Making nice with lentil soup

Lentil Vegetable Soup made vegan by The Spice Island Vegan.

Public Radio International’s This American Life recently aired a story as part of their “Neighborhood Watch” episode which gives a first-hand account of how lentil soup forged a truce between a man and the hoodlums hired to intimidate him. It is humorous and heart-warming, demonstrating the power that food has for connecting people to one another, even people that are on the opposite side of an issue.

To listen to the story, go to This American Life: Neighborhood Watch, Act 4. For those short on time, it is seven minutes long and, since it is audio and not video, you can listen to it while doing other things. Trust me, you will not be disappointed.

Finally, because this is a food blog, below is a recipe for Lentil Vegetable Soup from Ina Garten on the Food Network. It includes a picture from The Spice Island Vegan and one or two tweaks in the ingredient list for those who would like to make it vegetarian/vegan. Who knows. Maybe it’ll save your life one day.

Lentil Vegetable Soup

From Ina Garten on the Food Network

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts vegetable or chicken stock*
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Per Serving: Calories: 462; Fat: 13g; (Saturated Fat: 2.5g); Protein: 25g; Carbohydrates: 64g; Sugar: 14g; Fiber 13g; Cholesterol: 11mg; Sodium: 1,400mg

*I changed the ingredient list to be able to substitute vegetable stock instead of chicken stock if the cook so desires. Perhaps a better suggestion would be to use “Better Than Bouillion No Chicken Base by Superior Touch” as recommended by Spice Island Vegan on her blog.

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Filed under Barefoot Contessa, Comfort food, Cooking, Food, Ina Garten, Soup, vegetarian

Giving dough for Christmas

Rising dough.

Shh…Don’t tell anybody, but some of my friends and family are getting bread for Christmas. The house smells like a bakery right now.

Used my old faithful No-Knead Crusty White Bread recipe from King Arthur Flour. I love them.

But don’t tell anybody our secret! It’s meant to be a surprise!

Six loaves are done!!! Who will be the lucky recipients?

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Filed under Baking, Bread, Comfort food

Christmas isn’t complete without Watergate

Watergate Salad all mixed.

It’s that time of year when we are one-two punched with events galore. In my family, no holiday is complete without the traditional Watergate Salad. (My husband calls it Nixon Salad.) Thankfully, it’s the easiest and quickest thing on the entire menu to make, so it is a convenient way to contribute to potluck dinners without having to stress too much. (Note: this is the kind of salad kids will devour because it’s really dessert.)

Below are the recipes for two versions, the traditional one, and the low-fat one for those trying to keep their waistlines in check during the holidays.

Merry Christmas!

Watergate Salad
The Original from the Kraft website.

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1-1/2 cups thawed COOL WHIP Whipped Topping

COMBINE first 4 ingredients in large bowl.

STIR in COOL WHIP.

REFRIGERATE for 1 hour.

Watergate Salad in vintage green bowl.

Watergate Salad
The Low-Fat version from the Kraft website.

1 pkg. (1 oz.) JELL-O Pistachio Flavor Fat Free Sugar Free Instant Pudding
1 can  (8 oz.) crushed pineapple in juice, undrained
1 cup vanilla low-fat yogurt
2-1/2 cups  thawed COOL WHIP FREE Whipped Topping, divided

MIX dry pudding mix, pineapple and yogurt in large bowl with whisk until well blended. Stir in 2 cups COOL WHIP.

REFRIGERATE 1 hour.

SERVE topped with remaining COOL WHIP.

Tips:

HOW TO THAW COOL WHIP WHIPPED TOPPING
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
MEASURING A COOL WHIP TUB: A small tub of COOL WHIP is 8 ounces. Eight ounces is equivalent to 1 cup. As a result, when the recipe called for 1-1/2 cups of COOL WHIP, I used one and a half small tubs.

