- Page 58 of 69 - Wholesome Recipes Made for Sharing

July 24, 2014

Lentil Vegetable Soup

My family enjoys having soup all year round. Lentil vegetable soup seems especially perfect when we want something light and healthy, but filling enough to satisfy. My 7-year old son has declared lentil soup his second favorite food. (His very favorite is pesto pasta.) One time he even asked for lentil soup as his birthday meal. I love him!

Brown lentils used to always be my lentils of choice for soup, but I have transitioned to almost always using French green lentils. French green lentils tend to be less starchy and hold their shape in soup slightly better than the more common brown lentil variety. Sometimes I serve this over a bed of brown rice to make the soup extra-hearty. Other times I simply serve it along with some crusty bread. Either way, it’s a wholesome one-pot meal that can be enjoyed throughout the year.

Lentil Vegetable Soup

Serves: 8

Ingredients

1 pound French green lentils, rinsed and drained
4 cups chopped yellow onions (3 onions)
2 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (3 cloves)
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dried thyme leaves
1 teaspoon cumin
3 cups diced celery (8 stalks)
3 cups diced carrots (4-6 carrots)
2 quarts low-sodium chicken broth
1 quart water
1 tablespoon red wine vinegar

Instructions

Boil 10 cups of water in a large pot or dutch oven. Turn the heat off and add the lentils. Cover and allow the lentils to soak for 15 minutes. Drain and set aside.
In the same pot, add the olive oil and sauté the onions, leeks, and garlic with the salt, pepper, thyme and cumin until onions soften and are translucent. Add the celery and carrots and continue to sauté for another 8-10 minutes.
Add the lentils, chicken broth, and water. Bring to a boil. Reduce the heat to low, partially cover, and quietly simmer the lentils and vegetables for 1½ hours. Add the red wine vinegar and season to taste with additional salt and pepper. Serve with crusty bread or over a bed of brown rice.

Notes

adapted from The Barefoot Contessa Cookbook

July 21, 2014

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese

One of my recent lunch dates with the kids was at Frita Batidos and we ordered their “Best Snack Ever”. It’s a bowl of layered coconut ginger rice, black beans, melted cheese, and topped with a cilantro-lime salsa. It seriously is the BEST. SNACK. EVER. I had so much fun experimenting at home to come up with my own version. While my version here isn’t exactly the same, it’s close, and it’s super-delicious. The coconut and ginger flavor is subtle, but it really adds a lot to the layers of fragrant rice, creamy black beans, melty cheese, and fresh cilantro lime salsa. I could eat this forever.

While there are several components to this dish, each component is fairly simple to make and it takes minutes to assemble. I used six individual bowls for baking, but it also works in a 9×13 baking dish. The bowls or casserole can be prepared and assembled ahead of time and stored in the refrigerator until it’s ready to be baked.

Coconut Ginger Rice, Black Beans, and Melted Monterey Jack Cheese | Gather & Dine

Black Beans with Coconut Ginger Rice

Serves: 6

Ingredients

For the black beans:

½ pound black beans, rinsed and soaked overnight
1 tablespoon olive oil
½ onion, chopped
1 teaspoon cumin
½ teaspoon chili powder
¾ teaspoon kosher salt
dash ground black pepper
2 cups chicken broth
1 cup water
1 bay leaf
2 teaspoon lime juice
2 tablespoons cornstarch + ¼ cup water

For the coconut ginger rice:

1 tablespoon olive oil
1½ tablespoons grated fresh ginger
1 tablespoon minced garlic
1½ cups brown jasmine rice, rinsed and drained
1 (14 -ounce) can coconut milk
1 cup water
¾ teaspoon kosher salt
1 tablespoon chopped fresh cilantro

For cilantro-lime salsa:

2 tomatoes, seeded and chopped
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
salt and pepper to taste

For assembly:

12 ounces monterey jack cheese, grated
½ teaspoon chili powder for sprinkling

Instructions

For the black beans:

In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, cumin, chili powder, salt, and pepper. Saute until onion softens and starts to become translucent, about 5-7 minutes. Add the black beans, chicken broth, water, and bay leaf. Bring to a boil, then turn heat to low and quietly simmer the beans until they are soft and tender, about 2 hours.
Mix the cornstarch and water together with a fork. Gradually stir the cornstarch mixture into the black beans. Continue stirring until black beans begin to thicken slightly, about 5 minutes. Turn off heat and stir in the lime juice. Remove bay leaf and set aside.

For the coconut ginger rice:

In a large pot, heat the oil over medium heat. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the rice and give a quick stir to evenly coat the rice. Add the coconut milk, water, and salt. Bring to a boil and then turn heat to low. Cover and simmer for 30-35 minutes, until rice is tender. Turn off heat and allow rice to sit for another 10 minutes. Stir in chopped cilantro and set aside.

For the cilantro-lime salsa:

In a medium bowl, combine the tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.

Assemble:

Spread a layer of coconut ginger rice in the bottom of six individual bowls or in a 9x13 baking dish. Next layer with the black beans and then the grated Monterey Jack cheese. Sprinkle with chili powder.
Bake at 375 for 15-20 minutes until cheese is bubbly and melted. Top with cilantro-lime salsa for serving.

Notes

*Coconut Ginger Rice updated 3/08/16

Casserole or bowls can be assembled in advance and stored in the refrigerator until ready to bake. If refrigerated, increase baking time to 25-30 minutes.

July 17, 2014

Fruit, Nut, and Honey Yogurt Bowl

Lately I’ve been trying to soak up these wonderful days of summer with eating as much fresh fruit as possible. One of my favorite childhood memories is going to eat at Aladdin’s overlooking the Erie Canal in upstate New York and ordering their Fruit & Nut Plate. The simplicity of fresh fruit, layered with plain yogurt and walnuts, and then drizzled with honey was so refreshing on a hot summer day. Since I no longer live near that restaurant, I started assembling my own Fruit, Nut, and Honey Yogurt Bowl. The honeyed yogurt transforms the plain fruit and nuts into such a treat. We often have this along with some cheese and crackers for a simple and beautiful lunch.

Fruit, Nut, and Honey Yogurt Bowl

Ingredients

Various fruit such as:
Cantaloupe
Watermelon
Strawberries
Grapes
Kiwi
Bananas
Blueberries

Plain Yogurt

Honey
Walnuts

Instructions

Cut fruit into bite-size pieces and arrange neatly in a bowl. Top with plain yogurt and walnuts. Drizzle with honey.