Red Lentils and Root Vegetables

I love the color of red lentils, and they taste great too!  This dish comes together quickly and makes a hearty meal.  Even my brother liked it, so that's pretty high praise.

Red Lentils and Root Vegetables

Serves 6-8
Prep time: 10 minutes
Total time: 1 hour, 15 minutes

Ingredients:

1 cup diced onions
1 lb assorted root vegetables, chopped – sweet potatoes, carrots, parsnips*
3 cloves garlic, minced
4 oz diced prosciutto
1 32oz can crushed tomatoes
24-32oz low-sodium chicken broth
1 lb (about 2 cups) red lentils, washed and picked through
Spices to taste – oregano, red pepper flakes, salt, and pepper
3 cups cooked brown rice

Directions:

1. Cook brown rice according to package instructions to make approximately 3 cups cooked.

2. Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon of oil over medium heat.  Add the onions and cook until softened, about 5-7 minutes.  Add in the root vegetables and continue to cook for 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the prosciutto and allow to crisp, about 5 minutes.

3.  Pour in the lentils, tomatoes, and chicken broth.  Add more chicken broth (closer to 32oz) if you want more of a stew, and add less (toward the 24oz end) if you want a thicker concoction.  Bring to a boil, and then partially cover and simmer for 30 minutes.  Season with oregano and red pepper flakes as desired.  Salt and pepper to taste.

4.  Add in the brown rice and stir to combine.  Serve as is or top with some roasted chicken for extra protein.


*Whole Foods has an assorted frozen root vegetable mix!

Slow Cooker Mexican Chicken Stew

Being on the wards, I need a delicious lunch to motivate me through morning rounds.  This stew hits the spot!  Packed with veggies, protein, and good carbs, it is just the dish to power me through my afternoon workload.  

Pro Tip: If you don't have a crockpot, get yourself one.  Easy meal prep, minimal effort, incredible food.  It is a life-saver during busy rotations.  You can make almost anything in it!

Slow Cooker Mexican Chicken Stew

Serves 6-8

Prep time: 20 minutes

Total time: 6 hours, 20 minutes

Ingredients:

For the chicken, 

1 tablespoon chili powder

1/2 tablespoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon granulated onion

1/4 teaspoon dried cilantro

1/4 teaspoon ground oregano

1/8 teaspoon cayenne pepper

Dash cinnamon

1lb boneless, skinless chicken breast

1 1/2 cup diced onion

1 5oz bag chopped frozen spinach

3 bell peppers, seeded and diced

1 15oz can diced tomatoes

1 15oz can black beans, drained and rinsed

Salt and pepper

3 cups cooked brown rice

Directions:

1. Mix together the spices in a large shallow bowl.  In a second shallow bowl pour 2 tablespoons canola oil.  Drag each chicken breast in oil, then coat with spices.  Set aside.  

2.  In a crockpot, add the onions, spinach, and bell peppers.  Stir in the tomatoes and black beans.  Add 1 teaspoon each of salt and pepper.  Add in the chicken breasts.  Cover and cook for 6 hours on low.  

3.  Cook brown rice according to directions.  Shred any remaining chicken chunks by running two forks through the pot.  Stir in the brown rice.  Add salt and pepper to taste.  Serve with cheese or avocado.  

Southern Savory Grits

Top this beauty with some pulled pork barbecue, and you've got yourself a nice Southern dinner.

Southern Savory Grits

Serves 6
Time: 1 hour

Ingredients:

1 1/2 cups stone-ground yellow or white grits, washed and kernels removed
4 tablespoons butter
1 cup diced onions
2 cloves garlic, minced
1.5 cup chopped okra
1.5 cup chopped broccoli
2 TBS chipotle in adobo, seeds removed
1 28oz diced tomatoes (undrained)
1 teaspoon Lawry's seasoned salt
1 teaspoon pepper

Directions:

1. In a large Dutch oven, melt the butter over medium heat.  Add the onions and allow to soften, 5-7 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  

2.  Add the okra and broccoli and allow to cook for 5 minutes.  Pour in the grits and stir in the tomatoes, chipotle, and 1.5 cups water.  Bring the mixture to a boil, then allow to simmer for 45 minutes.  Stir frequently, scrapping the bottom of the pot to keep the grits from burning.

3.  Once the grits have thickened, salt and pepper to taste.  Serve with your choice of meat over the top.

The Blog is Back!

Friends!  It's been too long.  Some updates:

I am now an MD.  How crazy.

I've started my residency in Pediatrics at Vanderbilt Children's Hospital.  It is awesome.

After a couple of months of adjusting to life as an intern, I'm now back to meal prep, whipping up some awesome recipes.  Send in requests or suggestions for things you'd like to see or questions that you have!  I'm excited that the blog is back.

- Mary

Red Lentil Soup

This soup is a lovely dish to serve to vegetarians and non-vegetarians alike.  It is also a refreshing alternative to tomato soup for pairing with grilled cheese.  Enjoy!

Red Lentil Soup

Serves 4
Time: 45 minutes

Ingredients:

1 tablespoon canola oil
2/3 cup frozen chopped onions
1/3 cup chopped celery
1/3 cup chopped carrots
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 15-oz can diced tomatoes, no need to drain
1 cup red lentils, washed and picked over
1 quart vegetable or chicken broth
Salt and pepper to taste
Dash cayenne pepper
1 teaspoon lime juice

Directions:

1. In a large stockpot, heat the oil over medium heat, then add the onions, celery, and carrots.  Allow the vegetables to soften, 5-7 minutes.  Add in the garlic and cook until fragrant, about 30 seconds.  Stir in the cumin, coriander, and curry powder.  Add the tomatoes and bring to a simmer for about 10 minutes, until the mixture begins to thicken.

2.  Stir in the lentils and stock.  Bring to a boil and then reduce the heat to a simmer and cover.  Allow to cook for 15-25 minutes, until the lentils are softened and falling apart.  The soup should be thick.  Add the salt, pepper, cayenne, and lime juice.  Taste and adjust as desired.

3.  Allow the soup to cool for 10-15 minutes.  Using an immersion blender or in batches in a traditional blender, puree until smooth.  Serve alongside warm crusty bread or your favorite grilled cheese.

Recipe adapted from Martha Rose Shulman, NYT