Okay, I know this dish doesn’t look super appetizing, but I promise it is! That’s the thing with red lentils, they melt right into whatever you’re cooking with them, leaving a mushy-looking dish. Original recipe can be found here.
Lentils and sweet potatoes are one of my favorite combos, remember Maple Lentil & Sweet Potato Stew? Don’t be surprised if you see this combo again in the future!
Please pardon the kitchen mess! I usually try to keep things together as I cook, but for some reason these ingredients ended up all over the place…
Once again, this dish features this blog’s namesake, sweet potatoes! Did you know sweet potatoes are fabulous for controlling your blood sugar, as well as being a great source of Vitamin A, Vitamin C, potassium, fiber, antioxidants etc etc (source: Whole Foods). And, health benefits aside, sweet potatoes taste amazing and are super cheap – win, win, win!
Do you see those green I used? That a schmorgesborg of chard, kale and mixed lettuces that I brought home with me after visiting my friend who’s currently working at Stonegate Farm in the Hudson River Valley. I came home with two bags of greens, the other was used for salad throughout the week…I love having farm-fresh produce!
Sweet Potato & Red Lentil Curry
Prep time: 5min
Cook time: 25-30min
- 1T olive oil
- 1 onion, diced
- 2t garlic, minced
- 2T curry paste*
- 1C red lentils
- 1.25lb sweet potato, diced
- 1 15oz can tomato sauce
- 3C vegetable broth
- 4 handfuls of spinach or greens
- Heat the oil in a dutch oven over medium heat
- Add onion, cook for 5 min
- Add garlic and curry paste, stir and cook until fragrant
- Stir in lentils, sweet potato, tomato sauce and broth; bring to a boil
- Cover, lower the heat to a simmer; cook 15-20min
*I made my own curry paste by mixing equal parts Thai Green Curry Powder & fish sauce (fish sauce will make this recipe non-vegan)
Question: Are you a member of a CSA (community supported agriculture)?
You guys. Change whatever you have planned for your next meal, and make this instead. I winged this recipe and it turned out phe. nom. e. nal.
We ate this for dinner a few nights ago, but then I had it for lunch the next few days too. Now, I want to work this into the normal rotation for lunches because it’s great straight from the fridge!
Are you familiar with za’atar? It’s a mixture of sumac, toasted sesame seed, salt, cumin, thyme, oregano and marjoram (source: http://www.savoryspiceshop.com/blends/zaat.html). Another great use is to add it to olive oil and dip bread in it…mmmm. You probably won’t find it at your everyday grocery store, but any spice shop or international grocery store should have it. My favorite spice shops are Savory Spice Shop and Penzeys Spices.
This is a fabulous dish to serve to to any meat-eaters in your house who think they’ll miss the meat. They won’t. The flavor is amazing, and the mix of beans, quinoa and veggies is light but filling.
Chickpea Za’atar Salad
Prep time: 15 min
Cook time: n/a
Makes: 4 2C-servings
- 1/2C dry quinoa, cooked
- 1 can chickpeas, rinsed & drained
- 2 carrots, shredded
- 2 small zucchini squash, diced
- 1 bell pepper, diced
- 1/4C tahini
- 1T za’atar seasoning
- juice from 1 lemon
- Combine lemon juice, tahini and za’atar in the bottom of a bowl
- Add the remaining ingredients, mix well
Question: Have you every used za’atar seasoning before? In what way?
I’m not that great at cooking real Indian food, but I like to use Indian flavors every now-and-again to spice things up!
We opted to have our burritos “naked” AKA no tortilla. So, brown rice on the bottom and burrito ingredients on top!
Ignore the fact that the spice jar pictured above says coriander, it’s actually garam masala. I bought my garam masala from H-Mart (a local international grocery store) and it came in a plastic bag so I reused an empty spice jar to keep it fresh. Other great uses for an empty spice jar? Transporting salad dressing in your lunch box!
This recipe was inspired by one I saw on a blog a while ago (click here for original recipe), and I’ve made it many times. One thing I’ve learned is that a covered pan is really handy! It allows for the vegetable broth to essentially steam the sweet potatoes, which cuts down on their cooking time. If you don’t have a pan with a lid, just cover your pan using aluminum foil.
I used to be wary of using fresh ginger, but let me tell you, fresh has so much more flavor than ground ginger. Did you know the best way to peel fresh ginger is with a spoon? All you do is use the side of the spoon and scrape the skin right off the ginger (you can watch this video to show you how). Because mincing ginger can be tedious, I usually use a microplane grater (like you would use for zesting citrus) instead.
