Lemony Lentil Soup

Lentil soup is what's for lunch today. I make this soup often. It's rustic and easy to prepare. The nutritional profile is wonderful. Best of all, the lentils remain whole and keep their firm texture. This is a brothy lentil soup. A smoked-paprika scented stock is infused with the earthy flavor of the lentils. The soup is finished with lemon and dill. Fresh dill is one of my favorite herbs. The bright and citrusy flavor of dill counters the richness of the lentils. Spinach is stirred in at the end of cooking to remain vibrant and green. Lots of freshly cracked black pepper is welcome here too.  

Chickpea & Herb Salad

This refreshing and filling salad has lots of parsley, which acts like lettuce does in regular garden salads. There's a bit of creamy tahini and some finely diced red onion for texture and flavor. A squeeze of lemon juice is a fresh finish. Dill shows up here too. I enjoy the salad with warm whole wheat pita. This dish packs well for picnic lunches. This lunch sustained me on my summer staycation bike rides near the marshes and beaches.

Lebanese Lentil Soup With Toasted Orzo

This easy, creamy lentil soup is always on my menu. It's economical. It reheats well. It's good. My favorite Lebanese spices like cozy cinnamon and a dash of allspice show up here. As the soup simmers, warm aromas take me waaaay back to my beloved grandmother's kitchen. I often serve the soup with pita bread, rice or toasted orzo. Diced scallions, herbs and lots of fresh lemon juice make it sing. It's a light but nourishing soup that's welcome in both warm and cold weather. It's healthy too.

Soup And Solitude

Throughout the New England winter, I return to this soup time and time again. I wash away the world and rush back to sweet solitude. A cold walk on a clear beach and a hot bowl of soup restores my peace. Maybe it's because I work part-time in a crisis center or because I'm an introvert or because I was a bit of a wild-child in my youth; whatever the reason, I need to be alone for long stretches of time. My mom used to call it my hibernation-mode.

Solitude is not something you hope for in the future, rather it's a deepening of the present. Unless you look for solitude in the present, you'll never find it. ~ Thomas Merton.

In my twenties, I worked at a hospital with a stable and sweet psychiatric nurse who gave me a birthday card that read, "Happiness is one way of being wise." She sensed I needed to know that. Years later, I read that the true revenge of our enemies, and our darkest demons, is to be deeply happy. As a twenty-something, I lived in Philadelphia. I would go out clubbing all night. Do people even do that anymore? I loved to dance. But it wasn't a particularly happy or mellow time. I was restless and roaming. I was searching for something more meaningful. I'm grateful for those early experiences and the many mistakes I made. I still love cities and urban music. But my life has evolved into something less chaotic and more fulfilling. I used to seek happiness in people, in possessions and in the wrong places. Now I know better. Now those old messages about happiness make sense to me.

Thai Chickpea, Vegetable And Potato Curry

Lately I've been hearing a lot about Blue Zones. Regions of the world where vegetable and bean dishes are consumed regularly. These areas are populated by healthy humans who live very long lives. Since I love chickpeas, I thought I'd create my own variety of a Blue Zone dinner tonight.

This Thai inspired vegetable and bean curry is mild and mellow. Creamy coconut milk and hearty potatoes make it very satisfying. Everything is simmered in one pot for ease of preparation. 

Thai Chickpea Curry

Do you love Thai food? I adore it. The sunny flavors of curry paste, creamy coconut milk, perky ginger and fresh lime juice are refreshing in summer and real mood-boosters in winter. This wholesome and healthy chickpea curry is bright and tasty. It comes together in about 30 minutes. Everything is simmered in one pot for easy cooking. Pair the curry with steamed rice for a complete protein. I love it with Jasmine rice. For me, using a rice cooker makes this dinner even easier to prepare. The curry reheats well for workweek meals too.

Thai Chickpea Curry Recipe

Makes About 5 Cups

Some Notes & Tips:

Find a Thai curry past that you like. I love Maesri brand. 1 1 /2 tablespoons of it in this recipe is plenty spicy for me. It's a well rounded and flavorful curry paste that comes in small cans for convenience. This is not a sponsored post. It's just my recommendation. I find it in Asian supermarkets and online. It comes in green, red and yellow.

