Curried Lentil, Sweet Potato, and Bacon Soup

Curried Lentil, Sweet Potato, and Bacon Soup

From the book: Keep It Seasonal by Annie Wayte

This hearty soup is a meal in itself. Use either green or brown lentils – they cook in more or less the same amount of time. You could also use red lentils, adding them 10 minutes after you have added the stock

Course: Soup

Prep Time: 10 Min
Cook Time: 45 Min
Total Time: 55 Min

Serves: 4

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 3 strips thick-sliced bacon, cut into 1/2-inch pieces (We always use more :)
• 1 large onion, finely diced
• 1 stalk celery, finely diced
• 1 small leek (white part only), finely diced
• 1 cloves garlic, minced
• 1 large sweet potato, cut into 1/2-inch cubes
• 1 Cup green or brown lentils (Puy and French green lentils are my favorite.) 
• 1-2 Teaspoon curry powder, to taste
• 1 Tablespoon chopped fresh sage (I use dried, but don't measure.)
• 1 Tablespoon chopped fresh thyme (Dried as with the sage.)
• 9 cups chicken stock or vegetable stock
• 1/2 Cup chopped fresh Italian parsley
• 1/2 Cup chopped fresh organic cilantro

Directions

1. Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add bacon and saute until it is brown and crisp, 6 to 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
2. Add onion and celery to the pan and saute gently for 10 minutes. If the pan gets too hot, add a splash of the stock and stir well.
3. Add leek, garlic, sweet potatoes, lentils, curry powder, sage and thyme. Sauté for another 5 minutes. Return bacon to pan and add stock.
4. Season with salt and pepper to taste, and bring to a boil. Reduce the heat and simmer until the vegetables and lentils are tender, approximately 30 minutes.
5. Add parsley and cilantro, stir well, and serve.
6. Add baby spinach if desired.

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Sprout Salad

While I'm procrastinating on my grocery list I just had to sit and share this fabulous recipe!
I've had it printed, and in my "to try" folder for quite some time and just today decided to pull together what I had in the crisper, refrigerator, and garden, and finally make it!

Sprout Salad Recipe

Source: www.101cookbooks.com

Prep Time: 15 min

Serves: 4

Ingredients

• 3/4 cup / 6 oz / 170 g plain Greek yogurt
• 1/4 teaspoon salt plus more to taste
• 1 handful arugula chopped
• 1 small bunch chives minced
• 8 oz mung bean sprouts (or equiv. cooked mung beans) about 2 cups
• a big handful of well-toasted sliced almonds
• 1 ripe avocado chopped
• good extra virgin olive oil
• to finish: chive flowers (optional)

Directions

1. In a small bowl combine the yogurt, salt, arugula, and chives.
2. In a larger bowl toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado, and gently toss once or twice more.
3. Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If you had a few chive flowers in your bunch, sprinkle them across the top.

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Notes: I did not have all the ingredients called for above, or had them in smaller quantities. 

Here are my adaptations...

• 1/4 cup Greek Gods Plain Greek Yogurt
• 1 handful of Romaine lettuce; chopped
• only about 4 ounces of Mung Bean Sprouts (I sprouted them at home and had to snip the brownish root like ends off each one, hence only 4 oz. ;) 
• I chopped raw almonds and toasted them in the toaster oven
• I wish I had the avocado! That would have made this salad phenomenal! 
• since I had no chive flowers, but still wanted a little color pop, I added a very small amount of minced purple onion. 

Funky Lime Pizza

Fridays are PIZZA NIGHT at our house! It's my favorite day of the week to "cook" because it is so simple to put together and dishes are minimal!
So naturally today I am sharing with you my ultimate favorite pizza combination!
Oh.My.Goodness! It is so YUM!
No red sauce, just some good ol' EVOO lots o' garlic and other yumminess including cilantro, which I LOVE (especially fresh from the garden!)
Sounds like a "funky" combination, but trust me, it is mouth watering-ly good!
I adapted my recipe from my friend Bonnie's version, which she adapted from this version. :)

Funky Lime Pizza

Course: Pizza

Serves: 8

Ingredients

• 1 prepared pizza dough
• 4 cloves garlic minced
• 2 tablespoons extra-virgin olive oil
• 1/2 cup corn frozen
• freshly ground black pepper
• 2 cups Mozzarella, shredded
• 1 zucchini, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup chopped fresh organic cilantro
• 2 limes juiced
• Coarse sea salt
• freshly cracked black pepper

