readers recipes

Easy Lentil Chili is a quick weeknight meal for when you need to get warm, cozy, and well fed in 30 minutes.  This is one plant based chili that actually satisfies.  And yes, those are Fritos on top...you&#x27;re welcome.  

Easy Lentil Chili

olive oil

onion,

garlic,

can fire roasted crushed tomatoes

bottle of your favorite beer, I used Corona

vegetable, chicken, or beef stock

lentils,

canned chilies in adobo sauce, chopped (use the whole can if you like the heat)

chili powder

cumin

salt and fresh cracked black pepper

juice of 1 lime, optional

sour cream

avocado

cilantro

green onions

Fritos corn chips

Saute the onions and garlic in the olive oil in a large stock pot.  Cook, stirring often, for about 5 minutes, until the onions are softened.

Add the canned tomatoes, beer, stock, lentils, chilies, chili powder, and cumin to the pot and combine well.  Add a teaspoon each of salt and pepper.  Bring to a boil, then turn the heat way down and gently simmer for 15-20 minutes, or until the lentils are tender.  I like to cover the pot but you can leave it off for a thicker chili.

Taste the chili and add more salt if you like.  Add the lime juice if using.  Serve with the toppings of your choice.

Tender juicy strip steak cooked in a cast iron skillet on the stove, with a simple garlic butter wine pan sauce.

How to Cook Strip Steak

lbs strip steak (2 steaks about 1 1/2 inches thick)

sea salt and fresh cracked black pepper

Tbsp butter

red wine (drinking wine, not cooking wine)

fresh rosemary, minced

Set your steaks out on the counter for 30 minutes before cooking.  This allows the internal temperature to come up slowly, and allows the meat to cook more evenly.

Rub the steaks on both sides with olive oil, and season with sea salt and pepper, both sides.  Preheat your pan over high heat.  This will allow you to get that great outdoor grill sear right on the stove top.

Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization.  Cook for 3-4 minutes per side or until the meat is done to your taste.  For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.  

Add the butter and garlic to the pan and baste the meat a few times.

Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.

Slice the steak, against the grain, into thin slices.

After removing the meat, deglaze the pan with the wine.  You can use stock or even water if you don&#x27;t want to use alcohol, but I recommend the alcohol for best flavor.  Much of the alcohol will burn off as you cook the sauce, anyway.

Add the minced rosemary and boil the sauce until reduced and thickened.  Remove the garlic cloves.  Taste to adjust the seasonings and serve drizzled over the sliced steak.

pan sauce

Salmon Coconut Curry is an easy weeknight dinner bowl that&#x27;s on the table in less than 30 minutes. We&#x27;re talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.  

Salmon Coconut Curry

Tbsp vegetable oil

peeled,

ginger

Tbsp Thai red curry paste

tsp turmeric

Serrano pepper,

can full fat coconut milk

lime juice,

sea salt

salmon

spinach leaves

lime wedges

Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.

Add the curry paste, turmeric, and hot peppers to the pan and stir to combine.  Continue sauteeing for a few more minutes, stirring almost constantly.

Add the coconut milk and a tablespoon of lime juice (you can add more to taste.)  Bring the mixture up to a bubble.  Add salt to taste.

Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn&#x27;t take long.  Stir to cover the fish with the sauce.  Add the spinach and cook just until it wilts.

Check the seasoning again, and serve the curry over hot rice

Rhubarb Vanilla Bean Jelly is sweet/tart and flecked with vanilla bean seeds.  It turns morning toast or a pb&amp;j sandwich into a gourmet treat.  Be sure to can some for holiday gifts!

Rhubarb Jelly

rhubarb

water

sugar

lemon juice

vanilla bean

liquid pectin

Puree the rhubarb in your Vitamix blender or food processor, along with the water to get it started.  You may need to do this in 2 batches.

Put the rhubarb puree into a clean jelly or nut bag, and let it hang over a large bowl to allow the juice to drip out.  Don't press or squeeze the bag aggressively or the pulp may come through and this will make your jelly cloudy.  I do squeeze it a little bit, though, to move it along.  It can help to have a jelly strainer, which is made for this purpose.  You want to end up with 3 1/2 cups liquid.

Put the rhubarb juice in a large stainless steel pot or saucepan.  Stir in the sugar, the lemon juice, and the vanilla bean seeds.  Bring the mixture to a boil, stirring almost constantly.

Once the mixture has reached a full rolling boil, let it fully boil for 3 minutes.  It may foam up so stay right by it.  Stirring is ok.

After 3 minutes, stir in the pectin, and bring it back to a full, rolling boil.  Boil 1 minute.  Again it may foam up so be careful.

Take the jelly off the heat and skim off any foam that is on the surface.  Fill your sterilized jars to within 1/4 inch of the top.

