A First Attempt at a Lentil Soup

I do love lentils - in a rice pilaf, a good lentil loaf, in some chili.  But lentil soups turn me off.  In general, I have to be in a particular fall or winter mood to really crave soup as a meal, and some lentil soups (those thick mushy ones with brown lentils) remind me too much of baby food.  Not appetizing.  But I know people who love lentil soup.  Go crazy for it.  I don't really get it.  So I decided to try out a version that was more appealing to me.  This was a first go at lentil soup, and it definitely needs some work.  All the basic elements are there, but I wanted the flavor to be a bit richer and more savory. (Although, after eating the leftovers for lunch today, I gotta say, the soup improved overnight.)  Also, it's not really a "lentil soup" but rather a hearty vegetable soup that happens to have lentils in it.  And as summer is turning to fall here in Pittsburgh (I refuse to wear jacket for a few more weeks!), a nice hot soup on a chilly weekday night is pretty satisfying.  Especially with a blanket and a season premiere on Hulu. Enjoy!

Vegetable - Lentil Soup

1 head of cauliflower, chopped into bite sized pieces
1/2 large onion, chopped
3 large garlic cloves, minced
2 carrots, chopped
4 yellow potatoes, chopped into 1/2 inch cubes
1/2 cup white wine
4 cups stock (veggie or chicken)
1 1/2 cups red lentils
Dried thyme or herbes de provence
1 10 oz. package baby spinach
2 green onions, chopped

A loaf of country bread or some hearty rolls

1) Preheat oven to 375 and douse the cauliflower with olive oil and some salt.  When oven's ready, roast cauliflower till soft and browned, turning occasionally, about 30-45 minutes.
2) In a large stock pan, cook up the onion, garlic, and carrots in some olive oil, until the onions are soft and your kitchen smells delicious.
3) Add the potatoes and white wine and cook until the wine is slightly reduced, about 3-5 minutes. (Basically, you're just cooking out the alcohol flavor.)
4) Add the stock and bring to a boil.  Reduce heat to medium-low and cook for about 10 minutes.
5) Add the red lentils and taste the stock for flavor.  I used a homemade chicken stock and some salt-free veggie bullion, so I ended up adding a little more salt and some herbes de provence to enrich the flavor.  If you have a good hearty stock on hand, you might not need this extra boost.
6) Cook the soup until the lentils are soft and light orange in color (15-20 minutes). By this time, your cauliflower should be about done. Add the roasted cauliflower, spinach and green onions to the soup, and stir until the spinach is well wilted. Simmer for about 5 more minutes. Taste on last time for salt and acidity - add a little lemon juice or white wine and cook for a few minutes if it needs more acid.
7) Serve hot with some crusty bread and cuddle up with a book or a movie!

Instant Love: Arepas

I'm pretty sure every Latin American country has some sort of corn-based dough that is grilled, steamed, or fried.  Okay, maybe that's an exaggeration, but there are a lot of variations.  Tortillas, sopes, pupusas, huaraches, tamales, chuchitos, garnachas (they're fun to say). I love me the arepas. I haven't had one in a really long time (surprisingly, not a areperia in Pittsburgh) but while visiting some friends in New York this summer, we stopped at Caracas Arepa Bar for a late lunch, and the memory of those corny sandwiches has stuck with me.  Essentially, arepas are really thick tortillas that you can cut and stuff with all sorts of things - black beans, pinto beans, pulled pork, avocado, cheese, sour cream, you name it.  Eat it like a messy sandwich.  Or just pile the good stuff and eat it with a fork. 

You have to buy "masarepa," not just plain masa or masa harina or corn meal.  I don't know why, but I tried it once with Maseca and it was a total fail.  I got my masarepa at the Mexican grocer in the Strip, but I'm pretty sure major grocers will carry it as well. Follow the directions on the bag.  It's really easy: buy masarepa, add water, fry. Add cheese at your leisure.  Couldn't be more simple.   

