Hearty Lentil Soup

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Who doesn’t love a quick and easy soup when cold weather sets in? I found this lentil soup recipe from a now-defunct restaurant in my stash of old newspaper clippings – dated from 2001…ok, so I need to clean things out a little more often! I loved this soup at the restaurant and when I made it last 13 years ago. I thought I’d try it again and give it an update. So I dug out my crockpot to see if I could make it in fewer steps, and I looked around my kitchen for some new ingredients to add (like the nearly overripe tomatoes on the counter). Voila! It turned out perfect! I added my crazy cheese bread and it was a hearty, toasty and tasty supper – plus, the leftovers were perfect for lunch the next day.  Maybe if that restaurant had added a few extra garden-fresh ingredients, they would still be around!

Hearty Lentil Soup

1 T. butter

1 T. extra virgin olive oil

1 lb. Italian sausage links

1 c. shredded carrot

1/2 c. diced onion

1/4 cup finely chopped leeks

1/4 c. finely chopped celery

1-1/2 c. uncooked lentils

4 c. low-sodium chicken broth

8-10 fresh, ripe Roma tomatoes, cubed

1 c. whipping cream

2 T. dijon mustard

1 T. red wine vinegar

1 c. finely chopped fresh spinach

salt & pepper, grated parmesan cheese to taste

In a large skillet, heat the butter and olive oil until melted over medium heat. Brown the sausage links on all sides, about 5 minutes or until cooked through. Remove sausages, set aside and cool. Add the carrot, onion, leeks, and celery to the remaining oil and cook until tender.

In the crockpot, mix the lentils, broth, cooked vegetables, tomatoes, chopped sausage pieces, and dijon. Cover and cook on high for 2-1/2 to 3 hours, until lentils are cooked thoroughly. Add the vinegar, cream, salt & pepper, and 3/4 of the spinach. Stir, cover and cook 5 more minutes. Serve in soup mugs sprinkled with the remaining spinach and parmesan.

If you’re daring, try this with spicy Italian sausage for some real heat!

lentil soup

Crockpot Sauerkraut & Sausage

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Although I hate the end of summer, there are a few things about fall that make me happy. The smells for one, like freshly tilled “clean dirt” (all you farmkids know what I’m talking about!), Oktoberfest, pumpkin-flavored everything, and football parties. Well, the football parties that have something delicious being cooked, such as this easy sausage and sauerkraut dish you can throw together in a crockpot the night before. It’s hearty, easily serves a small crowd, and if you don’t have a crockpot, just use a larger stockpot, double the recipe, and simmer (covered) on the stovetop a few hours. It’s perfect for a busy weeknight, too! I’ve included several variations and additions below, so it’s easy to use in-season harvest produce you have handy and personalize to your tastes.

Crockpot Sauerkraut & Sausage

(2) 32 oz jars of sauerkraut, rinsed and drained

2 lbs. sausage such German bratwurst or kielbasa, cut in half or into chunks

16 oz (2 c.) dark beer or apple cider

2 bay leaves

1 tsp. caraway seeds

2 T. stone ground or poupon mustard

Optional:

For sweetkraut: ½ c. brown sugar + 1 apple, peeled, cored and chopped

Or 1 medium onion, chopped (sauté in oil or butter first for a milder flavor)

Or 2 lbs. baby potatoes or 4-5 medium potatoes, cut into chunks

Or 6 slices of bacon, cut into small pieces

Lightly stir all ingredients together in a large crockpot. Because the kraut and sausage are already cooked, you only need to heat this on low 3-4 hours until flavors are melded (or until potatoes are done if they are included). If you cook longer, add more beer or cider as needed. Remove the bay leaves before serving.

This is a great one-dish meal to serve in a soup mug. Or, if you don’t include the potatoes, serve on small slider buns or dinner rolls as mini-sandwiches. For a party, just set out the crockpot to keep it warm. Score!

sauerkraut and sausage resized

Fruit Kuchen

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As the farmers’ markets flood with fresh summer fruit, you’ll want to keep this recipe handy! “Kuchen” is German for “cake.” I also found out that it became South Dakota’s official state dessert in 2000. No wonder I love it so much! My father’s family is German and my husband is from South Dakota. He’s not even a sweets person and loves this dessert.

