RealishFood

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Veganomics – Lentil Soup – Recipe

RealishLentil

Normally I provide a canned equivalent for the beans in my recipes. I will not do that for this recipe. First, because I have never used canned lentils so I don’t know what the equivalent is. Also, lentils don’t need to be soaked and have a relatively quick cooking time. This soup benefits from having all the ingredients simmered together for 30 – 60 minutes.

Lentil Soup

½ lb. of dried lentils
2-3 carrots, peeled and diced
1 large or 2 small celery stalks, diced
½ medium onion, diced
1 quart vegetable stock (I like Kitchen Basics Brand)
2 cups water
salt and pepper to taste
dried or fresh herbs of choice: thyme or parsley would work

Put all ingredients in a pot and simmer until lentils and veggies are cooked through.   This can take anywhere from 30 minutes to 1 hour. If using fresh parsley, reserve until the soup is cooked through and add at the end. All other herbs can be added at the beginning.

Bonus Recipe – Split Pea Soup

Substitute green or yellow split peas for the lentils above and follow the recipe exactly. Leave as is for a chunky version or puree for a smoother consistency.

Serving Suggestion

I love to add rice, especially brown rice, to my lentil soup. It makes it heartier and gives it extra texture. You can mix it in or serve it on the side.

Leftover Tip

Be on the lookout for my Lentil Stuffed Cabbage recipe in a few weeks.


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Veganomics – Black Beans and Rice – Recipe

RealishRice&Beans

Black Beans and Rice

½ lb. of dried black beans (soaked and cooked)
or 2 cans of black beans, drained and rinsed
1 medium onion, diced
1 bell pepper, diced
1 chili, diced (I like serrano, but jalapeno would definitely work)
1 clove garlic, diced
15 oz. can of tomato sauce
½ can water
Cooked Rice (start with 2 cups, uncooked and then cook any way you like)
Salt and pepper to taste
1 handful of cilantro, rinsed and chopped

Saute onion and pepper until softened, then add chili and garlic and cook for another minute. Add tomato sauce and then ½ can of water. Simmer for a few minutes and then add beans and rice. Stir until combined and heated through. Season as you go with salt and pepper. Sprinkle with cilantro and serve. Serves 4 as a generous main course and 6 – 8 as a side.

Note: You don’t have to combine the rice and beans in one pot. You can keep them separate and serve them that way. I just really like it this way.

Leftover Tip

This also makes an awesome burrito filling with some salsa or guacamole.


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Pulled Chicken

Well, I know that summer has come and gone, and what a beautiful summer it was. In my neck of the woods it remained around 80 degrees most days. I don’t think we ever even got close to 100 degrees. That’s my kind of summer.

Now autumn is here and while I’m eager to start thinking about how to use apples and pumpkin, I’ve got to share my pulled chicken recipe. Even though we associate barbecue with summer, there’s no bad time for barbecue. This is the perfect recipe for football season, potluck parties, and any time you have a large gathering. I substitute the chicken for the more traditional pork. You will need a little more “sauce” at the end for tossing as the absence of fat in the chicken will make it dry out a little faster than pork shoulder.

In keeping with my mission of cooking with “ingredients” I wanted to show you how easy it is to make your own rub and even, in effect, your own barbecue sauce. There’s no reason to buy ready-made products when you probably have most of the ingredients on hand anyway.

Another recommendation I have for those of you who avoid gluten and wheat is to skip the sandwich and serve this over a baked potato, a baked sweet potato, fries of any kind, and even over tortilla chips to make a unique nachos dish. While I like to use fresh ingredients as much as possible, there are some great frozen fries out there both made from potatoes and sweet potatoes. I like the Alexia brand. Just seek out a brand with limited ingredients like only potatoes or potatoes with salt. Avoid any product that has a long list of ingredients or ingredients that you cannot pronounce.

Of course feel free to pile it on your favorite bread with cole slaw and pickles. Don’t mess with success if that’s what makes you happy.

Pulled Chicken

3-4 lbs. Chicken (boneless/skinless breast or thighs or combo)
Rub (recipe below)
Tomato puree (15 oz. can)
Apple cider vinegar – 1/3 cup
Worcestershire sauce – 2 tsp.

Rub:
Coarse Salt – ¼ cup
Cumin – 1-2 tbsp.
Chili Powder – 1-2 tbsp.
Cayenne – pinch or 2 according to taste
Black Pepper – pinch or 2 according to taste
Cinnamon – pinch or 2 according to taste
Agave (or brown sugar)- ¼ cup

Rub the chicken. Put the chicken in a slow cooker or large heavy pot. Cover with tomato puree, apple cider vinegar and worcestershire sauce. Cook on low for at least 3 hours or until chicken shreds easily.

You will have an excess of cooking liquid at the end. I like to reduce it and toss the chicken with it instead of using barbecue sauce, which is the more traditional route. Serve with your favorite barbecue sauce on the side or, to switch things up, serve pineapple salsa.

All measurements are approximate. Adjust according to your taste.

Serving Suggestion: Top your pulled chicken with pineapple salsa.

Enjoy!

 


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Welcome to RealishFood.com

Why Realish Food? Do I want you to eat food that’s only real-ish? No. That’s not it. I want you to relish real food. Get it?

Real + Relish = Realish.

Relish has a double meaning.

Rel-ish

noun: something savory or appetizing added to a meal, as pickles or olives

verb: to make pleasing to the taste

My mission is to get people to eat REAL food. I want to show you how to buy ingredients and make beautiful, real food.   And I want you to (you guessed it) RELISH it. I’ll even teach you how to make a relish or two along the way.

I am excited to start this blog now. Spring has sprung and the farmer’s markets will be overflowing with an abundance of local, fresh, seasonal ingredients readily available to you.

I’m not a nutritionist.   I’m not an expert in organic or sustainable food. I’m not waging war on the packaged food industry. I’m just someone who wants to eat well and feed my family the best food that I can find.

Along the way, I’ll introduce new ingredients and I’ll show you how to use them. I’ll share some of my favorite recipes. And eventually I’ll tell you the reasons why I cook heart-healthy, diabetic-friendly, allergy-free, and gluten-free options; sometimes all at once.  And I’ll show you how delicious that can be. I’ll even show you vegetarian and vegan options that will delight the carnivores in your life. Okay, it might not delight them but it will make them complain less when you omit the meat from their meals.