Mustard Fennel Pork Tenderloin

This pork is one of the fastest, easiest recipes to make for a group gathering. It's a hit with a crowd and makes the best sandwiches the following day. You can't ask for anything better for either a weekend or a weeknight meal. 

Mustard Pork Loin

Ingredients

• 2 1 lb pork tenderloins
• 2 apples
• 2 parsnips
• 1 fennel bulb
• salt and pepper
• fresh rosemary
• ¼ cup stone ground or whole grain mustard

Directions

1. Generously coat pork with salt, pepper, fresh rosemary and the green sprigs from the fennel bulbs. Place in refrigerator at least 4 hours or up to overnight to let flavors permeate.
2. Remove pork from refrigerator and allow to come to room temperature.
3. Slice apples, fennel and parsnips into even sized pieces. Coat in olive oil and place in roasting pan. Roast for 10 minutes at 325 degrees.
4. While vegetables are roasting, hard sear pork in skillet until brown on all sides. Deglaze with red wine for a quick pan sauce if desired. Remove pork from pan and place on the root vegetables. Rub the top of each pork loin with half the mustard. Add more if desired for a stronger flavor.
5. Place pan in the oven and cook pork for half an hour at 325 or until internal temperature registers 140-145 degrees.
6. Remove pork from oven and allow to rest for 10-15 minutes before slicing.

This pork is one of the fastest, easiest recipes to make for a group gathering. It's a hit with a crowd and makes the best sandwiches the following day. You can't ask for anything better for either a weekend or a weeknight meal. 

Mustard Pork Loin

Ingredients

• 2 1 lb pork tenderloins
• 2 apples
• 2 parsnips
• 1 fennel bulb
• salt and pepper
• fresh rosemary
• ¼ cup stone ground or whole grain mustard

Directions

1. Generously coat pork with salt, pepper, fresh rosemary and the green sprigs from the fennel bulbs. Place in refrigerator at least 4 hours or up to overnight to let flavors permeate.
2. Remove pork from refrigerator and allow to come to room temperature.
3. Slice apples, fennel and parsnips into even sized pieces. Coat in olive oil and place in roasting pan. Roast for 10 minutes at 325 degrees.
4. While vegetables are roasting, hard sear pork in skillet until brown on all sides. Deglaze with red wine for a quick pan sauce if desired. Remove pork from pan and place on the root vegetables. Rub the top of each pork loin with half the mustard. Add more if desired for a stronger flavor.
5. Place pan in the oven and cook pork for half an hour at 325 or until internal temperature registers 140-145 degrees.
6. Remove pork from oven and allow to rest for 10-15 minutes before slicing.

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Banana Muffins with Cinnamon Streusel

This is my absolute favorite banana bread/muffin recipe by far.  I have tried many & I just love the subtle spices that pair well with the banana, plus you can never go wrong with a crunchy streusel.  This recipe works well for loaves of banana bread as well as the muffins.  They are so light, fluffy, fruity, & amazing, not to mention quick to throw together.  I prefer mine served warm from the oven with a little "butter."
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Banana Muffins with Cinnamon Streusel

Recipe altered from Better Homes & Gardens by: Amber (Dessert Now, Dinner Later!)

Batter:

• 4-5 ripe bananas (1 1/4- 1 1/2 cups, mashed)
• 3/4 cup sugar
• 3/4 cup unsweetened applesauce (or oil)
• 2 large eggs
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Streusel Topping:

• 2 Tbsp butter, softened
• 3 Tbsp flour
• 3 Tbsp oats
• 2 Tbsp brown sugar
• heaping 1/8 tsp cinnamon

1. In a stand mixer with paddle attachment, mash up bananas.  Add sugar applesauce(or oil), & eggs.  Mix well.  Scrape bowl.
2. Add flour, baking powder, baking soda, cinnamon, & nutmeg all at once.  Mix until just blended.
3. Spray or line muffin tins with paper cups.  Fill each cup 2/3 full.  Combine streusel ingredients in a separate bowl & mash with a fork until crumbly.  Sprinkle topping over each muffin.  Bake at 350*F for 20-25 minutes until muffins spring back when touched.  Makes: 18-20 muffins.

