Categories
Eat Sides

Easy Grilled Corn on the Cob Recipe

This simple yet delicious Grilled Corn on the Cob Recipe will become a family favorite that you’ll turn to all summer long! 

 Grilled corn on the cob

It’s not quite officially summer just yet but the grill is already in full summertime swing at our house! One of our all time favorites is grilled corn on the cob! My sweet husband, My Yanni, is our official grillmaster and he’s always trying different techniques for grilled corn on the cob. He’s tried husks on, husks off, he’s tried soaking the husks, taking the silks out, you name he’s tried it! And through all of his trails and tribulations he’s come up with this grilled corn on the cob recipe. It has become his go-to for the best, most delicious corn on the cob every time. Sweet and juicy kernels that pop when you sink your teeth into them with a slightly caramelized smoky taste is what you’ll get with this grilled corn on the cob. 

Wanna see how easy it is? 

Grilled corn on the cob recipe from Wenderly.com

Just cut the tip and stalk ends off and peel off the loosest husks, leaving the moist inner sections of the husk attached.

Put the corn on the cob on the top rack of a medium-high heated grill and cook for about 20 minutes giving a quarter turn every 5 minutes. 

Grilled corn on the cob from Wenderly.com

When the husks begin to blister remove them from grill and let them rest for 5-10 minutes.

Grilled corn on the cob from Wenderly.com

Carefully remove husks and silks and smear each ear of corn with a teaspoon of mayonnaise, paprika and salt & pepper. Place the corn back onto a medium-high heat grill turning every few minutes until grill marks appears on all sides. 

Grilled corn on the cob from Wenderly.com

And now you know how to make the most divine grilled corn on the cob every single time!

Happy Grilling!

Wenderly

 

  

[b]Grilled Corn on the Cob Recipe [/b]
 
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 8
[i]Grilled Corn on the Cob is an easy summertime favorite.[/i]
Ingredients
  • 8 ears of corn with husk in tact
  • 1/4 cup mayonnaise
  • 1 tablespoon paprika
  • salt and pepper to taste
Instructions
  1. Cut the stalk-end of corn leaving about 1″ of the stalk and cut the tip off other end.
  2. Peel off the loosest and most frayed husks leaving the clean, moist inner sections of the husk.
  3. Place the corn on the cob on the top rack of a medium-high heated grill and cook for about 20 minutes giving it a quarter turn about every 5 minutes. When the husks begin to burn an blister, take off heat and let stand for 5-10 min.
  4. Carefully remove the entire husk and silks.
  5. Smear the kernels of each cob with about a teaspoon of mayonnaise until all sides are covered.
  6. Sprinkle evenly paprika, salt and pepper on each cob.
  7. Place corn cob back onto the medium-high heat grill turning until grill marks appear on all sides.
 

 

Categories
Appetizers Desserts Eat

Easter Round Up!

Easter-round-up-lead

Easter is but a hop, skip and a jump away! And I have rounded up four fun and easy peasy Easter ideas for you to enjoy! 

First up is the traditional Greek Easter bread! otherwise known as Tsoureki. 

final-shot-greek-easter-bread-with-slice-2

Isn’t it just beautiful? It’s a treasured family tradition at our house.

easter-bread-with-red-egg

 

We all look forward to the delicious, semisweet bread at our Easter table. Yaya always uses the Tsoureki as a lovely centerpiece for all to admire throughout the meal and I must admit that we all can’t wait for the glorious waft of coffee brewing from the kitchen because we know that the Easter bread will finally be sliced. Hop on over to check out the Easter bread recipe. 

If you want to dabble in some crafty sweet confections give the Adorable Edible Easter Egg Tree a whirl!

Egg-tree-Easter-round-up

All you need are some pretty pastel candy melts, plastic egg candy molds and ribbon!

3-melted-chocolates

Click on over for the scoops on the Edible Egg Tree! 