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Filed under Christmas, Comfort food, Cooking, Family meals, Food memories, Thanksgiving

Hot cocoa thoughts on an arctic Oklahoma day

Visiting my grandmother in Oklahoma just before Christmas and remembering just how cold it can get in this part of the world. Fortunately, there is no snow or ice and we can warm up with some old-fashioned hot chocolate, courtesy of Grandma’s favorite brand, Swiss Miss.

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Smells like Christmas!

Getting ready for Christmas with Blackberry Cobbler. Reckon it’ll still be good by Saturday or Sunday?

Here’s a copy of the recipe by Trudy Cinquie from AllRecipes.com. Note: I substituted Splenda for sugar.

INGREDIENTS:
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
DIRECTIONS:
1. In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)

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Filed under Baking, Comfort food, Cooking, Dessert, Food memories

Yielding to serving size in recipes

Hubby before and after his weight loss.

As a lot of you know, the hubby and I have been keeping tabs on what we eat over the last year-plus. In that time, he has lost over 100 pounds (and looks great, by the way) and I have lost about 20 pounds.

Throughout, I have kept him in steady supply of Elie Krieger’s Breakfast Cookies, a recipe I shared a while back as a way for keeping track of portions while losing and maintaining weight.

Since having written that article, though, It has come to my attention that I did not mention how many cookies that recipe makes, and that’s bad if you’re keeping tabs on calories and portion size.

Freshly baked breakfast cookies!

For those new to cooking, I’m talking about the yield of a recipe or the number of servings a recipe makes. This is most often seen at the beginning of a recipe or at the end of it. In the case of the Breakfast Cookies, that recipe makes 12 cookies. In other words, the recipe yields 12 cookies, there are 12 servings in that recipe. Make more cookies than 12 in a single batch and your cookies are too small. Make fewer cookies than 12 and they are too big. Eat half the raw dough and, well, you might as well forget about the diet because you’re not paying attention anyway.

Why does it matter? It doesn’t matter if you aren’t watching calories and keeping track of what you’re eating. As long as all your cookies are essentially the same size, they’ll cook up just fine. But, if you’re like my husband and me and you’re trying to either lose weight or keep weight off, servings and yields become incredibly important.

Here’s why: Let’s say you’ve got a whole batch of dough mixed up and you plop out what “looks right” to you for a serving size. Suddenly, all you’ve got is eight cookies. What happened to the other four cookies? Your eight cookies now contain all of the calories and fat that is normally spread out over 12 cookies. Time to mix that dough back together and divy out 12 little golf-ball sized portions, as even as you can get them without incurring the wrath of your OCD. A tiny bit bigger here or a tiny bit smaller there is no big deal.

The goal, though, is to get 12 cookies, about the same size. Otherwise, if you only portion out eight cookies, when you go to have one, you’re actually eating the calories for one and a half cookies!

So, my dear readers, if you are here to learn how to cook and you could care less about your weight, then ignore what I am telling you. You may have other things to learn, like whether or not you can boil frozen chicken or whether you have to wash meat before cooking it. Go on to those articles, cook well, and enjoy!

Taken when I first went on Weight Watchers over a year ago.

But if you are concerned about the number of calories you are consuming each day, if you are trying to get those pounds off, I am here to tell you, it can be done as long as you are mindful of how you’re divying out your portions, be they cookies, casserole, or the holiday roast beast.

If this is of importance to you, then email me, tell me what you want to know about losing weight and making healthier choices. Speaking from experience I know it can be done. It can be done even during the crazy holidays. It can even be done when eating out every single night of the week. Seriously. It’s all about choices and choosing to yield to what the recipe and the calories are telling you.

Taken recently, 20 pounds lighter (and without braces).

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Filed under Baking, Breakfast, Cooking, Elie Krieger, Food, Kitchen, Meal preparation, meals, Weight Watcher's

Fresh, delicious hummus

Hummus with olive oil, paprika and parsley.

