Leek, Lentil and Love Soup

There's nothing more comforting than soup on a chilly Winter day.  Except for ice cream any day of the year!

This Valentine's day week I wanted to showcase a few recipes for soup.  This leek, lentil soup screams French.  I got the idea from a book called "French Women don't get fat".  Hmm, maybe I don't have enough French blood in me for that to apply!  But, the title caught my eye and it does have some interesting gimmicks (or truths) about warding off those pounds.

One is to incorporate leeks into your diet.  Evidently, leeks are a mild diuretic, quite low in calories and very nutrient rich.  That's good enough for me!  I'm convinced.  I wasn't quite ready for an all leek soup (just yet), so I added them to a simple lentil based soup.  The result was fantastic and incredibly easy.

So, where is the love?  As I was preparing this soup my son popped in to visit which is always a pleasant surprise.  And the love of my life came home from work a few minutes later.  We could all sit down once again for a family dinner, something we regularly made a point to do as my son was growing up.  It doesn't really matter what you serve as you break bread together.  The important  thing is to nourish your body and nurture your soul.   Warm soup and a wonderful family to share it with is a great combination!

Ingredients:
3 4-5 inch pieces of leeks (the white part, cleaned and chopped)
1 T olive oil
2 c reduced sodium/organic chicken broth
1 c water
1 c lentils
1 tsp herbs de Provence
2 T tomato sauce or chopped tomatoes (optional)

Saute the leeks in oil until soft, add the remaining ingredients, bring to a boil and reduce the heat to simmer for about 40 minutes.  I added toasted rounds of french bread on the bottom of each  bowl and ladled  the soup over them.  This adds a more rustic twist to the soup.  Garnish with cheese and additional bread.  Lovely!  Serves 4

"Super" Gorgonzola Sliders

Hooray!  Football season is coming to a close.  As predicted the Packers won, for all the wrong reasons which were explained in a previous post.  Okay, I did sneak some peeks as the game was playing out, mostly to catch a glimpse of the commercials and halftime performance.  While the performance may have produced a spectacularly choreographed light show my overall opinion was lackluster.  Was it just me or did anyone else feel this way?  I guess I'm getting old or I would like to think I have better taste in music.  Enough said.

The highlight was the performance in the kitchen!  I produced some last minute Superbowl sliders with a touch of Gorgonzola.  I didn't write the measurements down (Remember, I don't usually measure ingredients when I create.)   I can give "guidelines" on this one so you can replicate or at least come close!  My only regret was not adding a little roasted red pepper for more flavor but they were good as they were.

Ingredients:  For 2 servings, 5-6 sliders

About 1/4 lb ground beef (You could make these from a ground vegan "meat product", too.)
1 T green onions, chopped
1 handful of chopped fresh spinach
1/4 c Gorgonzola or blue cheese

Mix all the ingredients and form into small burgers.  Cook in a skillet or grill pan, turn once and continue cooking until done.  Serve on a bed of lettuce or make into mini burgers with buns if you wish.

Pizza - Packer or Steeler - Which Slice Wins

Tomorrow is kickoff day.  Have you decided what to bring to the party?  Or maybe you're hosting the party and you need more ideas.  Well, I'm here to help you.

These appetizers allow you to be a part of the celebration.  You can free up some time by making these ahead.  You won't feel like you're "banished" to the kitchen or being punished.

The first idea is for the people who are always watching their weight.  The ones who will only graze.   No guilt with these appetizers.  All you need is a head of cauliflower, cookie sheet or roasting pan, some olive oil, salt and pepper.  Set the oven to 400 degrees.  Cut the cauliflower into flowerets or bite size chunks, layer on the pan with salt and pepper, a drizzle of olive oil and roast for about 35 minutes turning halfway through the process.

Meanwhile I adapted this honey mustard dipping sauce from the book, French Women Don't Get Fat.  Interesting book!

Dip Ingredients:
1/2 c mayonnaise
1/4 c Dijon type mustard
1 T honey
salt and pepper

Mix these in a bowl, cover and refrigerate for the game.  Serve with your cauliflower or any other vegetable you may want to roast.  Note:  You may want to double the recipe for a group or to use later on sliders or sandwiches.  Great flavor!