There are many variations of this recipe online. This is the one my mom used, probably originally torn out of a newspaper or from a church cookbook and adjusted to her liking. You can utilize your favorite fresh fruit or any combination of year-round. I most recently combined peaches and blueberries, and sprinkled shredded coconut and almonds on top. Mom used to make it with garden-fresh raspberries, peaches, apples, pears, apricots, rhubarb and plums. Fruit Kuchen makes not only a great summer dessert, but it tastes even better on the second day with a cup of tea or coffee for breakfast on the patio! It does also freeze well, if you have enough leftovers…!

Fruit Kuchen

1 c. butter or margarine, softened

1 c. sugar

4 eggs

1 tsp. vanilla

1-1/2 c. flour

2-1/2 tsp. baking powder

3 c. fruit of choice (fresh berries,  thinly sliced peaches, apples, pears or quartered plums or apricots)

2 T. sugar + 2 T. cinnamon (mixed together)

Finely chopped nuts or coconut (optional)

Cream together the butter and sugar until fluffy and smooth. Add the vanilla and eggs one at a time, beating until smooth between each. Slowly add in the flour and baking powder until well blended. Pat the dough into an ungreased 10″x15″ cookie sheet with edges or large shallow casserole dish. Place the fruit on top of the dough, overlapping but not completely covering it as you want some of the dough to bubble and cook through. Sprinkle the cinnamon sugar on top along with the nuts and coconut if you choose. Bake at 350 degrees for 40-45 minutes or until the dough is lightly browned.

You can also use canned fruit that’s well drained and chopped up.

Fruit Kuchen

Cucumber Gimlet

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I sampled this liquid yumminess on a 98-degree day at a local market. The crisp, cool, refreshing taste of the cucumber mixed with lime hit the spot, so we came home and made our own version. If you prefer more of a lime flavor, use more juice. Or, if you prefer more of the cucumber, just use a few slices more.

• 3 oz. gin

• 2 oz. fresh squeezed lime juice

• 1.5 oz. simple syrup*

• 4 slices of cucumber, peeled and seeded

In a cocktail shaker, muddle the cucumber and then add the remaining ingredients. Fill with ice and shake until well-mixed and cold! Strain into a chilled glass and garnish with a thin slice of lime or cucumber. Makes 2 drinks. Or maybe one….

*For simple syrup, combine 1 cup of water and 1 cup of sugar in a saucepan over medium heat until sugar is dissolved. Cool before using. Keeps in refrigerator for quite awhile, or until you use it all in this gimlet recipe (whatever comes first)!

gimlet

Easy Summer Chicken

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Who doesn’t love summertime? Spending the evening outside enjoying the warm weather and longer days, cooking less and eating lighter? This will definitely help you save time, and cook less by cooking more!

The best part about making a batch of this Easy Summer Chicken is leftovers ­– if you have any. Slice up one or two tenders and serve over a light summer salad for lunch the next day. Put them whole or chopped up on a flavored tortilla with lettuce, fresh summer tomatoes, cucumbers, some fresh chopped herbs, a couple of teaspoons of ranch dressing or Dijon mustard, and then you have a delicious wrap. Or, chop up the leftover chicken, toss with a little bit of mayo and more fresh chopped herbs, and make your own serving of chicken salad to serve with crackers or in a leftover BBQ hot dog bun for a Northwest chicken version of a lobster roll.

As with all recipes, choose your ingredients according to your own favorite tastes, and don’t be afraid to experiment! I’ve listed some of my favorites below next to each other.

Easy Summer Chicken

  • 1 ½ lbs chicken tenders (can also use breasts or cut either into 1” pieces)
  • 1 pkg. dry Italian or Ranch salad dressing mix (various flavors are available)
  • 1/3 c. each of: water, an oil, and an acidic ingredient from list below
  • 2 tsp. fresh chopped herbs such as basil, thyme, oregano, cilantro, rosemary, chives or dill (optional)
Acid: Oil:
White, balsamic, or champagne vinegar Olive, vegetable or canola oil
Rice vinegar Sesame oil
Citrus juice (lemon, lime, orange) Basil or herb-infused olive oil
White wine, champagne or sherry Grapeseed oil

Combine the dressing mix, water, vinegar and oil in a large plastic bag. Add in the chicken and toss to coat the pieces. Close and seal, then refrigerate for a minimum of two hours or overnight, occasionally rearranging the pieces so they are evenly marinated.