Janet, my good friend from college and devoted reader of this blog, asked me today on Facebook for a recipe I have for making fresh hummus. The conversation started because Mike and I go almost weekly to the Phoenix Public Market in search of Doctor Hummus, a local chef who makes the freshest “chickpea spread” we have ever had outside of homemade. Unfortunately, though, Janet lives too far to get Doctor Hummus’s concoctions, so below I am posting for her, and anyone else interested, the recipe I use from acclaimed international chef, Madhur Jaffrey.

My favorite way to eat hummus is spread on a plain bagel and topped with lettuce and tomato, but it is also delicious with pita bread or pita chips and served with fresh veggies and olives. Add some tabouli and a warm, sunlit table on a winter’s day and life couldn’t get better.

Can of organic garbanzo beans

For the recipe below, play around with it. Add more garlic if you think it needs more, or less if you prefer a “quieter” flavor. Substitute red pepper flakes or roasted red pepper for the paprika. Or, if you’re really adventurous, like Doctor Hummus, get rid of most, if not all, the garlic and paprika and add jalapeno and some cilantro. Doctor Hummus is a master at creating this dip/spread packed with flavor, and somehow he has managed to make all of them without fat-laden tahini (sesame paste), except for the original. I haven’t figured out how to do that yet.

Finally, note that chickpeas are low in fat and a great source of fiber and protein. (Adding tahini, though, adds fat, so be aware of that if you’re counting calories.) Chickpeas are legumes, like soybeans and lentils, and they also go by the name of “garbanzo beans”. On their own, I find them rather bland, but when thrown together with some garlic, lemon juice, salt, and other spices, they come alive.

HUMMUS

1-2 cloves garlic, peeled
11 oz can of cooked chick peas, drained
4 tbs lemon juice
½ tsp salt
3 tbs tahini
2 tbs cold water
¼ tsp paprika
2 tbs olive oil

This dish is best made in a blender or food processor, though you could pound the garlic, salt, and chick peas in a mortar and then add the lemon juice, tahini, and cold water.

Start your food processor and then put in the garlic. As soon as the garlic is chopped, put in the chick peas, lemon juice, salt, tahini, and cold water. Blend until quite smooth. Add a little more cold water if you want it thinner.

Empty the contents of the food processor into a small bowl. Sprinkle the paprika over the paste and then dribble the oil over it.

Serves 6-8 as a dip.

Note: Doctor Hummus uses olive oil in the recipes where he does not use tahini. He does still use tahini in his original flavor and I think that’s because tahini gives some extra richness to an otherwise blank slate. Adding other flavors, like red peppers or artichokes imparts the flavor the poor chickpea can’t give off on its own, so it seems reasonable that olive oil could then substitute for the fatty tahini in those recipes. If you are watching your calories, though, it should be noted that hummus in general, with or without tahini, is still not a highly fatty food. Just watch your portions, eat pita instead of bagels, and load up on the fresh veggies. A couple of tablespoons of hummus goes a long way when you add it to other things.

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Filed under Cooking, Middle Eastern Food, vegetarian, World Cuisines

Espresso art

I love how the splatters dot the top of the mug and how the crema melts down into the dark brown, shiny liquid. It is so inviting on a cold Wednesday night.

And now it is gone. Time to go home.

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Filed under Coffee

Coffee in the morning, coffee at the noontime, coffee anytime

There are no Starbucks in the town of Stratford, Ontario. Whether it is intentional or not, I do not know. Whatever the reason, though, I’m kind of glad about that because it forced us to check out some of the quirky local coffee shops instead of just going to what was familiar and comfortable.

For more information about each shop, please scroll past the slideshow.

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View of Sputnik from the sidewalk.

Sputnik: This tiny little shop is located right on the main street at 46 Ontario Street and is tied as my favorite with Balzacs because of the funkiness of its theme and the friendliness of the staff. The coffee is good, but it is not as bold as what I had at Balzacs, and I like my coffee bold. Still, I cannot demote it to second place because it has captured that edgier slice of my heart which was born in the hipster part of Minneapolis long, long ago.

