Monthly Archives: May 2011
A Contest, Winners & Lentils for Everybody!
| May 31, 2011 | Posted by Lauren Keating under Misc. |
Over the past few weeks, I’ve had a lot of fun playing around with lentils and dry peas. In addition to the three recipes that I’ve posted here, I made a fantastic taco salad using seasoned lentils instead of beef (I didn’t post it because the photos were dark and the recipe wasn’t all that fascinating – but I urge you to try it!) and I’m working on a recipe that uses lentils as a filler in lamb sausages. So even thought the challenge is now over, you definitely haven’t seen the last of lentils around here!
As a participant in the US Dry Pea and Lentil Council Blogger Challenge, I was asked to choose my favorite of the three gluten-free pea/lentil recipes that I developed to be entered into a contest. Since I absolutely loved each recipe, deciding on one was really difficult! It was a tough call, but I finally decided on the Lentil and Strawberry Salad with Pepper-Crusted Tuna. I just loved the balance of sweet, spicy, and earthy flavors.
So here’s how the contest works: if I receive more comments on this post than the other participants receive on their final posts, I win a set of Le Crueset Stainless Steel pots. Pretty sweet!
Go check out the other entries. Then – if my recipe is your favorite – come back here and leave a comment letting me know. Or let me know if you preferred one of my other recipes (the lemony lentil patties with massaged kale salad or the chocolate pea-nut butter cookies).
As a final gift, the US Dry Pea and Lentil Council has agreed to send lentil samples to the first 500 people who email their name and address to peasnlentils@edelman.com. (Your information will not be used again or shared with any third parties.)
And now for the winners!! I really loved all of your responses and I wish that I had a prize for everyone. But the winner of the Stainless Steel Le Crueset Casserole with Steamer insert is comment #25, left by Jenn T., who loves to eat tomatoes right off the vine. The Chicago Metallic Winged Cookie Sheet goes to Comment #18, left by Cindy, who loves to make pea soup. I’ll be reaching out to the two of you for your mailing info. Enjoy!
I’ll be back later this week with a great summer drink recipe that you won’t want to miss.
Soft & Fudgy Chocolate Pea-nut Butter Cookies
| May 25, 2011 | Posted by Lauren Keating under Cake and Pastry, Desserts, Shawn's Favorites |
Hopefully you know enough about me by now to know that I don’t mess around when it comes to dessert. I’m just not going to waste time (or calories) on something that isn’t totally decadent. That whole “black bean brownie” trend just wasn’t for me. But I’m going to stop beating around the bush and come out and say it: these cookies have dry peas in them. And they were amazing. I promise!
I was 100% prepared for these cookies to be a complete flop. I regretted tweeting about them because I just knew that the recipe wouldn’t be good enough to post. But you know what? Not only were they not a flop, they were some of the best cookies I’ve made in a long time! Extra moisture from rehydrated and mashed peas makes them really fudgy and brownie-like, while the delicate gluten-free flour keeps them light and tender. The deep chocolate and peanut butter flavor masks any potential hint of pea-ness. Even Shawn, who doesn’t usually touch sweets, proclaimed these his favorite gluten-free cookies, helped himself to seconds, and asked me if I would make more.
In keeping with the gluten-free nature of this challenge, I used a sample of King Arthur gluten free multi-purpose flour that I’ve had in my cabinet for forever. If you aren’t concerned with gluten, substitute cake flour rather than all-purpose flour, to maintain the delicate crumb of these cookies. Because gluten-free flour can taste a little chalky when it’s warm from the oven, these cookies are great to make ahead. We liked them better the next day! If you plan to eat them the same day that you bake them, be sure to allow them to cool completely.
Although peanut butter chips don’t include wheat in the ingredient list and appear in many gluten-free recipes, they are not certified gluten-free. If you have celiac or a severe gluten sensitivity, you can substitute chopped, dry-roasted peanuts to avoid any risk of contamination.
