Admittedly, I have been lax at learning about (and trying to cook) traditional Turkish cuisine. Lately though our go-to weeknight quick fix meal is Turkish Red Lentil Soup. It takes less than 30 minutes to prepare– including prep time–and is hearty, delish, and comforting. I would like to point out that I am just a beginner at this recipe, but I can get it pretty close to my mother-in-law’s soup. I based my recipe off of the this one, but have made a few tweaks.
Ingredients: * 1 tbs olive oil * 1 large yellow onion, diced * 1 large carrot, diced * 5 cloves of garlic, minced (we like a lot of garlic) * 1 tsp ground cumin * 1/8 tsp of cayenne pepper (or red pepper flakes if you like it mild) * 16 oz red lentils, rinsed and picked over for debris * 8 cups chicken or vegetable stock * 1 can of tomato paste (6oz–we like a lot of tomatoes) * 1 lemon cut into wedges for serving (don’t skip this–it makes it extra delish)
Directions: 1) In a large stockpot, heat olive oil over medium heat. Add onion and carrot and sauté for 5 minutes, or until the onion is translucent and the carrot is starting to soften. Add garlic, cumin, cayenne pepper/red pepper flakes, and lentils, and cook for 1 additional minute, or until the spices are incredibly fragrant. Add chicken/vegetable stock and tomato paste. Bring to a boil, then reduce heat and simmer, uncovered, for 25 minutes, or until the lentils are completely tender and falling apart.
2) This step is optional and we choose not to do this part–Transfer half of the soup to a blender and purée until smooth, then stir the purée back into the remaining soup. Remove from heat and season with salt to taste.
We received an instant pot for our wedding (thanks Marnie and Eric!) and it is one of our most used kitchen tools. If you don’t have one…stop reading and go out and get one now! We use it at least once a week–mostly for rice, but we love this pulled chicken recipe. We probably make this rice for lettuce wraps twice a month. They are delicious and super quick to make. Adapted from a recipe on domesticsuperhero.com.
Ingredients: * 2 lbs boneless skinless chicken breast* * 1/3 cup low sodium soy sauce (or coconut aminos) * 1/2 cup honey** * 3 TBS rice wine vinegar * 2 TBS minced garlic * 1/2 cup water * 1 tsp sesame oil * 1 tsp onion powder * 1 TBS sriracha hot chili sauce (or less if you don’t like spicy) * 1 TBS cornstarch * 4 stalks green onions, chopped (for serving) * Lettuce leaves for wraps (or buns to make a pulled chicken sandwich)
* I have used thighs before and didn’t care for the taste. ** The original recipe called for 1/4 cup of honey, but I found that it thickens to a better consistency with a bit more honey.
Add all ingredients except for cornstarch to the Instant Pot. (You can mix the soy sauce, honey, vinegar, garlic, water, sesame oil, onion powder, and sriracha in a separate bowl and pour onto the chicken in the pot…I find this extra step–and extra dish–unnecessary, but do what you feel comfortable with).
Seal the Instant Pot lid, select ‘Manual’ and adjust time to 10 minutes.
When cooking time is up, allow 10 minutes for the IP to ‘natural release’ the pressure. After 10 mins, release remaining pressure.
Carefully open pot and remove chicken.*
Leaving the sauce in the pot, shred chicken with two forks
Turn IP to ‘Saute’ mode and bring liquid to a boil.
In a small bowl, mix 2 tbs water with the cornstarch and add mixture to sauce in IP. Let cook for a minute to thicken.
Return shredded chicken to the IP and stir to coat. Turn pot off.
Serve chicken in lettuce wrap (or bun) and top with green onions.
* I have made this by leaving the chicken in the sauce and shredding it (again, just pure laziness). I haven’t noticed a difference in the end result.
Lately I have been on the hunt for a delicious (and quick) keto bread recipe. I don’t often have tons of time to make an entire loaf of keto bread so I was looking for a recipe that would give me enough bread for a meal. I found Carrie’s (from Eating on a Dime) “The Best 90 Second Bread Recipe“.
This is a great recipe! Fast, easy, and delicious. I did make a few tweaks to cater to what I regularly keep in my pantry. Here is the recipe that I have come up with:
* Note: Coconut flour has a very distinct taste. Depending on what you are using the bread for, you can (or may want) add savory or sweet seasoning (i.e., garlic powder, Italian seasonings, cinnamon, sugar)
Directions 1. Mix egg and oil in a microwave safe bowl. I use one of these. 2. Add in try ingredients and whisk until combined. 3. Place in the microwave for 75 seconds. (This time may very by microwave and preference) 4. Remove from microwave and let cool. 5. Slice in half. You can stop at this step or toast in the toaster or on the stove top. I have used this bread to make grilled cheese and egg sandwiches, but the possibilities are endless.
A lot families that, when asked, can name a recipe that is special to them. In other words, their signature family recipe. Mine is no different. For as long as I can remember, Bloody Mary Soup has been a staple at our family Christmas celebrations. It is the recipe that I look forward to all year. Who am I kidding…I make this throughout the year. It is my ultimate comfort food and seriously easy to make. I mean what is not to love, tomato soup, mushrooms, bacon (for people who can eat bacon), and gin/vodka!
Ingredients: * 2 x 32oz Clamato Juice * 2 tbsp Worcestershire sauce * 2 tsp salt * 16oz mushrooms (I like a mix of button and portobello, but use what you like) * 1/4 cup butter * 1 cup gin or vodka * bacon bits (optional) * dried chopped onion bits (optional)
Directions: 1) In a large pot, melt butter over medium-high heat and sauté mushrooms until tender (approximately 8 minutes) 2) Once mushrooms are done sauteing, add Clamato juice, worcestershire sauce, and salt. If you would like this recipe to be kid-friendly, add the gin/vodka at this stage to allow alcohol to cook out. 3) Simmer for at least 30 minutes. 4) For adult soup: Add gin/vodka now. 5) Serve with bacon and onion bits if you want