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!

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.

Thai Peanut Chicken

Forget take-out Thai, this recipe was quick, easy, and healthy!  Expanding the ethnic repertoire beyond Italian and Mexican, gotta start with something simple.

Thai Peanut Chicken

Serves 4
Time: 30 minutes

Ingredients:

1 lb boneless, skinless chicken breast, cut into 1" pieces
1 bag frozen stir-fry vegetables
8 oz pad thai brown rice noodles
1/3 cup coconut milk
1/4 cup crunchy peanut butter
1 tablespoon low-sodium soy sauce
1 tablespoon fish sauce
1 1/2 tablespoons lime juice

Directions:

1.  In a large skillet, heat 1/2 tablespoon neutral oil over medium heat.  Cook the chicken until no longer pink, 7-10 minutes.  Add in the stir-fry vegetables and continue to cook until heated through.  Turn heat to low.

2. Bring large pot of well-salted water to boil.  Add noodles and cook for 5-6 minutes, according to the package instructions.  Drain and add to the chicken-vegetable mixture.

3. In a large bowl, whisk together the coconut milk, peanut butter, soy sauce, fish sauce, and lime juice.  Pour over the chicken, veggies, and noodles, mixing until everything is evenly coated in sauce.  Serve immediately!

Thai Peanut sauce courtesy of Mark Bittman, NYT

Lentils with Pumpkin and Apple

Warm up with these fall flavors!

Lentils with Pumpkin and Apple

Yield: 1 dinner or 2 lunches
Time: 1 hour

Ingredients:

1 tablespoon olive oil
2/3 cup diced onion
1 small carrot, diced
2 cloves garlic
1/4 cup lentils, rinsed and picked over
1/2 cup pumpkin purée
1 1/4 cup chicken broth
1 Gala apple, cored and chopped in 1/2-inch pieces
1 cinnamon stick
6 fresh sage leaves

Directions:

In a medium lidded saucepan or small Dutch oven, heat the oil over medium heat.  Add the onion and carrot and cook until softened, 5-7 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add the lentils, pumpkin purée, chicken broth, and cinnamon stick.  Bring to a low simmer and partially cover. After 10 minutes, add the apple and sage leaves.  Replace cover and continue to simmer until lentils are soft, about 30 minutes.

Twice Baked Potatoes

Baked potatoes are good, but twice baked potatoes...different level stuff that dreams are made of.  I had been wanting to make some for a while, and they were just as good as I thought they'd be.  Plus, they weren't complicated – just more time consuming than your standard baked potato.  Well worth the effort, in my opinion.

This recipe works best if you buy potatoes that are roughly the same size and shape.  You'll be slicing them in halves, so a more uniform shape is best.

Twice Baked Potatoes

Serves 8
Total time: 1 hour, 45 minutes

Ingredients:

4 medium russet potatoes (roughly the same size, about 8 oz), scrubbed
3 tablespoons unsalted butter, at room temperature
1/2 cup crème fraiche or sour cream, at room temperature
1/4 cup whole milk or half-and-half, warmed
3/4 cup shredded mild cheddar cheese
1/4 cup lightly packed finely grated Parmigiana Reggiano
5 slices bacon, cooked and crumbled
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons chopped scallions (green parts)

Directions:

1. Preheat the oven to 350ºF.  Set the potatoes directly on the oven rack and bake until tender throughout, about 1 hour to 1 hour, 15 minutes.  Transfer potatoes to work surface and allow to cool for 15 minutes.

2. Using a large chef's knife, cleanly slice the potatoes in half to give two shallow, wide halves; avoid tearing the skin.  Using a towel or oven mitt, hold the potato half and gently scoop out the flesh into a large bowl, leaving 1/4" thick skin.  Repeat with remaining halves.  Mash the potato flesh with a potato masher.

3.  Add in the butter, crème fraiche or sour cream, milk or half-and-half, cheeses, bacon, salt, pepper, and scallions to the potato flesh.  Stir to combine.  Using a spoon, fill the potato skins, lightly packing the mixture into the skins.

4.  Heat the oven to 400ºF.  Arrange the potato skins on a baking sheet or in a large baking dish.  Bake until heated through and beginning to turn golden brown on top, 25 to 30 minutes.  Let sit 10 minutes before serving.


Adapted from Molly Stevens, Fine Cooking

Italian Couscous

New year, more food on Cooking on Call!  I've added a couple of new features: you can now search recipes on the side bar, sign-up to receive updates via email, and subscribe via various services at the bottom of the page.  It's easier to keep up with me than ever before!

To kick off 2015, I made this couscous a couple of nights ago, and it's pretty tasty.  It can be a light main dish or a good side dish for chicken or fish.  It can be served hot, room temperature, or cold, whichever way you like!  

Italian Couscous

Time: 20 minutes

Serves 4-6 

Ingredients: 

1 cup couscous

2 1/2 tsp olive oil

1/4 tsp salt

8.5 oz can quartered artichoke hearts

1/2 cup chopped sundried tomatoes 

2 TBS pine nuts, toasted

2 TBS balsamic vinegar

1 TBS chopped parsley, for garnish

Directions:

1.  Cook the couscous according to the package directions.  Meanwhile, drain the artichoke hearts and toast the pine nuts.  

2.  To toast the nuts, heat a nonstick skillet over medium-low heat.  Add the nuts and allow to cook for about 5 minutes, swirling the nuts occasionally to avoid burning.  You'll be able to smell them.  

3.  Once the couscous is cooked, add in all the ingredients except the parsley, toss together, add the parsley, toss again, and serve.