Lentil Soup

I saved this out of Country Woman magazine years ago and finally got around to making it.  Boy have I been missing out. This was delicious!

Lentil Soup 

adapted from Country Woman Oct/Nov 2007 Yields 2 quarts (8 servings) 1 cup=219 calories (with original recipe)

2 cups sliced carrots
2 celery stalks (I tend to use more)
1 large onion chopped
1 garlic clove, minced
2 T olive oil (original recipe called for butter)
7 cups chicken or vegetable broth (I use water and better than bouillon)
1 1/2 cups dried lentils, rinsed
3 T pearled barley
1 1/2 cups chopped fresh tomatoes (I used a 15 oz can of petite dices tomatoes with roasted garlic and onion)
2 T lemon juice
4 1/2 t molasses (I fudged on this and just added a glop)
1 T red wine vinegar (don't have that so I just used regular white vinegar)
1/2 t pepper
dash each of dried thyme, basil and oregano (I don't have thyme and I hate oregano so I only used basil.

Saute carrots, celery, onion, and garlic in olive oil.  Add broth, lentils, barley and bring to a boil.  Reduce heat, cover and simmer 20-25 minutes.  Add remaining ingredients and return to a boil.  Reduce heat, cover and simmer 15 minutes or until lentils and barley are tender (it took WAY longer than the recipe indicated.)

It was one of the first soups to not go bad in the fridge as leftovers.

Chicken and Broccoli Aglio e Olio

1 bunch broccoli, cut to about 1/2 to 1 inch heads or cubes of stalk
1 summer squash, cubed
1 lb ish pasta linguine, spaghetti, rotini it doesn't really matter
3 chicken breasts
1 t salt
1/2 t pepper
8 T olive oil, divided
8 cloves garlic, crushed and minced
1/2 t red pepper flakes
dried basil (or fresh if you have it)

Bring a large pot of salted water to a boil. Add broccoli and boil 2 minutes. Add summer squash and boil 1 more minute. Remove veggies with slotted spoon. Add pasta and cook according to package directions. While pasta is cooking season meat with salt and pepper. Sautee in olive oil until no longer pink. Add garlic and red pepper. Cook 1 more minute. Set aside. Drain pasta reserving 1 cup of the liquid. Add liquid and veggies to chicken and simmer. Add pasta and 1/2 t salt. Stir to combine. Drizzle with olive oil. Sprinkle with basil. Serve immediately.

Notes:This is SOOOOO yummy! Use whatever veggies you have on hand. Don't be afraid of the garlic. It is a little zippy. If you have kiddos that don't like spice, just omit the red pepper.

Coleslaw

1 head cabbage
1-3 carrots
1/2 t sugar
1/3-1/2 cup mayonnaise (heaping wooden spoon)
vinegar
salt
pepper

Shred cabbage and carrots, keep separated. Sprinkle cabbage with 1/2 t sugar. Add mayonnaise and carrots. Sprinkle with vinegar. Add salt and pepper to taste.

Butternut Squash Soup

2 large butternut squash
2 Tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot or 5-6 baby
carrots, chopped
2 cloves garlic, chopped
4 cups chicken broth
water
salt and pepper to taste

Preheat oven to 375 degrees F. Cut squash in half lengthwise, scoop out seeds. Place squash face down on a baking pan and pour approximately 1/2 cup water into pan. Place in oven and bake until tender, about 45 minutes. When cool enough to handle, scoop squash out of skins. Reserve squash and discard skins.

While squash is baking, heat oil in large stock pot. Add onion, celery, carrot and garlic and sauté over medium heat until colored and softened, about 5 minutes. Add 4 cups chicken broth and reserved squash. Bring to boil, then reduce heat to low. Simmer until everything is tender.

Transfer soup in batches to a blender or food processor and process until smooth. Add water to reach the desired consistency. Season with salt and pepper to taste.

The first time I made this the kids wrinkled their noses, but I gave them straws to drink it with and they loved it, not drinking it with straws, but the flavor!

Fried Rice

1 cup bean sprouts
1 T olive oil (or vegetable)
1 cup sliced mushrooms (3 oz)
3 cups cold cooked rice
1 cup cut-up cooked pork
2 T sliced green onions
1 T olive oil ( or vegetable)
2 large eggs, slightly beaten
3 T soy sauce
dash of white pepper

Rinse bean sprouts with cold water, drain. Heat 1 T oil in skillet over medium heat. Cook mushrooms in oil about 1 minute, stirring frequently, until coated. Add bean sprouts, rice pork and onions. Cook over medium heat about 5 minutes, stirring and breaking up rice, until hot. Push rice mixture to the side of the skillet. Cook eggs in 1 T oil until eggs are cooked, but moist. stir eggs and rice together. Stir in soy sauce and pepper.

Variations:
Omit bean sprouts and mushrooms
I add green peppers with pork and onions
Substitute chicken or beef for pork
Use regular pepper