Tag: main dishes

Tart and Spicy Chickpea & Lentil Salad

Categories Life, Recipes4 Comments on Tart and Spicy Chickpea & Lentil Salad

This dish comes together in a flash and makes a nice, light, refreshing weekday meal. Vaguely Indian, vaguely not – big on flavor and low on fat.

Tart and Spicy Chickpea & Lentil Salad
Inspired by Wacky Chana Chaat from Herbivoracious

Salad Base
1 can chickpeas, drained and rinsed
1 1/2 c. carrots, diced
1/2 c. black lentils (or any other lentil that stands up to cooking), cooked
10 cherry tomatoes, halved
6 scallions, sliced into thin rounds
1 colored bell pepper, chopped (or 1/2 to 3/4 c. mixed color peppers – whichever you fancy)
Juice of 1 lime
1 tsp. sriracha
1 tsp. cumin
1 tsp. ground coriander
1/4 tsp. black pepper
Big pinch salt

Yogurt Topper
3 oz. plain greek yogurt
1 Tbsp. tamarind paste
Another big pinch salt

In a medium sized pan over medium heat, toast the chickpeas and carrots until browned. I did this in a dry pan and kept everything moving to prevent sticking. If you’re worried about having to babysit, add a Tablespoon or so of oil to the pan.

While the chickpeas/carrots are cooking, chop the pepper, slice the scallions, halve the tomatoes; toss into a big bowl along with the spices, lime juice, sriracha, and lentils.

Once the chickpeas/carrots are to your liking, add to the bowl. Toss and taste for seasoning.

In a separate small bowl, combine the yogurt, tamarind paste and a big pinch of salt. Stir. Taste and add more salt or tamarind as necessary.

To serve, top bowls of the salad with the yogurt mixture and mint chutney if you have any on hand. Extra splashes of tamarind or squirts of sriracha may be requested.

Serves 2 for dinner + 1 for lunch

Italian Sausage, White Bean & Kale Ragout

Categories Life, RecipesLeave a Comment on Italian Sausage, White Bean & Kale Ragout

This makes a satisfying and surprisingly hearty weeknight meal for two.

20120608-114618.jpg

Italian Sausage, White Bean & Kale Ragout

1 lb. hot Italian sausage
1 onion, halved and sliced in 1/4 inch thick half moons
1 cup vegetable stock
2 Tbsp. sun dried tomatoes, diced
1 can cannellini beans, drained
2 fresh bay leaves
3 c. kale, washed and chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. preserved lemon, diced
1 Tbsp. white wine vinegar
Salt & pepper to taste
Hazelnut gremolata (optional, recipe below)

Put a large pan over medium heat. Add the sausage and cook until browned on all sides. Remove from the pan and set aside.

Put the pan back over the heat and add 1 Tbsp olive oil and the onions. Sautee until softened and beginning to brown.

Add vegetable stock, tomatoes, cannellini beans, bay leaves and kale. Sautee 10 minutes or until kale is wilted.

While your kale is working, slice the sausage into bite-sized rounds.

During the last 5 minutes of cooking, add the sausage, thyme, preserved lemon and vinegar. Taste. Salt and pepper if needed.

Top with hazelnut gremolata and serve.

Serves 2 for dinner with a little left over for lunch.

Hazelnut Gremolata

Toast 1/2 cup hazelnuts in a 350 degree oven for 6-8 minutes or until browned and smelling nutty. Cool & chop rough. Add to a bowl with 3 Tbsp. finely chopped parsley, the zest of 1 lemon, 1 clove minced garlic and a big pinch salt.

Toss a handful in anywhere you want a nice nutty crunch or need a hit of protein.

Pea and Pepper Quinoa with Lemon and Miso

Categories Life, RecipesLeave a Comment on Pea and Pepper Quinoa with Lemon and Miso

This quick weeknight meal comes together in a flash. You get a great depth of flavor from the hit of miso and preserved lemon and a light, perfect-for-spring healthy meal.

Pea and Pepper Quinoa with Lemon and Miso

1 cup quinoa
2 c. vegetable stock
1 tsp. preserved lemon, diced
2 c. snap peas, tipped and chopped
1 tsp. white miso
1 orange bell pepper, diced
1 Tbsp. olive oil
S+P to taste

In a medium pot over high heat, bring the quinoa and stock up to a boil. Knock the heat back to a simmer, cover, and cook 20-25 minutes or until the quinoa curlicues open and the grain softens.

Meanwhile, heat 1 Tbsp. olive oil over medium-high heat in a large-ish pan. Add the pepper and sautee, stirring frequently, until the edges start to brown.

Add the peas and continue cooking until they are crisp-tender.

Add the miso and stir until combined.

Add the cooked quinoa and preserved lemons. Toss. Season with salt & pepper to taste.

