Tag Archives: lentils

Stuffed Chard Rolls

My career change (which I’ll elaborate more on in a future post) has afforded me two luxuries: less stress and more time!  Clearly a win-win situation, which makes me a very happy girl!  This new-found freedom if my day-to-day work-life has given me the delight of once again stepping back into the garden, albeit a smaller one, but a glorious garden none the less!

In my garden I have a small row of rainbow chard, 6 plants in all.  Knowing they are abundant producers I contemplated cutting back and only planting half of them; however, being someone who is always up for a challenge, especially one involving the kitchen, I decided to go for it!  So far I’ve received a thumbs up regarding my sautéed chard and I know this cheesy bread is sure to please his picky pallet.  Unfortunately, neither of the former foods happen to be meal worthy.  So, I started spinning my foodie wheels  to come up with something that can stand on its own.  That is when I started playing around with the idea of stuffed chard rolls! stuffed chard rolls Stuffed Chard Rolls – yields approximately 14 rolls

3/4 cup cooked lentils – I used brown

3/4 cup cooked rice – I used black Thai rice

one large bunch of chard leaves, washed with stems cut off at base of the leaf

1 leek, (white part only) chopped

1/3 cup minced garlic scapes

8 oz sour cream

2 tsp pureed salt preserved lemons – zest and juice of 1/2 lemon can be substituted

3/4 cup crumbled feta cheese

salt, pepper, and garlic powder to taste

olive oil

Greek yogurt – optional

Cook rice and lentils using a 2/1 ratio of water to rice/lentils.  Depending on what varieties you select this can take anywhere from 20 – 45 minutes.  Once they have finished cooking set aside.  Place a large saute pan over med heat and add a generous drizzle of olive oil.  Cook scapes and leeks until fragrant, about 3-4 minutes.  Add rice, lentils, and sour cream; mix well.  Season with salt, pepper, and garlic power, add pureed lemon and feta cheese, stir well to combine. Blanch chard leaves 3 or 4 at a time in boiling water for approximately a minute, remove from water and lay flat.  If the center rib is too thick and does not bend without tearing the leaf, then cut it out. chard leaf

chard leaf cut Once the rib has been removed gently overlap the two sides. chard leaf overlap Place several tablespoons of filling at the base of the leaf.  Tightly roll the leaf around the filling while tucking the sides in. chard leaf filling Place rolls into a baking dish seam side down and bake for 15 minutes at 350°F. chard leaf rolled  Stuffed chard rolls can be enjoyed hot or cold and are delicious when paired with a side of Greek yogurt.  I can see myself making a version of these with ground beef and a cheesy red sauce; this will definitely make my carnivore a very happy boy! stuffed chard rolls 3 Images and content copyright © 2013 Danielle R Limoge.


Filed under Vegetarian

Lentils, mixed greens and a few veggies for good measure.

Last night I was not in the mood to cook.  Like not at all.  That has been the running theme this past week.  I’ve been living on fresh-picked garden salads, and soups squirreled away in anticipation for such meals.  The weather got real hot real fast.  Not cool.  I know my remaining brassicas are going to bolt just like most of the bok choy did last week.  This is exactly what happened last year.  Of my 12 plants I ended up with one small broccoli crown.  This year I have over 40 in the ground.  I have a feeling broccoli, cabbage and cauliflower will now be fall plantings, unless I can get them in the ground by early March.

When the weather is hot I lose my appetite.  Typically, I drink fruit smoothies and snack on tomatoes, peas, zucchini, and beans while working in the garden; once the sun sets I may have some toast and jam, but not much more.  After spending much of yesterday outside, when 7 o’clock rolled around I suddenly realized I hadn’t eaten much and I was starving, and of course, had no desire to cook.  Lentils to the rescue!

I love lentils; maybe it’s their earthy flavor, versatility, or the quickness to which they cook up. Regardless, they are a staple in my diet.

Lentils and Mixed Greens (makes 2 small servings)

1 cup dry lentils

1 1/2 c water

1/2 med onion, chopped

3 mushrooms, chopped

1/2 qt canned Amish paste tomatoes

handful mixed greens – I used Swiss chard, bok choy and mustard greens.

2 Tsp garlic salt

2 Tbsp cumin

1 Tbsp yellow curry powder

fresh ground pepper to taste

olive oil

Rinse and sort lentils removing debris, place in a small sauce pan, add water.  Bring to a boil, after 3 minutes reduce to a simmer, stirring occasionally.  Once lentils are cooked add cumin and curry powder, set aside.

Place onion in heated skillet.  Most of my cooking is done in cast iron (which gets wicked hot) so I set the heat at med-low to keep things from burning.  After onion begins to brown (2-3 minutes) add mushrooms, continue cooking for another 2-3 minutes, add tomatoes and greens.  Cover approximately 2 minutes to wilt the greens.  Add garlic salt and pepper, spoon on top a bed of lentils and enjoy.

