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Posts Tagged ‘lentils’

I have no list of Superbowl snacks to share. No compilation of dips and chips and fried stuff with cheese.

Truth be told, as much as I LOVE college football, I’ve never been as interested in the NFL. It’s just not as much fun as college ball!

That being said, we do usually watch the Superbowl.

And you definitely need good food during the game.

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My family got here last night to spend the weekend visiting. But since they’ll be heading back Sunday afternoon, we won’t get to watch the game with them.

So a good Friday night dinner was necessary!

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Thanks to Foodbuzz and the Tastemaker program, I received some Pace Picante salsa to use to make a dish good enough to serve during the big game.

Everyone loved it!

And the best part is that it’s pretty healthy – so if you have this for your main meal on Superbowl Sunday, you’ll still have some room for your favorite game time snacks and treats.

 

Pace Yourself Enchilada Casserole

  • 3 scallions, sliced
  • 1.5 cups red lentils
  • 2 cups kale, chopped
  • 2 cups broth
  • 1 Tbsp garlic, minced
  • 1 Tbsp cumin
  • 1/2 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp smoked (or regular) paprika
  • 28 oz. green enchilada sauce
  • 1 jar (8 oz) Pace Picante sauce
  • 16 corn tortillas
  • 1 cup queso fresco

 

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In large skillet, saute scallions until tender and add lentils and broth.

Bring to a boil and let cook 10 minutes.

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Chop kale into bite size pieces.

Add kale, 1 cup of enchilada sauce, spices, and Pace Picante to the lentil mixture.

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Let lentil mixture cook 10-15 minutes more until most of the liquid has been absorbed and the lentils and kale are tender.

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Preheat oven to 375 and cut tortillas into 4ths.

Pour 1/2 cup of Enchilada Sauce in the bottom of a 9×13 baking dish and top with a third of the tortillas.

Put 1/2 of lentil mixture on top of tortillas and repeat (tortillas, lentils).

Once the last of the lentil mixture is layered, top with the last third of the tortillas and pour on 1/2 cup of enchilada sauce.

Top with cheese and bake 25-30 minutes or until cheese is melted and edges are bubbling.

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Cut into 8 pieces and serve.

We actually had ours with a fried egg on TOP – and it. was. incredible. But I ate it too fast to get a picture with the egg ; )

Whatever you’re making for the big game, enjoy it!

I know I’ll be enjoying these leftovers.

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As soon as I was finished making the pumpkin chocolate chip muffins with the Tropical Traditions coconut oil, I knew I needed to make something savory with it – and soon.

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Thankfully, the season for soup is here! While we’re having some unreasonably warm weather this week, last week had a few evenings that were practically begging for a big pot of soup, bubbling on the stovetop.

When it’s already dark once we get home from work…I want soup.

And this, being my first time ever using red lentils, may be my new favorite.

Red Lentil, Couscous, and Kale Soup

  • 1.5 Tbsp Coconut Oil
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 1/2 red onion, diced
  • 3 carrots, diced
  • 4 stalks of celery, diced
  • 2 cloves of garlic, minced
  • 1 Tbsp cumin
  • 1 Tbsp turmeric
  • 1 tsp salt
  • 1 Tbsp tomato paste
  • 1 cup red lentils
  • 2 cups vegetable broth
  • 2 cups water
  • 1/2 cup whole wheat couscous (I used Israeli – it’s doughy!)
  • 1 bunch kale, chopped and rinsed
  • 1/2 cup light coconut milk
  1. In large pot, heat coconut oil and olive oil.
  2. Add onions, carrots, celery, and garlic and cook until softened, stirring occasionally.
  3. Stir in seasonings and tomato paste and let cook 1-2 minutes until fragrant.
  4. Add in lentils, broth, and water and bring to a boil.
  5. Reduce heat to medium and let cook 15 minutes.
  6. Stir in couscous and kale and let cook 10-15 minutes more or until lentils and couscous are cooked.
  7. Stir in coconut milk.
  8. Serve, topped with cashews or peanuts.

