Holiday Leftovers: Beef Broth Edition

This year for Thanksgiving I did not make a turkey.

Sacrilege I know, but a "roast" sounded so much easier to shove into my crockpot.  Double sacrilege for the non-oven usage maybe, but as a huge fan of hands-off cooking I knew searing a slab of meat, browning some veggies, and letting them meddle on their own for a whole day was the way to go.

As if that doesn't make turning my back on turkey like a good enough idea already, the use of the slow cooker actually came with a second perk: broth for days.

After taking the three pound dinner out of the pot I found myself with about 5 cups of beef broth that had been deeply seasoned with mushrooms, red wine, onions, garlic, and rosemary.

Looking at this abundance of soup base I found myself at a loss for what exactly to make until I got the "borscht, duh" tip from a guest.

Scanning the list of ingredients you might think that aside from the beets, this borscht is slightly atypical.

I wanted to have a lighter follow up to the heavy holiday din, so I took a pass on a second round of beef and kept the broth as the heaviest thing in the soup then went about vegging it up with lots of carrots, fennel, cabbage, and dill.

The results were an absolute hit and surprisingly, the addition of pinto beans, which I agonized over for an unreasonable amount of time, stole the show.  The soup is known for its classic sweet and sour flavor, and I thought the pintos absorbed just enough of this to blend into the soup but held onto their own earthiness too, lending a nice depth to each bowl.

Enjoy!

Root Soup

Ingredients

• 4 beets, peeled and chopped
• 2 carrots, peeled and chopped
• 1/2 a yellow onion, chopped
• 1 small bulb of fennel, sliced
• 1/2 of a purple or green cabbage, sliced
• 3+ c beef stock
• 1+ c mushroom stock
• 1 c dill
• 1 c kale, chopped
• 1 can of pinto beans, rinsed well
• salt, pepper, and olive oil as needed

Garnish: Greek Yogurt, more dill


Combine:

1. Bring 3 tablespoons of olive oil to a shimmer in a big pot over medium heat.  Add the beats and saute for 5 minutes until well coated with oil and starting to steam.  Add in the onions and saute for another 5 minutes.  Add in the carrots, fennel, and cabbage; give the pot a big stir, then cover the pot with a lid and let steam for 5 minutes.
2. Pour the stock in the pot (adding more to cover the vegetables with at least one inch of liquid) and turn the heat up to high to bring until the liquid boils.  Keep the pot boiling for 10 minutes then reduce the heat to a simmer for 45 minutes.
3. Add the dill, kale, and pinto beans to the pot and continue to simmer for 30 more minutes until the beets are cooked through.
4. Spoon soup into a bowl, top with a spoonful of Greek yogurt and a sprinkle of fresh dill and enjoy!

Shroom bowls

In the last few days multiple people have asked me about what good things I've been cooking lately, but instead of wowing the crowd with a description of something delicious I've only been able to respond with a feeling of deep sadness because lately, life has been quite a trip.

I'll save you all the sob story but after wading through a swamp of school work and crawling out from under the ever growing pile of work work only to be sucked into the media swirl of the election all while turning a whole year older, there hasn't been much time (read: energy) to spend in the kitchen.

But instead of spending time longingly dreaming about all of the recipes I wished I had made time to make lately, I dug deep and thought about all the meals I had been making lately - because it's never the complete truth when I say I haven't been up to anything.

So here I share with you the non-cooking list.

If you're also up to your eyes in to-do lists or just have some Post-Trump Depression, take notes and cook what you can:

1.  The best way to non-cook is to make one item that you can use multiple ways.  I'll roast sweet potatoes, fennel, or beets at the beginning of the week then use them to fancify meals throughout the week.  Of course tossing some into a salad is a given, but try roasted fennel on toast with persimmon or lox, or place roasted potatoes on a plate, top with an egg, and microwave for 1-3 minutes to enjoy in the morning.

