Yes, I like to use tomato sauce straight out of the can as pasta sauce. I rarely buy "spaghetti sauce". I must be out of my mind. I mean, there is no way that the simpler, cheaper route is actually yummier, right? Nah.
Lentil Eggplant Fetuccine
The noodles:
1 lb whole wheat fetuccine
The veggies:
3 tablespoons olive oil
3 garlic cloves, minced
1 small eggplant, cubed
1/4 cup dried green lentils
1/4 cup slivered almonds
The sauce:
1 8-oz can tomato sauce
The finish:
1/2 cup grated Parmesan cheese
1/2 cup crumbled light feta cheese
5 large basil leaves (thinly sliced)
1- Boil lentils in water for about 25 minutes, until tender. Set aside.
2- Boil the pasta until tender.
3- In large skillet, heat oil. Saute garlic in oil until golden.
4- Add eggplant, lentils, and almonds. Saute on high heat for about 5 minutes, tossing frequently. Season with salt and pepper to taste.
5- Add noodles, sauce, and finish ingredients and cook on high until heated through, tossing constantly.
Showing posts with label lentils. Show all posts
Showing posts with label lentils. Show all posts
Friday, September 10, 2010
Tuesday, March 23, 2010
Lentil-Cheese Chimichangas
An episode of Gordon Ramsay's "Kitchen Nightmares" show rescued a Mexican restaurant the other day. It reminded that I've been meaning to play with a vegetarian version of a childhood favorite of mine, the chimichanga.
I have never seen a healthy, vegetarian version of the chimichanga. They are usually stuffed with chicken, pork, or beef, and then they are deep fried. My complete nemesis. That is why I have not eaten one since quitting meat in 1990. It has been long overdue that I remedy that.
My family loved these. I assembled them the night before. Then, I nuked them for 3-5 minutes (until they were hot) before broiling. Buen provecho!
Lentil-Cheese Chimichangas
1/2 cup dried lentils, rinsed
3/4 cup salsa
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup corn kernels
1/2 cup shredded cheese (I used mozzarella)
salt and pepper to taste
8 whole wheat tortillas
1 tablespoon olive oil
1- Place lentils in sauce pan, cover with water and boil for 20 minutes. Drain.
2- Mix cooked lentils, salsa, onion powder, garlic powder, corn, and cheese until well combined. Season to taste with salt and pepper.
3- Warm the tortillas in the microwave until pliable, for about 30 seconds.
4- Divide the lentil filling evenly among the tortillas and fold them burrito-style. Place chimichangas seam side down on greased cookie sheet.
5- Brush the chimichangas with the olive oil. Broil for 5-10 minutes, until golden brown.
I have never seen a healthy, vegetarian version of the chimichanga. They are usually stuffed with chicken, pork, or beef, and then they are deep fried. My complete nemesis. That is why I have not eaten one since quitting meat in 1990. It has been long overdue that I remedy that.
My family loved these. I assembled them the night before. Then, I nuked them for 3-5 minutes (until they were hot) before broiling. Buen provecho!
Lentil-Cheese Chimichangas
1/2 cup dried lentils, rinsed
3/4 cup salsa
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup corn kernels
1/2 cup shredded cheese (I used mozzarella)
salt and pepper to taste
8 whole wheat tortillas
1 tablespoon olive oil
1- Place lentils in sauce pan, cover with water and boil for 20 minutes. Drain.
2- Mix cooked lentils, salsa, onion powder, garlic powder, corn, and cheese until well combined. Season to taste with salt and pepper.
3- Warm the tortillas in the microwave until pliable, for about 30 seconds.
4- Divide the lentil filling evenly among the tortillas and fold them burrito-style. Place chimichangas seam side down on greased cookie sheet.
5- Brush the chimichangas with the olive oil. Broil for 5-10 minutes, until golden brown.
Thursday, January 21, 2010
Lentil Spaghetti Sauce
This is another great use for lentils. This sauce comes out very substantial. You can use canned cooked lentils if that's what you have. Just don't cook it for as long. And what kid does not love spaghetti? My kids will consume a good serving (or more) of vegetable protein when eating spaghetti topped with this sauce. Pair it with whole wheat noodles, and you've got power pasta that rivals the nutritional value and flavor of the likes of Cannoli Joe's Marathon Penne (yum).
Sometimes I just have some cooked (or canned) chickpeas laying around... When I find myself in that situation, I'll throw the chickpeas in the sauce, and omit (or not) the lentils, for a nice variation.
Lentil Spaghetti Sauce
3 tablespoons olive oil
2 cups onion, finely chopped
3 garlic cloves, minced
1 bell pepper of any color, diced
10 oz sliced mushrooms
2 large carrots, shredded
1 28-oz can tomatoes
2 tablespoons tomato paste
1/4 cup dry lentils
1/2 cup water
1 tablespoon honey
handful of fresh basil and/or oregano, chopped
salt and pepper to taste
1- Heat olive oil in large pot. Add onions and cook on medium heat for 3-5 minutes.
2- Add garlic, peppers, carrots and mushrooms. Continue cooking on medium heat for 8 minutes, or until tender.
