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.
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
Salt and pepper
2 chicken sausage
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.
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.
Pork loin roast
All-purpose spice rub
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
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.
2 Apple, peeled and sliced (I used Gala)
1 Medium yellow onion, sliced
Salt and pepper
½ Chili pepper (optional)
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.
2.5 lb. Chicken thighs, skinless and boneless
6 Kalamata olives, chopped
½ Yellow onion, chopped
1 tsp Paprika
Juice of one lemon
2 tbsp. Cilantro, chopped
Salt and pepper
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.
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
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.
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
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.
2 Cups Chicken broth
1 Tsp. Turmeric
1 Cup White rice
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.