Curried Lentil Soup with Ham

Curried Lentil Soup with Ham

½ lb. lean country smoked ham
3 medium-size carrots
½ lb. green lentils
2 tablespoons butter
1 cup finely chopped onions
1 tablespoon finely chopped garlic
2 tablespoons curry powder
5 cups fresh chicken broth
2 cups water
1 bay leaf
3 sprigs fresh thyme
1 tablespoon red-wine vinegar
2 tablespoons finely chopped coriander

1. Remove most of the fat from the ham and cut into 1/2-inch cubes.
2. Trim and scrape the carrots and cut them into 1/4-inch cubes.
3. Pick over the lentils, wash them and drain into a colander.
4. Heat 1 tablespoon of the butter in a kettle or saucepan. Add the ham, carrots, onions, garlic and curry powder. Cook briefly over medium heat, stirring, until the onions are wilted.
5. Add the lentils, 4 cups of the chicken broth, water, bay leaf, thyme and salt. Bring to a boil, and simmer for 24 to 30 minutes, stirring occasionally.
6. Remove one cup of the soup, with more lentils than liquid, and set aside. Discard the bay leaf and thyme sprigs.
7. With a potato masher or wire whisk stir the soup briskly to mash the lentils, and return the soup to a boil. Add the remaining cup of chicken broth, the reserved lentils, the vinegar and the remaining butter. Check for seasoning and serve, sprinkled with the coriander.

Source: New York Times Cooking (6 servings)

Easy Sheet Pan Nachos

Easy Sheet Pan Nachos

These loaded nachos are perfect for a casual dinner or a party snack. Adding the salsa and other toppings after the nachos bake keeps the chips crisp.


12 ounces gluten-free tortilla chips
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
3 tablespoons gluten-free taco seasoning
15 ounces canned pinto beans, drained & rinsed
1 cup frozen corn kernels
1 ½ cups shredded cheddar cheese, or monterery jack (or a combination)
Toppings (optional)
Pico de gallo or salsa
Sour cream
Sliced black olives
Pickled jalapenos
Chopped cilantro

1. Preheat oven to 425° F. Lightly spray a rimmed baking sheet with nonstick cooking spray or line with aluminum foil.
2. Place tortilla chips in a single layer onto prepared baking sheet. Set aside.
3. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add ground beef. Cook, breaking up beef with a wooden spoon as it cooks, until beef browns and no pink spots remain, about 3-5 minutes. Add onion and cook until soft, about 2 minutes. Add garlic. Cook for 1 minute. Drain excess fat if needed. Stir in taco seasoning.
4. Top tortilla chips evenly with the cooked ground beef, pinto beans, corn and cheese.
5. Bake until the cheese melts and nachos are heated through, about 7-8 minutes.
6. Remove from the oven. Sprinkle desired toppings evenly over the warm nachos. Serve immediately.

Source: Gluten-Free Living Magazine (6 servings)

Gluten-Free Fudgy Teff Brownies

Gluten-Free Fudgy Teff Brownies

Whole-grain teff flour (made from a tiny ancient grain) has a nuance of cocoa flavor to start with, making it a natural choice for brownies. These gluten-free brownies are moist and satisfying, intensely chocolaty and have a tender texture.


6 ounces dark chocolate (70% cacao), coarsely chopped
6 tablespoons unsalted butter
⅔ cup granulated sugar
½ teaspoon salt
2 cold large eggs
½ cup teff flour
1 cup chopped walnuts

1. Position a rack in the lower third of the oven and preheat to 325°F. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray, allowing it to slightly overhang opposite edges.
2. Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove bowl from heat.
3. Add sugar and salt and stir until combined. Let cool until barely lukewarm, 5 to 7 minutes. Add eggs one at a time, whisking briskly after each. Add flour and whisk briskly for 30 seconds to thicken the batter. Stir in nuts. Scrape the batter into the prepared pan and spread evenly.
4. Bake until a toothpick inserted in the center emerges clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack, about 1½ hours. Lift the overhanging ends of paper or foil to remove from the pan. Cut into 16 brownies.

To make ahead: Store airtight for up to 2 days.

• Prep: 20 Minutes
• Ready in: 2 Hours 20 Minutes

Source: Eating Well (Servings: 16 | Yield: one 8-inch pan of brownies)

Salmon with Anchovy-Garlic Butter

Salmon with Anchovy-Garlic Butter

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that’s mitigated by the creaminess of the butter. It’s a quickly made, weeknight-friendly dish that’s far more nuanced than the usual seared salmon — but no harder to prepare.


3 tablespoons unsalted butter
4 anchovy fillets, of 4 teaspoons anchovy paste
1 large clove garlic, or 2 small
½ teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon
2 tablespoons drained capers
½ lemon
Fresh chopped parsley

1. Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
2. In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
3. Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

• Total Time: 35 Minutes

Source: New York Times Cooking (4 servings)

Classic Dutch Oven Bread

Classic Dutch Oven Bread


3 cups (381 grams) bread flour
1 cup (130 grams) whole wheat flour
1 tablespoon (9 grams) kosher salt
2 ¼ teaspoons (7 grams) instant yeast
1 ¾ plus 2 tablespoons (425 grams) warm water (105°F/41°C to 110°F/43°C)
Corn four, for dusting