I use a microplane zester to mince the garlic and ginger.

You can use light coconut milk, but it won't be as creamy and the sauce will be thinner.

In winter, you can substitute canned chopped tomatoes for fresh.

Ingredients

• 2 16-ounce cans of chickpeas rinsed and drained
• 1 can of full fat coconut milk
• 1-2 tablespoons of red, green or yellow Thai curry paste.  I use Maesri brand. 
• 1 medium red or white onion, chopped. I use red.
• 2 medium tomatoes, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and grated
• A large handful of fresh Thai basil, regular basil or mint, chopped
• Oil for cooking. I use a scant tablespoon of sunflower oil.
• Salt to taste

To Serve:
lime wedges
a splash of soy sauce, shoyu or tamari for umami flavor
steamed Jasmine rice

Instructions

Put some oil in a pot or sauce pan and saute the onions, with a pinch of salt, until soft. Add the chickpeas, coconut milk, curry paste, tomatoes, garlic and ginger. Adjust the salt to your taste. Bring to a boil. Turn down the heat, cover the pot and simmer for about 10 minutes. Serve with fresh basil and a few squeezes of lime juice.

Bon Appetit!

xx ~ Jilly  

Lebanese Rice & Lentils

After making this dish for several years, I've created a basic recipe without sacrificing flavor. There's a more complicated recipe on this blog too. But I rarely prepare it now because I'm busy with cross-stitch pattern making. Ain't nobody got time for that. I need simple, tasty and reheatable recipes these days.    

A whisper of cozy cinnamon, plenty of black pepper and a hit of fresh lemon juice are essential to any proper rice and lentil dish. I like more lentils than rice. If I'm in the mood, I add cumin. Cumin is lovely with lentils. But it's a strong spice, so I have to be up for it. Lentils, lemon and black pepper were made for each other.

Creamy Black Bean Dip With Red Chili Salsa

Cool and creamy, spicy and crunchy, this healthy black bean dip has it all! Greek yogurt gives it a light, velvety texture and some added protein. The refreshing salsa is what makes it special. Lime juice and red chili infuse this dish with citrus flavor and punchy heat. Dip tortilla or pita chips into it. Serve it with some sliced avocado on the side and you've got a vibrant, healthy meal. Easy dishes like this are nice in summertime. This is a great appetizer for girl's night, casual entertaining on the deck or a solitary lunch in the sunshine.

Spicy Spanish Chickpeas

Chickpeas simmered in a rich and tangy tomato sauce, spiked with chili, paprika and a splash of sherry is what's for lunch today. The sherry really takes this humble bean dish to new levels. A squeeze of lemon and a drizzle of olive oil are the perfect finishes. These beans are delicious with a dollop of sour cream and some toasted slivered almonds sprinkled on top. They're also really good, served over rice, with my cooling cucumber tzatziki sauce (recipe below). Stuff them into warm pita, a baked potato or eat with crusty bread. This meal is high in vegetarian protein, especially when served with rice. It's healthy and filling too. It reheats well for workweek meals. Get your Spanish tapas fix in about 30 minutes.

Rice & Lentils

Rice and Lentils is Middle Eastern comfort food. A wonderful vegan or Lenten supper can be enjoyed by making this dish and pairing it with my Persian Chopped Salad. You can also serve it with yogurt and mint sauce, spice-infused tomato sauce (recipe below) or just a couple of chopped fresh tomatoes. I love it with the spiced tomato sauce on top. It reheats well. Store in the refrigerator in an airtight container. Warm it up in the microwave or serve at room temperature.  This recipe makes a large batch, so you will have leftovers. It packs up great for work week lunches too.

Quinoa Gratin with Mexican Flavors

This Mexican inspired casserole has everyone’s favorite ingredients, including potatoes and cheese. A good amount of quinoa, vegetables and beans adds fiber and nutrition. Quinoa is perfect for casseroles and it works well with Latin flavors too.
  
Creamy black beans, sweet corn and zesty salsa combine to give each bite Mexican flavor. If you’re trying to sneak whole grain goodness into your family members’ diets, this dish will do the trick.  It'll make a quinoa lover out of just about anyone.

