Slow-Cooker Lentil Soup with Spinach

  

 Ingredients

4 cups (960ml) homemade vegetable or chicken stock or store-bought low-sodium vegetable or chicken broth

1 1/2 (360ml) cups water

1/2 cup (120ml) dry sherry, white vermouth, or dry white wine

 1/4 cup (60ml) extra-virgin olive oil, plus extra for serving

2 tbsp (30ml) tomato paste

2 tsp smoked paprika, divided

1 tsp cumin pdr, divided

1 tsp coriander pdr divided

2 tsp kosher salt; for table salt, use half as much by volume

1/4 to 1/2 tsp cayenne pepper

 12 ounces  plum tomatoes (340g; about 3 to 4), cored and chopped coarse (about 1 3/4cups) (see notes)

1 1/4 cup (about 8ounces) dried French green lentils , picked over and rinsed

2 medium carrots (8ounces; 226g), peeled and finely chopped (about 1cup)

1 medium yellow onion (8ounces; 226g), finely chopped (about 1cup)

6 medium cloves garlic, minced

4 sprigs thyme

2 bay leaves

5 ounces (140g; 5cups) baby spinach

2 tsp (10ml) sherry vinegar, plus extra for serving (see notes)

Freshly ground pepper to taste

1/2 cup chopped fresh cilantro or parsley leaves and tender stems, for serving (optional) 

 

Instructions

In a slow cooker, whisk together stock, sherry, olive oil, tomato paste, 1 1/2 teaspoons smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, and cayenne pepper. Add tomatoes, lentils, carrots, onion, garlic, thyme, and bay leaves. Cook until lentils are tender, 5 to 6 hours on high or 7 to 8 hours on low. 

Using tongs, discard thyme sprigs and bay leaves. Whisk vigorously until the liquid is creamy, about 30 seconds (the lentil mixture will thicken more as it cools). 

If cooking on low, increase temperature to high, stir in spinach, remaining 1/2 teaspoon smoked paprika, remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon coriander, cover, and cook until greens are wilted and flavors meld, about 30 minutes. Stir in vinegar. Season with salt and pepper to taste. Sprinkle individual portions with cilantro or parsley, if using, then drizzle with olive oil. Serve, passing extra vinegar at the table, if desired. 

 

Notes

A 14.5- or 15-ounce can of petite diced tomatoes, drained, can be substituted for the fresh tomatoes, but the soup will be slightly more acidic. 

Balsamic vinegar can be substituted for sherry vinegar.

Make–Ahead and Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If freezing, thaw in the refrigerator. Reheat gently before serving, adjusting consistency with water as needed. 

 

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Baked Pumpkin Dessert

INGREDIENTS

FOR THE PUMPKIN LAYER

1 kg (2.2pounds) pumpkin, such as Sugar Pie or Sugar Bush, peeled and cut into 2-inch chunks

1 1/4 cups granulated sugar (about 9ounces; 250g), see notes

1 tsp cinnamon pdr

1/2 tsp cloves pdr

1/4 tsp nutmeg pdr

 For the Sweet Béchamel Layer:

3 tbsp unsalted butter or ghee (1 1/2 ounces; 42 g)

3 tbsp (24 g) all-purpose flour

2 cups (480 ml) whole milk, room temperature

1 cup (240 ml) pumpkin liquid, from above

1/4 cup cream cheese (2 ounces; 57 g), optional

1/4 tsp vanilla extract

1/4 tsp nutmeg pdr

1 tsp rose water/

 

To Assemble:

1/4 cup toasted unsweetened coconut flakes (3/4 ounces; 21 g)

1/4 cup toasted walnuts (1 ounce; 28 g)

3 tbsp raisins (1 1/2 ounces; about 40 g), see notes

1 tbsp granulated sugar (1/2 ounce; 15 g), for sprinkling, optional

 

Preparations 

For the Pumpkin: In a large bowl, toss pumpkin with sugar until evenly coated. Transfer to a colander and set over now-empty bowl. Set aside for at least 1 hour and up to 8 hours to draw out excess water. Reserve liquid; you should have at least 1 cup.  

