Lentil, Spinach and Potato Soup

Lentil, Spinach and Potato Soup

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 cups of chicken or vegetable broth

1 cup of lentils (I prefer french lentils)

2 medium potatoes, peeled and cut into 1/2 inch pieces

1 tablespoon lemon juice

1 cup of frozen spinach (or 6 cups fresh) torn into pieces

Salt and cayenne pepper to taste

Saute onion and garlic in olive oil, until tender and fragrant.  Add broth and lentils, bring to a boil then simmer for about 10 minutes.  Add potatoes then simmer for another 15 minutes (or until potatoes are tender)  Then add lemon juice, spinach, salt and cayenne pepper and cook for another 2 minutes.  Serve hot.

Vegetable Stir Fry

All the farmer's markets have ended so I've been using the vegetables I've frozen.  Here's a recipe that uses frozen broccoli and bell peppers.  Fresh vegetables would work too.

Vegetable Stir Fry

1 1/2 cups jasmine rice

4 eggs

1 tablespoon vegetable oil

1 teaspoon sesame oil

1 onion, cut in half then sliced lengthwise

1 cup broccoli (I used frozen)

1 bell pepper, chopped (I used frozen)

1 clove garlic, minced

1/4 cup rice wine

3 tablespoons soy sauce

1 teaspoon corn starch

Put 1 1/2 cups rice in a small pot with lid.  Add 3 cups of water and bring to a boil, then turn down to very low (use a diffuser if necessary) and cook for 20 minutes.  While rice is cooking scramble eggs and cook in a small frying pan.  Also mix soy sauce and corn starch and set aside.  In a separate frying pan or wok, turn heat to med-high and add oil.  Once the pan is hot add the veggies (onions, broccoli, peppers, garlic).  Saute for about 3 minutes, until tender.  Then add rice wine and cook for another minute.  Next add soy sauce and corn starch mix.  Stir.  Finally mix in the cooked eggs and serve over rice.  I also add some chili garlic paste to make it a little spicy.

Chicken Noodle Soup

Chicken Noodle Soup

Perfect for cold season.

1/2 tablespoon olive oil

1 small onion, diced

8 crimini mushrooms, sliced (optional)

2 carrots peeled and chopped

1/2 celery stalk chopped (or use Penzey's celery flakes)

3 cups chicken broth

1/2 bag egg noodles

Saute onions and mushrooms in oil until tender.  Add carrots and celery and saute for a few more minutes.  Then add chicken broth and bring to a boil.  Add egg noodles and cook in broth for about 10 minutes (or as directed by the bag).  Add salt and pepper to taste.