Barefoot Contessa's Lentil Sausage Soup

In the search for a healthy but tasty soup for the snow storms in DC, I came across this fantastic recipe for lentil sausage soup! Of course, I made several adjustments, noted below.

This stew is very forgiving, and you could easily add potatoes, diced tomatoes, etc. If you add tomatoes, I suggest adding a teaspoon of brown sugar to balance out the acidity. I used two different types of sausage and doubled the amount called for. You can always use chicken or turkey sausage to make it more healthy.

Ingredients

• 1 pound French green lentils (recommended: du Puy)- generic green lentils work just fine
  
• 2 tablespoons olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 large leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bay leaf
  
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
• 1/4 cup tomato paste- I added the whole can
  
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick- First time, I used beef sausage and hot chorizo.
  
• 2 tablespoons-1/2 cup dry red wine or red wine vinegar- to taste
  
• Freshly grated Parmesan, for serving

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, brown the cut sausage on both sides, about 10 minutes. Remove sausage and place on paper towel lined plates to drain. Set aside.

Heat 2 TBSP olive oil along with the browned fond and oil left behind from the sausage over medium-high heat. Saute the onions, leeks, garlic, salt, pepper, thyme, smoked paprika, bay leaf and cumin for 8-10 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Chicken Stock:

Adapted from Tyler Florence

• 1 whole chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• Old Bay Seasoning to taste- if making chicken noodle soup with broth
  

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Crockpot Creations: Pot Roast with Root Vegetables

Pot Roast with Root Vegetables
Serves 8
Adapted from Tyler Florence

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water (I prefer to use low-sodium beef broth or dry red wine)
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced (I use 1 bag of baby carrots)
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

1) Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.

2) After browning beef on all sides, remove roast from dutch oven, and place in slow cooker. Add 1 teaspoon olive oil to dutch oven and return pan to medium high heat. Add carrots (1 package baby) and mushrooms, cook until softened, about 5 to 7 minutes.

3) Remove browned vegetables from skillet and place in slow cooker insert. Add 1 cup of beef stock (substituted for the cup of water) and crushed tomatoes to skillet as to deglaze the pan by bringing the broth to a simmer and scraping up any browned bits. Pour liquid into slow cooker adding the onions and four quartered potatoes.

4) Make sure to scatter the vegetables and herbs around the pot roast, season with salt and pepper. Drizzle with the remaining tablespoon of oil. Cook the pot roast on low for 4 to 5 hours, until the beef is fork tender.

5) Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Crockpot Creations: Hearty Beef Stew

Slow-Cooker Hearty Beef Stew
America's Test Kitchen
Serves 6 to 8
Advance Prep Time: 1 hour
Slow Cooker Time: 9 to 10 hours on low or 6 to 7 hours on high

It is important that the potatoes be 2 to 3 inches in diameter (about 5 oz each) so that they cook at the same rate as the other vegetables in the slow cooker. If you like your stew a big thicker, don't add more flour (which will taste pasty), but rather mash some of the potatoes into the stew before serving.

1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch pieces
Salt and pepper
2 Tablespoons vegetable oil
2 onions, chopped medium
3 garlic cloves, minced
1 cup dry red wine
2 Tablespoons tomato paste
2 cups low sodium chicken broth
2 cups low sodium beef broth
2 bay leaves
1 Tablespoon minced fresh thyme or 1 teaspoon dried
2 pounds red potatoes (6 medium), scrubbed (see note above)
1 pound carrots, peeled and cut into 1 inch pieces
1/2 cup all purpose flour
1 cup frozen peas
1/4 cup minced fresh parsley

1) Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the vegetable oil in a 12 inch skillet over medium high heat, until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons vegetable oil and the remaining beef.

2) Add the remaining 2 teaspoons oil to the empty skillet and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine and tomato paste, scraping up any browned bits. Simmer until the wine is reduced by half, about 3 minutes, then pour into the slow cooker.

