Meatless Monday: Hearty Lentil Chili

Lentils are an amazing food, especially for vegetarians.  Just half a cup contains 9 grams of protein, 8 grams of fiber, no fat or saturated fat, and only 120 calories.

Vegetarian Lentil Chili

4 cups cooked lentils* (these can be prepared ahead) using 2 cups of dried organic lentils and cooked in about 5 cups of water or vegetable broth

1 cup frozen roasted or plain corn kernels (Trader Joes carries the roasted frozen corn)

1 red or green bell pepper, chopped*
1 medium onion, chopped
1 1/2 cups diced tomatoes and their juice
1 cup beer (preferably a dark beer)
2-3 cloves garlic, chopped
1 cup fresh cilantro roughly chopped
1 tsp. onion powder
1 tsp. garlic powder

1/2 tsp chipoltle chili powder or sauce (optional if you like a spicier, smokey flavor)
1 tsp. salt or to taste
1 tbs. olive or canola oil

1/cup Queso fresco or other mexican style cheese (optional if you want to keep this vegan)

For an even heartier chili, add a can of drained and rinsed black or kidney beans

*Short cut 1: Trader Joes has pre-cooked steamed lentils in a 1.6 oz ready to use package. They are delicious and can be used in a variety of recipes
*Short cut 2: instead of the fresh pepper and onion, use 1 jar of roasted tomato salsa (I love Frontera roasted tomato salsa; Trader Joes also makes a tasty one)

Method 1

In a sauce pan over medium high heat, heat the oil and add the onions, garlic and pepper. Saute until softened and season with a sprinkle of salt. Add the cooked lentils, beans if you are using them, corn kernals, tomatoes and beer, and stir to combine. Season with the garlic powder, onion powder, chipotle seasoning if using, and the fresh cilantro. Cook about 7-8 minutes until liquid is reduced to your desired thickness. Top with cheese if using and additional chopped fresh cilantro. Top with traditional mexican crema or sour cream, a few crumbled corn tortilla chips, and a squeeze of lime if desired.

Method 2 (This is super quick but still tasty!)

In a sauce pan heat the oil and lightly saute chopped garlic until softened. Add the cooked lentils (your own or packaged, pre-cooked) and beans if you are using them. Add the seasonings: salt, garlic powder, optional chipotle powder/sauce. Add jar of roasted tomato salsa, corn, fresh cilantro and beer. Stir to combine. Let cook 6-7 min or until liquid is absorbed to your desired thickness. Top with fresh cheese, additional fresh cilantro, crema or sour cream, tortilla chips and a squeeze of fresh lime.

Best-Ever Brownies Review & Recipe

When I received this months issue of Bon Appetit magazine, a headline on the cover caught my eye: "Best-Ever Brownies." A bold claim, I thought. Seeing as it was a snow day - and that brownies are my all-time favorite dessert - I decided to put their recipe to the test. The browned butter seemed like a strange addition, and when I tried a bit of batter early on, I noticed a burnt taste that I hoped wouldn't carry over to the finished product. To my delight, the baked brownies were delicious! Perfectly chewy inside with just enough crunch on top. The verdict: Perhaps these really are the best-ever brownies.

10 tbs or 1 1/4 sticks unsalted butter, cut into small pieces

1 1/4 cups organic sugar

3/4 cup natural, unsweetened cocoa powder

1 tsp. vanilla extract (the higher quality the better - such as Nielson Massey)

2 large eggs

1/3 cup + 1 tbs. organic all-purpose flour

1 cup toasted walnuts or pecans, chopped

1/2 cup semisweet or bittersweet chocolate chips (I like Ghiradelli)

3/4 cup dried cherries

1/4 - 1/2 tsp. salt

2 tsp. water

1-2 grinds of fresh black pepper (optional to help bring out the cocoa flavor)

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

The above recipe has a few of my own additions. I also used all organic ingredients, which I encourage you all to do whenever possible. Original recipe available online at bonappetit.com 

Spanish-Style Torta with Turkey Kielbasa, Potatoes, and Spinach

Spanish-Style Torta with Turkey Kielbasa, Potatoes, and Spinach

5 eggs

1/2 cup milk or soy creamer

3/4 bag (about 12 oz) Alexia brand Hashbrowns, defrosted and excess moisture removed

1 medium onion, sliced

About 1 cup turkey keilbasa, sliced into rounds (you can also substitute chorizo, andouille, or your favorite soy-sausage links)

1 cup fresh spinach leaves

1/2 cup grated Parmesan or Parmesan blend cheese

1 tsp. pimenton (smoked paprika)

1 tsp. salt or to taste

1 tsp. garlic powder or 2 cloves garlic, minced

Sprinkle of fresh ground pepper

2-3 tbs. olive oil

Preheat oven to 350 degrees.

