Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Madjadara

I do not like onions – do NOT like those stinky, vicious, little things!!  However, this dish, made for me by my friend Julia Parkinson, introduced me to caramelized onions.  And they are heavenly!

 

Ingredients

  • 1 (or 2) cups brown lentils, rinsed
  • 1 cup long grain rice, cooked
  • 5 cups water
  • 2 tsp – 1 Tbsp cumin
  • 1-2 Tbsp salt
  • 1-2 tsp pepper
  • 6 shakes Mrs. Dash
  •  1/4 cup oil
  • 2 large onions, cut into long slices, moon shaped*
  • Mrs. Dash, cumin, salt and pepper to taste

 

Directions

Bring lentils to a boil, and add salt.  When cooked, add rice, cumin, pepper, and Mrs. dash

Meanwhile, sauté the onions in the oil until brown (caramelized) with spices.  Put some of onions and onion oil into lentils when they are done, garnish the dish with remaining onions (the best part).  Eat warm or cold with plain yogurt.

*I’ve never figured out how she cut the onions into beautiful crescent shapes.  I just halve them (and maybe quarter them) and slice them.

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Chickpea Burgers with Tahini Sauce

Ingredients

Burgers:

  • 2 cups cooked (canned) chickpeas, rinsed if canned
  • 1/4 onion, diced (I like to cook mine, or just skip it and add onion powder)
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired

Tahini Sauce:

  • 1 cup low-fat plain yogurt
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 teaspoon salt

Directions

To prepare burgers: Place chickpeas, cooked onion, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce, sliced tomatoes, and sprouts.

Adapted slightly from Chickpea Burgers and Tahini Sauce by EatingWell.com.

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Potato Chickpea Curry

Ingredients

  • 4 medium potatoes, cubed
  • 2 tablespoons canola oil
  • 1/2 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup cream, half-n-half, or milk
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup frozen peas

Directions

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender.  Drain, and set aside.

Warm oil in a skillet over medium heat.  Add onion, and cook until soft and translucent, and maybe slightly caramelized.  Stir in garlic, curry powder, garam masala, ginger, cumin, and salt.  Cook for 1 or 2 minutes, stirring.  Pour in tomato sauce, cream, and chickpeas.  Stir in potatoes.  Simmer 5 minutes.  Serve warm over rice.

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Black Beans and Rice

In an attempt to follow the financial advice to live on “beans and rice and rice and beans,” we’ve added this tasty little recipe to our repertoire.  We like to have it with a large side of steamed broccoli.

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chile powder
  • 2 roma tomatoes, chopped
  • 2 cups cooked or canned black beans, rinsed
  • 1 cup water
  • 3 tablespoons chopped parsley or cilantro
  • 4 cups cooked rice
  • Grated Mexican-style cheese, sour cream, or cilantro for garnish

Directions

In a large skillet heat oil over medium high heat.  Stir in garlic and cook for 1 minute.  Add spices, tomatoes, beans, and water and stir well.  Simmer mixture for 15-20 minutes or until it has thickened.   Serve hot over rice with various toppings.

Adapted from Beans and Rice by Cathy Lowe.

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Lentil Veggie Stew

I love this stew!  It’s a favorite of mine for a healthy, delicious, and satisfying meal.  And if you leave out the Swiss cheese, it’s great as a vegan dish, too!

 

Ingredients

1/4 cup oil

1 carrot, chopped

1/2 onion, chopped

1/2 teaspoon thyme

1/2 teaspoon marjoram

3 cups vegetable broth

1 cup dry lentils, rinsed

1 15-ounce can tomatoes, diced, stewed, or whatever

1 10-ounce box frozen chopped spinach, thawed*

1 tablespoon parsley

salt to taste

shredded Swiss cheese

 

Directions

In a large pot, saute carrot and onion in oil until onion is translucent.  Add thyme and marjoram and saute 1 minute more.  Add remaining ingredients, except cheese.  Cook, covered, for 45 minutes, or until lentils are tender.  Remove from heat.  Place 2 tablespoons of Swiss cheese in the bottom of each bowl, and top with hot stew.  Stir in the melty, cheesy goodness, and enjoy the deliciousness!

*When I’m fixing this for other people, I typically use 1/2 the box.

