Mediterranean Lentils

When I was in Toronto last month my Mom gifted me with a cookbook that my sister has been raving about.  Turns out I love this cookbook as well!

I have made several recipes from it already but seeing as the kids are still out of school I still have no time for myself!  That’s all about to change coming up next week.  Summer is officially over and the kids start back to school on Monday.  Really bittersweet for me.  I have had so much fun with them this summer, probably one of our best summers yet!

Anyway onto the recipe and expect to see a lot more from this book and from me…

Mediterranean Lentils

***Soak the lentils overnight

Ingredients:

1 cup lentils (green hold there shape better and are firmer)
2 thin leeks, whites only, washed well and chopped thinly
1 cup cilantro
2 tsp fresh mint, chopped
1 tsp fresh rosemary (or 1/4 tsp dried)
pinch of fresh ground black pepper
2 tsp ground coriander
2 Tbsp red wine vinegar
1 Tbsp honey
2 Tbsp fish sauce (called for 3 but I added less)
1 Tbsp best quality extra virgin olive oil

Directions:

Soak the lentils in plenty of cold water overnight.

Rinse and drain the lentils.  Place in a large saucepan and cover with just enough fresh water to cover them.  Bring to a boil.  Skim any foam from the water and reduce the heat to a simmer.

Add the chopped leeks and cilantro to the lentils and stir.  Add all remaining ingredients and simmer until tender-about 30 minutes.

Serve hot.

***I thought this was delicious!  Sadly though the night that I made it all I had time to make to go with it was hamburgers!  LOL.  Not the best combo but I can assure you that they were delicious the next day for lunch!!!

***WW point based on a one cup serving…1 Point!

Zesty Spinach Soup

My sister turned me onto this cookbook. Tosca Reno's Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body! Heard of it?

Pretty incredible recipes. My sister has tried a whole bunch of them but me being the slacker that I am lately have only tried one. But it was good. Really, really good. To the point of being so good that when I told the girls that we were having it again for dinner tonight (slacker and eating up leftovers) they were pretty happy about it again!!! Perfect soup for the cold weather and totally healthy too…

Of course I had to make some changes based on what I had available but I stayed true to the real recipe. It was fast and came together perfectly. I made it in the afternoon but left out the pasta and the spinach. When we got home later on I had the girls shower and get ready for bed while I finished it up. This was a perfect make ahead soup for me…I also figured out that it was 5 Weight Watcher points based on a 1 1/2 cup serving.

Zesty Spinach Soup Tosca Reno's Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body!

Ingredients:

2 Tbsp best quality extra virgin olive oil
1 purple onion, peeled and coarsely chopped
1 thick carrot, peeled and coarsely chopped
1 cup chopped celery, including leaves
3 cloves garlic, passed through a garlic press
1 tsp sea salt
Pinch of fresh ground black pepper
6 cups of low sodium chicken or vegetable stock (I used 4 cups of stock and 2 cups of water)
2 vegetable or chicken vegetable bouillon cubes (I used 2 tsp of Better Than Bouillon Organic Chicken)
2 cups chopped tomatoes (I used one can of diced and drained some of the juice out, tomato hater in the family)
1/2 cup of well rinsed quinoa (I used 1 cup of uncooked orzo pasta because I couldn’t find quinoa!)
2 cups of white kidney beans, well rinsed and drained
1 tsp curry powder
pinch of ground nutmeg
3 cups of baby spinach leaves

Directions:

• Heat oil over medium heat in a large soup pot or Dutch oven. Add onion and sauté over medium-low heat until translucent.
• Add carrots, celery, garlic and salt. Sauté until vegetables are golden, about 5 minutes.
• Add stock or water. Add bouillon cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, or until the quinoa is tender.
• Add the spinach and cover. Cook briefly, just until leaves are wilted.
• Season with salt and pepper and serve hot with crusty bread.

Pecan Pie Bars

 

These are soooooo good!  I would never lie to you about something so wonderfully ooey, gooey and somewhat in some places chewy!

My friend Marye Audet very generously sent me a copy of her new cookbook “The Everything Cookies and Brownies Cookbook”.  This book is part of the “The Everything” series of books.  And what a great addition to the series it is!

I love baking cookies and brownies so this one is right up my alley…it has frosted cookies, filled cookies (with ideas for fillings), brownies, bar cookies, drop cookies and get this…even some that are good for shipping.

If you are looking for a comprehensive, all in one spot cookie and brownie book this one is it.  This book even has a section for special needs, as in gluten free and egg/dairy free.

Love the book Marye and congrats on a job well done!  I can’t wait to try out the rest of the delicious recipes!!!

 

Pecan Pie Bars (from The Everything Cookies & Brownies Cookbook – recipe reprinted with Marye Audet’s permission)

Ingredients:

Crust:

3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup unsalted butter

Topping:

1-1/2 cups light corn syrup
4 eggs
3/4 cup white sugar
3/4 cup brown sugar
1/4 cup unsalted butter, melted
1-1/2 teaspoons vanilla
3 cups chopped pecans
1 cup chocolate chips, optional (I used 1/2 cup scattered on the crust of half of the jelly roll pan)

Directions:

• Preheat oven to 350F.  Line 10” x 15” jelly roll pan with parchment, allowing it to overhang sides and ends slightly.
• Stir together flour, 1/2 cup sugar and salt.  Cut in 1 cup butter until mixture resembles coarse crumbs. Press firmly into the pan.
• Bake 20 minutes.
• Mix together corn syrup, eggs, remaining sugars, 3 tablespoons of butter, and vanilla; whisk until smooth. Stir in pecans, pour over hot crust. If using the chocolate chips add them before you pour the topping on the crust.
• Bake 25 minutes or until set.  Cool completely before cutting into bars.

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Oh, do I ever love a great cookie!!!

I have been trying out a bunch of different cookie and muffin recipes lately and while they have all been very good I think I need to go back to my favorite ones. I absolutely love the taste of homemade Raisin Oatmeal Cookies! The taste combination is great. Cinnamon for a spicy taste, raisins for the sweet and the great texture of oats! I was checking out some healthier recipes and I came across a cookbook made by Sun-Maid (the raisin company). I am going to try their recipe for "Really Good Low-Fat Raisin Oatmeal Cookies"

Click here to download or order the Sun-Maid Fruit & Sunshine Recipe Book

Maybe I can take some of these cookies to the Halloween Party on Saturday night?

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Yeah, I found it!!!

I am pretty excited today. I have been looking for a while now for this cookbook. I owned it once before and it became my Cookbook Bible (I know you have one of your own). We lost our house to Hurricane Charley about 3 years ago and I lost a bunch of cookbooks and am slowly replacing the ones that I loved. This one is so handy because it has easy to use recipes and can actually help you feed yor family the "dreaded chicken meal" one more time. To buy it now click on the link below and it will take you right to it. That step is almost as easy as some of the recipes. Be sure to check out the Crunchy Garlic Drumsticks. This one is a family favorite.


Betty Crocker's Best Chicken Cookbook

Happy Entertaining,

Judy (http://www.nofearentertaining.com/)