Posts Tagged ‘Stews’

A Lentil Stew – Anyway You Want It

Monday, April 28th, 2014

From our food contributor, Diana Bauman.

A Lentil Stew - Anyway You Want It | momadvice.com Am I ever excited to talk lentils today! Being that I’m part Spanish, lentils are a staple in my home. My mother is from Sevilla, Spain. I’ve spent many summers abroad visiting my family there and one meal that I could never get enough of was lentejas con chorizo, lentils with Spanish chorizo sausage. Lentils, to a Spaniard, is just as comforting as a warm bowl of homemade mac and cheese is to an American. The great thing about lentil dishes is that kids love it just as much as adults. Whenever I prepare lentejitas, as I call it, my kids gobble it up and I’m sure yours will to.

A Lentil Stew - Anyway You Want It | momadvice.com Lentils are legumes (beans) that are quick and easy to make. They readily absorb flavors from other foods and spices making them a bean that many people enjoy to eat. Lentils also pack a healthy punch. They contain high levels of soluble fiber which lowers cholesterol and helps in reducing your risk of heart disease and stroke. Also, because it contains so much soluble fiber it stabilizes your blood sugar levels making this a great food for diabetics. Lentils are also a good source of folate and magnesium which contributes to heart health. They’re also a good source of B vitamins. It’s been found that many people with depression, stress, and anxiety have low levels of B vitamins and magnesium. Adding lentils to your diet can help alleviate physical symptoms and lift your spirits. Let’s not forget, lentils are also packed with protein! Out of all the legumes and nuts, they contain the third-highest level of protein.

So, if you were ever squeamish to try lentils, all of these nutritional benefits should make them a staple in your home.

My favorite way to prepare lentils is by making them in a stew. The greatest thing about a lentil stew is that all you have to do is place all of your ingredients in a pot, add water, and cook. It couldn’t be easier. When making a lentil stew, you can make it with any vegetable that happens to be in season.

From zucchini, carrots, and dark leafy greens…

A Lentil Stew - Anyway You Want It | momadvice.com

to pumpkin, turnips, and rutabaga.

A Lentil Stew - Anyway You Want It | momadvice.com

In Spain, the most comforting way to eat lentil stew is by adding Spanish chorizo sausage (not to be mistaken for Mexican, uncured, chorizo). This cured meat gives the stew depth in flavor and adds a bit of piquant by the Spanish paprika (pimenton) seasonings within it. Both the chorizo and Spanish pimenton used to be difficult to source in the United States but is now readily available in most specialty stores. If you can’t find the sausage, no worries, It tastes just as good by adding any other type of sausage including bacon or even by omitting the meat all together.

Today, I’m going to share with you the lentil stew recipe I typically make at home. I usually add chorizo sausage, a bit of rice, potatoes, and dark leafy greens.

A Lentil Stew - Anyway You Want It | momadvice.com

It’s simple to prepare, comforting, and the entire family enjoys it. I hope yours will as well.

A Traditional Spanish Lentil and Chorizo Stew
Author: 
Recipe type: Dinner
Cuisine: Spanish
Serves: 4-5
 
This is a nourishing lentil stew made with Spanish chorizo sausage that the entire family will enjoy.
Ingredients
  • 1 cup dried lentils
  • Spanish Chorizo Sausage, sliced in coins (about 1½ cups)
  • ½ green pepper, roughly chopped
  • ½ white onion, roughly chopped
  • 3 garlic cloves, whole and smashed
  • 2 roma tomatoes, whole
  • 2 bay leaves
  • 3 tbls extra virgin olive oil
  • 1 tsp Spanish paprika, pimenton
  • 3 russet potatoes, roughly chopped
  • ½ cup white Basmati rice
  • 1 tsp salt
  • 3 large handfuls dark leafy greens
Instructions
  1. In a large pot or dutch oven, add the lentils, chorizo sausage, green peppers, onions, garlic, tomatoes, and bay leaves. Cover all the ingredients with water so that it covers them by 1-2 inches.
  2. Add the olive oil then bring to a boil over high heat. Once boiling, lower the heat to medium and simmer, uncovered for 25 minutes.
  3. After 25 minutes add the potatoes, rice, and salt and simmer for an additional 20 minutes or until the potatoes are tender and the rice is cooked through.
  4. As soon as all the ingredients are cooked through, add the dark leafy greens and serve right away.

Does your family enjoy eating lentils? What’s your favorite way to prepare them?

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White Chicken Chili

Tuesday, November 6th, 2012

There is nothing more satisfying on a chilly day than a big bowl of chili. I happen to love chili and my favorite type of chili just happens to be the white chicken variety. This white chicken chili is so easy to pull together and happens to be a fast recipe thanks to the convenience of a rotisserie chicken, canned beans, and a box of chicken broth.

The magic with this recipe is in the mix of spices to achieve your own balance of spiciness and smokiness. Garlic and chopped chilies add flavor and help round out the spice and flavor in this easy chili.

It is certainly not the prettiest bowl to photograph, but it doesn’t take away from the delicious flavors you will experience once you take a bite of this. Chili haters in your house? This just might convert them over to the chili-lover crowd. My husband hates chili, but gobbled this satisfying chili up, much to his (and my) surprise.

To create a thicker chili, I used my immersion blender and blended one can of beans into the broth. As I have commented before, my immersion blender gets a daily workout in my house, whipping up my favorite lattes and blending soups. For less than $20, it has served me well over the years and earned its keep in my kitchen.

The trick with my quick soups and chili is the rotisserie chicken. It costs relatively the same as an uncooked bird and saves loads of time. If you like this recipe using the rotisserie chicken, be sure to check out my Quick Weeknight Chicken Noodle and my Greek Lemon Chicken Soup for a couple more ideas on how to put those chickens to work in your kitchen!

5.0 from 2 reviews
White Chicken Chili
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An easy white chicken chili is the perfect way to warm up on a chilly day! This recipe is sure to convert any chili-hater into a chili-lover!
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped (I do omit this and add 1 teaspoon onion powder instead)
  • 3 cloves garlic, crushed
  • 1 (4 ounce) can chopped green chile
  • peppers
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 small pinch of cayenne pepper (or adjust to your own personal taste)
  • 3-4 cups chicken broth (depending on how thick you like your chili)
  • 1 rotisserie chicken
  • 3 (15 ounce) cans Great Northern white beans, drained
  • Salt & pepper to taste
  • 1 cup shredded Monterey Jack cheese (for topping, optional)
Instructions
  1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
  2. Mix in the garlic, green chile peppers, cumin, oregano and cayenne.
  3. Continue to cook and stir the mixture until tender (a few minutes).
  4. Chop or shred the meat from your rotisserie chicken for your soup.
  5. Mix in the chicken broth, chicken, and two cans of white beans.
  6. Reserve the third can of beans as a thickener to your chilly. Mash these beans or blend with an immersion blender. Add this can of beans to your chlii broth. Stir well.
  7. Simmer 15 minutes, stirring occasionally.
  8. Remove the mixture from heat.
  9. Ladle into individual bowls and top with cheese, sour cream, or crushed tortilla chips.

Have a favorite chili recipe? Feel free to share it here or link back to your own favorite bowl of delicious chili!

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