Pasta Fagioli Stanley Tucci White Bean Stew

Pasta Fagioli or White Bean Stew by Stanley Tucci

For a quick but wholesome lunch or dinner, try this recipe of beans, carrots and tomatoes.  The dish is full of nutrition,   Stanley Tucci is one of the most recognized chefs today.  He has published cookbooks and appears as a guest frequently on TV cooking programs.

Ingredients
1 1/2 cups Ditalini Pasta or small elbow macaroni
2 cans Cannelloni Beans, drained and rinsed
3 Tablespoons Extra-Virgin Olive Oil, divided for cooking and finishing
1 whole Yellow Onion, finely diced for base flavor
2 carrots, peeled and diced small
2 whole celery stalks diced for aromatic base
4 garlic cloves minced for flavor depth
1 can diced tomatoes, San Marzano preferred for sweetness
4 cups low sodium vegetable broth
2 teaspoon chopped Rosemary
2 teaspoons fresh thyme
1 Bay leaf
Parmesan Cheese rind
1 1/2 Kosher salt
1 teaspoon fresh ground pepper for finishing and seasoning.

Directions:

Build the Aromatic Base.

Heat 2 tbsp Extra-Virgin Olive Oil in a large Dutch oven over medium heat. Add the finely diced Yellow Onion, Carrots, and Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

The soffritto should develop a sweet aroma without browning. This foundation layer provides the depth of flavor characteristic of Stanley Tucci’s approach to Italian cooking. Season lightly with a pinch of the Kosher Salt to enhance the natural sweetness.

Step 2: Develop Flavor with Garlic and Herbs

Add the minced Garlic Cloves to the pot and cook for 1 minute, stirring constantly to prevent burning. The garlic should release its fragrance but not take on any color. Immediately add the chopped Fresh Rosemary and Fresh Thyme, stirring for another 30 seconds.

Pour in the Diced Tomatoes with their juices and cook for 3-4 minutes until the mixture thickens slightly. The tomatoes should break down and meld with the aromatics, creating a rich base for the stew.

Step 3: Simmer the Stew to Perfection

Add the drained and rinsed Cannellini Beans, Vegetable Broth, Bay Leaf, Parmesan Cheese Rind, remaining 1.5 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. Stir well to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.

Partially cover the pot and let it cook for 20-25 minutes, stirring occasionally. The stew is ready when the beans are creamy and the flavors have melded together. The Parmesan Cheese Rind should have infused the broth with its rich, savory depth.

Step 4: Finish with Pasta and Final Touches

Stir in the 1.5 cups Ditalini Pasta and cook uncovered for 8-10 minutes, or until the pasta is al dente. The pasta should absorb some of the broth, thickening the stew to the perfect consistency. Stir frequently to prevent the pasta from sticking to the bottom of the pot.

Once the pasta is cooked, remove the Bay Leaf and Parmesan Cheese Rind. Drizzle with the remaining 1 tbsp Extra-Virgin Olive Oil and stir to incorporate. Let the stew rest for 5 minutesoff the heat before serving to allow the flavors to settle and the stew to reach its ideal thickness.

Pro Tips For Making Pasta Fagioli Recipe Tucci

• Undercook the Pasta: Cook the ditalini 2 minutes less than package instructions—it’ll finish in the broth and soak up flavor without turning mushy. I learned this the hard way after ending up with a pot of gummy noodles.
• Mash Some Beans: Crush about half the cannellini beans with a fork before adding them to thicken the soup naturally. Sounds weird, but it works and gives it that classic creamy texture.
• Sweat the Veggies: Let the onion and carrots cook in olive oil for at least 8-10 minutes until soft and sweet—rushing this step leaves the soup tasting raw. My grandmother swore by this, and she was right.
• Use Starchy Water: Reserve a cup of pasta water before draining and stir it into the soup at the end. It helps bind everything together and adds a silky richness you’d otherwise miss.

Rancho Gordo Zipper Cream Peas

Rancho Gordo Zipper Cream Peas

Just as heirloom beans were a revelation after growing up with commodity beans, heirloom varieties of peas have opened up worlds of flavors we never knew existed. We were wrong. Peas are not beans, but they are worthy of your admiration, especially when they are as good as Zipper Cream field peas. The first bite of Zipper Creams is nice, a little like traditional Black Eyed Peas, but all of a sudden, a wonderful nutty glow takes over, and so far, everyone has been happy, even those who think they dislike Black Eyed Peas. We don't want to oversell them but we like them very much and they are staying in the Rancho Gordo family.
Ingredients:
1/2 lb uncooked Rancho Gordo Zipper Cream Peas, picked over and rinsed (you will use 1/2 cup cooked peas for this recipe and save the remaining for another use)
1 tbsp finely diced onion
1 bay leaf
1 sprig thyme
2 to 3 parsley stems
12 oz unsalted butter (softened)
1/2 tsp Kosher salt
1/2 tsp sherry vinegar
2 to 3 drops Liquid Smoke
Olive oil for serving
Sliced bread or cornbread for serving
Directions:
If time allows, soak peas for about 3 hours.  Cook in lightly salted water with the onion, bay leaf, thyme, and parsley stems until al dente tender but still holding their shape.  Drain, cool, and reserve 1/2 cup for the butter (save the rest in the refrigerator or freezer for another use.

