Testing - Chickpea and Zucchini curry

2 tbsp oil for frying
1 onion, thin sliced
1 tsp black mustard seeds
1 tsp ground cumin
1/2 tsp chilli flakes (or a fresh chilli, finely chopped)
1 inch piece fresh ginger, peeled and finely grated
1-2 cloves garlic, peeled + crushed or finely chopped
1 tsp turmeric
1 tsp ground coriander
1 tbsp tomato paste
3/4 cup veg stock
400ml tin coconut milk
1/4 cup red lentils
1 cinnamon stick
400g tin chickpeas, drained (or 2 cups cooked)
3 zucchini, cubed
4 tomatoes, quartered (remove seeds if you prefer)
handful fresh coriander leaves, roughly chopped

1. In a large pan, heat the oil and add the onion. Gently fry for 10 mins, until soft and translucent. Add the mustard seeds, cumin, chilli, ginger, garlic, turmeric and ground coriander. Fry for a couple more mins. Add the tomato paste, the veg stock, coconut milk, cinnamon stick and red lentils. Simmer until lentils are starting to soften.
2. Bring to the boil, reduce the heat and simmer for 15 mins. Add the chickpeas, courgettes, tomatoes and continue to cook for 12-15 mins, until the courgettes are tender. Remove the cinnamon stick and stir in the fresh coriander to serve.

Untested - Roast Chicken with Lemon and Sage (Marinade)

http://www.housebeautiful.com/lifestyle/recipes-cookbooks/recipes/a445/herb-roasted-chicken-recipe-1010/

1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise (for whole chicken only), optional
3 celery stalks, cut crosswise into thirds (for whole chicken only), optional
1 large onion, peeled and cut into large chunks (for whole chicken only), optional

1. Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
2. The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450 degrees.
3. Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast-side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
4. Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden-brown all over at this point, continue to cook for 10 more minutes).
5. Reduce the heat to 325 degrees. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 20 to 25 minutes longer. Let the chicken stand for five minutes before carving. Serve with the pan juices and vegetables, if desired.

Untested - Planter's Punch

3 ounces Coruba dark Jamaican rum (if you can't find Coruba, substitute another dark, heavy rum)
1 ounce simple syrup (equal parts sugar and water, mixed until dissolved)
3/4 ounce fresh lime juice
3 dashes Angostura bitters

1. Combine ingredients in a tall glass and fill with crushed ice. Swizzle with a bar spoon until a frost forms on the outside of the glass. The ice will settle as you do this; add more crushed ice to fill, garnish with a mint sprig.

Testing - Coconut Rice Pudding

I didn't have any raisins so I decided to try with coconut.

1 - The flavour was great, but in this version I've increase the cooking time by 20 minutes, and also the amount of milk x2 - it was far too dry!
2 - Got nervous about the quantity of rice and added a half cup. It was too much. Stick to 1 1/2 cup. Also, cooked with lid on for 35 minutes, then lid off. THEN added a tsp of white sugar on top and put under the broiler until it started to brown around the edges, sort of like a brulé. Nice!

Butter (for greasing)
1+1/2 cups cooked rice
1/3 cup fine shred coconut
2 eggs
3 cups milk
1/3 cup sugar
1 tsp - 1 Tbsp vanilla
Extra milk (optional)

1. Place rice and coconut in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
2. Bake, uncovered, at 375° for 70 minutes or until a knife inserted in the center comes out clean. 
3. Sprinkle 1 tsp of white sugar on top and put under the broiler until it starts to brown around the edges.
4. Remove from oven and allow to cool (it's much better cool than hot). 
5. Optional: Pour milk over each serving.

Testing - Butternut Squash Gratin with Blue Cheese and Sage

This recipe asked for blue cheese, and I had some Leicester Blue on hand. The overall feeling was that it was the wrong cheese to match with the dish. I'll have to try a different kind of blue cheese.

 

2lbs  cubed peeled butternut squash in 3/4-inches
1 Large thinly sliced onion
1 Tbsp chopped fresh sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
Butter
1 1/2oz Panko
4 tsps olive oil, divided
1/2 cup (2 ounces) crumbled

1. Preheat oven to 400°.
2. Steam the cubed butternut squash, covered, for about 10 minutes or until tender.
3. In a small bowl toss Panko with 2 tsp olive oil to coat.
4. Heat the remaining 2 tsps oil in a large pan and saute the onion until tender, about 5 minutes. Turn off the heat and add the cooked butternut squash, the chopped sage, salt, and black pepper, and toss gently to combine. Spoon the squash mixture into a buttered baking dish coated with cooking spray. Bake at 400F for 20 minutes. Sprinkle the crumbled cheese evenly over the squash mixture, followed by the Panko. Bake an additional 10 minutes or until the cheese is melted and the crumbs are golden brown.

Test 1 - Apple Dumplings

The first time I made this we used large apples, and there wasn't enough dough to cover all 4, although it was very good. The second time I made it, the delicious apple-pie-ness of it was still there, but I didn't seal the dough properly and some of it fell off the apple, releasing most of the delicious juices. I still have to figure out how to properly seal the crust. I think I may be leaving it too thick and have to try to stretch the dough to make it cover the apple, and then while cooking it shrinks and the seams come apart...
1-I'm trying patience. I wet the edges of the dough where it joins at the top, pinched it tight to the apple, cut off the excess and re-wet where it looked like it wasn't sealed and re-pinched then put it in the refrigerator for 45 mins to an hour! I figure it'll give the seal time to settle. Fingers crossed! Results: it seems to have worked!

4 small apples, cored and peeled
1/4 cup butter
1/4 cup brown sugar
1/8 tsp cinnamon
Optional: a few dried raisins or candied ginger cut up small
1 batch Cookie Pie Crust
1 egg yolk

1. Peel and core 4 small apples.
2. In a small bowl combine the butter, brown sugar, and cinnamon.
3. Roll out the dough to make 4 equal sized sheets of ??? inches.
4. Place the apple in the middle of the dough, stuff the butter mixture into the core, and fold the dough over the apple, wetting the dough to seal it.
5. Brush with egg yolk and bake in a 375F oven for 30-35 min.
6. Take them out of the oven and allow them to rest for 10-15 minutes.
7. Like apple pie, it's good cold or warm.

Summer Squash Gratinée - PUBLISHED

http://www.finecooking.com/recipes/zucchini_summer_squash_gratin.aspx

1- Delicious! I just want to simplify the instructions, but this is a winner right out of the gate. And excellent dinner with good bread.
2 - Continues to be delicious. Simplified the instructions for phase 3.
3 - Just great. Publishing is next.

2 Tbs. olive oil
2 medium onions (14 oz. total), thinly sliced
2 cloves garlic, minced
1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices
3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias
3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias
3 Tbs. olive oil
1/4 cup fresh thyme leaves
1 tsp. coarse salt
1-1/4 cups freshly grated parmigiano reggiano
Freshly ground black pepper to taste

1. Sauté the onions in the oil over medium heat, stirring constantly, until golden (about 20 minutes). Add the garlic and sauté 1 to 2 minutes.
2. Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish.
3. Heat the oven to 375°F. 
4. Put the tomato slices on a shallow plate to drain for a few minutes and then discard any collected juices. 
5. In a bowl toss the zucchini and squash slices with the second batch of olive oil, the thyme and the salt. 
6. Reserve half of the cheese for the top of the gratin. 
7. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese, then lay a row of zucchini overlapping the tomatoes, sprinkle with cheese. Repeat, until the dish is full.
8. Season lightly with pepper. Drizzle with some more olive oil and sprinkle over the reserved cheese. 
9. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes. Let cool for at least 15 min. before serving.

Testing - Lentils, Sausage and Kale in Red Wine

How to make kale palatable? As someone said, better to have fewer vitamins in the kale you eat than not have any vitamins at all because you don't eat the kale.
NOTES
1 - first attempt = tasted like healthfood trying to masquerade as fine food. Kind of bland.
2 - re-heated it, but first fried a piece of bacon cut up into lardons until just crisp and dumped the rest into the pan. I think this is the answer. Could also:
TRY - smoked sausage

TRY - 4 slices bacon, cut up into lardons

3 teaspoons extra-virgin olive oil, divided
1 12oz of mild sausage
1 large onion, thinly sliced
2 tablespoons chopped garlic
Pinch of crushed red pepper, or to taste
2 1/2 cups water
1 1/2 cups red wine
1 cup du Puy lentils
12 cups chopped kale leaves, tough stems removed
1 teaspoon chopped fresh sage
1/4 teaspoon salt
Freshly ground pepper, to taste

1. Start by massaging the kale - I just rub them between my palms as if I was rolling a cigar. This will break down the fiber in the leaves and make them more tender.
2. Fry up the lardons in a large skillet until just crispy and 1 teaspoon oil. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a cutting board and let cool to make it easy to handle.
3. Add the remaining 2 teaspoons oil and onion to the hot pan and cook until browned, 4 to 5 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add the water and the wine and bring it to a boil, stirring to scrape up any browned bits. Add the lentils, and scatter the kale on top; simmer, covered, for 40 minutes. DO NOT STIR.
4. Add the sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Slice the sausage and stir into the pan along with pepper. Cover and cook until heated through, about 2 minutes.

Testing - Creamy Squash, Blue Cheese, and Walnut Pasta

1 - I altered the recipe before even trying it! But it was good, and requires some tweaking. I did not use the walnuts which was a mistake - it needs it. I also want to add some sage to add what we feel is a missing flavour. Oh, and I didn't get the bit about adding flour to the egg yolk, so I'll be adding it in the previous step to get it to brown and absorb flavour, first.
2 - The changes I made worked very nicely, but there is still something missing. I'm adding some sage and a little more cheese.

4 cups (1/2-inch) cubed peeled butternut  (I used Turban) winter squash (about 1 1/3lbs)
2 + 1 tsp olive oil
1/4 + 1/4tsp salt
1/4 +1/4 tsp freshly ground black pepper, divided
8 oz uncooked chunky pasta
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp flour
2 tsps minced fresh sage
1/2 + 1/2 cup milk, divided
2 large egg yolks
3 2 oz Cambozola blue cheese, crumbled (about 1/2 cup)
3 Tbsp chopped walnuts, toasted

1. Preheat oven to 425 F.
2. Toast the walnuts and set aside.
3. Combine squash, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on baking sheet. Bake for 30 minutes or until tender, stirring once.
4. Cook the pasta until al dente. Drain pasta; keep warm.
5. Heat the remaining teaspoon of oil in a pan and sauté onion and garlic until just starting to soften. Add the flour and sage. Mix until the flour covers the onion and garlic.
6. Reduce the heat and continue to sauté for a few minutes, allowing the pan to cool a bit before stirring in 1/2 cup milk, the remaining 1/4 teaspoons of salt and pepper. Remove the pan from the heat source.
7. In a small bowl whisk together the remaining 1/2 cup of milk, the flour and the yolks. Slowly add the egg mixture to the pan, stirring constantly with a whisk. Add the cheese and cook 5 minutes or until thickened, stirring frequently.
8. Combine the squash, pasta, and sauce; toss gently to coat. 
9. Before serving, sprinkle with cheese and the toasted walnuts.

Testing - Grilled Chicken Fajitas Platter

http://www.foodnetwork.com/recipes/melissa-darabian/grilled-chicken-fajitas-platter-recipe.html

1 - this was good as it was, but I'm trying to move away from specific chicken pieces. This is a good candidate to try using chicken leftovers.

1/3 cup coarsely chopped fresh cilantro

1/4 cup lime juice (about 3 limes)

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 cup extra-virgin olive oil

4 cloves garlic, minced

1 teaspoon salt, plus more for sprinkling

1/2 teaspoon freshly ground black pepper, plus more for sprinkling

2 lbs of shredded leftover chicken 4 boneless chicken breasts, skinned (about 2 pounds?)

4 scallions

1 onion, in 1/2 inch slices

1 red bell pepper, seeded and in 1/2 inch slices

8 6-inch soft flour tortillas

Guacamole, salsa, sour cream, and grated cheddar cheese for serving

1. With a couple of forks, shred the cooked chicken into ragged thin strips along the grain of the muscle tissue.
2. In a small bowl, whisk the cilantro, lime juice, chili powder, coriander, cumin, garlic, and 2 tablespoons of the oil. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
3. Cover the shredded chicken with the lime mixture and set aside.
4. Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over these and mix turn to coat everything.
5. Preheat the grill pan to medium-high heat. Remove the chicken from the lime mixture. Sprinkle the skin side of the chicken with half the salt and pepper. To one side of the pan, place the chicken, skin-side down. Sprinkle the rest of the salt and pepper on the exposed side. Grill the chicken until cooked through, about 7 minutes each side. Set aside and allow to rest about 10 minutes. Then, with a couple of forks, shred the chicken into ragged thin strips along the grain of the muscle tissue.
6. Meanwhile on the other side of the pan, Add the onions and grill for about 5 minutes, then add the rest of the vegetables and grill for an additional 10 minutes, until the veg are tender and starting to slightly char. Add the shredded chicken and cook until heated through.
7. Serve with warmed flour tortillas, guacamole, salsa, sour cream and grated cheddar.

Untested - Spicy Chickpea Stew with Roasted Cauliflower

Servings?

4 cups cooked chickpeas - drained and rinsed, or soak 2 cups dry overnight and boil until tender 

2 heads cauliflower 

1/2 cup olive oil 

2 medium white onions, diced 

8 cloves garlic, minced or pressed 

1 tablespoon ground cumin 

2 tablespoons turmeric 

2 teaspoons cinnamon 

2 tablespoons fennel seeds 

Anywhere from 1 teaspoon to 2 tablespoons cayenne depending on your heat preference 

1 preserved lemon, minced (or juice from 2 fresh lemons and zest from 1) 

Kosher salt 

2 teaspoons fresh ground black pepper 

Flat leaf parsley or cilantro to garnish 

Optional: dry harissa, zatar or other spice power to garnish

1. Cut the cauliflower into moderate sized florets, and cube the stalks. Toss with 1/4 c. olive oil and a little salt, and roast at 400ºF (using convection if available) until quite tender and starting to caramelize.
2. In a large pot, heat the remaining olive oil over a medium high flame. Add the onion and fry until translucent. Add the garlic, cumin, turmeric, cinammon, fennel seeds, and cayenne and stir rapidly. When the spices are fragrant (maybe 30 seconds), add the chickpeas and some water and turn down to a simmer.
3. When the cauliflower is done, add it to the pot, along with the lemon.
4. Start with 1 T. kosher salt, and keep adding until it tastes right. Add more water if needed to achieve a stew-like consistency. Simmer awhile longer so that some of the chickpeas dissolve a little. Be sure not to let them scorch!
5. At the end, add the black pepper and do a final check on the salt, spices, and acid. Serve over couscous, garnished with the parsley or cilantro. Dust the plate with the dry harissa or zatar if using. Pass a yogurt based sauce (with cucumber or mint or dill) and a hot sauce (preferably wet harissa).

Test 1 - Herbed balsamic chicken with blue cheese

1 - Along with my other chicken recipes, I'm translating them from whatever chicken parts it was to a whole chicken cut into pieces. I got as far as Test 1 with the skinless and boneless breasts. If the skin is a distraction, no problem, next time I'll remove it and use it to make gelatine.

4 skinless boneless chicken breast halves
1 chicken cut into 8 pieces

1/2 cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons Herbe de Provence
2 to 3 ounces blue cheese

1. Mix vinegar, olive oil, 1 tsp salt, 3/4 tsp pepper in a bowl or plastic bag to marinade the chicken for a half hour.
2. Pre-heat the oven to 400F. Mix together the remaining salt and pepper with the herbes de Provence.
3. At the end of the half hour, pour the marinade with the chicken in an oven-proof dish. Sprinkle the chicken with the herbes de Provence mixture and bake for 20 minutes.
4. After 15 minutes, take the chicken out and put the cheese an top - return to the oven for another 10 minutes.
5. Once chicken is cooked (internal temperature should read 160F or juices run clear, set aside and dump the remaining marinade in an skillet and boil down to a sauce the consistency of cream.
6. Before serving, spoon the sauce prettily over the chicken.

Test 1 - Chicken and Lentil Stew

This is a good, simple meal, but I feel like the chicken gets overcooked. I changed the ending of the story. Previously the tale culminated in adding the cooked chicken and bringing it back to a simmer, then cooking for 1-2 minutes. I removed the simmering, figuring the that spinach would wilt enough in a couple of minutes just sitting in the hot lentil broth; this appears to fix the problem.
TO TRY: from http://uktv.co.uk/food/recipe/aid/592678
- Step 1 is to cut 3 strips of bacon into lardons and render the fat in the olive oil to cook the chicken etc. in. There should be a total of 4 Tbsps. of oil/fat used in the recipe.
- omit coriander and replace with Bay leaf and a sprig of thyme
- omit chicken broth and replace with Apple cider
- Rethink - with these alterations, the lemon juice and fresh dill may be out of place. To determine.
2.0 HEY! How about using leftover chicken?


