention with his new show, “Jamie Oliver’s Food Revolution” http://www.jamieoliver.com/campaigns/jamies-food-revolution.
Jamie’s mission is to help Americans get away from the processed food and snacks that contribute to our health and obesity problems and to reconnect with “real food”. Now this is a novel concept and one that I fully support.
Check out Jamie’s Food Revolution show when you can. It may motivate you to cook. I was amazed what the kids he spoke to had been eating and disturbed by the fact they couldn’t recognize common vegetables. Sadly, it has become a processed food nation.
I saw an online recipe for Risotto with Asparagus, Lemon and Mint by Jamie Oliver, so I decided to try it out. Here is a link to the original recipe http://www.jamieoliver.com/recipes/risotto/asparagus-mint-and-lemon-risotto. The dish was perfect for a spring meal. The lemon and mint made it light and flavorful.
I made my own adjustments to the recipe. I guess I am too lazy to clean so many dirty dishes (Or, let’s just say, I don’t enjoy dishwashing. I would prefer to go for a long walk if given the opportunity!). I adjusted amounts to make enough for 2 people (or one with leftovers).
Here is how I made this:
One bunch of asparagus weighing about 10 oz chopped into small pieces (probably about 8 oz after breaking off the woody stems.)
1 stick of celery diced
1 small onion diced
1 clove of garlic smashed but not chopped
1 tbl each olive oil and butter (yes, you need the butter flavor)
1 pat of butter (I know, how much butter is that? It’s a pat of butter, wing it!)
1 cup of arborio rice (actually I bought sushi rice at Whole Foods and used that instead)
2 ½ cups chicken like broth warmed in the microwave (used because I am a non meat eater. Chicken or a good vegetable broth would work too.) More as needed.
½ cup white wine (Save the rest to drink, so make it a wine you enjoy, You will be happy and frisky when the dish is done.)
½ to 1 tablespoon of minced fresh mint
Zest from ½ a lemon and lemon juice from it to taste.
¼- ½ cup finely grated parmesan (more for garnish)
Salt and pepper each to taste.
Melt the butter over medium heat and add in the olive oil. Sauté’ the celery, onion and garlic clove in the oil butter mixture until the onion is translucent. Remove the garlic. Stir in the rice and sauté like you would for pilaf. Keep stirring so you just lightly toast it without burning it or having it stick to the pan. Add pepper and a little salt, and then spoon in a ladle full of the broth mixed with the wine. Cook, stirring until the liquid is absorbed. Continue stirring and adding broth/wine mixture until the rice is al dente.
Once al dente add about ½ cup more of the broth mixture and the asparagus. I used pencil thin asparagus so if yours is thicker you may want to do this step just before the rice is al dente. You may need more broth so keep an eye on it. Continue cooking while stirring gently until the rice is just done and the asparagus is lightly cooked. Add more broth if needed to cook the asparagus and rice properly but being careful not to overcook it or it will be gluey.
Take the risotto off the heat. Add the zest, parmesan and lemon juice. Mix in the fresh mint. Adjust the seasoning and add a pat of butter.
(At this point, I also mixed in a little fresh baby spinach. The rice was hot enough to wilt it. This wasn’t really necessary for the flavor, I just wanted to use what I had on hand.)
Get out a big bowl and your utensils. Sprinkle some extra parmesan on top. Pour yourself a small glass of the leftover white wine (or one for you, one for your partner, friend or whoever is eating this with you) and chow down.
I really enjoyed eating this risotto. For me this was a meal, but you might want to stir in some pieces of whole cooked shrimp to make this more substantial or use it as a side dish to a nice piece of cooked fish.
I hope you will try this recipe. I used to think risotto was difficult to make. You do have to watch it and stir constantly but it isn’t a difficult recipe.
3/12/10
A night of tasting at Village Tavern Boynton Beach
I was invited to the Village Tavern (http://www.villagetavern.com/index.cfm ) last night to take part in a Taste Casting Group. The Village Tavern is located in Renaissance Commons off Congress in Boynton Beach. I was excited about the invite because it was a restaurant on my “need to try” list. I had walked by it several times and noticed they were always busy with a very attractive clientele. I figured it must have some good things going for it.
