Curried Lentil, Squash, and Apple Stew

This sweet and savory stew is a fun vegetarian alternative to your typical beef stew. We love the flavors of the ginger, curry, and apple, and it's great French rustic look. A perfect dish for a cool fall or winter night!

 

 

Curried Lentil, Squash, and Apple Stew
from Chloe's Kitchen
Serves 6

2 Tbsp olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 tsp grated fresh ginger (we use the tube kind)
1 Tbsp curry powder
1 1/2 tsp sea salt
1/2 cup dried lentils (we like to add an additional 1/4 cup)
2 1/2 cups vegetable broth (a little more if you're doing extra lentils)
2 Tbsp tomato paste
3 cups peeled butternut squash (1/2 inch cubes--they need to be this size or they'll get too soft; if they're smaller, add them in a few minutes later)
1 large unpeeled apple, diced
5 oz baby spinach
1 can corn, or frozen equivilant (optional--our addition)

In a large pot, heat oil over medium-high heat, and saute onions and carrots until almost soft. Add garlic, ginger, curry, and salt, and let cook a few more minutes until fragrant. Stir in lentils, broth, and tomato paste. Bring to a boil, cover, and simmer for 25 minutes. Add squash (wait 5 minutes if smaller) and apples, cover, and simmer for another 25 minutes, or until vegetables and lentils are tender. Uncover and stir in spinach until wilted. Add salt to taste and serve.

Our Favorite Marinara

Growing up eating a lot of spaghetti, then practically living off of it in college, it's sadly been a dish that has rarely made it on to Travis' and I's dinner table since we've been married. That is, UNTIL we discovered this marinara recipe. It's ridiculously easy to make, from ingredients that are usually on hand anyway, and it elevates your hum-ho spaghetti to a pasta that's totally delectable. We've paired it with brown rice (or whole wheat) spaghetti noodles and Chloe's meatball's for both our Easter and Father's Day dinner's this year, which tells you how much we love it. :) We've also added it to stuffed shells,  lasagna (which was a huge hit at our family get together in Idaho), and used it as a pizza sauce, which shows how incredibly versitile it is as well. Bon Appetit!

 

Marinara Sauce
from Chloe's Kitchen
Makes 4 cups

2 Tbsp olive oil
1 onion, finely chopped
1 large carrot, peeled and finely chopped
1 cup finely chopped celery
2 garlic cloves, minced
2 tsp Italian seasoning
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 28-oz can crushed tomatoes
1/4 cup soy, almond, or rice milk (we do a soy/almond mix)
1 Tbsp brown sugar or maple syrup

Heat oil in a large saucepan over medium heat. Add onions, carrots, and celery and saute until onions are soft and vegetables are lightly browned. Add garlic, Italian seasoning, salt, and pepper, and let cook a few more minutes. Add crushed tomatoes and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes, or until the sauce thickens.

Remove from heat and stir in nondairy milk and brown sugar, which will soften the acidity of the tomatoes. Adjust seasoning to taste.

Mexican Medly Quinoa

Quinoa (keen-wa) is one of those super grains that we keep wanting to use more in our cooking, but don't have a lot of recipes for. Well, we got this recipe from a friend a while back and finally got around to making it last night...and loved it! It's colorful, super easy to put together, and packed with protein and veggies, making it a super star dinner. We hope this will be a healthy hit with your family too!

Mexican Medly Quinoa
Heavily modified from Epicurious' Black Bean And Tomato Quinoa & Trader Joes Organic White Quinoa package instructions
Makes 4 servings

For the dressing:
Juice and zest of one lime
2 Tbsp butter, melted
1 Tbsp vegetable oil
1 tsp sugar
1/2 tsp (or more) cumin
1/2 tsp salt
1/4 tsp pepper

For the quinoa:
1 cup quinoa
2 cups water

For the mixture:
1 (15 oz) can black beans, rinsed and drained
2 medium tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh cilantro
2/3 cup corn
1/2 to 1 mango, diced (as much as desired)
1 avocado, diced
(Next time we also plan on adding 1/4 cup onion (instead of the green onion) + 1 garlic clove and 1/4-1/2 cup diced red pepper, sauteed until soft)

Whisk together the dressing ingredients in a small bowl; set aside.

Rinse quinoa in 1-2 changes of cold water. Place quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer and cook until all the water is absorbed (for about 10-15 minutes). (When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.)

Add dressing to the quinoa and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Serve as is, as a filling for soft tacos, or as a dip with tortilla chips (our favorite). 

Grandpa Lemmon's Favorite Whole Wheat Chocolate Chip Cookies

We just got back from a trip to visit family in Idaho. While we were staying there, we were blessed to have Travis' grandfather, Mel Lemmon, stay at Travis' parents house with us for a week. And during our stay, Travis' mom whipped these cookies up for a couple different family get togethers, and everybody loved them, but especially Grandpa Lemmon, who just couldn't get enough! These cookies are super soft and delicious, and about as healthy as a cookie's going to get! So go ahead and eat a few (Grandpa did! ;) ).

Gold Medal's Whole Wheat Chocolate Chip Cookies
Makes 3 dozen cookies

3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened (we do 1/2 cup butter, 1/2 cup applesauce)
1 tsp vanilla
1 egg (we subsitute 1 Tbsp flaxseed meal + 3 Tbsp hot water, mixed)
2 cups whole wheat flour (we like to do 1 cup wheat, and 1 white, otherwise they are VERY soft)
1 tsp baking soda (plus 1/4-1/2 tsp if using the "flax egg")
1/2 tsp salt
1-2 cups chocolate chips
Heat oven to 375. In large bowl, stir sugars, butter (and applesauce), vanilla and egg until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
On lightlly greased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling racks.