Spicy Brussels Sprout + Lentil Soup

So great being on The Wendy Williams Show today! Check out the clip--and the recipe!--for my Spicy Brussels Sprout + Lentil Soup.

Spicy Lentil + Brussels Sprout Soup

servings: 4 Makes about 8 cups of soup

Ingredients:

• 2 tablespoon olive oil
• 1 ½ cups yellow onion (1 medium onion), finely chopped
• 1 cup red pepper (1 large pepper), finely chopped
• 1 cup carrots (about 3 medium carrots), finely chopped
• 1 cup celery (2 stalks of celery), finely chopped
• 4 cloves garlic, minced
• 2 ½ teaspoons kosher salt *check
• ¼ teaspoon ground black pepper
• 8 cups veggie or chicken stock
• 1 ½ cups brown or green lentils
• 1 pound Brussels sprouts (7-9 large Brussels sprouts), shredded (2.5 cups packed)
• 1 ½ tablespoons chipotle peppers in adobo sauce*
• 1 avocado, pitted + chopped into ¼- to ½-inch dice
• Juice of 1 lime
• 2 tablespoons finely chopped cilantro

Directions:

1. Heat the oil in a large pot over medium heat, and add the onion, peppers, carrots, celery, garlic, 1 teaspoon of the salt, and the pepper. Cook this mixture until the veggies are tender—about 7 minutes.
2. Then add the stock, lentils, 1 ½ cup packed shredded Brussels Sprout, chipotles, and another 1 teaspoon of salt to the pot and bring to a simmer. Cook 35-40minutes until the lentils are al dente. Taste soup and add salt if necessary and more stock or water if soup is too thick
3. Meanwhile, in a medium bowl, toss the remaining 1 cup of Brussels sprouts, the avocado, lime juice, and remaining ½ teaspoon of salt together until well combined.
4. To serve, divide the soup into serving bowls and top it with the Brussels sprout mixture from Step 4 and some cilantro.

Notes:

• Puree or finely chop the entire can of chipotles in adobo and use 1.5 tablespoons for this recipe. Store the remaining in the bottom of a Ziploc bag in the freezer and cut of tablespoon amounts as needed.

: @NikkiDinki

: @NikkiDinkiCooking

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Green Sauce

RECIPE:

1/4cup olive oil

4-5 Garlic Cloves

12oz bag frozen shelled Edamame, defrosted

¼ Cup or about 3 Scallions, greens and whites

16oz Frozen Spinach, thawed and slightly drained

½ Cup Parmesan

½ cup Fresh Parsley, un-chopped

1Tbs Hot Sauce

1 lime, juice

1tsp Garlic Powder

1.5tsp Salt

Combine everything in a food processor and puree until smooth.  Stream in water to thin out and get the consistency you want, about ½ cup.  Saute in a pan for 5-7 minutes, add more water if necessary. Leave thicker if using a spread for sandwiches and wraps or thin it out to put over pasta, toss with rice or serve over Chicken, Shrimp or Beef.  Enjoy!!

 Makes 3.5 - 4cups

NOTES:

• Leave out oil to make this extra low calorie and add more water instead

 

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Dill Hummus

Poor dill.

I used to say that mint was an underappreciated herb, but dill, he might just take the cake on that one.

What do I really use dill in? There is creamy dill dip! Now that’s delicious. My sister brings one over every Christmas Eve and with some pumpernickel bread it sure does hit that Christmas eve spot in my tummy.

I always think of this dill dip fondly as it starts off the festivities. And of course it makes sure there is a little cushion in my stomach for my second favorite thing on that day...Christmas Eve wine ;) 

What else has dill??

Cucumbers and Dill! It's delightfully refreshing thats true, but  where do we go from there??

Well, why not hummus...yes, a dill flavored hummus with accents of coriander and cumin to round out the dills bright notes. Hmmmm, a new dill dish staple perhaps??? You tell me…

RECIPE:

1 15oz can Garbanzo beans (aka Chickpeas)

¼ cup Tahini

1 tsp cumin

1 tsp coriander

1 tsp Salt

¼ cup dill

3 garlic cloves

1 lemon (juice)

1/8-1/4 cup olive oil

Combine all ingredients except oil in a food processor.  Drizzle in olive oil until it’s the consistency that you want. Serve and ENJOY!

Notes:

• If you want to use less oil and have a thinner hummus just add a little water
• The longer the hummus sits the more the flavors come out, especially the dill
• The Tahini can be optional but you will find it in most big grocery stores in the international isle.

