Archive for the category “meatlessMonday”

Red Lentils

Dried_red_lentil

{{ red lentils with crispy garlic and onion }}

so yummy. recipe from Whole Foods Market.

2 cups ( dry) red lentils
1/2 teaspoon tumeric
4 cups water
1/2 teaspoon sea salt
2 tablespoons canola oil
1 large red onion, finely sliced
12 cloves garlic, peeled and thinly sliced
6 cups ( cooked ) organic brown Basmati rice

…….

Rinse lentils and add to water. Add tumeric and bring to a boil.

Reduce heat and simmer until lentils are very soft and pulpy, about 25 minutes.

Add salt to lentils after cooking, then purée in blender.

In a skillet, sauté the onion and garlic slivers to a golden brown, taking care not to burn them.

Add the onion mixture to the lentils, stirring well.

Serve piping hot with basmati rice.

 

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Red Lentil Dal

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{{ red lentil dal }}

this traditional Indian dish is usually served with basmati rice and Naan, Indian flatbread.

…….

1 tablespoon canola oil
2 cups roughly chopped onion
3 garlic cloves, minced
3 cups water
1 cup dried red lentils
3/4 teaspoon turmeric ( 1/2 tsp + 1/4 tsp = 3/4 tsp.  or 1/4 tsp 3x 😉
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger

1 cup basmati rice, cooked according to package directions
2 plum tomatoes, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili pepper, seeded, chopped

…….

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside.

Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes.

Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, and garnish with minced cilantro.

 *This freezes well, so feel free to also make a double batch and freeze it in smaller containers.

 

{{ macaroni and cheese }}

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This recipes comes from the Food Network / courtesy of Rachael Ray.  We’ve tweaked it a bit … here’s our version:

1 tablespoon olive oil
2 tablespoons butter
3 tablespoons flour, or corn starch
1 1/2 cups whole or 2 percent milk
3 cups shredded cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches

…….

Heat a medium, deep skillet over medium heat.

Add oil and butter. When butter melts into the oil, add flour and combine.

Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes.

Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently.

Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time.

Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like.

Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.

Transfer to a baking dish and top with remaining cheese.

Place baking dish under a hot broiler and brown the cheddar cheese on top.

Serve and enjoy!
Yield: 4 entree servings, 8 side servings

fall food ~ creamy pumpkin pasta

{{ creamy pumpkin pasta }}

another one of our family’s favorite *fall* dishes ~ this recipe is everywhere online, but … here’s our version:

1 pound penne or rotini pasta

1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil { or you can use 2 tablespoons butter }
1 cup pure pumpkin puree
2 cups vegetable broth, made from bouillon { we like Vogue Instant VegeBase or Rapunzel }
½ cup half and half  { or Rice Milk }
¼ teaspoon nutmeg
1 teaspoon sea salt
¼ teaspoon white pepper
¼ teaspoon red-pepper flakes, plus more for garnish { optional }
2 tablespoons fresh parsley, minced
¼ cup romano cheese, shredded
¼ cup toasted* walnuts, chopped { optional }

…….

cook pasta in a large pot of boiling salted water until al dente.  drain pasta and set aside.

in a large skillet sauté the onion and garlic in the olive oil { or butter } over medium heat, until soft, not brown.

whisk in the pumpkin, vegetable broth, half and half, and seasonings. { to taste ~ }

simmer about 10 minutes, stirring occasionally.

add pasta to sauce, and toss to coat.  stir sauce until heated, about 2 to 3 minutes.

serve pasta sprinkled with parsley, romano cheese and, if desired, more red-pepper flakes.

serve with a salad and some crusty bread for a quick and easy meal that everyone will enjoy!

happy pumpkin season!

notes:
optional toppings { if desired }
¼  cup chopped ( toasted* } walnuts
¼ cup pumpkin seeds

*toast in a dry pan on medium-low, stirring frequently, or in a 300-degree oven for about 15 minutes.

fall food ~ pumpkin chili

{ pumpkin chili }

this recipe comes from wholefoodsmarket.com, they call it Turkey Pumpkin Chili.  we’ve tweaked it a bit, { i’m not a big fan of meat } …  this one’s a fall staple at our house.  here’s our version:

2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 green bell pepper, cored, seeded and chopped { optional }
2 jalapeños, seeded and finely chopped
3 cloves garlic, finely chopped
2 (14.5-ounce) cans diced tomatoes { we like Muir Glen fire roasted tomatoes }
1 (15-ounce) can pumpkin purée { NOT pumpkin pie filling }
1 cup water
2 heaping tablespoons chili powder
1 teaspoon ground cumin
salt and pepper to taste
cayenne pepper to taste { optional }
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained

…….

heat oil in a large pot over medium high heat.  add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes.

add tomatoes, pumpkin, water, chili powder, cumin, salt, pepper and cayenne pepper and bring to a boil. reduce heat to medium low and add beans.  cover and simmer, stirring occasionally, for about 30 minutes.  then let simmer for flavor.

ladle chili into bowls and serve.

garnish with:
fresh cilantro, chopped
jalapeños, chopped
shredded cheddar { or crumbled goat } cheese

NOTE:
for my husband, { who is a fan of meat } i brown some ground white turkey meat.

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