The Half-Crunchy Mama

Trying to live a natural life with balance


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Sweet Potato Black Bean Chili

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Rain. We have seen enough rain this fall in Georgia to last us all winter. Once the rainy days turned cold, it got worse. I knew yesterday was supposed to be the last day of this dreary weather until next week, but there was such a chill in the air that I knew that soup was what was needed for dinner. So here’s a down-and-dirty, super-short, no-frills post with the recipe.

This was originally inspired by a recipe in the magazine that I receive from Kaiser Permamente as an insured member (they actually have some good recipes in there!), but of course I have made several changes to it, improvements, if you will. It’s hearty and full of vitamin A thanks to the sweet potato, while the black beans fill you up with fiber and deliver almost all of the magnesium and iron that you need for the day. Between the two, you get 100% of your daily intake of potassium in a serving of each (one cup of each).

The best part? Fast, cheap, and easy (my favorite things) and only one pot to clean. Sure, there’s a cutting board and a knife, but that’s really it. This honestly does only take about 30 minutes, start to finish. Yippee!


Sweet Potato Black Bean Chili

Super fast, cheap, and easy meal for any day of the week, especially a cold one. Almost no mess and very little prep time, this one is sure to be a keeper! Even Sugar Bee likes it ūüôā

INGREDIENTS
  • 2 Tbsp extra-virgin olive oil, butter, ghee, or other oil of your choice
  • 2 cups of peeled and diced sweet potatoes; 1 large or 3 small
  • 1 large onion, diced
  • 6 cloves of garlic, minced
  • 2 Tbsp smoked paprika
  • 2 Tbsp ground cumin
  • 1 Tbsp tumeric
  • 1 Tbsp chili powder
  • 2.5 cups vegetable broth (or chicken stock if not vegetarian and you want a richer taste)
  • 2 15-ounce cans of organic black beans, rinsed
  • 2 14.5-ounce cans of fire-roasted diced tomatoes (I use one can of regular dice and one can of petite dice)
  • Juice from 2 limes
  • 1 cup chopped fresh cilantro
  • Shredded cheese for topping (optional)
DIRECTIONS
  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion softens, about 4 minutes.
  2. Add spices (garlic, paprika, cumin, tumeric, chili powder) and cook, stirring constantly, for about 30 seconds.
  3. Add the broth and bring to a simmer. Cover and reduce heat to maintain a gentle simmer. Cook until the sweet potato is tender, about 10-12 minutes.
  4. Add the beans, tomatoes, and lime juice. Increase heat to high and return to a simmer, stirring often.
  5. Reduce heat and simmer until slightly reduced, about 5 minutes.
  6. Top with cilantro and cheese, if desired. Enjoy!

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Southwest Black Bean Soup

Southwest Black Bean Soup | The Half-Crunchy Mama

It’s that time of year when all I want is warm soup. Even if it’s not that cold in Georgia, it’s still winter. And the temperature swing from midday to midnight can easily be 30 degrees. I’m really trying to lower our food budget, so soups are also budget-friendly and you end up with several meals worth when it’s done. Sugar Bee, my three year old, loves beans, especially black beans, so¬†she’ll pretty much eat any soup now that has beans. I have even been known to add some beans to my chicken soup for her eating enjoyment. Here is another winner for her.

This one is also a time-saver. I usually make bean soups in the crock pot since I try to¬†cook my own beans as much as possible. Not only is it a lot cheaper to soak and cook dried beans yourself (and you get to control the amount of salt), it also helps make them a less musical fruit if they are freshly cooked. Freshly soaking the beans loosens the skins, and releases the gas causing agent (oligosaccherides). When you dump that gassy water from the overnight soak and cook them with fresh, clean water, you end up with less gas. (Here’s a great post about how to cook and soak your own beans.) That aside, because I used canned beans for this recipe, I can see being able to throw this together for a last-minute dinner on a weeknight. Cheap, fast, and easy…just how I like my meals.