Cut butter in pieces and let it soften to a smooth pomade consistency. Transfer to a stand mkixer with a paddle attachment.

Start the mixer on low and begin creaming the butter. Add the cooked peas gradually, mixing gently. The goal is a partially broken texture _ some peas fully incorporated, some still whole for speckling throughout.

Add the salt, sherry vinegar, and liquid smoke. Mix just until combined, then taste and adjust. The butter should be lightly smoky, slightly tangy, and rich but balanced.

Transfer to a serving dish, drizzle with olive oil, and finish with a single drop of liquid smoke on top for aroma. Serve at room temperature with bread or cornbread. Serves 8 to 10

Linsen Mit Spätzle ~ Lentils With Spätzle

Linsem mit Spätzle

Lentils With Spätzle

A real German comfort food, Lentils With Spatzle. The combination 

of vinegar and just a touch of sugar gives it its famous sweet-sour flavor balance. Coupled with smoky bacon and flavorful veggies, it's served over Spätzle and often with a sausage for a favorite comfort dish throughout southern Germany.

Ingredients:

5 slices thick bacon, diced

1 large yellow onion, finely diced

t tablespoon butter,

1 carrot, finely diced

1 leek finely chopped, and thoroughly rinsed and drained

1 pound dried brown lentils

7 cups beef broth 

1 bay leaf

1 teaspoon salt, 

1/4 teaspoon ground black pepper

1 teaspoon white sugar

1/4 cup white vinegar

3 tablespoons chopped parsley

Homemade or purchased spatzle

Directions:

Cook the bacon over medium high heat until done (for best flavor do not drain the grease).  Add the onions and cook until Translucent, 5 to 7 minutes.Add the butter, carrots, and leeks, cook 5 minutes.

Add the lentils, broth, bay leaf, salt, pepper, and sugar, and bring to a boil.  Reduce the heat to medium-low, cover and simmer for 40 minutes.  Add the vinegar and parsley and simmer for 3-4 minutes.  If too thick for your taste, add a little extra beef broth.  Add more salt, pepper,  sugar, and vinegar to taste.

Sprinkle over spatzle.  Commonly served with sausage.

Cabbage Roll Casserole With Dilled Sour Cream

                        Cabbage Roll Casserole With Dilled Sour Cream

Cabbage Roll Casserole with Dilled Sour CreamThis comforting dish delivers all the beloved flavors of traditional cabbage rolls with a fraction of the effort. Layers of seasoned ground beef, tender cabbage and rice bake in a rich tomato sauce crowned with melted cheese until golden and bubbly. A vibrant dilly sour cream adds a fresh, creamy finish to this crowd-pleasing casserole.

Ingredients:

2 tbsp (30 mL) olive oil, divided, plus more for greasing pan and foil

1 large onion, finely chopped
1 lb (455 g) lean ground beef
Salt and freshly ground pepper to taste
2 tsp (10 mL) paprika
3/4 tsp (4 mL) dried thyme
3 cloves garlic, minced
1 can (398 mL) diced tomatoes
1 can or jar (about 680 mL) tomato sauce
1 bay leaf
10 cups (2.5 L) thinly sliced cabbage
3 cups (750 mL) cooked long-grain rice, from 1 cup (250 mL) uncooked rice
1 1/2 cups (375 mL) shredded mozzarella cheese
1 1/2 cups (375 mL) shredded old white cheddar cheese
1 cup (250 mL) full-fat sour cream
2 tbsp (30 mL) finely chopped fresh dill, plus more to garnish (optional)
Directions:
Heat 1 tbsp (15 mL) oil in a large, deep skillet or sauté pan over medium heat. When hot, add onions. Cook, stirring frequently, for 2 minutes. Add ground beef and break it into small pieces with a wooden spoon, stirring to combine with onions. Season with salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes.

Add paprika, thyme and garlic. Cook, stirring constantly, for 1 minute. Carefully add diced tomatoes, tomato sauce, bay leaf, and season with salt and pepper. Bring to a simmer, cover and reduce heat to low. Simmer, covered, for 30 minutes, stirring once or twice.

Meanwhile, heat remaining 1 tbsp (15 mL) oil in large pot over
medium heat. When hot, add cabbage. Cook, stirring often, until just wilted, about 2 minutes. Season with salt and pepper. Set aside.  When meat mixture is done, stir in rice.  Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm) casserole dish.

Spread half of cabbage over bottom of casserole followed by half meat mixture. Repeat with remaining cabbage and meat. Mix mozzarella and cheddar together in a bowl, then sprinkle over casserole.

Lightly oil a piece of foil then cover casserole, oil side down. Bake for 30 minutes. Remove foil and bake, uncovered, until cheese is melted and starting to brown, 15 to 20 minutes more.                                                                                                                                                                                                           

Meanwhile, mix sour cream, dill and a pinch of salt in a small bowl until combined.

Remove casserole from oven and rest for 10 minutes. Cut into serving sizes and serve a dollop of sour cream on side. Sprinkle with chopped dill, if desired.  Serves 6 to 8

Smashed Potatoes With Bacon And Appenzeller

                                                       

     Smashed Potatoes With 

                                        Bacon And Appenzeller
Crispy smashed potatoes go from being a side to a starter with the help of smoky braised bacon and robust Alpine cheese—it’s like a mash-up of Swiss raclette and a loaded baked potato. Be careful when buying potatoes as some of the bagged mini potatoes are too small for this dish. Save the bacon braising liquid to use in coq au vin or mushroom risotto.