 Transfer drained pumpkin to a large Dutch oven or heavy-bottomed pan and season with cinnamon, cloves, and nutmeg. Cook over low heat, stirring occasionally, until pumpkin is tender, about 20 minutes. (If pumpkin becomes too dry and begins to stick to bottom of pot, add 1/4 cup water.) 

For the Sweet Béchamel Sauce: In a medium saucepan, melt butter or ghee over medium-high heat. Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add 1 cup reserved pumpkin liquid and milk in a thin, steady stream, whisking thoroughly and getting into all corners of the pan to maintain a smooth texture. Whisk in cream cheese, vanilla, and nutmeg. 

Continue to cook, stirring, until sauce comes to a simmer and begins to thicken slightly, about 1 minute. Reduce the heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes. Remove from heat; set aside. 

To Assemble: Adjust oven rack to middle position and preheat to 350°F (175°C).  

Using a potato masher, mash cooked pumpkin and, using a flexible spatula, spread it evenly across the bottom of a 9-by-9-inch baking dish. Sprinkle with toasted coconut, sultanas, and walnuts. Pour warm béchamel over the pumpkin and nuts, using a flexible spatula to spread it evenly from edge to edge. Sprinkle with sugar, if desired. 

Bake until béchamel is bubbly and dessert is fragrant, about 20 minutes. Preheat broiler to high, and broil, checking frequently to prevent burning, until béchamel is golden brown and caramelized, 2 to 3 minutes. Alternatively, use a kitchen torch to brown top of dessert (hold torch 1- to 2-inches away from the surface). Serve warm, at room temperature, or chilled for a more custard-like texture. 

 

Notes

The sweetest pumpkin varieties are typically labeled as "sugar" or "pie" pumpkins, known for their naturally sweet, smooth-textured flesh and smaller size. Look for varieties like Sugar Pie, Baby Pam, and Sugar Bush. Though technically a winter squash, butternut squash is also prized for its sweetness and can be an excellent substitute for pumpkin in both savory and dessert recipes. 

 

Make-Ahead and Storage

The dish can be assembled up to 1 day in advance, loosely covered with plastic wrap, and refrigerated until you're ready to bake.

Once cooled, the finished dish can be wrapped tightly in plastic and frozen for up to 1 month. Thaw in fridge overnight. Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, warm individual portions in the microwave until heated through. Alternatively, the entire baking dish can be reheated in a 350°F (175°C) oven until warmed through.

 

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No-Bake Buttery Truffles

 Ingredients

For the syrup

1 cup granulated sugar (7ounces; 200g)

3/4 cup (180ml) water

3 green cardamom pods, lightly crushed

3 whole cloves

1 tsp (5ml) orange blossom water / rose water / vanilla extract

 

For the Flour Mixture

1/4 cup plus 1tbsp ghee (2 1/3ounces; 66g)

2/3 cup all-purpose flour (3ounces; 85g)

1/4 tsp Diamond Crystal kosher salt; for table salt, use half as much by volume 

 

For Serving

Finely chopped pistachios, toasted unsweetened shredded coconut, ground walnuts, and/or toasted sesame seeds

Sliced apples, sliced pears, or fruit skewers

Preparations

For the Syrup: In a medium saucepan, combine sugar, water, cardamom, and cloves. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once sugar is dissolved, reduce heat to medium-low to maintain a gentle simmer and cook for 3 minutes. Remove from heat, stir in orange blossom water, and set aside for at least 10 minutes to cool slightly. Strain syrup through a fine-mesh strainer into a heatproof liquid measuring cup; discard cardamom and cloves.  

For the Flour Mixture: In a separate medium saucepan, melt ghee over medium-low heat. Add flour and salt and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping along the bottom and corners of the saucepan, until mixture is the color of peanut butter and smells nutty, 12 to 14 minutes. Remove saucepan from heat. 

While stirring constantly, slowly pour in strained warm syrup. The mixture will steam and bubble vigorously. Return saucepan to low heat. Using a wooden spoon or heatproof spatula, cook, stirring constantly, until mixture is smooth, glossy, and the consistency of thick warm fudge sauce, 12 to 14 minutes. 

