the thin chef

Today’s healing recipe is along the lines of warm, creamy comfort food…but without the heavy cream or cheese that often comes along with thick soups. Red lentils, unlike their green and black cousins, almost melt when you cook them. They lose all sense of the little hard rusty red discs they once were and become lush, soft orangey goodness with a creamy texture that’s oh-so comforting.

Full of fiber, protein, and iron, lentils are a perfect food to eat when you’re not feeling 100%. This soup also has turmeric in it, which has lately been the darling of health scientists who believe the marigold-hued ground root can ward off myriad ailments from melanoma to arthritis to Alzheimer’s. Impressive, no? Plus its vivid color pumps up the color of the soup, taking it from sun-faded orange to the gorgeous gold of a fiery sunset. (The addition of saffron does the rest.)

A drizzle of cool harissa-spiked yogurt gives this soup an added creamy-salty-spicy kick that I think completes it. When you deliver this soup to your ailing friends, place the yogurt in a separate container and leave a note about what to do with it.

Healing Red Lentil Soup with Harissa Yogurt
serves 6

1 tablespoon olive oil
3 large shallots, chopped
2 cloves garlic, minced
2 teaspoons ground turmeric
1/2 teaspoon hot paprika or 1/4 teaspoon cayenne pepper
1 pinch saffron threads
1/4 teaspoon fine-grain sea salt
1 quart organic chicken or vegetable stock
2 cups water
1 1/2 cups red lentils
1/2 cup Greek yogurt
1 tablespoon harissa*
Juice of half a small lemon
2 teaspoons water

Heat oil in a stockpot over medium heat. Add shallot, and cook until it’s soft and golden, about 5 minutes. Add garlic, and cook until it’s fragrant and tender, about 2 minutes. Add spices and salt, stirring well, and cook 1 minute. Add stock, water, and lentils.

Increase heat to high, and bring to a boil. Lower heat to medium-low, and simmer until lentils are soft and falling apart, about 30 to 40 minutes. Taste, and add more salt if needed.

In a small bowl, whisk together yogurt, harissa, lemon juice, and water. Add more water if needed to reach a drizzle-able consistency.

To serve, ladle soup into serving bowls and drizzle with yogurt.

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Maybe you’re like me. When someone is hurt, sick, going through a life change (like having a new baby), or otherwise in need, I bring food. I cook because I know that when I’m out of sorts in any way, sometimes dinner (or lunch, or breakfast for that matter) falls to the bottom of my priority list. It’s always a relief to look in the fridge and see a lovingly prepared dish waiting for me.

Oftentimes those dishes are comfort food. Creamy, cheesy pasta casseroles, hearty pot roast, chili, and things like that. Finding comfort in a big bowl of warm, homey food can be perfect. But sometimes—especially when someone is sick or recovering from surgery or from having a baby—lighter, more wholesome foods seem to fit the bill.

Something that can stay in the fridge for up to a week, or—even better still—freezes well, is the only way to go when delivering food to someone. The next few days, I’m going to share some go-to things you can prepare with love and bring to someone who needs a little TLC.

First up is a simple salad that combines whole grain (brown and wild rice), dark leafy greens, bright red peppers, and a sweet-salty dressing to bring it all together. It’s super healthy, mild enough for recovering/sensitive stomachs, and it only gets better as it sits in the fridge. I’d call it just about perfect for a feel-better nosh.

Healing Rice + Vegetable Salad
serves 4 to 6

2 teaspoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 cups finely chopped kale
1/4 teaspoon kosher salt
1/2 cup finely chopped roasted piquillo peppers (or regular red peppers)
2 tablespoons white miso paste
3 tablespoons mirin
2 tablespoons rice vinegar
2 cups cooked brown and wild rice mix (about 1 cup uncooked)

Heat oil in a large saute pan over high heat. Add pepper flakes, and cook for 30 seconds. Add kale (be careful! it will splatter if it’s wet) and stir with tongs until it’s coated in the oil. Sprinkle with salt. Cook, stirring, until kale is bright green, somewhat wilted, and browned in places, about 4 minutes.

