Chilly Day; Hot Soup

Today has definitely been the most frigid day of the season... at least in my book. Even the title of this blog post has me reaching for a thermal blanket. As I sit here, drinking my cup of Tazo Calm tea, snuggling on the couch with layers upon layers of blankets and sweatshirts and  leggings and fuzzy socks, I decided what better time than now to share one of my favorite soup recipes? I've been sick for the past few days, so, I've been doing nothing but slurping broth out of coffee mugs and sipping slowly on steaming cups of hot tea. I can honestly tell you that I cannot wait to be rid of this horrible bronchitis that has been keeping me out of the real world. It seems that colds and flu's and such go perfectly hand in hand with this frigid, bitter weather. I'm afraid to even open the front door because the gusts of wind are so strong they might blow me away. 

The one and only positive thing I can grasp from this unbearable bitterness is that it is the perfect time for a nice, big, steaming bowl of soup. Any soup will do, naturally. Whether you're in to a creamy potato leek or a broth based chicken noodle, cold weather is soup weather. One of my favorite soups to make around this time of year is my version of a Pasta e Fagioli. It's hearty, healthy and the perfect compliment to a cold, windy day. You can have it for lunch or dinner and it can be deliciously paired with a nice glass of red wine. 

I started making this recipe a year or so ago when I was in the mood for something different. I ransacked my kitchen drawers and pantry and came up with a few ingredients with which I created something simple and brilliant. Now, my version is a bit healthier than the traditional recipe. My dad (or Fahja, as I would mostly call him) always loved when I would cook, but he also wanted to eat healthy, so I made this recipe with him in mind. I use ground turkey rather than sausage and low sodium beef broth, but the flavors are still delicious as ever. I mean that, too. You'll believe me once you try it. You'll actually find yourself licking your spoon dry as you try to get every last drop out of the bowl. 

So, here it is, my Fahja's Pasta e Fagioli:

First, I got out all of my ingredients...there weren't too many. Like I said, I found all of them in my kitchen, so I'm sure you won't have to go out and buy much rather than the turkey. I chopped up the onions, celery, carrots and minced the garlic. 

Next, I browned the turkey in a large pot over medium high heat, drained it in a colander and set it aside. I then heated the oil in the same pan and added the onions and carrots and cooked until tender, about 10 minutes. I also added black pepper to flavor the vegetables.

Then I added the celery and garlic and cooked until celery was translucent and garlic was fragrant, about 2-3 minutes. Next, I added in  beef broth, San Marzano crushed tomatoes, and tomato paste. I added in some seasoning with thyme, basil, oregano, parsley and a little salt and more pepper.  

Next, I covered the lid, reduced the heat to low and let the soup simmer for an hour. Afterwards, I tasted the broth for any flavor adjustments and added in the cooked turkey. 

I then stirred in the uncooked pasta and let it cook for about 8-10 minutes. I used Barilla Piccolini pasta made with carrots and squash. Now, obviously you don't need to use this type of pasta, but it definitely brought out the flavor of the carrots and added a nice bite to the soup. 

Finally, I added the kidney beans and let the soup sit a bit more to allow the flavors to merry. 

Doesn't it just look beautiful? The colors are even a perfect compliment to a crisp fall day. 

Yum. Look at all that gorgeous texture. Now, grab your favorite bowl or large coffee mug, fill to desired fullness and enjoy!

This one is for you, Daddy!

1 1/2 pound lean ground turkey (substitute if you want, but this tastes so good)
1/4 cup extra virgin olive oil
2 cups chopped onion
2 cups chopped carrots 
1 cup chopped celery
2 cloves organic garlic
1/2 tsp cracked black pepper
1 14 oz carton organic beef broth
1 28 oz can San Marzano crushed tomatoes
1/2 can tomato paste
1 1/4 tsp dried thyme
1 1/4 tsp dried basil
1 1/4 dried oregano
1 tbsp fresh parsley
1 cup Barilla Piccolini veggie pasta
1 15 oz can kidney beans
salt to taste
grated Parmesan 

Prepare your mise en place. Loosely chop the onions and carrots and finely dice the celery and garlic. Measure out the spices and drain and rinse the beans in a colander. Heat a large pot over medium high heat and add the ground turkey. Cook until turkey is browned. Remove meat, drain and set aside. In the same pot, heat the olive oil and add the onions and carrots and cook until soft, about 8-10 minutes. Add the celery and garlic and cook until fragrant, about 2 minutes. Pour in the beef broth, crushed tomatoes, tomato paste and spices. Cover, reduce the heat to low and simmer for an hour. After soup has simmered, taste for flavor adjustments and add in the cooked turkey. Stir in the pasta and cook for about 8-10 minutes. Lastly, stir in the kidney beans and let the soup sit a bit longer to allow the flavors to merry. Ladle soup into a bowl and top with freshly grated Parmesan cheese. Pour yourself a glass of your favorite red and enjoy!