To Serve as a Paste: Transfer mixture to a shallow serving bowl or plate and spread into an even layer. Let cool for at least 30 minutes before serving. Top with pistachios, coconut, walnuts, and/or sesame seeds, if using. If desired, serve with fruit on the side. 

To Shape Into Balls: Let the mixture stand at room temperature until firm and scoopable, 1 to 1 1/2 hours. Portion and roll the mixture into 1-inch balls (about 1 tablespoon each). Roll balls in pistachios, coconut, walnuts, or sesame seeds, if desired. Serve at room temperature. 

Make-Ahead and Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To freeze, transfer to an airtight freezer-safe container; if shaped into balls, separate layers with parchment paper. Freeze for up to 1 month. Thaw overnight in the refrigerator and serve at room temperature.

 

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4 Vegetable Cooking “Rules” You Can Stop Following, According to Our Tests

We all grow up with bits of conventional wisdom we absorbed without thinking. I still won’t go outside with wet hair because I can hear my mom’s warnings about “catching a cold,” even though science says otherwise. Vegetable cooking has its own version of that: advice repeated so often it starts to sound factual. But once you actually apply science and test these rules, a lot of them fall apart. Here are four of the biggest vegetable cooking myths worth rethinking.

Myth 1: Tomatoes Should Never Go in the Fridge

Technically, tomatoes are fruit, but we use them like vegetables, so I’m counting them on this list. We’ve long been told—even by culinary pros—not to refrigerate tomatoes because the cold is said to make them mealy and mute their flavor. But as our expert, shows in our tomato-storage tests, refrigeration doesn’t “ruin” ripe tomatoes—and if your kitchen routinely climbs into the high 70s or above, it can actually be the better option. The simple, practical takeaway from that guide: Let under-ripe tomatoes finish ripening at room temperature; once they’re fully ripe, eat them right away or refrigerate them until you’re ready to eat them—ideally no more than a few days. For the best flavor and texture, remove tomatoes from the fridge and bring them back to room temperature before serving.

In blind tastings across tomato varieties, ripe tomatoes that had been refrigerated were frequently comparable to—and sometimes preferred over—tomatoes that had been left on the counter, especially when countertop storage meant warmer room temperatures. Ideal storage for ripe fruit is a cool spot, like a wine fridge or cellar in the 45–55°F range, but if that’s not an option and your kitchen runs hot, the refrigerator is often the lesser evil. The hard “never refrigerate” rule overgeneralizes findings that don’t account for home storage conditions or tomato quality. As the tests show, truly ripe, high-quality tomatoes handle refrigeration surprisingly well, while lower-quality or underripe tomatoes are more vulnerable to its downsides.

Myth 2: Don’t Wash Mushrooms or They’ll Soak up Water and Steam

The old advice to never wash mushrooms because it will cause them to become soggy when cooked persists, but it doesn’t survive testing. Rinsing mushrooms right before cooking doesn’t waterlog them—they’re already packed with moisture internally, and they don’t absorb much from a quick wash. What actually makes mushrooms soggy isn’t external water; it’s cooking them too gently, which causes their internal moisture to seep out slowly, steaming them instead of browning them. The same principle from my sauteed mushroom piece applies here, no matter how you’re cooking them—sautéing, roasting, or grilling: steam first on your terms, then sear. Washing mushrooms doesn’t prevent browning as long as you cook them properly. By briefly covering them at the start, you let the mushrooms release the moisture they already contain; uncovering the pan then allows that moisture to evaporate so the mushrooms can brown deeply. Dirt-free mushrooms taste better, and a quick rinse won’t stop them from turning golden or crisping at the edges.

Myth 3: Moisture Is Always the Enemy of Roasted Vegetables

Conventional vegetable-roasting wisdom says moisture is the enemy of browning. Trap steam, and you’ll end up with soggy vegetables—right? That logic mostly holds true for dense, flat vegetables—think carrots, potatoes, or squash—but broccoli is a different beast. Its tree-like structure makes it difficult to cook evenly: The florets char quickly while the thick stalks lag behind, often turning leathery rather than becoming tender.

