Lentil and Broccoli Chopped Salad

Holy crap, I swear that everyone in my family is made up of pasta and meat. Over the past few weeks with all of the family spending so many meals together and nobody really in the mood to get fancy and do much cooking, the dinner go to's have been either some type of pasta, potato, or bread with meat dish. Super meat and starchy as hell. (there is usually a veggie somewhere) Good thing I pack my own lettuce and carrots where ever I go.(no joke) But can't blame them really. Food has not been top priority.  If they will eat pasta, well then that's what they will eat and the veggies are starting to make there way back. (I am making zucchini noodles for family dinner tonight)

But yesterday the mr and I spent the day just the two of us (it has been so long) and made dinner at home. I, as well as the mr, wanted nothing to do with pasta, potatoes, or bread. (he even passed up pizza.... what the WHAT) Just simple dinner with no one to cook for, no picky little littles to have to contend with and a fridge full of all the prettiest fresh veggies I can eat!

We (really me) went all out fresh with a hugmongo salad of broccoli and lentils.  Super quick and easy to make, really fresh, crispy, and hardy. A salad just for us,  although I think I might make it again for tonight to bring to the sisters house for dinner.

A salad that that makes me (and the mr) happy to eat and will make you happy too!

The stuff. A nice nig head of broccoli, a small red onion, half an avocado, some dried lentils, water, red wine vinegar and salt and pepper.

Start by getting those lentils and water into a pot and on the stove to cook.  Bring to boil then turn to a simmer, stick on a lid and let cook until lentils are tender but not mushy. (about 20 minutes)

Once you have got those going, chop up the broccoli and the onion into little bits(various size is a ok)

Toss those chopped up veggies into anice bowl and add a good few splashes of vinegar and sprinkle with salt ans pepper. Give it a good toss and let it sit on the counter to meld while the lentils are cooking.

Oh hey, those lentils be cooked. Dump the whole pot (if there is little extra liquid, dump that in too) into the bowl of chopped veggies and toss it all around.

And lastly , slice up the avocado into chunks (smallish sized) and gently mix that in.

Hooray! A no pasta, starch, mayo smothered salad for everyone!

Happy eating.

-C

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Lentil and Broccoli Chopped Salad

Serves 3-4 as a side. 2 as a meal

• 1 big head of broccoli (about 2 1/2-3 cups chopped)
• 1/2 cup dried green lentils
•  1 1/4 cup water
• a small red onion
• 1/2 of a ripe avocado
• around 1/4 cup red wine vinegar
• salt and pepper

Place dried lentils into a pot with water. Bring to a boil then turn heat to a simmer and place a lid on pot. Cook for about 20 minutes or until the lentils are cooked, but still firm. If you think the lentils are still under cooked and there is not liquid in the pot, add another 1/4 cup.

While the lentils are cooking, grab a big bowl.  Chop the broccoli into little pieces and toss into that bowl. Also chop up the red onion into thin slices then into smaller pieces (or big if you like it like that) and toss that in with the broccoli. Drizzle the chop with vinegar and sprinkle with salt. Set aside until the lentils are cooked.

Once the lentils are done and still hot, dump them in with the chop. Give a really good mix to combine it all then grab your avocado,  cut it into little chunk and add it in and gently give it a toss. Season with more salt and pepper and if needed.

This is a salad that tastes good just made, really good 10 minutes later, but tastes best after sitting for an hour or two.

Whenever you decide to eat it, just grab a fork and dig in!

Cabbage and Kidney Bean Pot Roast

Every year I look forward to St Patrick's day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no,  green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go.  Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)

No, I am not crazy, I will eat it all..... and I am going to be making so much sauerkraut. Woo hoo!

But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it's all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage.  This is my kind of pot roast.

Now go quick.. the cabbage sales will be over soon.

The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water... water is needed.

Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.

Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.

While the beans are simmering, dice up the garlic and chop up the veggies into big chunks... you don't want small chunks or they will kind of turn to mush while cooking.

And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.

Beans looking a bit plumped..

Top those beans with all the chopped veggies,(don't stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top...

Place a lid on the pot and slide it into the oven to cook away. It's going to take a bit of time (about an hour) but it's pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown

Look at that... Tender roasted veggies, plump beans. Everything about this is right.

