Sausage Lentil Soup

My photography doesn't always do my recipes justice. I spend a lot more time worrying about taste than looks. And now that it gets dark in the late afternoon it's almost impossible to get a good shot of anything I cook for dinner. So I'm either in a rush or shooting leftovers that never look as attractive after their time in the fridge. But I refuse to let a less-than-perfect photo deter me from posting an awesome recipe. This one must be shared. This soup is just what you need to get through these next few months. It's hearty and warm and will feed a lot of mouths. Serve with fresh Parmesan and crusty bread for soaking up the rich broth.

Sausage Lentil Soup

INGREDIENTS
1 lb. green lentils
1 Tbsp. extra virgin olive oil
1 lb. ground Italian sausage
1 large onion, diced
4 stalks celery, diced
3 large carrots, peeled and diced
1 small zucchini or yellow squash, diced
2 large cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes (more to taste)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried parsley
6 cups low-sodium chicken broth
28 oz. can diced or crushed tomatoes (I used fire-roasted crushed tomatoes)
2 Tbsp. red wine vinegar
freshly grated Parmesan, for serving

DIRECTIONS
1. In a large bowl, cover the lentils with boiling water and let sit 15 minutes. Drain.

2. Heat oil in a very large pot over medium-high heat. Add the Italian sausage and cook until browned and no longer pink.

3. Add the onion, celery, carrots, zucchini, garlic, salt, pepper, red pepper, and dried herbs. Cook for about 15 minutes, stirring often.

4. Add chicken broth, tomatoes, and drained lentils, cover, and bring to a boil.

5. Reduce heat to medium-low and simmer for 1 1/2 hours or until the lentils are cooked through and tender, stirring occasionally. If needed, add water partway through cooking to thin the soup. (I added about 1 cup.)

6. Stir in the red wine vinegar and season with salt and pepper to taste. Serve with freshly grated Parmesan.

Serves 8+.

(Adapted from Food.com via My Baking Addiction)

Portobello "Cheese Steak" Sandwich

I love when a recipe says it serves four (or even six) and Dustin and I finish it off in a single meal. Way to make us me (he could care less) feel like a pig. I suspect some recipes are just off. Or at least I hope. But occasionally I think we just eat a lot. Especially over the last six months as I'm breastfeeding and I'm ravenous. When I was pregnant I ate about my usual, or less. But now that food tastes good again and I'm a calorie-burning machine, I consume an impressive amount.

I admit, it's hard to keep it healthy when you're constantly needing to eat. I wish fruits and veggies were always satisfying. Or that a nutritious meal would magically appear on my counter- three times a day. But alas, this is real life and I don't get everything I want. Even if I don't always have a home-cooked dinner anymore (or never even get dressed for the day), I do have an adorable baby girl. And I don't want to give her back. So most of the meals I do make now can be prepared during the short duration that she naps. My new focus: simple, healthy, filling, and quick.

This recipe was supposed to serve four. But I added an extra pepper and even then, could only stretch it to make three sandwiches. So either we stuffed ourselves or you can expect a similar result. I thought these "cheese steaks" were flavorful and "meaty" (which is quite a feat considering mushrooms replace the steak). I served them with a pan of roasted potatoes, parsnips, and carrots. And devoured the leftovers as a snack.

Portobello "Cheese Steak" Sandwich

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 medium yellow onion
4 large portobello mushroom caps
1 green bell pepper
1 red bell pepper
2 Tbsp. fresh oregano, minced or 2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 Tbsp. all-purpose flour
1/4 cup low-sodium vegetable or chicken broth
1 Tbsp. reduced-sodium soy sauce
Provolone cheese, thinly sliced
4 whole wheat buns

DIRECTIONS
1. Heat oil in a large nonstick skillet over medium heat. Add onions and saute until soft and beginning to brown, about 3 minutes. Add mushrooms, peppers, oregano, and black pepper, and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer and cook until sauce is thickened.

3. Preheat broiler. Divide the filling between the four buns and top with sliced provolone. Broil until the buns are toasted and the cheese is bubbling. Serve warm.

Serves 4 (or if yours buns are extra large, 2-3).

