Mediterranean Fennel Barley Soup

One of my all-time favorite ingredients are lemons. It’s such a versatile citrus packed with vitamin C and adds a distinct tartness to any roasted vegetable. It’s also become my go-to for soup broths that are laden with heavy grains or beans. The lemon juice complements the soft creamy fennel, earthy fire roasted tomatoes and hearty barley in this stew so nicely along with a sprinkle of salty Parmesan on top!

This original recipe came from Eating Well but I switched the white beans to chickpeas and added the lemon juice which really brightened it up. This ones in my fridge for the entire week and only cost about $20 (I doubled the recipe).

INGREDIENTS

  • 4 teaspoons extra-virgin olive oil
  • 1 large onion, diced
  • 1 medium fennel bulb, cored and chopped
  • 5 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 15-ounce can chickpeas, rinsed
  • 1 14-ounce can fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • ¾ cup quick-cooking barley
  • 1 5-ounce package baby spinach (6 cups)
  • ¼ cup grated Parmesan cheese
  • Juice of 1 lemon
  • Salt and pepper to taste

Heat oil in a large soup pot over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes. Stir in the chickpeas, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in the lemon juice then add spinach and cook until wilted, about 1 minute. Salt and pepper to taste. Remove from the heat. Serve and top with Parmesan cheese.

A little summer stroll…

Enjoying a rare date night dance at friend Tom and Haeley’s wedding… whiskey in hand

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Spaghetti with Lemon and Toasted Walnuts

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My worst nightmare? The kids going to bed happy and early. Why? Because it’s too good to be true. Zonking out dazed and speaking tongues inevitably means that someone will be jarred awake with night terrors in two hours. And that they’ll be up at 4:00am ready to start the day. Let’s go! But I guess I’m willing to take that risk tonight because my husband and I would like one hour together. Without children. One wondrous hour watching Star Trek Deep Space Nine so we can mock the overacting and the spectacularly absurd plot twists. Like Major Kira having O’Brien’s baby because it got zapped from Keiko’s body in some interstellar battle. Whatever.

Tonight we enjoyed this cold zesty zippy pasta dish with whole wheat spaghetti, spicy fresh chopped garlic and a fresh lemon, parsley olive oil marinade. It comes from Vegetarian Times and could easily be made vegan without the Parmesan cheese. This dish paired with a side salad will last us the work week and only cost about $10 – not bad for a healthy dish that even my 4 year old enjoyed!

SPAGHETTI WITH LEMON AND TOASTED WALNUTS
1 cup walnut halves
½ cup freshly grated Parmesan cheese
¼ cup olive oil
¼ cup lemon juice
2 tsp. grated organic lemon zest
1 clove garlic, minced (1 tsp.)
¾ tsp. freshly ground black pepper
1 lb. spaghetti
1 cup Italian parsley, coarsely chopped

Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes. Cool, and coarsely chop. Whisk together cheese, oil, lemon juice, lemon zest, garlic, and pepper in large bowl. Cook pasta according to package directions. Add drained pasta to cheese mixture, and toss to combine. Stir in parsley and walnuts, and season with salt and more pepper.

Red Lentil Chard Soup

red lentil chard soupI never thought to pair the strong flavour of spicy cinnamon with tangy lemon, let alone in a savory soup dish. But since discovering this zesty recipe for Red Lentil and Chard Soup from Israeli-born chef Yotam Ottolenghi, I am now a believer. Ottolenghi intrigues me as a chef because he is known as a champion of vegetable-based dishes even though he is not a vegetarian. He blends the ingredients of his native Israel with unexpected flavours from the Middle East and East Asia in a very unapologetic and bold way, and many of these recipes can be made with 10 ingredients or less which I especially love. One simple pasta recipe in his famed vegetarian cookbook “Plenty” calls for the home cook to “roughly tear” mozzarella into the pot rather than the traditional “dice” or “cube”. Now that’s my kind of cooking!

This surprising dish can easily be made in one soup pot and a saute pan, and I have changed it up from the original recipe to remove the butter as I didn’t find that it made a huge impact on the overall flavor of the soup, and I thought it would be best showcased as an upscale vegan dish. I have also removed a few steps from the original recipe to simplify the preparation. I imagine you can spend $15 for a bowl of this soup at one of his upscale London restaurants, but you can make a huge pot for the same price at home and it would be a great dinner party opener.

RED LENTIL CHARD SOUP
7oz Red Lentils
8 cups water
2 Red Onions chopped finely
1lb Swiss Chard, leaves roughly chopped and stalks chopped the same size as the onions
2 teaspoons ground cumin
scant 1 teaspoon ground cinnamon
3 cloves garlic, finely chopped
1 tablespoon coriander seeds, whole or crushed
Olive oil
Juice of 3 lemons
A handful of cilantro leaves, finely chopped

Rinse the lentils well and place in a large saucepan with the water. Bring to the boil then simmer for about 25 minutes; removing any scum that rises to the surface. While the lentils are simmering, heat a generous amount of olive oil in a sauce pan and add the garlic and coriander seeds and saute for 3-4 minutes. I like the crunch of whole coriander in a dish, but crushed seeds would probably be more palatable. Then add the red onions and chard stalks and cook until they start to brown. Add theis mixture to the pot of lentils. Using a hand blender, pulse the soup in the pot for 20-30 seconds until it is partially pureed but still has some nice chunks from the chard and onions. Add about two handfuls of chopped chard leaves and stir well, then add the cinnamon and cumin and a generous seasoning of salt and pepper. Gently heat the soup and simmer for a few minutes. Finally squeeze in the lemon juice and turn off the heat. Let the soup infuse with the flavours for another few minutes before serving with a lemon wedge and some cilantro leaves. It is best served with a side of sourdough bread.

