Recipe from The New York Times.
Time: 45 minutes
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Yield: 4 servings.
1, 16 oz. can chopped tomatoes
1 1/2 cups water
2 Tbs. curry powder
3 Tbs. fresh grated ginger
2 cups broccoli florets
2 Tbs. sunflower oil
3/4 pound button mushrooms, halved
1 onion, cut into 1/2” chunks
4 cloves garlic, finely chopped
2 large carrots, peeled, halved lengthwise, & sliced 1/2“on diagonal
1 lb. new potatoes, 1” dice
1 bulb fennel, 1” dice
1, 12 oz. can coconut milk
2 Tbs. chopped cilantro
In a medium saucepan, combine tomatoes, water, 1 tsp. salt, 1 Tbs. curry powder, & 2 Tbs. ginger.
Simmer for 15 min. while you prepare the rest of vegetables.
Steam broccoli for 1 minute. Then rinse under cold water & set aside. Sauté mushrooms in 1 Tbs. oil & 1/4 tsp. salt until golden. Add garlic, carrots potatoes, fennel & remaining vegetables. Add 1 Tbs. curry powder. Cook for 10 minutes.
Add, ginger & coconut milk and simmer for 15 minutes on low.
Season with salt & additional cayenne if desired.
Stir in broccoli and cilantro before serving.
Serve over Jasmine rice or just as is.
Serves 8 to 10
3 Tbs. sunflower oil
6 medium garlic cloves, minced
2 medium yellow onions, medium dice
4 chipotles in adobo sauce, minced
1/4 cup New Mexico ground chili powder (mild, medium or hot)
1 Tbs. ground cumin
2 Tbs. sweet paprika
1 Tbs. dried oregano
2 lbs. ground chuck
5 tsp. kosher salt
2 cups dried pinto beans, cooked using basic bean method
1, 28-ounce can crushed tomatoes
1, 28-ounce can diced tomatoes
In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat until simmering.
Add the garlic & onions, season with salt & freshly ground black pepper, stirring occasionally, until the onions are soft & just starting to brown.
Add the chipotles, ground chili, cumin, paprika & oregano. Stir to coat the onions & cook until the spices are medium brown in color and fragrant, about 1 minute….but don’t let them burn.
Add the ground beef & salt. Stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink and is well-coated with spices.
Add the cooked beans & tomatoes, along with the juices & stir to combine.
Bring to a boil then reduce the heat to low, and simmer, uncovered & stirring occasionally, for 1 1/2 to 2 hours. Season with salt to taste.
Whether you’re making a turkey for Thanksgiving or for some other affair, make sure and always save your leftover turkey carcass, so you can make a tasty turkey stock. It’s rich, versatile & can be frozen for many uses, like soups, later on.
Makes at least a gallon of stock
*** but could make more if you had a really large turkey, just increase the vegetables & water a bit.
1 turkey carcass
4 large carrots, cut in half
4 – 6 stalks of celery
1 large onion, skin on & quartered
Salt & pepper
Herbs: parsley sage, rosemary & thyme are classic along with a bay leaf or two, but use anything you have leftover, fresh or dried. If using dried, add about a Tbs. of each sage, rosemary & thyme.
Get out your biggest stock pot. You may have to break the carcass in half but get it into the pot along with any leg or wing bones, skin or pan drippings you may have leftover.
Put celery stalks (including any leaves if you have them) in with the turkey as well as the carrots & onion. If you happen to have bought carrots with the green tops, put the tops in too.
Put 2 Tbs. of salt & 1 Tbs. pepper into the pot along with 1 Tbs. each of the dried herbs & 1 bay leaf. If you have leftover fresh herbs, put them in the pot, stems & all.
Next, add enough water to cover the bones & vegetable scraps by a good couple inches. There should be at least a gallon and a half of water in the pot. Bring to a boil & then reduce the heat to a simmer & cook for 2 hours.
At the end of 2 hours….
Let stock cool & then strain through a colander. Pick any edible leftover meat off the bone & set aside. If you have cheesecloth, strain the stock a second time through a colander lined with the cheesecloth for a clearer broth. Taste to correct for salt & pepper.