Meatless Monday: Hearty Lentils

Yet another busy, fun-filled weekend has passed, and I still have a lot to do to "recuperate" from it, so this will be a quick post. 


Today's Meatless Monday recipe derived from me just using what I had readily available. I had lentils, olive oil and garlic in the pantry, and onion, carrot, and spinach in the fridge, plus some long grain rice. Here's what I came up with:

Hearty Lentils
(serves 6-8)


Ingredients:


1 cup lentils
4 carrots, chopped
1 onion, diced,
4 cloves garlic, diced
1 cup baby spinach, rinsed
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp dried parsley (you can use fresh)
2 cups rice


Cook the rice according to package and set aside. While it's cooking, sauté onion and garlic in olive oil over medium-low heat in pot for about 3 minutes or until fragrant. Add salt, pepper and parsley and stir together with the onion and garlic, then add the lentils. Cover the lentils with water that is about 1 inch over them, then bring to a boil. Add more water as needed. Once the lentils are about halfway cooked (10-15 minutes), add the carrot. Bring to a boil again, then cover and cook over a high simmer until water is absorbed; add more water as needed. 

Once carrot and lentils are soft yet firm, remove from heat and stir in spinach until wilted. Alternatively, you can add the spinach when the lentils are served so it's still very fresh. Add more seasoning if desired, then serve over rice, or other grain such as quinoa. Quinoa is what I had really wanted to eat with this, but I was fresh out and too lazy to go the store! If you have fresh cilantro, sprinkle that on top. Celery and/or zucchini would make nice additions to this dish as well.


This is an easy, semi-quick meal to make that even meat-eaters will enjoy. Every ingredient is healthy and packed with vitamins and nutrients for your growing child. Most kids like lentils, but if you have a kid who doesn't, make this using only veggies or a different bean they do like. Babies 9 months and up can start eating lentils as long as it is ok by your pediatrician. 


Now, just for fun, I made this little cartoon strip of Lily discovering an ant crawling up her leg. Who says I don't have time for anything fun these days? 

Meatless Monday: Southwestern-style Corn Fritters

I hope nobody out there melted from the intense heat over the weekend. I know it left me swimming in sweat and utterly lacking motivation. I did, however, manage to make a new variation of my corn fritters using black beans and tomato which came out really good, and a perfect summer, poolside treat.

If you didn't catch the first post I did on corn fritters, click here. This time I happened to have a bag of a frozen veggie medley containing corn, red and green bell peppers, tomato, onion and black beans, which is why I decided to use it for this purpose. Although they came out yummy and all got eaten up by Paul, Lily and I, I still honestly think my original Zesty Corn Fritters recipe is my favorite fritter concoction so far. 

This version uses classic southwestern ingredients and scallions fresh from my garden. Yes, finally got my herb garden going thanks to Paul! We also have lots of lovely flowers sprouting up to as you can see...

Southwestern-style Corn Fritters
(makes about 1 dozen fritters)

Ingredients
(please note: I used a bag of frozen mixed veggies, but this recipe is written as if using the ingredients fresh) 

1 14 oz package frozen corn defrosted, or fresh corn from 3-4 ears

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 medium tomato, diced

1/2 cup cooked black beans

1/2 cup chopped scallion
4 cloves garlic, minced

1 lime, juiced

2 large eggs, slightly beaten

1 cup flour

1 tsp chili powder

1 tsp cumin

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp pepper

1/2 cup water (plus extra if needed) 

Apprx. 1 cup oil for frying (canola, grapeseed or vegetable)

In a large bowl, mix flour, seasonings and baking powder together in bowl, then beat in the eggs, lime and water. Stir until smooth, then add all other ingredients except for the oil. If mixture looks too wet, add a little more flour; if it looks too dry, add a little more water. It should basically look like pancake batter with chunks of veggies in it. 

Heat oil in a large frying pan over medium-high heat. Once oil is hot enough (simmering and smoking, but not boiling), drop spoonfuls of the fritter batter into pan like in the picture below.