Ingredients
Braised Bacon
1 lb (455 g) piece slab bacon
1 small onion, thinly sliced
1 bay leaf
1 cup (250 mL) dry, fruity red wine
1 cup (250 mL) unsalted chicken stock
Potato Bites
24 mini potatoes, about 1 1/2 inches (4 cm) diameter, 1 3/4 lbs (795 g) total
2 bushy sprigs thyme
1 bay leaf
Salt to taste
Canola oil for brushing potatoes and cooking bacon
5 oz (140 g) Appenzeller or Gruyère cheese, sliced thin and cut into 1 1/4-inch (3-cm) squares
Sour cream and finely sliced chives to garnish
Directions: 
For the bacon, remove rind from bacon and freeze it for another use. Cut bacon into 1/2‑inch- (1-cm-) thick slices. Place in a skillet that will fit them snugly—10-inch (25-cm) should be perfect. Top with onions and bay leaf. Pour in wine and stock. Place over medium-high heat. When it comes to a boil, cover and reduce heat to maintain a very gentle simmer. Cook, flipping at halfway point, until fork-tender, about 1 1/4 hours. Remove pan from heat and cool for 20 minutes.

Carefully transfer bacon to a plate and cool completely. Pat dry with paper towel, transfer to an airtight container and refrigerate up to 5 days. Strain cooking liquid, discarding solids. Transfer to an airtight container and freeze up to 6 months for use in soups or future braises.

Place potatoes, thyme and bay leaf in a medium-size pot and pour in enough water to cover by 2 inches (5 cm). Place pot over high heat. When it comes to a boil, season generously with salt and reduce heat a few notches to maintain a light boil. After 5 minutes, remove thyme with tongs and discard. Cook, stirring occasionally, until a paring knife inserted in centre of largest potatoes meets with just a little resistance, 14 to 16 minutes total. Drain and discard bay leaf.

Place rack in upper third of oven, 6 inches (15 cm) from broiler. Preheat to 450°F (232°C).

Brush a large, heavy-duty, nonstick baking sheet generously with oil. Arrange potatoes evenly on sheet. Using bottom of a mug, lightly crush potatoes until roughly 1/2 inch (1 cm) thick. Brush potatoes generously with oil and season lightly with salt. Bake in upper third until lightly brown and crispy, 20 to 25 minutes.

While potatoes are roasting, cut bacon crosswise in 24 1-inch (2.5-cm) pieces, saving rest for another use. Heat a little oil in a medium-size nonstick frying pan over medium. When hot, add bacon in a single layer. Cook until nicely browned, about 1 minute per side. Remove from heat and transfer to a plate.

When potatoes are done, remove from oven and loosen potatoes with a spatula. Top each potato with a piece of cheese and bacon. Return to oven and bake just until cheese melts, 2 to 3 minutes. Remove from oven, cool 5 minutes then carefully transfer to a serving platter. Garnish each potato with a tiny dollop of sour cream and sprinkle of chives.
Makes 24 bites

Cincinnati Skyline Chili

 Cincinnati Skyline Chili

In the city of Cincinnati, Ohio this dish is almost a religion! There are chain restaurants named for the dish. It is not unusual to find the dish on the menu at many other restaurants. You can buy the sauce in cans and sources will ship it. I found this recipe on a blog. Notice the cheese is cheddar cheese but any cheese will do that blends with the chili.  Make half of this recipe if you don't need to serve 12.  This recipe is a one pot prep.
Ingredients with Directions:

2# ground beef (85-15)

5 cups boiling water

Place meat in boiling water and with I long handled spoon, break meat into small pieces and cook.  Cook 20 minutes and when the protein surfaces skim the surface to remove this "film".  

Add each ingredient individually to layer the flavors,

2 cups onion, chopped fine

1/2 teaspoon cayenne pepper

1 large bay leaf

3 large garlic cloves, crushed

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 oz. unsweetened chocolate powder

Salt to taste

3/4 teaspoon apple cider vinegar

Simmer on low for 1 hr., stirring occasionally to prevent scorching.

While the pot simmers on low, make the tomato "paste".

8 ounces tomato sauce

3 teaspoons tomato paste, stir 2 minutes

Add 2 teaspoons ground cinnamon and simmer 15 to 20 minutes.  Prepare your paste while it simmers.

Toppings:

Plenty of Cheddar Cheese. (That is required)

Optional:

Raw diced onion,  Kidney beans,  Hot Sauce

Directions:

Bring a pot of water to a boil.  Place ground beef in water and break into small bits.  Protein will surface looking like a scum.  Skim it from surface.  Continue for 20 minutes until meat is cooked. 

Layer the flavors adding each ingredient and herb stirring to blend after addition according to directions.  Simmer 1 hour on low stirring occasionally to prevent scorching. Add tomato paste and stir for 10 minutes.   Add cinnamon and simmer 15 to 20 minutes 

To make paste: In another skillet with a stick-free surface and while the mixture is simmering, place the tomato sauce and paste.  Stirring constantly for 2 minutes over a medium to medium low heat to concentrate the mixture.  When your spoon creates a division in the mixture that remains instead of returning to the pool of sauce, place in the mixture of meat and spices..

