Tag Archives: lentils

Where are you

Acorn Squash Quinoaacorn_squash_quinoa

Happy Holidays!  A bit late but things have been a little insane around here. In non-food news, we had our first donor IVF cycle a week ago and will be finding out the results later this week/early next.  It’s amazing how in some ways time has flown since then but yet in other ways time has stopped – or in the very least is dragging on. I’ve spent a lot of time relaxing, and working on new recipes, but very little time in the kitchen. It hasn’t helped that my oven broke, but figuring out ways around it.   Primarily that means lots of stove top cooking and very few baked treats but that’s okay!  If anything it gives me a jump start on my New Years Resolution to cut back on sweets, but we’ll see how long that lasts.   Today’s recipe is actually one I made right before my transfer,  and one that I started working with at the start of fall.  Since my house is mostly a nut free zone, I have to find other ways of recreating nutty flavors, usually  in the form of sesame seeds.   However I’ve become slightly addicted to acorn squash – nutty and sweet and meaty all in one awesomely healthy gourd.  I’ve started adding it to everything to see what it does, and does not go with, and so far everything has worked!  This dish was one of those cabinet/fridge clearing exercises where a bunch of stuff had to go before it was too late – so into the pan it went!

Where are you

Serves 4

Ingredients

1 tbsp vegetable oil

1 tbsp yellow curry powder

2 cloves garlic, diced

1 mayan onion, diced

1 acorn squash, cubed and peeled

1/2 cup tri-color quinoa

1/2 cup red lentils

2 cups vegetable stock, low sodium

Instructions

  1. Heat the olive oil in a sauce pan over medium heat, add the spices and cook for one minute stirring frequently to prevent burning. Add the garlic and onion and toss well in the spices, then cook for 8 minutes, until the onion is soft.
  2. Add the squash and cook for 5 minutes, or until the squash starts to brown. Add the quinoa, toss in the oils and spices then pour in the vegetable stock.
  3. Bring to a boil, then cover, and turn heat to a simmer. Cook for 20 minutes, then stir and fluff the quinoa and remove from heat. Allow to sit for 5 minutes then Serve and Enjoy!
http://dancingveggies.com/2014/12/where-are-you.html

This dish was a creamy curry success – the acorn squash goes fantastically with the spices and the heat without becoming a mushy mess.   I served these with some sesame greens, as some habits are hard to break.

Take a Breath

Sweet Potato Lentil Burger (Aussie Style)

Sweet Potato Lentil Burger

Prior to this week’s Australian challenge on /52weeksofcooking my knowledge of Australian food was limited to that I seen on TV and that which is shown on the awesome Australian show known as Dance Academy (season 3 finally on Netflix streaming!!!!!).  So essentially this left me with The Outback (not happening) and salad (rather boring).  Luckily there is this thing called the internet, and with that Google, which allowed me to find all sorts of delicious treats.  In that search I found an unusual number of links talking about beets and burgers – which I didn’t really understand.  Granted this could be because I’m only starting to tolerate beets but still, beets on a burger???  However I was intrigued and so I set off to figure out a way to do a vegetarian burger – Australian style.

Sweet Potato Lentil Burgers

Serves: Makes 5-6 patties

Ingredients

1 cup lentils

2 cups vegetable stock

1 cup mashed sweet potatoes

2 garlic cloves, minced

1 cup beet leaves, chopped

1/2 cup panko bread crumbs (or Red Mill GF)

1/4 cup mayo (vegan or otherwise)

2 tbsp siracha

2 beets, sliced

2 tbsp extra virgin olive oil, divided

salt and pepper (to taste)

Instructions

  1. Rinse the lentils then place in a small sauce pan along with the vegetable stock. Bring to a quick boil, then cover and allow to simmer over low heat for 25 minutes. Allow to slightly cool then mix in the sweet potato mash, along with the garlic cloves and beet leaves.
  2. Form the patties and then lightly cover in the panko bread crumbs. Place on a plate, cover in saran wrap, and place in the fridge for at least 30 minutes.
  3. Meanwhile mix up the chili mayo by adding the siracha to the mayo (or veganaise), then place back in the fridge until ready.
  4. Heat the olive oil in a large skillet, or griddle, over medium heat. Gently add the patties and cook for 5 minutes on each time, adding the beets to the skillet after flipping. Cook the burgers until they are slightly brown on each side - at which point the beets should be roasted.
  5. Assemble the burgers using the siracha mayo, beets, and burgers.
http://dancingveggies.com/2014/03/take-a-breath.html

