Q: Carrabba's spicy lentil soup is just addicting. Unfortunately, it's not always the soup of the day when I go. Can you get the recipe? - B.L.
A: Carrabba's does not share recipes, so here's my attempt at duplicating the soup. If you have a meaty ham bone left from your holiday dinner, add it to the pot and skip the bacon. I like to use a hot Italian sausage or a good dose of red pepper flakes. You could certainly cut down on the fat by using Italian-style turkey sausage.
COULD BE CARRABBA'S ITALIAN LENTIL SOUP
1 pound Italian sausage
3 strips bacon, diced
3 or 4 garlic cloves, minced
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrots
6 cups chicken or beef stock, divided
1 pound dried lentils, rinsed and picked over
2 (14 1/2-ounce) cans diced tomatoes
Salt, pepper and red pepper flakes to taste
2 bay leaves
1 teaspoon dried basil
1/2 cup diced zucchini
1 bunch Italian parsley, snipped
Grated Parmesan cheese and balsamic vinegar to finishPlace the sausages in a small saucepan with water to cover and bring to a boil. Cook until sausages are no longer pink, about 10 minutes. Drain. Pierce casings to so fat drains off. Rinse and slice into 1/2-inch coins.
Meanwhile, saute bacon until crisp in a Dutch oven over medium-high heat. Drain off fat and add garlic, celery, onions and carrots. Cook, stirring, until vegetables are soft. Add 1 cup of the stock and deglaze the pan. Add the lentils, remaining stock, tomatoes, salt, pepper and red pepper. Stir in the bay leaves and basil. Bring to boil, reduce heat to a low simmer and cook, covered, for about 1 hour. Check from time to time and add water if necessary. Just before serving, stir in zucchini and parsley, and cook 2 minutes. Serve with balsamic vinegar, grated cheese and extra red pepper on the side. Makes 8 servings.
Per serving: 387 calories (20 percent from fat), 8.5 g fat (2.4 g saturated, 1.7 g monounsaturated), 52.8 mg cholesterol, 30.7 g protein, 46.6 g carbohydrates, 14.5 g fiber, 777 mg sodium.
Q: I've lost my recipe for honey-garlic sesame chicken like you find in Chinese restaurants.
- Patricia, Miami Shores, Fla.
A: I came up with the recipe here when we moved away from South Florida and couldn't find sweet, garlicky chicken at our new neighborhood restaurants. It's time-consuming to make, but you'll be hooked.
SESAME CHICKEN
3 pounds skinless, boneless chicken breasts
2 tablespoons light soy sauce
1 tablespoon dry sherry
3 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon peanut oil, plus additional for frying
SAUCE
1 garlic clove, minced
1 teaspoon ginger, minced
1 1/2 tablespoons sesame oil
1/2 to 1 cup honey, to taste
1 cup chicken broth
1/8 to 1/4 cup rice wine vinegar, to taste
1/4 cup cornstarch
2 tablespoons soy sauce
1 teaspoon or more chili paste
TO FINISH
2 to 3 tablespoons toasted sesame seeds
1/2 cup chopped green onion
Cut chicken into 1-inch cubes. In a large bowl, whisk the soy sauce, sherry, sesame oil, flour, cornstarch, baking powder, baking soda, oil and 2 tablespoons water. Add chicken, toss to coat and let stand 20 minutes.
Meanwhile, make the sauce. In a heavy saucepan over medium heat, saute the garlic and ginger in the sesame oil for 3 to 4 minutes, until fragrant and soft. In a bowl, whisk the honey, broth, vinegar, cornstarch, soy sauce and chili paste, and add to saucepan. Bring to a boil, stirring constantly; the sauce will thicken quickly. Cover and set aside to keep warm.
In a heavy skillet, heat oil 2 inches deep to 375 degrees. Working in batches, fry the chicken without crowding until done, about 5 minutes. Drain on paper towels.
Place the chicken on a platter, drizzle with sauce and sprinkle with sesame seeds and green onions. Serve over rice. Makes 8 servings.
Per serving: 412 calories (21 percent from fat), 9.6 g fat (2.3 g saturated, 3.6 g monounsaturated), 129 mg cholesterol, 48.3 g protein, 32 g carbohydrates, 0.2 g fiber, 287 mg sodium.
Q: My cousin served a warm pudding cake with a hot fudge sauce at a family gathering and everyone raved. I know she used a cake mix, but she told me the recipe was a secret. Do you have this recipe?
