Red Lentil Soup

It's official...my family has gone lentil crazy. My parents went to the health food store last weekend and bought what seemed to me like a year's supply of lentils. Afterward, they followed their successful purchase with a trip to IKEA to buy storage containers for our now gigantic collection. I may be exaggerating the amount of lentils currently in our house...but not by much. In truth, I'm happy that they bought all of those lentils because I really enjoy the taste and it is a very healthy legume packed with lots of protein.

My first attempt at cooking the lentils came in the form of red lentil soup. Red lentils are quite soft and therefore become mushy when cooked; this makes them ideal for soups. Unfortunately, their mushy quality tends to result in a thick stew more often than a liquid soup. However I was determined to make my soup "soupy". I think that I achieved my goal pretty well; the soup was definitely chunky, but not too thick and stew like. It still had a lot of liquid in the end and that made me happy.

The soup was so well received by my family that it caught me off guard. I have only recently started making soups and some of my recipes require tweaking. This time, however, everyone ate the entire soup up as soon as I made it. It makes me proud to know that my soup skills are improving.

Red Lentil Soup

• 2 cups red lentils, rinsed and drained
• 1 large onion, finely chopped
• 2-3 carrots, finely chopped
• 2-3 ribs of celery, finely chopped
• 2-3 garlic cloves, finely chopped
• 1 tsp paprika
• 1 tsp cumin
• 2 tbsp tomato paste
• 2 L (6 cups) chicken or vegetable stock
• 1 lemon, juiced
• Olive oil
• Salt and pepper to taste
• Optional: 1/4-1/2 tsp red chili flakes

1. In a large pot, saute the diced carrots, onion, garlic, and celery for 3-4 minutes over medium heat until the onion starts to become translucent.
2. Add the paprika, cumin, and chili flakes if using and cook over low heat for 6-8 minutes.
3. Stir in the tomato paste and cook for an additional minute.
4. Add the lentils and stock and bring to a boil.
5. Reduce the heat to a simmer and cook for about 25-30 minutes until the lentils are soft and mushy. Keep the pot partially covered and stir the soup occasionally.
6. If you like a smoother consistency, puree the soup in batches using a blender and then return to the pot. I prefer the chunky soup so I left mine as is.
7. Add lemon juice and season with salt and pepper to your liking.
8. Serve the soup with crumbled feta or a dollop of sour cream/yogurt as well as some fresh chopped herbs, such as dill or cilantro.

Stuffed Zucchini with Vegetable Rice and Cheese

I actually discovered the idea of a stuffed zucchini a while ago, back in the summer, but never got around to making it until just now. While shopping at the grocery store I saw these huge zucchini and knew they would be perfect for stuffing because they provided a good portion size. Making these stuffed zucchini also provided me with a great opportunity to use up a lot of miscellaneous pantry ingredients that we had lying around. The beauty of this recipe is that you can put virtually anything you want in the stuffing and then just bake it.

Originally I was going to create something similar to my orzo stuffed peppers but then I decided to use rice instead of orzo. I rarely cook rice and the few times that I have made it I always used the stove. This time, however, I wanted to try using our rice cooker. My brother informed me that "rice expands thrice" as he was taught in his foods class. Well, I don't know if I prepared my rice incorrectly or whether he was mistaught, but my rice barely expanded twice. To make up for my little amount of rice I compensated by adding more vegetables to the stuffing, which no one seemed to mind.

In the end, the stuffing was quite delicious and I think that in the future I might make it as its own separate dish, without going through the extra step of scraping out the zucchini, stuffing, and baking it. Still, the zucchini provided a nice presentation and was already pre-portioned. If I do repeat the process with the zucchini, I think I might also season it a little with some spices, along with salt and pepper, before baking it to give another layer of flavor.

Stuffed Zucchini with Vegetable Rice and Cheese
Note: These are the vegetables I used because this is what I had on hand. Other good additions or substitutes include peas, peppers, beans, etc.