Village Tavern restaurants are based out of Birmingham, Alabama. They have a number of locations in the South East, one in Scottsdale, Az and one in Denver, Co. Although it is hard to have an exact comparison, the atmosphere is similar to that of Houston’s, J. Alexander’s or Joe’s American Bar and Grill. It has a warm comforting feel and although it gets very busy, I was able to hear everyone at my table easily.
The management and staff were gracious enough to offer us a full tasting of their offerings, including specialty drinks, wine and an incredible array of their appetizers, main entrees and desserts. The staff was friendly, attentive, knowledgeable and genuinely passionate about the food.
We started the evening with drinks in the bar. I was impressed with the wine list and in fact they have been recognized by receiving Wine Spectators award for excellence. In addition to having a nice glass of wine, we were given a sampling of 3 of their specialty drinks. The cocktail menu is interesting and original.
We tasted a Rose Sangria, Banana Lemon Drop and a Violet infused cocktail which normally is served with an edible organic orchid.
The Rose Sangria was very sweet which may be a turn off to some. I probably would have preferred a little less sweetness but I really enjoyed it. It had a sweet floral (rose) flavor.
I enjoyed the Banana Lemon Drop, but would probably not drink more than one as it also was quite sweet. The violet cocktail, although unique, was not a favorite. They apologized for not having the fresh orchid and the color of the drink without it was unappealing.
Following cocktails we were seated in the dining room. As mentioned, the acoustics were very good in spite of the crowd. We were treated to a sampling of appetizers. All were very good, but the favorites were the fried calamari with Thai chili sauce and the Mussels which unfortunately I was unable to taste (I am allergic). My dining companions said they were terrific and were hoping to learn their secret recipe! The crab cakes were a good quality with very little breading and the Flatbread Margherita was delicious.
Salads were a real treat, especially the Spinach Salad with bacon, apples, dried cranberries, blue cheese, spiced pecans and a sweet Poppy seed dressing. It was served with a moist delicious apple muffin we all would love to have again. The Tavern Salad was also quite good.
As you might guess, this was a real feast! There were 6 appetizers, 2 salads, 9 entrees and 4 desserts! My favorite entrees were the Rainbow Trout marinated in a sweet soy sauce and the Ten Spiced Glazed Salmon with Curried Couscous, vegetables and roasted almonds. The portions are more than generous; in fact I had the remainder of the trout for lunch today. It was still terrific! I will most likely have the leftover salmon tonight and am looking forward to it.
Desserts are not the high point at Village Tavern. I did like the fact that they were not overly sweet but many were lacking in depth of flavor. I did like the Carrot Cake which is new on the menu. It was not overly sweet but was moist and nicely flavored. Crème Brulee was also good but not the best I have ever had. My dinner companions loved the Banana Crepes. Espresso with dessert was excellent.
I would highly recommend you try Village Tavern if you get the opportunity. We had a great evening, enjoyed the food, the atmosphere and the service. They have a number of promotions including Wine and Dine Wednesdays with 60 wines by the glass offered at ½ price. They have early and late evening happy hours with cocktails at half price in the bar and on the patio and for the carnivore they have Prime Rib Mondays.
Have a great weekend and when you get the chance, check out the Village Tavern…even better…invite me along!!
Renaissance Commons Congress Ave and Gateway Blvd.
1880 North Congress Avenue, Suite 170
Boynton Beach FL 33426
Phone: 561-853-0280 Fax: 561-853-0281
Village Tavern restaurants are based out of Birmingham, Alabama. They have a number of locations in the South East, one in Scottsdale, Az and one in Denver, Co. Although it is hard to have an exact comparison, the atmosphere is similar to that of Houston’s, J. Alexander’s or Joe’s American Bar and Grill. It has a warm comforting feel and although it gets very busy, I was able to hear everyone at my table easily.
The management and staff were gracious enough to offer us a full tasting of their offerings, including specialty drinks, wine and an incredible array of their appetizers, main entrees and desserts. The staff was friendly, attentive, knowledgeable and genuinely passionate about the food.