(Adapted from Eating Well)

Chicken Tikka Masala, Revisited

Last week I started cooking for Clara. We waited for her six month birthday to start feeding her "solids" and she was more than ready. She attacked her first spoonful of sweet potatoes. And now has embraced green beans, pears, avocado, bananas, acorn squash, and brown rice cereal. So far she loves eating just as much as I do!

I admit, at first the thought of feeding another mouth stressed me out. But I did a little research (love this book and site) and found that making your own baby food at home was cheap and easy and, of course, very healthy. So that's what I'm doing. And it's been a lot of fun. It takes very little effort to throw a squash in the oven and later give it a whirl in the food processor. Some gets served immediately and the rest frozen in cubes for later. I'm determined to have a child that willingly eats a huge variety of nutritious real foods. (Or in other words: everything.) And likes trying new things. I hope we're off to a good start.

Now I should probably say a word or two about this recipe. I've posted it twice before. But it was begging for a better photo. So I'll just remind you how delicious and worth your while it is, and let you read the rest of the praise I've previously written below...

5/12/10: This recipe rocks. This is the second time I've made it and I didn't change a thing (which is quite unusual for me)! There was no need to. The chicken turned out flavorful, moist, and tender. The sauce was rich and creamy. And it's all so easy. Try it. I swear.

3/22/09: I'm embarrassed to admit it, but I'd never had Indian cuisine before last night. And since I made the dish myself, it's probably safe to say I've still never had authentic Indian food. I chose to make Chicken Tikka Masala because it is such a widely popular dish, and several friends had raved about this recipe. Our dinner guests, who were much more experienced in the world of Indian entrees, not only enjoyed this dish (which alone was enough to make me thrilled) but said it was a very close representation of Tikka Masala they had eaten at restaurants! I loved the combination of spices: cumin, cinnamon, ginger, garlic, paprika, and the garam masala, which smelled so enticing that I kept opening the bag to take whiffs of it all night (no I didn't experience any side effects)! A creamy tomato sauce blankets the spicy (depending on how you make it) tender grilled chicken, tomatoes and rice. Hot and buttery garlic naan is excellent served on the side for dipping. If this is a true representation of Indian food, then I've just discovered a whole new continent of cuisine to explore! (And I have committed to dining at an Indian Restaurant in the very near future.)

Chicken Tikka Masala

INGREDIENTS
Marinade:
1 cup plain yogurt (I've used Greek and nonfat with success)
1 Tbsp. freshly squeezed lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper (up to 2 tsp. for more heat)
2 tsp. freshly ground black pepper
1 Tbsp. minced fresh ginger
1 tsp. salt
1 tsp. garam masala*
1 1/2- 2 lbs. boneless skinless chicken breast halves, cut into bite-size pieces

Sauce:
2 Tbsp. butter
4 cloves garlic, minced
1 jalapeno pepper, diced and seeded (or leave seeds in for more heat)
2 tsp. ground cumin
2 tsp. paprika
2 tsp. garam masala*
sea salt, to taste
1 (16-oz.) can tomato sauce
1 cup heavy cream (I used half and half)
1 (14-oz.) can diced or crushed tomatoes (I used fire-roasted crushed tomatoes)

1/4 cup chopped fresh cilantro, for garnish
brown rice, for serving
naan bread, for serving

*Garam masala is a spice mixture than can be found at most supermarkets, but tends to be a bit pricey. World Market carries a packet of it that is inexpensive and has great flavor (if you can find it in stock). Or you can make your own- I've used this recipe.

DIRECTIONS
1. In a large bowl, combine marinade ingredients: yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, garam masala, ginger, and salt. Stir in chicken, cover, and refrigerate for at least several hours or overnight.

2. Preheat a grill for high heat. Lightly oil the grill grate. Grill until juices run clear, about 5 minutes on each side. (Can be done on skewers.)

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, garam masala and garam masala. Stir in tomato sauce, diced tomatoes and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season to taste with salt. Transfer to a serving platter, and garnish with fresh cilantro. Serve with brown rice and flatbread.

Serves 4.

(Adapted from All Recipes)