Coconut Lentil Curry with Greens

Ingredients

  • 2 cups uncooked white or brown basmati rice, to serve (used brown basmati rice)
  • 2 cups brown or green lentils
  • 8 cups chopped leafy greens: spinach, kale, or chard (used baby spinach)
  • 1 tablespoon olive oil (used extra-virgin olive oil)
  • 15-ounce can coconut milk
  • 3 tablespoons Thai red curry paste (used Thai Kitchen Red Curry Paste)
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Directions

  1. Cook the rice according to the package instructions.
  2. Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
  3. Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium-high heat. Add the greens and sauté for several minutes until tender and bright green.
  4. When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
  5. Taste and add a few pinches of salt if desired. Serve with rice.

Yield: 4 – 6

Normally I stick to just one portion of a meal but as soon as I tasted this, I knew that wasn’t going to happen. This is fucking delicious !

This recipe came from “a couple cooks”.

I wasn’t paid in any form to promote Thai Kitchen or “a couple cooks”.

Take care y’all !

Potato Wedges

Ingredients

  • 3 medium potato wedges (1 1/2 pounds) (used russet potatoes)
  • 1 tablespoon olive oil (used Colavita’s Extra-Virgin Olive Oil)
  • 2-3 teaspoons seasoning (used McCormick Grill Mates Chipotle Pepper Marinade)

Directions

  1. Preheat oven to 450 degrees. Take each potato and cut them lengthwise so you get 8 wedges from each potato. Place the potato wedges in a large mixing bowl. Pour oil over potatoes followed by the seasoning, tossing to coat.
  2. Take a 15-inch x 10-inch baking pan out and line with aluminum foil. Spray the foil with nonstick cooking spray. Place wedges on the lined baking pan.
  3. Cook for 20 to 25 minutes or until tender and fully cooked, flipping the wedges over once during that time.

These potato wedges are a damn good alternative to frozen french fries ! I know the recipe says 2-3 teaspoons of seasoning but for the variety that we have pictured here, we use a whole package of McCormick Grill Mates Chipotle Pepper Marinade. It’s frickin’ awesome with these potato wedges ! I like having my lips tingle a little bit with each bite. Very tasty ! But you don’t have to use this seasoning, let your imagination run wild with different flavor possibilities ! You can go from subtle flavors to something more bold. You can use individual herbs and spices or other packaged dry seasonings. Hope you enjoy eating these as much as I do !

Recipe source unknown.

I wasn’t paid in any form to promote Colavita or McCormick.

Take care y’all !

Chickpea and Potato Curry

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped (used a yellow onion)
  • 2 garlic cloves, minced
  • 2 teaspoon minced fresh gingerroot
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (used kosher salt)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes (I used an entire 28-ounce can)
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2 1/2 cups vegetable stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro
  • Hot cooked rice (I used brown rice)
  • Sliced red onion, optional
  • Lime wedges, optional

Directions

  1. In a large skillet, heat canola oil over medium-high heat; sauté onion until tender, 2 to 4 minutes. Add garlic, ginger and dry seasonings; cook and stir for 1 minute. Stir in the tomatoes; transfer to a 3- to 4-quart slow cooker.
  2. Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, about 6 to 8 hours (I went with 8 hours).
  3. Stir in the lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

This is a tasty, filling dish to enjoy ! The dish tastes good on its own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.

Recipe source unknown.

Take care y’all !

Indian-Spiced Lentil Ragu

Ingredients

  • 3/4 cup brown lentils
  • 1 (10-ounce) package frozen spinach, thawed
  • 2 tablespoons canola or other neutral oil (I used canola oil)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons grated fresh ginger
  • 1 tablespoon hot or mild curry powder (I used Hot Madras Curry Powder)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 (14.5-ounce) can diced tomatoes, undrained (I accidentally used diced tomatoes in sauce)
  • 1/2 teaspoon salt (I used table salt)
  • 1/4 teaspoon black pepper (used freshly ground black pepper)
  • 1/2 cup plain vegan yogurt
  • Basmati rice, for serving (I used brown basmati rice)

Directions

  1. Bring a medium saucepan of salted water to boil over high heat. Add the lentils, return to a boil, then reduce heat to low. Cover and cook until tender, 40 to 45 minutes. During the last 5 minutes of cooking, add the spinach. Drain and set aside.
  2. In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until tender, about 7 minutes.
  3. Stir in the garlic, ginger, curry powder, coriander, and cumin. Cook for 1 minute, then add the tomatoes with their juice and cook, stirring to blend the flavors, for 5 minutes. Stir in the cooked lentils and spinach, salt, and pepper. Simmer until the mixture is hot and the flavors are blended, about 10 minutes. Taste and adjust the seasoning, adding a bit more curry powder or salt if necessary. Serve hot with the yogurt on the side.

