Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese

Now that the weather is cooler I'm back into making soups! Luckily I've come across some really amazing ones to share with you guys. I love lentils in soup, especially split red split lentils. I love how they fall apart mmm. So creamy and delicious. In addition to lentils, the soup has lots of other yummy things - onion, carrots, rosemary, oregano, lemons, chile flakes, and feta. A simple ingredient list with such a tasty result. The feta is a great addition but the soup is delicious without it (and then it's vegan!)

If you can use fresh herbs, of course that would be better but I used dried. The recipe gives the option of pureeing or not and I almost always prefer pureed soups so that's what I went for. I wasn't sure about adding the lemon juice for two reasons. One is because some recipes call for the addition of vinegar when I don't think it belongs. I've made several things like that and have stopped listening to the recipes and started listening to myself! Not that I don't love vinegar - I really do. But I just don't want all my food to have that sourness. And the other reason I was scared of adding the lemon juice is because of this awful experience I had once with carrot orange soup where I juiced some oranges and failed to measure the amount of juice before adding it to the soup. Disgusting!! Well not disgusting but I defnitely did not enjoy the orange flavoured soup.

This is a delicious, filling and easy soup to add to your repertoire. Do you have any favourite soup recipes? I've tried out so many but so few are keepers.

I was trying to take photos of Abby but every time I bring out the camera she runs towards it so it's really difficult to get anything other than a blur! When I took this photo, I was tapping my nails on the fridge. She loves it when we do that or scratch at things, then she gets ready to attack it. She was hiding behind the wall peaking around to see.

If this sounds good, you might also like:
White Bean and Roasted Garlic Soup
Curried Sweet Potato Soup
Beet, Barley & Black Bean Soup
Hungarian Mushroom Soup

Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese
Adapted from Rebar: Modern Food Cookbook

2 cups red split lentils
2 tbsp olive oil
1 large yellow onion, diced
1 tsp salt
8 garlic cloves, minced
3 carrots, diced
1/2 tsp ground black pepper
1/4 tsp red chile flakes
1 tsp dried rosemary
2 tsp dried oregano
2 bay leaves
8 cups vegetable stock
zest of 1/2 lemon
juice of 1 lemon
1 cup crumbled feta cheese
2 tsp minced rosemary
pepper to taste

1. Rinse lentils thoroughly in a colander under cold running water. Set aside to drain. Heat oil in a soup pot over medium-high heat and saute onion with 1/2 tsp salt until translucent. Add garlic, carrot, pepper, chiles, herbs, bay leaves and 1/2 tsp salt. Stir well and saute until the carrots are just tender. Add rinsed lentils and stock and bring to a boil. Reduce heat to a simmer and cook, partially covered, until the lentils are soft and falling apart. If you like, the soup can be pureed or left as is. If you choose to puree, remove the bay leaves first.

2. Season the soup with lemon zest, lemon juice and more salt and pepper to taste. Before serving, stir together the feta cheese, rosemary and pepper. Spirnkle over hot bowls of soup and enjoy!

Epicure Selections Giveaway Winner!

The winner of the awesome Epicure Selections giveaway is commenter #12, Ricki (Diet, Dessert and Dogs) who I know will make good use of everything. =)

Apple Cheddar Scones

I really adore scones but I don't seem to make them very often (looking back through my blog). I guess because I find them harder to make healthy and I know I'll want to eat them all! Like these apple cheddar scones. I've been really curious about the combination of apples and cheddar in baked goods (like apple and cheddar pie). These scones were super delicious and soft and perfect, though they were neither very apple-y nor very cheesy. The only bad thing was that the dried apples that were sticking out burned. I think that's unavoidable though? And for me the stoneground cornmeal added a bit too much crunch, but my boyfriend liked it.

And I have discovered (maybe you all know this and I'm a little slow) that if you freeze scones right after they cool, then when you thaw them out they maintain their crispy edges!! How insanely awesome is that. The crispy edges are one of my favourite parts. If you wait too long to freeeze them, especially if you wait until the next day (when the crispy edges are just gone period) it won't work.

If you live in Canada, don't forget to enter to win an amazing baking giveaway from Epicure Selections! The contest ends Tuesday at 1159pm PST.

If this sounds good, you might also like:
Caramelized Onion, Sage and Cheddar Muffins
Old-Fashioned Buttermilk Biscuits
Cinnamon Apple Scones
Peanut Butter Chocolate Chip Scones

Apple Cheddar Scones
Adapted from Baking: From My Home to Yours

Makes 12 scones

1 large egg
1/2 cup cold buttermilk
1/4 cup cold apple juice
1 3/4 cups all-purpose flour (Ashley note: I used 242 g.)
1/3 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3/4 cup grated cheddar cheese
1/2 cup finely diced dried apples

Center a rack in the oven and preheat the oven to 400F. Line a baking sheet with parchment or a silicone mat.

Stir the egg, buttermilk and apple juice together

Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.

Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.

Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef’s knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking – just add about 2 minutes to the baking time.)

Bake the scones for 15-20 minutes, or until their tops are golden and somewhat firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.

Epicure Selections Baking Giveaway!

I'm super excited to be hosting a giveaway from Epicure Selections! I'm sure many of you can tell how much I love baking, so it only makes sense that this is a baking giveaway. It's quite the awesome package, including: Cherries & Berries, Crystallized Ginger, Dark Belgian Chocolate, Pure Cocoa, Baking Powder, 4 Piece Measuring Cup Set, Mini Whisk, and Silicone Mini-Loaf Pans (Set of 4). (Seriously, that is a lot of good stuff! The winner can go on a baking frenzy!)

I was lucky and got to try out some of these products for myself too. (Pictured is some of the stuff that's part of the package - one of the loaf pans, cherries & berries, and one of the measuring cups.) I baked up some mini loaves with the yummy Cherries & Berries (dried cherries, cranberries and blueberries). The mini loaf pans are so cute and make for easy sharing! And I love that you don't have to grease them. You can check out a previous post about some of their other products (which I love).

This contest is open only to Canadians, since they only ship within Canada. To enter the giveaway, leave a comment on this post with your email address (or some way to contact you) and tell me what your favourite kind of loaf is or the best loaf you've ever had. The contest will be open until Tuesday November 24th at 1159pm PST. I'll use a random number generator to pick the winner.

Tomato and Corn Pie

I would have no reservations going as far as to say that this pie is one of the best things I've ever eaten in my life. Maybe a tomato and corn pie doesn't sound that good but oh it really really is. My boyfriend and I were fighting over who got to eat the leftovers and who was eating bigger pieces. And instead of the traditional pie crust, it's made with a biscuit style crust. So very delicious.

If this sounds good, you might also like:
Squash & Aged White Cheddar Tart with Sage and Roasted Garlic Custard
Chayote and Corn Enchiladas
Feta and Ricotta Cheese Pie

Tomato and Corn Pie
Adapted from Smitten Kitchen who adapted from Gourmet, August 2009

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
6 tablespoons (3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds tomatoes
1 1/2 cups frozen corn (thawed), coarsely chopped by hand or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided
1 green onion, finely chopped, divided
1/4 teaspoon black pepper, divided
7 ounces (1 3/4 cups) coarsely grated sharp Cheddar, divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter into a 12-inch round (1/8 inch thick). Transfer the dough into a 9" pie plate carefully (you can wrap it around a rolling pin or fold it gently into quarters.) Pat the dough in with your fingers trim any overhang. Put the second half of the dough in the fridge until you're ready to use it.

Preheat oven to 400F with rack in middle. Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired, gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 of the green onions, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, green onions, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.