One-Pot Hearty Lentil Vegetable Soup

Rainy days call for a hot, steaming, comforting bowl of lentil soup that's full of veggies.  This one-pot version is quick and easy enough to make on a weekday.

One-Pot Hearty Lentil Vegetable Soup

A bowl of hot steaming soup, some crusty bread, and possibly a sandwich is a go to meal of our whenever the weather is cold and dreary.  Even though it is March we've had rain in Southern California almost daily.  So it's time to make a big pot of hearty soup that is full of veggies and lentils. 

With about 10 ingredients, most of which you may already have, you can have this on the table in no time.  We have our standard onion, carrots, and celery, along with some tomatoes, spinach, and lentils.  It is spiced nicely with fresh thyme and some crushed red pepper flakes.  This is one comforting soup!

All made in one-pot, so clean up is a breeze, and it will be done in about 40 minutes so it's easy enough to make on a weeknight.

Enjoy!

What Ingredients do I need?

• yellow onion
• carrots
• celery
• garlic
• low-sodium chicken broth
• brown lentils
• 15 oz. can diced tomatoes
• fresh thyme
• crushed red pepper
• baby spinach
• red-wine vinegar
• Optional topping: Parmesan cheese

Substitutions and Variations

• Add vegetables like zucchini or mushrooms

• Add chopped kale instead of spinach

• Use vegetable broth for a vegetarian dish

Kitchen Tips and Notes

• Refrigerate for up to 5 days or freeze for up to 2 months.

• Great for a Dutch Oven like this one.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

One-Pot Hearty Lentil Vegetable Soup

serves 4-6

2 tablespoons extra-virgin olive oil
1 cup yellow onion, diced

1 cup carrots, diced

1 cup celery, diced 
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 ½ cups brown lentils
15 oz. can diced tomatoes, undrained
2 teaspoons finely chopped fresh thyme
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon crushed red pepper
3 cups baby spinach
1 ½ tablespoons red-wine vinegar

Optional topping:  Parmesan cheese

Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot and celery; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic and cook about 30 seconds.  Add broth, lentils, tomatoes, thyme, salt, pepper, and crushed red pepper.  

Turn heat up to medium-high heat and bring to a boil.  Then reduce the heat to medium-low.  Cover the pot and cook 15 to 25 minutes, stirring occasionally.  You may add a littler water as needed to thin to desired consistency.

Stir in the spinach and cook another 5 to 10 minutes. Add in the vinegar and stir to combine. Serve in soup bowls and garnish with a sprinkle of Parmesan if you would like.  

adapted from: Eating Well

St. Patrick's Day Delight: Traditional Irish Scones

Start your St. Patrick's Day off right with these fluffy, soft, richly flavored Traditional Irish Scones.  They are perfect with a cup of tea or for breakfast with some jam and cream!

Traditional Irish Scones 

It's all things Irish as we celebrate St. Patrick's Day later this week.  Today we are talking about a staple all over Ireland, England, and Scotland.  Scones.  Tender buttery pastries that are slightly sweet are part of the quick bread family and very similar to southern biscuits with the addition of sugar.  They are really easy to make and taste wonderful with some hot tea, or have them for breakfast with some jam, butter, or clotted or whipped cream.

All you need is 1 bowl and a few pantry ingredients to make these Traditional Irish Scones.  Why not make some this week to celebrate with.  You will love this recipe.

Enjoy!

What Ingredients do I need?

• all-purpose flour
• salt
• sugar
• baking powder
• baking soda - this is a must when using buttermilk
• butter - use Irish butter for an authentic taste
• buttermilk
• egg

Substitutions and Variations

• The addition of raisins is very popular in Ireland.

• Use regular milk instead of buttermilk.  The baking soda may be omitted if using regular milk.

Kitchen Tips and Notes

• Irish scones are usually round in shape.  Try using a 2"- 2 1/2" biscuit cutter, or just use a drinking glass to cut them.  Growing up my mom and I always used a juice glass to cut our biscuits out.  Make sure to dip whatever cutter you use in flour first.

• Typically served with strawberry or raspberry jam, butter, clotted cream, or whipped cream.

• Sift your flour in to your mixing bowl by running it through a fine mesh strainer.  This is important as it incorporates more air in to the flour and create a less dense scone.

• I almost always grate my butter in to the flour mixture rather than dice it.  It's much easier to work it in to the flour this way.

• It's easy to cut in the butter just using your fingers or use two forks or a pasty cutter.