Now I don’t know about you, but I just can’t resist the Sweet & Sparkling Sugar Covered Easter Eggs with Fondant. 

three-sugared-easter-eggs-butterfly-in-front

fondant-shapes-for-sugared-eggs

polka-dotted-fondant-egg

They simply melt my heart! Why should cakes & cookies get to have all the fun? They are a crowd pleaser for sure! Check out all the sweet details here.

And last but certainly not least. My grandmother’s tangy, salty and slightly sweet Roquefort Cheese Dip. 

roquefort-cheese-dip-close-up-with-knife-in-dip

This dip is simply swoon worthy.

roquefort-cheese-dip-with-dip-on-celery

A creamy, dreamy dip that will adorn any spring vegetable with grandeur!  Here is the Roquefort Cheese Dip recipe.

Wishing you all a most blessed and beautiful Easter spent with those you love and cherish.

Wenderly 

Categories
Desserts Eat Holidays

Peppermint Patty Recipe

This peppermint patty recipe is perfect for any sweet tooth.

March.

To me the month of March means biting cold blustery days filled with blue skies, fast moving clouds and bursts of bright sunshine poking through.

It’s a month of transition.

Winter is loosing its icy hold as spring ever so slowly begins to unfurl tender green leaves pushing through the semi-frozen earth.   

If I had to pick a flavor combination to express March it would be a cool refreshing minty bite surrounded by smooth, rich chocolate. 

In other words, a peppermint pattie.

3-peppermint-o'patties-no-center-showing

Or actually, a “Peppermint O’Pattie”. They’re fun & easy and even better with a shamrock green center. Let me show you how easy this Peppermint Patty recipe is! 

choc-chips-in-antique-double-boiler

peppermint-o'patties-filling

antique-double-boiler-forks-circle-cutter

peppermint-o'patties-dipping-in-chocolate

 Cool and refreshing, melt in your mouth, chocolatey goodness that just scream Happy St. Patrick’s Day! 

*insert bagpipes playing over a gloomy marsh* 

stack-of-peppermint-o'patties-with-bite

Enjoy a bite with a cup of steamy coffee (with a splash of Bailey’s cream maybe?) And cheers to the cold blustery winds of March bringing plenty of warm golden sun-filled days.

xoxo,

O’Wenderly

Here’s the recipe!

[b]Peppermint Patty Recipe[/b]
 
Author: Wenderly
A cool refreshing minty bite surrounded by melt in your mouth semisweet chocolate.
Ingredients
  • 2 Tablespoons water
  • 1 Tablespoon light corn syrup
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon peppermint extract
  • 1 pound box confectioner’s sugar
  • 1 Tablespoon shortening
  • 1 bag semisweet chocolate chips
  • 2-3 drops of green food coloring
Instructions
  1. Place water, corn syrup, fresh lemon juice, and peppermint extract in the bowl and mix with an electric mixer. Sift confectioner’s sugar into a separate bowl. With the mixer turned on low, slowly pour half of the sifted confectioner’s sugar into the bowl and mix until incorporated. Then add the shortening and mix on medium speed while adding the remaining confectioner’s sugar. Squeeze in 2-3 drops of green food coloring and mix until the color green desired. If the filling seems too dry and crumbly, add some water, 1/2 teaspoon at a time until it is smooth (not wet).
  2. Scrape sides of bowl and gather the filling with your hands, and form it into a ball. Place the ball on a piece of parchment paper that’s on a metal cookie sheet and then place another piece of parchment paper on top and press down with the bottom of a glass pie plate. Apply even pressure while gently pushing from side to side until the ball makes a circle about 1/4 inch thick.
  3. Put the cookie sheet with the filling covered with parchment paper into the freezer for 15 minutes (or overnight) until firm.
  4. Take cookie sheet out from freezer, remove top sheet of parchment paper and cut out circles with a 1-1/4 metal cutter. Continue gathering the scraps and rolling into a ball, covering with parchment paper and flattening with pie plate until all the filling has been used. Freeze the circles for 10-15 more minutes.
  5. While the circles are setting up in the freezer, melt the semisweet chocolate chips over a double boiler. Once melted, place one circle at a time on a fork and coat with the melted chocolate. Tap the fork gently on the side of the pan until excess chocolate drips off and use a second fork to scrape the circle onto parchment paper to dry. Repeat until all of the circles have been covered in chocolate.
  6. Place the chocolate covered patties into the fridge to set up for (at the very least), an hour but overnight is best. Patties will store in an airtight container for up to a month in the fridge.
 
Notes
These make darling little gifts for any occasion. Place them in decorative boxes or bags embellished with bows and tags tied on with storage directions.

 

 

Categories
Drinks Eat

Homemade Hot Chocolate

amys-hot-choc-cup-full-with-jar-and-marsh-fluff

Who likes hot chocolate? 

Me too. 

Let’s face it. There’s just no better way to warm up a frosty winter’s day than to wrap your hands (and mouth) around a cup of pipping hot chocolate.  

Absolute bliss. 

But I have a question for you… have you ever made your own hot chocolate? 

Me either. 

amys-hot-choc-dry-ingredients-2

Until recently.

You see my sister has this dear friend Amy, who happens to be a fabulous cook, and who was sweet enough to send me some of her scrumptious homemade goodies last year including a lovely jar of homemade hot chocolate.  

amys-hot-choc-jar-cup-fluff-from-above

I couldn’t believe that one scoop of this unassuming powdered hot chocolate, added to a cup of hot water, could be so incredibly glorious.

amys-hot-choc-stirring

Needless to say I needed the recipe.

And let me just tell you that isn’t very often my hand holds the cup of anything but my beloved coffee. But after putting my lips up to this sweet and creamy, velvety and chocolaty, decadent hot chocolate, I simply can’t help myself.

Indulging in this deliciousness seems almost criminal.

amys-hot-choc-closeup-cup

Sometimes I even plop a dollop of marshmallow fluff on top.

amys-hot-choc-cup-with-marshmallow-2

And you know what? Before the fluff even has time to melt, my mind has forgotten all about the cold and dreary, and finds itself enveloped in the sweet and creamy dreamy.

amys-hot-choc-cup-with-choc-and-fluff-closeup

And that’s what a cold winter’s day should be all about anyway, dontcha think?

(Please don’t tell my coffee.)

Here’s the yummy recipe…

 

Homemade Hot Chocolate
 
Creamy, silky, hot chocolate that will melt your cold winter day into a sweet indulgence!
Ingredients
  • 1 – 8 quart box of instant dry milk
  • 2 lbs Nestle Quick
  • 1 – 16 oz jar non-dairy creamer
  • 1 – cup powdered sugar
Instructions
  1. Mix all of the ingredients together in a very large bowl. Mix all dry ingredients until evenly incorporated.
  2. To serve :: Pour a pipping cup of hot water into your favorite mug, and 1/3 cup of the hot chocolate mixture. Stir until creamy. Slowly sip. Enjoy!
 
Notes
Store in a sealed container.[br]This hot chocolate makes a great gift when divided up into glass jars! That is if you can stand to part with it!

 

Categories
Drinks Eat Holidays

The Pioneer Woman Cooks: A Year Of Holidays and Resolution Smoothies {CLOSED}

resolution-smoothies-Pioneer-Woman

Happy New Year!!!

After a year of indulging in delicious dishes I’m ringing in the new year with my fingers wrapped tightly around a scrumptious smoothie as visions of resolutions dance in my head.

Do you make New Year resolutions? I usually think about making them and then never see them through to fruition. So this year I’ve just made a little promise to myself. I’ve decided to make sure that I carve out the time to embrace and celebrate my family, friends and food each and every day. It’s a simple concept but one that I want to keep in the forefront of my mind rather than on the sidelines of a busy hectic life.

Family, friends and food. My trifecta of life.

That’s what I love about Ree’s (aka The Pioneer Woman)  new book. Whether she’s sharing her recipes and stories on her blog or celebrating life on the ranch on television, she always seems to eloquently celebrate the magic that comes together with friends, family and food. And have you seen her newest cookbook, The Pioneer Woman Cooks: A Year Of Holidays? 

