Lentils are native to SW Asia and are in the legume family. The lentils that we eat are actually the seeds of the fruit pods. Lentils are widely used in both Greek kitchens and Indian kitchens and commonly also called dhals. Lentils have a high protein content so are commonly used in vegetarian cooking. They are most often used in soups and stews. Lentils (and beans in general) are relatively inexpensive and easy to cook, hence they are a good staple to always have on hand at home.
There are several different types of lentils. If you are looking for a lentil that will cook down and almost disappear (great as a thickener), use red or yellow. For lentils that will hold their shape, use brown or green.
Unlike most other beans, lentils are generally cooked while the dish is made instead of pre-soaking and boiling in advance.
Showing posts with label Beans. Show all posts
Showing posts with label Beans. Show all posts
Thursday, December 18, 2008
Lentil Sauce Over Pasta
This is a meal that can easily be cooked for lunch or dinner. It is not only kid-friendly, but hearty enough for company (not to mention just plain healthy!). If you don’t have fresh tomatoes on hand, you can substitute 2 lbs of canned tomatoes (whatever you have – crushed, whole, stewed, etc.). If you have some leeks or jicama, you can dice and toss in with the carrots.
I usually double this recipe. If you make it right after breakfast, it will be ready in plenty of time for lunch.
2 T extra virgin olive oil (EVOO)
1 small onion, chopped
1 large carrot, diced (this adds great color to the dish)
1 stalk celery, chopped
3 cloves garlic, minced (or 2 T garlic powder)
10 large tomatoes, chopped
1-1/2 C water, separated
1-1/2 C green or brown lentils
1 t sea salt
1 t black pepper
1 lb uncooked pasta (not spaghetti or angel hair)
¼ C Parmesan cheese, grated
In a 2 qt. pot, heat the EVOO over medium heat. Add the onions and celery and cook until soft, but not yet browned. Add the carrots and garlic and cook about 10 or 15 more minutes, or until the onions and carrots are lightly browned.
Increase heat and add ½ C tomatoes and 1 C water. Make sure to use a spatula to stir in the caramelization that may be stuck to the bottom of the pot (for this reason you should NOT use a non-stick pot). Cook until the water is boiling.
Add the lentils, rest of the tomatoes, and ½ C water. Bring back to a boil, cover and reduce heat, stirring occasionally. Cook until the lentils are tender. DO NOT ADD the salt until the lentils are soft as this may slow down (or even stop) the softening process. Allow up to 1 hour for this process (the older the lentils are, the longer they take). Remove the lid and cook to desired thickness.
When the lentils are almost done, cook the pasta according to the directions and drain. Serve individual portions of pasta and ladle the lentils over the top. Sprinkle the grated cheese over each portion.
Timesaving Notes:
From time to time I will cook some pasta al dente, drain, then freeze it. When I want to use it I just pop it in a pot of boiling water for about 60 seconds and it is ready to go.
You may wish to cook the lentils in advance and then warm to serve. If you do this you may need to add a bit more water so it doesn’t become paste-like.
I usually double this recipe. If you make it right after breakfast, it will be ready in plenty of time for lunch.
2 T extra virgin olive oil (EVOO)
1 small onion, chopped
1 large carrot, diced (this adds great color to the dish)
1 stalk celery, chopped
3 cloves garlic, minced (or 2 T garlic powder)
10 large tomatoes, chopped
1-1/2 C water, separated
1-1/2 C green or brown lentils
1 t sea salt
1 t black pepper
1 lb uncooked pasta (not spaghetti or angel hair)
¼ C Parmesan cheese, grated
In a 2 qt. pot, heat the EVOO over medium heat. Add the onions and celery and cook until soft, but not yet browned. Add the carrots and garlic and cook about 10 or 15 more minutes, or until the onions and carrots are lightly browned.
Increase heat and add ½ C tomatoes and 1 C water. Make sure to use a spatula to stir in the caramelization that may be stuck to the bottom of the pot (for this reason you should NOT use a non-stick pot). Cook until the water is boiling.
Add the lentils, rest of the tomatoes, and ½ C water. Bring back to a boil, cover and reduce heat, stirring occasionally. Cook until the lentils are tender. DO NOT ADD the salt until the lentils are soft as this may slow down (or even stop) the softening process. Allow up to 1 hour for this process (the older the lentils are, the longer they take). Remove the lid and cook to desired thickness.
When the lentils are almost done, cook the pasta according to the directions and drain. Serve individual portions of pasta and ladle the lentils over the top. Sprinkle the grated cheese over each portion.
Timesaving Notes:
From time to time I will cook some pasta al dente, drain, then freeze it. When I want to use it I just pop it in a pot of boiling water for about 60 seconds and it is ready to go.