Transfer cooked kale to a large bowl. Add chopped peppers, and stir to combine. In a small bowl, whisk together miso, mirin, and vinegar until combined. Add rice to the bowl with kale and peppers, stirring very well to combine. Pour dressing over everything, and toss again until everything is coated. Taste, and add salt if you think it needs it. (But it likely won’t because miso is salty!)

Refrigerate for at least 4 hours before serving…overnight is even better. Salad keeps, refrigerated in an airtight container, for up to 1 week.

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For our Christmas party in December, I made bite-size meatballs inspired by the ones I’d had a few weeks earlier at my parents’ annual backyard party. I should back up—this party my parents throw is no typical backyard BBQ. Anyone who knows my family knows we simply cannot throw a party without this-is-why-we-came-to-the-party food.

A fabulous gastropub here in Winter Park called Ravenous Pig catered the party, and it was outrageously delicious. I managed to take a few pictures between the bites of food. For starters, there were miniature duck ruebens, Greek lamb meatballs, corn-and-crab fritters, mini biscuit BLTs, chicken liver mousse (I die. It was so good.), as well as artisanal cheeses and house-made salumi. For the main plates, we had braised swordfish (yes, braised, and it was awesome) and venison saddle. Dessert…oh, my. Root beer floats with malt ice cream, lovely little puffs of fried dough shaped like curlicue pigtails and propped in a puddle of rich dark chocolate ganache, and pumpkin crème brûlée with pepitas brittle.

Pictured here: Lots of amazing house-made salumi and artisanal prosciutto; Cowgirl Creamery Red Hawk cheese, aged gouda, Miniature duck reubens; root beer floats; and the pigtails.

So, yes, back to the post at hand. The meatballs. I failed to get a picture of them, probably because I was too busy, you know, eating them. But they were perfect little bites perched atop dollops of cool tzatziki.  When it came time for me to make party food our Christmas get-together, these were at the top of my list. (For the record, they were a big hit…but that’s not what this post is about.)

This post is, actually, about dinner. The other night, I was thinking about those party meatballs, and how I could make dinner around them. I thought it might be fun to do a Greek-inspired twist on that ever-loving Italian classic spaghetti and meatballs, using orzo and the aforementioned Greek meatballs. I used ground chicken, but I think I’ll try lamb next time. The result was a quick weeknight meal with lots of interesting flavors and textures. And it all started with those little party hors d’oeuvres.

Greek Pasta and Meatballs
Serves 4

2 teaspoons olive oil, divided
1 small yellow onion, finely diced
2 large cloves garlic, minced, divided
1 1/2 teaspoons ground cumin
3/4 teaspoon salt, plus additional for sauce
1/4 teaspoon ground black pepper, plus additional for sauce
1/4 teaspoon hot red pepper flakes
2 1/2 tablespoons chopped fresh dill, divided OR 2 teaspoons dried dill, divided
2 tablespoons chopped fresh mint, divided
3 tablespoons dry breadcrumbs
3/4 pound ground meat (i.e. beef, lamb, turkey, or chicken)
1 egg white
2/3 cup uncooked orzo
2 cups canned crushed tomatoes or great-quality jarred marinara sauce
Crumbled feta cheese, to taste

Preheat oven to 400º. Line a large, rimmed baking sheet with parchment paper. Set aside.

Combine oil and onion in a small skillet over medium heat. Cook until mostly translucent, about 3 minutes. Add 1 clove minced garlic, cumin, salt, pepper, and red pepper flakes. Stir, and cook until very fragrant, about 2 minutes. Transfer onion mixture to a small bowl, and set aside to cool for 5 minutes.

Combine 1 1/2 tablespoons fresh dill (or 1 teaspoon dried dill), 1 tablespoon mint, breadcrumbs, and cooled onion mixture in a medium bowl. Add ground meat and egg white. Use your hands to mix everything thoroughly, being careful not to squish or compact the meat too much.

Roll meat mixture into 1-inch meatballs (you should end up with about 20 total). As you roll them, place meatballs on the prepared baking sheet. Bake meatballs until tops are golden brown and insides are cooked through, 15 to 20 minutes, depending on the kind of meat you choose.

While meatballs bake, cook orzo according to package directions. Heat the remaining oil in a small saucepan over medium-low heat. Add remaining garlic, and stir until fragrant and just turning golden. Add crushed tomatoes or marinara, and remaining herbs. Stir, and taste. Add salt and pepper to taste. Cook until heated through.

