Tag Archives: basil

Spinach and Lentil Soup with Cheese and Basil

I filled my refrigerator with fruits and vegetables yesterday and am trying, really trying, to eat better. After all, summer will be here before I know it and I’m nowhere near ready for shorts and tank tops, let alone a swim suit. Soups are such a great way to eat lots of vegetables, fill up without feeling deprived, and also easy to make so you can control the salt and calories. Soups are also great to make over the weekend and reheat later. Portion out servings ahead of time and you’ll have something quick to grab for lunch on your way to work.

This Spinach and Lentil Soup with Cheese and Basil is loaded with veggies like celery, carrot, onion, and spinach, layered with flavors such as thyme, bay, and basil, and satisfying due to the hearty lentils. I don’t particularly like canned lentil soup but everytime I make my own soup with lentils, I’m completely happy. The lentils here are earthy, rustic, warm and homey and they don’t leave me feeling unsatisfied. This soup can also easily be made vegetarian by leaving out the pancetta and using vegetable broth in place of chicken broth. I left out the pancetta but I’m sure leaving it in only adds another layer of flavor and depth to this soup so leave it in if you choose.

The ingredients:

Cook onions, carrots, and celery in olive oil with fresh thyme and a bay leaf for 8 minutes until tender.

Add in the lentils, broth, and water.

Bring to a boil. Cover and reduce heat, simmering for 40 minutes.

Remove from heat and discard bay leaf. Scoop two cups of the soup into a blender and blend until smooth.

Pour pureed soup back into the pan and stir.

Add baby spinach, basil, cheese, and lemon juice.

Serve warm.

Additions: None

Omissions:

Pancetta

Substitutions: None

Overall Rating: Like It

Source: Cooking Light Magazine

Roasted Red Pepper and Smoked Gouda Crostini

I came up with this appetizer, Roasted Red Pepper and Smoked Gouda Crostini, while trying to think of a flavorful appetizer I could offer on Thanksgiving. The result is a tasty bite with layers of delicious flavor. Baguette slices are toasted and topped with basil, roasted red pepper, smoked gouda, and a drizzle of balsamic vinegar. This is an appetizer that can be made quickly if you are having a party or need a bite in a pinch. Come Thanksgiving, I hope I can steal a couple of minutes with the oven to make this because it is so tasty. I used roasted red peppers to save time but if you have fresh peppers on hand, roasting them is super easy (see below). When it comes to cheese, smoked gouda is my favorite hands down but any other smoked cheese will work here as well. This crostini is versatile too – consider tomato and mozzarella or apple and Gruyère here in place of the red pepper and gouda to make for an equally delicious appetizer. I have no doubt these will be a hit with both your vegetarian and meat-eating guests at your next get-together.

Roasted Red Pepper and Smoked Gouda Crostini (makes 12 appetizers):

1/2 French baguette
12 pieces jarred roasted red peppers (about 1 1/2 inch in size)
12 small fresh basil leaves
12 smoked gouda cheese slices cut into 1 1/2 inch pieces
1/2 cup balsamic vinegar
1 lemon

Note: To make your own roasted red peppers, cut fresh red peppers in half, remove seeds and ribs, flatten, and broil for 15 minutes on a foil-lined baking sheet. Place blackened peppers in a sealed zip-top plastic bag seal and let stand 15 minutes. Remove from bag, peel, and cut into 1 1/2 inch pieces.

The ingredients:

Preheat the broiler. Cut bagette into 1/4 inch slices and put into a baking dish. Drizzle with olive oil and place under broiler for a few minutes until golden brown.

Meanwhile, pour balsamic vinegar into a small pan and bring to a boil over medium-heat. Reduce heat to medium and simmer until liquid reduces by half (about five minutes).

Remove bagette slices from the oven and top each piece with a piece of roasted red pepper and basil.

Cut lemon in half and squeeze the juice over the basil. Top each basil leaf with a slice of gouda cheese.

Place under the broiler until cheese melts (about 2 to 2 1/2 minutes). Move crostini to a plate and, using a spoon, drizzle balsamic glaze over each crostini. Serve warm.

Overall Rating: Love It

Source: Me! 🙂

Manchego, Herb, and Sun-Dried Tomato Scones

When I was 24, I lived in Denver, Colorado, worked two jobs and lived paycheck to paycheck. Since I couldn’t afford to eat out at restaurants, I cooked at home a lot and ended up often making scones. I’m not really sure why but I think this was the beginning of my curiosity on how to make food I’d never made before. Now, whenever I make scones, I think of that tiny kitchen in that tiny studio apartment on Poet’s Row that I called home. I thought of that time again when I made these Manchego, Herb, and Sun-Dried Tomato Scones. Scones are a quick bread and since they don’t have yeast, they are easy to make. These are baked with sun-dried tomatoes, manchego cheese, and basil. The sun-dried tomatoes are little bursts of flavor in these scones, the basil adds an herby freshness and the cheese provides a slightly nutty undertone. Eat these plain, toasted, or with a little butter for breakfast, as a snack or a nice side to any dish.