You may wish to cook the lentils in advance and then warm to serve. If you do this you may need to add a bit more water so it doesn’t become paste-like.
Wednesday, December 10, 2008
Spicy Hummus
I really enjoy eating hummus. For those of you who don't know what it is and think it might be something strange, just think of it as a type of bean dip (now that sounds normal, right?)
I make many combinations (usually depends on what I have in the house at any given time). This is a spicy version (but not hot pepper type spicy).
2 C garbanzo beans (chickpeas), canned or prepared dried
2 T cashews, soaked in water overnight
2 T sesame tahini
1 large clove garlic, minced
1/3 C extra virgin olive oil (EVOO)
1/4 C lemon juice
1 t black pepper
1 t coriander
1 t cumin
1 t fennel seed
1/4 t paprika
1/4 t cayenne pepper
3 T water
Put all the ingredients in a food processor and blend until it tastes smooth (it looks smooth before it tastes smooth). If mixture appears to be too thick, add 1 teaspoon water at a time until the desired consistency is obtained.
I make many combinations (usually depends on what I have in the house at any given time). This is a spicy version (but not hot pepper type spicy).
2 C garbanzo beans (chickpeas), canned or prepared dried
2 T cashews, soaked in water overnight
2 T sesame tahini
1 large clove garlic, minced
1/3 C extra virgin olive oil (EVOO)
1/4 C lemon juice
1 t black pepper
1 t coriander
1 t cumin
1 t fennel seed
1/4 t paprika
1/4 t cayenne pepper
3 T water
Put all the ingredients in a food processor and blend until it tastes smooth (it looks smooth before it tastes smooth). If mixture appears to be too thick, add 1 teaspoon water at a time until the desired consistency is obtained.
Sunday, December 7, 2008
Crockpot Taco Pasta Soup (Meat-free)
12/7/2008: Whoops - I forgot to add the pasta to the ingredient list! Recipe updated and comment added at end of recipe.
Crockpots are an awesome invention. When we have traveled out of town, I take one along to make meals in the hotel room (although you do need to choose meals that don't require sautéing, precooking of anything, or browning of meat).
This is a quick and easy (not to mention delicious) meal.
1 medium onion, chopped
2 cloves garlic, minced
2 T extra virgin olive oil (EVOO)
3 C vegetable broth (can substitute beef broth)
2 C canned or prepared black beans
3 C tomatoes, diced (with liquid)
1 box (13 - 16 oz) pasta, uncooked
1/4 C vinegar
2 C water
1-1/2 C sweet corn kernels
2 T jalapeño peppers (remove seeds for less heat)
1 bell pepper, chopped
2 T cilantro (optional)
2 T chili powder
1 T ground cumin
1/2 C cheddar cheese, grated
sour cream (optional)
Sauté onions and garlic in oil . Combine all ingredients except cheese and sour cream. Cook on low 2-3 hours, or until pasta is cooked.
Serve in bowls, top with sprinkling of cheese, and add a dollop of sour cream.
Upate: 12/7/2008. One caution is that if you don't have a family big enough to eat it at one sitting you may have a problem with overcooked pasta. A modification to avoid this is to cook the pasta separately in the 4 C of the liquids (your choice) and add 1 cup of either broth or water to the total liquid. When draining the pasta, save the drained liquid and add to the soup. Serve the soup over the cooked pasta.
Crockpots are an awesome invention. When we have traveled out of town, I take one along to make meals in the hotel room (although you do need to choose meals that don't require sautéing, precooking of anything, or browning of meat).
This is a quick and easy (not to mention delicious) meal.
1 medium onion, chopped
2 cloves garlic, minced
2 T extra virgin olive oil (EVOO)
3 C vegetable broth (can substitute beef broth)
2 C canned or prepared black beans
3 C tomatoes, diced (with liquid)
1 box (13 - 16 oz) pasta, uncooked
1/4 C vinegar
2 C water
1-1/2 C sweet corn kernels
2 T jalapeño peppers (remove seeds for less heat)
1 bell pepper, chopped
2 T cilantro (optional)
2 T chili powder
1 T ground cumin
1/2 C cheddar cheese, grated
sour cream (optional)
Sauté onions and garlic in oil . Combine all ingredients except cheese and sour cream. Cook on low 2-3 hours, or until pasta is cooked.
Serve in bowls, top with sprinkling of cheese, and add a dollop of sour cream.
Upate: 12/7/2008. One caution is that if you don't have a family big enough to eat it at one sitting you may have a problem with overcooked pasta. A modification to avoid this is to cook the pasta separately in the 4 C of the liquids (your choice) and add 1 cup of either broth or water to the total liquid. When draining the pasta, save the drained liquid and add to the soup. Serve the soup over the cooked pasta.