*Makes 1 loaf, bake at 350*F for 45 min-1 hour.

This is my absolute favorite banana bread/muffin recipe by far.  I have tried many & I just love the subtle spices that pair well with the banana, plus you can never go wrong with a crunchy streusel.  This recipe works well for loaves of banana bread as well as the muffins.  They are so light, fluffy, fruity, & amazing, not to mention quick to throw together.  I prefer mine served warm from the oven with a little "butter."
Pin It

Banana Muffins with Cinnamon Streusel

Recipe altered from Better Homes & Gardens by: Amber (Dessert Now, Dinner Later!)

Batter:

• 4-5 ripe bananas (1 1/4- 1 1/2 cups, mashed)
• 3/4 cup sugar
• 3/4 cup unsweetened applesauce (or oil)
• 2 large eggs
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Streusel Topping:

• 2 Tbsp butter, softened
• 3 Tbsp flour
• 3 Tbsp oats
• 2 Tbsp brown sugar
• heaping 1/8 tsp cinnamon

1. In a stand mixer with paddle attachment, mash up bananas.  Add sugar applesauce(or oil), & eggs.  Mix well.  Scrape bowl.
2. Add flour, baking powder, baking soda, cinnamon, & nutmeg all at once.  Mix until just blended.
3. Spray or line muffin tins with paper cups.  Fill each cup 2/3 full.  Combine streusel ingredients in a separate bowl & mash with a fork until crumbly.  Sprinkle topping over each muffin.  Bake at 350*F for 20-25 minutes until muffins spring back when touched.  Makes: 18-20 muffins.

*Makes 1 loaf, bake at 350*F for 45 min-1 hour.

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Portugese Sweet Bread (Pao Doce)

When I was much younger, I remember getting sweet bread three times per year. My grandmother and aunt would make large batches at Easter, Christmas and Mardi Gras, before the start of lent and our requisite fasting. By large batches, I mean 10 loaves at a time to eat on the big feast days and send to other family members. It has a lot of eggs and butter, making it similar to panettone but not as sweet. It's got a nice kick from the spices and it is a great snack at all times of the day. Most of all, you can make this any time of year, not just on holidays. It's too good to relegate to just those days.

This recipe is pretty difficult to do without a stand mixer. The batter will be sticky and loose, almost like cake batter. I've scaled down the recipe to make only 2 loaves, which seems like a much more reasonable amount for any regular occasion. 

This post has been submitted to Yeastspotting

Azores Sweet Bread

Ingredients (2 loaves)

• 1 ⅔ lbs AP flour
• 1 pack dry yeast
• 10 eggs
• 2 sticks butter, melted
• 1 cup sugar
• ⅓ cup powdered sugar
• 2 tsp lemon extract
• ½ tsp cinnamon
• ½ tsp nutmeg

Directions

1. Dissolve yeast with 1 tsp sugar and 3 Tbsp of warm water for 10 minutes until frothy.
2. Whisk together egg, sugar, spices and lemon. Slowly add melted butter
3. Add yeast and flour. Mix and knead for 15 minutes.
4. Cover with plastic wrap and blankets and let rise for 4 hours.
5. Divide dough into greased loaf pans and let rise for 4 more hours. Make sure not to fill the pans more than halfway, to allow enough space to proof and finish in the oven.
6. Bake at 300 for 10 minutes. Reduce heat to 285 and continue baking another 25 minutes or until a tester is clean.

When I was much younger, I remember getting sweet bread three times per year. My grandmother and aunt would make large batches at Easter, Christmas and Mardi Gras, before the start of lent and our requisite fasting. By large batches, I mean 10 loaves at a time to eat on the big feast days and send to other family members. It has a lot of eggs and butter, making it similar to panettone but not as sweet. It's got a nice kick from the spices and it is a great snack at all times of the day. Most of all, you can make this any time of year, not just on holidays. It's too good to relegate to just those days.

