Soup or Stew?

A weekend in the country requires hearty food especially when the temperature drops into the 30's at night. Something that eats like a stew yet feels like a soup and doesn't sit too heavy in the belly. This Lemon Lentil soup is just what you need to power through an afternoon of antiquing and admiring the splendor of the fall colors.

Lemon Lentil Soup

2 large onions diced

2 tablespoons of olive oil

2 teaspoons crushed garlic

2 cups lentils, picked over and rinsed

7 small to medium sized red potatoes, 1/2" diced

1 bunch of Collard Greens, sliced 1/2" strips, ends trimmed up to where the leaf starts

10 - 12 cups of water

Juice of 1 lemon

2 Tsp. sumac

Salt and Pepper to taste

In a very large stock pan over medium-high heat, saute the onions in olive oil until translucent. Add the crushed garlic and a bit more oil if needed and continue to saute for about 5 minutes, stirring as needed.

Add the lentils, potatoes, collard greens, water, lemon juice and sumac. Bring to a boil and reduce heat to low-medium and simmer for 50 - 55 minutes or until the potatoes are done. Salt and pepper to taste before serving.

Enjoy!

Notes:
Sumac is a spice used in middle eastern cooking. It is slightly tart and is often used in place of lemon. If it does not appeal to you feel free to use a bay leaf and remove the bay leaf before serving.
I start with 10 cups of water and add a bit more as it simmers. Use more or less to achieve your desired thickness - you can't mess it up.
Don't worry about the stems of the collard greens. Just remove the bottom part of the stem and use the rest. They cook really well, become soft and add a heartiness to the dish that makes it a meal!

Summer Herbs

In summer you can get freshness not available the rest of the year. It's a great time to take advantage of what your local farmer's markets offer. I tend to go heavy on the herbs during the summer, they are better tasting and less expensive than when the snow flies. This salad is easy to make, delicious to eat and even keeps well for a day. Serve as a main course with a grain on the side or as a side to anything you desire. I always make extra, pack it up and take it for lunch the next day!



Fresh Herb Salad with Chickpeas

6 scallions, white and green parts, thinly sliced

2 large vine ripe tomatoes, 1/2 inch chopped
1 cucumber, halved lengthwise, seeded, 1/2 inch diced
1 can chickpeas, rinsed and drained
1 cup chopped fresh flat leaf parsley
2/3 cup chopped fresh mint leaves
2/3 cup julienned fresh basil leaves
1/4 cup freshly squeezed lemon juice
Salt and pepper to taste
1/2 cup olive oil


Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, salt and pepper. Whisk in the olive oil. Pour dressing over salad and mix gently.

Note: If you want to change up the dressing a bit, a teaspoon of dijon mustard added is nice, or a pinch of powdered garlic.

Health Bars or Cookies???

I get tired of paying between $2-3 for various 'bars' at the grocery store just so I can have a quick fix when I need it.  So I decided to make my own.  After reading too many labels to count I decided to keep it simple for a first try and I think these are pretty darn good.  Almonds, Medjool dates, coco powder, dried cherries and vanilla are it...super simple. You can use any dried fruit to make your own!

 

Almond Date Bars

15 Medjol dates, pitted

1 c. raw almonds

1/2 c. dried cherries

1/8 c. cocoa powder

2 t. vanilla extract

Place almonds in food processor and start by pulsing.  Run for a minute until finely chopped, not butter. Add the pitted dates, dried cherries, cocoa powder and vanilla extract.  Run the processor for approximately 3 minutes until chopped and blended well.

Line a 9' x 9' pan with parchment paper and pour the date mixture into the pan. Press down firmly. Cover with more parchment paper and place in refrigerator until cool. Pull entire square out of pan by edges of parchment paper and cut with a sharp knife into desired size bars.

I carry them around for a snack in those brown wax paper bags you can find at most stores.

 

Wheat Berries with Pomegranate and Mint

Pomegranates in season and plentiful at the grocery stores this week and someone gave me a bag of wheat berries.  I thought why not? Put the two together with some fresh mint and lets see what happens. I’ve never cooked wheat berries, but have often added them to my salad from the salad bar at Whole Foods.  Their slightly firm and chewy texture is satisfying and full of protein. Add some pomegranate seeds with some fresh mint and you have a taste sensation full of vitamins, minerals, and antioxidants.

