Robin's Super-Healthy Lentil Soup

I was bent on getting in my kitchen over the weekend and chopping. Discovering the action of cooking again - with a sharp knife and cutting board, my favorite pandora station, and a glass of cab, all the while shimmying around the kitchen in my Ugg slippers. I'd been looking forward to an afternoon off, a little "me time" in the sanctuary that is my kitchen. 

I've been on a Shauna Niequist kick lately, and just ordered two more of her other books from Amazon Prime (cold tangerines and bittersweet). My very favorite is Bread & Wine, and it holds a special place in my heart. When I'm in a funk, a couple of chapters will get me back on track, and remind me that we are all human and we all struggle. She tells us to open the front door, bring in friends, drink bubbly champagne, laugh, cry, and be our real selves. Be present over perfect. Such solid advice. 

one of my favorite quotes on canvas - for sale on Lindsay Letters

I decided that I wanted to chop mirepoix - a fancy word for a mixture of chopped onions, carrots, and celery, which is the base of every hearty lentil soup. Shauna just so happens to have a recipe for lentil soup in Bread & Wine, so I called it serendipity and made a loaf of homemade rye bread on the side. Remember to add the splash of balsamic at the end! 

Robin's Super-Healthy Lentil Soup

from Bread & Wine (p. 137)

3 Tbsp extra-virgin olive oil

2 cups onions, chopped

1 cup celery stalks, chopped

1 cup carrots, chopped

2 garlic cloves, chopped

6 cups chicken or vegetable broth

1 1/2 cups lentils

1 (14.5) ounce can diced tomatoes in juice

Balsamic vinegar

Salt and pepper to taste

Heat oil in a large heavy saucepan over medium high heat. Add onions, celery, carrots, and garlic; saute until vegetables begin to turn brown, about 15 minutes.

Add broth, lentils, and tomatoes with juice, and bring to a boil. Reduce heat to medium low, cover, and simmer until lentils are tender, about 35 minutes. Season with salt, pepper, and a splash of balsamic vinegar. 

Simple Garden Salad - with the McLean family dressing

 Is it silly to miss a last name, because though I love my new last name, I was always so proud to be a McLean and at times (like typing the title of this blog post, in my current fluctuating state of hormones) I got a little teary eyed!

My mom is German, and this is her go-to dressing that comes in a little packet and is so easy because you just add water and oil, and shake it up in a little jar. It's fresh and simple, and reminds me of home. 

Simple Garden Salad
1 packet Knorr Salat Kroenung Garten Kraueter (buy in bulk on Amazon)
(garden herbs vinaigrette mix)
3 Tbsp oil (not olive oil)
3 Tbsp water

Mixed greens
Tomatoes
Cucumber
Scallions

+ any other toppings you would like

French Potato Salad

I have a confession, and after I share this I hope we can still be friends. The last time I mentioned this in a group, I got the "bless her heart" stare, so here it goes. I am not a fan of Southern potato salad. I love almost everything about the South, but the mayonnaise and egg ridden potato salad is not on that list. I've been politely tasting small dollops at picnics for years, and have yet to find one that I like. I find that most taste bland. However, I wholeheartedly stand behind chicken salad, bourbon, peaches, boiled peanuts, and my cast iron skillet. 

When my mom made this potato salad over July 4th weekend, I was smitten. It tastes like potatoes, though the combination of herbs, olive oil, champagne vinegar, and a little mustard really make the potatoes shine. I tried this out on Josh's family last night, and it was a hit at the table, so much so that I'm going to adopt this recipe as my new house potato salad. In Ina's cookbook on the following page, you can doll this salad up with green beans, tuna, capers, tomatoes and onions to make the Provencal Potato Salad, but trust me when I say it is amazing just like this. 

I also made Ina's peach and raspberry crumble with South Carolina peaches. With all this Ina talk this morning, I've included a picture of my Barefoot Contessa cookbook collection on my dining room shelves, and yes I modeled my dining room table and settings after her barn. Ina is fabulous and she is my domestic role model! If you glimpse that set of Moscow Mule mugs hiding in my basket, just know that they will be put to good use this October when I can once again enjoy an evening cocktail. I already have a ginger mint julep with fresh pineapple on my radar! 

French Potato Salad

from Ina Garten's The Barefoot Contessa Cookbook

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Jalapeno Cornbread Muffins

Happy 4th of July, friends! If you are wondering why I haven't posted many recipes lately, it is entirely my husband's fault! He has been grilling like a mad man, and has spoiled me with chicken thighs, pork tenderloin, ribeyes, corn on the cob, and foil packets. We have really enjoyed dining "al fresco" and the back deck is set up with tiki torches and a wireless speaker for good music. 

