Category Archives: First Course (Appetizers)

Butternut Squash and Arugula Salad

Photo of hurricane sandy for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Sunrise after Sandy! The calm after the storm wasn’t so calm.

Ina Garten is one of my favorite chefs, and I truly admire her ability to create festive dishes that are perfectly appropriate for all four seasons. A few years ago, on an episode of Barefoot Contessa, Garten featured a butternut squash and arugula salad, dressed with a sweet reduction of apple cider and shallots. I RETAINED the recipe in my mental cookbook, for future reference. Last night, while preparing for the ZEPHYR winds to turn into high-speed GUSTS, I made this recipe for my family, and they loved it! You will too.

Photo of ingredients for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1.5 lb butternut squash, olive oil, 1tbsp pure maple syrup, salt and pepper, 3 tbsp dried cranberries, 3/4 cup apple cider, 2 tbsp apple cider vinegar, 2 tbsp minced shallots, 2 tsp Dijon mustard, 4 ounces clean baby arugula, 1/2 cup toasted walnuts, 3/4 cup shaved Parmesan cheese

Photo of butternut squash for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Peel and scoop the seeds out of the butternut squash. Cut it into 3/4″ chunks.

Photo of roasted butternut squash for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Toss the butternut squash with 2 tbsp olive oil, the maple syrup and a sprinkle of salt and pepper. Place in a 400ºF oven for about 15 minutes.

Photo of butternut squash and cranberries for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove the squash from the oven and place the cranberries on top. Bake for another 5 minutes, or until the cranberries have plumped.

Photo of shallots for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

While the squash is roasting, mince the shallots.

Photo of apple cider vinegar dressing for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

In a small saucepan, combine the apple cider, apple cider vinegar and shallots. Bring to a boil over a medium-high heat and cook for 6-8 minutes, or until the mixture reduces to about 1/4 cup.

Photo of apple cider vinegar dressing for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove the dressing from the flame, season with salt and pepper, and whisk in the Dijon mustard and 1/4 cup olive oil.

Photo of butternut squash and arugula salad for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place the arugula in a large bowl and top it with the squash, Parmesan cheese and the dressing.

Stay tuned for a guest blog by my friend, Sofia, in a few weeks!

Happy Fall,

Charis

  • RETAIN= to keep
  • ZEPHYR = a gentle breeze
  • GUST = a short blast of wind

Dips And Spreads: Lima Bean And Cilantro

Photo of Lima bean and cilantro dip ingredients: www.SATgourmet.com for blog post, "Dips And Spreads: Lima Bean and Cilantro," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 32 oz can large lima beans, drained, 1/2 cup olive oil, 7 turns in a pepper mill, 1 tsp salt, 1/2 cup packed fresh cilantro leaves

It’s a well known fact in my family that my mother cannot cook to save her life. In my fifteen years of knowing her, I only have two, very grim memories of consuming her “creations,” both of which involve eggs-gone-wrong. It will only be in times of great despair that I wish to eat what she cooks. I love you mom, but you can’t cook.

This summer, my parents opened up a bed and breakfast, “Cliff Walk Cottage on The Sea,” and I have been working on some recipes which can be served as pre-dinner hors d’oeuvres. I have a recipe for a “Lima Bean and Cilantro Salad” in my book, “Cook Your Way Through The S.A.T.,” that can easily be turned into a dip. This recipe only calls for measuring, counting, and opening some cans. It’s so simple, even my mom might be able to master it. Just kidding.

As Ina Garten would say, “How easy is that?”

Photo of Lima bean and cilantro dip: www.SATgourmet.com for blog post, "Dips And Spreads: Lima Bean and Cilantro," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place all of the ingredients into a food processor.

Photo of Lima bean and cilantro dip: www.SATgourmet.com for blog post, "Dips And Spreads: Lima Bean and Cilantro," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Pulse together until combined. Spread onto warm baguette and serve.

Photo of Hors d'oeuvres at Cliffwalk Cottage On The Sea: www.SATgourmet.com for blog post, "Dips And Spreads: Lima Bean and Cilantro," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Lima bean and cilantro dip served at Cliffwalk Cottage On The Sea.

Happy Cooking,

Charis

Quinoa Stuffed Peppers

Photo of quinoa for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

This recipe celebrates the earthy flavors of quinoa, one of my favorite ARTISANAL grains.