This recipe is pretty difficult to do without a stand mixer. The batter will be sticky and loose, almost like cake batter. I've scaled down the recipe to make only 2 loaves, which seems like a much more reasonable amount for any regular occasion. 

This post has been submitted to Yeastspotting

Azores Sweet Bread

Ingredients (2 loaves)

• 1 ⅔ lbs AP flour
• 1 pack dry yeast
• 10 eggs
• 2 sticks butter, melted
• 1 cup sugar
• ⅓ cup powdered sugar
• 2 tsp lemon extract
• ½ tsp cinnamon
• ½ tsp nutmeg

Directions

1. Dissolve yeast with 1 tsp sugar and 3 Tbsp of warm water for 10 minutes until frothy.
2. Whisk together egg, sugar, spices and lemon. Slowly add melted butter
3. Add yeast and flour. Mix and knead for 15 minutes.
4. Cover with plastic wrap and blankets and let rise for 4 hours.
5. Divide dough into greased loaf pans and let rise for 4 more hours. Make sure not to fill the pans more than halfway, to allow enough space to proof and finish in the oven.
6. Bake at 300 for 10 minutes. Reduce heat to 285 and continue baking another 25 minutes or until a tester is clean.

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Ganache Toffee Crunch Cookies

I originally created this recipe, without the ganache, for a bakery I worked in while I was going to college.  Part of my internship was to make a cookie to sell in the store.  I wanted something slightly unique, but something many people would love.  They seemed to be a big hit, & I have since then, made them even better with adding the ganached tops.  What gets better than toffee, almonds, & chocolate?  AMAZING!
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Ganache Toffee Crunch Cookies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp vanilla
• 1 large egg
• 1 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 (8oz) bag of HEATH Milk Chocolate Toffee Bits
• 1/2 cup oatmeal
• 1/2 cup sweetened flake coconut
• 1/2 cup sliced almonds
• 1 cup semi-sweet chocolate chips
• 3 Tbsp butter

1. Preheat oven to 350*F.
2. Cream together the butter, sugars, & vanilla in a stand mixer.  Scrape bowl.
3. Beat the egg slightly; then add to butter mixture & mix well.  Scrape bowl.
4. Stir flour, salt & baking soda together in a separate bowl; then add slowly to the moist ingredients & mix thoroughly.  Scrape bowl.  (You need to scrape the bowl after each step so you don't have any creamed butter/sugar mixture hiding that will make the cookie spread.)
5. Mix in the toffee bits, oatmeal, coconut, & almonds.  Dough will be thick.
6. Drop dough in 1 1/2-inch balls onto a greased baking sheet & bake for 15 minutes (edges start to get brown.)  Let cookies cool.
7. Melt chocolate chips & butter in a double boiler.  Wait until it is melty before you stir it, or it may cease.
8. Once cookies are cooled, spoon some warm ganache on top of each cookie & sprinkle some extra toffee bits/sliced almonds.

Makes: Approximately 3 dozen cookies

I originally created this recipe, without the ganache, for a bakery I worked in while I was going to college.  Part of my internship was to make a cookie to sell in the store.  I wanted something slightly unique, but something many people would love.  They seemed to be a big hit, & I have since then, made them even better with adding the ganached tops.  What gets better than toffee, almonds, & chocolate?  AMAZING!
Pin It

Ganache Toffee Crunch Cookies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp vanilla
• 1 large egg
• 1 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 (8oz) bag of HEATH Milk Chocolate Toffee Bits
• 1/2 cup oatmeal
• 1/2 cup sweetened flake coconut
• 1/2 cup sliced almonds
• 1 cup semi-sweet chocolate chips
• 3 Tbsp butter

