Red Lentil and Squash Curry Soup

Most red lentil stews I have made don't incorporate many vegetables, but with both squash and greens in this one it is a keeper in our house. Not to mention the great flavors that I spices lend to the stew. If you are looking to make this dish a bit richer and creamier, try adding some coconut milk - I used 1-2 tablespoons per serving. Enjoy!

Ingredients
1/2 TBS Extra virgin olive oil
1/2 large onion, chopped
3 garlic cloves, minced
1-2 tbsp curry powder 
1 tsp garam masala (or more to taste)
1/2 tsp ground ginger
4 cups low-sodium broth
1 cup red lentils
3 cups cooked butternut squash or pumpkin, pureed
2 cup greens of choice (I used spinach)
salt & black pepper, to taste

Directions
In a large pot, heat the EVOO over medium heat; add the chopped onion and minced garlic. Saute for about 5 minutes. Stir in the curry powder, garam masala and ginger and cook another 1-2 minutes (this really livens up the spices so don't skip this step). Add the broth and lentils and bring to a boil. Reduce the heat and simmer for 10 minutes.

Stir in the squash puree and greens. Cook over medium heat for about 5-8 minutes or until heated through and the lentils are tender. Season with salt and pepper to taste.

Serves 3-4, depending on how hungry you are ;-)

Adapted from: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/

Crock-Pot Balsamic Chicken

I love the fresh tomato flavor of this dish - no tomato paste taste here. However, I did find the "sauce" a bit thin to serve over pasta, so I recommend draining the diced tomatoes in an effort to make it a bit thicker. Otherwise, it was a delicious change from your standard tomato-based pasta dinner and super quick and easy to prepare. Enjoy!

Ingredients
2 lbs boneless, skinless, chicken breasts or thighs
28 oz can diced tomatoes, drained
1 medium onion thinly sliced
4 garlic cloves, minced
1/2 cup balsamic vinegar
1 tbsp. olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Cooked angel hair pasta for serving

Directions
Pour the olive oil on bottom of slow cooker, add chicken then salt and pepper each breast. Place the sliced onion on top of chicken then put in all the dried herbs and garlic. Pour in the vinegar and top with tomatoes. Cook on high for 4 hours or low for 6-8 hours (until the chicken is tender and cooked through and the sauce has thickened a bit), serve over angel hair pasta.

Serves 4-6

Minimally adapted from: http://skinnyms.com/slow-cooker-balsamic-chicken/

Creamy Chicken Soup with Vegetables

Super quick, healthy and delicious, this soup is a great addition to my weekday recipe box. The curry flavor is fairly mild, but if you are not a fan of curry just leave it out. We enjoyed it with some rustic bread for a filling supper. Enjoy!

Ingredients
1 tablespoon olive oil
3 large carrots, diced
1/2 large onion, diced
2 cup cooked chicken, shredded
1 tablespoon mild curry powder
3 cups chicken stock or low-sodium broth
Salt and freshly ground pepper
1/2 cup coconut milk (full-fat) or half-and-half
2 teaspoons cornstrach
1 cup frozen baby peas
1/2 cup frozen corn
1 tablespoon finely chopped flat-leaf parsley (optional)

Directions
In a medium saucepan, heat the olive oil over moderate heat. Add the carrots and onion and cook over moderate heat, stirring, until slightly softened, about 4 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the stock and season with salt and pepper. Simmer over moderate heat until the vegetables are tender, about 5 minutes.

Dissolve the  cornstarch in the coconut milk to make a slurry (a fork works best here). Stir the slurry into the soup along with the peas and corn and simmer over low heat until slightly thickened, about 8 minutes. Add the chicken and cook just until heated through, 2 to 3 minutes. Stir in the parsley and serve .



Adapted from: http://www.foodandwine.com/recipes/creamy-chicken-soup-with-baby-peas-and-carrots

Turkey Tikka Burgers

This is one of my favorite Rachel Ray recipes and is my go-to turkey burger recipe. They are fairly spicy (if you don't like spicy use a mild curry paste), juicy, and have a wonderfully unique combination of flavors that my family and I love. Enjoy!

