Wednesday, January 21, 2015

quinoa tabbouleh

This very healthy and filling salad also makes a great side dish for chicken. You can make ahead of time and chill or you can serve it at room temperature. From Food Network Magazine
serves 8


1 cup uncooked quinoa, rinsed and drained
salt and freshly ground black pepper
¼ cup freshly squeezed lemon juice
¼ cup olive oil
1 cup thinly sliced scallions (green onion) white and green parts
1 cup chopped fresh mint leaves
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, medium diced
2 cups cherry tomatoes, halved
2 cups medium-diced or crumbled feta

1. Combine quinoa and 1 ½ cups water and 1 tsp. salt in a medium saucepan and bring to a boil. Lower heat and simmer, covered for 12-15 minutes, until tender.
2. Place in a bowl and add the lemon juice, olive oil and 1-1½ tsp. salt
3. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1-2 tsp. salt and 1 tsp. pepper. Add the quinoa and mix well. fold in feta. Serve at room temperature or chill.

Friday, January 9, 2015

savory lentil soup

This is a wonderful winter soup that is so satisfying but not too heavy. This is the best lentil soup I have ever made and the kids really loved it too. My four year old was even thanking me the next day for the yummy soup! It is based on a recipe from The Whole Life Nutrition Cookbook.

serves 6


1 Tbsp. olive oil
1 large onion, chopped
3 large carrots, diced
2 Tbsp. fresh thyme (or 1 Tbsp. dried)
1 tsp. garam masala* (curry if you need to be quick but it will give a different flavor)
2 cups lentils (I used brown but green would work too)
8 cups chicken broth or vegetable broth (this adds deeper flavor but you can always use water)
2 cups chopped tomatoes (canned are fine)
4 cups baby spinach leaves
1-2 tsp. salt
2 Tbsp. red wine vinegar
bacon, chopped (optional) I used some delicious Hempler's uncured smoked bacon. Some chicken sausage would work well too.

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for about 5 minutes, or until soft.
2. Add the garlic, carrots, thyme, and garam masala and sauté 5-7 minutes more.
3. Add lentils and liquid, cover the pot and simmer for 35-40 minutes.
4. Add tomatoes, spinach, sea salt, bacon, and red wine vinegar and simmer for 10 minutes more.

*you can make your own by mixing:
2 tsp. ginger
1 tsp. cinnamon
2 tsp. pepper
3 tsp. cumin
3 tsp. coriander
½ tsp nutmeg
1 tsp. ground cloves 
2 tsp. ginger