Serve over cooked spaghetti and top with plenty of cheddar cheese.

Onion Soup Gratinee

Onion Soup Gratinee

Much of the credit for what we know today as onion soup we can give credit to Julia Child. If you followed Julia when she was featured on TV weekly shows, she wasted nothing but turned it into such tasty dishes. French Onion Soup was her creation.

French Onion Soup has to be on the top of my list for favorite soups. This recipe by Julia Childtakes a little longer than many simpler recipes, but it’s well worth the time spent. So get out your apron, and prepare to indulge in a classic French favorite.

Ingredients:

5-6 Cups Yellow Onions, sliced thin
1/2 Yellow Onion, raw
4 tablespoons Olive Oil, 

About 8 slices French Bread,
2-3 tablespoons Cogniac, (optional)
4 ounces Parmesan Cheese,
12 ounces Swiss Cheese, Grated,
Salt and Pepper
1/2 teaspoon Sage, Ground,
1 Bay Leaf,
1 cup White Wine,
6 cups Beef Stock,
3 tablespoons Flour
1/2 teaspoon Sugar,
2 tablespoons Butter,
1 tablespoon Cooking Oil,

Directions:
Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot. Melt the butter into the hot oil.  Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished. Turn up the heat to medium-high, and add the sugar and 1tsp salt. Continue cooking while stirring until onions are thoroughly browned (caramelized).

Reduce heat to medium-low and stir in 3 Tbsp flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).  Stir in 1 cup of beef stock, and stir heavily for a couple seconds.

Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.

Pre-heat oven to 325 degrees F. Drizzle both sides of french bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.

Vegetarian Cabbage Rolls With Mushrooms, Farro And Cauliflower Cream

Vegetarian Cabbage Rolls With 

Mushrooms, Farro And Cauliflower Cream

These vegetarian cabbage rolls are stuffed with an umami-rich filling of mushrooms, farro and Parmesan, and sauced with a dreamy purée of cauliflower. They are a labour of love and best tackled as a 2-day project with a dedicated sous-chef. To precook the cabbage, you will need a spider, which is an indispensable kitchen tool when blanching vegetables. If you don’t feel like buying a bottle of sherry to make this recipe, red or white wine are fine substitutes.   Serves 6 to 8 

Ingredients:

"Cauliflower Cream"
2 tbsp (30 mL) unsalted butter
3 cloves garlic, thinly sliced
2 large shallots, thinly sliced
4 cups (1 L) roughly chopped cauliflower
2 cups (500 mL) vegetable stock
Salt to taste

Cabbage Rolls 
1 cup (250 mL) farro, rinsed
1 bay leaf
2 tbsp (30 mL) canola oil, divided
1 1/4 lbs (565 g) cremini mushrooms, thinly sliced, divided
Salt and pepper to taste
1 1/2 tbsp (22 mL) unsalted butter
1 large onion, finely chopped
2 tsp (10 mL) finely chopped thyme
3 cloves garlic, minced
1/2 cup (125 mL) amontillado sherry
1 large egg, lightly beaten
1/2 cup (125 mL) finely grated Parmigiano-Reggiano
1/4 cup (60 mL) chopped flat-leaf parsley
1 large Savoy cabbage, about 4 lbs (1.81 kg)
Finely sliced chives for serving

Directions:
For the cauliflower “cream,” heat butter in a large saucepan over
medium heat. When bubbling, add garlic and shallots. Cook, stirring
occasionally, until softened, 4 to 5 minutes. (Reduce heat if it starts to
brown.) Add cauliflower, stock and salt. Cover and raise heat to high.
When it comes to a boil, reduce heat to maintain a steady simmer.
Cook until very soft, 12 to 14 minutes.

Transfer contents of pot to a blender. Blend until smooth, scraping
down bowl if necessary. Taste and adjust salt. Transfer to an airtight
container and cool completely. Cover and refrigerate up to 5 days.
When ready to use, reheat in a medium-size saucepan over medium
until hot.

For the cabbage rolls, place farro and bay leaf in a medium-size pot. Add enough water to cover by 3 inches (8 cm). Place over high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, until slightly al dente, 20 to 22 minutes. Drain and transfer to a baking sheet. Discard bay leaf and cool completely.

Heat 1 tbsp (15 mL) oil in a large nonstick frying pan over medium-
high. Add half of mushrooms. Cook, stirring occasionally, until lightly
browned and tender, 7 to 8 minutes. Season with salt and pepper.
Transfer to a second baking sheet. Repeat with remaining canola oil
and mushrooms and transfer to same tray.

When mushrooms are done, reduce heat to medium. Add butter to
pan and swirl around, then add onion. Cook, stirring occasionally,
until lightly golden, about 10 minutes. Add thyme and garlic. Cook 1
minute more. Add sherry and raise heat to medium-high. Cook until
moisture has evaporated, about 3 minutes. Spread onion mixture over
mushrooms on tray. Cool completely.

