Tuesday, March 13, 2007
OK...make your Lentil jokes (see this MST 3000 entry). This is a great low-fat and filling stew. I serve this over brown rice and it is a great lunch. Very easy to make. Could also be used as a side-dish (I suppose) in smaller portions.
1 cup Dried lentils (use plain brown lentils and rinse them before putting in the slow cooker)
1 cup Carrots, diced
1 cup Celery, diced
1 cup Onions, diced
3 tsp (or cloves) Garlic, diced
1 tsp Basil, dried
1 tsp Oregano, dried
1/2 tsp Thyme, dried
2-3 Bay leaves
4 cups Broth (vegatable or chicken)
1 14.5 oz Can of petite diced tomatoes
1. Place all the items in the slow cooker and gently stir a few times.
2. Cook all day 10-12 hours on low setting.
3. Discard bay leaves and enjoy.
Serving suggestion, serve over brown rice (1/2 cup per serving or so).
OK...everyone has a Chicken Salad recipe, but this is really great. I will not call it the best chicken salad or the pen-ultimate chicken salad, but it is pretty darn close.
2 cups Chicken, cooked and diced (great use of chicken from this recipe)
2 stalks Celery, diced
1/2 cup Dried cherries
1/3 cup Almond thin slices (raw are best, but use what you have)
1/2 cup Mayo or Miracle Whip (use to taste)
Kosher salt and pepper to taste.
1. Throw everything in a bowl and mix like mad! (NOTE: If you are using the chicken from the chicken soup, then it will break apart as you stir. This is quite alright. If you are using grilled chicken, then it will hold its shape. Either way, it is fantastic.)
Seriously, that is it. Enjoy!