Curried Lentil and Butternut Squash Soup

My dear friend Peggy invited me to an Ethiopian restaurant in Overland Park, The Blue Nile. (Let me just say now, for you skimmers, SO YUMMY! And they have a lunch buffet, so you can try a whole bunch of different things.) Anyway.  Since our ministry team returned, over a year ago, I'd been hearing the good (and bad) of Ethiopian food and was braced and very excited for my first exposure.  I love curry, and though I do not handle spicy well, I was ready to suck it up in the name of a wonderful shared experience with a friend.

Well, I loved it. All of it. The richness of the flavors, tenderness of the meat, the unique and yummy injera bread (that I will venture to make some day)... it was all so good.  For me, the thing that stole the show, was the soup!  Soup!  I found myself craving it the following day.  I attempted to ignore it but the craving persisted.  Time for a Google search: "lentil curry butternut squash soup ethiopian" and with a little tweaking, I came up with something close to what warmed us that day.  It probably would have helped if I had red lentils instead of just using the green and yellow that were in my pantry (I had lentils in my pantry! I was rather proud of myself).  And I used frozen butternut squash instead of preparing it fresh (those things are a serious pain in the butt to peel... I'll let the green giant do the work for me.)  If there's some secret, someone please share.

I took a bowl to Peggy and she said she practically inhaled it, so it's passed the 2nd party test!  Here you go - my quick and easy version.

Curried Lentil and Butternut Squash Soup

3 T olive oil
2 T butter (unsalted if you have it)
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
16 oz bag frozen butternut squash
2 t crushed garlic from a jar or 2 cloves garlic, crushed
2 t crushed ginger from a jar or minced peeled ginger
1 T curry powder, Madras (yellow)
1 c red lentils, rinsed and picked over
1 quart (box) chicken or vegetable stock
1 T fresh lemon juice
1 t lemon zest (optional, but probably my favorite part)

Cilantro, chopped

Heat oil and butter in large pot over medium head, cook onion, carrot, celery, garlic and ginger until softened and starting to brown 15-20 minutes. Stir in curry powder, stir frequently for 2 minutes to heat curry through, then add stock, lentils, and partially thawed squash (let it thaw on the counter while you prep everything else).  Simmer, covered, until lentils are tender 20-40 minutes. Stir in lemon juice and zest, salt and pepper to taste.

Serve over steamed rice, sprinkle with cilantro and a dollop of sour cream or plain greek yogurt.


Modified from: http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416#ixzz1BS0BIP00

Mashed Potatoes with roasted garlic, rosemary and parmesan

You know mashed potatoes are good when you fight over who gets to lick the bowl.

This is a conglomeration of recipes, so I'm calling it my own.  It's the magic that happens when you read a half-dozen mashed potato recipes on epicurious.com the week before Thanksgiving.  You could easily half this, as written it served 13 with only a couple cups leftovers.  

Mashed Potatoes with roasted garlic, rosemary and parmesan
4 lbs red potatoes
4 lbs yukon gold potatoes
1 t salt

Wash, trim and cube potatoes (I peeled about 1/3 of them). Cook in salted water until they fall apart when pierced with a fork.  Remove from heat and drain, reserving about 1 cup of water.

4 heads garlic (16 cloves), roasted
1 c milk, 2%
4 T butter
1 T fresh rosemary, minced
6 T parmesan cheese
Salt & pepper to taste (I started with 1 t salt and added from there)

Combine above in small saucepan and bring to a low simmer.  I used an immersion blender to liquefy the garlic, you could also toss it into a blender.  Mix into mashed potatoes, serve.  Hope for leftovers.

Roasted Garlic

This takes all the bite out of garlic, making it oh-so-yummy and almost sweet.

Cut the top off a bulb of garlic, exposing the top of each clove.  Drizzle with olive oil, sprinkle with salt and pepper.  Wrap in foil, leaving some air space (I put the bulb in the middle and twist up the top almost like a chocolate kiss).  Bake for 25-30 minutes at 350F.

