A healthier version of a childhood favorite. We followed this recipe but used minced dark turkey meat instead of minced beef: http://www.foodnetwork.com/recipes/food-network-kitchens/lentil-sloppy-joes-recipe.html. We also omitted the last cup of water when combining the cooked mince with the simmered lentils; the lentil mixture had plenty of liquid. We also used one sprig fresh marjoram in lieu… Continue reading Lentil and minced turkey sloppy joes
Tag: legumes
Burmese lima bean soup with tender greens
Heat 1 tsp neutral oil in a Dutch oven, then sauté 1 ½ cups minced shallots and ¼ tsp turmeric. Add 1 cup frozen lima beans and 4 cups hot water, then bring to a boil. Reduce to a simmer and cook until beans are tender. Using an immersion blender, purée the beans until relatively… Continue reading Burmese lima bean soup with tender greens
Italian-style home-cooked borlotti beans
This is an elegantly simple recipe from Jamie Oliver: http://www.foodnetwork.com/recipes/jamie-oliver/humble-home-cooked-beans-recipe.html. We modified by starting with the following flavor base: sauté 1 oz center cut bacon (cut into matchsticks) until browned, then add 2 minced shallots and sauté until fragrant. We also used: 8 cloves minced (peeled) garlic in lieu of 3 unpeeled cloves; 2 small… Continue reading Italian-style home-cooked borlotti beans
Armenian bulgur and chickpea stew
Heat 2 Tbsp olive oil in a large Dutch oven on medium heat. Add 1 ¼ cups coarse-grain bulgur wheat (here, buckwheat kernels) and sauté until toasted. Add 1 medium onion (chopped) and sauté until fragrant, then add 3 cloves minced garlic. Sauté for a minute, then add 3 stalks celery (diced) and cook for… Continue reading Armenian bulgur and chickpea stew
Cuban black beans and rice with bacon (moros y cristianos)
Our favorite version of this dish is from Larios on the Beach, a South Beach restaurant owned by Gloria and Emilio Estefan; we loved its drier texture and hint of bacon fat. So we tried their moros recipe from The Estefan Kitchen cookbook, available at Amazon: https://www.amazon.com/dp/045122518X/ref=cm_sw_r_sms_awd_y3yfxbXGVV5BK (Apr. 2016)
Indian stewed split red lentils with zucchini
Based on Shubhra Ramineni’s Healthy Indian Vegetarian Cooking, available at Amazon: https://www.amazon.com/dp/0804843112/ref=cm_sw_r_sms_awd_1ggbxbK87A26M. We added two small zucchini (cut into ½ inch thick wedges) but otherwise did not modify the recipe. (Apr. 2016)
Cuban black beans and rice (moros y cristianos)
I tried this recipe from Three Guys from Miami Cook Cuban: http://icuban.com/food/mobile/moros_y_cristianos.html. This was tasty, but I prefer the drier version crisped up with lard. It also was quite involved, since this recipe called for dried black beans that needed to be reconstituted. (Apr. 2016)
Middle eastern-style red lentil and rice soup with spinach
We used white basmati rice and garnished with fresh lime wedges. We also used fried shallots from the Thai/Indian supermarket instead of caramelizing onions ourselves and added a dash of marash pepper. At the end of cooking, we added ¾ cup to 1 cup chicken broth to thin the soup a little. This recipe is… Continue reading Middle eastern-style red lentil and rice soup with spinach
Korean puréed soybean stew with kimchi and pork, Maangchi version (kong beejee jigae)
This is a favorite dish from my childhood. I tried Maangchi’s version, and it is delicious: http://www.maangchi.com/recipe/kongbiji-jjigae. I have adapted elements of Maangchi’s recipe to my family’s recipe: https://piglettedc.wordpress.com/2015/03/25/korean-pureed-soybean-stew-with-kimchi-and-pork-2/ First, I increased the dry soybeans from ½ cup to 2 cups, then soaked overnight in the fridge. I used 2 large bone-in pork chops (about… Continue reading Korean puréed soybean stew with kimchi and pork, Maangchi version (kong beejee jigae)
Rosemary white bean soup
We tried this recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe.html. Instead of 1 lb dried white cannellini beans, we used 4 cans of cannellini beans (13.5 oz each, drained and rinsed). After pureeing the soup, we found its texture too thin. We added two cans of chick peas (drained and rinsed), a dash of marash pepper, and… Continue reading Rosemary white bean soup
Cooking Adventures 