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)

Apple, Bacon, and Onion Pizza

Why didn't I think of this? During my  4+ years of blogging and testing/perfecting/sharing well over 500 recipes, it never occurred to me to put apple on a pizza. And I'm the pizza queen. (You can find 30 variations in the index.) Bacon makes a regular appearance. And slinky-sweet caramelized onions are one of my favorite toppings. But bacon + onion + apple + cheese. The best idea I never had.

On the topic of cheese... I couldn't make up my mind. Cheddar or gouda? Apples and cheddar just go together. But smoked gouda is always good. So I split the pizza in half, hoping to try them both and then decide. (You can tell- the left half was shredded gouda* that didn't melt as well as the cheddar on the right.) But both halves were so delicious that I am refusing to pick a side. I'll leave that up to you. Although, the best pieces were the ones where the cheddar and gouda collided. So why not use them together?

*I used Trader Joe's smoked gouda that is tasty and inexpensive, but doesn't melt exceptionally well. If you can afford to spend a little more, Whole Foods sells an applewood smoked gouda that is incredible and much creamier.

Apple, Bacon, and Onion Pizza

INGREDIENTS
1 recipe pizza dough
1 red onion, thinly sliced
drizzle olive oil
salt and freshly ground black pepper
6 slices bacon, cooked until crisp and roughly chopped
1 large or 2 small honeycrisp apples, cored and thinly sliced
fresh sage, chiffonade
2 cups sharp white cheddar or smoked gouda (or a combination of the two)
1/2 cup freshly grated Parmesan

DIRECTIONS
1. Prepare dough according to recipe directions.

2. While dough is rising, heat a drizzle of olive oil in a large skillet over medium heat. Add onion; season with salt and pepper, and cook until soft and caramelized, about 20 minutes.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with caramelized onions, bacon, apple slices, sage, and cheese.

5. Bake in preheated oven on pizza stone for about 10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

(Adapted from How Sweet it Is)

Autumn Chopped Salad with Balsamic Poppy Seed Vinaigrette

This recipe is wildly popular on Pinterest. (I've yet to create an account on there yet. But I do search through "pins" occasionally. Usually looking at food.) And when I saw it, like everyone else, I thought it looked amazing. Pears, bacon, pecans. Yes, please. But I was a bit disappointed to to find it called for bottled dressings (two actually- balsamic and poppyseed- mixed together). Since vinaigrettes are so simple, I decided to make my own. I whisked white balsamic vinegar (regular balsamic can be used- it will alter the color but still taste great) with a dab of Dijon, a spoonful of honey, and a drizzle of grapeseed (or use another neutral-flavored) oil. Sweet and tangy and light. Salad perfection.

Autumn Chopped Salad with Balsamic Poppy Seed Vinaigrette

INGREDIENTS
Autumn Chopped Salad:
romaine lettuce, chopped
pear, cored and diced
sweetened dried cranberries
bacon, cooked and crumbled
red onion, diced (optional)
feta, crumbled

White Balsamic Poppy Seed Vinaigrette:
2 Tbsp. white (or regular) balsamic vinegar
1/2 tsp. Dijon mustard
1 Tbsp. honey
1 tsp. poppy seeds
1/4 cup grapeseed or canola oil
salt and freshly ground black pepper to taste

DIRECTIONS
1. To make the vinaigrette, whisk to combine vinegar, mustard, honey, and poppy seeds in a small bowl. While whisking constantly, add the oil in a steady stream. Season to taste with salt and freshly ground black pepper.

2. To assemble the salad, combine all ingredients in a large bowl. Toss with vinaigrette and serve.

Vinaigrette serves 4.

(Adapted from Espresso and Cream)

Pork Meatball Bahn Mi

I found this delectable sandwich during my hunt for dairy-free recipes. I didn't get around to trying it until just recently. But I wish I hadn't waited. It was insanely delicious. If you're not familiar with the bahn mi, essentially it's just a Vietnamese sandwich. "Bahn mi" literally means bread or baguette, which, as I just learned, was introduced to the country by French colonists. The chewy-soft rolls are commonly filled with meat, picked vegetables, cilantro, and finished with a spicy mayo. This version is stuffed with plump pork meatballs, along with the traditional fixings. The meatballs were warm and juicy, bursting with basil, garlic, and chili flavors- the perfect contrast to the sweet pickled carrot and radish and creamy hot mayonnaise. If you want to lighten things up, try using ground chicken or turkey. And if you're feeling extra lazy, you could simply use thinly sliced or shredded roasted chicken breast- you'll still have an awesome sandwich.

Pork Meatball Bahn Mi

INGREDIENTS
Pork Meatballs:
1 lb. ground pork (or chicken or turkey)
1/4 cup fresh basil, finely chopped
4 cloves garlic, minced
3 green onions, finely chopped
1 Tbsp. fish sauce
1 Tbsp. hot chili sauce (such as sriracha)
1 tsp. sugar
2 tsp. cornstarch
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt

Pickled Vegetables:
2 cups carrot, coarsely grated or julienned
2 cups daikon (japanese radish) or regular radish, coarsely grated or julienned
1 cup white onion, thinly sliced
1/4 cup rice vinegar
2 Tbsp. sugar
1/2 tsp. kosher salt

Hot Chili Mayonnaise:
1/3 cup mayonnaise
2 green onions, finely chopped
1 Tbsp. hot chili sauce (such as sriracha)

1 Tbsp. sesame oil
4 french rolls or pieces sliced baguette
cucumber, peeled and thinly sliced
jalapeno, thinly sliced into rings (optional)
fresh cilantro

DIRECTIONS
1. To prepare the meatballs: Gently mix all ingredients in a large bowl and form into 1-inch meatballs (should yield about 24). Place on a rimmed baking sheet and refrigerate until ready to use. (Can be made up to a day ahead of time.)

