Red Lentils with Red Peppers and Onions


Lentils with red peppers and onions

I have discovered lentils and find that they are very tasty and go well with most vegetables.

 

Ingredients:

2 Cups chicken stock

1 Cup red lentils

1 tsp. Olive oil

½ Yellow or Red onion, sliced

½ Red Pepper, sliced

Season with no salt Lemon Pepper to taste

Directions:

Prepare lentils by heating 2 cups of chicken stock to a boil in a medium sauce pan.  Add the red lentils, stir and allow to boil for five minutes.  Stir and reduce to a simmer until the lentils are tender.  Remove from the heat.

To prepare the vegetables, heat the oil in a medium skillet over medium heat.  Add the onion and red pepper cooking till soft.  Season with lemon pepper to taste.

Serve with the peppers and onions over the lentils.  For heat use some chilies as well.

Advertisements

Red Lentils with Vegetables


Red Lentils with Vegetables

Lentils are so easy to make and go well with most vegetables.  Enjoy.

 

Ingredients:

2 Cups chicken stock

1 Cup red lentils

Olive oil

½ Yellow onion, sliced

½ Red Pepper, sliced

1 Zucchini, sliced

1 Yellow squash, sliced

Salt and pepper

1tsp. Cumin

1tsp. Paprika

Extra virgin olive oil

1 tsp. Parmesan grated cheese

2 Green onions, chopped

Directions:

Prepare lentils by heating 2 cups of chicken stock to a boil in a medium sauce pan.  Add the red lentils, stir and allow to boil for five minutes.  Stir and reduce to a simmer until the lentils are tender.  Remove from the heat.

To prepare the vegetables, heat the oil in a medium skillet over medium heat.  Add the onion and red pepper cooking till soft.  Add zucchini and yellow squash.  Season with the cumin, paprika, salt and pepper.

Place the lentils in a serving bowl, add the vegetables and combine.  Put some good extra virgin olive oil on top, add the Parmesan and green onions and serve.

Lentil Soup with Chorizo from Jar of Salt


Lentil Soup with Chorizo from Jar of Salt

As part of my week to pay homage to my fellow bloggers I decided to make lentil soup with chorizo by Jar of Salt.  Well I was very pleased that this is one of the recipes I chose for this week.  The flavors that the chorizo give this soup is so delicious.  I did serve this with baked corn tortillas brushed with olive oil and toped with parmesan cheese.

I would strongly suggest you make this soup, it is large with flavors.  Check it out Jar of Salt at http://jarofsalt.com/2012/05/05/from-the-kitchen-lentil-soup-with-chorizo/.

Red Hot Chili Pepper by epicuriousbrit


I substituted the beef with lentils and peppers to make this vegetarian. This dish is delicious, thank you epicuriousbrit.

epicuriousbrit

After stuffing ourselves for a week in Mexico (with cheese and beans and cheese and beans and nachos and “uno mas cerveza, por favor!”), tonight I am making a lean, mean, fighting-machine dinner. And I must say, I impressed myself!  It’s been a crazy few days and I came home from work not wanting to cook ANYTHING.  But under Neon’s insistence I came up with a delicious meal using the only leftovers we had in the fridge/freezer (after a week away in Mexico) plus two bell peppers I grabbed from the local veggie store.

This meal has to be dedicated to my lovely Mum…it’s is one of her favourite ways to enjoy a meal with no carbs.  So satisfying, and pretty damn good for you!

Stuffed Bell Peppers

Serves:  2 as a main dish, 4 as a starter
Preparation Time:  20 minutes
Cooking Time:  1 hour
Drinking Time:  1 glass of white…

View original post 289 more words

Baked Chicken Tenders


Baked Chicken Tenders

I love chicken fingers but don’t love all the oil to fry them with.  I have come up with my version but baked in the oven.  Using paprika and Parmesan cheese with the bread crumbs really enhances the flavors.  I use an Italian seasoned bread crumbs, if you have home made all the better.

This is a very easy dish to put together and I served them over lentils with sauteed peppers.

Ingredients:

1 lb. chicken tenders

1 cup bread crumbs

1/8 cup Parmesan cheese, grated

1 tbsp. paprika

Salt and pepper

2 eggs

Directions:

Season the chicken tenders with salt and pepper.   Place the bread crumbs, Parmesan, pepper, and paprika on a plate and mix well.

Beat the eggs in a bowl.

Place the chicken tenders in the egg, turning to coat all sides.  Remove the tenders allowing the excess egg to drip off.  Place the chicken tenders in the bread crumb mix and turn to make sure all sides are coated.  Place the chicken tenders on a baking sheet that has been sprayed with olive oil.  Bake the chicken tenders in a 370 oven for 20 minutes, turning half way.

Lentils, Something New?


Lentils, Something New?

Where have I been for 54 years, I mean 49 years (the age I decided to stop aging), yesterday was the first time I have ever cooked lentils.  Sure, I have has lentils in soup and probably some other dish I wasn’t aware of.  I have never intentionally cooked lentils to make them part of a recipe.

Well I have made a new discovery, lentils.  Why didn’t anyone tell me they were so easy to make and tasted so great.  Lentils are also good for you.

If you haven’t guessed I really liked the lentils so brace yourself, you will be seeing them in more of my recipes.

Ingredients:

1 cup dried lentils (I used green)

2 cups chicken stock

3 peppers your choice cut in strips

Olive oil

Butter

Cilantro

Salt and pepper

Directions:

Place the lentils and stock in a sauce pan on high heat bringing to a boil for about 4-5 minutes.  Turn heat to a simmer and cooked covered until the lentils are the soft texture you like.  Mine took about 15 minutes to cook.

In a skillet over medium heat add the oil and butter.  Add the peppers and saute until soft.  Season with salt and pepper.

To serve place the lentils in the middle of the plate and top with the peppers and cilantro.  I do not season the lentils; I like the earthy flavor and the seasoning from the peppers.  If you want to season your lentils, do so after cooking.  If you season the lentils while cooking they can become hard.