Transfer cooled mushroom mixture to a food processor. Pulse briefly, just until finely chopped. Transfer to a large mixing bowl and add farro, egg,  Parmigiano-Reggiano and parsley.  Season with salt and
pepper. Mix thoroughly. Transfer to an airtight container and refrigerate until ready to use, up to 1 day.

Remove and discard any damaged outer leaves of cabbage. Carefully trim about 1/2 inch (1 cm) off the core. Working from tops, slowly and carefully peel off cabbage leaves, slicing core as necessary to make removal easy, until you have 20 leaves. Save rest of cabbage for another use.

Bring a large pot of salted water to a boil. Line three baking sheets
with paper towel or clean kitchen towels. Working in four batches,
boil cabbage leaves for 2 minutes, pushing them down with a spider to
keep them submerged. Transfer with spider to prepared sheets to drain,
Cool completely.

Using kitchen scissors, cut out thick portion of stems, going about
halfway up each leaf. Discard. Blot excess water with paper towel.

Preheat oven to 375°F (191°C).

Starting with outermost leaves, lay out a cabbage leaf, inner side up.
Place a little less than 1/2 cup (125 mL) mushroom filling just
above where stem was cut out. Fold the two bottom flaps in a crisscross over filling. Fold in sides then roll cabbage around filling. Place on a baking sheet. Repeat with remaining leaves and filling, gradually reducing filling amount as leaves get smaller—by the end, you’ll use about 1/4 cup (60 mL) filling per roll. Save smallest and any torn leaves to line pan.

Tear any remaining leaves and use them to line a large, shallow
rectangular roasting pan (they should fit in an 11 × 14–inch/28 ×
35–cm pan). Arrange cabbage rolls, seam side down, snuggly in pan.
Pour in 1 cup (250 mL) boiling water and cover tightly with foil. Bake
on middle rack until an instant-read thermometer inserted in centres
reads 165°F (74°C), 35 to 40 minutes. Remove from oven.

While cabbage rolls are in oven, reheat “cream” and keep hot over 
low heat. When cabbage rolls are ready, carefully transfer to a serving
platter. Serve with “cream” and chives on the side.  Serves 6 to 8

Lentil Salad

Lentil Salad

This healthy salad, inspired by the tastes of the Mediterranean, is a wonderful accompaniment to grilled lamb or chicken. Use green lentils for this recipe because they hold their shape when cooked; red lentils do not.  Serves 8

Ingredients
1 tbsp (15 mL) vegetable oil
1 onion chopped
2 cloves garlic, chopped
1 tsp (5 mL) chili flakes
1 1/2 cups (375 mL) green lentils
Water to cover
1 bay leaf
2 slices lemon, about 1/2-inch (1-cm thick)
Salt and freshly ground pepper

Dressing
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) grated lemon rind
½ cup (125 mL) olive oil
1 tbsp (15 mL) fresh oregano, chopped

Garnish
6 oz (175 g) feta cheese, crumbled
½ cup (125 mL) black olives pitted and sliced
2 tsp (10 mL) chopped fresh oregano or ½ tsp (2 mL) dried
½ red pepper, finely diced
½ green pepper, finely diced
½ yellow pepper, finely diced

Directions:
In a pot, heat oil over medium heat. Add onion and garlic and sauté, stirring, for about 2 minutes or until fragrant. Stir in chili flakes.

Add lentils and cook, stirring, until lentils are coated with the seasoning mixture.

Add water to cover lentils, add bay leaf and lemon slices, squeezing them gently. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 45 minutes, or until the lentils are tender.

Season well with salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf.

Mix together dressing and toss with warm lentils. Cool and then sprinkle with feta cheese, black olives, oregano and peppers. Adjust seasoning if needed. Serve on platter.
Serves 8

Lentil Meatloaf ~. Vegan

                                                    

Vegan Lentil Meatloaf

This hearty Vegan Lentil Meatloaf recipe is full of flavor and succulent texture. Lentils and quinoa pack it with plant protein, delivering a wholesome and satisfying meal. Gluten-free!   Don't let the idea Vegan fool you.  If you are a meat lover you will not believe something that tastes this good is not prime beef!
Ingredients:

1/2 cup lentils, green or brown
1/2 cup quinoa
2 1/2 cups or vegetable broth or water

3 lage garlic cloves
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
3 tablespoon ground flax seed
1 cup walnuts, toasted and chopped
1 tablespoon EVOO

1 cup carrots, grated
1 medium onion, diced small

2 celery stalks, diced small,
2 tablespoons tomato paste
1 1/2 tablespoons soy sauce
1 tablespoon mustard, dijon or stone ground
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
1/4 cup fresh parsley
2 tablespoons fresh rosemary
1/2 to 1 teaspoon salt, adjust to taste
Directions:

Cook the lentils and quinoa. Add lentils and water to a pot and bring to a boil, turn down and simmer for 5 minutes. Add quinoa, garlic cloves, bay leaf, thyme, sage and salt. Cover with a lid for 20 minutes until lentils are soft and liquid is absorbed. Add flax seeds while still hot, thoroughly mixing in and smashing the garlic cloves into the mixture, and roughly mashing the lentils.

Toast the walnuts at 325 for 8-10 minutes or until they smell toasty, cool and chop fine but with some texture. You can use a food processor to pulse until you achieve a coarse texture.

