Vegetarian

Maha's Lentil Soup By Annie Copps

Monday, March 28, 2011
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sliced irish soda bread

My sister-in-law is a great cook and from a family of great cooks including her mother, three sisters, and sister-in-law. Every meal she has ever prepared for me, mostly traditional foods from her native Syria, is a feast for the senses—she is an instinctive cook and an artist by training and my personal favorite, her lentil soup is my favorite.

Yield: 8 servings

Ingredients
4 medium onions, finely chopped
½ cup olive oil
4 carrots, peeled and finely chopped
6 to 8 cloves garlic, minced
2 tablespoons dry coriander
1 pound dry lentils, rinsed and picked through
2 to 3 tablespoons cumin
Kosher or sea salt
1 bunch Swiss chard, stems removed and cut into 2-inch pieces
1 tablespoon flour
1 tablespoon olive oil
¼ pound vermicelli or angel hair pasta, broken into 1-inch pieces
2 fresh lemons
Serve with fried pita chips or unseasoned croutons

Directions
This is a traditional soup from Syria and Lebanon adas hisem (which translates to "unripe grapes/lentils") it is both vegetarian and vegan, and surprisingly hearty. Start with lots of chopped onions in a healthy amount of olive oil. Then add carrots and lots of garlic. Once the vegetables are softened, stir in some fragrant dried coriander and bright and lemony cumin, as well as dried lentils and enough water to cover the mix by a few inches. Once the lentils have cooked, add a bunch of Swiss chard and toasted vermicelli noodles that have been broken into bits—they cook up and add a creamy flavor and texture. Ladle into serving bowls and give the soup a healthy squeeze of lemon and you are good to GO.

In a large soup pot over medium high heat, saute onions until translucent.

Add garlic and carrots and cook 2 to 3 minutes.

Add coriander, stir well to coat the vegetables, and cook about 2 minutes or until very fragrant.

Add lentils and stir well to coat.

Add enough water to cover the ingredients by 3 inches (about 8 cups). Stir in cumin.

Cook about 30 minutes or until lentils are al dente (softened, but not completely cooked).

Season with salt (about 1 tablespoon).

Add Swiss chard and cook about 10 minutes.

Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.

In a saute pan over medium high heat, saute pasta until lightly browned, about 2 minutes. Add pasta to soup mixture and cook about 8 minutes more. Ladle into soup bowls and squeeze about 1 tablespoon of lemon juice over the top.

(Courtesy: Yankee Magazine)

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Olive Oil Poached Salmon with Edamames
By Ming Tsai

Tuesday, August 24, 2010
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You know how I feel about the magnificent soy bean, but apparently I'm not alone. Americans are ordering edamame by the bushel at Japanese restaurants across the country. So today I'm pairing this ubiquitous bean with a western product we've fallen hard for, olive oil. Today they'll make beautiful music together in my All-In-One Olive Oil Poached Salmon with Edamames.

Serves 4

Ingredients
4 pieces center-cut salmon, pin bones and skin removed
3 shallots, sliced
2-3 stalks tarragon, leaves ripped
2 cups peeled edamames
Sea salt to season
Coarsely ground black pepper
Extra virgin olive oil to cook

Directions
Season the salmon well and cover with shallots and tarragon and let marinate 30 minutes. Place all in baking dish, add edamames and cover with olive oil. Cover in foil and place in cold oven. Set oven to 250 degrees. When temperature has been reached, go for internal temperature of 115 degrees, which should take about 30-35 minutes. Serve immediately.

Wine Notes
Condesa de Leganza Crianza
—La Mancha, Spain
Taste: Round, expressive ripe fruit with fine tannins and a soft dryness; well-defined flavor with an elegant finish.
Aroma: Complex, voluptuous, soft

—The estate of Los Trenzones is located in the area of Quintanar de la Orden, 2,500 feet above sea level, in the southwest corner of central Spain's La Mancha region

—100% Tempranillo

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chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Roasted Potato Salad with Bell Peppers

By Susie Middleton   |   Friday, April 13, 2012
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spicy red beans

Serves six

Ingredients.

1 ear fresh corn, in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 small cloves garlic, finely chopped
1 recipe Simple Roasted Potatoes
3 Tbs. red-wine vinegar

Directions:

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

Nutrition information (per serving):

Size : based on six servings; Calories (kcal): 290; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 12; Carbohydrates (g): 32; Polyunsaturated Fat (g): 2; Sodium (mg): 340; Cholesterol (mg): 0; Fiber (g): 4;

Susie Middleton is editor at large for Fine Cooking magazine.

Slow Foods in Twenty Minutes

Thursday, March 29, 2012
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March 29, 2012

chefset

One of Ana Sortun's new Chef Sets /Brand New Partners

BOSTON — What if all the taste and nutrition of a pound of fresh carrots could be in a 3oz packet in your cabinet? What if you could have all the subtlety and richness of “slow foods” in a jiff – five nights a week? Two prominent area chefs – Barbara Lynch and Ana Sortun – are stepping out of the kitchen trying to change the way we eat.

Ana Sortun, chef and owner of Oleana and Sofra, has created a meal system called Chef Set. It requires you to "chop three fresh ingredients" and combine them with her pre-packaged herbs and grains for a meal in minutes.

Barbara Lynch is chef and owner of six Boston restaurants, including No. 9 Park, the Butcher Shop, and Menton. Her new startup product, BLinc, consists of dehydradted, vegan foods dehydrated and packaged, without additives, for the cook in a hurry to open and add to soup stock or toss with vinegar for an easy salad.

Both women were inspired to work with nutritionists and find solutions that meet their own standards for packaged food--taste, quality and low-calorie.

Lynch insists it couldn't be easier to have eggplant for dinner with her new system. Hardly any skill is required, but she warns, "If you don't know how to boil water, don't buy it!"


Revolutionary Health Plan

Friday, December 16, 2011
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Wilted Greens With Caramelized Red Onion And Toasted Walnuts

Friday, June 10, 2011
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About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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