To serve, divide orzo among 4 serving bowls. Spoon 1/2 cup sauce over each serving, and top with 4 or 5 meatballs. Top with crumbled feta, or pass it at the table so everyone can add the amount they prefer.

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Well hello there. I’m so glad you’re reading this, because it means two things: one, I didn’t lose every single reader I ever had during my little blogging hiatus, and two, it means I finished my first blog post in two months. I don’t usually post much (if anything) about my life outside of the kitchen here, but I figure that if you stuck around this long, you deserve an explanation.

Let’s see…it all started with a slight (but short) lull in my desire to cook. OK, pretty normal. We had pasta for a few nights. Well then the holidays hit, with after-work cocktail parties, dinners out, and days off. And I left my Canon in Florida when we were home for Thanksgiving, so the meals I actually did cook while I was cameraless went undocumented. (Bad excuse, you say? Sigh. I know.) Then came the Big Changes.

First, I decided to leave my job at the magazines to pursue a freelance career. That was Big Change number 1. Big Change number 2 came when we decided that since our families live in Florida and—aside from our incredible friends—the main thing keeping us in Birmingham was my job, we were ready to move back to the Sunshine State. Big Change 3 was the decision to buy our first house…which we found, put and offer on, and closed on within a month. We weren’t wasting any time!

So, all the changes afoot, the month of January became a whirlwind that is a cross-state move. That, along with numerous last dinners out and some lovely farewell parties, meant I didn’t cook a real meal in four weeks. Four! A whole month!

But now, we’re here. We’re officially Florida residents again, and we’re getting settled into our new (to us) bungalow. We’re still working on the cardboard-box-as-furniture thing, but one of my favorite parts of the house is the gorgeous kitchen. New appliances, great lighting, and granite countertops…oh, guys, it’s an absolute dream compared with our old kitchen. There are many culinary adventures to be had in there! I promise to show you soon.

If you’re still reading, this is where I will wrap things up, since I’ve been blathering on for paragraphs. I’m so happy you’re still with me…and I promise there are good things to come. For now, I’ll leave you with the first thing I made in the new house: healthy hummus. It’s a Cooking Light recipe, so I’ll link it and give you my modifications.

Classic Hummus
Adapted, ever so slightly, from Cooking Light magazine
Makes 3 1/4 cups

2 (15.5-ounce) cans chickpeas, rinsed and drained
1 to 3 big garlic cloves (depending on how much you like garlic), smashed and peeled
1/2 cup water
1/4 cup tahini (sesame seed paste, find it on the ethnic food aisle of grocery stores along w/ matzah and other kosher foods)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper

Place beans and garlic in a food processor; pulse until chopped. Add the water, tahini, lemon juice, 3 tablespoons oil, salt, and pepper; run processor until very smooth, scraping down sides as needed.

Note: I like to stir in about a teaspoon of sambal olek into 1/4 cup of hummus and use cucumbers to scoop. It adds a nice tang and spiciness.

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I’m a little late on this, but I figured I’d add my voice to the overwhelming number of food-blog posts written in response to last month’s announcement of Gourmet magazine’s closing. I’m still shocked and disheartened by the news…as schmaltzy as it sounds, it kind of felt like a mentor or a personal leader was leaving me. I remember picking up the magazine when I was in college and completely losing myself in the pages, finally understanding my interest in food and writing could actually lead to a career. Stories on faraway places and beautiful—if not intimidating—recipes never failed to inspire me. Ruth Reichl is someone I have long admired, and I think what she did at Gourmet was fantastic. I can’t wait to see what she does next.

Luisa posted on Twitter that she was going through all of the Gourmet.com web-exclusive recipes and saving those she wanted to try. Rumor has it that when the magazine closes its doors, the web site will be kaput, too. I followed her advice and searched the Gourmet.com archives. I found 40 or so recipes to print and save. (I was like a contestant on Supermarket Sweep, grabbing anything that looked good, lest it be gone tomorrow!)

