1/11/17 ChefElla's Lentil Soup with Spinach & Smoked Turkey Sausage

I heard earlier this week that there was snow in 49 of the 50 United States.  Whether or not this is true I am not sure, but it made me think if everyone is cold right now, maybe they want something warm to eat like my Lentil Soup with Spinach and Smoked Turkey Sausage.  It is easy to make and it will help you get warm after a long day of sledding, shoveling, running errands, or just trying to stay out of the cold.

1.     Wash your hands.

2.     For this recipe you will need measuring cups and spoons, a knife and cutting board, a mixing spoon, a cookie sheet, a soup pot and the stove.

If you are not allowed to use a knife or the stove by yourself, you can ask an adult for help.

ChefElla’s Lentil Soup with Spinach and Smoked Turkey Sausage (6-8 servings)1 lb.                      Yellow Lentils (You can use split peas or other colored lentils if you would like.)

1 Cup                  Onion, Red or White, Small Dice (about 1 medium onion)

½ Cup                 Carrot, Small Dice

½ Cup                 Celery, Small Dice

1 ea.                    Smoked Turkey Sausage, cut into bite sized pieces (1 package is 13oz.

                           -You can substitute smoked ham or smoked turkey leg, or you can leave it out if                                you prefer.

1 Cup.                  Chopped Spinach, Kale, Hearty Greens, or Celery Tops

2 Tbl.                   Olive Oil

1 ea.                     Bay Leaf

2 ½ Qts                Chicken or Vegetable Broth, Low Sodium (80 oz.)

3.     Pour your lentils onto one end of the cookie sheet.  Using your hands pick through the lentils by moving them from one end of the pan to the other.  Look for any discolored lentils, small bits, or rocks.  Lentils can sometimes have rocks in them and you do not want to eat one.

4.     Prepare onions, carrots, celery, smoked sausage, and spinach.

5.     Heat your soup pot on high heat.  Add 2 tablespoon of oil to the pot and add the onions, carrots and celery.  Mix well to coat with the oil.  Turn the pan to medium high heat.  Cook for 5 minutes stirring occasionally.  Add the turkey sausage and chopped spinach, and cook for an additional 2-3 minutes stirring occasionally.

6.     Add the lentils and the chicken broth to the pot and mix well.  Add the bay leaf.  Bring the soup to a boil and turn to medium heat.

7.     Let the soup simmer, bubbling but not boiling, for 45-60 minutes or until the lentils are tender to the bite.  Remove the bay leaf from the pot and discard.

8.     Remove from the heat and serve.

9.     If you are not making your lentil soup with the smoked turkey sausage you may want to add some salt and pepper.

Serve your lentil soup with your favorite bread, top with croutons or crackers, or top with some fresh parmesan.



Ella’s Helpers

ChefElla’s helpers can help by:

Measuring the ingredients

Picking through the lentils

Washing and cleaning the vegetables

Adding the ingredients to the pot

Older helpers can help by:

Dicing vegetables

Cooking the vegetables and the soup

9/29/15 ChefElla's Grilled Turkey Tenderloin

Just because it is getting colder outside that doesn’t mean you should give up on grilling.  Nothing is better than the smell of the grill on a cool fall day.  While you may not be grilling as many hot dogs and hamburgers, bratwurst, grilled squash, and pork chops are just as good.  This week I made a really simple but tasty recipe, marinated grilled turkey tenderloins.  I know that most people don’t think about turkey when they think about grilling, but you enjoy how quick, easy, and tasty this turkey is.  Slice it thick and serve it for dinner, or slice it thin for sandwiches either way you will love it.

1.     Wash your hands.

2.     For this recipe you will need a large bowl, a small bowl, and tongs.

If you are not allowed to use the grill by yourself you can ask an adult to help.

ChefElla’s Grilled Turkey Tenderloins (6-8 Servings)

1 ½ - 2 Lbs.     Turkey Tenderloins (2 tenders per package about ¾ to 1# per loin)

-You can find turkey tenderloins in the meat section of your local grocery store.  They usually come 2 pieces to a package

16 oz.             Zesty Italian Dressing, Bottled (you can use your favorite brand)

3.     In you large bowl place the turkey tenderloins and mix with ¾ of the bottle of dressing.  Make sure the tenderloins are covered with dressing.  Cover the bowl of turkey and dressing with plastic wrap and leave in the refrigerator for 2 hours. 

4.     Pre-heat grill to medium high heat.  Take the remaining dressing and put into a small bowl and bring out to the grill with you.

5.     Put your turkey on the grill.  Cook on indirect heat, not over a flame.  Cook for 8 minutes.

6.     After 8 minutes turn the turkey 90 degrees left or right (do not turn it over yet).  This will give your turkey a nice grilled appearance when done.  Cook for an additional 6 minutes.

7.     Dip the cooked (grilled) side of the turkey into the small bowl of dressing to coat.  Place the turkey cooked (grilled) side up on the grill and cook for an additional 6-8 minutes.

8.     When the turkey is done it will be firm to the touch and be an internal temperature of 165F if you are using a thermometer.  If it is not up to temperature or is still soft when you press on it cook for a few more minutes.

9.     Remove the turkey from the grill let sit for 5-10 minutes and then slice and serve.

You can try your turkey with your favorite sauces or dressings like, BBQ, Blue Cheese, Dijon, Balsamic, or just salt and pepper.  This turkey is great for dinner and even better for lunch the next day.



Ella’s Helpers

ChefElla’s helpers can help by:

Mixing the turkey and dressing

Flipping the turkey on the grill (if their parents help)