1. Preheat oven to 350*F.
2. Cream together the butter, sugars, & vanilla in a stand mixer.  Scrape bowl.
3. Beat the egg slightly; then add to butter mixture & mix well.  Scrape bowl.
4. Stir flour, salt & baking soda together in a separate bowl; then add slowly to the moist ingredients & mix thoroughly.  Scrape bowl.  (You need to scrape the bowl after each step so you don't have any creamed butter/sugar mixture hiding that will make the cookie spread.)
5. Mix in the toffee bits, oatmeal, coconut, & almonds.  Dough will be thick.
6. Drop dough in 1 1/2-inch balls onto a greased baking sheet & bake for 15 minutes (edges start to get brown.)  Let cookies cool.
7. Melt chocolate chips & butter in a double boiler.  Wait until it is melty before you stir it, or it may cease.
8. Once cookies are cooled, spoon some warm ganache on top of each cookie & sprinkle some extra toffee bits/sliced almonds.

Makes: Approximately 3 dozen cookies

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Biscoff-Stuffed Cookies {3 ways}

I have a serious crush on Biscoff Spread.  In fact, I might be in love.  Shhhhhh! ... don't tell my husband!

Seriously, if you haven't tried this stuff, you should.  I was introduced to it back in July during a demonstration cooking class I attended (click to read my Biscoff Spread introductory post).  It's made from Biscoff cookies, all smashed up with some brown sugar and other stuff to make a spread that resembles peanut butter ... resembles it in looks and consistency, but certainly not in taste.

I have to admit that the majority of my Biscoff Spread consumption has been straight out the jar on a spoon, spread on marshmallows, or spread on a banana (just ate a Biscoff-smothered banana while starting to write this post!).  I haven't experimented much with baking with it.  Why?  Because, until very recently, Biscoff Spread wasn't carried in my local grocery stores.  I could only get it at a specialty food shop about an hour from my house ... and at $10.99 for a 14 ounce jar, I wasn't much inclined to experimentation.  I didn't want to risk any of it on a potential baking flop!  I'm happy to say that one of my local grocery stores now carries it.  And at about $4 per jar and only an 8 minute drive, I think I'll be more open to experimentation.  Oh, the possibilities!

The one experimental leap of faith I did take with my $10.99-per-jar supply was these Biscoff-Stuffed Cookies, from Picky Palate's Biscoff Stuffed White Chocolate Chip Cookies.  I'm not a huge fan of white chocolate, so I decided to make half the batch with semi-sweet chocolate chips and then compare the two versions.  But then ... then! ... I got the idea to try out a S'mores version.  Hmmmmm, add in a few mini marshmallows with the semi-sweet chocolate chips, and you've got a S'mores option.  So, game on with a three-way head-to-head competition.

I whipped up one batch of the base dough and divided it into three equal portions ... white chocolate chips in one bowl, and semi-sweet chocolate chips in the other two, setting up my 'test conditions.'

Then, following Picky Palate's method, I dropped big scoops of dough on a baking sheet ...

... formed a well in the center of each, using my thumb ...

... filled the well with a dollop of Biscoff Spread, ...

... and then topped each soon-to-be-cookie with another big scoop of dough.  (These end up being HUGE cookies, by the way!)

Next, I gently pressed down on each cookie to flatten it just a bit.  Check out all that oozy Biscoff Spread!  No worries ... that's how it's supposed to be.

I baked the beauties up, and they turned into these gorgeous golden cookies edged with ooey-gooey Biscoff.

For the S'mores version, follow the exact same method, but sprinkle some mini marshmallows on top of the Biscoff.  I put on four mini marshmallows, but will put six or eight next time.

Squish on the top dough, just like before ...

... and bake.  Now not only do you get ooey-gooey Biscoff Spread on the edges, but melty marshmallows too.  Total yum.

You probably want to know which version I liked best, right?  Well ... I liked them all.  But I did like one best.  S'mores.  I'm a S'mores freak.  Love 'em, no matter what the form.

So, if you're up for some Biscoff Spread experimentation, give these cookies a whirl.  Do keep in mind, these are JUMBO cookies!  If you're not ready for experimentation, I highly recommend a good ol' Biscoff Spread-smothered banana.  Total deeee-lish.