Among those was Roasted Cauliflower Barley Risotto, a lovely twist on classic risotto. Chewy and perfect, this is the kind of dish that sates you fully on a cold night…but would also taste great in the middle of summer paired with a glass of chardonnay. Even if you don’t want to make it this week, or even this month, do yourself a favor and print this recipe today, because there’s no telling if you’ll be able to get it the next time you think to make it. And you should make it…it’s absolutely fantastic.

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I didn’t want real dinner tonight. Maybe it’s because Jason is out of town and my drive to cook a full meal dissipates when he’s gone, or possibly because I ate a huge portion of chocolate cheescake late this afternoon at work {it was a recipe test for the magazine…it’s a tough job, but someone has to taste the food to make sure it’s all as delicious as it looks!} aaaanyway, I came home with very little appetite.

Eventually, I started thinking about something cool, crunchy, and light. I had some fresh goodies in the fridge, leftovers from a photo shoot yesterday. A tangle of watercress, slices of miniature cucumbers, and pieces of crisp radish went in the bowl, and were dressed lightly with just a drizzle of olive oil and a squeeze of lemon. Beautiful, crunchy Maldon flake salt was the perfect extra something. Oh, and I decided halfway through eating it that if I’d had an avocado, it would have been perfect mixed in.

Crunchy, Spicy Salad
Makes 1 salad, but can easily be multiplied to make more

1/2 (2-ounce) bag watercress, larger stems removed and discarded
1 miniature cucumber, or 1/2 regular cucumber, sliced
2 large radishes, halved and sliced
1/2 ripe avocado, sliced
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Coarse salt and ground black pepper

In a medium bowl, combine the watercress, cucumber, radish, and avocado. Toss gently to combine. Drizzle with lemon juice, and toss, then drizzle with oil, and toss again. Season with salt and pepper to taste.

24, 24, 24 update: I just finished making the base for the tomato ice cream, and I have to say, I really like it. It’s different…but I think it turned out well. I can’t wait to churn it and taste it again, to see if the end product is as yummy as the custard base.

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It’s hard to make black soup look good (especially when you’re really hungry and don’t feel like messing with it).

So. I realize I post about beans a lot. But let’s be honest: what’s not to love? Creamy, low-fat, low-cal, high-fiber…and flavorful, too. They’re healthy and versatile, and they’re oh-so convenient from a can. (Though we all know I prefer them from Rancho Gordo.)

I know it’s been, like, a million degrees outside and soup seems like the last thing you’d want to be eating. But sometimes a soup can be so light and delicious, it doesn’t feel like a winter meal at all. One night last week I set out to make another clean-out-the-pantry dinner to save money. I had a can of black beans, some leftover chicken stock, a getting-wrinkly jalapeno, and a fresh tomato, so I decided soup was in order. I just randomly tossed everything together and played around until it was right.

Success! It was so yummy I decided to make it again this week and write everything down so I could share it here. I hope you’ll try it—if you want an easy and quick (and cheap!) weeknight meal, this is it.

Simple Black-Bean Soup
serves 2 as a meal
This soup is a perfect canvas for your kitchen creativity. I imagine the following would add more layers of flavor: roasted red peppers, a dash of cumin or chili powder, corn, and/or a garnish of crushed tortilla chips. This was enough for the 2 of us to have for dinner, with a little bit left over—a perfect lunch portion to pair with a salad or sandwich.

2 to 3 teaspoons olive or vegetable oil
1 medium onion, finely diced
1/2 teaspoon salt
1 jalapeno, seeded and chopped
2 big or 3 medium cloves garlic
Freshly ground black pepper
1 1/2 to 1 3/4 cups chicken stock, divided
1 can black beans
1 medium fresh tomato, cored and diced
2 green onions, white and light green parts, sliced
Garnish: chopped cilantro

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion and salt, and stir to coat onion in oil. Saute for 4 to 5 minutes, or until onion is soft and starting to brown slightly around the edges. Add the jalapeno. With a microplane (zester), grate the garlic into the pot. Stir well to distribute the garlic.

Add 1 1/4 cups of the stock, and whisk to loosen any bits of caramelized onion from the bottom of the pan. Add the can of beans, including the liquid; add 1/4 cup stock to the can, swirl it around, then add to the pot. Increase heat to high, and boil soup for 3 minutes. Lower heat to medium-low.

