Red Lentil Soup with Lemon
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Directions
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Some edits I read online - My personal recommendation sub out the cumin/chili powder for 2-3 t. curry powder. After the lentils have simmered, add a can of coconut milk and the tomato paste- 3T. Heat through, add 1 T. butter (opt) and some chopped cilantro. Serve over rice. Oh yeah!
Sunday, November 29, 2015
Sunday, November 22, 2015
Cheesy Mushroom and Broccoli Casserole
Cheesy Mushroom and Broccoli Casserole
Ingredients:
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper
Directions:
Preheat oven to 425 degrees F.
Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
Ingredients:
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper
Directions:
Preheat oven to 425 degrees F.
Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
Broccoli-Cauliflower-Carrot-Mushroom Bake
Broccoli-Cauliflower-Carrot-Mushroom Bake
Ingredients
1 1/2 cups broccoli, raw
1cups cauliflower, raw
1 cup large mushrooms, quartered
1 cup carrots
2 tablespoons butter
2 Tbsp minced green onion, tops included
1 tablespoons flour
Dash pepper
3/4 cup non dairy creamer
1 1/2 oz cream cheese, softened
2 oz low sodium parmesan cheese, grated
1/4 cup soft bread crumbs
Directions
Wash and cut vegetables; steam until crisp but tender. Drain. In saucepan, melt 1.5 tablespoons of the butter; briefly saute minced onion, then blend in flour and pepper. Add creamer. Cook on medium low heat and stir until bubbly and thick. Reduce heat; blend in cream cheese and parmesan until smooth. Spray 1 1/2 quart casserole and arrange vegetables. Pour sauce over and mix lightly. Bake 15 minutes at 350°F. Mix together the bread crumbs and remaining 1/2 Tbsp butter and sprinkle on casserole.
Bake an additional 25 minutes.
Ingredients
1 1/2 cups broccoli, raw
1cups cauliflower, raw
1 cup large mushrooms, quartered
1 cup carrots
2 tablespoons butter
2 Tbsp minced green onion, tops included
1 tablespoons flour
Dash pepper
3/4 cup non dairy creamer
1 1/2 oz cream cheese, softened
2 oz low sodium parmesan cheese, grated
1/4 cup soft bread crumbs
Directions
Wash and cut vegetables; steam until crisp but tender. Drain. In saucepan, melt 1.5 tablespoons of the butter; briefly saute minced onion, then blend in flour and pepper. Add creamer. Cook on medium low heat and stir until bubbly and thick. Reduce heat; blend in cream cheese and parmesan until smooth. Spray 1 1/2 quart casserole and arrange vegetables. Pour sauce over and mix lightly. Bake 15 minutes at 350°F. Mix together the bread crumbs and remaining 1/2 Tbsp butter and sprinkle on casserole.
Bake an additional 25 minutes.
Turkey Brine
Ingredients
4 quarts water
1 gallon apple juice
1 1/2 cups coarse salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
4 tablespoons fresh rosemary
3 orange peels
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme
Directions
Combine all spice ingredients in a stock pot with water and bring to boil. Cover and allow to cool fully. Prepare turkey by cleaning out cavity, rinsing, and patting dry. Place turkey in bringing bag or bucket, add the brine solution, apple juice, and place in the fridge for 24 hours.
4 quarts water
1 gallon apple juice
1 1/2 cups coarse salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
4 tablespoons fresh rosemary
3 orange peels
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme
Directions
Combine all spice ingredients in a stock pot with water and bring to boil. Cover and allow to cool fully. Prepare turkey by cleaning out cavity, rinsing, and patting dry. Place turkey in bringing bag or bucket, add the brine solution, apple juice, and place in the fridge for 24 hours.
Cilantro Lime Chicken w/ Corn and Black Beans
Cilantro Lime Chicken w/ Corn and Black Beans
Ingredients:
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.
Ingredients:
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.
Chicken Broccoli Alfredo
Chicken Broccoli Alfredo
Ingredients:
1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce
1 large green pepper, chopped
1 package sliced mushrooms
Directions:
Place all ingredients in a resealable gallon-sized freezer bag and mix together. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours.
Ingredients:
1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce
1 large green pepper, chopped
1 package sliced mushrooms
Directions:
Place all ingredients in a resealable gallon-sized freezer bag and mix together. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours.
Mushroom Barely Stew
Mushroom Barely Stew
Ingredients:
1 pound mushrooms
2 sliced carrots
1 sliced celery rib
1 diced onion
15 ounce can diced tomatoes
1 cup uncooked barley
2 quarts vegetable stock
Prep all ingredients except stock and store in gallon freezer bag.