Ingredients
1/2 tablespoon olive oil
1 1/4 lbs ground turkey
2 scallions, chopped
2 inches ginger root, grated (no need to peel it!)8
2 garlic cloves, minced
3 tablespoons chopped red bell peppers
2 tablespoons chopped fresh cilantro
1 tablespoon red curry paste
1 tablespoon McCormick's Montreal Brand steak seasoning
1/2 cup plain yogurt
olive oil (for drizzling)
4 whole wheat buns, split
mango chutney
lettuce, sliced tomatoes, and sliced cucumbers

Directions
Heat the olive oil in a large nonstick skillet over medium heat.

Mix the turkey, scallions, ginger, garlic, bell pepper, cilantro, curry paste, grill seasoning, and yogurt together. Form into 4 large patties. Cook the burgers in the hot skillet, approximately 5 minutes on each side.

Place burgers on bun bottoms; spread mango chutney on bun tops. Top the burgers with lettuce, tomato, and sliced cucumber; set bun tops in place.

*Note: I find it best to keep my ginger root in the freezer so I always have some on hand and it is much easier to grate when it is frozen. 

Original recipe by Rachel Ray, www.foodnetwork.com. 

Vegetable Quinoa Soup

I was a bit concerned that this soup would not be flavorful enough for myself and my husband, but we really enjoyed it. He kicked it up a bit by adding some heat to it (chipotle or cayenne pepper). 

The soups was surprisingly filling and had a great fresh taste. You can mix it up by changing/adding the vegetables - maybe add some mushrooms - and by changing the type of beans - red kidneys instead of garbanzos. Enjoy!

Ingredients
1 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
1 zucchini, chopped
1 1/2 cups frozen green beans, broken or cut into 3/4-inch pieces
32 ounces vegetable or chicken broth 
1-15 ounce can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
2 tsp dried basil
2 cups cooked red quinoa*
1-15 oz can garbanzo beans, drained and rinsed
Salt and black pepper, to taste

Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, zucchini, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 15 to 20 minutes. Stir in the cooked quinoa and garbanzo beans and season with salt and pepper, to taste. Serve warm.

*Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15-20 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Serves 4

Adapted from: http://www.twopeasandtheirpod.com/vegetable-quinoa-soup/

Crock Pot Beef (or Pork) Carnitas

Spice up your life with this no-fuss, tasty crock-pot recipe!  It is great served with some Jicama Slaw (check back in a few days for the recipe) or black beans and rice.  Enjoy!

Ingredients
1 1/2  -2  lbs flank steak (a pork loin works great too and is less $$)
1 yellow onion, chopped
2 bell peppers (any color), cut into strips
1 jalapeno, seeded and chopped

spice rub
3 tsp chili powder
2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper

Directions
Mix together all spices in a small bowl. Rub the spices all over your flank steak - all of the spice mixture (no kidding around here)! Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn the crock-pot on LOW and cook for 8 hours.

After 8 hours, shred the meat in the crock pot (two forks work great). It should be incredibly easy to shred. Keep the meat in the crock-pot until ready to serve - it will reabsorb some of the juices (and spices).

Serve in corn or flour tortillas with any or all of the following: cilantro, salsa, cheese, black beans, sour cream, shredded lettuce, and/or diced avocado. 

Serves 6-8.
Time: 15 minutes active; 8 1/4 hours total

Slightly adapted from: http://www.eatliverun.com/crock-pot-beef-carnitas-tacos/

Chipotle Red Lentil Soup

Spicy, super filling, and "nutty" tasting. I know "nutty" sounds a bit weird, but we loved the flavor and texture - so did my 9 month old!  This is a great recipe for meatless Monday or any day that you want to serve plain old lentils in a new, delicious way. Enjoy!