Reboot Soup

After all the holiday feasting, we're in need of something fresh, green and clean. Cue my reboot soup. This soup tastes like you made your own vegetable stock. But it comes together in less than 30 minutes, thanks to my go-to secret ingredient. It rescues us with a delicious balance of flavors and textures. Crisp peapods are tossed in at the last minute, remaining springtime green. Chewy elbow pasta and creamy white beans provide substance. Corn and peas lend their subtle sweetness. You know you're eating something good for you, but it doesn't feel like you've jumped on the diet wagon. It's pretty to look at too. The soup is customizable with your favorite veggies. Toss in a few chopped mushrooms if you're in the mood. It would be great with asparagus in springtime. A little grated Parmesan or gruyere cheese is a nice finishing touch. 

This weekend, my husband and I drove to a lonely Cape Ann beach with our beagle, Ellie. It was surprisingly mild and we walked and enjoyed the sunshine. The long walk and this fresh soup for lunch was just the thing.

Wishing you all peace, joy, and happiness in the New Year!    

xo ~ Jilly

Chili Lime Chickpeas

In this recipe, chickpeas are spiked with fresh lime, spicy chili, earthy cumin and smoky paprika. The dish is finished with a little creme fraiche. Creme fraiche counters the heat of the chili and lends its luxurious creaminess. I love using creme fraiche in recipes because it's delicious and it can withstand heat without separating, Think of it as French sour cream. I find it in my regular supermarket or at Trader Joe's. But you can leave it out or swap it for regular sour cream with good results.

The meal comes together in less than 30 minutes. Pair it with rice and you've got a complete protein. Swap the chickpeas for black beans if that's what you prefer. Use all or part of one jalapeno as some peppers are hotter than others. Liquid smoke is an optional ingredient too. I love it in this recipe because it enhances the smoky flavor, which is what makes this vegetarian dish so satisfying and good. Liquid smoke is strong, so only use a drop or two. Creamy, smoky, tangy, spicy...this humble bean dish is anything but boring.

Garlicky Greens & Beans

Swiss chard is a beloved green of the Eastern Mediterranean. The rainbow-colored stems and big green leaves reveal its many vitamins and minerals. My favorite way to cook chard is by simply braising it in a pan with olive oil, creamy white beans, garlic and fresh lemon. The lemon and garlic lift all the flavors of this humble, tasty dish. 

White Bean Salad For The Winter Weary

This Mediterranean salad relies on some canned ingredients and some fresh ones to make it work. Artichoke hearts give a sunny lift to the creamy white beans. It's tossed with a simple dressing of olive oil and lemon juice.

I make it in winter with either sun dried tomatoes or jarred red peppers.  In summer, fresh tomatoes are lovely. Olives are welcome here too. This is the kind of salad you prepare quickly with pantry staples you keep on hand. Mix it with pasta or serve with crusty bread. It’s a substantial sidekick for fish and chicken too.

Cauliflower Stew with Chickpeas & Smoky Paprika

The start of the beautiful New England fall season began with a twilight river walk accompanied by my little beagle, Ellie. This savory stew was also part of the picture. A smoky stew that makes the cooler evenings more inviting. 

Ingredients

•  2 medium to large onions, chopped
• 1 large head of cauliflower, chopped
• 2 bell peppers, your choice of color. I used a red and green one. Slice them in half and remove seeds.
• 3 small to medium zucchini, chopped
• 3 baking potatoes, chopped
• 1 15-16 ounce can of chickpeas, cannellini beans or white beans rinsed and drained
• 1 26.46 ounce box of Pomi Chopped Tomatoes or one 28 ounce can of quality chopped tomatoes
• 1 cup frozen peas (optional)
• Olive oil for cooking
• Good drizzle of honey or pinches of sugar to balance the acid in the tomatoes
• 3 teaspoons of smoked paprika
• 3 teaspoons of dried oregano
• A tiny pinch of saffron, 6 threads (optional)
• Salt and pepper to taste
• Garbanzo bean flour mixed with cold water to thicken the stew (see notes)
• 4-5 cups of cold water    
• To Serve: rice, crusty bread, drizzle of good olive oil, quinoa, toasted slivered almonds, chopped parsley or basil, shaved or grated Manchego cheese 

