Sorry that I have been gone for a bit, I got super sick last weekend with a fever/cold that took me out. I even called into work which happens about once a year. I am not a good sick person, I still feel like I need to clean and do the normal chores. I stopped when on Friday I vacuumed than had to take a nap. I am very happy to say that I am fully recovered and been busy catching up.
First let me tell you about this amazing soup I tried from Joy the Baker; can’t tell you how excited I am for her cookbook. It is Spicy Lentil Soup, I have never had or made lentil’s before and it is so easy just remember to soak your grains they are easier to digest then. I didn’t add the buttered bread like Joy, but it is still hits the spot on a cold night.
makes a big pot of soup. serves 8
Print this Recipe!
2 tablespoons olive oil
1 pound spicy chicken sausage, uncased
1 medium yellow onion, finely diced
3 celery stalks, finely diced
2 carrots, finely diced
2 cloves garlic, minced
2 teaspoons dried ground cumin
1/4 teaspoon red chili flakes
2 cups uncooked French lentils, rinsed
8 cups chicken stock
salt and pepper to taste
parmesan cheese, olive oil, and bread to serve
in a large saucepan over medium heat, warm olive oil. Add the uncased chicken sausage and cook, breaking up with a spatula as it cooks. Sausage should finish cooking in small chunks. Remove from the pan.
Add a touch more olive oil if necessary. Add onions, celery, and carrots. Cook until the onions are transluscent, about 5 to seven minutes. Stir occasionally. Add the garlic, cumin, and chili flakes, and cook for one minute more.
Add the sausage back to the pan. Stir to incorporate. Add the lentils and chicken stock. Reduce the heat to low and simmer the soup, uncovered, until the lentils are tender, about 45 minutes.
Serve soup with a generous sprinkling of parmesan cheese, a drizzle of olive oil, and good crusty bread. Soup will last, in an airtight container in the fridge, for up to 5 days. Soup also freezes well.
Now while the soup was going I also made Chocolate Nutella Fudge with Sea Salt that I found on The Tasty Kitchen main page a few days ago. This recipe is by the Cookin Canuck, whose blog I have sad to say I have never been to before but now LOVE!! I am also sad to say that until making this fudge I had never had Nutella, which I am finding out is like a crime to my staff. Who knew This day was a many of first, lastly I have never done the double boiler to melt chocolate. It was SO easy I haven’t a clue of why I was always worried about it and need to go back and find all the recipes I have skipped making because of my worry. I actually have done it twice now this week alone! The second recipe will be up later.
Chocolate Nutella Fudge with Sea Salt
Basic fudge recipe by Giada De Laurentiis
Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp
Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
Makes approximately 50 3/4-inch squares.
Now that the holidays are in full swing what is on your baking and cooking list? I still have one HUGE project up my sleeve that I will be making this afternoon. I have been wanting to make this recipe for almost 2 YEARS now! I can’t wait!!