Turkish Red Lentil Soup with Za’atar Oil

Recipe adapted from Milk Street’s Turkish Red Lentil Soup with Aleppo Pepper Oil

Ingredients

  • 3 tablespoon salted butter (I use 1 tablespoon)
  • 1 medium yellow onion cut into 1/2 inch-dice (about 1 cup)
  • 1 medium clove garlic, finely grated
  • 1 tablespoon tomato paste
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1 cup red lentils (picked over and rinsed)
  • 2 tablespoons long-grain white rice (I skip this)
  • 5 cups water
  • kosher salt

For Serving

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Aleppo pepper (I use za’atar)
  • Chopped fresh mint leaves, to serve (optional)
  • Lemon wedges, to serve (optional)

Directions

  1. In a large saucepan over medium, melt the butter. Once it has stopped foaming, add the onion then sauté until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the tomato paste, paprika and cumin, then sauté for 1 minute.
  2. Add the lentils, rice, water and 2 teaspoons salt, then bring to a boil. Adjust heat to maintain a lively simmer, cover and cook until the lentils and rice are tender and broken down, about 30 minutes. Taste and adjust salt. I like to use an immersion blender to puree the soup. I also like to boil it down until it is thickened to my liking.
  3. Meanwhile, in a small skillet over medium, heat the olive oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside. If using z’atar, stir in extra-virgin olive oil until desired consistency is reached, .
  4. Serve the soup with Aleppo pepper or za’atar oil drizzled over each serving. Serve with mint and lemon wedges.

page2image43457856
page2image43458048
page2image43458240
page2image43458432
page2image43458624
page2image43458816
page2image43459008
page2image43459200
page2image43459392
page2image43459584
page2image43459776
page2image43459968
page2image43460160
page2image43460352
page2image43460544
page2image43460736
page2image43460928
page2image43461120
page2image43461312
page2image43461504
page2image43461696
page2image43461888
page2image43462080
page2image43462272
page2image43462464
page2image43462656
page2image43462848
page2image43463040
page2image43463232
page2image43463424
page2image43463616
page2image43463808
page2image43464000
page2image43464192
page2image43464384
page2image43464576
page2image43464768
page2image43464960
page2image43465152
page2image43465344
page2image43465536
page2image43465728
page2image43465920
page2image43466112

01

02

03

DIRECTIONS

In a large saucepan over medium, melt the butter. Once it has stopped foaming, add the onion then sauté until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the tomato paste, paprika and cumin, then sauté for 1 minute.

Add the lentils, rice, water and 2 teaspoons salt, then bring to a boil. Adjust heat to maintain a lively simmer, cover and cook until the lentils and rice are tender and broken down, about 30 minutes. Taste and adjust salt.

Meanwhile, in a small skillet over medium, heat the olive oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside. Serve the soup with Aleppo pepper oil drizzled over each serving. Serve with mint and lemon wedges.

Advertisements

White Beans in Tomato Sauce

This is a very simple dish that comes together in 10 minutes. It’s my son’s absolute favorite meal.

Ingredients

  • 2 cans cannellini, great northern, or navy beans (or 1.5 cups dried beans soaked overnight in a brine of 1.5 tablespoons kosher salt to 3 quarts water)
  • 8 ounce can tomato sauce (preferably Hunts)
  • 1 cup chicken broth (I usually use 1 teaspoon Better than Boullion Chicken)
  • 1/3 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Directions

  1. Heat the oil in a medium pot or Dutch oven.
  2. Add onions, salt, and pepper and cook, partially covered, until the onions are soft, about 7 minutes.
  3. Add garlic and cook until fragrant.
  4. Add tomato sauce and beans and bring to a simmer. Let it simmer for 20 minutes or serve immediately.

Serve over rice.


Hearts of Palm & Avocado Salad

Somehow, without even trying, I ended up with a new family favorite salad. This clean-out-my-crisper-salad turned out so delicious, it deserves a recipe of its own.

Ingredients

  • 2 cups red curly leaf lettuce (or endive)
  • 2 cups baby arugula
  • 1 Reed or Haas Avocado, cubed
  • 1/4 sweet onion, thinly shaved
  • 1 cup hearts of palm, thickly sliced
  • 1/2 cup cherry tomatoes, halved

Dressing

  • 4 tablespoons olive oil
  • 1/2 tablespoon red wine vinegar (or any)
  • 1.5 tablespoons lemon juice
  • 1 teaspoon maple syrup or honey 
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon salt 
  • Freshly cracked pepper, to taste

Directions

  1. Place ingredients for dressing in a mason jar and shake to combine, or whisk in a bowl.
  2. Place all the vegetables in a bowl and toss with the dressing.

Strawberry Salad with Shallot-Honey Vinaigrette

Recipe from All Recipes.

Ingredients

  • 1 16 oz package baby spinach or mixed greens
  • 1/2 pint strawberries, quartered or sliced
  • 1 cup slivered almonds
  • 2 tablespoons white sugar

Dressing:

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon minced shallot
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • pepper to taste

Directions

  1. Place almonds, sugar and a pinch of salt in a small skillet over medium-high heat. Stir until the sugar caramelizes, approximately 3 minutes.
  2. Whisk together all the ingredients for the dressing.
  3. Add candied almonds and strawberries to lettuce and toss with dressing.