Sauté  the veggies. Sauté  carrots, onion, and celery in olive oil for 5 minutes until soft.

Combine the lentil loaf. In a large bowl, mix tomato paste, soy sauce, Dijon mustard, balsamic vinegar, black pepper, parsley, rosemary, and salt until thoroughly combined. Add in the toasted, chopped walnuts, sauteed veggies, and lentil mixture.

Make the glaze. In a small bowl, mix tomato paste, water, balsamic vinegar, maple syrup, sriracha, onion powder, and salt. Whisk until smooth.

Assemble. Line a 9×5-inch loaf pan with parchment paper (extending a few inches over the edge of the pan) and oil the uncovered sides. Spread a few tablespoons of glaze on the bottom. Firmly press the lentil mixture into the pan to help it stick together. 

Tip: You can prepare this stage up to 2 days in advance, the flavors really marry and improve if left to sit overnight, it will also stick together better. Before baking spread the remaining glaze evenly over the top of the loaf.

Bake in a preheated oven at 375°F for 20 minutes covered and 15 minutes uncovered. Let rest for at least 15 minutes before removing from the pan. See tips in notes.

Notes
Tips for removing from the pan- Allowing the parchment to extend a few inches on each side makes it easier to lift the loaf from the pan. It’s helpful to have someone assist you, with two hands on each side to distribute the weight evenly, preventing the loaf from buckling in the middle. Once the loaf is on the serving platter the parchment will come out from underneath with some gentle tugging.

You can also bake this in an 8×8 Pyrex dish and serve squares from the dish.

Lentils- Brown or green lentils cook fairly quickly and break down slightly, helping this vegan meatloaf hold together.

Storing leftovers– Cool the meatloaf to room temperature, wrap it, and refrigerate for up to 5 days.To freeze- Wrap cooled meatloaf in a freezer-safe container or bag and freeze for up to 3 months, whole or sliced. Thaw overnight in the refrigerator. To reheat- Heat the loaf or slices in the oven at 350ºF until internal temp reaches 145F

Make it Ahead– You can pre-assemble the vegan meatloaf up to 2 days ahead and store it in the refrigerator. Bring to room temp before baking.

Italian Lentil Soup.

 

Italian Lentil Soup

Lentils have been used in cooking since the early times of the Roman Empire.  This Soup is not only delicious, it is so easy to make

Ingredients
1/4 cup olive oil
1 medium onion
2 medium carrots
2 to 3 garlic cloves
2 to 3 celery stalks

1/2 cup white wine
14 oz can crushed San Marzano.tomatoes 

2 cups lentils, rinsed and picked over
8 cups chicken broth

large bay leaf

1/2 teaspoon dried thyme

fresh basil leaves.

S&P to taste.

optional, 1/2 teaspoon red pepper flakes

Directions:

Heat large pan then add 1/4 cup olive oil.  Add onion and sauté until softened.  Add the minced garlic and cook for just 1-2 minutes more.  

Increase heat to medium-high, add 1/2 cup white wine, cook for additional minute or so.

Add the remaining cut vegetables, crushed tomatoes and lentils. Cook for 1/2 hour

Finally add 1 bay leaf, 1/2 teaspoon dried thyme, 4-5 basil leaves, and salt and pepper to taste.  As an option you can add 1/2 teaspoon red pepper flakes.

Bring to a boil and then reduce heat to medium.  Partially cover and simmer for 30-40 minutes or until the lentils are soft.  Adjust the consistency of the soup by adding water.

White Bean Chili Soup. ~. Vegan

 

White Bean Spinach Soup

This is a recipe for a tasty but great soup high in nutrition.  Protein galore along with Vitamin K and the power points!  Great on these winter days!

Ingredients

• 1 tablespoon olive oil extra virgin
• 1 onion large, diced
• 1 celery rib sliced
• 3-4 garlic cloves minced
• 4 cups vegetable stock
• 1 yellow potato large, peeled and grated
• 1 bay leaf
• ½ teaspoon thyme dried
• 1 19-ounce can white beans drained and rinsed
• 10-12 ounces spinach chopped, tough stems removed
• 1 tablespoon Italian parsley fresh, minced
• 1 tablespoon lemon juice freshly squeezed
• 1-2 tablespoons grated Pecorino Romano or Parmigiano Reggiano cheese. optional
• salt and pepper to taste

Directions:

• Drizzle olive oil in a large stockpot set over medium heat.
• Add the chopped onions and celery, and saute for about 5 minutes or until onions are translucent.
• Add the garlic and cook for barely a minute, stirring frequently.
• Add the vegetable stock, grated potato, bay leaf, and thyme.
• Bring to a boil, then reduce heat to medium, cover and simmer for 15 minutes.
• Add the white kidney beans and simmer for another 5 minutes.
• Stir in the spinach and simmer for 1 more minute.
• Remove from heat and add lemon juice and parsley.
• Adjust salt and pepper seasonings.
• If using, garnish with cheese.
• Serve immediately and enjoy.