Instructions

Place the sliced peppers, cut side down, on an oven safe baking sheet lined with tinfoil and broil them on high until their skins are charred and blackened. Remove from the oven, place peppers in a covered bowl or wrap in tin foil to steam. Once cool enough to handle, peel the skin and discard. Chop them and set aside. Meanwhile, saute onions in a large pot. I use a Dutch Oven, and cook the onions with olive oil, salt and pepper until soft. Once the onions have softened, add the chopped cauliflower, zucchini, chickpeas, potatoes, tomatoes, honey, spices and 4-5 cups of water. The water should just cover the vegetables with some peeking out. Adjust the salt. Cover and bring to a boil. Stir in the chopped roasted peppers, reduce the heat and simmer for about 35-40 minutes or until the vegetables and potatoes are soft. Mash some of the cooked potatoes in the pot with a back of a spoon. Stir in the garbanzo bean and water mixture. Start with 4 teaspoons of garbanzo bean flour mixed with 4 teaspoons of cold water and stir into the stew. Add more of this mixture if you want it thicker. Toss in the frozen peas and stir again. Serve with suggestions and enjoy!

Black Bean & Corn Fritters

Sweet corn, spicy chili, creamy black beans, tangy lime work together in perfect harmony to create magic. The addition of paprika and cumin lend smoky notes. Mexican flavors are in every cloud-like bite. 

Pair these fritters with freshly steamed rice and you have a complete protein. Eat them with salsa, creamy avocado, sour cream, creme fraiche or thick Greek yogurt and you’re in for one tasty, healthy meal. Guacamole would be great too.

Black Bean Corn Fritters Recipe

Makes about 10 cakes

Some Notes

They’re lightly and quickly pan fried in healthy olive oil. It’s sort of like making pancakes. Don’t squish them down with a spatula. Let them do their thing. Brown on one side then flip over and finish cooking on the other. Don’t overcrowd the pan. Fry in batches if you have to. Be gentle with them and they’ll reward you for it.

Smoked paprika gives these cakes a mild smoky flavor which I love, but you can leave it out with good results.

Ingredients

• 16 ounce can of black beans, rinsed and drained
• 1/2 red bell pepper, diced
• 1 small jalapeno pepper, finely diced. Omit pepper if you don’t like it spicy or remove some of the seeds and veins.   
• 1/4 cup of fresh or frozen corn
• 2 limes, zest one and place the zest in a medium bowl.
• 6 scallions, diced and divided. Put half of the chopped scallions in the bowl with the lime zest.
• A generous handful of fresh parsley or cilantro. About 1/4 cup. Add to the bowl with the scallions and lime zest.
• 1/3 to 1/2 cup self rising flour or Pamela’s Gluten Free Baking Mix
• 2 tablespoons milk
• 2 large eggs
• 1/4 teaspoon of cumin
• 1/2 teaspoon of smoked paprika (optional but so good)
• Salt to taste
• Olive oil or neutral tasting oil for cooking
• Serving Suggestions: sour cream,  Greek yogurt, creme fraiche, limes, salsa, rice, avocado, hot sauce

Instructions

Place the rinsed and drained black beans in the bowl of a food processor and whiz to a chunky consistency. Don’t process the beans all the way down. They should still have some structure.

Place the red bell pepper, chili, corn and reserved scallions in a nonstick skillet with some olive oil and salt and cook until tender. Add the cumin and smoked paprika to the vegetables and stir to combine. Set the vegetables aside to let cool.

Put the processed black beans in the same bowl with the rest of the diced scallions, vegetables, lime zest, cilantro or parsley, milk, salt and eggs.  Add enough self rising flour to the bowl and stir everything together. Start with 1/3 cup of self rising flour and add more if the mixture seems too wet.

Heat a large nonstick frying pan on medium high with a tablespoon or so of oil. I used my non-stick Scanpan for this recipe. Drop batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Serve with lime wedges, lite sour cream or Greek yogurt and other accompaniments. 

Bon Appetit!

Lebanese Stew With Chickpeas & Tomatoes

Do you love the bright flavors of Eastern Mediterranean cuisine? I’ll show you a setw recipe that will make you happy. I’ll reveal my Lebanese Grandmother’s secrets.

