Tomato Spinach Lentil Soup

I'm on a very healthy kick right now… minus the few pieces of chocolate I need to get me through the week.  I also am not inspired to spend a few hours in the kitchen every night.  My solution?  Soups!  Oh no, not just any soups, lentil soups.  As I am a little tight for money right now, I am looking to make things that are not only healthy and inexpensive, yet utilize fresh produce and are fun to make.  Cue lentils, spinach, tomatoes and onions.

When lentils were on sale at Whole Foods a few weeks ago, I bought a couple pounds.  However being that they only cost $1.50 a pound, I didn't have to resort to digging for quarters in my couch.  On top of their surprisingly low price, they are high in health benefits!  Worried about your cholesterol?  They have an app for that (too far?)!  Lentils are a good source of cholesterol-lowering fiber and this helps to manage blood sugar levels due to their high fiber content.  Vegetarian and worried about nutrients?  Lentils supply six important minerals, two B-vitamins and protein with (essentially) no fat.  This is just the tip on the bean stalk, if you want to find out more, head over to The World's Healthiest Foods.

I presume you're here for the main act, the soup, so I will stop with the smoke and mirrors.  Simply put, this soup has a very full and rich flavor.  It has a thicker texture than tomato soup, but the lentils provide a good amount of texture.  While the flavor of the spinach isn't too prevalent, the brightness of the tomatoes is instantly noticeable.  The amount pictured above is what I ate for lunch one day and I was very full until late in the evening.  It was a good full though; I was satisfied and full of energy.  I still have a lot of lentils to use, so I hope to post some more lentil-centric recipes in the near future!

Tomato Spinach Lentil Soup
Ingredients:

• 1 tablespoon  Extra Virgin Olive Oil
• 
1 Onion, diced
• 
1 Carrot, diced

• 4 Cloves Garlic, crushed

• 2 tablespoons dried thyme
• 
43 oz. Can Fire Roasted Diced Tomatoes
  4 cups vegetable stock
• 
1 1/2 cup Lentils, rinsed and picked over for debris
  2 handfuls of baby spinach
• 
Salt & Pepper to taste


Directions:

1. Heat large cast iron pot over medium-high heat, add the olive oil.  Once oil is hot, slowly add the onions and carrots until onions are translucent, about 6 minutes.
2. Add the garlic and thyme and cook for a minute.  Pour in the tomatoes along with the vegetable stock, spinach and lentils.  Stir to combine and bring the mixture to a boil.  Reduce heat to low, cover pot, and simmer for 25 minutes or until lentils are tender.
3. Once lentils are tender, blend the mixture with an immersion blender (a lot easier!) or in a blender.
4. Serve and enjoy!

Red Lentil Spinach Curry

Ladies, gentlemen and casual readers of my blog, I have officially made my first legitimate meal in my new kitchen!  What better meal to make than one that's smells linger for hours afterward - curry!  Rachel, my new roommate, came home about 3 hours after I had made the curry (and cleaned up) and proclaimed that the entire condo smelled wonderfully!  Win!

I originally had intended to make this after yoga on Wednesday, but it turns out that I was in too zen of a place and lacking tomato paste.  After a quick trip to Trader Joe's (the one that I can see from my patio) on the way back from running errands, I picked up some tomato paste, some Belgian raspberry beer, a hunk of fresh ginger and a double pack of tofu.  I had originally intended to make the shopping trip much more substantial, but my shopping list had other plans.  It laid itself to rest at the bottom of a Target shopping cart... I think.

Either way, this recipe is amazing.  I don't have too much experience cooking with lentils; out of all the varieties red lentils are the easiest to cook with.  Primarily they just don't take as long to cook, hence hurry curry.  Another bonus is that you probably have most of these ingredients somewhere buried in your cupboards.  However, if your curry powder was discovered in the back of your pantry... you might want to consider replacing it; curry powders go stale pretty fast.


Lentil Spinach Hurry Curry
Adapted from Kitchen Demure

• 1 cup red lentils
• 2 ¼ cups water
• 1 small red onion, chopped
• 2 clove garlic, minced
• 1/2 tsp ginger, grated
• 2 tbsp vegetable oil
• 2 tsp of Garam Masala
• 3 tbsp tomato paste
• A couple of handfuls of chopped spinach
• Salt and pepper to taste

Directions:

1. In a small to medium pan add the oil and the onions. Turn the heat to med/high and saute, stirring constantly until they soften a little.
2. Add the garlic and the ginger and continue to stir. When the mixture is lightly golden, add the curry powder and stir for another 20 seconds or until you can smell the spices.
3. Add the lentils and water and bring to a simmer. Let the lentils cook for 15-20 min.
4. Add the tomato paste and stir to combine. Add salt and pepper to taste. Stir in the spinach leaves and serve.

