Spiced Lentils and Poached Eggs

• 1 cup dried small red lentils
• 3 cups water
• 1 bay leaf
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup chopped tomato 
• 1 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced
• 1 tablespoon white vinegar
• 4 large eggs
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup plain low-fat Greek yogurt
• 2 tablespoons chopped fresh cilantro

Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.

Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.
 
Serves 4; 291 calories.

VERDICT:  I could take or leave the egg, but the lentils and yogurt were surprisingly delicious and really easy.  The serving size on the lentils seems a little skimpy, so make extra.  Keep.

Artichoke and Goat Cheese Strata

• 1 teaspoon olive oil
• 1/2 cup finely chopped shallots (about 1 large)
• 1 (10-ounce) package frozen artichoke hearts, thawed
• 2 garlic cloves, minced
• 1/2 teaspoon dried herbes de Provence
• 1 3/4 cups 1% low-fat milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 large eggs
• 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
• Cooking spray
• 3/4 cup (3 ounces) crumbled goat cheese, divided 

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.

Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.

Preheat oven to 375°.

Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

Serves 6; 286 calories.

VERDICT:  I was worried there wouldn't be enough seasoning, with only 1/2 tsp. herbes de Provence, but it was good.  Keep. 

 

Cowboy Christmas Breakfast

• 1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
• 1 (1-lb) package bulk breakfast sausage (not links)
• 1 (15-inch-long) loaf Italian bread (about 4 inches wide)
• 1 garlic clove, chopped
• 2 dozen large eggs
• 1 cup whole milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large bunch scallions, chopped (1 1/4 cups)
• 1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish. 

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.

Let stand 10 minutes, then cut into 12 squares.

Cooks' note: Dish can be assembled (but not baked) 12 hours ahead and chilled, covered with buttered foil. Bake as directed above.

VERDICT:  I did make this--a half batch--the night before and let it stand at room temperature while the oven preheated.  It puffed up magnificently and tasted great (albeit not very garlicky), even with soy sausage.  I think you could put just about anything in there and it would be good.  Keep.

Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette

• 3 medium sweet potatoes (2 pounds) 
• 5 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup fresh lime juice
• 2 tablespoons warm water 
• 2 teaspoons honey
• Dash of hot sauce (optional)
• 1 jalapeño pepper, seeded and minced
• 3 cups shredded Napa cabbage
• 1 cup sliced red onion
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro 

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.

Serves 6 (1 1/3 c.); 259 calories.

VERDICT:  I had to modify the recipe a bit.  It's December, so I roasted the sweet potatoes in the oven at 400 degrees for about 25 minutes and toasted the pumpkin seeds in a skillet.  Also, my leftover Napa cabbage had gone squishy in some places, so I added some romaine to make up the volume.  All in all, it turned out really well.  Keep.

Lemony Kale Salad

• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil 
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 4 cups torn kale leaves
• 2 cups torn Swiss chard leaves
• 4 teaspoons unsalted pumpkinseed kernels
• 1/4 cup sliced green onions (about 2)
• 1 ounce shaved pecorino Romano

Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.

Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.

Serves 6 (1 c.); 65 calories.

VERDICT:  Sadly, it turned out the Parmesan I had planned on using in this salad had gone moldy, so I don't think I can judge it properly.  I'm willing to try it again, but perhaps would wilt the kale a bit first.  Keep.
 

Vegetable, Tortellini, and Kidney Bean Soup

• 2 T. vegetable oil
• 1 medium onion, diced
• 1 c. diced celery
• 1 green bell pepper, seeded and diced
• 1 small zucchini, diced
• 1 large tomato, cored and diced
• 8-12 mushrooms, sliced
• 2 c. cooked or canned red kidney beans or cannellini beans, drained
• 1 can (28 oz.) crushed tomatoes
• 4 c. water or vegetable stock
• 2 T. fresh minced parsley
• 2 T. dried basil
• 1 T. dried oregano
• 1 t. dried thyme
• 1 t. ground black pepper
• 1/2 t. salt
• 4 oz. cheese tortellini, refrigerated or frozen

Heat the oil in a large saucepan and add the onion, celery, bell pepper, zucchini, fresh tomato, and mushrooms.  Cook over medium heat for 7 to 10 minutes, stirring occasionally.  Add the beans, crushed tomatoes, water, and seasonings, reduce the heat, and cook for 15 minutes, stirring occasionally.  Add the tortellini and cook for 15 to 25 minutes longer.  Ladle the soup into bowls and serve hot.

Variations:
Top with grated Parmesan or Romano cheese.
Stir in shredded kale or mustard greens along with the beans.
Add corn kernels or green peas.

Serves 8; 179 calories.

VERDICT:  I left out the bell pepper and added extra zucchini.  I had slightly fewer beans than called for--one can is a bit shy, and I didn't want to open another.  I compensated by adding nearly twice as many tortellini as indicated.  I though the end result was excessively seasoned, but John liked it, so keep.

Rosy Applesauce

• 4 lbs Golden Delicious apples (about 8), peeled, cored, and cut into 1" pieces
• 1 1/2 cups fresh or thawed frozen cranberries (6oz)
• 1/2 cup sugar
• 1 (3") cinnamon stick

Cook apples, cranberries, sugar and cinnamon stick in a large heavy saucepan, covered, over medium-low heat, stirring occasionally, until fruit is very tender and broken down into a sauce, about 45 minutes.  Discard cinnamon stick.  (For a smoother texture, force applesauce through a medium-mesh sieve or a food mill fitted with fine disk into a bowl.)  Cool to room temperature or chill before serving.  Can be made 1 week ahead and chilled, covered.

VERDICT:  Very pretty.  I made a half-batch to use up some Haralson apples and the cranberries from Thanksgiving.  Keep for such using-up occasions.