Serves: 10

Night Time Rituals

One of my most favorite things to do when I get home from work is veg out on the couch with my mom and eat popcorn. It's something we've done together for as long as I can remember and definitely something I always look forward to. We get to just relax and talk about how our days went, all the while watching either the Food Network or whatever competitive show is on prime time TV. Ironically enough, I was thinking about writing a post tonight about my love for popcorn. When I got home from work, my mom immediately asked me to make some and I gladly obliged. 

Now, I'm not talking about putting a processed bag of Pop Secret or Orville Redenbacher's in the microwave and pressing the popcorn button. I'm talking about the real deal. Like breaking out the 20 year old pan and manually popping the kernels yourself. Don't get me wrong, i'm a sucker for microwave popcorn, but there's just something about the homemade stuff that really gets my taste buds going.

When I was younger, my mom, dad, brother and I would always snuggle up every Friday night and watch TGIF. This was in the early 90's when prime time television consisted of Step By Step, Boy Meets World and of course, Steve Erkel in Family Matters. I remember my dad having this old school iron pan that he would make popcorn in. I can still hear the kernels hitting the hot oil and bursting into their whole form. I also remember the end result, which was simply fantastic. I don't know what he did, but that was (and always will be) the best popcorn I have EVER had. Something about the perfect butter to popcorn ratio was mesmerizing. I had to recreate it. 

My version is just a bit different than the norm. It has a kick heat mixed in amongst the classic, salty, buttery goodness which creates an unbeatable flavor. It's the perfect addition to a night at home on the couch and it's so easy, too! Give yourself 5 minutes and you'll never go back to processed popcorn again. I hope you enjoy this easy recipe as much as I do!

Katie's Cayenne Kissed Popcorn

2 tbsp canola oil
1 cup popcorn kernels
2 tsp salted melted butter
1 tsp sea salt
1 /4 tsp cayenne
1/2 tsp garlic powder
1/2 tsp paprika

Heat oil in deep pot over medium high heat. Add one kernel. Once it pops, add the rest of the corn. Cover the lid, leaving slightly ajar for steam to escape. Pop the corn, shaking the pan often. One popping stops, remove pan from heat. Meanwhile, heat 2 tbsp salted butter in a small pan on the oven over high heat. Once butter is melted, pour over the popped corn. Combine spices in a small dish and sprinkle over the buttered corn, shaking the pot vigorously to distribute the flavors. Pour into a serving bowl. 

Grab yourself a drink, pick out a movie and sit back on the couch. Relax and enjoy.

Serves: 8

Baked Avocado Heaven

For a while now, I have been noticing an abundant amount of recipes for eggs baked in avocado. I don't know if it's a fad or what, but I can't seem to escape it. The photos have been pretty intriguing and some have definitely caught my eye; so, I figured whomever discovered this was undeniably up to something good. I'm always searching for something new to add to my recipe collection, so I decided to give this a try. I love avocados and I love eggs, so I figured the two paired together would be an automatic home run. 

I can literally eat an egg any which way you can think to prepare it, whether it be poached, hard boiled, deviled, fried or scrambled, eggs are definitely in my top 5 favorite foods. Avocados are a close runner up as well. When you think of avocados, I'm sure the automatic recipe that pops into your head is some kind of guacamole. Am I right? Don't get me wrong, I love a good guacamole. The creaminess from the avocado paired with the heat from a diced jalapeno, finished with a tangy bite from freshly squeezed lime...so easy and so delicious. This time around though, I wanted to try something different. Now, I have tried eggs with avocado before: in an avocado, egg and cheese sandwich and as the substitute for mayonnaise in a creamy egg salad. Both were absolutely delicious, so I couldn't wait to try this one. 