• 3 large zucchini
• 1 cup uncooked rice
• 1 1/2-2 cups water
• 1 large onion, chopped
• 1 cup carrots, chopped
• 1 8 oz (227 mL) can sliced water chestnuts, chopped
• 1 12 oz (341 mL) can whole kernel corn
• 1 cup grated cheese + some extra for sprinkling on top
• Salt and pepper to taste
• Olive oil
• Optional: 1-2 tsp Worcestershire sauce

1. Start by cooking the rice as it will take the longest. If using a rice cooker, simply rinse the rice with cold water until the water turns clear then put into rice maker and cover with water. I'm not an expert on the water to rice ratio, but generally it is recommended to use 1 1/2 to 2 cups of water for each cup of rice, depending on how sticky you like it (the more water, the stickier the rice). If using the stove, bring the rice and water to a boil then reduce the heat and let it simmer, covered, for about 25-30 minutes, or until the rice has absorbed all of the water.
2. Wash the zucchini and cut in half lengthwise, making sure to cut the ends off as well.
3. Using a large spoon, scrape out the insides of the zucchini and set aside. Place the zucchini on a baking pan and brush with some olive oil. Sprinkle with some salt and pepper and add any other spices you wish.
4. Bake at 350 degrees Fahrenheit for 10 minutes.
5. As the rice cooks, prepare the rest of the stuffing by chopping the zucchini flesh and sauteing with the chopped onions over medium heat for about 10 minutes. Stir the mixture occasionally and season with salt and pepper.
6. Add the rest of the vegetables and continue to cook for another 8-10 minutes, or until all of the vegetables are soft.
7. Once the rice is cooked, add it to the vegetables and mix it around. Add the grated cheese and mix thoroughly. If you want, add a little Worcestershire sauce as well for a little extra flavor. 
8. Stuff the zucchinis with the vegetable rice mixture and sprinkle some extra cheese over top. Return to the oven and bake at the same temperature (350 degrees Fahrenheit) for 20-25 minutes.

Butternut Squash Soup

There is a certain danger of typing in an ingredient into the search box of tastespotting.com or foodgawker.com--there are so many delicious sounding recipes it's hard to decide what to make. Last week my dad brought home some butternut squash, already precut and ready to be prepared. At first I couldn't decide whether to roast it or make a soup out of it, but ultimately I chose the later. I figured that in the cold of winter, a nice warm soup is always filling and enjoyable.

When I told my family of my intentions, my grandfather was particularly skeptical. He claimed that he has never liked the taste of butternut squash and was doubtful that I could change his mind. I responded by telling him that he was free to try the soup, but I would not be offended if he didn't like it. Well, not only did he try the soup...he was the first to finish his bowl and was asking for seconds. It made me so proud to have taken an ingredient he didn't like and transform it into a delicious creation. In fact, he has already asked me to make the soup again sometime in the near future.

Butternut Squash Soup

• 2 lbs butternut squash, peeled and cut into 2" chunks
• 3 tbsp butter
• 1/2 large onion, chopped
• 2 large shallots, chopped
• 2 tsp dried oregano
• 1 tsp dried thyme
• 6 cups chicken stock (can be substituted for vegetable stock)
• Salt and pepper

1. In a large pot, heat the butter over medium heat then add the chopped onion and shallots. Cook for 6-8 minutes until translucent.
2. Add the chopped pieces of butternut squash, oregano, and thyme. Stir all of the ingredients together so that they are evenly coated with the spices.
3. Pour in all of the stock and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 20-30 minutes, or until the butternut squash is soft and can be easily pierced through with a fork.
4. Working in batches, puree the soup in a blender until creamy then return to the pot. Bring the soup back up to a boil and season with salt and pepper.
5. To serve, garnish the soup with a dollop of sour cream or plain yogurt and some sliced green onion.

Asparagus and Prosciutto Roll Ups

I blissfully spent this weekend in the kitchen preparing many new recipes that I had been meaning to try for some time. One such recipe was this lovely asparagus and prosciutto roll up. I have encountered several roll-type recipes on tastespotting.com and this one caught my eye. At first I was going to use only the asparagus because I knew that I already had it in the fridge, but upon coming home last night I discovered that my mom and brother had purchased prosciutto on a whim earlier in the day. Clearly the food gods were sending me a message...and I decided to listen.