• You don't want to handle the dough too much.  Don't knead it, just pat out the dough in to a 1" thick circle with your hands.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Other Irish Dishes

• The BEST Shepherd's Pie - hearty and deliscious!
• Irish Soda Bread Muffins - a scrumptious variation of Irish Soda Bread
• Slow Cooker Guinness Irish Beef Stew - a real flavorful stick to your ribs stew!
• Spotted Dog - Irish Soda Bread - easy to make
• Chocolate Bailey's Milkshake - non-traditional but fun and tasty!

Traditional Irish Scones 

yield:  12 scones

2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 (1/2 cup) stick of butter, cold (Kerrygold recommended)
½ cup buttermilk
1 large egg, beaten

Preheat the oven to 425°F and line a baking sheet with parchment paper or spray it with non-stick cooking spray.

Sift together flour, salt, baking powder, and baking soda into a mixing bowl. Stir in the sugar.
Using a box grater, grate the butter in to the bowl, and using your fingertips, rub the butter into the dry ingredients, lifting it into the air as you go, until it resembles small peas sized bits.

Make a well in the center of the bowl and pour in the buttermilk and beaten egg. Gently stir the liquid into the dry ingredients until it forms a soft dough.

Transfer the dough to a lightly floured surface and pat it into a 1-inch thick circle. Using a biscuit cutter or drinking glass cut scones and transferred to the baking sheet.  Any dough scraps should be re-formed in to a 1" circle and cut again.  Continue until you have used all the dough.  Brush the tops with additional buttermilk.  Bake for 11 to 15 minutes or until the top of the scones are a beautiful golden brown. Let cool on a metal rack for 10 minutes and then serve.

Spring Fling: Berry Almond Smoothie Bowl

Start your day with a refreshing smoothie bowl filled with raspberries and almonds, and topped with blueberries, coconut, and more almonds.  The best way to start the day!

Berry Almond Smoothie Bowl

I've been obsessed with Acai and Smoothie (MGG calls them smoodie) bowls for about 6 months now.  I've always loved smoothies and have quite a few recipes on this blog, but there is something so naughty about putting it in a big bowl and adding all the toppings.  It's like a decadent treat that is so much tastier than oatmeal or cereal.   

This is a my Berry Almond Smoothie Bowl.  It's filled with my favorite berry, raspberries with an additional of some almonds for a protein burst and some cinnamon for a little warmth.  This is combined with a Greek yogurt, banana, and milk base to create the "bowl", then it's topped with sweet blueberries, coconut flakes, and a sprinkle of sliced almonds.  Heaven in a bowl!

Enjoy!

What Ingredients do I need?

• frozen raspberries
• 1 large banana
• Greek yogurt
• 2% milk
• sliced almonds
• ground cinnamon
• vanilla extract
• fresh blueberries
• unsweetened coconut flakes

Substitutions and Variations

• Top with chocolate chunks.

• Change up the toppings: strawberries or blackberries are great, or add some sliced bananas.

• Granola would make a great topping.

• Leave the almonds out of the smoothie and the topping for a nut free dish.

• Use almond milk or soy milk if you prefer.

Kitchen Tips and Notes

• Always use frozen raspberries to get the slushy thick smoothie.

• Frozen bananas will help, but are not necessary.

• If your smoothie comes out to thin you can add some ice cubes and blend that in to thicken it up, or add a little more yogurt.

• Make sure to use a powerful blender.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Berry Almond Smoothie Bowl

serves 1

2/3 cup frozen raspberries

1/2 large banana
1/2 cup plain Greek yogurt
1/2 cup 2% milk
5 tablespoons sliced almonds, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1/4 cup blueberries
1 tablespoon unsweetened coconut flakes

Blend raspberries, banana, yogurt, milk, 3 tablespoons almonds, cinnamon, and vanilla in a blender until very smooth.

Pour the smoothie into a bowl and top with blueberries, the remaining 2 tablespoons almonds and coconut.

Lunch Ideas: Easy Mediterranean Turkey Pita Sandwiches

Deli turkey and slices of cucumber and red onion, sit on a bed of spinach that has been doused with a wonderful yogurt sauce.  This makes for one heck of a Mediterranean Turkey Pit Sandwich!

Easy Mediterranean Turkey Pita Sandwiches

One thing that came from the pandemic is working from home.  A whole new dynamic.  Last year they decided to give employees the option to continue working from home indefinitely.  In doing so I have found that I had to learn to make some really easy and quick lunches.  Because who wants to spend their lunch hour cooking?  Not me!  Since sandwiches are a stand-by I thought I would get creative with it while still keeping is quick and simple.