Place potatoes in a bowl and season with half of the salt, pepper, garlic powder/minced garlic, and paprika (reserve the other halves for the egg mixture). In a separate bowl, whisk together eggs, milk, and remaining seasonings.

In a large skillet, heat olive oil over medium-high heat. Saute the onions with a sprinkle of salt until tender. Add the meat and saute another minute until warm (if you're using fresh sausage that is not cooked, make sure you cook it through now). Add potatoes and cook until browned slightly. Smooth the potatoes and onions evenly around the pan in an even layer. Pour the egg mixture into the pan and top with fresh spinach and cheese. Let cook 3-4 minutes on the stove, then finish in the oven for 7-8 minutes until cheese is melted and egg is cooked through. Serve warm or room temperature. Makes a wonderful dish for brunch, or even dinner.

Meatless Monday Night Football: Spicy Panko-Crusted Tofu "Hot Wings"

Next time you have your friends over to watch the game, try serving this tasty vegetarian alternative to traditional buffalo wings.

Spicy Panko-Crusted Tofu "Hot Wings"

14 oz. container organic extra-firm tofu, dried well

1 1/2 cups panko breadcrumbs

About 4-5 oz. your favorite wing sauce (I used Nature's Rancher Hot Wing and Grilling Sauce from Whole Foods)

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. chipotle chili powder

1/2 tsp. salt or to taste

1/4 tsp. fresh ground pepper

1 tbs. sugar (optional)

Preheat oven to 400 degrees.

Pat tofu dry with paper towels, pressing down to absorb as much moisture as you can without breaking the tofu. Slice the block of tofu into "sticks" (see pictures for reference). Place slices into a shallow dish and coat with wing sauce. Let marinate for 20-30 minutes or up to an hour for stronger flavor.

On a plate or in a shallow baking dish, combine breadcrumbs with seasonings and mix well (you can use your hands). Dip sauce-covered tofu sticks into breadcumb mixture and coat evenly on all sides. Transfer to a baking sheet covered in a thin layer of cooking spray or olive oil. You can spray a little bit of cooking spray on top of the sticks as well so they'll get even crunchier in the oven. Bake 30-35 minutes until sticks are lightly browned and crispy. Serve with your favorite all-natural bleu cheese or ranch dip. For an extra kick, mix a little bit of wing sauce into the dressing!

Short Cut Chocolate Kahlua Cupcakes with Homemade Kahlua Frosting and Peanutbutter Frosting

Short Cut Chocolate Kahlua Cupcakes with Homemade Kahlua Frosting and Peanutbutter Frosting 

1 box all-natural chocolate cake mix (I used Trader Joe's brand)
1/2 cup Kahlua

Follow directions on the box, substituting 1/2 cup Kahlua and 1/2 cup water for the whole cup of water required. Fill regular-sized or mini-sized cupcake tins with batter and bake according to box directions (I used mini cupcake tins and they baked perfectly in about 22 minutes). Let cool before frosting.

Kahlua Frosting

3-4 cups powdered sugar

2 1/2 tbs. softened butter 

1 tsp. vanilla

2 tbs. Kahlua

2 tbs. half and half or milk

Tiny pinch of salt or to taste

In a bowl, blend all ingredients using an electric hand mixer, adding enough liquid until frosting is smooth and creamy but not too thin. If it seems too thin, add a bit more powdered sugar. If it's too thick, add a touch more half and half or kahlua. Frosting can be made ahead, and leftover can be stored in the refrigerator for about a week.

Peanutbutter Frosting 

3-4 cups powdered sugar

2 1/2 tbs. softened butter 

1 tsp. vanilla

1/2 cup smooth or crunchy all-natural peanut butter

1-2 tbs. milk if needed (for desired consistency)

Sprinkle of salt or to taste

Combine all ingredients except milk using an electric hand mixer. Mix in milk as necessary if the frosting is too dry or thick. Frosting can be made ahead, and leftover can be stored in the refrigerator for about a week.