Gnocchi with Spinach Basil Pesto, Slow Roasted Tomatoes, and Asparagus

I think my cell phone on the side really completes the dish

The first time I had gnocchi was in Rome last summer.  It was the lightest and most heavenly thing I had ever eaten.  Every bite tasted like a cloud, I was hooked and immediately jumped to the Internet to find out how to make it.  Everything I read made gnocchi seem like the hardest thing in the world to make.  Sadly, it was put on my cooking back burner... until now.


Last Wednesday Jake came over for dinner and I knew I wanted to make something new, good and impressive.  Gnocchi was the first thing that came to mind.  I feverishly started researching how to make it; different techniques, recommend sauces and how many attempts it took people to get it right.  Apparently you need a ricer, an Italian grandmother and years of experience to get it right.  And even then you might not get it right on the first try.  I can honestly say I was afraid that I would mess it up and serve Jake dense potato balls.


But once again Deb at Smitten Kitchen saved the day.  Apparently you don't NEED a ricer, you can easily use a the large grater side of your box grater, you just have to make sure the potatoes gratings don't clump together.  And even though I'm Irish and have an infinite love for potatoes, you don't need an Italian grandmother to get it right (meaning my grandmothers do just fine!).  Yes, that's right, I SUCCESSFULLY made gnocchi on my first try!  I was (and partially still am) on a culinary high.  And I'm pretty sure Jake liked it too (but you'll have to ask him to make sure).  I also gave some to my roommate, Zenka, and she didn't seem to complain one bit... In fact, I think she gobbled it down.


If you have any questions about making them, I did enough research and bookmarked enough sites that I  can share tips or answer questions.  But I really recommend you try to make this because it is incredibly rewarding when you do!


PS - I adapted this recipe from SO many sites, but I used Smitten Kitchen's technique tips the most.


Ingredients:

• 4 good sized Russet potatoes
• 1 1/2 cups flour
• 1 teaspoon salt
• 1 large egg, lightly beaten

Directions:

1. After cleaning the potatoes, cut a ⅛ inch deep all around the potato (it will make peeling them a lot easier later).  
2. Place in boiling water for about 30 minutes, or until a paring knife can easily be inserted into the fattest past of the potato.
3. When potatoes are done, remove and peel right away, the skins should slip right off with minimal assistance of a knife (and unless you have super hands, you'll want to use a kitchen towel or hot mitt to hold to potatoes).
4. Then grate the potatoes on the largest holes of a box grater into a large bowl. Add the lightly beaten egg and the salt to the potatoes and mix well with a wooden spoon.
5. Add the flour to the potatoes a little at a time, using only as much as you need so that the dough will not stick to your hands. When the flour has been incorporated, bring the dough together with your fingertips.  At this point my dough was still kind of sticky - you really want to avoid using too much flour (it will end up being very dense), err on the side of caution.
6. Dump the dough and any remaining floury bits onto a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about three or four minutes.
7. Form the dough into a ball and then divide it into 6 smaller balls. On a lightly floured surface, roll out one of the six pieces using your fingertips into a long rope about 3/4 inch thick. Cut the dough into 1 inch pieces.
8. Sadly, I am not yet talented enough to add the traditional gnocchi ridges with a fork, but if you can: create the ridges, press each piece of dough against the tines of a fork. With your finger, gently roll the pressed dough back off the fork. Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. If you’d like to freeze them for later use, do so on this tray and once they are frozen, drop them into a freezer bag. This ensures that you won’t have one enormous gnocchi mass when you are ready to cook them.
9. To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove,  and set aside.  If you are using a sauce, add to a saute pan with the (heated) sauce and cook for another minute or two.

Spinach-Basil Pesto

1. In a food processor combine a hand-full of basil leaves, about a cup of fresh spinach, ¼ cup of pine nuts, ½ cup of freshly grated parmesan cheese, ¼ cup grated asiago cheese, 3 cloves of minced garlic, some freshly ground black pepper, and a few pinches of kosher salt.  All of these ingredients can be more or less to taste.
2. After this has been pureed, continue running the food processor and drizzle in olive oil until the pesto has reached your desired consistency.
3. This can then be stored in the fridge in a sealed container for a few days, but for the gnocchi you will want to heat it in a sauté pan, adding the gnocchi for the last one or two minutes.

Slow (Oven) Roasted Tomatoes

1. Preheat over to 250 degrees.
2. Cut Roma tomatoes in half and place in a small casserole dish. Drizzle with olive oil and top with kosher salt and freshly ground pepper.
3. Cook in oven for about two hours or until nice and soft.

My Recipe for Roasted Asparagus

Spanakopita (Greek Spinach Pie)

Happy Halloween!  It would be more appropriate to post a recipe that had pumpkin as an ingredient or was somehow shaped to look like a ghost.  But this spanakopita recipe is good enough to make up for the lack of a holiday theme.  When I first started using this recipe (about 3 years ago), I compiled a few aspects of different spanakopita recipes for this one.