As contributor Swetha Sivakumar shows in her roasted broccoli tests, a brief blast of steam at the end of cooking actually solves this problem. Roasting broccoli uncovered until it’s well browned, then covering the pan to trap steam for a few minutes, softens the stalks without undoing that hard-earned browning. The result is broccoli that’s both deeply roasted and fully tender—something dry heat alone often fails to deliver.

The takeaway isn’t that roasted vegetables should always be steamed, it’s that for vegetables with complex geometry, such as broccoli, a short, controlled steaming step can improve texture without sacrificing flavor. Other vegetables that might benefit from steaming include cauliflower and Brussel sprouts. The blanket rule to “never add moisture when roasting” turns out to be overly simplistic—and, in this case, counterproductive.

Myth 4: Proper Blanching Requires a Huge Pot of Salted Water

The classic blanching advice actually bundles together two separate rules: that vegetables need to be cooked in a huge pot of water, and that the water must be heavily salted. Repeated often enough—and by plenty of professionals—those ideas can feel like unbreakable kitchen law. But in Daniel’s blanching tests, neither claim held up.

First, water volume mattered far less than conventional wisdom suggests. Daniel blanched the same amount of vegetables in both small and large pots of salted water. While the temperature dipped slightly more in the smaller pots when the vegetables were added, they returned to a boil quickly, and tasters couldn’t tell the difference between vegetables blanched in a small volume of water and those blanched in a large one.

Salting the water did add a bit of flavor, but it didn’t meaningfully affect texture. Nothing in the tests supported the idea that vegetables need either a huge volume of water or heavy salting to blanch well.

One blanching rule that did matter in Daniel’s tests was the importance of plunging vegetables into an ice bath after blanching. In blind tastings, vegetables cooled in ice water were consistently crisper, greener, and fresher-tasting than those cooled under cold running water or left to sit at room temperature. So while you can skip the giant pot and the tiny batches, the ice bath is still worth it.

The Takeaway

If there’s one thing our tests of these myths make clear, it’s that handling vegetables well isn’t about following old rules—it’s about understanding what actually affects flavor and texture. Paying close attention to how vegetables respond to heat, water, and time will take you further than any piece of inherited kitchen wisdom. 

 

 

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The 10 Healthiest Whole Grains to Eat

You've probably heard that whole grains are good for you. But which ones pack the most nutritional punch? And what makes them so different from regular refined grains? We looked at what nutrition experts recommend, and the good news is that many of the healthiest grains are probably already in your pantry.

Whole grains contain the bran, endosperm, and germ, which means they're packed with vitamins, minerals, and fiber that get stripped away during refining. Research shows that eating whole grains reduces your risk of heart disease, diabetes, and some cancers. The trick is knowing which ones to choose and how to prepare them. 

Whole Oats
 

Oats are a breakfast staple for good reason. They're loaded with two types of fiber, soluble and insoluble, which work together to support digestion and heart health. 

The soluble fiber in oats is called beta-glucan, a prebiotic that feeds the good bacteria in your gut and helps lower bad cholesterol (LDL). Some recent studies show it may even help reduce blood pressure, though researchers want to do more work in this area. Oats are also rich in avenanthramide, an antioxidant that protects heart tissue.

How to choose: Steel-cut oats and rolled oats have more fiber than instant oats, though they take longer to cook. Skip the flavored packets with added sugar. Instead, make plain oats your base and add cinnamon, fruit, and nuts for sweetness and crunch. 

Nutrition facts (1/2 cup cooked): 83 calories, 14 grams carbohydrates, 2 grams fiber, 3 grams protein 

Freekeh

Freekeh is an Arabic grain made from young wheat kernels that are roasted while still green. It's lower in carbohydrates than many other grains and packs more than four times the fiber of brown rice. This grain delivers immune-boosting selenium, plus vitamins and minerals other grains don't have as much of. Freekeh also contains resistant starch, a type of prebiotic fiber that helps your digestive system work better and keeps blood sugar steady. 

Where to find it: Look in Middle Eastern markets, natural food stores, or online through Amazon. 

