I absolutely PROMISE to post more regularly.
Oh. And I just returned from San Francisco and enjoyed food in every shape, form, and color.
|My Scandinavian self LOVES potatoes in all colors|
|I love this display of clean carrots|
|The fresh earthy smell mesmerizes me. The price tag does something else to me.|
|Love the mold!|
|Dinner at Espetus|
|Japanese Tea Garden at Golden Gate Park|
In the meantime I have got to use this blog to, at the very least, post the recipes of the foods I am now eating. And hopefully lead you to a few of the NEW blogs I peruse on an almost daily basis. I have been learning to cook in a whole new way. And though difficult at first, I am beginning to enjoy it!
The night before last I made a most delicious lentil soup. Whowouldathought that lentil soup could be so delicious? The recipe called for french lentils but I just used the regular ones in the bag. And I used the whole bag (which I guess is a bit more than 2 cups) and just kinda almost doubled up on the ingredients. It's a fairly forgiving recipe that I found here on epicurious.com. Read through the entire ingredient list and directions and know that I:
1. did not saute veggies in any oil whatsoever. I just put about 1/8 cup of water on the bottom of my pot and water sauted them.
2. I used a tad bit of chicken broth (maybe 1 cup) and the rest was water.
3. I also added potatoes, cut up in small chunks.
4. I didn't use balsamic vinegar.
5. I ended up blending almost all the soup, except for maybe 3 cups and I didn't add any extra broth.
- 3 tablespoons extra–virgin olive oil
- 2 cups chopped onions
- 1 cup chopped celery stalks plus chopped celery leaves for garnish
- 1 cup chopped carrots
- 2 garlic cloves, chopped
- 4 cups (or more) vegetable broth
- 1 1/4 cups lentils, rinsed, drained
- 1 14 1/2–ounce can diced tomatoes in juice
- Balsamic vinegar (optional)
Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.