Where my chili lovers at? This recipe is amazeballs, I think I say that about all my chili recipes… so here’s to my chili eating fools. It’s filling, it’s tasty and pair it alongside some cornbread, you can’t go wrong.
2 tbsp water, more as needed
4 garlic cloves, minced
1 jalapeno, minced
1 bell pepper, diced
3/4 c lentils
2 c water
1 15 oz can of diced tomatoes
1/4 tsp paprika
2 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
pepper to taste
1 15 oz can of black beans with juices
1 15 oz can of kidney beans, rinsed
7-8 baby mushrooms
In a large sauce pan, heat 2 tbsp water, add in the onion and garlic, once translucent add in the jalapeno and bell pepper. After about 2-4 minutes, and everything is soft, add lentils and water. Give a nice stir, add diced tomatoes, all spices, and beans. Cook for about 20 minutes until almost all of the liquid has evaporated, add in the mushrooms, stir and cook for another 10 minutes. Add any spices you feel are missing, and enjoy!
**optional cook up some cornbread according to package or fritos!
GAT DAMN. Didn’t know I was a baker y’all, but this is bomb af. I say that every time (I know) but this one is my first bake attempt and it’s for realsies. The whole fam ate it right up. The crust is strange in that you can’t roll it out, but you’ll press it into the spring-form or pan and it’ll turn out great.
This recipe calls for an 8-inch springform, but it also works in a 9-inch if you double the entire recipe.
Preheat oven to 350F, line the bottom of an 8-inch springform or removable-bottom tart pan with parchment, and set aside. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough. Transfer to the prepared pan, press down hard, and bake 12 minutes on the center rack. Toss the apple and sweetener in a medium bowl, then spread evenly over the baked crust. In a third bowl, combine all crumble ingredients. Sprinkle the crumble evenly over the apples. Bake 50-60 minutes or until apples are soft and tender. Allow to cool 20 minutes before removing the springform.
I didn’t think I liked eggplant, but GAT DAM, if you can cook correctly it’s crazy how things end up tasting great. Haha that makes it sound like I didn’t know how to cook before…
Seriously, this turned out really great, it’s a pretty quick recipe too, I was eating within 30-40 minutes. I highly recommend once you’ve sliced your eggplant to salt both sides of each round and let some of that moisture out before cooking. It’ll make a big difference. I gave specific instructions in the directions, so mf follow along.
I am almost, almost done with being sick, hence why I’ve ventured away from soups, and I couldn’t be more stoked. I hope you give this one a try!
For the Asian Sauce
1 tbsp sesame oil
1 tbsp grated ginger
1 tbsp honey (more if necessary)
1 tbsp rice vinegar
2 tbsp water
1 tbsp sriracha (more or less based on your preference)
1 tbsp creamy peanut butter
Topping : sesame seeds
Rest of the Ingredients
1 eggplant, sliced into 1/2 in rounds
IF you want a full meal also add this!
1 c of brown rice, prepared according to package
If you are making the meal, get that rice cooked!
Preheat the oven to 400 degrees. Then, prior to doing anything else, lay your eggplant flat on a surface, sprinkle salt on both sides, pat in, and let sit for about 15 minutes. Once you see little water bubbles form on top, wipe all of them down with a paper towel. This will help when you cook, the whole texture will be much more enjoyable TRUST ME.
While you let the oven heat and eggplant get dewey, mix up your asian sauce ingredients in a small/medium sized bowl. The peanut butter may not blend completely, but that’s totally fine.
Once the eggplant has been wiped, lay them flat on a baking sheet, I spooned a bit of sauce onto each individual eggplant, flipped and repeated that so each side was covered. You can throw everything in a bag and give it a shake too. Bake for 10 minutes, flip, and bake another 10 minutes.
I served mine over rice, with broccoli and the eggplant.
I just whipped this bad boy up with what I had in the fridge. Turned out suuuuper yummy, and it’s like negative calories since it contains all veggies and CALORIE FREE DRESSING. Yeah… pretty f*cking exciting. It’s Sesame Ginger, by Walden Farms, I got mine from Smart & Final but it’s also available at Walmart and Sprouts… please give it a try!! No promo here, just super excited this stuff has no calories and it tastes amazeballs.