Pasta with Bacon and Corn

Not gonna lie, this was a good meal.  A really really good meal.  So good I had to call my parents to tell them how good the meal was, even though my mother doesn't really like it when I go all "foodie" on her.  I can't take credit for the idea, though.  Roomie made a corn pesto last week, which unfortunately I didn't taste.  But the thought of it: a corn puree with a bacon fat base.  Well, geez, now if that just doesn't drive you crazy with the possibilities, something is wrong with you. 

I wanted to make this with pancetta, but then I found out you can't get thick slabs of pancetta in any of the grocery stores near my house.  Only that dry pre-packed stuff.  So, bacon it was.  I was tempted to get the duck bacon at Giant Eagle, but I wasn't sure if it would go as well with the corn.  Still, duck bacon, I'm going to have to try that out.  

I made my own pasta for this dish, but I'm sure pre-made pasta will be equally delicious.  And don't skimp on the parsley.  It's normally not my favorite herb, but it complements the rich, salty base of the bacon fat super well.  

Pasta with Bacon and Corn

4 strips bacon
1 large shallot, minced
3 cloves garlic, minced
Kernels of four ears of corn, about 2.5 cups (frozen corn will work fine, too)
1/2 cup chicken stock
1 tbs. lemon juice
1/4 cup chopped parsley (about half of a large bunch)
Shredded Parmesan

1 pound fettuccine or other thick cut, long pasta

1) In a large and deep saute pan or wok, cook the bacon until crispy.  Remove the bacon strips, and keep fat on medium heat
2) Add the minced shallot and garlic, and cook for about a minute.
3) Add the corn kernels and toss until bacon grease and shallot cover everything.
4) Add the stock and cook until corn is tender, about 15 minutes. In the meantime, bring a pot of water to boil for the pasta and chop the cooked bacon into small bits, for garnish.
5) Remove about a cup of the whole corn kernels to save for garnish. Using an immersion blender or standing blender, puree the rest of the corn mixture until only slightly chunky (depending on your taste).  Return the sauce to the saute pan, and keep over low heat.
6) Cook the pasta. While pasta cooks, add lemon juice and half of the parsley to the pureed corn sauce.  Taste, and add salt and lemon juice as necessary.
7) In a large bowl, mix together pasta, corn puree, whole corn kernels, and chopped bacon.
8) Garnish with Parmesan and remaining parsley.

5 servings

Instant Love: Peach and Shrimp Quesadillas

Believe it or not, I got the idea for these from a Better Homes and Gardens (or BHG) magazine I read at my mom's house this summer.  Sometime in the spring they had a great issue with a bunch of ideas about what to do with fresh summer peaches.

I sort of just made up my own peach salsa using scallions, some diced red pepper, peaches, some cumin, and lime juice.  I tossed in chopped shrimp that I poached earlier that day, and voila--delicious quesadilla filling.  Of course the glue in a proper quesadilla is a healthy sprinkling of shredded cheese--I used Monterey Jack.  I also think that toasting these in an oiled skillet, slowly over low-medium heat, is key, otherwise the tortillas burn before the filling is heated through and the cheese melts.

I served mine with some farmer's market-fresh corn salad and a dollop of light sour cream.  Cheesey, tangy, shrimpy, yum.

--K, recalling that quesadillas can come in many forms 

Whole-Wheat Orzo with Marinated Tomatoes, Goat Cheese, Shredded Chicken, and Corn

Roomie inspired me with her incredible (and incredibly easy) caprese pasta. Those tomatoes were sweet as candy! But, of course, I didn't want to copy her too much (tempted as I was), so I was looking for a similar idea with different flavors and textures. I decided to peruse one of my favorite cookbooks, Urban Italian, (which I lovingly refer to as "food porn") for some ideas on a dish where fresh cherry tomatoes would shine. I didn't want to roast them or make them into a sauce (why muddy up the flavor with too much cooking?) and a salad would just be a waste (salads, alas, are not my favorite way to eat). And there it was, a recipe for a fettuccine with marinated tomatoes and a goat cheese cream sauce. My curiosity was piqued.