Directions

1. Preheat oven to 450 degrees. Roll out your pizza bases and place on pizza trays lined with baking paper. Heat the olive oil in a small frying pan. Add the minced garlic and cook, stirring occasionally, until light brown, being extra careful not to burn. Spread onto rolled out pizza bases (in place or red sauce.) Scatter half of the Mozzarella over the pizzas. Add zucchini. Scatter the remaining Mozzarella. Sprinkle with the feta and corn. Season with coarse sea salt freshly cracked black pepper. Bake for about 8 minutes then swap which rack the pizzas are on. Bake for another 5-8 minutes, until cheese is browned to your liking. Immediately after removing the pizza from the oven, squeeze limes over the top and cover with cilantro. Serve with additional lime.

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*Here is my recipe for pizza dough. The only difference these days is that I use King Arthur White Whole Wheat flour in place of the All-Purpose.

Vegan (or not) Macaroni and Cheese

Just last evening my family and I added a new recipe to our repertoire!
An amazingly deceiving "vegan" version of Homemade Macaroni and Cheese.
It was truly amazing! I consider myself quite the connoisseur of Mac & Cheese, and am pretty particular about the types I choose to make and eat.
This one was so creamy and delicious, and tasted just like my Mom's homemade!
You won't miss the cheese! Promise!
Since our family is not strictly vegan, I made a few adaptations and indicated them below in the recipe.
Follow the link below to be directed to the original recipe.

Source: vegnews.com

Course: Pasta

Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min

Serves: 6

Ingredients

• 4 quarts water
• 1 tablespoon sea salt
• 8 ounces macaroni DeBoles Organic
• 1/4 cup dried bread crumbs
• 2 tablespoons shallots (1 small) peeled and chopped
• 1 cup red or yellow potatoes (2 medium) peeled and chopped
• 1/4 cup carrots (1 1/2 medium) peeled and chopped
• 1/3 cup onion (1/2 medium) peeled and chopped
• 1 cup water, vegetable broth, or chicken broth (I used chicken broth made from pastured hens from a local farm)
• 1/4 cup raw cashews
• 2 teaspoons sea salt
• 1/4 teaspoon garlic minced
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice freshly squeezed
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1/4 teaspoon paprika
• 2 tablespoons butter if you are not vegan

Directions

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Put back in pot and set aside.
2. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water (or broth) and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
3. In a blender, process the cashews, salt, garlic, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth. (It will look uncannily like "real" cheese sauce, and should have the same consistency.)
4. Add the blended cheese sauce to pot of pasta, stir until completely coated. If using butter add now and mix to combine. Spread mixture into a 9 x 12 casserole dish, sprinkle with breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

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See! It looks just like "cheese!"

Just before popping in the oven.

Scones

I have always been a bit afraid to make scones.
While I enjoy baking, and am told I bake well, these treats are something I have put off making for a long time.
It may be because the method of making scones is very similar to that of biscuits, and I cannot make a proper biscuit to save my life.
Something about the delicate, light touch when kneading just never seems to work for me . . .
I leave that to the woman who makes the most amazing biscuits, my Mama! (without a recipe, no less.)
Until now I have relied on packaged mixes, and resolved to buy the dry, barely edible scones in coffee shops when the craving arose.
After some inspiration on Instagram, (Hi woodshedcoffee !) I took the plunge, armed with a recipe from a very reliable source. ( Orangette )
Two days in a row I have made scones successfully!

I added dried cranberries and orange zest to the first batch and they were delicious!
We enjoyed them with friends whilst sitting in the backyard sipping homemade lemonade.

Next, I ventured into "murky territory" and made a batch of blueberry lemon.
The dough was definitely stickier. You must have an even lighter touch when using frozen berries.
This batch was even better the second day! Moist and delicious! I think I will add a little turbinado to the top after glazing next time.
And there will most definitely be a "next time."
I see this recipe being committed to memory, just like my pizza dough and chocolate chip cookies!
And I will always be sure to have 4 tablespoons of cubed, chilled butter on hand. . . :)

Ravioli with Pumpkin Sauce

I just made this delicious pasta tonight.
I was certain I had posted the recipe here in this space, but upon searching I came up empty.
So here I am to remedy that!
This pasta is my ultimate indulgence, but not many of my family members love it like I do.
Perhaps that is why I only make it once or twice a year.


