Tuesday, November 27, 2012

Red Lentil Soup

Red Lentil Soup

Cooler evenings are upon us and I find that soups, even in Southern California, are a warming addition to any meal, in particular if you are trying to eat a vegan, plant based diet.  Lentil soups can be either very hearty, like a stew, or watery, like a clear soup.  I prefer the hearty style and this red lentil soup is hearty, heart warming and heart healthy.

Recipe after the jump

Wednesday, November 14, 2012

Roasted Brussels Sprouts with Honey Thai Sauce

Roasted Brussels Sprouts with honey Thai Chili sauce



My tasting partner and I try to play golf once a week, at twilight, with another couple, and afterwards, we go out to dinner.  We have been doing this for a while and try restaurants around town.  I often pick a side dish and try it at each restaurant as a sort of barometer of that particular restaurant.  Last year it was hamburgers.  This year, reflecting our new emphasis on plant based meals, I chose Brussels sprouts.  This recipe is an attempt to copy the best preparation of that menu item.  It is pretty simple, yet delicious.  I think roasting Brussels sprouts brings out their flavor, and the honey Thai chili sauce adds a wonderful spark of sweetness and heat.

Recipe after the jump

Wednesday, November 7, 2012

Jordan Pond House Popovers

Popover Muffin Pan
Popovers!
























My tasting partner and I recently returned from a wonderful East Coast trip (before Super storm Sandy hit) where we spent a few days in Acadia National Park and Bar HarborMaine.  The highlight of the trip was tandem biking around Acadia National Park and the beautiful fall colors.  We stopped at the Jordan Pond House in the middle of the park, and had lunch, which included POPOVERS!  I haven’t had popovers in years, and wondered why not.  We stopped by the gift shop and I saw the recipe for the popovers in a cookbook.   Once we returned home, I found the recipe was also available on line.  I bought a popover pan, essential for baking popovers, and got to work.  These popovers are light, airy and with a buttery, eggy taste.  Delicious!  One change I did make was to let the batter sit in the refrigerator for a couple of hours in order to develop the gluten. These popovers are delicious as part of a main meal (soups, chili) or as a sweet dessert with jam.

Recipe after the jump