Add 2 quarts vegetable stock to the slow cooker before cooking
Cook time: 8 hours on LOW
Ingredients:
1 pound mushrooms
2 sliced carrots
1 sliced celery rib
1 diced onion
15 ounce can diced tomatoes
1 cup uncooked barley
2 quarts vegetable stock
Prep all ingredients except stock and store in gallon freezer bag.
Add 2 quarts vegetable stock to the slow cooker before cooking
Cook time: 8 hours on LOW
Crockpot White Wine Chicken with Artichokes
Crockpot White Wine Chicken with Artichokes
Ingredients
2 pounds boneless skinless chicken breasts, tenderized*
1 can of artichokes (14oz), quartered and drained
1 can of diced tomatoes (14.5oz), undrained
Juice of 1 lemon
1/2 cup dry white wine
3-4 cloves of garlic, sliced or minced
1/4 cup butter
1 tablespoon capers (optional)
1 tablespoon corn starch
*I recommend tenderizing the chicken for this dish. To do so, simply place the chicken on a cutting board, cover with plastic wrap and use a mallet-type meat tenderizer to pound the chicken out. There are a lot of delicate ingredients in this recipe that really shine through with a thinner cut of meat. It also pares down your cooking time!
Directions
Tenderize chicken
Place all ingredients EXCEPT for corn starch in crockpot.
Cook on “low” setting for 4-6 hours, or until chicken is cooked through.
Add corn starch and cook on “low” for additional 30 minutes or until sauce is desired thickness.
Serve over a bed of sautéed spinach, angel hair pasta, or both!
To Freeze
Label your freezer bag. Add all ingredients EXCEPT for corn starch to bag. Remove as much air as possible, seal and lay flat in your freezer for up to three months. When ready to cook, thaw, pour the contents of freezer bag into crockpot and cook on “low” setting for 4-6 hours. Stir corn starch into mixture and cook an additional 1/2 hour on “low” setting.
Ingredients
2 pounds boneless skinless chicken breasts, tenderized*
1 can of artichokes (14oz), quartered and drained
1 can of diced tomatoes (14.5oz), undrained
Juice of 1 lemon
1/2 cup dry white wine
3-4 cloves of garlic, sliced or minced
1/4 cup butter
1 tablespoon capers (optional)
1 tablespoon corn starch
*I recommend tenderizing the chicken for this dish. To do so, simply place the chicken on a cutting board, cover with plastic wrap and use a mallet-type meat tenderizer to pound the chicken out. There are a lot of delicate ingredients in this recipe that really shine through with a thinner cut of meat. It also pares down your cooking time!
Directions
Tenderize chicken
Place all ingredients EXCEPT for corn starch in crockpot.
Cook on “low” setting for 4-6 hours, or until chicken is cooked through.
Add corn starch and cook on “low” for additional 30 minutes or until sauce is desired thickness.
Serve over a bed of sautéed spinach, angel hair pasta, or both!
To Freeze
Label your freezer bag. Add all ingredients EXCEPT for corn starch to bag. Remove as much air as possible, seal and lay flat in your freezer for up to three months. When ready to cook, thaw, pour the contents of freezer bag into crockpot and cook on “low” setting for 4-6 hours. Stir corn starch into mixture and cook an additional 1/2 hour on “low” setting.
Slow Cooker Banana Pepper Shredded Beef
Slow Cooker Banana Pepper Shredded Beef
Ingredients
1.5-2.5lb boneless beef chuck shoulder roast
4 banana peppers - **update: I use a medium sized jar of pickled banana peppers instead**
1 medium yellow onion, peeled and sliced
1-1.25 cups beef broth
Directions
Combine all ingredients in your slow cooker and cook for 6-8 hours on “low.” (The time depends on the strength of your slow cooker. You want the meat to fall apart and melt in your mouth.)
Remove beef from slow cooker and shred with a fork.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw overnight in refrigerator and cook in slow cooker for 6-8 hours on “low” setting.
Serve on rolls with a side salad or plain with mashed potatoes and roasted carrots.
Edit: I made this as described above and it was TERRIBLE. I did some reading online and decided to get some pickled banana peppers and subbed that for the fresh peppers. That did the trick.
Ingredients
1.5-2.5lb boneless beef chuck shoulder roast
4 banana peppers - **update: I use a medium sized jar of pickled banana peppers instead**
1 medium yellow onion, peeled and sliced
1-1.25 cups beef broth
Directions
Combine all ingredients in your slow cooker and cook for 6-8 hours on “low.” (The time depends on the strength of your slow cooker. You want the meat to fall apart and melt in your mouth.)
Remove beef from slow cooker and shred with a fork.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw overnight in refrigerator and cook in slow cooker for 6-8 hours on “low” setting.
Serve on rolls with a side salad or plain with mashed potatoes and roasted carrots.
Edit: I made this as described above and it was TERRIBLE. I did some reading online and decided to get some pickled banana peppers and subbed that for the fresh peppers. That did the trick.
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