De Ma Cuisine

Lentils Archive

Thursday

24

September 2015

0

COMMENTS

Carrot Pasta with Tarragon

Written by , Posted in Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Vegan, Vegetables, Vegetarian

CarrotPasta-5

If I told you that this was another dish where versatility is key, would you be surprised? It’s the way that I cook, so as often as possible, I will offer alternatives. Just in case it’s a different season when you read this post, in case you have something else in your fridge, in case you don’t care for something that I’ve used.

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I wanted to do a pasta dish of sorts, using veggies as the pasta. Here’s where you can pull out that spiralizer, if you’ve already jumped on the veggie pasta bandwagon. I have far too many tools in my kitchen, so I opted to use a knife to cut carrots and summer squash into long, thin, pasta-like sticks (kinda like a long julienne). Other veggies that would be great: beets, parsnips, daikon radish, and fennel. Just mix and match based on what will go with the fresh herbs that you have on hand (for help with parings The Vegetarian Flavor Bible is a great kitchen tool).

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I cooked the “pasta” in boiling salted water. I cooked for just three minutes – quick and easy.

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To top the “pasta” I made a simple sauce of sorts. I used butter today, but for a vegan option, or just because it’s yummy, olive oil would be fabulous. I chopped up some small radishes, a shallot, and some garlic. Other veggies that would be great: peas, greens, cabbage, and green beans – again, mix and match based on the other veggies and herbs that you have on hand. Today’s herbs were tarragon and parsley. Other herbs to consider (these all go with carrots, if you want to keep them as the main veg): basil, Thai basil, chives, cilantro, dill, mint, and thyme.

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You could leave things as they are. That’d make for a great dish. But, I wanted to bump up the protein, so I added some lentils. I’m kinda obsessed with green lentils right now. They hold their shape well and taste great. I want to eat them all the time. Garbanzo beans or black beans would be fun too, if you’re not as in to lentils as I am.

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The lentils and tarragon, along with the dijon mustard that I added to the sauce, resulted in a dish that felt kinda French inspired. Topped with fresh tomatoes, this was a fabulous lunch. By the time I got to it, it was more room temperature than hot, but it was delicious. So, serve it either way. You could also top with more fresh herbs or nuts, even cheese, if you’re feeling cheesy. It would be great with some garlic bread or cornbread alongside, and a hearty spinach salad… But, just on its own is wonderful too.

Happy Eating!

Carrot Pasta with Tarragon

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2

Carrot Pasta with Tarragon

Ingredients

  • 2 T butter or olive oil, divided
  • 1/4 C radish, diced
  • 1 shallot or small onion, diced
  • to taste salt
  • (could also add: peas, greens, cabbage, green beans)
  • 2 cloves garlic, diced
  • 1 C lentils (or garbanzo or black beans), cooked
  • 1 to 1 1/2 t dijon mustard
  • 1 C carrot, thinly sliced into strips and then into long noodle-like sticks
  • 1/2 C summer squash, thinly sliced into strips and then into long noodle-like sticks
  • (could also use or substitute: beets, parsnips, daikon radish, or fennel)
  • 1-2 T fresh tarragon, chopped (with other veggies could substitute basil, dill, mint, or thyme)
  • 1 T fresh parsley, chopped
  • 1 tomato, chopped, for topping
  • splash white vinegar, for topping

Instructions

  1. Bring a pot of salted water to a boil.
  2. While it comes to a boil, heat a skillet over medium-low. Add 1 1/2 T butter or oil. When it's hot, add radish through salt. Cook for about 3 minutes, stirring occasionally. Add garlic, lentils (or beans), and dijon, and cook for about 3 minutes, stirring often. Remove from heat and stir in remaining 1/2 T butter/oil, tarragon, and parsley. Taste and adjust seasoning if desired.
  3. While sauce cooks, drop carrots and squash (and any other veggie "noodles") into the boiling water. Cook for 3 minutes. Drain.
  4. Top "pasta" with lentil sauce, some tomatoes, and a splash of vinegar. Serve warm or at room temperature.
http://www.de-ma-cuisine.com/carrot-pasta-with-tarragon/

Thursday

10

September 2015

0

COMMENTS

Veggie Pot Pie

Written by , Posted in Baking, Dairy-Free, Dinner, Eggs, Gluten Free, Herbs, Leftovers, Legumes, Lentils, Main Dishes, One Dish Dinners, Potatoes, Potlucks, Vegan, Vegetables, Vegetarian

VeggiePotPie-5

Pot pie is one of my favorite foods. I think I say that a lot though. So many foods are favorites that I’m starting to lose track. I guess it depends on the season. Pot pie is one of those dishes that I don’t make all that often during the hot summer months. But, when it finally cools down, it’s all that I want to eat (that and soup, always soup). But, this pot pie can be enjoyed any time of the year, because the veggies can be changed up to suit whatever you’ve got on hand.