There are only about four tables in Sputnik and I’m pretty sure it has the tiniest storefront on the block. Still, people go there to sit for hours reading the paper by the warmth of the large storefront window. The barista we have seen everyday memorized our regular order after the second day, so now we feel like regulars! It hasn’t even been a week!

It is a place familiar with and welcoming to the tattooed and the pierced, while being equally as welcoming to older folks with Members Only windbreakers who actually grew up when the Cold War first started. It appeals to the young because of its funky, grungy feel. It appeals to the older set because it reminds them of their youth. The lighting burns bright-white on the tips of spiky, atomic-age chandeliers. The shelves behind the barista are filled with mugs, cups, and glasses in the pinks, greens, yellows and grays so common in a time long gone with the fall of the Berlin Wall. A gilded, swirling clock clicks lazily on the wall, reminding people that time does indeed march on, even if they don’t build ‘em like they used to.

Sadly, Sputnik does not have a website. It’s the kind of place that seems too local for that, too funky. But go there anyway. You’ll immediately feel at home.

A poster in Balzacs.

Balzacs: How can you read the name of this place and not immediately fall in love? Yes, I became a 12-year-old girl and giggled uncontrollably upon coming across this little gem. Turns out, this place is named for Honore de Balzac, a 19th Century playwright and novelist who loved to poke fun at the French bourgeoise. But that is not all, dear reader. Suddenly, Monsieur Balzac is my new hero, a man who wrote an entire dissertation on coffee! (Allow me to pause here in order to fan myself so as not to faint from delight.)

As for the cafe itself, it, too, is sheer delight. The walls are a cheerful “Old World” yellow with brick-red wainscoting. They are adorned with colorful posters advertising each location and our hero, Mr Balzac. Shelves of old coffee cans and antique devices used for making coffee line other walls and run the length of the place.

But what of the coffee? So far, it has been my most favorite of all the coffees we have tried in Stratford. My favorite coffee drink in most situations is the Americano and Balzacs makes a cup that is bold without being bitter. On one of the days we visited, however, the espresso machine was acting up so the barista recommended I try their boldest variety of “regular” coffee. Her recommendation was spot on. That coffee was just as good and just as satisfying as my favorite Americano.

The bad news for those of us who live in the States is that there are no Balzacs to visit there. The good news for Canadians who live near Toronto, though, is that Diana Olsen, Balzacs’ founder, has expanded her coffee business by opening four other cafes in the Toronto Metro and slightly beyond. All I can say is that I am thoroughly and completely jealous.

Inside Cafe 10.

Cafe Ten: Mike and I stopped in to Cafe Ten for an espresso on a rainy night on our way to a play. Let me be honest. They pulled a good espresso. It wasn’t too bitter and provided the caffeine jolt I needed before attending an evening play. Having said that, though, everything else left a lot to be desired.

For instance, upon entering the cafe, it is quickly apparent that they serve more than just coffee and the occasional cookie, bagel, or fruit bar. Overhead, written in scraggly chalk, are menus for breakfast, lunch and dinner. That in and of itself is not the problem. I get that they are a cafe and not just a coffee shop. It’s just that when trying to quickly discern if they serve more than just drip coffee, and what range of coffee drinks they make, it takes digging through the menu to find it. I was cold and wet from the rain. I wanted to order and move on.

Beyond that, the environment just wasn’t comforting in a way cafes are meant to be. I didn’t feel warmed by the plastic benches and the plastic-wood veneer tables. Sure, the brick wall looks nice and the dessert case is appealing. But the floors were grimy, the tables dirty, and, again, it took me far too long to peruse the extensive menu overhead to find the coffee drinks.

There are other coffee shops in Stratford to try yet, but my focus will soon turn toward all the exquisite meals we have been having here. Stay tuned!

