RJ loved this, Lance couldn't taste the beets (which is a good thing for him), and Logan ate it up. I will have to make this one again.
LENTIL SOUP with BEETS and COCONUT MILK
Makes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.
1 1/2 C French green lentils
5 C broth [i actually ended up using 6, adding more after the lentils plumped up and soaked up a lot of it]
one 4-inch piece of kombu seaweed (optional) [I didn't have this, but threw in a sheet of nori ripped up for fun]
1 small sweet potato or yam or potato, grated [I had a potato]
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks [i used a leek]
1 tbsp. fresh ginger, minced or grated [i actually used a big pile of ginger powder instead]
1 tbsp. ground coriander [omitted because my magic bullet (which is my spice grinder) kicked the bucket]
1 tbsp. ground fennel seeds [omitted for the same reason as the coriander]
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish [garnish was not necessary]
1. Rinse the lentils and place them in a saucepan with the kombu and broth. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.
Showing posts with label kid-friendly. Show all posts
Showing posts with label kid-friendly. Show all posts
Sunday, November 20, 2011
Tuesday, October 18, 2011
RJ asked for SECONDS!!! Kale, Black-Eyed Pea & Lentil Soup
RJ has been entertaining a greens aversion lately, so imagine my surprise when he not only ate the soup, greens and all, but then after eating his lollipop treat, claimed that he was still hungry and asked for seconds (which I was happy to dole out!).
Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping
serves 6 – 8
2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped [I used leeks because I had them]
4 garlic cloves, minced
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water [I only used a pint - I meant to refill the measuring cup and put in the other pint but I got distracted and forgot, it was a bit more stew-like, which works better with the messy kids anyway]
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice [I used 6 small fresh tomatoes chopped up because I had them]
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. [I used pre-cooked Full Circle brand italian chicken sausage, so I just sliced it and tossed it in where it said to below - I didn't have to brown it because it was cooked already] De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco. [I forgot to add the heat for my bowl, but it was good without it it too]
The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.
Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping
serves 6 – 8
2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped [I used leeks because I had them]
4 garlic cloves, minced
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water [I only used a pint - I meant to refill the measuring cup and put in the other pint but I got distracted and forgot, it was a bit more stew-like, which works better with the messy kids anyway]
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice [I used 6 small fresh tomatoes chopped up because I had them]
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. [I used pre-cooked Full Circle brand italian chicken sausage, so I just sliced it and tossed it in where it said to below - I didn't have to brown it because it was cooked already] De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco. [I forgot to add the heat for my bowl, but it was good without it it too]
The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.
Thursday, September 1, 2011
Devoured Soup: Cauliflower Curry Soup
It's a good thing there was extra of this soup to can since the whole family completely devoured every last drop of their servings!
CURRY CAULIFLOWER SOUP
Serves 6
Cauliflower is a wonderful vegetable that's full of cancer-fighting enzymes. Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelieveably sweet flavor. [I'll second that! Roasted cauliflower is hands-down more delicious than steamed. - Debbie]
1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion (use leeks)
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tsp. curry powder
1/4 tsp. coriander ground
1/4 tsp ground cumin
1/8 tsp. ground cinnamon
6 C broth of choice [I used chicken broth since that's what I had]
1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
3. While the cauliflower is roasting, heat he remaining olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, potatoes, and 1/4 tsp. salt and saute until the vegetables begin to brown, about 12 minutes.
4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. [I actually didn't repeat the process with the remainder as I wanted to leave some chunks of vegetables - I pureed about 2/3 of it.] For a thinner consistency, add another cup of broth.
6. Gently reheat he soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.
Yum! I used the pressure canner to can a couple of pints after we finished our fill.
CURRY CAULIFLOWER SOUP
Serves 6
Cauliflower is a wonderful vegetable that's full of cancer-fighting enzymes. Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelieveably sweet flavor. [I'll second that! Roasted cauliflower is hands-down more delicious than steamed. - Debbie]
1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion (use leeks)
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tsp. curry powder
1/4 tsp. coriander ground
1/4 tsp ground cumin
1/8 tsp. ground cinnamon
6 C broth of choice [I used chicken broth since that's what I had]
1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
3. While the cauliflower is roasting, heat he remaining olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, potatoes, and 1/4 tsp. salt and saute until the vegetables begin to brown, about 12 minutes.
4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. [I actually didn't repeat the process with the remainder as I wanted to leave some chunks of vegetables - I pureed about 2/3 of it.] For a thinner consistency, add another cup of broth.
6. Gently reheat he soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.
Yum! I used the pressure canner to can a couple of pints after we finished our fill.
Sunday, August 7, 2011
Chicken Purslane Tacos Were a Hit!
I was glad to see this recipe in LEF's recipe database since purslane is not a common ingredient. It's actually an uncultivated, yet edible and yummy, weed! I did a few modifications in red to make this a meal with a little more protein, since these days most of our meals are vegetarian! The kids ate it up!
Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4
1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes][I used sun-dried too]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!][We used the padrone peppers from the share - luckily the one I chose was mild for the kids]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten
Two boneless, skinless chicken breasts, cooked and shredded
1. Set aside a few raw sprigs of purslane for garnish. [I did not do garnish] Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry. Add shredded chicken and if not warm, heat until warm.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread. [We had this in tortillas]
Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4
1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes][I used sun-dried too]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!][We used the padrone peppers from the share - luckily the one I chose was mild for the kids]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten
Two boneless, skinless chicken breasts, cooked and shredded
1. Set aside a few raw sprigs of purslane for garnish. [I did not do garnish] Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry. Add shredded chicken and if not warm, heat until warm.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread. [We had this in tortillas]
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