Monday, February 25, 2013

Lentil-Kale-Chorizo Winter Stew

Lentil-Kale-Chorizo Winter Stew

WINTER IS COMING. Ok, so maybe winter is on the way out, if the groundhog can be trusted, but it's still mighty cold down here in DC. I am still using my heaviest coats and haven't retired my winter boots yet. I have seen some days where the sun is trying its hardest to dominate, but has lazily given up the struggle by the early afternoon... So I have been trying to make some healthier (and sadly cheese-less...grrr when is Easter already!?) cold-weather hearty meals. I have made this stew before, and it was inspired by my friend Hannah F. who made the original recipe from Smitten Kitchen (I am a big fan!) while I was visiting her up North. She recently made the wedding cake for two dear friend's wedding, and I cannot rave enough about this girl's talents. 
At wedding: Me to Hannah- we're the same amount of tan here! haha modern miracles
Take heed of this warning now: this is not a Single Serving recipe, you probably get about 5-6 servings out of it, but I have a super busy week coming up so I don't have time to do much spontaneous cooking. This is really great to store in some containers you have lying around, as you will see at the bottom like I did. Simply reheat a new serving for 2min 30secs approx and you're good to go. The original calls for more variations of vegetables, but I have a harder time finding use for the extra carrots and celery, and I am too lazy to deal with the garlic infusion at the end (although when Hannah made it, I definitely enjoyed it). The first time I made it, I didn't use any chorizo so I wanted to try it this time with some meat in order to see what extra flavors it added. I ended up using turkey chorizo which I bought at Whole Foods, my health guilt got the better of me in the queue for the butcher. If I make it again with meat, I would go full chorizo next time. I had half a package of lentils from last time I made this, which works about to be a cup per batch of stew. Also, I know I wasn't able to because of Lenten fast commitments, but drizzle some Locatelli or Parmesan cheese on top of each bowl when you are serving- really adds a nice tang.


Don't forget the big ass pot! also, I didn't include it but add salt & pepper to this
Coat bottom in olive oil and brown the meat
My chopping skills need some work still....
Stir up vegetables with the meat
Pour in crushed tomatoes
My Nana only uses Scalafani crushed tomatoes so naturally, I do as well. It makes a difference.
Add remaining ingredients except kale
Bring to a simmer and cook covered for 40 minutes
Chop up Kale and stir it in for a few minutes at the end so it doesn't become soggy
What it looks like when it's done cooking
Besides the bowl I ate, this is how much is leftover
I enjoyed with a cider, perfect for a cold winter's night
The Single Serving!
Lentil Kale Chorizo Winter Stew Recipe:
     Ingredients-
    1/4 cup, olive oil
    1or 2, chorizo sausage link(s) (may remove and make it vegetarian-just as delicious)
    1 medium yellow onion, diced

    2 large cloves, garlic, diced
    1 tbs, kosher salt

    1 tps, black pepper
    1 cup, brown lentils, sorted and rinsed
    2, bay leaves
    1 28-ounce can, crushed tomatoes (Scalafani brand is best)
    6 cups, water**

    1 head, kale, chopped
    Grated Italian cheese


**to get the 6 cups-1 empty 28oz can should be filled up twice with water to catch any remaining tomato pulp
     
How To-
Heat olive oil (make sure it is enough to coat bottom of pot) in a large pot on medium heat. While oil is heating, remove the casing from the sausage. When oil is hot, add the sausage by breaking it up with a wooden spoon until it starts to brown, which should be about 5-6 minutes. 

Next, add the onion, garlic cloves, and half a tablespoon of salt (or a couple of grinds on the salt mill). Cook with the sausage until the vegetables soften a bit, another 4-5 minutes. 

Then, add the lentils, bay leaves, tomatoes, water, and remaining salt and black pepper to taste. Stir and bring to a simmer. Cook stew, covered, for about 35-40 minutes or until lentils are soft.

When the lentils are cooked, add the kale and cook for a few minutes until the leaves get tender. Make sure to get rid of the bay leaves. 

If you are living alone like me, then store the remaining soup, once it has cooled, in containers and keep in the fridge for up to 5 days. 

Enjoy!