 Southwest Black Bean Soup

Cheap, fast, and easy. That’s how I like my meals. Soups are a great way to get more out of your food budget. Bean soups are even more thrifty. This recipe uses canned beans, but you can easily swap the cans for a pound of presoaked beans, throw everything in the slow cooker, and set it for 8 hours on low. Either way, this is a perfect meal for a winter’s night.

INGREDIENTS
  • 2 Tbsp oil (I used expeller-pressed coconut oil)
  • 2 onions, diced
  • 6 cloves of garlic, minced
  • 1 generous Tablespoon chili powder
  • 1 generous Tablespoon cumin
  • Four 15 oz cans black beans
  • 32 oz broth (I used vegetable broth)
  • 2 large roasted red peppers, chopped
  • 2 Tablespoons tomato paste
  • 2 bay leaves
  • Fresh ground black pepper, to taste
  • Juice of one lime
  • Fresh cilantro, chopped
DIRECTIONS
  1. Heat oil in large stock pot over medium heat. Add onions and cook for 5-7 minutes, until softened, but not browned. Add garlic and cook until fragrant, about a minute.
  2. Add cumin, chili powder, and beans, stirring to coat everything in spices.
  3. Add broth, peppers, tomato paste, bay leaves, and pepper, and bring to a boil.
  4. Reduce heat, cover, and simmer for 25 minutes. Add fresh lime juice and stir.
  5. Spoon into bowls and garnish with fresh cilantro.

Southwest Black Bean Soup | The Half-Crunchy Mama

(Optional: Add spoon of sour cream like The Russian did)


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A Twist on Gram’s Tuna Salad

A twist on Gram's Tuna Salad | The Half-Crunchy Mama

Me and Gram in her kitchen – circa 2003

Gram was a Depression-era kid. She knew how to make the best and most delicious things out of anything and wasted nothing. Her soups, egg sammies, applesauce, chicken paprikash (BEST. EVER.), and her tuna salad are the first ones to come to mind. As I mentioned in the post for my Smoked Salmon and Goat Cheese Frittata, I often feel like she’s with me in the kitchen. As the anniversary of her passing is coming up (has it really been 5 years?!), I thought this would be a good time to share my Gram-inspired tuna salad recipe. She always made the best tuna salad and I was privy to a few of her “secret”¬†ingredients. Through the years I have made some of my own twists to the recipe, but I always think of her when I’m making a batch. The Russian loves when I make it, often asking for it, so I usually make 2-3 cans at a time. It still doesn’t last and I’m lucky to see half of it. But that is what makes me happy…content bellies full of my food.

A word about the tuna I use. I no longer splurge on the white albacore filet kind. What I have learned is that you should look for the cheap stuff that is made from baby tuna. They have had less exposure to the environment, so the theory is that they will have less toxic things in them, like mercury(1),(2).¬†So I get the huge pack of cans from Costco of regular old Chicken of the Sea chunk light in water. Or whatever is on sale at the supermarket.¬†It’s best to pick up tuna in water in order to retain most of the naturally occurring omega-3s in the fish. When it’s packed in oil, the omegas can leach out into the oil (oil to oil) and you end up pouring this down the drain, but when packed in water, the omega oils stay with the fish – oil and water don’t mix.

On to the recipe. I vary this off and on based on my mood, but this is a good base recipe. Leave out anything you don’t like and add in things that you think would make it better. I love to play around with canned tuna and salmon, switching things up now and then to play around. Here are the basics: tuna, celery, onion, mayo, Dijon, horseradish, parsley, garlic powder, salt and pepper. Gram used to add pickle juice (one of the “secrets”) and I do the same if I have some in the fridge. The veggies are the key. Gram always used fresh vegetables in everything and what a difference they make to the flavor. In a pinch, I have added celery flakes and dried onion pieces from the spice cabinet along with some pickle relish, but¬†fresh is always best.

A twist on Gram's Tuna Salad | The Half-Crunchy Mama

Celery is one of those things that I only buy organic. Because of this, it doesn’t always last as long and it sometimes looks a little uglier than the rest at the store. If there are some ugly spots, I just shave the celery with a peeler and then it’s perfect and ready to use.