2.  Easy soups.  You might think all soup is easy to make but that's a lie.  Some soup recipes are a lot of work because they have tons of ingredients with different cook times or require multiple prep methods (puree, roast, etc.) that really just turn out to be a nuisance... the list of traits goes on but I think you know what I mean: grab ingredients for simple lentil soups, chili, or anything made in a slow-cooker so you can enjoy your day and your dinner too!

3.  Lastly, we have the lazy salad in disguise as seen here.

For those of you who don't already know, I like to think of sautes as lazy salads in disguise.

If I took all these ingredients and ate them cold, I would be sad.  By taking all these ingredients and giving them a little saute I not only save myself the effort it takes to make a dijon vinaigrette, but also get to trick my brain into thinking it's eating some sort of masterpiece.

The taste buds ain't mad, so catch the recipe below to get non-cooking!

Mushroom Bowls

Ingredients:

• 3/4 c brown rice
• 1 T mustard seeds
• 1/2 onion, diced
• 3 cloves garlic, minced
• 3 T red wine vinegar
• 2 c mushrooms, chopped (I used cremini)
• 1 t red pepper
• 1-2 t thyme or rosemary
• 4 c kale, chopped
• Salt, pepper, and olive oil as needed
• 1 can chickpeas, drained and rinsed

Garnish: Gruyere, grated

Combine:

1. Cook the brown rice according to directions.
2. Meanwhile, in a large skillet, heat 2 tablespoons of oil over medium heat until the oil shimmers.  Then add in the mustard seeds and cook for 1 minute.
3. Add the onion and saute for 5 minutes, then add the garlic and saute for another 2.
4. Add in 1 tablespoon of the vinegar to deglaze the pan, then push the onions to the edges and add the mushrooms.  Continue to cook these until the juices come out and they are starting to brown.  Add in the rest of the vinegar and give the pan a good stir.  Toss in the chickpeas, kale, and rice until well mixed.
5. Top with gruyere and enjoy!

Peaceful

Between working fifty hour weeks, sneaking in the gym when I can, and taking classes at night I have to admit I've been referring to snacks as "dinner" a lot more often lately.

I call it survival mode but we all know it.

That period when so many things eat up the hours of your week that you're left debating whether your lukewarm green smoothie is truly a better decision than a granola bar would have been while dreaming of a super amazing, knock your socks off, don't have to do anything for the rest of the day because it was such an accomplishment good meal.

The weekend arrives and you can make whatever you want.

Technically.

The truth is you've just survived the week.

You've probably slept until noon and you're still a little tired.

And while lazily writing your grocery list over a cup of 2PM coffee you're really just wishing you could swing breakfast for dinner one. more. time.

 

Luckily you can toss this together instead and enjoy it while patting yourself on the back for a dinner well done.

It's simple.

Okay, I know I say that about every meal I make, but honestly the hardest part about this dish is waiting for the rice to cook.  Which is the exact reason we do things like super carefully wash and chop our kale, and juice our lemon, and rinse our chickpeas, and do all of the dishes, and drink a beer while we wait for it to be done.

But once that rice is done you will have one mean set of ingredients to toss together and enjoy in a rare moment of peace.

When you're done you'll only have spent the time it took rice to cook making a real dinner, saving time to be spent on another enjoyment - the weekend!

Peace Bowls

Ingredients

• 3 T olive oil
• 1/2 yellow onion, chopped
• 2 cl garlic, minced
• 1 c brown rice
• 1 t turmeric
• 1 pinch saffron, crushed
• 1/4 t coriander
• 1/2 - 1 t salt
• 2 c water
• Kale, washed, chopped
• 1 lemon, juiced
• Olive oil
• Chickpeas, rinsed
• Tahini

Combine

1. Heat the oil in a medium pot over medium heat until it shimmers, then toss in the onions.  Cook for 3 minutes, stirring here and there to break up the clumps and keep them from burning.  Add in the garlic and cook for another two minutes.
2. Add the rice, water, and spices and bring to a boil over high heat until the water is reduced and level with the rice.  Then turn the heat down to low, cover the pot, and steam for another 30 minutes until the rice is cooked through.
3. Meanwhile, wash and chop your kale and toss it with the lemon juice and a splash of olive oil.  Set this aside so the kale can soften while the rice cooks.
4. Add a spoonful of the rice and a spoonful of the kale to a plate with some chickpeas and drizzle with tahini.
5. Toss and enjoy!

