Curried Lentil Veggie Tomato Soup

It is cold. I am cold. Vermont is cold. But that's ok, I like it.(until around mid march, then not so much) Ok, so I am not always cold, I actually wake up warm., but as  the day progresses, I lose body heat and by lunchtime, I am freezing. In comes a bowl of hot spicy, hearty soup. It's like a soft, fluffy, footed adult sized onesie, wrapping me from head to toe……..Soup is where it's at. This particular soup is one of my go to flavors. I don't always add the exact same veggies(I use what I got) but the spices are some of my favorites. Feel free to mix it up a bit, add little bit of that, more or less of this, and maybe a dash of whatever you want. Soup is so versatile, isn't nearly impossible to screw it up.(I have screwed up a few batches in my time so don't feel bad if you have too)

What I had in the old crisper. Carrots, a parsnip, celery, garlic and onion. A fantastic bunch. I don't think I ever make a soup without carrots or onion. They are considered major staples in my kitchen.

A beautiful array of spices:.Curry, cumin, red pepper, chili, paprika, and coriander. All toasty and warm spices. Perfect for those 10 below 0 days. Now doesn't this little plate look nice? You must arrange your spices like this in order for the soup to work(no not really, but it is really pretty!) Chopped up veggies sweating in a big pot. I always sweat the veggies for soup, it helps cook time, enhances the flavor of the veggies and toasts up the spices.(Throw in the spices while doing this, it helps to bring out the flavors) When I chop my veggies, I usually do not do a uniform chop, i like a few different sizes. Smaller pieces cook faster and melt a bit and bigger chunks retain more crunch and texture when cooking….But by all means chop them all the same. Just telling you what I do.   Once the veggies are tender and the bottom of the pot is starting to brown a bit, add a splash of vinegar. Mix for a minute to dislodge stuck on veggies than in goes the tomato base. I buy big cans of San Marzano tomatoes, use what I need and refrigerate the rest in a big ball jar. I use the whole can within a few days.(Seriously, I soup every day). If you don't use a lot of tomatoes, just use a 28 oz can. Crushed or whole is the way I go, but whatever floats you boat works too.  Anyways, you got the tomatoes in so now dump in the lentils and a bit of water.. I'll give you measurements, but honestly, I just usually throw in half a jar or lentil and whatever water is left in the teapot. You can never have to many lentils and if you go to heavy on the water, you can just cook it down. No biggy.

                A handful of a hearty green helps to add depth, texture, color and flavor. I love kale in soup. Chop it up into small pieces and throw in a the last-minute. It's fine to add it in at the beginning with the tomato and stuff, but I find I like the texture and flavor better when I add it towards the end.        Topped with a few roasted chick peas that I just happen to be snaking on when I was serving up the soup.. Crunchy chick peas are good on anything. Try it, but don't worry about it if you don't happen to have any on hand. You can add anything you like if you want a little crunch. Maybe some toasted squash seeds or some cracker crumbs. Or nothing. You don't need anything here, this soup is good enough without it.

       

And that the soup. Hearty and warming, keeping my bones from the death grip of the cold.

P.s. Make a double batch of this soup…Left overs are the best and take a few minutes to reheat.

HAPPY FRIDAY!!!!!

Curried Lentil Veggie Soup

• 28 oz can crushed tomatoes
• 28 oz water
• 1/2 cup dried lentils
• 1 large carrot
• 2 stocks celery
• 1 small onion
• Few kale leaves
• 2-3 cloves garlic
• 1-2 oz of  apple cider vinegar
• 1 teaspoon Curry Powder
• 1 teaspoon Cumin
• 1/2 Teaspoon Red Pepper flakes
• 1 teaspoon coriander
• 1 teaspoon  Paprika
• Salt to taste
• Pepper to taste
• Roasted Chick peas to garnish(Optional)

Rough chop the carrot, celery, onion, and parsnip and place in large pot with a dash of salt and pepper.  Place on medium heat with lid and let the veggies sweat for about 5 minutes. Chop garlic and add along with spices and vinegar.Replace lid and let cook for another 5 minutes.