This week, I made these jalapeno cornbread muffins to compliment his barbecue chicken thighs, and they were perfect for summer time and easy to freeze. I'm going to give you a little tip on how to make these extra delicious - cut up a cube of cheddar and drop it into the middle of each muffin before baking. I made a few that way by accident with the larger chunks of cheese that didn't grate well, and those muffins were the best of the batch. 

Jalapeno Cornbread Muffins

from Damn Delicious

1 cup all-purpose flour

1 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup unsalted butter, melted

1/2 cup sugar

2 large eggs

1 tablespoon honey

2 jalapenos, seeded and diced

1/4 cup shredded cheddar cheese

- Preheat oven to 375 degrees. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.

- In a large bowl, combine flour, cornmeal, baking soda and salt.

- In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs 

  and honey.

- Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos 

  and cheese, and gently toss to combine.

- Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until 

  a tester inserted in the center comes out clean.

- Remove from oven and cool on a wire rack.

Watermelon Salad with Feta and Mint

Just like life can be boring without adventures and imagination, salad can be awfully boring and predictable. Please, resist a boring salad!  

I get in a salad rut from time to time, and use Pinterest to spark my imagination. That usually leads to making my own vinaigrettes, and adding exciting toppings like quinoa, pepitas, berries, avocado, hard-boiled eggs, or nuts. Here is the link to one of my all time favorite salad posts by Andie Mithchell on how to keep a salad FUN and under 400 calories. 

I brought this salad to a neighborhood gathering, and the flavor was perfect. The dressing balanced the sweetness of the watermelon. If you want to make a watermelon salad with more greens, check out Ina Garten's arugula, watermelon and feta salad. 

Instagram Favorites of the week:

• wrightkitchen (my favorite foodie pictures AND you can order prints on her website)
• bevcooks (again the cutest baby pictures)
• yogainspiration
• kimsunee (famous food writer)

Watermelon Salad with Feta and Mint
adapted from Paula Deen

1 (5 pound) watermelon
1/4 cup red wine vinegar
Salt
Pepper
1/2 cup extra virgin olive oil
2 Tbsp chopped fresh mint (I added more because I LOVE mint)
Feta cheese (4 ounces), crumbled
Whole mint leaves, for garnish

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. 

In a small bowl, combine the vinegar, salt, pepper, and whisk until the salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. 

In a large bowl, combine the melon and feta. Pour the dressing over the melon mixture and toss gently. Garnish with mint sprigs.

Skillet Cornbread

Last night, as I doused slice after slice of warm cornbread with butter and honey, I realized that while most consider the bread a dinner side item, for me last night it was the most simple and delicious dessert. This recipe gives the cornbread the perfect crispy crust, yet the inside remains moist and soft. 

Since breaking "The Rules" is fun from time to time, I believe I'll have a few pieces for breakfast as well, with my favorite Tupelo Honey on the side. 

Skillet Cornbread

from the Pioneer Woman 

1 cup Yellow Cornmeal 

1/2 cup All-purpose Flour 

1 teaspoon Salt 

1 Tablespoon Baking Powder 

1 cup Buttermilk 

1/2 cup Milk 

1 whole Egg 

1/2 teaspoon Baking Soda 

1/4 cup Shortening 

2 Tablespoons Shortening

Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

BBQ Chicken Quinoa Salad

This weekend has been all about slowing down and enjoying. Enjoying the people we love. Enjoying our sweet boxers and giving them lots of attention and spa bath that ended with my bathroom looking like a water park. Enjoying real food - like this incredible quinoa salad I made tonight. (AND enjoying season 4 of Downton Abbey - I'm completely hooked!)

Earlier today I picked up this little book by Anna Quindlin that lives on my bedside table and read it again. It's very short, may take about 10 minutes to read, and is a great reminder on living with joy and passion. A reminder to really live, to be present, and to realize that every day is a glorious gift. 

Just relaxing on the couch tonight watching drag racing with my husband (it's his favorite), eating a second helping of this quinoa salad, and watching Heidi and Ellie snuggle on their Orvis bed, I am feeling so incredibly lucky. 

BBQ Chicken Quinoa Salad
From What's Gaby Cooking

1 1/2 cups cooked quinoa 

1/2 cup corn 

1/2 cup black beans, rinsed and drained 

1 cup shredded BBQ chicken 

1 avocado, chopped 

2 tablespoons White Cheddar cheese, shredded (I use Cabot)

2-4 tablespoons BBQ sauce 

2 scallions, chopped 

Cilantro for garnish

1. In a large bowl, toss together the quinoa, corn, black beans, chicken and avocado. Season with salt and pepper
2. Transfer mixture onto a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.
3. Serve warm or at room temperature

Easy Crockpot BBQ chicken

6 chicken thighs

1 white onion, sliced

1/2 cup of BBQ sauce

Combine ingredients in Crockpot and cook on low for 6-7 hours, then shred. 