A twist on Gram's Tuna Salad | The Half-Crunchy Mama

 Take the cans, drain them, and put them in a large bowl to flake with a fork.

A twist on Gram's Tuna Salad | The Half-Crunchy Mama

I LOVE my mini chopper that I have shared with you in the past. This cuts down chopping time and makes the celery and onions come out so finely diced that they blend perfectly with the tuna. Chop up 2-3 stalks of chopped celery (don’t forget the leaves as they add lots of extra flavor!) and a good half of a onion. Add them to the tuna and combine. I like to combine a few things at a time because I feel that it mixes better.

A twist on Gram's Tuna Salad | The Half-Crunchy Mama

Then add a few tablespoons of chopped parsley. Stir again.

A twist on Gram's Tuna Salad | The Half-Crunchy Mama

For three cans, I add about 2-3 teaspoons of horseradish, 2-3 teaspoons of Dijon mustard, and several tablespoons of mayo…maybe 4? I’m sorry, but in case you haven’t learned by now, I am not much of a slave to measurements while I’m cooking. This is why I don’t care much for baking. It’s too rigid and I can’t be free to play. And this picture was the first round of condiment additions…I pretty much doubled what you see here after tasting. Then came the garlic powder, salt and pepper, also done to taste. I would guess a good 1+ teaspoon of each. Taste and find what works for you.

A twist on Gram's Tuna Salad | The Half-Crunchy Mama

So many ways to eat tuna salad. You can put it on a salad of greens, in a wrap, on bread with tomato and cheese and then broiled…mmm…I love tuna melts. Or try one of the following options. I ended up putting a slice of cheese on this oversized tuna cracker because cheese is my downfall.

A twist on Gram's Tuna Salad | The Half-Crunchy Mama

Served on one of Gram’s plates. I inherited the set ūüôā

The next day, I hollowed out this amazing tomato form the market, filled it with the tuna salad, put a slice of cheddar on top, and baked it in my toaster oven, finishing it off with a quick broil at the end to brown the cheese a little. Yum!

A twist on Gram's Tuna Salad | The Half-Crunchy Mama

Another serving option


¬†A Twist on Gram’s Tuna Salad

Following in the footsteps of my Gram, I whip up some pretty darn good tuna salads. Here is one of my many versions that I wanted to share. So many variations and different ways to eat tuna. This recipe is for three cans, but you can easily cut the quantities if you are only making one or two cans. I hope you like it!

INGREDIENTS

  • Three cans of chunk light tuna in water, drained and flaked
  • 2-3 stalks of finely chopped celery, including leaves
  • Generous half of a sweet onion, finely chopped
  • 2 Tbsp chopped fresh parsley
  • 2-3 tsp of horseradish
  • 2-3 tsp of Dijon mustard
  • 4-5 Tbsp of mayonnaise
  • 1+ teaspoon garlic powder
  • Salt and fresh ground pepper to taste

DIRECTIONS

  1. In a large bowl, combine flaked tuna with celery and onion. Then add chopped parsley and stir to combine.
  2. Add the horseradish, Dijon, and mayo, stirring well until evenly distributed.
  3. Add garlic, salt, and pepper, tasting to find what works for you.
  4. Make a melt, a green salad, a wrap, or whatever comes to mind. Enjoy!


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Creamy Veggie Tagliatelle (yes, it’s gluten free!)

How I came up with this recipe is twofold. It was partially due to what I was craving and knew I had in the house, and the rest was inspired by¬†a recipe used for the photo on this box of pasta. I had found myself scoping out the egg pastas as I was craving some egg noodles, hoping to find some gluten-free ones so that Sugar Bee would be able to eat whatever I ended up making. All of the ones at the particular store I was at contained wheat. This was my very first time trying this brand (whether egg or plain pasta) and the success from this meal was the reason I ended up using this brand for my Eggplant Ragout one night. My thoughts that I shared in that post about choosing the spaghetti are identical to when I first picked this box up. In fact, I’m pretty sure that this was my first experience with Jovial pasta, but egg pasta IS different from regular (as regular as GF can be), so I think those thoughts are still valid here. I took one look at the box and between the “100% organic” and “Product of Italy” on the label, I was sold. Italians know what they are doing with pasta, glutened or not.

