Mujadara - of sorts...

Today while cooking up some staples for this week's meals, I decided to do a Google search for "Lentils and" and there were several recipes right off the top that sounded interested and included veggies I am trying to eat more of in new ways.

Anyway, the recipe for Mujadara (Lentils and Rice with Fried Onions) called for tons of Olive oil (6T) and was very plain (no spices), and another called for 1/2 cup and several spices I love. I figured I could do it with less oil and more spices.

*Note, the second recipe called for 1 t. cumin seeds, I had none, so I just used 1/2 t. ground cumin.

Since I was already cooking lentils, quinoa and black beans, I didn't really follow the recipe fully either. You can look here a them and decide for yourself which you like best and do it that way, or try it my way. It was my first time making this, and I think it turned out pretty tasty - but then again I've never had Mujadara before, so what do I know! *shrugs* I also figured this would be a recipe my mom might like cuz she loves lentils and she LOVES Fried Onions (not to mention plain yogurt).

In a large skillet on medium heat add:

2 T coconut oil (virgin expeller pressed)
1/2 t ground cumin
1/2 t ground black peppercorns (it's supposed to be 1/2 cracked black peppercorns - but I only had the grinder kind - winged it!)

(Let the oil get hot, then spoon the cumin in and swish it around the pan - then grind the pepper over it all and let heat - then stir/swish it around again to cover the pan.

While that heats for a minute or two slice thinly or in circles then add to pan:
1/2 large red onion
1/2 large sweet onion

(If it seems to be a little dry add about 1/4-1/2 cup water and stir all around and spread out onions to cook somewhat evenly.)

Once 'fried' then add and stir in well:
1/2 t. ground cayenne pepper
1/2 t. ground cumin
1 cinnamon stick
1/2 c water

(Here you can pull out some of the onions for garnish if you wish - since it was just me, I skipped that step - then later just threw on a few on top for the photo *wink*)

To this mixture add:
2 c cooked Quinoa (the recipes call for long grain or basmati rice, but since Quinoa is rice-like to me and healthier than rice - I booted the rice)
1.5 cup cooked lentils - in their water from cooking - I just scooped it over from the sauce pan without rinsing the lentils, so the mixture would have that added lentil broth (instead of adding more plain water).
You can also cook the lentils in a broth (I'd maybe use a packet of Herb-Ox Sodium Free Beef or Chicken Broth next time.)

Stir this all well and cover and reduce to low for about 5-10 min to absorb the spices.

Spoon Mujadara into a bowl, slop on a dollop of plain fat free yogurt, a squeeze of fresh lemon juice, then toss some onions on for garnish and enjoy!

You can also use sour cream (regular, or lite or fat free - your call) in place of yogurt.

I wasn't going to use anything, but I have a full container of yogurt I need to use, so on it went. I used one heaping teaspoon, as I have plans for the rest of the yogurt - some very healthy dessert treats!

Note: I did not add any sodium to the water for the cooking of the Quinoa or the Lentils, so the only sodium in this recipe came from the yogurt. The yogurt, Land O'Lakes Plain Fat Free is 120 calories, 150 mg sodium per 8oz serving. I used one heaping teaspoon - so it was pretty minimal overall.

I also think that next time, I'd add some more veggies: red pepper, broccoli, quartered grape tomatoes, maybe even some chopped kale or spinach, and maybe even some shredded cooked lean chicken for a variation. Or maybe even some sliced apple!

In the comments for recipe 2, the spicier one, some people thought that there was too much heat from the 1/2 t cayenne. I like food hot, and really didn't notice any 'heat', so I'd probably up the cayenne some too.

Overall this was pretty tasty. So tasty I had another bowl without the yogurt and lemon this time and you could really taste the cinnamon. Mmm.

Quick Spicy Hot Chicken and Kale

2 pre-cooked boneless-skinless chicken breasts cut into cubes or shredded
1/2 bunch of kale thick stem removed broken into pieces
*1/4c white wine (opt)
1/2-1c vegetable/chicken/turkey broth (if no wine)
Sriracha sauce to taste

*I had a little bit of white wine and wanted to use it up so I could recycle the bottle. 
You could also heat it in olive oil - do what feels best for you.