We started the evening with drinks in the bar. I was impressed with the wine list and in fact they have been recognized by receiving Wine Spectators award for excellence. In addition to having a nice glass of wine, we were given a sampling of 3 of their specialty drinks. The cocktail menu is interesting and original.
We tasted a Rose Sangria, Banana Lemon Drop and a Violet infused cocktail which normally is served with an edible organic orchid.
The Rose Sangria was very sweet which may be a turn off to some. I probably would have preferred a little less sweetness but I really enjoyed it. It had a sweet floral (rose) flavor.
I enjoyed the Banana Lemon Drop, but would probably not drink more than one as it also was quite sweet. The violet cocktail, although unique, was not a favorite. They apologized for not having the fresh orchid and the color of the drink without it was unappealing.
Following cocktails we were seated in the dining room. As mentioned, the acoustics were very good in spite of the crowd. We were treated to a sampling of appetizers. All were very good, but the favorites were the fried calamari with Thai chili sauce and the Mussels which unfortunately I was unable to taste (I am allergic). My dining companions said they were terrific and were hoping to learn their secret recipe! The crab cakes were a good quality with very little breading and the Flatbread Margherita was delicious.
Salads were a real treat, especially the Spinach Salad with bacon, apples, dried cranberries, blue cheese, spiced pecans and a sweet Poppy seed dressing. It was served with a moist delicious apple muffin we all would love to have again. The Tavern Salad was also quite good.
As you might guess, this was a real feast! There were 6 appetizers, 2 salads, 9 entrees and 4 desserts! My favorite entrees were the Rainbow Trout marinated in a sweet soy sauce and the Ten Spiced Glazed Salmon with Curried Couscous, vegetables and roasted almonds. The portions are more than generous; in fact I had the remainder of the trout for lunch today. It was still terrific! I will most likely have the leftover salmon tonight and am looking forward to it.
Desserts are not the high point at Village Tavern. I did like the fact that they were not overly sweet but many were lacking in depth of flavor. I did like the Carrot Cake which is new on the menu. It was not overly sweet but was moist and nicely flavored. Crème Brulee was also good but not the best I have ever had. My dinner companions loved the Banana Crepes. Espresso with dessert was excellent.
I would highly recommend you try Village Tavern if you get the opportunity. We had a great evening, enjoyed the food, the atmosphere and the service. They have a number of promotions including Wine and Dine Wednesdays with 60 wines by the glass offered at ½ price. They have early and late evening happy hours with cocktails at half price in the bar and on the patio and for the carnivore they have Prime Rib Mondays.
Have a great weekend and when you get the chance, check out the Village Tavern…even better…invite me along!!
Renaissance Commons Congress Ave and Gateway Blvd.
1880 North Congress Avenue, Suite 170
Boynton Beach FL 33426
Phone: 561-853-0280 Fax: 561-853-0281
2/22/10
Cooking day
I know it has been almost a month since my last post. I have been travelling to Dallas and I am finally back home. This past week I drove my sister and her cat to Florida. It was a long drive and I must admit, I had the worst food I have had in years, McDonalds, Subway and hotel food. I don’t know how people eat that kind of food all the time. Upon my return, I just wanted some home cooked meals!
My mother was gracious enough to have some comfort food ready for us on Saturday, Albanian Spinach Pie and Sauerkraut Pie. They are family recipes (and by no means low fat!). I don’t think the Sauerkraut Pie is Albanian. My grandmother’s mother was Serbian. I think she must have learned that recipe from her mother.
Today was my day to cook. I have been craving my favorite Lentil Soup, so that was my choice today. I also found some organic artichokes at WholeFoods 5 for 5 dollars which in Florida is an incredible bargain. I doubled up the work and made Provencal Artichoke Ragout, another favorite of mine. It is on the stove as I am writing.
The artichoke recipe is from one of my favorite cookbook authors, Martha Rose Shulman (I have mentioned her in earlier posts). Here is the link to the recipe on her blog, http://www.martha-rose-shulman.com/recipes/art_ragout.html .
I love lentils. You either love them or you hate them or you may love them but they don’t agree with you! In any case, lentils are a great source of plant based protein. Combined with rice or other grain it becomes a complete protein. They are also one of the best vegetable sources of iron.