Well let me show you.

PW-cooks-a-year-of-holidays-cookbook-close-up

It’s exquisite.

Every holiday unfolds before you in chapter after chapter of beautiful photos that capture the very essence of each and every month. Delicious step-by-step recipes, heartwarming stories, precious family photographs and snippets of life on the ranch make this so much more than a cookbook. It’s a lovely little reminder to do the same with your own family.

PW-cooks-a-year-of-holidays-cookbook-heart-cookies

PW-cooks-a-year-of-holidays-cookbook-snowy-horses

 

PW-cooks-a-year-of-holidays-mint-shooters

PW-cook-a-year-of-holidays-hot-cross-buns

A reminder to embrace life and all of the little blessings that are tucked into not only every season but also in each and every day.

So as I lazily sip on one of Ree’s scrumptious smoothies, my mind weaves through the memories of the year past.

resolution-smoothies-PW-close-up

And I eagerly await the new year and the magic of what’s to come!!

resolution-smoothies-close-up-with-spoon-PW

Maybe you should treat yourself to the same indulgence!

We have 3 lucky winners!!

#13 Alina who said, “Yes, I made new year’s resolutions. Top of my list is to be more organized and manage my time more wisely.”

#67 Julie who said, “I don’t usually make resolutions; I find I forget about them within a few weeks. Thanks for the chance to win!”

#115 Amber who said, “My resolution is to get in shape for my upcoming wedding. Oh, and to plan said wedding.”

Congratulations ladies! I will contacting you via email about your PW cookbook details!! Thanks so much for joining in the fun!!

GIVEAWAY! {Now Closed}

Ree has generously offered 3 signed copies of The Pioneer Woman Cooks: A Year Of Holidays to giveaway here on Wenderly!!  Talk about the PERFECT way to kick off the new year, right?!? 

To enter : leave a comment on this post telling me if you make new year resolutions and if you do what are they? 

Entries will be accepted until midnight EST on Wednesday, January 8, 2014. Winners will be randomly chosen and notified via email after giveaway ends. Good Luck!

PW-cooks-a-year-of-holidays-cookbook-close-up

Don’t forget to treat yourself to one of these beauties…

Purple Resolution Smoothies
Author: Wenderly
Ingredients
  • 2 cups Greek Yogurt (plain)
  • 2 cups frozen blueberries
  • 2 cups frozen mixed berries
  • 1 banana
  • 1/4 head read cabbage
  • 1/4 cup honey
  • 1 cup cranberry or grape juice
Instructions
  1. Put the Greek yogurt, frozen berries, banana, cabbage, honey and juice into a blender and blend until smooth.
  2. Pour into your favorite glass and enjoy!
Notes
Recipe from The Pioneer Woman Cooks A Year Of Holidays

 

3-resolution-smoothies-with-spoon-PW

And then roll up your sleeves and dig in to all the deliciousness that Ree’s book has to offer!

Happy New Year!!

Love,

Wenderly

Categories
Desserts Eat

Balsamic Chocolate Truffles

Balsamic Chocolate Truffles make the perfect chocolate treat during the holidays and throughout the year!

balsamic-chocolate-truffles-full-shot

Good things come in small packages, right?

Well I say that DELICIOUS things come in small packages. too. ESPECIALLY when they’re balsamic chocolate truffles.

balsamic-chocolate-truffles-close-up

It’s the holiday season and I’m sure that you’re hustling and bustling about but do yourself a little favor and make some of these chocolatey orbs of heaven.

balsamic-chocolate-truffles-angle

They’re just perfect for that drop-in guest or last minute hostess gift.

balsamic-chocolate-truffle-in-cocoa

You can roll them in any topping you desire. I rolled mine in cocoa and chocolate sprinkles just keep the chocolate theme going strong.

balsamic-chocolate-truffles-with-toppings

Wishing you and yours a most wonderful Christmas that’s full of everything Merry and bright!