Salt Chicken

While walking home from the train station, hangry bitch face in full effect as I tried to dream up something wonderful to make for dinner, the savior voice of my conscious reminded me of salt chicken.

 

In my post-veg years this is one that has quickly become my go-to dinner, and although some might argue it's not truly a "recipe" since it's never been made the exact same way twice, it has a pretty scientific set of steps to follow:

Start with a foundation of chicken surrounded by garlic, whether it be powdered, minced, a roasted spread, or a little of all three.  Build up the plate with lots of complex greens like kale, full grown spinach, fresh arugula, or rainbow chard to give it some substance.  Then top it off with some flavorful additions that are salty, spicy, or sweet: like olives, artichokes, capers, red pepper flakes, carmelized onions, and red bell peppers.

 

The combination is versatile so it can be tossed with pasta or used to decorate a plate of polenta similar to this dish, but it brings enough flavor to the table to make it a delicious stand alone dish too.

 

Now that you know how to make this super crave worthy dish, the only thing left to question is the super blog worthy name!

 

Garlic Chicken and Kale Saute

Ingredients

For the chicken:

• 3 chicken breasts, halved
• 1 T oil
• 1 t salt
• 2 t garlic
• 2 t onion
• 2 t mustard
• 1/2 t red pepper

For the saute:

• 1 sweet onion, sliced
• 3 lg cloves garlic, minced
• 1 red bell pepper, diced
• 3 T olives, chopped
• Olive oil, salt, and pepper as needed
• Optional:
• 1/4 c crushed artichokes

Combine

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Heat two tablespoons of olive oil in a large skillet over medium-low heat.  When its shimmering, drop the onions into the pan and cook for 15 minutes, stirring occasionally.
3. Meanwhile, coat the chicken with olive oil, sprinkle liberally with salt, then with the spices.  Scatter on the baking sheet and bake for 20 minutes, flipping the pieces once half way through.
4. When the onions start to get carmely but not browned, add 2 tablespoons of water and cook for 10 more minutes.  Add the garlic and red pepper and saute for another 10 minutes.
5. Toss in the olives and artichokes until well mixed and warmed.
6. Plate a heaping spoonful of the saute, top with chicken, enjoy!

On Growing Up

Centered on the lawn between the maple that no one could climb regardless of effort expended and the honey suckle covered fence that gave every kid in the neighborhood devil splinters at least once, stood a short little apricot tree.

It had only one perfect branch so we took turns: two in the grass, one perched in the childish seat.

The latter designated the picker, dedicated to eyeing each fruit, squeezing it between index and thumb in search of the perfect ripeness, as breeze played through their grubby little hands under sun filtered through the greenest leaves.

Although these California gems set a standard hard to beat, apricots are to this day one of my standard treats, stuffed into cookies, smeared as jam onto peanut butter toast, or tossed into a salad like this.

Stone Salad

Inspired by last years version

Ingredients

• 1/2 c wheatberries
• 1/2 c edamame
• 1/4 c fresh mint, finely chopped
• 2 T oil
• 2 T vinegar
• Salt, as desired
• Pepper, as desired
• 2-3 c kale, washed and chopped
• 2 apricots, sliced
• 2 radish, slivered
• Almonds, chopped
• Feta, crumbled

Combine

1. Add the wheatberries to a small pot, cover with 1-2 inches of water and a pinch of salt, and bring to a boil over high heat.
2. After 15 minutes reduce the temperature to medium and cover the pot.  Cook for another 30 minutes until the wheatberries are translucent (adding more water if necessary) then add the edamame on top, cover, and cook for another 5 minutes until the edamame is steamed through.
3. Drain and excess water from the pot.
4. Toss the mint, oil, vinegar, salt, and pepper in large bowl.  Add the kale and gently toss until the leaves are well covered.
5. Gently toss in the wheatberry-edamame mixture, top with apricots, radish, almonds, and feta.
6. Enjoy!

