Chocolate Pecan Pie

Recipe courtesy Paula Deen / Food Network

Prep Time: 15 min 

Cook Time: 35 min 

Level: Easy

Ingredients

• 1 (9-inch) unbaked pie shell
• 2 cups pecan halves
• 3 large eggs, beaten
• 3 tablespoons butter, melted
• 1/2 cup dark corn syrup
• 1 cup sugar
• 2 tablespoons good-quality bourbon
• 3 ounces semisweet chocolate, chopped

Directions

Preheat the oven to 375 degrees F.

Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter.
Add the corn syrup, sugar, bourbon and the chopped chocolate.
Stir until all ingredients are combined.
Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 10 minutes.
Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set.
Remove from oven and cool on a wire rack.

Made for Thanksgiving 2012

http://www.foodnetwork.com/recipes/paula-deen/chocolate-pecan-pie-recipe/index.html

15 Minute Lentil Soup from Martha

Everyday Food, October 2009

• Prep Time 15 minutes
• Total Time 15 minutes
• Yield Serves 1 (use 1 onion & add lentils and broth to serve 2-4)
  

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 14.5 ounces low-sodium vegetable or chicken broth
• 3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
• 2 teaspoons red-wine vinegar

Directions

In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

From Martha Stewart

Golden Lentil Stew from Martha

Serves 6-8

•  2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1/2 cup dried chickpeas, soaked in water overnight
• 8 cups homemade or low-sodium store-bought vegetable stock
• 4 cups water
• 3 garlic cloves, minced
• 2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped
• 3 teaspoons coarse salt
• 4 celery stalks, finely chopped
• 4 ripe tomatoes, peeled and chopped
• 1 cup yellow lentils, rinsed
• 1 tablespoon tomato paste
• 1 tablespoon fresh lemon juice
• 1 cinnamon stick
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground cloves
• 5 ounces orzo or vermicelli, broken into pieces
• 1/2 cup chopped, pitted dates [maybe raisins?]
• 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
• 1 lemon, cut into wedges

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
2. Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
3. Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

From Martha Stewart:
http://www.marthastewart.com/312494/golden-lentil-stew
This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.

White Bean and Sausage Soup

1 pound ground sausage (country or Italian)

1 tablespoon olive oil

1 large white yellow onion, chopped

2 carrots, peeled and diced

1 celery stalk, chopped

1/2 teaspoon salt

3 cups chicken stock 

5 cups water

2 cups dried white or Northern beans

fresh ground pepper to taste

In large saucepan, cook sausage.  Drain sausage and set aside in refrigerator.  

Heat olive oil in large saucepan over medium heat.  

Add onions, carrots and celery and cook 3-5 minutes until fragrant and onions are clear.  

Add remaining ingredients and bring to a boil.  

Reduce to low and simmer for  2 hours 15 minutes.

Add sausage and cook an additional 30 - 45 minutes 15-30 minutes.  

You may need to add another cup of water. 

Smash some of the beans with a fork against the inside of the pan to make the broth creamier.  

Season with fresh ground pepper. 

original recipe from:

http://www.abusynest.com/2010/10/white-bean-and-sausage-soup.html

adapted to a quick soup with a can of Cannellini (white kidney) beans