Ravioli with Pumpkin Sauce
Makes 6 servings

1 tablespoon butter
1/3 cup sliced green onions
1 to 2 cloves garlic, minced
1/2 teaspoon fennel seeds
1 cup whole milk
1 tablespoon  flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup solid-pack pumpkin
2 packages (8 ounces each) uncooked frozen ravioli
(my favorite are Rising Moon Organics Butternut Squash)
2 tablespoons grated Parmesan cheese (optional)

Heat butter over medium heat. Add onions, garlic and fennel seeds; cook and stir until onions are tender.
Combine milk, flour, salt and pepper in small bowl until smooth; stir into saucepan.
Bring to a boil over high heat; boil until thickened, stirring constantly.
Stir in pumpkin; reduce heat to low.
Meanwhile, cook pasta according to package directions, omitting salt.
Drain.
Divide ravioli evenly among 6 plates; top each with equal amount of pumpkin sauce.
Sprinkle with cheese.
Serve immediately.

You're welcome! ;)

30 Day Photo Challenge - Day 7 - { Fruit }

:: Today's Photo Challenge :: { Fruit } This day was busy so this image was taken sort of as an afterthought and in the evening without any natural light. Bummer. I have some pretty good ideas on how to photograph fruit. Maybe another day. :)
:: Today's Gratitudes :: I typed my gratitudes in my iPhone before going to bed and when I tried to turn it on the next day my phone would not turn on. After getting a replacement phone I haven't figured out how to restore my notes yet. So I have no gratitudes from this day.

Simple Split Pea & Brown Rice Soup

I've revised this recipe a bit to omit the oil. It is just as delicious, but lower in fat!

Simple Split Pea & Brown Rice Soup

Ingredients
1 small onion
2 carrots
2 cloves garlic
Water; approximately 3-4 tablespoons
Salt & Pepper
2 cups vegetable broth (Rapunzel Brand No Salt)
3 cups water
1/2 cup long grain brown rice
1/2 cup green split peas
Splash of low-sodium soy sauce
Dash of ground Cumin

Sauté onion in water until translucent. Add carrots. Cook for a few minutes then add garlic, cook for 1 minute more. Add salt & pepper to taste.
Add broth and water. Turn heat to high and bring to a boil. Add rice, split peas, soy sauce and cumin. Reduce heat and simmer until rice is softened and peas begin to disintegrate.
Adjust seasoning with additional salt & pepper if needed.
Makes 6 servings

Printable (PDF) recipe can be found HERE

Salad Box

or Salad Bar... at home ;)
We eat a lot of salad around here...We even have it for dinner sometimes.
I just recently became aware of  a nifty thing called a "Salad Box." 
Previously unaware that there was such a thing, I made something similar last month, but on a smaller scale. It was not all neatly compartmentalized, but it worked great and we ate out of this "box" for a few days.

Enter the Salad Box ...on steroids!

I measured the bottom portion of our refrigerator and set out to find the perfect box.
The one I ended up getting was 23" x 16 1/4" x 6".
(Actually, My Love picked it up for me, he even took a tape measure to ensure he got the right size!)
I had all of the smaller containers in our yard sale pile and rescued them.
Once our budget allows, I'd like to replace them all with glass containers.
I spent a good hour or so yesterday, washing and cutting veg. Rinsing beans, and tomatoes... 

I labeled the tops to make sure we put the "stinky" (onion & broccoli) tops back on the right ones.
Yes, that is an old school DYMO label maker...My fancy one is out of tape, and again, budget constraints prevent me from buying a refill. Ha! Ha! :)
Doesn't hurt that I kinda like the vintage look. :)

This works out great when My Girl turns her nose up at dinner. Last night she just made herself a salad and ate that instead of the yummy meal I prepared. (I pick my battles...)

When we pull this out for dinner tonight, I'll also pull out the pre-washed spinach and slice an avocado or two.
I also have been sprouting some alfalfa sprouts this week that will be ready to eat tonight!
We usually just dress our salad with Extra Virgin Olive oil or Flaxseed oil, lemon juice or vinegar.
Sometimes I get a little fancy and make an herb vinaigrette. 
I think this is going to work out splendidly!

best green smoothie *edited*

I just made the most perfect green smoothie combination today! I was getting burnt out on bananas and berries.

