LENTIL SALAD WITH CARROTS AND CUCUMBERS

Posted in Rice and Grains, Salads, Vegetarian-friendly by sallybr

Not sure what is happening but I am getting more and more into eating lentils. I used to think they tasted a bit too “earthy” but now I find lentils, particularly the green, small ones, very delicious. This started as a salad, to be enjoyed cold, obviously. But I had leftovers for two days and on the second I warmed the lentils briefly in the microwave and served with a fried egg, for a very satisfying lunch. The carrots do not suffer from the heating, and if you keep it to a real brief passage in the microwave, the cucumber pieces will be fine. Just don’t try to make it piping hot.

LENTIL SALAD WITH CARROTS AND CUCUMBERS
(from The Bewitching Kitchen)

1 cup dried green lentils
2 fresh bay leaves
¼ cup red wine vinegar
3 tablespoons extra-virgin olive oil, plus more to taste
1 tablespoon Dijon mustard
1 tsp salt
2 teaspoons agave nectar
1 large lemon, zested and juiced
ground black pepper to taste
3 medium carrots, julienned
1 small cucumber, sliced thin

Sort through lentils, removing any small pebbles or stones, then rinse them well. Add lentils and bay leaves to a large pot and add enough water to cover by 2 inches. Bring to a boil on high then reduce heat to maintain a simmer. Cover and simmer until lentils are tender, 15 to 20 minutes. Discard the bay leaves. Drain the lentils and rinse with cold water. Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool.

While the lentils cook, prepare the vinaigrette: in a large bowl, combine vinegar, olive oil, mustard, agave nectar, half the lemon juice, salt and pepper. Whisk well. Stir in the carrots and cucumber to coat, then add the cooled lentils and toss again. Taste and adjust the seasonings for salt and pepper. Finish with a drizzle of olive oil, more lemon juice to taste and the lemon zest.

ENJOY!

to print the recipe, click here

Comments: This salad really benefits from a lot of acidity, so do not skimp on the vinegar and lemon juice. Make sure not to over-cook the lentils so that they retain a nice texture. Although it was lovely as a salad, I have to say I enjoyed it even more when gently warmed and served with a fried egg on top. Delicious simple lunch!

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26Apr2026

CRISPY CARROT CHIPS

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Ready for a totally crazy recipe that seems like a disaster in the making but… it is actually pretty delicious? I cannot take any credit for it, first saw it in the fun blog Hungry Happens. I made a few adjustments and share with you my version.

CRISPY CARROT CHIPS
(adapted from Hungry Happens)

6 oz shredded parmesan cheese
3 large carrots, peeled
olive oil spray or 1 tablespoon olive oil
salt and paprika to taste

Heat your oven to 400℉. Line a half-baking sheet with parchment paper.

Sprinkle the parmesan cheese on the paper to form an even layer. Slice your carrot into medium thickness coins, around 1/8 inch thick. Place them on top of the parmesan cheese to form a uniform layer. It is best if they touch and you have just a little space between the pieces. LIGHTLY brush the tops with olive oil (or use olive spray, see my comments) and season with salt and paprika to taste. Bake for 20 minutes or until the edges are mostly brown and the middle is golden brown. Allow to cool for a few minutes and tear into chips using scissors.

ENJOY!

to print the recipe, click here

Comments: In our grocery store, we find pre-shredded Parmigiano cheese in 6 oz bags, so that’s what I opted to use in this recipe. But let me advise you to grate your own instead, which is not that hard and as Eha mentioned in her comment, a healthier option! Do as I say, not as I did….. In the original Hungry Happens version, she brushes the top of the carrots with olive oil and I thought it would be too much work, so I used a spray. I now believe that it might be best either to do as she recommended, or lightly spraying the slices of carrots before laying them on the cheese layer. Spraying the olive oil all over made the cheese component a bit greasy. So consider that. I will be making it again, but was so excited about this recipe, I decided to share it right away.

The cheese layer, if left unprotected by carrots, will darken quickly. Use as many carrots as you can to cover it all to the edges. I used scissors to cut the “chips” and like the way that looked. Super unusual recipe indeed, but I am sold! We had it alongside grilled salmon, courtesy of the husband, and steamed broccoli. Now, do you want to know something truly amazing? Leftovers were great enjoyed FROM THE FRIDGE, standing up. I am not even remotely ashamed.

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10Apr2026

ROASTED ZUCCHINI SOUP WITH FETA CHEESE

Posted in Soups, Vegetarian-friendly by sallybr

Every once in a while a recipe surprises me by how much I love it, when it seems so humble, with nothing that special or involved about it. This soup definitely falls in this category. I made it for my lunch and had it three days in a row. I was sad when it was finished. Will be making it again, even if soon it won’t be soup season. Yes, it was that good!

ROASTED ZUCCHINI SOUP WITH FETA CHEESE
(inspired by Skinnytaste)

4 cups zucchini, cut in large cubes, about ¾ inch thick (20 ounces total)
1 large white onion, cut into wedges
1 teaspoon Herbes de Provence
Kosher salt, and freshly cracked black pepper to taste
crumbled feta cheese, about 4 ounces or to taste
3 tablespoons extra virgin olive oil, divided
4 cups vegetable broth (you may not need the full amount)
chili oil for drizzling (optional)

Heat oven to 400°F.

Combine zucchini, onion, Herbes de Provence, salt and pepper on a quarter sheet baking dish covered with aluminum foil. Drizzle olive oil and place in the oven for 30 to 35 minutes. Ten minutes into the roasting, scatter the feta crumbles on top and drizzle a little more olive oil over the pieces. Keep roasting for another 15 minutes or longer, until the feta pieces start to get caramelized.

