This is my recent concoction. As I have established, I loooovvvee cumin and it is deliciousi in lentil soup! This delicious soup makes about 5 servings. It is hearty and warming and filling and healthy! It's kind of labor-intensive, but well worth it. Consider doubling and freezing some.
Lentil-Veg soup
Ingredients
• ½ pound green lentils
• 1 large onion chopped finely
• 1 leek chopped finely (mostly just the white part, and some of the green)
• 3 garlic cloves
• 3 Tablespoons good olive oil, plus additional for drizzling on top
• ½ tablespoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried thyme
• ½ teaspoon ground cumin
• 4 stalks of celery—medium dice
• 4 carrots—medium dice (same amount as celery)
• 1.5 quarts organic chicken stock
• 3 tablespoons tomato paste
• 1 tablespoon red wine
• Freshly grated Parmesean cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 15ish minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 8 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a good boil. Reduce the heat to low and simmer uncovered for 45 minutes, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Tuesday, January 11, 2011
Saturday, June 26, 2010
Chicken pesto pasta
So I just made a totally yummy Chicken pasta that I thought I would share.
1 pound wheat farfalle pasta
1 pound chicken breast
1/3 cup olive oil
about 4 ounces (or a good bunch) Arugula (reserve 20 leaves for garnish)
1/2 cup packed italian parsley
1/2 cup good, freshly grated parmesean reggiano
1/2 cup chopped and lightly toasted walnuts
4 cloves garlic
1 pint grape tomatoes
1/2 cup chopped kalamata olives
1/3 cup (or to taste) feta cheese
1/2 tsp salt
25 grinds pepper (to taste)
Cook chicken breast in olive oil (salted and peppered). We don't have a grill right now, so I just do this on the stove top. Put aside and let cool.
Turn oven to 350 degrees and toast chopped walnuts for about 5 minutes, or until they get a bit crisper.
Boil salted water. Add pasta. Cook about 10 minutes. Strain, lightly toss with olive oil and put in fridge.
Lightly chop garlic. Combine parmesean, garlic, chopped walnuts, arugula, parsley, salt and pepper in Cuisinart. Blend til finely mixed (6 seconds?). Turn on Cuisinart again and slowly start drizzling good tasty olive oil to create a pesto. Add more olive oil if needed to reach desired consistency. You don't want it to clump together, but become a smooth creamy texture. No more than 1/2 cup. Set aside pesto.
slice tomatoes in half and roughly chop olives. Slice chicken into 1 inch by half inch chunks.
Once pasta is cooled, add pesto. I didn't use ALL of the pesto made, but you can add the amount you like, to taste. Once mixed in, add feta, tomatoes, olives and chicken. Add 20ish arugula leaves for garnish throughout.
Enjoy!
1 pound wheat farfalle pasta
1 pound chicken breast
1/3 cup olive oil
about 4 ounces (or a good bunch) Arugula (reserve 20 leaves for garnish)
1/2 cup packed italian parsley
1/2 cup good, freshly grated parmesean reggiano
1/2 cup chopped and lightly toasted walnuts
4 cloves garlic
1 pint grape tomatoes
1/2 cup chopped kalamata olives
1/3 cup (or to taste) feta cheese
1/2 tsp salt
25 grinds pepper (to taste)
Cook chicken breast in olive oil (salted and peppered). We don't have a grill right now, so I just do this on the stove top. Put aside and let cool.
Turn oven to 350 degrees and toast chopped walnuts for about 5 minutes, or until they get a bit crisper.
Boil salted water. Add pasta. Cook about 10 minutes. Strain, lightly toss with olive oil and put in fridge.
Lightly chop garlic. Combine parmesean, garlic, chopped walnuts, arugula, parsley, salt and pepper in Cuisinart. Blend til finely mixed (6 seconds?). Turn on Cuisinart again and slowly start drizzling good tasty olive oil to create a pesto. Add more olive oil if needed to reach desired consistency. You don't want it to clump together, but become a smooth creamy texture. No more than 1/2 cup. Set aside pesto.
slice tomatoes in half and roughly chop olives. Slice chicken into 1 inch by half inch chunks.
Once pasta is cooled, add pesto. I didn't use ALL of the pesto made, but you can add the amount you like, to taste. Once mixed in, add feta, tomatoes, olives and chicken. Add 20ish arugula leaves for garnish throughout.