Lentils have been around for a long time. They are one of the earliest cultivated legumes with archeological evidence of their cultivation as early as 6000 B.C. Lentils were mentioned in the Bible, Genesis 25: 30-34, Esau gave up his birthright for a dish of lentils (he must have been on the I love lentils team!) and a loaf of bread.
Ancient Greeks used lentils for making soup and bread. Hippocrates, the father of medicine prescribed lentils to his patients with liver ailments. In India, lentils were introduced before 100 AD and they are strongly imbedded in their culture. Lentils were introduced in the US during the early 1900’s. In North America, lentils are cultivated in eastern Washington, northern Idaho and Canada.
I am not sure where I got this lentil soup recipe. I cut it out of a magazine and have used it for years. I have seen it on some online blogs, but they have not printed their source.
What I have changed from the original recipe is that I normally add more water or tomato sauce (the lentils soak up the broth) and I include a Persian dried lemon while it is simmering then squeeze the juice into the broth and remove the lemon. I also serve the soup garnished with a some good Greek Feta cheese. I highly recommend you try making the soup with the dried lemon. It adds a unique lemon flavor that is delicious. If you don’t want to search out the dried lemons (you can find them at Mediterranean stores or on line at, http://parthenonfoods.com/dried-lemons-approx-025lb-p-1322.html) you can substitute adding some lemon juice before serving, but it is not the same.
I am going to post the entire recipe but I only make ½ a recipe normally. That makes about 4 bowls of soup (lady size).
Lentil and Spaghetti Soup with Tomatoes and Garlic
½ pound dried lentils (1 ¼ cups) rinsed and picked through
1 large onion minced
1 large carrot, cut into small dice
2 medium celery stalks, cut into small dice
1 large garlic clove, minced
1 ½ cups canned tomatoes in puree, chopped coarse (can use diced canned tomatoes or fresh diced tomatoes with some tomato sauce)
1 Persian dried lemon (optional)
6 tablespoons olive oil
4 ounces spaghetti, broken into 2 inch lengths
Salt and ground black pepper
¼ lb top quality Greek feta cheese, crumbled
Sauté onion, carrot, celery and garlic in 2 tablespoons of olive oil until onion is translucent. Add lentils tomatoes and dried lemon if using. Cover and simmer until lentils are tender about one hour. Squeeze the lemon to release the juice and remove it.
Add spaghetti and salt; partially cover and simmer until spaghetti is just tender, about 12 minutes. Season with pepper and additional salt to taste.
To serve:
Ladle soup into warm soup bowls. Drizzle each bowl with 1 tsp olive oil and top with 1 tablespoon crumbled feta. Serve immediately. This is good with a slice of toasted rosemary bread.
My mother was gracious enough to have some comfort food ready for us on Saturday, Albanian Spinach Pie and Sauerkraut Pie. They are family recipes (and by no means low fat!). I don’t think the Sauerkraut Pie is Albanian. My grandmother’s mother was Serbian. I think she must have learned that recipe from her mother.
Today was my day to cook. I have been craving my favorite Lentil Soup, so that was my choice today. I also found some organic artichokes at WholeFoods 5 for 5 dollars which in Florida is an incredible bargain. I doubled up the work and made Provencal Artichoke Ragout, another favorite of mine. It is on the stove as I am writing.
The artichoke recipe is from one of my favorite cookbook authors, Martha Rose Shulman (I have mentioned her in earlier posts). Here is the link to the recipe on her blog, http://www.martha-rose-shulman.com/recipes/art_ragout.html .
I love lentils. You either love them or you hate them or you may love them but they don’t agree with you! In any case, lentils are a great source of plant based protein. Combined with rice or other grain it becomes a complete protein. They are also one of the best vegetable sources of iron.
Lentils have been around for a long time. They are one of the earliest cultivated legumes with archeological evidence of their cultivation as early as 6000 B.C. Lentils were mentioned in the Bible, Genesis 25: 30-34, Esau gave up his birthright for a dish of lentils (he must have been on the I love lentils team!) and a loaf of bread.
