Indian-Spiced Lentils and Lamb

One of the many things I love about the Monkey Scientist is that he's really willing to try just about anything I tell him to eat.  Even if he doesn't like it, he'll at least give it a shot.  I once made him try tripe in a Chinese restaurant (without telling him what it was) and even though he will never try it again, the fact that he did made me smile.  Case in point was this meal - I told my Mom I was making Indian lentils and lamb for dinner and she said "oh, interesting" (which in our family means "please don't expect me to be eating that").  The Monkey Scientist, on the other hand, was excited!  It makes cooking for him so much fun!



Despite this recipe not being my usual style of cooking, I knew this would be a recipe we'd like because of the spice factor.  Curry powder + cayenne + jalapeno is a spicy combo.  Right up our alleys.  Fortunately for me, the greek yogurt cools the palate back down.  Also, by serving this on top of rice, it made the whole dish a lot more mild - definitely something I'd recommend if the spiciness scares you (and to add more substance to the whole dish).



I liked that this recipe was fairly low-cost.  Although lamb can be expensive, you don't need that much of it in this meal.  Lentils are one of my favorite money savers because they are filling and tasty, but only cost about 89 cents/bag (which is enough to make this recipe 2-3 times!).  My biggest cost-grief is the coconut milk.  My grocery store only has 1 brand and its nearly $4/can.  Do you know where I can buy it cheaper (and maybe in half cans)?



This was one of my favorite low cost, healthy recipes I've made in a long time.  Bold flavors do so much to make up for lower fat content in dinners.  The spicy flavor combined with the sweetness of the coconut milk and tomatoes elevated inexpensive lentils.  The little bit of lamb brought an otherwise vegetarian dish to an new level - but could be left out if you wanted to keep it vegetarian.  The tang of the Greek yogurt was the perfect finishing touch.  The color of the whole dish is gorgeous from the curry powder, tomatoes, and coconut milk.  We both loved this one!



Indian-Spiced Lentils and Lamb
slightly adapted from Cooking Light

Ingredients
2 teaspoons olive oil
1/2 lb lean ground lamb
1 teaspoon red curry powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups chopped onion
1 jalapeño pepper, chopped and seeds removed
5 garlic cloves, minced
1 heaping tablespoon tomato paste
3/4 cup brown lentils
2 cups fat-free, lower-sodium chicken broth
1 cup water
3/4 cup light coconut milk
1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped (I actually added the juice too)
1/4 cup plain Greek yogurt (2% or fat free)
white rice, cooked (optional)

Instructions
1. In a large, deep skillet, heat oil over medium high heat then add lamb, curry powder, cumin, salt and cayenne pepper, and cook for 2-3 minutes until it starts to brown.
2. Add onion and jalapeno and cook for an additional 4-5 minutes until the lamb is fully browned and the onions are soft.
3. Add the garlic and cook 1-2 minute more until fragrant.
4. Add tomato paste, cook, stirring constantly, 1 minute.
5. Add lentils, cook, stirring constantly, 1 minute.
5. Add chicken broth, water, coconut milk, and tomatoes and stir to combine. Bring to a boil and then lower heat to simmer. Cover and allow to simmer for 40 minutes or until lentils are tender.
6. Serve either in a bowl or over white rice and top with a dollop of Greek yogurt.

Kicked-up Meatloaf

I am so sorry! I wrote up this post a long time ago and realized I never posted it for you!! And now I've made you wait allll this time without a new post.  Shame on me.

To be honest, I wasn't so excited about this recipe, so I guess that's what led to my hesitation in posting it.  When I have a recipe I totally love - like buttery cloverleaf rolls - I post it right that night. But this one was just, eh.  I still figured it might appeal to some of you.



My favorite part of this meatloaf was the addition of mushrooms.  I'd never put mushrooms in my meatloaf before, but I absolutely loved them.  I used baby portabellas, which were absolutely perfect. I'm usually not that into veggies in my meatloaf (which is why I left out the carrots - I'm not into cooked carrots at all) but mushrooms are meaty enough that they work well.



