Bacon, Cabbage, and Lentil Soup

Bacon, Cabbage and Lentil Soup

For a great meal, serve this with some crusty bread!
4.55 from 11 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish, Soups N Stews
Cuisine French, Middle Eastern, Spanish
Servings 4 people

Ingredients
  

  • 1 carrot finely chopped
  • 1 stalk of celery finely chopped
  • 1 medium to large onion finely chopped
  • 5 strips of bacon favorite style and thickness
  • 2 tablespoons olive oil
  • 4 sprigs of thyme
  • 1 cup brown lentils
  • 1 head of savoy cabbage or favorite
  • 1 garlic clove diced
  • 1 bay leaf fresh if possible
  • 8 cups water or vegetable stock
  • salt to taste
  • pepper to taste

Instructions
 

  • Heat a large saucepan or medium soup pot on medium heat for one minute. Then add olive oil, the onion, celery and carrot, letting them cook for about 4 minutes. Meanwhile, dice the garlic and prepare the herbs for use. Add garlic, bay leaf and thyme, then season with salt and pepper. Stir once every minute and allow the vegetables to sweat for about ten minutes total. Do not brown the vegetables.
  • Next add the bacon, lentils, and tomatoes if you are using them. Stir, then add vegetable stock. Let this simmer until the lentils are cooked, about 8 minutes, adding some more water or stock if the liquid level drops too far.
  • While the lentils are cooking, de-stalk and cut the cabbage leaves and add them to the soup. The water level should cover the cabbage leaves. Cover and simmer for about 5 minutes until the cabbage is cooked, but still nice and green.

Notes

Variations: Use leeks instead of onions, add kale or spinach, tomatoes, potatoes or pasta. Add a splash of wine. Substitute grilled or smoked mushrooms instead of bacon.
Equipment List:
  • Large Saucepan or soup pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Cutting Board
  • Chef’s Knife
  • Medium bowl
  • Adult Supervision
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Baked Apples

Baked Apples

Baked Apples

Baked Apples

Apples are an American standard for autumn. Although this dish is delicate to make, it is well worth the time. Custard filled apples with meringue and sugar, what’s not to like? A recipe from the 18th Century says: "Core them as the last, and fill them with a good marrow cream; baste the outside with the whites of eggs, to make as much fine sugar stick to it as possible; bake them in a slow oven upon the dish you intend for the table and serve them hot or cold." — Dalrymple, George. “The Practice of Modern Cookery” Today, we have many kinds of apples to choose from.
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert, Fruit
Cuisine American
Servings 4 people

Ingredients
  

  • 4 apples red variety such as Red Delicious or Roma
  • 1/2 cup light brown sugar packed
  • 1/4 cup pure maple syrup
  • 1/2 cup rolled oats
  • 1/3 cup crushed nuts pecans or walnuts
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1 pinch salt

Instructions
 

  • Heat oven to 375°F.
  • Wash and core apples leaving the bottoms intact. Peel top half of apples.
  • Butter a square pan.
  • Add cored apples to the square pan.
  • Using a small bowl, combine oats, brown sugar, cinnamon, salt, maple syrup and nuts.
  • Stuff apples until overflowing, and allow extra mixture to fall into the pan.
  • Cover with foil.
  • Bake for 45 minutes or until the apples are tender.

Notes

Serve at room temperature and top with small marshmallows or ice cream.
Equipment List:
  • Bowl or cutting board
  • Medium sized pan
  • Peeler
  • Apple Corer
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Baked Zucchini Fries

Baked Zucchini Fries

Wedged zucchini dusted then coated in Panko bread crumbs; baked until crunchy, golden brown. These are a great alternative to potato fries with less than half the carbs and calories! Now a days, people are looking for alternatives to french fries. Once you master the techniques in this recipe, move on to other baked vegetables.
5 from 1 vote
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 29 minutes
Course Appetizer, Snack, Vegetable
Cuisine American
Servings 4 people

Ingredients
  

  • 3 zucchini medium to large
  • 2 eggs
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons Parmesan cheese grated
  • 1 tablespoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground

Instructions
 

  • Pre-heat oven to 425⁰F. Spray a cookie sheet or line it with a Silmat. Set aside.
  • Cut zucchini into long thick cuts just like steak fries. Sprinkle with salt and pepper.
  • In a medium bowl, break the eggs. Beat the eggs using a small whisk or fork. Season with parmesan cheese, powdered garlic, parsley, oregano, paprika. Blend well.
  • In a second medium bowl, put in the panko bread crumbs or other breadcrumb mix.
  • Take the zucchini, and dip into the egg mixture, then place in the bread crumb mixture. Coat the entire zucchini stick with bread crumbs then place on the cookie sheet. Repeat until all fries are made.
  • Cook in middle rack in the oven for 12-16 minutes or until the fries are golden brown. Remove from the oven and let cook for at least 3 minutes.