Serves 2 for dinner + 1 for lunch.

Fire Roasted Tomato & Pepper-y Lentils with Citrus Kick

Categories Life, RecipesLeave a Comment on Fire Roasted Tomato & Pepper-y Lentils with Citrus Kick

I whipped this quick-and-easy lunch up from things I scrounged in the fridge. A half-used can of fire roasted tomatoes, some crazy good fire roasted red pepper spread from Trader Joes, some leftover lentils, citrus salt I made awhile back and some of the gremolata I served at Easter that has been chilling in the back of my fridge.

Fire Roasted Tomato & Pepper-y Lentils with Citrus Kick

1 tsp. olive oil
1/2 cup black lentils, cooked
2 Tbsp. fire roasted tomatoes with green chills
2 Tbsp. fire roasted red pepper paste
2 big pinches citrus salt
handful hazelnut gremolata

In a medium pan over medium heat, warm the olive oil. Add the cooked lentils and cook, stirring frequently, until warmed through and starting to sizzle. Add the tomatoes and red pepper paste and stir (and stir, and stir) until thoroughly combined. Let sautee a few minutes until nice and hot. Toss in a big handful of the gremolata and sprinkle with a couple pinches citrus salt.

Serves 1 for lunch.

No Bread Chicken Salad

Categories Life, RecipesLeave a Comment on No Bread Chicken Salad

This quick and tasty lunch whips up quickly (with leftovers) and is flavorful enough that you won’t miss the bread. Serve for lunch, dinner, or at a party.

No Bread Chicken Salad

1/2 c. beluga lentils, cooked (or any other sturdy lentil that doesn’t turn to mush)
1/2 c. cooked chicken (I used shredded leftover baked chicken)
1/2 apple, chopped (use your favorite kind – mine is Fuji or Gala)
1/2 rib celery, diced
1 small carrot, diced
2 Tbsp. mayo (I use the olive oil type)
1 tsp. capers
1 Tbsp. Horseradish Relish (see recipe below)
Handful hazelnut gremolata
Salt & pepper to taste

Combine all ingredients in a bowl. Salt & pepper to taste. Serve chilled or room temperature alone or with an accompaniment.

Horseradish Relish

2 Tbsp. beet horseradish
1 Tbsp. + 2 tsp. rice vinegar
Juice of 1 lemon
1 Tbsp. pure maple syrup
1 Golden Delicious apple, peeled and grated
1 Granny Smith apple, peeled and grated
Salt & pepper to taste

Stir all ingredients together. Salt and pepper to taste. Goes great with steak, chicken, or fish. Since making it as a steak condiment, I have been tossing a Tablespoon or so in here and there almost everywhere. This relish has a great bright, tangy heat that brings a lot of kick to any party.

Spring Pea Risotto

Categories Life, RecipesLeave a Comment on Spring Pea Risotto

This dinner comes together in about half an hour – perfect for a fulfilling and rather healthy weekday comfort food dish. I served this risotto with meatballs made from leftover chicken dumpling filling.

20120524-201856.jpg

Spring Pea Risotto

1 cup arborio rice
1 cup leftover pea dumpling filling
2 cups vegetable stock
1/2 bulb fennel, chopped
1 Tbsp. olive oil
1/2 cup white wine
1 tsp. lemon thyme, chopped

Heat the oil in a medium pot over medium heat. Add the fennel and cook until starting to brown around the edges.

Add the rice, stir well and cook 2-3 minutes.

Add the wine and cook until mostly absorbed.

Add the stock, half a cup at a time, until the rice stops absorbing liquid. Stir frequently. This should take 20-25 minutes.

When the rice is finished, stir in the pea purée and thyme.

Serves 2 for dinner + 1 for lunch.

Light, Bright Tuna Salad

Categories Life, Recipes4 Comments on Light, Bright Tuna Salad

Light Bright Tuna Salad

This light, bright tuna salad makes a great weeknight meal. Bold and flavorful – you won’t miss the calories.

2 packets tuna in water
2 Tbsp. beet horseradish
2 Tbsp. dill, chopped
1/4 cup red onion, diced
2 tsp. red wine vinegar
1 medium red bell pepper, diced
1 Tbsp. capers
1 can garbanzo beans, washed & drained
2 ribs celery, diced
1/4 preserved lemon, diced
1/2 tsp. ground cumin
1/2 tsp. dried ground chipotle
Salt & pepper to taste

Prep all ingredients. Toss all ingredients together in a large bowl. Taste. Salt & pepper to your liking.

Serves 2 + 1 for a light dinner & lunch. You can beef this salad up with some crusty bread or crackers, but it is perfectly satisfying without.