Transfer vegetables and cheese to the blender; add broth (use less for a thicker soup) and blend until smooth. Use caution while blending hot liquids! Warm the soup on the stove ladle into bowls; garnish with extra feta and drizzle chili oil if so desired.

ENJOY!

to print the recipe, click here

Comments: I confess that just looking back at the soup picture makes me salivate a bit. I absolutely LOVED it, forgive me for sounding like a broken record. Please give it a try. I think it is best if you have a high-power blender such as a Vitamix, because it does a great job with the zucchini pieces, but might work ok even with a regular blender or perhaps a food processor. One last thing: feta is very salty, so moderate the amount of salt you add when you roast the veggies. You can always adjust it later.

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18Feb2026

LIGHT LUNCH, TWO WAYS

Posted in Breakfast & Brunch, Small Dishes, Vegetarian-friendly by sallybr

Today I share a couple of recipes that have my name written all over. They are low in carbs, full of flavor and… loaded with eggs! I am after all, a very enthusiastic egg-cheerleader. I probably enjoy them for lunch in some version (scrambled, omelette, over-easy) several times per week. Without further ado, here they are…

Let’s start with the Low-Fat Quiche, courtesy of Helen Fletcher

SIMPLE LOW-FAT QUICHE
(slightly modified from Helen Fletcher’s Pastries like a Pro)

1 cup low-fat yogurt
½ cup cottage cheese
3 large eggs
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon black pepper
4 cups broccoli, trimmed closely and cut
½ cup roasted red peppers
6 ounces sharp cheddar cheese, grated (170 grams)
½ cup parmesan cheese, grated (58 grams)
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper

Heat the oven to 350F. Spray a 9-inch pie plate with non-stick baking spray. Reserve.

Place the yogurt and cottage cheese in the bowl of a processor. Process until smooth, scraping down as necessary. Add the eggs, cornstarch, salt and pepper. Process until smooth, it will be a very loose mixture. Add the mustard and cayenne pepper and give it a final processing.

Place the broccoli in the microwave with just a spray of water. Cover with plastic wrap and microwave for 2 minutes at 80% power. Dry the broccoli well, transfer to a bowl and add the red pepper. Add the yogurt mixture, them the cheeses and mix it all well. Pour into the pie pan and bake for about 40 minutes. It should be set in the center and lightly browned.

Allow it to cool for 15 miutes before slicing. It can be consumed warm or cold.

ENJOY!

to print the recipe, click here

Comments: Make sure to visit Helen’s blog since that post is a full lesson on how to make any kind of savory quiche (low-fat) that you might desire. The fact that it does not need a crust makes it also much lower in carbs, which is something I don’t mind for my lunch.

Moving on, Prosciutto Egg Muffins…

PROSCIUTTO EGG MUFFINS
(from The Bewitching Kitchen)

3 eggs
2 cups shredded Mexican blend cheese
1/2 tsp cumin
1/4 tsp cayenne pepper (or to taste)
6 slices proscuitto
salt to taste

Heat oven to 350℉. Line a muffin tray with paper liner or spray with olive oil. If using a silicone tray, no need to do that.

In a medium mixing bowl, add in the eggs and beat well. Next add in the cheese, spices and salt. Whisk vigorously until combined. Cover the slots of the muffin tray with the prosciutto slices. You should have enough for 6 egg muffins. Pour the mixture into the slots. Bake for 20 minutes or until set and starting to get golden on top.

ENJOY!

to print the recipe, click here

Comments: Even though I make this type of food for myself, the husband approved them both and we ended up sharing them. Light and delicious, leftovers can be warmed in the microwave at low power for a minute and the a brief heating in a 350F oven for perfect texture. This is the perfect opportunity to put this amazing pan to use, by the way. It was featured in my latest In My Kitchen post (click here to read it).

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3Feb2026

HEART-SHAPED FONDANT POTATOES

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Valentine’s Day is coming up, so if you are cooking at home, this would be a perfect side dish… A little bit tricky to get the timing of everything right the first time, but we absolutely loved this recipe.

HEART-SHAPED FONDANT POTATOES
(from The Bewitching Kitchen)

Medium-large Yukon Gold Potatoes
1 quart warm water
4 tsp salt
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons butter
1 to 2 cups chicken broth
sprigs of rosemary and thyme

1 heart shaped cookie cutter, preferably metal

Cut the potatoes in slices as thick as your cookie cutter. Use the cookie cutter to get heart shapes, as many as you want and will fit an oven-safe skillet in one single layer. Place the slices of potato in a bowl with the warm water and salt for 2 to 6 hours.

Remove the potatoes from the brine, dry them well. Heat the olive oil in a skillet, when really hot, add the slices of potato and let the first side brown well. Season with a little pepper, you might want to skip the salt due to the brining. Brown the first side for about 4 minutes. Flip the slices over, add the butter, once it melts, remove the pan from the heat and carefully add the chicken stock, to about half the height of the potatoes. Add the rosemary and thyme.

Cover the pan and transfer to a 400F oven for 25 to 30 minutes. Remove the sprigs of herbs, and spoon some of the cooking liquid over the potatoes. Serve immediately.

ENJOY!

to print the recipe, click here

Comments: Fondant potatoes are a classic, but as you might imagine, I had to reduce a little bit the amount of butter. It did not compromise the taste, they were melt-in-your-mouth tender and super flavorful. In the classic version, cubes of potatoes much larger are used, and the cooking time is longer. It is al little tricky to make it work with thinner slices, but worth the trouble. Leftovers, in case you are wondering were spectacular still two days later. We enjoyed them with beef tenderloin and asparagus. Ate like Royalty. Not surprising, since a Prince lives with us…