Lower cholesterol, Heart Health, Stabilizes blood Sugar,and great source of protein,to name a few.
Turmeric: Antioxidant packed, improves Liver function, can naturally relieve pain, and aids in digestion.
3 cups of Red lentils (rinsed)
5-6 Bay leaves
8 cups of vegetable stock (preferences homemade)
4 celery stalks, diced
4 carrots diced
1 large onion,diced
2 cloves of garlic minced
3 tablespoons olive oil
1/2 teaspoon cumin
1teaspoon plus 1/2 teaspoon turmeric
1 teaspoon paprika
Salt pepper to taste
One large lemon
Place 8 cups of stock to large pot, add lentils;bring to a boil. Cover the pot for 1/2 hour, stirring occasionally. In a nonstick pan heat oilve oil. Add diced oinion, carrot, celery;sauté for 4mins.
Add minced garlic salt and pepper. Sauté for another 4-6 minutes. Set aside off heat. Check lentil for tenderness, add spices, vegetables, and simmer on low heat 5 minutes. Turn off heat and squeeze the lemon juice into the soup; stir and serve.
I found the original recipe on the bag of Ziyad Lentils, and modified to my taste and adding more.
Always rinse and check through Lentils.
Dont forget to stir occasionally while the lentils are boiling , this will prevent the botom to over cook.
Add as much spice as you like. I always start off with a small amount especially with strong spices like the ones used in this recipe .
Heres another easy soup that will have everyone excited for another bowl. What started out as a standard carrot ginger turn into a soup with robust flavors of garlic, smoked paprika and ginger. Talk about an immune booster. Packed with so many essentials needed to overcome the winter. Vitamins A, E, C, B6, Iron, Capsacin, Potassium to name a few. Inflammatory and antioxidant beneficial for healthy living and common colds.
4 tablespoons oilve oil
8 peeled Carrots chopped
4 stalks celery, chopped
1 small/medium yellow onion chopped
2 cloves garlic diced
1 tablespoon plus 1 teaspoon fresh ginger diced
4-6 cups Vegetable stock
1 1/2 teaspoon smoked paprika
5 bay leaves
Salt and pepper
Peel the carrots, cut in halves then cut length wise. Cut into small pieces. Do the same for the celery. The onion cut in half,slice the center and then put a few slices on top, chop.
Chop your garlic and ginger separated; set aside.
In a large pot , add 4 tablespoons olive oil on medium heat. Add carrots, onion,celery; cook for about 4 minutes stirring frequently. When vegetables turn translucent add two cloves of chopped garlic; cook for 1 minute. Add 1 1/2 teaspoons smoked paprika stir frequently for 30 seconds. Add chopped ginger, salt and pepper. Add vegetable stock reduce heat and let simmer 15-20 mins. Taste and add more salt and pepper if needed.
Take half of the soup and add to blender. Puree for 1 minute and 30 seconds. Add the rest of the base into the blender,blend for another 2 minutes.
Pour into a bowl squeeze some lime and enjoy!
Enjoy this recipe and let me know what you think.
Usually everything King Arthur Post I immediately want to jump into kitchen and start cracking eggs. This Banana was just what I needed for a cold winter morning with a good cup of coffee.The whole wheat flour adds a very nice hardiness and nutty flavor; and lets face it much healthier then all-purpose flour. I also added dark chocolate chunks and sliced almonds.
I did make a few changes to the OG recipe which can be found at http://www.kingarthurflour.com. One of the amazing things King Arthur does is they also give you different variations and substitutions ideas.
4-5 ripe Bananas about 2 cups
1/2 cup Vegetable oil
1 cup brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspooon nutmeg
1/2 cup dark chocolate chunks
1/2 cup sliced almonds
Preheat oven 350° F. Grease a 9″ x5″or a 4″ x 11 1/2″ loaf pan.
In a large bowl, stir together the mashed bananas, oil, sugar,eggs, and vanilla.
Mix flours baking soda, baking powder, salt, cinnamon and nutmeg.