Remove lid and add tomatoes, water, and lentils. Bring to a rolling bowl then reduce heat to low and give a good stir, making sure to scrap the bottom of the pot to dislodge any stuck veggies. Replace lid and  simmer for another 20-30 minutes, stirring on occasion. Soup is done when the veggies and lentils are cooked to your liking. This is when I add kale. Small chop the leaves and throw into pot and stir. Let sit in hot soup for a few minutes.

And Your Ready!

EAT AWAY THE COLD!

Sweet Potato Coconut Crustless Pie

Yes Please. Thank you very much. Sweet Potato custard (I don't  know what else to call it) topped with coconut. My taste buds have found themselves in heaven. I have found myself sticking my butt out of the fridge with spoon in hand. Hey there, like what you see?

Now that thanksgiving is over you might be thinking.. oh we can't or, no we shouldn't or, that it's too much work. Well you can, you should, and it's not. This custardy crustless pie is nothing short of awesome and is super easy to make. All you really have to do is puree and mix a few ingredients together and bake it. The obstacle here is trying not eat it all in one sitting, But you know what. that would be ok..You eat this and it tastes so good and you feel like you have used your days worth of guilt on dessert but guess what, you didn't. This pie  is actually pretty darn healthy, even maybe good for you.  There is no sugar, no gluten, no dairy, no crap. Hardy sweet potatoes  and sweet little dates with so many vitamins, chai and coconut for protein and health fat and cinnamon, which is good for everything.  I mean, AMAZING  Now you can have dessert and  save your guilt for say,  buying a new sweater when you really don't need it or for canceling your dentist appointment because, let's be honest, you really just don't feel like going( Its ok, I rescheduled for next week). See, you must make this. Pie, sweater and no dentist…It's a winner.

Custard ingredients. A whole lot of not much. Sweet potatoes are the star here. A few dates, chia seeds, and a bit of cinnamon spice. That's  it. Oh yes, this desert is 100% way acceptable for breakfast and comes with absolutely 0% quilt. Its magic.

If you have left over sweet potato, this is your chance to use them up, but if not, 3 sweet potatoes, stuck in the oven at 400 degrees for about 45 minutes or until they are fork tender.

      While the potatoes are baking, chia seeds go into water to soak.. I remember the first time I used chia seeds and they turned into gel, I thought something was very wrong.  They are suppose to turn gloppy, so if your concerned, don't be. Now take your dates..MAKE SURE TO REMOVE PIT!!!..and stick in some warm water, just enough to cover. If you are familiar with dates and use them often, you might already have date paste on hand…just use that. otherwise. we are going to turn these dates into a paste by simply letting them sit in a bit of water to soften and then pureeing.. It's a really simple process that you can do every time you use date paste in a recipe, but my suggestion is to make a big batch and save the rest. It will turn into a new thing for you. You will want to eat it by the spoon full and then some. It's that good..

The potatoes are done and cooling… now is a good time to puree dates. The consistency doesn't have to be silky smooth, but it doesn't hurt to get close. Once the potatoes are cool enough to handle, remove skin( eat the skin) and stick into either a large bowl  if you're using a handle blender or emulsifier, or into the food processor.  Puree those sweet roots of deliciousness, adding a splash of water or two if they need help whipping up.  Add the chia seeds, the date paste, and spices….mix and POW!!. Go ahead, you must eat a bite….or two. Satisfied for now? Stick it into the fridge. Refrigerating for a bit to even over night makes the custard set up a smidge better, but you really don't need to refrigerate. To be honest,, you don't need to bake this either, just eat it like pudding(which is what I have been doing too) But you really want to bake it. Just stick the bowl in the fridge.

Now to make this custard even more awesome, we are going to add a little coconut topping. Here we have coconut flour, unsweetened coconut flakes, a little scoop of the custard filling  and a little coconut oil

Mixed together for a bit of a crumble… and yea.

