Recipe: Slow Cooker Lentil Chili

Fall is finally here! Soups, chili, warm mugs of yumminess. Aaaaaah. 

Here is a quick and easy meal to throw together in the slow cooker and come home to lovely smells and dinner ready......

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: Baked Chickpea Polenta + Ramp Arugula Pesto

We had so much fun at the Blog Pantry event last night, held at Kitchen in the Market. Thanks for coming out and seeing our new space! Here are the recipes from our demo. All ingredients were purchased at Midtown Global market!

Baked Chickpea Polenta
adapted from Robin Asbell’s cookbook, New Vegetarian, Roman Chickpea Gnocchi
Ingredients

2 tablespoons butter
3 cups whole milk
2 cups garbanzo flour (or sub 1 C for 1C coarse corn meal)
1 teaspoon salt
2 large eggs
1 cup Parmesan cheese
1/4 cup parsley, minced

Preheat oven to 425°F. Line a half-size baking sheet with parchment and grease with 1T butter
-Place flours in a large stainless steel bowl and fit over a pan filled with 2” water (forming a double boiler)
-Gradually whisk in milk until smooth
-Bring water to a simmer, place bowl on top, add 1T butter and salt
-Stir occassionaly until thickened (about 5-8 minutes)
-Remove from heat. Whisk in eggs, Parmesan, and parsley
-pour into baking sheet; let cool 30 minutes to 1 hr
-Pre-heat oven to 425˚
-Bake polenta for 20 minutes or until firm, and golden
-allow to cool slightly
-invert and cut desired shapes
-serve warm or cold

Ramp + Arugula Pesto
makes approx 1 1/2C

4 ramps (wild leeks), root end trimmed
2C arugula
1/2C parsley
juice of 1 lemon
1C grated parmesan cheese
1/4C sunflower seeds
salt
olive oil

-place all greens + herbs in bowl of food processor; pulse to chop
-add lemon juice, sunflower seeds + parmesan; pulse to incorporate
-with processor running, gradually add olive oil to desired consistency
-season with salt

Recipe: Savory Cherry Crostatas

Thanks, Fox9, for having me on Saturday morning! We made Savory Cherry Crostatas...and they're really good! The recipe looks long + complicated, but it's really not. I prefer to make my pie crust, but the grocery store kind works just as well!

In the Kitchen: Cherry Crostatas: MyFoxTWINCITIES.com

Savory Cherry Crostatas
Servings: 24 appetizers
Pie Crust
Ingredients:

• 4-5 Tbsp. ice water, plus more as needed
• ¾ tsp. apple cider vinegar
• 1 ½ cups unbleached all-purpose flour
• 1 Tbsp. sugar
• ¾ tsp. salt
• 9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

Recommended equipment:
food processor

Procedure:

1. Combine the flour, sugar, and salt and pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea.
    
2. With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball.
    
3. Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. Wrap the dough in plastic wrap, and then press it a bit more. Refrigerate the wrapped dough for at least 2 hours
   
   Note: Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.
    
4. Before rolling it out, allow the dough to soften slightly at room temperature.

Filling - Cherry Balsamic Reduction
Ingredients:

• 1 cup dried, pitted sour cherries
• ½ cup water
• ½ cup balsamic vinegar

Procedure:

1. Place all 3 ingredients in a small saucepan over med-high heat
    
2. Bring to a boil, reduce to low and simmer until liquid is reduced to a few tablespoons

Caramelized Onions
Ingredients:

• 1 small sweet onion, thinly sliced
• olive oil
• salt
• pepper
• 1 T fresh thyme, finely chopped
• 1 T fresh parsley, finely chopped
• 6 oz quark (German-style cream cheese) or fresh goat cheese

Procedure:

1. In a large sauté pan, coat bottom with olive oil and heat over med-high heat.
    
2. Add onions, and coat in oil
    
3. Reduce heat to medium, cover and cook until soft and translucent, stirring occasionally
    
4. Remove cover, and increase heat to med-high
    
5. Cook until liquid has evaporated and onions are browning
    
6. Season with salt, pepper and the fresh herbs

To Assemble Crostatas:

1. Roll out pie dough and cut into 4” circles or desired size with cookie cutter.
    
2. Place 2 teaspoons of cheese in middle of circle
    
3. Add small amount of onion and cherry balsamic reduction directly on top of cheese and press lightly
    
4. Fold edges of dough circle up and just over the edge of the filling, overlapping as needed
    
5. Drizzle with olive oil
    
6. Bake at 400°F for about 15-20 minutes or until crust is golden brown

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

Recipe: Savory Bread Pudding

The Minnesota State Fair is over, and it looks like our Summer is as well. This is a great cool weather recipe that I demonstrated at the Fair on Saturday. It was a big hit, and also happens to make a perfect vegetarian entree!

