Author Archives: sbp

Zov’s Golden Lentil Soup

Posted in appetizer, soup, vegetarian by

Zov's Golden Lentil Soup

Our family loves this yummy and delicious soup on a cold rainy Sunday afternoon and often during the holidays with family and friends.  We first enjoyed it at Zov’s Bistro in Tustin, CA, a lovely Mediteranean restaurant in our area.  Zov, the chef and owner was gracious to share her delicious recipe with all of us.  It’s a family favorite!

 

Golden Lentil Soup

Yield: 12 servings

Ingredients

3 tablespoons olive oil
6 celery stalks, cut into 1/2-inch pieces
3 carrots, peeled, cut into 1/2-inch pieces
2 onions, chopped
1 pound dried red lentils, see cook’s notes
1/4 cup raw long-grain rice
12 cups water ( I use 1/2 water and 1/2 low sodium vegetable stock)
1 tablespoon lemon pepper
1 tablespoon seasoned salt
2 teaspoons salt (I use just 1 tsp)
1 1/2 teaspoons ground black pepper, plus more to taste
1/2 teaspoon ground cumin
1/4 cup fresh lemon juice
Garnish: fresh Italian parsley
Cook’s notes: Dried red lentils are sold at natural food stores, Middle Eastern markets and some supermarkets. When they cook, they turn yellow.

Procedure:

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Grandma’s Butter Horns

Posted in breads, Dani's Favorite, Holiday Meals, Moni's Favorite by

Grandma's Butter Horns
These buttery delicious crescent rolls are requested every year around the holidays by everyone in the family.  My daughters look forward to baking them with my mom every Thanksgiving.  They are irresistible right out of the oven.  Yummy!

Grandma’s Butter Horns

4 cups flour
1/2 cup sugar
2 eggs
1 block of cake yeast
1 cup milk
1 cup shortening
1/2 tsp. salt

Directions Continue reading →

Handmade Pretzels

Posted in breads by
...made these with my niece and nephew yesterday.

…made these with my niece and nephew yesterday.

Handmade Pretzels

Ingredients:

  • 1 cup warm water (as hot as possible from tap)
  • 1 packet active instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 11/4 cup granulated sugar
  • 2 tablespoons of butter
  • 3¼- 3 1/2 cups all-purpose flour + more for the counter surface to knead
  • 1 large egg, beaten plus one more egg yolk
  • 1 tablespoon of cold water
  • coarse sea salt for sprinkling
  • cinnamon sugar mixture for sprinkling

Directions: Continue reading →

Quick Herbed Quinoa

Posted in Moni's Favorite, side dish by

Herbed QuinoaWhen I first started making this side dish, I used white Basmati rice instead of quinoa.  Recently I tried using quinoa due to the great health benefits that quinoa offers.  Although it is eaten like a grain, it is technically a seed.  It is a great source of protein, something that is rare in the plant world.  Quinoa is also high in iron and calcium as well as fiber.  Quinoa is also naturally gluten-free, making it a great option for those with celiac and others needing a gluten-free diet.  Oh, did I mention it’s tasty too?

Quick Herbed Quinoa

1 cup quinoa ( I like tri-color)

1/2 tsp. salt

1 tsp. fresh rosemary, minced (1/2 tsp. if dried rosemary)

1/2 tsp. marjoram

1 tsp fresh thyme, minced (1/2 tsp. if dried thyme)

1 tsp. onion flakes

1 1/2 cups chicken broth (or vegetable broth if you are a vegetarian)

1 T. butter

 Directions
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Soyaki Chicken

Posted in asian, chicken, main meal, Moni's Favorite by

DFTSI Soyaki Chicken_5451

This moist and delicious chicken is so easy to make.  I love having a few recipes that boast just five ingredients or less but are packed with flavor.  This is one of Monica’s favorites.  Enjoy!

Soyaki Chicken (aka Petaluma Chicken)Soyaki Chicken

10 boneless, skinless chicken thighs

1 medium onion, thinly sliced

3 medium potatoes, thinly sliced

juice of half a lemon

1/2 cup Soyaki  from Trader Joe’s

Directions

Arrange chicken, onion, potatoes in a 9 x 13 inch baking dish. Squeeze lemon juice and Soyaki all over it. Cover with foil and bake at 425° for 40 minutes. Uncover and broil for about 10 minutes more.