Fry for 2-3 minutes on each side, or until golden brown. Remove from pan with a spatula and set on paper toweled plate or cookie sheets. Allow to cool for at least 5 minutes before serving.

I made a little salad to go with them using these ingredients

 

Mommy's and Daddy's

Lily's

  

YUM.

These tasty veggie cakes are full of vitamin C, B vitamins, fiber, iron and protein. Using a healthy oil like canola or grapeseed helps to keep carcinogens at bay. Pairing them with a fresh salad or soup makes a perfect light lunch or dinner. Kids will love them, too, guaranteed! They're also super easy to make and your little one can even help with put the ingredients into the bowl and mixing them.

 

This may surprise you, but scallions are actually good for you. I always used to think they were just a simple herb that gave a nice tangy onion flavor to many tasty dishes, but they also contain a fair amount of vitamin K, fiber, healthy fatty acids, and are even found to be anti-cancerous. They are easy to plant and grown, and cheap! In fact, after Paul planted them, we forgot about them until they suddenly popped up in our garden, blessing us with an abundance of zesty chive goodness.

 

Planting herbs is easy to do and to maintain. Most herbs don't need much tending, just enough sunlight and water. Plus, fresh herbs always taste way better than dried. The issue I've always had with buying fresh herbs at the supermarket is that I'm always forced to buy a huge bunch that I know I will never use up in time, and I never do, causing most of what I buy to go to waste. Luckily, we have now been blessed with plenty of land to grow a garden on, but if you don't have your own plot, an Aerogarden is a great way to grow your own plants in doors. You could probably also easily find DIY herb garden set-up instructions by doing a Google search, like this one.

Have a happy and healthy Meatless Monday!

 

Post-Cinco de Mayo Meatless Monday Awesomeness!

 

Cinco de Mayo! Whoo-hoo! Yeah!

Well, today is Siete de Mayo, but I figured I am still within the allotted time span for celebrating holidays. And I did celebrate (somewhat) with a little dinner party I had with some good friends on Saturday. I was also invited to a party, but I did not make it out. That is how it usually goes with me these days…I just can’t hang like I used to. All my single, childless friends say they understand, but I think they secretly all just think I am a square now.

During my college days, Cinco de Mayo meant margaritas, Coronas, and housing bowls of guacamole after over-consuming too much of the former two beverages. I had no idea what the holiday was actually about, and guess what- I still don’t! So I did some research (donate to wikipedia if you can!), and here is what wikipedia had to say:

“The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War.”

Not only that, but the day is called El Día de la Batalla de Puebla (in English: The Day of the Battle of Puebla) in Mexico, and it commemorates, “Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.”(LINK). OK, now I feel better because I learned something new and can look intelligent at the next Cinco de Mayo party I go to (that is, if I actually make it) when I ask other drunken party-goers if they know what the holiday commemorates. Score one for moi!

But, seriously. Now the holiday means consuming delicious Mexican food in my house, and that is what we did. I made Zesty Corn Fitters(LINK) and my traditional Basic Black Beans recipe- which I am so graciously about to share with you below, along with a simple green salad. My friends brought the Coronas and limes! Gotta have those! It was quite a nice evening, even though Lily was a bit on the rampage…

Basic Black Beans

(serves 10+ as a side dish!)

Ingredients:

4 cups cooked black beans

1 medium onion, chopped

6 cloves garlic, minced

1 cup water

½ cup tomato sauce (unseasoned)

1 tbsp garlic powder

1 tbsp cumin

1 tbsp olive oil

1 tsp annatto

1 tsp oregano

1 tsp hot sauce

1 tsp salt

½ tsp pepper

Heat the olive oil over low heat, then add the minced garlic and onion. Saute for about 5 minutes or until fragrant. Add the beans and mix well with the garlic and onion, then add the water. Bring to a bubbly simmer, and mix in the rest of the ingredients. Cook over medium-low heat for about 10 minutes, adding extra seasoning if desired. Serve with rice or corn fritters.

