Lentil & Sausage "Stew"

"stalking" his prey...

Yes, I realize that the last recipe I posted was another lentil favorite... but this time of year, the produce available just screams to paired with lentils of any variety. ;)  Besides, if you don't like it, you can just go read something else... lentil hater. *shakes head sadly*

I suppose this would work well as a soup if you added much more liquid than I used, but I really like the texture of this dish as is; just enough liquid that you need to use a spoon instead of a fork. Maybe "stew" isn't quite the right word, but I'm going to stick with it unless someone has a better suggestion.

Even Micha was desperate to get his face into my bowl, so I must have done something right with this particular lentil recipe... because everybody knows that a cat has an incredibly discerning palate, um, right?

Lentil & Sausage "Stew"

Ingredients:
1 Tbs. olive oil
1 medium onion, diced
1 carrot, diced
1 rib of celery, diced
2 roma tomatoes, diced (canned with the juice would be good too)
2 links hot Italian turkey sausage, casings removed, crumbled
1/2 cup of lentils (I used just plain ol' brown lentils)
2 cups of liquid (I used chicken stock 'cause I already had an open carton)
1 cup butternut squash, diced (pulled straight from the freezer this time)
2 cups of kale, torn (I usually have this in the freezer, too, but used fresh today)
splash of acid of choice (lemon juice, red wine vinegar, balsamic vinegar) *optional
salt & pepper to taste

Directions:

... going in for the kill...

In a large, heavy bottomed pot over medium heat, saute the vegs (except kale & squash) in olive oil until slightly softened, about 5 minutes. Add in the turkey sausage and cook for another 4-6 minutes or until the sausage is mostly browned and the vegs have softened further. Stir in the lentils and liquid of choice, cover, and reduce heat to a low. Simmer on low until most of the liquid has absorbed, about 20-25 minutes, before adding the butternut squash, kale, salt & pepper. Cover slightly, and simmer for another 8-10 minutes. By this time, nearly all of the liquid should be absorbed. Add a splash of something to brighten the flavor- I used a shot of red wine vinegar- remove from the heat, and allow to stand, covered for at least 10 minutes before diving in... licking the bowl clean is definitely recommended, but optional I guess.

Enjoy!

*Cook's Note: These lentils were even better the next day! The remaining liquid had all but completely absorbed, making the lentils super creamy in texture. Yum!

Veg(etari)an Red Lentil & Tomato Soup with Kale

A far cry from my mother's bland lentil soup, this red lentil soup has become one of my favorites to make. I keep the spices fairly subtle, but feel free to boost the amounts as you like. Also, I've tried adding spinach instead of kale, but it just doesn't hold up quite as well.

Veg(etari)an Red Lentil & Tomato Soup with Kale

Ingredients:

chick peas are pretty good with this soup

1 Tbs. olive oil
1 medium onion, diced
1 stalk of celery, diced
1 carrot, diced
1 cup butternut squash, diced *optional (I always have this in the freezer so it's easy to throw in and I like the color and sweetness it adds to the soup)
1 bay leaf
1/2 tsp. lemon pepper
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. curry powder
pinch of cinnamon
pinch of nutmeg
1 cup of red lentils
1 (15-ounce) can of tomatoes with the juice (dealers choice on whole vs diced- soup gets puréed so it doesn't really matter)
4-6 cups veggie stock (chicken stock is good too, if you don't care about it being vegan/vegetarian) *the amount of liquid you use depends on how thick you want the soup to be- use more for a looser consistency, less for a thicker one
salt to taste
1 big bunch of kale, torn

Directions:
In a large heavy-bottomed pot over medium heat, sautée the vegs and spices in olive oil until fragrant and slightly softened, about 5-7 minutes. Stir in the lentils and cook for another 1-2 minutes. Add in the tomatoes with their juice as well as the stock (I usually go with 4 - 4 1/2  cups for a thicker soup- it's easy to add more liquid if it's too thick), raise the temperature to bring to a boil, then drop the heat once more to a simmer and cook, slightly covered, for 20-25 minutes or until the lentils and vegs are tender. Remove from the heat and fish out the bay leaf.