Ancient Greeks used lentils for making soup and bread. Hippocrates, the father of medicine prescribed lentils to his patients with liver ailments. In India, lentils were introduced before 100 AD and they are strongly imbedded in their culture. Lentils were introduced in the US during the early 1900’s. In North America, lentils are cultivated in eastern Washington, northern Idaho and Canada.
I am not sure where I got this lentil soup recipe. I cut it out of a magazine and have used it for years. I have seen it on some online blogs, but they have not printed their source.
What I have changed from the original recipe is that I normally add more water or tomato sauce (the lentils soak up the broth) and I include a Persian dried lemon while it is simmering then squeeze the juice into the broth and remove the lemon. I also serve the soup garnished with a some good Greek Feta cheese. I highly recommend you try making the soup with the dried lemon. It adds a unique lemon flavor that is delicious. If you don’t want to search out the dried lemons (you can find them at Mediterranean stores or on line at, http://parthenonfoods.com/dried-lemons-approx-025lb-p-1322.html) you can substitute adding some lemon juice before serving, but it is not the same.
I am going to post the entire recipe but I only make ½ a recipe normally. That makes about 4 bowls of soup (lady size).
Lentil and Spaghetti Soup with Tomatoes and Garlic
½ pound dried lentils (1 ¼ cups) rinsed and picked through
1 large onion minced
1 large carrot, cut into small dice
2 medium celery stalks, cut into small dice
1 large garlic clove, minced
1 ½ cups canned tomatoes in puree, chopped coarse (can use diced canned tomatoes or fresh diced tomatoes with some tomato sauce)
1 Persian dried lemon (optional)
6 tablespoons olive oil
4 ounces spaghetti, broken into 2 inch lengths
Salt and ground black pepper
¼ lb top quality Greek feta cheese, crumbled
Sauté onion, carrot, celery and garlic in 2 tablespoons of olive oil until onion is translucent. Add lentils tomatoes and dried lemon if using. Cover and simmer until lentils are tender about one hour. Squeeze the lemon to release the juice and remove it.
Add spaghetti and salt; partially cover and simmer until spaghetti is just tender, about 12 minutes. Season with pepper and additional salt to taste.
To serve:
Ladle soup into warm soup bowls. Drizzle each bowl with 1 tsp olive oil and top with 1 tablespoon crumbled feta. Serve immediately. This is good with a slice of toasted rosemary bread.
1/29/10
Sheila's swinging single Friday night Risotto
I am not sure why, but lately I have been craving Butternut Squash. It’s not normally a vegetable I think much about normally. I figure it must have some vitamin in it I need right now and my body is trying to tell me that.
I made an excellent Butternut Squash Soup with Smoked Paprika and toasted Pepitas a few weeks ago. I had never used Smoked Paprika before and it really added an interesting flavor to the soup. While I was in Dallas, I found a recipe for Butternut Squash Risotto on the internet. It sounded easy, so I bought the squash but never managed to make the Risotto.
When I got back to Florida, I kept thinking about it, so I decided it was time to try it. Upon reviewing the recipe, I realized it was a microwave recipe. I didn’t think that would cut it as a “true” risotto so I came up with my own version on the stovetop.
Risotto is not really hard to make, it just takes some time and attention. It is made by sautéing the rice in a fat (oil or butter) then adding small amounts of a good broth and stirring until it is absorbed, then adding the broth again. The rice absorbs the broth and expands and the stirring softens the outer portion of the rice which gives the risotto that creamy consistency. Other flavor ingredients are added when the rice is al dente.I love the toothsome texture.
I must say I was pleased with the finished product. It made a nice meal for me. I cooked up some beets and had some of those with the risotto. If you want to add a protein you could serve it with just about anything, chicken, fish, shellfish or maybe even pork. I like it just as it is though and found it sufficiently filling.
The brand I use of the chicken “like” broth is Frontera. The mushroom bouillion brand is “Better than Bouillon”. I suspect a good packaged vegetable broth would work too, but I didn’t have any on hand.