Grab a knife and cut the cabbage (its so tender) into big wedges.

A wedge into a bowl along with a big spoonful or two of the beans and veggies..

Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage... you are so good!

Eat away and Happy St Patrick's Day.

-C

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Cabbage and Kidney Bean Pot Roast

serves 3-4

• 1 cup dried kidney beans
• 3-4 cups water
• a medium sized head of cabbage
• 2-3 carrots
• 1 large onion
•  a potato or a a small rutabaga(or both)
• 1 heaping teaspoon caraway seeds
• 1 heaping teaspoon fennel seeds
• 1 heaping teaspoon ground mustard
• a bay leaf
• salt and pepper

Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.

While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.

Preheat oven to 375

Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don't stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.

Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.

Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.

Eat until your full.

.

Oven Baked TATER TOTS

Tuesday tater tot time!

Sometimes you just want a tater tot. So what are you to do about it? Well I fought off the feeling for far too long (why? I do not know) and finally gave in got my shit together, got some potatoes, and made the tots. And then I was happy.

What was taking me so long?  Tater tots are freaking good.

These are nothing like those tots that were served in the lunch room cafeteria that we all know and loved. No these are sooooo much better, and probably (definitely ) way way healthier too cause they are baked, not fried. And to make'em even better, after making the tater tot tower you're ready to eat, you can eat them up with whatever dippy type thing you can think of. Sure you could go with straight up ketchup (me, not a fan) or you could go nuts and make a big bowl of guacamole, grab the mustard and the hot sauce, and do that. Tater tots go so well with all sorts of stuff. (I was even thinking peanut butter but stopped myself for the time being)

. Next time I make them, I am so going to make a tater tot castle!

Tots away!

The stuff. Potatoes (duh), an onion, garlic powder, olive oil, and salt and pepper.

First thing to do is boil the potatoes...just a bit. Cut each potato into 4 wedges and stick into a big pot full of cold water, salted water. Stick pot on the stove ans bring to a boil, then turn heat down a little and continue to cook the potatoes until they are just barely for tender. Strain from the water and set aside to cool.

Once the potatoes have cooled off enough where you can handle them, grab a grate and grate them all up, along with the onion. ME, trying to use the least amount of dishes possible, I just grated it all onto the baking sheet that I was using to bake the tots off.... Worked like a charm. And once your taters and onion are grated, sprinkle in the garlic powder, a good amount of salt ans pepper ans drizzle it all with a little bit of olive oil. Mix it all around (I used my hands but a fork would work) and if you are using the baking sheet , just push the mound to one side.

And start forming the taters into tots.... Just grab a handful and squeeze it together into a tot shape.

Note. Have a dish towel close by to wipe your hands when they get to starchy... the tots stick together better when made with dry hands.

Tots ready for the oven. Bakes for 30-35 minutes at 400.. Flip after about 20 minutes.

Golden brown, all crispy an tot like. Ready for your eating pleasure.

Plate them up, serve with your favorite condiments (try guacamole , mustard and hot sauce) and eat them. Eat them all.

-C

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Oven Baked Tater Tots

serves 3

• 2 big russet potatoes
• 1 sweet yellow onion
• 1 tablespoon or so garlic powder
• olive oil
• salt and pepper

Slice the potatoes lengthwise into quarters and place into a pot of cold, salted water, making sure the potatoes are completely submerged.  Bring the potatoes to a boil then turn heat to medium and keep boiling until the potatoes are just barely fork tender., like 8-10 minutes. Drain the potatoes and let them cool.

Preheat oven to 400

Once cooled, grate the potato, along with the onion into a bowl or onto a baking sheet. Sprinkle with the garlic powder, add a good amount of salt ans pepper and drizzle with olive oil. Toss around until its evenly coated then start forming the mixture into tots. Place the tots on a baking sheet and once all the tots are formed ans ready to go, stick into the oven. Bake for about 20 minutes, remove, flip them over, then continue to bake for another 10-15 until they are all nice and golden brown.

Remove from oven, grab your favorite condiments and eat right away.

Quick Poached Maple Balsamic Pear with Walnuts on Greens

Just about every night I make some type of side salad for the mr with dinner. Its usually just whatever veggies I am eating on a bed of kale with s splash of vinegar. I used to add chunks of fruit, but he kept saying that he really hated when I stuck fruit in his salad. HATED. So I stopped, kinda. I never really believed he hates fruit in the salads, I just think he was confused or something......

