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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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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Cooking For One with Katy - Episode 15

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Cooking for One with Katy - Episode #13

Finally folks ... I've got two more coming very soon! I will also be filming many more episodes in 2010!

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A Festive Spread

We missed you at the party, so I thought the least I could do is give you the menu.  Here's what we dined on in Durham during the snowstorm listening to drummer boy.

Cheesestraws:

Puff pastry, thawed, egg-washed, sprinkled with pepper and parmesan, cut in strips with a pizza cutter, twisted and baked for 15 minutes at 400.

Sesame Snap Peas:

Blanch peas in boiling water for 30 seconds, remove, run under cold water, pat dry, coat with toasted sesame oil and black sesame seeds.

Otsu:

For the recipe to this delicious Japenese Soba Noodle dish go here.

Curried Chicken Salad:

A Martha fave found here.  Set bowl of salad on ice and serve with crackers.

Cheese selection (and pairing):

-Manchego with honeycomb
-Cheddar with pepper jelly
-Camembert with red pears

Crudite Platter:

Radishes halved lengthwise, cucumber spears, sliced fennel.  Serve with a mixture of buttermilk, mayonnaise, fresh dill, onion, garlic powder and s&p.

Beverage:


Apple Cider and Sprite with cinnamon sticks.

*Combine all above with an array of chocolates and chocolates.

*All of the above can be made ahead of time the morning of.




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Orange Rolls

These are always a hit when I make them for Thanksgiving or Christmas dinners. So easy, too. Another fabulous recipe from my long lost friend, Megan. Hope Canada appreciates her.

1/2 cup butter

1/2 cup sugar

1 grated orange peel

18 frozen dinner rolls (I use Rhodes)

Combine butter, sugar and orange peel in a bowl. Dip frozen rolls into mixture then place in an ungreased muffin tin or baking pan.

Let rise for three hours.

Bake at 350 degrees for 10-15 minutes.

Frost rolls with glaze while still warm.

Glaze:

1 cup powdered sugar

2 Tbs. butter

2 Tbs. fresh orange juice.

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Pomegranate Salad

A yummy Leavitt Family tradition. Every year we serve this for Thanksgiving and Christmas. It's the perfect fall/holiday salad - a fierce competitor to the traditional fruit salad.

Pomegranate Salad

3-4 large pomegranates, seeded

3/4 cup toasted pecan chips

4-5 apples, diced

1 1/2 cups heavy whipping cream

4 Tbs powdered sugar

To seed a pomegranate, cut off the top and bottom, score the pomegranate in quarters. Over a bowl full of cold water, break apart and take the seeds out. The water will separate the seeds from the flesh. Grocery stores will usually have containers of pomegranate seeds if you don't want to seed them yourself.

Combine pomegranate seeds, pecans and apples in a large bowl. Whip the heavy cream and powdered sugar until soft peaks form. Add to pomegranate mixture. Serve immediately.

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