Chicken And Lentil Casserole Recipes. Chicken Stew with Lentils. I know, the title isn't particularly appealing (or at least not to me, the lentil-hater) but the dish - oh, the dish.
See, this tastes so incredibly good, there's just no way you can't make it. Everyone should make it. Tonight. Yes! Reading down the ingredients list, it's really more of a winter dish, but it works fine for a chilly spring evening as well. The recipe is from a book I haven't used very much - The One-Pot and Clay-Pot Cookbook, by Jenni Shapter. Chicken Stew with LentilsServes 6 350 g yellow onion350 g leeks250 g carrots450 g swede (rutabaga)2 tbsp oil6 portion-sized chicken pieces, preferrably thighs115 g small green or black lentils500 ml chicken stock100 ml concentrated apple juice2 tsp corn starch3 tbsp crème fraîche2 tsp strong, coarse mustarddried herbs - tarragon and sage are good, a pinch eachfresh oreganosalt and pepper Prepare the vegetables - peel and cut the onion, the carrots, leeks and swede into small dice.
Stir the cornstarch with 2 tbsp of water. I don't always cook, but when I do I prefer to cook comically. Nov 13 So, Boing Boing asked me to do a recipe for them.
The only caveat is that it involve caffeine. Done and Done. Nutrition News, Videos, Reviews and Gossip - Gizmodo. Summer barbecue recipes: Glazed halloumi and vegetable kebabs. Broccoli parmesan fritters. Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli.
Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. Lemon parmesan kale salad.
I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days.
Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.