It’s not often that I find myself at a loss for what to cook, but when I do, I try to utilize what I have in my herb garden and pantry to create a STELLAR dish. Two days ago, I was having one of those moments  and needed some inspiration. With a little research, a look through the shelves in my kitchen, a glance at the herbs in my garden and some imagination, I came up with a fantastic  and tasty recipe for quinoa stuffed peppers that isn’t as OUTLANDISH and bizarre as it sounds!

Photo of quinoa stuffed peppers ingredients for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 4 cups cooked quinoa, 4 bell peppers (chop the tops off, remove the membranes and seeds,) 1 small red onion diced, 2 carrots peeled and diced, 3 stalks celery diced, 5 white mushrooms diced, 2/3 cup black beans, 1/4 cup chopped parsley, 1 cup tomato sauce, olive oil, salt and pepper, 1/4 cup shredded cheddar cheese

Photo of vegetables for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Dice the onion, mushrooms, celery stalks and carrots.

Photo of diced vegetables for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

A classic mirepoix plus mushrooms.

Photo of cooked vegetables for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Cook the vegetables in a large pot on medium heat with a drizzle of olive oil. Stir occasionally for about 15-20 minutes or until soft. Add the mushrooms and cook for another 5 minutes. Place the cooked vegetables into a large bowl.

Photo of quinoa for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add in the quinoa.

Photo of parsley for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

And the parsley.

Photo of black beans for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Next add in the black beans.

Photo of tomato sauce for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

And the tomato sauce for moistness.

Photo of quinoa mixture for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Stir together all of the ingredients. The mixture is good on its own but is even better inside the peppers. Season with salt and pepper to taste.

Photo of prepared peppers for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place the peppers into a baking dish and lightly drizzle with olive oil. For this recipe I used orange peppers but green bell peppers are my favorite.

Photo of quinoa stuffed peppers for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Stuff the quinoa mixture into the peppers, wrap the top of the baking dish with aluminum foil and bake at 350ºF for about 40 minutes. Remove the foil and cook for another 15 minutes.

Photo of cheese for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Sprinkle the cheddar cheese on the peppers and broil for about 3 minutes until the cheese is melted.

Photo of quinoa stuffed pepper for blog post, "Quinoa Stuffed Peppers," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove from the oven and dig in! Who said healthy and delicious can’t be used in the same sentence?

Enjoy,

Charis

  • ARTISANAL = products made by workers in a skilled trade, especially making things by hand
  • STELLAR = exceptional
  • OUTLANDISH = unfamiliar, weird

 

Pictures from France: Part Trois

Photo of baguette for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The greatest GLUTTON can top off a baguette all by himself.

Photo of hiking in Chamonix for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Our two hour PEREGRINATION through mountains surrounding Mont Blanc proved to be much easier than the twelve day tour we did two years ago.

Photo of prosciutto and melon for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I IDOLIZE prosciutto and melon, my favorite appetizer. The one I sampled in Provence was possibly the best I’ve tasted yet. Slate plates are very typical in the region and add a rustic touch.

Photo of kayaking in the Dordogne River Valley for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I am a kayaking ZEALOT and enjoy canoeing just as much.

Photo of fresh radishes for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The PIQUANT taste of fresh, spicy radishes can be complemented with a sprinkling of Fleur De Sel, a french salt.

Charis

  • GLUTTON = greedy eater
  • PEREGRINATION = journey, adventure
  • IDOLIZE = worship
  • ZEALOT = fanatic
  • PIQUANT = sharp, biting

Book Review: Ripe

Photo of cover of cookbook "Ripe" by Cheryl Sternman Rule for book review by Charis Freiman-Mendel, author of "Cook Your Way Through The S.A.T."

Ripe, a PAEAN to produce, is the product of a collaboration between an omnivore food writer and a pescaterian photographer. I had to spend a good amount of time with this book to figure out exactly how to characterize it. It’s a cookbook, but not really. It’s a photo essay, but not really. It’s a handbook of fun food facts and healthy eating ideas, but not really. Actually, it’s all of the above. It finally hit me that the book doesn’t neatly fit into any once category. It’s really a love poem celebrating the wonders of fruits and vegetables. The book has an unintended, extra added bonus for SATgourmet followers: some seriously good vocabulary.

Photograph of honeydew salad with poppy seed dressing by photographer Paulette Phlipot for cookbook "Ripe" review by Charis Freiman-Mendel, author of "Cook Your Way Through The S.A.T."

