Sweet Potato and Lentil Chili by Damn Delicious

Sweet Potato and Lentil Chili (vegan)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Yield 6

6

A winning chili for both vegetarians and omnivores that is sure to be a hit at your next potluck or family meal!

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 sweet potatoes, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 (15-ounce) can diced tomatoes with green chilis
• 2 cups steamed lentils
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook, stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced tomatoes, lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer until thickened, about 30 minutes.
• Serve immediately.

Notes

Adapted from NatureBox

http://damndelicious.net/2013/03/11/sweet-potato-and-lentil-chili-vegan/

Clean Eating's Garlic Parmesan Roasted Chickpeas

Garlic Parmesan Roasted Chickpeas

Posted By Brenda Bennett / Classics Made Clean,Gluten Free,Reader Recipes,Vegetarian

Makes: 2 1/2 cups
Hands-on time: 10 minutes
Total time: 55 minutes (plus drying time)
INGREDIENTS:

• 2 15 1/2-oz BPA-free cans chickpeas (aka garbanzo beans), drained and rinsed
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp sea salt
• Fresh ground black pepper, to taste
• 1/2 cup grated Parmesan cheese

INSTRUCTIONS:

1. Spread chickpeas on several layers of paper towel and let dry for 30 minutes.
2. Preheat oven to 400°F. In a medium bowl, combine oil, garlic, salt and pepper. Add cheese and stir until crumbly and oil is absorbed. Add chickpeas and toss to coat.
3. Spread on a baking sheet and bake for 45 to 50 minutes, until golden and crispy.

Nutrients per serving (1/4 cup Garlic Parmesan Roasted Chickpeas): Calories: 118, Total Fat: 3 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 15 g, Fiber: 3 g, Sugars: 1 g, Protein: 6 g, Sodium: 202 mg, Cholesterol: 4 mg

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Article printed from Clean Eating: http://www.cleaneatingmag.com

URL to article: http://www.cleaneatingmag.com/recipes/classics-made-clean/garlic-parmesan-roasted-chickpeas/

Pasta e Fagioli Soup by Yoga Journal

Recipe by Chef Alexandra Borgia, Natural Gourmet Institute

Ingredients

(Yield: 6 portions)

3 tablespoons extra virgin olive oil
1 medium onion, small dice (about 2 cups)
1 medium carrot, small dice (about 1 cup)
3 stalks celery, small dice (about 1 cup)
4 medium garlic cloves, minced (about 2 tablespoons)
1 28-ounce can Italian plum tomatoes (3 cups pureed)
4 cups vegetable stock
2 15-ounce can cannellini beans
3 bay leaves
1 teaspoon fresh thyme, minced
1/2 teaspoon sea salt
1/4teaspoon black pepper
1 1/2 cups whole wheat elbow or ditalini pasta

Directions

1. In a two gallon pot, heat the oil over a moderate flame. Add onion, carrots and celery, and sauté for 5 minutes. Add garlic and cook for 3 more minutes.

2. Add tomato puree, stock and cannellini beans to the pot, and bring up to a simmer.

3. Add bay leaves, thyme, salt and black pepper, stirring to incorporate. Simmer 15 more minutes then add the pasta, stirring frequently so it cooks evenly. Continue to cook for 6 – 8 minutes or until pasta is al dente. Remove bay leaves.

4. Serve with optional grated Parmigiano Reggiano.

Winter Salad by David Lebovitz

Winter Salad with Pecans, Pears and Gorgonzola
Two salads  http://www.davidlebovitz.com/2013/12/winter-salad-with-pecans-pears-and-gorgonzola/

• Salted pecans
• 1 cup (140g) pecans
• 1 teaspoon olive oil
• 1/4 teaspoon flaky sea salt
• a few grind black pepper

Dressing
1 tablespoon white wine vinegar or sherry vinegar
1/4 teaspoon salt
small dab of Dijon mustard
2 tablespoons olive oil
2 tablespoons hazelnut or walnut oil

Salad
2 ounces (55g) gorgonzola cheese, at room temperature
6 cups (150g) torn or chopped leaves of winter greens; any mixture of escarole, radicchio, watercress, Belgian endive, and frisée
1 ripe pear
flaky sea salt
freshly ground black pepper
minced chives or parsley, for garnish

1. Preheat the oven to 350ºF (180ºC.)

2. Mix the pecans on a baking sheet with the teaspoon of olive oil, the salt, and a few grinds of black pepper. Toss the pecans so they’re well coated and toast the nuts in the oven for 8 to 10 minutes, stirring midway during baking, until lightly toasted. Remove from oven and cool.