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This is a great dish to clean out the produce drawers. That’s what it felt like today. I used mushrooms (great for adding a deep, rich flavor), summer squash (but winter squash would be great here too), carrots, turnips (don’t add too many, otherwise they may overwhelm), eggplant, potatoes, radishes (doesn’t matter what kind), onion, chile pepper, garlic chives, and garlic… It’s at least one of everything that I had on hand, minus the lettuce and tomatoes that I’ll save for another time.

I also added lentils, or you could add tofu if you’d like. They would take the place of the meat in a Chicken Pot Pie, Beef Pot Pie, or Lobster Pot Pie.

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Since there were so many veggies, they took a while to cook. Once they were tender, I added some veggie stock whisked with some all purpose flour (or you could whisk the stock with some cornstarch for a gluten-free version). Once it came to a boil it began to reduce down and thicken, resulting in a nice rich gravy.

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At this point, you could just top the oven-proof skillet with pie crust and pop it into the oven. But, today I wanted to do some individual pot pies, so I greased some ramekins and filled them with the hot filling.

If you’re making this ahead of time, the filling can be cooled at this point and then refrigerated or frozen. To use it, defrost in the fridge for a day, then either heat it up first, or pour it into the baking dish and top with pie crust. If your filling is cold you may want to cover your crust with tinfoil partway through the baking time if it starts to get too brown.

Pot pies can also be covered, baked, and cooled completely, then reheated at a later date. To cool quickly, remove the crust to cool separately. Stir the filling often to get cool air into it. Refrigerate once it’s cooled down (if food is too hot when it goes into the fridge, the fridge temperature may raise to an unsafe temperature).

Of course you could also just stand at the stove and eat it out of the pan… 😉

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I have a favorite pie crust that I make, from Alana’s cookbook, The Homemade Pantry. One crust was perfect for four individual ramekins of pot pie. If you prefer gluten-free, there are flour blends available, or you can just buy a GF crust at your favorite market.

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I can’t decide what’s more favorite, the beautifully browned crust or the savory gravy soaked veggies. Good thing I get to eat them together.

Happy Eating!

Veggie Pot Pie

Prep Time: 20 minutes

Cook Time: 1 hour, 1 minute

Total Time: 1 hour, 21 minutes

Yield: 4

Veggie Pot Pie

Ingredients

  • 2 T olive oil
  • 1 C any: potatoes, rutabagas, sweet potatoes, chopped
  • 6-7 C combination of any that you like together: carrots, parsnips, turnips, beets, radishes, eggplant, summer squash, winter squash, onion, shallot, leeks, fennel, celery, greens, cabbage, bell pepper, green beans, peas, broccoli, cauliflower, corn, asparagus
  • to taste salt
  • 2-3 cloves garlic, diced
  • 1/2 C lentils or tofu (optional), chopped, if tofu
  • 1/4 C any* (fresh): garlic chives, basil, parsley, oregano, thyme, or rosemary, chopped
  • 1/2 t paprika
  • 1 t dijon mustard
  • 2 T AP flour or 1 T cornstarch whisked with 2 1/4 C cold veggie stock
  • 1 T lemon juice or vinegar
  • 1 pie crust
  • 1 egg (optional), whisked, for brushing
  • salt

