Lemon Garlic Lentil Soup

This is a flavorful alternative to the dreaded lentil soup. It is zesty and garlicky and legitimately delicious while being maximally healthy.

Estimated preparation time: 30 min
Snagged from delish.

Ingredients

• 1 cup lentils
• 3 celery
• 3 carrots
• 1 onion
• 1 head of garlic
• 5 cups broth of choice
• 1-2 lemons
• 1/3 cup parsley
• 1 teaspoon thyme
• 3 bay leaves
• Italian seasoning
• Salt and pepper
• Red chili flakes (for some spice)

Procedure

1. Sauté onion, carrots, celery, and garlic with thyme, red chili flakes, Italian seasoning, salt and pepper.

2. Add the lentils, broth and bay leaves.

3. Let simmer until lentils are cooked.

4. Add lemon zest and juice and let ruminate a young minute. 

5. Serve hot with parsley and perhaps more lemon juice. 

Salmon Loaf

After eating this, Keith actually stated that he liked salmon!  At least in this form.  (Although, to be fair, I baked it a little too long.)

Salmon Loaf

2 cans salmon, drained, juice reserved (I used the small 5 oz cans)
1/2 an onion, chopped finely
1 c bread crumbs + flour (I ran out of bread crumbs)
1/2 c. cold milk
chopped parsley (optional)
2 eggs
salt & pepper to taste

Mix, bake at 350 F for an hour.  (Probably too long, since I only made enough for a small, flat loaf for two.)

Mushroom Sauce

1/4 c butter
2 T flour (I used 3)
2 c. milk
1 medium can mushrooms, juice reserved
2 Tbsp liquid mushrooms
2 Tbsp liquid salmon
salt & pepper to taste
red pepper and paprika (accidentally poured in too much)

Melt the butter, stir in the flour until mixed.  Add the milk slowly, stirring until thickens.  Add the mushrooms and reserved liquid.  Should continue to thicken.  Salt and pepper to taste.

Kale Salad, aka Bitter Herbs

Described as "the best way to eat kale," it's not bad at all.  From MySanAntonio.

Kale Salad

Makes a lot (16 cups, they claim)

2 bunches kale
1/4 c apple cider vinegar
1/4 c canola oil (I use olive)
1/4 c packed brown sugar (or honey or maple syrup)
2 cloves garlic, crushed
2 Tbsp soy sauce
1 Tbsp red pepper flakes

Tear the kale leaves into smaller pieces, omitting the thick stems.  Combine all other ingredients.  I just pour the dressing (cold) over the kale, but the recipe directs that it be simmered for 3 minutes, then poured over the kale, which is mixed and allowed to sit for 10 minutes before serving.  Ginger can also be added.

/HT RhodesLog

Cream Puffs

Though Julia Child is French, we are happy to borrow her Creme Saint-Honore as the filling for the very Italian St. Joseph's Day Cream Puffs.

Cream Puffs

Custard Filling (Creme Saint-Honore, modified)

Part I (Creme Patissiere)
1 cup sugar
5 egg yolks (reserve the whites)
1/2 cup flour
2 cups boiling milk
1 Tb butter
1 1/2 Tb vanilla extract

Gradually beat sugar into egg yolks, beating for 2-3 minutes until the mixture is pale yellow and forms a ribbon.  Beat in the flour.  Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets.

Pour into saucepan (2 1/2 qt) and set over moderately high heat.  Stir with wire whip, reaching all over bottom of pan. As sauce comes to the boil, it will get lumpy, but will smooth out as you beat it.  When boil is reached, beat over moderately low heat for 2-3 minutes to cook the flour.  Be careful not to scorch the custard.

Remove from heat and beat in the butter and vanilla.

Part II (Creme Saint-Honore)
5 egg whites
Big pinch of salt
2 Tb granulated sugar

Beat the egg whites and salt together until soft peaks are formed.  Sprinkle on the sugar and beat until stiff peaks are formed.  Stir one quarter of the egg whites into the hot custard (from Part I), fold in the rest.  Chill.

Cream Puff Shells

1/2 cup butter
1/4 t salt
1 cup water
1 cup flour (sifted)
4 eggs

Combine butter, salt, water, and heat to boiling.  Add flour all at one time, stir vigorously until it forms a ball (about 1 minute).  Get off heat right away.

Beat eggs in a bowl.  Add a spoonful of dough at a time, beating on high until smooth.  Do not let the eggs cook.

Bake for 25-30 minutes at 400F.  Take off pan and cut slit in puff immediately, so it doesn't collapse.

Pretzels (Soft)

The shape looks like the arms of a person crossed in prayer - hence why these are often baked during Lent.

Pretzels

1 pkg yeast
4 cups flour
1 1/2 cup warm water
1 egg
1 T sugar
1 T salt

Combine yeast, water, sugar and salt in large bowl.  Stir in flour.  Knead on table until smooth.  Shape dough into pretzels and place on greased cookie sheet.  Brush with a beaten egg, sprinkle with salt (kosher).

Bake at 425F for 15 min.