Author: Cary Gersh

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Red Lentil Soup With Lemon

Red Lentil Soup With Lemon
Serves 4
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Servings
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil, more for drizzling
  2. 1 large onion, chopped
  3. 2 garlic cloves, minced
  4. 1 tablespoon tomato paste
  5. 1 teaspoon ground cumin
  6. ¼ teaspoon kosher salt, more to taste
  7. ¼ teaspoon ground black pepper
  8. Pinch of ground chile powder or cayenne, more to taste
  9. 1 quart chicken or vegetable broth
  10. 2 cups water
  11. 1 cup red lentils
  12. 1 large carrot, peeled and diced
  13. Juice of 1/2 lemon, more to taste
  14. 3 tablespoons chopped fresh cilantro*
  15. *not on my watch!
Instructions
  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.
Adapted from New York Times
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Lemon Chicken with Herbs

Lemon Chicken Breasts With Herbs
Serves 4
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Cook Time
15 min
Cook Time
15 min
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Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 medium boneless, skinless chicken breasts (about 8 ounces each)
  2. 1 ½ teaspoons kosher salt
  3. 1 ¼ teaspoons ground black pepper
  4. ½ cup olive oil, plus 2 tablespoons
  5. 1 lemon, thinly sliced into rounds, seeds discarded
  6. ¼ cup dry white wine
  7. 3 garlic cloves, smashed
  8. 1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme
Instructions
  1. Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
  2. In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Notes
  1. This is outstanding, and very easy to make.
Adapted from New York Times
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Pomodoro Sauce

Pomodoro Sauce
From Marilyn Mossman
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Two 35-ounce cans crushed Italian plum tomatoes (preferably San Marzano)
  2. 1/4 cup extra virgin olive oil
  3. 1 medium onion, chopped (about 1 cup)
  4. 1/2 teaspoon crushed red pepper flakes
  5. 2 garlic cloves, minced
  6. 2 bay leaves
  7. Salt
  8. Fresh ground black pepper
Instructions
  1. Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
  2. Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
  3. Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
  4. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
  5. Remove bay leaves before serving.
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Home-Made Pasta Dough

Home-Made Dough for Pasta
Serves 8
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Prep Time
1 hr 10 min
Cook Time
4 min
Prep Time
1 hr 10 min
Cook Time
4 min
0 calories
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Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cups flour (00)
  2. ½ teaspoon sea salt
  3. 3 large eggs
Instructions
  1. Combine the flour and salt.
  2. Make a well in the center of the flour, and add the eggs.
  3. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
  4. Knead the pasta dough for 8-10 minutes.
  5. If the dough is too dry and won't stick together, add a ½ teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
  6. Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become. We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
  7. Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you'll fight it the whole time you are rolling it out.)
  8. After the resting period, divide the dough into four portions. Now comes the cool part! ...
Pasta Machine Instructions
  1. Rolling the dough is a process—you need to make several passes, throughout each thickness setting for the best results. I start with the widest setting, run it through once or twice, then cut the strip in half so the strands won't be long and unwieldy. Run the pasta through each setting until it is down to the desired thickness.
  2. Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettuccine.
Rolling Pin Instructions
  1. If you don't have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you'll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it.
  2. Roll each portion of dough out on a well-floured surface and then cut into thin strips. Your noodles will be more rustic, but they'll still taste amazing.
  3. From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
  4. It also freezes well; just make sure you don't throw it into the freezer in a big lump, because then you'll end up with a pasta dumpling when you go to cook it.
  5. Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.
Notes
  1. https://www.theprairiehomestead.com/2015/02/homemade-pasta-recipe.html
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Meatballs

Basic Meatballs
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb chopped beef
  2. 1 small onion, minced
  3. 2 cloves garlic, minced
  4. 1 tsp parsley, minced
  5. 1 egg
  6. 1/2 cup breadcrumbs
  7. Salt and pepper
Instructions
  1. Mix all ingredients well.
  2. Roll into small balls.
  3. Heat olive oil in a pan and brown meatballs on all sides.
  4. When brown, put into a 350 oven and cook through, about 10 minutes.
Notes
  1. From Marilyn Mossman, via a friend's mom
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Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette

Mango & Avocado Black Rice Salad
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% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 cups organic black rice
  2. 1/2 teaspoon salt
  3. 1 large ripe mango, diced
  4. 1 small ripe avocado, diced or sliced
  5. 1/4 cup roasted almonds
  6. 1/2 cup chopped fresh cilantro
  7. 1/2 cup diced red onion
For the Vinaigrette
  1. 1/4 cup freshly squeezed lime juice (about 3 limes)
  2. 1 1/2 tablespoons olive oil
  3. 1 teaspoon honey
  4. 1/4 teaspoon Kosher salt
  5. 1 clove garlic, minced
  6. 2 tablespoons chopped fresh cilantro
  7. salt and pepper to taste
  8. lime wedges, to garnish
Instructions
  1. Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
  2. While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
  3. Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
Notes
  1. Brittany made this and it was delish.
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Spinach and Artichoke Macaroni and Cheese