Greek Lentil Taverna Salad

asher and everett This week we reached a major feeding milestone when Everett nonchalantly picked up a Cheerio from my hand, popped it into his mouth, chewed, and swallowed. No choking. No gagging. Then he reached for another, and angrily slapped my hand away when I tried to put one into his mouth without giving him the chance to practice his fine motor skills. He has only just recently started snacking on the Gerber puff snacks which all but melt in your mouth so this came as a bit of a shock to me. I can’t believe our 9 month old is already self-feeding!

I have been racking my brain thinking of all the crazy baby recipes I used to make for Asher. Which reminded me of how he absolutely LOVED pureed lentils as an infant. Even to this day, I can pop open a can of Progresso lentil soup on a no-cooking day of desperation and he will gobble the contents of the can without even cooking it. Can I admit that to the world? I guess I just did.

lentils So today’s recipe is for an oustanding Greek Lentil Taverna Salad which did amazingly well in the fridge for a few days. It really could not be easier, and cost around $12 for 6 huge portions. Needless to say, Asher loved the lentils.

GREEK LENTIL TAVERNA SALAD
1 English cucumber, chopped into half moons
4 large beefsteak tomatoes, chopped into large pieces
1 red onion, sliced into slivers
1 package of crumbled feta (traditional flavor)
1 bunch of fresh parsley, roughly chopped
2 cups of lentils
2 packages of cremini mushrooms, sliced into quarters
1 tablespoon olive oil
2 garlic cloves, diced

DRESSING
Juice of 2 lemons
1 teaspoon oregano
1/4 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper

In a sauce pot, boil 5 cups of water. Add lentils then let simmer for 20 minutes. When lentils are done, immedialty drain in collander and set aside to cool. In a frying pan, add olive oil and diced garlic and cook for 2 minutes. Then add mushrooms and sautee for 7-9 minutes until the mushrooms have a nice brown color. In a large mixing bowl, combine cooled lentils with the mushroom mixture then add the salad dressing ingredients and let marinate for 10 minutes in refrigerator. Meanwhile, add fresh salad ingredients in a large salad bowl. When you are ready to serve, scoop a heaping portion of taverna salad with 1/2 cup lentils as a topping. The flavors from the lentils will act as a dressing for the salad, but you can add additional red wine vinegar, olive oil, salt and pepper if needed. This can be made vegan without the feta, you will just need a tad more salt to bring out the flavors.

Green Olive, Cauliflower, Chickpea Couscous

lettuceThis weekend I took Asher to Pickles Playroom to enjoy the madness of too many unsupervised children barreling over each other as disinterested parents and disgruntled nannies looked on from the nearby cafe. Pickles recently reorganized their space, and apparently they believe that removing the parent seating from inside the play area was actually a stroke of genius. I, along with maybe two other mothers, actually ran after our kids and played Let’s Cook Dinner in the Fake Kitchen or Time to Answer the Phone at the Office while the other children yanked trains from each others arms in tears while rubbing their drooling noses. When it was lunch time, I ate an over-priced and poorly prepared Greek salad from their cafe and Asher chomped on a grilled cheese sandwich with plastic – I mean Kraft. And that’s when it happened. Asher reached over, picked up a piece of lettuce, gave me a sly smile, declared he was going to eat my salad and then did it. He ate my salad. I was speechless. I was proud. And I thought, well that’s motivation to keep cooking.

green olive cauliflower couscousAnd so today I share a recipe for a really delicious and intriguing dish – Green Olive, Cauliflower, Chickpea Couscous. It’s salty olives mixed with the sweet roasted cauliflower and bitter chopped parsley make it a delightful dish either on it’s own or as a side.

GREEN OLIVE, CAULIFLOWER, CHICKPEA COUSCOUS
1 cup Isreali couscous, uncooked
1 can garbanzo beans, drained
20 green pimento olives, sliced into thirds
1 cup roughly chopped parsley
1 head cauliflower
1 Tablespoon olive oil
Salt and pepper to taste
Juice of 1 lemon

Preheat oven to 450 degrees. Cut cauliflower head into quarters and then separate the florets into smaller pieces with a large knife. Toss cauliflower florets with salt and olive oil and bake on baking sheet for 20 minutes. Boil 1 1/3 cup water in small pot. Add Israeli couscous and turn down to simmer with lid on for 8-10 minutes. Fluff with fork and remove from heat to cool. Add sliced green olives, parsley, garbanzo beans, and lemon juice to the couscous. When cauliflower has browned remove from oven and mix into the couscous mixture. A vegan feast!