Coconut Curry Lentil Soup

Special thanks to friends of ours from San Diego for this recipe. Its kind of the perfect soup - warm, filling, creamy, and the lemongrass, cinnamon, and  red pepper flakes give it a nice tarty spice finish.  This soup also freezes amazingly well.

Ingredients

• 1 1/2 cup lentils, rinsed (I used a mixture of green and red)
• 4 cups low sodium vegetable broth
• 1 1/2 tsp. turmeric OR curry powder
• 2 tsp. dried thyme or 1 Tbsp fresh thyme leaves
• 1 Tbsp. coconut oil (olive oil is ok too)
• 1 large yellow onion, diced
• 2 stalks lemongrass - dried is ok too but you'll end up with dry grass in some bites
• 1 tsp. sea salt, plus more to taste
• 1/2 tsp. cardamom
• 1/2 tsp. cinnamon
• pinch of red pepper flakes to taste
• pinch of fresh grated nutmeg
• 1 1/4 cup coconut milk (don't mess around - use full fat)
• 3 Tbsp. lemon, lime or orange juice
• a few handfuls of swiss chard, spinach or kale
• 8-10oz of cut up butternut squash (optional - makes it a little more hearty)
• avocado (optional)
• chopped cilantro, for garnish (optional)

Directions

• Add the rinsed lentils, butternut squash, broth, thyme and turmeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.

• While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

• Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the lemon juice and serve avocado and cilantro on top

Salad to Start the Year Off Right

Glazed Beet and Carrot Salad

 

I've had more time on my hand since moving to Santa Cruz and I've been following a couple blogs and one of my favorites is www.sproutedkitchen.com.  Sara at Sprouted Kitchen consistently brings forward healthily delicious meals.  Her new cookbook is on my wish list and it should be on yours too! When I saw her newest post for a beet and carrot salad, I jumped on it and made it that night. It was a hit and going to be in my regular rotation.  

 

Salad was a cinch to make so there aren't many picture - make this soon!

 

Ingredients

 

1/2 Tbsp. butter

2 Tbsp. extra virgin olive oil

2 large yellow beets, roasted and peeled, cut into 1/2'' wedges

3 carrots, halved, large halves quartered if needed

sea salt + pepper

2 tsp. honey

3 Tbsp. white wine vinegar

2 Tbsp. tahini

1 Tbsp. orange or lemon juice

1/4 cup finely chopped flat leaf parsley, divided

1/2 tsp. ground cumin

12 cups mixed baby lettuces ( I used Mache greens)

1/3 cup cooked garbanzo beans, rinsed and drained

2 Tbsp. toasted sesame seeds, white or black or mixed

* I add 1 avocado, sliced

Directions

1. In a skillet over medium heat, melt the butter in the olive oil. Add the carrots and beets and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the carrots are crisp-tender, about 5-6 minutes. Add the honey and 2 tablespoons of the vinegar and cook over moderate heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes. Transfer the vegetables to a large bowl to cool.
2. Whisk the remaining tablespoon of vinegar, tahini and citrus into the skillet along with the cumin and a generous pinch of the chopped parsley.
3. Toss the baby lettuces, remaining parsley and garbanzos with a light coating of the tahini dressing. Plate the greens and top with the carrots, beets and sprinkle the sesame seeds. Serve immediately

Cider Pork Roast with Apple-Thyme Gravy

This was the most amazing slow cooker recipe I've used yet.  It was simply delicious melt in your mouth amazing.  We instantly turned into fat kids and ate almost the entire 2.5lbs in one dinner.  For a side, Lucas grilled a couple artichokes

 

Ingredients:

• 1 boneless pork shoulder roast (recipe called for 3.5lbs but I used 2.5lbs)
• 1.5tbsp salt, divided
• 2 tbsp Olive Oil
• 1.5 cups apple cider
• 1/3 cup Calvados of apple brandy
• 1 tbsp  finely chopped thyme leaves, extra for garnish
• 1 tsp pepper
• 3-4 gala apples, peeled, cored, and sliced
• 3 tbsp butter
• 1 tbsp flour

Directions

1. Sprinkle pork with 1/5 tsp salt, then brown in a oil in a large frying pan over medium-high heat, turning as needed, 10 mins
2. Transfer pork and pan juices to a 4 - 6 qt slow cooker.  Add salt, cider, Calvados or apple brandy, 1 tbsp thyme, pepper, 1 sliced apple
3. Cover and cook until meat is tender - 4 hours on high or 7 hours on low
4. About 20 mins before pork is done, heat 2 tbsp butter in a large frying pan.  Add remaining apples and cook, stirring frequently, until tender and light golden, about 10 mins. Transfer to a bowl and cover
5. Remove roast from slow cooker to a platter and cover.  Strain slow cooker juices and skim fat, set aside.  Melt remaining 1 tbsp butter in frying pan.  Add flour, cook, whisking often, until golden brown and bubbling. 
6. Slowly whisk in juices and 1 tsp thyme, cook until slightly thickened, 6-8 mins.
7. Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs

 

 

Spinach Qiuche

Lucas worked New Year's Day so I thought it would be nice to take a small snack in to the hospital.  I found this super easy and pretty darn tasty quiche recipe.  Next time I'll probably add mushrooms or bacon and less onions - the onions were on the verge of over whelming this quiche.

Ingredients

• 1 3-ounce package cream cheese, room temperature
• 1/3 cup half and half (or milk)
• 3 eggs
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 1/2 cup grated sharp cheddar (gruyere works well, too)
• 1/4 cup grated Parmesan
• 4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Preheat oven to 425°
• I just tossed everything in at once but below on the directions
• Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.