Enjoy!
Tuesday, June 1, 2010
Den Deli: Feels like home
We went to the Den Deli today, at long last. Sushi Den now occupies 3 of 4 corners on South Pearl, and it is a welcome addition. With the same quality fresh fish as Sushi Den, but devoid of the long lines and over-crowding. The menu consists of rice bowls, noodle bowls and sandwiches. At the deli counter you can also grab some pre-rolled sushi, a variety of salads and desserts.
I ordered the poke bowl, or tuna bowl. A deliciously light, marinated and cubed tuna with small bits of bell peppers and pickled daikon laid over rice and topped with kaiware sprouts. The meal also came with a bowl of miso and cost $10.95. Not bad when you consider you aren't paying for wait staff (although we still did leave a small tip). The food was as close as I've come to eating lunch in Japan as almost anything I've found in the United States. I highly recommend it.
Taylor had a kobe cheesesteak sandwich with carmalized onion and wasabi mayo, served with a side of french fries. Not your usual Den fare, but he was pleased with it nonetheless. The french fries, particularly, were good. The bread, however did leave something to be desired. But let's be honest...who besides Taylor goes to a japanese restaurant and orders a cheesesteak....
If you are interested in some excellent Japanese food for lunch, this is totally the spot. Next to try the noodle dishes and see whether they can rival Bones.
I ordered the poke bowl, or tuna bowl. A deliciously light, marinated and cubed tuna with small bits of bell peppers and pickled daikon laid over rice and topped with kaiware sprouts. The meal also came with a bowl of miso and cost $10.95. Not bad when you consider you aren't paying for wait staff (although we still did leave a small tip). The food was as close as I've come to eating lunch in Japan as almost anything I've found in the United States. I highly recommend it.
Taylor had a kobe cheesesteak sandwich with carmalized onion and wasabi mayo, served with a side of french fries. Not your usual Den fare, but he was pleased with it nonetheless. The french fries, particularly, were good. The bread, however did leave something to be desired. But let's be honest...who besides Taylor goes to a japanese restaurant and orders a cheesesteak....
If you are interested in some excellent Japanese food for lunch, this is totally the spot. Next to try the noodle dishes and see whether they can rival Bones.
Thursday, March 4, 2010
Three Sisters Cafe--A last resort soup option
I love soup. Loooooovvvvvveeee soup. So for any other Denverites who are equally inclined towards savory liquid goodness, you will know that Denver is sorely lacking in good soup restaurant options. Not only are there very few soup restaurants, but restaurants that offer soup usually half-heartedly add a soup option to appease people like me, and the outcome is usually poor. So when I read that Three Sisters Cafe on 17th and Stout was a soup restaurant I thought to my self: "Hazzah! Soup!"
This restaurant features 8 soups that change daily (with the exception of the Chicken Tortilla soup). The restaurant is open until 3:30 and also features salads, wraps and paninis. However the first hurdle is getting there. Why do I do this to myself. With baby in tote, Kelley and I drove down to 17th and Stout. And while we all know that Denver is REPLETE with parking spaces, today must have been an exception (I hope you're sensing the sarcasm, cause I'm layin' it on PRETTY thick). It took five circles and a stolen parking spot to finally find some metered parking a few blocks away. Fine. At least the meters take credit cards now.
Finally. It's 2:00 and there is no line, in fact we are the only ones in the restaurant which has ample seating. I went with the panini option with an added on medium soup for $2.50. They allow you to sample the soups and sample we did. The turkey chili (which is what Kelley went with) was quite good, a hearty and healthy option. We also tried the Tuscan Bean (WAAAYYY too much salt), the Chicken Tortilla (pretty tasty with a bit of a kick!) and the butternut squash. I went with the butternut squash. At first taste it was pretty good, but after a few bites I grew tired of the cinnamon and chicken stock base. It was just a little too strong. The panini was equally disappointing. I had the turkey, avocado and provolone panini. The bread was forgettable and the avocado was pasty and tasteless--smacked off an "out of the bag" deal. With my drink, panini and soup it was $11. Not too shabby for lunch (if you can avoid parking in a garage--which I would suggest would definitely be a deal breaker). But all in all I was non-plused about this place. If I was really jonesin' for some soup I would go back. But only for soup, and I would probably run in to get it while Taylor circled the block.