Love,

Wenderly

Balsamic Chocolate Truffles
Author: Wendy Hondroulis | Wenderly
Ingredients
  • 8 1/2 ounces dark chocolate, chopped
  • 1/4 cup heavy cream
  • 2 teaspoons balsamic vinegar
  • 1/2 cocoa powder (for rolling)
  • 1/2 chocolate sprinkles (for rolling)
Instructions
  1. Chop the dark chocolate and melt with the cream in a glass or metal bowl placed over a pan of simmering water (not boiling). Make sure water doesn’t touch the bottom of the bowl.
  2. Stir chocolate until it’s smooth and shiny. Pour melted chocolate into another bowl to cool a bit, then stir in balsamic vinegar. Cover with plastic wrap and place the bowl in the fridge for about an hour (or a couple of hours). Remove from fridge, and let the chocolate sit for 2 hours until it becomes soft enough to roll.
  3. You can use a teaspoon to help you form the balls. Just gently run the spoon over surface of chocolate then roll in your hands until a small ball forms, about the size of a gum ball. (You can make them as large or small as you like). Place the truffles on a lined cookie sheet covered in parchment.
  4. Roll the truffles in any topping you choose. Keep them stored in an air tight container. Place into small decorative paper cups when serving or gift giving for a special touch.
Notes
Recipe by Giada De Laurentiis

 

Categories
Desserts Eat

Chocolate Candy Cane Bread

Looking for a fun and festive holiday treat? Chocolate candy cane bread is an easy dessert that’s as delicious and decadent as it is pretty!

Chocolate Candy Cane Bread

 

After pouring over my pile of magazines looking for some last minute holiday inspiration, I came across Chocolate Candy Cane Loaves.

I had never heard of such a thing but decided to give them a whirl.

close-up-chocolate-candy-cane-bread-loaves

I immediately feel head-over-heals in love.

They are simple yet flavorful. Easy yet impressive. And just scream of holiday cheer!

I made a few subtle changes to the recipe. I used peppermint candies instead of candy canes,

chocolate-candy-cane-bread-peppermints

and regular sized chocolate chips rather than the mini, and I must say, the outcome was divine.

Not to mention, I got to use the vintage egg separator that I recently found whilst antiquing.

vintage-egg-separater-chocolate-candy-cane-bread

It’s the little things in life, right?

This is a not too sweet… chocolatey, pepperminty, festive bread that makes for a perfect gift, dessert,

slices-chocolate-candy-cane-bread

or  just a sweet little treat with a cuppa tea or coffee.

Cheers to a lovely holiday season! Hope that yours is filled to the brim with love & joy.

xoxo,

Wenderly

Chocolate Candy Cane Bread
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • 1/4 cup butter, softened
  • 1 2/3 cups brown sugar
  • 4 egg whites
  • 2 eggs
  • 3/4 cup strong brewed coffee
  • 1/2 cup vanilla yogurt
  • 1/4 cup canola oil
  • 1 Tbsp. vanilla extract
  • 1/4 tsp. peppermint extract
  • 3 1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups buttermilk
  • 1 cup mini semisweet chocolate chips (I used regular size)
  • Topping
  • 2 oz. white baking chocolate, melted
  • 3 Tbsp. crushed candy canes (I used about 20 crushed peppermints)
Instructions
  1. Preheat oven 350º.
  2. Spray three 8×4 loaf pans with baking spray.
  3. Beat butter and brown sugar in a bowl for a couple of minutes until crumbly. Pour in egg whites, eggs, coffee (cooled), yogurt, oil and vanilla & peppermint extracts and mix until incorporated.
  4. Meanwhile, in another bowl, add flour, cocoa, baking soda, and salt and whisk together. Next, pour this dry mixture into the wet mixture alternating with the buttermilk and beating well until all is gone. Fold in chocolate chips.
  5. Pour batter into prepared loaf pans and bake for 50-55 minutes until cooked through and cake tester comes out clean. Let the loaves cool in pans for about 15 minutes before turning them out onto cooling racks to finish cooling.
  6. Melt the white chocolate and drizzle over tops of loaves with a spoon. Sprinkle a happy amount of the crushed candy canes (or peppermints) all over the top before the white chocolate dries.
  7. Enjoy!