Wipe down the rims of the jars to remove any spilled jelly, then attach the lids and screw them, but don't over-tighten.

Process for 10 minutes in a boiling-water canner.

If you are canning

Let cool and then cap and refrigerate.

If you aren't canning

https://content.jwplatform.com/videos/3XBzl5l4.mp4

My Rhubarb Vanilla Bean Jelly is a rosy sweet/tart rhubarb jelly flecked with vanilla bean seeds that turns morning toast or a pb&j sandwich into a gourmet treat. Be sure to stash some away for holiday gifts!

Thai coconut lime soups comes together almost instantly, in the time it takes for the shrimp to saute. The coconut milk and lime combine to make a really bright flavor.

Thai Coconut Lime Soup

lb raw shrimp

Tbsp fresh ginger (minced)

garlic (minced)

onion

Tbsp Thai green curry paste

Tbsp brown sugar

oz mushroom (sliced)

coconut milk

limes

cilantro leaves

lime

Heat the oil in a pot and saute the shrimp just until pink on both sides.  Set aside.

In the same pan saute the ginger, garlic, hot pepper and onion for a few minutes on low to medium heat, until the onion starts to soften.

Add in the curry paste, brown sugar, and mushrooms.  Saute for a few more minutes.

Add the coconut milk, lime juice, and water to the pan.  Bring up to a simmer and cook gently for a couple of minutes.

Add the cooked shrimp and cilantro to the pot.  Heat through.  Taste for seasoning adjustments.

Serve hot with cilantro and lime zest as garnish.

My Flourless Tangerine Cake is made with whole tangerines and almond flour in the Italian tradition ~ it&#39;s impossibly moist and bursting with citrus flavor, like biting into a fresh tangerine!

Flourless Tangerine Cake

eggs

white sugar

almond meal flour

tsp baking powder

Amaretto,

confectioner's sugar

Set oven to 350F Butter a 9 inch spring form pan

Step one is the only time consuming part of this cake.  Wash your tangerines and put them in a saucepan covered with cold water.  (They'll float, but don't worry about that) Bring to a boil, and boil for a full 15 minutes. The boiling removes the bitterness in the citrus skin.

Drain and let the tangerines cool for a bit.  Slice them in half, and then in half again.  Remove any seeds and discard, but do this on a plate so you don't lose any juice or pulp.  Put it all in a food processor and process until completely smooth.  You may have to stop and scrape down the sides a few times.  My finished puree weighed 11 1/2 oz, (about a cup) and I highly recommend weighing the puree and only using the 11 1/2 ounces.  Too much puree will throw off the balance of ingredients in this cake.

Set aside, or refrigerate until the next day if you want to do this ahead.

The rest is a one bowl deal:  Beat the eggs and sugar until light and creamy.  Fold in the almond meal, orange pulp, baking powder, and Amaretto, if using.  Mix until well combined.

Pour into your prepared tart pan and smooth out evenly.

Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean.  If the cake is browning too fast, cover loosely with a sheet of foil.

Cool on a rack for 10 minutes, then remove from the pan to finish cooling.

Dust with confectioner's sugar.  Decorate with some citrus zest if you like.

I used Kishu mandarins from my tree: they are very small, seedless, have very thin peels, and have almost no whites to them. But since they're not any kind of standard size I went looking for a recipe that actually measured the amount of orange and this one was exactly what I was hoping for. The cake is so good. Thank you!

One note: next time I'll put a parchment round on the bottom of my springform.

Great recipe. Have made it several times for gluten-free friends and adapted it (using chia “eggs” and apple sauce to replace eggs) for our vegan son and fiancé.  Always comes out well.  First time I made it, I did reduce the sugar by 25% and it was slightly bitter; subsequently I have always gone with the recipe verbatim.  This is a delicious cake regardless of dietary needs!

https://content.jwplatform.com/videos/7F0Xg8UQ.mp4

Gluten Free Tangerine Cake ~ this flourless cake is such a wonderful surprise, made with whole tangerines and almond flour in the Italian tradition ~ it’s impossibly moist and bursting with citrus flavor,  just like biting into a fresh tangerine!

Gluten Free Tangerine Cake

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Top Tags

Easy Lentil Chili

How to Cook Strip Steak

Salmon Coconut Curry

Rhubarb Jelly

Thai Coconut Lime Soup

Flourless Tangerine Cake

Flourless Tangerine Cake

Top 7 readers recipes recipes from across the web

The most viewed readers recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Lentil Chili

How to Cook Strip Steak

Salmon Coconut Curry

Rhubarb Jelly

Thai Coconut Lime Soup

Flourless Tangerine Cake

Flourless Tangerine Cake

The most viewed readers recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine