Lentil Soup

I've been raving about this soup recently, so here it is. Listed as "My favorite lentil soup" in the Good Food Book by Jane Brody. For a household of 2 I typically make a 1/2 batch as the recipie makes more leftovers than I want otherwise.

3 Tbs olive oil
2 large onions chopped
3 carrots grated
1 28-oz can diced tomatoes
7 cups broth
1 1/2 cups dried lentils*
salt
pepper
marjoram
thyme
6oz white wine (optional)
1/2 cup grated cheddar cheese (optional)

1. Heat the oil and saute onions, carrots and spices (I often use about 1 tsp of an italian mix of spices) for about 5 min over medium heat

2. Add broth, tomatoes, and lentils. Bring to a boil and then reduce heat and simmer covered until lentils are soft (about 1 hour)

3. Add fresh parsley, wine and simmer a few more miutes. serve with grated cheese.

The wonder of this soup is that everyone seems to love it, it is very easy and very forgiving. Feel free to modify herbs. or omit entirely. White wine does add a nice touch and I always pour both the soup and myself a glass if I have it but more times than not I don't.

*Salt Lake grocery stores have decided that lentils are "mexican" and thus dried lentils are usualy found in a package near salsa and pinto beans. Certainly many other cultures use lentils but apparently none of them are close enough to the temple to be worth mentioning. Also if you use red lentils it tastes fine but cooks much faster and can become mushy- I prefer the normal grey-greenish lentils which take a bit longer but don't turn to mush if you let 'em simmer.

Donuts - turns out they don't come from a box

Yet another recipe gleaned from www.thepioeneerwoman.com She posted these last Monday and I couldn't resist - it was certainly an experience! Let's give the general run down:
Simple- no
Fast- no
quick clean up- no
low fat - no
delicious - yes!

The complete directions can be found at http://thepioneerwoman.com/cooking/2010/02/homemade-glazed-doughnuts/

A few tidbits to add - if you live at altitude, ignore the parts about making sure they rise enough and start cooking 'em after 45 min. I waited 1 hour and the first ones were perfect and the last ones had fallen by the time I got to them. Also nowhere in the directions does it mention that you kitchen will smell like frying oil for a full 24 hours even if you open the window. Do this in a WELL ventilated place and be prepared to smell donuts for a while. A few photos for your enjoyment:

Prepping the dough - note the shot glass to cut out the middles.


They sort-of look like cookies, don't they?



Now they look more donut-y let's put them in oil and see what happens:

Things they didn't say in the directions - those darn holes don't want to stay on the flip side, . .

Cinnamon sugar and powdered sugar glaze- yum, after you fry 'em, dunk them in one of these two!


Testing is encouraged - yum!


This is what happens if they over rise - they sorta get flat-ish rather than completely puffy. Still pretty tasty though


Final step- box 'em up and share.

Italian Drip Beef

This is not my recipie, but you must make it. It comes from www.thepioneerwoman.com
( http://thepioneerwoman.com/cooking/2010/02/drip-beef-two-ways/)
Prep Time: 5 Minutes Cook Time: 6 Hours Difficulty: Easy Servings: 10
Ingredients

* 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
* 1 can Beef Consomme Or Beef Broth
* 3 Tablespoons (heaping) Italian Seasoning
* 1 teaspoon Salt
* ¼ cups Water
* ½ jars (16 Oz) Pepperoncini Peppers, With Juice
* Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

Berry-good whole wheat buttermilk pancakes

I love pancakes. Real buttermilk makes this recipie, accept no substitutions!! Yes, I know there is powdered buttermilk and mixing vinegar and milk but neither do pancakes justice. Splurge the $1.50, buy the quart of buttermilk - it lasts quite a while and once you taste the pancakes you'll need to make more.

1 c whole wheat flour
1/2 c white flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2-3 Tbs sugar

Whisk the dry ingrediants together - if you have a large glass measuring cup with a spout use that because you can pour the batter out later. to the dry ingrediants add:
1 1/2 c buttermilk
1 egg
3 Tbs vegtable or canola oil

mix well. Add milk or buttermilk as needed to achieve batter consistency (usually around 1/2 c). Here's a second key, *let the batter rest for about 15 min* Let the griddle heat up, put the ingredients away, etc. pour our the batter, watch it puff up, when the bottom is golden brown, flip and watch them puff further. Amazing.

Top with maple syrup or berry sauce (below)

Berry Sauce:
1 c frozen mixed berries
3 Tbs sugar

microwave the berries until hot, and smash with a fork. Mix in sugar to taste and serve over the pancakes.

I love macaroni and Cheese

Not that you've never made it but I took pictures.


The usual suspects: about 1 lb elbow macaroni, chopped broccoli, a variety of shredded cheese - about 2 cups and mostly colby-jack

Cook the pasta until al dente steaming the brocolli ontop for a multi-tasking award.


Melt 2 Tbs butter in the bottom of the pan. Add 3-4Tbs flour and stir constantly over low heat to make a roux. When flour browns, start adding milk slowly- about 2 cups in all. Stir constantly until thickened. Add 1 tsp mustard, 1 tsp sirachi hot sauce and a generous dose of salt and pepper (very generous)

****BREAKING NEWS 11 FEB*****
Rich pointed out I never told you to add the cheese to the sauce. I belive that would make it just white sauce rather than cheese sauce. If you want Cheese in your macaroni and cheese it is recommended that you add the cheese at this time.
***** This concludes the breaking news, thank you*****


Pour the sauce over the macaroni and brocolli and mix well.


Feed to nearby hungry mouths!

Roasted Red Pepper and Garlic cheese spread

This was my own invention based on ingredients (mostly on hand) for a W(h)ine and Cheese party at work tomorrow. Rob almost didn't let me take it out of the house.



The secret ingredient- homegrown garlic!

8oz cream cheese
1/2 c sour cream (I used fat free since I had it)
1/3 c grated Parmesan (real- not a shaker!)
1 tsp Italian seasoning mix
3-4 cloves garlic - 1 very small bulb
1/2 a red bell pepper
olive oil

1.preheat oven to 350. Coat a cookie sheet (or part of) with a generous dose of olive oil.
2. Slice the red pepper into strips and put on the cookie sheet. Cut the ends off the garlic cloves and put some (2 tsp?) olive oil down inside them and place them cut side down on a cookie sheet. Cook until the garlic and peppers are tender (40 min?)
3. microwave the cream cheese for about 1-2 minutes until soft. Add the sour cream, Parmesan, and italian seasoning and mix well.
4. Take the peppers and garlic out of the oven and chop finely. Add to the cream cheese and mix well.
5. serve with a sprig of parsley in your best tupperwear