I got the general idea of how to prepare this recipe just from glimpsing at a few photos on Pinterest, but I decided to create my own rendition. I wanted to add a little heat and a gooey bite of sharp cheese in my version, so I threw a few things together and ended up with a literal masterpiece.

 That first bite was out of this world. I don't mean to sound cliche or anything, but I am so serious. I couldn't believe I had never tried it before. The combination of the baked egg, runny yolk and velvety avocado was a smash it, definitely a recipe I will be making again and again. 

So, here it is, my simple rendition of an avocado baked egg.

Be careful though, what you are about to see may cause stomach rumbling and excessive drooling=)

Avocado Baked Egg:

1 ripe Hass Avocado, pit removed

2 tsp fresh lime juice

2 medium organic eggs

Pinch of salt, plus more to taste

4 tbsp shredded monterey jack or jalapeno cheddar cheese

Dash of cayenne, plus more to taste 

1/4 tsp cracked black pepper, plus more to taste

Sriracha (optional)

Preheat your oven to 450 F.

Split the avocado in half, using a knife. 

Remove the pit and discard. Squeeze 1 tsp of fresh lime juice onto each avocado half, to prevent browning. This also gives the avocado a nice bright flavor. Place both halves on a sheet of tinfoil and place on a cookie sheet. Crack 2 eggs, one into each avocado half. If the centers look too small to hold the eggs, scoop out a bit more to avoid any overflow. Sprinkle a pinch of salt onto each half and top with 2 tbsp of the shredded monterey jack cheese (or jalapeno cheddar). 

Sprinkle both with a dash of cayenne and finish with a few grinds of fresh cracked black pepper. 

Place the cookie sheet in the center rack and cook for 15-20 minutes or until cheese is bubbling and slightly golden. Remove the avocado halves and sprinkle a dash of salt onto each.

 Let sit for 2 minutes, top with sriracha and devour.

Serves: 1-2.

Yum. Yum. Yum. Is your mouth watering yet? 

The Easy Way Out

Do you ever experience those nights when you come home and you don't know what to eat? You can't decide whether to get take out or try and find something in the fridge? I do. Fortunately though, I always have a go-to. It's simple, classic, easy to make and extremely versatile. Any guesses? Yup, it's pasta. It's one of my favorite comfort meals. Whether its a creamy Carbonara, a spicy fra diavlo, or the classic spaghetti and meatballs, pasta is always a good choice. Especially for me.

I've had a special love for pasta since I was a young girl. I remember cool nights and a steaming bowl of buttered spaghetti with Parmesan cheese. Such a simple dish that still makes my mouth water.  As I've grown, I have discovered countless ways to prepare pasta, but my favorites are still the classics.

As I walked into the kitchen tonight, I began to ponder. I didn't want to spend too long cooking, so I thought it'd quickly look around. I started looking through the cabinets and fridge and discovered the perfect ingredients: heavy whipping cream, butter, lemons, and Parmesan cheese. What could I make with that? Simple answer. I' d decided to take the easy way out and whip up a quick Alfredo. Why not? Although it's not the healthiest of meals, it's delicious and super easy to make. As long as you have it in moderation, a creamy Alfredo can do you no wrong. 

The initial sizzle of the shallots hitting the hot butter starts a chain reaction of aromas. The creaminess of the butter paired with the nuttiness from the cheese creates a burst of flavor. It's out of this world. 

Here is my rendition of a Lemon Pepper Alfredo:

12 oz whole wheat spaghetti
1 tsp kosher salt, plus more to taste
1 tbsb salted butter
1 large shallot, minced
1 3/4 c heavy whipping cream 
1 lemon, zested
1 tsp fresh lemon juice
1 egg yolk
1 tbsb cracked black pepper, plus more to taste
3/4 c grated pecorino romano cheese, plus more for garnishing
1 tbsp flour 


Bring a large pot of salted water to a boil. Add the spaghetti and cook as label directs. Drain, reserving 1/2 cup of the pasta water.

Meanwhile, melt the butter in a pan over medium heat. Add the shallot and a dash of salt and cook until slightly golden and fragrant, about 3 minutes. 

In a separate bowl, whisk together the heavy cream, lemon zest, lemon juice, yolk and pepper. 

