Lentils with Sweet Potatoes, Mushrooms and Kale

Lentils with Sweet Potato, Mushrooms and Kale

This is my go-to week night dish. I honestly think I end up eating it about once a week on nights where I don’t really feel like “cooking” or I get home late. It is super easy, tasty, filling and healthy! This recipe shows lentils but I have made it with almost every type of bean you can imagine: black, white, garbanzo… use whatever you have in the house!

Lentils with Sweet Potatoes, Mushrooms and Kale
 
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 2 sweet potatoes, peeled and chopped into cubes
  • 1-2 tsp garlic
  • 1 package mushrooms, sliced
  • 1 – 2 bunches kale
  • 1 can (15 oz) or approx 2 cups of homemade beans of your choice (photo shows lentils)
  • Seasoning: I usually use a combo of spicy paprika, salt and pepper but I have also used taco seasoning when making with black or pinto beans or curry when using garbanzo. You need approx 2 -3 Tbsp of spice and then salt and pepper to taste.
Instructions
  1. Heat olive oil in a pan. Add onion and cook until fragrant and then add sweet potato. Saute approximately 6 minutes or until sweet potato starts to become tender.
  2. Add in garlic and mushrooms and saute until mushrooms are cooked.
  3. Add kale, beans and spices and continue to cook until sweet potatoes are cooked through, mushrooms are tender and kale is wilted.
  4. Season to taste and serve.

Serving suggestion: Often times I serve this over a bed of arugula and put sliced cherry tomatoes on top 🙂

Spinach, Mushroom and Green Chile Breakfast Casserole

Breakfast Casserole

This is the perfect recipe for hosting a brunch. It is super simple and you can tend to all your other responsibilities while it is cooking. I planned a surprise 30th birthday for my husband this past weekend where 14 friends stayed at a house in Santa Barbara and this was the perfect (and much needed) treat on Saturday morning. We ended up using the garlic bread that was left over from dinner the night before, which added a nice little touch. You can swap or add any veggies you like to this dish!

Spinach, Mushroom and Green Chile Breakfast Casserole
 
Cook time
Total time
 
Serves: 8-10
Ingredients
  • 10 cups French bread cut into 1-inch cubes
  • 16 oz spinach
  • 1 onion, diced
  • 8 oz mushrooms, sliced
  • 2 cans (12 oz) chopped green chiles, drained
  • 8 eggs
  • 2 cups milk
  • ½ cup half and half
  • salt and pepper
  • 2 cups shredded Monterey jack cheese
  • Guacamole, salsa and cilantro, for serving
Instructions
  1. Preheat the oven to 350. Spray a 9×13-inch baking dish with non-stick cooking spray. Put the cubes of French bread in the pan. Set aside.
  2. In a large skillet over medium heat, add the onion, mushrooms and spinach to the pan and cook until browned and softened. Set aside in a bowl and add in the green chiles and stir all to combine. Pour the mixture over the bread in the baking dish, distributing as evenly as possible. Sprinkle the cheese evenly over the top.
  3. In another bowl, whisk together the eggs, milk and half and half. Season with salt and pepper. Pour the egg mixture on top, making sure the bread all gets saturated by the egg mixture. (Use your hands to press the bread down into the liquid to make sure it is all saturated, if desired.)
  4. Bake the casserole, uncovered, for 50-60 minutes, or until a knife inserted in the middle comes out clean. Serve with toppings of your choice.

Serving Suggestion: You can cover the dish with foil and refrigerate for 8 hours or overnight if you want to make ahead of time!

Sesame Crusted Tofu Stir-Fry

I cook with tofu a lot so I am always looking for ways to make it a little more fun! I’ve baked, breaded, marinated but this was my first time crusting with sesame seeds and I was very pleasantly surprised. I modified based on the veggies I had in the house, but the idea for the recipe goes to Eating Well.

Average Time: 50-60 minutes

Serves: 4

Ingredients

Tofu and Marinade

1 package (14 oz) extra firm tofu, drained

2 cloves of garlic, minced

1/2 Tbsp fresh ginger, grated or minced

1 tsp reduced sodium soy sauce

1 tsp mirin

1tsp chile-garlic sauce

1/2 tsp toasted sesame oil (regular sesame oil or just olive oil will work as well)

Sauce

1/2 cup water or vegetable broth

3 Tbsp reduced-sodium soy sauce

2 Tbsp mirin or sherry

2 tsp chile-garlic sauce

2 tsp cornstarch

1 tsp toasted sesame oil (regular sesame oil or just olive oil will work as well)

Stir-Fry

2 Tbsp sesame seeds

1 Tbsp olive oil, divided into 1 tsp and 2 tsp

3 cloves garlic, minced

1 Tbsp grated fresh ginger

1 1/2 lbs bok choy, trimmed and very coarsely chopped

1 yellow bell pepper, cut into 1-inch pieces

2 cups mushrooms, sliced

1 bunch broccolini, sliced

1 bunch scallions, trimmed and cut into 1-inch pieces

Directions

1. Combine garlic, ginger, soy sauce, mirin, chile-garlic sauce and oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.

2. To prepare sauce: Whisk water (or broth), soy sauce, mirin, chile-garlic sauce, cornstarch and oil in a small bowl. Set aside.

3. To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 tsp olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.

4. Heat 2 tsp oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add vegetables; cook, stirring, until the vegetables are crisp-tender, 5 to 7 minutes.

5. Make a well in the vegetables; whisk the reserved sauce and add to the center of the pan. Bring the sauce to a boil, stirring, until slightly thickened. Toss the vegetables with the sauce. Transfer to a large shallow serving bowl and top with the tofu.

Serving Suggestion: Serve over top of quinoa, brown rice or grain of choice.