Cost Worthy

In every foodie's chicken-or-the-egg style question, I've always wondered which came first: my love for food crafting or for food shopping?

They seem to have always held an equally special place in my heart, maybe because I knew the craft was on the other side of the task or that I'd have a small say it what was made by helping with the shopping, but in this case we'll say it was because I was hopeful that shopping would mean a treat.


  It's not as if Pavlov is in need of one more example to prove him right, but truly there was no better end to cruising up and down the cement floored aisles of a bulk-grocery mecca than being able to successfully convince my mom that Treat-Yourself-Sunday was a thing.

We always looked past the styrofoam pizza slices and greasy churros because this smoothie was our favorite Sunday share.  I doubt Costco's version includes any trace of greens but while throwing ingredients together I was hit with this spot on taste that brought me right back to those moments that I knew I needed to share!

Costco Berry Smoothie


Ingredients

• 3 cups frozen fruit blend (strawberries, blueberries, blackberries, cherries, raspberries)
• 2 handfuls kale or spinach
• 2 bananas
• 1 T chia seeds or flax
• 1/4 c grapefruit juice
• 1/4 c orange juice

Combine

1. Add the ingredients to a blender
2. Blend on high speed for 1-2 minutes
3. Enjoy!

Where da Beef

"You always know exactly what you're doing", my roommate says when she sees me cooking.

I laugh: calm, happy, and collected, breezing about our small alley style kitchen space.

I start this recipe by confidently running a bunch of kale under a stream of cold water then massaging each piece separately to make sure it's clean and to draw out the flavors.  I never use a knife to de-rib the leaves: I simply hold the root side of the stem in my left hand, wrap my right pointer finger and thumb around the base of the leaf, then pull up along the stem and away from the root taking the greens with me as I go.  A quick chop and we're onto the cabbage.

I rinse the entire head and discard the outermost layers.  Using my left hand to stabilize the cabbage I thinly slice it up, then give the pieces a swift centered, perpendicular chop.

The radishes are rinsed, sliced, and roughly chopped.  The carrot rinsed, peeled, rinsed again, then grated.  The bunch of mint is rinsed, the leaves are plucked from the stems then stacked, and sliced thin as can be.  While making the dressing I float from cabinet to container, adding a spoonful of this, a shake of that, tasting at the end for good measure.

She's right in the sense that the kitchen is a place where I'm at ease - breezing about our small alley style kitchen calm, happy, and collected.

But, she's wrong in the fact that we should judge a book by it's cover - this is the second time I cooked steak and although I confidently compiled the marinade and threw the steak into the oven I could only laugh in disbelief as I pulled out a (very) well done steak!  So I have to include a few lessons learned:

Do's

1. Make this marinade - it resulted in some serious deliciousness.

2. Buy sirloin if possible - it was enjoyably tender, even well done.

Don'ts

1. Put steak in the oven while it's blazing during pre-heat mode.

2. Cook a 1/2 inch thick piece of sirloin for 10 minutes.

Slivered Steak Salad with Sweet and Sour Tamarind Dressing

Ingredients:

For the steak:

• 1/3 c red wine vinegar
• 1/3 c soy sauce
• 1/4 c ACV
• 1 T sesame oil
• 3 cl garlic, chopped
• 3 T basil
• 1 T red pepper flakes, scant
• 1 - 1 1/2 lbs steak

For the salad:

• 2-3 c cabbage, thinly sliced
• 1-2 c kale, chopped
• 6 radishes, thinly sliced then chopped
• 1 very large carrot, peeled and grated
• 1 handful of mint leaves, chiffonade
• salted, roasted cashews, as desired.