Ripe: Honeydew Salad With Poppyseed Dressing

In her introduction to the book, author Cheryl Sternman Rule declares that being a food marm is not her intention: most likely you already know the importance of healthy eating. Her mission is to help you find the joy and beauty of produce, experience flavorful dishes, and spark your imagination to create some recipes of your own.

Photo of colors of the rainbow or electromagnetic spectrum known as "Roy G. Biv" for Charis Freiman-Mendel review of cookbook "Ripe"

Rainbow of food colors in "Ripe" AKA "Roy G. Biv" AKA the electromagnetic spectrum.

The book is organized by color rather than season, which is unusual for a produce-focused cookbook. Sternman Rule features 76 fruits and vegetables in rainbow order: red, orange, yellow, green, purple/blue and white (which physics students such as me will recognize as “Roy G. Biv”). Each one is introduced with chatty insights and observations by the author, followed by a recipe and a “simple uses” suggestion.

Photograph of toasted edamame with garlic chili oil recipe by photographer Paulette Phlipot for review of cookbook "Ripe" by Charis Freiman-Mendel

Ripe: Toasted Nori Edamame With Garlic-Chili Oil

Most of the recipes are easy to prepare and range from fairly standard (Grilled Asparagus With Chopped Egg and Champagne Vinaigrette, Ginger Cashew Cauliflower, Peanut Strewn Purple Cabbage Slaw), to unique and different (Jicama with Peanut Sriracha Dip, Cremini Farro Hash with Poached Eggs, Persimmon Apple Radicchio Stacks). Photographer Paulette Phlipot’s painstakingly perfect images show REVERENCE for food. Have a look and I promise, the pictures will make your mouth water.

Photograph of eggplant romesco rigatoni by paulette phlipot for cookbook "ripe" review by charis freiman-mendel, author of "cook your way through the s.a.t."

Ripe: Eggplant Romesco Rigatoni

The most unique and possibly most useful aspect of the book is the “Simple Uses” suggestion that follows each recipe. The list of 3 practical uses and/or flavor ingredient combinations is meant to prod the inner chef out of your culinary comfort zone and help you get creative.

Photograph of Radicchio salad by paulette Phlipot for cookbook "Ripe" review by Charis Freiman-Mendel, author of "Cook Your Way Through The S.A.T."
Ripe: Radicchio Salad WIth Tahini Lemon Drizzle

If food is your muse, this is your book.

“Ripe” is available nationwide in bookstores and through online booksellers.

Charis

Thanks to Cheryl Sternman Rule for the LITANY of SAT vocabulary in her book.

Here are a few examples:

  • “Perhaps there’s no point in MALIGNING a peach to build  up a nectarine: both fruits have plenty to offer and similar culinary applications.”
  •  ”Given blueberries’ DIMINUTIVE size, you can pile them on with irresponsible, reckless abandon.”
  1. PAEAN = praise
  2. REVERENCE = respect
  3. LITANY = catalogue
  4. MALIGN = berate
  5. DIMINUTIVE = small

Spicy Margherita Bruschetta

Photo of Italian flag for blog on "Spicy Margarita Bruschetta Recipe," a blog on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T.

This Italian recipe is inspired by the colors of the Italian flag. Tomatoes are the red component, mozzarella cheese is the white, and basil is the green. I chose red pepper flakes instead of basil to give this recipe some spice!

Photo of all ingredients for blog on "Spicy Margarita Bruschetta Recipe," a blog on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T.

Ingredients: 2-3 tomatoes, 1/2 sourdough loaf, 8 oz mozzarella cheese, 1 tbsp olive oil, 1 tsp crushed red pepper flakes, freshly ground salt and pepper.

Photo of sliced and broiled sourdough bread for blog on "Spicy Margarita Bruschetta Recipe," a blog on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T.

Slice the bread into 3 pieces and broil on each side for 2 minutes, or until lightly golden-brown.

Photo of tomato slices for blog on "Spicy Margarita Bruschetta Recipe," a blog on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T.

Chop the tomatoes into 3/4" chunks.

Photo of olive oil and red pepper flakes for blog on "Spicy Margarita Bruschetta Recipe," a blog on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T.

Measure the olive oil and red pepper flakes. If you don't like spicy food, don't use the flakes or use less of them.

Photo of seasoned tomatoes for blog on "Spicy Margarita Bruschetta Recipe," a blog on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T.

In a bowl, mix together the tomatoes, olive oil, a pinch of salt and pepper and red pepper flakes.

 

Photo of sliced mozzarella cheese for blog on "Spicy Margarita Bruschetta Recipe," a blog on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T.

