Marinated Lentil Salad with Fresh Herb

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4-5 generous servings

Adding the spiced oil and fresh herbs will make ordinary lentils taste pretty amazing.  I reheated some of the leftovers the next day and thought they actually tasted even better after they had some time to let the flavors intensify.  This dish is a keeper. Serve this as a side dish, or scoop it over a bed of salad greens and pair with roasted potatoes or toasted bread, or add it to a platter along with hummus, pita bread and olives.

1 cup French green lentils or black beluga lentils (I used black beluga lentils.)

1 large shallot or small yellow onion, peeled and halved (I used a shallot.)

1 bay leaf

Freshly ground black pepper, to taste

2 ½ Tablespoons extra virgin olive oil

3 thinly sliced garlic cloves

¾ teaspoon cumin seeds

¾ teaspoon coriander seeds

1½ - 2 Tablespoons champagne vinegar (or red wine vinegar, sherry vinegar or lemon juice) (I used 1½ Tablespoons champagne vinegar.)

Sea salt or kosher salt, to taste

2-3 handfuls (2/3-3/4 cup) of fresh soft herbs, finely chopped (flat leaf parsley, dill, basil, mint, cilantro or tarragon) (I used parsley and mint.)

Fill a medium saucepan with water and generously salt, as you would salt cooking water for pasta.  Once the water is boiling, add the lentils, shallot, bay leaf and ½ teaspoon black pepper. Reduce heat to simmer and maintain a simmer for 20-25 minutes, or until the lentils are al dente (tender but with a bite.)

While the lentils are cooking, make the spiced oil.  Heat the extra virgin olive oil in a small skillet over medium heat.  Add the sliced garlic, coriander seeds and cumin seeds.  Swirl the skillet or stir frequently,  until the mixture is fragrant and the garlic is golden, about 60-75 seconds.  Remove from the heat.

While the lentils are cooking, finely chop the fresh herbs.  When the lentils are al dente, drain them over a colander and discard the bay leaf and shallot.  Transfer the lentils to a serving bowl.  Pour the spiced oil mixture over the lentils,  Pout the vinegar on (start with 1½ Tablespoons, add more as needed) and season to taste with salt and pepper.  Add the fresh herbs and toss well to combine.  Serve hot or at room temperature.

Instant Pot Rosemary and Garlic White Beans (Vegan)

Instant Pot Rosemary & Garlic White Beans served along with
Farro Salad with Beets & Carrots; Sauteed Broccolini with Garlic & Pine Nuts;
Cherry Tomatoes & Cucumbers drizzled with brown rice vinegar 

Recipe from The Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice’s Kitchen

Makes about 7 cups

I’ve been told that it’s rude to lick your plate, but golly gee!  These beans are THAT good! This recipe makes a big batch and ½ cup is considered a serving size, so you’ll have plenty to go around. 

1 lb. dried cannellini beans (2¼ to 2½ cups) (I used dried lima beans because I couldn’t find dried cannellini beans.)

2 Tablespoons olive oil

¾ cup diced shallots

2 Tablespoons fresh rosemary leaves, roughly chopped

10 cloves garlic, peeled and roughly chopped

3½ to 5½ cups low-sodium vegetable broth (Use the larger quantity if using un-soaked beans.)

2 bay leaves

1 Tablespoon dried oregano

2 ½ teaspoons kosher salt

½ teaspoon freshly cracked black pepper

½ cup fresh Italian flat-leaf parsley, finely chopped (optional)

If you have time to soak the beans, place them in a large bowl and cover with 8 cups cold water along with 1 Tablespoon kosher salt.  Swish around until the salt is dissolved.  Soak for 8 hours or overnight.  Drain and rinse the beans with fresh water.

Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil, followed by the shallots.  Cook until the shallots are staring to brown, about 2 minutes.  Add the rosemary and garlic and stir occasionally until the garlic is soft and lightly golden, about 1 – 1 ½ minutes.  Select the Cancel setting.