Dressing:

• 3 T tamarind paste
• 2 T lime juice
• 1 T olive or coconut oil
• 1/2 t garlic powder
• salt and pepper to taste
• red pepper flakes as desired

Combine:

1. Whisk the marinade ingredients in a medium mixing bowl then add the steak.  Refrigerate while soaking for 30 minutes.
2. Meanwhile, prep your veggies using the help above if necessary.
3. Preheat your oven to 400 degrees with the rack on the lowest rung for a gas stove, and line a baking sheet with parchment paper.
4. Use tongs to pull each steak out of the marinade, letting the sauce drip off before transferring the meat to the baking sheet.  Bake the or 3-7 minutes depending on how thick the pieces are, then let sit for 1-2 minutes before slicing.
5. While you wait for the steak to be done, whisk together the ingredients for the dressing and toss with the salad until well coated.
6. Top with slices of steak and crushed red pepper flakes.
7. Enjoy!

Green Rice and Eggs

The memories we carry around with us over the years are a strange thing.  Why these certain instances, flavors, smells are the ones chosen to be a part of us, becoming some vivid but distorted badges of our sense of self is a puzzle.

Just like egg and pea fried rice.

I remember distinctly that this was a signature dish from my kindergarten cafeteria.  Why was this a signature dish? What did the other kids think of it?  How did I fall in love with it?

No idea.

But I do know for a fact that I was infatuated with the stuff to the point that I would beg my mom to re-create it at home.

Something about all the little pieces of oily rice, sweet peas, and sponge-y egg all jumbled together was infinitely appealing to my 5 year old self, and although I'm sure its not the worst thing a kid could've asked for dinner I've since learned it's not the healthiest choice.

Thus, in honor of the kindergarten me and spring green blooms, I offer a slightly cleaned up version.

The rice is short grain and cooked in a risotto-esque style to give it the same satisfying sauciness, tossed with leeks, kale, and (of course) peas to give it a healthy dose of veggies, then topped with sliced radish for a little crunch and a soft boiled egg for a little creaminess and protein.

Twenty years later and it still sings to my inner child - hope you enjoy!

Green Rice and Eggs

Ingredients

• 3 cloves garlic, minced
• 1/4 jalapeno, minced (optional)
• 1 1/3 c medium or short grain rice
• 2 t salt
• black pepper as desired
• 4+ c water or broth
• Coconut oil as needed
• 1/2 c frozen green peas, thawed
• 1 c leeks, thinly sliced
• 2 c kale, finely chopped
• 1-2 T grated Parmesan (optional)

Toppings:

• 1 soft boiled egg per serving
• Radish, thinly sliced

Combine:

For the toppings and veggies:

1. Prep all of your ingredients so they are ready to go when you are ready to be mixed in right when you need them.
2. Fill a small pot 3/4 of the way with water, add a tablespoon of salt, place on a burner to the side for now.  Also keep a small skillet handy.
3. When the rice is almost done (softening but still a little hard in the center) bring the water to a boil and heat 1 tablespoon of oil in the skillet over medium-low heat.
4. Soft cook the eggs you are using.  Meanwhile cook the leeks for 1-2 minutes, then add the peas and kale and cook until the greens are just wilted and brightened in color.

For the rice:

1. Heat 2-3 tablespoons of oil in a separate large skillet over medium heat, then add the garlic and jalapeno when shimmering or bubbling respectively.
2. Saute them for a minute while using a medium-large spatula to stir them often and making sure they don't burn or brown at all.
3. Add the rice, salt, and pepper to the pan and continue to saute for 2-3 minutes while continuing to stir often.  Again you don't want the rice to stick to the pan or burn at all, you just want to make sure it is coated well with the oil and give the seasonings a chance to soak into the rice.
4. Add in 1/2 a cup of water or broth and stir while letting it evaporate - this will happen pretty quickly.
5. Add in 1 full cup of liquid.  Use the spatula to gently fold the rice into itself, when most of the liquid has cooked off add another 1/2 cup.
6. Add another two 1/2 cups in this method then test the texture of the rice.  It should be softening but still be a little hard in the center - this means you will have about 1 or 2 more additions of liquid until it is ready.
7. Add another 1/2 cup of liquid to the rice and let it cook off.  Test it again to see if it is to your liking, if not continue adding liquid half a cup at a time until it is ready.
8. When the rice is soft but sturdy and all of the liquid is cooked off, fold in the veggies and cheese (if using).
9. Top with a soft or medium boiled egg and slices of radish.
10. Enjoy!