A disappointing lunch all-in-all. Can no one quench my need for fine soup in this city?! I am too spoiled by the "Soup Kitchen" and "Big City Soup" in Salt Lake I suppose. But this is a niche that Denver definitely needs to fill.
This restaurant features 8 soups that change daily (with the exception of the Chicken Tortilla soup). The restaurant is open until 3:30 and also features salads, wraps and paninis. However the first hurdle is getting there. Why do I do this to myself. With baby in tote, Kelley and I drove down to 17th and Stout. And while we all know that Denver is REPLETE with parking spaces, today must have been an exception (I hope you're sensing the sarcasm, cause I'm layin' it on PRETTY thick). It took five circles and a stolen parking spot to finally find some metered parking a few blocks away. Fine. At least the meters take credit cards now.
Finally. It's 2:00 and there is no line, in fact we are the only ones in the restaurant which has ample seating. I went with the panini option with an added on medium soup for $2.50. They allow you to sample the soups and sample we did. The turkey chili (which is what Kelley went with) was quite good, a hearty and healthy option. We also tried the Tuscan Bean (WAAAYYY too much salt), the Chicken Tortilla (pretty tasty with a bit of a kick!) and the butternut squash. I went with the butternut squash. At first taste it was pretty good, but after a few bites I grew tired of the cinnamon and chicken stock base. It was just a little too strong. The panini was equally disappointing. I had the turkey, avocado and provolone panini. The bread was forgettable and the avocado was pasty and tasteless--smacked off an "out of the bag" deal. With my drink, panini and soup it was $11. Not too shabby for lunch (if you can avoid parking in a garage--which I would suggest would definitely be a deal breaker). But all in all I was non-plused about this place. If I was really jonesin' for some soup I would go back. But only for soup, and I would probably run in to get it while Taylor circled the block.
A disappointing lunch all-in-all. Can no one quench my need for fine soup in this city?! I am too spoiled by the "Soup Kitchen" and "Big City Soup" in Salt Lake I suppose. But this is a niche that Denver definitely needs to fill.
Saturday, February 20, 2010
Il- Posto: A price fix blunder (by: Taylor)
I'm going to start this post by saying that on our first visit to Il Posto we had a great time. The location is really small, yet open and comfortable, and the food was excellent. The cured meats and cheeses were excellent, the pastas, made from scratch in-house, were cooked perfectly and all the dishes on the menu were very traditional Italian--meaning simple. light, and very fresh (no noodle dishes doused in a heavy red or white sauce--think Olive Garden . . . not that there's anything wrong with that).
For the reasons listed above, we decided to take Leah's parents to Il Posto for Valentine's Day. However, our second visit to Il Posto did not treat us as nice. The first problem was that when Leah called to make the reservation no one mentioned to her that there would be a mandatory $65 p/p 3-course price fix dinner. Ok, that's fine. But it better be good.
The food:
Some of the food was more successful than others.
The first course was a deliciously smoked, rare Albacore tuna with prosciutto powder and a pommelo gastrique, simply place beneath a grilled radicchio salad with golden beets, a soft cow's milk cheese and celery. It was small but very tasty. A pretty good starter.
The second course was more popular with some of us than others. It consisted of two separate small dishes. The first dish was a raspberry infused risotto with shaved black truffles and a drizzle of very nice olive oil. This was probably the best dish of the night. The raspberry was very light and did not distract from the dish at all. The second part of the dish was a nice, house-made pasta with a very light red sauce and seared bay scallops with sunflower sprouts. I loved it, but everyone else felt it was too fishy tasting and the noodles too al dente, so I had not problem moping up seconds and thirds.
The main course came down to 3 choices:
1. Roasted Squab
2. Braised Veal Cheeks
3. Seared Halibut
I had the squab, which I was not fond of at all. It didn't bother me that it was really gamey--which it was. But rather that it was very chewy and kind of dry. I didn't finish it. Leah's dad, Jim didn't like his squab either. Leah had the braised veal cheeks. She was not much impressed with hers either and felt the quality of the meat was poor. Leah's mom, Kathy, had the halibut and also didn't like hers much. But this was mostly because she prefers her fish to be cooked a little bit more. Leah tried it and thought it was tasty and the portion generous.
