Moroccan Lentil Stew

I know what you're thinking...

Stew? In the middle of the summer in Texas? Are you insane?

Maybe, but I love stew, and I won't let 100-degree weather keep us apart. Also, today happened to (officially) be the first day of summer. Now this means absolutely nothing to people in Texas, but still...kind of funny that I chose to make this of all meals. Oh well! It's so good and hearty and totally worth it.

Moroccan Lentil Stew Recipe:

• 1 cup lentils
• 3 garlic cloves, pressed
• 1 celery stalk, chopped
• 2 cayenne peppers, diced ( also added a few tbsp of homemade hot sauce)
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp garam masala
• 1/2 tsp ground coriander
• Pinch of ground cardamom
• Generous salt, black and cayenne pepper
• 1 bay leaf
• 5 cups beef broth (chicken or vegetable)
• 1 can diced tomatoes

• 1 sweet potato, NOT peeled and diced into small cubes
• 1 zucchini, diced
• 1 cup red cabbage, shredded
• 1 tbsp brown mustard
• 1 tbsp apple cider vinegar
• Green onions for garnish

Add the first set of ingredients to a large stock-pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Add the potatoes, cover and let simmer for 15 more minutes. Check to make sure lentils and potatoes are tender; using an immersion blender, puree some of the stew. This will give it a thicker, creamier texture. Add the remaining ingredients (sans green onion), simmer for an additional 10 minutes and serve!

Turkish Chicken Shish Ka Bobs

There's nothing like eating chunks of delicious charred meat and veggies off of a stick, nah mean?

Pair it with some turmeric-basil-lemon rice and a spiced yogurt sauce, and you have one fine Turkish-inspired meal. This is super easy with minimal clean-up and it tastes incredible. Perfect for a summer bbq!

Turkish Chicken Shish Ka Bobs Recipe:

• 3 cloves of garlic, minced
• 1 cayenne pepper, diced
• 1 cup yogurt
• 2 tsp ground cayenne pepper  
• 2 tsp cinnamon 
• 1 tsp cumin
• generous salt and black pepper
• 1/2 lemon, juice+zest
• 2 tsp Greek oregano
• 2 tbsp fresh parsley, minced
• 1 tsp roasted garlic powder (optional)

• 2 chicken breasts, cubed
• 1 green bell pepper, cubed
• 1/2 red onion, cubed (see a pattern here?)
• 1 zucchini, sliced into thick circles (or cubed)
• 2 Roma tomatoes, quartered
• 2 cups Jasmine rice
• 3 cups water
• 2 tsp turmeric 
• salt and cayenne pepper  
• 3 tbsp fresh basil, minced
• 1 tbsp fresh parsley, minced
• 1 lemon, juice+zest

Combine the first set of ingredients in a bowl and mix well. Pour half of the sauce in a gallon ziplock bag, add the chicken and coat well. Set in fridge for a few hours, at least. Cover the remaining yogurt sauce and reserve for later.

When ready to grill, assemble skewers with marinated meat and assorted veggies. This recipe makes 3 large skewers. While the shish ka bobs cook, add the rice and remaining ingredients in a rice cooker (is that cheating? oh well!). Serve with leftover yogurt sauce and enjoy!

Pre-grill

Post-grill. Mmm, look at that char!

Spicy Bechamel Pasta

This is a very simple pasta dish based on one of the classic French sauces--Bechamel. It's relatively easy to make and tastes light years better than any pre-made white sauce out of a can or package. We paired with salad and leftover grilled pork chop.

Spicy Bechamel Pasta Recipe: 

• 1 tbsp. butter or margarine
• 1-2 tbsp flour
• 1 cup milk
• salt, black and cayenne pepper
• 3 cloves garlic minced
• 1/4 onion, diced very finely
• 1 fresh cayenne pepper
• 1 tbsp dried thyme
• 1/2 pkg thin spaghetti, cooked

Melt the butter or margarine in a medium sauce pan over medium low heat. Whisk in the flour until clumped and then pour in the milk. Whisk together. Add in the garlic, onion and fresh pepper, bring to a boil, then reduce, add seasonings and simmer for about 15 minutes or until thickened to your desire. Toss in the pasta and enjoy!

Thanksgiving Pasta Bake

Here I go again with the Thanksgiving food...

This dish actually wasn't planned out to be Thanksgiving themed; however, a quick exploration of the fridge and pantry led to its creation. Darn tasty too! Sorry about the one (and only) terrible photo.

Thanksgiving Pasta Bake Recipe:

• 1/2 lb ground turkey
• 4 cloves garlic, minced
• 2 red chilies, diced (optional)
• 2 tsp fennel seed
• 1 tsp dry mustard powder
• 1 tbsp Worcestershire sauce
• salt, black pepper
• 1 tbsp Greek oregano
• 1 tbsp dried rosemary 
• 2 cups chopped frozen broccoli, thawed
• 1/2 pkg cooked spiral pasta 
• 1 can cream of chicken
• 1/2 can water
• 1 tbsp brown mustard
• 1/3 cup dried cranberries

Cook pasta according to package instructions. Preheat oven to 350 degrees.

In a medium saucepan, add ground turkey, garlic, chilis, seasonings and Worcestershire sauce. Cook over medium until turkey is cooked through and garlic has softened. Add the remaining ingredients and mix until well-combined. 

Pour into 9x13 baking dish, cover with foil and bake in oven until warm and bubbly, about 25 minutes.

The turkey + fennel seed + cranberries really do make this dish taste like a Thanksgiving spread!