Remodeled

There are some who seem to think that kale has seen it's fifteen minutes come and go - thankfully - I am not one of those people.

Kale is the iceberg that sunk the soggy lettuce ship I rode through my earlier years.  It rocked the little romaine world that was all I knew before I discovered truly, dark, leafy, versatile greens.  For that, it will always hold a special place in my heart.

Last year I posted my first of many kale salad recipes, which has since gone through many re-modelings to become the version seen here.

First soften the crunchy kale with a simple dill vinaigrette, then tossing the greens with sweet, simple roasted beets and chopped orange segments.  Add some lean protein in the form of green lentils and chopped walnuts to turn these veggies into a full meal and enjoy!

Kale Salad with Dill Vinaigrette, Orange, Beet, and Lentil


Ingredients

For the salad:

• 1 cup green lentils
• 1 large beet, sliced
• 6 kale leaves, de-ribbed, chopped
• 1 orange, segmented, chopped
• 1/2 c walnuts, minced
• 3 T feta, crumbled

For the dressing:

• 2 T olive oil
• 2 T white vinegar
• 1 T dill
• salt and pepper to taste

Combine

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
2. Place the lentils in a small pot with 1 tablespoon of olive oil and 1/2 teaspoon of salt.  Fill the pot with water until the lentils are approximately 3/4 inch under the water line.  Boil for 10 minutes with the pot uncovered, then simmer on low with the pot covered for about 20 minutes until the lentils are cooked through.  Dump them into a strainer and rinse with cold water.
3. Meanwhile, peel and chop the beet.  Toss with 1-2 tablespoons of olive oil and sprinkle with salt and pepper.  Scatter on the baking sheet and roast for 20-30 minutes until browned on the outside and soft throughout.
4. Toss the kale with the dressing until the leaves are liberally coated.
5. Toss in the cooked lentils, beets, orange, walnuts, and feta.
6. Top with cracked sea salt and black pepper.
7. Enjoy!

Savory Muffins

When a muffin is sweet it's very reminiscent of eating a cupcake.  When a muffin is savory, however, it tastes like something that can actually pass as breakfast.

A few years ago I came across a perfect muffin recipe for the fall and winter that was not your typical batch of pumpkin muffins.  They were full of butternut squash, spinach, and feta: flavors that were ideal for chasing away the winter blues.

Now that Spring is here (kind of), there is a less of a need to chase away the winter blues and more of a need to give the sun a wide armed welcome instead.

This weeks version of Sunshine's whole wheat welcome banner comes with chunks of sun-dried tomatoes, minced kale, and sharp white cheddar backed by hints of sweet basil and spicy mustard seeds to seal the deal.

The cloudy side of this recipe is that if your heat is still on you really don't want to leave these out at room temperature for longer than 3-4 days because cheese, greens, and overly hot apartment - yuck!

The sunny side of this recipe is that if you let the muffins cool to room temperature completely then place them in a freezer safe tupperware, you can freeze them for up to a month and microwave them for a minute or two before enjoying!

Sun-dried Tomato, Cheddar, and Kale Muffins

Ingredients:

Dry Ingredients:

• 2 c wheat flour
• 2 T sugar
• 1 T mustard seeds
• 1 T dried basil or oregano
• 1 T baking soda
• Salt and pepper to taste

Mix Ins:

• 1 c of sun-dried tomatoes, chopped
• 2 c of kale or spinach, finely chopped
• 1/2 c sharp white cheddar, grated

Wet Ingredients:

• 3 large eggs
• 1 c milk
• 1/4 c olive oil

Combine

1. Preheat the oven to 400 degrees and grease a muffin tin with shortening or oil.
2. In a large mixing bowl, whisk together the dry ingredients.
3. Add in sun-dried tomatoes and stir well, making sure to break apart any pieces that clump together.
4. In a separate mixing bowl, beat the eggs then whisk in the milk and oil.
5. Add the kale and cheddar to the wet ingredients, then combine the wet and dry mixtures.
6. The resulting batter should look a little more liquid than what is typical for a muffin but not quite as liquid as a cake batter.
7. Drop 1/4 cup measurements into each muffin cup.
8. Bake for approximately 20 minutes until the muffins are cooked through.
9. Tip each muffin on it's side and let it cool.
10. Enjoy!

