I love our local natural food store, Good Earth. I’ve found a lot of my “new things” by browsing their shelves, nooks and crannies. In the bulk section, I noticed red lentils when refreshing my supplies of dried beans and rice. Consequently, I’ve been looking for a simple recipe using red lentils while looking like something my family would enjoy eating.
I found this recipe in Every Day with Rachael Ray magazine and it is a keeper
Chicken and red lentil soup
First, you cook the onion, garlic and ginger in oil. Then you stir in the lentils, stock and water. Bring to a boil.
Add the chicken and c
ook 5 to 7 minutes.
Transfer the chicken to a plate. Let cool and chop into bite-sized pieces.
the coconut milk, spices and chard into the soup and season. Cook about 5 minutes until the flavors meld.
Stir in the chicken.
My next “new thing” is trying rainbow Swiss chard in Chicken, Chard and Quinoa soup. This builds on a prior new thing and I can use up my remaining quinoa. The recipe is from the Fast Ideas section of the Rachael Ray magazine and has a short list of ingredients:
- 6 cups chicken stock
- 1 cup quinoa
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 6 ribs celery, thinly sliced on an angle
- 1/2 bunch rainbow Swiss chard, stemmed (I used frozen)
- 2 cups shredded cooked chicken
- 1/3 cup thinly sliced basil
The recipe truly is a fast idea and comes together quickly as you boil the broth with the quinoa, garlic and olive oil about 8 minutes. Then you add the celery and chard to boil until the quinoa is tender, about another 5 minutes.
Add the chicken and basil for a quick weeknight meal that is a bit unique.
Dish up and enjoy!
My teenager wants this recipe for the cookbook I’m making him – time to buy more Swiss chard and quinoa!
My next “new thing” comes from the Splendid Table website. Caraway seeds and dried mushrooms are new ingredients to me. I also built on a prior new thing by substituting buttermilk for whole milk in this recipe. The substitution worked! The soup was thick and creamy although the buttermilk is lower in fat than whole milk.
Splendid Table’s Potato, Mushroom and Caraway Seed Soup
The first step is to bring the potatoes to boil in cold water and simmer until tender. You add the mushrooms and caraway seeds and cook for 15 minutes.
In a separate bowl, beat together the milk, cream and flour. Add a ladleful of the hot soup and blend into the cream mixture. Then pour this mixture back into the main pan.
The last two ingredients are what set this dish apart – malt vinegar and hard boiled eggs. You remove the soup from the heat and stir in 3 – 4 Tablespoons malt vinegar. Then you serve the soup topped with a coarsely crushed hard boiled egg.
This is a perfect recipe when you want to serve a simple soup that tastes unique rather than simple. Try it out!
I’ve been looking for a recipe with edamame to make as one of my “new things”. The entire family loves soup so this recipe from Midwest Living magazine caught my eye.
Here is the list of ingredients:
4 green onions, white and green parts separated
1 Tablespoon finely chopped fresh ginger
3 cloves garlic, minced
1 Tablespoon canola oil
1 32 ounce carton chicken broth
1 cup water
1 to 2 Tablespoons Asian chili-garlic sauce
2 9.5 oz. packages frozen potstickers
1/2 cup frozen edamame
2 cups shredded red cabbage
2 teaspoons sesame seeds
2 Tablespoons toasted sesame oil
You cook the white part of the green onions in oil along with the ginger and garlic. Then you add the broth and water and bring to a boil. I added sriracha since I didn’t want to buy Asian chili-garlic sauce. I couldn’t get red cabbage at the store so I did not use that but it would have been added next. Then I added the edamame and the potstickers to boil for about 5 minutes.
We enjoyed a delicious and simple lunch. The next time I make it, I will also buy some red cabbage as it would have been visually appealing.
There’s a theme in my blog posts that I don’t always follow the recipe exactly and sometimes substitute things that I have on hand. I hope you also use some flexibility in your cooking to eat what you like and enjoy!
My next recipe with an ingredient that is new to me is split pea soup. I’ve eaten split pea soup but never made it or cooked with dry split peas.
My recipe is from a coworker who made it for a bankwide Lunch and Learn on healthy eating.
You saute one onion, add 2 cups dried split peas and 2 large shredded carrots. Cover with vegetable broth and cook on low heat for several hours. I cooked mine in my slow cooker.
Season to taste and enjoy. Pretty simple!