Slice the mozzarella cheese into thin rounds.

Photo of prepared bruschetta for blog on "Spicy Margarita Bruschetta Recipe," a blog on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T.

To prepare the bruschetta, place the bread on a sheet pan, top with the tomato mixture and finish off with slices of cheese. Broil for about 3 minutes, or until the cheese is melted.

Photo of spicy margarita bruschetta for blog on "Spicy Margarita Bruschetta Recipe," a blog on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T.

The delicious finished product. Oh so Italian!

As an all-things-Italian lover, AKA Italophile, my entire family, AKA the Freiman-Mendel CLAN, is ACCUSTOMED to eating dishes I prepare containing basil, tomatoes and bread. Spicy Margarita Bruschetta is an AMALGAMATION of these three basic Italian tastes, with just one revision: I replaced the basil with red pepper flakes to add a spicy kick!

  • CLAN = tribe
  • ACCUSTOMED = used to
  • AMALGAMATION = combination

Buon Appetito!

Charis

World’s Healthiest Fruit Bowl Recipe

Photo of fruit bowl for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Healthy fruit makes for a great tasting and nutritious breakfast!

Being at boarding school makes me COVET the fruit bowls my Mom used to make me everyday for breakfast. I consider the fruit bowl my CONSECRATED breakfast. If you are SOLICITOUS about your health, then you just found your answer. This recipe will fill your vitamin and mineral nutrition quotient. Berries are best, but the fruit choices are completely optional, so feel free to get creative with ingredients. Chia seeds have lots of omega-3 fatty acids and antioxidants. Almond milk has lots of vitamins and calcium.

Photo of fruit bowl ingredients for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Ingredients: 3 oz blueberries, 1/2 grapefruit (peeled and chopped into 3/4" slices), 1 kiwi (diced), 10 grapes, 1/2 banana (diced), 1 tbsp unsweetened coconut flakes, 1 tbsp ground chia powder, 1 cup almond milk.

Photo of chopped kiwi for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Photo of chopped bananas for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Photo of chopped grapefruit for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Photo of coconut flakes and chia powder for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Sprinkle in the chia powder, which is optional, and the coconut flakes.

Photo of almond milk and chia powder for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Add in the almond milk... last step!

Photo of completed fruit bowl for blog on www.SATgourmet.com of world's healthiest fruit bowl, written by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

The finished product! Super healthy eating.

Healthy eating,

Charis

  • COVET = desire
  • CONSECRATED = holy, made holy
  • SOLICITOUS  = concerned

Hummus From Scratch

Photo of raw chickpeas for hummus from scratch recipe by charis freiman-mendel, author of cook your way through the s.a.t.

Raw organic chickpeas

Canned food may be contaminated by BPA, so I updated the hummus recipe in “Cook Your Way Through The S.A.T.” using raw chickpeas. It takes planning to make the hummus from scratch because the chickpeas have to soak for many hours.

Ingredients:

  • 1 cup dried organic chickpeas (garbanzos)
  • ¼ cup organic tahini
  • 5 garlic cloves, crushed
  • 1 lemon, juiced
  • 4 tbsp EVOO + more for drizzling
  • 1 cup parsley, shredded + more for garnish
  • ½ tsp cumin + more for garnish
  • ½ tsp salt + more to taste
Photo of raw chickpeas submerged in a bowl of water for hummus from scratch recipe by charis freiman-mendel, author of cook your way through the s.a.t.

The chickpeas float until they absorb water, then become submerged

 Prep:

  • Soak the chickpeas overnight for 15 hours. Drain the water and soak them again, covered in fresh water, for 3 hours. Drain the chickpeas and rinse with fresh water.
  • Place the chickpeas in a large pot and cover with water. Bring the water to a boil, reduce heat and simmer until tender, about 1½ hours. Remove the foam and peels that form and float on the boiling water. Drain, saving 1 cup of the cooking water.
  • Combine all of the ingredients in a food processor and blend into a thick paste. Add cooking water, 1 tbsp at a time, and pulse until the desired texture, smooth and creamy.
  • Add salt to taste.
  • Transfer the hummus to a bowl and chill. Dust with cumin, drizzle with EVOO, and garnish with parsley just before serving.
Photo of raw chickpeas cooking in pot for hummus from scratch recipe by charis freiman-mendel, author of cook your way through the s.a.t.

Skim the foam and peels from the pot as needed

Photo of all ingredients in a food processor for hummus from scratch recipe by charis freiman-mendel, author of cook your way through the s.a.t.