Crash Course

A simple plate of protein and vegetables can sometimes be so much more.

Take this meal as a perfect example.

It starts with of a collision of worlds: a vegetarian-protein-packed base lending support to my favorite post-veg paprika style chicken.  It ends with an explosion of contrasting flavors: a bang of paprika spice grounded by nutty lentils, sweet coconut milk, carrots, a red bell pepper mellowing bitter kale greens.

The result: a wholesome combination that can be made again and again.  Omit the chicken and go full-veg for a lighter version, keep the chicken or sub salmon for a post-workout muscle rebuild, and definitely save the leftovers for a delicious, pack-able, work-day lunch.

Coconut Lentil Bowls with Paprika Chicken

Note: original recipe inspiration was lost but I think it was altered from Food52!


Ingredients

For the Lentils

• 1/2 sweet onion, chopped
• 2 t garlic, minced
• 2 T oil
• 1 c lentils, uncooked
• 2 t basil, dried
• salt and pepper to taste
• 2 1/2 c water
• 7 oz full fat coconut milk, very well shaken 
• 2 medium carrots, shredded
• 1/2 red bell pepper
• 4 c kale, chopped

For the Chicken

• 1 T oil
• 1 lb chicken
• 2 t smoked paprika
• 1 t garlic, powdered
• 1 t onion, powdered
• 1/2 t red pepper
• 1/4 t cumin
• 1 t salt

Combine

For the Lentils

1. Heat two tablespoons of oil in a medium pot over medium heat then add the onions and garlic and saute for 5-7 minutes.
2. Add the lentils, basil, salt, pepper, and water.
3. Bring to a boil over high heat for 10 minutes then reduce heat to low, stir in the coconut milk, carrots, and pepper and simmer for 20 minutes or until lentils are just cooked through.
4. Stir in the kale and cook until just wilted.

For the Chicken

1. Preheat your oven to 350 and line a baking sheet with parchment paper.
2. Whisk the spices together in a small dish.
3. Trim any extra fat off the chicken, rub lightly with oil, and sprinkle the spices onto each side of the chicken so each piece is well coated.
4. Bake for 15-20 minutes or until cooked through.

Notes:

1. If you want this to be a 30 minutes dinner I suggest starting by prepping all of the veggies and spices, then preheating the oven, then starting the lentils.  Once you reduce them to a simmer you can focus on the chicken and get it going.
2. This meal is best with a side of fresh, toasted bread.
3. Enjoy!

Grab a Bowl

For those of you who are still suffering from yesterday's horror story (don't worry, me too) here is a delicious meatless meal to help you recover!

Since re-introducing meat into my diet I've kept two meals a day plant-based.  If you are trying to do the same, balanced bowls like this will help you stay energized, full, and satisfied without the meat.  They are versatile and include a mixture of carbs, veggies, non-animal protein, and a little healthy fat - hence the name "balance bowl".


One of my favorite combos is baked tofu and cumin roasted carrots on top of a base of lime-rubbed kale and seasoned brown rice.  Sliced avocado provides a great source of fat and pomegranate seeds offer a sweet crunch for those of you who also cannot go a meal without fruit!

The bonus is that this meal is hearty enough to withstand a few days in the fridge so you can enjoy it right away or pack it for lunches like I did.