Smokey Fish Tacos with Chipotle Pimenton Tartar Sauce

Smokey Fish Tacos 

8-10 all natural white or yellow corn tortillas (depending how many people you are serving)

1 lb mild white thick fish such as halibut, sea bass, or grouper cut into bite-sized pieces

1 cup flour

1 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. pimenton (smoked paprika)

1/4 tsp. ground chipotle chili powder or sauce

2 tbs. Worcestershire sauce

1/2 tsp. fresh ground pepper

1/2 tsp. salt or to taste

3-4 cups canola or vegetable oil for frying

Optional toppings:

Sliced ripe avocado

Shredded baby lettuce

Fresh cilantro

Diced onion

Lime juice

Tomatillo salsa 

In a bowl, season cut-up fish with a sprinkle of each of the spices (reserving the rest to season the flour) and add Worcestershire sauce. Let marinate for 10-20 minutes so flavors can sink in.

In a separate bowl, combine flour and remaining seasonings. Add the seasoned fish pieces to the flour and coat well. 

Have a baking sheet or large plate covered in paper towel so you can drain the fish once it is fried. Heat the oil over medium-high heat in a deep, wide pan (oil should be a couple inches deep and able to cover the fish). To test the oil, add a tiny pinch of flour - if it sizzles and bubbles immediately it is ready. Add the fish pieces a few at a time, taking care not to crowd the pan, you can fry the fish in batches if needed. Brown the fish pieces on each side - about 3 or 4 minutes - until it is crispy. Transfer cooked fish to the paper towel and sprinkle with a little salt while it is still hot.

Heat corn tortillas by wrapping them in a slightly damp kitchen towel and microwaving them for about 45 seconds to a minute until warm and pliable. Assemble tacos by spreading a thin layer of tartar sauce on the tortilla and stuffing with fish and condiments of your choice. Top with more tartar sauce and/or your favorite salsa. I served the tacos with a side of rice and black beans.

Chipotle Pimenton Tartar Sauce

1/2 cup light or low-fat mayonnaise

1/4 cup Mexican crema or low-fat sour cream

2 tbs. sweet pickle relish

1 clove garlic, minced 

1/2 tsp. pimenton (smoked paprika)

1/8th tsp. chipotle chili powder or sauce

Pinch of salt to taste, if needed

Combine all ingredients in a small bowl and mix thoroughly. The longer it sits, the stronger the flavor will develop. Can be made ahead. Also delicious as a vegetable dip or as a sandwich spread.
 

Soy Chorizo Onion and Mushroom Enchiladas with Fresh Tomatillo and Avocado Salsa

Soy Chorizo Onion and Mushroom Enchiladas with Fresh Tomatillo and Avocado Salsa

7-8 organic corn tortillas
3/4 cup or 1/2 link soy chorizo, casing removed (I got mine from Trader Joe's)
10-12 oz mushrooms  (I used portabellos)
1 medium-large onion sliced
2 cups fresh tomatillo salsa (you can substitute store bought for a shortcut, otherwise see recipe below)
1 cup roasted tomato salsa (I like Frontera brand but Trader Joe's double roasted salsa is also delicious)
1/2 cup cilantro roughly chopped
1-2 cups shredded organic Mexican cheese blend
1/3 cup cotija cheese grated (optional)
2 tbs canola or mild olive oil
1/3 cup of Mexican crema or sour cream

In a skillet, heat oil over medium-high heat. Add the onions and season with a sprinkle of salt. Saute until tender and just beginning to brown. Add the mushrooms and saute 1-2 minutes longer. Add the garlic and the soy chorizo (you can squeeze the chorizo from the casing directly into the pan). Season with the cumin powder and pepper. Stir to combine and saute 1-2 minutes. Add 1/2 cup of the fresh tomatillo sauce and the fresh cilantro. Mix well and cook for about 3-4 minutes. Set aside. This can be prepared ahead of time

When it comes to assembling your enchiladas there are two methods to choose from:

Method 1 (short cut)

Preheat oven to 350 degrees.

Add about 1/4 cup of roasted tomato salsa and the tomatillo salsa to coat the bottom of a baking dish

Top with a layer of corn tortillas (2-4 depending on the size of your dish)Add about 1/4 cup each of roasted tomato salsa and tomatillo salsa to coat the bottom of a baking dish. Place a layer of the chorizo mushroom onion mixture evenly on top of the tortillas and cover with shredded Mexican cheese. Top with dollops of the roasted tomato and tomatillo salsas. Repeat this process with a second and third layer (depending on baking dish size). The final layer should be just tortillas topped with a generous amount of shredded cheese, the grated cotija cheese if you are using it, and dollops of the salsas. Bake at 350 for 25-30 minutes and garnish with the crema our sour cream and additional salsas if desired.

