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Oct 7 2013

Red Lentils and Coconut

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

 
This Red Lentil Coconut Soup from TK member Casey was the first time I’ve made lentils with such complex flavor, and now I am never going back. The richness from the coconut milk along with the spices make it wonderful not just as a soup but also tossed into salads and with other roasted vegetables, either room temperature or cold. It also freezes well to be stored for a rainy day.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

To make it you will need: white onion, garlic, ginger, chili pepper, carrots, cumin, coriander, paprika, vegetable or chicken stock, red lentils, coconut milk, tomato paste, and diced tomatoes.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

To start dice your veggies and grate your ginger.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

Add the onion, garlic, ginger, chili and carrot to a large pot with some oil and sauté for 10 minutes.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

Add the cumin, coriander, and paprika. Stir it all to toast it.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

Pour in the stock to deglaze the pan.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

Then add the rinsed lentils and stir together well. Simmer for 10 minutes, stirring occasionally.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

Then add the diced tomatoes …

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

… and the coconut milk. Simmer for 20 minutes more.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

You will love how rich and flavorful this dish is. And it is very versatile! Serve with a dollop of plain yogurt on top for some extra tang. Mine was pretty thick but you can make yours with more stock and cook it longer for a creamier texture. You can even mash some of the lentils in the pot with the back of a wooden spoon if you’d like!

Thank you to Casey for sharing this wonderful recipe with us! Visit her blog A Touch of Zest for more of her simple, fresh, and flavorful recipes.

 
 

Printable Recipe

Red Lentil & Coconut Soup

by on August 16, 2013 in Soups August 16, 2013 Soups
See post on Casey’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Difficulty: Easy

Servings: 6

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Description

This lentil soup is packed full of flavour, nutritious and comforting. It requires a few staple ingredients, no fancy cooking methods and delivers a meal that you’ll want to eat over and over again.

Ingredients

  • 1 whole White Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 Tablespoon Fresh Ginger, Minced
  • 1 whole Chilli, Finely Chopped
  • 2 whole Carrots, Peeled And Chopped
  • 3 Tablespoons Cumin
  • 2 Tablespoons Coriander
  • 1 Tablespoon Paprika
  • 8 cups Vegetable Stock
  • 2 cups Red Lentils, Rinsed And Washed Over
  • ½ cups Coconut Milk
  • ¼ cups Tomato Paste
  • 1 can (400g Size) Diced Tomatoes

Preparation Instructions

Add onion, garlic, ginger, chilli and carrot to a large pot with a little oil and fry for around 10 minutes. Add cumin, coriander and paprika and mix well to combine.

Add stock and lentils to the pot and bring to boil. Simmer for approximately 10 minutes.

Add the coconut milk, tomato paste and diced tomatoes and simmer for a further 20 minutes.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

8 Comments
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Oct 4 2013

Smoked Salmon Dip

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Smoked Salmon Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith of An Edible Mosaic.

 
Thanks to TK member (and fellow TK Blog contributor) Faith, I am now addicted to this Smoked Salmon Dip. It is perfect for a party appetizer, or to keep in the fridge all week long as a snack. The smokiness from the salmon infuses into the cream cheese and sour cream over time and it keeps getting better.

 
 
 
Tasty Kitchen Blog: Smoked Salmon Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith of An Edible Mosaic.

To make it you will need: cream cheese, sour cream, lemon juice, minced red onion, minced fresh dill, pepper, finely chopped smoked salmon and salt

 
 
 
Tasty Kitchen Blog: Smoked Salmon Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith of An Edible Mosaic.

In a medium bowl add the cream cheese, sour cream, and lemon juice.

 
 
 
Tasty Kitchen Blog: Smoked Salmon Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith of An Edible Mosaic.

Stir it vigorously until smooth.

 
 
 
Tasty Kitchen Blog: Smoked Salmon Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith of An Edible Mosaic.

Add the fresh dill, minced onion, and pepper and stir…

 
 
 
Tasty Kitchen Blog: Smoked Salmon Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith of An Edible Mosaic.

Then fold in the smoked salmon.

Season with salt as needed and let it sit so the flavors develop. You can adjust with more lemon juice, salt, pepper, and herbs as needed.

 
 
 
Tasty Kitchen Blog: Smoked Salmon Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Faith of An Edible Mosaic.