Ingredients

1 1/4 cups red lentils

1 small onion, diced

1-14.5 oz can of diced tomatoes

1 Tbsp ground cumin

1/2 Tbsp chipotle pepper powder OR 1 chipotle pepper in adobo, finely minced

2 tsp agave nectar (or honey)

1 1/4 cup chicken stock (homemade preferred)

3/4 cup water

1/2 tsp fresh black pepper 

3/4 cup coconut milk (regular, not low-fat OR use yogurt, low-fat is fine)

1/4 cup chopped cilantro

salt to taste

hot cooked brown rice for serving, optional

Directions

Add the lentils, onion, tomato, cumin, chipotle powder and agave nectar to the slow cooker. Pour in water and stock. Stir everything together. Cover and cook on HIGH for 3-4 hours or LOW 8-9. Turn the slow cooker off.

Carefully, with an immersion blender, purée the soup until it is as smooth as you like it. If you like it a bit chunky I recommend setting aside a small portion before pureeing so that some chunkiness is left (stir it back in once you are done with the immersion blender .  Stir in the coconut milk and salt to taste. Serve over rice and topped with fresh cilantro. 

Adapted from: http://www.soupchick.com/2012/02/recipe-for-chipotle-red-lentil-and-tomato-soup.html#more

Slow-Cooker Chicken Tikka Masala

Tired of left-over turkey already??  Then here is answer. Initially, I was put off by all the prep that appeared to go into this recipe. What is a slow-cooker for if I still have to spend quite a bit of time at the stove?  Well, it really wasn't that bad and the result was worth the effort - yummy!  This recipe seemingly serves an army and is full of flavor. Enjoy!

Ingredients

For the chicken:

2 – 2 ½ lbs boneless, skinless chicken thighs or breasts

1 tablespoon ground coriander

1 tablespoon ground cumin

1 cup yogurt (soy yogurt works great as well)

1 tablespoon butter*

For the sauce:

2 tablespoons butter*
2 tablespoons olive oil

1 large onion, peeled and diced

6 cloves garlic, peeled and minced

1-2 teaspoons kosher salt

1 large piece of ginger (2-3 inches in size), minced

3 tablespoons garam masala

1 – 28 oz can crushed tomatoes

1 tablespoon sugar

1 whole jalapeno, washed, stem removed and pierced several times with a sharp knife

3/4 cups coconut milk (or half-and-half)

1 ½  teaspoons cornstarch

To Serve (optional):

Hot cooked brown rice  - I prefer peas mixed into mine ;-)

Chopped cilantro

Directions

Mix the coriander and cumin into the yogurt and pour it over the chicken, stir gently until all the pieces are evenly coated. Cover and let marinade for at least 4 hours, but up to two days before proceeding.

Melt 1/2 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/2 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using another 1/2 tablespoon of butter for the second batch; transfer remained cooked chicken to the slow-cooker. 

Return the pan to the heat and add the remaining 2 tablespoons of butter and the olive oil. Add the onions, garlic, and 1 teaspoon of kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown and start to become translucent.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan and bring to a boil. Pour the suace over the chicken in the slow-cooker and add the jalapeno pepper.

Cover and cook on LOW for 5 hours, or until the chicken is very tender and shreds easily.

Use a fork or whisk to stir the cornstarch into the coconut milk until smooth. Pour into the slow-cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges. Serve over hot rice topped with a generous amount of chopped cilantro.

*For those of you that don’t include dairy in your diet you can substitute Earth Balance Buttery Sticks and/or Extra Virgin olive oil in place of the butter. The coconut milk makes up for the richness lost by excluding the butter. 

Adapted from: http://tastykitchen.com/blog/2011/10/slow-cooker-chicken-tikka-masala/

Jerky Turkey Burgers

Are you looking for a kicked up turkey burger?  Then you need to try this one! It has great flavor along with a bit of heat. Enjoy!

