The Menu
Basic Lentil Soup
Hearty Lettuce, Carrot, Cherry tomatoes Salad with homemade dressing
warm crusty bread
Slow Cooker Apple Bread Pudding
The Recipes
Basic Lentil Soup
Aida Mollenkamp
Makes: 6 servings
Lentil soups can range from superhearty to watery and tasteless. This soup is the best of both worlds: filling and flavorful, yet light and vegetarian.
SOURCE: http://www.chow.com/r ecipes/29342-basic-lentil-soup
h ttp://www.chow.com/food-news/54935/the-basics-how-to-make-lentil-soup/
1 tablespoon olive oil
1 medium celery stalk, small dice
1 medium carrot, peeled and small dice
1/2 medium yellow onion, small dice
3 medium garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 quart low-sodium vegetable broth
1 (15-ounce) can diced tomatoes with their juices
1 1/4 cups lentils (any color except red), rinsed
1 bay leaf
1/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon red wine vinegar or sherry vinegar
2 ounces spinach leaves (about 1/2 a bunch)
1. Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the
celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened,
about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several
generous pinches of salt and pepper.
2. Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover
and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue
simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
3. Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and
stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it
back to the pot.
Hearty Lettuce, Carrot, Cherry tomatoes Salad with homemade dressing
serves 8
Salads are a healthy way to eat good and nutritious food. And for a basic salad recipe what I do is just peep into my refrigerator and pantry for necessary ingredients like salad greens, dried fruits, any kind of nuts and lastly some acidic ingredient like vinegar or citrus juice, that's pretty much it.
http://www.padmaskitchen.com
for salad:
12 leaves of Romaine Lettuce, torn
12 cherry tomatoes, halved or quartered
2 carrot, grated
1 red onion, chopped
2 seedless cucumber (optional)
2 pack seasoned bread croutons (optional)
Handful of toasted almonds/pinenuts/walnut(any)
dried cranberries for garnish
for dressing:
2 T distilled vinegar or lime juice
2 t dijon mustard
2 T honey
4 T extra-virgin olive oil
pinch of salt and ground black pepper as per taste
1. Mix all the salad ingredients except nuts and croutons in a large bowl.
2. Prepare the dressing by first adding dijon mustard in vinegar juice whisk well.
3. Add freshly ground black pepper, salt, honey mix well.
4. Whisk vigorously while adding extra-virgin olive oil.
5. Spread over the salad, mix and cover it with plastic wrap and keep refrigerated.
6. When ready to eat top it with toasted almonds and croutons.
Tip:
For crunchy salad, wash the greens and use a salad spinner to remove excess water out of the leaves or you can dab excess water in the leaves with a kitchen towel.
Serve with warm, crusty bread.
Slow Cooker Apple Bread Pudding
serves 8
Imagine making an old-fashioned comforting Apple Bread Pudding in a slow cooker!What an easy way to make a from-scratch favorite! This prize-winning Slow Cooker Apple Bread Pudding delivers tasty rewards without a lot of hands on time.
http://www.mrfood.com/Slow-Cooker-Recipes/Slow-Cooker-Apple-Bread-Pudding/m
l/1
16 slices white bread, cut into cubes (about 8 cups)
1 cup (2 sticks) butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups firmly packed brown sugar
8 cups peeled and chopped cooking apples
Whipped cream for garnish
1. In a large bowl, combine bread cubes, butter, cinnamon, nutmeg, salt, and brown sugar; mix well.
2. In a 4-quart slow cooker, starting with the bread mixture, alternate layers with the chopped apples.
3. Cover and cook on high setting 1-1/2 hours or low setting 3 to 4 hours, or until apples are tender. Serve warm with whipped cream.
Notes
Served warm with ice cream...need we say more?!
And if you'd like, you can add 1 cup raisins or nuts for an extra special flavor.
Basic Lentil Soup
Hearty Lettuce, Carrot, Cherry tomatoes Salad with homemade dressing
warm crusty bread
Slow Cooker Apple Bread Pudding
The Recipes
Basic Lentil Soup
Aida Mollenkamp
Makes: 6 servings
Lentil soups can range from superhearty to watery and tasteless. This soup is the best of both worlds: filling and flavorful, yet light and vegetarian.
SOURCE: http://www.chow.com/r ecipes/29342-basic-lentil-soup
h ttp://www.chow.com/food-news/54935/the-basics-how-to-make-lentil-soup/
1 tablespoon olive oil
1 medium celery stalk, small dice
1 medium carrot, peeled and small dice
1/2 medium yellow onion, small dice
3 medium garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 quart low-sodium vegetable broth
1 (15-ounce) can diced tomatoes with their juices
1 1/4 cups lentils (any color except red), rinsed
1 bay leaf
1/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon red wine vinegar or sherry vinegar
2 ounces spinach leaves (about 1/2 a bunch)
1. Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the
celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened,
about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several
generous pinches of salt and pepper.
2. Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover
and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue
simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
3. Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and
stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it
back to the pot.
Hearty Lettuce, Carrot, Cherry tomatoes Salad with homemade dressing
serves 8
Salads are a healthy way to eat good and nutritious food. And for a basic salad recipe what I do is just peep into my refrigerator and pantry for necessary ingredients like salad greens, dried fruits, any kind of nuts and lastly some acidic ingredient like vinegar or citrus juice, that's pretty much it.
http://www.padmaskitchen.com
for salad:
12 leaves of Romaine Lettuce, torn
12 cherry tomatoes, halved or quartered
2 carrot, grated
1 red onion, chopped
2 seedless cucumber (optional)
2 pack seasoned bread croutons (optional)
Handful of toasted almonds/pinenuts/walnut(any)
dried cranberries for garnish
for dressing:
2 T distilled vinegar or lime juice
2 t dijon mustard
2 T honey
4 T extra-virgin olive oil
pinch of salt and ground black pepper as per taste
1. Mix all the salad ingredients except nuts and croutons in a large bowl.
2. Prepare the dressing by first adding dijon mustard in vinegar juice whisk well.
3. Add freshly ground black pepper, salt, honey mix well.
4. Whisk vigorously while adding extra-virgin olive oil.
5. Spread over the salad, mix and cover it with plastic wrap and keep refrigerated.
6. When ready to eat top it with toasted almonds and croutons.
Tip:
For crunchy salad, wash the greens and use a salad spinner to remove excess water out of the leaves or you can dab excess water in the leaves with a kitchen towel.
Serve with warm, crusty bread.
Slow Cooker Apple Bread Pudding
serves 8
Imagine making an old-fashioned comforting Apple Bread Pudding in a slow cooker!What an easy way to make a from-scratch favorite! This prize-winning Slow Cooker Apple Bread Pudding delivers tasty rewards without a lot of hands on time.
http://www.mrfood.com/Slow-Cooker-Recipes/Slow-Cooker-Apple-Bread-Pudding/m
l/1
16 slices white bread, cut into cubes (about 8 cups)
1 cup (2 sticks) butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups firmly packed brown sugar
8 cups peeled and chopped cooking apples
Whipped cream for garnish
1. In a large bowl, combine bread cubes, butter, cinnamon, nutmeg, salt, and brown sugar; mix well.
2. In a 4-quart slow cooker, starting with the bread mixture, alternate layers with the chopped apples.
3. Cover and cook on high setting 1-1/2 hours or low setting 3 to 4 hours, or until apples are tender. Serve warm with whipped cream.
Notes
Served warm with ice cream...need we say more?!
And if you'd like, you can add 1 cup raisins or nuts for an extra special flavor.