Use a potato masher to mash the beans in the soup so about half of the beans are mashed and the soup is creamy. If the soup seems too thick, add remaining broth, a bit at a time, until you like the consistency. Stir in diced tomato and green onion; garnish with chopped cilantro. Serve immediately.

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I’m feeling bit under the weather, which is unfortunate, mostly because I feel I’ve lost the bragging rights to my super immune system. I managed to avoid all the pre-Christmas illness that was going around, so I was quite proud of my immune system’s capability. I guess it couldn’t last forever.

I’d been wanting to make something with miso for a while, so when I came home from work with a scratchy throat and feeling yucky all over, I knew it would be the perfect night for it. I started with leftover rice and some fresh spinach, topped it with roasted miso-marinated chicken, then ladled nourishing, steamy miso broth over everything. I’m feeling better already…

Miso Chicken Bowls
serves 2

3 1/2 to 4 tablespons white miso paste, divided
1 (1 1/2-inch) piece ginger, peeled, 1 inch grated, 1/2 inch sliced, divided
1 large garlic clove, grated
1 tablespoon rice vinegar
2 cups plus 2 tablespoons water, divided
2 meaty bone-in chicken thighs, skin and as much fat as possible removed
4 green onions, root and top ends trimmed, very thinly sliced
1/2 (10-oz) bag baby spinach
1 cup cooked rice, reheated if needed
Garnish: chopped cilantro

In a small bowl, whisk together the miso paste, ginger, garlic, vinegar, and 2 tablespoons water. Place chicken thighs in a large shallow dish. Pour marinade over chicken, and turn to thoroughly coat. Cover refrigerate for at least 40 minutes and up to 2 hours.

Preheat oven to 400º. Shake off excess marinade from chicken. On a foil-lined baking sheet, place the chicken in a single layer, and bake for 25 minutes, or until juices run clear when pierced with a knife. Set chicken aside to cool slightly.

Meanwhile, bring 2 cups water to a boil over high heat. Whisk in remaining 1 1/2 to 2 tablespoons miso paste (taste as you go to determine if you need more miso). Add sliced green onions and sliced ginger. Let simmer, covered, for 10 to 20 minutes.

Separate cooked chicken from bones. Remove ginger from broth, and discard. Place spinach in broth, stir, and cover for 2 minutes.

In each of 2 shallow bowls, spoon 1/2 cup rice. Use tongs to strain spinach from broth, and top each bowl with an even amount of spinach. Evenly top each with chicken, then whisk the mis broth, and ladle about 1 cup over the dish. Garnish with chopped cilantro, if desired. Serve immediately.

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Have you tried quinoa? It’s this fantastic, crunchy little grain that’s native to the Andean region of South America (largely Bolivia and Peru). It’s light and fluffy, and each tiny grain pops just so in your mouth. It’s very mild tasting, so it’s perfect with nearly any flavor you want to give it.

Sometimes I make it, plain, cooked in chicken broth, as an alternative to rice. It cooks in a flash (just 20 minutes) and it contains more protein than any other grain. It’s also great as the base to salads. In short, it’s a really great pantry staple. You can find it in bulk bins, some grocery stores, and health food stores. Whole Foods sells a big bag of it for around $3.

For a healthy Friday afternoon lunch, I made a pot of quinoa, tossed it in a gingery vinaigrette, and loaded it with veggies for a colorful, healthy, and filling one-bowl meal.

Asian Quinoa-Vegetable Salad
Makes about 3 lunch servings or 2 dinner servings

1 cup quinoa
1 small bag frozen shelled edamame, corn, and red pepper mix
2 tablespoons seasoned rice vinegar
1 (1-inch) piece fresh ginger, peeled and grated
1 teaspoon sriracha (Asian chile-garlic sauce)
2 teaspoons soy sauce
1 tablespoon vegetable oil
2 handfuls washed baby spinach

Wash quinoa in a fine-mesh seive until water runs clear. In a large saucepan of boiling, salted water, cook quinoa for 10 minutes. Drain in the fine-mesh seive, and fill the saucepan with 2 inches water; bring to a boil. Set the seive with quinoa over the saucepan (don’t let seive touch water). Cover with a clean kitchen towel, and the pan lid, and steam for 10 minutes, or until quinoa is dry and fluffy.