Here's what I added:
2 navel oranges peeled
1 cup frozen pineapple
splash of coconut milk
a bit of organic agave nectar
approx. 1/2 cup filtered water
6-8 ice cubes
Blend all of the above ingredients very well before adding greens.
Add to mixture:
approx. 4 cups organic baby spinach

Blend, blend, blend...no one likes chunky smoothies!
DELICIOUS!!!
I gave My Girl a bit today, and she asked for MORE! So yummy!

// Flashback Friday // Peppermint Patties

Me: 1981 My Girl: 2004

My Girl and I both shared a love for York Peppermint Patties when we were toddlers. When My Girl was little, I used to always have a bag in the house, and so did Grahamcracker. I think I might just have to pick some up soon! :)

*my latest addiction*

cucumber, mint & ginger infused water
What you will need:

• 1 spring of fresh mint (washed)
• 8 slices English cucumber (wash well if not organic)
• 4 thin slices fresh ginger
• 32 oz. fresh filtered water

I prefer to prepare this water in a 32 oz. mason jar.
Add all ingredients, and cap tightly with lid. Give it a good shake and refrigerate for one hour.
(If you intend to consume immediately, add a few ice cubes before shaking and enjoy!)

Kale & Potato Soup

Kale & Potato Soup
Ingredients
2 tablespoons olive oil
1 large onion
2-3 cloves garlic
Salt & Pepper
4-6 potatoes cut into cubes
6 cups vegetable broth (Rapunzel brand vegetable bouillon cubes are my favorite - no salt added)
¼- ½ cup almond milk
half a bunch of Lacinato kale washed & cut into ribbons

Heat olive oil in large pan over medium heat. 
Add onion and cook until soft and translucent. 
Add garlic and cook for a minute more.
Season with salt & pepper.
Add potatoes and broth. Turn up heat and bring to a boil.
Turn heat to low/med. And simmer until potatoes are tender.
Add almond milk and simmer a bit.
Add Lacinato kale and cook until just wilted.
Serve garnished with extra coarse salt & freshly ground black pepper.

Printable PDF HERE

//Flashback Friday// - Three Days Ago :)

Only flashing back three days ago. :)
Just some cute shots of Baby Boy and I enjoying our green smoothies!
Aren't his eyes the best?! *sigh*
Love the light in this room!

Curried Red Lentil Soup

Curried Red Lentil Soup
Ingredients
6 cups low-sodium vegetable broth
1 - 14 1/2 oz. can fire-roasted petite diced tomatoes
1 1/2 cups red lentils
1 1/2 cups diced onion
1 Tbsp. crushed garlic
1 tsp. ground cumin
1/4 tsp. cayenne pepper

Combine all ingredients into a large soup pot.
Bring to a boil.
Reduce heat to low and cover.
Simmer 25 minutes, or until lentils have disintegrated.
Ladle into bowls and garnish with any or all of the following items:
cooked rice
baby spinach leaves
toasted sliced almonds
Greek yogurt

Serve with Naan and lemon wedges. (I'll be trying the Naan recipe I linked soon!)
So simple, yet full of so much flavor! 
You can combine all the above ingredients in your Crock Pot and let it cook all day on low as well! 

Printable PDF HERE

what's cookin' at our place

Here's our plan for this week:

Click our menu to go to The Beans Blog and see more menus and many delicious recipes! :)

Turkey Chili

So this soup is technically a chili. :)
In my favorite recipes binder soups and chilis are a combined folder.
Since we are meat-free at home, I do not include the ground turkey when preparing it for my family.
In my opinion it is even tastier without it!
This chili is so simple, yet has amazing flavor!
It's even better the next day!

Turkey Chili

Ingredients
1 pound extra-lean ground turkey breast
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano
6 teaspoons chili powder
½ onion, diced
½ teaspoon ground red pepper (add more for hotter chili)
2 teaspoons flour
1 12-oz. can crushed tomatoes (without paste)
1 15-oz. can red kidney beans
1 15-oz. can garbanzo beans
1 15-oz. can black beans
1 can water


Brown ground turkey in a pot. Drain fat. Add crushed tomatoes and water, and all spices. Mix thoroughly. Cover and simmer 25-30 minutes, stirring every 10 minutes.
Uncover pot, add flour, and mix through.
Add all beans, mix and let simmer uncovered for 20 minutes.

