Lentils and Rice

This box of spanish rice has been my nemesis forever. I bought it at least a year ago when we were still living in Noe Valley. I have no idea why I bought it. Maybe for burritos or taco salads? Whatever it was for, it wasn’t used. We gave away almost all our food before the move and yet, it somehow found its way into the moving boxes, all the way across the country and back into our new kitchen just to stare me down for another 6 months. Resilient little bugger.

spanish rice

Yesterday it finally met it’s fate!

lentils and rice

Work is crazy for Michael right now as he prepares for a big meeting at the end of the month. Knowing he would be working late again last night I thought I’d make him something that would only get better with a little time in the fridge. Plus, he’d asked for a veggie stew this weekend and I didn’t make it for him so I used this to make it up to him.

I love the combo of rice and lentils and it was also the easiest recipe I’ve made in a long time. Saute veggies with spices, add lentils and rice, add liquid, done. I actually made and photographed a smoothie for a WalkJogRun article while this was cooking.

Feel free to add whatever rice you have on hand you absolutely do not need this specific box of rice but if you’re like me and have one hanging around, it might be a great time to finally use it.

Lentils and Rice (vegan, gluten-free)

1 tbsp olive oil

1/2 onion, diced

1 carrot, diced

2 celery stalks, diced

1 broccoli stalk, diced

1/2 jalapeño with seeds, diced

2 tbsp minced garlic

1 tsp salt

1/2 tbsp turmeric

1 tbsp cumin

1 tbsp chili powder

1 box spanish rice and half flavor packet

1 can diced tomatoes

1 1/2 cup green lentils

2 cups veggie broth

3 cups water

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Heat olive oil over high heat and saute vegetables until soft. Add garlic, salt, turmeric, cumin and chili powder, saute another minute.

veggies and spices

sauteed veggies

Add rice, flavor packet, diced tomatoes, lentils, veggie broth and water to the vegetable mixture.

rice and lentils

Cook over medium high heat for 20-25 minutes or until all liquid has evaporated.

lentils and rice

I ate my plain. Michael told me this morning that he made sandwiches out of his and topped the mixture with cheese. He also brought it to my attention that I made A LOT of it, which is very true. If you’d like to make a smaller portion, cut the lentils and rice in half. You’ll also want to reduce the water to 1 cup.

lentils and rice

lentils and rice

Enjoy and Exhale!

Kale, Potato and White Bean Soup

Last night I had a dream that I looked out the window to see the trees blooming with a million pink buds. Then I woke up and all the branches were still bare and surrounded by piles of gray snow.

I’m pretty sure I’m making it up but I feel an almost imperceivable shift toward spring. It’s coming, oh please oh please let it be coming.

I was telling my sister yesterday that I’m feeling uninspired in the kitchen lately. This is likely because I’m sick of winter vegetables. Don’t get me wrong, I love sweet potatoes and carrots and parsnips but what I’d really like to eat are some lovely green asparagus stalks that don’t cost $5.99 a bunch! Or some sweet, red tomatoes that haven’t been imported from Brazil.

Guess we’ll have to make do with what we have right now. And what we have are white beans and kale! The pairing of white beans and kale seems almost as natural as peanut butter and jelly.

Actually it doesn’t at all but it does sound good together. So we’ll make another soup with hopes that it’s one of the last of the season and that soon we’ll be turning our attention to fresh salads and fruit.

Until then…

kale and white bean soup

Kale, Potato and White Bean End of Winter Soup (vegan, gluten-free)

2 tbsp garlic infused olive oil (or regular olive oil)

1 onion, diced

1 carrot, sliced

2 celery stalks, diced

2 tbsp minced garlic

1/2 cup of loosely packed basil, cut into ribbons (optional)

1 tsp dried thyme

1/2-1 tsp salt

1/8 tsp cayenne pepper

1 bay leaf

8 cups of water and two no salt bouillon cubes (or 8 cups of no salt veggie stock)

6 red potatoes, diced

2 cans of white beans with juices (I used a combo of great northern and white kidney beans)

3 cups chopped kale (I used curly but lacinato would work well here too)

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White Bean and Kale Soup Ingredients

Slice onion, carrot, celery and potatoes.

vegetable assembly line

Heat olive oil and saute onion, carrot and celery until lightly soft. Add garlic and basil. Saute for another minute.

sauteed veggies

Add thyme, salt, cayenne pepper and bay leaf. Mix with veggies.

Next add water and bouillon cubes. I always use no salt bouillon cubes but it’s especially important here because I’m not draining the beans and the juice of the beans adds extra salt.

Bring to a boil then reduce to a simmer.

Add beans and potatoes cook for 25 minutes.

Lastly, add kale. Cook until wilted.

Adjust salt to taste and remove bay leaf before serving.

I turned the burner off and left the soup covered on the stove while I taught my noon class and went to the gym. When I ate it a couple of hours later it reminded me very much of the soups my dad used to make, which made it taste that much better.

kale and white bean soup kale and white bean soup

If we have to eat more soup, might as well be good soup right?

Enjoy and Exhale!

New York, New York Part 2

If you missed part 1 click here.

After an event filled Saturday we took it a little slower on Sunday.

We had a late breakfast at a little diner by my sister’s house. I had a bagel which wasn’t worth photographing but I will say the service was exceptionally good. It made up for Saturday’s brunch and then some.

In the afternoon we met an old co-worker and friend for a walk in Central Park. She is pretty much Eli’s favorite person in the whole world so we couldn’t let the opportunity to meet up pass us by, despite the very cold day.

We walked around in the park for a while as Eli nearly passed out from happiness. He LOVES Christine!

Eli and Christine

After our walk we headed home to meet up with Sarah and discuss dinner.

We knew that after eating out all weekend we would want to cook on Sunday night. I perused the blog-a-sphere and offered up a few options for dinner.

We settled on veggies burgers with fries.

I used this Oh She Glows recipe. They were very tasty but not perfect. They didn’t hold together very well and were missing some seasoning. I’m going to make some adjustments to hopefully perfect them. In the meantime here are a few pictures of the process.

veggie burgersveggie burgers mixingsveggie burgers mixforming veggie burgersveggie burgers on the grillveggie burgers

In full disclosure, Will lit and set up most of the above shots. He was also kind enough to give me an idiot’s photography 101. I haven’t totally master the tutorial. You should see last night’s dinner photos, bleh.

photography tutorial

Please excuse my awesome outfit.

After dinner we decided to play Jenga. Everyone was a little skeptical but it was ridiculously fun and intense, even if I lost…both times.

jenga

Thank you for the lovely weekend NYC. We’ll be back soon.

Times Square

Enjoy and Exhale!