Biscoff-Stuffed Cookies {White Chocolate Chip, Chocolate Chip, or S'mores versions}

Source:  Adapted from Picky Palate's Biscoff Stuffed White Chocolate Chip Cookies

Ingredients

1 c. (2 sticks) unsalted butter, softened

1 c. sugar

1 c. brown sugar

2 eggs

1 T. vanilla extract

4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 1/2 c. white chocolate chips or semi-sweet chocolate chips

About 1 c. Biscoff Spread

Mini marshmallows (for S'mores version only)

Directions

1.  With an electric mixer, cream together butter and sugars.  Add eggs and vanilla extract; beat until well combined.

2.  In a separate bowl, combine flour, baking soda, and salt.  Add dry ingredients to wet ingredients, a little at a time, mixing until just combined after each addition.  Gently fold in white chocolate chips OR semi-sweet chocolate chips, depending on the cookie version you're making.

3.  Scoop cookie dough onto baking sheets, scooping about 1 to 1 1/2 tablespoons for each cookie, and placing scoops at least an inch apart.  (I use a 1 1/2 T. cookie scoop to make this step really easy and to form consistently-sized cookies.)  

4.  Using your thumb, gently press into each cookie to form a small well.  Place a heaping teaspoon of Biscoff Spread into the well of each cookie.  If making the S'mores version, sprinkle 6 or 8 mini marshmallows on top of the Biscoff Spread.  

5.  Place another 1 to 1 1/2 tablespoon scoop of cookie dough on top of the Biscoff Spread; press down gently.  Don't worry if some of the Biscoff Spread is showing or squishing out of the edges.

6.  Bake at 350 degrees for 12-15 minutes, or until edges are just turning golden brown.  Let cool for about 10 minutes on the baking sheet.  Transfer to a cooling rack to cool completely.

Makes about two dozen large cookies.

Enjoy!

This post is linked with Creative Juice Thursday hosted by Momnivore's Dilemma, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks.

I have a serious crush on Biscoff Spread.  In fact, I might be in love.  Shhhhhh! ... don't tell my husband!

Seriously, if you haven't tried this stuff, you should.  I was introduced to it back in July during a demonstration cooking class I attended (click to read my Biscoff Spread introductory post).  It's made from Biscoff cookies, all smashed up with some brown sugar and other stuff to make a spread that resembles peanut butter ... resembles it in looks and consistency, but certainly not in taste.

I have to admit that the majority of my Biscoff Spread consumption has been straight out the jar on a spoon, spread on marshmallows, or spread on a banana (just ate a Biscoff-smothered banana while starting to write this post!).  I haven't experimented much with baking with it.  Why?  Because, until very recently, Biscoff Spread wasn't carried in my local grocery stores.  I could only get it at a specialty food shop about an hour from my house ... and at $10.99 for a 14 ounce jar, I wasn't much inclined to experimentation.  I didn't want to risk any of it on a potential baking flop!  I'm happy to say that one of my local grocery stores now carries it.  And at about $4 per jar and only an 8 minute drive, I think I'll be more open to experimentation.  Oh, the possibilities!

The one experimental leap of faith I did take with my $10.99-per-jar supply was these Biscoff-Stuffed Cookies, from Picky Palate's Biscoff Stuffed White Chocolate Chip Cookies.  I'm not a huge fan of white chocolate, so I decided to make half the batch with semi-sweet chocolate chips and then compare the two versions.  But then ... then! ... I got the idea to try out a S'mores version.  Hmmmmm, add in a few mini marshmallows with the semi-sweet chocolate chips, and you've got a S'mores option.  So, game on with a three-way head-to-head competition.

I whipped up one batch of the base dough and divided it into three equal portions ... white chocolate chips in one bowl, and semi-sweet chocolate chips in the other two, setting up my 'test conditions.'

Then, following Picky Palate's method, I dropped big scoops of dough on a baking sheet ...

... formed a well in the center of each, using my thumb ...

... filled the well with a dollop of Biscoff Spread, ...