Ingredients
1 1/3 pound ground turkey breast (dark meat is fine too)
1 garlic clove, minced
3 scallions, thinly sliced
1 serrano or jalapeno pepper, seeded and minced
1-inch piece of ginger root, grated
1 teaspoons dried thyme 
1 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon coarse black pepper
1/2 teaspoon salt
extra-virgin olive oil 
1 ripe lime

For Serving (optional, but highly recommended): 
hamburger buns (I prefer wheat)
lettuce
tomato slices
mango chutney or hot pepper jelly

Directions
Preheat a large nonstick skillet over medium heat. Combine the turkey, garlic, scallions, ginger, thyme, allspice, nutmeg, salt and pepper in a medium bowl. Form mixture into 4 large patties. Drizzle the pan with a touch of oil. Place patties in the hot pan and cook 6 minutes on each side or until cooked through (no pink). Squeeze the juice of 1 ripe lime over the patties before removing them from the heat. Place the cooked patties on bun bottoms and top with lettuce leaves, thick slices of tomato and a dollop of mango chutney or hot pepper jelly.

Serves 4. 

Adapted from: http://www.foodnetwork.com/recipes/rachael-ray/jerky-turkey-burgers-with-papaya-salsa-recipe/index.html

My Favorite Pizza Dough (No Knead!)

After trying many a recipes for pizza dough this one, with a blend of whole wheat and white flour, is my favorite. It is not to heavy, rises well, and crisps up without need to be overcooked (a had a lot of trial and error here...luckily my husband isn't too picky otherwise we would have been throwing out a lot of pizza dough). 

It is great for pizzas, calzones, flatbreads, breadsticks, etc. I make it without kneading it (that is one of my favorite things about the recipe, besides the flavor of course). It can be kept in the refrigerator in a zip-top plastic bag for up to 3 days or frozen for up to 3 months. Enjoy!


1 3/4 cups white flour 
1 1/2 cups whole wheat flour)
1/4 cup olive oil (original recipe had 2 tbsp oil)
1 1/3 cup warm water
1 packet yeast (1/4th oz)
2 tsp sea salt

In a mixing bowl, whisk together all the dry ingredients. Stir in the water and olive oil using a wooden spoon. You may need to use your hands to incorporate the last bit of flour. 

Cover the bowl with a dish towel and let rise for about 2 hours or until it has doubled in size. After the dough has doubled in size, cut in half or fourths. You can now store it in a zip-top bag in the refrigerator or freezer.  When using freshly made dough roll it out, cover it with your favorite toppings and bake at 425 for 10-15 minutes. 

If you are using dough from the refrigerator, let it sit out on the counter in the plastic bag for about an hour, then proceed with rolling, topping, and baking as indicated above. If you are using dough from the freezer, I suggest moving it to the refrigerator the night before so it can thaw. Once it is fully thawed, proceed using the direction for dough from the refrigeration as indicated above. 

Makes enough for 2 large pizzas or 4 small pizzas. 

Minimally adapted from: http://www.eatliverun.com/the-best-pizza-dough/

Chicken Tortilla Soup

Quick, filling, and flavorful, this soup is a must to add to your recipe box. Most of the ingredients are items I typically have on hand so I can throw this together in a flash. Plus, it is a great way to use up leftover corn tortillas or stale tortilla chips.  Enjoy! 

Ingredients
1 TBS Oil
1 1/3 pound chicken breasts, cut into bite size pieces
1 teaspoon poultry seasoning (optional)
1 teaspoon cumin
Salt and pepper
1 medium zucchini, small dice
1 medium yellow onion, chopped
3 cloves garlic, chopped
2 chipotle in adobo peppers
1-28 oz can stewed tomatoes
1-8 oz can tomato sauce
4 cups chicken stock

1 1/2 cups fresh or frozen corn kernels, defrosted
1 red bell pepper, diced

4 cups corn tortillas, roughly chopped (or tortilla chips, crushed)
1-15 oz can black beans, drained and rinsed (optional)

Optional garnishes:
shredded cheese
sour cream
cilantro, chopped
red onion, chopped
chopped cilantro
avocado, diced

Directions
Heat a large soup pot over medium-high heat. Add 2 tablespoons oil to the hot soup pot then add the chicken. Season it with poultry seasoning, cumin, salt and pepper. Cook until lightly browned. Add the red bell pepper, zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium-low.

