Hearty Lentil Soup

If you were to ask me what Ken and I eat most, I would likely respond, "Lentil Soup." It's one of our all-time favorite meals since it's easy to make, inexpensive and a simple, hearty vegetarian and gluten-free meal (if you make it with water or vegetable broth.) We've doctored up this basic recipe at times to include potatoes, squash, chard, collard greens, or sausage. This recipe has gotten us through two winters as a married couple living on a conscientious budget. I hope you enjoy it as much as we do. Feel free to use this recipe as a base for many other creative lentil soups!

 

Lentil Soup with Smoked Paprika

by Mark Bittman, "How to Cook Everything"
makes 8 servings

Ingredients:
3-4 tablespoons extra virgin olive oil
2 onions, chopped
2-3 carrots, cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
2 cups lentils, washed and picked over
2 bay leaves
2 tsp. smoked paprika
10-12 cups vegetable, chicken or beef stock, or water
Freshly ground black pepper
Salt

Directions:
Put the oil in a large, deep pot over medium eat. When hot, add the onion and cook, stirring frequently, until soft, just a minute or two. Add the carrot and celery and keep cooking and stirring until brightly colored and hot, about 2-4 minutes. 

Add the lentils, bay leaf, smoked paprika and stock (or water); sprinkle with freshly ground black pepper. Bring to a boil, then turn the heat to low and cook, stirring occasionally, until the lentils are tender, about 30-45 minutes. (At this point, you may cool and refrigerate the soup, covered for up to 2 days; reheat gently.) Add more stock if the soup is too thick. Just before serving, taste, sprinkle with salt and more pepper if needed, and serve. This soup is great paired with rolls or a sandwich.

Note: We like to freeze some of the soup in large yogurt containers so that we can pull it from the freezer anytime the fridge is sparse. Enjoy!

Peanut Brittle: A Childhood Favorite

A few weeks back, a friend asked me to include some gluten-free options. Since I grew up loving brittle candy, I thought I’d include this recipe I recently stumbled upon. It’s ridiculously easy, requires few ingredients, and looks lovely packaged and given as a gift. Enjoy!

I like to store Peanut Brittle in a glass jar.

Peanut Brittle

by Mark Bittman, "How to Cook Everything"

Makes about 1 pound of brittle

Ingredients:

Unsalted butter or nonstick spray for the baking pan

2 cups sugar

1/3 cup water

2 cups roasted peanuts, salted or unsalted

Pinch of salt if you’re using unsalted peanuts

Directions:

Use the butter to grease a baking sheet, preferably one with a low rim.

Put the sugar and 1/3 cup water in a small, deep pot over low heat. Cook, without stirring, until the sugar dissolves and starts to color. Keep cooking until the caramel turns golden but not dark brown, anywhere from 5 to 15 minutes, depending on your stove.

Stir in the peanuts and salt (if you’re using it) and immediately pour the mixture onto the greased baking sheet. Cool, then break into pieces. (If you like, you can score the brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.)

Store in a covered container for as long as you would like.

Additional Options:

Chocolate: Drizzle or dip the hardened brittle in any kind of melted chocolate you like.

Peanut Brittle Popcorn:  Pop about ½ c. popcorn kernels and put them in a large bowl. Make the brittle and drizzle it over the popcorn while stirring to evenly coat it. 

I Love Bread Pudding, Naturally

This evening was my first go at making bread pudding and it went spectacularly! I never realized how easy this dessert was prior to today's experimentation. Bread pudding is basically french toast baked in a pan, and oh, how I love french toast! The best part is, you can use day-old bread or even a harder loaf from a few days to a week old (as long as there is no mold or other spoilage.) Last week, I baked a gigantic loaf of whole wheat cinnamon raisin swirl bread since my cousin was visiting from out of town. Ironically, we barely got through a few slices while he was here, with all our other cooking. So, this bread pudding came at the perfect time. I hope you enjoy this recipe! Feel free to substitute your bread of choice. Also, this recipe lends itself well to all different toppings, such as yoghurt, cottage cheese, whipped cream or even ice cream. Enjoy!

Cinnamon Raisin Bread Pudding
Adapted from Mark Bittman's "How to Cook Everything"
Makes 8 or more servings

Ingredients:
4 cups milk
4 tablespoons (1/2 stick) unsalted butter, plus more for the pan
2 teaspoons ground cinnamon
1/2 cup plus one tablespoon sugar
2 teaspoons vanilla extract
pinch salt
1 medium loaf of cinnamon raisin bread, or other bread of choice (about 6-8 cups when torn)
5 large, free-range eggs

Directions:
Heat the oven to 350 degrees.