But being the sweet guy that he is, and always down to try anything, he was cool with it when I told him I was making a fancy (not fancy) salad with pears. He told me he would go with me on my fantastical salad journey.. and guess what. He ate the crap out of it.. said it was fantastic.I mean, how could anyone not get down with this combo. Sweet pears slightly soften with sweet maple and balanced out with a nice acidic vinegar. Walnuts for crunch and creaminess all on a bed of bitter greens.... My mouth is watering just thinking about it. And you know how the internet is all abuzz about eating salads for breakfast (if you didn't you do know) this would be a great salad to start out your day.

So greens with fruit... Always a good idea.  As for the mr, I knew that he was bull shitting me about the fruit, or at least I hoped he was cause its go time and there is going to be all sorts of crazy salad stuff going on in here!

The stuff. A big bowl of a some bitter spicy arugula (you can use any greens you like, but the more bitter ones pair well with the sweetness of the pear) A nice firm pear, some walnuts, a little maple syrup,some balsamic vinegar, and salt and pepper.

Cut the pear in half, remove seeds and stem and slice the pear into slices, not to thick, or to thin.

Place those slices into a preheated,  dry skillet with a handful of walnuts. to start toasting the walnuts and the pear slices get a little seared.

Note..If your pear is really ripe, skip the sear....i will get mushy and fall apart.

After a minutes or two of searing the pears on each side pour in the maple and vinegar and turn heat down to medium low. 

Continue to cook for just a few more minutes until the liquid starts to thicken a bit. Look at those beauts....ready for action.

Grab a bowl, fill it with greens and top (dump) with the pears, walnuts and all the liquid in the pan. Sprinkle with salt and pepper and call it..Time to eat.

Such a good bowl of stuff.

Happy Thursday!

-C

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Quick Poached Maple Balsamic Pear with Walnuts on Greens

Serves 2

• 1/4 lb (a few big handfuls ) of arugula ....Any green works, but the more bitter the better
• 1 large firm pear (I used an anjou but any type would work)
• 2-3 tablespoons maple syrup
• 3-4 tablespoons balsamic vinegar
• good handful of walnuts
• salt and pepper to taste

Stick a large fry skillet on the stove and preheat to medium heat.

Now grab yourself a nice firm pear, cut it in half, remove the seed and slice into thin pieces. Place the slices into the preheated dry skillet with the walnuts. The pear slices can touch, but make sure they do not overlap. Sear(they wont turn brown) each side of the pears for about 2 minutes, just to soften it a bit but not to soft or they will get mushy. Also, toss around those nuts a bit to give them a little toast. Once both sides are seared, turn heat to medium low and dump maple and the balsamic vinegar. Cook for another few minutes until the liquid starts to slightly thicken then remove from heat. Place the greens into a bowl and top with the pears, walnuts, and all the liquid left in the pan. Sprinkle with salt ans pepper.

Grab a fork cause a spoon wont work here and eat yourself full of goodness.

Lentil Rutabaga Shepherd's Pie

The sister came over for dinner again this week (we have established a weekly homework dinner club) which then turned into an argument between me, her, and the mr. I told them I was making shepherd's pie and went about my way in doing so. The mr was gone for a bit, I was cooking, Barb was homeworking and all was good. When the mr came home for dinner and I pulled out the pie, he was skeptical. Then I served it up and handed him a nice big bowl of this amazing looking/smelling/tasting/ shepherd's pie and the first thing he said was "this is not shepherd's pie. Shepherd's pie is mashed potatoes, corn and meat." Well ,yeah" I said, "that is one way to make it, but shut it you... I am calling it shepherd's pie" Haha. And little Barb, she was on my side and had none of the mr skepticism. and started to argue with him.(She is always in my side) Me, I just sat there and ate and let them fight.

By the end of dinner, the mr still wouldn't call it shepherd pie but together they settled on a new name. "Judah Pie" because Judah is a religious name and a shepherd sound religious too and they are such freaking weirdos... I don't know how they think. Oh how much do I love our dinners.

Anyway, still calling it shepherd's pie so yeah, I win!

