Lentil-Edamame Stew {RECIPE}

Happy Monday!

I came across this recipe in Cooking Light magazine a few months go, and gave it a try this summer. We had bought a bag of dried lentils this Spring, as we heard they were good for you.  When I saw this recipe called for lentils, I thought it would be a neat one to try.  The flavors are somewhat Moroccan, and really serve to spice up a mundane dinner schedule.  I love that it is filling and with the lentils and protein-packed edamame, it's super good for you! It also comes together quickly, with little prep, which is a plus on a busy weeknight!

This would be the perfect dish to whip up for these cool, Autumn nights. I recommend serving this with Naan bread, warmed in the oven.  

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Simple Supper Monday

Lentil-Edamame Stew

(from Cooking Light magazine)

• 1 cup dried lentils
• 3/4 cup frozen shelled edamame (green soybeans)
• 1 tablespoons olive oil
• 1 1/2 cups onion (1 medium), diced
• 3 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 6 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cinnamon
• Dash of ground cloves

• 1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
• 2. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
• 3. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often.

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Sometimes I don't have fresh herbs on hand, so I have made this and skipped the fresh parsley and mint (using just a bit of dried parsley).  It tasted just as good - but if you can get the fresh mint, I highly recommend it!

I'm always on the lookout for new recipes to try: so feel free to email me your best Simple Supper recipes!

moderndaydonnareed [at] gmail [dot] com

Have a good week!

WW points:  

If you do smaller servings [3/4 or 1 cup - roughly 6 servings], this is 2 OLD points, 2 NEW points!

If you do larger [1-1.5 cups - roughly 4 servings], this is 3 OLD points, 4 NEW points!

Simple Supper Mondays - Volume 15: (Steph's Simplified Version of) Pasta with Artichokes and Fresh Ricotta

I'd say, "Happy Monday," but that would be such a slap in the face. Why? Because 1) it's MONDAY and 2) it's a gray and rainy day here in southeastern PA.

*sigh*

BUT...

I AM excited to share a new Simple Supper recipe with you. YAY!!!!!

I found this recipe in Cooking Light magazine. The first time I made it, it was terribly complicated, and I wasn't sure I could put myself through the agony of preparing it again. It tasted pretty good, but it calls for the chef to work with/clean/chop fresh artichokes.

(Note: it is NEVER EVER worth using fresh artichokes. NEVER. I say this, now, from experience. Please, do NOT try that at home.)

Since it had amazing potential as a dish, I didn't want to give up on it. I really love artichokes, ricotta and garlic - and this was a dish that had them all! So, I simplified the recipe, and WHAM! It's now a good, simple meal! It literally comes together in under 30 minutes (if you time it right and coordinate, it takes only about 15 minutes). If you want the original recipe (and you ignore my artichoke disclaimer above), you can find it here. If you want to go the Steph (read: easy) Route, scroll on down! Good luck!

Simple Supper Mondays

(Steph's Simplified Version of )

"Pasta with Artichokes and Fresh Ricotta"

(adapted from Cooking Light magazine)

• 1 14-oz can of Whole Artichoke Hearts
• 3 TBS extra-virgin Olive Oil, divided
• 1 heaping tsp of minced garlic
• Pinch of salt
• 3 cups uncooked Penne Pasta
• 1 heaping TBS dried parsley
• 1/2 tsp ground black pepper
• 1/2 cup ricotta cheese
• *Shredded Parmesan Cheese

1) Drain artichokes.

2) Heat 2 TBS oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and salt; cover and cook 10 minutes or until artichokes are tender, stirring occasionally.

3) Cook pasta according to package instructions, omitting salt and far. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 TBS oil, artichoke mixture, pasta, reserved cooking liquid, parsley and pepper in a large bowl, tossing to combine. Add ricotta cheese in spoonfuls, stirring gently to combine. Top with parmesan cheese (* optional)

Notes:

1) Working with the fresh artichokes, as per the original recipe, was WAY too difficult. I had no idea how to cut, de-fuzz, and differentiate between edible and inedible. I also didn't cook the 'chokes long enough in the garlic-oil mixture, so they were still very tough. I HIGHLY recommend using the canned artichokes. The hard work is already done, and they come out SO nice and tender.