I was also intrigued by the step where you soak the bread crumbs in milk.  I'd never done that before.  I'm not sure what exactly it did, but maybe it made a juicier meatloaf.  I wished it had a bit more egg - I know it's weird but I actually love an eggy meatloaf like my college roommate used to make.



My biggest issue with this recipe happened once it was cooked.  As soon as I sliced it, it was almost impossible to get a nice piece out of the dish.  It kept falling apart.  It tasted fine, but it wasn't exactly a gorgeous presentation.  I think it's all the lentils that made it not turn into a loaf quite as much as meat typically does.



Overall, not a bad recipe. It's nowhere near my favorite meatloaf recipe, but it is definitely a different and fairly delicious dinner.  It's especially good with a little sriracha on top (you know that's how the Monkey Scientist ate it!), smothered in ketchup, or even with soy sauce.  If you've cut out red meat and didn't want to go all turkey, it's certainly a good alternative to traditional meat loaf.



Kicked up Meatloaf
from ELR on Perry's Plate

Ingredients:
1 lb lean ground turkey
1 cup cooked black or green lentils
1 large carrot, diced (I actually left this out)
1 large onion, diced
2 cloves garlic, minced
2 cups mushrooms, chopped
1 1/2 tsp worcestershire sauce
1/4 cup ketchup
1 tsp salt
1/2 T olive oil
1/4th tsp black pepper
3/4 cup panko breadcrumbs
1/3 cup milk
1 egg, slightly beaten
glaze:
2 T ketchup
1 T pure maple syrup (I was out so I used honey)
1 T balsamic vinegar

Instructions:
1. Preheat oven to 400.
2. Heat the olive oil in a large skillet over medium high heat. Add the diced onions and saute for about six minutes, until soft and translucent. Add the carrot and garlic and cook for three minutes. Add the chopped mushroom and cook for another five minutes or so, until the mushroom has turned soft and all the veggies are nice and juicy.
3. Remove from heat and transfer to a large bowl. Add the cooked lentils, salt, pepper, worcestershire sauce and ketchup and mix well.
4. In a small bowl, combine the milk and panko bread crumbs. Let sit for three minutes so the breadcrumbs can absorb a little of the milk. Add to veggie mixture.
5. Add ground turkey and beaten egg and mix well. It’s easiest here to use your hands. Transfer to a greased loaf pan and press down to smooth top.
6. Combine the ingredients for the glaze and pour over top of meatloaf. Spread with a spoon to cover the top.
7. Bake for 55 minutes or until a meat thermometer reads 165 degrees (mine too much longer).

Roasted Pumpkin and Lentil Soup with Chorizo

Finally the fall is here!

You know how I know?




I made soup!  I haven't made soup in months!  And my soup, it has PUMPKIN it in!  It truly is October, even if it feels like April outside.  (Although I'm sure when I'm in Minneapolis in a little over a week, I'll freeze my little tushy off!)




I came up with this soup on my own, though I consulted all sorts of recipes for ways to roast pumpkin as well as techniques for preparing lentils, meats, or squash in soup.  Everyone has their own ways of doing it - roasting the pumpkin or not roasting, pureeing or leaving everything whole, and even timing varied widely.  In the end, I just did what worked best for me.



I really enjoyed making my own recipe for this soup. I had a vision of exactly what I wanted, and I accomplished it.  I was hoping for a soup that was spicy and savory, yet sweet, and full of protein so that it would be filling.  I love lentils, but I'd never tried to use them in soup and I'm so happy with my results!




If you're interested in making your own soup recipe, check out this guide on Simple Bites.  It's definitely a skill worth learning.  Homemade soup is so much tastier and healthier than anything out of a can!  Almost any seasonal produce can go right in!  I love any excuse to use my immersion blender, so squash in the fall makes my favorite soups.