The beauty of these roll ups, and really any roll ups, is that the variety of fillings is endless. To make the process even simpler, I use pre-made crescent dough which is already portioned into triangles and ready to be rolled. I made these rolls three ways...ones with only parmesan cheese, ones spread with mustard, and ones spread with creamy horseradish. Although all three tasted great, I think my favorite was the one with the mustard; it provided a little kick which pleasantly complemented the saltiness of the prosciutto and the flakiness of the dough.

Asparagus and Prosciutto Roll Ups

• 1 package crescent rolls
• 8 stalks of asparagus 
• 8 slices prosciutto
• Grated parmesan cheese
• Optional: Dijon mustard

1. Snap the ends off the asparagus and cut each piece in half. Place asparagus pieces in a microwavable bowl and pour just enough water to cover. Microwave for 2 minutes on 50% power with a paper towel over top.
2. Meanwhile, open the package of crescent rolls and separate into 8 triangles. If using the mustard, spread a thin layer over top each piece of dough and then sprinkle with the parmasan cheese. Otherwise, sprinkle the cheese directly onto the dough.
3. Wrap one asparagus head and one middle piece with a slice of prosciutto.
4. Place the wrapped asparagus at the wide end of the dough and then roll up. Repeat for each crescent roll.
5. Place the roll ups onto a greased baking pan with the wide end face down, asparagus face up, and bake for 12-14 minutes at 375 degrees Fahrenheit, or until the dough is golden brown. 

Baklava

After making my southwest style spring rolls last week, I had some phyllo sheets left over and decided to make baklava. Unfortunately I had only six sheets left but I cut each sheet in half so that I could create more layers. After tasting the finished product, I wished that I had more sheets because the baklava did not have enough crunch...but that will have to wait until next time.

Despite missing the crunch, I felt that the actual filling was quite delicious and I was pleased with it. I know that a common problem with many baklava recipes is that they are too sweet. In fact, that is often the reason why I avoid eating baklava and why my mom was skeptical when I told her of my intentions to bake it. However I resolved the problem by cutting the sugar from the filling all together and instead putting it only in the syrup. By limiting the sugar to the syrup alone, I was able to reduce the sweetness of the baklava while still holding true to its flavor.

Unfortunately my desire to blog this recipe and take pictures of the intermediate steps had an effect on the overall appearance of the baklava. In between working with the dough and the camera I kept having to clean my hands and stand on chairs for a bird's eye view. By the time I was able to cut the baklava and put it in the oven the phyllo sheets on top had dried out, making them hard. Each time I made a cut the phyllo cracked and created many little pieces. I don't regret taking the pictures, but I wish I had a second set of hands there to do it so that I could focus on the recipe itself. Still, it all worked out in the end because the finished product tasted good.

Baklava
Note: This recipe is slightly different than my own because it incorporates the amount of phyllo sheets I wish I had, rather than what I actually used.

• 1 package phyllo dough, thawed
• 3 cups walnuts
• 1 cup raisins
• 1 cup dried apricots, roughly chopped
• 1 orange, zested
• 2 tsp cinnamon
• 1 cup water
• 1 cup sugar
• 1/2 cup honey

1. Prepare the filling by combining the walnuts, raisins, dried apricots, orange zest, and cinnamon in a food processor. Mix it on high speed until all of the pieces are small and uniform in size.
2. Working quickly, and with unused sheets covered under parchment/wax paper and a damp paper towel,  layer 6-7 phyllo sheets into a greased 9" x 13" pan with the edges hanging over. To help the sheets stick together use cooking spray between each layer.
3. Spray the top layer with cooking spray and sprinkle about 1/4-1/3 of the filling over the dough. 
4. Sprinkle some water over the filling and then layer a couple of phyllo sheets on top. Continue to sprinkle filling and layer sheets until the filling runs out.
5. Fold the overhanging sides over the last layer of filling and then cover the top with another 3-4 layers of phyllo. Trim the edges and then cut the baklava into diamond pieces by making diagonal and lengthwise cuts. Make sure to cut through the entire stack of filling and dough in each cut. Spray the top with cooking spray.
6. Bake at 350 degrees Fahrenheit for 30-35 minutes, or until the top is golden brown. 
7. While the baklava is baking, bring the water, sugar, and honey to a boil and then simmer for 5-7 minutes. Cool the syrup and then pour directly over the hot baklava as soon as it comes out of the oven.

