Lentil Kale & Potato Soup

Tried a new recipe today,
kept it very basic and super simple. The soup turned out fabulous and it is a very flexible kind of soup. I hope you enjoy it because I sure did.

Lentil Kale and Potato Soup
Created 09/07/17

LentilKalePotatoSoup
2 Carrots, diced
2 Celery stalks, diced
4 garlic cloves, minced
1 medium onion, diced
2 medium red potatoes or 1 large sweet potato, diced
2 tablespoons of olive oil, vegetable broth, or water
1 cup lentils, picked through and cleaned
2 heaping handfuls of kale roughly chopped
1 bay leaf
4 cups of organic low sodium vegetable broth or chicken broth
Salt and Pepper to taste
Vegan Worcestershire Sauce (3 or 4 dashes optional)

In stock pot, saute the carrots, celery, onion. garlic for 5 to 8 minutes to soften the vegetables. Add the lentils, bay leaf, salt, pepper, and broth. Bring to a boil and reduce to simmer for at least 15 minutes. Add the potatoes and cook for another 15 minutes. The lentils and potatoes should be cooked through. Add the kale and cook for another ten minutes.

Toppings: Add grated cheese of choice, gluten free chicken sausages all optional.

CLICK HERE TO PRINT THE RECIPE

 

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Versatile Sloppy Joes

This recipe works well with 3 different types of proteins. This dish has been made with lentils, vegetarian crumbles or grass fed ground beef. Loving the tangy flavor with the tartness of the vinegar, along with adding fiber, and vegetables creates this into a very healthy recipe. What’s so great about this? Tweaking the ingredients to suit your taste buds is the key in making this recipe most excellent!!

Pam’s Very Versatile Sloppy Joe’s
Created 3/20/17

IMG_4678

Basic Sloppy Joes Ingredients (for all the proteins) 
Prepare the proteins first before adding all the ingredients
2 tablespoons of olive oil, coconut oil, or vegetable broth
1 additional cup of water or vegetable broth
1/2 or 1 chopped large onion (depending on the protein used, ground beef – large onion, other proteins – 1/2 onion and it depends on how much onion-y flavor you want)
1 medium carrot
4 minced garlic cloves or 2 tsp garlic powder(For picky eaters, put carrot, garlic, and onion in food processor and mince, these things can be hidden well)Salt/Pepper (optional)
2 cups of organic ketchup
1/8 cup dark molasses (if not have, use brown sugar)
2 to 3 teaspoons apple cider vinegar (can use what you have in house)
2 or 3 tablespoons of Worcestershire sauce 

Pick your protein
1 lb of protein (grass fed ground beef, vegetarian crumbles, or 1 cup of green lentils)

  • For ground beef or vegetarian crumbles add – 1 can of pink beans, drained. If you want, put beans in with vegetables in processor. If your family likes beans, no need to process the beans. Brown the ground beef with onions in oil or broth until cooked. Add the vegetables with or without the beans and cook until translucent about 7 to 10 minutes.
  • For lentils, cook the lentils with oil or the broth, vegetables with or without the beans, cook until translucent about 7 to 10 minutes.  You will need to add broth or water to soften the lentils with the other ingredients. You may need more liquid because lentils absorb liquids quickly.
  • For the vegetarian crumbles, cook with oil or the broth, vegetables with or without the beans and cook until translucent about 7 to 10 minutes. Broth or water may need to be added to prevent sticking.

Add all the rest of the ingredients with the water or broth, mix well. Adjust the flavors, as needed. Simmer for 20 minutes until all the flavors are combined and cooked. For the lentils, cooking time can be up to 30/40 mins.

Baked Tofu

This is a great recipe for vegans, vegetarians or a meatless meal with a salad and beans. This is also good in wraps with sliced tomatoes, pea shoots, shredded carrots, sliced cucumbers and drizzled with olive oil. For me, I think that baked tofu has better flavor than stir fried or deep-fried tofu. I used Non-GMO, organic tofu for this recipe. Enjoy!

Baked Tofu
Made October 15, 2015

BakedTofu
Prep:
Drain water from the packaged tofu. Wrap the tofu in paper towels to remove the excess water, put on a bowl, then top with a plate and something heavy to help squeeze out the excess water, for approximately 1 hour.

While tofu is being prepped, make the marinade in a bowl.

3 tablespoons Braggs Amino Acids
1/4 cup raw honey (for vegans can use maple syrup instead)
1 teaspoon dried red chili flakes
1 tablespoon olive oil

Mix well, and place marinade in a gallon Ziploc bag or a container with a lid. Slice the tofu in even 1” slices and place the tofu in the Ziploc bag or container with a lid, and marinate for 4 hours. Overnight is better, brings out the excellent flavor, when baked.

Put tofu on parchment lined cookie tray or Pampered Chef stoneware bar pan. Bake 350 degrees for about an hour till center is springy to touch.

CLICK HERE TO PRINT THE RECIPE

Sausage Cacciatore

I make this dish often and especially when I have guests over. Very easy and versatile. I often use different types of sausages with this dish to create a diversity. The prep time is simple. This is excellent with a simple green salad. Sometimes I use purple potatoes mixed with baby red potatoes. When using fresh ingredients, the flavors are incredible. 

