Kitchari (quinoa/lentil/vegie stuff)

I know this doesn't look pretty, but it always makes me feel pretty inside.  I'm sure you've had those weeks/days/months with way too many parties and events and you eat just like a pig, and not a healthy pig.  You know when your body is just craving something healthy.  When you have a moment like that, this is the meal for you!  Or just when you need some feel good, immune boosting, detoxifying, quick, food.  A friend sent me a few recipes and I took what I wanted from each one.  I had never heard of kitchari before, but after looking into it, it really is a comfort and healing food.  This has really become one of our staples.  Don't let the long list scare you, it really is a quick meal to throw together.  If you are missing an ingredient, just leave it out.   Hope you like it!


Kitchari
5 c. chicken broth(I always use water and add my favorite Better than Bouillon organic chicken stuff)
3/4 c. quinoa
3/4 c. lentils
6 cloves garlic, crushed
1 c. onion, chopped
1 c. chopped carrots
1 c. frozen spinach
1 t. curry powder
1 t. cumin
1/4 t. cayenne pepper
2 t. soy sauce, or liquid aminos
2 t. sesame oil
1 T. lime juice
1 T. fresh ginger, minced
1/2 c. fresh cilantro, minced
salt & pepper to taste
In a large pot, add:  broth, quinoa and lentils.  Bring to a boil and then turn down to simmer.  Add in garlic, onions, and carrots.  Simmer for 15 minutes.  Add in spinach and cook for another 5 min.  Add remaining ingredients and cook another 5 minutes, adding more liquid if necessary(it is more like stew than soup).  Serve warm and enjoy.  When I serve this with my teff muffins, I am really feeling healthy & ethnic!  Feel free to add the veggies or spices you like.  Like all my recipes this is just a framework to take off from.


I am linking this to Linda's Gluten-free Wednesdays and Tessa's Allergy-free Wednesdays.  Thanks for your recipe round ups!

Lentil Soup

I thought I would branch out and share a different recipe.  For those of you who have never had lentils, you should give them a try.  They are hearty, healthy and a great variation.  This soup is quick to fix and a great meatless option. Feel free to change up the spices to whatever you like! Check out Linda's Gluten Free Wednesdays for some other great soups and stews this month.

Lentil Soup

1 sweet onion, finely diced

2-3 carrots, shredded or finedly diced

 2 T. olive oil

1 1/2 c. red lentils, rinsed

6 c. chicken/vegie broth

1 1/2 t. cumin

1/2 t. coriander

1 t. sea salt

2-3 T. lemon juice

parsley or cilantro, chopped for topping

In a large soup pot, saute onion and carrot in the olive oil for 4-5 min.  Add lentils, broth and spices.  Bring to a boil, reduce to low and simmer 20-25 min., stirring occasionally.  Stir in lemon juice.  Remove from heat and serve.  Top with freshly chopped cilantro or parsley.

Enchilada Casserole - Vegetarian Style

I have wanted to post this recipe forever because we eat it all the time, the problem is that I don't follow a recipe, I just dump!  This is my best guess, so don't hold me to it.  We love these for several reasons - they are fast - they are easy - they can easily be made dairy free/full of dairy at the same time - they are full of protein & fiber without the meat, and it is a cheap meal.  I always made these with ground beef, cooked in taco seasoning, but one day I decided to branch out and try lentils cooked in taco seasoning instead.  I figured they would have the same flavor, they would add a similar texture and I love lentils.  I didn't tell my husband and decided to see if he noticed.  He didn't noticed and even when I told him, he loved it just the same.  So now we usually eat this vegetarian style, but if you love your meat, or hate lentils, throw some seasoned ground beef in instead.  Also, everything is dairy free except the cheese, so I just leave a corner without cheese for my kids who can't have any.  My other kids can handle a little dairy and love cheese, so this is a great option because there is no creamy sacue laden with milk, and the cheese makes everyone happy.

Enchilada Casserole - Vegetarian Style

2 cans black beans, rinsed and drained

1 can red enchilada sauce(Make sure it is gluten free- stay tuned for an easy homemade version)

1 c. salsa, give or take

½ c.dry lentils cooked in 2 c. water + 1-2T. taco seasoning(depending if yours has fillers or not)

Cheddar cheese, grated, probably 2 cups

12 corn tortillas

2 eggs, beat very well

Before hand, bring 2 c. water and 1 T. taco seasoning to a boil, add ½ c. lentils, reduce to simmer, cover and cook 20-25 min. until tender.  In a large bowl, mix beans, lentils enchilada sauce and salsa.  Grate cheese.  Cut corn tortillas into bite size pieces.  Layer 1/3 tortillas, ½ bean mixture, 1/3 cheese mixture, tortillas, beans, cheese, tortillas, cheese.  Pour well beaten eggs evenly over the top.  Bake 350 for 30 min.

* If you are wondering about the eggs, they add extra protein, moisture, and a delicious crunchiness on top!

* If you love meat, throw it in and leave out the lentils, or leave in the lentils also.

**Check out other great recipes at Linda's Gluten Free Wednesdays!