Purée the soup using an immersion blender (one of my all time favorite kitchen tools!) or, if you're not lucky enough to have one of these nifty gadgets, use a blender or food processor and carefully purée it in batches. (Just remember that hot liquids can explode out of your blender if you put too much in and don't allow the steam to escape... um, not that I would know that first hand or anything...)

Once the soup is puréed to your desired consistency (you can always add in some more liquid at this point if it's too thick), add in salt to taste as well as the kale. Return to a low heat, cover, and simmer for 10 minutes or so, just until the kale has wilted and softened, but remains green. This soup is fantastic as is, but feel free to add in some chick peas for another hit of protein, and maybe garnish with a dollop of plain Greek yogurt or sour cream. It freezes beautifully if you actually have leftovers.

Enjoy!

Stuffed Peppers, Version 2.0

Okay, so I know I've posted a stuffed pepper recipe here before... but this latest version was so great I just had to write it up! While this one isn't vegetarian, it could easily be made so by simply omitting the chicken. You could swap in another protein substitute, but honestly, it's a pretty hearty filling and you don't really need it, especially since it's made with quinoa which is already a source of complete protein. The other main difference with this recipe is that I set the oven to a slightly higher temperature this time... and I can't even say why I did that, other than I felt like it. Besides, what's 25 degrees between friends, right?

Stuffed Peppers, Version 2.0

just as good leftover as straight from the oven

Ingredients:
2 Tbs. olive oil, divided
1 lb. ground chicken breast
dried herbs of choice (I used onion & garlic powder, basil and thyme)
salt & pepper to taste
1 box of Near East Quinoa Blend Roasted Red Pepper & Basil (yes, I took help from the store and used a pre-packaged mix)
3 Tbs. goat cheese, crumbled
1 (15-ounce) can of tomato sauce
2 Tbs. fresh basil, shredded, divided
3 bell peppers, sliced in half, seeds and ribs removed (I used red, orange, and yellow)


Directions:
Preheat oven to 400 degrees.

Over medium heat, cook the ground chicken and dried herbs in 1 Tbs. olive oil until cooked through and slightly browned, about 7-9 minutes. Set aside to cool slightly.

Meanwhile, in a separate pan, prepare the quinoa according to package directions.

Combine the chicken, quinoa, and goat cheese before stirring in 1 Tbs. of the fresh basil.

Pour 1/2 of the tomato sauce and the remaining basil in a glass baking dish just large enough to fit the 6 pepper halves. Fill each of the pepper halves with a heaping mound of the stuffing mixture and place into the baking dish. Drizzle the remaining tomato sauce over the top of the stuffed peppers, drizzle on another Tbs. of olive oil, and cover with aluminum foil. Bake at 400 degrees, covered, for 45 minutes. Remove the foil and bake for another 15-20 minutes, uncovered, until the tops of the peppers are lightly browned.

Enjoy!

Barley Chili

So when the Universe tells you to make something, you just have to go with it.

I watched an episode of Rachael Ray's Week in a Day last weekend and she made this stew that was sort of like a cross between Mexican tortilla soup and a beef and barley soup. I was intrigued, and started thinking about how I could make something similar, but maybe something a little heartier. Well, later that day I grabbed the barley from my pantry and guess what I noticed on the box? A recipe for chili featuring barley.

Bingo!

What I ended up doing was using a scaled down version of my basic chili recipe (here) and bumped up the amount of liquid in the pot so the barley could cook right in the chili mix, soaking up all that flavor.

