Wednesday, October 25, 2017

Spiced Lentil Soup

Get ready for winter with this Indian spiced lentil soup that is spicy, garlicky, and perfect for cold nights! 

3 cups red lentils
5 cups water (can add more for desired consistency towards the end)
4 cups vegetable stock
juice and zest of half a lime
1 cup diced onion
8 cloves garlic, minced
2 teaspoons minced ginger
2 jalapenos, finely chopped
½ teaspoon mustard seeds
1 teaspoon coriander seeds 
2 tablespoons oil
1 tablespoon butter
1 teaspoon garam masala
¾ teaspoon cumin
1 teaspoon turmeric
¾ teaspoon chili powder
1 cup tomato sauce
1 teaspoon salt

Rinse the lentils thoroughly (sometimes there will be small dirt clods or particles) and drain. Add the lentils, water, chicken stock, lime zest, and lime juice to a large pot. Let boil for 20 min.

While that's happening, prepare the onion, garlic, ginger, and jalapenos. Grab your mustard and coriander seeds and grind coarsely in a mortar and pestle.

After the 20 minutes has gone by, heat the oil and butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute or so. Next, add the ginger and let fry gently. Add the onions and cook until translucent. When the onions are translucent, add the garlic, jalapenos, and the rest of the spices. SauteƩ for a few minutes, stirring to combine. Next, add the tomato sauce. Cook for another 1-2 minutes.

Add the entire onion mixture to the soup pot and season with salt. Stir well and let cook for an addition 10-20 minutes. Season with additional salt to taste, and serve with naan on the side!

This soup keeps pretty well in the fridge. It has a tendency to thicken up, so don't hesitate to add a little water before reheating.

Source: adapted from The Woks of Life

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Tuesday, June 13, 2017

Strawberry Ice Cream

I am re-posting just to remind you to make this yummy strawberry ice cream again this summer season. How could you not! Just looking at this picture makes me want a scoop or two or three right now. :)

I'm really impressed at how delicious this turned out. It is has the best strawberry flavor and the sour cream makes it super creamy while keeping it from being overly sweet. If you have an ice cream maker, make this today!

1 lb. fresh strawberries, rinsed and sliced
¾ cup sugar
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lemon juice

Combine the sliced strawberries in a medium bowl with the sugar.  Stir until the sugar begins to dissolve.  Cover and let stand at room temperature for 1 hour, stirring occasionally.

Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice.  Pulse briefly until almost smooth but still slightly chunky.  

Chill in the refrigerator for 1 hour.  Freeze in an ice cream maker according to the manufacturer’s instructions.

My post is featured on eRecipeCards

Source:  The Perfect Scoop by David Lebovitz

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Sunday, June 11, 2017

Orange, Fennel, & Avocado Salad

 Healthy, Colorful, Light, and Refreshing! A perfect salad for hot summer days. 

2 oranges
2 fennel heads
2 avocados
freshly ground pepper
drizzle of olive oil

Cut the fennel in half, remove the core, and thinly slice. Peel and slice the orange and avocado. Layer on a plate and drizzle with a little olive oil and freshly ground pepper. 

Source: daliasdelights original

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Monday, May 15, 2017

Tortellini Soup

Before it gets too hot outside, I want to share this recipe that my mom made one night. This soup if full of flavor and satisfying as a main dish. (Of course mom made a bunch of other stuff to go with it.) It is a repeat in our house. We all loved it. Even the picky eaters :)

Serves 12

2 Tbsp olive oil
2 cups chopped yellow onion
2 cups chopped fennel bulb
1/4 cup minced fresh garlic
2 (8-oz.) pkg. sliced mushrooms
2 Tbsp tomato paste
8 cups vegetable stock
2 cups water
1 tsp ground pepper
3/4 tsp salt
2 (15-oz.) cans fire roasted diced tomatoes, undrained
2 (15-oz.) cans chickpeas, rinsed and drained
4 cups stemmed, chopped kale  (used spinach in this picture)
1 1/2 (9-oz.) pkg. 3-cheese tortellini
1 1/2 Tbsp red wine vinegar
1/3 cup chopped fresh flat leaf parsley 

Heat the oil in a large pot over medium-high heat. Add the onion, fennel (I love fennel), garlic, and mushrooms and cook 15 minutes. Stir in the tomato paste. Cook 1 minute then add the stock, water, pepper, salt, diced tomatoes, and chickpeas. Bring to a boil. Stir in the kale. Add the tortellini and cook until done. 

Remove pot from heat and stir in the vinegar and parsley. 

Source: Cooking light January/February 2017

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