Quinoa & Red Lentil 'Porridge' with Veggies

Thoughts and Inspiration

This is another one pot meal.  As always, I wanted to make something that my husband and I could take to lunch that wouldn't require too much effort.  It is a meal in itself and you can definitely have this for dinner as well!

I use canned tomatoes in the recipe, along with some frozen veggies to save time.  This dish has got a punch of protein from the lentils, edamame and quinoa.

Red lentils cook differently (in my opinion) than green lentils.  They are definitely softer in texture and sort of melt away into the dish.  So don't expect to be biting into the lentils here, rather the quinoa and lentils combine into a porridge-like consistency.

Ingredients
1 Tbsp olive oil
1/4 red onion, diced 
1/2 cup mushrooms, sliced and diced
2 garlic cloves, chopped
*1/2 cup Trader Joes frozen Soycutash
3/4 cup Trader Joes frozen mixed bell peppers (or you can use fresh)
14.5 oz can fire roasted tomatoes (I used Hunt's)
2 cups vegetable broth
2 cups water
**3/4 cup red lentils
**1/2 cup quinoa
1 tsp paprika
1 tsp McCormick Grill Mates Roasted Garlic & Herb Seasoning
1 tsp crushed red pepper
2 tsp dry parsley
Salt and pepper to taste

In a soup pot saute onions, mushrooms and garlic in olive oil on medium heat for about 5-6 minutes.  Next, add in all frozen vegetables and saute for an additional 3-4 minutes.  Stir in tomatoes, broth, water, lentils and quinoa.  Bring this all to a simmer - once it has reached a simmer place a lid on pot and continue to simmer (not boil) for about 15 minutes.  Add in all spices mixing gently and simmer (uncovered) for 5 more minutes (try a spoonful to make sure lentils and quinoa have cooked through - if not, simmer an additional few minutes).  When serving garnish with parsley and a little crushed red pepper... and maybe even a few shavings of Parmesan!
 

*Note: You can easily substitute with 1/4 cup frozen corn + 1/4 cup frozen shelled edamame

**Red lentils and quinoa generally have similar cooking times anywhere between 12-16 minutes.

Garlicky Braised Kale

Thoughts and Inspiration

This is a great vegetable dish that can be had as a side to a main meal.  You can also use it to make stuffed mushrooms or zucchini boats (just mix in your favorite cheese and stuff your veggie).  Or perhaps just throw it on top of some quinoa, brown rice, farro or bulgur!

Ingredients
2 Tbsp olive oil
1 bunch Lacinato kale (Tuscan kale), cleaned and chopped - about 10 oz.
5-6 cloves garlic, sliced thin
1/2 cup water
Sprinkle crushed red pepper
Salt and pepper to taste

In a large skillet heat olive oil on medium-low heat.  Add the garlic and saute for a minute or two, just until fragrant, making sure it doesn't brown.  Add kale, stir and place a lid on for 2-3 minutes to allow kale to slightly wilt.  Next, add the water, season with salt, pepper and crushed red pepper and cook over medium heat for about 6-7 minutes (with lid on).  Remove lid and cook 2-3 minutes longer to help liquid evaporate.  Transfer to bowl and serve.

Warm and Cold Dips with Crudite (Warmed Pinto Bean Dip & Avocado Yogurt Dip)

As promised here is the next dip of the week recipe!  It is something I made one month ago.

Thoughts & Inspiration

It's New Year's Day 2015.  My hubby and I are lounging and relaxing watching the Winter Classic on .  We made some black chai and wanted a snack to munch on.  This bean dip is deliciously warm and the yogurt dip is very refreshing!  The yogurt dip was something I had at our friend's holiday party last weekend.  I got the recipe for it (thanks Kruti!) and added a couple additional ingredients.  Enjoy and be creative!

Ingredients for Pinto Bean Dip

1 can of pinto beans, drained and washed

1/2 cup cilantro (with stems)

2 fresh jalapenos, chopped into large pieces (de-seed the jalapeno according to desired level of spice)

1 medium garlic clove

1/2 lime, juiced

1 tsp cumin

1 Tbsp chipotles in adobo sauce (sauce only)

Salt to taste

1/2 cup white cheddar

Sprinkle of paprika

Preheat oven to 350F.  Place all the ingredients (accept paprika and cheese) into a food processor and pulse together until smooth.  Transfer dip into a small oven safe bowl and place into oven for 5 minutes.  Remove from oven and sprinkle with cheese.  Return to oven for an additional 4-5 minutes (or until cheese is melted and slightly bubbly).  Serve hot with a sprinkle of paprika.