Savory Bread Pudding

serves 6-8

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

Recipe: Raw Beet Salad with Pistachio Mint Pesto

Here's what I am demo-ing today at the Homegrown Experience! Come out and join the fun from 11AM-4PM at the Nicollet Island Pavilion. I will be on the Chef stage at 3:15PM...



Raw Beet Salad with Pistachio Mint Pesto
serves 4


1-2 large beets, peeled and sliced very thin or julienned
2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)
1/4C Pistachio Mint Pesto (see recipe)
6oz Arugula or spinach


Arrange beets on a bed of arugula
Dot with goat cheese and Pistachio Mint Pesto
Serve cool






Pistachio Mint Pesto
makes 3/4 C


1C mint leaves, loosely packed
1/2C pistachios, roasted and shelled
Juice of 1 lemon
1T honey
1/4t salted or more to taste (note: omit salt if pistachios are already salted)
1/2C Olive Oil or more to achieve desired consistency


Place mint + pistachios in food processor or blender and pulse to chop
Add lemon juice, honey + salt (if using), pulse to incorporate
With processor turned on, slowly add olive oil until desired consistency is achieved


Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!

Method: Grilling Beyond Burgers

We are a mostly vegetarian household, and when we grill it is so easy to fall into the veggie burger rut. Or grilled corn. Or portobello mushrooms. Likewise, it is difficult for folks throwing a little party to know what the heck to feed those pesky herbivores. Well, I have a tasty solution for you!

Lately, we've been loving grilled Cauliflower Steaks. Uh? Yes, Cauliflower Steaks. Just slice the entire cauliflower into hefty 1" slabs. You can marinate them in a variety of sauces + herbs or just stick with olive oil, salt + pepper. Anyway you go, it's delicious. We like a combo of olive oil, Worcestershire sauce + pepper. Just brush it on both sides and let sit for about 15 minutes. Place on a medium heat grill, and cook on each side for about 3-4 minutes. You want them to hold their shape, so don't let them get too soft! BBQ sauce, tamari and hoisin sauce are also delightful.

Another good choice is an updated favorite: the portobello. I like to stuff grilled mushrooms with an almond butter, tamari, sesame oil + sriracha mixture. Add a few red peppers + green onions...delish! This is also one of my most popular vegan entrees for catering.

Mix it up a little for the remainder of our grilling season, and try your own combos. Do you have a favorite veggie grill dish?

Recipe: Spanakorizo

photo by bittenword.com


I had forgotten about this recipe for awhile. Which is surprising since it is one of the most requested by friends. Our Sunday foray to the Kingfield Farmer's Market brought it back to the forefront after I saw the gorgeous spinach and dill just begging to be used.

I'm not really sure of the origins of this dish (other than the Greek flavors), except that I remember clipping a version of it from the newspaper when we lived in San Diego years ago. I have since adapted and dabbled, with this resulting recipe.

This is the perfect way to use make use of that big bag o'spinach! And believe it or not, the flavor gets better the longer it sits...even into the next day. Served warm, room temp or cold, it is a perfect light supper or side dish for an al fresco dinner or picnic.

Spanakorizo


6-8 servings


1/4 c olive oil
1 large red onion, chopped
1 garlic clove, peeled and chopped (may use 2 if desired)
1 1/2 cups jasmine or basmati rice
1 bag pre-washed spinach (or 1 large bunch, rinsed and dried)
Salt & Pepper to taste
2c vegetable broth
½ c fresh chopped dill
Pinch of freshly grated nutmeg
Strained fresh juice of 1 lemon
¼ pound of feta, crumbled
1 15 oz. can of garbanzo beans, drained and rinsed (optional)*


