Delicious warm flavorful soup. Sweet and spicy all in one spoonful. Ready in 1 hour 10 minutes. Serves 6.
Ingredients:
1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 cans vegetable broth (about 4 cups total)
plain yogurt
Directions:
1. Melt the butter in a large, heavy bottomed pot over
medium-high heat. Place the chopped sweet potatoes, carrots, apple,
and onion in the pot. Stir and cook the apples and vegetables until
the onions are translucent, about 10 minutes.
2. Stir the
lentils, ginger, ground black pepper, salt, cumin, chili powder,
paprika, and vegetable broth into the pot with the apple and vegetable
mixture. Bring the soup to a boil over high heat, then reduce the heat
to medium-low, cover, and simmer until the lentils and vegetables are
soft. About 30 minutes.
3. At this point...we cool it for 5
mintues and then eat it. But, the recipe suggest that you puree it in a
blender. I really prefer the soup sort of chunky, like a stew. If
you choose to puree it, then after it's pureed put it back on the stove
to simmer for 10 more minutes. Add water as needed to thin the soup to
your preferred consistency. Serve with yogurt for garnish (I have not
tried the yogurt garnish).
Monday, January 28, 2013
Lentil Tacos
We lovingly re-titled these "poop tacos" because they look like . . . poop. They really taste wonderful, though.
Ready in 45 minutes. Serves 8.
Ingredients:
1 cup finely chopped onion
1 garlic clove, minced
1 tsp canola oil
2 cups dried red lentils, rinsed (use green lentils for a firmer texture)
1/4 tsp chili powder (use more for hotter flavor)
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
5 cups chicken broth
Flour tortillas, tacos, or tortilla chips
Toppings: shredded lettuce, olive, avocado, black beans, tomato, shredded cheddar cheese, and sour cream
Directions:
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, paprika, cumin, oregano, salt, pepper; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover, cook for 6-8 minutes or until mixture is thickened. Stir, the red lentils will naturally mash together like a refried bean texture. Spoon lentil mixture onto each tortilla or taco and add toppings.
Ready in 45 minutes. Serves 8.
Ingredients:
1 cup finely chopped onion
1 garlic clove, minced
1 tsp canola oil
2 cups dried red lentils, rinsed (use green lentils for a firmer texture)
1/4 tsp chili powder (use more for hotter flavor)
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
5 cups chicken broth
Flour tortillas, tacos, or tortilla chips
Toppings: shredded lettuce, olive, avocado, black beans, tomato, shredded cheddar cheese, and sour cream
Directions:
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, paprika, cumin, oregano, salt, pepper; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover, cook for 6-8 minutes or until mixture is thickened. Stir, the red lentils will naturally mash together like a refried bean texture. Spoon lentil mixture onto each tortilla or taco and add toppings.
Tofu Lo-Mein
Ready in 30 minutes. Serves 4.
Ingredients:
1 (16 oz) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodes (I used one Oriental and one Chicken)
1 (16 oz) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
**ginger, onion salt, & garlic powder to taste**
Directions:
Press tofu between paper towels to removes some water (I like to put it between paper towels on a plate and then set a heavy pot on top of it for 5 minutes to get the water out). Cut tofu into bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occaionally to prevent burning. **This is where I added a sprinkle of ginger, onion salt, and garlic powder as many of the allrecipes.com comments suggested that**
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for 1-2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and seaon with the ramen noodle seasoning packet. Cook, stir occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
Ingredients:
1 (16 oz) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodes (I used one Oriental and one Chicken)
1 (16 oz) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
**ginger, onion salt, & garlic powder to taste**
Directions:
Press tofu between paper towels to removes some water (I like to put it between paper towels on a plate and then set a heavy pot on top of it for 5 minutes to get the water out). Cut tofu into bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occaionally to prevent burning. **This is where I added a sprinkle of ginger, onion salt, and garlic powder as many of the allrecipes.com comments suggested that**
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for 1-2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and seaon with the ramen noodle seasoning packet. Cook, stir occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
Sweet Potato Burritos
A yummy healthy twist on traditional burritos. You'll hardly notice it's not made with meat. Makes 12 burritos.
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 flour tortillas, warmed
shredded cheddar cheese
Directions:
Preheat oven to 350 degrees
HEat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve. We topped them with sour cream and lettuce, tomatos, etc.