Meanwhile, cook edamame mix according to package directions.

Combine vinegar and grated ginger in a large bowl. Let stand for 10 minutes. Add sriracha and soy sauce, and whisk in oil until dressing is uniform in consistency. Add cooked quinoa and spinach, and toss well. Add the cooked edamame mix, and toss again. Add extra soy sauce and sriracha to taste.

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I made two soups recently that were pretty great. Especially now that it’s beginning to cool off, soup just seems like the coziest meal to come home to. Both of these soups are fairly light—filling and hearty, but not heavy or rich.

The first one was inspired by this amazing aioli/dip at The Ravenous Pig, an awesome restaurant in my hometown, Winter Park, Florida. They have this fried okra that’s pretty much heavenly, and the creamy tomato-dill condiment they serve alongside it is addictive. I always think tomato-basil…rarely tomato-dill. But dill is my all-time favorite herb, and though it’s usually associated with summery foods, it’s a great way to freshen anything year-round. This soup is lovely in its simplicity. It was so good I ate two bowls.

Tomato-Dill Chicken Soup
serves 2 with leftovers for lunch

1 tablespoon olive oil
1/2 medium onion, diced
1 clove garlic, minced
Kosher salt and ground black pepper
1 can tomato sauce
1/2 teaspoon sugar
2 cups chicken broth
2 to 3 tablespoons chopped fresh dill
1 boneless, skinless chicken thigh, diced
1 boneless, skinless chicken breast, diced
Garnish: chopped fresh dill

In a stockpot or large saucepan, heat olive oil over medium-high heat. Add onions, sprinkle with salt and pepper, and cook, stirring often, until soft and translucent, about 4 to 5 minutes. Add water or more oil as needed if the pan looks dry. Add garlic, and cook, stirring often, until fragrant and tender, about 1 minute.

Lower heat to medium; add tomato sauce, sugar, broth, and dill, and stir to combine. Let simmer for 5 minutes. Add chicken, and cook, stirring occasionally, 8 to 10 minutes, or until chicken is cooked through. Garnish with fresh dill, if desired.


Soup number two was inspired by a conversation I had weeks ago when my friend Jessica at work told me her mom made white chicken chili. This sounded intriguing to me—white chili? There’s this strange thing here in Birmingham called white barbeque sauce…have you heard of this? I’ve never had it, because it just sounds wrong. But white chili…well that sounded delicious. Of course it wouldn’t be real chili, I knew, but it just seemed like something Jason and I would like.

So I looked for a white chicken chili recipe to see what this was all about, and the best-looking one I found was from Cooking Light. I used to cook from CL all the time, and haven’t in a good long while. But now I’ll be looking to its recipes a lot more. This was great and low-fat, low-cal…and just yummy! I made a lot of changes, but the general recipe is pretty solidly based upon Cooking Light’s version, so I will link the original recipe and then give you my edited verion below.

White Chicken Chili
serves 2 with leftovers for lunch

1 teaspoon olive oil
1 finely chopped onion
Kosher salt and ground black pepper
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground chipotle chili powder
1 (4.5-ounce) can chopped green chiles, undrained
1 (15.5-ounce) can cannellini beans, drained
2 cups fat-free, less-sodium chicken broth
2 skinless, boneless chicken breasts cut into bite-sized pieces
1/2 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro

In a stockpot over medium-high heat, heat the oil. Add the onion, salt, and pepper, and cook, stirring often, until soft and translucent, about 4 minutes. Add some liquid from the can of green chiles to moisten pan. Add garlic and cook, stirring often, until fragrant and tender, about 1 minute. Add cumin, coriander, and chipotle powder, and stir to combine. Add more liquid from the chopped green chiles to moisten pan as needed. Cook for 3 to 4 minutes more.

Lower heat to medium; add the chiles and any remaining liquid, beans, and broth, and simmer for 8 minutes. Add chicken, and stir. Cook for 8 minutes, or until chicken is cooked through. Turn off heat and let cool for 2 minutes. Add cheese, and stir well to melt and incorporate thoroughly into soup. Add cilantro, and serve.

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