Corn Salsa Pasta

Categories Life, RecipesLeave a Comment on Corn Salsa Pasta

This easy weeknight dinner combines all that is good about corn salsa with a nice gluten-free pasta for a no-fuss meal that is high in taste and low in drama.

Corn Salsa Pasta

2 ears corn, de-cobbed
1 orange bell pepper, chopped
1/2 onion, thinly sliced
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 pickled jalapeño, diced
3 Tbsp. salsa
3 Tbsp. crema
1/2 package (2 servings) corn pasta
Salt & pepper to taste
1 Tbsp. olive oil

Put a large pot of water on to boil. While your water is boiling, de-cob your corn kernels, chop your bell pepper, slice your onions, dice the jalapeño and gather the rest of your ingredients.

In a large pan over medium heat, bring the olive oil up to temperature. Add the onions and sautee until translucent. Add the corn and pepper and sautee, raising the temperature a bit if needed, until starting to brown around the edges. The goal is for the corn and peppers to get some nice browning (especially the corn), but to not burn the onions. This is a fine line to walk. When the pepper is soft and everything is browned to your liking, it is time to add the pasta. If the pasta is done, add it now. If not, knock the heat down to low to wait for the pasta.

When draining the pasta, reserve 1/2 a cup or so of the starchy water to help make a sauce.

Add the drained pasta to the pan, along with the jalapeño and salsa. Cook over medium heat, stirring to combine. When all is combined, add the crema and enough pasta water to create a sauce. Toss and serve.

Serves 2 for dinner + 1 for lunch.

Spring Peas and Bacon with Lentils and Miso

Categories Life, RecipesLeave a Comment on Spring Peas and Bacon with Lentils and Miso

This dish takes the great springtime combo of peas + bacon and adds an unexpected umami hit from miso. The miso isn’t pungent here, it’s more of a supporting character, so don’t worry about it tasting weird. The Europe-meets-Asia flavors mesh quite well.

Spring Peas and Bacon with Lentils and Miso

3/4 cup beluga (or French green) lentils
1 cup vegetable stock
1 cup water
2 cups fresh or frozen peas
2 ounces slab bacon, cut into batons
2 cloves garlic, sliced thin
1 tsp. butter
1 tsp. white miso

In a medium saucepan over medium-high heat, combine the lentils, stock and water. Bring up to a boil, cover, knock the heat back and let simmer 20 – 25 mins. or until tender.

Meanwhile, crisp the bacon over medium heat, drain and reserve.

Put the pan back on the stove and add the garlic. Let the garlic go until it is just beginning to smell fragrant and add the peas. Cook until the garlic is golden brown & delicious and the peas are starting to color. Salt & pepper to taste.

When the lentils are cooked, toss in a medium bowl with the miso. Salt & pepper to taste.

Add the peas & garlic and bacon. Toss to combine & serve.

Serves 2 for a hearty dinner or 2 + 1 lunch for a light dinner.

20120429-110012.jpg

Duck with Broccolini & Tart Dressing

Categories Life, Recipes1 Comment on Duck with Broccolini & Tart Dressing

This meal makes a decadent weeknight dinner. Since duck is so rich, two people can very comfortably split one large breast. This not only saves calories, it saves cash.

20120422-085708.jpg

Duck with Broccolini & Tart Dressing

3 Tbsp. good aged balsamic vinegar
2 tsp. pomegranate molasses
1/2 tsp. grated ginger
1 large boneless duck breast (skin on)
1 cup grits
2 cups milk
1 cup water
1 big handful Parmesan cheese
1 bunch broccolini, chopped
2 Tbsp. olive oil
Salt
White pepper

Start the sauce

In a small sauce pot over medium low heat, combine the vinegar, molasses and ginger. When the sauce comes up to a boil and becomes syrupy, turn off the heat.

Start the grits

In a medium sauce pot over medium-high heat, combine the grits, milk and water. Whisk. Continue to whisk every few minutes until grits come up to a boil. Reduce heat to a simmer. Cook, stirring every minute or two, until grits are soft and liquid is absorbed. If mixture gets too dry, add water. When grits are done, remove from heat. Add cheese & salt & pepper to taste.

And now for the duck

While the grits are cooking, cook the duck. In a medium saucepan over medium-high heat, add 1 Tbsp. olive oil and bring up to temp. Add the duck skin-side down – season with salt & pepper and sautée until deeply browned. Flip, season, and sautée on side 2 until deeply brown. Knock the heat back and continue to cook until medium-rare. Duck feels just like beef to the touch. Remove from the pan and set aside to rest while you cook the broccolini.

Some green veg

Drain fat. Put the pan back over the heat with 1 Tbsp. olive oil. Add broccolini. Sautée 7 minutes or until tender. Season with salt and pepper.

Slice the duck and serve with grits, broccolini and pomegranate molasses sauce.

Serves 2 for dinner.