French Lentils

This is one of my favorite vegetarian dinners (or a hearty side dish). When Ina cooks the lentils, she sticks the onion with 6 whole cloves and also includes a turnip that she cuts in half. I never have whole cloves or turnips on hand, so I make it without them. It tastes just as delicious as when I make it her way. Yum!

Warm French Lentils
Adapted from Barefoot Contessa: How Easy Is That? by Ina Garten

2 tablespoons plus ¼ cup olive oil
1 leek, white and light green parts only, sliced ¼ inch thick
2 carrots, scrubbed or peeled and ¼ inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and sliced in half
1 tablespoon butter
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
¼ - ½ tablespoon kosher salt (to taste)
1 teaspoon black pepper

Heat the 2 tablespoons of olive oil in a medium sauté pan. Add the leek and carrots and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Place the lentils, 4 cups of water, and the onion in a large saucepan and bring to a boil. Lower the heat, add the leek and carrots, and simmer uncovered for 20 minutes or until the lentils are almost tender. Remove and discard the onion and drain the lentils. Place them in a medium bowl and add the butter.

Meanwhile, whisk together the ¼ cup olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you will want to add.

Lightened Up Crab Cakes

I LOVE crab cakes. I love these crab cakes because they are light and delicious. They were a bit expensive to make (I used lump crab) but they were worth it for our Sunday dinner. I halved the recipe for two and served them with a crispy salad on the side.

Lightened Up Crab Cakes
From Clean Eating Magazine

1 lb crabmeat, drained and picked over for shells
1 tablespoon Dijon mustard
4 tablespoons whole-wheat panko bread crumbs (I used regular panko)
2 tablespoons chopped fresh parsley
4 scallions, thinly sliced
Zest of half a lemon
1 ½ teaspoons salt-free chile or Cajun seasoning blend (e.g., Mrs. Dash, etc)
1 teaspoon smoked paprika
Pinch kosher salt
1 large egg
1 large egg white
¼ cup white whole-wheat flour
Fresh ground black pepper, to taste
2 tablespoons vegetable oil, divided
Mango salsa (I got mine from Whole Foods)

In a large bowl, combine crabmeat, Dijon, panko, parsley, scallions, lemon zest, chile seasoning, paprika, salt, egg and egg white. Gently fold mixture with a rubber spatula to blend.

To form patties, firmly pack crab mixture into a ¼-cup measuring cup. Invert crab into your palm and press into the shape of a disk, about 1 inch thick. Transfer to a plate and repeat with remaining crab mixture. Cover patties with plastic wrap and chill for at least 30 minutes and up to 24 hours to firm up crab cakes.

Line a plate or baking sheet with parchment paper. Put flour in a wide bowl or pie plate and season with black pepper. Gently dredge each crab cake in flour and transfer to parchment paper. Add 1 tablespoon of oil to a large heavy skillet and heat on medium. Add half of crab cakes and cook until golden brown, 4 – 5 minutes per side. Do not crowd pan. Use remaining oil for the remaining crab cakes. Serve with mango salsa.

Carrot Soup

I accumulated not just zucchini but carrots. I always loved the carrot bisque from Garner's Market. This is my healthier version. Jamie: you can make this vegan!

Carrot Soup

2 lbs carrots, peeled and chopped
1 cup onion, medium dice
2/3 cup scallions, chopped
1 garlic clove, roughly chopped
1 pear, medium dice
2 tablespoons fresh ginger, grated or minced
1 ½ teaspoons curry powder
2/3 cup red potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 13.5-oz can unsweetened coconut milk
1 tablespoon lime juice
Olive oil
Salt and pepper
Fresh chives, chopped, for garnish

In a large pot or Dutch oven, heat about 2 tablespoons of olive oil. Add onions and scallions and sweat, about 5-10 minutes. Add garlic and cook for another minute. Add carrots, ginger, pear, potatoes, and curry powder and cook for about 5 minutes. Add broth and coconut milk. Bring to a boil and then simmer for about 25 minutes, or until carrots are tender. Stir in lime juice. Puree until desired consistency. Serve with chopped chives.

Whole Wheat Zucchini Nut Bread

What to do when you accumulate too much zucchini? Quick bread! Christian has eaten the entire loaf this week as his breakfast.

Whole Wheat Zucchini Nut Bread
From King Arthur Flour

2 large eggs
1/4 cup molasses
1/2 cup vegetable oil
1/2 cup granulated or brown sugar
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
3/4 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup shredded, unpeeled zucchini (1 small to medium)
3/4 cup raisins (golden are nice)
3/4 cup chopped walnut

Preheat the oven to 350°F; lightly grease a standard 8 1/2" by 4 1/2" loaf pan, or line it with parchment. In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.

In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.

Stir the dry ingredients into the wet mixture.

Stir in the zucchini, raisins and walnuts.

Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Adapted from Cooking Light: Cooking through the Seasons

If I could eat only seafood, I would.I just could not pass up the crab that has been available at my grocery store lately. This salad was so refreshing and delicious. The tart dressing contrasts with the sweet corn, tomatoes, and crab. Yum!

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
3 cups cherry tomatoes, halved

Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Add remaining 2 tablespoons juice, corn, and remaining ingredients to remaining juice mixture; toss gently to coat. Drizzle about 1 teaspoon reserved juice mixture over each serving.

Double Chocolate Almond Cookies

I am not a chocolate fiend unlike some people I know (Grandma) but these cookies were so good. They were not too chocolaty, too sweet, or too crunchy. After four days, they are still soft in the center! Perfect!

Double Chocolate Almond Cookies

2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 sticks salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
2 large eggs
1 teaspoon vanilla
2 cups semisweet chocolate chips (or half white and half semisweet chocolate chips)
½ cup almonds, chopped or slivered

(You can use more nuts if you subtract some chocolate chips)

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.

Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 13 - 15 minutes.

Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

Brandied Apple Honey Muffins

I am always looking for a quick and healthy breakfast. These were really great. They were moist and flavorful and not overly sweet. The sugar on top added a lot to the texture.

Brandied Apple Honey Muffins
Adapted From King Arthur Flour

2 cups (8 1/2 ounces) white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup (4 ounces) honey
3/4 cup (6 ounces) milk
1/4 cup (2 ounces) brandy (apple or pear brandy is good)
1/4 cup (1 3/4 ounces) vegetable oil
1 ½ - 2 cups peeled, chopped tart apples
1/2 cup (2 ounces) chopped walnuts or almonds
Turbinado sugar

In a large bowl, combine flour, baking powder and salt. In another bowl, beat together egg, honey, milk, brandy and vegetable oil. Gently stir wet ingredients into dry ingredients, then fold in apples and walnuts.

Spoon muffin batter into 12 greased muffin tins. Sprinkle each muffin with turbinado sugar. Bake muffins in a preheated 375°F oven until they're golden brown and test done, about 25 minutes. Remove muffins from pan and cool completely on a wire rack.