Month: April 2011

Lentil Soup

Here is a nice lentil soup recipe that was given to me years ago. It is a family favorite and very easy to put together. It is perfect to use up that leftover Easter ham.

Ingredients

  • 2 Tablespoons olive oil
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • 1/2 cup red or green pepper, chopped
  • 2 cloves of garlic, minced
  • 1 bay leaf
  • 1 can chicken broth
  • 2 teaspoons Worcestershire Sauce
  • 4 to 5 cups water
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1 or 2 Roma tomatoes, chopped
  • 1/2 to 1 pound ham, chopped
  • 1/3 cup barley or 1 cup uncooked small shell pasta
  • 1 cup dried lentils

Directions
Using a Dutch oven saute onions, celery, carrots, pepper and garlic in olive oil for 15 to 20 minutes. Add water, broth, bay leaf, Worcestershire, tomatoes, lentils, and barley. Add salt and pepper to taste. Slowly simmer for 1 hour, stirring occasionally.

Classic Italian Pasta Salad

This is a good pasta salad recipe that is from Crisco, when they were promoting their olive oil. I don’t know if they still sell olive oil, I prefer to buy mine from Mediterranean Drizzles. It is easy, good combination of ingredients and sure to become a family favorite recipe.

Salad Ingredients

  • 2 cups cooked rotini pasta, drained
  • 1 – 14 ounce can artichoke hearts, drained and cut into bite-size pieces
  • 1/2 cup red pepper, chopped
  • 1/2 cup green pepper, chopped
  • 1 cup provolone cheese, cut into cubes
  • 1 carrot, cut into julienne strips
  • 1/4 cup red onion, minced
  • 1 – 2 1/4 ounce can sliced, pitted black olives
  • 1/4 pound salami, chopped

Italian Dressing Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dry mustard
  • 3 to 4 Tablespoons finely chopped fresh basil

Directions
Combine all salad ingredients in a serving bowl. Whisk the dressing ingredients together and pour over pasta. Toss to coat, cover, refrigerate for 2 hours or overnight. Toss again before serving.

Lemon Chive Brussels Sprouts

Lemon Chive Brussel Sprouts
Lemon Chive Brussel Sprouts
Brussels sprouts aren’t always a favorite of children, but they are sometimes intrigued by these tiny little cabbages. They are certainly full of flavor and here is a nice easy recipe that enhances their flavor with just a hint of lemon and chives. Although this may not become a family favorite recipe, I am sure the adult tastes in the family will love it.

Ingredients

  • 1 pound Brussels sprouts, trimmed (see tip below)
  • 1/4 cup butter
  • 2 Tablespoons chopped fresh chives
  • 2 teaspoons grated lemon peel
  • 1 1/2 teaspoon fresh dill weed or 1/2 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions
Place Brussels sprouts in a 2 quart saucepan; add enough water to cover. Bring to a full boil and cook over medium heat until Brussels sprouts are crisply tender (12 to 15 min). Drain water and return sprouts to pan. Add remaining ingredients; cook over medium heat, stirring occasionally, until heated through, about 4 to 6 minutes.

Nani Tip
To trim Brussels sprouts: remove any loose or discolored leaves, cut off stem ends, leaving enough stem to prevent outer leaves from falling off during cooking.

Lincoln Del Chocolate Pie

Do you remember the Lincoln Del in Minneapolis? Apparently it first started as a bakery. At one time there were three of them, the last one closing in 2000. I remember the one on 494. They were famous for the omelets as well as their Matzo soup and desserts. Here is a recipe for their famous chocolate pie. You certainly need a stand mixer if you are going to make this one!

Ingredients

  • 1/4 pound butter
  • 1/2 cup sugar
  • 1 square (1 ounce) dark chocolate
  • 3 squares (3 ounces) semi-sweet chocolate
  • 1 Tablespoon water
  • 3 eggs
  • 1 baked pie shell
  • whipped cream
  • chocolate curls

Directions
Cream butter and sugar well; add chocolate, that has been melted with water in double boiler. Add eggs, one at a time. Beat after each one. Beat entire mixture for 20 minutes. Very important to beat long enough. Pour into pie shell. Cover with whipped cream and chocolate curls. Refrigerate.

Asian Chicken Salad Sandwiches

Here is a nice, easy sandwich this is slightly different. It goes together quickly and has a great combination of flavors. It is perfect for the family or for guests. Try this one soon and it will become a family favorite recipe.

Ingredients

  • 1/4 cup rice vinegar
  • 1 Tablespoon sugar
  • 1 Tablespoon sesame oil
  • 1/2 teaspoon salt
  • 4 cups chopped cooked chicken breast
  • 3/4 cup celery, sliced
  • 6 radishes, sliced
  • 3 green onions, sliced
  • 3 Tablespoons slivered almonds, toasted
  • 4 flour tortillas (10 inch)
  • 4 ounces alfalfa sprouts

Directions
Combine first 5 ingredients in jar. Cover tightly and shake vigorously. Chill. Toss dressing with chicken and next 4 ingredients. Spoon evenly onto tortillas, top with alfalfa sprouts. Roll tortilla up. Cut in half and serve.

Nani Tip
Buy a broasted chicken at the Deli; remove meat and use in this recipe.