Sheila’s (swinging single) Friday Night Butternut Squash Risotto
I small Butternut Squash
1 cup Arborio rice
1 Tsp olive oil
1 ½ Tbl butter
1 cup Chicken broth if you are a carnivore,
1 cup Chicken “like” broth and 1/2 cup mushroom broth for non-meat eaters. (I like the addition of the mushroom broth. It adds some depth to the flavor to the risotto
½ cup water
¼-1/2 cup White Wine (I used Chardonnay)
Pinch of nutmeg
3 Tbl finely grated good Parmesan
S&P
Slice the squash in half lengthwise. Put in an 8 or 9 in baking dish, cut side down. Add about ½ inch of water. Cover with wax paper. Put in the microwave and cook until tender about 10-12 minutes, until done. Scoop out the cooked squash to measure about ¾ cup and mash. Add S&P and a dash of nutmeg
In the meantime, mix the two broths, and wine if you are making the veggie version. For the carnivores, mix the chicken broth and wine. Heat olive oil and ½ Tbl of butter in a medium saucepan over medium high heat. Add Arborio rice and cook until fragrant and lightly toasted. Add ¼ cup of liquid mixture, stir and continue stirring until liquid is absorbed. Continue adding broth about ¼ cup at a time, stirring until liquid is absorbed than adding more until the rice is creamy and just tender. Use additional wine or water if you need to cook it longer. Add the rest of the butter, mashed squash, any additional s&p to taste and 2 ½ tablespoons of parmesan.
Serve with additional parmesan and have a glass of the Chardonnay with it.
I made an excellent Butternut Squash Soup with Smoked Paprika and toasted Pepitas a few weeks ago. I had never used Smoked Paprika before and it really added an interesting flavor to the soup. While I was in Dallas, I found a recipe for Butternut Squash Risotto on the internet. It sounded easy, so I bought the squash but never managed to make the Risotto.
When I got back to Florida, I kept thinking about it, so I decided it was time to try it. Upon reviewing the recipe, I realized it was a microwave recipe. I didn’t think that would cut it as a “true” risotto so I came up with my own version on the stovetop.
Risotto is not really hard to make, it just takes some time and attention. It is made by sautéing the rice in a fat (oil or butter) then adding small amounts of a good broth and stirring until it is absorbed, then adding the broth again. The rice absorbs the broth and expands and the stirring softens the outer portion of the rice which gives the risotto that creamy consistency. Other flavor ingredients are added when the rice is al dente.I love the toothsome texture.
I must say I was pleased with the finished product. It made a nice meal for me. I cooked up some beets and had some of those with the risotto. If you want to add a protein you could serve it with just about anything, chicken, fish, shellfish or maybe even pork. I like it just as it is though and found it sufficiently filling.
The brand I use of the chicken “like” broth is Frontera. The mushroom bouillion brand is “Better than Bouillon”. I suspect a good packaged vegetable broth would work too, but I didn’t have any on hand.
Sheila’s (swinging single) Friday Night Butternut Squash Risotto
I small Butternut Squash
1 cup Arborio rice
1 Tsp olive oil
1 ½ Tbl butter
1 cup Chicken broth if you are a carnivore,
1 cup Chicken “like” broth and 1/2 cup mushroom broth for non-meat eaters. (I like the addition of the mushroom broth. It adds some depth to the flavor to the risotto
½ cup water
¼-1/2 cup White Wine (I used Chardonnay)
Pinch of nutmeg
3 Tbl finely grated good Parmesan
S&P
Slice the squash in half lengthwise. Put in an 8 or 9 in baking dish, cut side down. Add about ½ inch of water. Cover with wax paper. Put in the microwave and cook until tender about 10-12 minutes, until done. Scoop out the cooked squash to measure about ¾ cup and mash. Add S&P and a dash of nutmeg
In the meantime, mix the two broths, and wine if you are making the veggie version. For the carnivores, mix the chicken broth and wine. Heat olive oil and ½ Tbl of butter in a medium saucepan over medium high heat. Add Arborio rice and cook until fragrant and lightly toasted. Add ¼ cup of liquid mixture, stir and continue stirring until liquid is absorbed. Continue adding broth about ¼ cup at a time, stirring until liquid is absorbed than adding more until the rice is creamy and just tender. Use additional wine or water if you need to cook it longer. Add the rest of the butter, mashed squash, any additional s&p to taste and 2 ½ tablespoons of parmesan.