Ingredients for Avocado Yogurt Dip

1 cup plain yogurt
1 cup sour cream

3 fresh jalapenos, chopped into large pieces (de-seed the jalapeno according to desired level of spice)

1/2 cup cilantro (with stems)

1 small garlic clove

3/4 lime, juiced

1 packet Hidden Valley dry ranch dressing mix

1 ripe avocado

Place all the ingredients into a food processor and pulse together until smooth.  Transfer into a serving bowl and refrigerate dip for at least 1 hour.  Serve cold.  

Arrange on a platter with your favorite sliced vegetables and pita/corn/tortilla chips.

Note: When arranging try to incorporate dimension to make the platter look more interesting.  For example, I placed the carrot sticks into a small shooter bowl.

The Green Soup

All the healthiness before...

...The deliciousness after

 

Thoughts & Inspiration

This soup is green deliciousness and can be enjoyed any time of the year.  It may not be a beautiful vibrant green after being pureed, but it sure is light, healthy, satisfying and full of flavor!

Cook Time: 30 minutes   
Serves 4 

Ingredients 

1½ large zucchinis, chopped into large cubes

10 baby carrots

2 large celery stems, chopped into 5-6 pieces

3 stems of green onions, chopped into a few pieces (or 1/4 white onion, chopped)

½ bag of baby spinach

2 cloves of garlic, smashed

3 cups of water

Sea salt

Pepper

1 Tbls fresh chopped parsley

Optional: 2 Tbls light cream or 3 triangle wedges of Laughing Cow Swiss Cheese

In a deep soup pot toss in all ingredients except the parsley, sea salt and optional ingredients.  Bring to a boil and then reduce heat to a simmer.  Place a lid halfway on pot and simmer vegetables for 15-20 minutes.  After about 20 minutes test a baby carrot to see if your soup is ready – you should be able to slice right through the carrot without any effort.  If so, remove soup from heat and if the carrot isn’t quite ready, simmer for an additional 5 minutes.  Allow soup to cool for 10-15 minutes.  Transfer to a blender (Optional: if using Laughing Cow cheese add wedges into blender at this point) and puree all the vegetables with the fresh parsley.  Pour soup back into pot and add sea salt and pepper to taste (Optional: You may add cream at this step if desired).

Optional Garnish:  Finely slice a couple scallions and sprinkle on top of soup.  You can also serve a few garlic croutons on the side.  The picture above is garnished with fresh cracked pink, green and black peppercorns.  Enjoy!

Thai Ginger Vegetable Soup with Vermicelli

Thoughts & Inspiration

It's soup season!  This is a recipe for a heart warming Thai ginger inspired soup... Perfect for a cold autumn night.  It is full of flavor with delicious vegetables.  It is my twist of the recipe from the back of the Swanson Thai Ginger broth box.

Cook Time: 30 minutes     

Ingredients 

1 tsp coconut oil (or olive oil)
1/4 white or yellow onion thinly sliced
6 baby carrots thinly sliced (or 1 small normal carrot peeled and sliced)

4-5 sliced white button mushrooms
4-5 sliced oyster mushrooms
1/4 thinly sliced zucchini
1/2 thinly sliced orange or red bell pepper
1 box of Swanson Thai Ginger Broth
1 can lite coconut milk
1/3 cup of vermicelli (any brand - I used wheat vermicelli that I found at an Asian grocery store)
2 Tbls fresh lime juice
5-6 Thai basil leaves
1 tsp Chili Garlic Sauce (store bought any brand)

Optional Garnishes

2 scallion stems thinly sliced
1 tsp fried red onion (purchased this at an Asian grocery store)
Slice of lime
Thai basil leaves

In a deep soup pot add olive and saute onion and carrot on a low/medium flame for 4-5 minutes.  Next, add mushrooms are saute for an additional 2-3 minutes.  Next add the zucchini and bell pepper strips and cook for 2 minutes.  Add full box of broth and coconut milk and bring to a boil.  Once you reach a boil, reduce heat to a simmer and add remainder of ingredients.  Cook broth with vegetables and vermicelli for an additional 10 minutes.  

Optional Garnish:  Serve hot in a bowl and garnish with scallions and fried red onions, along with a slice of lime.

Serves 4.