This burrito filling can be served wrapped up in a tortilla, or over rice like we did. Some great toppings would be a few slices of avocado or even some mango chutney!
Garam Masala, Sweet Potato & Black Bean Burritos
Prep time:10 min
Cook time:20 min
- 2 small (or 1 large) sweet potatoes, diced
- 2 green bell peppers, diced
- 1/2T coconut oil
- 1 can black beans, rinsed & drained
- 1/2C vegetable broth
- 2t garam masala
- 2t fresh ginger, grated
- Heat oil in large pan over medium heat
- Once heated, add sweet potatoes and bell peppers
- Stir, cover and cook for 5 min
- Add garam masala and ginger, stir
- Add vegetable broth, cover and cook 10 min
- Add black beans and warm through
Question: Where do you get most of your recipes? Cookbooks? Blogs? Family members?
Were you guys wondering when I was going to post a recipe that involved this blog’s namesake, sweet potatoes? Well, here it is…the inaugural sweet potato recipe (many more to follow, I assure you)!
Sunday’s are the day that we get ourselves ready for the week…laundry, cleaning, food prep etc. Because of this, I like meals that take a little longer, but don’t necessarily require my full attention. When I saw this recipe for Maple Baked Lentils with Sweet Potato on Oh She Glows, I knew I wanted to try it. As usual, I’ve made some changes from the original recipe. (Note: The below photo is missing the apple I used for this recipe.)
Usually I like to have everything prepped before I start cooking, but I knew I’d have 20min while the lentils cooked to get everything else together. So, while the lentils cooked I did my dicing, measuring and opening.
I had intended for this to be a little more firm when it was done, but it had a fair amount of liquid in the end, hence the “stew” designation. I served a lightly dressed salad alongside this, as it’s pretty a pretty heavy meal. The verdict? Two thumbs up! It was sweet but not in a dessert sense, and filled you up like a comfort food while still being pretty nutritionally-dense. A win-win!
Maple Lentil & Sweet Potato Stew
Prep time: done during cook time
Cook time: 1 hour
- 1C dried lentils
- 1lb sweet potato, peeled & diced
- 1 apple, diced
- 3 garlic cloves
- 2.5T maple syrup
- 2T molasses
- 2t yellow mustard
- 1.5T apple cider vinegar
- 1t kosher salt
- 1/2t black pepper
- 28oz can diced tomatoes, drained
- Rinse and drain lentils; add into dutch oven with 3C water
- Bring to a boil, then turn heat to low-medium and cook, covered, for 20min
- Pre-heat oven to 375 degrees
- Add sweet potato, apple, garlic, maple syrup, molasses, mustard, ACV, S&P and diced tomatoes to the dutch oven
- Cover and bake for 20 min
- Remove lid and bake for 15 min
Question: Have you ever used molasses for anything other than gingersnaps? (My answer: nope!)
My book club was having a book swap this weekend, so I decided to bring some of my favorite dip to share. Interesting fact: I don’t like raw tomatoes. Tomato sauce? Love. Ketchup? Yes. Tomato soup? Sign me up. Pico de gallo? No, thank you! Caprese salad? I’ll take the mozzarella. Anyways, you get the point. This is where my Cowboy Caviar (AKA tomato-free pico de gallo) came from; I love the freshness of pico de gallo, but without the tomatoes.
This probably doesn’t qualify for a ‘recipe’, more of an assembly. But the results are delicious. My book club can vouch for that!
Also, this should probably be an ad for my favorite knife, the Shun Classic 7″ Santoku. I swear, a good knife will change your life!
To de-seed a cucumber, just use a spoon to scrape the seeds out:
And then, dice:
To dice an avocado, cut slices with the fruit still in the skin, then cut slices going the other direction. Follow this by using a spoon to scrape the pieces away from the skin:
This is technically a dip, so serve it with tortilla chips. Although, there’s no shame in spooning it straight out of the bowl (guilty)!
Prep time: 10-15 min
Cook time: n/a
Makes: enough to share
- 1 cup corn kernels (frozen or canned)
- 1 can black beans, rinsed and drained
- 2 red bell peppers, diced
- 1 large cucumber, deseeded and diced
- 1 avocado, diced
- juice from 2 limes
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Combine all ingredients
- Place in fridge; the longer is sits (up to overnight), the more the flavors blend together
Question: Are you a picky eater? What is/are the food(s) you don’t like?