This soup came out so amazing.  I brought some leftovers to work and everyone was wandering towards me, asking what they smelled.  It was very filling and the flavors were complex.  I'm not sure how I feel about the pureed meat (that sounds disgusting) but honestly it didn't bother me in the final soup.  I actually love the texture of the blended soup.  If you're not into that sort of thing, you can probably just add it in at the end, after you blend the lentils and squash, or leave it out all together (although in that case, I'd add some chiles to increase the spice level).  I thought it was just perfect as is though!




Pumpkin and Lentil Soup with Chorizo


Ingredients
1 small pie pumpkin
1 1/2 tbsp butter, melted
1 tbsp maple syrup
1 tbsp cinnamon sugar
1 tbsp olive oil
1 lb chorizo, casings removed and crumbled
1 large onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp all spice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 1/2 cups lentils, rinsed and sorted
7 cups vegetable or chicken stock

Instructions
1. Preheat oven to 400 degrees F.  Line a baking sheet with tin foil.
2. Cut pumpkin in half and remove seeds and stringy insides.  Slice into 2-inch wide crescents.
3. Spread butter, maple syrup, and cinnamon sugar over the foil on the baking sheet.  Rub the pumpkin on both sides in the butter mixture.  Arrange in a single layer and bake 20-30 minutes, turning them over halfway through cooking time.  When they're cooked, remove and discard skin and chop pumpkin.
4. Heat the oil in a dutch oven over medium heat.  Add the chorizo and cook thoroughly. Remove to a separate bowl with a slotted spoon.
5. Add the onions, garlic, and ginger to the pan.  Season with salt, pepper, allspice, cinnamon, nutmeg, and ground cloves.  Allow to cook until soft, about 10 minutes.
6.  Add pumpkin, then lentils, then stock.  Bring to a boil, then turn heat down to low and simmer until lentil are tender, about 30 minutes (may take more or less time depending on the type of lentils used).
7. Puree using an immersion blender.  Serve immediately (just don't burn your tongue!)

Lentil Pot Pie

I know, yet again, it's been a while.  I know you've felt neglected, and I'm sorry. I have some excuses.

For one, I had some terrible stomach thing going on where I'd be starving, I'd eat 2 bites and be full.  It was not fun.  Then, I had to enjoy my last few times going out to eat in DC with one of my favorite coworkers, who's left me to move to New Haven and work from home. We also had to go out to dinner to say goodbye to the Monkey Scientist's roommates, some of whom have left us for med school.  It was a big Chinese-food-in-Rockville week. And after all that, the Monkey Scientist has been moving into a new apartment and I've been trying to help him.  There was lots of packing and box-carrying.  I really hadn't cooked anything since my roast chicken.



That's not entirely true, I did make one meal...but it wasn't exactly blog-worthy and I didn't exactly have time/energy to take photos.  The night we moved the MS into the new apt, at 10 pm when we were exhausted and starving, I cooked with the only food he moved from the old house.  Which was frozen fish, Ritz crackers, and spices.  I defrosted the fish, crushed and seasoned the crackers with Caribbean jerk seasoning, coated the fish with the crumbs, added some olive oil and baked.  See, not blog-worthy. (But yes, I was impressed with myself for throwing that one together!)



To be honest, I wasn't even really going to cook dinner again last night, but I had this great idea.  Really, my idea was to make up my own recipe with lentils and puff pastry, which I already had at home.  I was going to cook the lentils with onions and then add tomato paste and somehow wrap them up in puff pastry... well I wasn't quite sure.  So I googled "lentils puff pastry" and this is what came up.



When I made it, I realized it looked a lot like pot-pie, so that's why I named it that.  Plus, my Lentil Sheperd's Pie was such a hit, I figured this could be like a follow up post.  If you liked that you'll like this - it also is a great way to use lentils, is SUPER inexpensive to make, has a warm, comfort food feel, and tastes great!   And of course, I kicked the spice factor way up in both recipes.  If you're not a spice person, you can leave out all the cayenne and red pepper flakes I added here (but that'd be bo-ring!).  The one comfort food joy it does lack that goo (...err gravy?) inside a real chicken pot pie.  I need to work on that.