Serves 5-8 people

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Wild Mushroom and Thyme Frittata

Posted in breakfast, brunch, vegetarian by

Mushroom and Thyme Frittata
Wild Mushroom and Thyme Frittata

Ingedients

  • 2 tablespoons unsalted butter (plus a little for the dish)
  • 8 oz. Morel or Baby Bella mushrooms sliced
  • 1 ½ cup Havarti cheese shredded
  • ½ cup whipping cream
  • ½ teaspoon dry mustard
  • ¼- ½ teaspoon chopped fresh thyme leaves (Use only half as much if using  dried thyme instead of fresh)
  • 7-8 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

 

Preparation

Preheat oven to 325 degrees.

In a large frying pan over high heat, melt the 2 tablespoons of butter and add mushrooms. Cook stirring often until lightly browned, about 5 minutes.

Butter a 10 inch quiche pan and sprinkle cheese in the bottom.

In a small bowl, mix cream, mustard, thyme, salt and pepper.

Pour just half of the cream mixture over the cheese.

Top with mushrooms and eggs. Pour remaining cream mixture over the top.

Bake until eggs are set, about 35 minutes.

Serves eight.

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Heavenly Deviled Egg Salad

Posted in appetizer, brunch, low-carb, salad, vegetarian by

IMG_3595.JPG
I adapted this recipe from one I found in Celebrate Cookbook by Sheila Lukins. I love her deviled eggs and make them every year at Easter. This modified recipe allows you to enjoy this vegetarian delight for lunch or as a snack. Continue reading →

Best Vegetable Chili Ever

Posted in Dani's Favorite, low-carb, main meal, soup, vegetarian by

best vegetable chili ever

Vegetable Chili

Serves 8

Ingredients

1/2 cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large bell peppers, cored and cut into ¼ inch dice (I like to use one red and one yellow)
1 large can Italian plum tomatoes, w/ juice
1 ½ lbs. ripe tomatoes, cut into 1-inch dice
2 T chili powder
1 T ground cumin
1 T dried basil
1 T dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ cup fresh Italian (flat leaf) parsley, chopped
1 can canned dark red kidney beans, drained
1 can canned chick-peas (garbanzos), drained
½ cup fresh dill, chopped
2 T fresh lemon juice
1/2 cup sour cream (optional)
1 cup Monterey Jack Cheese, grated (optional)
4 scallions (green onions), white bulb & 3  inches green, sliced diagonally (optional)

 Directions

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Chicken Tikka Masala

Posted in chicken, main meal, Moni's Favorite, tofu, vegetarian by

I love the robust flavors of indian cuisine but never have time to make the yummy sauces on my own.  I recently discovered wonderful authentic sauces made by Maya Kaimal like Tikka Masala and Vindaloo in the refrigerator section at Sprouts Market.  They are also available at Mothers and other health food stores. They are my new secret weapon to making delicious indian meals in 30 minutes or less.  Sometimes I swap out chicken for tofu to make a vegetarian meal instead. Experiment to see what you like best.

tikka-masala-chickenCHICKEN TIKKA MASALA

Serves 4

Ingredients

2 tablespoons vegetable oil
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (sometimes I substitute extra firm tofu)
1 red pepper cut into 1 inch dice
1 container of Maya Kaimal Tikka Masala (approx 1 1/2-2 cups)
¼ cup cilantro leaves

Directions

In a medium-sized skillet heat the vegetable oil over medium heat. Add peppers and cook for just 2-3 minutes. Don’t let them get too limp. Remove from pan and place in small dish. Next add the cubed chicken to the skillet and brown lightly on all sides.
Add the cooked peppers to the chicken and then add the Tikka Masala sauce. Cover and simmer for 10-15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.

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Butternut Squash with Shallots and Sage

Posted in Moni's Favorite, side dish, vegetarian by

Butternut squash with shallots and sageBUTTERNUT SQUASH WITH SHALLOTS AND SAGE

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

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