Chicken Korma

CHICKEN KORMA RECIPE

Chicken korma recipe is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond sauce and spices and garnished with roasted almonds.  Serves : 2  Cooking time : 30 mins

Ingredients:

400 gms chicken breasts, chopped in big pieces
1 tblsp ground almonds
1 tblsp lemon juice
1/2 tsp black pepper powder
1 tsp garlic paste
2-3 oil or clarified butter(ghee)
1 medium size onion, chopped finely
1/4 tsp turmeric (haldi) powder
150 ml curd (dahi)
2 green chillies
4 pods cardammom
3 cloves
2 medium size cinnamon sticks
1 bay leaf
1/2 tsp garam masala
1 tblsp chopped green coriander
1/2 tblsp roasted chopped almonds
Salt to taste
Directions:

Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour.

In a heavy bottom pan, heat the oil/ghee and when it is medium hot add the chopped onions and turmeric.

Fry till the onions are light golden and then take them out and keep aside. Leave the oil behind for further use.

In a mixer make a fine paste of fried onions, curd, almonds, green chillies. Pour this mixture on the marinated chicken pieces.

Now reheat the oil in the pan on medium flame and then add cardammom, cloves, cinnamon and bay leaf. Stir them for 30 secs and then add the marinated chicken along with leftover paste.

Let the chicken cook on low flame while stirring occasionally till it boils. Then cover the pan with a lid and let it simmer till the chicken is cooked properly.

Finally add garam masala and chopped green coriander.

Add the salt according to taste and garnish with roasted almonds and some cream

Golden Chicken Noodle Soup

Golden Chicken Noodle Soup

When you’re under the weather, there’s nothing more soothing than a bowl of chicken noodle soup. This one gets its bright hue from turmeric, an ingredient known for its anti-inflammatory properties. Also redolent with ginger and a healthy dose of black pepper, this soup will help get you feeling better in no time.   Serves 4 to 6

Ingredients:
2 tbsp (30 mL) canola oil
1 medium onion, finely chopped
2 tbsp (30 mL) minced ginger
8 garlic cloves, thinly sliced
1 bunch scallions, thinly sliced, whites and greens separated
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) freshly ground black pepper
6 cups (1.5 L) water
1 bay leaf
Fine sea salt to taste
2 skin-on, bone-in chicken breasts, about 1 1/2 lbs (680 g) total
1/4 lb (115 g) thin, round rice noodles, broken into 1-inch (2.5-cm) 

   pieces
4 stalks celery, chopped
1/3 cup (80 mL) finely chopped dill

Directions:
Heat oil in a large Dutch oven over medium-high heat. Add onion, ginger, garlic and scallion whites. Cook until softened, about 3 minutes. Add turmeric and black pepper and stir until fragrant, about 30 seconds. Add water and bay leaf. Lightly season with salt. Bring to a simmer, then add chicken and reduce heat to low. Cover and cook until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to a cutting board. Let rest until cool enough to handle. Remove and discard skin and bones. Shred meat or cut into bite-size pieces.

Raise heat to medium and add noodles to pot. Cook, uncovered and stirring occasionally, until springy but still slightly firm, about 8 minutes. Return chicken to pot along with celery. Cook until celery is bright green and noodles are fully cooked, 3 to 5 minutes more. Remove from heat. Stir in half the scallion greens and the chopped dill.

Divide between warmed bowls, top with remaining scallion greens.
Serves 4 to 6

White Asparagus & Leek Tartines With Mustard Butter

 

White Asparagus & Leek Tartines With Mustard Butter

More brittle and earthy than its green sibling, white asparagus becomes sweet and delicate when poached with leeks in a bath of white wine, stock and herbs. The mixture is served atop sourdough toasts slathered with punchy mustard butter for French-style crostini.
Ingredients:
1 big or 2 small leeks
1/2 cup (125 mL) plus 2 tbsp (30 mL) unsalted butter, softened, 

   divided
1/2 cup (125 mL) dry white wine
3/4 lb (340 g) white asparagus, tough ends trimmed, peeled from 

   from where it begins to taper.
1 cup (250 mL) chicken or vegetable stock
1 bay leaf
2 thyme sprigs
1 small lemon, halved, seeds removed
2 tbsp (30 mL) grainy mustard
6 slices sourdough bread, cut 1 inch (2.5 cm) thick from loaf about 5 

    about 5 inches (12.5 cm)

Directions:
Trim dark green leek tops and save for next time you make stock. Halve white parts lengthwise and rinse thoroughly. Cut leeks into 4-inch (10-cm) sections. Slice sections lengthwise into 1/4-inch- (5-mm-) thick strips. Place in a bowl of water. Gently swirl to loosen dirt. Lift leeks into a colander to drain.

Heat 2 tbsp (30 mL) butter in a large frying pan over medium heat. Add leeks. Cook, stirring occasionally, until translucent, about 3 minutes. Add wine. Cook, stirring occasionally, until reduced by half, about 4 minutes. Add asparagus, stock, bay leaf and thyme. Squeeze juice from lemon halves into pan and drop halves into pan. When it comes to a simmer, reduce heat to maintain a gentle simmer. Cook until asparagus is fork-tender—it will bend easily, but not be limp—depending on thickness, 15 to 20 minutes.

Using a slotted spoon, transfer asparagus and leeks to a plate. Discard bay leaf, lemon and thyme. Increase heat to medium and reduce liquid to 1/4 cup (60 mL), about 5 minutes.