-In a large saucepan or Dutch oven, heat oil and cook onions until translucent
-Add garlic during last few minutes
-Add rice and stir for a few minutes to toast
-Toss in large handfuls of spinach, waiting for each batch to wilt before adding another
-Season with Salt & Pepper
-Add stock (and beans if using); cover and simmer until rice is done, adding more water if necessary to keep the rice moist
-Add dill , nutmeg and lemon juice
-Fluff with fork and garnish with feta
-Serve warm or at room temperature

Recipe: Raw Beet Salad with Pistachio Mint Pesto

Rob + Corbin LOVED the pesto this morning on KARE 11! This recipe is so easy and so versatile, you'll want to make it all Spring + Summer long. The Raw Beet Salad is dyn-o-mite, and the pesto is out-of-sight. Really. Like Spring in your mouth...in a good way.



Raw Beet Salad with Pistachio Mint Pesto
serves 4


1-2 large beets, peeled and sliced very thin or julienned
2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)
1/4C Pistachio Mint Pesto (see recipe)
6oz Arugula or spinach


Arrange beets on a bed of arugula
Dot with goat cheese and Pistachio Mint Pesto
Serve cool


Pistachio Mint Pesto
makes 1 C


1C mint leaves, loosely packed
1/2C pistachios, roasted and shelled
Juice of 1 lemon
1T honey
1/4t salted or more to taste (note: omit salt if pistachios are already salted)
1/2C Olive Oil or more to achieve desired consistency


Place mint + pistachios in food processor or blender and pulse to chop
Add lemon juice, honey + salt (if using), pulse to incorporate
With processor turned on, slowly add olive oil until desired consistency is achieved


Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!


Stop by Midtown Global Market this Saturday, April 17 to celebrate Earth Day from 11AM-4PM! I'll be doing a cooking demo at 11:30AM and there will be loads of activities + education throughout the day. I'd love to see you there....http://midtownglobalmarket.org/?q=2010EarthDay

Recipe: Spring Benedict

Need an easy, breezy dish to feed your mixed company of vegetarians and omnivores this Easter? Try this Spring Benedict! It makes use of the first asparagus, is low carb sans bread and even forgoes the hollandaise. Okay, so maybe not so Benedict-y, but the flavor is all there. I promise!





Spring Benedict
serves 4


16-20 Asparagus Spears
8 eggs, softly poached
2T fresh dill, chopped
2T fresh chives, chopped
8 thin  slices Gruyere cheese (or more, if desired)
S&P
2T Extra Virgin Olive Oil, divided use


Toss Asparagus spears with 1T olive oil and S&P
Roast Asparagus @ 400F until just tender
Arrange spears into bundles of 4-5 each and top with 2 thin slices of gruyere
Place under broiler until cheese is just melted and bubbly
Top asparagus spears with 2 poached eggs
Sprinkle with dill, chives and season w/ s&p
Drizzle with olive oil




Meat Eater Version:
Top asparagus spears with 2 thin slices of prosciutto prior, then Gruyere (if desired)
Proceed with recipe

Recipes: Cumin Raisin Quinoa + Smokey Greens Wrap

I will be giving a healthy cooking demo tomorrow at Anoka-Ramsey Community College, and wanted to share the two recipes we will be cooking up! Both fresh, delicious and nutritious.....



Cumin Raisin Quinoa (keen-wa)
serves 4-6


1C quinoa
2C veggie broth/water
1T cumin
1/4c golden raisins
1 small yellow onion, diced
olive oil
s+p
fresh cilantro for garnish


saute onions in oil until translucent
add cumin and stir to coat
add quinoa + raisins
add water/broth and bring to boil
reduce heat + let simmer 10-15 minutes or until water is absorbed (quinoa will have a translucent 'tail' when done)
stir in cilantro





Smokey Greens Wrap
makes 4-6 wraps


1 small butternut squash, peeled + cubed
1 large bunch kale, stems removed
1/2 small red onion
1T cumin
1T smoked paprika
s+p
olive oil
goat cheese
chipotle mayo (see recipe below)
large tortillas


-toss butternut squash in olive oil and season with salt + pepper
-roast at 400˚F until just tender


-heat olive oil in large pan
-saute onions until translucent
-add cumin + smoked paprika and toast until fragrant
-tear kale into pieces and toss into pan with onion mixture, continuing to stir frequently until kale is wilted
-add as much butternut squash as you'd like (you can freeze the rest, if you don't use it all) and toss to combine and just heated thru
-allow mixture to cool


-place 1T chipotle mayo on one side of tortilla
-add filling and goat cheese
-wrap and eat (may be served hot or cold)

Chipotle Mayo

makes 1C

1 chipotle + 1T adobo sauce from small can

1C good quality mayo (or homemade)

add all ingredients into blender and puree

adjust spiciness by adding more chipotle or more mayo, according to preference.

