Friday, November 6, 2009

Spiced Pumpkin, Lentil, and Goat Cheese Salad

Bon Appétit

  • 3/4 cup French green lentils
  • 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • 1/2 teaspoon sea salt
  • 4 cups baby arugula
  • 1 cup soft goat cheese, crumbled
  • 1/4 cup thinly sliced mint leaves
  • 1 tablespoon red wine vinegar

  1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

  2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

  3. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

  4. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Peeling pumpkin is not fun. I would use butternut squash next time. This was a nice weekend lunch.

Liz's Rating: 8.5/10

Wednesday, November 4, 2009

Cod Provençal

Martha Stewart Living

  • 4 cod fillets (6 ounces each), skinned
  • 1 lemon, halved
  • 1/4 teaspoon coarse salt
  • freshly ground pepper
  • 2 T extra-virgin olive oil
  • 2 small onions, chopped (2 cups)
  • 2 garlic cloves, thinly sliced
  • 1 small zucchini, thinly sliced
  • 4 medium-ripe tomatoes, thinly sliced
  • 2 t fresh thyme, plus 3 sprigs

  1. Preheat oven to 400F. Place cod filets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.
  2. Heat 1 T oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1.5 t oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
  3. Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.

Nutritional Information (per 1/4th recipe):
317 calories, 2g saturated fat, 8g unsaturated fat, 80mg cholesterol, 8g carbohydrate, 465mg sodium, 46g protein, 2g fiber

  • Caramelizing the onions properly is very important. You want a deep golden brown, not burned. The delicious flavor is the base of the entire dish.
  • I think I will put all of the zucchini under the fish next time I make this. The zucchini cooked in the amazing broth was tastier than the zucchini that cooked on top of the fish.
  • I think this will be a recipe in our regular rotation-- fast, healthy, delicious.
  • Taking photos when it gets dark so early is difficult-- this tasted better than it looks here!

Tim's Rating: 9.5/10
Liz's Rating: 9.5/10

Monday, November 2, 2009

Sausage and Lentils with Spinach

Bon Appétit

  • 3 tablespoons olive oil
  • 1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices
  • 1 large onion, chopped
  • 2 6-ounce packages sliced crimini (baby bella) mushrooms
  • 3 garlic cloves, pressed
  • 2 teaspoons dried thyme
  • 1 pound dried brown lentils, rinsed
  • 2 bay leaves
  • 6 cups (or more) low-salt chicken or vegetable broth
  • 10 oz fresh baby spinach leaves

  1. Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Using slotted spoon, transfer to plate.
  2. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil.
  3. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

Recipe Notes: A complete, one-pot meal. Total time: 50 minutes

Nutritional Information--One serving (1/8th of the recipe) contains the following:
Calories (kcal) 466.8
%Calories from Fat 42.0
Fat (g) 21.8
Saturated Fat (g) 6.4
Cholesterol (mg) 41.2
Carbohydrates (g) 43.0
Dietary Fiber (g) 15.2
Total Sugars (g) 6.1
Net Carbs (g) 27.8
Protein (g) 26.9

My Notes:
  • Local Twin Citians must try the Hardwood Smoked Country-Style Sausage from Prairie Pride Farm (available at the Saint Paul Farmers Market). I am obsessed with it and look for any excuse to use it! I don't see it for sale on their website, but they always have it at the market.
  • Vegetarians/Vegans can try to substitute veggie sausage.
  • Chicken sausage could be substituted for those who do not eat pork. Trader Joe's makes a great smoked chicken apple sausage that would be delicious in this.

Tim's Rating: 8.5/10
Liz's Rating: 8/10 (9/10 with bites that included sausage!)