- 1/4 cup Dry Yellow Peas
- 1/2 cup Water
- 1/4 cup Butter, softened
- 2/3 cup Sugar
- 1 tsp. Instant Espresso
- 3/4 cup Multi-Purpose Gluten Free Flour or Cake Flour
- 1/4 tsp. Salt
- 1/4 cup Cocoa Powder
- 1 tsp Baking Powder
- 1 cup Peanut Butter Chips
Combine the peas and water in a small saucepan over medium heat. Bring to a boil, then simmer for 30 minutes, or until peas are soft and water has been absorbed. Use the back of a wooden spoon to mash the peas into a thick paste.
In a medium bowl, beat the butter and sugar until smooth and fluffy. Beat in the mashed peas and instant espresso. Combine the flour, salt, cocoa powder, and baking powder. Gently stir the dry ingredients into the wet ingredients until just combined. Stir in the peanut butter chips. Chill dough for at least 15 minutes and as long as overnight.
Heat oven to 350. Drop rounded Tablespoons of dough onto a greased cookie sheet. Bake for 9-12 minutes, or until the edges are set and the tops begin to dry.
Cool cookies completely before serving.
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Giveaway time – AGAIN! Chicago Metallic is another sponsor of this year’s Dry Pea and Lentil Challenge. They sent me one of their new winged cookie sheets and they’ll send another to one of you. I’ll be honest and say that I hadn’t heard of this company before, but I’m impressed with the cookie sheet that they sent. The nonstick surface is super slippery, and there’s a little “speed bump” around the edge to keep your cookies from sliding off. The winged design (which is pretty genius!) makes it super easy to get the hot pan in and out of the oven. (Chicago Metallic is also donating $5 from the sale of each pan to Share Our Strength.)
Lemony Lentil Patties with Massaged Kale Salad
| May 20, 2011 | Posted by Lauren Keating under Light, Quick Weeknight Meals, Shawn's Favorites, Sides, special projects, Summer, Vegetarian or Vegan |
I’m sitting at an airport Starbucks right now, waiting for my flight to DC for Eat, Write Retreat. The people sitting behind me keep glancing over like “What is that crazy girl doing with a million pictures of food?” (Hi people reading over my shoulder!) Anyway, it’s going to be a great weekend, and I hope to come home with new skills and fresh inspiration that will help make this blog better. I’m really excited!
I’m also really excited about last night’s dinner – I just couldn’t wait any longer to share it. I really enjoyed the Southwest lentil patties that I created for the lentil challenge that I participated in last year, and I knew that I wanted to do a fresh take on them this year. This time, I put a Moroccan spin on the patties, with lots of lemon zest, cardamom, and za’atar. They had a wonderfully bright flavor and a great falafel-like texture with a crispy exterior and a soft, velvety center. Served over a salad inspired by some gorgeous kale that I picked up at the Schenectady Green Market, this was a light, yet super filling dinner that we both enjoyed immensely.
For any of you from the Capital Region who love the Troy Market but have never been to the one in Schenectady, I urge you to check it out! It’s on Sundays, which a little inconvenient for me (I like to plan y weekly menu and get my shopping out of the way on Saturday) but I really love it. The atmosphere is more intimate than the Troy market and the produce seems rawer and a little rough around the edges — but in a good way! There are always unique items to be found, like mustard greens, this amazing Russian red kale, and white beets. Whereas I tend to leave the Troy market with tons of prepared foods, I leave the Schenectady market with arms full of fresh produce and tons of inspiration.
Lemony Lentil Patties with Massaged Kale Salad
Prep time 30 minutes , Total time 45 minutes
Serves 2
- 1/2 cup Lentils, cooked
- 2 Tbs Olive Oil
- 1/4 cup chopped Onion
- 2 cloves Garlic, minced
- Zest from one Lemon
- 1 Tbs Cardamom
- 1 tsp. Za’atar
- 2 Tbs Lentil Flour (or garbanzo bean or all-purpose flour)
- 1 Egg
- 1 bunch Red Kale
- 2 Tbs Salt
- 2 Tbs toasted Pine Nuts
- 4 dried Figs, quartered
- Splash of White Balsamic vinegar
Place the cooked lentils in a small bowl and mash gently with the back of a spoon — it should be mostly smooth, but with some bigger pieces of lentils for texture. Heat the olive oil in a medium sauté pan. Add the onion and garlic and cook until just soft — about 3 minutes. Remove from the pan, leaving any remaining oil behind. Add the onion, garlic, lemon zest, spices, flour, and egg to the lentils. Mix to combine. Form into 8 balls, then flatten them slightly between your hands. Fry in remaining oil until golden brown and crispy — one and half to two minutes on each side.