Friday, October 17, 2008
Black Bean, Corn and Chorizo Soup
I haven't yet tried this recipe, but was trying to think of a combination of ingredients to put together for a soup that would work well with tacos. I may add a little chili powder - undecided about that yet. Instead of the tomato sauce, I will probably use some of the stewed tomatoes I canned earlier this summer. I will be making this for someone in a little over a week - I'll update how they liked it.
Update 10/31/2008: Tried it and I think it came out great. Waiting to hear their feedback. I did add 2 T of chili powder (modifying the recipe now). Instead of the banana peppers I used 2 seeded fresh jalapenos (forgot to put on disposable gloves before I did and my fingers were burning all afternoon!) and a dozen or so slices of pickled jalapenos. I used 2 quart jars of stewed tomatoes I canned instead of the cans of tomato sauce.
If you try this, please let me know it worked for you. I will be putting it in a crockpot instead of simmering for the last 30 minutes. This way the soup is ready when they are ready to eat - even if it is 3 or 4 hours later.
1-1/2 lbs chorizo sausage
2 large carrots, diced small
1 large onion, diced small
4 banana peppers, minced
7 cups chicken or turkey broth, strained (can substitute canned broth)
1 lb (dried weight) soft-cooked black beans or 3 cans
2 lbs kernel corn
2 15-oz can tomato sauce
1 T ground cumin
Juice of 2 limes
In a frying pan, combine sausage with casings removed (the sausage I bought didn't have a casing), carrots, peppers, and onion. Cook over medium-high heat, stirring frequently until the sausage is browned and crumbled in small pieces. Drain excess grease from sausage (I blotted a couple of paper towels over the top to absorb the grease)..
Put meat mixture in a pot and stir in broth, beans, corn, tomato sauce, ground cumin, and lime juice. Bring to a boil. Reduce heat and simmer for a half hour, stirring from time to time.
Garnish with sour cream and cheese.
Optional: Garnish with diced scallions.
If you prefer a little more heat, you may substitute the banana peppers with 2 or 3 seeded jalapeño peppers.
Many times I cook chicken (and every time I cook turkey) I cook the bones with some meat on it together with some veggies to make my own broth. I strain it and freeze it for future use.
Update 10/31/2008: Tried it and I think it came out great. Waiting to hear their feedback. I did add 2 T of chili powder (modifying the recipe now). Instead of the banana peppers I used 2 seeded fresh jalapenos (forgot to put on disposable gloves before I did and my fingers were burning all afternoon!) and a dozen or so slices of pickled jalapenos. I used 2 quart jars of stewed tomatoes I canned instead of the cans of tomato sauce.
If you try this, please let me know it worked for you. I will be putting it in a crockpot instead of simmering for the last 30 minutes. This way the soup is ready when they are ready to eat - even if it is 3 or 4 hours later.
1-1/2 lbs chorizo sausage
2 large carrots, diced small
1 large onion, diced small
4 banana peppers, minced
7 cups chicken or turkey broth, strained (can substitute canned broth)
1 lb (dried weight) soft-cooked black beans or 3 cans
2 lbs kernel corn
2 15-oz can tomato sauce
1 T ground cumin
Juice of 2 limes
In a frying pan, combine sausage with casings removed (the sausage I bought didn't have a casing), carrots, peppers, and onion. Cook over medium-high heat, stirring frequently until the sausage is browned and crumbled in small pieces. Drain excess grease from sausage (I blotted a couple of paper towels over the top to absorb the grease)..
Put meat mixture in a pot and stir in broth, beans, corn, tomato sauce, ground cumin, and lime juice. Bring to a boil. Reduce heat and simmer for a half hour, stirring from time to time.
Garnish with sour cream and cheese.
Optional: Garnish with diced scallions.
If you prefer a little more heat, you may substitute the banana peppers with 2 or 3 seeded jalapeño peppers.
Many times I cook chicken (and every time I cook turkey) I cook the bones with some meat on it together with some veggies to make my own broth. I strain it and freeze it for future use.
Tuesday, October 14, 2008
Black Bean Brownies
These are so awesome! These are moist and chocolaty (is that a word?). You'd never know they were made with beans. To make a mint-chocolate version, replace the vanilla extract with peppermint extract.
4 oz squares unsweetened or bittersweet chocolate
1 C softened butter
2 C canned or soft-cooked black beans
2 T vanilla extract
1-1/2 T instant coffee granules
1/4 t sea salt
3 eggs
1½ C honey
1 C mini chocolate chips (or small chopped chocolate pieces)
Preheat oven to 325°F. Line a jellyroll pan with parchment paper and lightly spray with non-stick spray.
