Individual Meatloaves With Vegetables

                                           

                      Individula Meatloaves With Vegetables

Meatloaf with a German influence.  Serve with a salad and dinner is ready.  A great prepare ahead!

Ingredients:

2 lbs ground beef

2 potatoes grated

1 cup grated carrot

1 onion grated

1 red pepper diced

1/2 cup chopped parsley

2 eggs

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika 

Directions:

Prepare a baking sheet with sides with parchment paper.  Preheat oven to 400*F

Place meat in mixing bowl,  add ingredients in the order listed.  Mix with hands and form into serving sizes.

Bake at 400*F for 35 minutes and serve!

Form each serving egg shape but all with same thickness.  

Hearty Lentil Chili. ~. Vegetarian

 

     

Hearty Chili  ~  Vegetarian

This hearty lentil chili is packed with smoky, savory spices, carrots, and bell peppers for rich flavor, satisfying texture, and a nourishing boost of protein. Made with chorizo (easily vegan-adaptable), it can be cooked on the stovetop and ready in about 45 minutes, or prepared in the slow cooker (crockpot) for an easy, hands-off meal.

Like most soups and stews, this lentil chili tastes even better the next day as the flavors deepen and meld. It's a perfect make-ahead chili recipe for healthy, comforting meals you can enjoy all week long.

Best Cornbread recipe will post 3/21/2026

Ingredients:

1/2 onion, chopped
2–3 garlic cloves, chopped
1/2 pound ground meat or chorizo (or use plant-based “ground meat”, turkey, beef, or chicken)
2/3 cups dried brown lentils (8 ounces)
1/3 cup dried split red lentils (or sub more brown lentils, but red makes the chili thicker)
1 carrots, sliced into half rounds, about 3/4 cups
7 1/2 oz can diced tomatoes, with juices
1/4– 1/2 jalapeno, diced (seeds removed)
3/4 teaspoons salt (adjust salt to taste)
1/2 teaspoons ancho chile powder (or sub Mexican chile powder)
1/2 teaspoons Mexican oregano
1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 cinnamon sticks
1/2 tablespoons molasses (or maple syrup or honey)
3 cups broth or stock (veggie, chicken or beef)
1/2 bell pepper, green or colored, chopped
1/2 tablespoons apple cider vinegar (optional, add to taste)

Directions:

Sauté onion in a pan over medium high heat with oil for 3 minutes until it starts to soften. Add garlic stirring in and add chorizo, sauté for 5 minutes. 

Add lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika, and cumin. Mix together.

Add broth, molasses and cinnamon sticks. Bring to a boil, turn down to a simmer with a vented lid for 30 minutes. 

Add green pepper and simmer 15 minutes more, uncovering it to cook off the liquid. 

Stir in the apple cider vinegar, then adjust the seasonings if needed.

Serve in bowls with sour cream, shredded cheese or avocado and cilantro.

Storage: 

Leftover Lentil Chili will keep in an airtight container for up to 4 days, or can be frozen for 3 months.

The Lentil Chili will have a thicker consistency when slow-cooked in the crockpot.

Slow Cooker Instructions: 

In a skillet, sauté onion in a pan over medium-high heat with oil for 3 minutes until it starts to soften. Add garlic, stirring in, and add chorizo, sauté for 5 minutes.

Add the chorizo mixture into the crockpot along with the lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika cumin broth, molasses and cinnamon sticks.

With the lid on, cook on high for 4 hours or on low for 6 hours. Add in the green peppers in the last 30 minutes of cooking.

Stir in the apple cider vinegar and adjust seasonings if needed.

Linsen Mit Spätzle ~ Lentils With Spätzle

Linsem mit Spätzle

Lentils With Spätzle

A real German comfort food, Lentils With Spatzle. The combination 

of vinegar and just a touch of sugar gives it its famous sweet-sour flavor balance. Coupled with smoky bacon and flavorful veggies, it's served over Spätzle and often with a sausage for a favorite comfort dish throughout southern Germany.

