Saturday, January 16, 2010

Recipes to share

Well, the endeavor to bless my family with healthy, delicious, planned meals is going splendidly! And I've enjoyed having healthy, planned lunches the next day. Which is something new! :)
I have a few recipes that I must share - especially if you are a soup lover, chocolate fanatic or like salmon. Very diverse eating week we've had...but it was great! {and...did I mention healthy?!}
Lemony Lentil Soup with Greens

2 t. canola oil
1 small onion, chopped
1 large carrot or 2 small, peel and chopped
2 stalks celery, chopped
2 cloves minced garlic
12 c. low sodium chicken broth (3 large progresso boxes)
16 oz. pkg. green lentils (I used split green peas because I couldn't find the lentils)
1 t. dried basil
1 t. dried thyme
1 t. salt
8 c. chopped kale leaves
3 T. fresh lemon juice
1 t. fine grated lemon peel (zest)

1) Heat oil in a 6qt. pot over medium-high heat. Cook onion, stirring, 3-5 minutes or until soft and translucent. Add the carrot, celery, and garlic. Cook, covered, stir occasionally for 5 minutes or until carrots soften. Add 12 c. broth, lentils (peas), basil, thyme, and salt. Bring to boiling. Reduce heat to low; add kale.
2) Cook 30-35 minutes, or until lentils are tender, add additional broth if needed. (I didn't) Stir in lemon juice and top with grated peel before serving. (makes 8 servings)
*I topped ours with shredded cheddar as well because cheese goes with EVERYTHING! :)

Really, really GOOD! My friend Crystal came down from Minnesota last week and we had this for two days!! It's hearty and delish and the peas gave it a little more texture as they never really get completely tender. And, KALE, well, thats just delish! It's a perfect soup for a cold day. I served it with herb breadsticks. Yum! I only wish I had a pot like this to cook it in!

Mediterranean Salmon Wraps

2 (5oz) cans or pouches skinless, boneless salmon, drained
1/4 c. chopped FRESH parsley
1/4 c. chopped pitted kalamata olives (we skipped these)
1/4 c. fine diced red onion
2 T. olive oil
1/2 t. shredded lemon peel
2 T. fresh lemon juice
salt and pepper to taste
12 leaves of Romaine lettuce
4 large whole wheat tortillas (9 in. diameter)
1/2 c. roasted red sweet red peppers, sliced (I used jarred)
1 lg. ripe tomato, halved and sliced (we skipped this, too)

1) In medium bowl, combine salmon, parsley, olives, onion, oil, lemon juice and peel. Season with salt and pepper (fresh ground pepper IS the best!).
2) To make each wrap - place 3 lettuce leaves, ribs removed, on a tortilla. Top each with a quarter of the salmon salad, top with a few red peppers and tomato slices. Fold tortilla over and roll up.
Now, I don't know how mediterranean it really was for our family since I skipped olives and tomatoes. But, I still liked it! Brad even ate one and he is NOT a fish eater!! I had never made anything with salmon before - but this was quick, easy and super healthy. Ava loved it, too! And, the next day I just stirred a cup of rice into the salmon salad and ate it that way - even better. :) WARNING: IT WILL STINK UP YOUR FRIDGE IF YOU DON'T USE GOOD STORAGE!

Last... this one might not qualify for the "healthy" rating I mentioned earlier. But, what it lacks in physical nutrients - it abounds with mental satisfaction. Think about it.
Caramel Brownies

1 1/2 sticks unsalted butter
4 (1 oz) squares unsweet. baking chocolate
4 large eggs
2 c. sugar
1 1/4 c. all-purp flour
2 t. vanilla extract (if you have REAL, even better)
1 c. chopped pecans (or fave nut, or none)
12 oz. chocolate chunks or chips
14 oz. soft caramels, unwrapped
1/4 c. heavy cream (gulp!)

1) Heat oven to 350. Line a 13x9 pan with nonstick foil or regular foil coated with nonstick spray.
2) In large micro-safe bowl, melt together butter and unsweet choco on high for 2 minutes; stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread 1/2 the batter into pan. Sprinkle with 1 c. choco pieces.
3) In med-size saucepan, melt caramels and heavy cream together over med-low heat until smooth. (about 5 mins) Evenly pour over brownie batter in pan. Spread with remaining batter. Sprinkle with remaining choco chunks.
4) Bake until top is dry - about 35 mins. Let cool completely in pan on wire rack. Lift brownie from pan with foil and cut into squares.

Yep. They are awesome. I cut them into TINY bars and plan on sharing them with people from church this weekend. Trust me, you don't want to be left alone with these things!!! If you can't find the wrapped caramels they have a new product out: caramel balls - in the choco chip section - I used those and they worked just fine.
Let me know if you try any of these! What a treat and blessing to be able to encourage and love on my family in the area of feeding them! Bottoms up! (courtesy of Ava)


Tiffany said...

Cute photo!! That soup sounds great! I just may have to try it. Do you have a dutch oven? I love making my soups in that - even more than a stock pot!

The Sneaky Mommy said...

Yum! I've been cold all day for some reason and that soup sounds awesome! Thanks for three great recipes! :)