LENTIL BOLOGNESE

INGREDIENTS

1 large onion
4 garlic cloves
2 big carrots
2 celery stalks
1 portobello mushroom
1 red pepper
2 tbsp avocado oil (or vegetable oil)
1/2 tsp salt
3/4 cup red wine
2 cups cooked lentils (I use french lentils)
2 cups crushed tomatoes
2 bay leaves
1 tsp Italian seasoning
1 tsp oregano
1 tbsp coconut sugar (or brown sugar)
1 tbsp lemon juice
salt & pepper to taste
3/4 cup water
1 large handful of fresh parsley, finely chopped
pasta, spaghetti squash, rice…etc. for serving

INSTRUCTIONS

Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits.
Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt.
Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!)
Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates.
Next, add in the lentils, and crushed tomatoes, and the rest of the ingredients (except the pasta) and mix together until well combined.
Lower the heat to low, add in the water and let cook down for another 20 minutes.
Remove the bay leaves and slightly pulse the sauce with an emulsion blender.
Serve over your favorite spaghetti or pasta.

Recipes Source : Click Here

Comments

Oven Baked Chicken Parmesan

Ingredients 2 tablespoons olive oil 2 chicken breasts About 1 pound of chicken total 1 egg 1 cup panko bread crumbs 1/2 cup parmesan cheese fresh grated 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup marinara sauce 1 ½ cups shredded mozzarella 2 tablespoon minced parsley optional, for garnish Instructions Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two laye...

Cinnamon Apple Quinoa Breakfast

Ingredients 1/2 cup quinoa 1 1/2 cups water 2 large apples 2 teaspoons cinnamon Honey Instructions Peel and core both apples. Chop them into bite-sized pieces. Add quinoa, water and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20 - 25 minutes. The apples will be soft and the quinoa will have absorbed the water. Stir in cinnamon and transfer mixture to two bowls. Drizzle with honey and sprinkle with additional cinnamon (if desired). And enjoy! Recipes Source : Click Here

Lemon Butter Chicken

Ingredients 4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness Salt and freshly ground black pepper 1/3 cup all-purpose flour 1 Tbsp olive oil 4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided 1 1/2 tsp minced garlic 1/2 cup low-sodium chicken broth 3 Tbsp fresh lemon juice 1/2 tsp fresh lemon zest 1 1/2 Tbsp minced fresh parsley (optional) Instructions Season both sides of chicken with salt and pepper. Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time. Heat 12-inch skillet over medium-high heat. Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer. Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer. Transfer chicken to a plate while leaving any little bit of excess oil in pan. Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden br...

Food Recipes 7

Search This Blog