I think when I reheat the leftovers I will add some fresh cilantro, basil would make a nice addition too, if my plants weren’t 3 inches tall!


Filed under Vegan, Vegetarian

Lentil Patties

Sunday afternoon I started the seasoning process for a new-to-me cast iron skillet I scored several weeks back.  This is my second piece of cast iron, not including my enamel covered pieces.  I really love cooking with cast iron, and knowing that (with proper care) I will have them for the rest of my life makes my personal reduce-reuse-recycle-repurpose campaign all the more fulfilling!

Since my oven was currently occupied with the lengthy process of re-seasoning the skillet, I had to come up with a dinner that could be made stove top, and in a relatively short amount of time.  My niece had stayed with me for the weekend, 4 year olds are exhausting and I was starving!!  Lentil patties to the rescue!

Lentil Patties

1 cup dried lentils, rehydrated. (I had brown on hand but any variety will do.)

1/4 of a medium onion, diced

2 cloves garlic, minced

1 cup seasoned bread crumbs, toasted

1/2 cup soy flour

1/3 cup water

olive oil

1/2 cup fresh cilantro, chopped (Last year’s cilantro self-seeded and is growing like a weed, this makes me extremely happy!!)

Because I typically only measure when it really counts, like baking, the following amount are guesstimates of how much seasoning I used. Feel free to adjust to your personal tastes.

several dashes of Worcestershire sauce (omit to make this vegan/vegetarian friendly)

1 tsp salt

2 tsp cayenne pepper

juice from 1/2 a lime

1/2 tsp paprika

1 tbsp cumin

2 tsp pepper

1 tsp ground mustard

Rinse dried lentils and place in a sauce pan with 2 cups water, bring to a boil then reduce to a simmer.  Cook for approximately 15 minutes or until soft.  In a large pan, heat a bit of oil over med heat and brown bread crumbs, transfer to a plate.  In the same pan, saute onion for about 2-3 minutes, add garlic, and cook for an additional 2 minutes.

Once lentils are cooked transfer to a food processor and pulse to mash them up; this can also be done by hand with a potato masher.  Add onion and garlic, pulse several times.  Transfer lentil mix to a large bowl and add spices, cilantro, Worcestershire, and lime juice; stir to combine.  In another bowl mix flour and water, then add to lentil mix; stir to incorporate.  Shape into patties (I made 7 palm-sized patties) and coat with breadcrumbs.  Place in skillet on med heat and cook until both sides are browned.

I paired mine up with some of my canned yellow tomato salsa and green beans. Delish!


Filed under Vegan, Vegetarian

Curry Lentil Stew

It has been forever since I posted a recipe or shared any of my latest cooking adventures, so I thought I should remedy that starting today! Honestly, I have lots of unfinished posts just hanging out in my que waiting to be published, maybe someday I will actually get around to finishing them! Maybe.
A little over two weeks ago I went home for a family get together and ended up getting more than I bargained for. My niece had a cold that quickly spread throughout my brother’s family. Not wanting to exclude her Aunt DD I ended up getting sick as well. My colleagues are always on my case about the fact that for someone who eats very healthy and exercises regularly I am ALWAYS getting sick! Folks, I’ve been this way my entire life. :/
Last Sunday, which was day seven of my 2 week cold, I was not in the mood to cook. I wasn’t in the mood to do much of anything really. So while putzin’ around on Facebook I noticed a friend was making lentil curry soup for lunch. Instantly I knew that was exactly what I needed to get out of the blah mood I was currently drenched in. I attribute that to the spice!
There was no recipe following here, just a lot of tossing together what was on hand and I am happy to report it turned out deeee-lish!
3 medium potatoes, cubed
1/2 bag of baby carrots, coined
2 large jars of my canned tomatoes
4 cloves of garlic, minced
1 bag of dried lentils
4 stalks of celery, chopped
1 large onion, chopped
6 cups water
4 chicken bouillon cubes (make this recipe vegan by subbing veggie stock)
red curry powder
seeds from 5 Thai Dragon Peppers
Olive Oil
Salt & Pepper
Step 1. Chop your veggies
Step 2. In a large soup pot heat oil on med-high heat. Add onion, carrots, potatoes and garlic, saute for about 5 minutes. Add tomatoes, water, chicken cubes, lentils, celery, pepper flakes and curry powder. The amount of curry powder depends on how hot you like your food. I like it HOT so I generously sprinkled enough to cover the top of the soup pot, twice.
Reduce heat to med-low, cover and allow to simmer for 45 minutes to an hour.
I ended up taking the final picture several days after the soup was cooked, so by then it had evolved into more of a stew consistency!

Leave a comment

Filed under Vegetarian