Potato Lentil Soup

Whenever the weather is a little cold and dreary, I usually crave soup.  This recipe is something I came up with this evening.  

Ingredients:

1 cup red lentils (rinsed)

2 small potatoes, peeled and cubed

2 medium carrots, peeled and diced

1 small yellow onion, peeled and diced

3 cups vegetable broth

3 cups water

1 cup freshly chopped baby bok choy

1/4 cup freshly chopped spring onions

1 teaspoon olive oil

2 bay leaves

1 star anise

salt and pepper

freshly grated Parmigiano Reggiano (please don't ever use that pre-grated stuff in a green can)

Step 1: Saute the onions, carrots, and bay leaves in olive oil in a medium sized sauce pot (on medium heat) for 5 minutes.

Steep 2: Add lentils, potatoes, star anise, vegetable broth, water, and pepper

Step 3: Bring ingredients to a boil and then immediately bring the heat down to the lowest setting.  Simmer for 20-25 minutes.  

Step 4: Serve the soup, season with salt, pepper, chopped baby bok choy, spring onions, and Parmigiano Reggiano.  

Step 5: Enjoy

Artichoke Asparagus Frittata

A frittata is a great brunch dish.  It serves plenty of people and doesn't really require much prep time.  Here's what you need:

1/2 cup chopped asparagus

1/2 cup quartered artichoke hearts (I like the ones in a jar- already chopped for you)

1/2 cup minced spring onions

4 eggs

1/2 cup egg whites

1/4 cup freshly grated Parmigiano Reggiano

1 teaspoon olive oil

enough butter to lightly coat the bottom of 1 skillet

freshly chopped cilantro for garnish

2 skillets

an oven

salt and pepper

In a medium sized skillet (skillet #1) saute the asparagus, artichoke hearts, and spring onions in the olive oil.  Saute for 5 minutes over medium heat.  Add the eggs and egg whites.  Continue to stir for about 3 minutes, until the eggs begin to firm up.

Take the other skillet (skillet #2) and coat the entire cooking surface with butter.  Transfer the contents of skillet #1 into the skillet #2.  Put skillet #2 in the oven, set the broiler on low and leave the frittata in there until the top begins to brown.  Depending on your oven, this could take anywhere from 8 to 15 minutes.  Once the top of the frittata is firm and mostly golden brown, remove it from the oven, top with the grated Parmigiano and  cilantro.  Serve and enjoy. 

Chocolate coconut macaroons

This is not to be confused with the light and airy French version.  This recipe was inspired by a delicious snack that I recently had.  If you don't like coconut flakes, don't try this recipe.  If you like desserts that aren't too sweet, love coconuts like I do, and aren't allergic to nuts you'll really enjoy this treat!

Ingredients:

2 tablespoons almond butter (smooth or crunchy- it's up to you)
2 tablespoons agave sweetener
2 tablespoons of very hot water
1 tablespoon of special dark cocoa (DO NOT use instant hot cocoa mix- it's too sweet)
1 cup of unsweetened shredded coconut

1 large bowl and disposable food safe gloves

In the large bowl, mix the almond butter, agave, cocoa, and hot water.  Once it reaches the consistency in the picture number 2 add the coconut.  Mix well and form into teaspoon sized bites.  Enjoy!
Don't forget to store these in the fridge. :)

Happy 2012

A new year always brings so much promise.  It's like opening a brand new journal...no scribbles, no words, just blank with so much potential.  My goal is to come up with a new recipe each week.  Stay tuned.  I've got some pretty delicious recipes ready to go.  Now I just have to go to the grocery store.

Cheers and may 2012 be a fantastic year full of happiness.