Over low heat, in a small saucepan, warm the milk, butter, 1 teaspoon of the cinnamon, 1/2 cup of the sugar, vanilla extract and the salt, just until the butter melts. Meanwhile, butter an 8-inch square baking dish (glass is nice) and cut or tear the bread into bite-size pieces; they don't need to be too small.

Put the bread in the baking dish and pour the hot milk mixture over it. Let it sit for 8-10 minutes, occasionally submerging any pieces of bread that rise to the top. Beat the eggs briefly and stir them into the bread mixture. Mix together the remaining sugar and cinnamon and sprinkle over the top.

Set the baking dish in a larger baking dish and pour hot water in, to within about an inch of the top of the dish. Bake 40-50 minutes, until a thin-bladed knife inserted in the center comes out clean or nearly so; the center should be just a bit wobbly. Run under the broiler for about 30 seconds to brown the top a bit if you like. Serve warm or cold. This keeps best for a few days covered and refrigerated. Feel free to share this decadent dessert with friends or neighbors. I brought some downstairs to one of our neighbors and it went over quite well.

Here are some photos of the process:

Tuesday Morning Frittata!

This morning, I woke up a little before Ken and decided to try out one of the recipes my mother-in-law mailed us yesterday. (Thanks, Lmom!) Since I didn't have the bulk of the ingredients the recipe called for, I instead used whatever I found in the fridge. I'm sure you can do the same, or feel free to try my version below. This was my first go at making frittata and it was incredibly tasty and flavorful. You can scale down the ingredients, depending on how many servings you'd like to make. This recipe easily makes 5-6 servings.

A Tuesday Frittata

Ingredients:
1 tbsp. butter
1 medium bell pepper, diced (I used an orange colored one; red, green, yellow or orange is fine)
2 medium vine-ripened tomatoes, diced
2 c. fresh spinach, chopped
5-6 large eggs (I prefer free-range, grain-fed eggs)
1 c. shredded sharp white cheddar cheese (you can also use fontina)
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 c. shredded pork (already cooked) or ham, sausage or other breakfast-type meat (*Note: I had some leftover shredded pulled pork in the fridge, so I used that. If you have bacon or another meat that is uncooked, cook it in a separate pan prior to adding into the frittata mixture.)

1/4 c. Parmesan cheese, grated

Directions:
Preheat broiler.

Melt butter in heavy caste iron or other broiler-proof nonstick skillet over medium heat. Add bell pepper and saute a few minutes, until tender. Add tomatoes and spinach. Reduce heat to low-medium. Cook until spinach is lightly wilted.

Meanwhile, mix eggs, 3/4 c. cheddar cheese, salt, and pepper in medium bowl. Add egg mixture to skillet, pouring over entire pan, encasing the vegetables. Sprinkle cooked meat across the egg mixture in the pan. Cook until the egg mixture is almost set and small bubbles form on the top, about 3-4 minutes.

Remove skillet from heat and sprinkle the remaining 1/4 c. cheddar cheese and Parmesan cheese over the top. Then, place the frittata in the oven and broil until it puffs up and cheese begins to turn golden, about 3-4 minutes.

Cut into wedges and serve alongside fresh fruit and toast. (We had a slice of my caramelized onion bread with the frittata this morning. I will post that recipe separately.) Enjoy!

Triple Berry Scones with Flax

This morning I had an inkling for warm, homemade scones. I knew that I’d be grabbing coffee with one of my friends mid-morning and the thought of a fresh berry scone alongside a piping hot cup of coffee seemed rather fantastic. So, I rose out of bed a little before 6:30 a.m. and spent a few quiet minutes reading through Philippians over my cold bowl of cereal. “Fresh scones,” I thought to myself, as I pondered what “imitating Christ’s humility” could look like in my every day. I want to be a person who gives generously to others and looks “not only to [my] own interests, but also to the interests of others” (Philippians 2:4).

Then it dawned on me...I have so much freedom in Christ, to share my gifts and resources with others, especially in baking. The other day, one of my friends shared how “baking is ministry of its own”. I like the idea of that, especially because I love baking. My desire to share homemade goods with others comes naturally. It’s an outpouring of my heart. On that note, here is a recipe I developed for homemade scones, based on skimming through multiple online recipes along with Mark Bittman’s “How to Cook Everything” and then deciding what I wanted to use and omit. I admit—my version of scones is much simpler than the more wordy recipes I came across this morning. I hope you enjoy it!