In a small bowl toss the chocolate chunks and almond with a teaspoon of All-Purpose flour; this will hold them in place while baking and not sink to the bottom.
Now mix the dry with the wet ingredients; mix thoroughly. Add Nuts and chocolate; Scoop the batter into prepared pan. Sprinkle some granulated sugar and cinnamonon on top.
Bake the bread for 60 -70 minutes. The toothpick test works best. Poke a toothpick into center; if clean its finished ; batter on the toothpick ,it needs more time.
Cool in pan for 15 minutes.then loosen the edges and turn out to cool completely.this bread will last serveral days , and can be frozen!
I wanted to share this quick and delicious recipe with you, especially in this freezing weather.
Curried Lentil Soup that is packed with flavor and richness. Super quick and stores well for leftovers. I think the key is good quality curry, and lentils. There are many on the markets and I am sure you have a favorite. The lentils I chose are French Green. I got the lentils from the bulk section at Whole Foods. When I got them home I still rinsed and went through them just in case looking for pebbles. ( yes you must do this).
There is a little secret that thickens and makes this soup stand out . I puŕee one can of chick peas and add it to the soup as soon as the lentils are cooked. Wait until you try this soup you will always have it around. Its a great power packed meal full of antioxidants ,nutrients,protein and many other natural vitamins and supplements.
So here ya go , the recipe I tweeked from Epicurious which I love for reference but always need to add the Single Baker touch …… happy soup making.
4-6 bay leaves
3-4 tablespoons olive oil
1 medium/large yellow onion peeled and chopped
4 peeled carrots, chopped
4 stalks celery, chopped
2 cloves garlic ,chopped,divided
3 tablespoons yellow curry powder
2 1/2 cups French Green Lentils
1 can chickpeas rinsed
6-8 cups water ( use filtered)
3 tablespoons butter
In a large pot, heat 3 tablespoons oilve oil on medium heat. Add the bay leaves, onion, carrot, celery; cook until translucent for about 3-5 minutes. Add some salt amd pepper. Add one of the chopped cloves of garlic; stir and cook another 3-4 minutes. Add the 3 tablespoons of curry, mixed around to release the flavor and aroma 1-2 minutes.Add the lentils and the 6-8 cups water. Add salt and cracked pepper.Increase heat and bring to a boil. Reduce the heat to medium and let simmer until lentils are tender , about 30 minute.
While the lentils are simmering, make the chickpea puree. Place the rinsed chickpeas, garlic, a tablespoon of oilve oil ,1/4 cup of water and juice from one large lemon in to the food processor. Puŕee until smooth.
Add the chickpea puree and butter to the lentils. Stir in; simmer a few minutes longer. Taste and add more seaoning if needed .Also if the consistency is too thick add more filtered water.
Serve with lemon wedges and your favorite pita/bread.
What can I say I am a sucker for classic cookies! These chocolate crackle cookies are not only easy, but fun to make.
Grab the crew and make an assembly line. Getting others involved not only makes them feel like they helped,but also takes some of the pressure/stress off the baker.
Always Remember Baking especially around the holidays should be fun….not extra work you are not looking forward to doing.
Oh I added a twist to these classic lovers…. Cinnamon! Again HAVE FUN .
1 cup unsweetened cocoa powder
2 cups granulated sugar
4 eggs (large and room temp)
1/2 cup Vegetable oil
2 teaspoons real Vanilla extract
2 cups of all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Confectionery Sugar
2 teaspoons Cinnamon
Sift together Confectionery Sugar and Cinnamon set aside.
In a medium bowl Sift the Cocoa powder*. Add sugar and Vegetable oil, mix. Beat in eggs one at a time ( I used a handmixer but wooden spoon works fine). Stir in vanilla.
Whisk Flour , baking powder and salt. Stir into the cocoa mix. Cover the bowl with plastic wrap and chill up to 4 hours or overnight.
Preheat oven to 350°F
Line sheet trays with Parchment paper. Lightly spray the paper.