Ingredients:

5 slices thick bacon, diced

1 large yellow onion, finely diced

t tablespoon butter,

1 carrot, finely diced

1 leek finely chopped, and thoroughly rinsed and drained

1 pound dried brown lentils

7 cups beef broth 

1 bay leaf

1 teaspoon salt, 

1/4 teaspoon ground black pepper

1 teaspoon white sugar

1/4 cup white vinegar

3 tablespoons chopped parsley

Homemade or purchased spatzle

Directions:

Cook the bacon over medium high heat until done (for best flavor do not drain the grease).  Add the onions and cook until Translucent, 5 to 7 minutes.Add the butter, carrots, and leeks, cook 5 minutes.

Add the lentils, broth, bay leaf, salt, pepper, and sugar, and bring to a boil.  Reduce the heat to medium-low, cover and simmer for 40 minutes.  Add the vinegar and parsley and simmer for 3-4 minutes.  If too thick for your taste, add a little extra beef broth.  Add more salt, pepper,  sugar, and vinegar to taste.

Sprinkle over spatzle.  Commonly served with sausage.

Sunrise Lentil Soup With Lemon And Dill

Sunrise Lentil Soup With Lemon And Dill

From the Rancho Gordo Kitchen an easy recipe to kick off your New Year with good luck and good taste from The Rancho Gordo Kitchen.
Ingredients:

2 tablespoons EVOO

1/2 white or Yellow onion

2 garlic cloves, minced

1 celery stalk, diced

1 large carrot, diced

1 teaspoon cumin seeds

1/2 pound uncooked Rancho Gordo lentils, picked over and Rinsed

2 to 3 tablespoons fresh lemon juice

1 teaspoon Kosher salt, or to taste

Freshly ground pepper

Freshly grated lemon zest from 1 lemon,

Chopped fresh dill for serving

Crumbled Feta for serving (optional)

Directions

In a large soup pot, heat the EVOO over medium-low heat,   Add the onion, garlic, celery, carrot and cumin, and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minute.

Add 5 cups of water and the lentil to the pot.  Increase the heat to high and cover the pot, and bring to a boil.  Uncover, reduce the heat, and simmer, stirring occasionally, until the lentils are tender,  

45 minutes.  Some will fall apart during cooking.

Stir in 2 tablespoons lemon juice, and season with lemon juice to taste.  Serve hot, drizzled with lemon zest, dill, and feta, (if using).

Cook's Notes: I used Rancho Gordo's Pulugia Lentils which are a very small but tasty lentil.  With the lid off during the simmer, most of the liquid was lost to evaporation and absorption.  I had a pot of cooked lentils. I added almost two cups of water as I prefer a broth with my soup.  In my next pot I will add the salt when I add the vegetables.  If the vegetables are not cooked with seasoning,  when added after cooking the flavors do not have the depth.  

Also, don't overlook adding the dill.  The flavor it imparts adds so much to this soup!  DJM

Wild Rice Pilaf

                          

                                                   Wild Rice Pilaf

Wild Rice: A nutrient-rich grain that has a robust, nutty flavor and a slightly chewy texture. It adds depth and complexity to the pilaf. Use true wild rice or a wild rice blend. I chose Rancho Gordo Wild Rice.

Ingredients:

2 cups true wild rice (uncooked) *See notes for wild rice blend

6 cups vegetable broth, or chicken stock
1/2 teaspoon salt
3–4 tablespoons olive oil (or use half butter)
8 ounces mushrooms, cut or torn (wild or tame mushrooms)
1 1/2 cups carrot, small diced
1 1/2 cups celery, diced
1 1/2 cup leeks, sliced (or one onion, diced)
4 garlic cloves, roughly chopped
1–2 tablespoons fresh thyme, or use rosemary or sage
splash of white wine, or water
1/4– 1/2 cup craisins (or dried cherries or currants)
2 cups shredded Brussels sprouts, or lacinato kale (or a mix)
salt and pepper to taste
1/4– 1/2 cup toasted pecans (or sliced almonds)
Optional Garnish: fresh parsley, pomegranate seeds

Directions
Step one: 

Set wild rice to cook in flavorful veggie broth or chicken stock. Simmer on the stovetop or in an Instant Pot pressure cooker until tender.     