 

Categories
Desserts Eat

Raspberry Buttermilk Popsicles

Raspberry-Buteermilk-Popsicles

Popsicles and summer just go hand and hand. There’s just something completely soul satisfying about a chilled sweet treat frozen onto a wooden stick.

Doesn’t really matter how old you happen to be or how you choose to eat one.

Ras-buttermilk-pops-in-freezer

Tiny nibbles from the top left corner all the way down to the bottom.

Little licks that make a thick rectangle popsicle melt into the sharpest, skinny peak.

Big bites that make your teeth numb and your brain freeze until you rub your temples for mercy.

I have been chomping at the bit to make some of the cold confections as of late and came across the most divine recipe in Country Living magazine.

Raspberry Buttermilk Popsicles.

close-up-raspberry-buttermilk-pop

Doesn’t that sound glorious?!? Well is it! I made a few changes. I used light buttermilk and sour cream (it is bathing suit season after all) and I added a bit more honey. And oh honey let me tell you how tasty these pretty little pops are!

The fresh raspberries just send the entire sensory experience to a whole new level.

close-up-bite-out-of-raspberry-buttermilk-pop

Cold and creamy, slightly tangy, and a hint of sweet that softly lingers on your tongue.

3-ras-buttermilk-pops-close-up

These little pink pretties will make any swelteringly hot summer day a decadent delight.

Raspberry-buttermilk-pops-above

I can’t wait to delve into more intoxicating flavor combinations! I’m thinking Greek yogurt and blueberry would be blissful…or what about watermelon and lemon?!

Oooooh! Or how about lemon cream!?

I think this may be the summer of popsicles at my house.

Wishing you an armload of sweet summertime fun!

~Wenderly

Raspberry Buttermilk Popsicles
Author: Wenderly
Serves: 10
Cool, creamy, slightly tangy popsicles speckled with bits of fresh raspberries. A scrumptious summertime treat!
Ingredients
  • 2 cups fresh raspberries (rinsed)
  • 1 1/2 cups light sour cream
  • 1/2 cup light buttermilk
  • 1/2 cup honey
  • 2 Tablespoons freshly squeezed lemon juice
Instructions
  1. Pour the raspberries into a bowl and break them up with a fork or whisk. I left some in small bits to add some texture to the popsicle.
  2. Pour in rest of ingredients and mix together until smooth.
  3. Pour into a popsicle mold, place on the top and insert wooden sticks. Place in freezer on a level surface.
  4. Freeze for at least a couple of hours until firm.
  5. Run warm water over the outside of the mold to help the popsicles slide out easily.
  6. Enjoy!
Notes
If you don’t have a popsicle mold with a plastic lid, then freeze pops for a 1/2 hour until they start to set, then place wooden stick in the center and continue freezing unti firm.

 

Categories
Appetizers Desserts Eat Main Courses Snacks Soups & Salads

4 Fun 4th of July Recipes

watermelon-flag

Since the 4th of July is 4 days away, I’ve rounded up 4 of my favorite user friendly fun-filled easy peasy recipes from 4th of Julys of the past! They’ve all been taste tested and friend and family approved!

Simple, delicious and festive. Perfect for any parade, picnic or patio!

The first of the 4 recipes, is the refreshing Patriotic Watermelon & Feta Flag (as shown above). It takes only minutes to put together and the sweet and salty factor makes it a perfect appetizer or a healthy dessert.

Or how about a Fresh Mozzarella Tomato & Basil Flag to kick off the meal?

final-mozzerella-tomato-flag-3

Fresh and flavorful and fun to eat plain or with a drizzle of balsamic vinegar.

Hot ham & swiss sammies have been a 4th of July tradition since I was a little nipper.

hot-ham-baked

Would you just look at that sweet little sammie? You know that you want indulge in the warm savory poppy butter sauce, melted cheese, sweet salty cooked ham and ever-so-crispy bun, don’t you?

final-hot-ham-2

Your guests will too! They’re so yummy and travel friendly.