Stir in the corn, black beans (if using) and tortillas. Simmer until the tortillas have broken down and thickened the soup, about 10-15 minutes. Serve with any or all of the suggested garnishes.

Adapted from: http://www.foodnetwork.com/recipes/rachael-ray/why-the-chicken-crossed-the-road-santa-fe-tastic-tortilla-soup-recipe/index.html

Honey Soy Crock-Pot Chicken

I adapted this recipe to reduce the sodium, sweeten it up a bit (where's the honey?), and add some more veggies (which you can steam in the slow cooker!). I also desired a thicker sauce so I added some cornstarch near the end of the cooking process. This is a great family meal that is healthy and easy. Enjoy!


Ingredients
1 ½ pound Boneless Chicken Thighs
1/2 cup Low Sodium Soy Sauce (Gluten-Free if desired)
1/3-1/2 cup Honey or Agave (or combo)
1/4 cup Rice Vinegar
3 cloves Garlic, Minced
1 Tablespoon Ginger, Minced
1 Tablespoon Chili Garlic Sauce
2 teaspoons Dijon Mustard
2 teaspoons Ground Black Pepper
1 TBS cornstarch

For Serving:
1 whole Yellow/Orange Bell Pepper*, Thinly Sliced
1 whole Red Bell Pepper*, Thinly Sliced 
1 ½ Tablespoon Sesame Seeds 
Steamed Broccoli*
Cooked Brown Rice




Directions
Place chicken in slow cooker.

In a small bowl whisk together soy sauce, honey, rice vinegar, garlic, ginger, chili garlic sauce, mustard, and black pepper. Pour over chicken in slow cooker. Cook chicken on low for 5 hours. Ladle out about a 1/2 cup of the broth from the slow cooker and whisk in the cornstarch. Add the mixture back to the slow cooker and cook on low for 1 hour or until thickened.  Shred chicken in the slow cooker.

Serve over cooked rice with bell peppers and broccoli. Garnish with sesame seeds.


Serves 4-5. 

*You can steam the broccoli and bell peppers in the slow cooker if desired, just place the vegetable in a steamer basket and place them on top of the chicken for the last 30 minutes of the cooking time. 

Adapted from: http://tastykitchen.com/recipes/main-courses/slow-cooker-honey-soy-chicken/

Tandoori-Style Turkey Burgers

Exotic burgers make dinner fun again. These burgers are nicely seasoned (not overpowering or too spicy) and are such a nice change from a plain old turkey burger. We served them with sweet potato fries. Enjoy!

Ingredients
1 1/2 pounds ground turkey (preferable dark meat)
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 cucumber, peeled, halved and thinly sliced lengthwise 
1/2 cup fresh cilantro sprigs
Whole Wheat Buns and slices of tomato for serving
Mango chutney, optional

Directions
Heat grill or non-stick pan to medium-high. In a medium bowl, place turkey, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Gently form mixture into 4 patties.  

Cook patties in preheated grill or pan until opaque throughout, approximately 6-8 minutes per side. Server on whole wheat buns with slices of cucumber, cilantro, and tomato.  For an extra kick top the patties with a dollop of mango chutney. 

Serves 4.

Slightly adapted from: http://www.marthastewart.com/314660/tandoori-style-chicken-burgers?czone=food/best-grilling-recipes/grilling-recipes&center=276943&gallery=275667&slide=281615

Spicy Lentil Stew

Flavorful, spicy and filling, this stew is definitely a keeper. The garam masala imparts a wonderfully exotic flavor and the Rotel tomatoes and jalapeno add quite a bit of heat. This stew is also great served over hot rice. Enjoy!


Ingredients:
1 yellow onion, chopped
1 tbsp olive oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced (optional - depends on how hot you like it)
2 1/2 tsp garam masala
1 butternut squash (about 3 lbs–average sized), peeled and chopped
2 10-oz cans Rotel tomatoes with their juice
1 quart chicken or vegetable broth
1 3/4 cup red lentils
1 15-oz can chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro, golden raisins, and shredded coconut for serving (optional)


Directions:
Heat the oil in a skillet over medium high heat. Add the onion, carrot and jalapeno (if using) and saute for 6-8 minutes. Add the minced garlic and saute for 1-2 more minutes, and then add the garam masala, stirring well to coat. Take off the heat.