... and then topped each soon-to-be-cookie with another big scoop of dough.  (These end up being HUGE cookies, by the way!)

Next, I gently pressed down on each cookie to flatten it just a bit.  Check out all that oozy Biscoff Spread!  No worries ... that's how it's supposed to be.

I baked the beauties up, and they turned into these gorgeous golden cookies edged with ooey-gooey Biscoff.

For the S'mores version, follow the exact same method, but sprinkle some mini marshmallows on top of the Biscoff.  I put on four mini marshmallows, but will put six or eight next time.

Squish on the top dough, just like before ...

... and bake.  Now not only do you get ooey-gooey Biscoff Spread on the edges, but melty marshmallows too.  Total yum.

You probably want to know which version I liked best, right?  Well ... I liked them all.  But I did like one best.  S'mores.  I'm a S'mores freak.  Love 'em, no matter what the form.

So, if you're up for some Biscoff Spread experimentation, give these cookies a whirl.  Do keep in mind, these are JUMBO cookies!  If you're not ready for experimentation, I highly recommend a good ol' Biscoff Spread-smothered banana.  Total deeee-lish.

Biscoff-Stuffed Cookies {White Chocolate Chip, Chocolate Chip, or S'mores versions}

Source:  Adapted from Picky Palate's Biscoff Stuffed White Chocolate Chip Cookies

Ingredients

1 c. (2 sticks) unsalted butter, softened

1 c. sugar

1 c. brown sugar

2 eggs

1 T. vanilla extract

4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 1/2 c. white chocolate chips or semi-sweet chocolate chips

About 1 c. Biscoff Spread

Mini marshmallows (for S'mores version only)

Directions

1.  With an electric mixer, cream together butter and sugars.  Add eggs and vanilla extract; beat until well combined.

2.  In a separate bowl, combine flour, baking soda, and salt.  Add dry ingredients to wet ingredients, a little at a time, mixing until just combined after each addition.  Gently fold in white chocolate chips OR semi-sweet chocolate chips, depending on the cookie version you're making.

3.  Scoop cookie dough onto baking sheets, scooping about 1 to 1 1/2 tablespoons for each cookie, and placing scoops at least an inch apart.  (I use a 1 1/2 T. cookie scoop to make this step really easy and to form consistently-sized cookies.)  

4.  Using your thumb, gently press into each cookie to form a small well.  Place a heaping teaspoon of Biscoff Spread into the well of each cookie.  If making the S'mores version, sprinkle 6 or 8 mini marshmallows on top of the Biscoff Spread.  

5.  Place another 1 to 1 1/2 tablespoon scoop of cookie dough on top of the Biscoff Spread; press down gently.  Don't worry if some of the Biscoff Spread is showing or squishing out of the edges.

6.  Bake at 350 degrees for 12-15 minutes, or until edges are just turning golden brown.  Let cool for about 10 minutes on the baking sheet.  Transfer to a cooling rack to cool completely.

Makes about two dozen large cookies.

Enjoy!

This post is linked with Creative Juice Thursday hosted by Momnivore's Dilemma, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks.

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Sausage Lentil Soup

I learned something new before making this recipe.
Did you know that lentils should be soaked before cooking?
I didn't.
Thanks to SnoWhite from Finding Joy in my Kitchen, now I do. She said,

"Lentils need to be soaked before use – so, bring pour the lentils into a large bowl and cover them with boiling water.  Allow the lentils to soak for at least 15 minutes.  Then drain. 

Why soak the lentils?  Lentils have properties that inhibit the enzyme, trypsin, a key digestive enzyme that works to break down protein in the small intestine.  Soaking (for up to 24 hours) decreases the action of the trypsin inhibitor – which is what we desire! "

So that's not too hard.  And at least you don't have to plan ahead too much.

Anyways, this soup incorporates the lentils with Italian sausage (I made my own turkey sausage) and lots of healthy veggies, so it's a protein, fiber, iron, and vitamin-packed meal.  Not to mention inexpensive to make and it makes a big batch.