Serve with additional parmesan and have a glass of the Chardonnay with it.
1/11/10
A warming French soup
I am about done with this cold weather. I feel like a hermit and am dreaming of sun and warmth. In the meantime, I am trying to keep my innards warm with soup and hot drinks.
I rarely do french cooking, which sometimes surprises me since the class I took at the Culinary Institute of America was a French Provencal cooking class. French Provencal cooking is very diverse. Provence was first settled by the Greeks and Phoenicians and later by the Romans.
In the sixteenth century it was annexed to France having resisted invasions by the Arabs and the Franks. The food of Provence has been influenced by not only the settlers to the area, but by merchants and travelers. The use of pasta came from the Romans, Olive oil from the Phoenicians, dried cod (as in Brandade) from Norwegian Traders and Couscous from North Africa.
Burgundy on the other hand is known for its heavy red wines and big rich foods as well as portions. Beef bourguignon, beef stew with onions and mushrooms simmered in red wine, all hail from the province of Burgundy.
My first interest in French cooking came from a visit to one of my parent’s friend’s homes. I stopped by to pick something up and they invited me to stay for a drink. The wife was a gourmet cook and was in the process of making Chicken with 40 Cloves of Garlic. I cannot describe in words the wonderful aromas that came from her kitchen. Not only the garlic but the smell of fresh herbs (thyme primarily) were incredibly inviting. I went home and quickly looked up a recipe for and cooked my own batch of this recipe. Kevin and I loved it, but our stomachs were not too happy later from all that garlic. Still, I always remembered that smell and wanted to learn more about French cooking.
In my favorite book list at the bottom of this blog, you will see I mentioned the book Pedaling through Provence by Sarah Leah Chase. Sarah was lucky enough to have done a stint as a cycling guide for Butterfield and Robinson. They conduct cycling tours in France (and other countries), cycling by day, eating at gourmet restaurants and staying in quaint first class inns. I have always had a trip with them on my “things to do before I die” list.
Sarah conducted tours in Burgundy and wrote another book, Pedaling through Burgundy. Yesterday when it was cold and rainy, I decided to try a recipe from this book. It was the Everyday French Vegetable Soup recipe.
I bundled myself up, put on a hat and gloves and headed to WholeFoods to buy the ingredients. At the checkout counter, I had to wonder why I was going through all the trouble and expense when I could have just bought a fresh made soup at WholeFoods. But of course, that isn’t what a foodie like me would settle for. Twenty dollars later, I headed home with the goods.
I made a half recipe and that made a lot. There are a lot of ingredients and a lot of chopping to do, but you end up with a very healthy, gently flavored vegetable soup. I suspect you could add chicken to it but it isn’t necessary. Its good just the way it is.
The only changes I made were to use Rutabaga in place of the Turnip in her recipe. I had already purchased one and actually I like Rutabaga but really “don’t” like Turnips. I highly recommend you use fennel rather than celery. It adds a lot to the flavor.
One trick I learned in culinary school was in cleaning leeks. I had always been told to separate the layers and rinse the dirt in each layer before chopping. My instructor had a better idea. Cut up the leeks, put them in a colander and rinse them with cold water to remove the dirt. Much more effective.
You can drink the leftover Chardonnay while cooking like the Galloping Gourmet (or Julia) used to do or save it to have with the soup. I squeeze lemon over the soup before eating it. I think it adds a little zing to this gently flavored soup.
I toasted and buttered a piece of Rosemary bread to serve with it. Loved it.