Serve with your favorite crackers. I used flaxseed crackers and they were delicious.

You will love Faith’s recipe! Visit her website An Edible Mosaic to see other gorgeous recipes. She just moved to Kuwait with her husband, and we’re all looking forward to her posts from that beautiful country. Oh, and check out her book!

 
 

Printable Recipe

Smoked Salmon Dip

by on July 15, 2013 in Appetizers, Cold Dips July 15, 2013 AppetizersCold Dips
See post on Faith (An Edible Mosaic)’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

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Difficulty: Easy

Servings: 4

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Description

This creamy-textured, slightly tangy and smoky-flavored dip is the perfect easy appetizer.

Ingredients

  • 4 ounces, weight Cream Cheese, At Room Temperature (low-fat Is Fine)
  • ¼ cups Sour Cream (low Fat Is Fine)
  • 1 teaspoon Lemon Juice
  • 2 Tablespoons Minced Red Onion
  • 1 Tablespoon Minced Fresh Dill, Plus More For Garnish
  • 1 pinch Black Pepper
  • 2 ounces, weight Smoked Salmon, Finely Chopped
  • Salt To Taste

Preparation Instructions

1. In a medium sized bowl beat together the cream cheese, sour cream and lemon juice until smooth.
2. Stir in the onion, dill and black pepper, and then fold in the salmon.
3. Taste and season with salt as desired.
4. Serve chilled with a little more fresh dill on top, along with crackers, sliced baguette, bagels, etc.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

3 Comments
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Oct 2 2013

Looks Delicious! Apple Pie Cookies

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Apple Pie Cookies, from TK member Anita of Hungry Couple)

 
Are they hand pies? Stuffed cookies? Dessert empanadas? No, Batman. They’re Apple Pie Cookies, and they’re as delectable as they look. This recipe was shared by TK member Anita, adapted from Smitten Kitchen. The crust tastes almost like shortbread, and the apple filling has just the right touch of cinnamon and nutmeg. See those browned edges there? Love those.

Thanks for sharing the recipe, Anita! They make the perfect after-school treat, and would work wonderfully on a dessert plate with some ice cream on top. Visit Anita’s blog Hungry Couple for more beautiful recipes like this!

Here’s the printable recipe: Apple Pie Cookies

It’s Wednesday, friends! We’re halfway to the weekend!

 
 

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Sep 30 2013

Blackberry Cobbler Bars

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

 
Raise your hand if you love cobblers!

Warm fruit surrounded by a cake or cookie-like topping accompanied by good-quality ice cream. I’ll have that any night of the week. Or for breakfast. Or lunch. Or a snack. Yeah, I’m a bit obsessed.

These Blackberry Cobbler Bars, brought to us by TK member Amber, is a delicious way to use those blackberries that you see around the grocery store this time of year. Confession: I had never baked with blackberries until I made this cobbler. This was a wonderful introduction. 

Let me show you how to make it for yourself (and for your friends, if you decide to share):

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Here are all of the ingredients that you’ll need: flour, sugar, salt, butter, eggs, brown sugar, sour cream, an orange, vanilla extract and (of course) blackberries.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Begin by cutting your (cold!) butter into cubes. Then put it back into the refrigerator to chill while you work on the rest of the cobbler.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Wash and drain your blackberries. 

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

In a medium bowl, whisk together the dry ingredients for the topping: flour, sugar and salt.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Throw in the chilled butter cubes and toss to coat with flour.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Cut the butter into the dry ingredients with a pastry cutter, two knives or your fingertips until it looks like coarse crumbs. Raise your hand if you dislike cutting butter into flour.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Reserve 3/4 cup of the mixture.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Dump the rest into a greased or parchment-lined square baking pan.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Pat it down with your fingertips.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Bake in a 350ºF (175ºC) oven.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Now it’s time to make the filling. Start by beating a couple eggs in a large bowl.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Add the sugar …

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Brown sugar …

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Sour cream…

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Flour…

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Pinch of salt…

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Orange zest…

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

And vanilla extract. Give everything a good stir.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Toss in the blackberries and gently fold to combine.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Pour over the baked crust.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Sprinkle the reserved topping over the filling.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Bake until golden and just set in the middle. Now for the hardest part: let the cobbler cool for one whole hour. Torture!