Southwest Style Spring Rolls

Phyllo dough is really great. I know that its picky to work with, and you definitely have to work quickly, but overall I think its benefits outweigh the negatives. First of all, there are a variety of things you can make with phyllo. You can roll it, fold it, layer it...really the possibilities are endless. Also, because the phyllo sheets have no flavor you can pair them with anything you like, sweet or savory. Lastly, the sophisticated look of the phyllo makes for great appetizers and desserts.

I had been wanting to make some sort of "roll" out of the phyllo we had sitting in our freezer for quite sometime. I decided to take one of my salad recipes and turn it into a filling. The result was delicious and required less effort than I had anticipated. Once I got the rolling technique down, it was smooth sailing and I managed to make all of the spring rolls within half an hour...picture time included.

Unfortunately, the one hang up with phyllo is the speed it requires. As soon as phyllo sheets are exposed to the air they start to dry out and tear rather than retain their flexibility. In order to avoid the tearing and to speed up the process, I spray my phyllo sheets with PAM rather than brush on melted butter. I'm sure the melted butter makes the phyllo flakier, but frankly I don't have the patience to work with it and my waistline is also more satisfied with the PAM. After such a pleasant experience with the phyllo I'm sure that I'm going to start using it more.

Southwest Style Spring Rolls
Note: I didn't measure out exact quantities of all the spices, they can be adjusted to taste. My filling was enough for 14 large spring rolls, but the rolls could also be made in a smaller size if the phyllo is cut appropriately. 

• 1 package phyllo dough, thawed
• 1 14 oz. (398 mL) can corn kernels
• 1 19 oz. (540 mL) can black beans
• 1 large bell pepper (preferably red), chopped finely
• 1/2 bunch cilantro 
• 2-3 tbsp cumin 
• Salt and pepper to taste

1. Combine all of the ingredients except for the dough in a large bowl. Adjust the spices to your taste (I personally love cumin so I put a lot). 
2. Cover the filling and let sit in the fridge for a couple of hours. I would recommend leaving it in the fridge for as long as possible because the longer it sits, the more the flavor seeps into the filling.
3. Using two sheets at a time, spray the bottom phyllo sheet with PAM and then lay second sheet on top. Keep remaining sheets covered with wax or parchment paper and a damp (but not dripping) paper towel on top. 
4. To make large spring rolls, cut the two glued phyllo sheets in half lengthwise and place filling near the bottom but not too close to the sides. Make sure to leave enough dough exposed on the bottom to cover the filling. For the smaller spring rolls, cut the dough into thirds.
5. Fold in the bottom flap and then the sides. Spray the exposed dough with PAM and then roll from the bottom up, making sure to keep the sides tucked in. 
6. Place the rolls, seam side down, on a baking tray and spray the tops with PAM; this will help it brown in the oven.
7. Bake at 400 degrees Fahrenheit for 15 minutes, or until the phyllo turns a golden brown. 

I suggest eating the spring rolls fresh out of the oven, while they're nice and crispy, alongside some salsa or guacamole as a dipping sauce.

White Chocolate Hazelnut Cookies

Last night my cousin came over for a sleepover and we partook in a sleepover classic...watching a movie with some baked goodies. I had recently gone out with my friend for coffee earlier in the week and she made me try a white chocolate macadamia nut cookie from Starbucks. She said told me that it was her favorite cookie and I must admit, it tasted pretty good.

I told my cousin of my plan to bake these cookies and she was quite enthusiastic until we got to the store and realized that there were no macadamia nuts to be bought. Unfortunately our lovely city of Vancouver has been experiencing some crazy weather as of late and the store was not able to have everything in stock, according to a sign posted on the door. Instead we settled on substituting hazelnuts for macadamia nuts and added a little almond extract too.

