Meatless Tacos (Slow Cooker Lentil Taco Filling)

Posted on November 20, 2012 by kitchenbelle

While the rest of the world is honing their recipes for whipped sweet potatoes and roasted Brussels sprouts, I am not. I am honing recipes that can be prepared with minimal effort and eaten during the busy holiday season when the fridge is full but there is nothing to eat.

I am always searching for the next best slow cooker recipe and this one, my friends, is a GEM. I love eating lentils but admit that I find the plain old lentil soup (while delicious) can get a tad boring. Enter: Meatless Taco Filling.

This recipe is at the top of my list because:

  • It uses the slow cooker = I don’t have to worry about dinner once I have tossed all of the ingredients and turned the dial to “on”
  • It is healthy! Three cheers for lentils (fiber, folate, + non-animal protein)
  • It is delicious! While you might not fool a diehard carnivore into thinking it is meat, it does feel just like meat on the palette and you might trick them for a few minutes. This is a fantastic recipe for vegetarians AND meat eaters.
  • Everyone loves taco night!

I am documenting this recipe immediately so that I don’t forget about it!

Meatless Tacos (Slow Cooker Lentil Taco Filling):

  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 cup dry lentils, rinsed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 14 ounces vegetable broth (beef or chicken broth can be substituted) plus an additional 5-6 oz.
  • 1 cup salsa
  •  14 ounce can of corn
  • your favorite taco fixings (tortilla shells, grated cheese, sour cream/Greek yogurt, fresh cilantro, chopped tomatoes etc.)
Put everything in the crock pot (except for corn and taco fixings) and cook on low for 9 hours, stirring occasionally and adding broth or water as needed. When done, stir in canned corn. Use as you would a meat taco filling.

Adapted from recipe found here on Food.com.

P.S. I love Food.com!

Filed under: beans, Main Dish, tacos, VEGETARIAN | 3 Comments »

Easy Broccoli Quiche

Posted on December 3, 2011 by kitchenbelle

Quiche is one of my favorite things to eat for lunch. A slice of quiche alongside a pile of mixed greens feels like a wonderfully complete meal. I love it because it is rich enough that you feel as though you have indulged, yet because you typically only have a slice or two you don’t feel overly stuffed. And it’s the richness that makes the meal feel special–it’s not every day you have quiche for lunch, after all! I especially enjoy serving quiche when I have a friend over for a lunch date.  It is something that is easily prepared ahead of time and then served at room temperature.  There isn’t anything unusual about this particular recipe. It is a straightforward way to make a tasty vegetarian quiche. (Of course you can make your own crust or use prepackaged.)

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Entirely unrelated, I feel as though I must acknowledge that I am probably the only recipe blogger in the blogosphere who did not post anything Thanksgiving related. “Why?” you may ask. The answer is because my brother-in-law prepares our entire Thanksgiving meal without an ounce of help from anyone else!  (Well, without any help except for the Minnesota-style mashed potatoes made by my other brother-in-law. 😉 ) He is a fabulous cook and he makes the most delicious and unconventional Thanksgiving dinner leaving guests in awe year after year.

The only item the menu required was something light that guests could snack on while sipping a drink prior to dinner. I made these ol’ standbys: SPINACH SQUARES.  My sister-in-law refers to them as spinach brownies. How cute, right?! Give them a try if you are looking for an easy holiday season go-to app that transports well.

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Easy Broccoli Quiche:

  •  2 tablespoons olive oil
  •  1 onion, minced
  •  1 teaspoon minced garlic
  •  2 cups chopped fresh broccoli
  •  1 (9 inch) unbaked pie crust
  •   1  cup shredded mozzarella cheese
  •  1/2 cup shredded parmesan cheese
  •   4 eggs, well beaten
  •    1 1/2 cups milk
  •    1 teaspoon salt
  •    1/2 teaspoon black pepper
  •    1 tablespoon butter, melted

Preheat oven to 350 F.

Over medium-low heat warm the olive oil in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Sprinkle 1/3 of the mozzarella cheese over the crust and press into the dough. Spoon vegetables into crust and sprinkle with the remaining Mozzarella and Parmesan cheeses. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.  Bake in preheated oven for 30 minutes, or until center has set.

Recipe adapted from this one on AllRecipes.com

Filed under: broccoli, eggs, Main Dish, mozzarella, VEGETARIAN | 5 Comments »

Lentil and Brown Rice Soup

Posted on September 22, 2011 by kitchenbelle

The weather has been a little strange lately. We had a few gorgeously crisp fall days followed by some summer-like weather. Today is rainy and humid. That said, we are technically in soup season and there’s nothing like a pot of soup simmering on the stove to warm the house and beckon your family.  Soup is so practical too–make one large pot at the beginning of the week and reheat it for several lunches and dinners during the days that follow.  Better yet, freeze the leftovers. This recipe is chock full of nutrients and fiber.  It is also hearty, filling, and delicious.

Ideas:

–Transform this recipe to vegetarian by using vegetable stock in place of the chicken broth and beef stock.

–Serve with a warm crusty baguette for a wonderfully satisfying weeknight meal.

–For easy entertaining, make a pot and invite some friends over to watch a football game (go Patriots!)

–Perfect for a Halloween dinner because it won’t require your attention while you answer your door to trick-or-treaters!