I failed to take a picture of the final product, but this is how it looks right before mixing in the remainder of the seasonings

See? Super easy! That’s how we like it, right? You can use this as is, or top with shredded cheese, or mix in any other tasty ingredient, such as:

• Bell peppers
• Jalapenos
• Mixed diced vegetables (corn, carrots, peas, etc.)
• Shredded or cubed meat (steak, chicken, pork and oxtail all work well- yes, oxtail! It's really good!)
• Cilantro 

You can also use it a base for chili or blend it up for soup, like in this previous recipe I posted here. Beans are a hit with most people, and super good for you. Most kids dig them…at least I think. Tell me- do your kids like beans? Lily does…most of the time, anyway.

Beans are a staple in most Latin-American diets, and for good reason! They are not only yummy and go with just about any meal, but also aid in digestion. The rice helps to break down the heavy fibers in the beans that some people have difficulty digesting, although beans of course are worth the unfortunate, ahem, flatulence. They contain loads of B vitamins, help lower blood sugar, reduce the risk of many cancers, and help to make a healthy and functioning colon, among many other things.

Now for more fiesta!

Here some incredible vegan offerings from The Kind Life

A bunch of goodies from Go Ahead...Take a Bite!

Shrimp Tacos from Will Cook for Smiles!

Holy guacamole! Avocado Frosting from Crazy for Crust! Worth a try, I promise! Great for those with allergies.

And I know it's Meatless Monday and all, but this just looked to good not to share: Skirt Steak Tostadas with Spicy Black Beans and Fresh Mango Salsa from Baking with Blondie

Now here's a cute picture of Lily just because!

Having fun at the playground during a few hours of actual sunshine last week!

Enjoy! Let me know what you did for Cinco de Mayo in the comments below!!

Meatless Monday: White Bean and Escarole Soup

You already know I love my soups…and the way the weather has been lately, I had a hankerin’ for something to give me that warm, cozy feeling inside.  Luckily, my mother-in-law (also known as “Nanny Rose”, as you may recall if you caught this post) made this delicious soup recently that I just had to try and make myself. Even luckilier (not a word?), she gave me some leftover escarole sautéed with garlic and olive oil. What luck indeed! I was able to replicate her yummy recipe quite well, if I do so say so myself…

White Bean and Escarole Soup

(serves 8-10)

Ingredients

6 cups water

1 large bunch of escarole (or 2 smaller ones)

1 14 oz can or package of white beans, preferably Small, but Northern will work too

1 cup of baby spinach, rinsed (optional)

3-4 cloves garlic, minced

2 tbsp tomato paste

2 tbsp extra virgin olive oil

½ tsp cayenne pepper (or less depending on your taste)

Salt and pepper to taste

Chop the stem section (the white part) off of the bottom, then thoroughly rinse the leafy part under cold water. Once rinsed, chop up as you would a bunch of romaine, so the pieces are not too big and not too small. Heat the olive oil in a large pot over medium-low heat then add the garlic and sauté for about 5 minutes or until fragrant. Next, add the escarole and spinach and mix together with the olive oil and garlic, then add the water and bring to a boil.

If you’re using canned beans, rinse them if you have not already done so, then add to the pot. Stir in the tomato paste, cayenne, salt and pepper. Bring heat down to a low simmer, then cover, cooking for at least 15 minutes and up to an hour (the longer you simmer the stronger the flavors will be).  Add more seasoning as needed. Serve with sharp cheese and crispy, crusty, warm bread.

I like to add extra cayenne, but if you’re serving it to people (or kids) who don’t like things to be too hot and spicy, don’t be as liberal. You can also add more tomato paste to balance it out and bring more flavor to the broth as children may find it unappealing as is. This is also a particularly garlicy soup since it has the strongest flavor of all the ingredients you’re putting in besides the cayenne, so some kids may not dig that either. To be honest, this is more of an adult soup I’d say. I offered it to Lily and she turned her nose right up at it and I could not get her to even taste it no matter how many times I offered. Poor thing had a head cold for a couple days too, but apparently it also caused her to lose her appetite. It would have been ideal for her sinuses, but all she’d eat is small amounts of fruit. If you're a vegetarian who's feeling sick, give this soup a try!

my little sick girl :(

For little ones with undeveloped palates, you can scoop out some of the greens and beans and mix with some small-shaped pasta, such as orzo or ditalini, topped with some Parm cheese or extra olive oil. Lily liked it that way.