Use in my favorite mashed potatoes or spread on top of steak like horseradish.

Favorite Teriyaki Chicken

This is the recipe Stan requests most often (and I keep losing the paper copy, now it's in safe hands - the internet.  Whew!)

Favorite Teriyaki Chicken
1-1/2 to 2 pounds chicken, cut in small pieces
1-2 T olive oil (for cooking)

Sauce:
3/4 c water
1/2 c soy sauce (Lite if you have it)
3/4 c brown sugar
1 t crushed garlic
1/4 t ground ginger

1/2 T cornstarch
1/8 c cool water

2 cups rice, steamed.  I use Botan Calrose Rice in a rice cooker.  If you've never used one, I recommend it highly.  They're about $20 at Target, look for one with a non-stick bowl. Rinse your rice first, and then fill the water to about 1" above the rice (about the distance from the tip of your middle finger to the first crease).

Cook chicken in wok or skillet.  Once chicken is browned and partially cooked, add sauce.  Allow to boil to finish cooking chicken.  Mix cornstarch with cool water, add to chicken.  Return to boil and stir occasionally until sauce thickens slightly.  Serve hot over rice with broccoli.  Yum!

***If you can't use corn products, you can skip the corn starch: Marinade the chicken in half of the sauce for 2-3 hours, then cook it separate from the sauce.  In another large sauce pan or pot, reduce (boil out the water) from the remainder of the sauce to thicken.  Just be careful not to scorch it, since there is a rather high sugar content.

Rosemary-Skewered Artichoke Chicken

This is one Stan found, we always serve it with Pasta with Garlic and Lemon Sauce.  There's something wonderfully yummy about the slightly crispy ends of the artichoke hearts and the silky texture of the squash and tomatoes.  This is also easy to make for a crowd, as so much of the work can be done in advance, and guests can help thread their own skewers for an interactive dinner!

Rosemary Artichoke Chicken
Ingredients

• 1/3 cup olive oil
• 2 t dill weed
• 1 t oregano
• 1 t rosemary
• 2 t lemon peel (fresh lemon zest will burn, due to the oil - stick with dried)
• 1 T crushed garlic
• 1/2 t salt
• 1/4 t pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (14 ounces) marinated artichoke hearts
• 2 medium yellow summer squash, cut into 1-inch slices
• 12 cherry tomatoes
• 6 wooden skewers, soaked in water

Directions

• In a large resealable plastic bag or bowl, combine the oil, dill, oregano, rosemary, lemon peel, garlic, salt and pepper; add chicken. Stir to coat; refrigerate for at least 1 hour.
• Drain and discard marinade. On soaked wooden skewers, alternately thread the chicken, artichokes, squash and tomatoes. 
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender. Yield: 6 servings.

Modified from: http://www.tasteofhome.com/recipes/Rosemary-Skewered-Artichoke-Chicken

Pasta with Garlic and Lemon Sauce

Stan actually found this recipe.  He wanted Olive Garden but didn't feel like paying for it... we always pair this with Rosemary-Skewered Artichoke Chicken.

Pasta with Garlic and Lemon Sauce

1 lb. linguine or fettuccine
2 garlic cloves, minced
Zest of 1 lemon
4 tbsp. butter
1 c. heavy cream
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
2 tbsp. lemon juice

In a saucepan over medium heat, melt the butter and cook the garlic and lemon zest until very fragrant.Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.
Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.
Reheat sauce, adding half the Parmesan cheese and all the lemon. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.

Steamed Artichokes

Stan and I love steamed artichokes.  Here's how I prepare them.

At the store:
Choose artichokes that seem heavy for their size.  Purple discoloration on the petals just means it was exposed to a frost, but do make sure the stem doesn't show any signs of mold or rot.