Triple Berry Scones with Flax
Makes 7-10 scones, depending on size

Ingredients:

1 ¼ c. all-purpose flour

½ c. ground flaxseed

½ c. whole wheat flour

2 tbsp. sugar

4 tsp. baking powder

5 tbsp. unsalted butter, cut into small chunks

2 eggs (I prefer free range, organic grain fed)

¾ c. whole milk

1 ½ tbsp. lemon juice

1 tsp. vanilla extract

1 ½ c. berries (fresh or frozen work great; I used a combination of blueberries, raspberries and blackberries)

Directions:

Preheat oven to 425 degrees.

In food processor*, combine flours, flaxseed, sugar and baking powder. Pulse until combined. Slowly add pieces of butter through top feed tube, while food processor is on. (Using the feed tube is the safest way to do this.) When the mixture looks crumbly, turn the food processor off.

In a separate large bowl, combine the eggs, milk, lemon juice, and vanilla extract. Blend slightly (breaking up the yolks) but do not over mix.

Transfer the crumbly flour mixture from the food processor into the large bowl with the liquid mixture. Add the berries. Gently mix until combined, being carefully not to break the berries as the scones will look like vibrant plato. (Note: this is not an issue for me, as I like brightly colored food.)

With your hands, gently knead the dough a few times. Then drop the dough onto a greased cookie sheet, shaping into scone-like triangles. Feel free to get creative here, or you can simply make “drop scones” that are round in shape.

At this point, I lightly brushed the tops of my scones with one egg white, then sprinkled sugar on top. This step is optional but makes the presentation that much more dramatic—lightly browned, crisp tops are very attractive.  

Bake the scones at 425 degrees for 7-10 minutes, watching carefully. Scones are done when a toothpick inserted in the middle comes out clean. Cool on wire rack for a few minutes before serving.

Enjoy!

**Note: you can make these scones by hand as well, it just gets a little messier when you are combining the chunks of butter, as you need to crumble it with the flour mixture by hand. 

Popcorn and the Power of Encouragement

Before I explain the meaning of this blog title, I'd like to update you on family happenings here in Seattle. Ken and I are in an exciting time of transition as I recently registered for a 5-month distance learning course in Wedding & Event Planning out of NYC. It's taken some flexibility on both our parts in sharing one main computer and in me realizing that I can't keep up with my same cleaning and cooking routine. I'm currently learning how to adjust my daily and weekly schedule to accommodate lesson plans, audio lectures, study guides and online exams. I've forgotten what it's like to be a student! The course material fascinates me though and I feel so blessed to have this opportunity for professional growth in a field I very much enjoy.

In the last two weeks, I've completed the first three lessons and according to my calendar, once I finish this blog, I need to start on Lesson 4. My first few lessons introduced me to the basics of wedding planning, including an overview of rates, establishing a budget with each client, the sensitivity needed for paring down guest lists, how to acquire preferred vendors and so forth. I must admit, I love the graphic design and organization of my materials. The photos are stunning and remind me of how beautiful our own wedding was a couple years ago. Likewise, the audio lectures and detailed study guides are enabling me to work from home and feel engaged in the lessons. Honestly, that was my biggest concern in signing up for this class. I was worried that I needed a more traditional approach to education in being fed information by an instructor in front of a classroom. I was wrong, thankfully. I look forward to seeing what each new lesson plan holds, like opening up a gift every few days. It's a joy being in this place where desire meets discipline.

Outside of my courses, Ken and I recently bought new bikes! As many of you know, last fall our bikes were stolen and it's taken 6 months to find adequate replacements at a decent price. Thank God for store coupons and online outlet sites. My bike is "Robin's Egg Blue", a hybrid beach-cruiser made for street riding. Ken's is a classic road bike with thin tires and flat handlebars. It's a sleek, silver bike that rides fast. Since purchasing our bikes, we have found multiple opportunities to ride them around. For "Date Night" a couple weeks ago, we biked 8 or so miles to our favorite restaurant and back. Then we rode our bikes to church that Sunday, instead of driving. A few days later, I biked 13 miles to visit a friend for coffee downtown. The weather has been quite amiable lately, with bright sunshine and temperatures around 65 degrees. I had almost forgotten that we live in Seattle until one dark and rainy day jolted me back into reality. That was yesterday. Thankfully, today is warm and cheerful again.

In addition to all these updates, I keep hearing Christ reminding me to "call to mind His faithfulness", to thank Him for all of these blessings--a new season, a new career path, new bikes, etc. God has been encouraging both Ken and me in very tangible ways. A week or so ago, the Engineering department at school awarded Ken a generous scholarship. What a praise! I also just found out that I get a discounted tuition rate, lower than I had paid for my wedding course because my school sent me an incorrect price quote and decided to honor it anyway (even though it was less!) And despite our limited resources as we live frugally, we still had the opportunity to visit family and friends on a week-long road trip to Northern California during Ken's spring break. That trip was very meaningful to me and full of adventure, excitement and joy.