Escarole is a leafy vegetable I don’t make too often. Not too many recipes come to mind when I think of it, but generally it can be used like most other greens, such as spinach and kale. It’s a little less bitter and the taste is a quite delicate when cooked, but it is still extremely versatile. After making this soup, I’d like to try some other dishes with it.

Additionally, like other greens, escarole is very good for you. It’s a type of endive (which I did not know until I looked it up) chock full of vitamins K, C, A and B, as well as a high amount of folate which helps protect against cancer. Escarole also contains a wide variety of minerals, such as magnesium, calcium and iron.

I never really looked at the Livestrong website before, but there is a lot of info on escarole there as well many other foods and the health benefits associated with them. Take a look!

Happy Meatless Monday! I hope you enjoy whatever you’re having. Link it up in the comments :)

NEW Family Favorite: Black Bean, Sweet Potato and Garlic Sausage Skillet

So, after having all these leftover black beans from the soup I made last weekend, I decided to use them up yesterday. I also had some garlic chicken sausage leftover from the sauerkraut skillet I made on Saturday (I can post a recipe for that next week if anyone's interested), plus some sweet potatoes. That was when inspiration struck and I recalled how nicely the Cuban-style Black Bean Soup went with a baked yam. Then I thought, How 'bout I just throw this altogether in a pan and see what happens? And that's what I did :)

Black Bean, Sweet Potato and Garlic Sausage Skillet

makes 4-6 servings

Ingredients

2 cups cooked black beans, undrained

1 large or 2 medium/small sweet potatoes, cubed

2 links sliced garlic chicken sausage (I used Al Fresco Roasted Garlic)

3 cloves garlic, diced

1 small onion, diced

1 cup tomato sauce

2 tbsp olive oil

1 tsp hot sauce

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

Shredded cheddar cheese and/or sour cream for topping

In a large pot, boil some water then put the cubed sweet potato in and cook until slightly tender, but do not overcook as they will be added to the skillet and you don't want them to get mushy. Drain and set aside. If you have not already sliced the sausage, do so now; I sliced mine into little half moon-shaped slices as you can see in the picture below. I also removed the casing, but that is optional and up to you (my pup, Ogum, was happy to have them). Heat olive oil in medium/large skillet over low heat, and then add the onion and garlic, and saute for about 5-7 minutes, or until soft and fragrant. Add the sausage slices and stir with the onion and garlic for about a minute. Add the beans and tomato sauce and bring to a low simmer. Stir in all the seasonings, and add more to taste if desired. Lastly, add in the cubed yams and mix well, cooking for about another minute or two, then remove from heat and serve with a dollop of sour cream and/or shredded cheddar on top.

The red bell peppers were a nice touch that you could even throw into the skillet along with the onions and garlic

I discovered I was all out of sour cream when I made this, but I am guessing it will go well with this recipe for sure. Some fresh chopped cilantro would be a nice touch too! Alternatively, you could make everything separate from the yams and instead bake the yams whole, then cut open with the black beans and sausage served on top. Yummmm. The main reason I did not do that myself was because I didn't feel like waiting for the yams to bake. Some other add-ins could be:

• sliced jalapenos
• bell peppers
• diced fresh tomato

I will be honest: Lily turned her nose up at this when I put some in front of her, but once I got her try it, she gobbled it all up. So, if you face a similar issue with your kid(s), just try to convince them to take one bite, and hopefully they will be as pleasantly surprised as Lily was. The flavor combination of garlic, cheese, sweetness, and a light spiciness made this an interesting dish, like a Southwestern-style party in your mouth (insert dirty joke here). I hope you enjoy it as much as we did!