The custard is make.. The topping is ready. Take a pie plate and light oil with the coconut oil and dust with a bit of coconut flour. Transfer the sweet potato puree into plate and top with coconut topping.  Move to oven and bake at 375 degrees for about half hour to 40 minutes…checking every now and then to make sure that coconut isn't burning. Remove when top is golden brown

And one more thing, add a scoop of whipped coconut cream which I forget to photograph. All  I did was whip a can of cold coconut cream with a tiny bit of vanilla.  SOOOOOO GOOOOOD!!

There you have it, the best, easiest, healthy,  crustless custardy pie that ever was or will be.

  Sweet Potato Coconut Crustless Pie

Ingredients

Custard

• 3 medium sweet potatoes
• 3-4 dates pureed. Raserve a teapoon for topping
• 2 tablespoons chia seeds
• 6 tablespoons water
• 3 teaspoons Vietnamese cinnamon or pumpkin pie spice
• 1/2 teaspoon allspice
• sprinkle of salt

Coconut topping

• 1/4 cup of coconut flour
• 2 tablespoons coconut oil
•  1 tablespoon prepared custard filling
• 1/4 cup of unsweetened coconut flakes

• Whipped coconut cream… I bought a can of Trader Joes coconut cream, stuck in fridge for the day, and just opened the can, scooped the hardened cream into a bowl and whipped it up. I did add a tiny splash of vanilla, but that's it…And oh man it is sooooo sooooo good.

Place sweet potatoes in oven at 400 degrees and bake for 40 minutes or until fork tender.

While the potatoes are baking, place chia seeds in 6 tablespoons of water to soak. Place dates into just enough  warm water to cover. REMOVE THE PIT! Let chia seeds and date soak while potatoes are cooking. When the potatoes are out of the oven cooling, take dates and either place in food processor or emulsify until smooth.

After potatoes are cooked and cool enough to handle, remove  skin and place flesh in bowl or food processor and puree, adding a small amount of water if needed to keep it moving. Mix in date paste, chia seeds and spices. Refrigerate for 1 hour to overnight.

For coconut topping, place all ingredients into a bowl and crumble together.

Grease a 9 inch pie plate with coconut oil and dust with coconut flour. Scoop custard into plate and coat with coconut topping. Place in oven at 375 degrees for half hut to 40 minutes or until topping is golden brown.

Remove  and let cool. Top with coconut whipped cream and eat all to your face.. Maybe saving a little for breakfast or even sharing with someone you love.

Marbled Root Vegetables

Miraculous.

And the best part, it's as easy as eating way to many slices of pie! Roasted beets, rutabaga and sweet potato. A little salt…A food processor…no joke, so easy and it tastes so freaking good. A real show stopper. Everyone will whip out their phones to snap a pic.

Let me break this down for you.  Rutabaga. Sweet Potato. Beet. That's what I was working with. I chose these roots for color as well as for taste. Separately the flavors are amazing. Together they are out of this world. If you wanted you could omit any of these and sub in, lets say, pureed cauliflower, or maybe parsnips. I would stay away from potato, it's a little to starchy, but maybe acorn or butternut squash.  Oh man, now I want to make celeriac, carrot and acorn squash marble. Pureed vegetables are trouble for me. I can't stop eating when they are around. I know, but don't judge, instead lets prepare.

Peel the rutabaga..To be honest, I don't peel, but this one that I got at the grocery store had a layer of wax on it…so yeah, I decided to peel that. You can also peel the beet if you want, but again, I don't do that.

        

I diced up the baga and the beet, and tossed into separate pans to roast. I gave each pan a tiny splash of oil and a sprinkle of salt. The sweet potato, well that just got tossed into the oven as it was. I wouldn't mix the beet with the rutabaga, the juice will turn it pink. Here the thing, If you want to boil or steam you veggies, go right ahead. I roast because I like the roasted flavor and its easier for me to throw things into the oven on a cast iron pan then to boil onto of my tiny stove. Bonus, I don't wash my cast iron so less dishes! Just make sure with any method, your vegetables are cooked throughout and that they are tasty.

So you got a pile of roasted rutabaga, a pile of roasted beets and a baked sweet potato.