Instructions

  1. Pre-heat the oven to 350F.
  2. Heat an oven-proof skillet (unless using individual ramekins, in which case just use a skillet). Add oil. Add veggies and salt. Cook over medium-low for about 15-20 minutes, or until veggies are tender, stirring occasionally. Add garlic through dijon and cook for 1 minute. Add flour or cornstarch and veggie stock mixture and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until sauce has reduced and thickened and all veggies are tender. Remove from heat and stir in lemon juice or vinegar. Taste and adjust seasoning if desired.
  3. Roll out pie crust. Use it to top the oven-proof skillet, or divide the veggie mixture into 4 greased 6" ramekins and top with pie crust (1 crust should be enough for 4 ramekins). Brush with egg if desired, sprinkle with salt, and use a knife to cut some vent holes in the center.. Bake for 30 minutes, or until crust is browned and flaky.
http://www.de-ma-cuisine.com/veggie-pot-pie/

Monday

10

August 2015

0

COMMENTS

Chile Pepper Poppers

Written by , Posted in Appetizers, Cheese, Dairy-Free, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Quinoa, Rice, Roasting, Sides, Vegan, Vegetables, Vegetarian

StuffedHotPeppers-4

Try saying “chile pepper poppers” over and over again. I like how it feels to say it. Kinda like how I like the feel of the word “cake”. I think I like the word “cake” more than I actually like cake itself.

I’m done now.

I’ve seen different varieties of pepper poppers before, but never actually tried to make them. They’re often filled with cheese. Yum! But, I wondered if maybe they could be filled with something a little more nutrient dense. Cheese, I’m down with, but let’s add a little more.

StuffedHotPeppers-1

I opted for green lentils, which I’m totally digging right now, and brown rice.  Along with mint and basil for a cool and fresh taste.

I used jalapeños this time. And to be honest, for me, they were too spicy. But, I used what I had on hand (and then drank a big glass of milk after I ate a whole one and my mouth burned up). Next time, I’d opt for a much milder pepper.

The tricky thing about these is since the pepper is staying almost whole, it’s hard to be sure that all the ribs and seeds are gone. I mean, I did the best I could, but there might have been more heat left in there then if I’d halved it and taken the ribs and seeds out that way.

On the Scoville scale, Chipotle, Fresno peppers, jalapeños, and wax peppers (like the Hungarian wax pepper) are rated at 3,500-10,000 Scoville Heat Units. Milder peppers are: Jalapeños (yes, they appear in two categories), Anaheim peppers, and poblano peppers (or ancho), at 1,000-4,000 SHU. And milder still: banana peppers, peperoncini, and pimentos come in at 100-900. Bell peppers are rated at a 0. The spectrum ranges from a pepper called the Carolina reaper at 2,200,000 SHU to the banana, paprika, Cubanelle, peperoncini, and pimento peppers are 100-900 SHU. (1) That’s a big range.

I use jalapeños all the time, buuuuut I don’t usually (ever) eat a whole one… in one sitting… in a three minute time period. They’re usually diced and added to dips, or Succotash, or Tacos. The heat is dispersed.

Next time I’d probably choose an Anaheim pepper or something even milder. A bell pepper would be nice. Or if you’ve got more tomatoes than you know what to do with, stuff those.

Lesson learned.

StuffedHotPeppers-2

I’m usually ok on my own for these posts. I’ve figured out how to photograph with one hand, while the other works. But today I needed both hands, and I needed a picture of it from above. I did consider trying to hold the camera with my chin and shoulder. I thought better of it and asked Tim, who now does freelance work from home too, for help instead. (Don’t tell him what I was thinking of doing, m’kay? 😉 )

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Once I settled on trying to shove the filling in with the handle of a spoon (after a few failed attempts with other utensils), I got the poppers roasting. I opted for the toaster oven, since it’s one bazillion degrees out right now. And my toaster oven opted to crap out on me, resulting in partially roasted pepper poppers. But, they were done enough, they were hot and bubbly, just not quite as soft as I would have liked (hence the 30-60 minute suggestion in the recipe – that way you can have ’em how you want ’em).

StuffedHotPeppers-5

With the right pepper for you, these are a nice little treat. Appetizer, lunch, side at dinner… There was a lot more filling than I ended up needing. But, I chopped up the leftover peppers, with filling, and added them to some green beans and summer squash that were sautéeing in olive oil. The filling got a little crispy (which makes me happy), the chopped up peppers added just a kick of heat, the lentils were there for protein, the rice to get in some grains. Oh and then I topped it with a fried egg. So, I’d make all the filling, if you’re ok with leftovers*. You can pop it in the freezer if you’re not going to eat it in a few days. Winner winner we just made tomorrow’s dinner.

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Happy Eating!

