Lentil and Brown Rice Soup

Posted on September 22, 2011 by kitchenbelle

The weather has been a little strange lately. We had a few gorgeously crisp fall days followed by some summer-like weather. Today is rainy and humid. That said, we are technically in soup season and there’s nothing like a pot of soup simmering on the stove to warm the house and beckon your family.  Soup is so practical too–make one large pot at the beginning of the week and reheat it for several lunches and dinners during the days that follow.  Better yet, freeze the leftovers. This recipe is chock full of nutrients and fiber.  It is also hearty, filling, and delicious.

Ideas:

–Transform this recipe to vegetarian by using vegetable stock in place of the chicken broth and beef stock.

–Serve with a warm crusty baguette for a wonderfully satisfying weeknight meal.

–For easy entertaining, make a pot and invite some friends over to watch a football game (go Patriots!)

–Perfect for a Halloween dinner because it won’t require your attention while you answer your door to trick-or-treaters!

Lentil and Brown Rice Soup:

  • 6 cups chicken broth
  • 4 cups beef stock
  • 1 1/2 cups dry lentils (picked over and rinsed)
  • 1 1/2 cups long-grain brown rice
  • 1  28-ounce can crushed tomatoes
  • 3  14-0unce cans diced tomatoes with garlic and olive oil
  • 1 large onion, diced
  • 1 large stock of celery, chopped
  • 3 large cloves garlic, minced
  • 3 large carrots, chopped
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 2 tablespoons cider vinegar
  • 2 handfuls of fresh spinach
  • 1 teaspoon salt
  • 1 teaspoon black pepper

In a large pot (I used Le Creuset) combine broth, stock, lentils, rice, tomatoes, onion, celery, garlic, carrots, oregano, thyme, bay leaf, and vinegar. Bring to a boil then reduce heat and cover pan. Simmer, stirring occasionally, for 45-55 minutes or until the lentils and rice are tender. Stir in spinach, salt, and pepper. Don’t forget to remove and discard the bay leaf.

Adapted from So Easy, So Delicious by Ellie Deaner. Buy it!

Filed under: beans, Fall, Main Dish, rice, soup, spinach, tomato, VEGETARIAN | 2 Comments »

Quinoa Salad with Corn and Red Pepper

Posted on May 19, 2009 by kitchenbelle

 

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Quinoa is all the rage these days!  Everywhere I turn there are either quinoa recipes or articles praising quinoa as the best food source ever.  I had to get on the bandwagon!  I’ve been holding on to a box of quinoa for a few weeks now and I finally settled on making  this Martha Stewart recipe.  I was quite pleased! The taste and texture of the quinoa reminded me of a combination of rice and couscous–I think that if it were possible to “mate” the two, this is the taste and texture you would get! 

 Because I served this as a main dish, not a side, and I didn’t know what to expect, I decided to add some pulled chicken breast.  (I actually bought one of those grocery store roasting chickens and pulled off the deliciously moist meat—I am surprised over and over and over at how fabulous these birds are!)  That said, this is a filling meal and by no means did it need the chicken.  Without the chicken I think this would be a perfectly satisfying gluten free vegetarian main course or side. Also, I think it would pair perfectly with turkey tips or steak tips (or any other grilled or broiled protein–think Memorial Day cookout!).    

This recipe was a light yet filling, delicious, and nutritious gluten free meal—and a perfect introduction to this super-grain.

Quinoa Salad with Corn and Red Pepper:

  • 2 tablespoons olive oil
  • 1 tablespoon red cider vinegar
  • 3 tablespoons fresh basil, thinly sliced
  • 1.5 teaspoons mustard powder
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1.5 cups quinoa, cooked according to package directions, using chicken or vegetable broth in place of water
  • 1 cup of frozen corn kernels, thawed
  • 1 red bell pepper, stemmed, seeded, and diced
  • 3 scallions, thinly sliced
  • chicken breast pieces, cooked
  • baby spinach

Whisk olive oil, vinegar, basil, mustard powder, and garlic in a large bowl.  Season to taste with salt and pepper.

Add the (cooked) quinoa, corn, chicken, diced red pepper, and half of the sliced scallions to the bowl.  Toss lightly to combine.

Arrange baby spinach on individual serving plates or a platter.  Mound salad on the center.  Garnish with remaining scallions.

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Recipe adapted from MarthaStewart.com.

Filed under: Appetizer, basil, chicken, corn, gluten free, Main Dish, peppers, quinoa, salad, Side, spinach | 2 Comments »

Spinach Artichoke Pasta Salad

Posted on July 7, 2008 by kitchenbelle

 

Tortellini is one of my favorite types of pasta so when I found this recipe, I was very excited to try it.  Also, I don’t really like pasta salads that are “mayonaisey” so this combination of ingredients was particularly alluring.  It tasted so fresh!  So many wonderful textures and flavors.  The tartness of the artichoke hearts was balanced so nicely by the saltiness of the prosciutto filled tortellini.  The sweet onions provided a satisfying crunch.   Every bite was colorful and enjoyable.  I plan to make this one again and again. 

Spinach Artichoke Pasta Salad:

  • 1 package fresh Buitoni chicken prosciutto tortellini
  • 1/2 pound baby spinach (chopped)
  • 1 15-oz can artichoke hearts in water (drained and chopped)
  • 1/2 small red onion
  • 2 clove garlic
  • 1 lemon
  • 1/4 cup extra virgin olive oil
  • A few splashes of red wine vinegar
  • 1/2 teaspoon dried thyme leaves
  • handful sun-dried tomatoes (chopped coarsely)

recipe notes: the recipe called for 1 chopped roasted red pepper, which I omitted.  I also omitted lemon zest and instead used only fresh lemon juice.  And I tripled this recipe to get the quantity shown in the photo.

Boil the pasta in salted water.  Cook tortellini for 3-4 minutes.  (I was so worried about over cooking these little pouches of deliciousness, that I actually undercooked them.  More on that later.)  Drain then cool pasta by spreading across a cookie sheet in a single layer.

Coarsely chop baby spinach.  Combine with artichoke and red onion.  Chop garlic then add salt to it and mash with the back of a spoon to create a paste.  In a small bowl combine the garlic and salt paste with the lemon juice.  Add the vinegar.  Whisk in oil, thyme and fresh cracked black pepper.  Add pasta and sun-dried tomatoes to the salad.  Dress the salad and gently toss.

So, I did under cook the pasta, just a bit.  Before storing it, I added some olive oil and chicken broth so the next day, the leftover pasta had obsorbed more of the dressing and was just fine. 

I highly recommend this dish as a fresh alternative to boring colorless, traditional, creamy salads.

Recipe adapted from recipe by Rachael Ray found here on foodnetwork.com

Filed under: artichoke, salad, Side, spinach, tomato, tortellini | Leave a comment »