Garbanzo Bean Salad (Vegan Tuna Salad)

Ingredients

  • 1 can garbanzo beans, rinsed and drained
  • 2 tablespoons vegan mayonnaise or tahini (or both)
  • 1 tablespoon sweet relish
  • 1 tablespoon yellow or dijon mustard
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh dill
  • 1/2 small onion, finely diced
  • 1 tablespoon chopped parsley
  • salt and pepper, to taste
  • squeeze of lemon
  • Optional mix-ins: diced raw fennel, chopped egg, toasted nuts

Directions

In a food processor pulse garbanzo beans into a chunky consistency.  Stir in the remaining ingredients.

I love to serve these open face on toasted wheat bread or on Trader Joe’s Gluten Free Norwegian Crispbread.


White Bean Salad

Ingredients

  • 14.5 ounce can white beans, drained and rinsed
  • 1/4 cup parsley
  • 1/4 cup red onion
  • A few basil leaves
  • 1/4 cup mint leaves
  • 3 scallions
  • Cherry tomatoes, halved
  • Thinly sliced radishes

Dressing:

  • 1/2 lemon
  • 1 tablespoon olive oil
  • pinch of allspice
  • pinch of cayenne pepper
  • salt and pepper


Dr. Weil’s Tuscan Kale Salad

Recipe from Dr. Weil

Ingredients

  • 1 large bunch kale (or 2 small bunches) – I like to shred the kale
  • Juice of 1 lemon (I use 2 tablespoons)
  • 3-4 tablespoons extra-virgin olive oil
  • 1 clove garlic, mashed (I use a half clove)
  • Salt & pepper, to taste
  • Red pepper flakes, to taste
  • 2/3 cup grated Pecorino or Parmesan cheese (I use 1/4 cup)
  • 1/2 cup freshly made bread crumbs from lightly toasted bread (I use Panko)

Directions

  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Sometimes I like to add about 2 teaspoons honey.
  2. Pour over kale in serving bowl and toss well, gently massaging the dressing into the leaves.
  3. Add most of the cheese and toss again.
  4. Add bread crumbs, toss again, and top with remaining cheese.

Bulgar Pilaf

Ingredients

  • 1 tablespoons olive oil
  • 1/2 medium yellow onion, diced
  • Heaping tablespoons tomato paste
  • 1 clove garlic, finely minced
  • 1 .5 cups chicken stock
  • 1 cup bulgar, any size (here I used size 1, fine)
  • 1.5 teaspoons kosher salt
  • 1 teaspoons ground cumin
  • 1 cup bulgar
  • 1 teaspoon salt 
  1. Heat olive oil in a small pot. Add the onion and cook until soft, about 5 minutes. While the onion is cooking, add the salt and cumin. 
  2. Add the tomato paste to the softened onions and stir to combine. 
  3. Add the chicken broth and the bulgar and turn off the heat. 
  4. Allow the bulgar to soak up the broth, fluffing occasionally with a fork, until all the water is absorbed. If you like your bulgar more moist, add a bit more water.
  5. Serve hot or cold.

Lemony Lentil Soup with Swiss chard

Ingredients 

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon coriander seed or powder
  • 2 cups dried brown lentils, rinsed
  • 8-10 cups broth or water (I like to use water with 2 teaspoons Better Than Bouillon Chicken)
  • 1 bunch Swiss chard (leaves and stems)
  • 1/3 cup fresh lemon juice, more to taste
  • 1 package wide egg noodles (optional)

Directions

  1. Heat the olive oil in a large pot. Add the onion and spices and cook until the onion is soft, about 5 minutes. Add the garlic and cook until fragrant.
  2. Add the rinsed lentils and stir. Add 8 cups of the water and/or broth and bring to a boil.
  3. Reduce and simmer, uncovered for 25 minutes.
  4. Meanwhile, separate the Swiss chard leaves from the stem. Tear the leaves into bite sized pieces. Cut the stems into 2 inch pieces. Keep them separate.
  5. After 20 minutes, add the stems of the Swiss chard and cook for 10 minutes. Add up to 2 cups more water if the soup seems thick.
  6. Add the chard leaves, and egg noodles, if using, and cook until the noodles are tender, approximately 10 more minutes.

Granola (Low-fat/Low sugar)

Adapted from Alton Brown’s Granola

Ingredients

  • 3 tablespoons dark brown sugar
  • 3 tablespoons pure maple syrup
  • 1/4 cup neutral oil
  • 1/2 teaspoon kosher salt
  • 3 cups old fashioned rolled oats
  • 1 cup raw sliced almonds

Directions

  1. Preheat oven to 250-F.
  2. Whisk together brown sugar, maple syrup, vegetable oil and salt in a large bowl. Add oats and almonds and mix very, very well – taking the time to evenly distribute the sugar and oil.
  3. Spread onto a baking sheet and cook for 1 hour and 15 minutes, stirring every 25 minutes.