Golden potato and greens soup

 This was pretty good .... but not the best.  We'll maybe try it one more time.

Here it was in NYT:  https://cooking.nytimes.com/recipes/1025880-golden-potato-and-greens-soup#notes_section

I'd use 1/2 tsp chli flakes next time instead of 1 tsp.  Adding a bit of apple cider vinegar also seems like a good idea at the end.  

Our thought for next time was maybe get some yellow dal in there as well.

* shrug *. Let's try it!

Crunchiest salad ever

 Very delicious!  Maybe a little TOO crunchy.

Toasted black lentils

Soak 1 cup lentils in cold water for 30-60 min.  Drain.

Cook in 3 cups water for 15-30 min or until cooked but al dente.  Don't overcook!

Rinse and spread out in single layer on cookie sheet to dry.  Meanwhile pre-heat oven to 400F.

When dry, drizzle with ~1 tsp olive oil, salt, and any flavors you want: smoke paprika or cumin or garlic powder.  (We did garlic powder).

Toast for 15-20 min, scrabbling halfway through.  They will be VERY crispy!

Crunchy Red Cabbage Salad with Smoky Nuts

Ingredients

• For the Salad:

  • 3 cups finely shredded red cabbage
  • 2 celery stalks, thinly sliced
  • 1 apple (Granny Smith or Honeycrisp), julienned or thinly sliced
  • 1/2 cup smoky almonds or pecans, roughly chopped (see note below)
  • 1/2 cup toasted black lentils (see other note)
  • 1/4 cup shredded carrots (optional, for color and crunch)
  • 1/4 cup chopped fresh parsley or cilantro (optional)

• For the Dressing:  (we halved this)

  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey (or maple syrup for vegan)
  • Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Smoky Nuts:
   Toss 1/2 cup raw almonds or pecans some smoked paprika, a drizzle of olive oil, and a sprinkle of salt. Toast in a skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let cool.  (We did it for ~8 min @ 400F in the small toaster oven.

2. Make the Salad:
   Combine the shredded red cabbage, sliced celery, apple, carrots (if using), and parsley in a large mixing bowl.

3. Make the Dressing:
   Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or shake in a jar.

4. Assemble:
   Pour the dressing over the salad ingredients and toss well to combine. Sprinkle the smoky nuts and toasted lentils on top just before serving to retain their crunch.

ChatGPT jambalaya-style pasta

 We had a bunch of extra boring (and extra-boring) red-sauce pasta and I asked chat gpt to help me re-cook it into something more interesting.  It was great!

Sure! Here’s a recipe for a Jambalaya-Style Pasta using your already-cooked red-sauce pasta. This dish combines the bold, spicy flavors of jambalaya with the convenience of repurposing pasta.

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Jambalaya-Style Pasta

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 1/2 lb andouille sausage, sliced into coins (or substitute smoked sausage)
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb chicken breast or thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1/2 cup chicken or vegetable stock
• 2 cups cooked pasta with red sauce
• Salt and pepper, to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook the Proteins:
   Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook until browned. Remove and set aside.
   In the same skillet, cook the chicken until golden and cooked through. Remove and set aside.
   Finally, add the shrimp, season lightly with salt and pepper, and cook just until pink. Remove and set aside.

2. Sauté the Vegetables:
   In the same skillet, add the onion, bell pepper, and celery. Cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds.

3. Add Seasoning:
   Sprinkle the smoked paprika, cayenne pepper, thyme, and oregano over the vegetables. Stir well to coat.

4. Deglaze the Pan:
   Pour in the chicken stock, scraping the bottom of the pan to release any flavorful bits. Let it simmer for 2-3 minutes to reduce slightly.

5. Incorporate the Pasta:
   Add the cooked red-sauce pasta to the skillet, stirring to combine with the vegetables and stock. If the pasta is too thick, add a splash more stock to loosen it.

6. Return Proteins:
   Stir the sausage, chicken, and shrimp back into the skillet. Toss everything together and cook for 2-3 minutes until heated through.

7. Season and Serve:
   Taste and adjust seasoning with salt, pepper, or more cayenne if desired. Garnish with green onions and fresh parsley.