Slice the kale into thin ribbons (if using a sturdier kale, like dinosaur kale, discard the center vein before slicing). Add the kale and the salt to a large bowl. Use your hands to massage the salt into the kale for 2 minutes. Gently squeeze the kale to remove as much liquid as you can – I ended up with about a half cup. Use your fingers to fluff the kale back up. Toss with the chopped figs, pine nuts, and vinegar.
Serve the kale salad topped with lentil patties.
Serving suggestion: Stuff the salad and lentil patties into warmed pita halves.
- ½ cup Lentils, cooked
- 2 Tbs Olive Oil
- ¼ cup chopped Onion
- 2 cloves Garlic, minced
- Zest from one Lemon
- 1 Tbs Cardamom
- 1 tsp. Za’atar
- 2 Tbs Lentil Flour (or garbanzo bean or all-purpose flour)
- 1 Egg
- 1 bunch Red Kale
- 2 Tbs Sal
- 2 Tbs toasted Pine Nuts
- 4 dried Figs, quartered
- Splash of White Balsamic vinegar
- Place the cooked lentils in a small bowl and mash gently with the back of a spoon — it should be mostly smooth, but with some bigger pieces of lentils for texture. Heat the olive oil in a medium sauté pan. Add the onion and garlic and cook until just soft — about 3 minutes. Remove from the pan, leaving any remaining oil behind. Add the onion, garlic, lemon zest, spices, flour, and egg to the lentils. Mix to combine. Form into 8 balls, then flatten them slightly between your hands. Fry in remaining oil until golden brown and crispy — one and half to two minutes on each side.
- Slice the kale into thin ribbons (if using a sturdier kale, like dinosaur kale, discard the center vein before slicing). Add the kale and the salt to a large bowl. Use your hands to massage the salt into the kale for 2 minutes. Gently squeeze the kale to remove as much liquid as you can – I ended up with about a half cup. Use your fingers to fluff the kale back up. Toss with the chopped figs, pine nuts, and vinegar.
- Serve the kale salad topped with lentil patties.
Lentil and Strawberry Salad with Pepper-Crusted Tuna
| May 16, 2011 | Posted by Lauren Keating under Fish and Seafood, Salads, Shawn's Favorites, Sides, Special Occasions, Summer |
Lentil and Strawberry Salad with Pepper-Crusted Tuna
Prep time 10 minutes, Total Time 50 minutes.
Serves 2.
- 1/2 cup Lentils
- 1 cup Water
- 2 cups Chopped Strawberries (about 8 large berries)
- 2 Tbs diced Red Onion
- 1 Lemon, Juiced
- 1/4 cup Balsamic Vinegar
- 1 pinch Sugar
- 1 Tbs Olive Oil
- 8 ounce Tuna Steak
- 2 Tbs crushed Black Pepper*
- 1 handfull Basil, chiffonade (about 1/4 cup unpacked leaves)
Add lentils and water to a small saucepan set over medium heat. Cook for 30 minutes, stirring occasionally, until lentils are tender and all of the water has been absorbed. Remove from heat and stir in the strawberries, red onion, and lemon juice. Refrigerate for at least 20 minutes.
While the salad cools, prepare the balsamic reduction: Add the vinegar and sugar to a small pan and bring to a boil. Once the vinegar starts to bubble, lower the heat to medium. Cook until the vinegar has reduced to about 2 Tablespoons – this should take about 5 minutes,
Gently press the black pepper into one side of the tuna steak. Heat the olive oil in a large pan. Add the tuna to the pan, peppered side down. Cook 2 minutes. Flip. Cook another 2-3 minutes or until it reaches your preferred level of doneness.