The use a Greek-style pita (the one without the pocket) is the base for this sandwich.  For a Mediterranean spin I chose ingredients such as deli sliced turkey, spinach, onion, and cucumber to keep it simple.  To jazz it up a bit I created a delicious yogurt dip that will be used in place of a sandwich spread of mustard or mayo.  Greek yogurt is mixed with lemon juice, minced garlic, and some chopped dill for a zesty flavor.  This ties all the ingredients together to make a tasty, quick and easy lunch.

Enjoy!

What Ingredients do I need?

• deli turkey slices
• cucumber
• spinach
• red onion
• Greek yogurt
• fresh lemon
• dill
• fresh garlic
• pita bread

Substitutions and Variations

• Use deli chicken, ham, or roast beef

• Substitute lettuce for the spinach or use arugula or alfalfa sprouts

• Make this on Naan, flatbread, or inside a pita pocket

Kitchen Tips and Notes

• I use Greek-style pita bread.  It doesn't have a pocket and is a bit softer and slightly thicker.  I find these hold up better when creating a wrap style sandwich.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Easy Mediterranean Turkey Pita Sandwiches

serves 4

1 cup plain yogurt
1 tablespoon fresh lemon juice

1 small garlic clove, minced
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper

1/3 - 1/2 lb. deli-sliced turkey

1 English cucumber, sliced lengthwise
1 small red onion, cut into wedges
2 cups baby spinach

4 pitas

Make the yogurt sauce in a small bowl by adding yogurt, lemon juice, garlic and dill. Stir to combine.  Season to taste with salt and pepper. Set aside.


To assemble sandwiches:  Top each pita evenly about 1/2 cup of baby spinach.  Drizzle or plop yogurt mixture over the spinach.  Add 3 slices of deli turkey and layer the cucumber and onion on top and season with salt & pepper.  Serve.  

Spring Fling: Strawberry Balsamic Ricotta Toast

Balsamic drizzled strawberries top creamy ricotta laced with lemon zest on a toasted slice of country bread.

Strawberry Balsamic Ricotta Toast

It's breakfast time and I want something different than the regular toast or avocado toast, or my daily yogurt parfait.  Strawberry Balsamic Ricotta Toast sounds all fancy but really is just simple as can be.  A toasted slice of country bread is topped with ricotta cheese that's been mixed with lemon zest.  Then we top it with sliced strawberries that have been coasted with a balsamic glaze.

Ricotta cheese is a healthier cheese option that is lower in fat and calories, and high in protein.  Strawberries, a superfruit, are a great source of Vitamin C and a perfect way to sneak more fruit in to your diet.  All combined together you have a wonderful breakfast, brunch, or snack "toast"!  Simple, easy, and tasty.

Enjoy!

What Ingredients do I need?

• fresh strawberries
• French or Italian bread
• ricotta cheese
• fresh lemon
• olive oil
• balsamic glaze (like this one)

Substitutions and Variations

• You can play around with the bread by using your favorite such as sourdough, rustic white, wheat, 7 grain, and ciabatta.

• Use different flavors with the ricotta such as honey.

• Use a mixture of ricotta and mascarpone whipped together.

• Ricotta will go with any berry (blueberry, raspberry, blackberry) or stone fruit (think peaches, nectarines and plums).

Kitchen Tips and Notes

• Toast your bread any way you like (oven, toaster, or skillet)  I like placing olive oil on my bread and toasting it in a skillet for a golden crust, plus the olive oil goes well with the dish.

• Balsamic glaze is balsamic vinegar which has been reduced down in to a thick syrup and is sweet and delicious.  You can find it at Trader Joes' or your local grocery store.  I like this one.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Strawberry Balsamic Ricotta Toast

serves 4


4 slices of French or Italian Bread
2 tablespoons olive oil
4 oz. ricotta cheese
zest of 1 lemon

1 cup hulled and diced strawberries

Balsamic glaze

Heat a large skillet over medium heat.  Brush one side of the sliced bread with olive oil.  Toast in the skillet until golden brown.

Mix the ricotta cheese with the zest of 1 lemon.  Spread ricotta on toasted bread.

In a small bowl add diced strawberries and drizzle some balsamic glaze.  Stir until well coated.

Spoon strawberries over the ricotta and serve.

 

Weeknight Menu: Grilled Sumac Chicken with Israeli Couscous Salad

A 30 minute meal filled with Mediterranean flavors is perfect for a weeknight dinner.

Grilled Sumac Chicken with Israeli Couscous Salad

Here's a great weeknight menu I tried through the Marley Spoon food service.  It's grilled chicken flavored with sumac served alongside an outstanding Israeli couscous salad.  Sumac is a wonderful spice that is bright and citrusy.  It's used here in a marinade for the chicken but there some many wonderful uses.  You can basically use it like you would a lemon or lime.  Sprinkle it on top of fish, salads, rice, hummus, potato chips, and even over popcorn!