For an even more authentic burger experience add some roasted pineapple and a fried egg – which was (and is) a bit too much for me.  However I have to say that the spicy sauce went fantastic with the sweetness of the potatoes and the tart earthiness of the beets.  Lots of contrasts in this dish but it all came together to make a fantastic meal.  I served the burger with some spicy carrots – which will eventually show up on the blog.  I had a fantastic time with this, so another success thanks to /52weeksofcooking.

We Had Everything

Slow Cooker Sweet Potato Lentil Soup

Sweet Potato Lentil Soup

I’ve gotten lucky again with being able to adopt an almost orphan blog from Group B of the SRC.  In going through Corey’s Learning Patience – Hinz Adventures I was blown away by all the options.  However I was greatly limited in time, between getting the blog on Thursday and then having a medical procedure bumped up a few days (plus bed rest) – but then I saw THE recipe.  Not only did it call for ingredients already in my pantry but it allowed me to use my slow cooker, the kitchen tool that has saved me on many a day.  So I got out my trusty friend and got to work on her incredible Slow Cooker Sweet Potato Lentil Soup, which tastes (and smells!) as good as it sounds!  I did make a slight adjustment as I am not a fan of cooked celery, so I increased the other veggies and replaced some of the regular salt with celery salt.

Slow Cooker Sweet Potato Soup

Serves: Serves 5-6

Ingredients

5 large carrots, diced

2 sweet potatoes, diced

2 cups lentils

1/4 tsp cinnamon

1 bay leaf

1 tsp dried oregano

8 cups vegetable stock

2 garlic cloves

1 15 oz can Italian style diced tomatoes

1 tsp celery salt

1/2 tsp pepper

2 tsp salt

Instructions

  1. Combine all ingredients in slow cooker, and set to high. Cook on high for 2 hours and then switch to low and cook for a final 6 hours. (option 1)
  2. Combine all ingredients in slow cooker, and set to low. Cook on low for 11 hours. (option 2)
  3. Serve and enjoy!
http://dancingveggies.com/2014/02/we-had-everything.html

I served this with some crusty whole wheat sourdough bread and a bit of leftover salad, have to sneak the greens in somehow!  This soup was perfection, and it allowed me to follow doctor’s orders while making sure we had a delicious dinner.  I can’t wait to try out more of Corey’s recipes, especially her most amazing cookies ever because Nutella is AMAZING!


Wait for You

Lentil Soup

Lentil Soup

For the record, stomach bugs and food blogs don’t really go hand in hand – however I’m slowly getting back to normal and with that slowly getting back in the kitchen.   When I’m sick, be it stomach flu or otherwise, I tend to go toward simple dishes – mostly because being on my feet for an extended amount of time is bad.  I also tend to use tools such as my slow cooker and dutch oven, since both lend themselves to being set up and walked away from.  This delicious lentil soup is simple, hearty, and easy on the stomach in addition to being adaptable for either slow cooker or dutch oven.

Lentil Soup

Serves 4-5

Ingredients

1 tbsp extra virgin olive oil

1 vidalia onion, diced

2 cloves garlic, diced

1/4 tsp cayanne powder

1/2 tbsp oregano

1 tsp rosemary

1 tsp thyme

1 bay leaf

1 1/2 cups baby bella mushrooms, sliced

2 carrots, sliced in to 1/2in thick rounds

1 14.5 oz can of Italian style diced tomatoes, undrained (or 1 1/2 cups fresh tomatoes, skinned and halved)

1/2 cup red lentils, well rinsed

2 cups vegetable stock

2 cups water (add 1/2 cup water if using fresh tomatoes)