2) I used jarred minced garlic. If you really like garlic, go ahead and use 2 tsp!

3) The original recipe calls for 1/4 cup chopped fresh flat-leaf parsley. I NEVER have that on hand (but I am hoping to start an herb garden soon, so hopefully I will have it on hand in the near future), so I just substituted some of the dried herb (roughly 2 TBS, but that is a guesstimate - I just sprinkled a bunch on there). It works just as well as fresh.

4) If you like Ricotta Cheese, and want the pasta to be really creamy, be brave and use more than 1/2 cup.

5) My hubby and I were saying that this would be a great summer side dish if served chilled. We also want to try putting some chopped, grilled chicken in the dish as well. Also also, I'd like to see if I can morph this into a baked ziti-style dish. I will let you know how that turns out.

If you try this out, let me know how it works for you! Any ideas on variations?

Please send me your recipes to post for the rest of the community! moderndaydonnareed@gmail.com.

Simple Supper Mondays - Volume 11: Herb Stuffed Chicken Breasts

I made this dish for the first time last week for my husband and in-laws. We all agreed it was a Keeper, so I (of course) am passing it on to you!

It is another find from Cooking Light magazine (I clipped a few recipes from their recent April issue), so here is the disclaimer: it is not as simple as most of my Simple Supper recipes, but it is SO GOOD and worth the extra effort. Note - it is more simple than most Cooking Light recipes, and involves only a few ingredients, so I give it the Steph Thumbs Up!

If you dare to try it out, leave a comment or email me to let us all know how it turns out!

Simple Supper Mondays

Herbed Stuffed Chicken Breasts

(Cooking Light Magazine)

Photo: Randy Mayor; Styling: Leigh Ann Ross

Ingredients:

• 1/4 cup (2 ounces) goat cheese
• 1/2 teaspoon chopped fresh rosemary
• 2 ounces Canadian bacon, finely chopped
• 4 (6-ounce) skinless, boneless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Preparation:
1. Preheat oven to 400°.

2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.

3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.

Yield:
4 servings

(serving size: 1 chicken breast half and about 1 tablespoon pan juices)

Notes:

1) Cooking Light reccomends pairing the dish with the following:

"Roasted asparagus: Combine 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus on a jelly-roll pan coated with cooking spray; toss gently. Bake at 400° for 10 minutes or until asparagus is crisp-tender. Place asparagus in a large bowl; toss with 1 tablespoon butter and 1 tablespoon chopped fresh chives. Complete the meal with a sliced baguette and a glass of crisp white wine."

2) I added a little flare, borrowing some ideas from Robin Miller's Quick Fix Meals (I watch this on the Food Network most days at 11:30am), wherein she made a similar stuffed chicken recipe. After the chicken breasts are stuffed, brush each breast (both sides) with dijon mustard (I used deli/spicy mustard, since it's all I had) and then coat with bread crumbs or Panko. Continue on to Step 3 as stated above, pan frying each breast as instructed (I used a little bit of oil instead of cooking spray), then baking.

3) I am not big on chomping on the rosemary needles in any recipe, so instead of using chopped fresh rosemary (or dried rosemary) in any recipe, I have started taking a scant amount of dried rosemary and grinding it into a powder using my mortar and pestle. You get the great (and fragrant) rosemary flavor and scent more subtly, without the sharp needles! As I said, I do this in most recipes that call for rosemary of any kind, and it works out well!

4) I do not have a cast-iron pan, so a dutch oven (or ANY pan that can go from stove top to oven) is suitable. I have Calphalon, and used this Saucier with no problem (as stated on the Calphalon website, it can go from stovetop to oven):

So, enjoy today's recipe! I have a bunch of new recipes to share in the upcoming weeks (ones that get me excited for summer and grilling!), so keep an eye out.

And, as always, PLEASE send me YOUR Simple Supper Recipes to share: moderndaydonnareed@gmail.com

RECIPE NOTES and LABELS

I've had several people ask about recipes recently, and I'm so glad that people are able to utilize this blog to add some spice to their cooking (pun intended).

