Red Lentil Soup with Lemon

by Melissa Clark from NYT Cooking

3 T. olive oil, with more for drizzle

1 lg. onion, chopped

2 garlic cloves, minced

1 T. tomato paste

1 tsp. ground cumin

1/4 tsp. kosher salt

1/2 tsp. black pepper

pinch of Chile powder or cayenne

1 qt. chic ken or vegetable broth

2 c. water

1 c. red lentils

1 large carrot, peeled and diced

juice  of 1/2 lemon

3 t. chopped fresh cilantro

Heat oil in a large pot, add onion and garlic.  Sauté until golden.  Stir in tomato paste, cumin, salt, pepper, chili powder/cayenne.  Sautés another 2 minutes.  Add broth, water, lentils and carrot.  Simmer until lentils are soft (30 minutes).

Using immersion blender, puree half the soup and add back to the pot, so that soup is somewhat chunky. Stir in lemon.  Drizzle with olive oil and dust with chili powder.


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Whole-Wheat Quinoa Bread

Martha Rose Shulman, from NYT Cooking shared this recipe.

Sponge:  2 1/2 tsp. active dry yeast

3 C. lukewarm water

1 T. agave syrup (or honey)

! T. blackstrap molasses

2 c. all-purpose four or white bread flour

2 c. whole wheat flour

Bread:  1/4 c. canola oil

1 T. salt

2 c. cooked quinoa

3-4 c. whole-wheat flour, as needed

1 egg, beaten with 2 T water for egg wash

1 T sesame seeds

For the Sponge:  In a large bowl, combine the yeast & water and stir until dissolved.  Stir in the agave and molasses.  Whisk in the flours, 1 c. at a time.  Stir or whisk for about 2 minutes.  Scrape down the sides of the bowl, cover the bowl with plastic and leave to rise in a warm spot for one hour until bubbly.

Add the oil to the sponge and fold in, using a large spoon.  Add the salt and fold in.  Fold in quinoa, then 2 c. whole wheat flour. Add another 1/2 c. whole wheat flour onto surface if kneading.  If using Kitchen Aid, knead dough 10 minutes, adding more flour if needed, until it is elastic.  It will be dense and sticky.  Shape the dough into a ball.  Place dough into oiled bowl, turning to coat the dough with oil.  Cover bowl tightly and set in warm place to rise for about 1 hour or until doubled.

Punch down the dough, cover and allow the dough to rise again for 45 min. to one hour.

Preheat oven to 375.  Divide dough into two parts and shape into loaves.  Place half of the sesame seeds on the work surface and gently roll the rounded sides of each loaf so they stick.  Oil two 9 x 5 in. bread pans and place loaves in the pans, first seam side up then seam side down.  Cover with a damp towel and allow to rise for 30 min. or until the surface of the loaves rise above the edges of the pan.

Gently brush the loaves with off wash.  Using a shape knife, cut two or three 1/2 in. slashes across the top of each loaf.  If this causes the loaves to deflate, let them sit for another 15-20 min.  Bake 50-55 min, brushing again halfway through with the egg wash.  The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans and cool on a rack.

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Vinegar Chicken with Crushed Olive Dressing

NYT Cooking posted this delicious tangy, turmeric chicken with deglazed garlic and olive sauce.

3 1/2 lbs. bone-in, skin-on chicken

1 tsp./ ground turmeric

6 T. olive oil

Kasher salt and black peper

1/2 c. white wine vinegar

1 1/2c. green Casterlvetrano olives, crushed and pitted

2 garlic cloves, finely grated

1 c. parsley tender leaves and stems, chopped

Heat oven to 450 degrees.  Place chicken on rimmed baking sheet and toss with turmeric and 2 T. olive oil.  Season with salt and pepper.  Make sure chicken is skin side up, then pour vinegar over and around the chicken and place in oven.  Bake chicken, without flipping until cooked through and deeply browned al over, 25-30 minutes.

Meanwhile, coming olives, garlic, parsley, the remaining 4 T olive oil and 2 T. water in a small bowl; season with salt and pepper.

Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.  Make sure the baking sheet is on a study surface , then pour the olive mixture onto the sheet.  Using a spatula gently scrape up all the bits, letting the olive mixture mingle with the rendered fat and get increasingly saucy.  Pour live mixture over the chicken, then serve.

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3 eggs                             1/2 c milk

3 T. flour                         1/4 tsp. salt

almond extract (optional)

Mix and cook in seasoned skillet like a crepes, and fill with apple butter or prune butter.

Posted in Breakfast, Pancakes and Waffles, Polish, Uncategorized | Leave a comment

Oat Pancakes

Mix together and let stand for 20 minutes:

1 1/2 c. rolled oats *

2 c. buttermilk

Beat together, then add to the oats:

2 eggs

1 tsp. vanilla

2 T maple syrup, honey or brown sugar

3 T. oil

Combine & add:

1/2 tsp.salt

1/2 c. flour

1/4 tsp. nutmeg

1/2 tsp. baking soda

Pancakes need to slowly soak.  *If using steel cut oats, soak overnight.

13 grams carb.   4 grams protein       5 grams fat


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Wild and Brown Rice with Butternut Squash and Dried Cranberries

A family favorite from Becky Wilhelm.

2 T olive oi.

1 c. onions, chopped

1/2 c. carrot, peeled and chopped

1 t. ginger, peeled and minced

12 t. curry powder

1 tsp. ground cumin

1 clove garlic, minced

3 c. butternut squash, 1/2 ” cubes

1 c. wild rice

1 c. brown rice

1 apple, peeled & diced

1 cinnamon stick

3 3/4 c. water

2 tsp. salt

1/2 c dried cranberries

Heat oil in heavy large saucepan over medium heat.  Add onions & carrot.  Sautés 5 minutes.  Add ginger, curry powder, cumin, garlic.  Stir 1 minute.  Stir in squash and next 4 ingredients.  Add 3 3/4 c. water and salt. Bring to boil.  Reduce heat to low, cover and simmer until water is absorbed and rice is tender, about 45 minutes.

Stir in cranberries and let stand 10 minutes until berries are softened. Season to taste.

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Apple Cider Turkey Brine

First posted on by Angelina LaRue

1 gallon water

2 c. apple cider

q2 c. kosher salt

1 T. fresh sage

1 T. fresh rosemary

1 T. fresh thyme

1 t. black peppercorns

4 c. ice cubes

Combine everything (except ice cubes) together in a stockpot.  Bring to boil.  Cook and stir brine until salt is just dissolved.  Remove from heat and add ice cubes.

Roast turkey to an internal temperature of 180 degrees.  Season and use your favorite roasting recipe.  Brined turkeys will require about 30 minutes less cooking time.

Posted in Family Favorites, Holiday Traditions, Poultry | Leave a comment