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

---

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!

Raw Beet and Orange Salad with Roasted Hazelnuts

My fingers are almost always stained a bright pink. My cutting board and counter tops, pink. Look closely at at dish towels and you will find pink blotches all over them as with any of my light colored clothes. You would think after years of trying to remove beet stains form everything that I would have gotten a system down or at least had a designated cutting board for them, but no. That would be to easy and really,  I think I kinda don't care.  So pink my things will be.

Beets. You either love them or you hate them. I love them (so much), the mr, well I am making him love them. He needs to love them because I end up putting beets in everything. If you are a hater, there is still turn into a lover. But maybe you have never even eaten a beet or haven't in a long long time.  I am actually surprised at how many people I have talked to that have never tried beets before. If you are one of those people, stop being that person and eat one already. OR if you think you hate them, why don't you give them a second try, I bet you will change your mind. Sweet but earthy and nice and crisp but kind of juicy..they really are super tasty. And not to mention all the great health benefits(you can look those up yourself) Yup, beets be the shit!

 And I love a good roasted beet, but really, I prefer my beets raw. Which brings us to this salad. A simple salad of grated up beets, orange juice and toasted hazelnuts. Fast, easy, and tummy satisfying.  As long as you don't hate beets (how could you) then you will love it.

Now you get those beets!

The stuff. A big beet, (or two smaller ones) an orange,( I bought navel oranges and sliced into this one to find it was a blood orange... not complaining), hazelnuts (raw or toasted) apple cider vinegar, and salt and pepper. Optional but also very nice, some greens and or some type of grain. (I happen to have a some quinoa in the fridge)

Hazelnuts. If yours are already toasted, then no need to do it again, but if they are raw, toss them into the oven for a few minutes (hazelnuts taste so much better toasted)

And grab the beet and a shallow dish and grate it all up.

Add to the beet the juice of the orange, a small splash of vinegar to cut the sweetness, and salt and pepper to taste. Give it a good toss and let it sit for at least 5 minutes, if not longer.

And if the hazelnuts are in the oven, take them out when they are slight golden brown. If you want to remove the skins, just stick them in a clean towel and rub it off.

Everything all ready to go.. Any extras are added to bowls.

Beets into bowls, topped with toasted nuts and a cute little orange segment.(if you happen to have one lying around)

Isn't that just something. Beets are so pretty,, but more importantly, so freaking tasty good.

Enjoy Today!

-C

---

 Raw Beet and Orange Salad with Roasted Hazelnuts

makes enough for 2 people as a side

• 1 large beet or 2 smaller beets
• 1 orange (I used blood orange but any orange would be good)
• handful of hazelnuts (either already roasted or raw that need to be roasted)
• apple cider vinegar
• salt and pepper
• Optional - quinoa (any grain would work) and or greens

If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don't like the skins, place nuts in a clean towel and rub the skins right off.

Wash beet(s) and grate into a swallow bowl. I don't peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)

When you are ready for food, grab a bowl (add anything you want to add to the bottom, like quinoa or greens) and fill that bowl up with the beet salad and top with roasted hazelnuts.

Grab a fork and eat.

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

---

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.

Cashew Creamed Kale with Pomegranate

  I use to suck the juice out of the seeds (they are actually called arils) of the pomegranate and spit out the actual seeds... I thought that the seeds were poisonous. (I blame my sister for this .She is the one that told me that).  And it turns out that it is an actual thing. That other people think that the seeds are not edible, so I guess don’t feel so duped. But I leaned. The seeds, they are very much edible, and very much tasty. I love biting into a pomegranate seed, letting the juice flood my mouth, followed by a nice little crunch from the seed inside, just like little crunchy red jewels. And the method of removing the seeds just makes them that much better. When you have to whack a fruit for it's edible parts, it got to be good. And to make this clear…. to all the people out there that thick the seeds are poison… the seeds are NOT POISION. In fact, they are quite good for you.

Now that that has been established, we can get to eating these little pearls the right way.  And being all holiday and jolly lala, I was thinking of some classic side dishes that are typical around this time.  Creamed spinach came to mind, but that just seemed a little boring. That’s where the pomegranate comes in.  You add pomegranate to anything and it’s not boring anymore. Also I switched out the creamed part and replaced it with cashew cream, and spinach with kale… cause that’s what I do. And the results are fantastic! Sweet, creamy, crunchy, earthy... All the best flavors. And even though I ate most of it hot, it’s definitely a side that moves from hot to cold and still taste super great. Would even make a nice sandwich or maybe add a little bed of grains and you got yourself a nice little lunch.

