lentil soup with veggie sausage, chard and garlic

http://smittenkitchen.com/blog/2013/01/lentil-soup-with-sausage-chard-and-garlic/

Lentil Soup with Sausage, Chard and Garlic
Adapted from Secrets of the Best Chefs, where it was provided by Gina DePalma


use veggie sausage, of course!

Serves 6
1/2 cup olive oil, divided
4 large links of sweet Italian sausage, casings removed (I used half of this, preferring the sausage to not dominate the soup’s flavor)
1 medium onion, diced
2 celery stalks, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano cheese to finish

Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch fo salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)
When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.
To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.

indian eggs

 http://food52.com/blog/5430_eggs_for_dinner_6_ways?utm_source=FOOD52+Subscribers+List&utm_campaign=ab3c23169b-digest1_6_131_4_2013&utm_medium=email

From India: take a half-dozen eggs, whisk, dump in a hot, well-buttered saucepan. Add a chopped chile of your preferred heat. Instead of scrambling, fold the eggs toward the center, like folding sheets. Add a handful of golden raisins and the same of chopped cashews. Continue folding. Leave a touch wet. (From Mangoes and Curry Leaves, very loosely. A great book of Indian egg dishes remains to be written.)

shakshuka

http://food52.com/recipes/20281_tomatoy_yogurty_shakshuka

Serves 4

• 2 tablespoons olive oil
• 1 teaspoon harissa (add more if desired)
• 2 teaspoons tomato paste
• 2 large red peppers, diced
• 4 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 28-ounce can of diced or crushed tomatoes
• 6 eggs
• 1/2 cup labneh or Greek yogurt

1. In a large saucepan -- ideally a pan you can cover with a lid later -- warm the olive oil over medium heat and then add the harissa, tomato paste, red peppers, garlic, cumin, and roughly 1/2 teaspoon salt. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a simmer and cook for another 10 minutes, or until the sauce has thickened.
2. Make a half-dozen little indentations in the sauce and then crack an egg into each. Simmer until the whites are gently set and the yolks are still wobbly; this will take around 10 minutes, but watch closely--the eggs go from undercooked to overcooked quickly. (If they're cooking very slowly, cover the pan and then peek.) Serve the eggs in the sauce, with the labneh or yogurt on the side. You'll want bread and a simple green salad.

tofu scramble

http://www.bonappetit.com/recipes/2013/01/tofu-scramble

• 2 14-ounce blocks extra-firm tofu
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 small green bell pepper, finely chopped
• 1 small red bell pepper, finely chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons ground turmeric
• 1 15-ounce can black beans, rinsed, drained
• 1/4 cup coarsely chopped fresh cilantro
• Kosher salt, freshly ground pepper
• 4-6 whole wheat tortillas, warmed
• Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

Preparation

• Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.
• Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper.
• Serve scramble with tortillas and garnishes, as desired.

• Nutritional Information

  6 servings, 1 serving contains:
  Calories (kcal) 390
  Fat (g) 16
  Saturated Fat (g) 1.5
  Cholesterol (mg) 0
  Carbohydrates (g) 43
  Dietary Fiber (g) 9
  Total Sugars (g) 5
  Protein (g) 22
  Sodium (mg) 620

Read More http://www.bonappetit.com/recipes/2013/01/tofu-scramble#ixzz2H7LToLXF