Lentil Tacos

Ingredients:

• 1 cup dry lentils (maybe more, I usually guess)
• enough water to cover lentils in a pot
• 1 white onion, chopped
• spices: salt, pepper, chili pepper, coriander, cumin, oregano, paprika, garlic powder
• small corn tortillas
• cheese
• non-fat greek yogurt
• pico de gallo

Instructions

• Cook the lentils in the water according to the instructions that came with them.  When they get close to being soft, heat oil in a pan.
• Cook onions in the oil until soft.  When the lentils are ready, put them in the pan with the onions with a little bit of their cooking liquid.
• Stir in seasonings until it tastes like tacos.  It will take a lot of cumin.  A LOT.
• Serve on warm tortillas with pico de gallo and non-fat yogurt.  Cheese if you want.

Black Bean Burgers

This is actually a picture of my own food!  Hooray!

Ingredients:

• 1 can black beans, rinsed
• 1 egg
• 1/2 cup bread crumbs
• 1 handful shredded cheese (I used sharp cheddar)
• chopped cilantro
• 1/4 red onion, chopped real small
• spices to taste: cumin, coriander, chili powder, garlic powder, salt, pepper
• bun
• mayo
• tomato
• lettuce

Instructions

• Mix beans, cheese, cilantro, onion, and spices in a bowl.  Over season just a tiny bit (keep tasting!).  Add the egg and stir well.  Then add breadcrumbs until the mixture is firm enough to form into patties.  If you are brave enough to eat raw egg, taste the mixture again to check the seasoning.
• Heat oil in a pan, and fry the patties for at least 20 minutes.  They should get a little crispy on the outside.
• Broil the buns with a little bit of butter.  Serve with toppings and a margarita.

BONUS RECIPE - The Glenn Savage Margarita

Ingredients

• 1 shot tequila
• 1 shot triple sec
• 1 shot Key West lime juice
• 1 squeeze agave syrup
• ice

Instructions

• figure it out

Easy Tequila-Lime Chicken

Ingredients

• 1/2 cup tequila
• 1/2 lime juice (Key West brand. Anything else tastes like soap.)
• 3 cloves garlic
• 2 teaspoons oregano
• 2 skin-on chicken breasts
• 1 jalapeno

Instructions:

• Pour tequila, lime juice, oregano, and chopped garlic into a glass baking dish, one small enough to just fit the two chicken breasts
• Salt and pepper the chicken, place skin side up in pan.  Liquid should cover all the chicken except for the skin.  Place thin slices of jalapeno on top of the skin, and pour a little oil on top
• Bake for 30-40 min at 400 to 450.  Check for done-ness. Broil for the last few minutes until the skin is crispy
• Serve, pour extra sauce over rice.  Enjoy with a margarita!

This is the good stuff.

Kale Mac n Cheese

Ingredients

• 1/2 pound rotini or other short pasta
• half of a large bunch of kale
• 1 white onion
• garlic
• red pepper flakes
• paprika
• salt
• pepper
• butter
• breadcrumbs
• 1 cup milk
• 1 cup cheddar
• 1/2 cup parmesan
• 1/2 cup flour
• olive oil

Instructions

• Cook pasta in salted water.  Undercook it just a little bit.
• Meanwhile, saute diced onions in olive oil in a pot - not a pan.  Add red pepper flakes.  Add kale and garlic and a little water or chicken broth, and stir until kale is wilted.  Season with salt and pepper.
• Remove kale/onions from pot.  Add more olive oil. stir in flour and cook for a minute.  Add milk, then cheese.  Stir until melted and smooth.  Season with salt, pepper, paprika, and thyme.  Mix cheese mixture, pasta, and kale mixture in a shallow baking dish.  Put in oven at 375.
• Make breadcrumbs: sautee red pepper flakes in some butter.  Stir in breadcrumbs and other seasonings like garlic powder and salt.  Open oven and put breadcrumbs on top of macaroni.  Bake until breadcrumbs are brown and cheese is bubbly.
• Let cool for 5 minutes and then eaaaaaaat yummmmm.

Note: measurements are totally guesses.  Do what feels right.  Cheese is good.

Chicken braised in white wine cream sauce

Ingredients:

• 8 chicken pieces (you could also use chicken leg portions, in that case, only use 4)
• 1 onion, halved
• 2 garlic cloves, crushed
• 200ml (6.76 fluid ounces) white wine (I used Chardonnay)
• 250ml (8.45 fluid ounces) cream
• 300ml (10.14 fluid ounces) chicken stock
• fresh thyme stalks
• salt & pepper to taste

Instructions:

• Pre-heat the oven to 375°F.
• In a large, oven-proof pot, brown the chicken all over.
• Remove the chicken from the pot and add the onion and garlic to the pot, allow to fry for 30 seconds then add the wine.
• De-glaze the pan, scraping all the sticky bits off the bottom. Add the cream and allow to simmer for 2 minutes.
• Add the chicken back to the pot and pour over the chicken stock.
• Add the thyme stalks and cover the pot. Place in the oven and allow to oven braise for 30 minutes until the chicken is cooked through.
• Remove the lid from the pot after 30 minutes and allow the sauce to reduce for 15 minutes.
• Season to taste and serve.

Serve with mashed potatoes and greens sauteed with bacon!

Sourdough Stuffing

Ingredients:

• 1-pound loaf sourdough bread

• 8 tablespoons butter

• 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions

• Salt and freshly ground pepper

• 2 to 4 stalks celery with leaves, halved lengthwise and sliced

• 1 medium onion, chopped

• About 10 sprigs fresh thyme, leaves stripped from the stems

• 10 to 12 fresh sage leaves, chopped

• 3 1/2 cups low-sodium chicken broth

• 3 tablespoons chopped Italian parsley leaves

Instructions:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.

• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.

• Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Spinach Gratin

Ingredients:

• 3 POUNDS FROZEN CHOPPED SPINACH, DEFROSTED (5 (10-OUNCE) PACKAGES)
• 4 TABLESPOONS (1/2 STICK) UNSALTED BUTTER
• 1 CHOPPED YELLOW ONION
• 1/4 CUP FLOUR
• 1/4 TEASPOON GRATED NUTMEG
• 1 CUP HEAVY CREAM
• 2 CUPS MILK
• 1 CUP FRESHLY GRATED PARMESAN CHEESE
• 1 TABLESPOON KOSHER SALT
• 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
• 1/2 CUP GRATED GRUYERE CHEESE

Instructions:

• Transfer your thawed spinach to a large baking dish or bowl. Set aside.
• Preheat the oven to 425 degrees F.
• Melt the butter in a heavy-bottomed saute pan over medium heat.
• Add the onions, and saute until translucent, about 15 minutes.
• Add the flour and nutmeg and cook, stirring, for 2 more minutes.
• Add the cream and milk, and cook until thickened.
• Squeeze as much liquid as possible from the spinach, and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
• Transfer the spinach to a baking dish, and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.