Marinated Tofu Balance Bowls

Ingredients

For the tofu:

• 1 package of extra firm tofu, pressed and sliced
• 1/4 c soy sauce

For the rice:

• 1 c rice
• 2 T oil
• 2 inches ginger, minced
• 3 cloves garlic, minced
• 1 t salt
• 2 t basil
• Enough water to cover the rice by an inch

For the carrots:

• 4 medium carrots, peeled and coined
• 1 T oil
• 1/4 t cumin
• 1 t curry
• 1/4 t cinnamon
• 1/4 t salt
• 1/4 t red pepper

For the salad:

• 6 lg leaves kale, chopped
• 1 lime, juiced
• 1 avocado, chopped
• Seeds from half pomegranate

Combine

1. Place your block of tofu between two dinner plates and top with something moderately heavy, like your largest cookbook for about 20 minutes.  This will squeeze excess water out so the tofu will bake with a nicer texture.
2. Bring the ingredients for the rice to a boil over high heat for 10 minutes, then reduce to a low simmer and cover for 20-30 minutes or until cooked through.
3. Meanwhile, preheat your oven to 350 degrees and line two baking sheets with parchment paper.
4. Peel and slice the carrots then toss with the oil and spices, scatter on a sheet and bake for about 30 minutes.
5. Once the tofu is pressed, cut the tofu into 6-8 slices, place in a large mixing bowl and soak in soy sauce for a few minutes.  Spread out the slices on the second baking sheet and bake for 20 minutes, flipping half way through, until edges have browned.
6. Toss the kale with the excess soy sauce and the lime juice.
7. Top a serving of the kale with pomegranate seeds, carrots, rice, and tofu and enjoy!

Banh Mi Salad

Homemade pickled radish, carrots, and jalapenos.

Shredded veggies.

Pulled chicken.

If Banh Mi ever came in the form of a salad - this is it!

The pickles are inspired by Eva Tolenko.  Although she calls them Taco Pickles, they screamed Banh Mi when I saw them.  I used a mandolin slicer to cut the veggies and let them sit overnight.  Feel free to let them sit longer and they should stay good in the fridge for about a month.

Of course my favorite kale and cabbage salad combo made the base to this one, for some extra crunch and flavor I also added chopped celery.

For those of you who have never made pulled chicken before - don't worry, neither had I!

I compared a few recipes and the general method is to sear the chicken for a few minutes on each side, then to cover it with liquid and simmer it until it is done cooking.  The chicken will absorb any flavors that are in the liquid you use soy sauce, ginger, and garlic are great easy choices for this flavor fusion!

Pulled Pickle Salad

Ingredients

For the Pickles

• 1 small carrot, peeled
• 3 jalapenos
• 4 radishes
• 1/4 c boiling water
• 1 T sugar
• 2 t salt
• 1/2 c vinegar
• 1/4 t coriander

For the Chicken

• 1 lb chicken thighs, fat trimmed off
• 3 T oil
• 2 cloves garlic
• 3 T soy sauce
• 1 lime, juiced
• 1/4 t red pepper
• 1/4 t smoked sea salt

For the Salad

• 4 large leaves kale, de-ribbed and thinly chopped
• 1/2 sm purple cabbage, thinly sliced with mandolin or knife
• 2 ribs celery, sliced

For the Dressing

• 1/4 c cilantro
• 2 limes, juiced
• 2 T oil or tahini
• Salt and pepper to taste

Optional Garnish: fresh cilantro, sprinkling of sesame oil

Combine

1. Slice the carrots, jalapenos, and radishes into coins and stuff into a clean mason jar.
2. Boil water, dissolve the sugar and salt in the water, then stir in the vinegar and coriander.
3. Pour as much of the vinegar mixture into the mason jar.  If you have space, add extra vinegar then let the pickles sit overnight.
4. Trim the fat off your chicken thighs and heat some oil in a large sauce pan or pot.  Sear the chicken on each side for a few minutes, adding the garlic to the pan halfway through.
5. Add the soy sauce, lime juice, red pepper, and sea salt to the pan then cover the chicken the rest of the way with water.  Bring to a boil then simmer for 10-15 minutes until the chicken is cooked through.
6. Put the chicken in a bowl and use two sturdy forks to pull all of the meat away from the bones and shred into pieces.
7. While you wait for the chicken to cook, chop your kale and slice your cabbage and celery.
8. Puree the ingredients for the dressing in a blender then toss with the kale mixture until well coated.
9. Top with pickles, pulled chicken, fresh cilantro, a sprinkling of sesame oil, and enjoy!