Add the drained beans, 3 ½ cups broth (5 ½ cups for un-soaked beans), bay leaves, oregano, salt and pepper, stirring well to combine.

Secure the lid and set the Pressure Release to Sealing.  Select the Bean/Chili setting at High Pressure and set the cook time to 9 minutes** for soaked beans (or 55 minutes for un-soaked beans.)

Once the timer has completed and beeps, allow a Natural Pressure Release.  Open the pot, stir the beans, and discard the bay leaves.  Taste for seasonings and adjust accordingly.  Transfer to a serving dish and garnish with chopped parsley, if desired.  Once cooled, store leftovers in a glass container or airtight storage container for 1 week.

**When making this again using lima beans instead of cannellini beans, I will set the timer for 7-8 minutes because mine came out just a bit on the too soft side.

Instant Pot White Bean Stew (Vegan)

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Make 4 generous servings

This stew is just delish and perfect to serve on a rainy day.  Good enough for company, in our opinion.

Stew:

12 oz. (340 g) dried white beans, such as cannellini or great northern beans, soaked overnight*

3 medium shallots, peeled and diced

4 cloves garlic, peeled and chopped

3 stalks celery, sliced

1 large or 2 small to medium Yukon gold potatoes, scrubbed, peeled and grated (I didn’t bother peeling the potatoes.)

3 cups vegetable broth

1 ½ teaspoons ground cumin

1 teaspoon sweet or hot paprika

Bouquet Garni: 2 bay leaves + a few sprigs of flat-leaf parsley + a few sprigs of thyme, tied tightly together with kitchen twine

1 ½ - 2 teaspoons kosher salt

Freshly ground black pepper, to taste

1 (14.5 oz.) can crushed tomatoes

3 Tablespoons tomato paste

Gremolata Topping:

1 large handful of Italian flat-leaf parsley (leaves and stems)

1 large clove garlic, peeled and left whole

1 small lemon

Coarse or flaky sea salt

For Serving: (optional)

Lemon wedges

Extra-virgin olive oil

Crusty whole grain bread, toasted**

Pour the soaked and drained beans into the inner lining of the Instant Pot.  Add the vegetable broth, shallots, garlic, celery, grated potatoes, cumin, paprika, the bouquet garni, salt and pepper.  Stir to combine.  Pour the crushed tomatoes and scoop the tomato paste on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top.  (This prevents the tomatoes from the blocking the Instant Pot’s heat sensor and burning!)  Secure the lid and set the pressure release to Sealing. Select Pressure Cook setting at High pressure and set the cook time to 12 minutes.  When the time is up, press Cancel and allow a Natural Release.  While the stew is cooking, prepare the Gremolata Topping.  Roughly chop the parsley.  Using a Microplane, grate the garlic directly over the parsley and zest the lemon on top of this mixture, taking care not to zest the white pith of the lemon underneath the skin.  Mix the garlic and lemon zest into the parsley and chop until everything is finely minced.  Sprinkle with a bit of the coarse salt.  Set aside.  When the pressure has released and the pin has dropped, open the lid.  Taste for seasonings, adding more salt, if needed.  Fish out the bouquet garni and discard. Transfer the stew to bowls and top each bowl with some of the gremolata.  If desired, squeeze a little fresh lemon juice and drizzle with a bit of extra virgin olive oil over the stew.  Serve the whole grain toast.  Store the leftovers in the fridge for up to 4-5 days.

*To soak the beans, rinse them first.  Add them to a large bowl along with 1 ½ Tablespoons salt and enough water to cover the beans above 2 inches.  Stir until the salt has dissolved. Cover the bowl and leave it on the counter overnight.  The beans will swell during this time.  Drain and rinse the beans before using.

