I am in the land of snow and well the last few days especially ice. I want something warm, filling, and comforting. You can add some hot peppers if you like, but for this soup, I usually do not. Can be vegan if you do not add the Parmesan cheese garnish.
1 tablespoon of olive oil
3 large stalks celery, cut into 1/4-inch thick slices
1 large onion, chopped
1 medium carrot, chopped
1 large butternut squash, cut into 1-inch chunks
1 pound brown lentils, rinsed
6 cups vegetable broth
1/2 teaspoon dried rosemary
1/2 teaspoon of basil
1/2 teaspoon of marjoram
Salt and pepper
1 ounce Parmesan cheese, freshly grated, optional
1/4 cup fresh parsley leaves, chopped
1. In a large pot, saute olive oil with celery, carrot, onion, and squash for about 1o minutes.
2. Add the lentils, broth, rosemary, basil, marjoram, salt, and pepper and bring to a boil.
3. When it boils than bring it to a simmer for about 30 minutes, until lentils and vegetables are cooked.
4. Serve and garnish with Parmesan cheese and parsley.
Chocolate Tartlets with Butter Orange Cookie Crust
This is a decadent treat to have when you are craving something a little bad. It does have dark chocolate and orange in it. The crust is an orange shortbread type crust. I prefer a little warmth from the dash of cayenne and cinnamon. I hope you enjoy it.
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1 ¾ cups flour
¾ cup unsalted butter, room temperature
2/3 cup powdered sugar
1 tablespoon grated orange peel
½ teaspoon salt
6 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
½ cup sugar
2 large eggs
2 large egg yolks
2 tablespoons grand Marnier
1 teaspoon finely grated orange peel
1/2 teaspoon of cinnamon
dash of cayenne
¼ teaspoon salt
1 tablespoon flour
2-3 tablespoons of diced candied orange, optional for garnish
1. Preheat oven to 350°F.
2. Blend first 5 ingredients in a food processor just until dough forms.
3. Transfer dough to work surface.
4. Gather dough into a ball.
5. Cut dough into 8 equal pieces.
6. Press 1 dough piece over bottom and up sides of each of eight 4 3/4 inch tartlet pans with 3/4-inch-high sides and removable bottoms, forming 1/4-inch-thick crusts.
7. Pierce crusts with fork.
8. Refrigerate until firm.
9. Bake until crust is pale golden, about 18 minutes.
10. Cool in pans on rack.
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11. Stir chocolate and butter in a large wide metal bowl set over a saucepan of simmering water until melted and smooth.
12. Remove from heat.
13. Cool 10 minutes, stirring occasionally.
14. Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel, cinnamon, cayenne, and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes.
15. Sift flour over egg mixture, then fold in.
16. Fold egg mixture into cooled chocolate mixture.
17. Transfer batter to prepared crusts, dividing equally.
18. Arrange tartlets on a baking sheet.
19. Bake until filling puffs and begins to crack about 15 minutes.
20. Sprinkle candied orange over tarts after taking them out of the oven and serve.
2. Cut garlic heads in half, drizzle with oil and wrap in foil.
3. Chop carrots into 1″ pieces and quarter the onion, then lightly coat with oil.
4. Roast everything on a sheet pan for 45-50 minutes until carrots and onions are tender and browned and the garlic cloves are soft and can be easily squeezed out.
5. In a food processor, puree roasted veggies with the beans, slowly pouring in the oil to reach desired consistency.
6. It may take about 5-10 minutes to get a smooth hummus.
7. Add rosemary, salt, pepper, cayenne, and smoked paprika.
8. Give the mixture another whirl for a minute or so.
1 teaspoon finely chopped chipotle chiles in adobo sauce
1/2 teaspoon lime juice
8 slices whole wheat bread or white bread
4 lettuce leaves
8 tomato slices
4 slices Cheddar Cheese
4 red bell pepper rings
8 red onion rings
4 tablespoons or more of butter
1. Combine mayonnaise, chiles and lime juice in small bowl with wire whisk.
2. To assemble sandwiches, spread about 2 teaspoons mayonnaise mixture onto each bread slice.
3. For each sandwich, layer 1 slice bread, spread-side up with 2 slices tomato, 1 slice cheese, 1 bell pepper ring, 2 red onion rings and 1 slice bread, spread-side down.
4. Butter the outside part of the bread for each sandwich.
5. Warm up a pan or a griddle over medium-low heat with a teaspoon of butter.
6. Place sandwiches in a pan or on griddle and grill until golden brown on each side (flip once) and the cheese inside is all melted.
This soup is best to make the day you eat it. The vivid color diminishes the longer it is cooked or reheated. I like my food spicy, so I like it hotter and would add more heat. Adjust for you or even omit if you prefer it mild.
We are in a cool snap in Wisconsin with temperatures in the single digits and below zero. This is a soup that just works for this type of weather. It makes you forget the chill. If you do not have fresh herbs, you can use dried herbs just use 1 teaspoon instead.
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3 tablespoons olive oil
4 teaspoons of smoked paprika
1 large onion, diced
1 leek, white and tender green parts thinly sliced
1 carrot, thinly sliced
1/2 cup dry white wine
6 parsley sprigs
6 thyme sprigs
1 bay leaf
1 pound small red potatoes thinly sliced
6 cups veggie stock
4 cups green cabbage finely shredded
salt and freshly ground pepper
2 tablespoons snipped chives
3 1/2 slices of country bread cut into cubes
2 garlic cloves lightly smashed
2 tablespoons minced parsley
1. In a soup pot, heat 1 tablespoon of the oil.
2. Add the onion, leek, and carrot and cook over low heat until softened, 10 minutes.
3. Add the wine and simmer until nearly evaporated, 5 minutes.
4. Tie the parsley sprigs, thyme sprigs and bay leaf with string; add to the pot along with the potatoes and stock.
5. Bring to a boil, then simmer until the potatoes are tender, 10 minutes.
6. Add the cabbage, season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer.
7. Discard the herb bundle.
8. Stir in the chives.
9. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.
10. Add the bread and garlic and cook over moderate heat, stirring, until the croutons are golden brown 6 minutes; discard the garlic.
11. Season with salt and sprinkle with the parsley.