Reduce the heat to low and add the cream mixture and cheese to the pan. Gradually add in the flour, whisking constantly. Whisk until thick, about 4 minutes. If needed, add more flour. Season with more salt and pepper. 

Add the pasta to the pan and toss, adding enough of the reserved water to loosen the sauce.

Spoon into bowls and top with grated pecorino, cracked black pepper and lemon zest. 

Sit back and enjoy!

Serves: 8

Yum!

Tis the Season for Soup

Okay, so it's been almost a week since my last post, but i can assure you that it won't happen again. 

Last Thursday was Halloween. Every year, we usually throw a party and invite some of our neighbors and close friends. My mom and I take on the role of whipping up dinner and appetizers on the stove while my dad works his magic on the grill, crisping up his infamous chicken wings. When everyone comes over, we eat and wait for the little princesses and superheros to come scampering up the drive way, eager to receive their treats of succulent candy. This Halloween was the first time without my father, so my mom was skeptical to whether or not she wanted to throw anything. After a few words of encouragement, we decided to keep the tradition alive.

So now it was time for me to chose what I wanted to make. For the past 2 years, I've made a chowder for our family friend's annual Chowder Fest. It's always been a huge hit and has kind of become my staple, so my mom suggested that I make it. It's a simple recipe that just calls for love and a little patience. If you set some time aside, I promise you, people will be talking about you and your amazing soup for days.

Now, my recipe is doubled to make a larger batch, so don't be alarmed at the amount of ingredients. It's just as easy to prepare this recipe for a small group of people as well and it's also just as delicious.

Here is my recipe for my Spicy Shrimp and Corn Chowder:

First, I defrost my 1 pound bag of shrimp. You may also purchase fresh shrimp and peel and devein them yourself, but I just find frozen shrimp to be easier to prepare and much more cost effective. I just put them in a colander, run them under cold water and let them drain. 

Secondly, I gather all of my vegetables to prepare my mise en place. I finely chop 2 medium Vidalia onions, careful not to mince them because you do want to taste those bits of sweetness. (You may also use yellow if you can't find Vidalia). Next I chop 2 medium red bell peppers, I finely dice 2 small jalapenos (ribs and seeds removed), and finish by mincing 6 small cloves of organic garlic. The colorful vegetables easily portray how beautiful the final product will be.

Next, I gather and measure out the rest of my ingredients. I start by scrubbing and dicing 4 small red potatoes. Then, I loosely chop 8 pieces of thick-sliced bacon and set it aside. I use Applegate organic uncured bacon because I feel that it has the best flavor and doesn't include any growth hormones or artificial ingredients. I'm sure any type will suffice, just make sure its thick enough to render the fat. This is where you are going to get most of your flavor. (Yum)! I then measure out 1/2 cup of all purpose flour and 8 cups of chicken stock (organic if you have it). I used low sodium stock because a lot of salt will derive from the bacon fat and I feel that it's better to under salt than over salt. I then measure out 2 cups of heavy whipping cream, which adds the silky smooth consistency that chowder is known for. I set aside 2 frozen bags of super sweet corn and measure out 1/4 teaspoon of cayanne, 2 Turkish bay leaves and about 2 generous pinches of thyme. 

The shrimp should be defrosted by now, so I remove the tails and chop them into bite sized pieces.

Finally, it's finally time to cook.

In a large pot over medium heat, I sautee the bacon until it's brown and crispy and the fat is rendered. With a slotted spoon, I remove the bacon and set it aside. The bottom of the pan should be covered in bacon fat...that's where your flavor is going to come from. Next, I dump in the onion and bell pepper and sautee until translucent, about 4 minutes. Then I add the garlic and jalapenos until the flavors are fragrant. This will only take about one minute. Be sure to watch closely, or else your garlic will burn and turn bitter. Next I add the 2 cups of flour and stir constantly, making sure I scrape the bottom to incorporate all of the flavors. You should cook the flour until it becomes a slight blonde color and it sticks to the vegetables. 

Following the flour, I add the 8 cups of chicken stock and the diced potatoes.  Next, I give it a quick stir and pop on the lid. (If you are using fresh shrimp, add it now so that it can cook evenly). I turn the heat up just a bit and let the soup simmer for about 20 minutes. The potatoes should be soft to the touch. If not, just let the soup simmer for a bit longer. 