Color should be a light orangey-pink

Recipe: Sweet Pea + Mint Pasta (It's Green!)

I have used this recipe for spreads, fillings, pasta sauce...you name it. In fact, I have posted it as a spread on this very blog, bit it bears repeating in a new form. It is soooo good, so fresh, so easy, and most importantly, so green! Your family will gobble this up for St. Patrick's Day.




Sweet Pea + Mint Pasta
serves 4-6


1# pasta cooked and drained, with about 1/2c pasta water reserved

1 10 oz. bag frozen organic sweet peas, thawed (such as Sno Pac)
1/4c fresh mint leaves
Juice of 1 lemon
Olive oil
Salt + Pepper
Parmesan Cheese


-Place peas, mint + lemon juice in food processor
-Pulse to incorporate
-With processor on, drizzle in olive oil until desired consistency 
-Season with salt + pepper

-Toss with hot pasta

-Thin as needed with reserved pasta water

-Top with grated or shaved parmesan

Enjoy!

Recipe: Super Ideas!

savvy.mn asked Tastebud Tart for some ideas for Super Sunday. I was happy to oblige, and you can check out the post here!

Add some BBQ Black Bean Empanadas to the menu, and everyone walks away a winner!

BBQ Black Beans

makes approx. 36 empanadas, with leftover filling

1# prepared dried black beans or 2 cans drained

1 medium onion

olive oil

2T cumin

1/2C prepared BBQ sauce (more if desired)

sharp cheddar cheese (optional)

s+p to taste

-coat bottom of heavy, deep skillet with oil

-caramelize onions in oil until soft, and browned

-add cumin and saute for 1 minute

-add black beans and stir to incorporate

-add BBQ sauce, reduce to simmer and allow to heat thru

-remove from heat, add cheese if using and stir until melted

-adjust seasoning as needed

Pastry:

This is really just a pie crust. You could also use puff pastry, rolled thin or frozen empanada dough found in a latino mercado (although, these will likely contain lard).

4-5 Tbsp. ice water, plus more as needed

¾ tsp. apple cider vinegar

1 ½ cups unbleached all-purpose flour

1 Tbsp. sugar

¾ tsp. salt

9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

combine the flour, sugar, and salt.

Pulse to blend.

Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea.

With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball

Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. Wrap the dough in plastic wrap, and then press it a bit more. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.

To make Empanadas:

Roll out dough

With a 2" round cookie cutter, cut circles into dough and re-roll as necessary

Place a small amount of cooled BBQ Black Bean filling into center of circle

Dip finger into water and run along one side of the dough circle

Pick up and fold over the filling, crimping the edges to seal

Use a fork to seal and decorate the edge

Brush with an egg wash (1 egg beaten with 1T water)

Bake at 400˚ for about 15-20 minutes or until golden brown

serve with salsa, chipotle mayo or mango chutney

Recipe: Apricot Ginger Oatmeal

This cold is kicking my butt. Or just my head. I'm fuzzy, so it's hard to tell. But, I must be feeling a little better because I drug myself into the kitchen to make breakfast. I wanted something hearty + warm, but that would give me the flavors of sunshine. Does that make sense?

Here's what I came up with, and it's darn tasty. Even with a cold.

Apricot Ginger Oatmeal

serves 1

1 C water

1/3 C steel cut oats

5 dried apricots, quartered

1T candied ginger, diced

2T half + half

2T real maple syrup (more or less to taste)

-bring water to boil in small pot with lid

-add steel cut oats, stir, reduce heat and cover

-stir frequently for about 5 minutes or until most of the water is absorbed

-add half + half, 1T of maple syrup and stir until incorporated and let cook about 30 seconds

-remove from heat, cover and let sit for 1 minute

-place in bowl, top with apricots, ginger and a drizzle of maple syrup.

-eat warm!

Hint: I doubled this recipe and saved the rest in the fridge for tomorrow...or later. ;-)