 

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Roasted Garlic + Basil Hummus

I have a tendency to overdo things.

Bigger. Bolder. Spicier...These are words I like!

When I first started cooking, my spice cabinet became my favorite new toy and anything I made included at least ten of my little friends. Any given day, you could especially find me hanging out with my best buddies, Garlic Powder, Onion Powder, and Red Pepper Flakes.

We were having a great time. But...the romance couldn’t last.

As much as I loved the kick of flavor my friends added to my new creations, sometimes it was just too much. It took me a long time to accept that more isn’t always better.

Eventually the romance did fade and my favorite buddies and I saw each other less and less...

But the happy part is that every romance that ends--or every door that closes--allows for something new to be born...

Like this simple and perfect hummus: the new love of my life. 

Roasted Garlic + Basil Hummus

Ingredients:

• One 15-to-19-ounce can garbanzo beans (a.k.a. chick peas)
• 2 bulbs Roasted Garlic
• 10 large fresh basil leaves
• Kosher salt, to taste
• ¼ - ½ cup olive oil

Directions:

1. Combine the garbanzo beans, Roasted Garlic, basil leaves, and salt in a food processor and pulse.
2. Stream in the olive oil while your food processor is on until you get a smooth consistency.

Notes:

• As with many dips, the longer this hummus sits in the fridge, the better it tastes.
• Don’t be afraid of salt! This needs quite a bit!
• Find more info on roasted garlic at CookNovel.com.

: @NikkiDinki

: @NikkiDinkiCooking

 

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Berry Keylime "Cheesecake"

A cheesecake with no cheese?! 

Now that's just silly talk...

Or is it?

While developing recipes for Dannon's Oikos Greek Yogurt I played around with the idea of making something sweet instead of savory out of the yogurt. But experimenting in the baking world usually means I end up frustrated, covered in flour, downing my 3rd glass of wine....

Well not this time!! This time (and maybe only this time) I am a genius! Or at least I created something edible ;)

RECIPE:

Crust:

9 Graham Crackers

2Tbs Sugar

4Tbs Butter, melted

Filling:

2 containers Oikos Key Lime Greek Yogurt

2 containers Oikos Strawberry or Raspberry Greek Yogurt

4 eggs

1 can sweetened condensed milk

4Tbs All Purpose Flour

Pulse graham crackers, sugar and butter in a food processor. Pat mixture into the bottom of a 9inch spring form pan. Set aside. In a bowl combine 2 containers of Key Lime Greek Yogurt, 2 eggs, 2 Tbs flour and half of the sweetened condensed milk. In a separate bowl combine the Berry Greek Yogurt with the remaining eggs, flour and sweetened condensed milk.  Add red food coloring to the Berry mixture and green to the Key Lime mixture if desired.  Pour Berry mixture on top of the crust, then slowly pour the Key Lime mixture on top of that. Bake at 350 for 35-40 until the center is set and edges are fully cooked. Refrigerate for at least 3 hour or over-night. Serve and enjoy!!

 

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Sweet Potato Souffle

"We're NUMBER ONE! We're NUMBER ONE!"

This is the chant of sweet potatoes everywhere...

What the heck does this mean? It means that the CSPI ranked all vegetables giving them points for things like Vitamin A and fiber and deducting points for saturated fats and refined sugars. And the sweet potato ranked NUMBER ONE with a score of 184!!

It outscored the next highest vegetable by more than 100 points!!

But when you smother this nutritional dense vegetable with butter and sugar it turns a once all-star food into something not quite so good for you. So...why not add just a touch of sugar, some super vibrant spices and some greek yogurt for creaminess?!

Sounds pretty good doesn't it? ;)

RECIPE:

5 lbs sweet potatoes

1 tsp cinnamon

1/4tsp nutmeg

1/8tsp cloves

2tsp Salt

1/4 cup honey

2Tbs Dark brown sugar

2 egg

2 container Oiko Greek Yogurt - Plain

Pecans and dried cranberries to top

Cut sweet potatoes into 1/2inch to 1inch cubes. Steam until soft, about 15minutes and mash or puree potatoes. Add spices, salt, honey, sugar, eggs and greek yogurt, and stir to combine.  Pour mixture into a baking pan and bake for 40-50minutes at 350 until top is slightly brown. Top with pecans and cranberries and bake for another 5 minutes. Serve hot and ENJOY!

 

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