Kale, Clementine and Feta Salad

Back when I was starting college, my dad reinforced that in times of stress, when I was cramming for exams or just feeling extremely overwhelmed, to focus on three simple things: eat right, exercise, and get enough sleep. Tough times don't last, but tough people do. 

Now that I am 10 years older and under the constant stressful hum of being an adult and working a challenging full-time job, I feel so much better if I follow his advice all of the time. When I strive to be healthy, the result is feeling GREAT, with tons of energy and a positive outlook on life.  I have been known to shed tears watching the Biggest Loser, when you see the positive effects a healthy lifestyle has on the contestants, who have been feeling bad and bad about themselves for years. The phenomenon of a "runner's high" is real - it's an amazing intense happy feeling that comes from activity and taking care of your body. 

Allow me to introduce this gorgeous salad. As Kate describes it on her blog,  it's literally sunshine in a bowl. Salad is so fun to photograph since the colors are vibrant and fresh. This dressing is just bursting with flavor from the lime juice and jalapeno. Trust me, eat a salad like this and you will be craving salad more often! 

Along with eating salad, here are a few more of my best healthy tips:

Pack your lunch
 - you will pad your wallet and avoid the temptations of the cafeteria and eating out

Shop the perimeter of the grocery store
 - fill your cart with vegetables, lean meats, and dairy
 - venture inside for oatmeal, quinoa, or whole grains and then run away from the 
    oreos, cheetos, and junk food!
 
Be aware of portion sizes
 - this is the French woman's secret to staying trim - rather than eating a bar of chocolate 
    or half a baguette, you just eat one small portion really slowly
 - wait a little while before going back for seconds, it takes your body time to register 
    feeling full

Drink lots of water
 - it's easy to mistake hunger for thirst

Be prepared for when hunger strikes
 - keep a protein bar on hand, along with almonds or a piece of fruit 
 - we often make the worst choices (fast food, candy, chips) when we are starving

Have a celebration meal every week
 - enjoy your favorite meal - be it pizza or a burger -just be mindful of portion sizes and 
    really ENJOY it

Focus on health, not weight
 - weight is just a number on the scale, health is the big picture, the commitment, the 
   decision to take care of your body

Please, share with me your exercise and health mantras that keep you motivated, I would love to hear them ! 

Kale, Clementine and Feta Salad
from Cookie + Kate
Kale salad

• 1 bunch kale
• 1 avocado, diced
• 1 medium pomegranate, arils removed, or a handful of dried cranberries
• 4 clementines, peeled and sliced into rounds or small strips
• 4 small radishes, sliced into thin rounds and then into skinny strips
• Handful fresh cilantro, chopped
• ⅓ cup crumbled feta
• ¼ cup pepitas (or sunflower seeds)

Honey-Lime Dressing

• 3 tablespoons fresh lime juice (about 2 small limes)
• 3 tablespoons olive oil
• 1 medium jalapeño, membranes and seeds removed, finely chopped
• 2 teaspoons honey (or agave nectar)
• 1 teaspoon Dijon mustard
• ¼ teaspoon chili powder
• ⅛ teaspoon fine grain sea salt

Instructions

1. First, make the dressing by whisking together all of the ingredients in a small bowl.
2. Prepare the kale by slicing out the stems and chopping out the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
3. Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the prepared avocado, pomegranate (or dried cranberries), clementines, radishes, cilantro and feta to the bowl.
4. Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to the salad bowl. Toss the salad to combine and serve.

Caesar Salad (Vegan Style)

Does anyone else find it easy to slip into boring salad mode? During the entire month of December, I was totally there. For awhile my favorite salad was romaine, diced apples, chicken, and pecans with maple vinaigrette. For two weeks straight. Then it was back to the canned tuna, spinach, chickpeas, and avocado with ginger dressing. And so it goes.

The more love I put into making a flavorful salad, the more I want to eat salad, and the better I feel since I'm eating salad every day. Crazy how that works. I've made a pact to make one new and exciting salad a week. I found the recipe for this salad on The Gardener's Cottage, a blog my mom introduced me to and which I am now a devoted subscriber.

Caesar Salad Vegan Style
from The Gardener's Cottage

Dressing:
1/4 cup tahini
1/4 cup water (use a little less for thicker dressing)
2 small or 1 large garlic clove, minced
1 1/2 Tbsp nutritional yeast flakes
2 tsp whole grain Dijon mustard
1/4 tsp salt

Salad:
6 oz romaine
15 oz can chickpeas, rinsed and drained
1 avocado, diced
Fresh black pepper, to taste

Any other topping you'd like, such as vegan bacon, croutons, or tomato