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I loved how the soup had great spice but wasn’t too hot. If you love hot and spicy foods, it would be delicious with a sprinkling of crushed red pepper or Sriracha hot sauce.

And while Nick doesn’t normally add the peanuts or cashews, I love the added crunch they gave to the thick soup, tender lentils, and soft couscous.

 

Have you ever cooked with red lentils?

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Picked Clean

Why, oh why, do the weekend pass by so quickly?

I have no pictures from lunch since I was just enjoying the company at our potluck, but my food turned out great!

My vegetarian enchilada-pasta dish was completely gone! Nothing left in the crockpot except for a black bean or two. I’m so glad it turned out well, because I kind of made it up as I went along last night  🙂  I made some extras for us to have this week, so I’ll post my recipe along with that in a day or two.

I also made a 9×13 dish of those cookie-topped brownies, and most of those were eaten, as well. I had some of my pasta dish, a piece of grilled chicken, a little bit of another veggie-full casserole, some fresh peaches + nectarines, and a lot of watermelon. It was good!

It was nice to sit and talk with everyone and catch up! A few couples hadn’t been there the weeks we had been, and since we were gone a few weeks ago, I feel like it had been a long time since we’d seen them.

Nick and I came home with full bellies and took a little Sunday afternoon nap on the couch with Roxy, which is tradition and one that I love. After getting up from the nap, I started working on laundry and cleaning the house while listening to a little Jennifer Knapp and Old Crowe Medicine Show. Nick mowed the lawn while I was working inside, and we both finished up about the same time so I started on dinner.

I had seen this lentil and brown rice cake recipe in one of the latest Clean Eating magazines and had marked it to make this week.

lentilcake

The flavors were so good in these cakes, but they started out by not holding together well at all. I ended up adding 1 more tablespoon of flour to the mix to get them to stay together better.

Also, instead of shaping the patties by hand, I used a 1/3 cup measuring scoop and just scooped the mixture into that, pressed it down, then turned it out into the hot pan. I pressed them out a bit, and they actually flipped well and mostly stayed together that way.

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I also added some fresh cilantro to the lentil cakes – I don’t think you can have too much cilantro. BUT – they would be great without it, too.

Instead of making the salad and dressing in the recipe, I just used up a bunch of stuff in our fridge.

My lentil/rice cake tower salad had:

  • romaine
  • garden tomatoes
  • corn
  • 2 lentil/rice cakes
  • guacamole
  • fresh salsa

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Overall, I really liked this recipe. The flavors in the cakes were great, and I love the mixture of lentils + nutty brown rice.

I was going to say that I needed to pack my lunch for work tomorrow, but I’m working from home so I guess I don’t have to! I keep forgetting  🙂

I’m off to watch a new Iron Chef America! Allez Cuisine!

Do you like lentils? What’s your favorite way to have them?

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Easy Spicy Dinner

After doing some prep work for this week’s lunches, I started on dinner. Nick came home a bit early, so dinner was earlier than normal – which was great, because I was starving!

 

I made Curried Lentils from Heather’s site, plus some kale cooked with onion, ginger, and the same spices.

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I was planning on making brown jasmine rice to have with dinner, but that got switched to barley. I wanted to make a barley/fruit/chicken salad for lunches this week, so I cooked the barley and got the rest of it mixed up…..and then decided to just leave the barley out so Nick could use some chicken salad for lunches, too.

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Barley already made? or jasmine rice which takes 40 minutes to cook?  Easy choice  🙂

 

This meal was so good and so spicy! Plus, I felt good knowing there were so many superfoods in this meal!:

  • ginger
  • lentils
  • tomatoes
  • turmeric
  • kale
  • curry

 

Thanks for all the notes earlier  –  I really appreciate it.

 

See you for breakfast – I am excited for that!

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