Creamy Veggie Tagliatelle - The Half-Crunchy Mama

Upon further inspection of the recipe on the box, I realized I had most of the ingredients at home and I could make a dish like this with minimal investment during this trip to the store. I was getting close to payday, so of course I was short on funds and looking to maximize my spending. This was so cheap, fast, and easy…just how I like my weeknight meals to be.

I took a large zucchini and julienned it, giving me about 3 cups of shredded zucchini. Then I sliced a sweet onion into pieces that mimicked the shreds. That was the extent of my prep work.

I melted 3 tablespoons of Kerrygold butter in a pan over medium heat. I threw in the onion and about 2 teaspoons of minced garlic from a jar, and sauteed for about 2 minutes. I threw in the zucchini shreds and about a cup and a half of  matchstick organic carrots from a bag (no prep!), tossing everything in the butter to coat. After adding some sea salt and fresh ground pepper, I let this all cook for about three minutes until the veggies started to soften a little, but kept their bright colors. I removed the veggie mixture from the pan with a slotted spoon, leaving behind any leftover butter drippings.

Creamy Veggie Tagliatelle - The Half-Crunchy Mama

 I cooked the pasta according to the directions on the box and then returned the saute pan to the stove over low heat. I added 3/4 cup of regular whipping cream and a cup and a half of grated Parmesan-Pecorino cheese, stirring until the cheese had melted. I then returned the veggies to the pan, tossing to coat them well in the creamy cheese sauce.

After cooking and draining the pasta, I returned the noodles to the pot and poured the creamy veggie sauce over them, combining well to plate a perfect summer pasta dish.

Creamy Veggie Tagliatelle - The Half-Crunchy Mama

 The absolute best part? This dish reheated PERFECTLY, unlike a typical Alfredo or cream sauce that you would make for a pasta dish. Bonus!

Creamy Veggie Tagliatelle - The Half-Crunchy Mama

 


Creamy Veggie Tagliatelle

A jazzed-up version of a recipe on a box of pasta, with extra cheese, added garlic, and lighter cream. I would think you could serve this over spaghetti squash, too, in case you are living completely grain free.

INGREDIENTS
  • 3 Tbsp butter or ghee
  • 1 onion, quartered¬†and thinly sliced
  • 2 tsp minced garlic (I used jarred)
  • 1 large zucchini, julienned (about 3 cups)
  • 1.5 cups matchstick carrots (bagged is perfect)
  • 3/4 cup whipping cream (heavy cream not necessary)
  • 1.5 cups grated Parmesan-Pecorino cheese
  • Sea salt and fresh ground pepper
DIRECTIONS
  1. Melt the butter in a saute pan over medium heat. Add the onions and garlic, cooking for 2 minutes.
  2. Add the zucchini, carrots, salt, and pepper, and toss well to combine and coat in butter. Cook for 3 minutes. Remove from pan with a slotted spoon and set aside.
  3. Cook the GF tagliatelle according to package directions. When finished, drain and return to pot.
  4. While the pasta is cooking, return the saute pan to stove over low heat. Add the cream and grated cheese. Heat until the cheese is melted. Return the veggie mixture to the pan and toss to coat in the sauce, heating until warmed through.
  5. Pour creamy veggie sauce over the cooked pasta and stir to combine well. Serve and enjoy! (Even leftover!)


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Eggplant Ragout

Get excited!! It’s a true original from The Half-Crunchy Mama. I apologize to my readers (especially my Facebook fans that knew about this for a few weeks) for taking so long with this post. Back-to-back weddings, a few weeks with Sugar Bee out of summer camp, and my job workload has left me with about a dozen drafted posts that aren’t close to publication time. But hey, I’m finally getting this one out to you! Better late than never and I think you will find it was worth the wait.

