Lentils Soup
Lentils are probably the most bullet proof item you can cook. Here’s a version I came up with on a whim.
Ingredients:
- 1 lb bag rinsed lentils (I always buy Goya as they’re always the cleanest)
- 1/4 lb. bacon (chopped)
- 1 tsp minced garlic (about 3 cloves, skinned and finely chopped)
- 1 medium onion
- 2 celery stalks
- 2 large carrots
- 2 bay leaves
- 1/2 tsp. cumin
- 1 tbs. kosher salt
- 1 tsp. black pepper
- 1 tbs. thyme
- 1 small can tomato sauce
In a large saucepan brown bacon. While bacon is browning add minced garlic to season drippings. Stir until finished make sure not to burn (bacon will be nicely browned and the garlic will be lightly browned. Remove from heat, let stand.
Add onion, celery and carrots to a food processor and finely chop. Add to pot and return to heat. Add bay leaves, thyme, cumin, salt and pepper. Let the mixture soften, stirring frequently. Once soft add lentils and 6 cups of water (you can substitute 2 cups with chicken stock). Bring to a boil. Once it comes to a boil turn the heat down and let simmer for about 40 minutes.
After 40 minutes you need to fish out the bay leaves and add the tomato sauce. Let simmer for another 15 minutes. Serve. I like mine with shredded Parmesan.
Should make about 8-10 servings.
You can add 1/2 lb of pasta (Ditellini) to it for a nice variation.
Moros y Cristianos (Black beans & rice)
The real translation is Moors & Christians. This is one carribean specialty that makes the mouth water (at least mine). I picked up this recipe in Santo Domingo where as a child I got to enjoy it 2-3 times a week.
Black Beans & Rice
- 1 bag black beans (a good cheat is 2 cans of Goya black beans – not as tasty but not bad)
- 1 medium onion chopped
- olive oil
- 1 clove minced garlic
- 2-3 bay leaves
- 1/2 green bell pepper chopped
- 2 tablespoons salt
- teaspoon black pepper
- 1/2 can tomato paste (the little can)
- 2 cups white rice (I like medium grain for this)
- water
Early Prep (required if you’re using the bagged beans – it’s worth it)
Sort beans discarding any rocks or other little goodies that don’t belong. Soak for at least 3-4 hours in room temperature water with a tablespoon of salt.
Make sure you start the beans before the rice as it takes longer to cook.
Pour a couple of tablespoons of olive oil into a medium sauce pan, heat and add garlic. All you want to do is infuse the oil with a little flavor, don’t burn the garlic.
Add beans, tomato paste, onion, green pepper, bay leaves, salt and pepper. Bring to a boil then turn down the heat to a good simmer for about an hour. Stir occasionally.
The rice is easy. Add 4 cups of water to a medium sauce pan. Add a tablespoon of olive oil. Bring to a boil. Add rice. Stir and bring to a boil again. Reduce heat to a simmer, cover and let cook for about 35 minutes. That’s it
Serve beans over the rice! Yum!
Big Guacamole
I like a good guacamole as much as the next person but sometimes people get carried away with it. Here’s a simple recipe that will always turn out right.
Big Guacamole
- 2 ripe avocadoes
- 1 Roma tomato
- 1 lemon
- small bunch cilantro
- 1 small Spanish onion
- 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 1 tbs green sauce (jalapeno and tomatillo) (optional)
You’ll need a fork, spoon, knife and a bowl for this one. Peel and core the avocado, spoon into a bowl. Mince the onion, add to avocado. Chop the tomato and cilantro, add to avocado and onion. Squeeze in the juice from the lemon. Add salt and pepper. Using a fork, break up the avocado and mix everything together.
I like mine a little lumpy and always add the green sauce at the end. You should fool around with the consistency and try the green sauce (or not).
Best served with a salty chip since it is lightly salted to begin with. Try making your own baked chips out of quartered corn and flour tortillas, just cut, brush with olive oil, salt and bake.
Enjoy!
Poppin’ my Cherry Pie…
I have never been allergic to anything. Now all of a sudden, after moving to and living in the NorthEast I am allergic to just about everything…including one of my favorites, CHERRIES!
So now that I can’t be the superstar with the best Cherry Pie I’m giving away my secret recipe.
Filling
- 4 cups pitted cherries
- 1 stick salted butter
- 1/4 cup corn starch
- 1/2 tsp. vanilla extract
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tbsp lemon juice concentrate
- 1 pinch of salt
- 1 pinch black pepper
You can either use a fresh crust or a pre-made double 9 inch pie crust. I like the home made one but usually don’t have the extra time to make it because I usually have 6 other things going on when I’m making my pies.
Preheat your oven to 375 degrees.
Compote
Melt ½ stick butter in a saucepan (don’t burn), add half the cherries, corn starch, vanilla extract, lemon juice, sugar and pinch of salt and pepper. Cook on a medium/low heat until everything turns into a nice lumpy sauce, stirring occasionally.
While the cherry compote is coming together combine the rest of the butter with the brown sugar, set aside.
When the compote is finished turn off the heat, stir in the rest of the cherries. Pour mixture into pie crust. Crumble the brown sugar/butter across the top of the mixture.
Put the top crust on, pinch the sides together and cut ¼ inch slits in the top (make it pretty).
You should put the pie plate on a foil covered cookie sheet; it’s going to drip a bit. Bake for about an hour, until the crust is golden brown.
This is really good served warm with vanilla ice cream.