Remove from refrigerator about an hour before cooking (bringing the meat slightly up to room temperature helps it cook more evenly). Arrange pieces over indirect medium heat on BBQ grill and cook until done in the middle, approximately 4 minutes per side for tenders. These can also be cooked on the stovetop in a frying pan over medium heat, or on an electric grill for about 5 minutes. Serve hot with Easy Seasoned Summer Vegetables for a lovely meal to enjoy outside!

Easy Summer Chicken

Smoky Lime Quinoa Salad

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I recently hosted a spring baby shower for a close friend at my house. The soon-to-be Grandma’s house was being remodeled and I had no luck finding a cozy restaurant venue that would even return my calls. With just a few weeks to plan, I was excited and had the perfect brunch menu in mind! This party would make any Better Homes & Gardens feature look like child’s play. Then reality set in – my husband had to go out of town, I was on my own to get my home cleaned, decorated and the yard looking pretty (with a solid week of rain), I had to work the day before the shower, and of course I have my 20-month old daughter whose average speed is 95 mph. Fate intervened ­– in the form of the Grandma who offered to have the event catered.

Everything was perfect…we had a juice and mimosa bar, pretty cupcakes, fresh flowers everywhere and a wonderful and savory brunch spread delivered right to my door! It was all delicious, from the frittatas to the deviled eggs. But the biggest surprise was the vegetarian dish – a chilled, smoky, tangy quinoa salad. Of course I said, “I can make that!”

Quinoa (pronounced “keen-wah”) is one of the latest cooking trends. It’s a seed that looks like a grain, and it’s gluten-free and high in protein. Best of all, it cooks quickly and it’s available in most mainstream grocery stores near the rice and pasta. Since it easily takes on the flavor of whatever it’s seasoned with, it’s easy to adjust this recipe to your own tastes.

Smoky Lime Quinoa Salad

1 c. quinoa

2 c. water or broth

Juice from 3 limes (approx. 1/3 c.)

Zest from 1 lime

½ tsp. liquid smoke

1/3 c. olive oil

1 T. Dijon mustard

15 oz. can of black beans (rinsed and drained)

12 oz. bag of broccoli slaw

1 bunch of cilantro, finely chopped

Cook the quinoa and water or broth according to directions (depending on the brand, it may need to be rinsed prior). While it’s cooking, in a large jar or plastic container, mix the lime juice, oil, liquid smoke and mustard. Cover and shake the dressing until well blended.

In a large bowl, toss the slaw, lime zest, cilantro, black beans, cooked quinoa, and dressing until mixed. Chill for a couple of hours and serve as a side or main dish!

This makes great leftovers, but may need a bit more lime juice and liquid smoke added in if refrigerated more than a day. You can also use a mixture of shredded purple cabbage and carrots instead of the broccoli slaw. Try it alongside grilled fish or chicken this summer, or served with tortilla chips!

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Zucchini Cakes (Mock Crab Cakes)

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Zucchini is one of those fabulous foods that can take on pretty much any other flavor when cooked the right way. So when life (or neighbors) hand you zucchini, go ahead, make cakes! This is a poor man’s version of crab cakes – I found the recipe many years ago and have, of course, changed it to my liking. It’s still one of my favorites I make often because it’s a great appetizer that can be made ahead of time then cooked right before serving.

Zucchini Cakes

4 c. shredded zucchini (approx. 1 med. size zuke)

4 eggs, beaten

2 c. Italian bread crumbs + extra for rolling*

2 T. melted butter

2 T. Old Bay seafood seasoning (or to taste)

2 T. chopped fresh or 1 T. dried parsley

1 small chopped onion

Vegetable or olive oil for frying

Fresh lemon or tartar sauce

Squeeze excess liquid out of shredded zucchini using your hands, pressing against strainer, or squeezing into paper or tea towel. Combine all ingredients (except oil, lemon, tartar) and mix well. Chill for 30 minutes or overnight until ready to serve. Form into cakes using 2-3 T. or an ice cream scoop of mixture. Roll cakes in additional breadcrumbs. Fry the chilled cakes in lightly oiled pan over medium heat until lightly browned. Serve with lemon wedges & tartar sauce.

Note: can also be made on indoor grills, just put lid down with light pressure.

*If using homemade toasted breadcrumbs, may want to add salt & pepper and/or other seasonings to taste. You can also use a mix of regular and panko, and you may need to add more in case you didn’t get enough moisture out and the zucchini is extra soggy.

zucchini cakes web