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

I didn’t bake mine long enough and the center was rather gooey. I returned it to the oven for a few minutes and it was fine.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Now comes the best part. Serve with good-quality ice cream or cream (or my favorite: BOTH).

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Notes:

• I loved this cobbler, but next time I might try reducing the sugar in the crust/topping just a hair. 

• The orange flavor was awesome. I used the zest from the entire orange. You can use more or less according to your preference.

• Make sure you cook this cobbler long enough. I had to return mine to the oven for an extra 15 minutes or so. Then again, don’t overcook it—you want the filling to be a little gooey!

Thank you so much to Amber for sharing this recipe with us. You’ll definitely want to check our her blog, Sprinkled with Flour, for many more delicious recipes.

 
 

Printable Recipe

Blackberry Cobbler Bars

by on June 15, 2012 in Brownies and Bars, Desserts June 15, 2012 Brownies and BarsDesserts
See post on Amber {Sprinkled With Flour}’s site!
4.91 Mitt(s) 11 Rating(s)11 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 9

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Description

Blackberry Cobbler Bars, filled with fresh berries, brown sugar and orange zest.

Ingredients

  • FOR THE CRUST AND TOPPING:
  • 1-½ cup All-purpose Flour
  • ¾ cups Sugar
  • ⅛ teaspoons Salt
  • 1-½ stick Butter, Chilled
  • FOR THE FILLING:
  • 2 whole Eggs
  • ½ cups White Sugar
  • ½ cups Brown Sugar
  • ½ cups Sour Cream
  • 6 Tablespoons All-purpose Flour
  • ⅛ teaspoons Salt
  • 1 teaspoon Orange Zest
  • ½ teaspoons Vanilla Extract
  • 8 ounces, weight Fresh Blackberries, Rinsed And Drained

Preparation Instructions

For the crust/topping: Preheat the oven to 350ºF. Grease a 9×9 inch baking pan. Combine the flour, sugar, and salt in a medium bowl. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Using a fork for pastry cutter, cut the butter in until mixture resembles coarse crumbs. Reserve 3/4 cup of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake for 10-12 minutes. Cool for 10-15 minutes.

For the filling: Whisk the eggs in a large bowl, then add the white and brown sugar, sour cream, flour, salt, orange zest and vanilla extract. Gently fold in the berries and pour the mixture over the crust. Scatter the remaining flour mixture evenly over the filling and bake 35-45 minutes.

Cool for 1 hour before cutting into bars. Serve with fresh whipped cream, cold ice cream, or just eat straight from the pan!

Recipe Note: I only added a small amount of orange zest, because I didn’t want to overpower the fresh berries. If you want more orange flavor, add more zest.

 
 
_______________________________________

Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up. She also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

 

4 Comments
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Sep 27 2013

Looks Delicious! Chocolate Treats

Posted by in Looks Delicious!

  It’s Friday! Are you ready for the weekend? Do you have big plans? Sleep plans? Grill plans? Or maybe just “let’s see what the world throws at me” plans? Whatever you have planned, I hope you squeeze in a little treat for yourself. I know I’ve been talking about soups and chowders lately, and […]

1 Comment
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Sep 25 2013

Looks Delicious! Cheesy Stuffed Acorn Squash

Posted by in Looks Delicious!

  This hearty vegetarian Cheesy Acorn Squash Stuffed with Southwestern Quinoa from TK member Maya looks so delicious with the melted cheese draped over a spicy stuffing of red onion, jalapenos, quinoa, black beans, corn, and cilantro, all flavored with cumin and chili powder. I mean, come on. How good does that sound? And if […]

1 Comment
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Sep 23 2013

Garlicky Scalloped Tomatoes

Posted by in Step-by-Step Recipes

   Riley shared these Garlicky Scalloped Tomatoes recently here on Tasty Kitchen and I am SO glad I made them! It is a perfect side to any meal but also delicious on its own by the spoonful. Make this for your next dinner! It’s such a crowd pleaser and you can even make it […]

5 Comments
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Sep 18 2013

Looks Delicious! Pumpkin-Coconut Chowder with Shrimp

Posted by in Looks Delicious!

  I’ve been spending a good part of my days looking at chowder recipes here in Tasty Kitchen because it’s been downright chilly here and when I walk around the house with cold toes and cold fingers, all I want is soup, soup, soup. And then more soup. There were so many great choices—corn chowders, […]

3 Comments
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