**To make Garlic Toast, lay slices of whole-grain bread on a cookie sheet.  Drizzle with a bit of olive oil.  Place the cookie sheet under the broiler.  Broil the bread until it’s toasty brown. Take the cookie sheet out of the oven and rub the raw garlic over the surface of the toast. Sprinkle with kosher salt (or sea salt) and freshly ground black pepper.  Flip the toast over to the other side and repeat the process.

Instant Pot Pinto Beans (plus Soup Recipe) (Vegan)

Instant Pot Pinto Beans; Polenta; Guacamole; 

Roasted Brussels Sprouts; Quick Pickled Red Onions; Yum Sauce

Clean-Out-The-Fridge Pinto Bean Soup

Recipe from Alice's Kitchen

1 lb. dried pinto beans

1 Tablespoon kosher salt

1 small onion, chopped

1 clove garlic, minced

1-2 Tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon kosher salt

4 cups vegetable broth

2 cups water

1 bay leaf

1 Tablespoon chipotle pepper in adobo sauce*

Rinse the beans and pick out any debris or small stones.  Place the beans in a large bowl.  Add enough water to cover the beans by at least 2 inches.  Add 1 Tablespoon kosher salt.  Stir the beans, water and salt until the salt has dissolved.  Cover with a towel and let the beans soak overnight at room temperature. Drain and rinse the beans in the morning. Set aside. 

Set the Instant Pot to Sauté on Low.  Add the olive oil.  Add the onion, garlic and sauté until softened. Add the cumin, chili powder, oregano and salt to the pot and stir for about a minute. Add the veggie broth, water, bay leaf, and chipotle pepper in adobo to the pot and give it a good stir.  Add the beans. Cancel the sauté.  Set the pot to Sealing, lock the lid in place and cook on High Pressure for 10 minutes with a Slow Release for 15 minutes.  (If you like your beans a bit more firm, you may try cooking them for 8-9 minutes.) The beans are now ready to be used as a side dish or as a component to a grain bowl. They can be cooled to room temperature and placed in containers for the freezer to use at another time. 

*I buy the chipotle peppers in adobo sauce in cans.  I put them in the blender and then freeze the mixture in Tablespoon increments to add to things like this. 

Clean Out the Fridge Pinto Bean Soup (on the stovetop)
The leftover beans can make an appearance as a “clean out the fridge” bean soup.
Sauté 1 chopped onion, 2 carrots, 2 celery stalks, and 1 bell pepper in olive oil.  Then add 1 teaspoon chili powder and 1 teaspoon garlic powder. Stir it around a bit. Then add what beans (don’t rinse or drain the liquid) you have left, maybe a couple of cups. Add some water or broth and some shredded zucchini.  Bring it to a boil and let it simmer for 15 minutes.  Serve with a little dollop of pesto, if you have it.

10-Spice Vegetable Soup with Cashew Cream (Vegan)

Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Serves 6 generously

This is comfort food for sure.  It would taste especially good when you are feeling a bit puny.  The “cashew cream” makes the soup especially rich tasting.  This soup is loaded with colorful vegetables and that’s a good thing.  As you cut up the vegetables, be sure to set aside the veggie scraps to make Homemade Vegetable Broth.  Serve this soup with your favorite bread or crunchy crackers.

¾ cup raw cashews, soaked*

6 cups vegetable broth, divided

2 teaspoons extra-virgin olive oil

4 cloves garlic, minced

1 sweet onion, diced

3 medium carrots, chopped

1 red bell pepper, chopped

1½ sweet potato or regular potato or butternut squash, peeled and chopped

2 stalks celery, chopped

1 (28 oz.) can diced tomatoes, with their juices

1 Tablespoon 10-Spice Blend** OR Cajun or Creole seasoning mix

Sea salt, to taste

Freshly ground pepper, to taste

2 bay leaves

1-2 cups (handfuls) baby spinach or destemmed torn kale leaves

1 (15 oz.) can chickpeas or other beans, drained and rinsed

In a blender, combine the soaked and drained cashews with 1 cup of the vegetable broth and blend on the highest speed until smooth. Set aside.