Stir the basil into the lentil and strawberry salad. Season to taste with black pepper. Top with sliced tuna and drizzle with the balsamic reduction.
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Over the next two weeks, I will be participating in the US Dry Pea and Lentil Challenge by posting several gluten-free recipes featuring dry peas and lentils (similar to the Recipe Rivalry challenge I participated in last year!). As a challenge participant, I received a stipend for groceries, samples of US dry peas and lentils, and some cooking supplies from the US Dry Pea and Lentil Council. At the end of the challenge, there will be an opportunity for you to help me win a prize — and to win a prize of your own. I was not compensated in any other way for this post. As always, all opinions are my own and all recipes are original.
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I’m submitting this post to Souper Sundays at Kahakai Kitchen
Orecchiette with Dried Tomatoes and Melted Leeks
| May 9, 2011 | Posted by Lauren Keating under Italian, Quick Weeknight Meals, Special Occasions, Summer, Vegetarian or Vegan |
This past weekend at the farmer’s market I was delighted to find that, after months of nothing but old apples and winter squash, there is finally fresh produce available! I cam home with leeks, ramps, and a ton of inspiration for fresh, healthy meals. (Also some sourdough and our favorite marinated mozzarella, which we enjoyed with some salumi for lunch.)
This simple yet satisfying meal was inspired by the Shepherd’s Pasta at New World Bistro Bar – but dare I say that I actually preferred my version? The addition of dried tomatoes perks up the otherwise mellow dish and the melted leeks are to die for. Briny feta and fennel-scented olive oil tie the dish together.
Use a good-quality feta when you make this — the meal is simple, so you really want the ingredients to shine. The best quality feta comes as a brick packaged in brine and has a smooth surface (not pitted or rough and definitely not pre-crumbled).
I also like to dry my own tomatoes. They develop a very concentrated tomato flavor without any of the bitterness or the rubbery texture that store-bought sun-dried tomatoes tend to have. Covered in oil, a big batch will keep a few weeks in the fridge. You can also freeze them. Of course, store-bought tomatoes can be used too — just soak them in boiling water for 10 minutes before tossing them with the pasta in order to help restore some of their softness.
Although we enjoyed this on Saturday night, stretching the meal for hours as we lingered over prosecco, it would also make a great weeknight meal. If you prepare the tomatoes ahead of time, the whole thing comes together in under 20 minutes!
Orecchiette with Dried Tomatoes and Melted Leeks
Prep time: 5 minutes; Total time 90 minutes
Serves 2-4
- 1/2 pint Grape Tomatoes, halved
- 1/2 tsp. Sugar
- 1/2 tsp. Oregano
- 8 ounces dry Orecchiette or other small pasta such as miniature shells
- 2 Leeks, cut into half moons
- 1 tsp. Butter
- 1/4 cup Water
- 1/4 cup chopped Fennel (about 1/4 bulb)
- 1/4 cup Olive Oil
- 1 Tbs. Fennel Seeds
- 4 ounces Feta, crumbled
- Salt and Pepper
Heat oven to 300F.
Line a baking sheet with a silpat r parchment paper. Arrange the tomato halves on the sheet, cut-side up. Sprinkle with sugar, oregano, salt, and pepper. Roast for 90 minutes, or until shriveled and dry.
Prepare the pasta according to the directions on the package. Reserve 1/4 cup pasta water before draining.
While the pasta is cooking, melt the butter in a small saucepan over medium heat. Add the leeks and water and cook, stirring occasionally, until the leeks are very soft and almost all of the water has evaporated. Transfer leeks and any remaining liquid to a small bowl. Add the chopped fennel to the saucepan and cook for 5 minutes, or until it begins to soften. Reduce the heat to low. Add the olive oil and fennel seeds, and cook another 5 minutes.
Add the drained pasta, reserved pasta water, and leeks back into the pasta pot. Stir in the fennel, oil, dried tomatoes, and feta. Season to taste with salt and pepper.