Notes

Tools Necessary-
  • Cutting Board
  • Whisk
  • Wooden Spoon
  • Measuring cups and
  • spoons
  • 2 Medium bowls
  • Chef’s Knife
  • Cookie sheet
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Baked Chicken with Orange Apricot Glaze

Baked Chicken with Toasted Spices and Orange-Apricot Glaze

Baked Chicken with Orange Apricot Glaze

Baked Chicken with Toasted Spices and Orange-Apricot Glaze

Kids love dipping chicken pieces in sauce. Adults love grilled meats, pork, fish and poultry. Having the combination together makes for exciting dishes. All over the world, glazed poultry can be found. There is the maple glaze, whiskey glaze, honey mustard, honey soy, lime soy, orange glazed, etc... The list can be as long as a few pages of print. This recipe takes the glaze further by using toasted spices, baking technique, and adding a curry mayonnaise drizzle. Apricots are a completely under-utilized fruit. While the demand for fresh apricots is growing, this dish celebrates the integration of this ingredient with poultry, spices and orange.
Please rate this recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish, Poultry and Eggs

Ingredients
  

  • 1 1/2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 cup chopped fresh cilantro leaves
  • 1 bunch scallions trimmed and minced
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 skinless chicken breast fillets skin removed (organic preferred

Curried Mustard Mayo:

  • 1 teaspoons canola oil
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon sweet curry powder
  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons honey Dijon mustard
  • 3 tablespoons minced fresh cilantro leaves
  • Sea salt and freshly ground black pepper

Orange-Apricot Glaze

  • 4 tablespoons apricot preserves chopped
  • 1 tablespoons unsalted butter
  • 1/2 C orange juice
  • 1/4 teaspoon cayenne pepper
  • canola oil
  • 3 cups really fresh crisp watercress leaves
  • Cilantro and watercress sprigs for garnish optional

Instructions
 

  • Prepare a baking sheet by lining it with foil or use a silicon mat.  Using a silicon mat means you can cook with less fat.
  • Use a small sauté pan, heat over medium heat for 2 minutes, then add coriander and cumin seeds and toast the spices moving them in the pan for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind (use a mortar and pestle or a spice grinder.
  • Place ground spices in a large bowl; add cilantro, scallions, kosher salt and 1/2 teaspoon pepper; mix well. Cover each chicken breast with this mixture and refrigerate for one hour.

Curried Mustard Mayo:

  • Using the same sauté pan that spices were toasted in, add and heat canola oil over medium heat. Add ginger and garlic and sauté for 2 minutes. Stir in curry powder and continue to sauté for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed.

Orange-Apricot Glaze:

  • Place preserves, butter, orange juice and cayenne in reserved saucepan and cook over medium heat,
  • stirring, until preserves and butter have melted. Boil glaze for 4 minutes. Remove from heat and set aside.
  • Bake Chicken at 400 degrees F for 4 minutes or broil for 2 minutes. Brush Chicken with half of the glaze; cook for 1 minute. Flip Chicken, brush with remaining glaze; Cook for 1 additional minute. Remove from heat.
  • Place the Chicken on top of the watercress leaves and top with 1 teaspoon of mayonnaise mixture;
  • Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.