Remove the flesh from the skin of the sweet potato.. then eat it. Ok you don't have to eat it but it is SOOOOOOO good. At least try it.I used my handy emulsion blender to puree everything but a food mill or a food processor is equally as good. Puree each root separately . Start with the rutabaga. Go to the sweet potato, then end with the beet. That way you don't have to clean in between purees. Add little amounts of water when pureeing if it needs a little help to loosen up. Blend until smooth.

Three beautiful purees. My sister and I stood in the kitchen prior to preparing the plate and stuck our fingers in the puree. That right, and we licked then and went back in for seconds. In my family, as long as there is not disease being transmitted, a little bit of shared germs is ok.  So now that you have tasted and tried not to eat to much of the purees, let's get crazy….I just took a spoon and threw piles in that bowl. I could have done more of a checkerboard pattern to make it a more uniform marble, but I just went for it. Do it any way you want.  Don't be afraid, you can't screw this up!I took a fork and kind of rain it throw the top to start the effect. I then took a cake knife and just leaved it out. That's what I did and then I was done. After all the oohing and aching, I stuck the dish into the oven for another 10 minutes just to keep hot, but you can serve this at room temp as well. Now tell me that isn't a thing of beauty. I fell in love. I want to puree and marble everything. This could be my thing.Empty bowl…Ok, I'll admit I ate half of it..I couldn't help it. Next time I will have to make a bigger batch.

P.S. You could totally make this dish today and serve it tomorrow. Just plastic wrap the top and refrigerate. When your getting ready for you meal, stick in oven for 20 minutes or until it's the temperature you want it.

Happy Thanksgiving and Yeah!

 

Marbled Roots

Choose at least two, preferable three contrasting  root vegetables. I;ll give you the version in the pictures.

• 1 large beet
• 1 medium rutabaga
• 1 large sweet potato
• olive oil
• salt

Preheat oven to 425

Dice rutabaga and beet. Toss with splash of oil and sprinkle of salt.  Place on spereate baking sheets and move to oven. Place whole sweet potato in oven Cook until veggies are fork tender, usually about 40 minutes.

Remove veggies  and place into separate containers and puree each veggie, starting with the lightest colored one. Add small amounts of water to help loosen if needed.

In a shallow  casserole dish or pie plate, pile small amount of puree in dish, alternating the colors. With a knife, swirl the veggies around…Dont go to crazy or it will end up blended. You could stop here, I know, it looks amazing, but I finish it all off by taking a  cake knife and smooth out the top.

Pop the roots back into the oven for another 10-15 minutes just to completely warm and meld the flavors together.

How cool are you now? People will be talking about you marbled roots for weeks.. maybe even until next thanksgiving.

Enjoy!

Lentil stuffed Delicata rounds of Awesome

I know, it's just so good. I will eat lentils all day, everyday, plan or with vinegar…Curried or with mustard.The same with squash, I am always going to the fridge to scoop a bit of acorn or pumpkin into my mouth. Whoa now,  Just last night I accidentally ate my lunch for today, an entire ball jar of lentils mixed with pumpkin puree… oops…..kinda.

What we have here are chopped up veggies mixed with lentils, a splash of vinegar, and stuffed into the holes of delicate squash. What, that's not right… What we have here is AMAZING!!! We are talking the absolute perfect dish. These tight little packages are everything that I want in a food and can be eaten hot or cold, with a fork or with your fingers, on a plate with some rice or quinoa, or in my case, standing in front of the refrigerator.(At least I had the decency to close the door while I was standing there!)

These rounds are a quick and easy and just happen to be a perfect Thanksgiving dish. Not to  big, unlike the over used stuffed acorn squash where you have to really commit and eat the entire thing. No, people can take one nice little rounds and it doesn't cover their entire plate Or take three cause they are that good. The colors are bright, the presentation is simple and flavor really bring out the happy in my Thanksgiving. You bring these to the table and people with think you are awesome. They will think you are beautiful. So smart and intelligent.. You really can't go wrong here with this one. No..You really can't.

