Curried Red Lentil Soup

Serve this soup with naan; the bread is just wonderful when dipped in the soup!

3 Tbsp unsalted butter
2 medium-large onions, chopped fine
3 medium cloves garlic, minced
1 Tbsp minced fresh ginger
1 tsp ground coriander
1 tsp brown sugar
½ tsp turmeric
¼ tsp cayenne pepper
¼ tsp cinnamon
1 cup split red lentils, rinsed and picked through
1 tsp salt
4 cups chicken stock
½ cup plain yogurt for serving
2 Tbsp chopped fresh cilantro for serving

Heat the butter in a large stockpot or Dutch oven over medium heat. When the butter melts, add the onions and cook until they soften, about 4 minutes. Add the garlic, ginger, cumin, coriander, brown sugar, turmeric, cayenne, and cinnamon and cook, stirring constantly, until fragrant, about 1 minute.

Stir in lentils and salt. Add the stock and 1 ½ cups water and bring to a boil over high heat. Reduce heat to low, partially cover, and simmer until lentils are very soft and falling apart, about 35 minutes. Serve immediately, garnishing each bowl with a spoonful of yogurt and some cilantro.


from America's Test Kitchen

Sweet & Spicy Pineapple Pork Chops

3 Tbsp extra virgin olive oil
4 1 ½-inch thick boneless center cut pork chops
Salt and pepper
1 large red onion
2 cloves garlic, chopped
1 red bell pepper, cored, seeded and diced
1 jalepeño pepper, seeds removed, finely chopped
1 (8 oz) can pineapple chunks in juice
½ cup low-sodium chicken stock
¼ cup fresh flat leaf parsley leaves

Preheat oven to 375º.

Heat a large skillet over medium-high heat with 2 Tbsp olive oil. Season the chops with salt and pepper; place in skillet and sear for 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in oven to finish cooking, 8 to 10 minutes. Remove from oven and let rest covered in foil.

While chops are in the oven, return skillet to medium-high heat and add remaining 1 Tbsp oil. Add onions, garlic, bell pepper, jalepeño, salt, and pepper. Cook 3 to 4 minutes or until the vegetables begin to wilt. Add the pineapple and its juice and the chicken stock. Continue to cook the sauce for 3 to 4 minutes. Add the parsley and stir to combine, then pour sauce over the chops.


from Rachael Ray

Lime Meltaways

Great for spring and summer! Try substituting another type of citrus in place of the lime if you like.


¾ cup (1 ½ sticks) unsalted butter, room temperature
1 cup confectioners' sugar, divided
Finely grated zest of 2 limes
2 Tbsp fresh lime juice
1 Tbsp vanilla extract
1 ¾ cups plus 2 Tbsp all-purpose flour
2 Tbsp cornstarch
¼ tsp coarse salt

Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest, juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 ¼-inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350˚. Remove parchment from logs; cut into ¼-inch thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

from Martha Stewart