Combine all of the ingredients in a food processor

Photo of hummus finished product for hummus from scratch recipe by charis freiman-mendel, author of cook your way through the s.a.t.

Hummus from scratch, the finished product

Here’s the fun fact blurb for the “”Nancy’s Hummus With Pita Chips” recipe in Cook Your Way Through The S.A.T.:

Fun fact blurb for hummus recipe from Cook Your Way Through The S.A.T. by Charis Freiman-Mendel

Hummus recipe fun fact blurb

Try to figure out the vocab in context before you take the match test. The correct answers are listed alphabetically in the vocabulary word list on this website.

Vocabulary match test for hummus recipe fun fact blurb from Cook Your Way Through The S.A.T. by Charis Freiman-Mendel

The vocabulary match test for the hummus fun fact blurb

Hummus is high in protein so it’s a great dish for vegetarians. It’s delicious and the recipe can be varied to include your favorite herbs and spices.

Charis

Steamed Bok Choy, Mushrooms And Shallots

Use organic produce if possible

This recipe for Steamed Bok Choy, Mushrooms and Shallots is a variation of the Steamed Bok Choy and Collard Greens recipe in Cook Your Way Through The S.A.T. No ingredient is SACROSANCT in cooking . . . you can always substitute and still end up with a great dish.

 

“Double, double, toil and trouble. Fire burn and CALDRON bubble.” (Thanks to William Shakespeare and Macbeth for SAT vocab and to my brother Ross for helping me out with the quotation).

I chose to use vegetable broth this time

Chicken broth is a good ALTERNATIVE to my choice of vegetable.

The finished product is sooooo tasty and delicious

Steamed bok choy, portobello mushrooms and shallots can be served as a healthy snack, side dish, or, over rice as a main dish.

Don’t forget my kale chips for your Superbowl party!

Charis

  • SACROSANCT = sacred
  • CALDRON = large pot
  • ALTERNATIVE = substitute

Molasses Lentil Soup

Photo of red lentils, brown lentils and green lentils for molasses lentil soup post by charis freiman-mendel, author of cook your way through the s.a.t.

We used brown lentils because that's what we had at home

 ”Too many cooks spoil the broth” isn’t always the case. CAMARADERIE makes “group cook” a fun time, and no matter how experienced you are, you can always pick up some culinary tips. My Mom and I and our friends Julie and Margot made lentil soup at a recent group cook, on a cold day when none of us wanted to go out.

Photo of Margot and Charis making lentil art before cooking organic lentil soup for blog post by charis freiman-mendel, author of cook your way through the s.a.t., on group cook, lentil soup and legally blonde

Margot and I made some lentil art before cooking the soup

Julie is an INTUITIVE chef who doesn’t need a cookbook to whip up a great recipe. We started with lentils and threw in ingredients she had in her kitchen that we knew would work. Margot, Julie and I assembled the ingredients and chopped away.

Photo of jennie chopping garlic for molasses lentil soup recipe by charis freiman-mendel, author of cook your way through the s.a.t.

My Mom intensely chopping the garlic

My Mom, the only cooking-challenged member of the team, put all of her energy into chopping the garlic and then decided she would stick with taking photos.

Photo of molasses and olive oil in saucepan for lentil soup post by charis freiman-mendel, author of cook your way through the s.a.t.

Molasses is the ingredient that makes this soup special

Julie recommended we saute the spices in olive oil and molasses to bring out their flavor before adding them to the soup. I learned that molasses adds an interesting, SUBTLE (sweet) flavor to a standard lentil soup recipe.

Photo of julie eisenberg janson and charis freiman-mendel with pot of lentil soup on cooking on for lentil soup post by charis freiman-mendel, author of cook your way through the s.a.t.

Julie giving Charis some pointers

Photo of margot janson and helping hands working over the lentil soup pot for lentil soup post by charis freiman-mendel, author of cook your way through the s.a.t.

Three sets of hands working on finishing touches. Margot was in charge of the lemon.

Molasses Lentil Soup recipe by Charis Freiman-Mendel, author of Cook Your Way through The S.a.T.

When you COLLABORATE in cooking, you can expand your culinary REPERTOIRE, and have lots of fun.

Charis (and Julie, Margot and Jennie)

  • CAMARADERIE = friendship
  • SUBTLE = delicate
  • INTUITIVE = instinctive
  • COLLABORATE = team up
  • REPERTOIRE = collection