*This dish can also be made into quesadillas by adding a small amount of filling and some cheese into the center of a corn or flour tortilla frying them lightly on both sides. Garnish with the salsas and crema or sour cream.

Method 2 (This is another step but really adds a nice flavor dimension)

In a saute pan, heat 1 tbs oil over medium high heat. Lightly brown the corn tortillas one or two at a time on both sides (about 30 seconds) before using them to layer your enchiladas. Proceed to follow directions in method 1.

Fresh Tomatillo Salsa with Avocado

6 tomatillos, husks removed, washed and dried
1/2 ripe avocado
1 cup fresh cilantro

Juice of 1 lime

2-3 cloves fresh garlic
1/2 small jalapeno pepper seeded (optional if you want a spicy salsa)
1 tsp salt or to taste
1/2 tsp fresh ground pepper

In a food processor or a blender, chop the garlic first then add the remaining ingredient. Process until smooth but slightly chunky. Add the avocado and pulse until the mixture is thick but not pureed. Taste and adjust salt and pepper to your liking. This can be made ahead 1-2 days and kept in the refrigerator. It is also a wonderful dip for chips!

Easy Appetizers for the New Year

Happy New Year everyone!

Here are some tasty appetizers to try in 2011. Make a few of the following at your next gathering - these starters and sides are sure to impress, and no one will know just how little time you actually spent in the kitchen!

Teriyaki Chicken Meatballs with Blackberry Chipotle Dipping Sauce

1 lb. ground dark meat chicken (you can also use ground turkey)

1 clove garlic, minced

1/3 cup breadcrumbs (seasoned or plain)

1/4 cup crushed pineapple, well drained

3 tbs. teriyaki sauce (I used Soy Vay Veri Veri Teriyaki)

1 egg, slightly beaten

1/2 tsp. salt

1/4 tsp. fresh ground pepper

1 tsp. garlic powder

1/2 tsp. onion powder

Preheat your oven to 400 degrees. In a large bowl, add all of the ingredients and combine well, preferably using your hands. Roll the chicken mixture into bite-sized rounds (a bit smaller than your average meatball, since they are appetizer portions). Place the meatballs about an inch apart (don't let them touch) on a lightly greased cookie sheet. Bake for 25-35 minutes until meatballs are browned and cooked through. Serve with blackberry chipotle dipping sauce.

Blackberry Chipotle Dipping Sauce 

This recipe will make extra sauce, so fortunately it's extremely versatile! It makes a great dipping sauce for any number of snacks from cocktail franks to pretzels. You can also try using the leftover as a glaze for chicken wings, ribs, or baked tofu.

 

17 oz. jar of your favorite all-natural blackberry jam

1/4 cup ketchup

2 tsp. Worcestershire sauce

1/2 tsp. - 1 tsp. your favorite chipotle chili sauce OR 1/2 tsp. chipotle chili powder

1/4 tsp. of salt or to taste

1 tbs. maple syrup (optional)

In a small pot over medium-high, heat jam until it melts down - it will take about a minute. Add remaining ingredients and stir to combine well. Reduce heat and simmer for 3-5 minutes. Let cool and serve with meatballs.

Smoked Salmon Stuffed Endive Leaves

Like the blackberry chipotle sauce, the smoked salmon spread in this recipe can be enjoyed in a variety of ways. Try it on celery, crackers, or on a bagel with cream cheese.

4 oz. smoked salmon (find this near the deli counter or fish department)

8 oz. light cream cheese or neufchatel cheese (room temperature - this is important so the mixture will blend evenly)

3 tbs. light sour cream

1 clove garlic

1 tbs. Sherry wine (optional)

3 tbs. fresh dill

1 tbs. fresh chives, chopped (optional)

1 tbs. green capers

About a dozen red or green endive leaves, washed and dried

In a food processor, pulse garlic a few times until minced. Add remaining ingredients and blend until smooth. Add a bit more sour cream if it needs to be thinned out. Gently pulse in the capers - you want them to stay more or less whole. Fill each endive leaf with 1-2 tsp. of spread.

Chicken Skewers with Peanut Satay Dipping Sauce

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces (ask the butcher at your grocery store to cut it up for you)

About a dozen long bamboo skewers, soaked in water (if you don't soak them they tend to burn)

Salt and pepper to taste

Season the chicken pieces with salt and pepper and thread into skewers (about 4-5 chunks on each skewer). 