I have varied my eggplant ragout so many times through the years. For this particular batch, I worked with what I had in the house. You can switch up the spices, add some red wine, use sauce from a jar, improvise! That’s what I’m always doing in the kitchen. About 95% of the time that I make this dish, it gets served over oven-roasted spaghetti squash. I couldn’t find one in Kroger and was in no mood to go to another store that evening, so I went with a gluten-free pasta. I kind of prefer it on the squash, but it will be just as delicious served over any pasta you choose (but I would go for the squash). There are a lot of things that you can do to make this your own. Hopefully, it will still look similar to this in the pan when it’s finished and ready to fill your belly.

Eggplant Ragout - The Half-Crunchy Mama

The most exciting part of making my ragout this time around was that it was made with two freshly grown eggplants picked right from my very own container garden.  #humblebrag One large one would probably be enough. Feel free to adjust the quantity of both the beef and the eggplant based on the ratio that you want to have in your sauce.

Peel, slice, and dice the eggplant.

Eggplant Ragout - The Half-Crunchy Mama

Dice it even smaller than this. I left them a little too big this time (about 1/2 inch dice), but it worked good for the photos ūüôā Put the diced eggplant in a bowl lined with paper towels, tossing with salt as you add to the bowl. It’s time to get the eggplant to sweat.

Eggplant Ragout - The Half-Crunchy Mama

 Let the salted eggplant sweat it out in the bowl while you prep the other ingredients. It should be nice and glistening with visible water droplets before it gets thrown into the pan.

Eggplant Ragout - The Half-Crunchy Mama

Chop and dice an onion. If you somehow missed this tutorial on the interwebs, it will forever change the way you cut onions. Next, mince up about 5 cloves of garlic….more or less depending on your taste. As I’ve said before, we love garlic in this house.

Heat your oil in a deep saute pan over medium heat. Add the onions and garlic to the pan, and saute until the onions are just getting soft, but not browned. I LOVE the smell that fills that house from just this part alone.

Eggplant Ragout - The Half-Crunchy Mama

¬†Throw a pound to a pound and a half of ground beef into the pan and combine, breaking it up. Add some Worcestershire sauce and/or red wine. Yes, I use the “unclean” Worstey sauce on just about anything beefy or pretending to be beef (like ground turkey). ¬†I love the flavor. And I love wine which is why it’s often included in any meaty saucy concoction, but I actually didn’t have any red wine in the house. WHAT?! ¬†Hard to believe, I know, and a shame that I didn’t have any to go along with cooking my ragout. I knew something was missing.

Eggplant Ragout - The Half-Crunchy Mama

 While the meat is still a little pink, add your (hopefully) very sweaty eggplant to the pan.

Eggplant Ragout - The Half-Crunchy Mama

¬†Drizzle a generous amount of EVOO over the eggplant, as well as some freshly ground pepper, before combining with the meat mixture. Eggplant absorbs a LOT of oil, so don’t worry about going a little overboard with oiling it up in the pan. Turn the heat up to medium-high and cook 5-8 minutes, stirring often, until the eggplant starts to get softer. (They will be releasing liquid as they cook.)

Eggplant Ragout - The Half-Crunchy Mama

Add the¬†fire-roasted, diced tomatoes, tomato puree, tomato paste, and all the spices. Taste a little of the liquid and add salt and pepper according to your taste buds. I can’t tell you how much to add because I don’t use much salt. Start with maybe 1 teaspoon of salt and several turns around the pan with the pepper grinder and taste it again. Continue until you like the flavor.

You will know it’s ready to simmer when it’s ridiculously thick and you can stand a utensil up in it.

Eggplant Ragout - The Half-Crunchy Mama

¬†Cover and simmer the sauce until the eggplant basically turns to mush. When you think that it’s getting close to being finished, get going on the pasta. If you are roasting spaghetti squash like I usually do, you should be about ready to take it out of the oven if it’s not already cooling off to get spaghettied.

