adapted from Alexandra Stafford’s delicious recipe at Food52
- 3 Tbsp coconut oil or extra-virgin olive oil
- 1 Tbsp fresh ginger, peeled and minced (I use the fresh stuff in a tube)
- 2 large garlic cloves, minced
- 1 small onion, minced
- ½ tsp ground coriander
- ½ tsp cumin seeds PLUS ½ tsp ground cumin (or 1tsp of either)
- 1 tsp ground turmeric
- 1 cup split red lentils (they’re orange prior to cooking, then turn yellow-ish when cooked)
- 1 398ml can full-fat unsweetened coconut milk
- the empty coconut can filled with water
- 1 tsp salt (or use 2 tsp kosher)
- 2 Tbsp cilantro, finely chopped
[to serve, see below, after step 3]
- In a large saucepan over medium heat, slowly sauté the ginger, garlic, onion, coriander, cumin, and turmeric for about 10 minutes, or when all of the onion is softened, and the spices are very fragrant.
- Add the lentils, coconut milk, salt, and the emptied coconut can full of water. Stir together.
- Bring to a boil, then lower heat and simmer, uncovered, until lentils are completely soft, about 20 minutes; stir occasionally. Turn off heat. This will be quite loose, or soupy.
- Add the cilantro and stir gently until incorporated. Check for salt, and adjust, if necessary.
- Ladle on top of hot brown rice, then top with a spoonful of Greek yogurt and a tiny sprinkle of cilantro. You could also use basmati 🙂
- I love this beside, or on top of steamed, chopped fresh spinach.
- Whole wheat naan is great with this.
- 225g mushrooms, chopped or sliced
- 1 clove garlic, minced
- pinch of salt and pepper
- box frozen chopped spinach, thawed, squeezed dry and chopped again
- 57g feta cheese, crumbled
- 4 large eggs
- 1 cup milk
- ¼ cup parmesan cheese, finely grated
- salt and pepper, to taste
- ½ to 1 tsp fresh or dried herbs of choice (I like za’atar)
- ½ cup mozzarella cheese, grated
Preheat oven to 350F, and coat a 9” pie plate with non-stick spray.
Sauté the mushrooms, garlic, and pinch of salt and pepper in a non-stick skillet until mushrooms are soft and all of their moisture has evaporated away, about 5 to 7 minutes.
Spread the spinach across the bottom of the pie plate, then top with the mushrooms, and finally, the feta cheese.
In a medium bowl, whisk together the eggs, milk, and parmesan cheese. Season with salt and pepper.
Pour the egg mixture carefully over the ingredients in the pie pan.
Top with the mozzarella.
Place the pie dish onto a baking sheet, and place in oven. Bake for 45 minutes or so, until top is golden brown.
Serve warm or at room temperature.
This recipe — more of a stew than a child — was created by the wonderful Janet and Greta Podleski, of “Looney Spoons” fame. We’ve never made one of their recipes and not liked it! Their books are full of nutrition information and useful trivia.
I chop everything into the size that makes it palatable for everyone, and sometimes add some eggplant along with the mushrooms and zucchini. For those who prefer meat, they can just fry up some ground beef and put it into a smaller pot with some of the vegetarian chili.
Vegetarian Chili: sautéing the vegetables.
After the beans
- 1 Tbsp olive oil
- 1 1/4 cups chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped red bell peppers
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 1 Tbsp minced fresh garlic
- 1 can (12 oz) no salt whole-kernal corn UNDRAINED (I usually use frozen corn, and add a bit of water)
- 1 can (19oz) no salt chick peas, drained and rinsed
- 1 can (19 oz) no salt black beans, drained and rinsed
- 1 can (28 oz) diced, no salt tomatoes UNDRAINED
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1 1/2 cups chopped mushrooms
- 1 cup unpeeled, diced zucchini
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 2 Tbsp minced fresh cilantro
Heat oil in a dutch oven over medium heat. Add onions, red and green peppers, celery, carrots, and garlic. Cook and stir until vegetables begin to soften, about 5 or 6 minutes.
Add mushrooms and zucchini. Cook and stir for 4 more minutes.
Add child powder, cumin, oregano, and basil. Cook for 1 more minute.
Add undrained tomatoes, the beans and chickpeas, undrained corn, cayenne pepper, and salt. Mix well. Bring to a boil.
Reduce heat to medium-low. Cover and simmer for 20 minutes. Remove from heat and stir in cilantro.
Serve with brown rice, or cornbread.
Elie Krieger’s recipe
- 2 teaspoons canola oil
- 1/2 small red onion, diced (1 cup)
- 1 red bell pepper, seeded and diced
- 1 cup drained, rinsed canned black beans, preferably low-sodium
- 1/4 teaspoon chili flakes
- Salt and freshly ground black pepper
- 8 eggs
- 1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
- Cooking spray
- 4 (10-inch) whole-wheat tortillas (burrito-size)
- 1/4 cup reduced-fat sour cream
- 1/4 cup salsa
- 1 large tomato, seeded and diced
- 1 small avocado, cubed
- Hot sauce
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk the eggs then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with black bean mixture, scrambled eggs, diced tomato and avocado. Season, to taste, with hot sauce.
Roll up burrito-style and serve.