While most of us got our wisdom teeth out sometime in our late teens or early twenties, hubs was lucky(??!??) enough to keep his for quite a bit longer than that. The poor guy had his wisdom teeth (all four) out on Friday.
I'm proud to say that I've now mastered the art of making gatorade slushies and grape jello, and that the patient is coalescing nicely (albeit a bit grumpily). He's still not really on solid food yet, so I spend part of yesterday making him some nice, soft soups that he can enjoy (and that will, undoubtedly, provide a little more nutrition than the diced hotdogs he insists on eating.....ewwwwwww).
These soups are both delicious and very good for you. Especially the tomato-lentil one. Yum.
Carrot Soup with Dill Pesto
2 tablespoons unsalted butter
4 large carrots, thinly sliced
1 medium potato, peeled and diced
1 large onion, chopped
1 1/4 teaspoons dill
1/4 teaspoon celery seed
4 cups canned low-salt chicken broth
3/4 c. milk
1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil
1. Melt butter in heavy large saucepan over medium heat. Add carrots, potato, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes.
2. Add 4 cups broth and bring to a boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Puree soup with immersion blender. Add milk, and thin with more broth if desired. Season to taste with salt and pepper.
3. While soup is simmering, combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)
4. Divided dill pesto among bowls. Using knife, swirl pesto into soup.
Greek-Inspired Tomato-Lentil Soup
2 tablespoons extravirgin olive oil
1 1/2 cups finely chopped onion
1/2 cup grated carrot
1/2 cup finely chopped celery
4 garlic cloves, minced
5 1/2 cups broth
1 1/2 cups dried lentils
2 tablespoons chopped fresh dill, divided
1 t dried oregano
1 t ancho chile powder
1/2 t cumin
2 T honey (optional)
2 bay leaves
1 (8-ounce) can tomato sauce
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese
1. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently.
2. Add broth, dried lentils, 1 tablespoon dill, oregano, chile powder, cumin, allspice, bay leaves, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender.
3. Stir in remaining 1 tablespoon dill, vinegar, honey (if desired, and black pepper; discard bay leaves. Sprinkle with cheese.
Serves 6. Very yummy.
Sunday, July 29, 2007