Get your ass in the kitchen and whip it up, serve it with tofu nuggets or something delicious like that.
3 tbsp water
2 cloves of garlic, minced
1 c brussel sprouts, chopped thin
1 c carrots, shredded
1 c cabbage, chopped thin
1 c bell pepper, sliced thin (any color)
1 tsp garlic powder
3 tbsp sriracha
3 tbsp liquid aminos (similar to soy sauce)
1/4 c Walden Farms sesame ginger (CALORIE FREE) dressing (available at Smart & Final, Sprouts and Walmart)
1 c spinach Topping
optional* sesame seeds
On medium heat, heat the water and once boiling add the garlic for about 5 minutes. Once softened add the brussel sprouts, carrots, cabbage and bell pepper, cooking for another five minutes. Add in the garlic powder, sriracha, liquid aminos, and sesame ginger dressing, stirring and letting everything get cooked down a bit more, maybe another 5-10 minutes. Once the veggies are softened and your’re almost done, add the spinach for about 30 seconds to a minute. It should be ready to serve!! Top with sesame seeds if you have them on hand.
Still sick! Yay… I’ve grown accustomed to living off soup and NyQuil, but I have a good feeling it’ll end soon considering it’s been over a week. Moving on, let’s talk about this bomb ass soup. I can’t complain, I know I say that a lot, but after having liquid-y food for a week, I think that means something. So get your butts in the kitchen and give it a try.
I love the density of this soup, it’s not a light one where you’re still looking for more afterwards. You’ll feel nice and full after. Reeeal satisfying.
There is a great blend of veggies in here, along with a good amount of spices. Also, I f*cking love lentils and split peas… when they get all soft… YUM.
Rinse the green split peas and lentils well and add them to your favorite soup pot (5 qt or bigger) with salt, bay leaves and water. Bring to a boil, cover and reduce heat and simmer for 15 minutes.
While peas are simmering add onions, broth, pinch of salt & pepper to a med/lg skillet . Saute on medium heat for 5-7 minutes or so till onions are soft and slightly caramely, then add rest of veggies and cook for 5 minutes or so till slightly softened.
After 15 minutes add rest of ingredients to the pot, cover and continue to simmer for an additional 45 to 50 minutes, stirring occasionally , until peas are (fall apart) soft.
Right before you take it off the heat, add in the spinach, let the leaves soften and cook for about a minute or so.
Remove from heat and season with more salt and pepper if desired. If the soup seems to thicken add more water if you like, or broth.
Frying your veggies first is optional but adds extra flavor
I’ve been sick this week, and in need of some tasty-ass soup. I cooked this up and it hit the spot. The original recipe used red lentils, but the grocery store hid them all from me so green lentils were substituted. Still bomb. This recipe is from Dreena on Dreena Burton.
The recipe only took a half hour to cook, and it got eaten just as quickly. Packed with protein, and all the best spices to get you feeling right. Sick or not. Soooo mf good.
1 1/2 tablespoons plus 3 1/2-4 cups water divided
1 1/2 cups diced onion
1 cup diced carrot
1 cup diced celery
3 large cloves garlic minced
1 teaspoon paprika
1 teaspoon mild curry powder
1/2 teaspoon sea salt
1/4 teaspoon dried thyme
Freshly ground black pepper to taste
2 cups dried red lentils
3 cups vegetable stock
2 teaspoons chopped fresh rosemary (see note)
1 – 1 1/2 tablespoons apple cider vinegar or lemon juice
In a large pot over medium heat, add 1 1/2 tablespoons of the water, onion, carrot, celery, garlic, paprika, curry powder, sea salt, thyme, and black pepper and stir to combine. Cover and cook for 7-8 minutes, stirring occasionally. Rinse the lentils. Add the lentils, the remaining 3 1/2 cups of the water, and stock and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes. Add rosemary and simmer for another 8-10 minutes or more, until lentils are completely softened. Stir in vinegar, and add more water to thin the soup if desired. Serve.
Rosemary Note: Fresh rosemary is quite exquisite in this soup, but if you don’t have it, you can use dried. However, if you’re using dried, add it at the beginning of the cooking process, along with the other dried spices, and use less, 1/2-1 teaspoon.