Red Lentil Soup Recipe - 101 Cookbooks

Red Lentil Soup Recipe - 101 Cookbooks

i want to try this one next week.



Be sure to pick through your lentils carefully. I somehow always find pebbles or clots of dirt hiding in their midst. Better to catch them on the front end, before you chip a tooth. And to make this soup vegan, just skip the feta at the end i bet some chopped avocado would be a good alternative.

2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
1/2 teaspoon red-pepper flakes

6 cups good-tasting vegetable stock (or water)
1 1/3 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
as much fine grain sea salt as you need

slivered almonds, toasted
black oil cured olives, chopped
feta, crumbled

In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.

Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.

Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.

Serves 4 - 6.

Eggplant Salad With Garlic And Parsley Recipe

Eggplant Salad With Garlic And Parsley Recipe



WOW!!!!!!!!!!!

i just made this, more or less. it is amazing!
in my big cast iron skillet i cooked up about 7 of the small, thin eggplants (probably a similar mass to 2 large eggplants), with salt and olive oil, 2 red bell peppers, some garlic, and 2 habañeros. i put it in a bowl and added 3 medium tomatoes, a bunch (1/2c?) of flat parsley, juice from 4 lemons, cumin and salt.

Ingredients

* 2 medium eggplants
* 1 medium tomato, chopped
* 1 green bell pepper, seeded and chopped
* 1/3 cup chopped fresh flat-leaf parsley
* 1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
* 1 tablespoon extra-virgin olive oil
* 3 garlic cloves, chopped, about 1 1/2 teaspoons
* 1 teaspoon ground cumin
* 1/4 teaspoon crushed red pepper or 1/2 teaspoon Aleppo pepper
* 1 teaspoon kosher salt


Directions

1. . Pierce the skins of the eggplants in a few places with a fork.
2. Place each eggplant directly in a medium-high flame and turn occasionally.
3. The skins of the eggplants should eventually blister and shrivel.
4. Remove the eggplants from the heat once they are thoroughly charred and you can sense that the flesh inside has become heavy with moisture.
5. It may take about 30 minutes to arrive at this point.
6. Let cool.
7. . Cut the eggplants in half lengthwise, scoop out their flesh and put in a colander.
8. Discard the peels.
9. Press the eggplant flesh firmly against the colander to remove excess liquid.
10. Mash the eggplants with a fork in a large bowl.
11. . Combine the mashed eggplant flesh with the tomato, bell pepper, parsley, lemon juice, olive oil, garlic, cumin and salt and pepper.
12. Stir and serve.
13. Note: The eggplant gets its charred flavor from cooking directly over a fire, although households with electric-only ranges can make do with oven-roasting.

brulée de elote

the recipe (but not the picture) is from La B / Bar Bipolar, in Coyoacán, Mexico City.

* 500 grams fresh cooked corn (i'd say sweetcorn in Nebraska, but i doubt they use that here in Mexico)
* 1 small can of Lechera (sweetened condensed milk)
* 3 eggs
* 1 tablespoon of vanilla
* 90 grams of butter

mix all the above ingredients in a blender and bake at 180 degrees Celcius.

((optional: if you're feelin' fancy you can surely sprinkle sugar on top and burn it with a culinary blowtorch))

special thanks to Maria (in the Kitchen) and Paola (at my table)

Puffed Apple Pancake Recipe at Epicurious.com

Puffed Apple Pancake Recipe at Epicurious.com

these recipes look good:

* 1 cup whole milk
* 4 large eggs
* 3 tablespoons sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 2/3 cup all purpose flour
* 4 tablespoons (1/2 stick) unsalted butter
* 12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced


* 3 tablespoons (packed) golden brown sugar
* Powdered sugar (optional)

Preparation

Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.

Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

++++++++++++
Whole-Wheat Pancakes with Blackberry Syrup

For pancakes

* 1 1/4 cups whole-wheat flour
* 1/3 cup cornmeal
* 6 tablespoons dried powdered buttermilk (cultured buttermilk blend)
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 3/4 teaspoon salt
* 1 1/2 cups water
* 2 large eggs
* 1/4 cup vegetable oil plus additional for brushing griddle


For syrup

* 1 cup pure maple syrup
* 2 cups blackberries (8 1/2 oz)

Preparation

Make batter:
Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.

Make syrup while batter stands:
Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.

Make pancakes:
Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.

Cooks' note: Dry ingredients can be whisked together and stored in a sealed plastic bag at room temperature up to 2 weeks. Shake or stir before using.

Good Old Fashioned Pancakes - Allrecipes

Good Old Fashioned Pancakes - Allrecipes

i just made these and they're delicious. i recommend serving them with just honey (that way all the butter in the pancakes really shines through).




INGREDIENTS (Nutrition)

* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted

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DIRECTIONS

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Recipes for Health - Cabbage, an Inexpensive Nutritional Powerhouse - NYTimes.com

Recipes for Health - Cabbage, an Inexpensive Nutritional Powerhouse - NYTimes.com



Stewed Lentils with Cabbage

This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe.

2 tablespoons extra virgin olive oil

1 medium onion, half of it chopped, half sliced

3 garlic cloves, minced

1/2 pound lentils (brown, green, or beluga), rinsed and picked over

3 1/2 cups water (more as needed)

1 dried red chile

1 bay leaf

Salt to taste

6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick

1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons

1 tablespoon chopped flat-leaf parsley

Freshly grated Parmesan for serving (optional)

1. Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.

2. While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.

3. Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.

Yield: Serves 4 to 6

Advance preparation: You can make this dish up to a day ahead and reheat on top of the stove.

Recipes for Health - Winter Squash Gratin - NYTimes.com

Recipes for Health - Winter Squash Gratin - NYTimes.com



1 1/2 pounds winter squash of your choice

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons minced fresh parsley

1 teaspoon minced fresh sage

3 eggs

1/2 cup low-fat milk

2 ounces Gruyère cheese, grated (1/2 cup)

Salt and freshly ground pepper to taste

1 ounce Parmesan cheese, grated (1/4 cup)

1. Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.

2. Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.

4. Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.

5. Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

Yield: Serves 4 to 6

Advance preparation: You can make this up to a day ahead and reheat in a low oven.