Marry Me Lentils

 

Article

• Active Time:45 mins
• Total Time:45 mins
• Servings:4

Ingredients

• ½ cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped, plus 2 tablespoons oil from jar, divided 
• 1 small yellow onion, finely chopped (1 cup) 
• ½ teaspoon salt
• 3 medium cloves garlic, finely chopped (1 Tbsp.)
• 1 tablespoon tomato paste
• 1½ teaspoons Italian seasoning
• ¼ teaspoon crushed red pepper
• 1 cup dry red lentils, rinsed and picked over
• 3 cups reduced-sodium vegetable broth
• 3 cups chopped stemmed kale
• ½ cup heavy cream
• 2 tablespoons chopped fresh basil, plus more for garnish
• ¼ cup grated Parmesan cheese
• 4 (1-ounce) slices crusty whole-wheat baguette, toasted

Directions

1. Heat 2 tablespoons oil from sun-dried tomatoes in a large skillet over medium heat until shimmering. 
2. Add chopped onion, ½ cup sun-dried tomatoes and ½ teaspoon salt; cook, stirring often, until softened, 5 to 6 minutes.
3. Stir in chopped garlic, 1 tablespoon tomato paste, 1½ teaspoons Italian seasoning and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant and deep red in color, 1 to 2 minutes.
4. Stir in rinsed lentils and 3 cups broth; bring to a boil over medium-high heat. Cover and reduce heat to maintain a lively simmer; cook, stirring occasionally, for 10 minutes. Stir in 3 cups kale; continue gently simmering, covered and stirring occasionally, until the lentils are tender, about 5 more minutes.
5. Stir in ½ cup cream and 2 tablespoons basil; cook, uncovered and stirring occasionally, until the sauce is slightly thickened, about 2 minutes.
6. Remove from heat. Gradually stir in ¼ cup Parmesan, stirring until melted, about 1 minute.
7. Garnish with additional basil, if desired. Serve with toasted baguette.

Low-Carb Onion Ring Chips Recipe

Article

• PREP TIME 20 MINUTES
• COOK TIME 15 MINUTES
• TOTAL TIME: 35 MINUTES

Ingredients

• 2 medium onions
• 7 ounces Parmesan, coarsely grated
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Directions

• Preheat the oven to 400 F.
• Peel and slice the onions thinly.
• Cover a baking sheet with parchment paper.
• Sprinkle the grated Parmesan over the baking sheet.
• Place the sliced onions on top of the Parmesan.
• Brush the olive oil over the top of the onions.
• Sprinkle the garlic power over the onions and season well with black pepper.
• Place in the oven and cook for 15 to 20 minutes until the cheese is golden.
• Let the cheese cool and harden for 10 minutes.
• Break or slice apart and then serve.

Read More: https://www.tastingtable.com/1842966/onion-rings-chips-recipe/

Salami and pickle appetizer

 Video

Like & Save these for your next appetizer night or perfect addition for a charcuterie board! So easy and so so good!

Ingredients

• Salami (any kind)
• Cream cheese, softened
• Petite dill pickles

Place the salami on a board, spread the cream cheese and add a pickle. Roll up and secure with a toothpick. Enjoy!

Quinoa Salad

 

Article

• 1 cup uncooked quinoa, rinsed in a fine-mesh colander
• 2 cups water
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 medium cucumber, seeded and chopped
• 1 medium red bell pepper, chopped
• ¾ cup chopped red onion (from 1 small red onion)
• 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
• ¼ cup olive oil
• ¼ cup lemon juice (from 2 to 3 lemons)
• 1 tablespoon red wine vinegar
• 2 cloves garlic, pressed or minced
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste

Instructions

1. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
5. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
   

Italian Broccoli Salad

 

Article

Ingredients

Yield: 4 to 6 servings

• 1small shallot, thinly sliced
• 1½pounds broccoli (about 2 medium heads)
• Kosher salt (Diamond Crystal) and black pepper
• ½cup roasted, salted almonds, coarsely chopped
• ¼cup drained, sliced pickled peppers, such as peperoncini
• ¼cup pitted, torn olives, such as kalamata or Castelvetrano
• ⅓cup extra-virgin olive oil, plus more as needed
• ⅓cup red wine vinegar, plus more as needed
• 3slices provolone (about 3 ounces), torn or cut into bite-size pieces (or use 1½ ounces aged provolone)

Preparation

1. Rinse the sliced shallot under cold water and transfer to a large bowl.
2. Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there’s no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
3. Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
4. Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.