Eggplant Ragout - The Half-Crunchy Mama

As I mentioned above, Kroger didn’t have any squash and I was pressed for time, so I headed over to the natural food section to scope out what GF pastas they had. They had a few brands that I don’t really care for because they do NOT reheat well and taste horrible as leftovers, so I was starting to get nervous about what I was going to do. Then I spotted this box:
Eggplant Ragout - The Half-Crunchy Mama

¬†Gluten-free spaghetti made in Italy? Well surely this must be tasty. After all, Italians know their pasta! I cooked it up and I must give it a RAVE review. I have tried almost every brand of GF pasta on the market and can tell you what tastes “real” and what to avoid unless you are going to eat it all right away (no leftovers). Not only did this taste amazing, but it reheats beautifully. Six thumbs up from this household!

After finishing the pasta (or making spaghetti out of the squash), it’s time to eat! This was the plate I made up for Sugar Bee.

Eggplant Ragout - The Half-Crunchy Mama

¬†Of course mine needed cheese. Fresh shredded Parmesan-Reggiano….yum.

Eggplant Ragout - The Half-Crunchy Mama

As usual, Sugar Bee approves!

Eggplant Ragout - The Half-Crunchy Mama

 

 

 

 

 

 

 

 

 

 

 


 

Eggplant Ragout

Be sure to dice the eggplant very small or it will take a long time for them to soften. You could also leave the meat out and double the eggplant for a vegetarian meal. If you prefer to make a casserole or want an idea for what to do with the leftovers, scroll down past the recipe details for a cheesy transformation! 

INGREDIENTS
  • 1 large or two small eggplants, peeled and diced small (1/4 inch)
  • 1 medium onion, diced
  • 5 cloves of garlic, minced or pressed
  • Extra-virgin olive oil (several tablespoons, divided)
  • 1-1.5 lbs ground beef
  • 1-2 Tbsp Worcestershire sauce and/or red wine
  • Salt and fresh ground pepper
  • 28-ounce can of fire-roasted diced tomatoes
  • 28-ounce can of tomato puree
  • 2 Tbsp Italian seasoning
  • 1 tsp dried basil
  • 3 ounces tomato paste (about 3 ounces)
  • Pasta of choice or roasted spaghetti squash
  • Cheese for garnish, if desired
DIRECTIONS
  1. Sprinkle peeled and diced eggplant with salt while adding it to a bowl lined with paper towels. Set aside to sweat.
  2. Heat oil (a few turns around the pan) in a deep saute pan over medium heat. Add the onions and garlic and cook until the onions start to get soft, but not brown.
  3. Add ground beef and Worcestershire/wine, and mix well to combine.
  4. When the beef is still slightly pink, add the eggplant, fresh ground pepper, and drizzle a few tablespoons of EVOO all over the eggplant. Increase heat to medium-high and cook, stirring often, for 5-8 minutes until eggplant begins to soften.
  5. Add tomatoes, puree, paste, and spices, and add salt and pepper to taste. (Taste a few times.) Reduce heat to medium-low, cover, and simmer until eggplant starts to get mushy.
  6. When the sauce is almost finished, cook pasta according to package directions or spaghetti the cooled roasted squash.
  7. Serve ragout over pasta and top with cheese, if desired. Enjoy!
*Note: If using spaghetti squash, begin roasting it before making the sauce as it takes time to cook and will need to cool before handling. Here is a link to basic cooking methods. I cut in half, coat flesh with EVOO, and roast cut-side down in the oven at 375¬ļF for about 30 minutes, depending on size. When cool enough to handle, shred with a fork to make spaghetti-like strands.

 

Leftovers? Or maybe you want it to be a casserole instead?

Here’s a second meal you can make out of what is leftover or you can just continue here from where I ended the Ragout recipe.

Combine pasta and ragout in the pasta pot or a large bowl. Add to glass baking dish (I used an 8×8-inch one for the leftovers) coated with cooking spray. Pat down with spatula or back of spoon to flatten.

Eggplant Ragout - The Half-Crunchy Mama

¬†Add a layer of grated Parmesan cheese. I use a grated Parmesan and Romano blend that I get from Trader Joe’s.