Thoughts:
I realized while I was making this that my sister would really love this, if I made the vegetarian version again. I didn't enjoy the actual taste of the turkey chorizo as much, so unless I make it with real chorizo next time, I will try to wait and impress my sister with this recipe. The soup keeps really well; I bring it for lunch to work and I have it for dinner. The kale gets a bit soggy so it is possible, if this is something that bothers you, to add the kale individually when reheating each new serving so it's fresh. Frankly, I am too lazy and the taste remains the same- it is only the consistency that changes. 

Speaking of Winter coming, I could see myself holed up in my room eating this during the premiere of Game of Thrones (March 31st! not soon enough). I would imagine I was in the great hall in Winterfell, with a Direwolf tugging at my fur coats, eating this hearty soup. Perfect situation. 

Wednesday, February 20, 2013

Brown Sugar Baked Salmon

    So I have given up cheese for Lent- this is a very hard thing for an Italian, because I am also in turn having to give up on food treasures like pasta and pizza, among other delicious cheesy things. I feel like I could be a better Catholic the rest of the year, so I try to take the season of Lent very seriously. 

That means, until Easter, no cheesy temptations on the blog (meaning I have to put off making my french onion soup, which is simply divine). But as it's Friday, and I can't have red meat (gave that up last year for Lent), I made this salmon over rice for lunch. Besides the salmon, it is likely you will have soy sauce and brown sugar lying around your pantry and it only takes a bit of foil and 15 minutes. Piece of cake.

Also side note- if you put marshmallows in your brown sugar, it keeps the sugar soft and not too clumpy.
Simple Ingredients
Smother in sugar and soy sauce
Bake that shiz
Poof- it's done
The Single Serving!

Brown Sugar Baked Salmon Recipe:
     Ingredients-
    1 1/2 tbs, soy sauce
    2 tbs, brown sugar
    1 filet, salmon


     How To-
Put oven at 350 degrees Fahrenheit. Place salmon inside a foil sheet and coat it in brown sugar. Drizzle the soy sauce so the sugar absorbs it. Wrap in the foil so the sauce cannot escape and place in oven for 15-17 minutes, depending on how crisp you like it. Simple as that!

Enjoy!

Thoughts:
I took this for lunch, as evidenced by the last photo.  It smelled and tasted so good when I pulled it out of the oven, but the microwave reheating didn't do it any favors. Really great quick meal, but I would recommend eating it while it is hot the first time.

Thursday, February 14, 2013

Nutella Buttercream Vanilla Cupcakes- Suck it Valentine


Chubby Baby with that Arrow- Stay Away from Me!
Ok. So it's Valentine's Day and I am single. Not a big deal right? No, it wouldn't be if my dear sister wouldn't stop bombarding me with 'what to do when you're alone on valentine's day' facebook links...actually, they are pretty hilarious.
So is being single on this particular day the absolute worst thing in the world? I don't think so as my dear daddy already sent me bicycle chocolate truffles :) he's the best and it's bicycles! win win. Tonight, the red lipstick is put on, and me and some other single gal pals hit the town, so don't despair! 
Creativity Explored: Bicycles
I might be acting all high and mighty about being ok with Valentine's this year, but I did get into the "Anti" spirit as well and made these Nutella Buttercream Vanilla Cupcakes. I couldn't afford $20 food coloring at Whole Foods, but it actually affirms my point even more- not a drop of Valentine in sight on these puppies! 

My frosting piping definitely needs some work, but this is the first time I have ever done it frankly- and my office thought they were pretty darn tasty, so I approve. I made some mini versions with X's to exemplify the "Anti" sentiment with my Babycakes mini-cupcake maker, but the remainder are large and in charge. 



Nutella was an awesome ingredient to use as the buttercream flavor, and I say this because Nutella makes every broken heart feel better! And, these went perfectly with a cup of lavender white tea in my Papi-Jack's favorite teacup (now vintage).