The stuff. One big rutabaga, some dried lentils.half a big onion, a zucchini, some frozen peas ,and a couple carrots.  Garlic, rosemary, and a bay leaf or two are going in to the mix along with some balsamic vinegar, olive oil and salt and pepper. All some good good stuff if I say so myself, but veggie wise...use what you got on hand. Heck you even go with a straight up bag of some frozen stuff..

Start by peeling and dicing up the rutabaga. When dicing, make the chunks kinda small (they cook faster) and stick them into a pot of cold water. Cook them like you would potatoes..(salted water, bring to boil, turn heat to medium and cook until super tender)

And get those lentils on the stove too. Add the rosemary and bay leaf to the water, stick on the stove, bring to a boil, then turn heat to low and toss a lid on the b.

Alright, so that stuff is cooking, now you can chop up the veggies and toss them into a skillet with a splash of oil and water. Stick those on the stove on medium heat for a few minutes, just to give them a little head start in cooking. Let them start to sweat, but don't let them get mushy.

After a few minutes, toss in the peas, the garlic (after its minced up) and a few glugs of balsamic vinegar. cook for just another minute or two.

And the lentils are done!

Dump those babies into the skillet with the veggies (remove the bay leaves) and mix around. Season with salt and pepper, taste, add more if needed and more vinegar if you think you want too. And smooth out the mixture into the skillet.

Super fork tender and sprinkled with a good amount of salt and pepper and a splash of olive oil. Also add in a bit of the reserved liquid to fluff it up a bit.

Mash Mash Mash

The veggie lentil mixture gets topped with that mash and is spread out all nice like.  Ready to be popped into the oven to bake.

Look at that golden skillet of amazing. Baked to perfection........ Smells so good.

Serves with a hunk of bread and a fork to eat it with.

Whatever you call it, we can all agree that we can call it good!

-Peace out duders!!

-C

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Lentil Rutabaga Shepherd's Pie

• 1 medium sized rutabaga
• 1 1/2 cups dried lentils
• 3 cups water
• 2-4 cloves garlic
• 1-2 by leaves
• 2 teaspoons rosemary
• 2 small or one large carrot
• 1/2 a large sweet onion (or ant onion)
• 1 small zucchini
• 1 cup frozen peas
• balsamic vinegar
• olive oil
• salt and pepper

Note. This is one of those "recipes " that is easily adapted to what you got in you fridge. The main ingredients are rutabaga and lentils, but the veggies can be swapped with whatever, just make sure you end up with about about 2 1/2 cups of veggies to mix in. And even the seasoning. You could swap out the rosemary and add curry instead. Oh would that be nice.

Start by peeling the rutabaga. Dice it into small chunks and place into a large pot of cold water with a good pinch of salt. Place on stove, bring to a boil then turn heat to medium and cook the rutabaga until fork tender. 

And right after the rutabaga is on the stove, get the lentils going. Water, rosemary, bay leaves, and the dried lentils all go into a pot, bring it to a boil, then reduce the heat to low and top with a lid. Cook until tender and the water has been absorbed, which should take about. 20 minutes. Check after 15 to see how they are coking. If they seem to dry, add in a little more water.

Preheat oven to 400.

Grab the veggies (besides peas) and chop them all into little chunks. Toss into a 10 or 12 inch oven safe skillet with a splash of olive oil and water and season with salt and pepper Stick on medium heat for a few minutes to just slightly soften the veggies.  Remove them from heat and toss in minced up garlic, the peas, a tablespoon or two of vinegar.

Once the lentils are cooked, toss those in with the veggies and mix all around then spread evenly in the skillet.

If you want to bake the shepherd's pie in a casserole dish, just dump all the stuff into said dish once the mixture is done.

Now the rutabaga should be done now. Strain but reserve liquid and with a masher, mash the crap our of the rutabaga, adding in salt, pepper, olive oil to taste, and a little (like 1/4 -1/2 a cup of the reserved liquid to give it a fluffier consistency.  Once good and mashed, top the lentil veggie mixture with the mash and smooth out. Sprinkle with more pepper and pop the thing into the oven. Bake for 20ish minutes or until the top is a nice golden brown.

Remove, let cool a few minutes, dish it out, and dig in!