Comfort food, Stew

Curried Lentil Stew with Chard and Garbanzo Beans

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This stew is A-M-A-Z-I-N-G !!!!! I read the ingredient list and and it sounded  yummy but I had no idea how wonderful the flavor would be.  The original recipe does not include the fennel, sun-dried tomtoes or the veggies.  It just had the beans and the swiss chard.  I had the leftover vegetables, threw them and it was the most hearty vegetarian stew I have ever  made.  PLEASE TRY IT THIS FALL !!!!!!!

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 5 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 3 14-ounce cans vegetable broth
  • 1 large bunch or 2 small      bunches Swiss chard, tough stalks removed, coarsely chopped (about 12      cups)
  • 1 chopped zucchini or summer      squash
  • 1 bulb of fennel sliced
  • 1 pound red lentils (about 2      1/4 cups)
  • 1 15-ounce can garbanzo beans      (chickpeas), drained

Preparation:

Heat oil in heavy large saucepan over medium-high heat.

Add onion and fennel, sauté until golden, about 13 minutes. Mix in curry and cayenne.

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Add vegetables and sun dried tomatoes and sauté for a few more minutes till the vegetables are soft.

Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.

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Cover; simmer until lentils are tender, stirring twice, about 10 minutes.

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Dinner, Fish & Seafood, Lent

Cod in Cartoccio

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I first saw Mario Batali make this on “The Chew” and I new that this was a meal I had to make for my mom.  The recipe was meant for four portions but I had to scale it down for two people.  The beauty of this meal is that the packets can be made in advance and can be refrigerated.  Just bake it prior to dinner and a simple weeknight can be turned into an elegant supper !

2 filets of cod
Salt and freshly ground Pepper
1/2 small Yellow Squash (julienne)
1 Carrots (peeled and julienne)
1/2 bulb fresh Fennel (julienne)
10 leaves Swiss Chard (trimmed and chiffonade)
Dried Oregano and Parsley
1/2 cup White Wine
1/8 cup Extra Virgin Olive Oil

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Preheat the oven to 450 degrees F. Cut 2 pieces of parchment into 12 inch squares.

Season each fish with salt and pepper.  Mix the vegetables and herbs in a bowl and season with salt and pepper.

Divide the mixed vegetables and herbs into 2 and place 1 portion in the center of each paper. Place 1 fish filet over the vegetables.

Generously drizzle of the olive oil and white wine. I topped the fish with two lemon slices.

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Fold up each packet and seal the edges by folding them over several times.

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Bake in the oven for 12 to 14 minutes, and serve hot, taking care of the steam that will blast from the hot packet.

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Classics, Comfort food, Sides

Saving Summer Vegetables !

I had a bunch of fresh vegetables in the fridge that I was planning to eat over the weekend.  But an impromptu getaway was not kind on the vegetables–well they would have gone bad, but I saved them ! All time go to solution–roast them !! Salt, Pepper, olive oil, some herby seasonings like basil and parsley and some chili flakes for an added kick and presto ! Veggies revived ! And they stay well in the fridge for about another week–so you just extended their shelf life !  I paired these veggies with a steak salad, chicken cutlets ( to be posted) or just dipped them in hummus and ate them cold.  Try roasting your favourite vegetables and open up endless possibilities !