Heat skillet and add chicken, kale, wine and broth til warmed though and kale wilts some.
(cover to go faster)
Squirt on Sriracha sauce to taste, then mix in so chicken is fully coated.
Heat through until all liquid is absorbed.

~ Enjoy ~

Chicken and Veggies w/Brown Rice

Ok - first off, put on some tunes, then start the Brown Rice according to package directions.


Generally it's 1c. of brown rice to 2c. water (1 T. butter and salt optional). Bring to a boil and then cover (tightly) and reduce heat to Low for 45 min - 1hr or until all water is absorbed - don't check it til at least 45 min.


While that's cooking, start to cook/brown the 'meat' on med/med-hi:


1-1lb package Boneless Skinless (Amish) Chicken Breasts - or 1 lb whatever meat/poultry/seafood you like (this recipe was originally for 24 Jumbo Prawns (shrimp) with Asparagus - and I loved the 'sauce' so much I just change ingredients to go with what I have on hand. The flavour reminded me of the Chicken w/Broccoli at the Asian place at the Mall I really liked. If you use Prawns/Shrimp it will obviously cook in only minutes, not as long as chicken, pork, or beef.


In a large non-stick skillet/wok - either sprayed for extra-non-sticky-ness or add 1-2T olive oil and cook chicken (meat) covered until done inside (cut and check that it's not or red/pink). I cooked/browned the 4 breast pieces from the package whole, then used 3 of the 4 to make the dish, reserving 1 large breast for a later meal/sandwich/nachos/pizza, etc. You may also chop the chicken breasts into chunks before you brown them, but IMO it's easier/cleaner just to cook them, then cut them up later while the veggies are cooking and re-add them.


While the chicken is cooking/browning:


Mix the sauce in a bowl:


- 1/2-1c. of water - depending on how much veggies you add - you want to steam them, plus you want some sauce to go over the rice - not a lot, or maybe you want more? Some cooks/steams off.


- 3 T. low sodium soy sauce (for you who don't buy soy sauce - it's about 5-6 of those packets leftover from your asian take-away)


- 2 t. granulated sugar


- 1-2 t. dry cooking sherry (take a cpla swigs for yourself if you're so inclined)


Chop (as many vegetables as you like to taste - I was cleaning out the fridge)


- 2T or more chopped/sliced fresh ginger (if you like more, chop more, if you like less, stick to 2T)


- 1 bunch (or less) of asparagus - this time I didn't have any - but when I have I cut/broke it up into 1-inch segements if you do (bite sized), or longer to taste. Break off the lower ends naturally where they snap to get rid of the woody ends first.


- 1 head or more of broccoli broken into bits - if you're like me, chop off the end of the stem and then chop the rest of the stem into slices/chunks too. Eeets gud 4 u! We like a lot of broccoli so I use lots.


- Portobello mushrooms - as many as you like, whole sliced, or chopped. (I used 5 large ones sliced)


- 3-4 ribs of celery chopped into bite-size chunks.


- 1/2 onion - sweet or white chopped into chunks or strips/slices - however you like.


- garlic, water chestnuts, sliced carrot, baby corn, peapods, or? up to you... toss in the proverbial kitchen sink if you like.





Anyway, I added the onion, broccoli stems and celery to the chicken as it cooked in the oil - covered - to steam/keep the heat in and cook faster.


Then remove the chicken and add in the other/rest of the veggies and add the sauce, cover and steam for a few minutes til done to taste - if you like them al dente, go just minutes, if you like them more done, they will cook down as they sit while rice finishes.


While the veggies are steaming/cooking in the sauce, cut the chicken into chunks and then after the veggies have steamed for a few minutes, add it back in. Give it a good stir so some of the sauce gets into the chicken.


Cover and let simmer on low while rice finishes.


If you like a thicker sauce - then mix 1-2 T of cornstarch with 1/4-1/2 c. water, then add to the veggies before adding the chicken back in. Stir well, add in the chicken and let thicken - takes about 3-5 min.