After the potatoes have softened, I add the cream, corn and spices. This is also when I add salt and pepper to taste. I like my chowder nice and spicy, so I use a fair amount of cayanne. If you aren't so keen on the heat just use less. The flavor will still be there, I promise. I then turn the heat back down to medium low and let the chowder simmer. I let it cook for about at least 30 minutes to allow all of the flavors to combine and fuse together. 

Lastly, I add about a half stick of salted butter to ensure extreme creaminess. I add in the cooked bacon and finish with the chopped shrimp. Since the shrimp is already cooked, it just needs to be heated through. Finally, the chowder is finished. 

Now, it's time to eat. Take out a bowl and ladle yourself a nice heaping portion. Be careful though, because you won't be able to have just one! 

Spicy Shrimp and Corn Chowder:

8 pieces of thick-sliced bacon, chopped
2 medium Vidalia onions (or yellow), diced
2 medium red bell peppers, diced
2 jalapenos, diced
6 small (or 3 large) cloves of garlic, minced
2 C A.P. flour
8 C low sodium chicken stock
4 small red potatoes, scrubbed and diced
2 C heavy whipping cream
2 bags (24 oz) frozen sweet corn
2 Turkish bay leaves
1/4 tsp cayanne
2 pinches thyme
1/2 stick salted butter
Salt and Pepper to taste

Add the bacon to a pot on medium heat and sautee until crispy and fat is rendered. Remove bacon and set aside. Add onions and red bell peppers and sautee until heated through, about 4 minutes. Add garlic and jalapenos until fragrant, about 1 minute. Add flour and stir until combined and becomes a blonde color. Add chicken stock and potatoes and raise the heat to medium high. Put on the lid and allow to simmer  for 20 minutes or until potatoes are tender. Turn down the heat to low and add the heavy cream, corn, spices and salt and pepper to taste. Simmer for 30 minutes. Add 1/2 stick of salted butter and the cooked bacon. Finish with the chopped shrimp. Ladle into a big bowl and top with fresh parsley. Enjoy.

Serves: 10-12

Game 6: Back to Boston, Baby!

So, tonight is Game 6 of the World Series between the Red Sox and the Cardinals and the Sox are leading 3-2. If they get the win tonight then that means they are the 2013 champs!! I'm extremely excited about it this year, especially since my dad was one of the biggest Sox fans I have ever known. I have a good feeling, but that's all i'm going to say because I don't want to jinx anything:) 

My mom, brother and I decided to go to one of our oldest and best family friend's house to watch hopefully what is the last game of the series. Since I was a young girl, my mom has always stressed to me that you should never go to a person's house empty handed. So, because of this, I decided to make one of my most favorite dips to bring over. It is a creamy artichoke dip made with monterey jack cheese, sour cream and Parmesan. (I never said it was healthy)! Now, I know what you're thinking, artichoke dips are usually hand in hand with spinach, but this one is different. Don't get me wrong, I love spinach, but I promise you, once you try this, you won't miss it at all. 

This decadent and creamy dip is one of the best  and easiest dips I have ever made and I am excited to share it with you. 

Unfortunately, tonight I didn't have any scallions to use, but the dip still turned out delicious.

Creamy Artichoke Dip:

1 lb Philadelphia Cream Cheese
2/3 C Shredded Monterey Jack Cheese
2/3 C Romano
2/3 C Mayo
1/3 C Sour Cream
2 Eggs
3 Scallions
12 oz can Artichoke Hearts (drained NOT rinsed)
Salt and Pepper to taste

First off, pre-heat your oven 400 F.

Allow the cream cheese to soften until room temperature and add it to a large metal bowl. Next comes the Monterey Jack cheese. I prefer to shred my own because I feel it has a creamier texture, but if you don't, the pre-shredded is fine as well. I then add the sharp Romano cheese, the mayo, sour cream and finally 2 eggs. Blend all of these ingredients together on low and gradually work your way up to the higher setting (mostly so you don't spatter your delicious mixture everywhere). 

Meanwhile, open the can of artichoke hearts and dump them into a strainer. I don't like to rinse them because I feel that their natural flavor adds a beautiful richness to the dip-- but that is entirely up to you. Now, since artichoke hearts are whole, I like to shred them with my hands to create smaller, even-sized pieces. If you don't like working with your hands, by all means, cut them up with a knife until they are nice and small. After this, I chop up 3 scallions. I usually cut off the white ends and dice the green stems into small pieces. 