Eggplant Ragout - The Half-Crunchy Mama

 Cover with about one cup of shredded cheese. I like the Italian blend one from Publix, but regular shredded mozzarella would be just fine.

Eggplant Ragout - The Half-Crunchy Mama

¬†Place in preheated oven and bake at 325¬ļF for 15 minutes. Switch on the broiler for the last minute or two to brown the top. Now you have another meal!

2014-07-19 18.56.48

 


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Lentil and Rice Salad

The days leading up to payday are always a challenge for me. I am the budget and after all these years, I still stink at it. I hope that I can learn someday so we can get back to digging ourselves out of debt. For now, you get to benefit from me having to get¬†creative in the kitchen in order to provide healthy meals to fill our bellies. After rummaging through the refrigerator on Tuesday, I saw enough things in there to work with and get my mind moving. A package of vacuum-packed, precooked lentils, leftover basmati rice, black olives, and some items from the vegetable drawer. I started throwing things together in a bowl and kept adding to it. This was the result: Lentil Rice Salad - The Half-Crunchy Mama Leave it to Trader Joe’s to help a girl out. I am an avid label reader (the crunchy side) and there are some things from there that I won’t touch, but there are lots of things you can find in Trader Joe’s that are not only healthy and cheap, but are real time savers. This is one of them…not that lentils take all that long to cook, but still. I have a three year old and I can use all the help I can get. So I took these and the leftover rice (enough to fill one of those plastic Chinese takeout soup containers, maybe 2 cups?) and popped them in the microwave to get them softened up and brought back to life. Then the creativity came and I was pulling things to the counter left and right. Lentil Rice Salad - The Half-Crunchy Mama I threw in a large handful of bagged, organic shredded carrots, 3/4 can of sliced black olives (Trader Joe’s), 2 tsp minced garlic (from a jar), and 1 small onion finely diced in my chopper¬†– one of my top kitchen favorites that I love so much that I have given it as gifts. The one I have linked is not the same brand, but it’s the same thing (and the one that I buy for people).

Lentil and Rice Salad - The Half-Crunchy Mama

Then I added 2 Tbsp fresh chopped cilantro plus about 1-2 tsp from the squeeze tube, quite a bit of salt and fresh ground pepper, squeezed the juice from two limes and one lemon, and finished it off with a few turns around the bowl of  extra virgin olive oil. And this is what I got. YUM!Lentil Rice Salad - The Half-Crunchy Mama


Lentil Rice Salad

Easy on the budget, this quick protein-filled dish can help stretch your dollars and your time. Sorry for the vagueness in quantities, but this is how I do it ūüôā Thinking back, I wish that I had some English cucumber and/or organic bell pepper lying around, too. That would be even better. Just use your own judgement and taste buds to perfect your own!¬†

INGREDIENTS
  • Approximately 1 lb of cooked lentils (I used Trader Joe’s 17.6 oz package of steamed and refrigerated lentils)
  • Approximately 2 cups of cooked rice (I had leftover Basmati)
  • Large handful of bagged, shredded carrots (approximately 1-1.5 cups)
  • Sliced black olives, drained (I used about 3 ounces of a 3.8 ounce from Trader Joe’s that I had left in the fridge – more would be better)
  • 2-3 tsp minced garlic (from the jar – time saver!)
  • 1 small onion, very finely diced
  • 2 Tbsp freshly chopped cilantro
  • 1-2 tsp cilantro from the tube (or 1-2 Tbsp more fresh)
  • Juice of 2 limes
  • Juice of 1 lemon
  • Few times around the bowl with EVOO (1-2 Tbsp)
  • Quite a bit of fresh ground pepper and sea salt (start with 1/4- 1/2 tsp each and taste from there)
DIRECTIONS
  1. In medium bowl, stir together lentils and rice. Warm (in microwave) if needed. (yes, I still use a microwave – half-crunchy)
  2. Add the rest of the ingredients, giving a few stirs now and then to combine well.
  3. Taste and add more salt and pepper, if needed. Enjoy!