To make it easier for people to navigate the site, I've labeled all the posts (look at the bottom of each one). For those who are looking for RECIPES in particular, look for the following labels:

"RECIPES." Clicking on this label at the bottom of a post will bring up ANY post that has a recipe (whether it's a dinner, dessert, side, etc). As of today, I believe there should be 19.

I've also tagged each post individually, as it pertains to the type of recipe it is (Tasty Treat, Sides and Salads, Simple Suppers and Cooking Light), in case you are looking more specifically.

To give you a starting point, I've tagged the bottom of this post with ALL of the possible recipe-related posts.

To make it even easier, CHECK OUT THE SIDE MENU to your right. Clicking on the links will bring up the corresponding posts as well.

I've become so blog-tech savvy.

(For those of you who read this blog [read: all, what, 3 of you?] who are NOT looking for recipes, I've also tagged all the Local Flavor, Frugal Fridays and Confessions as well)

Hope that helps! And please continue to send recipe contributions! We all benefit when you do!

moderndaydonnareed@gmail.com

Simple Supper Mondays - Volume 6: Chicken Tamale Casserole

I'm not sure what the weather is like where you are, but it's a Winter Wonderland here in West Chester, PA.  Better late than never, right?  I, personally, prefer having this kind of wintery decor around Christmas (wherein it seems appropriate).  I'd even take a frosty Valentine's Day.  But it's March.  Rita's Water Ice opens in less than a week, people.

But, March is supposed to come in a like lion. Props, March, for coming through.  

We were running low on groceries yesterday, but I did not have enough time to go proper grocery shopping.  So, I picked up the few choice ingredients for my new favorite Supper Obsession, which I will make and consume this evening.  This casserole is another Cooking Light creation, one of which is on the simpler side.  It was a recent find, and it has been a glorious addition to my Keeper Recipes. 

The ingredient list might look a little daunting, but this is a recipe where, for the most part, you just dump everything together.  I LOVE THAT.  I have found that the ingredients are easily kept on hand, so I can make this in a pinch ("Crap.  I forgot to plan ahead for dinner.  WHAT DO I DO!?!?")

The casserole comes out SO TASTY (I've been craving it on a weekly basis), and serves 8.   

Simple Supper Mondays

Photo: Randy Mayor; Styling: Cindy Barr - courtesy of Cooking Light

Chicken Tamale Casserole

(from Cooking Light Magazine)

• 1 cup (4 oz) preshredded  4-cheese Mexican Blend DIVIDED
  
• 1/3 cup fat-free milk
  
• 1/4 cup egg substitute
  
• 1 tsp ground cumin
  
• 1/8 tsp ground red pepper
  
• 1 (14 3/4 oz) can cream-style corn
  
• 1 (8.5 oz) box corn muffin mix (such as Jiffy or Martha White)
  
• 1 (4 oz) can chopped green chilies, drained
  
• Cooking Spray
  
• 1 (10 oz) can red enchilada sauce (such as Old El Paso)
  
• 2 cups shredded cooked chicken breast
  
• 1/2 cup fat-free sour cream
  

1) Preheat oven to 400*

2) Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring until just moist.  Pour mixture into a 13x9-inch baking dish, coated with cooking spray.

3)  Bake at 400* for 20-25 minutes, or until set.  Pierce entire surface liberally with a fork; pour enchilada sauce over top.  Top with chicken; sprinkle with remaining 3/4 cup cheese.  Bake at 400* for 15 minutes, or until cheese melts.  Remove from oven.  Let stand 5 minutes.  Cut into 8 pieces; top each serving with 1 tablespoon of sour cream.

Yield: 8 servings

Notes on the recipe:  

1) When I can't find 4-cheese Mexican blend cheese, I substitute Taco/Nacho blend.  Tastes just as good!

2) For those who don't have egg substitute on hand, 1/4 cup egg subs = 1 egg.  It will change the nutrition facts, but only slightly!

3)  I don't have ground red pepper, so I just throw in a little chili powder, ground black pepper, and a dash of hot sauce instead.