Place the chickpeas, butternut squash, Rotel tomatoes, red lentils, broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours (longer equals a thicker stew).


Season with sea salt to taste and serve with minced cilantro, golden raisins and coconut on top. 


Serves 6. 


Adapted from: http://www.eatliverun.com/crock-pot-chickpea-butternut-squash-and-red-lentil-stew/

Orange-Balsamic Chicken

This simple and yummy chicken dish is super quick and easy to make. The glaze is sweet, but not overly so since it is balanced nicely by the acidity of the vinegar. It is great served with brown rice and steamed broccoli. Enjoy!

Ingredients

1 TBS extra-virgin olive oil

1 lb boneless skinless chicken breasts 

Salt and freshly ground black pepper

1 to 2 tsp rosemary, chopped

1/3 cup orange marmalade

1/4 cup balsamic vinegar

1/3 cup chicken stock

Directions

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt and pepper. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. 

Lightly adapted from: http://www.foodnetwork.com/recipes/rachael-ray/orange-balsamic-glazed-chicken-recipe/index.html 

Mediterranean Quinoa Salad

Quinoa is such a versatile grain making it super easy to combine with just about anything and since I love Mediterranean flavors I thought this salad was amazing. Enjoy this super fresh salad as a side dish (I served it with baked turkey meatballs) or as a vegetarian entree. You taste buds will thank you ;-)


Ingredients
3/4 cup quinoa (any color is fine, but I used white)
1 1/2 cups water
1 clove of garlic, minced
1 pint grape tomatoes, cut in half
2 carrot, grated (large slices done with a hand peeler)
4 scallions, sliced (white and light green sections)
1/3 cup Kalamata olives, pitted and cut in half
1/3 cup chopped nuts- pecans, almonds or walnuts (I used walnuts)
2 large handfuls of baby spinach
1 TBS chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1 (15 oz) can garbanzo beans, drained and rinsed (optional)
2 TBS Extra Virgin Olive Oil
Juice of 1-2 lemons, depending upon size (about 1/4 cup of juice)

Salt and pepper, to taste


Directions
Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer, cover and let cook for about 15-20 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.

In a large bowl combine the garlic and the next 9 ingredients (through the garbanzo beans); toss lightly to combine. Fold in the cooled quinoa. Drizzle the salad with the olive oil and lemon juice. Gently stir to combine; season with salt and pepper to taste. 

This salad is best served chilled (at least one hour, but longer is even better as the flavors will continue to meld and develop).

Makes about 4 servings. 

Heavily adapted from: http://glutenfreegoddess.blogspot.com/2009/07/quinoa-salad-with-yellow-tomatoes.html

Smoky Slow-Cooker Chili

I am a huge fan of the slow cooker as it means I can have a hearty meal on the table at dinner without all the evening fuss. You can enjoy this smoky, spicy chili anytime of the year, but I like it best on a cool fall day. Enjoy!


Ingredients


1/2 TBS olive oil
1 medium yellow onion, chopped
2  cloves garlic, chopped

2 - 15.5-oz cans kidney beans, rinsed
28-oz can diced tomatoes
12 oz beer
3/4 lb beef chuck, cut into 3/4-inch pieces (or beef stew meat) (I would up it to 1 1/2 lbs)
2  TBS tomato paste
2 TBS all-purpose flour
2  TBS chili powder
1 to 3 tsp chipotle powder (depending on how spicy you like it)
kosher salt
corn bread, sour cream, grated Cheddar, chopped onion, and fresh cilantro, for serving


Directions
Heat the oil in a skillet over medium high heat. Add the onions and cook until softened, about 6 minutes. Add the garlic and saute another 2 minutes or until the garlic is just starting to turn a bit golden. Put the onions and garlic in the bowl of a 4- to 6-quart slow cooker; add the beans, tomatoes and their juices, beer, beef, tomato paste, flour, chili powder, chipotle powder, and ¾ teaspoon salt; stir to combine


Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Serve with the corn bread, sour cream, Cheddar, onion, and/or cilantro.