So some caveats.... The puff pastry was left over and the box was already open, so it was a little dried out.  It tasted fine, but that's why it looks crackled in the pictures.  Also, the original recipe called for French green lentils.  Being the good American I am, I used American brown lentils.  I think they cook a lot quicker than the French green ones, so I adjusted the recipe that you see below from the original - mainly that I didn't soak them.  The lentil bag said I didn't have to! Just be aware depending on the kind of lentils you use.  Finally, I added bacon because...well like I said I'm a good American.  If you're a vegetarian, you can totally take it out. But then it won't taste at all like bacon...which may be a crime.



The MS was working pretty late, so I prepped the filling earlier in the evening and then brought it over to the new apartment to add the dough topping and bake them.  This worked out perfectly (can you see his new kitchen in the background of some of the photos?).  The filling filled all the ramekins I have (2 big, 4 little) with some leftover.  The puff pastry only covered the ones I filled, but I probably could have rolled it out thinner to cover one extra.  The MS ate 2 big ramekins, and I ate 1 little for dinner, in case you're wondering how many portions you'll get.



This one was a pretty good recipe.  When they were fresh out of the oven, I was thinking some cheese probably could have helped this.  If you make your own puff pastry, maybe add some shredded cheddar into the dough.  As I mentioned, I would have liked a little more liquid as well.  There has to be some way to imitate the gravy in pot pie for these.  I think the extra spice was totally necessary to give it good flavor. I enjoyed this one - and the little pies are super cute! A big version would be a good thing to bring to Thanksgiving (and man that's coming up sooner than I'd like to believe!).



Lentil Pot Pie
adapted from Whole Foods

Ingredients
1 1/2 cups lentils, sorted and rinsed
1 dried bay leaf
1 tsp cayenne pepper
1 tbsp extra virgin olive oil
2-3 shallots, finely chopped
10 baby carrots, chopped
1 large red bell pepper, diced
2 pieces turkey bacon (you can use pork bacon, but then you probably don't need the oil)
Salt, pepper, cayenne pepper, and red pepper flakes to taste
2 cloves garlic, finely chopped
1 medium tomato, seeded and chopped
1/2 cup dry red wine (I used Manischewitz)
1/2 package puff pastry, defrosted (you can make your own if you like!)

Instructions
1. Put lentils in a medium pot with 3 cups water, bay leaf, and 1 tsp cayenne pepper.  Bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender but still hold a little texture, about 30 minutes.
2. Preheat oven to 375 degrees F.
3. Heat oil over medium heat in a larger pot. Add shallots, carrots, bell pepper, bacon, salt, pepper, cayenne, red pepper flakes and cook, stirring frequently, until browned, 7-8 minutes.
4. Add garlic and tomatoes, stir well, then add wine to deglaze.  Scrape up all the bacon goodness.  Bring to a boil and then reduce heat and simmer, covered, for an additional 5 minutes.
5. Add lentils and any remaining cooking liquid to pot with vegetables.  Simmer over medium low heat, uncovered, until sauce has thickened, 10-15 minutes.  Season with salt, pepper, cayenne, and red pepper flakes.
6. Pour lentils into individual ramekins (or one deep pie dish).  On a lightly floured surface, roll out puff pastry dough to 1/8" thickness. Cut into circles just slightly larger than the tops of the ramekins. Place dough over lentils and make a few slashes over the top to allow steam to escape.
7. Bake until golden brown and piping hot, 25-30 min (ramekins on the higher oven racks will be done faster).

Poor Man's Vegetarian Shepherd's Pie

I've mentioned before that I'm all about budget grocery shopping and using coupons.  For me, just the idea of saving money can be inspiration.  And this recipe is the ultimate low budget dinner.

