Lentil Quinoa Bowl

Earlier this year, Panera Bread introduced a few noodle bowls, this being one of them. To my dismay, they don’t give out their recipes so I recreated it myself! It’s really delish and comforting. The broth is easy to make and you can add a protein, like egg or chicken. I like a little heat in my soup so one Thai chili pepper is all you’ll need. Trust me, you won’t be able to tell if it’s take-out from Panera or home made!

Lentil Quinoa Bowl
 
Author:
Serves: 4
Ingredients
  • 3 cups water
  • 5 dried shiitake mushrooms
  • 5 sun dried tomatoes
  • 3 cloves garlic, crushed
  • 2 tablespoons miso paste, more to taste
  • 3 tablespoons soy sauce, more to taste
  • 1 Thai chili pepper, seeded and sliced
  • Juice of ½ a lemon
  • Handful chopped cilantro
  • 2 tomatoes, diced
  • ¼ cup cooked quinoa
  • ¼ cup cooked French green lentils
  • 1 cup chopped frozen kale
  • Fresh, torn baby spinach leaves
  • One cooked egg, sliced
  • One slice of lemon
Instructions
For the Broth
  1. In a heavy stock pot, combine together water mushrooms, sun dried tomatoes, garlic, miso paste, soy sauce, chili pepper and lemon juice. Bring to a boil and let simmer for 20 minutes. Strain, reserving liquid. Put broth back into pot and keep warm. Add cilantro.
  2. Meanwhile, cook the quinoa and lentils separately according to package directions. Combined once cooked and set aside to cool. Add kale to broth and cook 3 minutes. Take pot off heat.
To Assemble
  1. In a large soup bowl, place ¼ cup quinoa/lentil mixture at bottom of bowl and top with torn spinach. Ladle broth on top. Garnish dish with egg slices and slice of lemon.
Notes
French green lentils are firmer than regular lentils and maintain a nice green color. I have found them available at Whole Foods and Fresh Market.

Adapted from: Panera Bread

Soba Noodle Salad

I am definitely not a vegetarian, but this colorful noodle dish fulfills my craving for a healthy, filling salad! Buckwheat (soba) noodles can be found in most grocery stores in the Asian section. All you have to do is add the dressing and veggies. This salad has just the right amount of heat. Served cold or at room temperature, it’s perfect as a side dish also. Craving a little protein? Add in shrimp, chicken, or tofu and you’ve got one amazing meal!

Soba Noodle Salad
 
Author:
Serves: 4
Ingredients
  • 8 ounces of soba noodles
  • 1 tablespoons sesame oil
  • ¼ cup reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey or agave nectar
  • Lime juice from ½ lime
  • 2 large garlic cloves, minced
  • 1 tablespoon red pepper flakes
  • ½ yellow pepper, seeded and chopped
  • ½ red pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 3 green scallions, thinly sliced
  • Fresh chopped cilantro
  • 1 tablespoon toasted sesame seeds
Instructions
  1. Cook soba noodles according to package directions. Drain well and let cool. Place noodles in a large bowl. In a small bowl whisk together sesame oil, soy sauce, fish sauce, ginger, peanut butter, rice wine vinegar, honey, lime juice, minced garlic, and red pepper flakes. Pour sauce over noodles and toss well to coat. Toss in peppers, scallions, cilantro and sesame seeds. Serve as a cold salad.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Lemongrass Garlic Chicken

Main, Poultry | January 10, 2016 | By

I use my cast iron skillet at least twice a week! This important kitchen staple will last a lifetime and can be passed on from generation to generation. I’m using my late-father’s cast iron pan that he used for his renowned and beloved potato latkes!  So please use your cast iron skillet when preparing this fabulous Asian chicken recipe! It will bring much flavor to the dish. The lemongrass, ginger and cilantro in this dish will make your palate very happy! The chicken thighs will be moist and tasty. Can’t wait for you to try it!

Lemongrass Garlic Chicken
 
Author:
Serves: 6
Ingredients
  • 5 lemongrass stalks, inner bulb only, pounded and finely chopped
  • 3 scallions, chopped
  • 2 large garlic cloves, minced
  • 1 large jalapeno or Thai chili pepper, seeded & chopped
  • Pinch of sugar
  • 1 teaspoon fresh ginger, grated
  • ¼ cup canola oil
  • Salt & pepper
  • 4 pounds skinless, boneless chicken thighs
  • Squeeze of lime juice
  • Chopped fresh cilantro
Instructions
  1. Preheat oven to 375 degrees.
  2. In a food processor, pulse the lemongrass until finely chopped. Add the scallions, garlic, jalapeno, ginger, and sugar and pulse until combined. With the machine on, add the ¼ cup oil in a steady stream and process to a fine paste. Season the paste with salt & pepper.
  3. Put chicken in a plastic baggie or shallow dish, pour marinade over chicken. Reserve part of marinade for sauce on top. Marinate chicken for 15 minutes at room temperature or refrigerate overnight.
  4. Season chicken with salt & pepper. In a heavy cast iron skillet or heavy oven-proof skillet put 1 tablespoon oil and heat on high. Sear the chicken until browned on both sides. Transfer skillet to oven and cook for 10-15 minutes max. Squeeze lime juice and extra sauce on top before serving. Garnish with cilantro.
Notes
Adapted from: Food & Wine

%d bloggers like this: