Sunday, January 31, 2010
Hearty Lentil Soup
Makes 12 Servings
3 Tbsp olive oil
1 Tbsp unsalted butter
4 slices Boar's Head Sliced Naturally Smoked Imported Bacon, diced
1 cup diced carrots
1 cup diced celery
1 cup chopped leeks
1/2 cup Hodgson Mill Whole wheat graham flour (or other whole wheat flour)
3 1/2 quarts water (14 cups)
2 bay leaves
2 tsp salt
1 1/3 cups dry lentils
2 beef bouillon cubes
1 large sweet potato, peeled and diced
1/8 tsp dried thyme
1/8 tsp ground nutmeg
1/4 tsp ground black pepper
Place olive oil and butter in a 7 quart stock pot. Add bacon, carrots, celery and leeks, and saute over medium heat until vegetables soften and bacon is crisp, about 6 minutes. Add the flour and stir until vegetables and bacon are coated. Add the water to the pot; stir well.
Add the bay leaves, salt, lentils, beef cubes, sweet potatoes, thyme, nutmeg, and black pepper. Bring mixture to a boil and then reduce heat and let simmer for 4 hours.
(Each serving is 2 cups and only 3pts!!!)
Saturday, January 16, 2010
2 cups whole wheat graham flour
1 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter
3/4 cup packed plus 1 tablespoon light brown sugar, divided
2 servings egg substitute
3 medium overripe bananas
1 cup chopped walnuts
Preheat oven to 350F. Spray a 9 x 5 inch baking pan with nonstick cooking spray. Combine the flour, baking soda and salt in a medium bowl. In a large bowl, cream the butter and 3/4 cup brown sugar. Beat in the egg substitute and bananas.
Gradually add in the flour mixture, stirring until combined. Add the walnuts and mix well. Pour batter into the prepared pan. Sprinkle the top of the batter with the remaining tablespoon brown sugar.
Bake until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove bread from pan and cool completely on wire rack.
(If you're counting points, cutting into 12 slices, each slice is 5 pts.)