Step two:
While the wild rice cooks, saute the mushrooms, then add the leeks, carrots and celery. Cover for a few minutes, add garlic and herbs, and deglaze the pan. 

Step Three:

Add the dried cranberries and Brussels Sprouts (or kale) and wilt.  Blend in the cooked vegetables with the rice and adjust seasoning 

with salt.. the dried cranberries and Brussels sprouts (or kale) and wilt. l add in the cooked wild rice (save any extra broth). Season, adjusting salt to taste.

Lentil-Mushroom Bolognese

The Best Lentil-Mushroom Bolognese

This vegetarian version is simmered slowly, in layers, allowing the flavors to develop at each level. The result is a hearty, satisfying and deeply flavorful sauce that even the staunchest meat-eaters will love. 

If you have time, make a double batch and freeze the extra for another time.

Ingredients:

1 tbsp (15 mL) olive oil
6 tbsp (90 mL) unsalted butter, divided
1 small onion, diced small, about 1/2 cup (125 mL)
1 medium-large carrot, diced small, about 3/4 cup (175 mL)
2 small celery stalks, diced small, about 3/4 cup (175 mL)
1 pkg (227 g) cremini mushrooms, trimmed, finely diced
1 large clove garlic, minced
1 cup (250 mL) red lentils, picked over, rinsed
3 tbsp (45 mL) tomato paste
3/4 cup (175 mL) milk
1/8 tsp (0.5 mL) freshly grated nutmeg
3/4 cup (175 mL) dry, fruity red wine
1 can (398 mL) diced tomatoes
1 1/2 cups (375 mL) vegetable broth
1/2 to 1 tsp (2 to 5 mL) sugar
Salt and freshly ground pepper to taste
1 1/2 tsp (7 mL) balsamic vinegar
1 lb (455 g) dried rigatoni
Freshly grated Parmigiano-Reggiano for serving
Directions:
Heat olive oil and 3 tbsp (45 mL) butter in a large pot over medium
heat. Add onion. Cook, stirring occasionally, until translucent, about
5 minutes. Add carrot, celery, mushrooms and garlic. Cook, stirring
occasionally, until lightly browned, about 8 to 10 minutes.

Stir in lentils and tomato paste. Cook, stirring often, until darkened
and well combined, 1 to 2 minutes. Stir in milk and nutmeg. When it
starts bubbling, reduce heat to maintain a gentle simmer. Cook,
stirring occasionally, until milk has evaporated, about 5 minutes.

Add wine. Cook, stirring occasionally, until evaporated, about 8
minutes.

Stir in tomatoes and broth. Raise heat to high. When it comes to a
boil, reduce heat to medium- low. Cover and simmer, stirring
occasionally, until vegetables and lentils are very tender, 20 to 25
minutes. Remove lid, stir in 1/2 tsp (2 mL) sugar, and season with
salt and pepper. Simmer, uncovered, for 5 minutes more. Stir in
vinegar. Taste and adjust seasonings. Add remaining 1/2 tsp (2 mL)
sugar, if necessary.

Bring a large pot of salted water to a boil. Cook rigatoni according to
package directions, drain and stir into sauce along with remaining 3
tbsp (45 mL) butter. Serve with Parmesan cheese.  Serves 4 to 6

Cold Ramen Noodle. Salad With Napa Cabbage And Ginger Miso Dressing

Cold Ramen Noodle Salad With Napa

Cabbage & Ginger-Miso Dressing

A mash-up of slaw and pasta salad, this vegan dish features instant ramen noodles and crunchy raw vegetables in a gingery, umami-packed dressing. An optional garnish of shiso or perilla leaves lends a uniquely herbal flavour. Togarashi is a Japanese spice blend that includes hot pepper, orange peel and sesame seeds. Shiso, perilla and togarashi can be found at select Asian supermarkets.