Don't get me wrong, I love goat cheese. With caramelized onions on a tart, on top of a beet salad (a salad-type I do approve of), or spread onto a crostini with some slow roasted garlic and honey or apples. Mmm, mmm, good. But I'm not one of those people who can eat goat cheese with a spoon. The flavor can be a little intense for me. So while the idea of a goat cheese cream sauce sounded deliciously decadent, I decided it'd be better to take a more subtle approach with a scant sprinkling of crumbled cheese. Trade in the fettuccine for some whole wheat orzo (a texture I prefer) and throw in some chicken and corn to make the meal more complete and seasonally-friendly, and I had myself a pretty gosh darn satisfying dish for this summer-to-fall transition.

A few notes. First, I boiled my chicken because I had some locally-raised free range legs and thighs on hand. But, for vegetarians, you can leave out the chicken, and for those of you in a hurry, a store-bought rotisserie chicken will do just fine. Just ignore those parts of the recipe, and start straight in with the shredding. If you do decided to cook your chicken, be sure to save the liquid, as it makes a pretty easy chicken stock.

Second note: this meal is definitely on the sweeter side of savory. I mean, it's tomatoes, corn, balsamic vinegar, and tangy goat cheese. I liked it, and mine turned out pretty well-balanced for the ingredients used. Plus, in the summer/early fall heat, a little sweetness with a nice crisp wine ain't all bad. But, if you tend to like your food on the saltier side, this might not be for you. If you have any ideas on a good way to make the dish a little more savory, let me know!






Lastly, tomatoes are key here, so make sure you get some good ones! Enjoy!

Whole-Wheat Orzo with Marinated Tomatoes, Goat Cheese, Shredded Chicken, and Corn

Marinated Tomatoes
1 pint cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 large shallot, minced
3 cloves garlic, minced
1 teaspoon chopped fresh basil
Salt and pepper

Shredded Chicken
1 1/2 pounds chicken pieces, on the bone
1/2 onion, loosely chopped
3-4 cloves garlic, whole
2 tsp. salt
1 tsp. dried oregano
1 tsp. dried thyme

8 oz. whole wheat orzo pasta
1/2 cup frozen corn kernels

1/2 cup goat cheese crumbles plus more for garnish
Chopped basil (for garnish)

1) In a mixing bowl, combine tomatoes, shallots, garlic, basil, vinegar, olive oil, and salt and pepper. Let it hang out while you do everything else.

2) In a large pot or dutch oven, bring a hefty amount of water to boil. Salt the water generously, and add the chicken, chopped onions, garlic cloves, thyme, and oregano. Boil until chicken is cooked thoroughly, about 30 minutes. Taste along the way to make sure the broth is salted enough.

3) Remove chicken to a large cutting board. Strain the cooking liquid of the onions and garlic, being sure to reserve the liquid. Return about half of the stock to the pot (to cook the orzo) and reserve the rest for a later cooking use.

4) When stock returns to a boil, add the orzo. While the orzo cooks, with two forks, shred the chicken. If you haven't done it before, it's basically like you're using a fork and knife, but with two forks. Also kind of like when you're fighting with someone over the last piece of dessert (but maybe that's just me...) You can also use your fingers if you feel like getting messy.

5) About 2 minutes before the pasta is done, add the corn to blanch it. Drain the corn and orzo together, and mix in the goat cheese until its all melted (it'll look like a thick cream sauce). Add the chicken and tomato mixture and toss until well combined.

6) Garnish with more basil and goat cheese, and devour immediately.



4 servings

Instant Love: Summer Panzanella

It's been a long time since I've written on this blog. It's been so long now I feel like what I write should be fantastic, so I've been avoiding it.  Kind of like when you meet someone interesting, and you're thinking about calling them, but then you don't for whatever reason and then too much time passes and the whole thing is just too darn stressful.  Too much time has passed! I feel the same way when I don't cook for a while - after a few weeks I don't want to make anything unless it's going to be fabulous, because now there's anticipation.  So I procrastinate (and eat a lot of quesadillas and frozen Kashi meals).