3) Add the chicken broth, 1 1/2 cups of beef broth, the bay leaves and thyme to the slow cooker. Nestle the potatoes and the carrots into the slow cooker around the edges. Cover and cook, either on low or high, until the meat is tender, 9 to 10 hours on low or 6 to 7 hours on high.

4) When the meat is tender, remove the potatoes with a slotted spoon and transfer to a cutting board to cool slightly. Discard the bay leaves. Set the cooker on high (if necessary). Whisk the flour with the remaining 1/2 cup beef broth until smooth, then stir into the slow cooker. Quarter the potatoes and return to the slow cooker. Stir in the peas. Cover and continue to cook until the sauce has thickened and no longer tastes of flour, 15 to 30 minutes longer. Before serving, stir in the parsley and season with salt and pepper to taste.

Serving suggestion: serve with crusty French bread and a green tossed salad.

Crockpot Creations: Weeknight Chili

With a busier schedule this fall and winter, I have turned to my trusty old friend, the CrockPot to save the day! Over the next few weeks, I will try and post several of my new favorite slow cooker recipes.

Slow-Cooker Weeknight Chili
America's Test Kitchen
Serves 6-8
Advance Prep Time: 30 minutes
Slow-cooker time: 6 to 7 hours on low or 4 to 5 hours on high

This recipe uses 1/4 cup chili powder, which sounds like a lot. However, after 6 to 7 hours in the slow cooker, the heat diminishes and becomes mellow and smooth. For a spicier chili, increase the cayenne and serve with hot sauce.

2 Tablespoons vegetable oil
2 onions, chopped medium
1 red bell pepper, stemmed, seeded, and chopped medium
1/4 cup chili powder
1 Tablespoon cumin
1/2 teaspoon cayenne pepper
Salt
6 garlic cloves, minced
2 pounds (85 percent lean) ground beef
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans red kidney beans, rinsed
Pepper

1) Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne pepper, and 1/2 teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic, and cook for 15 seconds.

2) Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a spoon, until no longer pink, about 10 minutes.

3) Stir in the tomato puree and diced tomatoes with their juice, scraping up any browned bits. Bring to a simmer, and then pour into the slow cooker.

4) Cover and cook, either on low or high, until the meat is tender, 6 to 7 hours on low or 4 to 5 hours on high. Stir in the rinsed beans during the last hour of cooking. Before serving, season with salt and pepper.

5) Serve with shredded cheddar cheese, chopped onions and corn bread.

Blackberry Cobbler: More Yummy Summer Desserts

This recipe comes from Meryl Freeman, a faithful, kind friend from church. My husband and I had a picnic on the National Mall with Meryl and her husband, Ted, earlier this summer. She spent that afternoon picking wild blackberries growing around her neighborhood and then threw them together to create this delicious, yet simple, blackberry cobbler.

***Picture to come, once I make this recipe tomorrow***

BLACKBERRY COBBLER

Serves 6

4 cups blackberries

1 egg

1 cup sugar

1 cup flour

6 Tablespoons butter, melted

1 Tablespoon lemon juice (fresh is best)

Fresh whipped cream, if desired

Preheat oven to 375°.

Place 4 cups fresh blackberries in a lightly greased 8 in. square baking dish; sprinkle with 1 Tbsp. lemon juice.

Stir together 1 egg, 1 cup sugar, and 1 cup flour until mix resembles coarse meal. Sprinkle over fruit. Drizzle 6 Tbsp. melted butter over topping.

Bake for 35 min. or until lightly browned and bubbly.

Let stand 10 min. Serve warm with whipped cream.

Berry Delicious Desserts: Part 2

Easy Berry Cobbler
America's Test Kitchen Family Baking Book

Serves 6


This cobbler is topped with store-bought sugar cookie dough, making it quick and easy to prepare. Of course, you can use homemade sugar cookie dough. Of course, you will only use half of a normal sugar cookie dough recipe, so bake cookies or freeze the remaining dough. Don't be tempted to use more than 8 oz of cookies dough- it will not cook through in the center.