Otherwise, keep chicken and veggies on low or warm until the rice is done.


The whole process should cook in the time the rice is cooking - about 45 min - 1 hr tops.


Serve over brown rice - makes about 3 servings.


Enjoy!


**Note** I don't add any extra salt, as I feel there is plenty in the soy sauce - so if you like more - add more, or don't use low-sodium soy sauce. I prefer to taste the foods, not salt. I also don't add salt or butter to the rice. If I would, I use unsalted butter anyway. This meal is really good and tasty if you are watching your fat/sodium intake - as we all should.

Kay's Chow Mein Made Mine

I was originally given this recipe by my (now ex)sister-in-law Kay.
Since then I've made a few changes, as well as a few additions.

Brown

• 2 T. oil (olive or?)
• 2 med onions chopped (she has thin, I like them more chunky)
  
• 2 c. or 1lb cubed beef, pork, or chicken (or a mix)

Add

• 3 c. chopped celery ( thicker sliced on diagonal)
  

Mix and Add:

• 1 1/2 c. low sodium chicken broth or homemade
  
• 1/2 c. water
• 1 1/2 T. low sodium soy sauce
• 1 T molasses
• 1/2 t. sugar
  

Cover and Simmer 1 hour

Start Rice Now!

Last 15 min of cooking time (so they don't get so mushy/soggy) add any or all (optional):
1 c. fresh broccoli florets and stems chopped in chunks
(you can add the chopped stems with the celery if you like them less crunchy,
or slice the stems in thinner slices or smaller cubes)
1 c. fresh asparagus cut into 1 inch pieces
1 c. quartered or sliced portabello mushrooms
1 c. fresh pea pods
1 c. bean sprouts
1 8oz can/1 cup water chestnuts
1 8oz can/1 cup bamboo shoots
or 1 can chow mein vegetables

*Note if you add more than 2 extra ingredients, add another 1/2 to 1c water for more sauce.
You may also want to add an additional 1/2 T. soy sauce and/or 1 t. molasses to the additional water.

I tend to like to make all the veggie pieces chunky and so they're about the same size, for ease of use with utensils or chopsticks, and so it seems more filling.

Cover and let steam together 5 min.

To Thicken:
Mix

• 2T. cornstarch
• 1/2 c cold water

Stir into meat and veggies, really mixing it all from the edges of the skillet and turning it through so it's well mixed.

Turn heat to high and cover for 10 min.

Remove cover, stir and voilá!

Serve over brown or white rice

Top with Chinese rice noodles (optional)Yum!

Thai Butternut Squash Soup

Thai Butternut Squash Soup

1 med-large onion, chopped (it doesn't have to be fine as it will cook down and later be pureed).
2 tsp minced fresh ginger (I use a good double-wide thumb-sized piece, peel, then machine chopped)
1 1/2 Tbsp Thai Red Curry Paste (use more or less depending on how hot/spicy you like.
This amount is pretty mild, but definitely gives it some warm curry flavour.
2 lb butternut squash, cut into small cubes (you can also use/add some yams/sweet potato)
3 cups vegetable stock
1 13.5-oz can Lite Coconut Milk
Red Onion - thinly sliced (for garnish)
Red and/or Green Chili Peppers - thinly sliced (for garnish)
Fresh Cilantro Leaves (for garnish)

Heat 1 TBSP of olive oil in a large pot over medium heat.
(I use a skillet to semi-brown the onion).
Add onion and stir 1 minute, then add ginger and curry paste.

 

Stir a minute more before adding squash and stock.

Use roasted squash and scrape the meat from the skin with a spoon or fork. This also breaks down the squash helping to lessen overall cooking time and eliminating peeling and cutting up raw squash.










Bring to a boil, then simmer on low 20-30 minutes, till squash is cooked throughout and can be cut with a fork.  I used pre-cooked squash so it only takes 15 min.

Cool slightly, then purée till smooth 

(either use an immersion blender, or in batches in a food processor, or a blender).

After processing/blending, return the soup to the stove and add the coconut milk and stir thoroughly.

Garnish, if desired, with red onion, red chili and fresh cilantro.

Soooooo Delicious!