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 »

Tomato and Hearts of Palm Salad

Posted on August 29, 2011 by kitchenbelle

I don’t think I have mentioned on this blog that while I was in college I did a mini term abroad to the island of Martinique.  While geographically in the Caribbean, Martinique is considered to be a “department of France.” While in Martinique I lived with a lovely host family and studied French, Creole, and the culture of the island. The trip was one the best experiences of my life, as I fell in love with the easy going pace of life that contained hints of what I love about France sans the often uptight rules and rigidity of French culture.

The reason I mention this is because last week I picked up a cookbook on sale at Boarder’s. The cover boasted it contained the best recipes of the Caribbean.  It was so cheap I didn’t think twice about the purchase and it was only when I got home that I realized what a great “find” I had picked up. Flipping through the pages of gorgeous photos reminded me of dishes I hadn’t thought about in years! I decided instantly to make the tomato and hearts of palm salad that was served regularly at the table of my host family in Martinique. It is a very simple salad that was served without much thought, sort of the way we might serve a mixed green salad with dinner.  It is easy to make last minute and is a delicious and healthy addition to any roast or sandwich. I served ours over a bed of greens along with Lime Roasted Chicken.

This was a fun way to bring the Caribbean to Boston during hurricane Irene! I was flooded with memories of my time on the island at first bite; the thick humid air, the smell of my host mother’s perfume, and the strong citrusy taste of Shrubb (a traditional liqueur made during the Christmas season).

Aren’t the powers of our senses incredible? The way that a single taste can induce a rush of memories is pretty amazing if you ask me. It ranks pretty high as one of my favorite reasons to cook.

Tomato and Hearts of Palm Salad:

  • 4 ripe tomatoes
  • salt and black pepper
  • 1- 14 oz. can of hearts of palm
  • the juice of one lime
  • 2 teaspoons of Dijon mustard
  • 4 tablespoons olive oil

Slice tomatoes and arrange on serving platter.  Sprinkle salt and pepper over sliced tomatoes. Drain the can of hearts of palm. Cut them into 1/2 inch slices and arrange over tomatoes on platter.  Make the dressing by whisking lime juice, mustard, and oil in a bowl. Drizzle over salad.

Adapted from The Food and Cooking of the Caribbean, Central and South America.

Filed under: Appetizer, salad, Side, tomato | 5 Comments »

Vegetable Orzo

Posted on July 28, 2011 by kitchenbelle

Here is an easy way to use up odd vegetables to create a satisfying dinner. This dish stands well on its own for an easy weeknight meal or can be used as a side served warm or room temperature. I served it along with some grilled white fish.

Vegetable Orzo:

  • 1 lb. box of orzo
  • 2 tablespoons olive oil
  • 1 bunch of fresh asparagus, cut into one-inch segments (tough ends discarded)
  • 1 yellow pepper, diced
  • 2 14.5-oz cans chopped tomatoes
  • 1 14.5-oz can quartered artichoke hearts
  • one handful kalamata olives, sliced
  • 1/4 cup freshly grated parmesan cheese

Boil and drain orzo according to package directions.

Meanwhile, in a large pan, warm olive oil over medium-low heat. Add asparagus segments and yellow pepper. Heat until just tender.  Stir in crushed tomatoes.  Cook for few minutes until heated through and then gently stir in artichoke hearts and olive slices.

While orzo is draining in colander, add half of the tomato mixture to the pot the orzo boiled in. Add the orzo and toss quickly in the sauce then add the remaining sauce. Toss to combine. Serve in individual bowls garnished with freshly grated parmesan cheese. May be served warm or at room temperature.

A kitchenbelle.com original.

Filed under: artichoke, asparagus, Main Dish, olives, orzo, peppers, Side, tomato, VEGETARIAN | 2 Comments »

Farfalle with My Favorite Color Sauce and Roasted Vegetables

Posted on June 14, 2011 by kitchenbelle

If you can’t tell what color the sauce is from this picture, here are a few clues: 

As far back as I can remember my favorite color has been green.  There isn’t really an explanation except that looking at green makes me happy. One of my best memories from my wedding day is walking down the stairs in my parents’ home to a sea of green dresses worn by my bridesmaids! I don’t just like green, I love it.  Both consciously and subconsciously I choose to surround myself with green. As I was snapping photos of this meal, all of my green things sort of jumped out at me. I knew I had an affinity for the color, but, yikes! Even my three soap dispensers, napkins, place mats, measuring cups, and oven mitts are green!

