Wednesday, January 23, 2008

Two Cheap Recipes

Well, since hubby's got to have some dental work done (root canal and a cap put on) and I go to the dentist on Friday and I think I have a cavity, we're trying to do a bit of eating out of the pantry. We had Lentils with Greens Soup last night. I found it in a Family Circle magazine and I still have the page, it's dated '98. It makes quite a lot, and we love it. The most expensive part is the sausage- but it only uses 1/2 lb enough that you can either double (and freeze some) or freeze the extra sausage, both of which I've done. I usually use a block of frozen chopped spinach too (10 oz) and change the way I make it - my notes at the end of the recipe.

The other recipe is one I'll be using later, especially since I've got a bit of celery that is getting a bit limp. It's vegetarian, and actually, vegan without any changes. I know I also got it from one of the women's magazines, but I didn't write down from where. It's for Curried Celery Soup. I usually just throw everything into a crockpot and use my immersion blender and blend it all together right before serving. It's just so much easier! And I usually just use dried herbs - especially in the winter.

Lentils with Greens Soup

1/2 cup dried lentils, rinsed and picked over
8 cups water, divided
1 lb escarole or spinach
1 tsp vegetable oil
1/2 lb Italian sausage, casing removed
1/2 medium onion, chopped
3 tsp chicken broth granules
1/8 tsp hot pepper flakes
4 Tbsp grated Parmesan cheese

Combine lentils and 4 cups of water in saucepan. Simmer, uncovered 20 minutes or until just tender. Drain.

Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.

Heat oil in a 4 quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil, lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top with cheese.

HOW I MAKE IT: Saute sausage and onions, breaking up clumps of sausage, until no longer pink. Add 6 cups water, lentils, pepper flakes, 10 oz box frozen chopped spinach (still frozen) and bring to a boil. Lower heat; simmer, covered 20 minutes until lentils are tender. Ladle into 4 bowls and top with cheese.

Family Circle Magazine 2/1/98 244 cal/12 g fat/6 g fib

Curried Celery Soup

2 tsp olive oil
1 onion, chopped
1 leek, washed and sliced (or 2 cloves garlic, minced)
1 1/2 lbs celery, chopped
1 Tbsp curry powder
8 oz potatoes, washed and diced
3 3/4 cup vegetable stock
1 stem parsley, for bouquet garni
1 stem thyme, for bouquet garni
1 bay leaf, for bouquet garni
2 Tbsp mixed herbs, chopped fresh for garnish
celery seeds & leaves, for garnish

Cook onion, leek and celery in oil, covered, about 10 minutes, stirring occasionally.

Add curry powder, and cook 2 minutes, stirring occasionally. Add potatoes, stock and bouquet garni. Cover and bring to a boil. Simmer 20 minutes, until vegetables are tender.

Remove and discard bouquet garni and set soup aside to cool slightly. Puree. Add mixed herbs and season to taste. Return to pan to warm up.

1 comment:

Gayle said...

This sounds yummy! And I really like lentils.

THanks for posting.