Meatless Monday: Moar lentilz plz!!!

Okay, okay, so I know there are a lot of jokes going around about lentils.  Namely because they are often used by the well-meaning folks as a cure all for the problems of the poor, fat, and hungry.

I.E.  "All the poor fat peoplez should eat all the lentilz because they're healthy and cheaper than a Big Mac!!"

All ass-hattery aside, I really think people should eat more lentils.  They are healthy, cheap, and insanely delicious!!!  The only downside as far as I can see is there lack of, shall we say, visual appeal?

Honestly, this is actually a pretty good picture of lentils.  If you want to see them in their total paradoxically ugly/ delicious form, see this post here on Sausage with Lentils.

Where was I?

Right, lentils are delicious (if somewhat disgusting looking), and I really could eat them any day of the week.  (Mr. greenhorngourmande still remains somewhat unconvinced of this all lentil diet.  That's okay though, because that just means more for me.)

Seriously though, I'm pretty in love with this tasty little legume.  As seen in a recent photo of me daydreaming of this particular lentil dish, Mujadara.

I can haz all the lentilz!?!?!

I do have to admit that this particular dishes appeal lies not so much in the lentils, but rather the copious amounts of caramelized onions contained within.  This dish is hearty, savoury, and ready in about 45 minutes.  Give it a try, and maybe you too will find yourself as a member of #teamlentilz4life.

Mujadara

Ingredients

1 tbsp canola oil
1 medium onion, diced
2 cloves garlic, minced
1 tsp garam masala
2 cups brown lentils, rinsed
1 cup long grain rice
4-6 cups liquid (veg. stock, chicken stock, water etc.)
2 large onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
kosher salt and freshly cracked pepper

Directions
1.  In a large pot heat 1 tbsp of oil and add the diced onions.  Cook until softened and add the garlic and garam masala, cooking until fragrant.
2.  Add the lentils and 4 cups of liquid.  Bring to a boil and then simmer for about 20 minutes until lentils are beginning to become soft.  Add the rice and enough liquid to cover by about an inch.  Stir together, cover, and cook over low heat until rice and lentils are completely cooked.
3.  While lentils are cooking in step 2, melt the butter and olive oil in a large frying pan.  Add the onions, salt and pepper, and cook until caramelized.
4.  Stir caramelized onions into the cooked rice and lentils, and season with salt and pepper to taste.

Weeknight lovin' pt. 2- Why everything should be made in one pot

I am a brown bagger.  Well, technically speaking, I'm a 'zip-lock bagger', since I always pack my lunch in the same old freezer bag.  (Far more leak proof, don't-cha know?)  The soup du jour is pretty much always leftovers, most of the time they're decent enough, but every once and a while they leave the whole office greedily sniffing the air and asking hopefully, "did you get that from around here?"

Of course I have to shatter their dreams of a fragrant lunch when I tell them that it's just my leftovers.  (Although I always offer the consolation prize: the recipe.)

At any rate, this dish I'm about to share is one of the aforementioned leftovers that left my coworkers with lunch envy.

It's something along the lines of a gumbo, but with more of a Mexican flair.  It's bursting with flavor, and when served over brown rice, it makes a hearty and satisfying weeknight meal.

Chicken Sausage Stew

Ingredients

1 tbsp olive oil

2 jalapeno chicken sausages, cut into 1/4in half moons

1 medium onion, sliced into 1/2in half moons

2 cloves garlic, minced

1 Serrano pepper, finely chopped

1 can diced tomatoes

1 tsp chili powder

1/2 tsp cumin

1/2 tsp coriander

2 tsp fresh thyme

2 cups kidney beans

1 cup sliced bell pepper

1 tbsp fresh lemon juice

kosher salt

freshly ground pepper

Directions

1.  In a large heavy bottomed pot or dutch oven, heat the oil over medium heat and brown the sausage.  Once the sausage is browned, remove with a slotted spoon and set aside.  In the same oil, add the onions, salt and pepper, and cook until slightly softened and translucent.  Add the garlic and Serrano, and cook until fragrant, about one more minute.

2.  Add the diced tomatoes, chili powder, cumin, coriander, and thyme.  Stir to combine and let simmer for 10 minutes.  Add the beans and peppers and continue to simmer until peppers are softened, about 15 minutes.  Add the lemon juice, and salt and pepper to taste.  Serve over white or brown rice.  Garnish with avocado if desired.  (I really recommend it).

Meatless Monday- Broiled Portabellas with Caramelized Onions

As much as I like my vegetarian meals, this weekend I found myself craving something different from my usual fare of lentils and quinoa.

To change it up I bought some mushrooms to make stuffed portabella caps, but the thing is, I always make stuffed caps.  So I thought to myself, lets try something new.

I'm so glad I did!  Although the ingredients for this meal are simple, the flavors are complex and deep.  The creamy caramelized onions pair well with the slightly springy mushroom, and the components are complimentary rather than combative.

All in all the experiment was a succes, and one I'm sure I'll recreate soon.

Pinto Beans and Potatoes with Caramelized Onions

This post should be titled "Caramelized Onions and what I had left in my pantry."  Seriously though, I think I may have an addiction.

Anyone who has every experienced the sweet, salty, melt in your mouth wonderfulness of a caramelized onion will understand my predicament. All this week I've found myself fantasizing about what concoctions I could come up with to justify the manufacture of these savory goodies.

After coming up with countless creations, all of which involved some ingredient I didn't have on hand, I decided to throw caution to the wind and just say "f*ck it!  I'll just make the damn onions and invent the dish as I go!"

I'm happy to say that this abandon was rewarded greatly with a dish that is satisfying both in taste and texture.  Unfortunately it doesn't make it into the 'eat with your eyes' category, this dish is uggglllly.  However it is so delicious it would be criminal to not share the recipe, beauty or no.