Chile Pepper Poppers

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 3-5 (chile peppers) or 2-4 (bell peppers)

Serving Size: 2 chile peppers or 1 bell pepper

Chile Pepper Poppers

Ingredients

  • 1/2 C uncooked green lentils (need about 1/2 C cooked)
  • 1 1/2 C water
  • 1/2 C uncooked brown rice (or quinoa) (need about 1/2 C cooked)
  • 1 C water
  • 1 C onion (or shallot), chopped
  • to taste salt
  • pinch ginger
  • 1 T fresh Thai basil (or any variety basil), chopped
  • 1 T fresh mint, chopped
  • 1-2 T feta or extra firm tofu, crumbled
  • 6-10 large hot peppers* (or 2-4 bell peppers), stem sliced off, ribs and seeds removed using a paring knife (do not use fingernails)

Instructions

  1. Cook lentils with water (about 15-20 minutes, or according to package's instructions) (don't overcook). Drain if there is extra water.
  2. Cook rice (according to package's instructions), after about 15 minutes stir in onions. Continue to cook until rice is done (don't overcook).
  3. Pre-heat the oven to 350F.
  4. Mix lentils and rice with salt through mint. Taste and adjust seasoning if needed. Mix in feta or tofu. Stuff into peppers using the end of a spoon. Stand in a small ramekin (and place on a baking sheet) or lay flat on a baking sheet (some filling may spill out). Roast for about 30-60 minutes, or until peppers have softened slightly.

Notes

Filling may yield more than needed. Leftovers are great reheated in a skillet with some olive oil, veggies, and topped with a fried egg or piece of crispy tofu. *Use peppers as hot as you would like. On the Scoville scale, Chipotle, Fresno peppers, jalapeños, and wax peppers (like Hungarian wax pepper) are rated at 3,500-10,000 Scoville Heat Units. Milder peppers are: Jalapeños, Anaheim peppers, poblano (or ancho), at 1,000-4,000 SHU. And milder still: banana peppers, peperoncini, and pimentos come in at 100-900. Bell peppers are rated at a 0.

http://www.de-ma-cuisine.com/chile-pepper-poppers/

*To cool leftover rice, here’s what I like to do: Let it cool on the counter for a bit, then put it in the fridge, stirring every once in a while, keeping it fluffy (and not too packed into the container so it will cool properly).

(1) https://en.wikipedia.org/wiki/Scoville_scale

Thursday

8

January 2015

0

COMMENTS

Dilly Eggs with Lentils

Written by , Posted in Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Leftovers, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Vegetarian

DillyEggsWithLentils-6

We all have our go-to meals. For me, sometimes it’s pasta, often it’s soup, more often than not, it’s eggs.

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Remember last week when I wrote about lentils? I had a great idea to top sweet potatoes with them.

I also had a ton of lentils leftover.

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I thought that those leftovers would be great topped with a fried egg and some dill.

I was right.

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I’m kinda obsessed with dill right now. I’m not sure why. Maybe because up until a year or so ago I didn’t think I liked it. I guess it was one of those tastes that I didn’t like as a kid and had never really found a way to enjoy as a grownup. Until my friend, Christy, introduced me to it, in some of the foods she made.

Now I want to eat it in all the things. (I’ll have a Winter Salad for you soon that also uses dill… Can’t stop won’t stop.)

DillyEggsWithLentils-2

Back to the eggs again for a sec. The reason they’re such a go-to for me: they can be made into so many different things, in no time at all. Treats like, French Toast Stuffed with Fresh Fruit and BasilEnd of the Week Pasta topped with a fried egg, scrambled into some summer squash to make Squash ‘n Eggs. And never mind all the wonders they can do to baking, or the fact that they make things like Chicken Pot Pie look so amazing when they’re used. They’re one of my best kitchen friends.

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This meal is a great example of one of my favorite types of meals. Effortless, nutritious, delicious.

Simple foods.

This dish takes humble ingredients, lentils, eggs, lemon, and dill, and really lets them shine.

I will definitely be eating this again soon. Maybe for dinner tonight.

Happy Eating!