Roasted cauliflower with honey mustard dipping sauce

Now the other item I made yesterday for my tester (hubby) was an old standby.  You cannot lose making pizza.  Doesn't everyone love pizza?   This one is for the culinary challenged audience because I used a store bought crust (Boboli).  I have to say these dough disks are great especially if you're a working woman.  I have made my own crust and enjoy working with the dough and love the aroma of pizza dough baking in the oven but for this, boboli.

You'll probably have guests or friends rooting for their team and more than likely it won't be the same one.  For my pizza I went with a split personality effect.  One side I brushed with olive oil, the other with tomato sauce.  The packer side was garnished with  garlic, caramelized onions, green spinach (green colored jerseys), fresh chopped basil and topped with goat cheese.  Thus the French influence of the upper Wisconsin area.

Green or black condiments

The steeler side of the pizza was more traditional  with garlic, onion, black olives (black colored jerseys) and topped with mozzarella.  You could even add football shaped pepperoni pieces, but I'm not too fond of meat on my pizza!  Sorry!

And the winner, in my opinion, was the Packer pizza side.  The caramelized onion and goat cheese managed to push it over the goal.  Enjoy and try these ideas.  You won't be sorry.

Superbowl Appetizers

Why not slices of frittata?

Or "working woman wings"?

Bruschetta is a great choice and crowd pleaser!

Sometimes what you're looking for appears in your own backyard.  As I struggle with my decision to come up with some new and exciting appetizers for those parties, I realize I have an arsenal in my past posts.  One little click of the mouse on "appetizers" displays some recipes you can use to have a creative start for your football parties.

That doesn't let me off the hook though, I understand.  Tonight,  I'll be experimenting once again to create either some quesadilla finger food or perhaps a crab wonton cup appetizer. 

So, I'll be back tomorrow with the results, recipe and verdict on what to serve your guests or family for "game of the year".   Enjoy your day!

Mini Calzones - Don't Try This at Home!

"Flops are a part of life's menu, and I've never been a girl to miss out on any of the courses."  Rosalind Russell

Try and try again is one of my mottoes.  This recipe will need some revisions but I wanted to post it  to give you inspiration and to applaud those cooks out there that consistently are able to create a dish and make it look gorgeous.    Frankly, I don't think they exist.  I just know that if I had quit after my first flop I would not be the cook I am today.  Just like anything else, practice makes perfect (or edible).

These mini calzones were definitely an experiment.  I love calzones but have never tried to make them.  There's always a first time for everything!  I won't post the actual recipe but give you the ingredients for the filling.  That was the good part!  I regretfully used a store bought pizza dough that comes in a roll like cookies, if you know what I mean.  I recommend either making your own or purchase dough from your favorite pizzeria or Italian restaurant.  So, with that said, here is the filling.

Ingredients:

3 Italian sausages (removed from casing and crumbled)
1 cup mushrooms, sliced
1/4 c onion, chopped
1 tsp garlic powder, or fresh
1 tsp Italian seasoning
2 T fresh basil, chopped
1 c marinara, use your favorite
1 c loosely packed spinach
1 c grated mozzarella cheese

The filling

Brown the meat first and then add all the ingredients except for the cheese.  I rolled out my pizza dough and wanted to make mini (finger food size) calzones.  I recommend making them larger since it is easier to fill and fold over,  etc.  A good size of each dough piece might be a 4-5 inch square. 

Place a tablespoon of the sausage mixture in the lower corner, add the same amount of cheese and fold into a triangle shape.  Crimp the edges and place on a baking sheet.  I baked mine for about 30-35 minutes at 375 degrees.  Next time I will increase the temp to 400.  There will be a next time because they really weren't as bad as I make it sound.  Hey, it's finger food!  As my husband so graciously remarked,  "If you put these on a platter in front of a bunch of guys watching the game, they would be devoured!".

The moral of this experiment is something we've always told our son when he seems so hard on himself.  These are words we try to live up to, also.   There will always be people better off than you and worst off than you, always  strive to be the best YOU that you can be!

Maybe I need to go to that Italian cooking school in Italy after all!