First the Vanilla Cupcakes:
Cupcake Ingredients
Butter and Sugar
Mix that shiz up
Should look like this after mixing
Add the eggs and vanilla
In a separate bowl, mix the flour and baking powder
Should be pretty goopy by now
Add the milk slowly
Action shot
Et Voila- Batter

BabyCakes Cupcake Maker
Fill Babycakes with batter for minis
Fill cupcake wrappers with batter for oven
Perfectly sized
For the Nutella Buttercream Frosting:
(gloriously copied from Kitchen Treaty)

More ingredients
Beat the powdered sugar and butter (lots of it)
Add the Nutella
Add in salt and vanilla extract
Action shot of 2 minute beating
The Single Serving! (Single on Valentine's serving size-stop judging)
X marks the spot
These selfies were really hard to take-thank god my candle is a good camera stand
TOO CUTE!!
Yea did this photoshoot at 8am, it's obvious


Happy (Anti) Valentine's Day from The Single Serving!
Vanilla Cupcakes Recipe:
     Ingredients-
     1 cup, white sugar
     1/2 cup, butter
     2 eggs
     2 tsp, vanilla extract
     1 1/2 cups, all-purpose flour
     1 3/4 tsp, baking powder
     1/2 cup, milk


     How To-
     Preheat oven to 350 degrees Fahrenheit and place cupcake liners in baking pan.
     In a stand mixer, mix together the sugar and butter. Beat in eggs and add vanilla. Combine flour and baking powder, mixing well. Stir in milk until batter is smooth. The pour into baking pan.
     Bake 20-25 minutes.


Nutella Buttercream Frosting Recipe:
     Ingredients-
    1 cup (2 sticks), unsalted butter, room temperature
    2 cups, powdered sugar
    2/3 cup, Nutella spread
    1 tsp, vanilla extract
    Pinch kosher salt
    2 tbs, heavy whipping cream


     How To- 
    In a stand mixer (KitchenAid), use the paddle attachment. Beat together the butter and powdered sugar on low until well-blended. 
    Add the Nutella and increase the speed to medium. Beat it for two minutes.
    Add the vanilla extract and salt and whip for an additional minute.
    Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.

Pipe it like it's hot!

Thoughts:
This took a lot of photo staging.... hard work. But it looks really pretty so I have no complaints.  Cupcakes were moist and fluffy and the buttercream was light and airy. I think next time, I would use just a tad less sugar in the frosting. 


Saturday, February 9, 2013

Cinnamon Sugar Almonds

The Single Serving!
I've been on this sugar kick recently that I wish I could control. That bag of Reese's Cups in my work drawer seemed like a genius idea at the time, but I'm afraid I have been eating them every moment I have a lull in the office.  So to fuel my desire for sweets, I thought I would make a 'semi' healthier alternative to store-bought candy. Growing up in NYC, anyone can tell you about the divine aroma that comes from the street vendors selling candied almonds and walnuts along the city blocks. So I tried my own take on this classic treat- Cinnamon Sugar Almonds.  I've read elsewhere that people make these often as gifts for holidays or as favors, so do whatever fancies you- I am going to eat all of mine!

Start your engines! (ps. I had pre-combined cinnamon & sugar from a previous meal)
Dissolve sugar, cinnamon, and water into skillet
Coat all the almonds in syrupy mixture
Sugar will begin to crystallize
For easier cleanup, place wax paper over a baking sheet or in baking pan- let cool
Sugary Treats for Me!
Cinnamon Sugar Almond Recipe:
     Ingredients-
    1/3 cup, sugar
    1 cup, raw almonds (or any other nut-you'll notice some walnuts snuck into my dish)
    1/2 tbs, cinnamon
    1/6 cup (or a large splash), water


     How To-
On medium heat, take a large skillet and combine the sugar, cinnamon and water, mixing until sugar is dissolved. (I had my cinnamon and sugar pre-combined from a previous meal). Add the almonds until coated in sugar mixture. Stir constantly until the sugar crystallizes. Remove the almonds and place onto wax or parchment paper. Best if placed in the fridge soon after cooling so that the sugar can crystallize completely.

Enjoy!

Thoughts:
If I was more motivated, these would make a terrific take-home gift for friends or colleagues. With the exception of the cooling time, this sugary treat took maybe ten minutes, so if you're into no fuss quick snacks, then this is your bet. Plus, it's made with nuts, so that must make it healthy.