Ingredients:

Ginger Miso Dressing
2 tbsp (30 mL) chopped ginger
2 tbsp (30 mL) white miso
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) granulated sugar
1/4 cup (60 mL) rice vinegar
1/4 cup (60 mL) canola oil
2 tbsp (30 mL) sesame oil
Salad
3 single-serve pkgs (100 to 120 g each) instant ramen noodles, flavour packets discarded or saved for another use
5 cups (1.25 L) packed thinly sliced Napa cabbage
1 red Shepherd or bell pepper, julienned
1 medium-size carrot, peeled, julienned
3 green onions, green parts only, thinly sliced on bias
Salt to taste
Roasted sesame seeds and finely sliced shiso or perilla (optional) to garnish
Shichimi or Nanami togarashi to serve

Directions:

For the dressing, combine ginger, miso, soy, sugar and vinegar in blender. Blend until smooth. With motor running, add oils in a slow, steady stream until emulsified. Scrape down bowl and blend again. Transfer to an airtight container. Refrigerate up to 1 month. Stir before using.

Bring a large pot of lightly salted water to a boil. Add ramen and cook according to instructions on package. Drain and rinse under cold running water until cooled. Drain again and transfer to a very large mixing bowl. Blot excess moisture from ramen with paper towel.

Add cabbage, pepper, carrot and green onions to bowl. Season lightly with salt. Add enough dressing to coat, saving rest for another use. Using tongs, toss salad until well mixed.

Transfer to a serving bowl. Sprinkle with sesame seeds and top with shiso or perilla, if using. Serve with togarashi on the side.  Serves 6 to 8

Lentils, Sausage and Fennel

    

Lentils, Sausage and Fennel

For many cultures lentil are eaten January 1 with the saying your New Year will prosper with wealth.  That tiny legume is packed with protein.

Ingredients:
1 cup dried lentils
4 1⁄2 cups cold water
1 1⁄2 teaspoons salt, divided
1 medium fennel bulb, stalks discarded, reserving fronds (sometimes labeled "anise")
3 1⁄2 tablespoons virgin olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1⁄2 teaspoon fennel seed
1 1⁄4 lbs Italian sausage links (prefer spicy) 
3 tablespoon chopped fresh flat-leaf parsley
1⁄2 teaspoon black pepper
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil, for drizzling

Directions:

Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. 

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt. 

Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. 

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board. 

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. 

Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. 

Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt. 
Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.   Drizzle all over with extra-virgin olive oil. 
Makes 4 (main course) very generous servings.

 

Lemony Bean & Brassica Soup With Napa Cabbage & Dill

Lemony Bean & Brassica Soup

With Napa Cabbage & Dill

From creator Chef Diane Kochilas: "Cabbage lovers rejoice! This brassica-heavy bean soup is packed with several members of the Brassica genus, one of the healthiest and most nutritious vegetable groups in the world. I can’t help but think this soup is like an Ikarian garden on steroids, so to speak, chock-full of various species of these cruciferous vegetables and roots, many of which have long provided easy, inexpensive, and health-giving opportunities to make a delicious dinner that doesn’t cost that much or take much to produce in one’s own backyard. You can play around with this, adding, say Brussels sprouts or even kale to the soup."

Ingredients:

½ lemon

1 small celery root (celeriac)

¾ cup extra-virgin Greek olive oil

1 large red onion, chopped

1 large leek, trimmed and chopped

1 small bunch Chinese celery, trimmed and chopped (with leaves)

½ small head Napa or Savoy cabbage, trimmed and finely shredded (about 3 cups)

1 large carrot, trimmed, peeled, and chopped 

1 parsnip, pared and cut into a ½-inch (1½-cm) dice

1 rutabaga, peeled and cut into a ½-inch (1½-cm) dice

1 kohlrabi, trimmed and cut into a ½-inch (1½-cm) dice

4 garlic cloves

4 cups canned navy or other white beans, preferably organic 

(Rancho Gordo Note: We recommend our Marcella or Alubia Blanca beans)

10 cups vegetable broth or stock, or water

2 bay leaves

6 thyme sprigs

Fresh strained juice of 1 lemon, or more to taste

Sea salt and freshly ground black pepper

1 small bunch dill, leaves snipped or chopped

Directions:

Prepare acidulated water by squeezing and dropping half a lemon into 3 cups of water in a medium mixing bowl. Trim, peel, and dice the celeriac (celery root) and place it in the acidulated water. Set aside until ready to use.

