Tuesday, 06 September 2011 06:43

Lentil Chili and Sautéed Kale with Sun-Dried Tomatoes

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These recipes were the result of not having a lot of food in the kitchen - I found some recipes on Food.com and Epicurious and adapted them a little. They each cost less than $1.50 per serving and took less than 10 minutes to prep. You can change up the ingredients a little based on what you have on hand in your own kitchen. Both recipes are gluten, soy, and sugar free, and low in salt and oil.




Lentil Chili
Servings: 2
Time: 5 minutes prep, 1 hour to cook

Ingredients:

  • Lentils - 1 cup
  • Water - 2 cups
  • Tomatoes - 1 cup, chopped
  • Chili powder - 3/4 tablespoon
  • Cumin - 1/2 teaspoon
  • Oregano - 1/8 teaspoon
  • Onion - 1/2 medium, chopped
  • Celery - 1 stalk, chopped
  • Garlic - 1 clove, minced
  • Cold water - 1/2 cup
  • Optional - salt, garlic powder, and vegan cheese (I used Daiya)

Directions:

  1. Boil water.
  2. Add lentils (and an optional teaspoon of garlic powder). Cover and cook over low heat 30 minutes. Do not drain.
  3. Add tomatoes, chili powder, cumin, oregano, onion, celery, garlic and cold water
  4. Cover and continue to cook over low heat for an additional 30 minutes, stirring once or twice.
  5. Turn off heat, taste for seasoning - I added a dash of pepper, garlic powder, and salt
  6. Optional: top with vegan cheese like Daiya 


Sautéed Kale with Sun-Dried Tomatoes
Servings: 2 (as a small side dish)
Time: 10 minutes

Ingredients:
  • kale - 1/2 bunch, leaves and stems (chopped)
  • onion - 1/3 medium size, chopped
  • water
  • paprika - 1/4 tsp
  • chipotle - 1/8 tsp
  • red cayenne pepper - sprinkle
  • sun-dried tomatoes - 5, chopped
  • optional: black pepper, garlic powder, olive oil 
Directions:
  1. Place sun-dried tomatoes in water and let soak
  2. Pour about 1/8 cup of water in a frying pan
  3. Add onions and water sautée for about 5 minutes
  4. Add paprika, chipotle, and cayenne pepper - stir well
  5. Add chopped sun-dried tomatoes and stir for a minute
  6. Add kale stems and stir for a few minutes until slightly soft
  7. Add kale leaves and stir until wilted and well done
  8. Remove from heat and add optional black pepper, garlic powder, and olive oil to taste
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