Wednesday, November 16, 2016

Creamy Red Lentil Soup

When the weather changes all I want is a big bowl of soup a warm and creamy soup, specifically a hearty lentil soup. I guess every time autumn comes around I have a craving for this soup because I first posted this recipe just over three years ago when I first started The Katamon Kitchen, it actually was the first recipe I ever posted on this blog! 
This recipe is very simple, but I made a few tweaks to the original recipe to make it even more flavorful.
Rich in fiber, iron, and protein, lentils should definitely become a pantry staple in your house and if you don’t have a blender don’t worry this soup is delicious either smooth or chunky. 
The original recipe is topped with lemony tachina, but this time I topped my big bowl of soup with a dollop of rich labne or you can use Greek yogurt for that creamy finish. 



1 Tbs olive oil 
1 large onion, diced
4 cloves garlic, minced
2 carrots, peeled and diced
1 inch ginger, peeled and minced
1 inch fresh turmeric root, peeled and minced (use 1/2 tsp dried ground turmeric if you can’t find fresh) 
1 tsp smoked paprika
1/4 tsp cinnamon
1/2 tsp chili powder
Salt
Pepper
1 1/2 cups dried red lentils 
Water

Labne/Greek yogurt 
Chives 

Heat oil in a large pot over medium high heat. Add onion and carrot and sauté for 8 minutes. Add garlic, ginger, turmeric, and spices and cook for another 5 minutes. Add lentils and enough water to cover everything by about 2 inches. Bring to a boil then lower the flame and reduce to a simmer. Cover and cook for about 20 minutes until the lentils are tender and just falling apart. Ladle into bowls and top with a dollop of labne and a sprinkling of chopped chives. 


Serves 4 

Monday, November 14, 2016

Muffins! Muffins! Muffins!

Do you know the muffin man? He (actually she) lives in Katamon 

I apologize for being MIA these past couple of Muffin Mondays, but there’s lots going on at The Katamon Kitchen which made little time for typing up recipes. 

One of the exciting things I’ve been busy with is that TKK baked goods are now available for purchase! If you live in Jerusalem or know someone here that would like some tasty baked goods contact thekatamonkitchen@gmail.com for more info and to place an order! There are many different options like cookies, cupcakes, birthday cakes, and of course muffins. 

Speaking of muffins as a gift to all my patient followers I’m sharing not one, not two, but three muffin recipes for this week’s Muffin Monday. 

Now get in the kitchen and bake up a batch of each these so you can enjoy these chilly autumn mornings with an assortment of fresh muffins and an extra large cup of coffee or if you're in Jerusalem just order a batch from yours truly :) 


Zucchini Cinnamon Oat Crumble Muffins 



1 cup flour 
1/2 cup whole wheat flour
1 tsp baking soda
2 tsp cinnamon 
1/4 tsp nutmeg 
1 tsp salt 
3/4 cup sugar
1 egg 
1/2 cup oil 
1/4 cup soy milk 
1 Tbs lemon juice
1/4 tsp lemon zest 
1 1/2 cups shredded zucchini about 2 large zucchinis
1/2 cup chopped walnuts or almonds (optional) 

Cinnamon Oat Crumble 
1/4 cup brown sugar
1/4 cup rolled oats 
3 Tbs flour 
1/2 tsp cinnamon 
pinch of salt 
2-3 Tbs oil 

Preheat oven to 350°F/175°C 
Line a standard muffin tin with paper liners.  
Whisk together dry ingredients in a large bowl. Make a well in the center and add the rest of ingredients except for the zucchini. Whisk until all the ingredients are combined. Fold in the zucchini and the walnuts if desired. 
In a small bowl mix together the dry ingredients for the topping. Add the oil until the ingredients combine into a crumbly mixture.
Fill prepared muffin cups and top with crumb topping, gently pressing the topping into the batter.  
Bake in preheated oven for 20-25 minutes until golden on top and a toothpick inserted in the center of a muffin comes out clean. 
Enjoy warm! 


Spiced Sweet Potato Streusel Muffins with Cinnamon Glaze 
(recipe adapted from Taste of Home



1 cup flour 
1 1/2 tsp baking powder 
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground clove
*or 3/4 tsp pumpkin spice mix  
1/3 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract 
1 cup cold mashed sweet potatoes - about 1 large potato 
 1/3 cup canola oil

Streusel 
1/4 cup flour
2 Tbs brown sugar
1/4 tsp cinnamon/pumpkin spice mix 
2 Tbs canola oil 

GLAZE:
1/2 cup confectioners' sugar
1-2 Tbs milk/non-dairy milk/water
1/4 tsp ground cinnamon/pumpkin spice mix 

Preheat oven to 375°F/190°C
Line a standard size muffin tin with paper liners. 
 In a small bowl, whisk flour, baking powder, spices, and sugars. In another bowl, whisk egg, mashed sweet potato, and oil. Stir into dry ingredients just until combined.
In a small bowl mix together dry ingredients of streusel topping and add oil until crumbly in texture. 
Fill prepared muffin tins with batter and top with streusel gently pressing the topping into the batter. Bake 20-22 minutes or until a toothpick inserted in muffin comes out clean. 
While muffins are baking mix together the ingredients for the glaze, slowly adding the milk until the glaze is thin enough to drizzle. 
Allow the muffins to cool before topping with cinnamon glaze. 


Blueberry Crumble Muffins



1/3 cup oil 
1 egg 
1/2 cup milk
2 tsp vanilla extract 
3/4 cup sugar
1/2 tsp lemon zest 
1 1/2 cups flour 
1/2 tsp salt  
2 tsp baking powder 
1 tsp cinnamon 
1 cup fresh or frozen blueberries tossed with 1 Tbs flour. If using frozen do not thaw them. 

Topping 

1/2 cup oats 
1/2 cup flour 
1/3 cup brown sugar 
1 tsp cinnamon 
1/4 tsp salt 
1/4 cup butter or margarine at room temp or oil. 

Glaze:
1 cup powdered sugar 
2 tsp lemon juice 
1 tsp milk


Preheat oven to 400º F/200°C 

Line a standard muffin tin with paper liners.

Whisk together the oil, egg, milk, sugar, lemon zest, and vanilla - set aside. 

In a large bowl mix together the flour, salt, baking powder, and cinnamon.

Make a well in the center of the dry ingredients and pour in the wet ingredient mixture. Mix together until just combined. 

In a small bowl toss the blueberries with 1 Tbs of flour. This will help them not sink to the bottom of the muffins during baking. 

Gently fold the flour coated blueberries into the batter. 

In a bowl mix together the dry ingredients for the topping. Add the butter/oil and mix with your fingers until you have large crumbs. 

Scoop the muffin batter into prepared tins and generously pack the crumb topping on top. 

Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

To make the glaze, mix together ingredients adding milk until you have a drizzle consistency. 

Allow the muffins to cool before drizzling them with the glaze.