1+ Tbsp. olive oil
8 oz. boneless skinless chicken breast, diced OR 8 oz. leftover chicken
1 carrot, finely diced
4 garlic cloves, minced
1 tsp. coriander, crushed
1/8 tsp. salt
1/4 tsp. pepper
2 cups chicken broth
1/2 cup Du Puy lentils
1 oz. spinach, chopped (or baby)
1 Tbsp. lemon juice
1 Tbsp. chopped fresh dill

1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring once or twice until it's no longer pink in the middle, about 2 minutes. Remove the chicken and set aside.
2. Add a bit more oil if you think it needs it, and heat over medium-low heat. Add the carrot, garlic, coriander, salt and pepper and cook, stirring constantly, until fragrant, about a minute. Stir in the broth and lentils and bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender, about 30 minutes.
3. Add the cooked chicken, spinach and lemon juice and cook until heated through, 1 to 2 minutes. Stir in the dill.

Testing - Roasted apple, cheese and shallot pithivier

1 - How exciting! I made this recipe with a few poorly chosen substitutions (onions instead of shallots, medium cheddar instead of blue cheese), but the crust was my biggest and most pleasing surprise. I had some leftover dough from a couple of previous crusts in the freezer, all folded up into a couple of little balls. I thawed them in the refrigerator and re-rolled them while refrigerator cold, and the crust came out all golden and puffed, almost like puff pastry, but in my mind much better. I will have to try this method of treating the crust again!
- could try using a very sharp cheddar or Lancashire.

3-4 Tbsps olive oil
5 eating apples (1kg), cored, quartered and sliced about 1/4" thick
2 large shallots, peeled and sliced about 1/4" thick
fresh thyme sprigs
3-4 oz blue cheese (or cheddar), crumbled
salt and freshly ground black pepper
5 thyme sprigs
plain flour (for rolling out the pastry)
18 oz butter puff pastry or 2 recipes of pie crust
1 egg, beaten
Salt and pepper

1. Pre-heat the oven to 400F.
2. Combine the apples and shallots with roughly 3-4 Tbsps of olive oil. Add 1/2 tsp of salt, a generous grinding of black pepper and the thyme sprigs. Plop onto a cookie sheet and spread out the mixture. Roast for about 20 to 30 minutes, turning the mixture occasionally, until the shallots are soft and start to brown. Set aside to cool.
3. On a lightly floured surface, roll out the pastry to about 1/4" thick and wide enough to cover the base of a pie plate. Roll out the rest of the dough in preparation.
4. Lay out 1/3 of the apple and onion mixture in the bottom of the pie shell. Add 1 oz of the crumbled cheese and season with black pepper. Repeat until all of the apple/onion mix and cheese is used up.
5. Brush the pastry margin with a little of the beaten egg.
6. Lay the second sheet of dough over the top and press down on the edges with your fingers to seal the filling in.
7. Go around a second time and properly pinch the edges to make sure they're sealed and uniform (as much for the practicality as for the aesthetics).
8. Brush with the remaining beaten egg and set aside in the fridge for 20 minutes before baking.
9. Pre-heat the oven to 350F.
10. Bake for 30 to 35 minutes until golden brown. 

Zucchini and lemon spaghetti - Test 1

1 - Ben made this and it turned out pretty bland. The ingredients look right, but something is definitely missing. He didn't use the feta because we didn't have any in the house. (2014)

2 - Made it last night with the full complement of cheeses. Ben liked it a lot. I didn't. I'm going to keep it and try it again, because my taster may have been off.

3 - I liked it better, and it's a good way of using zucchini and is relatively quick to make. Not a favorite but a good summer dish. I removed the word 'optional' for the cheeses. They are absolutely required.

 

8 oz. dried spaghetti 

3 tbsp. extra-virgin olive oil, plus more for drizzling

2 medium zucchini, thinly sliced lengthwise

3 cloves garlic, finely chopped

1 1/2 tsp. fresh sage, chopped

1 1/2 tsp. fresh rosemary, chopped

2 tbsp. grated Parmesan or Pecorino Romano cheese, plus more for serving 

4 oz. feta cheese, crumbled 

zest of 1/2 lemon

sea salt and black pepper, to taste

1. Cook the pasta. When the pasta is al dente, drain it in a colander, drizzle with a little olive oil and mix to lightly coat. Set aside.
2. In the same saucepan, put in the 3 Tbsps of olive oil and heat over medium heat for about 5 minutes.
3. Add the zucchini and sauté for 4-5 minutes, then add the garlic and herbs and mix well. 
4. Sauté for a couple more minutes, to allow all the flavors to come together and the zucchini to cook through.
5. Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest. Season with salt (you may not need much since the feta cheese is salty) and a good grind of black pepper. 
6. Serve, with a little more grated Parmesan sprinkled over, if you wish.

