Red Lentil Curry with Eggs

HEARTY RED LENTIL CURRY WITH EGGS

BY: GILEAN WATTS & THE CANADIAN LIVING TEST KITCHEN

Image by: Hearty Red Lentil Curry with Eggs IMAGE  Author: Canadian LivingPortion size

• Credits :Canadian Living Magazine: March 2016

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion finely chopped
• 1 large sweet potato (about 350 g) peeled and diced
• 4 cups bite-size cauliflower florets (about half head)
• 2 cloves garlic finely grated or pressed
• 1 tablespoon curry powder
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon each ground cumin and tumeric
• 3 cups sodium-reduced vegetable broth
• 1 cup dried red lentils rinsed
• 3/4 teaspoons salt
• 1/2 teaspoon pepper
• 4 eggs
• 2 tablespoons chopped fresh cilantro

METHOD

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, sweet potato and cauliflower, stirring often, until slightly softened, about 6 minutes. Add garlic, curry powder, ginger, coriander, cumin and turmeric; cook, stirring, until fragrant, about 1 minute.

Stir in broth and lentils; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lentils and vegetables are tender and almost no liquid remains, about 10 minutes. Stir in salt and pepper.

Divide among 4 lightly greased 1-1/2-cup (375 mL) ovenproof bowls. Using spoon, form well in centres; crack 1 egg into each. Bake on rimmed baking sheet in 425°F (220°C) oven until egg whites are set yet yolks are still slightly runny, 10 to 12 minutes. Let stand for 2 minutes. Sprinkle with cilantro.

Tip from The Test Kitchen: The eggs will continue to cook as they stand, so remove them from the oven just before they reach desired doneness to avoid overcooked yolks.

Italian Lentil Soup with Sausage

I have some spicy sausage that I want to use up. I purchased it at Costco when there was a coupon of, but there were 12 sausages in the package -- too much for me.

Here is a recipe that is going to work for me.

Some veggies, some meat, some lentils!

What is not to like about that.

I am just going to use regular lentils, for I can't find the herbed variety in my local grocery store.

Italian Lentil Soup with Sausage

1 15.5-oz bag Hurst’s Garlic & Herb Lentils
1.25-1.5 lbs. Italian sausage (I used hot)
2 tablespoons olive oil
2 cups diced onion
1 1/2 cups diced carrots
1 1/2 cups diced celery
3-4 cloves garlic, diced
6 cups chicken broth
2 cups water

Remove casings from sausage (if applicable). Brown and crumble sausage over medium to medium-high heat in a Dutch oven or large pot until cooked through (take care not to let the pot scorch or burn). Using a slotted spoon, remove sausage from pot and set aside.

Add olive oil, carrots, onion and celery to pot and sauté until onions become translucent (about 4-5 minutes). 

Add garlic and continue cooking for 2 minutes. 

Add chicken broth, water, lentils (with seasoning packet) and sausage to pot and bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for 40 minutes or until lentils are tender. Turn off heat and let soup rest, covered, for 20 minutes before serving. 

Notes:

• You can use ground beef, pork or turkey instead of the Italian sausage but you’ll need to season it liberally (suggest salt, pepper, fennel seeds, garlic and oregano).
• I went with a small dice on the veggies (about 1/4 inch).
• If you’re looking to recreate Carrabba’s Spicy Sausage and Lentil Soup, add a can of petite diced tomatoes (with juice) and reduce the water to 1 1/2 cups and I think it would be a bang-on copycat recipe. Seriously.
• I don't know if you can cook this in a crock pot. I would think so but I'm not familiar enough with lentils to say for sure. I'd guess and say cook on High for 3-4 hours. 

Read more at http://www.southyourmouth.com/2015/10/italian-lentil-soup-with-sausage.html#qkoCfRr0ZzktOZkd.99

Clam Chowder - The Best!

Clam Chowder

Classic Tomato Sauce

Tomato Sauce

For sauce:
1 (28 oz.) can tomato sauce
1 (28 oz.) can crushed tomatoes with basil
1/4 cup extra virgin olive oil
1 teaspoon crushed garlic
1 teaspoon kosher salt
1 pinch crushed red pepper
6 basil leaves, cut into chiffonade
1 teaspoon dried oregano

Sauté crushed garlic with olive oil over medium heat. Add tomato sauce and crushed tomatoes. Bring to a boil and add basil, kosher salt, crushed red pepper, and oregano. Stir together and simmer on low.