A: I found the recipe you seek in "Chocolate from the Cake Mix Doctor" by Anne Byrn (Workman, 2001). I've shortened her instructions here.
WARM CHOCOLATE SOUFFLE PUDDING CAKE
2 cups miniature marshmallows
1 standard-size box plain devil's food cake mix
3 large eggs
2 cups (packed) light brown sugar
1/2 cup unsweetened cocoa powder
3 1/2 cups boiling water
Heat oven to 375 degrees. Mist a 9-by-13-inch pan with vegetable oil spray. Scatter the marshmallows evenly over the bottom.
Place the dry cake mix, 1 1/3 cups water and eggs in a large mixing bowl. Blend on low 1 minute. Scrape down the sides of the bowl. Increase speed to medium and beat 2 minutes more, until well combined. Pour batter into prepared pan, smoothing top with a rubber spatula. Sprinkle the brown sugar and cocoa powder evenly over the batter. Pour the boiling water over the top. Carefully place pan in oven on middle rack.
Bake until cake is firm around the edges and still jiggly in the middle, and the sauce is starting to bubble up around the edges, 45 to 50 minutes. Cool 20 minutes on wire rack before spooning into bowls. Top with ice cream if desired. Makes 16 servings.
Per serving: 248 calories (21 percent from fat), 6.2 g fat (1.4 g saturated, 2.5 g monounsaturated), 33 mg cholesterol, 3.7 g protein, 48.1g carbohydrates, 1.6 g fiber, 294 mg sodium.
Sleuth's Corner
Q. We're planning a picnic wedding reception in July. Instead of a wedding cake we'd like to serve cupcakes. Does anyone have a tried and true recipe to share? Our biggest issue is finding a frosting recipe that can withstand the heat and humidity of a summer day.
Connie Farmer, Easton, Pa.
Hunger relief
In this season of abundance, it's easy to forget that one in six Americans doesn't always have enough to eat. You can help with very little effort through a Kraft Foods program that has raised money for 18.5 million meals so far. Simply text the word "meals" and your ZIP code to 71717 and the company will donate a meal to your local food bank through Feeding America, the nation's leading hunger relief organization.
Brought to you by "The Grocery Guy" Steve Banass
A: Carrabba's does not share recipes, so here's my attempt at duplicating the soup. If you have a meaty ham bone left from your holiday dinner, add it to the pot and skip the bacon. I like to use a hot Italian sausage or a good dose of red pepper flakes. You could certainly cut down on the fat by using Italian-style turkey sausage.
COULD BE CARRABBA'S ITALIAN LENTIL SOUP
1 pound Italian sausage
3 strips bacon, diced
3 or 4 garlic cloves, minced
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrots
6 cups chicken or beef stock, divided
1 pound dried lentils, rinsed and picked over
2 (14 1/2-ounce) cans diced tomatoes
Salt, pepper and red pepper flakes to taste
2 bay leaves
1 teaspoon dried basil
1/2 cup diced zucchini
1 bunch Italian parsley, snipped
Grated Parmesan cheese and balsamic vinegar to finishPlace the sausages in a small saucepan with water to cover and bring to a boil. Cook until sausages are no longer pink, about 10 minutes. Drain. Pierce casings to so fat drains off. Rinse and slice into 1/2-inch coins.
Meanwhile, saute bacon until crisp in a Dutch oven over medium-high heat. Drain off fat and add garlic, celery, onions and carrots. Cook, stirring, until vegetables are soft. Add 1 cup of the stock and deglaze the pan. Add the lentils, remaining stock, tomatoes, salt, pepper and red pepper. Stir in the bay leaves and basil. Bring to boil, reduce heat to a low simmer and cook, covered, for about 1 hour. Check from time to time and add water if necessary. Just before serving, stir in zucchini and parsley, and cook 2 minutes. Serve with balsamic vinegar, grated cheese and extra red pepper on the side. Makes 8 servings.
Per serving: 387 calories (20 percent from fat), 8.5 g fat (2.4 g saturated, 1.7 g monounsaturated), 52.8 mg cholesterol, 30.7 g protein, 46.6 g carbohydrates, 14.5 g fiber, 777 mg sodium.
Q: I've lost my recipe for honey-garlic sesame chicken like you find in Chinese restaurants.
- Patricia, Miami Shores, Fla.