Nutrition facts (1/2 cup uncooked): 282 calories, 48 grams carbohydrates, 9 grams fiber, 10 grams protein 

Whole-Grain Barley

Like oats, barley is an excellent source of soluble fiber and contains beta-glucan, which research shows can lower bad cholesterol and help manage blood sugar levels. Studies have also found that the antioxidants in barley may help reduce your risk for certain diseases. 

Barley cooks relatively quickly and has a pleasant, slightly chewy texture that works well in soups and as a side dish. 

Important: Make sure you choose whole-grain barley, not "pearled" barley, which has had the nutrient-rich bran and germ removed. Try serving it as a warm side with raisins or dried apricots mixed in. 

Nutrition facts (1/4 cup hulled, uncooked): 162 calories, 33 grams carbohydrates, 8 grams fiber, 6 grams protein 

Buckwheat

Despite its name, buckwheat is naturally gluten-free, which makes it a great choice for people managing celiac disease. Buckwheat is one of the best grain-based sources of magnesium, a mineral that helps ease PMS symptoms and keeps your nerves functioning properly. It's also high in manganese, which supports brain health. 

How to enjoy it: Buckwheat pancakes are a delicious way to get the benefits. You can also make it into porridge or add it to grain bowls. 

Nutrition facts (1/2 cup roasted groats, uncooked): 283 calories, 61 grams carbohydrates, 8.5 grams fiber, 9.5 grams protein 

Bulgur

Bulgur is considered a whole grain for practical purposes, even though up to 5 percent of the outer layer may be removed in processing. It's so nutrient-dense that it belongs on this list. Used to make tabbouleh salad, bulgur is an excellent source of iron and magnesium. 

One cup of bulgur contains nearly 75 percent of the daily fiber you need and about 25 percent of your daily protein requirement. The best part? It cooks in just a few minutes. 

Easy uses: Toss it into salads, add it to soups, or use it as a grain base for Mediterranean bowls. 

Nutrition facts (1/2 cup uncooked): 239 calories, 61 grams carbohydrates, 8.5 grams fiber, 9 grams protein 

Quinoa

Although it's technically a seed rather than a grain, quinoa deserves a spot on this list because it's a powerhouse. It contains more protein than any other grain and is one of the few plant-based complete proteins, meaning it has all nine essential amino acids your body needs. 

 A half-cup of cooked quinoa provides 2.5 grams of fiber, and an uncooked cup contains 522 milligrams of omega-3 fatty acids. The flavor is light and slightly nutty, making it a versatile addition to meals. 

Make ahead tip: Cooked quinoa keeps well in the refrigerator for several days, making it ideal for packing as a work or school lunch. 

Nutrition facts (1/2 cup cooked): 111 calories, 20 grams carbohydrates, 2.5 grams fiber, 4 grams protein 

Wild Rice

Wild rice isn't actually rice at all. It's the seed of a type of aquatic grass, though it looks and cooks similarly to rice. The U.S. Food and Drug Administration only recently officially identified it as a whole grain a few years ago. 

Wild rice is rich in vitamins, minerals, and protein, with a good amount of fiber. It's also a standout source of antioxidants, containing 9 to 13 times more than white rice.

Cooking tip: It takes longer to cook than some grains, but you can mix it with other rice varieties or use it as a replacement for white or brown rice. Serve it with vegetables, chicken, or fish for a heart-healthy meal. 

Nutrition facts (1/2 cup cooked): 83 calories, 17.5 grams carbohydrates, 1.5 grams fiber, 3 grams protein 

Millet

Millet is a small, round ancient grain that's gluten-free and belongs to the grass family. Here's something remarkable: millet contains three times more calcium than milk. Studies show it can boost calcium levels and bone mineral density, especially in women before menopause.

Like other whole grains, millet is a good source of fiber and may help lower bad cholesterol and support digestive health. 

How to prepare it: Make it into porridge, use it for bread, add it to stir-fries, or toss it into salads just like quinoa. 

Nutrition facts (1/2 cup cooked): 103 calories, 20 grams carbohydrates, 3 grams fiber, 3 grams protein 

Amaranth

Amaranth is an excellent source of protein, containing all nine essential amino acids, making it a complete protein. It also provides plenty of magnesium and phosphorus, minerals important for bone and heart health. 