1/2 cup dry pasta, ditalini or similar size

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the onion and garlic and cook for 7 minutes before adding the dry spices. Cook for an additional minute, stirring constantly to prevent burning.
  2. Add the mushrooms along with the carrots and cook for 5 minutes, allowing the carrots to slightly soften. Add the tomatoes, lentils, stock, and water and bring to a quick boil. Cover and allow to simmer for at least 30 minutes.
  3. Remove cover, stir, and add the dry pasta. Bring to a boil and add more water/stock if needed. Boil for 5 minutes or until pasta is al dente. Serve hot and enjoy!
http://dancingveggies.com/2013/12/wait-for-you.html

Since I had spent more than a fair amount of the day in bed, I went for the dutch oven this time around.  For a slow cooker, precook the onions then add everything else and cook on low for 6 hours or high for 2.   If cooking on low, turn to high for 30 minutes before serving in order to ensure the pasta has cooked thru – adding more liquid at this point if needed.

Doing Just Fine

Baked Eggplant with Lentils

 

There is nothing more relaxing and refreshing than the sound of rain, it just seems to make everything better.   After the dry summer that most of the country has been experiencing, I can only imagine that for many the rain is a welcoming relief.  I had originally been planning to spend this weekend switching out the garden and starting some fall vegetables, but Mother Nature seems to have other ideas and now I’m wondering if I’ll have a chance to plant the fall garden at all!  This summer has been the craziest and busiest summer I’ve ever had, and it’s not over yet.  I’m looking forward to October and the chance to rest, relax, and recover assuming that October allows for that.  Until then, my kitchen will be my safe haven since it isn’t large enough to house a clock or calendar.

Since Joe and I have been traveling so much the past few weeks my trips to the grocery store have been few and far between.  I have been focusing on using my pantry basics in addition to the fresh vegetables I’ve been growing.  This recipe features the first of my Black Beauty Eggplants as well as some more delicious tomatoes and fresh herbs.  When I started cooking I really had no idea where I was going with this recipe, which was evident by the large cast of characters I had sitting on the counters.  I thought about sauting the eggplant with some basil and serving over lentils, or doing an all-eggplant stir-fry.  In the end I decided to bake the eggplant and serve the lentils over them as a thick ragu style sauce.   The result was a very filling and rich dinner that only needed a small salad to go with it,  perfection!

Doing Just Fine

Ingredients

1 large eggplant, cut 1/2 in thick length wise

1 egg, beaten

1 cup cornmeal

1/4 cup bread crumbs

1/4 cup tbsp Parmesan Cheese

1 tsp pepper

1/2 tsp salt

2 tbsp EVOO

3 garlic cloves, chopped

1 vidalia onion, chopped

3 large tomatoes, diced

handful of basil, roughly torn

1 cup red lentils

2 cups vegetable stock

Instructions

  1. Place the eggplant in a large bowl and toss with salt, move eggplant to colander and allow to sit for 15 minutes. Preheat oven to 375 then rinse the eggplant and do a quick press to get as much water out as possible.
  2. In a small bowl combine the cornmeal, bread crumbs, cheese, pepper, and salt. Dip the eggplant in the egg before placing in the small bowl and covering with the dry mixture. Place on cookie sheet, bake for 15minutes then flip and cook for a final 10minutes.
  3. Meanwhile heat the olive oil in a medium sized sauce pan over medium heat. Add the garlic and onion and cook for 5minutes before adding the tomatoes. Cover and cook for 10minutes, stirring occasionally to help break up the tomatoes. Add the basil with the lentils, toss well and then add the vegetable stock. Bring to a quick boil, then cover and turn heat to low. Allow lentils to cook for 15-20minutes, or until reaching the desired tenderness. Serve the lentils over the eggplant and enjoy!
http://dancingveggies.com/2012/08/doing-just-fine.html

This recipe comes together pretty quickly once the eggplant has been salted.  For an alternate way of prepping the eggplant, press the cut slices between two plates lined with paper towels.  Failure to properly pre-treat the eggplant can result in a bitter aftertaste, which is probably why more than a few people have been turned off of this amazing vegetable.