Dessert was ok, just a couple of chocolate truffles with chocolate ice cream. It was all tasty and hand-made, but unexciting at best.
In the end this meal just confirmed my theory that a price fix meal only means an over-priced, watered-down version of the meal you are likely to get when you order from the full menu. In the end, what I didn't like about our meal at Il Posto had little to do with the food not being good--although it really WASN'T very good--but had more to do with the fact that after a couple of drinks our meal came to $160 plus tip. $160 for a meal I wouldn't pay $60 for if I had my choice. Everyone who knows me knows that I would give my right arm for a meal regardless of size, style, or price, as long as it's great. I have to say Il Posto inpired nothing in me that night. I might go back, but not because it's at the top of my list, and certainly not for a price fix meal.
For the reasons listed above, we decided to take Leah's parents to Il Posto for Valentine's Day. However, our second visit to Il Posto did not treat us as nice. The first problem was that when Leah called to make the reservation no one mentioned to her that there would be a mandatory $65 p/p 3-course price fix dinner. Ok, that's fine. But it better be good.
The food:
Some of the food was more successful than others.
The first course was a deliciously smoked, rare Albacore tuna with prosciutto powder and a pommelo gastrique, simply place beneath a grilled radicchio salad with golden beets, a soft cow's milk cheese and celery. It was small but very tasty. A pretty good starter.
The second course was more popular with some of us than others. It consisted of two separate small dishes. The first dish was a raspberry infused risotto with shaved black truffles and a drizzle of very nice olive oil. This was probably the best dish of the night. The raspberry was very light and did not distract from the dish at all. The second part of the dish was a nice, house-made pasta with a very light red sauce and seared bay scallops with sunflower sprouts. I loved it, but everyone else felt it was too fishy tasting and the noodles too al dente, so I had not problem moping up seconds and thirds.
The main course came down to 3 choices:
1. Roasted Squab
2. Braised Veal Cheeks
3. Seared Halibut
I had the squab, which I was not fond of at all. It didn't bother me that it was really gamey--which it was. But rather that it was very chewy and kind of dry. I didn't finish it. Leah's dad, Jim didn't like his squab either. Leah had the braised veal cheeks. She was not much impressed with hers either and felt the quality of the meat was poor. Leah's mom, Kathy, had the halibut and also didn't like hers much. But this was mostly because she prefers her fish to be cooked a little bit more. Leah tried it and thought it was tasty and the portion generous.
Dessert was ok, just a couple of chocolate truffles with chocolate ice cream. It was all tasty and hand-made, but unexciting at best.
In the end this meal just confirmed my theory that a price fix meal only means an over-priced, watered-down version of the meal you are likely to get when you order from the full menu. In the end, what I didn't like about our meal at Il Posto had little to do with the food not being good--although it really WASN'T very good--but had more to do with the fact that after a couple of drinks our meal came to $160 plus tip. $160 for a meal I wouldn't pay $60 for if I had my choice. Everyone who knows me knows that I would give my right arm for a meal regardless of size, style, or price, as long as it's great. I have to say Il Posto inpired nothing in me that night. I might go back, but not because it's at the top of my list, and certainly not for a price fix meal.
Monday, February 8, 2010
My new best friend: Cumin! (2 recipes)
Cumin. Yes, that spice you threw in with your fajitas and tacos. I have been branching out with this guy and have a few new recipes to share. I love both of these recipes because they involve ingredients that you usually have just lying around.
Chicken Shwarma
ingredients:
2 chicken breast
curry powder
cumin
Extra Virgin Olive Oil
salt
pepper
greek yogurt
hummus
cucumber
tomato
red onion
Directions:
Cube two Chicken breasts and place in marinade for 1 hour up to overnight. Place Chicken in pan with a bit of Olive Oil and cook through-- 10 minutes?
While the chicken is cooking, slice up (finely) some cucumber, tomato and red onion (about 1/3 cup total of everything--equal parts of each) and place in greek yogurt (you can usually find the brand FAGE in most grocery stores now). Season with salt and pepper.
Slice up some romaine if you like as well.
When the chicken is done cooking, wipe out the pan and heat up your pitas (about 30 seconds each side).
Then take the pita and slather it with either homemade or store bought hummus. Put some chicken on there, dollops of your greek yogurt sauce, some lettuce and voila!