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Cauliflower Chickpea Curry

I was about to move on to pasta dishes, but I’m going to take a quick detour.  Tonight I am making the only Indian dish that I’m really happy with.  (And I looove Indian food!)  Since it’s a melding of two different recipes, I want to record it before I forget what I did. 🙂

Ingredients

1 head cauliflower, rinsed and broken down into florets

2 tablespoons butter, divided

2 tablespoons oil

1 tablespoon butter or oil

1/2 onion, chopped

2 teaspoons yellow curry powder

2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 teaspoon ginger

1/4 teaspoon cumin

1/2 teaspoon salt

2 cloves garlic,pressed

1 cup vegetable broth

2 cups half-and-half

1 cup canned chickpeas, rinsed and drained

Directions

In a large saute pan over medium-high heat, add the olive oil and 1 tablespoon of the butter to melt.  Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes.  Give a good toss and let cook for 3 more minutes.  Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. This part smells sooo good!  Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Then, pour the florets into a large bowl and quickly cover tightly with plastic wrap.

While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the remaining butter.  Once the butter is melted, add the onions and spices. Cook until translucent, then add the garlic and cook a minute more.  Add the vegetable broth and bring to a simmer.  Cook until the stock is reduced by half, and then add the half-and-half and raise to a simmer.  Cook until the sauce is reduced and thickened.  With a slotted spoon, remove the cauliflower from the bowl and add to the pot.  Add chickpeas.  Raise the heat and simmer 5 minutes more.  Serve warm over rice.

Adapted from Cauliflower in Curry Cream Sauce by Sunny Anderson and Butter Chickpea Curry from AllRecipes.com.

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Spinach and White Bean Soup with Pasta

I got this DE-licious recipe from my friend Becky Jensen, and then didn’t make it for at least THREE YEARS.  I was missing out for so long!

Ingredients

1 small onion, chopped

canola oil

2 cloves garlic, minced or pressed

1 bag or bunch of spinach

2 quarts of vegetable broth

2 15-ounce cans of cannellini beans

1-2 cups uncooked pasta of your choice

Directions

In a large pot, over medium-high heat, saute onion in oil until translucent and starting to turn golden brown.  Add garlic and cook one minute more.  Add spinach, and pour in just enough broth to cover most of the leaves.  Cook for 5 minutes, stirring occasionally.  Add beans and remaining broth, and simmer until heated through.  Add pasta of your choice, and cook according to package directions until al dente.  Serve warm, and top with parmesan cheese, if desired.

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Split Pea Soup

I love this soup!  It tastes so good, and is good for me!  I also love that it doesn’t require celery, since I rarely have that on hand. 🙂

I love to eat this with a chunk of garlic bread, or a thick slice of warm, buttered homemade bread.  Yum!

Ingredients

  • 1/2 cup chopped onion
  • 2 cloves garlic, minced or pressed
  • 1/8 cup canola oil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (or 1 1/2, if you prefer)
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
  • 1 pound dried split green peas
  • 8 cups vegetable broth

Directions

In a pot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent and starting to brown.  Add the carrots, potatoes, split peas, and broth. Bring to a boil, then simmer uncovered for 40 minutes.  Cover, and continue to simmer for another 40 minutes, or until all the peas are soft.  Mash with a potato-masher to get an even “thick and chunky” consistency.  Taste for salt and pepper.  Serve hot.

From Parker’s Split Pea Soup by Ina Garten.

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Slow-Cooker Minestrone Soup

Have this healthy (and vegan!) soup warm and waiting for you when you get home!

Ingredients

4 cups vegetable broth

4 cups tomato juice

1 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon dried oregano leaves

1/4 teaspoon pepper

2 medium carrots, sliced (1 cup)

2 medium celery stalks, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

1 cup sliced mushrooms (or 1 can sliced, drained)

2 garlic cloves, minced or pressed

1 28-ounce can diced tomatoes (undrained)

1 15-ounce can kidney beans

1 1/2 cups uncooked shell pasta (any pasta is fine)

Directions

In 4-5 qt. slow cooker, mix all ingredients except for the pasta.  Cover and cook on low heat setting 7-8 hours (or until veggies are tender).

Stir in the pasta.  Cover and cook on high heat setting for 15-20 minutes or until the pasta is tender.  Serve and Enjoy!

From Slow-Cooker Minestrone Soup by SparkPeople user ELJONES.

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