Dan’s Lentil Chili

This vegetarian chili is quick and simple. The recipe comes from the kitchen of Dan & Salley, long time friends.

DAN’S LENTIL CHILI
Ingredients:
1 lb bag lentils
1 15 oz can tomatoes
1 chili powder to taste

Cook lentils as directed.
Add tomatoes and chili powder. Add salt & pepper to taste.
Stir well.
Allow to heat through and serve.
Of course I had to mess with it.

I added sauted onion and garlic, and shredded fresh zucchini when the tomatoes went in.

Extra cumin is well appreciated in my kitchen, too. If you can’t smell the cumin in a chili pot, it’s simply not acceptable to the family.

There’s a lot of texture in this chili, both in the original recipe and in my version. As with any chili salt, pepper, sour cream, shredded cheese, picante, and/or hot sauces are all optional toppings.

Enjoy!

–Ann Cathey
P.S. My apologies for the lack of photos.

Rachael’s Mostly-Lazy Tomato Bisque

A friend of mine tried to record her own recipe for tomato bisque while she was making a batch recently. This is what she came up with. Give it a try and leave a note for her in the comments. I’ll be sure any comments get to her.

Rachael’s Mostly-Lazy Tomato Bisque
Serves 4 as side dish/appetizer, 2 as a meal

Ingredients:
28-oz can crushed tomatoes
14 oz can vegetable broth or seafood broth(lobster/shrimp)
Garlic cloves, peeled (as many as you want. I used an entire head)
Butter (2-8 tbsp…go with your preference)
2 tbsp dried basil (or a handful of chopped fresh)
1 tsp oregano
1 tbsp paprika (I used smoked-highly recommend)
1 tsp salt (again, used wood-smoked cause it’s amazing!)
1 tsp pepper
1/2 c heavy cream

Optional: 
Truffle dust (yes, seriously. I love this stuff and have an addiction. Don’t judge me.)
Splash of olive oil

Directions:
Add first 4 ingredients to pot. Simmer on medium, stirring occasionally, until butter is melted.

Slowly stir in the herbs and seasoning (or just dump ’em in if you’re a rebel). If you’re using truffle dust or olive oil, add them now. Simmer until garlic is soft, at least 30 minutes.

Add the heavy cream to a separate bowl and slowly pour a couple of ladles of the bisque into it, stirring to prevent curdling. Pour this back into the pot and stir until well combined.

If you want a smoother bisque run it through a blender, but I prefer to leave a little bit of texture to the soup and only pureed a portion of it. If you do only puree a portion, make sure you get all of the garlic cloves into the blender.

Serve hot with your favorite tomato soup/bisque toppings. Shredded cheese, sour cream,  shrimp, bacon are all tried and true additions.

 

 

Please leave Rachael a comment if you try out her recipe. It looks delicious to me!

Enjoy!

— Ann Cathey

Slow Cooker Chicken & Sausage Jambalaya

I prefer to use slow cooker liners. Whenever I buy a box of them, there is invariably a little handout inside that includes a few recipes. They are great for folks starting out with slow cookers!

Reynolds produces liner bags for slow cookers. They, like Crock-Pot, offer recipes from their test kitchens. I rounded up a few more and will share them here, in a couple of fall posts. Why fall? Slow cookers are wonderful for making warm, filling meals that are especially welcome on cooler or cold nights.

Please keep in mind that some of my Cajun friends might take exception to this recipe, and that it’s from Reynolds’ kitchens, not mine.

CHICKEN & SAUSAGE JAMBALAYA
Prep Time: 20 minutes
Cook Time: 7 hours on Low or 3 hours on High
Servings: 6

Ingredients:
1 lb chicken thighs, boned, skinned, cut into bite sized pieces
8 ounces smoked turkey or chicken sausage, sliced into 1/2 inch pieces
1 to 2 tablespoons Creole or Cajun seasoning
Salt, to taste
1 can (14.5 oz) petite-diced tomatoes with onion, celery and green pepper
2 medium red, green or yellow bell peppers, seeded, cored and cut into 2 inch strips
1 medium onion, diced
1 medium yellow squash, cut into bite size pieces
12 oz pre-cooked deveined and peeled shrimp
hot cooked rice
2 tbsp fresh chopped parsley

Directions:
Set up your slow cooker by placing the liner bag inside, fitting it snugly to the bottom and sides.

Place chicken and sausage in the crock. Sprinkle with seasonings. Pour in diced tomatoes. Top with vegetables.

Cover and cook 7 to 8 hours on low OR 3 to 4 hours on high, until the chicken is done.

Carefully remove the lid to allow steam to escape.

Add cooked shrimp and stir gently.

Cook 10 more minutes on low.

Spoon jambalaya directly from cooker into bowls of cooked rice.

Sprinkle with chopped celery and serve

 

Note: Do not lift or transport liner with food inside.

Note: Allow crock to cool before removing the liner and tossing it.

 

–Ann Cathey

Slow Cooker Sausage Lasagna

I prefer to use slow cooker liners. Whenever I buy a box of them, there is invariably a little handout inside that includes a few recipes. They are great for folks starting out with slow cookers!

Reynolds produces liner bags for slow cookers. They, like Crock-Pot, offer recipes from their test kitchens. I rounded up a few more and will share them here, in a couple of fall posts. Why fall? Slow cookers are wonderful for making warm, filling meals that are especially welcome on cooler or cold nights.

SAUSAGE LASAGNA
Prep Time: 20 minutes
Cook Time: 4-6 hours on Low
Servings: 6

Ingredients:
1 lb uncooked ground Italian sausage
1 onion, chopped
1 can (28 oz) crushed or diced fire-roasted tomatoes
1 can (15 oz) tomato sauce
1 tsp dried oregano
1/2 tsp dried basil
6 uncooked lasagna noodles, broken in half
1-1/2 cups mozzarella cheese, shredded, divided
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated

Directions:
Set up your slow cooker by placing the liner bag inside, fitting it snugly to the bottom and sides.

Cook sausage and onions 8-10 monutes in a large skillet over medium-high heat, breaking up meat as it cooks. Drain well.

Stir in tomatoes, tomato sauce, basil and oregano; cover and bring to a boil. Reduce heat; simmer 5 minutes.

Spoon 1/3 of the sausage mixture into the slow cooker, spreading evenly over the bottom.

Arrange half the noodles on top.

Combine 1 cup of the mozzarella and ricotta cheeses in a medium bowl. Spoon half of the cheese mixture evenly over the noodles.

Repeat to add another layer.

Top with remaining 1/3 sausage mixture. cover and cook for 4-6 hours on low.

Carefully remove lid to allow steam to escape.

Mix the remaining 1/2 cup mozzarella and Parmesan cheeses; sprinkle over top of the lasagne.

Cover and let stand for 30 minutes until the cheese melts and lasagna sets up slightly.

Serve directly from the slow-cooker.

Note: Do not lift or transport liner with food inside.

Note: Allow crock to cool before removing the liner and tossing it.

 

–Ann Cathey