Research suggests amaranth may have anti-inflammatory properties. It's also safe for people with celiac disease, making it a versatile choice for many diets. 

Versatile uses: Add it to soup, cook it into a breakfast porridge, or pop the kernels like popcorn for a crunchy snack. 

Nutrition facts (1/2 cup uncooked): 358 calories, 63 grams carbohydrates, 6.5 grams fiber, 13 grams protein 

Farro

Farro is an ancient wheat grain with a nutty, satisfying flavor. It's full of fiber and provides a healthy dose of iron and magnesium. A quarter-cup serving packs 6 grams of protein. This grain works beautifully in salads or as a base for seafood or meat dishes. 

One note: farro is low in gluten but not completely gluten-free, so it's not suitable for people with celiac disease. 

Easy serving: Toss cooked farro into your favorite grain salad or use it as a hearty base for roasted vegetables and protein. 

Nutrition facts (1/3 cup pearled, cooked): 150 calories, 29 grams carbohydrates, 3 grams fiber, 5 grams protein 

Teff

Teff is technically a seed but is considered part of the grain family. It's loaded with calcium and high in resistant starch, a type of fiber that helps keep blood sugar stable throughout the day. Teff is gluten-free and appears in many gluten-free products. 

The grain has a subtle, sweet, and nutty flavor that works well in baked goods. 

How to use it: Try baking breads, muffins, or cakes with teff flour for a nutritious twist on your favorite recipes. 

Nutrition facts (1/2 cup uncooked): 380 calories, 84 grams carbohydrates, 6 grams fiber, 12 grams protein 

The Bottom Line: You don't need to eat all of these grains. Pick one or two that appeal to you and make them a regular part of your meals. Each offers its own set of health benefits, so trying a few different ones keeps things interesting while feeding your body what it needs.

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Rosemary-Pecan Mashed Sweet Potatoes

  

 Why This Recipe Works 

The beauty of this dish lies in its simplicity and versatility. Unlike traditional mashed sweet potatoes that can skew overly sweet, this version strikes a perfect balance. The maple syrup provides just enough sweetness to complement the natural flavor of the potatoes, while the rosemary adds an herbaceous note that keeps things sophisticated. The real star, however, is the pecan topping—roasted with Parmesan, cayenne, and more rosemary, it creates a savory-sweet crunch that transforms each bite. 

Another major advantage? This is a make-ahead dish, meaning you can prepare it before your guests arrive and focus on other elements of your meal. The entire recipe comes together in just 20 minutes and serves 8 people generously. 

Ingredients Serves: 8 people  

Total Time: 20 minutes 

3 lb. small sweet potatoes 

1½ cups pecans, broken into pieces 

2 tbsp olive oil 

¼ cup grated Parmesan cheese 

 ⅛ tsp cayenne pepper 

3 tsp roughly chopped fresh rosemary (divided) 

3 tbsp pure maple syrup 

 Kosher salt 

Preparations 

Start by heating your oven to 425°F. The sweet potatoes get a head start in the microwave, which significantly cuts down on cooking time. Prick each potato with a fork and arrange them on a microwave-safe plate. Microwave on high for 6 minutes, then flip each potato and continue cooking for another 6 minutes until they're completely soft. Let them cool until you can handle them comfortably. 

While the potatoes are cooking, prepare the show-stopping pecan topping. On a rimmed baking sheet, toss the pecan pieces with olive oil, then add the Parmesan cheese, cayenne pepper, 2 teaspoons of the rosemary, and ½ teaspoon of salt. Spread everything in an even layer and roast for about 3 minutes until the pecans are fragrant and lightly toasted. Once they come out of the oven, toss them with the remaining teaspoon of rosemary. 

Now for the mashing: peel the cooled sweet potatoes and place them in a large bowl. Add the maple syrup and ½ teaspoon of salt, then mash until smooth. The consistency should be creamy but not runny—sweet potatoes naturally have more moisture than regular potatoes, so you won't need to add any butter or cream. 