To start, grab the dried lentils. If you have never cooked lentils, you are stupid. No, wait, you are not stupid, but if you don't start cooking them after this, then you are stupid. Lentils are the most delicious, nutritious , not to mention cheap food. They are fuss free and fast…You now have no excuse. Now, rinse and check for the stray stone, In a heavier bottom pot, mix one part lentils  to about 2 parts water. Exact measuring is not needed, just don't let you lentils dry out and burn. If you think you need more water, them add a bi more. Add a sprinkle of salt and bring to a boil for a minute. Turn heat to low and let simmer unit done to you preference, about 15 minute. I suggest a little on the al-dente side.

You have your lentils on the stove, now is the time to get those squash rounds in the oven.. All you need to do is cut the delicata into 1 inch rounds, scoop the seeds and roast in oven for 10 on each side..This is a really easy squash, easy to cut, minimal seeds and oh so pretty.

  

While the lentils are cooking and the squash is a-roastin finely chop a small red onion, a small red bell pepper, and 2 medium sized mushrooms. Throw them in a pan on medium heat with a tiny splash of oil just so the veggies don't stick. Cook until fragrant and tender, but not mushy. Finely chop the kale and either finely chop or grate carrot. Put the carrot and kale into a big bowl. The addition of the hot lentils and veggies will wilt the kale down to just right and the carrots will be that nice little crunch crunch crunch in the mixture.

Add the cooked down veggies to the bowl of kale and carrots. Mix in about 2 cups of cooked lentils, a sprinkle of salt and pepper and a splash of red wine vinegar or balsamic. The squash should be done and ready to fill.

Now here is the tricky part.. Dont eat the entire bowl of the lentil mixture. I am not saying that I did, but I am not saying that I didn't. All I know is that I might have had to make another batch…

Anyways.. Let the squash cool a bit on the pan or sheet, just enough so you don't burn your hands when your handling it. You have squash with holes, you have lentil mixture…Stuff the lentils mixtures into the holes. Dont just scoop a little, really stuff and overflow those babies. Stick them back into the oven for another 6-8 minutes, just to let everything cook and marinate together.

Remove from oven and OOh and AAAH.. To finish, drizzle a tiny bit of vinegar on top of each round. Trust that you want it. Not a lot, just a drizzle

You have done it! Now serve and eat…Or, let cool completely on pan, cover with foil and stick in the fridge for the next day. All you need to do is pop them back in the oven for 15 minutes until hot all the way through.  Fast, easy, and can be made ahead… Its ok, you can stop applauding me, I know I am Awesome!

ENJOY!!!!!!!!!

RECIPE

This recipe makes 12-14 one inch rounds

• 2 Delicata Squash
• 2 cups prepared lentils
• 1 small red onion
• 1 small red pepper
• 2 mushrooms..(I used white button)
• 1 small carrot
• a few kale leaves
• salt and pepper
• Red wine Vinegar. (Balsamic Vinegar works too)

Directions.

Preheat oven to 400 degrees

Wash squash and cut into 1- 1/2 inch rounds. Remove the seed and guts..(Set aside for roasting). Place rounds on a very lightly oiled or parchment lined  baking sheet. Place in oven, letting round bake for about 20 minutes, flipping each round after about 10 minutes. Squash is done when just fork tender..

While squash is baking, finely dice the onion, pepper,and mushrooms. Place in a skillet with a splash of oil on medium low heat until veggies are soft and fragrant, Finely chop kale and carrots and place in a large bowl. Once veggie mixture is done, transfer to bowl with ale and carrots. Add 2 cups of lentils.. Mix with salt and pepper and a teaspoon of vinegar.

Once the delicata is cooked and cooled enough to handle, Scoop a generous amount of the lentil mixture into each round, slightly packing the mixture in. Place back in oven for another 6-8 minutes or, you can let them completely cool, wrap the baking sheet in foil and stick in fridge until you need them.When ready to serve, reheat for 10-15 minutes in oven at 400 degrees.  Remove from oven and serve with a drizzle of vinegar on each round,