Lebanese crushed lentil soup (Shorbat Adas)

• ▢1 tablespoon olive oil
• ▢1 onion chopped
• ▢1 ½ cups red lentils
• ▢½ cup short grain rice
• ▢2 carrots large, roughly chopped
• ▢2 teaspoons cumin
• 1/2 teaspoon turmeric
• ▢1 teaspoon salt
• ▢½ teaspoon black pepper
• 2 tsp chicken bouillon powder
• ▢9 cups water
• ▢1 lemon juiced

INSTRUCTIONS

• In a large pot, heat the olive oil and saute the onions until they soften, about 5 minutes.
• Stir in the lentils, rice, carrots, cumin, salt and pepper, and cook stirring frequently until they are well mixed and the spices are fragrant, about 2-3 minutes.
• Add 8 cups of water, and bring mixture to a boil. Turn the heat to low and cook covered until the rice and lentils are fluffy and fully cooked, about 20-30 minutes. Make sure to stir a couple times while cooking to prevent any lentils from sticking to the bottom of the pot.
• Using an immersion blender, pulse a few times to get the desired consistency. Stir in the lemon juice.
• Garnish with green onions and parsley, if desired, and serve warm.

Butternut Squash Soup

 5 T. olive oil
1 lg. onion, small dice 
2 cloves of garlic (I like to grate them)
4 1/2 lb butternut squash
3 c. chicken stock
1 c. heavy whipping cream 
fresh ground nutmeg, salt and pepper to taste

Get the skin off the squash and cube them in 2 inch pieces. Put them in the instant pot for 4 minutes.  Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add the garlic for just a little bit but make sure not to burn it. Add squash and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream and brown sugar. Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender).  Return to stock pot. Adjust seasoning with freshly ground nutmeg, salt and pepper. 

Honey Garlic Glazed Pork Loin Roast

 

FOR THE PORK LOIN

• 3- pound pork loin
• ▢1 tablespoon olive oil

FOR THE SPICE RUB

• ▢1 teaspoon sweet paprika
• ▢1 teaspoon garlic powder
• ▢1/2 teaspoon onion powder
• ▢1/2 teaspoon dried thyme
• ▢1/2 teaspoon dried rosemary
• ▢salt and fresh ground pepper, to taste

FOR THE HONEY GARLIC GLAZE

• ▢4 cloves garlic, minced
• ▢1/4 cup honey
• ▢3 tablespoons low-sodium gluten free soy sauce
• ▢1 tablespoon dijon mustard
• ▢1 tablespoon olive oil

INSTRUCTIONS

 

• Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
• In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
• Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
• Take the spice mix and rub it all over the pork loin.
• Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
• In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
• Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
• Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
• Remove baking sheet from oven and loosely cover meat with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.

Elderberry Syrup

 

• Ingredients:
• 
  
• 3½ cups water
• ⅔ cup dried elderberries (or 1 1/3 cups fresh or frozen)
• 2 TBSP ginger (grated)
• 1 tsp cinnamon
• ½ tsp ground cloves
• 1 cup raw honey

Instructions:

• Pour the water into a medium saucepan and add the elderberries, ginger, cinnamon, and cloves.
• Bring to a boil and then uncover and reduce to a simmer for about 45 minutes to 1 hour until the liquid has reduced by almost half.
• Remove from heat and let cool until it is cool enough to be handled.
• Mash the berries carefully using a spoon or other flat utensil.
• Pour through a strainer into a glass jar or bowl.
• Discard the elderberries and let the liquid cool to lukewarm.
• When it is no longer hot, add the honey and stir well.
• When the honey is well mixed into the elderberry mixture, pour the syrup into a  mason jar or 16 ounce glass bottle of some kind.

Instant Pot option: Put all ingredients except honey in pot, seal lid, and set manually for 9 minutes on high pressure. Vent pressure and strain. When cooled to room temperature, stir in the honey.

Standard dose is ½ - 1 teaspoon for kids and ½ - 1 tablespoon for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.

Thanksgiving Dressing/Stuffing with Sourdough Bread

 

¾ cup (1½ sticks) unsalted butter plus more for baking dish 

1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)

2½ cups chopped yellow onions

1½ cups ¼-inch slices celery

½ cup chopped flat-leaf parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups low-sodium chicken broth, divided

2 large eggs

Preparation

1. Step 1

   Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

   Step 2

   Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.

   Step 3

   Preheat oven to 350°. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

   Step 4

   Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.

   Do ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes. 

Apple Crisp

 

Ingredients:

12 apples

1/3 cup of flour

1/2 cup of sugar

1/4 tsp nutmeg

1 Tbs cinnamon

Topping:
3/4 cup butter
3/4 cup flour
3/4 cup brown sugar
3/4 cup oats 

Put it in the oven for about 1 hour at 350 F.

German Pancakes

 

I prefer making these in cast iron pans. I just divide the batter between two pans. 

6 T butter, melted in the oven while it preheats in a jellyroll pan

6 eggs
1 C flour
1 C milk
1/4 tsp salt

Preheat oven to 400⁰F with the butter inside, melting.  Mix the remaining ingredients together.  Once the butter is melted (keep your eye on it so it doesn't burn, but if it happens to brown, it's still good!) add it to the mixture.  Once the oven reaches 400, pour the batter into the pan and bake for 20 minutes.  Don't open the oven, as the constant heat is what makes it pop!  We serve ours with a bit of confectioner's sugar and lemon juice, but a jam or honey would also be yummy!

I put the butter in the pans once they are fully heated up because otherwise the butter will burn.