2 pounds of frozen blueberries, strawberries, and/or blackberries
1/4 cup (1 3/4 oz) plus 2 teaspoons sugar
2 teaspoons corn starch
8 ounces sugar cookie dough (see note above)
1/8 teaspoon ground cinnamon
1 teaspoon lemon zest (my addition!)

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line a large rimed baking sheet with foil.

Microwave the berries in a 9-inch deep dish pie plate until hot, 10 to 15 minutes, stirring half-way through heating. Note: if the berries are fresh, reduce the time in the microwave, 5 to 7 minutes. Drain the berries through a fine mesh strainer, discarding all but 1/4 cup of the juice. Toss the hot berries, reserved 1/4 cup juice, 1/4 cup of the sugar, and cornstarch together in a large bowl. Add lemon zest here, if using.

Spread the berries into the warm pie plate and place it on top of prepared baking sheet. Pinch off teaspoon-sized pieces of the cookie dough and arrange them evenly over the top of the filling (the filling should still be hot). Toss the remaining 2 teaspoons sugar with the cinnamon and sprinkle over the dough.

Bake the cobbler until the filling is bubbling and the dough is golden brown and cooked through in the middle, about 25 minutes, rotating the baking sheet halfway through baking. Let cool for 15 minutes before serving.

Serving suggestions: serve with whip cream or vanilla ice cream. Also, substitute half the blueberries with peaches. That would be a fantastic combination!

To Make Ahead

The baked cobbler can be held at room temperature for up to 30 minutes before serving.

Berry Delicious Desserts: Part 1

With all the berry picking this summer, I have been need of good recipes for all of them! Aside from jam and blueberry muffins, I determined it was just the right time for a berry tart!


I followed this recipe exactly as printed, and I had no problems.



Easy Fresh Fruit Tart

Cooks Country, 8/2007

Turbinado, a coarse raw sugar, works especially well in place of the granulated sugar sprinkled on the pastry. Although we liked a mix of berries, virtually any ripe fruit—alone or in combination—will work here. Smooth jelly (rather than chunky jam or preserves) is a must for this recipe.

Serves 4 to 6

1	(9 1/2 by 9-inch) sheet puff pastry , thawed overnight in refrigerator
2	teaspoons sugar
1/8	teaspoon ground cinnamon
4	ounces cream cheese , softened
1/2	cup plus 2 tablespoons strawberry jelly
1	teaspoon vanilla extract
3	cups fresh berries

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. Unfold thawed pastry onto baking sheet and, following photos at right, prepare pastry shell.

Combine sugar and cinnamon and sprinkle mixture over inside of tart shell. Transfer to oven and bake until pastry and sugar are deep golden brown, 15 to 22 minutes. Transfer to wire rack and let cool at least 1 hour.

While crust is baking, stir softened cream cheese, 2 tablespoons jelly, and vanilla in bowl until smooth. Refrigerate until ready to use. (Mixture can be made up to 2 days in advance; stir well before using.)

Spread cream cheese mixture over inside of cooled tart shell. Place remaining jelly in large microwave-safe bowl and microwave on high power until jelly melts, about 30 seconds. Add berries to bowl and toss gently until coated with jelly. Spoon berries over cream cheese mixture and refrigerate until jelly is set, at least 1 hour and up to 24 hours. Let sit at room temperature for 30 minutes. Serve.


STEP BY STEP: Turning Puff Pastry into a Tart Shell

1. Brush a 1/2-inch border along the edges of the pastry with water. Fold the long edges of the pastry over by 1/2 inch, then fold the short edges over by 1/2 inch.	2. Working lengthwise, lightly score the outer edge of all folded edges of the tart shell with a paring knife.
3. To prevent the center of the tart from puffing up in the oven, poke the dough repeatedly with a fork.