No new recipes for Thanksgiving; it was a "keep things simple" theme with roast turkey, roasted vegetables (butternut squash, brussel sprouts, potatoes and onion), dressing, cranberry relish and gravy.
The Meal Plan:
Sun (L) tomato soup (S) Smokey Lentil Stew
Mon (yoga) leftover soup
Tues - leftover stew
Wed - leftover stew
Thurs - Turkey Day!
Fri - leftovers
Smokey Lentil Stew (Ckng Lght, Nov 2017) vegetarian, vegan option
Easy easy to prepare with great flavor! It's not "smokey" as compared to say smoked BBQ, or smoked fish, but it has a depth of flavor that is just enjoyable. This turns more casserole like as the beans continue to absorb the liquid when stored in the fridge. I did get three dinners out of one dish, cooking the eggs with each pot rather than all at once.
Cooking Light's blurb: Dried brown lentils are nutrient-packed, inexpensive, and quick-cooking, making this low-fuss stew perfect for a hearty weeknight dinner. A wealth of aromatics joins forces with smoked spices and tomato paste to create a fragrant broth with a smoky edge. The crowning jewels of this one-pot vegetarian meal are the poached eggs, which cook beautifully in the steaming-hot pot of lentils. Be prepared: You will want crusty bread to dip into the runny egg yolks and sop up the remains.
1 tablespoon olive oil
1 cup chopped onion
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| photo from cookinglight.com |
3 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 bunch lacinato kale, stemmed and chopped (about 5 cups)
1 1/2 cups dried brown lentils
4 cups unsalted vegetable stock
2 1/2 cups water
5 large eggs** Can easily be omitted
1) Heat oil in a Dutch oven over medium. Add
onion and carrots; cook, stirring occasionally, until tender, about 5
minutes. Add garlic, tomato paste, smoked paprika, cumin, salt, black
pepper, and red pepper; cook 1 minute. Add kale and lentils; cook,
stirring often, until kale begins to soften, about 2 minutes. Add stock
and 2 1/2 cups water; increase heat to high. Bring to a boil. Reduce
heat to medium, and simmer until lentils are tender, about 30 minutes.
2) Form 5 indentations in soup. Crack eggs, 1 at a time, into a small custard cup. Gently slip 1 egg into each indentation. Cover and cook over medium-low until egg whites are set, about 6 to 8 minutes.
Southwest Chicken Skillet (Budget Bytes Blog) gluten free
I had leftover shredded chicken, I had two open bags of rice, I had salsa. All I needed as a can of beans and I had lunches for the week! This is pretty versatile, add some extra seasonings such a cumin or oregano, serve in a bowl or a wrap, top with your favorite Tex-Mex toppings.
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| photo from Budget Bytes |
Both the Husband and I noted this comes out a bit dry, so something like sour cream or salsa might be needed. Or add a splash of water if just reheating in a bowl.
1 cup uncooked long grain white rice* (do not sub brown rice)
1 cup salsa
1.5-2 cups precooked shredded chicken**
15 oz. can black beans (I used pinto)
1 Tbsp chili powder
1 3/4 cups chicken broth
1 cup shredded cheese
1) In a large skillet (I used a large pot), combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.
2) Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
3) After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Finally, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.
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