Tuesday, February 5, 2019

Green Lentils with Mixed Vegetables and Feta

Last week I was very surprised to find that I had not posted any green lentil recipe in this space. Green lentils in my opinion are the most flavorful of the lot. I use green lentils frequently and usually in a simple preparation like the one I am sharing today. The day I cooked this my husband had lunch and dinner plans at work and I was cooking for one. I had bought some green lentils during the weekend grocery shopping and decided to make this recipe. It is a one pot meal.


I have used feta cheese in all three recipes this week. I rarely use feta cheese though we all like it a lot. Crumbled feta is usually available in tubs and 1-2 tablespoons of it goes a long way. Once you get a tub you have a couple weeks to finish it so I use it as garnish on everything.


I always keep a small stock of green lentils in the pantry. In fact I usually have all varieties, yellow, green, orange and black in the pantry as we like them all. If you have not tried the green lentils yet you should try this simple green lentils with mixed vegetable and feta. Lentils taste best the day they are cooked. Green lentils take longer to cook than the orange ones but they do not have to be pressure cooked. I usually soak them in a little hot water and they soften up. I then cook them with the rest of the ingredients in a pan on the stove top.

You will need (2 large servings)
1 cup dry green lentils
1/2 cup onion, finely diced
1/2 cup carrots, finely diced
1/2 cup red bell pepper, finely diced
1 large handful spinach or arugula or kale, diced
2 tsp. oil (I used olive oil, any vegetable oil will do)
2 tbsp. feta cheese
salt and pepper to taste
1 tsp. paprika (adjust to taste)
1 tsp cumin coriander powder (optional)
1/2 cup warm water + 2 cups water to soak lentils

Wash and rinse the lentils. Boil 2 cups of water in the microwave in a microwave safe cup. I use the large measuring cups. Add the water to the lentils and let them soak for about 15 minutes while you prep the vegetables as indicated in the ingredient list.


Heat oil in a pan and add all the vegetables. Saute for a couple of minutes and add the lentils. Add the warm water and let the lentils cook covered on medium heat for about 5-10 minutes until tender. Add salt and pepper to taste, paprika and cumin coriander powder. Turn off the heat after another couple minutes.


Enjoy!









  BMLogo

This is my entry for week one, day three of BM #97 for the theme Gluten free, Vegan or Paleo. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

Monday, February 4, 2019

Roasted Winter Vegetables

I frequently bake a medley of vegetables as a snack or a side. Most combinations do not make it to the blog. This is a very rustic flavorful mix so I wanted to record it. I made it on a weekend when my daughter was visiting and we all enjoyed it a lot. Next time you see these vegetables at the grocery try roasted winter vegetables.


It is said you should try to eat five different colors everyday. This one vegetable mix will suffice to provide all the colorful foods for a day. I had leftovers so I used it in a winter warm salad with chickpeas. A little lime juice and paprika is all that it needed. That was my very filling lunch.


This combination tastes great on its own as a snack. You could add it to noodles as I have done here with a different set of vegetables. Except for the yellow squash which I added for color the other vegetables all take a while to cook. Make sure all the chunks are on the sheet in a single layer.

You will need
An assortment of vegetables. I used
Red and Purple mini potatoes
Orange Sweet Potato
A Fuji Apple
A bunch of Green Beans
A Yellow Squash
1 tbsp olive oil
salt and pepper to taste

Preheat oven to 425 F.

Chop the vegetables into chunks. Combine with oil, salt and pepper and spread in a single year on a baking sheet.


Bake for 20-30 minutes until vegetables are tender.



Enjoy!









  BMLogo

This is my entry for week one, day two of BM #97 for the theme Gluten free, Vegan or Paleo. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

Sunday, February 3, 2019

Black Bean, Avocado and Egg Breakfast

I like to make something different for breakfast as often as I can. This combination evolved over time. It is one of the endless combinations I make with beans of some kind, vegetables, eggs and greens. My family loves vegetables and enjoys dishes that showcase them.You can mix in zucchini, broccoli or green bell peppers. You can use any green leafy vegetable as the base and you can skip the egg altogether. You could make guacamole instead of sliced avocado or make a simple salsa to flavor the beans. You could use any kind of cheese but I usually stick to feta or skip the cheese.


This breakfast takes you through the morning until lunch. It is one of my favorites for the weekend. But if you chop all the vegetables over the weekend, you can easily make it on busy weekday mornings too.

You will need (for 3 servings)
1 can black beans
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped carrot
1/4 cup finely chopped onion (optional, I use it sometimes)
1 cup spinach, kale or arugula, chopped
1-3 eggs (one per serving, my daughter skipped the eggs)
1 avocado, remove seed, skin and slice
3 tbsp. feta cheese
1 tsp olive oil
salt and pepper to taste
1 tsp lime juice

Rinse and drain the black beans, keep aside. Heat the oil in a small pan for the eggs. Heat a 1/8th cup water in a second pan. Simultaneously cook the veggies and the egg.

Pan 1: Eggs - crack the eggs in the pan with the oil. Sprinkle salt to taste and let them cook. Flip over if you like them done on both sides. Turn off heat.

Pan 2: Add the veggies and let them cook until soft but not mushy. Add the beans, salt and pepper. Add the lime juice and turn off heat.

To assemble: Place a bed of greens on the plate. Spread the black bean mixture over the top. Place the egg over it and sprinkle the feta cheese. Place the sliced avocado to one side.


Enjoy!









  BMLogo

This is my entry for week one, day one of BM #97 for the theme Gluten free, Vegan or Paleo. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97