2 cups all natural peanut butter (room temperature)

1/2 cup light coconut milk

2 cloves garlic, minced

1 tsp. fresh grated ginger

1/2 tsp. curry powder

2 tbs. fresh lime juice

1 1/2 tsp. fish sauce (optional - add a bit more lime juice if you're leaving it out)

1 tbs. sweet chili sauce (find this in the Asian section of any grocery store)

2 tsp. sugar

Pinch of salt to taste

1 tbs. fresh chopped cilantro

In a saucepan over medium heat, melt peanut butter. Whisk in remaining ingredients and simmer 3-5 minutes. Set aside to cool.

Place chicken skewers in a shallow baking dish or a baggie and pour about 1/4 of the peanut sauce on top. Marinate for a few hours up to overnight. When you're ready to cook them, preheat oven to 350 degrees. Lay the skewers on a lightly greased cookie sheet and bake for 30-35 minutes (depending how thick your chicken pieces are) until chicken is cooked through but still moist. Use the remaining sauce for dipping.

Potato Pancakes with Creme Fraiche and Caviar

A dozen home made or store bought potato pancakes (more or less depending on number of guests)

A dollop of creme fraiche per pancake

A dollop of your favorite caviar per pancake

Roasted Asparagus Wrapped in Prosciutto

Roast asparagus (you can click here for directions) and wrap each spear in 1-2 slices of Prosciutto  

Antipasti Platter featuring Roasted Artichokes with Pesto Vinaigrette, fresh Mozzarella, smoked meats, olives, and roasted peppers

Meatless Monday - Whole Grain Linguine with Pesto, Roasted Artichokes, and Leeks

As part of an antipasti platter I put together for New Years*, I made roasted artichokes with pesto vinaigrette. The leftover artichokes made a great addition to this vegetarian pasta dish!

Roasted Artichokes

12 oz. frozen artichoke hearts, defrosted

1 tbs. extra virgin olive oil

1/2 tsp. of salt or to taste

Fresh ground pepper to taste

Preheat oven to 400 degrees. Drizzle the olive oil on a baking sheet and lay the artichokes on top. Sprinkle with salt and pepper. Toss to coat, then distribute artichokes evenly in one layer. Roast for 20-25 minutes until artichokes are soft and beginning to brown.

Pesto Vinaigrette

2 tbs. home made or store bought pesto 

Juice of one lemon

1/4 cup extra virgin olive oil

1 tsp. Dijon mustard

2 cloves garlic, chopped

Sprinkle of salt 

Fresh ground pepper to taste

In a bowl, whisk together fresh squeezed lemon juice, garlic, mustard, and pesto. Drizzle in the oil slowly, whisking constantly. Season with salt and pepper to taste. If you prefer a sweeter dressing, add 1-2 tsp. of sugar or to taste. Serve vinaigrette over mixed greens, or continue to follow roasted artichoke recipe.

Drizzle desired amount of vinaigrette over roasted artichokes, tossing well to combine.

Whole Grain Linguine with Roasted Artichokes, Leeks, and Pesto

1/2 box of whole grain Linguine or Spaghetti cooked according to box directions (reserve about a cup of pasta water in case you need it)

About 2 cups roasted artichokes with pesto vinaigrette (you can use plain roasted artichokes if you don't feel like making the vinaigrette dressing)

1 large leek stalk, cleaned and chopped (Trader Joe's sells cleaned and trimmed leeks, 2 per package)

3-4 cloves garlic, chopped

3 tbs. home made or store bought pesto (I used Key Ingredient Market, but Bear Pond makes a delicious pesto as well)

2 tbs. extra virgin olive oil

1/2 cup dry white wine

1 to 1 1/2 cups Imagine No-Chicken Broth or vegetable broth

Juice of 1/2 lemon

1/4 - 1/2 cup Parmesan or Parmesan blend (for a vegan version of this recipe, leave out the cheese or use a vegan Parmesan substitute)

Salt and fresh ground pepper to taste

In a large, deep saute pan, heat olive oil over medium-high. Add the chopped leeks and a pinch of salt and saute 2-3 minutes until slightly softened. Add chopped garlic and continue to saute another minute until tender. Add roasted artichokes, about 2 tbs. of the Parmesan, pesto, and lemon juice. Mix well. Add wine and broth and season with a little salt and pepper to taste. Cook 3-4 minutes, then add cooked pasta and a bit more broth (or some leftover pasta water) if you want a thinner sauce. Sprinkle with remaining cheese and toss everything together. Kick it up with a squeeze of lemon juice before serving if you'd like.

*Stay tuned for a list of my New Years party appetizers and recipes