Stewed Lentils & Tomatoes

     Although it feels like spring outside in Alabama, I am still cooking as though it is the dead of winter.  Generally, we have “Meatless Monday” each week (and normally a few other meatless meals as well).  During the winter months, I have settled into a pattern of preparing a soup or stew.  This thick stew was our supper on Monday night.  I love making a meal on Monday that generates plenty of leftovers.  Cooking once and eating supper plus two lunches all off the same meal is normally the goal each Monday.  In some odd way, this is “food insurance” for me.  As I have stated before, every meal around our house is made from scratch.  If I don’t cook, we don’t eat.  I have learned that cooking at least one thing each day makes my life easier, even if it is just a batch of cornbread muffins.  This week at church we have our annual Christmas program, with multiple rehearsals during the week plus performances this weekend.  Being able to pull premade items out of the freezer, is what keeps us eating real food during busy weeks. 

 

Recipe adapted from Barefoot Contessa At Home

Ingredients

·         2 tablespoons extra-virgin olive oil

·         2 cups carrots, largely diced

·         2 cups onions, largely diced

·         3 garlic cloves minced

·         2 cups lentils (approximately 1 pound)

·         1 (28 ounce) can fire roasted diced tomatoes, in juices

·         2 cups chicken stock, preferably homemade

·         3 cups water

·         ½ teaspoon cumin

·         ¼ teaspoon cayenne pepper

·         ½ teaspoon dried thyme leaves

·         2 ½ teaspoons kosher salt

·         ¾ teaspoon coarse black pepper

·         2 tablespoons red wine vinegar

Directions

1.      Heat the olive oil in a large Dutch oven over medium heat.  Add the carrots and onions and sauté until tender, about 15 minutes.  Add the garlic and cook for 1 minute.  Stir in the lentils, tomatoes, chicken stock, water, cumin, cayenne pepper, thyme leaves, salt, and pepper.  Bring the mixture to a boil, reduce the heat to low, and simmer for about an hour, stirring occasionally. 

2.      Lastly, turn off the heat.  Stir in the red wine vinegar and cover.  Let the lentils sit for 10 minutes before serving.  Serves 6 main dish portions.   

Brunswick Stew

Recipe adapted from Joy of Cooking

Ingredients

• 2 ½ pounds chicken parts – I used all dark meat
  
• Kosher salt and black pepper
  
• 1 tablespoon canola oil
  
• 1 medium onion, chopped
  
• ¼ teaspoon celery seed
  
• 3 cups fresh or frozen lima beans
  
• 2 cups cooked pulled pork, chopped
  
• 1 can fire roasted tomatoes
  
• 1 cup homemade barbecue sauce
  
• 1 (8 ounce) can tomato sauce
  
• ½ -1 cup chicken broth or water
  
• 1 bay leaf
  
• 1 tablespoon Worcestershire sauce
  

Directions

1. Heat oil over medium high heat and season the chicken with salt and pepper. Brown the chicken on all sides. Remove to a plate and set aside.
   
2. Drain off all but 2 tablespoons of fat. Reduce heat to medium and add onion, celery seed, 1 teaspoon of salt, and ½ teaspoon black pepper; cook about ten minutes or until tender but not browned. Add the lima beans, pulled pork, tomatoes, barbecue sauce, tomato sauce, chicken broth or water, bay leaf, Worcestershire sauce, kosher salt, and black pepper. Return the browned chicken to the pot and bring to a boil. Reduce the heat to low and simmer for 2 hours, stirring occasionally. Off the heat and leave stew on hot stove eye, covered, for an additional hour.
   
3. Remove the bay leaf and any chicken bones or skin, if desired. Season with salt and pepper to taste. Serves 4 to 5.