A: I came up with the recipe here when we moved away from South Florida and couldn't find sweet, garlicky chicken at our new neighborhood restaurants. It's time-consuming to make, but you'll be hooked.
SESAME CHICKEN
3 pounds skinless, boneless chicken breasts
2 tablespoons light soy sauce
1 tablespoon dry sherry
3 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon peanut oil, plus additional for frying
SAUCE
1 garlic clove, minced
1 teaspoon ginger, minced
1 1/2 tablespoons sesame oil
1/2 to 1 cup honey, to taste
1 cup chicken broth
1/8 to 1/4 cup rice wine vinegar, to taste
1/4 cup cornstarch
2 tablespoons soy sauce
1 teaspoon or more chili paste
TO FINISH
2 to 3 tablespoons toasted sesame seeds
1/2 cup chopped green onion
Cut chicken into 1-inch cubes. In a large bowl, whisk the soy sauce, sherry, sesame oil, flour, cornstarch, baking powder, baking soda, oil and 2 tablespoons water. Add chicken, toss to coat and let stand 20 minutes.
Meanwhile, make the sauce. In a heavy saucepan over medium heat, saute the garlic and ginger in the sesame oil for 3 to 4 minutes, until fragrant and soft. In a bowl, whisk the honey, broth, vinegar, cornstarch, soy sauce and chili paste, and add to saucepan. Bring to a boil, stirring constantly; the sauce will thicken quickly. Cover and set aside to keep warm.
In a heavy skillet, heat oil 2 inches deep to 375 degrees. Working in batches, fry the chicken without crowding until done, about 5 minutes. Drain on paper towels.
Place the chicken on a platter, drizzle with sauce and sprinkle with sesame seeds and green onions. Serve over rice. Makes 8 servings.
Per serving: 412 calories (21 percent from fat), 9.6 g fat (2.3 g saturated, 3.6 g monounsaturated), 129 mg cholesterol, 48.3 g protein, 32 g carbohydrates, 0.2 g fiber, 287 mg sodium.
Q: My cousin served a warm pudding cake with a hot fudge sauce at a family gathering and everyone raved. I know she used a cake mix, but she told me the recipe was a secret. Do you have this recipe?
A: I found the recipe you seek in "Chocolate from the Cake Mix Doctor" by Anne Byrn (Workman, 2001). I've shortened her instructions here.
WARM CHOCOLATE SOUFFLE PUDDING CAKE
2 cups miniature marshmallows
1 standard-size box plain devil's food cake mix
3 large eggs
2 cups (packed) light brown sugar
1/2 cup unsweetened cocoa powder
3 1/2 cups boiling water
Heat oven to 375 degrees. Mist a 9-by-13-inch pan with vegetable oil spray. Scatter the marshmallows evenly over the bottom.
Place the dry cake mix, 1 1/3 cups water and eggs in a large mixing bowl. Blend on low 1 minute. Scrape down the sides of the bowl. Increase speed to medium and beat 2 minutes more, until well combined. Pour batter into prepared pan, smoothing top with a rubber spatula. Sprinkle the brown sugar and cocoa powder evenly over the batter. Pour the boiling water over the top. Carefully place pan in oven on middle rack.
Bake until cake is firm around the edges and still jiggly in the middle, and the sauce is starting to bubble up around the edges, 45 to 50 minutes. Cool 20 minutes on wire rack before spooning into bowls. Top with ice cream if desired. Makes 16 servings.
Per serving: 248 calories (21 percent from fat), 6.2 g fat (1.4 g saturated, 2.5 g monounsaturated), 33 mg cholesterol, 3.7 g protein, 48.1g carbohydrates, 1.6 g fiber, 294 mg sodium.
Sleuth's Corner
Q. We're planning a picnic wedding reception in July. Instead of a wedding cake we'd like to serve cupcakes. Does anyone have a tried and true recipe to share? Our biggest issue is finding a frosting recipe that can withstand the heat and humidity of a summer day.
Connie Farmer, Easton, Pa.
Hunger relief
In this season of abundance, it's easy to forget that one in six Americans doesn't always have enough to eat. You can help with very little effort through a Kraft Foods program that has raised money for 18.5 million meals so far. Simply text the word "meals" and your ZIP code to 71717 and the company will donate a meal to your local food bank through Feeding America, the nation's leading hunger relief organization.
Brought to you by "The Grocery Guy" Steve Banass
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