The almond extract was a last minute addition, but it was extremely pronounced in the cookie. The cookie was crispy on the outside and chewy inside, just as the recipe promised. However the almond flavor was intense and definitely beat out the hazelnuts. I wonder if it would have overpowered the macadamia nuts as strongly, or if they would have been able to hold their own. Hopefully the store will have them in stock next time and I can make a real white chocolate macadamia nut cookie.

White Chocolate Hazelnut Cookies
Note: Recipe makes 36 cookies.

• 2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup (12 tbsp) unsalted butter, melted and cooled
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp almond extract (Note: if you don't want the almond flavor simply increase the vanilla extract to 2 tsp)
• 1 1/2 cup white chocolate, chopped (you can use chocolate chips but I prefer to cut the chunks from white chocolate bars)
• 1 cup hazelnuts, chopped

1. Whisk together the flour, baking soda, and salt and set aside.
2. In a large bowl, beat the sugars and melted butter until creamy. Beat in the egg, egg yolk, and extracts until combined.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined.
4. Using a spatula or wooden spoon, mix in the chopped nuts and chocolate until evenly incorporated.
5. Shape the dough into 2" balls and space evenly, about 2" apart onto a baking sheet lined with wax or parchment paper.
6. Bake at 325 degrees Fahrenheit for about 16 minutes. The cookies should be a little brown on the edges but still puffy in the middle when you take them out. Cool for 10 minutes on the baking tray before transferring to a plate.

Baked Crab Wontons

Happy New Year! I spent a wonderful winter break vacationing with my family in Phoenix. Prior to leaving for Phoenix I was able to fill up my days with baking and cooking, including the tomato chicken stew I made as well as some holiday cookies. Upon my return I returned to  my baking with gusto, preparing some yummy mini cheesecakes made for New Years, as well as some sesame cookies.

This weekend my parents decided to have some company over and I knew it would be the perfect opportunity for me to make something new. After exploring the contents of our refrigerator, I noticed we had a can of crab meet and decided to use it in an appetizer. I did some research and stumbled upon a recipe for an Asian appetizer called "Crab Rangoon". Unfortunately, most of the recipes called for frying the wonton and I was reluctant to do so. First of all, everyone is so diet conscious these days I was afraid no one would want to eat them. Also, frying is a lot of work and I still needed time to do some studying. Therefore I decided to adapt the recipe and bake the wontons instead.

I must admit that I was surprised as to how popular the wontons were. Initially, after I made the stuffing, I was concerned that it might be too cheesy and lacking an additional flavor component. To try and balance the crab I made a dipping sauce using apricot preserves and mustard...and it was fantastic. The sauce was sweet, but not too sweet because the mustard added a kick. Together with the warm crab wonton it paired perfectly. Later in the evening I also sampled the wonton at room temperature and without the dipping sauce. I noticed that the flavor had become more crab rather than cheesy once it had been baked. Still, I preferred the wonton warm and with the sauce.

Baked Crab Wontons
Note: This recipe makes about 48 large wontons; if using smaller wrappers it will probably make 60.

• 1 package wonton wrappers
• 8 oz crab meat, drained and flaked
• 8 oz cream cheese, room temperature
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1/4 tsp freshly ground black pepper
• 1-2 garlic cloves, finely minced
• 2-3 green onions, finely chopped

1. In a large bowl combine the cream cheese and crab meat.
2. Add the rest of the ingredients and stir through to combine. After tasting the filling you may want to add some additional salt or pepper.
3. Lay the wonton wrappers on a flat surface and place about a teaspoon of filling in the center.
4. Using your finger, wet two of the edges of the wrapper and then fold over the other two edges to form a triangle. Press down all along the edges to form a seal so that no filling can escape.
5. Pull the two opposite corners together and seal with water.
6. Place on a greased cookie sheet and spray the wontons with cooking spray. Bake at 400 degrees Fahrenheit for 15-20 minutes, or until golden brown. 

Dipping Sauce

• 1 cup apricot preserves
• 3-4 tbsp mustard

Combine the preserves and mustard and serve alongside the warm wontons.