Sausage Cacciatore
First made in October 2016

sausagecacciatore
Ingredients
1-pound sweet Italian sausage links, bulk or patties. If use fresh sausage, remove the meat from casing and break up into bite-size pieces. If using pre-cooked flavored sausages from brands like Applegate or Al Fresca already cooked, just cut into 1-1/2-inch pieces.
2-3 lbs. baby red potatoes cut into cubes. If small potatoes, just half them.
1/2-pound mushrooms, quartered or halved, depends on the size big or small. Can use either button or crimini, or both.
1 onion, coarsely chopped
2 cloves garlic, finely chopped
2 – 3 tablespoons extra-virgin olive oil
Salt and pepper
1 28-ounce can crush tomatoes with Italian herbs, or 1 pint of halved cherry tomatoes
1/4 bunch, flat-leaf parsley, chopped (optional)

Directions
Preheat the oven to 375 degrees. In a large bowl, toss the potatoes, mushrooms, onion, garlic, and 2 tablespoons of olive oil; season with salt and pepper. Transfer to a baking sheet or 9 x 13 baking dish and cook, tossing occasionally, for 15 minutes.

Add the raw sausage and cook for another 10 minutes. (see notes). Toss the 1 tablespoon of olive oil with the tomatoes and/or pre-cooked sausage (see notes) to the vegetables and stir to coat.

Arrange the mixture in an even layer and continue cooking for 15 minutes.
Take out of oven and sprinkle with the fresh chopped parsley (optional).

Notes
If using raw sausage from links, patties or bulk, break up meat and the cook time is 10 minutes (no olive oil, then add the tomatoes with the 1 tablespoon olive oil and cook for another 15 minutes.

If using pre-cooked sausages from brands like Applegate or Al Fresca, add the sausage with the halved tomatoes and 1 tablespoon olive oil and the cook time is not as long as the raw sausage time.

CLICK HERE TO PRINT THE RECIPE

Chicken Enchiladas

A friend gave this recipe to me in Florida about 10 years ago and Karen and I just love this recipe!!! This also freezes very well individually and heats up great in the microwave.

Chicken Enchiladas
Created on 05/01/2008

1 Lemon-Pepper Rotessiere Chicken
shred all the white and dark meat take off skin
2 cans of Enchilada Sauce (I use Hot because it will cook off and give it the zing you need)
2 cans of refried beans (black or pink)
1 package of 10-12 Flour Toritillas
2 packages of 8 oz Sharp Cheddar Cheese shredded
1 can Campbell’s Cream of Chicken Soup
1 16 oz container of Sour Cream
Green Onions – optional
Black Olives – optional
Extra Sour Cream – optional

Mix Cream of Chicken Soup and Sour Cream together and then mix into the shredded chicken in a bowl – set aside.

To assemble the enchiladas:
1 Flour Tortilla
2 Tablespoons of Refried Beans in center of tortilla
2 Tablespoons of Chicken Mixture in Center of tortilla
2 Tablespoons of Shredded Cheese
Fold Sides and Roll Enchilada and put seam side down in a 9 x 13 dish
Repeat until you run out of all the ingredients except for the cheese

After all the enchiladas are assembled pour enchilada sauce and coat all the rolls use both cans.

Sprinkle with remaining cheddar cheese

Bake for 30 to 40 minutes until all cheese is melted and the enchilada sauce is really bubbling.

Serve with extra sour cream, black olives and minced green onions.

CLICK HERE TO PRINT THE RECIPE

Kale and Mushrooms Baked Spaghetti

I am always looking for good healthy recipes to test. This recipe is very easy to make and the pasta choices can be gluten or rice free. I found this on another food blog I follow called http://www.hummusapien.com and I tweaked and added to the recipe only because I know that I want these flavors in this dish. What is so great about this is there are no eggs or cheese needed. I loved the idea completely. My next dish will be with spaghetti squash instead of pasta. Watch for that one. Enjoy!

Kale and Tofu Baked Spaghetti
Created on 3/10/15

Kale and Tofu Baked Spaghetti

For the Tofu Filling
16 oz. extra firm tofu, drained and pressed
½ cup of hummus (I made a huge batch in the beginning of the week so I used that)
¼ cup nutritional yeast
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried oregano
1 teaspoon of dried basil
½ fresh squeeze lemon juice and 1 teaspoon of the zest

Press and drain the tofu for approximately 15 minutes. You can put the tofu on top of the colander, and put a plate with a heavy can to press all the water out of the tofu. Crumble the tofu in a medium size-mixing bowl. Add the hummus, nutritional yeast, garlic powder, onion powder, dried oregano and basil, and lemon juice and zest. Mix using your hands or a fork, the mixture will look like ricotta cheese. Set the bowl aside.

For the Baked Spaghetti
12 oz of spaghetti pasta (Gluten Free, Corn, Wheat or Rice Free whichever works for you)
32 oz jar of your favorite spaghetti sauce (I used Simply Organic Tomato Basil from Kroger)
2-1/2 cups of water
8 oz button mushrooms sliced
½ onion sliced
½ bunch of kale, chopped
2 tablespoons of water or olive oil

Preheat oven to 350 degrees. In medium sauté pan over medium-high heat up water or oil and add mushrooms and onions. Sauté until the onions and mushrooms are soft.

In a greased 9 x 13-casserole dish, layer the uncooked spaghetti on the bottom. If using a stone, no greasing is needed. Break the noodles in half and cross over the pasta so the noodles do not stick while baking. Add the spaghetti sauce and water. Use a spoon and mix on top of the spaghetti. It will look very watery. Top with the cooked mushroom and onion mixture and the chopped kale. Sprinkle the tofu filling on top evenly.

Cover with aluminum foil and bake for 1 hour, remove from the oven, and let the dish set for 10 minutes before serving.

CLICK HERE TO PRINT THE RECIPE

Happy 5th Anniversary to Simply Healthy Cooking with Pam!!!

Today marks the 5th year of Simply Healthy Cooking with Pam’s website food blog! 12.30.09 to 12.30.14 Almost 100,000 hits on the blog!!! 🙂

Carrie put together clips from SHCwP cooking videos. ENJOY! 🙂

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