DuPuy Lentil Soup - Published

I like this soup, but it wasn't quite right, so far. I've made it a couple of times, and I think I have it right this time - looking forward to making it again!
Update: I think this is it! On to the proving stage!

2-3 Tbsps rendered bacon fat
3 onions, chopped
2 Bay laurel leaves
2 tsps. ground cumin
4 garlic cloves, minced
1 cup DuPuy lentils
5 cups water
2 tsps. red wine vinegar (what about white wine vinegar?)
1 Tbsp beef broth concentrate
1/2 tsp salt
Ground black pepper, to taste
Hot sauce, to taste

1. In a large casserole heat oil over medium heat and cook onion, Bay leaves and cumin until the onion is tender. (Cooking the onions over low heat allows for the sweetness of the onion to come through). Add the garlic and cook another 2-3 minutes.
2. Add the lentils, the water, vinegar and beef broth concentrate and bring to a boil. Let simmer, stirring occasionally, for about 50-60 minutes, or until the lentils are completely soft.
3. Optional: you can blend about a quarter of the soup to make it thicker.
4. If the soup is too thick, you can thin it by adding boiling water.
5. Serve with ground black pepper on top and, if desired, a few drops of hot sauce.

Untested - Fresh Spinach Mushroom Frittata

2 tablespoons butter
3 cloves garlic, minced
1/2 cup onion, sliced
8 ounces mushrooms, quartered
2 cups fresh spinach, chopped
6 eggs
1/2 teaspoon salt
1 dash pepper
1/2 cup grated parmesan cheese

1. Melt butter in an oven proof skillet.
2. Add garlic, onions and mushrooms cooking until onions are translucent.
3. Add spinach, sautee for 2 minutes.
4. Beat eggs, salt& pepper together.
5. Pour over mixture in skillet, stirring to combine.
6. Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.
7. Sprinkle with cheese and put in oven.
8. Broil 6" from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.

Italian Sausage Stew with Potatoes and Cabbage - PUBLISHED

http://threemanycooks.com/recipes/meaty-mains/roast-italian-sausages-with-potatoes-and-cabbage/

The sauce is very nice, but I have to figure out how to do a few things:
1 - make sure all the veg end up cooked at the same time
2 - have enough of the marinade to coat the cabbage (I soaked everything in batches and the cabbage was last)
3 - I didn't slice the garlic and it didn't cook properly
4 - I added ½ tsp salt and 21 turns of the pepper mill
I used a lasagne dish and layered everything, with the cabbage on top. The cabbage didn't cook properly and had totally charred leaves. The onions cooked more slowly than the potato. I think I need a larger dish or smaller quantities of ingredients.
NOTE: I will halve the recipe next time
5 - I used the clay pot to layer the food, and it worked wonderfully. However, it took much longer. I will first cook it covered, then uncover it to get some browning. Also, there was no need for chicken broth to make things saucier as there was plenty of liquid in the bottom of the pot. What I may do is add chicken broth concentrate to enhance the flavour a bit. RETHINKING - actually Iˋd like to re-do this as-is since there is likely nothing wrong with a little extra sauce. It's likely that cooking it in the clay pot prevents evaporation due to the rounded sides.
6 - Freaking awesome. I used baby fingerling potatoes (La Ratte) and cut up a little Charmant cabbage. Cooked it in the Corning ware bread pot.