Serves 4.  




Adapted from: http://www.realsimple.com/food-recipes/browse-all-recipes/beef-chili-recipe-00100000074153/index.html

African Spiced Lentils

This recipe was originally designed as a dip, but while I thought the flavors were great, I found the texture to be a bit off putting. Therefore, I adapted the recipe so that the lentils remain whole and are served as a main dish. If you prefer a richer texture than the recipe yields, puree just a portion of the lentils, adding water to the food processor bowl as needed. Enjoy!

Ingredients
2 cups brown lentils
1 carrot, cut into 1-inch pieces
1 medium red onion, chopped
1 quart water
4 TBS unsalted butter
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/2 tsp ground allspice
1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 TBS fresh lemon juice
2 TBS chopped cilantro
Cooked rice or toasted pita triangles, for serving


Directions
In a large saucepan, cover the lentils, carrot and onion with the water and bring to a boil. Simmer until the lentils are tender and almost all the liquid has evaporated, 35 minutes. 


In a small saucepan, melt the butter. Add the cumin, coriander, ginger, nutmeg, allspice and cayenne and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Add the spice mixture to the lentils and cook, stirring, for 5 minutes. Season with salt and black pepper and stir in the lemon juice. Transfer to a serving bowl and sprinkle with the cilantro. Serve warm with rice or pita toasts.


Adapted from: http://www.foodandwine.com/recipes/african-spiced-lentil-dip

Roasted Fall Vegetable "Salad" with Lentils

This healthy, hearty and tasty "salad" can be served as a main dish or as a side along with some roasted chicken. Enjoy!


Ingredients
1/2 pound carrots, halved lengthwise
1 red onion, cut into 1-inch wedges
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
5 TBS extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried French green lentils, rinsed
4 tsp balsamic vinegar
1 tsp Dijon mustard


Directions
Heat oven to 425 degrees. On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes.


Meanwhile, place lentils in a medium saucepan and cover with water by two inches. Bring to a boil, then simmer, covered, until lentils are tender, about 20 minutes. Drain; season with salt and pepper.


Combine vinegar and mustard. Pour in remaining 3 tablespoons oil in a slow steady stream, whisking constantly. Toss the lentils the with vinaigrette and season with salt and pepper. Spoon over the over roasted vegetables. Serve hot.


Yields: 2-3 main dishes or 4-5 sides. 


Slightly adapted from: http://www.wholeliving.com/146164/roasted-fall-vegetables-lentils

Spicy Farro Soup with Chorizo

Spicy, richly flavored, healthy and hearty, this soup is great for a cool fall day. If you have never cooked with farro it is similar in appearance to brown rice, but is chewier and denser giving the soup a hearty texture. If you prefer to use brown rice instead just adjust the cooking time from 25-30 minutes to 40-45 or until the rice is tender.  Enjoy!


Ingredients
1 TBS olive oil 
8 ounces chorizo, casings removed
2 carrots, chopped
1 onion, chopped 
Kosher salt and pepper
1 TBS tomato paste
4 cups low-sodium chicken broth
1/2 cup farro
1 15-ounce can chickpeas, rinsed
1 bunch Swiss chard, stems removed and leaves roughly chopped


Directions
Heat the oil in a large soup pot over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate. 


Add the carrots, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes. 


Add the broth, farro, and 1 cup water and bring to a boil. Reduce heat to medium and simmer until the farro is tender, 25 to 30 minutes. Stir in the chickpeas, chard, cooked chorizo, and salt and pepper to taste. Simmer until the chard is tender, 3 to 5 minutes.


Yield: 4 servings


Slightly adapted from: http://www.myrecipes.com/recipe/farro-soup-with-chorizo-10000001834000/