The Israeli couscous salad is just as delicious and is the perfect accompaniment to the chicken.  A base of arugula is filled with items like couscous, mint, almonds, and cranberries and is doused with the most wonderful lemon dressing.  Done in 30 minutes this dinner is easy to pull together and tastes amazing.

Enjoy!

What Ingredients do I need?

• thin-cut boneless skinless chicken breasts
• sumac - I use this one
• lemon
• sugar
• olive oil
• Israeli couscous
• almonds
• fresh mint
• arugula 
• dried cranberries

Substitutions and Variations

• Switch up the protein with chicken thighs, steak, or pork

• Use spinach instead of arugula

• Switch to small couscous (Moroccan) or use quinoa or farro. Note: the measurements in the recipe will need to be altered if you are using a smaller type of grain.

• Dried cherries would be a great substitute for the cranberries

Kitchen Tips and Notes

• There are several types of couscous.  The small Moroccan style is very common. Pearl or Israeli couscous is a larger version, roughly the size of a pea, which we use in this recipe.

• This salad is perfect for any leftover grains as well.

• I used an indoor grill pan but you may grill the chicken on an outdoor grill.

Tools

• grill or grill pan.  I have this one and this one.

• medium saucepan.  I use this one.

• microplane or grater

• fine-mesh strainer - I use this one.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Grilled Sumac Chicken with Israeli Couscous Salad

serves 2

Chicken

2 thin-cut boneless skinless chicken breasts
2 teaspoons sumac
1 tablespoon olive oil
1/2 teaspoon salt
pinch of pepper

Dressing
1/2 teaspoon lemon zest
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon sugar
salt & pepper to taste

Salad
1/3 cup Israeli couscous
2-3 Tablespoons almonds, coarsely chopped
2-3 teaspoons of fresh mint, coarsely chopped
2 cups arugula 
2-3 Tablespoons dried cranberries

For the chicken:  In a large bowl add sumac, olive oil, salt and pepper. Mix to combine.  Pat your chicken dry then lightly score the top of the chicken with a sharp knife 4 or 5 times (only cut the surface, do not cut down in to the chicken).  Add the chicken to the bowl and turn to coat.

Bring a medium saucepan with salted water to a boil on the stove.  Meanwhile make the dressing.  In a small bowl combine the lemon zest, lemon juice, olive oil, sugar, and salt & pepper to taste.  Whisk until combined and set aside.

Add couscous to the boiling water and cook until al dente 6-7 minutes, stirring occasionally.  Drain in a fine mesh colander and place in a large bowl.  Add half of the prepared dressing and toss to coat.

Preheat a grill pan on medium high heat.  Add chicken to the grill pan and cook 3-4 minutes per side, until cooked through and browned.  Remove to a plate and cover with foil.  Allow to rest for 5 minutes.

To finish the salad, add arugula, cranberries, almonds, and mint to the couscous.  Toss to combine and season with salt & pepper to taste.  

Slice chicken and serve with salad, or on top of the salad.  Drizzle with remaining dressing.

Winter Wonders: Cranberry White Chocolate Muffins

One bite and you'll taste tart cranberries bursting in your mouth that are followed by the flavor sweet buttery white chocolate, all wrapped up in a hot muffin straight from the oven!

Cranberry White Chocolate Muffins

Whenever I see cranberries hit the store late Fall/early Winter I always grab a few extra bags and put them in my freezer.  That way they are waiting for me for time like this when it's a dreary day in late February (It's raining....a lot!) and I want to bake up some comforting goodies.  So I was thinking tart and sweet which became Cranberry and White Chocolate Muffins.  The perfect treat on a cold day with a hot cup of coffee or tea.

This recipe is for a small batch of about 6-8 muffins depending on how much add-ins are in the batter and how high you fill your muffin tins.  They are easy to throw together in just one bowl and cook in about 20 minutes.  Enjoy the flavors of tart cranberry and sweet buttery white chocolate wrapped up in a hot muffing straight from the oven.

Enjoy!

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt
• frozen cranberries (or fresh if in season)
• white chocolate chips

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

More Muffins to Make

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Cranberry White Chocolate Muffins



Makes 6-8


1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen (or fresh) cranberries 
1/2 cup white chocolate chips



Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt. Stir just until combined. Do not over mix. Fold in cranberries and white chocolate chips, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few cranberries and white chocolate chips to the top of each muffin. Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.