3- Add tomatoes, tomato paste, lentils and water, and simmer on low for about 20 minutes, or until lentils are tender. Or, if you are using cooked lentils, omit the water and proceed with the next step.
4- Add honey, herbs, salt and pepper.
5- Process in blender (I use my immerson blender) to desired degree of chunkiness. I prefer it kind of chunky.
Sometimes I just have some cooked (or canned) chickpeas laying around... When I find myself in that situation, I'll throw the chickpeas in the sauce, and omit (or not) the lentils, for a nice variation.
Lentil Spaghetti Sauce
3 tablespoons olive oil
2 cups onion, finely chopped
3 garlic cloves, minced
1 bell pepper of any color, diced
10 oz sliced mushrooms
2 large carrots, shredded
1 28-oz can tomatoes
2 tablespoons tomato paste
1/4 cup dry lentils
1/2 cup water
1 tablespoon honey
handful of fresh basil and/or oregano, chopped
salt and pepper to taste
1- Heat olive oil in large pot. Add onions and cook on medium heat for 3-5 minutes.
2- Add garlic, peppers, carrots and mushrooms. Continue cooking on medium heat for 8 minutes, or until tender.
3- Add tomatoes, tomato paste, lentils and water, and simmer on low for about 20 minutes, or until lentils are tender. Or, if you are using cooked lentils, omit the water and proceed with the next step.
4- Add honey, herbs, salt and pepper.
5- Process in blender (I use my immerson blender) to desired degree of chunkiness. I prefer it kind of chunky.
Saturday, January 2, 2010
Lentilburger Macaroni & Cheese
This is my answer to meatless hamburger macaroni and cheese, which rates high among kids. My two kids paid me the highest compliment by requesting I put the leftovers in their lunch boxes. :)
Both cheese and tomatoes have a high umami factor, which makes this dish have that stick-to-the-ribs feel.
Lentilburger Macaroni & Cheese
1/4 cup brown lentils
3/4 cup canned diced tomatoes
2 cloves garlic
2 springs of fresh oregano
1 1/2 cup fat-free milk
2 tablespoons flour
4 oz lowfat American cheese
1 cup shredded sharp cheddar
1/4 cup feta cheese
1/4 cup parmesan cheese
1 lb spiral shaped pasta
1 cup frozen peas
salt and pepper to taste
1- Prepare lentil sauce: Boil the lentils in water until tender for about 20 minutes. Drain, and return to pan. Add tomatoes, garlic, and leaves from oregano leaves. Continue cooking on low for another 5-8 minutes. Salt and pepper to taste. Set aside.
2- Prepare cheese sauce: Whisk milk and flour together and cook until thick (I do this in the microwave - cook on high for 3 minutes, stirring every minute). Add cheeses and stir until smooth. Salt and pepper to taste. Set aside.
3- Boil pasta until tender. Add peas about 1 minute before draining.
4- Mix pasta and sauces in a large serving bowl. Top with some more Parmesan cheese.
Nutrition Facts
Serving Size 121 g
Calories 237
Calories from Fat 70
Total Fat 7.8g 12%
Saturated Fat 4.4g 22%
Cholesterol 50mg 17%
Sodium 278mg 12%
Total Carbohydrates 29.1g 10%
Dietary Fiber 2.1g 8%
Sugars 3.4g
Protein 12.6g
Vitamin A 13% • Vitamin C 5%
Calcium 21% • Iron 11%
Nutrition Grade B
* Based on a 2000 calorie diet
Both cheese and tomatoes have a high umami factor, which makes this dish have that stick-to-the-ribs feel.
Lentilburger Macaroni & Cheese
1/4 cup brown lentils
3/4 cup canned diced tomatoes
2 cloves garlic
2 springs of fresh oregano
1 1/2 cup fat-free milk
2 tablespoons flour
4 oz lowfat American cheese
1 cup shredded sharp cheddar
1/4 cup feta cheese
1/4 cup parmesan cheese
1 lb spiral shaped pasta
1 cup frozen peas
salt and pepper to taste
1- Prepare lentil sauce: Boil the lentils in water until tender for about 20 minutes. Drain, and return to pan. Add tomatoes, garlic, and leaves from oregano leaves. Continue cooking on low for another 5-8 minutes. Salt and pepper to taste. Set aside.
2- Prepare cheese sauce: Whisk milk and flour together and cook until thick (I do this in the microwave - cook on high for 3 minutes, stirring every minute). Add cheeses and stir until smooth. Salt and pepper to taste. Set aside.
3- Boil pasta until tender. Add peas about 1 minute before draining.
4- Mix pasta and sauces in a large serving bowl. Top with some more Parmesan cheese.
Nutrition Facts
Serving Size 121 g
Calories 237
Calories from Fat 70
Total Fat 7.8g 12%
Saturated Fat 4.4g 22%
Cholesterol 50mg 17%
Sodium 278mg 12%
Total Carbohydrates 29.1g 10%
Dietary Fiber 2.1g 8%
Sugars 3.4g
Protein 12.6g
Vitamin A 13% • Vitamin C 5%
Calcium 21% • Iron 11%
Nutrition Grade B
* Based on a 2000 calorie diet
Subscribe to:
Posts (Atom)