1. In a large bowl, stir together bread flour, whole wheat flour, salt, and yeast. Add 1 3/4 cups plus 2 tablespoons (425 grams) warm water, and stir with hands until fully incorporated a sticky dough forms. (Alternatively, place bread flour, whole wheat flour, salt and yeast in the bowl of a standard mixer fitted with the paddle attachment. Add 1 3/4 cups plus 2 tablespoons [425 grams] warm water, and beat at medium speed until a stick dough forms, about 30 seconds.)
2. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours.. Then, refrigerate for at least 2 hours (preferably overnight) or up to 5 days.*
3. Turn out dough onto a lightly floured surface, and gently press dough just to level and even it out. Starting on the left side of the dough and working clockwise, fold edges of dough toward center, pressing lightly. Turn dough ball over and using both hands, cup dough and pull it toward you. Turn dough 90 degrees, and repeat until you have a smooth, tight, sealed round.
4. Heavily dust a sheet of parchment paper with corn flour; place dough on parchment, seam side up. Cover and let rise in a warm, draft-free place (75°F/24°C) for one hour.
5. When dough has 30 minutes left to rise, place a 6 to 7 quart Dutch oven and lid in a cold oven. Preheat oven to 500°F (260°C).
6. Carefully removed hot Dutch oven from oven, remove lid, and quickly turn bread into Dutch oven so the seam is now on the bottom. Score top of bread (being careful not to touch the sides of the hot Dutch oven). Cover with lid and place back in oven.
7. Immediately reduce oven temperature to 450°F (230°C). Bake for 25 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), about 10 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

* The longer the dough stands, the more the flavor will develop.
Source: Bake From Scratch (Servings: 28 | Yield: One 28 ounce loaf)

Lemony Shrimp with Orzo, Feta, and Olives

Lemony Shrimp with Orzo, Feta, and Olives
Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.


1 tablespoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
2 garlic cloves, minced
2 cups orzo
4 cups chicken broth
1 cup pitted Kalamata olives, chopped coarse
4 ounces feta cheese, crumbled (1 cup)

1. Garnish with chopped fresh parsley.

2. Mix lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.

3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 tablespoon oil to pan. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes. Add broth, bring to boil, and cook, uncovered, until orzo is al dente, about 6 minutes. Stir in olives, 1/2 cup feta, and lemon juice. Season with salt and pepper to taste.

4. Reduce heat to medium-low, nestle shrimp into orzo, cover, and cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Serve.


Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.

Source: Cook’s Country (4 servings)

Crisp-Skinned Spatchcocked Roast Turkey with Gravy Recipe

Crisp-Skinned Spatchcocked Roast Turkey with Gravy Recipe

3 large onions, roughly chopped (about 1 1/2 quarts)
3 large carrots, peeled and roughly chopped (about 1 quart)
4 stalks celery, roughly chopped (about 1 quart
12 thyme sprigs
1 whole turkey (12 to 16 pounds total), butterflied, backbone, neck, and giblets reserved
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 ½ quarts low-sodium homemade or store-bought chicken or turkey broth
2 bay leaves
3 tablespoons butter
4 tablespoons flour

1. Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
2. Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
3. Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.
4. While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.
5. Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.
6. When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.
7. Carve turkey and serve with gravy

How to Dry-Brine

Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton’s kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.

Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.

Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast using one of our recipes, omitting any additional salting steps called for in those recipes.

Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.
• Active: 20 Minutes
• Total Time: 2 Hours

Source: Serious Eats (Servings: 12 | Yield: 1 whole turkey)

Instant Pot Teff with Honey

Instant Pot Teff with Honey

½ cup teff grain
2 cups water
2 tablespoons walnut oil, (or hazelnut, or olive oil, I used what I had on hand)
1 teaspoon kosher salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
4 tablespoons honey, (1 tablespoon per bowl, or to taste)

1. Heat instant pot using sauté setting. Add teff grain and cook, stirring until it starts to smell toasted.
2. Add water, cinnamon, cloves, salt and oil of your choice to instant pot.
3. Using the manual setting, set to high pressure for 2-3 minutes. After time is up, use quick release.
4. Distribute cooked teff amount bowls and mix in 1 tablespoon honey per bowl (or less if desired). Add additional toppings such as sliced banana, nuts, dried fruit, etc. if desired.

(Servings: 4 | Yield: 170 grams cooked teff per serving, before adding honey and toppings)

Dutch Oven Bread

I tested a no-knead Dutch oven bread recipe. The dough rose overnight in the fridge and then I baked it in the oven in a cast iron pot with a lid. Smells good!

via PressSync

Smoky Roasted Chickpeas

Smoky Roasted Chickpeas

These crunchy chickpeas will serve you well as both a snack and a crunchy, protein- and fiber-rich topping for salads. They’ll stay crisp in an airtight container for up to a week; just be sure to cook them until they’re just shy of burning for the crunchiest results.


1 (15-oz.) can unsalted chickpeas, rinsed and drained
1 ½ tablespoons olive oil
½ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper

1. Preheat oven to 400°F.
2. Spread chickpeas on several layers of paper towels, and pat dry. Spread in an even layer on a small rimmed baking sheet lined with parchment paper. Drizzle with oil, and shake pan to coat. Bake at 400°F 30 minutes.
3. Remove pan from oven. Sprinkle chickpeas evenly with paprika, salt, and cayenne pepper; stir well. Return to oven, and bake at 400°F until chickpeas are very crisp and crunchy (but not burned), 15 to 20 minutes. Cool completely; store in an airtight container up to 1 week.

Melissa’s note – After draining the chickpeas, I let them air-dry on paper towel for an hour (after patting dry.) After 1 hour, I put the chickpeas in a bowl with olive oil and tossed to coat evenly before baking on parchment paper.

• Active: 10 Minutes
• Total Time: 1 Hour

Source: Cooking Light (Servings: 5 | Yield: 1/4 cup per serving)