Stuffed Peppers

2 - 4 servings

1 c brown rice
1/2 c red lentils
3 c chicken broth (or water)
4 poblano peppers (or medium green or red peppers)
1 T chili powder
1-1/2 c cooked, chopped meat (e.g. leftovers)
2 large cloves garlic, minced
1 can diced tomatoes (or 1-1/2 lb ripe tomatoes, chopped)
1 small can corn
1 can black beans
4 oz grated cheese (Mexican blend, cheddar, Swiss, whatever)

Bring the chicken broth to a boil in a covered saucepan. Add the brown rice, cover, and cook on low heat for 30 minutes.

While the rice is cooking, broil or roast the peppers on all sides over direct heat until the skin begins to blister and blacken. Put the roasted peppers in a paper bag, and close the bag tightly.

After the rice has cooked for 30 minutes, add the rinsed red lentils to the rice, cover, and continue cooking on low for 15 - 20 minutes. Toward the end of the cooking time, check to see that the rice is not boiling dry, and that the rice and lentils are tender. You may need to add a little water to the pot. When the rice and lentils are cooked, and the liquid is absorbed, set the pot off the heat, and keep the pot covered.

Peel the peppers. Carefully, cut out the top, and remove the seeds and membranes, and discard them. Set the peeled peppers aside.

Mix together the rice and lentil mixture, the chili powder, the chopped meat, and the minced garlic. If necessary, add salt to taste. Stuff the peppers with the filling.

Lightly grease a baking dish. Drain the diced tomatoes and place them in the bottom of the dish. Drain the black beans and pour over the tomatoes. Drain the corn and pour over the other vegetables. Arrange the stuffed peppers on top of the vegetables. Spoon the rest of the filling mixture around the peppers. Top with the grated cheese. Bake at 350º for 30 minutes, until the peppers are tender, and the vegetables are hot.

Note: I've never tried this with fresh tomatoes. I'm guessing, though that you should cook them down a bit to cook off some of their liquid.

Lentils

The original recipe appeared in the Washington Post Food section on Wednesday, March 18, 2009, David Hagedorn, chef. I changed a couple of the ingredients. This is a very tasty side.

1 c "French" lentils
3 c vegetable or chicken broth
1/2 dried thyme
2 medium garlic cloves, crushed
1/2 t salt
1/4 t ground black pepper
1 bay leaf
1 medium carrot, peeled and diced
1 medium potato, small dice

Rinse the lentils. In a small saucepan, combine the lentils, broth, and spices. Bring to a boil, and add the carrot and potato. Cover and simmer on a lower heat for 30 minutes until the lentils and vegetables are soft.

I made this the day before I served them. They really taste better the second day. I just cooled them down for an hour or so, then refrigerated them overnight. I warmed them up the next day before serving.

Chicken with Kale Soup

1 onion, chopped
2 stalks celery, chopped
2 carrots, peeled and grated
3 small red potatoes, diced
1/2 c lentils
3 c water
1/4 c steel cut oats (optional)
1 small can corn
1-14.5 oz can diced tomatoes
2 large cloves garlic, minced
1/2 t pepper
1 t ground sage
1/2 thyme
1/2 t ground rosemary
salt to taste
1 lb boneless, skinless chicken
1/2 red wine
1/2 lb kale, torn in small pieces
1/4 c raisins
2 T cider vinegar
olive oil

Heat 2 T olive oil in a large skillet over medium high heat. Add the onions and celery and cook until the onions are translucent. In a soup pot, heat the stock. Add the onions and celery, carrots, and potatoes, and bring to a boil, then turn to simmer.

In a separate sauce pan, bring the lentils and water to a boil, then turn to low and cook for 30 minutes. Add the lentils and liquid to the vegetables. Add the oats, corn, tomatoes, and garlic. Bring to a boil, then turn down to simmer. Add the seasonings and adjust to taste.

In the skillet, heat another tablespoon or so of olive oil over medium high heat. Salt and pepper the chicken, and fry until brown on both sides. Add 1/2 c red wine, cover and simmer over medium-low for 10 minutes. Shred the chicken, and add to the soup.

Deglaze the skillet, and add the pan liquid to the soup. Add the kale, raisins, and vinegar. Simmer for a few minutes until the kale is tender.

Split Pea Soup

1 cup dry split peas
5 cups water
2 bay leaves
1-1/2 teaspoons turmeric
1 cinnamon stick, broken in half
4 whole allspice
3 whole cloves
5 - 10 peppercorns
1 medium onion, diced
3 medium stalks celery, diced
2 medium carrots, pared and shredded
2 or 3 large garlic cloves, minced
1-1/2 teaspoon dried basil leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon salt, or to taste

Rinse the split peas. Combine the peas and water in a large saucepan and bring to a boil. Turn down the heat so that the liquid maintains a steady simmer. Add the bay leaves, turmeric, and cinnamon. Combine the allspice, cloves, and peppercorns in a tea ball, and add them to the soup. Cover the saucepan, and continue to simmer the peas.

Heat a heavy skillet over medium heat. Saute the onions, carrots, and celery using pan spray, or just enough cooking oil to keep the vegetables from sticking, and cook them until the onions begin to brown. Add the garlic to the vegetables, and continue cooking for another minute or so.

Remove the skillet from the heat, and add the vegetables to the simmering split peas. Add the basil leaves and the pepper flakes to the soup mixture. Cover the saucepan, and continue cooking until the peas are tender (about 45 minutes). Several minutes before serving, add the salt (to taste).

This soup is great with croutons or crackers. It's a very hearty vegetable soup. If you want to make the soup omnivorian, add 1/4 lb. chopped ham a few minutes before serving. You may not need to add any salt.

Lentils and Chicken

1-1/2 cups dried lentils
4 cups water
1 teaspoon turmeric
1 stick cinnamon
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek
1 teaspoon coriander seeds
2 bay leaves
1/2 teaspoon red pepper flakes
2 tablespoons chili powder
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon salt
1/3 cup raisins
2 tablespoons cider vinegar
1 large chicken breast (uncooked), cut in 1-inch pieces
1 chicken sausage (1/4 lb) sliced (or mild Italian)
2 tablespoons soy sauce
1/4 cup red or white wine (and a glass for the cook)
2 large cloves garlic, peeled and thinly sliced

Rinse the lentils, and put in a large soup pot. Add the water, turmeric, and cinnamon stick. Bring to a boil, then boil over low heat. Check the pot from time to time. You may need to add more water.

While the lentils are cooking, heat a skillet over medium heat, then toast the cumin and fennel seeds. In a grinder, grind together the toasted seeds, fenugreek, coriander, bay leaves, and red pepper flakes. Add the ground spices and the chili powder to the lentils.

In the same skillet, heat 1 tablespoon of the olive oil over medium heat until it shimmers. Add the onions and fry the onions until they are soft and slightly browned. Remove from the heat. Add the onions, salt, raisins, and cider vinegar to the lentils. Turn the heat down to very low heat. Most of the liquid should be absorbed. You may need to add some water to keep the lentils from sticking to the soup pot.

In the same skillet, heat the remaining tablespoon of olive oil over medium heat until it shimmers. Add the cut-up chicken breast and the sliced sausage, and brown the meat. Just when the chicken breast loses its pink color, add the soy sauce and wine, turn the heat to low, cover the skillet, and leave on the heat for about a minute. Add the chicken, sausage, with their liquid to the lentils. Add the thinly sliced garlic.

Let the lentils sit for a few minutes, and serve in bowls as a very thick soup, or over rice.