Barley Chili

Ingredients:
1 Tbs. olive oil
1 small onion, diced
1 Tbs. chili powder
1 Tbs. cumin powder
1 tsp. garlic powder
1 tsp. paprika (sweet or smoked)
1/2 tsp. red pepper flakes
pinch of cinnamon
pinch of oregano
salt & pepper, to taste
2 (14.5 ounce) cans of diced tomatoes with green chilies  *the recipe on the box of barley called for a jar of your favorite salsa instead of canned tomaotes
1 (14.5 ounce) can of black beans, drained and rinsed
1 cup pearled barley
4 cups liquid of choice (chicken stock, beef stock, veggie stock, or water)  *you can use more if you'd prefer a soupier consistency
1 cup of corn (I pulled some straight from the freezer)
1 cup of previously cooked chicken breast, diced (I had this leftover in the fridge and thought what the hell, in it goes!)

Directions:
In a large heavy-bottomed pot, saute the onion and all spices in the olive oil over medium heat until slightly softened, about 3-5 minutes. Toss in the rest of the ingredients (except for the corn), bump up the heat to high to bring to a boil before reducing the heat once more. Simmer, partially covered, on medium-low for 35-45 minutes, until the barley has absorbed most of the liquid. Add in the corn (and chicken, if using) and simmer for another 10-15 minutes until it reaches your desired consistency. Top with sour cream, shredded cheddar, or eat it straight up... whatever floats your boat.

Enjoy!

Turkey Bolognese

This is my version of a classic ragu alla bolognese which is basically just a meat sauce served over pasta. In this case, the sauce is the star of the dish and because it's so thick and rich, I tossed it with just enough pasta to round it out and make it a meal in and of itself. And, while the list of ingredients is fairly long, it's a basic chop-and-drop-then-simmer method of cooking.

Turkey Bolognese

Ingredients:
1 Tbs. olive oil
1 sweet onion, diced
2 carrots, peeled and diced
1 rib of celery, diced
1 lb. of ground turkey (really, you can use any meat or combination of meats here, though beef is classic)
2 tsps. garlic powder (as always, feel free to use fresh if you'd prefer)
1 Tbs. dried parsley
1 Tbs. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. lemon pepper
1/2 tsp. red pepper flakes
salt & pepper to taste
1 large zucchini, diced
2 (14-ounce) cans of diced tomatoes
1 Tbs. tomato paste
1/2 tsp. sugar (yes, I said sugar- it balances out the acidity of the tomatoes)
1 cup of liquid (water, stock, wine- dealer's choice here)
1/4 cup fat-free half & half (yes, cream is the classic, but this is the only dairy I keep in my fridge and soy milk just doesn't cut it here)
1/2 lb. short-cut pasta, cooked to al dente (I used whole wheat shells but penne or rigatoni is great here)
grated Parmesan, fresh basil, extra virgin olive oil to finish

Directions:
In a large heavy-bottomed pot over medium heat, saute the onion, carrots, and celery in olive oil until slightly softened, about 3-5 minutes. Add in the ground turkey and all spices, continuing to cook over medium heat until the turkey is browned, another 7-9 minutes. Stir in the zucchini, tomatoes, tomato paste, and liquid of choice. Drop the heat to low, cover the pot, and simmer for at least 15-20 minutes. (The beauty of this dish is that the longer you cook it, the better it gets; just keep it over low heat and add more liquid for longer cooking times.) Stir in the half & half, letting it heat through before tossing in the cooked pasta. Finish with Parmesan, fresh basil, and a drizzle of extra virgin olive oil.

Enjoy!

Summer Veggie Mac & Cheese

If you're American, chances are pretty damn good that you grew up eating mac & cheese. Whether it came from the box (my personal favorite when I was a kid and even well into college and beyond) or it was homemade on the stove top, or baked in the oven, everyone I know loves mac & cheese.

Once I started making it from scratch, I learned just how easy it is to tweak the "recipe" to suit whatever mood you're in and with all the different shapes/sizes of pasta as well as the number of great melting cheeses available... well, the possibilities are practically limitless!