Marinade:
Extra Virgin Olive Oil (just don't overdue it--just cover the chicken)
1 tbs. Curry powder
1 tsp. Cumin
Salt and pepper to taste
Citrusy Mojo de Ajo Marinade --try with Tilapia!
Marinate for about an hour (not much longer because the acids in the marinade start to cook the fish) and fry up in a pan over medium-high heat, just till the pieces start to flake apart, 2-3 minutes per side depending on the thickness of the fish.
Marinade:
1/2 cup orange juice
2 lemons
1/2 lime
40 grinds of pepper (or 1/8 tsp.)
2 garlic cloves (minced finely)
3/4 tsp salt
1/2 tsp. cumin
1/8 tsp ground cloves
1/8 tsp cinnamon
Thursday, February 4, 2010
Marco's Coal Fired Pizza
Last night we went to Marco's Pizza on Larimer and about 21st. We have been there several times before but now that it is fresh I will write another review. Marco’s boasts that it is certified as an authentic Neapolitan restaurant by the Verace Pizza Napoletana, and is the only certified restaurant in Colorado, and one of only 40 in the USA. I suppose this is why I think Marco's has the best Italian thin crust pizza in town. They offer two types of pizza--Neopolitan (Italian) style and New York style. The Neopolitan style are thin crust pizzas with some variety of prosciutto, arugula, buffalo mozzarella, olive oil etc. We typically order the Toscano, which comes with the above mentioned toppings and some slices of parm or peccorino and grape tomatoes. Most of the toppings are added once the pizza is taken out of the traditional neopolitan oven. making it very fresh.
Last night we also tried one of the New York style pizzas--the Brooklyn, featuring mushrooms, sausage, pepperoni, red onion, red sauce and fresh mozz. This was my first round with the New York style, as the Napoletana pizzas are so good I haven't strayed in the past. But the New Yorks were just as tasty! The crust on both of these pizzas is truly one of the tricks. It is cooked to perfection and is tasteful in its own right. The other quality part of Marco's is that you can SEE your pizza being cooked, immediately sliced and brought directly to your table. There is no waiting, and your pizza is out of the oven and on your table in one minute.
We also had the house salad which was fresh greens with fresh mozz, grape tomatoes, balsamic and olive oil. This salad is not fussy but it comes with a hefty portion of cheese and tomatoes which makes it worth the money. But while we are on the subject of money . . . this is one of the harder parts to swallow about Marco's. The better pizzas at Marco's are $16-17 and do not come in varying sizes. There is one size and it comfortably feeds only two people. So while the meal is still pretty cheap-- $35 for a salad, a pizza and two beers--it still seems a bit pricey for pizza. However you are paying for the very fresh ingredients which makes it worthwhile.
While you definitely don't go to Marco's for the booze, the wine list is a little boring and the draft beers could use more local brews and variety. But the pizza is great, and because you are further north on Larimer, it is usually easy to find street parking fairly close.
http://www.marcoscoalfiredpizza.com/menu.html
Last night we also tried one of the New York style pizzas--the Brooklyn, featuring mushrooms, sausage, pepperoni, red onion, red sauce and fresh mozz. This was my first round with the New York style, as the Napoletana pizzas are so good I haven't strayed in the past. But the New Yorks were just as tasty! The crust on both of these pizzas is truly one of the tricks. It is cooked to perfection and is tasteful in its own right. The other quality part of Marco's is that you can SEE your pizza being cooked, immediately sliced and brought directly to your table. There is no waiting, and your pizza is out of the oven and on your table in one minute.
We also had the house salad which was fresh greens with fresh mozz, grape tomatoes, balsamic and olive oil. This salad is not fussy but it comes with a hefty portion of cheese and tomatoes which makes it worth the money. But while we are on the subject of money . . . this is one of the harder parts to swallow about Marco's. The better pizzas at Marco's are $16-17 and do not come in varying sizes. There is one size and it comfortably feeds only two people. So while the meal is still pretty cheap-- $35 for a salad, a pizza and two beers--it still seems a bit pricey for pizza. However you are paying for the very fresh ingredients which makes it worthwhile.
While you definitely don't go to Marco's for the booze, the wine list is a little boring and the draft beers could use more local brews and variety. But the pizza is great, and because you are further north on Larimer, it is usually easy to find street parking fairly close.
http://www.marcoscoalfiredpizza.com/menu.html
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