SAUTÉED MUSHROOM LINGUINE

BY: IRENE FONG AND THE CANADIAN LIVING TEST KITCHEN

INGREDIENTS

·       340 g linguine

·       4 teaspoons butter

·       6 cloves garlic minced

·       1 pkg (227 g) cremini mushrooms thinly sliced

·       2 cups sliced shiitake mushrooms

·       1 teaspoon chopped fresh thyme

·       1 cup grated Parmesan cheese

·       1/3 cup whipping cream 35%

·       2 teaspoons grated lemon zest

·       2 tablespoons lemon juice

·       1/2 teaspoon pepper

·       2 tablespoons chopped fresh parsley

METHOD

In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.

Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until just softened, about 3 minutes.

Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.

All Purpose Meat Sauce – Oh so Good!

Michelle’s All Purpose Meat Sauce – Oh so Good!

from - All Recipies

1-2            garlic cloves (chopped fine)

1 tsp.        basil

1 ½ tsp.   oregano

½ tsp.      parsley

¼ tsp.      red pepper flakes

½ tsp.      salt

½ tsp.      sugar

1 Tblsp.   Worcestershire sauce

1 dash     cinnamon

1 can        tomato soup

1 can        tomato sauce

CHICKEN TORTILLA BAKE

CHICKEN TORTILLA BAKE *make sure you read and follow ALL directions closely. Ingredients: 1 sm onion, chopped 1 sm bell pepper, chopped 1 can cream of mushroom/chicken soup 1/2 cup milk 1 cup salsa 1 can black beans, rinsed (I usually add an extra can of pinto/kidney to ⬆️ protein & fibre) 1 can costco chicken, rinsed. (Yes, costco) 1 can corn, drained 1 pkg of large tortillas 1 cup of shredded cheese Directions: 1. Lightly sauté onions and bell peppers. Put aside in large mixing bowl. 2. Add the soup, milk, salsa, beans and chicken to the mixing bowl. > at this point, you could blend the mixture to make a smoother, less bulky consistency and "hide" some of the veggies. 3. Add the corn to the mixture. 4. In an ungreased large glass baking dish (9x13?), place a single layer of tortillas, spreading the entire surface of the dish. Add a thin layer of the mixture, and top with a small layer of cheese. Repeat the layers, as if you were building a lasagna. The last layer of cheese can be a moderate amount, to cover the top evenly. (This is where it's important to have minimal cheese and liquid in the layers, or it can be too soggy.) 5. Bake covered at 350', for ~40 minutes, or until you see the liquid bubbling. Bake an additional 5 minutes uncovered, or broil to get a browned top. 6. Let sit for 10-15 minutes to cool down and set the layers. (DON'T skip this part, otherwise it will be too liquidy) 7. Serve with a salad and enjoy! 8. And most importantly, text/call us to let us know what you think of the dish. 󾍇 > to make it a vegetarian dish, use the cream of mushroom soup and omit the chicken. We've also frozen some of the leftover mix, which could be served over rice, or make the tortilla bake another night. It's a great recipe to double and then freeze a batch for a busy night's meal.

Glazed Orange Bundt Cake

Glazed Orange Bundt Cake

yield: SERVES 10

prep time: 25 MINUTES

total time: 3 HOURS, INCLUDES COOLING

Ingredients:

·       3 cups (300g) sifted cake flour¹

·       1 teaspoon salt

·       1/2 teaspoon baking powder

·       1/2 teaspoon baking soda

·       1 cup (230g) unsalted butter, softened to room temperature

·       1 and 2/3 cups (333g) granulated sugar

·       4 large eggs, at room temperature

·       2 teaspoons vanilla extract

·       zest of 3 Sunkist Cara Cara oranges (about 5-6 packed Tablespoons)

·       juice from 2 Sunkist Cara Cara oranges (about 1/2 cup fresh juice)

·       3/4 cup (180ml) buttermilk, room temperature²

·        

Easy Orange Glaze

·       1 and 1/4 cups (150g) sifted confectioners' sugar

·       2-3 Tablespoons (30-45ml) fresh orange juice

·       1/2 teaspoon vanilla extract

Special Equipment

·       10-inch bundt pan 

I found this recipe at Sally's Baking Addiction.  I have a lovely bundt pan that I want to try out and lots of huge oranges, so I am interested in using the flavour that comes from the zest of those oranges.  A.J.