THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Lentils, lentils and more lentils … oh my! March 22, 2010

I’m a lover of the lentil … have you guessed yet?  How could anyone hate these glorious little gems?  So easy to cook, so versatile, so delish, so cheap!  There are so many kinds to choose from too – keeping the boredom at bay.  So, after weeks of adding lentils to just about anything and everything (okay, I was on a bit of a bender you see), here two of my faves, that are ridiculously quick and beyond simple to compile:

QUINOA LENTIL SALAD

INGREDIENTS:

1 cup dried green lentils

1 bay leaf

1 cup quinoa

1 tsp each turmeric, salt and coriander

¾ cup raisins or cranberries

¾ cup walnuts

2 green onions, diced

¼ cup fresh parsley (or half the amount dried)

4 Tbsp lemon juice

1 Tbsp honey

1 Tbsp  white wine vinegar

¼ tsp salt

3 Tbsp olive oil

Pepper to taste

DIRECTIONS:

1. Add add lentils and bay leaf to 3 cups of water and cook thoroughly (read package for specific timing).

2. Meanwhile quinoa, tumeric, coriander and salt to 2 cups of water,  bring to a boil, cover and simmer, 10-12 min.

3. Once both pots are cooked, cool then mix together.

4. In a separate bowl whisk together the lemon juice, honey, vinegar, salt, oil and pepper,

5. Stir in dressing to main grains, then add chopped walnuts, cranberries, chopped green onion and minced parsley and combine thoroughly.

CURRIED LENTILS AND BEANS

INGREDIENTS:

1 medium onion

2 Tbsp veggie broth

2 cloves garlic, minced

1 tsp ginger

½ tsp turmeric

½ tsp salt

1 cup tomatoes, diced

½ cup chickpeas (canned)

½ cup mixed beans (canned) – I used black eyed peas

1 cup cooked lentils (red cook the fastest but almost dissolve completely)

1 ½ cups water

1 cup leafy greens (I used baby spinach)

DIRECTIONS:

1. Sauté onion in oil for 3 min, then add garlic, ginger, turmeric, salt, tomatoes, broth, beans and lentils, simmering covered, until ingredients are softened and flavours are well combined (approx 5-10  min).

2. Add 1 cup greens, simmer again for 2 more minutes.

3. Serve hot over rice, naan, pr pita!

Advertisements
 

Crunchy Corn Soup October 15, 2009

Summer may be over (or what was a bad substitute for summer as it was here) but that doesn’t mean that we have to say ‘see ya next year’ to lovely corn.  Corn is such a fall vegetable for me, more so than summer.  I do love driving back from up north in August and picking up a dozen fresh corn from a local farmer for next to nothing … but all the fall dishes with corn are where it’s at for me in the end.  Soups, breads, warm sauces … now you’re talking!  Give this super easy soup a try this fall – you will love the simplicity and savoriness of this velvety liquid gold.

Happy belated Canadian Thanksgiving!

pumpkins

INGREDIENTS:

1 small-medium onion, chopped
2 cloves garlic, minced
1 pound frozen corn (try not to use canned)
3 cups vegetable broth (or a wee bit more as required), heated
1/4 tsp cumin
1/4 tsp chipotle chili pepper
2 TBSP corn flour or corn starch (give or take)
1/2 TBSP nutritional yeast (you can skip this if you don’t have any on hand)
2 corn tortillas
salt, chili powder, and ground pepper to taste

corn-soup
DIRECTIONS:
1) On medium heat (using a heavy saucepan), sauté onion until lightly browned, then add minced garlic and cook for another minute (don’t burn the garlic!).

2) Place sauted onions and garlic into a blender along with frozen corn, 2 cups only of vegetable broth (make sure it’s heated already), cumin, chipotle, corn flour, and yeast, and blend until very smooth.

3) Pour all blender contents back into saucepan, add remaining 1 cup of broth, and simmer on very low until soup is thick and bubbly (approx 10-15 min), stirring continuously to prevent any burning.
4) While the soup is simmering, preheat oven to 400F, and cut corn tortillas in half and then each half into strips (about 1/2-inch wide each).

5) Place strips onto a non-stick cookie sheet, sprinkle with salt and chili powder, then bake until crunchy and a light brown colour (approx 5-10 min, as ovens may vary), ensuring to stir or flip at least once to prevent burning or sticking.

6) Ladle soup into bowls, then divide tortilla chips equally among the bowls, and enjoy!!!  You can also garnish with herbs (chives, parsley, etc) or cheese or sour cream or even a few corn kernels.

 

Home-style Veggie/Vegan Broth January 18, 2008

Buying pre-made broth is convenient and tasty, but making your own is satisfying and economical! You can use many other veggies such as carrots (not for me!), potatoes, squash or even mushrooms. The key is to ensure that there is enough water to cover everything that’s in the pot. Other herbs work well here too, such as rosemary, bay leaves, thyme, and peppercorns for a sharper broth.
veg.jpg
Ingredients:
1 large zucchini, peeled and roughly chopped
1-2 sticks of celery, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
1 large onion, skin included, roughly chopped
3 whole clove garlic, crushed or fined chopped
2 leeks, cleaned VERY well and roughly chopped
1 loosely packed cup of fresh parsley
1 loosely packed cup fresh dill
1 tbsp olive oil
9 cups water (approx.)
1 tsp salt
½ tsp pepper

Directions:
1) Heat the oil in a large stockpot.
2) Sauté onions for about 5 minutes, until transparent, on medium heat.
3) Add in all remaining ingredients and bring broth to a boil.
4) Reduce heat and simmer for about an hour and a half, uncovered.
5) Let broth cool and mash with hand masher (you can also hand blend with a blender for a thicker base, and add more water to dilute to desired consistency).

Note:
This is a great broth to freeze for up to 3 months, in tightly sealed containers.