Sweet Potato, Baby Kale and Lentil Soup. Seriously AMAZING!

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This soup is SO special. Yes I love vegetables but this soup is so special not because of the wonderful veggies but rather because of the seasoning. It is VERY flavorful and intense, in a good way. This could go down in history as one of my favorite (non pureed) soups. My friend gave me this recipe from Pinterest and I switched it around a tad to make it my own.

 

Ingredients:

  • 3 medium sized sweet potatoes peeled and cubed 
  • 2 cups baby kale (you can use more if you would like!)
  • 1 cup brown lentils
  • 2 tomatoes (vine ripe if possible) chopped
  • 1 medium size onion diced
  • 1 1/2 TBS Turmeric
  • 1 1/2 tsp cumin
  • 1 tsp ground coriander 
  • 1/3 tsp cayenne pepper or more if you  like heat!
  • 1/2 tsp cinnamon
  • 1 tbs fresh ground ginger
  • 1 tsp salt (more to taste if you would like)
  • Pepper to taste (adding pepper increases the bio availability of turmeric- helping your body absorb more of the nutrients!) 
  • 6 cups vegetable broth 
  • 1 cup water

Directions

  • Heat the largest pot you have for 40 seconds over medium heat, then add about 2 tbs of EVOO or any other oil you prefer. Warm up oil for another 20 seconds then add in chopped onions and stir for 3 minutes.
  • Add in all the spices including the ginger. Stir for another 2 minutes.
  • Add in tomatoes and lentils. Stir for a minute then finally add in your sweet potato, 6 cups broth, and 1 cup water.
  • Bring pot to a boil, cover and reduce to low, letting cook for about 30 minute. 
  • After about 30 minutes add in your baby kale and let it cook for another 10 minutes.

Comment below and let me know how it goes! Did you make any changes to the recipe?

** If I am going to be eating/ serving all the soup right away I add in all the Kale while cooking (like the recipe says). BUT if I know that I will be reheating it and eating it for the next couple of days then I only add in some kale, and right before I heat up the soup to eat the next day I will add in more fresh baby kale! ALSO, if you do not have kale feel free to use baby spinach, or regular Kale just cut up small.

 

 

Camera Man And I Are Taking A 6 Week Cooking Course Together

 

 

If you have been following my Instagram then you have seen multiple cooking class pictures of me and Camera Man.  We signed up for a 6 week course, Techniques of Cooking, at Cambridge School Of culinary arts. 

Each week we learn a new technique: knife skills, eggs, stocks and soups, braising, stewing, blanquettes, roasting, grilling, sautéing , and finally sauces. I am making food I never dreamed of making, and eating food I never thought I would eat! Going into this course I told myself I would be open minded and try all the food we make. I have eaten pork, red meat,  and tons of salt and butter! This is not the way I normally do, or would eat, but it actually feel nice and different. The image below is me being very proud of my raspberry lemon soufflé.  I can't wait to make this again. It was so light and airy and just perfectly sweet without being to much. The main ingredient: EGG WHITES!

Below: First time I ever made (and ate) short ribs!!!! This is not something I would probably eat in the near future, just not my thing, BUT I did enjoy the experience of making and eating it. 

This past week I tried (for the first time) one of  the most delicious foods, scotch eggs. Have you ever tried this? I had not even heard of it before the course. The recipe from our class asks for fennel seed and coriander. We did deep fry the scotch egg, BUT I asked the chef how to make it at home or how to avoid deep frying and he said put on a skillet with oil for a little then put in the oven at 350 for 20 minutes.  Below is a sampling of all the foods we made this past Sunday. 

  • The Scotch Egg are circled in black. 
  • The dish that I made, Roasted Chicken au jus and Quinoa with Caramelized Onions and Mushrooms, is circled in red. 
  • The Indian Flavored Roasted Vegetables were so yummy (to the left of the scotch egg) 
  • In the center: Honey Spiced Pork Roast with Fennel and Fruit Compote.  
  • left of quinoa: Diablo Skirt Steak with Fresh Tomato Salsa
  • green arrow is Grilled Sword Fish Verde
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Camera Man was the only one that got assigned to baking out of the group. Even though this was his first time baking in class, he did really well. He is SO precise and accurate when following recipes, making him perfect for baking. He made Grilled Cranberry- Orange Zinfandel Bread. It is a cross between a scone and a muffin and IT IS INCREDIBLE. This would be perfect for Thanksgiving. I will end up sharing the recipe with you.

