Tuesday: Sopa de lentejas (Chilean style)
Wednesday: Chana Aloo Masala
Thursday: Mexican black bean/lentil/rice bake
Friday: Sweet and spicy cauliflower/sweet potato
I used this recipe for the Lentil Soup as a loose guideline. I made it with beef kielbasa instead of chorizo (because Mexican chorizo is very different than Chilean chorizo, I think). I also didn't add potato and instead of tomatoes I used half a can of tomato paste (leftover from the Chana Aloo Masala recipe). I also added an extra 1/4 cup of lentils to use up the rest of the bag. It turned out great. Erik loves his super salty, so he always adds extra salt. I also only cooked it for about 30 minutes instead of the 45 in the recipe. With the extra lentils it turned out more solid and less soupy, which is good for us. It was really fast to put together, but it did have to cook for awhile.
The Chana Aloo Masala was delicious! I had never had Indian food until like two years ago and I can't believe what I was missing. Since then I have become a little obsessed and a little intimidated. This recipe was super simple and fast. I didn't make any substitutions but I did add a sweet potato in with the regular potato and some cherry tomatoes for a little pop. I also fried the potatoes in the pan before I added the tomatoes. At the very end I also added some peas. We ate it with jasmine rice (the first rice I grabbed). I forgot to put the yogurt on top, but it definitely would have been good.
I love all things Mexican, so I was stoked to give this Cheesy Mexican bake a try. We ate it with tortilla chips. Juanita's brand are our favorite, but they don't sell them anywhere in Tucson so we always stock up when we go to Phoenix and hit up Winco. I had to make a lot of substitutions because I made this a few days early and hadn't done black beans in the crockpot. I used canned white beans instead. I also threw in some spinach, corn, and peas for extra vegetables. The flavor was pretty good, but it was really soupy. We ended up eating it like a dip. (And I slathered mine in Franks Red Hot.) It was good, but next time I would probably just make it separate and turn it into a 7-layer dip type of thing. Pretty easy to put together. And it would have been great with fresh salsa and some avocado!
This recipe for Sweet and Spicy Roasted Cauliflower looked great. I made it with some chopped sweet potato and halved brussels sprouts. It looked good but when I roasted it the syrup burned and smelled bad. E ate it anyway and said it was really good. I took his word for it. I might try it again but half the amount of syrup.
Wednesday: Chana Aloo Masala
Thursday: Mexican black bean/lentil/rice bake
Friday: Sweet and spicy cauliflower/sweet potato
I used this recipe for the Lentil Soup as a loose guideline. I made it with beef kielbasa instead of chorizo (because Mexican chorizo is very different than Chilean chorizo, I think). I also didn't add potato and instead of tomatoes I used half a can of tomato paste (leftover from the Chana Aloo Masala recipe). I also added an extra 1/4 cup of lentils to use up the rest of the bag. It turned out great. Erik loves his super salty, so he always adds extra salt. I also only cooked it for about 30 minutes instead of the 45 in the recipe. With the extra lentils it turned out more solid and less soupy, which is good for us. It was really fast to put together, but it did have to cook for awhile.
The Chana Aloo Masala was delicious! I had never had Indian food until like two years ago and I can't believe what I was missing. Since then I have become a little obsessed and a little intimidated. This recipe was super simple and fast. I didn't make any substitutions but I did add a sweet potato in with the regular potato and some cherry tomatoes for a little pop. I also fried the potatoes in the pan before I added the tomatoes. At the very end I also added some peas. We ate it with jasmine rice (the first rice I grabbed). I forgot to put the yogurt on top, but it definitely would have been good.
I love all things Mexican, so I was stoked to give this Cheesy Mexican bake a try. We ate it with tortilla chips. Juanita's brand are our favorite, but they don't sell them anywhere in Tucson so we always stock up when we go to Phoenix and hit up Winco. I had to make a lot of substitutions because I made this a few days early and hadn't done black beans in the crockpot. I used canned white beans instead. I also threw in some spinach, corn, and peas for extra vegetables. The flavor was pretty good, but it was really soupy. We ended up eating it like a dip. (And I slathered mine in Franks Red Hot.) It was good, but next time I would probably just make it separate and turn it into a 7-layer dip type of thing. Pretty easy to put together. And it would have been great with fresh salsa and some avocado!
This recipe for Sweet and Spicy Roasted Cauliflower looked great. I made it with some chopped sweet potato and halved brussels sprouts. It looked good but when I roasted it the syrup burned and smelled bad. E ate it anyway and said it was really good. I took his word for it. I might try it again but half the amount of syrup.
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