Lemony Lentil Soup

Continuing in the September issue of the Parents magazine I've been getting in the mail, I made Lemony Lentil Soup. :D


Lemony Lentil Soup

Prep Time: 15 minutes
Total Time: 5 1/2 hours
Makes: 4 servings

Ingredients:

•  3 Carrots, Chopped (1 1/2 Cups)
• 1 Onion, Chopped (1/2 Cup)
• 2 Cloves Garlic, Minced
• 1 Dash Crushed Red Pepper, Optional
• Nonstick Cooking Spray
• 2 Cups dried Red Lentils (12 oz.), Rinsed (I just used regular lentils; I couldn't find the red ones.... :/ )
• 4 1/2 Cups No-Salt-Added Chicken Broth
• 1/2 tsp. Salt
• 1 Tbs. Chopped Fresh Oregano
• 1 Tbs. Finely Shredded Lemon Peel
• 1 Tbs. Lemon Juice
• Freshly Ground Black Pepper to taste

 Make It:

1.   Place the carrots, onion, garlic, and crushed red pepper, if desired, in a medium microwave-safe bowl. Add 2 Tbs. water and cover bowl with wax paper. Microwave on high 4 minutes.

2. Coat the inside of a 4-quart slow cooker with cooking spray. Add the onion mixture, lentils, broth, and salt. Stir to combine. Cover and cook on low heat 5 1/2 hours.

3. Stir in the oregano, rosemary, lemon peel, lemon juice, and pepper to taste.

 Well.... so we tried it, and the rosemary and oregano...mostly rosemary, is sooo overpowering! Also, the lentils weren't really soft; it wasn't my, or my parent's favorite. SO, we added Canadian bacon to it, so hopefully having it cook longer, and with bacon to soak up some of that excess flavor will help. Stay tuned!

Nutrition per serving:
371 calories; 28g protein; 2g fat (1g sat. fat); 61g carbs; 7g sugar; 16g fiber; 93mg calcium; 5mg iron; 500mg sodium

 I did take all the pictures. Please do not reuse them without a link to this post.



SOOOOOOO...... I was scared to try it again, and no one else in my family really wanted to.... so we just threw it out :( 

Asian Beef and Broccoli

For some reason I've been getting a Parents magazine in the mail, so I'm taking advantage of the recipes I have found in the September Issue :)


Asian Beef and Broccoli

Prep Time: 20 min
Total Time: 6 1/2 hours
Makes: 6 servings

Ingredients:

•  1/4 Cup Soy Sauce
• 1/4 Cup Orange Juice (Divided)
•  1 Tbs. Sugar
•  1 Tbs. Minced Fresh Ginger
•  2 Cloves Garlic, Minced
•  Nonstick Cooking Spray
•  2 1/2 lbs. boneless Beef Chuck, trimmed of fat and cut into 2 in. pieces
•  2 1/2 Cups frozen Broccoli Flowerets
•  1 Tbs. Cornstarch
•  1 Tbs. Orange Marmalade
•  Freshly Ground Pepper to taste
•  1/2 Cup Dry-Roasted Cashews
•  Hot Cooked Brown Rice

Totally forgot to bring out the ginger, garlic, beef and broccoli :(

 Make It:

1. In a bowl, mix soy sauce, 3 Tbs. orange juice, sugar, ginger and garlic.

 Coat the inside of a slow cooker with cooking spray. Add beef and soy sauce mixture; stir. Cover; cook on low for 6 hours.

2. Just before beef is done, microwave broccoli, covered, on high 4 minutes. (I bought fresh, and steamed it) (I added the cashews here, I was almost done with everything else)

  Drain any liquid. Transfer beef to a bowl, shred it, (which I didn't do) and add broccoli. Cover; set aside.

3. Place a small fine-mesh sieve over a small saucepan. Pour juices from the slow cooker into the pan. In a bowl, mix cornstarch and 2 Tbs. water. Add to saucepan. Cook on medium and stir until slightly thickened, and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in marmalade, remaining Tbs. orange juice, and pepper.

4. Add about half of the sauce and cashews to the beef and broccoli mixture. Toss to coat. Serve over brown rice. Pass remaining sauce.

Nutrition per serving:
468 calories; 44g protein; 19g fat (6g sat. fat); 29g carbs; 6g sugar; 3g fiber; 56mg calcium; 5mg iron; 534mg sodium

ENJOY! I thought it was really good :)

 I did take all the pictures. Please do not reuse them without a link to this post.