Wednesday, February 17, 2010

You'll Be Pleasantly Surprised

Sprouted Lentil Burgers

3 Cups Sprouted lentils (I used french lentils)
3-4 eggs
1/2 tsp salt
1/2 onion diced
1 cup dry bread crumbs
2 Tblsp olive oil

Blanch lentils in boiling water for 30 seconds, drain.  Pulse blanched lentils, eggs, salt, and onion in food processor.  Put lentil mixture in bowl and add bread crumbs, let sit for a few minutes to let the juices absorb.  Heat oil over medium low heat and carefully form patties and place in pan.  Brown for 10 minutes (it helps to cover with a lid, too).  Flip and brown on other side for 7 minutes.  Top with your favorite burger toppings.

*To sprout lentils or any beans.  Soak in mason jar with cheese cloth screwed on the top--8 hours or overnight.  Drain and set jar on side in window sill.  Rinse 2-3 times daily for three or four days until you see little green leaves appear after the white sprout appears.

[adapted from Heidi Swanson's Recipe]

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Monday, February 1, 2010

Two Simple (and super tasty) Soups

Our weather here lately demands steamy hot soups.  Here are two really simple ones.  I mean really simple.

Creamy Potato Leek Soup

2 Tblsp.  Butter
2 Tblsp. Olive Oil
2 large Leeks (sliced crosswise and rinsed)
3 cups chicken/vegetable stock
1-2 potatos, cut in 1/2-inch pieces1/2 cup cream
salt and pepper to taste

Heat butter and oil in medium sauce pan and add leeks.  Cook on medium heat for about 4 min.  Add stock, brink to a boil, then add potatoes.  Simmer until potatoes are tender.  Then, crush several potatoes against the side of the pot with the back of a wooden spoon to help thicken the soup.  Lower heat, add cream and seasoning.  This would be good with some bacon crumbled on top or some buttery croutons--or both!

Thai Coconut Squash Soup*

1 Butternut squash (or two acorn squash)
olive oil
salt and pepper
1 can coconut milk
1-3 tsp.  Thai red chili paste (can be purchased in the asian section of most grocery stores)
1 cup chicken/vegetable stock
salt and pepper to taste

Preheat oven to 375.  Slice squash in half, brush flesh with olive oil and sprinkle with salt and pepper.  Roast skin side down for 1 hour (this can be done ahead).

Scoop out flesh from squash into soup pot.  Add coconut milk and chili paste.  Over medium heat, use hand blender to mix until smooth.  Add stock and blend again until smooth.  season with more chili paste and salt and pepper to taste.  Serve topped with roasted pepitas or chives.

* adapted from 101 Cookbooks recipe

BONUS: My kids eat and like both of these soups!

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