Dilly Eggs with Lentils

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: Serves 2

Dilly Eggs with Lentils

Ingredients

  • 1 C cooked lentils (I used leftovers from my Lentils on Crispy Sweet Potatoes, so they were already seasoned)
  • 1 t olive oil
  • 2 eggs
  • pinch salt
  • 1-2 t fresh dill, chopped
  • 2 slices lemon, for serving

Instructions

  1. Re-heat lentils until they are hot.
  2. Heat a skillet over medium-high, add oil, then eggs. Cook until done, flipping if desired. Season with salt.
  3. Divide lentils between two plates and top with eggs, dill, and a squeeze of lemon.
http://www.de-ma-cuisine.com/dilly-eggs-with-lentils/

Friday

19

December 2014

0

COMMENTS

Lentils on Crispy Sweet Potatoes

Written by , Posted in Dinner, Gluten Free, Herbs, Legumes, Lentils, Lunch, Main Dishes, Potatoes, Quick and Easy, Roasting, Sides, Vegetables, Vegetarian

LentilsCrispySweetPotatoes-12

I wonder if you may have some sweet potatoes left over from Thanksgiving. Hiding in the dark pantry, waiting to be used. Purchased with the best of intentions… Sound familiar? I was out of town for Thanksgiving, so I didn’t get to use any of my sweet potatoes. I had quite a collection. They needed to be cooked.

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I thought that red lentils, with their slightly mushier texture, might be nice over top of some crispy sweet potatoes. I’ve done something similar with leftover chili served over crispy potatoes. Why not with lentils and sweet potatoes?!

LentilsCrispySweetPotatoes-1

I like crispy potatoes (sweet or regular) with lots of seasoning. This time I went with salt, cayenne, coriander, ginger, and pepper. I also really like potatoes with paprika and chili powder. Uhh luuuk it uhh laaat.

Sorrynotsorry.

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Tossed with a bit of olive oil, onto a baking sheet, and into the oven.

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I’d never tried red lentils before. I think I usually use green. Use whatever you have on hand. Just vary the cooking time depending on your lentil. (Red lentils cook a bit faster, like closer to 10 minutes, green lentils take a bit longer.) Okay? Okay.

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Every once in a while it’s like the perfect storm and I have no garlic or onions in the house. Disaster!! Tim brought me some garlic yesterday. Relief! (Also, we aren’t completely out of onions, but are running low… if you were worried.)

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The garlic cooks for just a minute, then some dijon, balsamic vinegar, and a pinch of coriander, ginger, and salt is added.

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They’d been added to the lentil pan, after the lentils were drained and set aside. Then added back in to mix it up with the other flavors.

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Sweet potatoes pop out of the oven. Crispy outside, tender inside.

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Sometimes I like to have cilantro with sweet potatoes. Like today. And like this time a few weeks ago.

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It’s chopped up and plomped on top of the Greek yogurt, on top of the lentils, on top of the sweet potatoes.

Food tower.

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This dish is best with a bit of each component in every bite.

I’ll show you what to do with any leftover lentils in January!

Happy Eating!

Lentils on Crispy Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2

Lentils on Crispy Sweet Potatoes

Ingredients

  • 1 sweet potato, cubed
  • 2 T olive oil
  • to taste salt
  • 1/8 t cayenne
  • 3/4 t coriander
  • 1/4 t ginger
  • 1/4 t pepper
  • 1 C red lentils
  • 2 C water
  • 1 t olive oil
  • 3 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 1-2 t dijon mustard
  • to taste salt
  • pinch coriander
  • pinch ginger
  • Greek yogurt, for topping
  • cilantro, for topping

Instructions

  1. Pre-heat the oven to 350 F.
  2. Toss sweet potatoes through pepper. Spread out on a baking sheet and bake for 30 minutes (or until they're done on the inside), flipping once halfway through.
  3. Add lentils and water to a saucepan. Bring to a boil, then simmer for about 10 minutes, or until lentils are cooked to desired tenderness. Drain lentils and rinse. Set aside.
  4. Add 1 t olive oil to the lentil pan. Add garlic and cook for about 1 minute over medium-low. Add vinegar, mustard, salt, coriander, and ginger. Cook for 30 seconds. Add lentils and cook for 3-5 minutes. Taste and adjust seasoning if desired.
  5. Serve sweet potatoes topped with a scoop of lentils, a dollop of yogurt, and a sprinkle of cilantro.
http://www.de-ma-cuisine.com/lentils-crispy-sweet-potatoes/


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