But the again, you probably wont have any left overs

The stuff. A bunch of kale, some cashews that have been soaking for a little while,  and a pomegrante  (I only used half of one). We also need us some more fresh water, a lemon, a few cloves of garlic and salt and pepper.

Remove the arils (thats what the juicy seeds ae called) by placing half the pomegranate into a bowl and whacking  it with a big wooden spoon. (martha stewart taught me this)

Strain the soaking cashews and dump them into a blender with the juice of the lemon, the garlic, some fresh water and some salt and pepper.

Turn blender on and blend until a nice smooth consistency

Chop up the kale and place into a really big skillet with a few splashes of water.

Once the kale has wilted, pour the cashew cream all over it. 

Add in the pomegranate  seeds

And get yourself a fork (bowl is optional( and eat. 

Creamed food never tasted this good!

-C

---

Cashew Creamed Kale with Pomegranate

makes 3-4 servings 

• 1 bunch (abut a pound) Kale
• 1/2 cup cashews that have been soaking in water for a little while
• 3/4 cup water
• 1 lemon
• 2-3 loves garlic
• 1/2 cup pomegranate seeds (about 1/2 a pomegranate)
• salt and pepper to taste 

Take your pomegranate , slice in half, and place half seed sside down into a bowl. Take a big wooden spoon or something like it, and whack the outside of the fruit. The seeds will all fall out.. but check for any stuck seeds

Strain cashews from soaking waterand dump into a blender with the juice of the lemon, the garlic, ¾ cups of water, and a pinch or two of salt. Blend until a smooth a creamy cream. If you think the cream is to thick, add in another splash of water

After washing kale, chop it up into smallish pieces. (remove stems if you want.. I don't, I like the stems) Stick the kale into a large skillet with a few splashes of water and a sprinkle of salt and place on the oven on medium high heat. Stir around until kale is wilted and the water has evapotated. Pour on the cashew cream, mix around and top with the pomegranate seeds.

and eat..hot or cold. Its all good.

Fresh or Seared Watermelon with Basil Pesto

Are you sizzling? Is that pool of water next to you , in fact, your own sweat?

Yeah, I feel you.....stupid heat wave. 

During these long extended periods of heat and humidity, my body starts to revolt. I get bitchy, by skin get itchy, my head goes foggy, my stomach starts to refuse food. and I generally just feel like crap. I love the summer, but I am not,  by any means,  a hot, high humidity person.

So during this nasty bout of heat, I do what I can to find comfort. And one of my comforts is watermelon. I am pretty sure that watermelon is a magical fruit. A giant green oblong ball that when cracked open is the brightest, sweetest bright pink fruit.. I mean, thats pretty f ing magical. It can make anything better, and is one of the few things that I want to eat when its a million degrees outside without barfing.

Watermelon is my official heatwave food. Watermelon all day long (Is it bad that I could literally eat an entire watermelon all to my face, in one sitting? ) And because I am me, I like to spice it up a bit and slather a big glob of basil pesto to the melon…. and that makes me happy. Plus it makes the fact that I am eating nothing but melon seem a little more substantial.

   Do you have a heatwave food? If not, try this….It will be your food.

The stuff. A big hunk of watermelon, basil, a lemon, olive oil and salt.

Stick the basil, the juice of the lemon, and a pinch of salt into a blender. Turn on and blend, adding just a tad bit of olive oil until a nice green pesto is made. 

Prepare your melon. Remove rinds if you want and save for later.. (seriously, we can make gazpacho with it) and cut into inch thick chunks.

And now if your feeling it, stick a skillet on the stove and preheat on medium high. Once heated, place watermelon chunks on hot skillet and sear each side for about 3-5 minutes per side.

If you want to go fresh, just skip searing it. Me, I do a bowl of both. 

And now slather the melon with the pesto 

And go to town

Stay cool my friends!

-C

---

Seared (or not) Watermelon with Basil Pesto

• Watermelon
• a bunch of basil
• a lemon
• salt
• olive oil

Place basil, a pinch of salt and the juice of the lemon into a blender. Turn on and blend, adding in a drizzle of olive oil until pesto forms. 

Preheat a lightly oiled skillet (or a grill) on medium high heat. Take your watermelon and remove rinds (save for later) and cut into inch chunks.* When heated, add the watermelon. LEt each side sear for 3-5 minutes, or until caramelized. Tarnsfrer to a bowl.

*Note. The seared melon is fantastic cooked then cooled. Also, I know some people blot out the juice before grilling, but I think that is a waste and I find unnecessary, but if you don't want a juicy piece of cooke melon, by all means, blot out the juice.. 

Or if you don't want to cook it, don't

And lastly,  toss in a big giant scoop of pesto 

Now eat… eat eat eat.