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Lemony Lentil with Greens Soup

5/15/2024

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Ingredients
  • 1 cup dried brown lentils
  • 8 cups water, divided
  • ¼ cup extra-virgin olive oil
  • 2 medium onions, diced
  • 2 medium carrots, diced
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 3 cloves garlic, chopped
  • 1 teaspoon ground coriander
  • 6 cups chopped collard and/or kale greens
  • ¾ cup chopped fresh cilantro
  • 1 pound small yellow potatoes, quartered
  • Juice of 1 lemon, plus wedges for serving

Directions

1. Pick through lentils, discarding any stones. Rinse.
2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds.
5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
5. Serve with lemon wedges, if desired.


 

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Hartford Election Cake

10/21/2020

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Picture
Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher)
1 tablespoon dry yeast
¼ cup mixed dried cranberries
¼ cup dried figs, diced
¼ cup sultanas
¼ cup dried apricots, diced
4 tablespoons dark rum
2 tablespoons orange blossom water, or orange extract, or vanilla extract
¾ cup brown sugar
8 tablespoons butter, softened (1 stick)
3 eggs, slight beaten
3¼ cups flour
¼ teaspoon salt
½ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon coriander
1 cup walnuts, chopped

Bundt pan
Butter & flour to prep pan
3 tablespoons butter, melted
  1. Mix the yeast with the heated milk and set aside.
  2. Mix the dried fruit with the rum and orange blossom water in a small bowl and set aside.
  3. In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar for two minutes on medium speed.
  4. Add eggs and beat for two more minutes.
  5. Drain liquid from dried fruit and add liquid to sugar and egg mixture. Mix to combine. Reserve the fruit for a later step.
  6. Sift flour into a bowl with the salt, allspice, cinnamon and coriander.
  7. Transfer to a stand mixer with a dough hook.
  8. Alternate adding flour-spice mixture and milk mixture to form a loose but very sticky dough. Beat only long enough to bring the dough together.
  9. Pour dough into a large bowl, cover with a dish towel and let rise in a warm draft-free place for about two hours or until doubled in size.
  10. While the dough is rising, liberally butter and lightly flour a 10” Bundt pan.
  11. Pour nuts and dried fruit into the dough and mix by hand just until blended throughout.
  12. Scrape the mixture into the prepared Bundt pan.
  13. Cover with a dish towel and let rise until almost doubled in size, about an additional hour.
  14. Preheat oven to 350 degrees F.
  15. Bake in the center of the oven for about 40 minutes or until a toothpick inserted comes out clean.
  16. Remove from oven and brush with the melted butter.
  17. Glaze with rum icing. Recipe below.

RUM ICING
⅓ cup butter, softened
¼ cup milk
2 cups confectioner’s sugar
1½ teaspoon rum
1 tablespoon hot water, as needed

  1. Heat butter and milk over low heat. Stir occasionally. When the butter is completely melted and the mixture combined, remove from the heat.
  2. Stir sugar and rum into the butter and milk mixture. Use the hot water to adjust the icing to the thickness desired.




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Watermelon Latino

9/12/2018

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Picture
Serves 6-8
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon lime zest
 Juice of one lime
4 cups seeded cubed watermelon
  1. In a small bowl, mix cumin, coriander, chili powder, salt, cayenne and lime zest.
  2. ​Place the cubed watermelon in a serving bowl.
  3. Sprinkle the spice mixture over the watermelon. Drizzle with the lime juice and toss gently to serve.
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  • Home
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