Spinach and Artichoke Macaroni and Cheese
Video: https://bit.ly/2LXzIMy
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces whole-wheat elbow pasta
  2. 2 tablespoons unsalted butter
  3. 2 medium shallots, finely chopped (about 1/3 cup)
  4. 3 cloves garlic, finely minced
  5. 3 tablespoons all-purpose flour
  6. 1/2 cup skim milk
  7. 1/3 cup reduced-fat sour cream
  8. 1 cup lightly packed shredded part-skim mozzarella
  9. 2/3 cup lightly packed shredded low-fat Swiss cheese
  10. 1/4 cup lightly packed grated Parmesan
  11. One 6-ounce bag baby spinach (about 6 heaping cups)
  12. One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
  13. Kosher salt and freshly ground black pepper
Instructions
  1. Special equipment: a broiler-safe 2-quart baking dish
  2. Position an oven rack at the center of the oven, and preheat the broiler.
  3. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
  4. Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
  5. Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.
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Squash Risotto with Tuscan Kale

Squash Risotto with Tuscan Kale
Yields 6
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Total Time
30 min
Total Time
30 min
0 calories
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Nutrition Facts
Serving Size
0g
Yields
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Risotto
  2. 8 cups (2 L) chicken broth
  3. 1/2 tsp saffron threads
  4. 4 cups (600 g) butternut squash, peeled and cut into large dice
  5. 1 onion, chopped
  6. 2 garlic cloves, chopped
  7. 3 tbsp butter
  8. 2 cups (420 g) arborio or carnaroli rice
  9. 1 cup (250 mL) white wine
  10. 1 cup (70 g) Parmesan cheese, freshly grated
  11. Kale
  12. 2 garlic cloves, chopped
  13. 2 tbsp (30 mL) olive oil
  14. 1/2 lb (225 g) Tuscan kale, finely chopped (see note)
  15. 1/4 cup (35 g) blanched hazelnuts, roasted and roughly chopped
Instructions
  1. Risotto
  2. In a pot, bring the broth to a boil. Add the saffron. Keep warm.
  3. In a large pot over medium-high heat, soften the squash, onion and garlic in half of the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the wine and reduce until almost dry.
  4. Over medium heat, add the broth mixture, about 1 cup (250 millitres) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth, if needed.
  5. Off the heat, add the cheese and the remaining butter. Stir until creamy. Adjust the seasoning.
  6. Kale
  7. In a skillet over medium-high heat, lightly brown the garlic in the oil. Add the kale and cook for 3 minutes, stirring constantly. Season with salt and pepper.
  8. Serve the risotto topped with the kale and hazelnuts. Garnish with cheese, if desired.
Notes
  1. I haven't tried this yet. 10/2018
Adapted from Toronto Star
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Cheater’s Lasagna (with ravioli)

Cheater's Lasagna (with ravioli and Italian sausage)
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0 calories
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 jar (24 to 26 ounces) pasta sauce or Quick Tomato Sauce (see note)
  2. 2 bags (18-24 ounces each) frozen large or jumbo cheese ravioli, partially thawed
  3. 1 pound sweet Italian sausage, cooked, drained and crumbled
  4. 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
  5. 8 ounces (2 cups) shredded Italian blend cheese or mozzarella cheese
  6. ½ cup grated Parmesan cheese
Instructions
  1. Preheat the oven to 350 degrees. Spoon one-third of the pasta sauce into a 13-by-9-inch baking dish. Place half the ravioli on top of the sauce in a single layer; squeeze them in if necessary. Sprinkle with the cooked sausage, the spinach and half the cheese. Layer on the remaining ravioli. Top with the remaining sauce, remaining cheese and Parmesan. Cover with foil that has underside sprayed with vegetable oil cooking spray and bake for 20 minutes. Uncover and bake until bubbling, 5 to 10 minutes more.
  2. Quick tomato sauce: In a large skillet, heat 2 tablespoons of olive oil. Sauté 2 minced garlic cloves for 1 minute. Add ¼ cup chopped onion if you like. Add 28-ounce can diced tomatoes with juices. Bring to a boil, reduce heat and simmer 20-25 minutes. Season with salt and pepper and stir in some chopped fresh basil. Keeps in the refrigerator for three days or frozen for about one month.
Adapted from Real Simple Meals Made Easy
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