Spanakopita

Ingredients:

• 1/2 cup vegetable oil
• 2 large onions, chopped
• 2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
• 2 tablespoons chopped fresh dill
• 2 tablespoons all-purpose flour
• 2 (4 ounce) packages feta cheese, crumbled
• 4 eggs, lightly beaten
• salt and pepper to taste
• 1 1/2 (16 ounce) packages phyllo dough
• Olive Oil
• Preheat oven to 350 degrees F (175 degrees C).

Directions:

1. Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
2. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with 10 more sheets of phyllo. The sheets will overlap the pan. 
3. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Stir-Fried Vegetables in a Peanut Butter Sauce with Curried Tofu

I am poor college student who has a gourmet palate that primarily cooks for one (sometimes four when I cook for my housemates or 20 when I go to potlucks).  As a result, I have a fridge full of half cut up veggies and a very full spice rack.  This past sunday I noticed that in my fridge I had the following ingredients that needed to be used up ASAP: Half a white onion, some spinach, some baby carrots, some extra firm tofu that was teetering on its expiration date, a huge bag of limes, and the last bit of a jar or natural peanut butter.  And, of course, over the weekend I picked up a fresh jar of hot curry powder.  What's a girl to do?  Pseudo stir fry of course!  This meal is incredibly filling and easy to make for one (and easy to double or triple).  Sadly, I did have some tofu left over that I just had to throw out (a cardinal sin for college students, I know) because I knew I would never eat it.  And again, please excuse me for the poor photography.  I have florescent lights in my kitchen and i was eating at about 8 at night… not really the best time to capture an award winning image.  Hopefully my light box will be up and running soon and I won't have to worry about my shady florescent lights anymore!

(PS - proud to say this recipe is 100% my own)

Ingredients:

• Extra Firm Tofu, cut into half-inch cubes
• A few shakes of Hot Curry Powder (I'll estimate a tablespoon or so)
• 1 tsp Yellow Mustard Seed
• Canola Oil
• Fresh (or frozen is fine) spinach
• Baby carrots, cut into long strips
• White onion, cut into rings, then cut in half

For the Sauce:

• 1/2 cup of soy sauce
• 2 TBSP Brown Sugar
• 1/3 cup natural peanut butter (leaving it out on the counter it warm up real helps)
• The juice and zest from one lime
• Yellow Mustard Seed (a pinch or two)
• Red Chile Pepper Flakes
• A few dashes of the hot curry powder
• Salt
• Pepper

Directions:

1. For the Sauce, mash all the ingredients together with a fork and set aside.
2. Heat up a wok (or a large skillet) with some canola oil and sprinkle with a little salt.  Once the wok is hot, slowly add in the tofu, sprinkle on the mustard seed and curry powder, combine well, and stir-fry until the outside of the tofu has formed a crispy shell.  Set aside.
3. In a large skillet, heat up a small amount it canola oil and saute the onions until partially cooked, then add in the baby carrots.  Once the onions and carrots are soft, add in the spinach.  Once the spinach has cooked down, add in the pre-cooked tofu and combine with the stir-fried veggies.
4. Invigorate the sauce with the fork and pour over veggie/tofu mixture on the pan.  Cook for another minute or two.  Remove from heat, transfer to your favorite plate, crack a beer, sit down, and enjoy!

Spinach Enchiladas with a Mexican Red Sauce

I made this for my dad and I one night for dinner a week or two ago. I don't have any pictures (I know, I know, a food blog post with NO pictures?!) because as soon as they came out of the oven my dad and I attacked them... and the remains were not pretty enough for pictures. These were so good that I'll be making them again when I get back from Europe (this time for my mom and sister), and I'll make sure to post a picture them. The backbone for these recipes again came from my favorite cookbook of all time, The New Moosewood Cookbook, but I changed them enough that I can almost confidently call the enchiladas 'my own.'

You'll want to make the Mexican Red Sauce ahead of time... (here comes the recipe)

Ingredients:

2 TBSP olive oil

1 cup minced onion

1 poblano chili, minced

1 tsp kosher salt

2 tsp ground cumin

1 TBSP chili powder

3 TBSP minced garlic

3 cups chopped tomatoes, peeled and seeded (directions how to do this at the bottom of the page)

1 cup tomato juice

Black pepper and cayenne to taste

Directions:

1. Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.
2. Add the tomatoes and tomato juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and black pepper and cayenne to taste during the last 5 minutes or so.
3. Transfer to a blender and puree until smooth. Set aside for enchiladas!

The Spinach Enchiladas!

Ingredients:

1 tablespoon olive oil

1 cup onion, minced

1 package of "no sauce" frozen spinach, thawed

1 1/2 tsp kosher salt

Black pepper to taste

2 TBSP minced garlic

1 medium-sized bell pepper, minced

1 packed cup grated jack cheese (or any mild white cheese)

12 corn tortillas

Mexican Red Sauce (the wonderful recipe above this one)

Directions:

1. Heat the olive oil in a Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.
2. Add thawed spinach, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally.
3. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
4. Remove from heat; stir in cheese.
5. Preheat oven to 350°F. Moisten each tortilla in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot with beans and wild brown rice.