Words of encouragement keep springing up, in unexpected blessings, in relationship with others, and in daily encounters with God through Scripture. A couple weeks ago, in my Stephen Ministry group at church, all the ladies in my group did a "popcorn exercise". Sitting in a circle formation, each person wrote a word of encouragement for one another on a small slip of paper and crumpled it into a "popcorn" piece. They then gave that to the person they wrote about. Once you collect all your "popcorn pieces", you take them home and open them on your own. Later, as I carefully opened each slip of paper, I was so incredibly encouraged! It was like God gave me a giant hug through those words. It made me realize how there are so many "popcorn pieces" throughout Scripture, where God shows us His hope, love and desire for us:

Zephaniah 3:17: "The LORD your God is in your midst, a mighty one who will save; he will rejoice over you with gladness; he will quiet you by his love; he will exult over you with loud singing."

1 John 3:1: "See what kind of love the Father has given to us, that we should be called children of God; and so we are."

Psalm 139:13: "For you created my inmost being; you knit me together in my mother’s womb."

I pray that God would encourage you today and shower you with His goodness and abundant life. I look forward to updating you on more of my adventures in life and cooking soon. Until then, I encourage you to try the "popcorn exercise" with your friends, by sending a letter of encouragement or a quick note of love to those who so desperately need it. Thank you, friends, for pouring out such love on my life!

W is for Waffles!

Wonderful waffles, that is.

If you are in your mid to late 20s and grew up with a curiosity for cooking at a young age, chances are your parents gave you the "Alpha-Bakery Children's Cookbook" care of the Gold Medal Flour company. At least, mine did and I'm living proof that cultivating a fondness of cooking from the start can have a lasting impact in one's development. As a child, I loved pulling out my very own cookbook and working with my mom to create both savory and sweet delights. I remember spending what felt like hours turning the colorful pages of my Alpha-Bakery book. I'd recite to myself, "K is for Kartwheels," "B is for Baked Alaska" and so on. I don't know what ever happened to my original cookbook but my lovely in-laws blessed me with a revised edition for Christmas a couple years ago. A few of the recipes are a bit more kid/safety-friendly, as the "Baked Alaska" has been omitted and replaced with "Banana Bread." (I always wondered how other kids' parents help their children make that recipe. I never got to, maybe because of the open flame associated with the final product.) Regardless, I treasure this new edition and look forward to sharing the book with our children someday.

While my recipe for waffles is somewhat influenced by the ease of the recipe in the Alpha-Bakery cookbook, it is more so an adaptation of Mark Bittman's Everyday Buttermilk Waffle recipe. I've altered his recipe to make it heartier and healthier. I hope you enjoy these as much as we do!

My Wonderful Waffle Recipe
Makes 4-5 servings
Adapted from Mark Bittman

Ingredients:
2 c. whole wheat flour (or white flour, if preferred)
2 tsp. ground cinnamon
2 tbsp. sugar
1 1/2 tsp. baking soda
1 3/4 c. buttermilk* (see note below) or 1 1/2 c. sour cream or yogurt with 1/4 c. milk
2 eggs
1 tsp. vanilla extract
2 tbsp. melted butter
oil or nonstick cooking spray for brushing the waffle iron

Optional add-ins:
1 c. fresh or frozen berries (blueberries, raspberries, blackberries)
1 c. chopped walnuts, almonds or pecans
sliced, sauteed apples

*Note: if you do not have buttermilk, you can make it yourself. Just combine 1 tbsp. vinegar and 1 tsp. lemon juice into a measuring cup. Add milk to the measuring cup until it equals the amount called for in the recipe. Mix well and then let sit for 10 minutes. Then it's ready to use!

Directions:
Combine the dry ingredients in a large bowl. In another bowl, whisk together the buttermilk, eggs, melted butter and vanilla (and fruit or nuts, if desired). While the waffle iron heats up, lightly grease with oil or nonstick cooking spray. Stir the wet ingredients into the dry. When the iron is hot, spread just enough batter to cover the iron. Be careful not to overfill it. Bake until the waffle is done, about 3-5 minutes per waffle. Serve immediately. Extra waffles can be frozen and easily reheated in the toaster oven (think healthy version of Eggo Waffles).

For extra pizzazz, I lightly saute thin slices of apple and pear with brown sugar and then add the slices into the batter once its poured on the waffle iron. Then, when the waffle iron is closed, the fruit slices are sealed into the waffle. It's very delicious and a fun presentation for guests.

I hope this recipe becomes a staple in your home, as it is in mine!