1/4 cup olive oil + more for drizzling
1½ tablespoons balsamic vinegar
2 teaspoons caraway seeds
1/2 tsp salt
1/4 tsp pepper
1 to 1 1/4 pound fingerling baby potatoes, or larger but cut into chunks
1 onion (or 2 small onions), cut into quarters (don't cut the basal thing)
1lb cabbage, cut into wedges (don't cut out the heart to keep the leaves together)
1/4 cup chicken broth
2 bay leaves
4 garlic cloves, pressed
1½ pounds sweet Italian sausage, cut into chunks

1. Adjust oven rack to lowest position and heat oven to 425F. 
2. In a large bowl whisk together 1/4 cup olive oil, vinegar, carraway, salt and pepper until emulsified.
3. Throw in the potatoes and onions and toss until covered. 
4. Layer the cabbage at the bottom of a deep baking dish (Corning ware 4L (?) works well). 
5. Drizzle with some olive oil (optional). 
6. Pour in the chicken broth.
7. Layer the coated potatoes and onions on top. Nestle in the bay leaves among the veg.
8. Sprinkle the sliced garlic over all.
9. To get the rest of the sauce out of the bowl, throw in the sausage chunks and toss. Put the sausage on top of the veg mix and pour over any extra marinade. 
10. Cook, covered, for about 45 minutes. Uncover and cook until light golden brown and fully cooked, about 20 minutes. 

Du Puy Lentil Tomato and Harissa Stew - Testing

Quick and easy, this thick, hearty and nourishing French lentil and tomato stew is seasoned with harissa, the classic and distinctive fiery chilli, garlic and cumin condiment from North Africa

1 - The flavours are really nice! Changes are afoot, though! See below for eliminated soaking, and longer period uncovered, along with serving suggestions.

2 - I increased the quantity by half, and while it was quick and tasty, I felt like it was maybe overly acidic. Really, the only thing, but it makes me wonder about any umami I could add to balance it a bit.

3 - I keep having to double recipes since there are more people in the house and I forget to change the calculation for some ingredients. Anyway, I've double the quantity for this recipe, and it feeds 4 people. Also, it tasted acidic again, so I added just 1/4 tsp sugar and it seemed to balance it.

4 servings

1/3 cup olive oil
1 medium onion, chopped
2 cloves garlic, minced or crushed
2 tsps ground coriander
2 tsps ground cumin
1/2 tsp dried thyme
1 1/3 cup Du Puy lentils
6 medium tomatoes, chopped (approx 36oz)
1/2 tsp turmeric
2 cup water
1 tsp paprika
1 tsp sea salt, or to taste
1 Tbsps + 1 tsp harissa, or to taste

OPTIONAL - a little sugar if it tastes too acidic (I added 1/4 tsp last time and it worked a treat)

1. Rinse the lentils and soak for 2 hours in enough water to cover. Drain before cooking.
2. Heat the olive oil in a medium saucepan over a low medium heat to poach the onion. When hot, toss in the shallot or onion and stir for 3 to 4 minutes or until softened. Add the garlic, stir for 30 to 60 seconds, a minute then add the coriander, cumin and thyme; stir to coat the vegetables.
3. Add the lentils, tomatoes and turmeric, and pour in 1 cup of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20 40 minutes.
4. Stir in the paprika, salt and harissa, taste for seasoning, and simmer uncovered for 5 minutes or until the water is reduced and the mixture is a thick stew.
5. Remove from heat and serve hot with rice or a crusty bread.

Lentil Soup with Bacon - Test 2

This is really just a variation on another winter vegetable lentil soup, and I include it because variations are often nice.

1 - A very serviceable soup. I put it on the Test 1 list because I got no negative comments, although I wonder if something could elevate it, still. Perhaps some fruit vinegar? Cheese is an easy go-to...

2 - This was very good. 

3 slices bacon, cut into lardons
1 Tbsp oil or fat
Mirepoid
- 1 medium yellow onion, in small cubes
-  (optional) 1 stalk celery, in small cubes
- 2 medium carrots, in small cubes
3 cloves garlic, pressed
1 14.5 oz can diced tomatoes
6 cups chicken broth
1 cup French lentils (lentilles duPuy)
a couple sprig of fresh thyme
2 bay leaves
1 tsp salt
1/4 teaspoon ground black pepper
A few Tbsps chopped fresh parsley, for garnish (optional)

1. Render the fat from the bacon in a large pot over medium-low heat, until the bacon is crisp, 4-5 minutes. Remove the bacon and set aside.
2. Add the oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
3. Add the carrots and garlic, stirring constantly, and cook 1 minute more.
4. Add the diced tomatoes (with their juices), chicken broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Simmer, covered, until the lentils are tender, 50-60 minutes. Remove the bay leaves.
5. Purée the soup just a little, to thicken the broth slightly, either with an immersion blender, or a cup or two in a blender. Garnish with the parsley and serve.