Yellow Pea and Coconut Milk Soup with Spinach, Rice, and Spiced Yogurt

This is another one out of Deborah's Madison's Vegetable Soups.

I got the yellow split peas out of the bulk bins at Sprouts, and I also got a tiny bag of Cardamom there - that was a new spice for me.

I started by rinsing the peas.

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While the peas cooked, I sauteed onions and cilantro stems with turmeric, cardamom, cinnamon, and red pepper flakes.

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After the peas had cooked and the onion had sauteed, I combined them and added coconut milk, fresh lime juice, and chopped cilantro.

While that heated, I mixed plain yogurt with turmeric, paprika, cumin seeds and ground pepper.

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The soup was pureed before serving, and I also cooked rice and sauteed a bunch of fresh spinach.

This recipe was a lot more work than I thought when I looked over the recipe. I had had a very hard day, and it seemed like this recipe would never end! But it was WONDERFUL! The flavors worked together so well, and the spinach and cilantro really complimented the peas. I'll definitely make it again, and next time I'll know the routine better.

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Friday's Pizza

I decided to chop the toppings this week. Yummy! We loved it this way. We did homemade crust and sauce, chili garlic sauce, turkey pepperoni, green olives, kalamata olives, portabellas, and jalapenos.


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Red Lentil with Colorful Vegetables Soup

I came across an interesting book on one of the display shelves at the library - Vegetable Soups from Deborah Madison's Kitchen. I had never heard of this chef before, and it looks like she does lots of popular vegetarian cookbooks. I liked the variety in the recipes, and they didn't have too many weird things in them.

On Sunday night, I decided to try a Red Lentil soup. It looked pretty easy. I started by getting the veggies ready...

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My hot sous chef...

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The veggies. Celery, carrot, minced cilantro stems, and butternut squash. It also had onion and garlic.

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Rinsing the red lentils...

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It was delicious! It had turmeric, cumin, and fresh lime juice in it also - the flavors were wonderful. I added rice and some plain yogurt - I ran 12 miles that morning, so I needed calories!

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For Mandy: A super easy one! Portabella Burgers

Mandy asked me what I make that is super easy. This is one my friend Alicia pointed out a long time ago. They are so good - my meat-lover husband wanted these on Saturday night this weekend.

Grilled Portobello Burger with Basil Mayo

1/4 cup basil, fresh, chopped
3 Tbsp reduced-calorie mayonnaise
1 tsp apple cider vinegar
4 medium portobello mushroom(s), caps, equivalent to 1 pound
4 sprays olive oil cooking spray
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 medium mixed-grain hamburger roll(s)
3/4 cup roasted red peppers, about 4 pieces
4 slice red onion(s)
4 piece lettuce

1. Heat grill or grill pan. In a small bowl, combine basil, mayonnaise and vinegar; set aside.

2. Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper.

3. Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.

4. To serve, split rolls and toast on grill. Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls. Layer each bottom half with one lettuce leaf, red pepper, mushroom and onion slice; top with remaining half of roll and serve

I bought two huge portabellas at super target. Todd charcoal grilled them.

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I was at Whole Foods this weekend, so I bought these Sea Salt Ciabatta rolls to put them on. They were good, but too much bread. I might try them on the Rosemary Rolls from there, but I think they're also great on Orowheat Stone Ground Hamburger Rolls.

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The Basil Mayonnaise is very easy to mix up. I have used fresh basil, and also the squeeze kind that comes in a tube. It's just basil, light mayo, and cider vinegar.

Oh, and they are also very good with a slice of pepper jack on top of the mushroom.

The finished product. Very good. I serve with oven fries, usually. This night, we had leftover pasta salad from bunko night.

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Israeli Couscous

We tried this recipe for Couscous w/Artichokes, Feta, and Sun-Dried Tomatoes a long time ago, but I couldn't find the right kind of couscous. I could only find the little tiny kind - Moroccan? - and it just wasn't as good. So, I came across the official "Israeli" kind in the bulk bins at CM, so I decided to give it a second try.

I read the reviews b/c a lot of times other people will say what they serve with a dish, and that gives me ideas. One person suggested a cucumber salad and steamed kale as a side, and I thought that sounded good.

I made a chopped cucumber salad with mint, jalapeno, lemon, garlic, and plain yogurt as a dressing. It was too hot, and the mint wasn't enough flavor - I've had better cucumber salads. Here's a beginning shot.

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Then I got started on the main dish. These are the kind of sun-dried tomatoes I used. They are NOT packed in oil, and I used the whole package. I got them at WalMart.

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I reconstituted them by following the directions in the recipe.

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The Israeli Couscous. This was super easy to cook. Once again, just followed the directions - just boiled in veg broth. No draining required.

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These are the mix-ins for the couscous dish. Flat leaf parsley, chopped chicken (we grilled extra over the weekend and I saved for this), marinated artichoke hearts, sun-dried tomatoes, and feta. All of the contents of the artichoke jars goes in - once again, no draining. You just mix all the ingredients in and grind a little black pepper over it.

While the couscous was cooking, I steamed some kale in a steamer basket. This is SO EASY! I just trimmed the ends and then chopped. I didn't remove the rib, although I saw some websites that recommended that.

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The final product:

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This was great! Very easy, flavorful, and it made enough for leftovers for both of us. It is MUCH BETTER with the right kind of couscous. Much better texture, and it's not as gloppy.

I'm excited about the kale. It was really easy and flavorful - I just added salt, pepper, and balsamic vinegar and tossed in a serving dish. Now we have another healthy green side to add to our menu.

The cucumber salad - like I said, I've had better. :)

An old favorite - Lentil Burgers

Tonight I made one of my old favorites - Smoked Cheddar and Lentil Burgers. This recipe is a little time consuming, but I always double and freeze 8 patties, so I think it is worth it. Todd says it's just as good as a regular burger! But no meat!

After making these several times, I have learned that three things can't be altered or substituted...
1 - smoked cheddar. it gives it a grilled taste, and a milder smoked cheese just goes away when it is cooking.
2 - arugula. it needs this spicy green as a topping.
3 - stone ground mustard.

Today I substituted dry thyme (half of what the recipe calls for) for the fresh b/c I didn't want to pay $2 for a little pack. It tasted just fine.

I always make these on a day when I'm going to be around the house or in and out. I boil the lentils early and just let them cool for a long time. Today I started about 10...boiled the lentils and sauteed the veggies, and then I let them sit and cool until after lunch.

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I chopped the carrot and onion in the food processor...

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After lunch, Leo helped mash the lentils...

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Then you just add the other spices, breadcrumbs, and cheese. This is the cheese I used today...

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And I forgot to get a picture of it all mixed up. But I mixed it all up after lunch and then let it sit in the fridge until I was ready to make dinner.

I started by making eight patties to freeze...

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Should be nice to pull out during the busy month of December. I think I'll start doubling a meal to freeze here and there so I'll have more for that crazy month.

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Cooking in my evil non-stick grill pan. They won't all fit at the same time, so some are starting and some are finishing in this picture. That's another reason I love this recipe - it makes a good, generous-sized patty.

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I served with oven fries and steamed broccoli. I love this one - and with eight patties, we had enough for tonight and for leftovers for both of us for tomorrow.

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Henry liked it too. Leo had a turkey and cheese sandwich.

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