Lentils with onions and peppers with chicken sausage


Lentils with onions and peppers with chicken sausage

This is a very easy and healthy dish to make.  I added some sliced cucumber with the onions and peppers this time and I was very pleased with the results.  You can use your favorite sausage, I cook mine on the grill.  Enjoy.

Ingredients:

1 cup dried lentils (I used green)

2 cups chicken stock

3 peppers your choice cut in strips

1/2 yellow onion cut thin

1 small cucumber cut in stips

Olive oil

Salt and pepper

2 chicken sausage

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.  Add the peppers, onion, cucumber and saute until soft.  Season with salt and pepper.

Cook the sausage on the grill until cooked through.

To serve place the lentils in the middle of the plate and top with the vegetables.  I do not season the lentils; I like the earthy flavor.  If you want to season your lentils, do so after cooking.  If you season the lentils while cooking they can become hard.  Serve the sausage sliced into chunks either next to or on top of the lentils.

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Pork Loin Roast


Pork Loin Roast

This is a real simple meal to prepare.  It takes less than five minutes to prepare and approximately 75 minutes to cook.

Serve with sautéed spinach

 

 

 

 

 

 

 

 

and sautéed apples and onions.

 

 

 

 

 

 

 

 

Ingredients:

 

 

 

 

 

 

 

 

 

 

Pork loin roast

All-purpose spice rub

Directions:

Rub your pork loin roast with my all-purpose spice rub and place in a 375 oven and cook until the temperature has reached 160.

 

 

 

 

 

 

 

 

 

Remove the pork loin and let rest before slicing.

Sautéed Apples and Onions


Sautéed Apples and Onions

This dish goes fantastic with any type of pork.  The sweetness of the apples goes very well with the onions.  Cooking the onions and apples in a mixture of olive oil and butter works best to get a rich flavor.  If you are like me, a little chili pepper helps heat the dish up just a little.  I love the taste of sweet and heat together.

Ingredients:

 

 

 

 

 

 

 

 

2 Apple, peeled and sliced (I used Gala)

1 Medium yellow onion, sliced

Butter

Olive oil

Salt and pepper

½ Chili pepper (optional)

Directions:

Heat the skillet over medium heat and add the onions.

Cook until they start to get soft.

 

 

 

 

 

 

 

 

 

Add the apples and the chili if you are using one.

Saute until the onion and apple are soft.

 

 

 

 

 

 

 

 

Taste and season with salt and pepper.

 

Greek Chicken


Greek Chicken

Ingredients:

2.5 lb.  Chicken thighs, skinless and boneless

6          Kalamata olives, chopped

½         Yellow onion, chopped

1 tsp    Paprika

1tsp     Capers

Juice of one lemon

2 tbsp. Cilantro, chopped

Salt and pepper

Directions:

Mix the olives, capers, lemon juice, paprika onions, and cilantro.   Season the chicken with salt and pepper.  Pour the marinade over the chicken and bake in a 375 oven for about 75 minutes.  Serve with vegetable couscous and swish chard.

Serves 4

Vegetable Couscous


Vegetable Couscous

Ingredients:

1 carrot diced

1 Italian squash diced

1 small onion, yellow or red, diced

Salt and Pepper to taste

2 tbs Olive oil

1 can 14oz chicken stock

1 cup couscous

1 tbs extra virgin olive oil

 

Directions:

In a medium skillet, heat olive oil over medium heat.  Add carrots and sauté till starting to get soft.

Add onion and sauté till soft.  Add Italian squash and sauté for a few minutes.

Season with salt and pepper.

In a medium sauce pan bring the chicken broth to a boil.  Add couscous, stir then remove

from heat and cover for 5 minutes.  Add the vegetable mixture, stir to combine.

Serve with some extra virgin olive oil on top.

 

Serves 4

 

     
   
   
 
 
   
   
 

 

Orange Chicken with Turmeric Rice


Orange Chicken

Orange Chicken

2          Chicken breasts, boneless and skinless

2          Tbsp. Olive oil

Salt and Pepper

1 Tsp. Five spice powder

1 Med  Onion, chopped

½         Red Pepper, chopped

½         Serrano pepper, chopped

Juice of one orange

Zest of one orange

Cilantro, chopped

Directions:

Heat 1 tablespoon of oil in a skillet over medium heat.  Add the chicken to the skillet seasoning with salt, pepper, and five spice powder.  Brown both sides.  Remove from pan.  Add the remaining oil to the skillet.  Add onions, peppers and chili to the skillet and sauté till tender.  Add the juice and use it to deglaze the pan.  Reduce sauce; return the chicken and any juice to the pan.  Cover and cook on simmer till chicken is cooked through.  Remove the chicken to a cutting board to rest.  Add orange zest and cilantro to the skillet.  Slice the chicken and serve with the orange sauce and vegetables over the sliced chicken.

Turmeric Rice

2 Cups Chicken broth

1Tbs.   Butter

1 Tsp.  Turmeric

1 Cup White rice

Directions:

Bring chicken broth to a boil; add butter, turmeric and rice.  Bring back to a boil.  Lower heat to a low simmer and cook till rice is tender.