Working With Kaitlyn McQuaid from (C)lick the Plate

Lentil Soup: The Power of the Legumes.

I always mix this soup up with whatever is in my fridge but, it usually tastes pretty similar. I normally use the same spices. I add saffron which makes this soup addicting yet, I ran out. INCLUDE it if you have it around! I almost forgot to mention this is a vegan dish. I didn't even do this on purpose.

What you will need:

1/2 red onion, sliced
1 Spanish onion, sliced
2 whole cloves of garlic, 1 minced
1/4 Jalapeño, finely sliced
1 leek sliced
1 tsp cumin
2 tsp turmeric
1 tablespoon curry powder
Salt to taste -USE IT
Pepper to taste- USE IT
Pinch of saffron
Cup or more of French Red Lentils, washed

6 cups water

5 or 6 potatoes, diced

1. Saute Onions in 4 Tablespoons Olive Oil 

2. Add fresh jalapeño and leeks, and all garlic.

4. Add spices to the saute mixture. The cumin, turmeric, curry, salt, pepper

5. After the vegetables have softened and spices distributed.

6. Add French Red Lentils

7. Stir

8. Add about 6 cups of water

9. Add potatoes

10. Simmer, do not boil 

11. Wait for lentils to soften (turn golden) and potatoes to soften.

12. TASTE IT AND THEN salt and pepper it!

13. ENJOY

Tango Sur and Chimichurri Sauce

Tango Sur is an incredible carnivore's place of worship. This Argentinian BYOB knows what is up in the meat department. It specializes in grilled beefs which come with a side of Chimichurri. The beef is cooked to perfection. It is worth all the waiting and Southport parking issues. I would recommend bringing a slightly nicer bottle of red ( or 2). Also, if you cook any beef at home, I suggest that you buy the Chimichurri sauce from the corner store right next door! It is so good and very inexpensive. What is in Chimichurri....

Chopped parsley

Minced Onion

Red wine vinegar

Garlic cloves

Dried oregano

Salt

Pepper

Olive oil

I think there are variation on the amount of each item. Leave me a comment if you would like more information.

Location:

3767 North Southport Avenue

Chicago, IL 60613

(773)477-5466

Corn Chowder

3 corn cobs ( boiled for 8 or until tender and then cut of cob) substitute: 3 small cans of corn

1/2 package of cream cheese
1 Cup of milk
2 Cups of chicken stock or vegetable stock
1/2 lb. green beans (cut into thirds)
3 cloves of garlic (crushed)
3 Tb. Extra virgin olive oil
5 sprigs of thyme
Flat leaf parsley
2 tsp. dried shallots
1/4 stick of butter
1 tsp. salt and more to taste
1 tsp. fresh black pepper
1 tsp. red pepper flakes
1 small pinch of white pepper

Mix all ingredients together in large skillet on med heat, stir occasionally. Keep eye on it, since it should not come to a boil. Once it is close to a boil let simmer and stir occasionally. Once 1/16 of it has evaporated and green beans are tender (about 45 minutes) add 1/4 cup flour and whisk in rapidly, to avoid clumps.

I really enjoy this soup just as it is, others might recommend adding chicken, but I would say see what you think first. Serve with crackers and enjoy the benefits of this bountiful earth!