Wheat Berries with Pomegranate and Mint

1 c. wheat berries
3 c. water
Seeds from one pomegranate
¼ c. chopped fresh mint
3 scallions
½ lemon
2 tsp. olive oil
Sea salt
Black pepper

Rinse the wheat berries and place in medium sauce pan with 3 cups of water and a pinch of salt. Simmer on medium heat for about 50 minutes or until water has evaporated. The berries should be firm and slightly chewy when done. Allow to cool to room temperature when finished cooking.
 
Place the pomegranate seeds, scallions and chopped mint into a medium bowl. Add the cooked wheat berries.
 
Make vinaigrette with the juice from ½ lemon and olive oil, pinch of salt and dash of black pepper. You can whisk it together in a small bowl with a fork.
 
Add the vinaigrette to the wheat berry mixture and fold gently to keep the pomegranate seed intact.
 
Enjoy!

Note: Peeling a pomegranate is easy when done in a large bowl of water. Score the outside of the pomegranate with a paring knife, submerge in the water and start peeling away. The pith will float to the top and the seeds will sink, making it easy to get to the delicious juicy seeds without staining your clothing and kitchen counter. I used Bob's Red Mill Hard Spring Organic Wheat Berries.

Go Green

Everybody could use a little more green, right? A green smoothie is an excellent way to get a leg up on your recommend servings of fruits and vegetables and may just help you get your leg up when needed. Trust me, you can't taste the spinach. By that one cup of spinach  with 7 tiny calories you also receive  vitamin A, vitamin C, and a bonus of iron and calcium. It couldn't be easier to make and you can pour it into your 'to go' cup and take with you. If the green color puts you off - add a cup of blueberries and you can go purple.

Green Smoothie

2 Bananas

1 cup strawberries, frozen

1 cup peaches, frozen

1 cup baby spinach, fresh

3 - 4 cups filtered water

Place the banana, strawberries, and peaches in your blender and pour in filtered water.  Blend, starting on low and gradually working up to high, about 1 1/2 minutes total. Blend until a vortex is created (i.e. tornado looking thing in the center), add your baby spinach and blend for approximately 1 more minute. 

Store unused portions in airtight containers in the fridge for up to 3 days. Shake well before serving any stored smoothie. Enjoy!

Note:  This works best with a high powered blender such as a Vitamix. If you are using a non-commercial blender, your smoothie may not be as smooth and you may have to blend longer. Use less or more water depending on desired thickness. Feel free to experiment with different fruits and greens and remember...you can always add more green!

 

Sweet Curried Chickpeas

I love the final touches on a dish. Maybe some chopped parsley, toasted pine nuts or a sprinkle of fresh herbs. Little touches can take a dish from a meal to an event – something to be remembered and wanted again and again. I think these chickpeas on their own are pretty impressive, I can’t wait to add them to a salad, top a root vegetable tajine, or a pizza!

 

 

 

 

Sweet Curried Chickpeas

 
1 can (29 oz.) chickpeas, rinsed and dried well
1 T. olive oil
1 t. sweet curry powder
½ t. sea salt
Fresh ground pepper

Preheat oven to 400 degrees. Rinse and dry the chickpeas. Put chickpeas in a large bowl and add olive oil. Mix well so all the chickpeas are coated with the olive oil. Sprinkle with the sweet curry powder, sea salt and pepper. Mix until all chickpeas are evenly coated. Place on a baking sheet, evenly spaced and roast in oven for 40 minutes or until lightly browned.

Enjoy!

You Can't Eat Your Cake And Have It Too?

Oh yes you can with this simple recipe for vegan chocolate cake. This cake is inspired by my friend Jennifer.  She shared a piece with me one morning and it was love at first bite.  Her trick is the extra cocoa powder. It makes the cake super chocolaty.

This recipe couldn't be any easier for non-bakers like myself. You mix and bake in the same pan for an easy clean up.  Even a caveman could do it...

Vegan Chocolate Walnut Cake

1 ½ c. all-purpose flour
¾ c. raw sugar
½ c. cocoa powder
¾ t. baking soda
½ t. salt
5 T. vegetable oil
1 T. distilled white vinegar
1 T. vanilla extract
1 C. water
Handful walnuts

Pre-heat oven to 350 degrees. Spray 8-inch-square baking pan with cooking spray.

Whisk flour, sugar, cocoa powder, baking soda and salt together in the pan. Add the vegetable oil, vinegar, vanilla extract and water. Mix together with a fork, it doesn’t have to be perfectly smooth. Stir in the walnuts.

Bake on center rack of oven for 30 minutes or until a toothpick inserted in the center comes out smooth. Let cool on a rack.

Enjoy!