Like my grandmother taught me, adding a little bit of cinnamon and some dried mint to Arabic dishes is the key to authentic flavor. Have you ever wondered what makes this cuisine taste so good? Chances are there are pinches of subtle spices and dried herbs in each dish. The cinnamon is cozy and the mint is fresh. 

Your kitchen will smell divine as it’s cooking. Trust me, the mint and cinnamon work in this stew. Every time I bring one of these vegetable dishes to my neighbor or to my coworkers they ask for the recipe.

Lebanese Stew Recipe

Makes a large pot full. Reheats Well.

Some Notes

The stew is started on the stove and finished in the oven for even cooking and a delicious, homey flavor.

Both oregano and mint retain their flavor once dried. They’re perfect in this stew.

Regular baking potatoes are added to give the stew some body and substance. The starch in the potatoes helps thicken the sauce, producing a rich and satisfying stew with no added fat.

I love Pomi Tomato products for their unmatched clean, garden-ripe taste. They come in a box instead of a can.  If you can’t find them, good quality tomato puree is fine too.

Wine gives another layer of flavor to this dish. I often don’t want to open a bottle to use in a recipe so I keep a bottle of dry or extra dry vermouth in the fridge. I use vermouth in  place of white wine in most of my savory dishes. You can also omit the wine or vermouth with good results.

Finish it with a drizzle of good olive oil, a dollop of Greek yogurt and/or some freshly chopped parsley. If you’re serving a crowd, some olives, feta and pita bread rounds out the meal.

Ingredients

• 2 medium onions, diced
• 1 large bell pepper, chopped. You pick the color. 
• 3 garlic cloves, minced. Use a microplane zester or garlic press to mince it.
• 3 baking potatoes, peeled and chopped.
• 1 16-ounce cans of chickpeas, rinsed and drained
• 1 16-ounce can of white beans, rinsed and drained
• 1 26.46 ounce box of Pomi Strained Tomatoes or a 28 ounce can of tomato puree
• 13-ounces or a generous 1-1/2 cups of crushed tomatoes
• 1/4 cup of white wine or a couple of splashes of dry vermouth (optional)
• 1 1/2 cups of vegetable broth
• Drizzle of honey or about a teaspoon of sugar to balance the acid in the tomatoes.
• 1 teaspoon of dried oregano. Rub it between your fingers to release the flavor.
• 1/2 teaspoon of dried marjoram (optional)
• 1/2 teaspoon of dried mint
• 2 dried bay leaves, remember to remove them before serving.
• A couple of pinches of ground cinnamon
• Olive oil for cooking and drizzling
• Sea salt or kosher salt and fresh cracked pepper to taste
• To Serve: freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, yogurt, pita bread, bulgur wheat or quinoa

Instructions

In a large dutch oven or an oven safe pot with a lid, saute the onions and bell pepper on medium to medium high heat with some olive oil, salt and pepper. It helps to cover the pot. Add a little water if you don’t want to use too much oil to steam-saute them.

Once the pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper. Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes.

Meanwhile, preheat the oven to 350 degrees. After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender. When the stew is finished cooking, remove bay leaves. Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon. Serve with any of the suggestions listed in serving options above. Enjoy!

Lemony Salad with Chickpeas & Feta

Whipping up dishes like this lemony chickpea salad is a no brainer. Fresh mint adds sparkle. Feta gives it pleasant saltiness. Chickpeas lend protein, creaminess and substance. It's easy to prepare and anything but boring. Pair this salad with chicken or fish. Eat it with a crusty roll. It's also good packed for a work week lunch or a picnic because it transports well. Olives would be welcome here too.

Chickpea and Zucchini Fritters

I found a wonderful Donna Hay recipe, tweaked it just a little bit, making it a tad spicy. A tiny chili pepper is added for heat. I love the spicy, slightly tropical flavor of tiny Thai peppers. They come in red and green. I find them in my regular supermarket. If you can't find Thai peppers, use a little minced jalapeno pepper instead. Dill and lemon lend freshness. There's a nice balance of flavors and textures going on here. I just love these fritters! I hope you do too!