Sweet potatoes are usually a big favorite for kids, but Lily is not very into them. I recently had a Facebook convo with my sister-in-law and some of her friends about how weird it was that we all have kids who seem to prefer broccoli to yams! Not that we're complaining, just pleasantly surprised!

But, don't let the yam's sweet deliciousness fool you into thinking it's anything less than good for you. Sweet potatoes contain a high amount of vitamin c, as well as fiber, potassium and manganese. They also provide cardiovascular support, and blood sugar and weight controlling capabilities due to their high amounts of dietary fiber and complex carbs. Wild yams are even used in traditional Chinese herbal medicine to help clean the kidneys, support the digestive system, and even help balance your hormones during menopause. It's a pretty incredible little root! Read more about it here.

Yams are a perfect first food for baby. It's soft texture and subtle sweetness is ideal for easing your little bundle into the world of solid foods. It's popularly sold by companies like Gerber and Earth's Best in ready-to-eat containers, but why bother when it's so simple to just bake or boil one yourself and mash it up with some breast milk or formula? 

For baby, simply mash up 1-2 tbsps of cold well-cooked sweet potato with a tbsp of breast milk or formula and serve. Baby will love it! For babies over 9 months:

1 tbsp cooked black beans

1 tbsp mashed or cubed cooked yam

1 tbsp plain yogurt

Mix together and serve it up, they will love it! Top with some cheddar cheese, too, if they like that. 

Well, that's all for today. Have a wonderful weekend and please stop by next week for the second Meatless Monday blog hop and a new meat-free recipe!

Meatless Monday Blog Hop #1

Happy Monday, everyone! (or, maybe it's not such a happy Monday for some of us...)

Today I am hosting my first recipe blog hop, and encourage you to contribute a vegetarian recipe, and by vegetarian I mean free of any meat products. It can be for an entree, an appetizer, a snack, a dessert- whatever you want, as long as it's meat-free! This is to coincide with and support the Meatless Monday initiative which encourages healthy and sustainable eating.

Here's my recipe for Meatless Monday: Cuban-style Black Bean Soup. Enjoy!

Cuban-style Black Bean Soup

(adapted from this blog)

makes 6-8 servings

Ingredients

1 green bell pepper, diced

1 red bell pepper, diced

1 medium white onion, diced

3 cloves of garlic, chopped

1 cup vegetable stock

1 cup water

3 cups cooked and drained black beans

1/2 cup salsa

2-3 tbsp olive oil

1 tbsp paprika

2 tsp ground cumin

1/2 tsp salt

1/2 tsp pepper

Sour cream, lime wedges and shredded cheese for garnish

In a large pot, heat the olive oil over medium-low heat for a few minutes, then add the onion and garlic and saute for about three minutes or until fragrant. Next add the peppers and stir-fry until the colors of the peppers brighten and they are fragrant. Stir in the salsa, paprika and cumin last and stir-fry for another minute, then add the beans and combine well.

Next, add the water and broth and bring to a boil. Add the salt and pepper and any extra seasoning to taste. Bring down to a low simmer and cook until taste is to your liking, for about another 10-15 minutes. Serve immediately with a spoonful of sour cream, squirt of lime, and some shredded cheese, such as cheddar or Monterey Jack, if desired.

I had some leftovers with a baked yam and it was a very tasty combination

We love beans in my house; when I was a vegetarian they were a staple in my diet. Lily has always been a big fan of them, especially black beans, so she had no problem delighting in this meal. Do keep in mind, though, that this soup causes flatulence with the amount of beans and peppers it contains. You've been warned!

In addition, black beans have plenty of health benefits as well, including cardiovascular support, digestive support, and blood sugar regulating properties.  They also contain a large amount of folate and dietary fiber. With such versatility and their cheap price tag, black beans are a perfect addition to any course.

Do you have a great meatless meal? Link it up here! Only rules are to follow your hostess, and check out some of the other entries. Be sure to leave a comment so they know you stopped by!