262 calories, 6g fat, 34g carbohydrates, 19g protein, 10.5g fiber

Printable recipe found HERE

Spinach Lentil Soup

I want to start a new "label" on the blog titled soup saturday.
Every Saturday I'll showcase some of my favorite soups (since it is my favorite "food group") and share new ones that I try.
To start off, I'll post a soup we eat nearly every week! (mainly because it is SO easy!) and by "we" I mean all of us! Even my very selective 9 year old will eat this soup! It has a bit of a kick from the salsa I choose, but you can choose a mild salsa to tame it down a bit. Try it...you'll LOVE it!

Spinach Lentil Soup

2 large carrots; diced

1 large onion, chopped (I omit this most of the time as there is onion in the salsa)

6 cups water

1 (16 ounce) jar salsa

1 1/4 cups red lentils, rinsed

1 teaspoon salt

1 (10 ounce) package fresh spinach

Add all ingredients to crock pot and cook on high  4-6 hours.

Stir in spinach; let warm for 5-10 minutes, or until spinach is wilted.

Serve with a warm crusty bread.

Printable recipe found HERE

Original inspiration for my version of this soup found HERE

Pumpkin Soup

Anyone who knows me, knows that I am a big fan of soup! It's my favorite "food group!" :)
There's something so satisfying in a big bowl of piping hot soup. Soup is a great way to consume a lot of healthy vegetables and proteins in one sitting.
My most favorite soups contain lots of vegetable, beans, and grains!
When the weather turns even the slightest bit cooler, you can bet I have soup on the menu at least once a week! :)
One of our favorite soups in the Fall is Pumpkin Soup. First introduced to us about 5 years ago by David's cousin Katie, we traditionally eat it in October, usually whilst carving our pumpkins.
I'll admit I was a bit skeptical of it at first, afraid I may not like it. Boy was I wrong! It is AMAZING!
I am posting my version of the recipe she shared with me.  

Pumpkin Soup
Serves12

½ cup butter
1 large onion finely chopped
40 oz. can of pumpkin puree
8 cups chicken stock
2 bay leaves
½ cup sugar
1 teaspoon curry powder
½ teaspoon nutmeg
3 cups heavy whipping cream
green onions,sliced
sour cream

In a large saucepan, sauté onion in butter. When onion is transparent (do not brown) add all other ingredients except the heavy whipping cream and green onions. Simmer 30 minutes over low heat, uncovered. Remove bay leaves.
Add heavy whipping cream and a pinch of salt to taste. Garnish with green onions and a dollop of sour cream.
*The original recipe suggested pureeing the soup in batches using a blender or food processor just before adding the heavy whipping cream. I personally enjoy a little texture to my soups, so choose to skip this step.

Printable recipe can be found HERE

Upon first introduction, Katie paired this soup with a crusty warm bread and a delicious Fall salad mixed with diced honeycrisp apples, walnuts, and feta cheese dressed with an herb vinaigrette dressing. We have continued to enjoy this soup with these same pairings year after year. A nice Riesling is a great accompaniment too! ;)

I'll add the vinaigrette recipe too. :)

Vinaigrette Dressing

1 cup olive oil
1 T sugar
1/4 cup cider vinegar
1/4 cup fresh herbs (basil & rosemary)
1/4 tsp. salt
2 T Dijon mustard
1 tsp finely chopped garlic

Throw all of it in a bottle/jar and shake.

5AM

Today I have been up since 5AM...bleh! Not by choice...I think this baby boy is re-wiring my internal clock. I predict he will be awake around 5AM every morning once he joins this world, because that's usually when I am laying in bed wide awake these days!
I figured if I was up I may as well make it as enjoyable as possible.
I came downstairs while everyone was still sleeping and dove into all my cookbooks and magazines to prepare this weeks menu. I also wanted to get a head start on meals I would like to prepare while my Mom is here, and for when the baby comes in about 3 WEEKS!
I prepared my breakfast of choice these days: toast with butter and jam

I have received many fabulous homemade jams from friends lately. Alaskan Blueberry Spice, Alaskan Raspberry, and this one just yesterday from a sweet new Momma friend:
Alaskan Lowbush Cranberry and Banana. Boy, was it YUMMY!
I prepared a steamy hot latte as well, and enjoyed digging through my books and planning many yummy meals.

As I was sitting in church yesterday, I was suddenly struck with a bit of panic, realizing that our baby boy is due to join us in LESS THAN A MONTH! 3 weeks! We're ready to meet him, and as ready as we can be for a newborn to come and live with us!
Happy Monday!