3. Make the dressing by mixing together the vinegar, salt, and mustard in a large bowl. Mix in the olive oil and nut oil. Taste, and add a bit more vinegar and salt, if desired. Crumble the gorgonzola into the dressing and stir a few times. Add the torn greens to the bowl.

4. Peel and core the pear. Cut into slices and add them to the salad bowl along with the pecans. Toss the ingredients together thoroughly, adding an additional sprinkle of flaky sea salt, then divide the salad onto two plates. Grind black pepper over the salads and sprinkle with minced chives or parsley

Cauliflower Side Dish Recipe by Simply Scratch

20-MINUTE SKILLET PARMESAN + GARLIC CAULIFLOWER

Yield: 4 to 6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

INGREDIENTS:

1 head Cauliflower, cut into small florets

2 tablespoons Unsalted Butter

1 tablespoon Olive Oil

1/2 teaspoon kosher Salt

4 cloves minced fresh Garlic

1/4 teaspoon Red Pepper Flakes

1/4 cup grated fresh Parmesan Cheese

1/4 teaspoon Black Pepper

1 tablespoon chopped fresh Parsley

DIRECTIONS:

Melt the butter with the olive oil in a large 10 or 12-inch skillet over medium-high heat. Once the pan is hot add in the cauliflower, season with salt, toss and spread into an even layer and cook for 3 to 4 minutes undisturbed. Stir and repeat until the cauliflower is fork tender.

Reduce the temperature to medium-low, add in the garlic and cook for 1 to 2 minutes. Next, add in the pepper flakes and Parmesan cheese. Toss until the cheese has melted and serve with seasoned with black pepper, chopped parsley and more Parmesan if desired.

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This delicious recipe brought to you by Simply Scratch
http://www.simplyscratch.com/2014/12/20-minute-skillet-parmesan-garlic-cauliflower.html

Sheryl's Christmas Biscotti

Christmas Biscotti

by Sheryl Ness

1 stick of butter – room temp. (8 Tbsp)

¾ cup sugar

-Mix together the butter and sugar so that it is creamy

Add 1 egg, mix well

Then add-

Chopped almonds (1/2 cup)

Pistachios (1/2 cup)

Dried cranberries (3/4 cups)

Lemon zest (1/2 lemon) and/or 2-3 spoons of orange marmalade

8 oz white chocolate or dark chocolate (chopped)

1 tsp. vanilla

-Mix together well

Add these dry ingredients-

1 3/4 cups flour

1 tsp salt

1 tsp baking powder

Mix together well and form by hand into a ball of dough. Divide the dough in half and make two oblong logs and flatten out on cookie sheet so that the dough is about 12 inches long and 4 inches wide. Bake the two logs on a cookie sheet covered with parchment paper for 12 minutes at 375 degrees.

Take the logs out of the oven and cool for 5-10 minutes. Next cut the biscotti in lengthwise pieces (about 12-16 cookies a log)-like slicing bread. Place the cookies back on the baking sheet and bake again for another 8-10 minutes. Cool and place in airtight container. 

Spinach, Dried Cherry and Goat Cheese Salad with Warm Bacon Dressing



Recipe courtesy of Emeril Lagasse
SHOW:Emeril Live
EPISODE:Porkfat Rules Again


Spinach, Dried Cherry and Goat Cheese Salad with Warm Bacon Dressing
Total Time:
25 min
Prep:
15 min
Cook:
10 min
Yield:4 servings
Level:Easy
Next Recipe
Ingredients
8 ounces bacon, diced
1/2 cup finely chopped red onions
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
Pinch salt
1 1/2 tablespoons Creole mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup vegetable oil
8 cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces)
1 large orange, segmented
4 ounces goat cheese, crumbled
Directions
In a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.

To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to deglaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.

In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.

Recipe courtesy Emeril Lagasse, 2004

CATEGORIES: Spinach Appetizer Salad View All


Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/spinach-dried-cherry-and-goat-cheese-salad-with-warm-bacon-dressing-recipe.html?oc=linkback