Oh, and it happened to be a HUGE hit with my family.  I got compliments on it from all of the kids (a rare occurrence)  and Grant said it's one of his new favorites.

Recipe: Adapted from My Baking Addiction and Finding Joy in My Kitchen

1 pound green lentils
*1-1/2  lb ground Italian turkey sausage (Recipe follows)
1 large onion, diced
4-5 stalks celery, chopped
3 large carrots, diced
1 small zucchini, diced
1 T. minced garlic (2 large cloves)
2 tsp. kosher salt
1 tsp. ground pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
4 cups chicken or vegetable broth
Additional water to cover
2 (14 1/2 ounce) cans diced tomatoes, undrained
grated Parmesan
fresh parsley (for garnish, optional)

Directions:
1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

2. In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through.

3. Add in the onions, celery, carrots, zucchini, garlic, herbs and spices, cook for about 15 minutes, stirring often.

4. Add the chicken stock, canned tomatoes, and drained lentils, cover, and bring to a boil.

5. Reduce the heat to low and simmer uncovered for 45 minutes to an hour, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup.

6. Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan and fresh parsley.


I couldn't find Italian turkey sausage when I was grocery shopping, so I bought ground turkey and resolved to make my own.  It's actually cheaper that way, too.  I found a couple of recipes that sounded good and combined elements from both to create my own.  

*Homemade Italian Turkey Sausage (adapted from Cooking with Michele and Allrecipes)
1-1/2 lbs ground turkey
1 t. garlic powder
1 t. ground sage
1/2 t. pepper
1 t. salt
1/2 t. ground thyme
1 t. sugar
1/2 t. fennel seeds, crushed


Mix all ingredients together well.  Chill for several hours to allow the flavors to "marry".

I learned something new before making this recipe.
Did you know that lentils should be soaked before cooking?
I didn't.
Thanks to SnoWhite from Finding Joy in my Kitchen, now I do. She said,

"Lentils need to be soaked before use – so, bring pour the lentils into a large bowl and cover them with boiling water.  Allow the lentils to soak for at least 15 minutes.  Then drain. 

Why soak the lentils?  Lentils have properties that inhibit the enzyme, trypsin, a key digestive enzyme that works to break down protein in the small intestine.  Soaking (for up to 24 hours) decreases the action of the trypsin inhibitor – which is what we desire! "

So that's not too hard.  And at least you don't have to plan ahead too much.

Anyways, this soup incorporates the lentils with Italian sausage (I made my own turkey sausage) and lots of healthy veggies, so it's a protein, fiber, iron, and vitamin-packed meal.  Not to mention inexpensive to make and it makes a big batch.

Oh, and it happened to be a HUGE hit with my family.  I got compliments on it from all of the kids (a rare occurrence)  and Grant said it's one of his new favorites.

Recipe: Adapted from My Baking Addiction and Finding Joy in My Kitchen

1 pound green lentils
*1-1/2  lb ground Italian turkey sausage (Recipe follows)
1 large onion, diced
4-5 stalks celery, chopped
3 large carrots, diced
1 small zucchini, diced
1 T. minced garlic (2 large cloves)
2 tsp. kosher salt
1 tsp. ground pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
4 cups chicken or vegetable broth
Additional water to cover
2 (14 1/2 ounce) cans diced tomatoes, undrained
grated Parmesan
fresh parsley (for garnish, optional)

Directions:
1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

2. In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through.

3. Add in the onions, celery, carrots, zucchini, garlic, herbs and spices, cook for about 15 minutes, stirring often.

4. Add the chicken stock, canned tomatoes, and drained lentils, cover, and bring to a boil.

5. Reduce the heat to low and simmer uncovered for 45 minutes to an hour, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup.

6. Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan and fresh parsley.


I couldn't find Italian turkey sausage when I was grocery shopping, so I bought ground turkey and resolved to make my own.  It's actually cheaper that way, too.  I found a couple of recipes that sounded good and combined elements from both to create my own.  

