LENTIL SOUP

LENTIL SOUP
Chef Brad

2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese

Heat the oil on a pot over medium heat.  Add onion, carrots, and celery.  Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes.  Add tomatoes, lentils, broth and pasta.  Stir then add thyme.  Cover and pressure for 12 minutes.  Serve in bowls sprinkled with cheese.

CHICKEN SALAD

5-MINUTE CHICKEN SALAD

I didn't feel like hanging out in the kitchen much today, so I opted to whip up a quick batch of 5-minute chicken salad. I went to Costco this week and picked up a rotisserie chicken for a whopping $4.99 {and some croissants too!} so literally the entire dinner was ready in less than 10 minutes! Add a few multi-grain tortilla chips and a handful of cherries and dinner is served! My kind of meal after a hectic day.

This "recipe" is so versatile. Don't have an apple on hand? Try pineapple tidbits instead. Don't like raisins? Dried cherries are lovely in it too. Also, feel free to add sliced almonds, grapes, water chestnuts or chopped pecans. Serve it inside a lettuce wrap for a gluten-free version or just plain for an afternoon snack! Also, you'll notice I use plain yogurt instead of mayo. I personally like the taste and health benefits better, but if you miss the sweetness, you can add 1-2 tsp of honey or sugar to the salad as well. Taste it first though! If you add a lot of sweet fruit, chances are you won't even miss the added sugar.

5-Minute Chicken Salad

·    2 cups diced cooked chicken {canned version works well too!}

·    about 1/4- 1/3 cup plain yogurt, depending on how much moisture you prefer

·    1 apple, diced but not peeled

·   3 stems of celery, sliced

·   about 1/4 cup raisins, craisins or any other small dried fruit

·  dash of salt, pepper, dried parsley and onion powder

·  dash of lemon juice

Chop, dice, and/or slice everything and toss in a bowl. Add the dash of lemon juice and stir a bit, coating the apples. Add in yogurt and stir, coating everything well. Mix in seasonings, tasting along the way.

WILD RICE STUFFING

WILD RICE STUFFING

• 1 cup wild rice
• 1 stick (4 oz.) butter
• 1 pound mixed mushrooms, sliced
• Salt and pepper
• 1 onion, chopped
• 2 large carrots, peeled and chopped
• 3 ribs celery with leaves, ribs and leaves separated and chopped
• 3 cloves garlic, chopped
• 2 bay leaves
• 1 cup long-grain white rice
• 1/3 cup finely chopped fresh chives

1. In a medium saucepan, bring 4 cups salted water to a boil. Add the wild rice; return to a boil. Reduce the heat, partially cover and simmer until rice is al dente, 30 to 50 minutes, depending on the variety. Drain.
2. In a large skillet, melt 4 tbsp. butter over medium heat. Add the mushrooms; season. Cook, stirring occasionally, until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Transfer to a bowl.
3. In the same skillet, melt the remaining 4 tbsp. butter. Add the onion, carrots, celery ribs, garlic and bay leaves; season. Cook, stirring often, until vegetables are soft, 4 to 6 minutes. Add the white rice, wild rice and 1 3/4 cups water. Cover, bring to a boil, then reduce heat to low and simmer until rice is tender, about 18 minutes. Discard bay leaves.
4. Stir in the mushrooms, half of the celery leaves and the chives; season. Sprinkle with the remaining celery leaves.

MARBLE RYE AND APPLE STUFFING

• MARBLE RYE AND APPLE STUFFING
• 1 1 pound loaf  marble rye bread cut into 3/4-inch cubes (about 10 cups)
• 1 stick (4 oz.) butter
• 2 large leeks, white and pale-green parts only, chopped
• 2 large ribs celery, chopped
• 5 bay leaves
• 1 teaspoon chopped fresh rosemary
• 2 large apples (1 lb.), cored and chopped
• 3 cups low-sodium chicken broth
• 2 eggs
• Salt and pepper

1. Place a rack in the upper third of the oven; preheat to 300 degrees . Scatter the bread on a rimmed baking sheet. Bake, stirring once, until toasted, about 25 minutes; let cool. Increase the oven temperature to 375 degrees .
2. In a large skillet, melt the butter over medium-high heat. Add the leeks, celery, bay leaves and rosemary. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the apples and cook for 1 minute. Remove from the heat. Discard bay leaves.
3. In a large bowl, whisk together the broth, eggs, 1 1/2 tsp. salt and 1 tsp. pepper. Add the bread and the celery mixture. Toss to combine.
4. Transfer the stuffing to a greased shallow 3-qt. baking dish; bake until the top is browned, about 45 minutes

WINTER VEGETABLE AND SPELT SOUP

WINTER VEGETABLE AND SPELT SOUP

1 C spelt
1T olive oil
3 links (3 oz each) sweet Italian sausage, casings removed
2 C peeled and cubed butternut squash (cut into 1" pieces)
1 1/2 C peeled and sliced carrots (cut into 1" pieces)
1 1/2 C peeled and sliced potatoes (cut into 1" pieces)
1 large onion, diced
3 cloves garlic, chopped
1 T chopped fresh thyme
4 C chicken broth
3/4 t salt
3/4 t black pepper

Soak spelt in cold water overnight.  Drain and set aside.
In a large lidded pot, heat loive oil over medium heat.  Add sausage, breaking up with a wooden spoon. Cook 8-10 minutes, until browned.  Stir in butternut squash, carrots, potatoes, onion, garlic and thyme.
Cook 5 minutes, stirring occaisionally.  Add chicken broth,  cup water, adn spelt.
Bring to a boil.  Reduce heat to a simmer and cook covered for 30 minutes or until spelt is tender.  Stir in salt and pepper.

SAUSAGE BEAN AND SPINACH STEW

SAUSAGE, BEAN AND SPINACH STEW

1 lb dried large white beans picked through and rinsed
8 C chicken broth
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
6 cloves of garlic, finely chopped
8 sprigs of thyme
1 bay leaf
1 lb sweet or spicy Italian sausage, casings romoved, shaped into 1/2 inch meatballs
1 bunch spinach, trimmed
Juice of 1/2 lemon
Crusty bread for serving

In a large slow cooker, stir together the beans, chicken broth, onion, carrots celery, garlic, thyme, and bay leaf. Cover and cook on high heat until the beans are nearly tender; about 3 1/2 hours.  
Place the sausage meatballs on top of the beans.  Cover; cookuntil the meatballs are no longer pink in the center; about 25 minutes.
Discard the thyme sprigs and bay leaf.  
Stir in teh spinach then cover and let stand until the spinach wilts, about 10mminutes.
Stir in the lemon juice; season.
Serve with crusty bread.