2. To prepare the pickled vegetables: In a medium bowl dissolve sugar in rice vinegar and season with kosher salt. Toss with carrot, daikon, and onion. Let stand at room temperature 1 hour (or refrigerate if made farther in advance).

3. To prepare the hot chili mayonnaise: Stir to combine mayonnaise, green onion, and chili sauce in a small bowl. Refrigerate until ready to serve. (Can be made up to a day ahead of time.)

4. Heat sesame oil in a large skillet over medium-high heat. (You may want to divide the meatballs up and cook them in two batches.) Add meatballs and saute until browned and cooked through, about 10-15 minutes. Lower the heat if the meatballs are browning too quickly. (Already cooked meatballs can be kept warm on a baking sheet in a 300 F oven.)

5. To assemble the sandwiches: Slice rolls in half and remove enough bread out of the center so you have a 1/2-inch thick shell. Spread with hot chili mayo. Arrange cucumber, jalapeno (optional), and cilantro on the bottom halves. Top with meatballs and pickled vegetables and serve.

Makes 4 sandwiches.

(Adapted from Bon Appetit)

Multi-Grain Waffles

This is another fantastic recipe that I found through my friend Jenna's blog. I've made these waffles twice now- once with oil and once with applesauce- and they're great both ways. They're hearty without being heavy. A touch sweet. And healthy. Breakfast doesn't get much better.

Multi-Grain Waffles

INGREDIENTS
2 cups buttermilk
1/2 cup old-fashioned oats
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ, or cornmeal (or use another 1/4 cup whole wheat flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2 large eggs, lightly beaten
2 Tbsp. brown sugar
1 Tbsp. canola oil (or unsweetened applesauce)
2 tsp. pure vanilla extract

DIRECTIONS
1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.

3. Stir eggs, sugar, applesauce and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

4. Preheat a waffle iron and coat a waffle iron with cooking spray. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

*I've yet to try it, but supposedly this recipe can be used for pancakes as well!

Serves 4-6.

(Adapted from Eating Well via Lahatchita Eats)

Slow-Cooker Moroccan Chicken, Chickpea, and Apricot Tagine

One of my favorite restaurants back in Richmond served, among other incredible things, the most delicious Moroccan tagine. I'd always hoped to find a recipe that allowed me to replicate it at home. Or at least come close. And here it is. In the eloquent words of Wikepedia, tagines are "slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce". They are actually named after the pot in which they are traditionally cooked, which is this cute little triangular dish with a chimney. While you are welcome to go out and pick yourself up a tagine, it won't be necessary. This recipe uses the slow-cooker to achieve the same result- with little time or fuss.

While I find this recipe to be near perfect as is, it would be easily amenable to changes. Throw in a few extra vegetables such as cauliflower, sweet potatoes, or squash. (I would wait and add softer ones partway through cooking so they don't turn to mush.) Or try it with pork or lamb. And in case you're wondering, ras el hanout is simply a Moroccan spice blend. It can be found at some upscale groceries (try Whole Foods), online, or you can make it yourself (links below).

Slow-cooker Moroccan Chicken, Chickpea, and Apricot Tagine

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 large onions, chopped
4 cloves garlic, minced
1 inch fresh ginger root, peeled and grated
1 Tbsp. all-purpose flour
2 Tbsp. tomato paste
2 Tbsp. honey
4 tsp. ras el hanout (available here, or try this recipe)
1 tsp. turmeric (or a pinch of saffron)
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground coriander
up to 1 tsp. cayenne pepper (I only used ~1/4 tsp.)
1 cup low-sodium chicken stock
2 cans diced tomatoes (I used fire-roasted crushed tomatoes)
2 cans chickpeas, drained and rinsed
6 oz. dried apricots, diced (or you can leave them whole, but I prefer the texture of them diced)
3 lbs. boneless skinless chicken thighs
4 carrots, peeled and chopped
1 preserved lemon, cut into wedges (optional, I omitted)
salt and freshly ground black pepper, to taste

fresh cilantro, chopped for serving
cous cous or rice, for serving

DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened. Add the garlic and ginger and cook for 1 minute. Stir in the flour, tomato paste, honey, and spices and cook for another minute. Add the chicken stock and tomatoes and cook for several minutes, making sure to get out any lumps of flour. Season with salt and freshly ground black pepper.

2. Combine the tomato/spice mixture with the chickpeas, apricots, chicken thighs, carrots, and lemon (if using) in a large slower cooker, mixing well. Cover and cook on high for 3-4 hours, or until the meat shreds easily with a fork. Serve over cous cous or rice, topped with fresh cilantro.

Serves 8.

(Adapted from Food.com)