The whole shepherd's pie - which fed 4 of us and I ate for lunch the next day - only cost $5.17 (not including pantry items like spices, milk and butter).  Seriously - 4 dinners and 1 lunch for $5.17.  How amazing is that?!  The asparagus I served with it cost almost that much!

One of my closest friends in DC is an old friend from summer camp.  She happens to be a vegetarian/pescatarian, so I wanted to make a dinner that I could feed her.  I loved the idea of taking an unhealthy, meaty comfort food and turning it into a healthy, low cost comfort food.

One of the major ingredients in the low-budget, high-nutrient version were sweet potatoes.  Sweet potatoes are actually cheaper than white potatoes (at least at my grocery store) and they're full of great nutrients including carotene.  Plus, they have so much more flavor!

The other alternative ingredient of course are the lentils.  Lentils are $0.89 for a 16 oz bag at my grocery store.  And I never thought I liked lentils - I'm not that into lentil soup - but they are SO good when you prepare them well!

I actually ended up mixing about 70% sweet potato and 30% white - but next time I definitely could go all sweet potato.  I think this just made it a little more mild.

Also, I don't own a potato masher, so I used my pastry blender to mash the potatoes.  I realize more people probably own a potato masher than a pastry blender, but if you love baking like me this is a great way to have more than one use for a single tool.  And it worked great!!

I also got the frozen corn on sale for $1.  I may have even used a little more than the recipe called for.  I realize corn doesn't have the MOST nutrients - so you could replace with something like peas if you wanted to step up the nutrients.  Still, I just love corn and it makes it taste like the Shepherd's Pie you remember from childhood.

I am absolutely obsessed with this recipe.  It is so darn delicious I could have eaten the whole pan.  It has tons of flavor - sweet, spicy, and salty - and I didn't miss the meat at all.  It was even wonderful heated up the next day.  Definitely as comforting as the original but I think I like it even better.  The only complaint I might have had was that it wasn't as filling as the meat version (or maybe I was just starving from a long run) so I ended up eating a good amount of it.  I think this also was because I made it in the flat dish rather than a round casserole so what looked like a portion was actually pretty small.  I will absolutely make this again!!

Poor Man's Vegetarian Shepherd's Pie
very slightly adapted (to be spicier) from Simple Bites

Ingredients

1 cup lentils, green or French, rinsed
2 lbs potatoes or sweet potato (I used 3 sweet potatoes and 2 very small white potatoes)
2 Tablespoons butter
1/4 cup milk
1 teaspoon olive oil
1 small onion, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried Herbs de Provence
1/2 teaspoon cayenne, divided
1 teaspooon apple cider vinegar
1 Tablespoon ketchup
5 drops hot sauce (I used Chulula)
1 cup frozen sweet corn
Salt and freshly ground black pepper

Instructions

Place lentils in a medium pot and cover with an inch of cold water. Add a pinch of salt, cover and bring to a boil. Reduce heat to medium low and simmer for 20 minutes until cooked. It is okay if they are not completely cooked, they will cook further later. Drain.

While lentils are cooking, peel and roughly chop potatoes. Place in a pot and cover with cold water. Add a teaspoon of salt to the water and bring to a boil. Simmer until potatoes are tender.

Drain potatoes and mash. Add butter and milk and season with 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper. Cover and set aside.

Heat oil in a medium pot and add chopped onion. Sautée for a few minutes until soft. Add cumin, Herbs de Provence, 1/4 tsp cayenne pepper, cooked lentils, vinegar, ketchup, hot sauce, 1/2 teaspoon salt and pepper to taste. Stir to combine.

Add 1/2 cup of water and bring lentils to a simmer. Cook for another five minutes or so, stirring often, to let the flavors come together.

Preheat oven to 375°F. Place seasoned lentils in the bottom of a medium baking dish. Spread to cover the bottom. Top with corn kernels. Add mashed potatoes on top and spread evenly. Bake for about 30 minutes until heated through. Serve hot.

Serves 4.