This was a tasty dish that was cheap for me to make. I had a lot of the ingredients at home already. The fact that it looked like it got hit by a few branches from the ugly tree didn’t bother me that much. I was too busy gobbling it up to give the looks a second thought. I didn’t think that it was spicy hot so I didn’t bother with having the cooling effect of the yogurt. The directions did say to cook the lentils for 40-45 minutes but since my stove runs on the hotter side, I will need to check on lentils sooner the next time I make this dish. You might want to do the same.

This recipe came from “vegan on the cheap” by Robin Robertson.

I wasn’t paid in any form to promote “vegan on the cheap” by Robin Robertson.

Take care y’all !

Spinach and Chickpeas

Directions

  1. Sauté a chopped onion (used 1 cup of yellow onion) and some minced garlic (I used 4 cloves) in a bit of olive oil (used 1 tablespoon extra-virgin olive oil) until tender. (I finely chopped the onion and cooked it for 2 minutes before adding the garlic. I let that cook for 30 seconds before moving on to the next step.)
  2. Add a bag of frozen spinach (a 10-oz. pkg. of which I thawed and pressed to get rid of excess water) and cook until tender. (I cooked it for about 2 minutes just to get it warmed up.)
  3. Add a drained can of chickpeas, (I used a regular can) (I stirred them around for about 2 minutes to heat them up.) (I then took the skillet off the stove.), some crumbled feta (I used tofeta), and salt and pepper (to taste). Serve over rice.

Well, I told you I was going to be honest with you and this will prove it. It was bland as hell ! Even some extra salt didn’t help it. But when I did add the tofeta I couldn’t stop eating it. The tofeta gave it the zing that it needed. I was drawn to the recipe because I wanted something cheap and easy so if you still want to try this, you have been forewarned ! So either fix it with tofeta or raid your spice cabinet and do a little experimenting !

Recipe source unknown.

Take care y’all !

Spiced Chickpea Couscous

When I post someone else’s recipe, I like to give credit where it is due. Unfortunately when I clipped this recipe out from a magazine, I didn’t have any information left as to where it came from. Sorry about that.

Okay, I am going to give you two different versions of this recipe. Why? Because, as you will soon see, the original is vague as sh*t ! As you can tell, that irritated me a tad bit. The scond version is how I decided to fix it. I wanted to let you see the original so you could decide if you would like to do something differently. I like to think of a recipe as more of a guideline instead of something set if f*ckin’ stone. Have some fun with your tastebuds !

Original version: “Sauté a handful of shredded or sliced carrots and onions until tender. Stir in a can of drained chickpeas and a quarter cup of golden raisins. Season with cumin, garlic, and crushed red pepper flakes. Serve over couscous.”

Second (my) version:

Ingredients

  • 1 1/2 Tbsp. Extra Virgin Olive Oil
  • 1 cup shredded carrot
  • 1 cup sliced yellow onion
  • 1 (16 oz.) cn chickpeas, drained (I did not rinse)
  • 1/4 cup golden raisins (I would like 1/2 cup next time)
  • 3 garlic cloves, minced
  • 1 tsp. cumin
  • 1/2 tsp. crushed red pepper flakes
  • Salt, to taste (I used table salt)
  • Prepared couscous (I used 1 (5.4 oz.) box of Near East’s Wild Mushroom & Herb couscous mix. Any couscous will probably be good but I just love the sh*t out of this particular couscous !)

Directions

  1. Heat the olive oil in a non-stick skillet, over medium heat, until it is hot enough to sizzle when you throw an onion slice in. Sauté the onion slices until they are al dente. Then add the shredded carrots. Continue to cook until the onions are tender.
  2. Add the chickpeas, golden raisins, and garlic. Stir constantly for about a minute.
  3. Add the cumin and crushed red pepper flakes. Stir for about a minute to make sure it’s mixed in well. Salt to taste and then serve with couscous.

If you’re really f*ckin’ hungry this will probably only make 2 servings. Otherwise, 4 servings max.

Today was a busy day so I wanted something quick and easy to make for dinner. This fit the bill !

I really liked the “chewy” texture of the raisins contrasting with firmer texture of the chickpeas. The smell of the garlic cooking was heavenly ! My tastebuds had fun getting hit with the sweetness of the raisins and the heat from the pepper flakes at the same time. The cumin added another nice layer of flavor. You will need to add salt to bring out the flavors. When I first tasted the dish (minus the couscous) it was basically bland as sh*t. The flavors popped after I added some table salt. I opted to shred the carrots because I just wasn’t in the mood to slice them. Slicing them might have added a more interesting texture though. This was not the tastiest dish I ever had but it was enjoyable. It was cheap, quick, easy and tasty so it’s going in my collection of favorite recipes !

I wasn’t paid in any form to promote Near East’s Wild Mushroom & Herb couscous mix.