Melt the chocolate with the butter in microwave-safe bowl, making sure not to scorch the chocolate, stirring every 20 seconds or so until melted. Place black beans, vanilla extract, and ONLY 2 T of the melted chocolate mixture in food processor until beans are a paste-like consistency.
In a separate bowl stir the remaining melted chocolate mixture, instant coffee, and salt. Mix well and set aside. In a third bowl, beat the eggs almost until soft peaks form. Add the honey just until incorporated.
Add the mixture from the food processor to the chocolate and coffee mixture and stir until blended well. Add the egg mixture and mix together well. Fold in the chocolate chips. Pour the batter into the prepared pan.
Bake for 35 minutes or until the brownies are set. Let cool in the pan completely before cutting into squares. They set up best (and taste best!) if refrigerated.
Makes 3 dozen brownies
Options:
You can replace the honey with agave nectar.
You can add toffee pieces at the same time as (or in place of) the chocolate chips
4 oz squares unsweetened or bittersweet chocolate
1 C softened butter
2 C canned or soft-cooked black beans
2 T vanilla extract
1-1/2 T instant coffee granules
1/4 t sea salt
3 eggs
1½ C honey
1 C mini chocolate chips (or small chopped chocolate pieces)
Preheat oven to 325°F. Line a jellyroll pan with parchment paper and lightly spray with non-stick spray.
Melt the chocolate with the butter in microwave-safe bowl, making sure not to scorch the chocolate, stirring every 20 seconds or so until melted. Place black beans, vanilla extract, and ONLY 2 T of the melted chocolate mixture in food processor until beans are a paste-like consistency.
In a separate bowl stir the remaining melted chocolate mixture, instant coffee, and salt. Mix well and set aside. In a third bowl, beat the eggs almost until soft peaks form. Add the honey just until incorporated.
Add the mixture from the food processor to the chocolate and coffee mixture and stir until blended well. Add the egg mixture and mix together well. Fold in the chocolate chips. Pour the batter into the prepared pan.
Bake for 35 minutes or until the brownies are set. Let cool in the pan completely before cutting into squares. They set up best (and taste best!) if refrigerated.
Makes 3 dozen brownies
Options:
You can replace the honey with agave nectar.
You can add toffee pieces at the same time as (or in place of) the chocolate chips
Wednesday, October 8, 2008
Lentil Walnut Paté
I like hummus but from time to time I like a little change. . . sometimes I don't want the crunch of the walnuts so I leave them out.
2 cups dried lentils (try red lentils for a change)
1 2-inch piece of wakame (seaweed - a kind of kelp)
4 cups water
1 T tamari (a dark and rich type of soy sauce)
1 tsp. sea salt
1 T extra virgin olive oil
1 onion, finely diced
3 cloves garlic, minced
1 t basil (fresh is best)
1 1/2 cups walnut pieces, lightly roasted
1/4 cup parsley, minced
2 Tbl. umeboshi plum vinegar (a tangy, slightly salty vinegar)
2 Tbl. balsamic vinegar
Place lentils and wakame with water in a pot and boil for 10 minutes on medium heat, uncovered. Reduce heat to low, cover, and simmer 10-20 minutes longer, or until lentils are creamy. Season with tamari and sea salt. Heat oil in a skillet over medium heat. Add onion, garlic and cook 3-4 minutes, stirring, until soft, adding the basil during the last minute of cooking. Put all ingredients into food processor (or use immersion blender) and blend until smooth.
Serve with homemade crackers .
2 cups dried lentils (try red lentils for a change)
1 2-inch piece of wakame (seaweed - a kind of kelp)
4 cups water
1 T tamari (a dark and rich type of soy sauce)
1 tsp. sea salt
1 T extra virgin olive oil
1 onion, finely diced
3 cloves garlic, minced
1 t basil (fresh is best)
1 1/2 cups walnut pieces, lightly roasted
1/4 cup parsley, minced
2 Tbl. umeboshi plum vinegar (a tangy, slightly salty vinegar)
2 Tbl. balsamic vinegar
Place lentils and wakame with water in a pot and boil for 10 minutes on medium heat, uncovered. Reduce heat to low, cover, and simmer 10-20 minutes longer, or until lentils are creamy. Season with tamari and sea salt. Heat oil in a skillet over medium heat. Add onion, garlic and cook 3-4 minutes, stirring, until soft, adding the basil during the last minute of cooking. Put all ingredients into food processor (or use immersion blender) and blend until smooth.
Serve with homemade crackers .
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