These are also a good make-ahead meal and put in the freezer for later.
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 flour tortillas, warmed
shredded cheddar cheese
Directions:
Preheat oven to 350 degrees
HEat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve. We topped them with sour cream and lettuce, tomatos, etc.
These are also a good make-ahead meal and put in the freezer for later.
Hearty Vegetable Lasagna
Yummy lasagna that's so rich and full you won't miss the meat. Serve with Homemade French Bread.
Ingredients:
1 (16 oz) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 Tbsp vegetable oil
2 (26 oz) jars pasta sauce
1 tsp dried basil
1 (15 oz) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated parmesan cheese
Directions:
Ingredients:
1 (16 oz) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 Tbsp vegetable oil
2 (26 oz) jars pasta sauce
1 tsp dried basil
1 (15 oz) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated parmesan cheese
Directions:
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving
Broccoli Cheese Soup
I really would call this a cheesy vegetable soup, it is sooooo good for you!
Ingredients:
2 TB butter
1 chopped onion
1 cup finely chopped carrot
1 red bell pepper, finely diced
3 stalks celery, finely chopped
1 TB minced garlic
1 TB salt
1/2 TB pepper
4 cups chicken or vegetable broth
2 potatoes, peeled and chopped
1/4 cup water
1 TB flour
2/3 cup whole milk
3 cups chopped broccoli (about bite size)
3 cups chopped cauliflower (finely chopped)
2 cups cheddar cheese, grated
1 cup pepper jack cheese, grated
Directions:
Melt the butter in a large soup pot. Make sure the vegetables are chopped up very small. The broccoli should be the only vegetable bite size. Add onions, carrots, red pepper, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Season with salt and pepper. Add broth and potatoes, bring to a simmer, and cook until potatoes are tender, about 15-20 minutes. In a small bowl, whisk the flour with water, add to soup along with the broccoli and cauliflower. Simmer until broccoli is tender, another 10-15 minutes. Add milk and cook until heated through. If the soup is a bit too thick, add water or broth slowly until desired consistency is reached and bring back to a simmer. Stir in cheese, allow to melt, and serve.
2 TB butter
1 chopped onion
1 cup finely chopped carrot
1 red bell pepper, finely diced
3 stalks celery, finely chopped
1 TB minced garlic
1 TB salt
1/2 TB pepper
4 cups chicken or vegetable broth
2 potatoes, peeled and chopped
1/4 cup water
1 TB flour
2/3 cup whole milk
3 cups chopped broccoli (about bite size)
3 cups chopped cauliflower (finely chopped)
2 cups cheddar cheese, grated
1 cup pepper jack cheese, grated
Directions:
Melt the butter in a large soup pot. Make sure the vegetables are chopped up very small. The broccoli should be the only vegetable bite size. Add onions, carrots, red pepper, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Season with salt and pepper. Add broth and potatoes, bring to a simmer, and cook until potatoes are tender, about 15-20 minutes. In a small bowl, whisk the flour with water, add to soup along with the broccoli and cauliflower. Simmer until broccoli is tender, another 10-15 minutes. Add milk and cook until heated through. If the soup is a bit too thick, add water or broth slowly until desired consistency is reached and bring back to a simmer. Stir in cheese, allow to melt, and serve.
Butternut Squash Soup
Ingredients:
1 small onion, chopped
2-4 carrots
Butternut squash or banana squash, cut into cubes (about 4 cups)
1 medium potato (red or white)
4-5 cups water
4-5 tsp. chicken bouillon
Directions:
Saute the onion in a bit of oil. Add the rest of the ingredients and simmer until the vegetables are soft (20-30 minutes). Put everything in the blender and puree it. Return it tot he pot, taste it, and adjust if needed (sometimes it needs extra bouillon or salt & pepper). If it's too strong add a bit of milk.
1 small onion, chopped
2-4 carrots
Butternut squash or banana squash, cut into cubes (about 4 cups)
1 medium potato (red or white)
4-5 cups water
4-5 tsp. chicken bouillon
Directions:
Saute the onion in a bit of oil. Add the rest of the ingredients and simmer until the vegetables are soft (20-30 minutes). Put everything in the blender and puree it. Return it tot he pot, taste it, and adjust if needed (sometimes it needs extra bouillon or salt & pepper). If it's too strong add a bit of milk.
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