Lentil Soup

Lentil Soup

Total Time:

1 hr 15 min

Prep

30 min

Cook

45 min

Yield:

6 to 8 servings

Level:

--

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 teaspoon freshly ground grains of paradise

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Rating/Opinion:

Rating: 5 beans

Opinion: I would eat this again! This was a great dinner! The soup tasted much better than it looked! I recommend all vegetarians should eat this!  I found the Grains of Paradise at our local Whole Foods store.

Stuffed Chick'n with a Sherry Dijon "cream" Sauce

Stuffed Chicken Divan with a Sherry Dijon Sauce

Used THE Veggie Patch Fake Chicken!

Total Time:

50 min

Prep

20 min

Cook

30 min

Yield:

4 servings

Level:

Notes

Intermediate

We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.

Ingredients

• Cooking spray
• 2 cups (4 ounces) fresh broccoli florets
• 1/2 cup (2 ounces) grated Gruyere cheese
• 1 clove garlic, finely chopped
• 4 (6 to 8-ounce) boneless skinless chicken breast halves
• 2 teaspoons olive oil
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1 cup low-fat evaporated milk
• 1/2 cup low-sodium veggie broth
• 1/4 cup dry sherry
• 1 1/2 teaspoon cornstarch
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Dijon mustard

Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes.Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.

Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.

Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to thebaking dish.

Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to asimmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.

Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.

Nutritional analysis per serving

Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg

Rate/Opinion

Rate: 4 beans

Opinion: I would surly eat this again! So healthy and yummy! Oh and you need to use fake chicken! Its the first one!  Serve with roasted carrots.

My rating system is based on beans! So here it is:

1/2=didn't like and wont eat again

1=not my favorite and will have to think about eating again

1 1/2= filled my stomach and might try again

2=ok and could maybe eat again

2 1/2=getting better and could eat again

3= good enough and would eat again

3 1/2= good and will eat in the future

4= great and would love to eat all the time

4 1/2= happy stomach and would eat every night

5= the best and would munch on all day long if I could

Note:

3 and 3 1/2- I would say you should try

4,4 1/2 and 5- Try!!!!!! Worth your time and so good!!! In love!

Roasted Salmon with Ruby Red Grapefruit

Total Time:

33 min

Prep

15 min

Cook

18 min

Yield:

4 servings

Level:

Easy

• 
  
• 
  
• 
  
• 
  
• Ingredients
• 4 skinless salmon fillets, 5 to 6 ounces each

• • 1/4 teaspoon salt, plus more for seasoning
  • 2 ruby red grapefruits
  • 2 teaspoons olive oil
  • 1 tablespoon minced shallot
  • 1 teaspoon freshly grated ginger
  • 2 1/2 teaspoons honey
  • Pinch cayenne pepper
  • 2 teaspoons lemon juice
  • 2 tablespoons thinly sliced basil leaves
  • 
    
  • Directions

Preheat the oven to 350 degrees F.

Season the salmon with 1/4 teaspoon salt, place in a baking dishand roast until cooked through, about 18 minutes.

While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruitand set the juice aside.

In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.

I recommend to eat this with a side of steamed broccoli or califlower!

Rating/Opinion:

Rating: 4 beans

Opinion: This made a great dinner. I really enjoyed this recipe. The salmon and grapefruit were a great flavor match you would never guess. I recommend this to you and I will surly have this recipe again!

This is my new blog for vegetarians! I will be making recipes, taking pictures of them, putting my opinion of the recipe and then posting them! Don't be scared to shoot me an email or post your own VEGETARIAN recipes and your reviews for everyone to try!