Roll dough in one inch balls. Coat each with Confectionery Mix*. Place on sheet one inch apart. I was able to get four across and five lengthwise. Bake 10 -12 minutes.Let them set on tray 1 minute before transferring onto wire rack .
*I find sifting cocoa and Confectionery Sugar gets rid of the lumps and makes for smoother mixing.
What can I say I am a huge fan of these underrated treats. The Blondie is a cross between a brownie and a chocolate cookie. They usually are, to me, too bland, cakey or have way too much butter making them super rich and greasy.
I checked in with America’s test Kitchen. I know this crew has taking the time and effort to test many many Blondie recipes and give the reasons for their testing. (check them out if you haven’t)
So this recipe is adapted with changings. Their recipe called for nuts and white chocolate. I opted out for both, and added butterscotch chips, and Chopped chocolate pieces on top .
1 1/2 cups of all purpose flour (unbleached)
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted buter, melted and cooled (1 1/2sticks)*
1 1/2 cups packed light brown sugar**
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/4 cup chopped chocolate pieces***
* reason for melted buttered cooled, makes for a dense bar rather then creamed butter which adds air and makes for a cakelike bar. And the other reson, because it makes it easier to do this by hand and without a mixer.
** light brown over dark brown sugar. Dark brown sugar can have a way of overpowering the flavors . Light brown sugar enhances caramel like flavors I want in a Blondie bar.
*** honestly Trader Joes sells semi sweet chocolate pieces that are are ammmmazing and afforable to have in your pantry all the time . I took a hand full and placed them on top right before baking.
Set oven 350°. Spray a 13×9 inch pan with nonstick cooking spray. Cut two pieces of foil. One lengthwise, palce in pan and press into the corner. Do the same for the width, spray and press leaving a hang over at all sides. This will help with removal.
Whisk flour, baking powder, and brown sugar in a medium bowl, set aside. Whisk the cooled melted butter and light brown sugar in medium bowl until combined. Add the eggs and vanilla; mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. You dont want to over mix. Fold in the two types of chips. place the batter into prepared pan and smooth out with a rubber spatula. (it looks like very thin bars but they rise )
Bake 20-25 minutes. You are looking for a shiny top with a firm touch , a craked top is also normal so dont be dicourgared. cool completely on a wire rack, remove from the pan using the foil handles . cut and serve .
I did let the blondies set to room temparture, then I placed them in the refrigerator for about 10-15 minutes, you get a clean cut this way. Anyway, I hope you enjoy the recipe and they become a staple in your house. Share and Post .
Thanks for reading and taking the time
I love this recipe for many reasons. It reminds me of a quick version of Gnudi. Light, airy pillows of herbs, garlic, cheeses and spinach dumplings.
And to finish these tender gems, a sage butter sauce.
4 cloves of garlic unpeeled
8-10 oz fresh spinach leaves
1 cup of ricotta cheese
1 egg yolk
2/3 grated Parmesan cheese
2/3 cup all purpose flour
Mix of herbs fresh Italian parsley, dried oregano and basil
Salt and pepper
In a small pot boil water. Cook the unpeeled garlic cloves for 4 minutes. Drain and pop from skins. Place the cloves, oregano, basil, parsley, salt and pepper in food processor and blend to puŕee.
Rinse the Spinach. Drain well. Place the Spinach in a large pan and cook until wilted. Let cool, squeeze out as much liquid as possible. Chop finely.
In a bowl, place the ricotta and beat in the egg yolk, spinach, herb garlic mixture. Stir in Parmesan cheese. SIFT in flour and mix well.
Note: chill the mixture for an hour. This makes it easier to handle.
With floured hands, break off small to medium pieces of the mixture. Roll into small balls.
Bring a large pot of salted water to a boil. Carefully add the gnocchi. When they all have risen to the top of pot they are cooked. Around 3-4 mins (test one). Drain well . Melt the butter in pan and add sage. Simmer on low for 1 minute. Add the gnocchi to the pan toss gently for 1 minute.
Place in a Bowl add Parmesan andMore fresh Italian parsley leaves.
Enjoy this Dish .