Notes

Tools Necessary- 
  • Baking Sheet
  • Silicon Mat
  • Measuring Cups
  • Measuring Spoons
  • Sauté Pan
  • Mortar & Pestle
  • Large Bowl
  • Small Bowl
  • Mini Food Processor
  • Pastry Brush
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Eggplant Rolls

Aubergine (Eggplant) Rolls

Eggplant Rolls

Aubergine (Eggplant) Rolls

Honestly cheese stuffed vegetables cooked in tomato sauce is so good. If you are looking for an alternative to Lasagna, Pizza and Chicken Parmesan try this dish. This is a very common dish in Europe and used eggplant. Add basil and garlic to make this taste exciting.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Italian, Vegetarian
Servings 10 People

Ingredients
  

  • 1 cup all purpose-flour white
  • 1/4 cup olive oil
  • 1 teaspoon butter room temperature for greasing wax paper
  • 1/2 cup Parmesan cheese shaved

Eggplant wrapping

  • 2 1/2 pounds aubergine around 3 or 4
  • 1/4 cup Kosher salt

Filling

  • 1.5 kg ricotta cheese
  • 4 egg yolks
  • 2 lemons, zested zest chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Sauce

  • 3 cups tomato sauce

Layer before rolling

  • 12 sun-dried tomatoes diced and reconstituted
  • 25 arugula leaves, whole

Instructions
 

  • Slice the aubergine 2mm or 1/10th inch thick lengthways, place on a sheet pan then sprinkle with kosher salt. Leave for 45 minutes to allow the excess water to leak from the aubergine. Rinse under running water and damp with kitchen paper towel until dry.
  • Dust slices with white flour and sauté in olive oil on medium heat each slice of aubergine until golden brown. Reserve.
  • In a large bowl mix ricotta, egg yolks, shredded Parmesan, salt and pepper. Put the ricotta mix in a piping bag.
  • Place the eggplant slices on a table. Pipe the ricotta mix over each slice, topping each with the sun-dried tomatoes and 3-4 leaves of arugula.
  • Roll the eggplant around the ricotta and place on an oven tray covered with buttered wax paper.
  • Preheat the oven to 350°F. Bake the rolls for 10 minutes. This is a great time to heat tomato sauce over low heat.
  • Spoon some tomato sauce onto each of 8 plates, place an aubergine roll on each and finish with Parmesan shavings.

Notes

Tools Necessary-
  • Sheet pan or cookie sheet
  • Kitchen paper towels
  • Cutting Board
  • Chef’s Knife
  • Wooden Spoon
  • Measuring cups and spoons
  • Medium bowl
  • Spatula
  • Adult Supervision
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Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

This is one of the world's comfort foods. Each country makes this slightly differently. Some countries add soy sauce, others add fish sauce, or hoisin sauce. Cooking wine can be added as can seaweed and flavored soy sauces. Make it your own by figuring out what you like in it.
Please rate this recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish, Soups N Stews
Cuisine Asian
Servings 4 people

Ingredients
  

  • 4 cups prepared chicken stock plus 2 tablespoons for slurry
  • 1/2 teaspoon grated fresh ginger small diced
  • 1 tablespoon soy sauce cut into slivers
  • 1 tablespoon cornstarch
  • 1 star anise left whole
  • 2 eggs lightly beaten
  • 2 green onions chopped
  • 8 drops dark Sesame oil or a few more drops, to taste
  • 1/4 Cup fresh spinach or watercress chopped
  • 2 pinches White pepper
  • 2 pinches Kosher salt
  • 1/4 pound egg noodles chinese style, 2 nests or bundles if packaged
  • 1/2 cup frozen peas
  • 1/2 cup carrots sliced on the diagnal or in circles

Instructions
 

  • Bring soup stock, star anise, grated ginger and soy sauce to a boil.
  • Add salt and the egg noodles. Cook until al dente, 5 to 7 minutes. Divide noodles among 4 soup bowls.
  • Add chopped carrots, then the snow pea and green onions. Cook two minutes then add the frozen peas.
  • In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of cold chicken stock or water. Stir until dissolved.
  • Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Remove and discard the star anise.
  • Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction.
  • The egg will spread and feather.
  • Turn off the heat and add the green onions. Lastly a few drops of sesame oil.
  • Serve hot.

Notes

Choose from a set of different noodles. For example at chinese-noodles-101-guide-to-types-and-styles-of-chinese-egg-noodles.html there are lots to learn about how to make and cook Chinese noodles.
Tools Necessary-
  • Soup Pot
  • Grater for ginger
  • Chop sticks or whisk
  • Small mixing cup
  • Serving bowl
  • Chef’s Knife
Tried this recipe?Let us know how it was!