In a small bowl, mix mustard with remaining 1/2 cup (125 mL) butter until combined.

 Toast bread then spread mustard butter generously on each slice. Top each toast with asparagus and leeks. (If necessary, cut spears to fit toasts.) Drizzle reduced poaching liquid over each toast.   Serves 6

                                                     

Grilled Garlicky Smoked Gouda Potato Gratin

A riff on scalloped potatoes, this version with loads of garlic and gooey cheese is definitely amped up, taking the whole thing into gratin territory. It makes the perfect buddy for grilling alongside a barbecued main. Or, if you aren’t barbecuing, simply finish baking it in the oven at the same temperature. 
Ingredients:
1 tablespoon butter for greasing
6 medium-size russet or Yukon Gold potatoes
1 1/2 cups (375 mL) whipping cream (35%)
1 cup (250 mL) chicken broth
8 roasted garlic cloves or 4 fresh garlic cloves, grated
1 bay leaf
1/2 tsp (2 mL) freshly ground nutmeg
1/2 tsp (2 mL) salt
1 small cooking or red onion, cut into rings
1 1/2 cups (375 mL) grated smoked Gouda, about 170 g
1 tbsp (15 mL) fresh thyme leaves (optional)

Directions:

Rub butter over bottom and sides of a 9 x 13-inch (23 x 33-cm) foil baking dish (with no holes). Peel potatoes, working quickly so they don’t brown. Using a very sharp knife, thinly slice potatoes so that pieces are no thicker than 1/4 inch (5 mm). This helps the potatoes bake faster. Or, for easier slicing, use a mandoline or food processor to slice potatoes. Even though these cuts can be done with a knife, using a mandoline is quicker and more precise. Always use the safety guard to hold the potato in place, then slide it back and forth over the blade.

Pour whipping cream and broth into a large pot. Stir in garlic, bay leaf, nutmeg and salt, then add potatoes, separating slices as you add them. Bring to a boil, covered, over medium-high heat. Uncover. Simmer gently, stirring occasionally, until potatoes are almost fork-tender, 10 to 13 minutes. Discard bay leaf. Turn potato mixture into baking dish. Press so potatoes are completely submerged.

Scatter onion and cheese overtop. Cover tightly with foil. If making ahead, let cool then tuck in the fridge up to 1 day. Bring to room temperature before proceeding with next step.

Preheat one side of barbecue to medium or medium-low so the temperature is 325°F (163°C).

When ready, place baking dish over hot side of grill and cook, covered, until hot, 15 to 20 minutes. Uncover and continue baking until cheese melts, mixture is bubbling and edges are golden. Remove from heat. Re-cover and let stand at least 15 minutes. Serve topped with thyme. Makes 8 to 10 side-dish servings.

Cider-Brined Spareribs With Maple Pepper BBQ Sauce

Cider-Brined Spareribs with 

Maple Pepper BBQ Sauce

This is an easy method for low-and-slow spareribs when you don’t feel like firing up the smoker or grill. Brining keeps the ribs moist and juicy, plus apples are such a natural partner with pork. A bold spice rub adds more layers of flavour, and quick BBQ sauce brings sweet, sour and peppery heat.

Ingredients:

Brine
8 cups (2 L) non-alcoholic apple cider
1 bay leaf
2 sprigs fresh rosemary
1 head garlic, cut in half horizontally
1 tbsp (15 mL) whole black peppercorns
1/2 cup (125 mL) kosher salt or 6 tbsp (90 mL) fine sea salt

Spice Rub and Ribs

1 tbsp (15 mL) sweet paprika
2 tsp (10 mL) dry mustard
2 tsp (10 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) ground black pepper
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) ground sage
2 racks spareribs (St. Louis cut), about 2 lbs (905 g) each

BBQ Sauce
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) maple syrup
2 tsp (10 mL) yellow mustard
2 tsp (10 mL) ground black pepper
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder

Directions:
 For the brine, place cider, bay leaf, rosemary, garlic, peppercorns and salt in a large pot. Bring to a boil over high heat. Reduce heat and stir until salt is completely dissolved, about 1 minute. Remove from heat and allow to cool to room temperature. Strain into an airtight container. (Brine can be refrigerated up to 2 days.)

For the spice rub, combine spices in a small bowl. Mix thoroughly. Transfer to airtight container. (Spice rub can be stored in a cool, dark place for up to 6 months.)

To brine ribs, place rib racks in a large roasting pan and add brine. Cover and place in refrigerator for 4 to 6 hours. Do not brine any longer or ribs will get too salty.

Preheat oven to 325°F (163°C).

Remove ribs from brine, rinse lightly, and pat dry with paper towel. Season ribs all over with spice rub. Place ribs on a foil-lined baking sheet. Cook on middle rack until fork-tender, about 2 hours.

While ribs are cooking, make BBQ sauce. In a small bowl, whisk all ingredients until combined. Set aside.

Remove ribs from oven and raise heat to 450°F (232°C). Brush ribs generously with BBQ sauce. When oven reaches temperature, return ribs to oven, and cook until sauce is set and brown, about 5 minutes. Remove ribs from oven and brush once more with sauce. Rest for 5 minutes then cut into individual ribs. Serve immediately with remaining BBQ sauce on side.  Serves 4 to 6