Lentil and Brown Rice Soup:

  • 6 cups chicken broth
  • 4 cups beef stock
  • 1 1/2 cups dry lentils (picked over and rinsed)
  • 1 1/2 cups long-grain brown rice
  • 1  28-ounce can crushed tomatoes
  • 3  14-0unce cans diced tomatoes with garlic and olive oil
  • 1 large onion, diced
  • 1 large stock of celery, chopped
  • 3 large cloves garlic, minced
  • 3 large carrots, chopped
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 2 tablespoons cider vinegar
  • 2 handfuls of fresh spinach
  • 1 teaspoon salt
  • 1 teaspoon black pepper

In a large pot (I used Le Creuset) combine broth, stock, lentils, rice, tomatoes, onion, celery, garlic, carrots, oregano, thyme, bay leaf, and vinegar. Bring to a boil then reduce heat and cover pan. Simmer, stirring occasionally, for 45-55 minutes or until the lentils and rice are tender. Stir in spinach, salt, and pepper. Don’t forget to remove and discard the bay leaf.

Adapted from So Easy, So Delicious by Ellie Deaner. Buy it!

Filed under: beans, Fall, Main Dish, rice, soup, spinach, tomato, VEGETARIAN | 2 Comments »

Vegetable Orzo

Posted on July 28, 2011 by kitchenbelle

Here is an easy way to use up odd vegetables to create a satisfying dinner. This dish stands well on its own for an easy weeknight meal or can be used as a side served warm or room temperature. I served it along with some grilled white fish.

Vegetable Orzo:

  • 1 lb. box of orzo
  • 2 tablespoons olive oil
  • 1 bunch of fresh asparagus, cut into one-inch segments (tough ends discarded)
  • 1 yellow pepper, diced
  • 2 14.5-oz cans chopped tomatoes
  • 1 14.5-oz can quartered artichoke hearts
  • one handful kalamata olives, sliced
  • 1/4 cup freshly grated parmesan cheese

Boil and drain orzo according to package directions.

Meanwhile, in a large pan, warm olive oil over medium-low heat. Add asparagus segments and yellow pepper. Heat until just tender.  Stir in crushed tomatoes.  Cook for few minutes until heated through and then gently stir in artichoke hearts and olive slices.

While orzo is draining in colander, add half of the tomato mixture to the pot the orzo boiled in. Add the orzo and toss quickly in the sauce then add the remaining sauce. Toss to combine. Serve in individual bowls garnished with freshly grated parmesan cheese. May be served warm or at room temperature.

A kitchenbelle.com original.

Filed under: artichoke, asparagus, Main Dish, olives, orzo, peppers, Side, tomato, VEGETARIAN | 2 Comments »

White Bean and Asparagus Salad

Posted on July 30, 2010 by kitchenbelle

I don’t think I am alone when I say that as much as I adore cooking, the heat of the summer can really test that love.  I don’t find myself extremely hungry when it is hot and humid and since it is my hunger and cravings that usually prompt a wild rendezvous in the kitchen I am less and less likely to be inspired to get in there and get busy. That said, however, there are nights when I am really hungry and the physical heat of the kitchen becomes my deterrent.  That is when the grill out back becomes my hero. And what goes better with a grilled protein than a cool fresh summer side? Enter this White Bean and Asparagus Salad.

Not only is this superfood-packed salad a perfect accompaniment to grilled steak tips, lamb kebabs, or burgers, but also it stands up on its own just perfectly.  I really enjoyed eating the leftovers for lunch.  This is one of those salads where the flavors actually improve after a few days. And because asparagus is nice and fibrous it doesn’t get mushy. 

*A Note about Raw Garlic: I am a garlic fiend. I love eating chunks of fresh raw garlic in foods, therefore, in salads like this one, if I am preparing it for myself and my family, I only roughly chop the garlic. However, chunks of raw garlic aren’t pleasant for most people. If you are preparing a dish containing raw garlic for a crowd, I recommend always finely mincing it or passing it through a garlic press.

White Bean and Asparagus Salad:

  • 2 bunches fresh asparagus, trimmed and rough ends snapped off
  • 7 sundried tomatoes (not in oil)
  • 3 cloves of garlic*, roughly chopped or minced
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons white wine vinegar
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • a pinch or two of crushed red pepper
  • 1 (19 ounce) can cannellini beans, rinsed and drained
  • 2 teaspoons capers, drained
  • 1 tablespoon freshly grated parmesan cheese

In a steamer basket over boiling water, place asparagus and dried tomatoes. Cover and steam until asparagus is crisp and tender–approximately 4 minutes. Remove tomatoes and set aside. Using tongs, remove asparagus from basket and place into a bowl of ice water to stop the cooking process. Drain the water. Cut asparagus into 1-inch pieces and set aside.  Roughly chop the tomatoes.

In a medium bowl, whisk together garlic, oil, vinegar, mustard, salt, black pepper and crushed red pepper. Add asparagus, tomatoes, beans, and capers. Toss gently to coat. Sprinkle with cheese and serve.

Adapted from recipe found here on MyRecipes.com.

Filed under: asparagus, beans, cannellini beans, Main Dish, salad, tomato, VEGETARIAN | 7 Comments »

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