Pantry Raid: Quinoa and Lentil Salad

I have heard a lot of talk lately about Quinoa, but never really knew how to make it. So this weekend while at Whole Foods I decided to pick some up and do a test run. Glad I did, because it came out delicious.

This made a really large bowl for a party I was attending. It's easy to cut the recipe in half.

2 1/2 cups of Quinoa
1 cup green lentils
Fresh bunch of basil - chopped
1 container of crumbled feta cheese
1 large red onion - diced
2 containers of cherry or grape tomatoes - cut into 4's
1 bottle of Tessemae's All Natural Lemon Pepper Dressing - can be found at whole foods.

2 1/2 cups of Quinoa placed in 5 cups of water, bring to a boil, place lid on pot and cook on low for 15 minutes. Start the lentils at the same time. Place them in a pot cover with water and once it boils cook covered on low for 15 minutes.

Once the Quinoa and lentils are cooked, place in a large bowl and refrigerate to cool them down.
While they are cooling start prepping the other ingredients.

Once the lentils and Quinoa are cool, mix in the dressing until coated. Then add the basil, tomatoes, onion and cheese. Season to taste with salt if necessary (I didn't add any).

Refrigerate and then enjoy!

Pairs nicely with grilled chicken, fish or steak.

Sweet Potato and Red Lentil Bisque

I found this recipe in the January issue of O Magazine. It turned out really good. It is slightly sweet due to the coconut milk and apricots, but if you want more spice add just a touch more chili paste. Enjoy!

Sweet Potato and Red Lentil Bisque Recipe - created by Dana Jacobi

Makes 6 servings

Ingredients

• 1 pound sweet potatoes, peeled and roughly chopped
• 1 cup red lentils, picked over and rinsed
• ½ cup dried apricots, quartered
• ¼ cup chopped onion or shallots
• ¼ to ½ tsp. Thai red chili paste
• 4 cups chicken or vegetable broth
• ¾ cup light coconut milk
• ½ tsp. salt, plus more to taste
• ½ tsp. ground black pepper
• Chopped cilantro (optional)
• 4 Tbsp. pomegranate juice or seeds (optional)

Directions

Active time: 25 minutes
Total time: 50 minutes

Place sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.

Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.

To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using).

Tips: You can substitute brown or green lentils for the red; they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead. Freeze up to 8 weeks.

Sweet Potato Pancakes with Pecan Butter

Courtesy of The Food Network

 

 

 

 

 

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 4 teaspoons baking powder
• 2 tablespoons brown sugar
• 1 teaspoons cinnamon
• Pinch nutmeg
• 2 cups milk
• 4 teaspoons melted butter, plus more for greasing skillet
• 2 whole eggs
• 1 sweet potato, cooked until tender, peeled and pureed
• Pecan butter, recipe follows
• Maple syrup, for serving

Directions

In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.

Pecan Butter:

• 1/4 cup finely chopped pecans toasted and cooled
• 1/2 pound butter, softened
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 tablespoon brown sugar
• 1 tablespoon honey

Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes. 

Yield: 10 servings

Pantry Raid: Garlic Chicken & Broccoli Pasta

I love to cook, so there is nothing worse than being on a food budget. No wine, no fancy fixings just whatever I was able to budget in for the week.

Tonight when I opened my fridge there was...Milk, broccoli, Pecorino cheese and left over chicken, BORING!

Thank goodness things I will never skimp on are good olive oil, sea salt and garlic. With them you can make a lot of different dishes.

Ingredients:
- thin spaghetti noodles - 1 1/2" diameter when holding in hands
- broccoli cut into medium size pieces
- 2 cloves of fresh garlic, peeled and pressed
- olive oil
- grated pecorino cheese
- rosemary sea salt
- left over cooked chicken, diced

Boil pasta water and follow instructions on package to cook pasta. Before putting the pasta in the boiling water quickly blanch the broccoli for about 1 minute so there is still some crunch to it. Then remove the broccoli and add the pasta to cook.

While the pasta is cooking, heat 3 tablespoons of olive oil in a skillet, add pressed garlic and diced chicken, just to long enough to heat of the chicken.

Drain the pasta and put in a bowl. Pour the chicken and broccoli over the top and toss lightly to coat with the olive oil. Sprinkle with rosemary sea salt and cheese, toss again to mix, then serve.

Dinner turned out great, I only wish there was a bottle of wine around. Sigh!