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I’m submitting this post to Presto Pasta Nights, being hosted this week by Tinned Tomatoes
Chicken and Green Chile Enchiladas Verdes
| May 4, 2011 | Posted by Lauren Keating under Chicken and Poultry, Mexican and Southwestern, Quick Weeknight Meals, Shawn's Favorites |
Served with a side of chips and chunky guacamole, these Chicken and Green Chile Enchiladas Verdes are a quick and easy addition to your cinco de mayo celebration. Considering how easy they were to make, I was honestly surprised by how well they went over – while they honestly weren’t my favorite, Shawn thought they were fantastic! Because so many of the ingredients came from cans, they were just a little too salty and processed tasting for me. Of course, that may have been why Shawn liked them so much — every now and then we all crave something that tastes junky, right?
I really like the combination of green enchilada sauce with chicken — it’s mellower than the more common red sauce and doesn’t overpower the mild flavor of the poached chicken. Green chile peppers add just enough heat to punch through the other flavors and pinto beans provide texture and bulk.
Looking for more enchiladas? Try my favorite version, with spinach and poblano. Or, if you’re feeling fancy, a pork and pineapple stacked enchilada. There’s no shortage of inspiration when it comes to Mexican recipes around here!
Chicken and Green Chile Enchiladas Verdes
Total Time 40 minutes Yields 8 Enchiladas
- 2 boneless, skinless Chicken Breasts
- 1 Tbs. Chili Powder
- 4 mild Green Chile Peppers, chopped
- 1/2 Onion, chopped
- 1 can (15.5 oz) Pinto Beans, drained and rinsed
- 4 ounces Monterey Jack, shredded
- 8 6-inch Flour Tortillas
- 1 can (10 ounces) Green Enchilada Sauce (or make your own!)
Bring a small saucepan of water to a boil, then reduce to a simmer. While waiting for the water to boil, rub the chicken breasts with the chili powder. Slip the chicken breasts into the simmering water and let them poach gently for 10 minutes. Remove from the liquid and allow them to cool. Use two forks to shred the meat.
Heat oven to 350F.
Combine the shredded chicken, chile peppers, chopped onion, and pinto beans in a large bowl. Add half the shredded cheese.
Pour about 3 Tablespoons of the enchilada sauce in the bottom of an 11″x7″ baking dish. Spread it around so that the bottom of the dish is coated.
Spoon 1/8 of the chicken and chile mixture down the center of a tortilla. Roll up and place seam side down in the prepared baking dish. Repeat with remaining tortillas. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the rest of the cheese. Bake for 20 minutes, or until cheese is melted and bubbling.
Chicken and Green Chile Enchiladas Verdes
Total Time 40 minutes Yields 8 Enchiladas
- 2 boneless, skinless Chicken Breasts
- 1 Tbs. Chili Powder
- 4 mild Green Chile Peppers, chopped
- 1/2 Onion, chopped
- 1 can (15.5 oz) Pinto Beans, drained and rinsed
- 4 ounces Monterey Jack, shredded
- 8 6-inch Flour Tortillas
- 1 can (10 ounces) Green Enchilada Sauce (or make your own!)
Bring a small saucepan of water to a boil, then reduce to a simmer. While waiting for the water to boil, rub the chicken breasts with the chili powder. Slip the chicken breasts into the simmering water and let them poach gently for 10 minutes. Remove from the liquid and allow them to cool. Use two forks to shred the meat.
Heat oven to 350F.
Combine the shredded chicken, chile peppers, chopped onion, and pinto beans in a large bowl. Add half the shredded cheese.
Pour about 3 Tablespoons of the enchilada sauce in the bottom of an 11″x7″ baking dish. Spread it around so that the bottom of the dish is coated.
Spoon 1/8 of the chicken and chile mixture down the center of a tortilla. Roll up and place seam side down in the prepared baking dish. Repeat with remaining tortillas. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the rest of the cheese. Bake for 20 minutes, or until cheese is melted and bubbling.
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