Food, Lunch/Simple Meal

Nourishing Lentil Stew with Daikon and Sweet Potato

PicsArt_04-04-03.31.18

Today for the second time in 3 days, the weather has chosen to deviate from acceptable “spring” conditions to an unacceptable wintry mix of horror.

It has been snowing.

Monday-snow.

Tuesday-rain (and lots of it) โ˜” โ˜” โ˜”

Wednesday-snow. Coupled windy-like blustery weather reminiscent of a hurricane.

What??

Quit it winter. Goooo away. Seriously.

 

So I decided that if the weather is going to be wacky and un-spring-like, I was going to make a dish of food that was reflective of that.

I made a lentil stew using a bunch of veggies, some of them spring veggies.

Take that, winter weather.

PicsArt_04-04-03.43.18

I began by thawing and heating some chicken bone broth in my dutch oven. Then I cooked up some lentils.

PicsArt_04-04-03.46.12

Next was more chicken broth and a plethora of vegetables. Onion, carrots, daikon, red radishes, beet and sweet potato. The only seasoning I used was thyme and salt. Keepin’ it simple is my jam ๐Ÿ˜๐Ÿ˜Ž๐Ÿ˜‹

I just added what I had and went a little bit out of my comfort zone with the flavor. But it turned out well.

For this recipe, I cut the carrots, sweet potato, and beet into smaller pieces so they would cook faster. The onions, daikon and radishes will not need as long to cook, so you could add them in last if you want a chunkier stew.

And don’t feel like you have to use any veggies you don’t like or have. Make it fun, make it you. ๐Ÿ˜‹

PicsArt_04-04-04.04.39


 

Nourishing Lentil Stew with Daikon and Sweet Potato

Serves: 4-6

Cook time: about 45 minutes

Ingredients:

  • 7 cups/46oz/1,680mL homemade chicken bone broth, divided.*
  • 3/4 cup/113g lentils
  • 1 small onion, chopped
  • 3 medium carrots, chopped
  • 1 sweet potato, peeled and diced
  • 1 small piece daikon, peeled and thinly sliced.
  • 2 red radishes, thinly sliced.
  • a few slices of fresh beet, sliced.
  • 1/4 teaspoon thyme
  • 1 teaspoon salt

*I used a combination of chicken bone broth (4 cups/960mL) and chicken soup base+water (3 cups/720mL, I used Gia Russa brand).

 

Directions:

  1. In a large pot, add lentils to 4 cups/960mL of the chicken broth. Bring to a boil, then simmer, covered for 20 minutes.
  2. Meanwhile, prep the veggies. When the lentils are done, add in the 3 cups/720mL remaining chicken broth, veggies and seasonings.
  3. Cook on medium high heat, uncovered, until carrots, sweet potatoes and beets are done.

 

Cost:

I estimated that it cost me about $2.05 to make this pot of stew. That’s 51ยข perย 4 (large) servings. If you divide it into 6 servings, that’s 34ยข per serving.

Cheap, filling, delicious and nutritious.

Enjoy!

PicsArt_03-05-12.26.05

 

 

Food, Global Eats

Global Eats: The Philippines (Part 3, Sauce & Side Dish)

PicsArt_01-12-05.33.36

Welcome to Part 3 of my Global Eats series! This has been a series of posts focused on the food and culture of the Philippines.

Previously in this series I shared:

Post #1-Global Eats: The Philippines (Part 1, Intro)

Post #2-Global Eats: The Philippines (Part 2, Main Dish)

Check it out if you wish! Post #1 will give you a bit of background if you are not familiar with the food/culture of the Philippines.

Today’s post is all about…..

Banana sauce!

I talked a little bit about banana sauce (also known as banana ketchup) in post #1. I mentioned 3 foods unique to the Philippines: ube (purple yam), calamansi (citrus fruit) and banana sauce.

I’ve read that one of the things that banana sauce goes really well with is rice.ย 

Ok. No problem.

I made the banana sauce first. (Recipe from Serious Eats) It wasn’t too difficult to make. There were quite a few ingredients and about 20 minutes cook time but nothing too hard.

I did leave out the jalapeno and substituted the rum for water. And after cooking, cooling and blending I got this:

20180112_120700-1
I think it looks like peanut butter.

Then I made up some brown Basmati rice. I think steamed rice is more of a thing in Asian countries but I don’t have the proper equipment for that so the rice was cooked my usual way.

20180112_171243-1

 

20180112_171309-1

 

20180112_171501-1

 

And you know, I won’t lie…I was fully expecting to not like this.

The sweet banana flavor, mixed with savory, salty, tomato paste, vinegar and ginger? Plus seasonings like allspice? I was not too sure about this.

But you guys…guess what?

20180112_171508-1

It was incredibly delicious. I had 2 bowls. Seriously.

I’m not sure what it was. It truly did have a ketchupy taste to it. The sweetness I could taste right away, then a combination of flavors, the vinegar and then I could definitely taste a tiny bit of the cloves in the aftertaste.

It is amazing. On its own it was ok. But with rice somehow it was really delicious.

What a cheap and easy way to spruce up a cheap bowl of rice, right? I usually just have butter and salt on mine, or the usual serve it with stir-fry (the Americanized version) or whatnot.

Yum.

Ever had banana sauce on rice? 100% recommend ๐Ÿ˜„

Stay warm out there!

PicsArt_03-05-12.26.05

p.s.-Next post (and last from this country) will be a special Filipino style dessert ๐Ÿฎย I’m planning on having it up on Tuesday. Enjoy your weekend!

Food, Main Meal

Delicious Beef & Root Vegetable Soup

PicsArt_07-20-12.36.57

This is a simple supper recipe that I cooked up on Thursday. It turned out surprisingly well. Such is not always the case with my food “experiments”.

And yes, it is hot outside lately. Eat the soup slightly warm with a cold side dish and you have it made. It works.

My family might as well be hobbits. We don’t have hairy feet but we do like to eat a lot. The little ones more so. And we crave simple flavorful food.

PicsArt_06-17-09.35.06

I love simple. I love easy. Sometimes I don’t want to share any recipes ’cause I’m like, “Nah. That’s too easy. Not interesting”. But seriously. This one is surprisingly flavorful and good. I say that because the only seasoning is salt and pepper, yet it tastes like there is more.

We all loved it, except for J, who tends to be a trifle finicky. At least he loves raw carrots. (Suprises me greatly.)

PicsArt_06-17-10.00.33

Work with what you’ve got. I had potatoes, carrots and onions so I used those. Any root veggies typically blend well. Ground turkey is a good sub for ground beef as well. Use what you’ve got. You might be suprised at how well it turns out.


Delicious Beef & Root Vegetable Soup

Ingredients:

  • 2 large white baking potatoes, peeled and cut into chunks
  • 2 medium carrots, peeled, halved and sliced.
  • 1 medium yellow onion, diced
  • 1/2 lb. ground beef
  • 2 beef bouillon cubes (I use Massel 7’s brand)
  • s & p

Directions:

  1. Boil potatoes (cover with at least 2″ of water).
  2. Add the carrots.
  3. Cook the ground beef with the onion until the onion has softened (slightly translucent). While cooking, season with s & p.
  4. Add beef bouillon cubes to soup pot. Dissolve, then add meat mixture.
  5. Let cook 5-10 minutes, or till reduced and tender to your liking.

 

Happy cooking with the po-ta-toes!

~Rachel