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Filed under Beverages, Coffee, Cooking

A warm welcome at Volos in Toronto

Our table at Volos.

Things are different now that Mike has lost over 100 pounds and wants to keep it off. We are pickier about the restaurants we choose to frequent, seeking out places that serve grilled fish and steamed veggies. Essentially, he has become pescatarian and stays away from cream-based sauces and anything fried. Add to that the fact that I am vegetarian and we have quite a challenge finding something in new cities that works for both of us. Fortunately, though, there are websites like OpenTable and Yelp.

When we needed to find something yummy for dinner this evening in downtown Toronto, a city neither of us has ever spent much time in, we turned to the reviews on these sites to discover Volos, a contemporary Greek restaurant located at 133 Richmond St. West. What we found there was a space which was warmly welcoming in the ways of the Old World while being completely modern in its design. In other words, we found a place which matched the five-star reviews on OpenTable.

Before I describe our dinner, it’s important to know that I do not usually like black olives or feta cheese. Black olives often taste like what I imagine sweaty socks taste like, and feta cheese is often crumbly but otherwise tasteless. Not so at Volos. I had the Horiatiki Salad, which was done in the “Greek Village” style (so our waiter, Dimitri told us), in that it had no leafy greens, but was a mix of tomatoes, onions, bell peppers, feta cheese, and black olives tossed in olive oil. For you foodies out there, this may sound familiar as a typical Greek salad. I have seen this kind of salad in the cases of high-end delis and grocery stores. In fact, I believe Barefoot Contessa has a recipe like it.

Never have I liked the flavors of those salads like I did the one at Volos, though. The olives were practically juicy with a fruity taste. The salad was huge, so I knew I couldn’t eat it all. Instead, once I knew I was winding down, I picked out all the olives and made sure to eat every single one. As for the feta, it was still crumbly, but also thick and slightly creamy and tart. It was in perfect harmony with the bell peppers, onions, olives, and tomatoes. I made sure to get a little nibble of feta with each bite.

Mike's side dish of "spanakorizo", spinach, rice, and feta cheese.

My main course was the Grilled Vegetable Orzo, which was very rich and hearty–a stick-to-your-ribs kind of dish. It had some sort of tomato and cheese sauce and each vegetable (asparagus, tomatoes, zucchini, mushrooms) married precisely with the sauce in a different way. So, I took a bite with asparagus and was delighted by the “green” of the flavors and then I took a bite with mushrooms and tasted something earthier but not dull. Nothing overpowered anything else–it melded together beautifully. Sadly, however, I could not finish the whole dish. As I said, it was a rich dish and there was a lot of it. That is one dish, however, that I would have had boxed up if I lived nearby and knew I would have access to a fridge and a microwave–and I don’t say that for most foods I can’t finish.

Mike was definitely pleased with his options as well. He started with the Wild Arugula and Shaved Fennel Salad and ate all of it, but for a few bites of the cheese (to save on Weight Watchers Points). For his main course, he had the Black Sesame Wild-Caught Pacific Salmon, which, as it turns out, was Chinook salmon, a British Colombian wild fish that is deeper red and, according to Mike, highly flavorful and meaty. This came with a side of spanakorizo, a thick pilaf of rice, spinach, and feta cheese, which he loved.

Sadly, neither of us could have dessert. We were just too full and Mike had used up his Weight Watchers Points on two beers. Instead, we opted for double-espressos and were delighted when the smooth taste of the coffee matched the smooth aroma coming from the espresso bar nearby.

When we return to Toronto, Volos will be at the top of our restaurant list. Meanwhile, may this review help someone else to discover the warm welcome of Volos Estiatorio.

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Filed under Comfort food, Dining out, Eating out, Fish, Food, Food memories, Greek Cuisine, Greek salad, Left overs, meals, Meat, restaurants, Salad, Vegetables, Weight Watcher's