That's why I was excited when Roomie showed me her new idea for this "Instant Love" section of the blog.  It reminds me of the "Like" button on Facebook: non-committal yet effective.  Also, it's perfect for those mid-week meals that I love, but don't feel like writing out a recipe for.  The throw together meals of last-minute inspiration and cravings.

Panzanella's are one of my favorite go-to meals, especially when I just need to get myself back into the cooking vibe (say, after traveling in South America for a month). Panzanella is just a bread salad, with crusty country bed, tomatoes, onions, and whatever other veggies or greens you'd like.  You can also do sweet versions, tossed with berries and almonds and a little whipped cream/creme fraiche. Plus, it's a salad with bread.  I mean, seriously, how good is that?

All you need is some day-old bread (a half loaf usually works for me), cut or torn into chunks (you can also toast it in the oven for a few minutes to get the desired crunched).  I tossed this one with fresh tomatoes, onions, and cucumbers from the farmers market, and some chopped basil from the garden.  My tomatoes were super juicy, so I didn't need any extra vinegar for the dressing.  Toss it all together in a big bowl with some olive oil, salt, and pepper and let it sit at room temperature for few minutes before serving.  Voila!

Perfect Pasta Caprese

In theory, Pasta Caprese should be a delicious and simple dish.  You take the beloved, classic Italian trio (fresh tomatoes, basil, and mozzarella), toss it with some al dente pasta, add some olive oil, and voila--heaven in a dish, right?  More often than not, this deceptively simple combination turns out all wrong--too wet from the tomato innards, or too greasy from the olive oil, or simply too bland, with no zing or unifying element to highlight the main flavors.

Zucchini Bonanza, Part 2: Zucchini Three Ways!

This is a long overdue post, considering this meal was prepared, photographed, and consumed more than a month ago!  It's been a busy summer and as I've prioritized other postings in the past few weeks, this one got left behind.

Here are three delicious things to do with the zucchini abundance and their flowers:

Fried Squash Blossoms Stuffed with Smoked Farmer's Cheese

Raw Zucchini "Pappardelle" with Fresh Basil Pesto

Whole Wheat Pizzettas with Zucchini Salsa

--K, high on the abundant summer produce

Basic Basil Pesto

Here is some pesto from this batch, lovingly spooned on some raw zucchini "pappardelle" 

Everyone has their own preferred ingredients and method for making pesto.  Some people like pesto nice and sharp and salty with lots of cheese, some prefer it light and lemony, some like to use certain kinds of oils or nuts in place of the traditional olive oil and pine nuts.  I thought I'd share mine since now is a great time of year to make big batches of it and freeze it for colder seasons.

I like a complex pesto that balances the sweetness of fresh basil, the creaminess of pine nuts and oil, the bite of garlic, and the sharpness of lemon, salt, and cheese.

--K, who never gets tired of pesto of any sort

Zucchini Bonanza! Zucchini and Feta Pancakes

Zucchini pancakes are a fantastic way to use up the heaps of zucchini that mysteriously appear on people's back car seats at this time of year...(any Garrison Keillor fans?)  They're a simple and adaptable base for a variety of cheeses, aromatics, herbs, etc.; they're good on salads, sandwiches, and on their own; they're good hot, warm, room temperature, or chilled; and they freeze very well.

My dear friend Promise makes a version of these delicious savory pancakes, so whenever I make them, I think of her.  I'm fairly certain that she's partial to the Moosewood cookbook version, which involves beating egg whites and then folding them into the main mixture, which adds a lightness to the batter.  I prefer this one-bowl version for its ease, even if the pancakes tend to be hearty and dense--this works since I'm usually using them as a meatless main dish rather than as a side.