In a large soup pot, heat the oil over medium heat.  Add the onion and garlic and sauté for 3-5 minutes, or until the onion is translucent.

Add the carrots, bell pepper, potato, celery, tomatoes with their juices, remaining 5 cups vegetable broth, the cashew cream and the 10-Spice Blend.  Stir well to combine. Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and pepper and add the bay leaves.

Simmer the soup, uncovered, for at least 20 minutes or until the vegetables are tender.  During the last 5 minutes of cooking, stir in the spinach and beans.  Remove the bay leaves and discard.  Serve.

*Note: To soak the cashews, place them in a Mason jar or bowl.  Cover with water.  Cover the jar or bowl and place it in the fridge overnight.  Drain and rinse the cashews before using them.  If you are in a rush, you can cover the cashews with boiling water and allow them to soak for 30 minutes or so.  Soaking the cashews softens them up which will make them creamier after blending.

**10-Spice Blend: (makes ½ cup) Mix together the following spices in a small bowl and then store in an airtight container: 2 Tablespoons smoked paprika; 1 Tablespoon garlic powder; 1 Tablespoon dried oregano; 1 Tablespoon onion powder; 1 Tablespoon dried basil; 2 teaspoons dried thyme; 1½ teaspoons freshly ground pepper; 1½ teaspoons sea salt; 1 teaspoon ground white pepper; 1 teaspoon cayenne pepper

Nutritional Information via RecipeIQ app: (1 of 6 servings) 304 calories; 15 g fat (3 g sat. fat); 39 g carbohydrates; 6 g fiber; 9 g protein; 53% vitamin A; 97% vitamin C; 7% calcium; 26% iron

Slow Cooker Turkey, White Bean, and Pumpkin Chili

Serves 8

Recipe from SkinnyTaste Fast & Slow

Husband-Tested in Alice’s Kitchen

I made this soup right after Thanksgiving and used the leftover turkey.  (The original recipe calls for ground turkey.)  You could certainly use cooked chicken as well.  It took no time at all to make and was great to have ready while I was busy with holiday preparations.  We thought this chili tasted fantastic and loved the hint of sweetness of the pumpkin along with the chili.  Pumpkin adds extra vitamins, minerals and fiber.  It gives the chili a nice color as well.  This is a mild chili and would appeal to the youngsters.  It’s also very filling and perfect for an autumn or winter day.

Cooking spray

2-3 cups cooked turkey or chicken OR 1-2 lbs. lean ground turkey**

Kosher salt, to taste

Freshly ground pepper, to taste

1 small onion, chopped

3 cloves garlic, minced

2 cups vegetable broth or chicken broth

2 (15 oz.) cans Great Northern or navy beans, rinsed and drained

1 (15 oz.) can unsweetened pumpkin puree

1 (4 oz.) cans chopped mild green chilies

1½ Tablespoons ground cumin

2 teaspoons ground chili powder

1 teaspoon dried oregano

2 bay leaves

***If using cooked turkey or chicken, just add it to the slow cooker.  If using ground turkey, spray cooking oil in a large skillet.  Brown the ground turkey and then drain.  Place in the slow cooker. 

Spray the cooking oil in the skillet.  Add the onion and garlic.  Cook a minute or two until softened.  Add the onion and garlic to the slow cooker.  Add the remaining ingredients. 

Cook on low for 8 hours or on high for 4 hours.  Remove the bay leaves and serve.

Note:  You can serve this chili as is or topped with one or more of the following:  chopped red onion; minced cilantro; chopped avocado; diced jalapeno; plain yogurt; shredded cheese.

Nutritional Information:  (per 1 cup serving) 268 calories; 9.5 g fat (2.5 saturated fat); 75 mg cholesterol; 22 g carbohydrates; 6.5 g fiber; 25 g protein; 4 g sugars; 832 mg sodium (reduce the sodium by using homemade broth and omit any added salt)