Monthly Archives: October 2015

Monday in my kitchen – Red Lentil Soup

Red Lentil Soup

How to make RLS:

red lentils

Red lentils in a bag

Dice a medium onion and saute (in a large pot) in vegetable oil.

Add 1-2 cups red lentils. (Wash the lentils several times in water before adding to the soup)

Add water and broth (I use home made vegetable broth, but any clear broth is good).  How much liquid?  enough to cover the lentil plus 1.5 cups.  (Add as much broth as you have and than add the water).

Add spices: Salt, Pepper, Cumin, Paprika (I use both sweet and hot), Turmeric (just a pinch).

Simmer on medium heat 30-40 minutes. Whisk for 30-60 second to mash the lentils.

While the soup is cooking – chop 1-2 carrots and 1-2 celery stalks in a food processor.  Be careful not to process the veggies too much – you want them smaller than peas but larger than corn meal.

When the soup is done (the lentils are are soft) – add the processed veggies and turn off the heat.

Serve the soup topped with toasted pumpkin seeds and squeezed fresh lime juice.



Sarutday in my kitchen – How I make Cinnamon Bread

On Sunday mornings our house is filled with a sweet smell of cinnamon and butter.  Sky and Happy (you know, not their real names) are waiting in the kitchen for their favorite breakfast of French toast made with fresh eggs provided by our friends’ backyard chickens and home baked cinnamon bread, made by their mother, me.  The bread is usually baked on Saturday, and what’s left of it is turned into breakfast on Sunday.  The following description is of a modified recipe given to me by a friend a long time ago. Here it is:

In the mixer’s bowl mix -

2 TBS dried yeast

1TBS salt

2 TBS sugar

1/4 cup warm tap water

Let stand for about 10 minutes until the yeast wake up, start working and turn all the ingredients into a bubbly mix.

While the yeast is working for you, mix these ingredients in a measuring cup:

Two eggs

1/4 cup vegetable oil

Water to bring the mix up to one cup.

Add this mixture to the yeast, and mix well.

When all the liquids are mixed, add:

When all the liquids are well mixed, it’s time to add the flour. I start with 3 cups (bread flour works best, but a mixture of bread and whole wheat or whole wheat white flour can be used). After the flour is added,I start the mixer and  knead for about 10 minutes. If the dough is too wet and sticks to the fingers – I slowly add more flour.

The dough should be very elastic and not sticky.

Now it’s time to shape the dough into a ball, roll in vegetable oil until it’s all covered, cover with a towel and let the dough rise in a warm place.

After about an hour, when the dough ball has doubled in size it’s time to shape the bread.I place the dough on some flour that I sprinkled on the big cutting board.

Place the dough on a floured surface. I use a large wooden cutting board. Let it rest for a 2 to 3 minutes, and then roll it to a rectangle.

Spread 3-4 TBS of soften butter on the dough and sprinkle with Cinnamon & Sugar

Roll the dough

Place the bread in a lightly bread oiled pan, seam side down.


Cover with a towel and let rise again.It is now time to go for a walk in the woods….

Cover with a towel and let it rise again for about an hour.


Pre heat the oven to 400F and place a dish with water at the bottom of the oven – the steam will help create a nice crust.

Place the bread in the oven and lower the temperature to 350F. Bake for 30 minutes.

Remove from the pan and let the bread cool.

The warm bread is super yummy with some butter or cream cheese. Or Nutella. Any leftover bread can be sliced, frozen, and used for French toast next weekend…


If it’s not all gone before the end of the day, I slice and freeze the bread. Next Saturday it will be used to make French Toast.