Drain the celeriac. In a large soup pot, heat ¼ cup of olive oil and cook the onion, leek, celery, celeriac, carrot, parsnip, rutabaga, and kohlrabi until translucent and al dente, and until the onions are soft. Stir the garlic into the vegetable mixture. 

Add the beans, stock or water, bay leaves, and thyme. Reduce heat to low, bring to a simmer, keep the lid on the pot ajar, and cook until the vegetables are very tender, about 35 to 40 minutes. Fish out the thyme and bay leaves with a spoon and discard.

Using an immersion blender, puree a little bit of the soup in the pot, about 1½ cups or so—use your judgment to “eyeball” it. Doing this will create a creamy texture. 

Stir in the cabbage and cook the soup for 15 more minutes, or until the cabbage is tender. Whisk the lemon juice and remaining olive oil together in a small bowl and add the mixture to the soup. Season to taste with salt and pepper, and stir in the dill. Adjust seasoning with salt and pepper, and serve.  Makes 8 servings.

Diane Kochilas is a chef and award-winning author of numerous cookbooks, including a favorite of ours, called Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die. This recipe is from her new book, The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity. It publishes on March 26th and we can't wait to get a copy. There are so many good things to eat the this region, and it's part of the famous Blue Zones that enjoy amazing longevity. Spoiler alert: Beans are almost always a part of the long-life equation.

White Beans, Asparagus with Crispy Chicken

White Beans And Asparagus, With Crispy Chicken

A one-pot meal that will impress your dinner guests, and would work well with just about any seasonal vegetable.
Ingredients:
The beans
½ lb Classic Flat White beans cooked with celery, carrot, yellow onion, garlic, rosemary, thyme, Parm rind, salt, duck fat or olive oil Kosher salt and black pepper, plus more to taste
1 tablespoon olive oil
2-½ pounds bone-in, skin-on chicken thighs or breasts (4 to 6 pieces)
1-2 cups chicken stock
1 bunch of asparagus, ends snapped off and sliced into 1-2” pieces
Flaky salt, for serving
Lemon, for serving (optional)

Directions:
Prepare the beans: 

Cook beans in the cooking vessel of your choice. (If you have the time, opt for the stovetop method – these beans love a braised!) Once cooked, remove the aromatics and strain, reserving 1 cup of broth.

Cook the chicken:                                                            Season chicken with salt and pepper. When the beans have 15 minutes left to cook, heat oil over medium heat in a large heavy-bottomed braiser or skillet with a lid (ideally cast iron) and add chicken, skin-side down. 

Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface which will promote browning. 

Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5-8 minutes, depending on the size of the chicken pieces. 

At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7-10 minutes. Remove skillet from heat and transfer chicken to a plate to rest, leaving all the fat behind. 

Deglaze the pot and add the beans: Over medium heat, add 1 cup of chicken stock to the braiser or skillet to deglaze it, scraping the bottom to release all of the tasty bits. Add beans and reserved broth. You should be able to see a little bit of liquid between the beans; add more chicken stock if necessary. Cook, stirring occasionally, and seasoning gradually as the liquid reduces into a glossy sauce. 

Add the asparagus and return the chicken: Add asparagus and toss to coat, then nestle chicken among the beans, adding any juices that have collected on the plate to the skillet. Reduce heat to a low simmer, cover pan, and let cook for 3-4 minutes or until chicken is warmed through and asparagus is bright green and al dente. 

Serve: Divide chicken, beans, and asparagus between plates. Add flaky salt and a final few turns of pepper. Serve as-is for a rich, savory dish or with a squeeze of lemon juice a brighter, lighter take.