4)  A great way to infuse taste into this meal is to slow cook the chicken for 2-4 hours on low in one can of enchilada sauce.  This is NOT accounted for in the ingredients - so if you go this route, buy 2 cans of enchilada sauce.  It makes the chicken juicy, and slow-cooking the chicken makes it easier to shred!

If you dare to try this recipe, let me know your thoughts!!

And, one day I might draw a blank or (God-forbid!) run out of recipe ideas - please email me your Simple Supper recipes (my email is on the right sidebar), so that I can share the wealth!

Nutritional Information
Calories:  354 (36% from fat)
Fat:  14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
Protein:  18.9g
Carbohydrate:  36.3g
Fiber:  2.5g
Cholesterol:  58mg
Iron:  1.7mg
Sodium:  620mg
Calcium:  179mg

Sides and Salads: Spinach Salad with Gorgonzola, Pistachios and Pepper Jelly Vinaigrette

In lieu of a shared frugality today, I'm substituting a recipe for your upcoming weekend...

Last night, I enjoyed a Girls Night at Jen's house. Jen made a great dinner (and dessert - which she should post the recipe to, ahem), while the rest of us ladies brought either wine or a side.

I brought the salad whose recipe I recently found. It is scrumptious enough to share, so much so that I can't wait until next week! Maybe you'll be having a get together with some friends over the weekend. If so, this salad makes a perfect side or first course!

The salad recipe comes from Cooking Light, a magazine I have had a subscription to for at least 5 years. I LOVE IT. The magazine does an amazing job of informing readers of healthy ways of cooking, eating AND living. One of the only difficult things about the magazine is that most recipes aren't "simple."

As you've probably read, I'm big on simple and tasty dinners. Cooking Light recipes are more often "gourmet" - you'll have to look harder in the grocery store for some of the ingredients (or go to a specialty store), and the recipes are more involved (both in time and quantity of "stuff" in them). ALL of their recipes, though, are super tasty - so on nights that I am adventurous, I venture forth in whipping up one of their concoctions. I actually have several that I am excited to share here in the future!

While MOST of their recipes are strenuous, this one is simple (better yet, it even has a gourmet title without the gourmet frustration!) So I gladly share it with you today. LET ME KNOW WHAT YOU THINK!

Scrumptious Sides and Salads

Spinach Salad with

Gorgonzola, Pistachios and Pepper Jelly Vinaigrette

1/4 cup red pepper jelly

2 tablespoons (apple) cider vinegar

1 tablespoon extra-virgin olive oil

1/8 teaspoon of kosher salt (I just use regular table salt since I never have KS on hand...)

1/8 teaspoon ground black pepper

8 cups fresh baby spinach

1/4 cup (1 oz) crumbled Gorgonzola cheese

/4 cup dry-roasted pistachios

1) Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt and black pepper, stirring with a whisk until blended. Cool to room temperature.

2) Combine spinach and cheese in a large serving bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately. Yield: 6 servings (serving zie: 1 cup spinach mixture and 2 teaspoons of nuts).

This recipe yields a LOT. Last night it fed 5 ravenous adult women easily. The first time I made it, I did not take note of the yield. Hubby and I had more salad than we knew what to do with.

Notes: I had some difficulty finding Red Pepper Jelly. LOCALLY - I usually shop at Giant. They did not have Red Pepper Jelly in the jelly/jam section. Since I didn't leave myself much time, last night I had to make due with the Mild Pepper Jelly they did have, which was essentially the same thing. It took me FOREVER to find it on the shelf, though. Acme does have at least one, if not 2, brands of Red Pepper Jelly. You might also fare well to find it at places like the local Farmers Market or Highland Orchards.

One last thing I love about CL is that they post the nutritional facts to almost all their recipes. This is great for anyone on a diet, on Weight Watchers, or just trying to be mindful! So I will post them below as well...

Calories: 101

Fat: 6.1g (sat 1.6, mono 3, poly 1.1)

Protein: 2.9g

Carb: 10.4g

Fiber: 2.3g

Chol: 4mg

Iron: 1.3mg

Sodium: 187 mg

Calcium: 54 mg