At home:
Rinse well and cut off stem at base.  Cut off top 1/4 and trim petal tips with scissors (I don't always do this, but it makes them pretty and less "pokey").

Stand, stem up, in 1-2" of water in a pot (arrange so they hold each other in place). Add some crushed garlic, salt and lemon juice.  Bring to a gentle boil with lid slanted so that some steam can escape.  Cook until tender, test by pushing a butter knife thru the base - if it goes all the way in, you're done.  Usually, 30-45 minutes.

Use tongs to pull them out and turn them petal-side up.  Dip in garlic butter or mayo and scrape the meat off with your teeth.  When you get to the "choke", scrape it off with a spoon and enjoy the heart.  I buy 1 artichoke for each of us.

There's a Hummus Among Us

My favorite hummus recipes... You'll want a food processor for these - borrow one if you have to (or do like I did; piece-meal the individual parts on eBay and pay less than half retail price).

Cilantro-Lime Hummus

Unlike traditional hummus, this is a low-fat alternative, since it does not contain any tahini. Critics of hummus and cilantro have both devoured this recipe. Great with a Mexican menu.  Often found with the label "I'm not Guac." when I share it with friends.

2 15-ounce cans garbanzo beans, drained and rinsed (peeled if you have time)
1/2 cup low-fat sour cream
1 bunch fresh cilantro (washed, tearing the bunch off the stems in one big twist, discard stems)
1 small garlic clove, chopped - or 1 heaping spoon jarred garlic
3-5 T fresh lime juice (2 medium-large limes)
3/4 teaspoon salt

Purée chickpeas with sour cream, garlic, lime juice, and salt in a food processor, add cilantro and blend until smooth. (peeling the chickpeas will give a smoother end product; grab them with thumb and 2 fingers, point of pea pointing toward the palm of your hand and squeeze, toss the skin into a bowl nearby and trash).

Serve with pita or tortilla chips and carrots. Red bell peppers are also yummy!

Can be prepared 3 days ahead. Cover and refrigerate. Most people seem to enjoy this best cold.

(Modified from Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks)



Low-Fat Lemon Hummus
This is so fresh and light with all the lovely flavors of a traditional hummus.

2 heaping teaspoons jarred garlic (or 2 large garlic cloves, chopped)
1 15-ounce can garbanzo beans (chickpeas), drained
2 T plain nonfat yogurt
2 T tahini (sesame seed paste)
2 T fresh lemon juice
1 teaspoon ground cumin

Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper (I like white pepper). Transfer to a small bowl and serve with pitas/ pita chips and veggies.

Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.

(Recipe from Hummus with Yogurt and Lemon)

Cilantro & Pepita Salad Dressing

Tastes just like the house dressing at El Torito! We don't live anywhere near one anymore, so I had to go find a recipe for it.

This one's modified from one I found on Recipezaar (206911)

Servings: 8 servings

You'll Need:
Food processor
Large bowl
Whisk


Ingredients:
2 medium anaheim chilies, roasted, peeled and seeded*
1/3 c roasted pepitas (pumpkin seeds)
2 t crushed/diced garlic
1/4 t ground black pepper
1 t salt
1-3/4 c oil (I used EVOO)
1/4 c red wine vinegar
5 T crumbled Cotija cheese

2 bunches fresh cilantro, stems removed

1-1/2 c mayonnaise
1/4 c water

Preparation:
Place all ingredients, except 3/4 c oil, cilantro, mayo and water in food processor.
Blend to combine, then add cilantro 1 bunch at a time blending well.
Add final 3/4 c oil while blending.
In large stainless steel bowl, whisk together mayonnaise and water until smooth.
Add blended ingredients and mix well.

Arrange romaine lettuce on a plate, ladle dressing over lettuce and top with diced tomatoes, crumbled Cotijo cheese and pepitas. (try not to lick the bowl clean)

*broil on low on a wire rack about 6 minutes each side, or until skin blisters. Remove and allow to cool. Peel off skin, scrape out seeds.