 Transfer the mashed sweet potatoes to your serving dish and crown them with the rosemary-Parmesan pecans just before serving. The contrast between the smooth, slightly sweet potato base and the crunchy, savory topping creates an irresistible combination.

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These Spinach Lasagna Roll Ups Are a Pasta-Lover's Dream

Not only are these spinach lasagna roll-ups absolutely delicious, but they are also very simple to make and are chock full of nutritional value. This is one of the easiest ways to get some tasty lasagna on the dinner table during the week. If you're a pasta-lover, this is the dish for you!

Spinach Lasagna Roll-Ups (Makes 4 2-roll Servings)

 

INGREDIENTS

8 lasagna noodles 

2 cups finely chopped baby spinach, from about 3 ounces     

1 cup low-fat cottage cheese     

2/3 cup shredded cheese, such as mozzarella, Romano, or a blend, divided  

1/3 cup grated Parmesan cheese  

2 garlic cloves, finely minced  

1/2 teaspoon salt 

Freshly ground black pepper  

1 cup spaghetti sauce

METHOD

Preheat the oven to 350°F and lightly grease a 9x9" baking tray.

Cook the lasagna noodles in plenty of salted boiling water. remove when they are al dente and lay them out on a clean towel to dry and cool. 

Mix the spinach, cottage cheese, Parmesan cheese, 1/3 cup shredded cheese, garlic, salt, and a generous amount of black pepper.  

Divide the spinach and cheese mixture evenly between the noodles, spreading it over the entire length of each noodle. Roll up the noodles from bottom to top, and place in a pan, side by side, touching. Pour the spaghetti sauce over the rolls, and sprinkle the remaining shredded cheese over the top. 

Bake in the oven for 20-25 minutes, or until heated through and the sauce is bubbling.

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Neer Dosa

 Ingredients

1 cup rice

½ cup coconut, grated

1 tsp salt

3 cups water

 

 

Preparations

rinse and soak 1 cup of rice for 5 hours. I have used sona masuri rice. However, you can use idli rice or any short-grain rice.

Drain off the water and transfer to the mixer jar.

Add ½ cup of coconut and water as required to grind a smooth paste.

Transfer the rice batter to a large bowl.

Also, add 3 cups of water and 1 tsp of salt.

Mix well, making sure the batter is of a watery consistency.

Heat the dosa pan and spread oil, rub with onion to prevent sticking.

Now, carefully pour the dosa batter over the hot tawa.

Cover and cook for 1 minute on low to medium flame.

Once the dosa is cooked thoroughly, it is ready to serve. Do not cook neer dose on both sides.

Finally, fold the dosa and serve immediately with tomato chutney or coconut chutney.

 

 

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Kosambari

 

Kosambari is a light and refreshing salad prepared with soaked lentils, cucumber, grated coconut, and fresh herbs. Often tempered with mustard seeds, it is a healthy side dish that perfectly balances rich and spicy meals.

Ingredients

2 Cups diced cucumber

½ Cup yellow moong dal

⅓ Cup roasted peanuts, crushed

⅓ Cup grated coconut

1 green chilli chopped

2 tbsp chopped fresh coriander leaves

2 tbsp pomegranate pearls

1 tsp cumin powder (jeera powder)

1 tsp black pepper powder or to taste

1 ¼ tsp salt or to taste

2 tbsp lemon juice

 

For Tempering

30 ml sesame oil

1 tsp mustard seeds 

1 tbsp curry leaves

 

 

Preparations

Rinse and soak yellow moong dal for 1 hour in water. Cook it in salted water till al dente. Transfer to a colander and set aside to cool down. Combine diced cucumbers, crushed peanuts, grated coconut, boiled moong dal, green chilli, salt, sugar, and spices. Gently toss them.

 Heat oil in a small tadka pan. Add black mustard seeds, curry leaves, and once the seeds start popping, pour this tadka over the salad. Add lemon juice, pomegranate, and chopped fresh coriander. Toss Kosambari Salad gently. I Kosambari Salad is ready to serve.  NOTE-  

You can make a Kosambari with green moong dal or sprouts as well. 

For tempering, you can use groundnut, coconut or sesame oil. Do not use ghee or mustard oil. 

 

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