At this point, add 3/4 of the artichoke hearts into the mixture and 2 of the scallions. This is also the time that you should add a dash of salt and a bit of fresh cracked pepper. Don't over dose on the salt, because the cheese already adds enough on its on. Mix thoroughly and gently pour into a 9.5 inch casserole dish. 

After you've scraped every last bit out of the bowl, top the dip with the remaining artichokes and scallions. I feel that this adds a nice dimension to the dish and allows people to see what they are eating. It also just looks classy. 

Finally, pop the dish into the oven and put the timer on for 10-12 minutes or until the dip is bubbling and the cheeses are oozing. If it still doesn't look done, leave it in the oven until the top is slightly brown. 

Remove the dip from the oven and let cool for about 5 minutes. This is probably the hardest part for me because it is honestly so good, I can't wait to taste it. Next, it's finally time to enjoy! Serve with your favorite crackers, veggies or my personal favorite, slices of crusty baguette. Yum.

Serves: 6-8

GO SOX!!

A True Inspiration

Here we go, again. 

Today is Tuesday October 29, 2013 and I am absolutely positively getting back into writing this blog. It has been embarrassingly long since I last wrote and I am no longer going to put this off. After all, I am aspiring to become a food critic, so this is probably one of the best things I can do to get myself out there. 

I've been giving my blog some thought for a while now and have always told myself I would start back up...but, as you can see, I have failed miserably. Yesterday however, I was truly inspired to pursue my dream. One of my oldest and best friends, Liz, came over and told me she had something for me. I had no idea what it was or why she had a gift for me; but, I opened it and immediately began to cry. I guess I should give you the back story, in order for you to understand why this was so important to me.

I have had a love for cooking my entire life, as I wrote in my first blog post forever ago. I have always loved to cook, loved to eat, loved to read different recipes, etc. I was always doing something in the kitchen. Back in July though, all of that stopped. My father, my hero, my everything, suddenly passed away. It caused a major tragedy in my family...that we are still dealing with today. Needless to say, I lost my love for everything, including cooking. I didn't want to do anything. I stopped buying food magazines, stopped watching the Food Network, etc. So, my amazing girlfriend handed me a book filled with different recipes from people who love and care about me. 

After about 10 minutes of crying, I looked through the book and quickly became excited again. It truly made me realize that I should not stop doing something that I love because I lost someone that I love. I know my dad would be so proud of me if I started cooking again, especially because he always loved everything I made. So, thanks to Liz, I decided it was time to restart my passion.

On top of the wonderful cookbook, I got another sign that inspired me to start cooking again. I received an e-mail from this company out of Old Saybrook called Tantor Media. They are an Audio book company specializing in fiction and nonfiction titles. I was asked to interview for the Audio book proofreader position which includes: proofing recordings, researching pronunciations and notating narrator corrections. It isn't a food writing job; but, it is definitely a step in the right direction!

In the midst of receiving that wonderful news, I was grocery shopping for a Lentil soup that I was planning on making. I'd been planning on making it for the past week or so but for some reason or another, I hadn't gotten around to it. So, finally, I put my procrastination aside and started cooking. 

Lentil soup has been a huge staple in my family for my entire life. In the Greek tradition, it is made during the 40 days of Lent, which is when the most religious of Orthodox Greeks are fasting. During this time, one must not consume dairy, meat, poultry, fish, or anything processed. Basically like a vegan diet. It was always during this time that Lentil soup was most prominent, because its ingredients include only lentils, vegetables, oil and spices. 

I remember my Yia-yia (Greek for Grandmother) in her kitchen, stirring a steaming hot pot of soup as my brother and I anxiously awaited its completion. The aroma of garlic, onion and stewed tomatoes caused my mouth to water, as it does, even to this day. When I close my eyes, I can still see my grandmother in her little apron and can smell that pot of Lentil soup, simmering to the perfect thickness. 

Although it is the end of October and not nearly close to Lent, I decided to try and make my own version of this delicious soup. The temperature has drastically dropped over the past couple of weeks, which means it is the perfect time for a nice hot bowl on a chilly night.  I had no intentions of it tasting anything like my Yia-yia's, because, of course, nothing can ever beat any grandmother's cooking; but, I wanted to give it a shot. 