Everyday French Vegetable Soup (1/2 recipe)
2 tbl unsalted butter
2 leeks, trimmed, washed and minced
1 ½ cloves of garlic minced
1/2 bulb fennel trimmed and minced (could use 1 ½ ribs celery)
1-2 stalks of fresh thyme or 1 tsp dried thyme
2 medium carrots peeled and cut into ¼ inch thick coins
1 rutabaga peeled and cut in ¼ inch chunks
2 cups shredded green cabbage
1 medium potato, peeled and thinly sliced ( I used 2 yukon gold potatoes)
1 can white beans drained and rinsed
5 cups chicken or vegetable stock
1 cup domestic chardonnay (or for true French soup, white Burgundy)
1 bay leaf
Salt and pepper to taste
Minced fresh parsley for garnish
Lemon wedges
1. Melt the butter in a large pot over medium heat. Add the leeks, garlic, fennel, and thyme; Sauté until very soft, about 15 minutes. Add the carrots, rutabaga, cabbage, potato and beans. Pour in the stock and wine and season with the bay leaf, salt and pepper. Let the soup simmer, uncovered until all the veggies are tender, 35-45 minutes.
2. Ladle the soup into large soup bowls and garnish each serving with some parsley. I squeeze some lemon in before serving to add a little zip to the soup.
Serve with toasted, buttered Rosemary Bread or a good Sourdough.
Supposedly 4 servings but it is a very dense soup, so it goes farther.
1/3/10
Lucky Peas for 2010
To tell you the truth, I have never really liked Black Eyed Peas. When I first moved to Texas, I would go to a party and people always had a Black Eyed Pea Salad. It just didn’t float my boat. It always tasted like funky beans with vinegar. I remember thinking if this was how Texans ate, I was in big trouble.
It became a real dilemma. I wanted to have a great year so I wanted to eat Black Eyed Peas on New Year’s day, but….I had to force a few spoonfuls.
That was until one year some friends invited me over for their New Years day celebration. Brett was a friend and fellow potter and his wife BJ (don’t say it) was also a potter and vegetarian. She served the Black Eyed Peas and I was ready to force them down, when lo and behold, I liked them. No bacon, no jalapenos, no vinegar and I liked them!
So, since that day I have been making her recipe for Black Eyed Peas every New Year and I really enjoy them. The best thing about it is that it is the easiest recipe around.
So here is how I made them this year. First I went to the WholeFoods Market to buy some “fresh” picked Black Eyed Peas. The Produce man, (who by the way is very nice there) said they didn’t have them in yet. It was about 1pm and they wouldn’t be in for another 2 hours. Now that is fresh, so I agreed to return for the goods at 3. I headed for the gym and picked up “the goods” on my way home.
Once I got “the goods”, I also bought two things at WholeFoods, a white onion and some yellow miso. I put this all in the fridge and proceeded to party the night away. On New Year’s Day, I dragged myself around for awhile then took down my trusty Crockpot. I sliced enough onion to cover the bottom of the pot, dumped in the fresh peas and then added enough water to cover it and come up about an inch above it all. I then added about a tablespoon of miso and turned the crockpot on auto. What that does is heat the Crockpot to high for a little while then automatically switches it to low. I cover the Crockpot and let the peas cook until they are soft. The container of peas said they would be done in 10 minutes but I think I cooked them for at least an hour. They must have been talking about the time it would have taken if I had boiled them. Once cooked, I taste the broth and add more miso if it needs more flavor.
While the peas are simmering, I cook up a batch of brown rice with wheat berries. When the peas are soft I just scoop some up with the onion and broth and put that over some of the rice. Then I eat for good luck. It's also good to share your luck with others, so don't hoard your lucky peas!
Ok, here are some thoughts. I always forget what kind of miso I like the best with this so I have tried different kinds. Red doesn’t do it, yellow was a little bland, white is the best. So if you decide to try this, get the white miso. If you can’t find fresh peas, you can buy the frozen ones. They taste pretty good too.
If you don’t have a crockpot, just put it all in a dutch oven and cook it on low. Cover it but stir it now and then until it’s done. I measure the brown rice/wheat berry mix with the amount of water I would normally use for brown rice. Most of the mixture is brown rice with about 1/8 of it wheat berries just for the added chewiness (5/8 cup of brown rice,not quick cooking, 1/8 cup wheat berries to 2 cups water or broth) You can make brown rice by itself and it will still be good. You don’t have to only make this on January 1st. It is good anytime!
That’s it. Good luck doesn’t have to taste like vinegar anymore! Have a healthy, happy, prosperous 2010 full of fun, friends, family and lots of love, joy....and black eyed peas!
Subscribe to:
Posts (Atom)