Wednesday, October 8, 2008

Chicken Lentil Soup

Today is rainy and just blah outside so I decided to make some warm comfort food. We also desperately need groceries so in such situations I always make something with dried beans or other bulk food I tend to push to the back of the cabinet. This recipe makes enough for 4.

I will add here that my camera is still kaput so I am stealing this photo from the Food Network. I swear it looks like this though! Well mine doesnt use any garnish but feel free to if that is your bag.

Chicken Lentil Soup

1 cup of lentils
5 cups of hot water
4 chicken bullion cubes
4 medium tomatoes, chopped (I used roma so if using a larger variety of tomato use less of them)
3 medium carrots, chopped
1 medium potato, peeled and chopped
1 onion, chopped
2 stalks of celery, chopped
3 cloves of garlic, minced
1/2 tsp coriander
1/2 tsp cumin
salt & pepper to taste
1 chicken breast, cooked & cut into bite size pieces

My preferred way of eating lentil soup is the traditional way - having it slightly pureed. I have had it with no amount of pureeing done and it's been equally fabulous. If you don't want yours to be pureed you can add the raw chicken to the pot from the jump and it will cook along with all of the ingredients.

Combine all ingredients except chicken and simmer on low 15-25 minutes. Once the lentils loose their bite and the onions are translucent pop it into a blender and puree it to your desired consistency. Add the chicken and enjoy!

This would be ridiculously easy to vegetarian or vegan-ized.

Thursday, October 2, 2008

Pumpkin Chocolate Chip Muffins

The taste of fall to me is pumpkin, pumpkin, and more pumpkin. My husband is obsessed with these muffins. I made jumbo ones and if you go that route add 5-10 minutes of bake time on. As always do the ol' toothpick coming out clean test to check for doneness.

Pumpkin Chocolate Chip Muffins

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 - 1 tbsp pumpkin pie spice
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

Preheat oven to 400 degrees. Grease and flour the pan or use paper liners.

Mix sugar, oil, eggs, pumpkin, and water together in a bowl. In a separate bowl mix together the flour, baking powder, baking soda, spice, salt, and chocolate chips. Add the dry ingredients to the wet and stir just until blended. Do not overmix.

Pour into muffin tins and bake 20-25 minutes.