Have you ever made 4th of July Marshmallow Pops?

3-4th-july-marshmallow-pops

Three ingredients. No mess. No hot oven to contend with in the blazing summer heat.

Not to mention stinken cute!

group-4th-july-marshmallow-pop-white-plate

The kids will love ’em and the adults will feel like kids again. And to me that’s just what the 4th of July is all about.

Fun, friends and festive food!

Hope I’ve made your entertaining a little easier this year.

Happy Red, White & Blue to you & yours!

~Wenderly

Categories
Eat Soups & Salads

Lentil Soup

finished-bowl-of-lentils-with-feta-side

My very first memory of tasting a delicious bowl of lentil soup was early Spring at my mother-in-law’s kitchen table. I was newly engaged to My Yanni and eager to learn all about his Greek family traditions. Sunday night suppers were a cherished event filled with all sorts of delicious dishes, stories of the past, and planning of our upcoming nuptials. This particular Sunday happened to be during the season of Lent and lentil soup was the main course. 

lentils-in-clear-bag

Before then, I had never tasted lentil soup. The smooth, round, flat little beans intrigued me. 

They were so dainty and unassuming. 

lentils-dry-in-bowl

I can still picture the big steaming pot of lentils happily simmering on the stove. 

lentils-in-pot-after-cooking

And I can still remember savoring the warm scent of cumin, garlic and onion that filled the air while I sipped on a glass of wine. Once the soup was perfectly ready and dressed with the last drizzle of olive oil and red wine vinegar, it was time to gather around the table. 

I watched as my mother-in-law delicately scooped the hot soup into large, flat, white bowls,

lentils-in-bowl-without-feta

and sprinkled crumbled feta on top. 

lentils-topped-with-feta

Still to this day I can remember how that first heavenly bite of lentil soup tasted. Creamy, savory, slightly spicy and soul satisfying. 

 I relish in the ritual of making Yaya’s lentil soup this time of year as my mind travels back to my very first bowl. I find myself craving not only the lentil soup, but the delicious memories that come with it. 

Lovely lentil soup. Lent and lentil soup just seem to go hand and hand. Why don’t you give it a try? 

Happy first day of Spring!

~Wenderly

Lentil Soup
 
Author: Wendy Hondroulis | Wenderly
A delicious and savory springtime favorite at our house! Perfect for Lent or anytime of the year!
Ingredients
  • 1- 16 ounce bag dried green lentils
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium potato, diced
  • 1 medium onion, diced
  • 10 ounce can tomato sauce
  • 5 cloves garlic, minced
  • 3 bay leaves
  • 1/4 cup canola oil
  • 1/4 cup olive oil, plus more for sauting
  • 1- 14.5 ounce can vegetable broth
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 Tablespoon salt
  • 5 cups water
  • crumbled feta, optional
Instructions
  1. Wash lentils.
  2. Warm 1 Tablespoon of olive oil in a soup pot over low heat. Add carrots, celery, potato, and onion.
  3. Meanwhile pour water into another large pot and boil lentils. Once they reach a boil, discard the water, and boil lentils once again, with 5 cups of fresh water over medium heat.
  4. Turn the heat of the vegetables up to a low/medium and cook, stirring occasionally, until they stick to bottom of the pot.
  5. Pour vegetables into pot with lentils and water.
  6. Deglaze the bottom of the vegetable pot with some of the lentil water. Add the deglazed liquid to pot with lentils and vegetables.
  7. Add tomato sauce, bay leaves, garlic, vegetable broth, canola oil, cumin, cayenne pepper, salt. Stir and bring to a boil.
  8. Turn heat down and let simmer for 45 minutes.
  9. Add red wine vinegar and 1/4 cup olive oil and stir.
  10. Top with crumbled feta, if desired.
  11. Enjoy!
 
Notes
If soup is too thick add boiling water (before adding red wine vinegar and olive oil) to achieve desired consistency.