XOXO

Lauren

 

Posted on February 23, 2015 .

Best Chocolate Chip Cookie

I am reposting one of my favorite homemade chocolate chip cookie recipes. I whip this up often, as it is easy, FAST, and satisfies my sweet tooth without making me feel too bad :) the cookie uses healthy fats and almond flour. It is sweetened by honey and cooks in 12 minutes! This recipe makes 6 cookies.

 

Ingredients:

½ c whole wheat flour

½ c almond meal

½ tsp baking powder

½ tsp salt

1  egg

2 T honey

1 ½ tsp vanilla

½ cup chocolate chips

1 T coconut oil, melted is ideal

2 T almond milk

Directions:

Combine all dry ingredients in a large bowl. Combine all wet ingredients in a smaller bowl. Add wet ingredients to dry and add chocolate chips. Bake at 350 for 10-12 minutes. Makes about 6 cookies.

For a vegan version, use 1 T ground flax seed +  3 T warm water instead of the egg, and use maple syrup instead of honey. Enjoy! What is your favorite type of cookie?

Posted on February 9, 2015 and filed under sweet, dessert.

Sweet Potato & Butternut Squash Soup

I already made this soup 3 times this winter. It is so smooth and filling. I know you will love it! You can watch the video below, or just read the directions. I would watch the video. I think its fun, and camera man makes a cameo at the end! (If you are reading this on your phone you probably can't see the video below) 

Ingredients

  • 4 cups vegetable broth
  • 2 cups water or less
  • 1 sweet potato (add another sweet potato if you like thicker soups)
  • 1 (1-2 lbs) Butternut squash
  • 1 tbs fresh ground ginger root
  • 1 onion diced
  • 1/2 tsp cumin
  • 1/2 tsp tumeric
  • pepper and salt

The beauty about this soup is that in the end it all gets pureed so you do not have to worry about perfectly cutting the vegetables. Peel and cube butternut squash. Peel and slice sweet potato. Dice onion. 

In a pot add some EVOO (or any grease your desire) heat up a bit and add in onions. Stir until fragrant. Add in spices; Cumin, Turmeric, pepper and some salt. Mix and then add in butternut squash and sweet potatoes. Mix for a minute more, then add in 2 cups water and 4 cups broth. Add in grated ginger and bring a boil.

After brought to a boil simmer on low and cover pot for about 25 minutes. You want to soften the vegetables. Once a fork can easily go through the butternut squash, you are ready to puree!

Either place in a blender or if you have an immersion blender, great! Bon appetit! 

 

 

Posted on January 26, 2015 and filed under apps/side dish, soup.

I Transformed My Wedding Dress into a Skirt

I loved my wedding dress. It was simple, chic, and easy to dance in. When I got it made my big requirement was for it to move and dance with me. It did just that and more.

After the big day was over, I got my dress cleaned and it sat in my closet. I would peek at it every now and then, but it just sat there. I am not really sure why most of us keep our wedding dresses in a box or hidden in our closet.  My mom actually donated hers so I never got to see it (other than in photos), or try it on. 

A year and a half later, I decided to make my dress into a skirt. A skirt I could wear again and again. A skirt that, one day, I can pass along to my daughter or niece. A skirt that will tell a story every time I wear it. 

I hired a local wedding dress designer/maker,  Ana Hernandez to make the transformation happen.

Ana made wedding dresses for two of my friends. I trusted her from our first chat. Her work is clean, she is punctual, and puts her heart into every stitch. Thank you Ana for giving my wedding dress another burst of life. 

I am SO happy with how it came out. She even made the top of the dress a bustier. I am so excited to wear my new maxi skirt and let my wedding dress live on.


Posted on January 9, 2015 .