I was inspired by a recipe in one of my mother's countless Greek cookbooks and decided to put my own spin on it. So, here is my 2013 version of Greek Lentil Soup.

I purchased a 1 lb package of Organic Full Circle green lentils (probably nothing close to what my grandmother used) and rinsed them in a colander under cold water.

Meanwhile, I prepared my mise en place. The recipe called for vegetables of onions, celery, carrots, garlic and green pepper. Now, from what I can remember, I have never had a Lentil soup with green pepper, so that ingredient was quickly omitted. First, I cleaned 3 stalks of celery and diced them into even pieces. I then peeled two large carrots, (I never want the skin on carrots when making a soup) and diced them into tiny pieces. Next I diced up one yellow onion and finished by smashing and mincing 3 cloves of Organic garlic. 

After prepping the vegetables, I measured out 1 teaspoon of Greek oregano (straight from my families village in Greece), got out 3 Turkish bay leaves and poured 1 cup of Greek extra virgin olive oil. I then opened a 28 oz can of Tuttorosso crushed tomatoes and poured out 1/4 cup of red wine vinegar. I'm sure most people won't have the type of oregano that I used, so any dried type works as well. If you do find the chance though, you should definitely try it, because I feel it really creates that authentic Greek flavor. 

After preparing the mise en place, I separated the lentils by discarding the brown and/or yellow ones and dumped them into a pot. I covered the lentils completely with water and boiled them on high for 5 minutes with the lid on. When the lentils came to a rapid boil, I added in all of the ingredients but the tomatoes and vinegar and added 1 cup of water. I turned the heat to low, let the mixture come to slow boil and left it uncovered to simmer for 20 minutes. 

After 20 minutes, I added the vinegar and the entire can of crushed tomatoes. Now, the original recipe called for just a 16 oz can, but I thought a little extra tomato would just add more flavor. I also added 2 cups of water to allow the soup to boil without becoming too thick and sticking to the bottom of the pan. This time, I let the soup simmer for an hour with the lid on but slightly exposed. This helps to create a creamy thickness, without allowing the water to completely evaporate.

Finally, after another few cups of water and numerous stirs of my wooden spoon, my delicious soup was ready. I added a bit more oregano, some salt and pepper to taste and a final drizzle of olive oil. I then scooped myself a small bowl and topped it with crumbled tangy feta cheese...after all, any Greek will agree that feta completes just about every meal. 

So, there it was, my first ever rendition of Greek Lentil soup. I'm usually very critical when it comes to my cooking, but I can honestly say that it came out fantastic. It was a bit more tomato-flavored than what I was used to, but it still tasted delicious. Next time, I know to add way more oregano than I originally thought (at least 5 tablespoons) and a bit less of the crushed tomatoes. In all though, I was very happy with my dish...as were my mom and aunt, considering they each finished off 2 bowls a piece. 

Here is my recipe for Greek Lentil Soup (Soupa Faki):

1 lb of lentils (preferably organic)

3 cloves of garlic, finely minced

1 onion, chopped

3 stalks of celery, cleaned and finely chopped

2 carrots, peeled and finely chopped

3 bay leaves (Turkish if you have them)

5-6 TBSP dried Greek oregano (added gradually throughout)

1/2 C Greek extra virgin olive oil

1 28 oz can Tuttorosso crushed tomatoes (use 3/4 of can)

1/4 C red wine vinegar 

salt and pepper to taste

Feta cheese (optional)

Rinse and sort the lentils. Put the lentils into a pot and add fresh water to cover. Boil for 5 minutes. Add the remaining ingredients except tomatoes, vinegar, salt, pepper and feta. Add 1 cup of water. Allow mixture to come to a slow boil and simmer for 20 minutes, uncovered. Add the remaining ingredients and 2 cups of water. Let the lentils simmer for an hour covered, but slightly ajar. If the soup is not thick enough, let it simmer for longer until the desired thickness is required. It should be nice and creamy and thick enough to slide slowly down your spoon. Finally, add a drizzle of olive oil and top with a generous amount of crumbled feta cheese. Dip your spoon in and enjoy!

Serves 8.

As Greeks would say, Kali Orexi! (Enjoy your meal) !