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.

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Sautéed Zucchini and Yellow Squash


Sautéed Zucchini and Yellow Squash

This is a very simply dish to prepare and it goes well with so many other ingredients.  I like to cut the squash in half down the middle then again across.  This gives you a large piece to cook.  The large piece is less likely to get overcooked.  I don’t like mushy squash.

Ingredients:

2 Zucchini

2 Yellow Squash

Olive oil

Salt and pepper

Cilantro, chopped

Directions:

In a large skillet heat the olive oil until it is hot over a medium heat.  Place the squash cut side down and don’t turn until they begin to brown.  Turn and season with salt and pepper, remove to a serving dish and top with chopped cilantro.

Burgers with Vegetables and Brown Rice


Burgers with Vegetables and Brown Rice

Yesterday, being Monday, I wanted to prepare an easy meal.  What is simpler that a grilled burger.  I did want to grill my burgers but to my surprise, sure, I was out of propane and really didn’t feel like going out to get any.  So, I cooked mine on the stove top.  I also know that I am using a lot of zucchini and yellow squash of late.  This is because this is what looks good at the store.  When the season changes I look forward to more variety.

Ingredients:

4 Burgers, I used 85% burger

1 cup Brown rice

2 cups Chicken stock

Olive oil

1 tbsp. Butter

1 Zucchini, chopped

1 Yellow squash, chopped

½ Shallot, chopped

2 Green onions, chopped

Salt and pepper

Directions:

In a medium sauce pan bring the chicken stock to a boil and then add the brown rice, reduce the heat to simmer and cover.  Rice is done when tender.

Grill the burgers to your desired temperature, season with salt and pepper.

Heat 1 tbsp. of oil and the butter in a skillet.  Add the shallot and cook for 30 seconds.  Add the zucchini and squash and cook until tender but not mushy.

To serve, place brown rice on the plate, place the vegetables on top of the rice and rest the burger on top of the rice and vegetables.  Top with green onion.

Pasta Primavera


Pasta Primavera

Ingredients:

¾ lb.    Pasta

1 tbsp. Olive oil

1          Yellow onion, chopped

1          Red pepper, chopped

Ground black pepper and salt to taste

1          Zucchini, chopped

1          Yellow squash, chopped

1 cup   Artichoke hearts, chopped

2-3       Garlic cloves, minced

1 jar     Pasta sauce

Directions:

Cook pasta al dente.

Heat olive oil in the skillet over medium heat.  Add the onions and red pepper, season with pepper.  Add garlic and cook for one minute.  Add zucchini and yellow squash cooking for one minute.  Add artichoke hearts and stir cooking for one more minute.  Check for seasoning.  Add pasta sauce, reduce heat to simmer and simmer for 10 minutes.  Add cooked pasta and serve.

Serves 4

 

Chicken Stir Fry


Chicken Stir Fry

Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.

Ingredients:

2 tbsp. Coconut oil

½ Yellow onion, chopped

2 Carrots, sliced thin

½ Red pepper, sliced thin

1 Zucchini, sliced thin

1 Yellow squash, sliced thin

10 Green beans, chopped

4 Brown mushrooms, sliced

½ lb. Egg noodles

2 Chicken breast, skinless and boneless, sliced thin

½ Chili, chopped (I like Serrano)

2 Green onions, chopped

The sauce:

5 tbsp. Soy sauce, less sodium

1 tsp. Sesame seed oil

1 tbsp. Deli mustard

¼ tsp. Red Curry paste

1 tsp. Cumin

½ tsp. Ginger

½ tsp. 5 Spice Powder

Combine all ingredients and mix well.

Directions:

Cook the egg noodles in a large pot of salted water.

Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.

Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.

Serves 4

Vegetables Galore w/Roast Chicken


Today was the time to clean out the refrigerator and look what I made.  You can leave out the chicken to make this vegetarian.

Ingredients:

Left over Roast chicken

1 tbsp. Olive oil

1          Yellow onion, chopped

½         Red pepper, chopped

1          Sprig of rosemary

1 tsp.   Cumin

1 tsp.   Garlic powder

Salt and pepper to taste

2          Zucchini, chopped in large pieces

1          Yellow squash, chopped in large pieces

Bunch of Swiss chard

3          Green onions chopped

Directions

In a large stock pot over medium heat add olive oil.. Add onion and red pepper.  Season with salt, pepper, cumin, garlic powder and rosemary sprig.  Cook till onions are translucent.  Add zucchini and yellow squash.  Add Swiss chard; sprinkle a pinch of sea salt over the Swiss chard.  Stir until Swiss chard wilts.  Remove the rosemary sprig.  Add green onions on top.  Serve with Rosemary Sea Salt Fougasse from Frugal Feeding.