So, after lots of experimentation, I've learned that I prefer a baked mac & cheese with a crunchy topping as opposed to the creamy/soft stove top variety. And, rather than the traditional elbow macaroni- which is perfectly good- I prefer to use medium shells... all the better to trap the cheesy goodness in each bite. This particular variety also includes my favorite summer veggies: squash, zucchini, and tomatoes. Like most of the dishes I make, it can be scaled up or down to make as much or as little as you want; that's why there are no measurements listed.

Summer Veggie Mac & Cheese

Ingredients:
olive oil or butter, dealer's choice
onion, finely diced
squash, diced
zucchini, diced
(mushrooms, sliced, would be really good here too... if you like 'em, which I don't)
dried herbs of choice *optional (I used basil, parsley, and a pinch of nutmeg)
salt & pepper to taste
AP flour
liquid of choice (I used equal parts veggie stock and soy milk, but the traditional would be all milk)
cheese(s) of choice, shredded (I used equal parts sharp cheddar, guyere, and colby jack)
pasta of choice, cooked shy of al dente (I used whole wheat shells)
ripe tomato, sliced
panko bread crumbs
Parmesan cheese
extra virgin olive oil

Directions:
Preheat oven to 350 degrees and prepare a baking dish by spraying it with non-stick cooking spray.

In a large pot of heavily salted water, boil the pasta a few minutes shy of al dente.

Meanwhile, in a saute pan over medium-low heat, cook the vegs and dried herbs in your fat of choice until slightly softened, about 2-3 minutes. Sprinkle on an equal amount of flour as fat (to make a roux) and cook for a minute before adding your liquid(s) of choice. Raise the heat to medium-high and stir until the sauce has thickened slightly but still pretty loose. (Yes, I know that was pretty ambiguous. You need to keep in mind that the pasta will continue to cook and absorb liquid as it bakes in the oven so the cheese sauce needs to be almost liquidy before it goes in the oven.) Drop the heat to low and add your cheese(s) of choice a little bit at a time, stirring between each addition until all of the cheese has melted into the sauce. Toss the par-cooked pasta in the cheese sauce before pouring everything into the prepared casserole dish. Cover the pasta with the sliced tomatoes before sprinkling on the bread crumbs and Parmesan. Drizzle lightly with the extra virgin olive oil and bake at 350 degrees until the pasta is cooked through, the cheese sauce has thickened considerably, and the top of the casserole is golden brown and delicious, about 30 minutes or so. Allow to cool slightly before diving in.

Enjoy!

Summer Squash Sauté

Every time I make this dish, I think about the summer of '97 leading into my senior year of college. My best friends and I had sublet a house off campus for the first time and it was all I could do to afford my part of the rent. Fortunately for me, there was a small farm stand within walking distance so I didn't starve that summer; instead, I ate a whole lot of inexpensive produce and pasta. This combination, by far, was my favorite and my definite go-to since there was ALWAYS squash, zucchini, and tomatoes available. You'd think after eating so much of this stuff I'd be sick of it, but honestly, it's just so damn good I don't think I'll EVER be tired of it. Plus, it's easy enough to switch things up a bit by adding different spices and herbs and you can make it in any quantity. This weekend, I made a large pan of it to serve with grilled chicken, so today I tossed the leftovers with pasta for a quick dinner to pack for work.

Summer Squash Sauté

Ingredients:

olive oil

sweet onion, diced (my preference here is a vidalia onion)

yellow squash, sliced

zucchini, sliced

tomatoes, diced (fresh is best when they're in peak season, but canned are just as good)

dried herbs: basil, parsley, oregano, thyme (whatever you've got in your spice cabinet)

pinch of sugar (balances out the acidity of the tomatoes)

pinch of red pepper flakes (optional)

salt & pepper to taste

Directions:

Saute the onion in olive oil for 1-2 minutes before tossing in the remaining ingredients. Cook over medium-low heat until the vegs are softened but haven't lost their color, about 5-7 minutes. Serve as a stand alone dish, a side dish, or toss with cooked pasta.

Enjoy!