Get the book. Make the food. Tell me about it. 5 Bowls.
Showing posts with label Spinach. Show all posts
Showing posts with label Spinach. Show all posts
Monday, January 17, 2011
Isa's Lotsa Veggies Lentil Soup
As you may know, we love lentil soup in our house. It's funny, though, because there are some specific flavors that I think of, when I think lentil soup. I think Indian, tomato, barley, or even chicken and sweet potatoes. This recipe called for a bunch of things I would never think to put in a lentil soup, including tarragon, thyme, spinach, and zucchini. I didn't think I'd like it at all - especially when I took my first whiff, and it had a really "herbal" aroma, that I immediately disliked. After an hour of simmering, however, it looked and smelled divine in my house. The end result, was absolutely perfect, and tasted very different than the typical lentil soups I make. The other nice thing about this soup, is that it was a soup, and not a stew, which is usually how my soups turn out. This soup almost reminded me of a chicken soup, but you didn't miss the chicken. Amazingly flavorful, complex, and delicious.
Get the book. Make the food. Tell me about it. 5 Bowls.
Get the book. Make the food. Tell me about it. 5 Bowls.
Friday, September 10, 2010
Guest Chef: Debbie Creates Red and Green Lasagna
I would like to welcome Debbie to 5 Bowls of Soup! She decided to bite the bullet and make a fancy schmancy dinner last night. It looked so beautiful in the photos, I asked her to write about it. Here is Debbie's account of her kitchen project last night. I wish I had been there to take tons of photos. This one is a beauty...
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Hello Foodies! Marji kindly has invited me to guest-blog about my most recent (and, let’s be honest, only) kitchen creation: Rachael Ray’s Red and Green Lasagna. Ever since I got my Cuisinart food processor I have been going on and on about wanting to make this recipe, and I decided to go for it for a nice Rosh Hashanah dinner. Instead of your standard lasagna layers, this one uses a spinach pesto (the green) and a roasted red pepper/sundried tomato marinara (the red). I have to say the end product was so pretty and very delicious, though the process was lengthy and the cost of ingredients was high. I was unable to find sundried tomatoes not in oil so I used ones packed in oil instead, but I was able to stretch the tiny jar by using the oil to sauté the onions, which added a nice depth of flavor. The recipe called for a whopping 2 pounds of fresh spinach, which I realized too late would not all fit in to my food processor bowl at the same time. I ended up having to puree the spinach in batches while my red sauce was simmering on the stove, which resulted in an overly-reduced sauce since the process took way longer than expected. I substituted part-skim ricotta cheese for the filling and a 2% mozzarella/provolone mixture for the topping to make it a bit healthier, though I was unable to find no-boil whole-wheat noodles, which was a bummer. Despite being fairly skimpy on the red sauce, the lasagna was rich without being too cheesy—I think the spinach pesto did a nice job of cutting the cheesiness with a fresh flavor. At first I didn’t think this meal was worth the price of ingredients, but this recipe makes A LOT of food so I think it will last us awhile. Overall, I definitely recommend this meal but I would try making the spinach pesto ahead of time since I don’t know many people who have food processors or blenders big enough to hold 2lbs of spinach at once, and maybe using extra crushed tomatoes to ensure a saucy dish.
Using his own rating system, Dan has rated this meal 4 bowls of Cocoa Puffs, having lost 1 bowl for not having enough red sauce (which he fixed by adding some Trader Joe’s marinara on the side).
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Hello Foodies! Marji kindly has invited me to guest-blog about my most recent (and, let’s be honest, only) kitchen creation: Rachael Ray’s Red and Green Lasagna. Ever since I got my Cuisinart food processor I have been going on and on about wanting to make this recipe, and I decided to go for it for a nice Rosh Hashanah dinner. Instead of your standard lasagna layers, this one uses a spinach pesto (the green) and a roasted red pepper/sundried tomato marinara (the red). I have to say the end product was so pretty and very delicious, though the process was lengthy and the cost of ingredients was high. I was unable to find sundried tomatoes not in oil so I used ones packed in oil instead, but I was able to stretch the tiny jar by using the oil to sauté the onions, which added a nice depth of flavor. The recipe called for a whopping 2 pounds of fresh spinach, which I realized too late would not all fit in to my food processor bowl at the same time. I ended up having to puree the spinach in batches while my red sauce was simmering on the stove, which resulted in an overly-reduced sauce since the process took way longer than expected. I substituted part-skim ricotta cheese for the filling and a 2% mozzarella/provolone mixture for the topping to make it a bit healthier, though I was unable to find no-boil whole-wheat noodles, which was a bummer. Despite being fairly skimpy on the red sauce, the lasagna was rich without being too cheesy—I think the spinach pesto did a nice job of cutting the cheesiness with a fresh flavor. At first I didn’t think this meal was worth the price of ingredients, but this recipe makes A LOT of food so I think it will last us awhile. Overall, I definitely recommend this meal but I would try making the spinach pesto ahead of time since I don’t know many people who have food processors or blenders big enough to hold 2lbs of spinach at once, and maybe using extra crushed tomatoes to ensure a saucy dish.
Using his own rating system, Dan has rated this meal 4 bowls of Cocoa Puffs, having lost 1 bowl for not having enough red sauce (which he fixed by adding some Trader Joe’s marinara on the side).
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