*Homemade Italian Turkey Sausage (adapted from Cooking with Michele and Allrecipes)
1-1/2 lbs ground turkey
1 t. garlic powder
1 t. ground sage
1/2 t. pepper
1 t. salt
1/2 t. ground thyme
1 t. sugar
1/2 t. fennel seeds, crushed


Mix all ingredients together well.  Chill for several hours to allow the flavors to "marry".

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Ham & Broccoli Braid

This braid is so easy to throw together!  It reminds me of a hot pocket & tastes great.  I usually make my own dough, but I needed a quick dinner the other day & so I substituted crescent rolls, which is nice b/c it gives it a crunchy, flaky crust.   I will have to show you how to make a braid with your own dough in another post.  This is a mommy saver when you have no energy for something fancy!  
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Ham & Broccoli Braid

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 pkg reduced fat crescent rolls (8 crescents)
• 1/2 (14oz) pkg frozen broccoli florets, thawed
• 1/2 (16oz) pkg diced ham
• 4 oz neufchatel cream cheese
• 1/2 cup shredded colby jack cheese (you can always add more if you want it cheesier)
• 1 1/2 Tbsp dehydrated onion
• Salt
• Pepper
• Grated Parmesan Cheese
• Italian Bread Crumbs

1. Preheat oven to 375*F.  Spray a baking sheet & lay crescent rolls with fat end of the triangle in the center, four on the right, four on the left, each crescent slightly overlapping, & press together.  (See picture if it's confusing.)
2. In a stand mixer with the paddle attachment, break up broccoli (you can shop it up smaller on a cutting board, but the mixer is capable of doing this if your broccoli is thawed-NOT FROZEN.)  Add ham, cream cheese, shredded cheese, dehydrated onion, & salt & pepper to taste.  
3. Place filling in center of dough & pull ends of crescents up & over the filling, tucking underneath the braid so it is sealed shut.  
4. Sprinkle top of braid with parmesan cheese & bread crumbs.  Bake for 20 minutes or until GOLDEN brown.  You want to make sure that the dough that is overlapped is still baked completely (not doughy) & that your filling is hot.  Remove from oven, let cool 5 minutes, cut & serve.  Makes approximately 4 servings.  

This braid is so easy to throw together!  It reminds me of a hot pocket & tastes great.  I usually make my own dough, but I needed a quick dinner the other day & so I substituted crescent rolls, which is nice b/c it gives it a crunchy, flaky crust.   I will have to show you how to make a braid with your own dough in another post.  This is a mommy saver when you have no energy for something fancy!  
Pin It

Ham & Broccoli Braid

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 pkg reduced fat crescent rolls (8 crescents)
• 1/2 (14oz) pkg frozen broccoli florets, thawed
• 1/2 (16oz) pkg diced ham
• 4 oz neufchatel cream cheese
• 1/2 cup shredded colby jack cheese (you can always add more if you want it cheesier)
• 1 1/2 Tbsp dehydrated onion
• Salt
• Pepper
• Grated Parmesan Cheese
• Italian Bread Crumbs

1. Preheat oven to 375*F.  Spray a baking sheet & lay crescent rolls with fat end of the triangle in the center, four on the right, four on the left, each crescent slightly overlapping, & press together.  (See picture if it's confusing.)
2. In a stand mixer with the paddle attachment, break up broccoli (you can shop it up smaller on a cutting board, but the mixer is capable of doing this if your broccoli is thawed-NOT FROZEN.)  Add ham, cream cheese, shredded cheese, dehydrated onion, & salt & pepper to taste.  
3. Place filling in center of dough & pull ends of crescents up & over the filling, tucking underneath the braid so it is sealed shut.  
4. Sprinkle top of braid with parmesan cheese & bread crumbs.  Bake for 20 minutes or until GOLDEN brown.  You want to make sure that the dough that is overlapped is still baked completely (not doughy) & that your filling is hot.  Remove from oven, let cool 5 minutes, cut & serve.  Makes approximately 4 servings.  

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