Recipe: Slow Cooker Lentil Chili

Perfect for the cold weather, and a lovely way to reduce cooking before Thanksgiving!

Slow Cooker Lentil Chili

serves 8

cook time: 6 hours

1 medium onion, diced

2 cloves garlic, minced

2 C dried lentils, rinsed

1 28 oz can crushed tomatoes

6C water or veggie broth

3T chili powder

2T cumin

1t oregano

salt, pepper & cayenne to taste

1T balsamic vinegar

1T honey

sour cream and green onions, sliced for garnish

-place first 5 ingredients in slow cooker in order listed

-cover and cook on high for 4-5 hours or until lentils are almost tender

-add dry spices to chili and stir

-continue to cook for 1 more hour or until lentils are tender

-adjust seasoning with salt, pepper & cayenne

-add vinegar and honey and let sit about 10 minutes to incorporate flavors

-garnish with green onions and sour cream, if desired

Meat Eater Versions:

add any of the following proteins and reduce lentils by 1/2

-1.5# boneless leg of lamb , cut into 1 inch cubes

-1.5# beef chuck, cut into 1 inch cubes

Recipe: Savory Bread Pudding

I'll be making this yummy Savory Bread Pudding at the Low Carbon Cook-Off today at the Green Gifts Fair! So easy, and perfect for Thanksgiving. You can see what Twin Cities Live had to say about  it here.

Savory Bread Pudding

serves 8

2 bunches Lacinto Kale, stemmed and chopped

8oz. porcini mushrooms, sliced

1 yellow onion, chopped

1 loaf day old bread, cubed (about 6 cups)

2 1/2C half + half (more if as needed to moisten bread)

2T dijon

2T fresh thyme

8 eggs

2T butter (plus more for pan)

2T olive oil

salt + pepper

dash of cayenne (optional)

-preheat oven to 375˚F

-sauté onion in butter + oil until caramelized

-add mushrooms, thyme and cook until liquid begins to release

-add kale and cook until just wilted; remove from heat

-beat eggs with half + half, dijon, salt + pepper and cayenne if using

-toss bread with cooled mushroom mixture in a bowl*

-butter a large oven proof dish (9x13)

-place bread mixture in pan

-pour egg mixture over and distribute evenly

-let sit 20 minutes, allowing bread to soak up mixture (add more half + half if bread is dry)

-cover with foil and bake at 375˚F for 30 minutes

-remove foil and bake for another 15 minutes or until top is golden and liquid is absorbed

-let sit 10 minutes before serving

*may add cooked bacon or sausage  and cheese when mixing the mushroom mixture with the bread cubes; proceed with recipe

Kitchen in the Market Expansion

Wow. It has been a busy few months, and I am happy to share the reason for my lack of posts and general busyness! After a successful two years at Midtown Global Market, Kitchen in the Market is expanding into a brand new space at the Market! We will be able to accommodate more chefs in a unique space designed to make the most of the Market and allow the public to purchase their goods.

I will be updating with much more info, but if you are a caterer, food manufacturer/distributor or a mobile food vendor and in need of shared commercial kitchen space, please come to one of these informational meetings....

NEW Shared Commercial Kitchen Opportunity | Informational Meeting

Midtown Global Marketʼs “Kitchen In the Market” is expanding! Opening in January 2011, this brand new space will feature a retail outlet and cooking class space.

We are having an informational meeting to share more details about this expansion. Meeting will be held in the northeast corner of Midtown Global Market (10th Avenue side; called NE Meeting/Event Room on MGM map)

Please join us on:

Nov 17th 6:30-7:30pm - or - Nov 29th 2:30-3:30pm

During this one-hour meeting, we will address: 

• Construction plans & timing 

• Availability 

• Lease details

• Tenant requirements

We will answer your questions and applications will be available (there will be a non- refundable application fee of $20 for all). Applicants will be contacted after the informational meetings for interviews.

This space is well suited for food manufacturers, food distributors, caterers and mobile food vendors.