As my mother-in-law put it, and I agree, this dish is very pretty. The smooth green sauce over a bed of farfalle (bow tie) pasta studded with (red) roasted tomatoes and (more green) asparagus makes for a lovely presentation. The flavor is great too. I created this recipe to be healthy and flavorful. It seems too often that pasta is smothered with thick cream and butter. That is not the case here. The sauce is a puree of peas, olive oil, fresh basil and some pungent parmesan, which makes for a delicate, smooth, and tasty sauce that is not rich with dairy. In fact, there is only one cup of cheese over the two pounds of pasta. 

Tips:

  • Using a different pasta shape than you would ordinarily use adds interest to a dish. Choosing new  pasta shapes is an easy way to spice up an old favorite. Check out these recipes: Papparadelle, Orecchiette, Gemelli, Orzo, Buccatini–they are all fun shapes to try! If the selection at your local grocer is sparse, stop in a specialty shop, like an Italian market. You are likely to find an array of new shapes and sizes.
  • Eliminate chicken and replace chicken broth with vegetable broth to convert this to a vegetarian recipe.

Farfalle with My Favorite Color Sauce:

  • 2 pounds farfalle (bow ties)
  • 2 pints grape tomatoes
  • 2 bunches green asparagus
  • 3 glugs of olive oil
  • 2 shallots, minced
  • 1-16 oz. bag frozen peas
  • 3/4 cup olive oil
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup chicken broth
  • a handful of fresh basil leaves
  • 1/2 teaspoon salt
  • 4 chicken breasts (seasoned generously with salt and pepper, grilled, and cut into 1-inch pieces)

Preheat oven to 400 F.

Fill a large pot with salted water and place on stove to boil.  When water is boiling add farfalle and cook according to package directions.

Slice grape tomatoes in half and place on baking sheet cut side down. Drizzle with a glug of olive oil. Season with salt and pepper. Roast in the oven for 12-14 minutes, or until just soft. Remove from oven and set aside. Leave oven on.

Cut off the tough ends of asparagus and throw away. Cut asparagus into 2-inch segments and place on baking sheet. Drizzle with a glug of olive oil. Season with salt and pepper. Roast in the oven for 13-15 minutes. Remove from oven and set aside. Turn oven off.

In a large skillet or saucepan warm a glug of olive oil over low/medium heat.  Add minced shallots. Cook until shallots are soft. Add peas to pan and combine with shallots. Cook peas for just a minute–just until they are warm and slightly soft. Remove from heat.

In a blender or food processor combine pea/shallot mixture, 3/4 cup olive oil, 1 cup freshly grated parmesan cheese, 3/4 cup chicken broth, basil leaves, and 1/2 teaspoon salt. Puree mixture until smooth.

In a large serving bowl, combine cooked pasta, roasted tomatoes, roasted asparagus, and chicken cubes. Pour sauce on top and gently toss to coat.

Peas with shallots

Roasted tomatoes, roasted asparagus, and grilled chicken waiting to be tossed with the green sauce

 

Delicious and pretty

A Kitchenbelle.com original.

Filed under: asparagus, cheese, chicken, Main Dish, pasta, tomato | 6 Comments »

It’s Been a While & Turkey Cutlets Stuffed with Sundried Tomato and Goat Cheese

Posted on April 28, 2011 by kitchenbelle

I’ve thought about many ways to write this post. Apologies for taking so much time off. Explanations for what I’ve been doing. Reasons for not writing. Details of meals I have prepared and cakes I have baked and not photographed.

Coming back is tough. After you’ve been away a while, what’s one more day? And another? Another and another? That’s what brings us to April. I am rusty. I have a seven month old beauty! I am extraordinarily happy. And sleepy. I’ll leave it at that for now. 

Here is a delicious and simple week night dinner. Lately, our dinners are  the following formula: protein + vegetable + starch (or second vegetable). This recipe is my way of spicing up the protein.

Turkey Cutlets Stuffed with Sundried Tomato and Goat Cheese:

  • 4 turkey cutlets
  • salt and pepper to taste
  • 3/4 cup Dijon mustard
  • 4 tablespoons sundried tomato spread*
  • 4 ounces of goat cheese
  • 4 toothpicks

*You could use chopped sundried tomatoes as a substitute

Preheat the oven to 375 F.

Pat dry turkey cutlets and season with salt and pepper.

Pour mustard onto a small plate or into a shallow bowl. One at a time, dip cutlets in mustard smearing on both sides. Scoop one tablespoon of sundried tomato spread into the center of the cutlet. Place a one ounce slice of goat cheese on top of the spread. Carefully roll the cutlet and secure with a toothpick. Place in a baking dish.

Bake at 375 F for 20-30 minutes or until turkey juice runs clear.

Here the cutlet has been dipped in mustard and topped with sundried tomato spread and goat cheese

 

I found some fabulous goat cheese at a shop called American Provisions in South Boston

 

A kitchenbelle.com original.

Filed under: Main Dish, tomato, turkey | 7 Comments »

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