Lentil Chili

I must admit I have not been a fan of lentils in the past but I am starting to understand their versatility and enjoy them.  This is a great vegetarian chili that will satisfy you without the meat.

2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
2 tbsp chili powder
1 tsp cumin
1/2 cup brown lentils
2 bay leaves
2 cups water
1 - 19 oz can (540g) navy beans
1 - 19 oz can (540g) black beans
1 - 28 oz can (795 g) whole tomatoes
1 cup vegetable broth
Salt and pepper to taste

Toppings:  grated cheese, chopped cilantro, salsa, sour cream or greek yogurt

• In a large pot or Dutch oven, warm oil over medium heat.  Add onions and garlic, and stir occasionally until they soften, about 3 minutes.
• Add spices, stir and allow to cook for 1 to 2 minutes.
• Add lentils, bay leaves and water.  Bring to a gentle boil and let simmer for 5 minutes.
• Add beans, tomatoes and broth.  Bring dish back to a boil and simmer gently for 20 minutes.  Taste for seasoning and add salt and pepper to your liking.
• Serve chili over rice or with cornbread.  

Chicken and Mango Kabobs

I love barbecuing kabobs, they are so versatile and a great way to incorporate veggies and fruit into a meal.  This is a tropical take on dinner with the mango, onion and red pepper. As always the trick with kabobs is to make sure everything is the same size so it cooks evenly.

1 tsp grated lime zest
1/4 cup lime juice
2 tbsp peanut oil or vegetable oil
3 cloves garlic, minced
2 tsp chili powder
1/2 tsp salt (I omit this)
1/4 tsp cayenne pepper
450 g boneless skinless chicken breasts, cut into 1 inch cubes
2 top liquid honey
12 red or white pearl onions, or 1 small red or sweet onion, cut into 1 inch pieces
2 mangoes, cut into 3/4 inch cutes
1 sweet red pepper, cut into 3/4 inch pieces.

• Mix together lime zest and juice, oil, garlic, chili powder, salt and cayenne; toss half with chicken until coated.  Stir honey into remaining marinade; set aside.  Marinate chicken for 20 minutes or covered and refrigerated for up to 4 hours.
• Meanwhile in saucepan of boiling water, boil unpeeled pearl onions for 2 minutes; drain.  Slip off skins.
• Alternately thread mango and red pepper onto skewers; brush with half of the reserved marinade.  Alternately thread chicken and onions onto separate skewers.  Grill, covered on greased grill over medium high heat, turning once and basting with remaining honey marinade, until mango is softened and chicken is no longer pink inside, about 8 minutes.

Makes 4 main course servings.

Crispy Chicken with Zucchini Saute

This is a really nice crispy coating.  The original recipe call for Halibut but I changed it to chicken.

1/2 cup all purpose flour
2 tsp chili powder
1/2 tsp salt
1 egg
1/4 cup milk
1 tbsp Dijon mustard
1 cup panko
4 skinless chicken breasts, cut in half
3 tbsp canola oil
2 small zucchini, cut on the bias into ovals
1 cup grape tomatoes halved
1 tsp chopped garlic
Salt and freshly ground black pepper
2 tbsp chopped Italian parsley

1. Preheat oven to 400F.
2. Make a dredging station for the chicken: combine flour, chili powder and salt in a shallow bowl.  Beat egg with milk and Dijon in another bowl, and place panko in the third bowl.
3. Dredge chicken first in flour, then in egg mixture and then in panko to coat.
4. Heat 2 tbsp canola oil in a large frying pan on medium high heat.  Add chicken and fry, turning for 2 to 3 minutes or until crumbs are golden.  Transfer to a baking sheet and bake for 7 minutes or until chicken is cooked through.
5. Wipe out pan and add remaining 1 tbsp canola oil and heat on medium high heat.  Add zucchini and fry for 1 minute or until just beginning to soften.  Add tomatoes and garlic; fry 1 minute longer or until they have begun to release juice.  Season with salt and pepper and sprinkle with parsley.
6. Serve chicken over zucchini mixture

Spiced Nuts

This recipe can be made several months ahead and stored in the freezer and will keep well for a week in an air tight container in the refrigerator.  The recipe is not too spicy…you could always add a little hot sauce if you felt the need to add some heat.  From Food and Drink Holiday 2000.

2 tbsp unsalted butter, melted
2 tbsp Worcestershire sauce
2 tbsp granulated sugar
2 tsp chili powder
1 tsp salt
1/2 tsp dried leaf oregano
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 cup each pecan halves, macadamia nuts, blanched almonds and cashews about 500 g (mix in whatever your favourites are)

1. Preheat oven to 350F.  In a large bowl, stir butter with Worchestershire, sugar and spices until mixed.  Add nuts and mix well until evenly coated with spice mixture.
2. Turn onto a baking sheet, spread to form a single layer.  Bake in oven 8 to 10 minutes stirring 3 to 4 times during baking.  Turn into a bowl, taste and adjust seasoning.  

Chicken and Bean Salad with Crispy Tortilla Topping

Serve with some sour cream if you like, I found this salad had lots of flavour and was filling enough for a dinner.  From Canadian Living Magazine - with a few of my own adjustments.

3 small flour tortillas, cut into 1/2 inch wide strips
1 tbsp vegetable oil
450 g boneless, skinless chicken breasts, cut into 3/4 inch cubes
1 red sweet pepper
2 cloves garlic minced
1 1/4 tsp chili powder
1/4 tsp pepper
Pinch salt
1 cup rinsed drained canned black beans
1/2 cup frozen corn kernels
2 green onions, chopped
1 tbsp lime juice
4 cups torn lettuce (romaine)
1/2 cup shredded mozzarella
1 avocado, pitted, peeled and chopped

Honey Lime Dressing
3 tbsp olive oil
2 tbsp lime juice
2 tsp liquid honey
Pinch salt

Toss tortilla strips with 1 tsp of the oil.  Bake in oven at 450F until crisp, about 10 min.  Transfer to bowl.

Add remaining oil to skillet; cool chicken, sweet pepper, garlic, chili powder, pepper and salt, stirring often, until chicken is no longer pink inside, about 4 minutes.

Stir in beans, corn, green onions, and lime juice; cook until warmed through, about 3 minutes.

HONEY LIME DRESSING
In large bowl whisk together oil, lime juice, honey and salt.  Add lettuce and toss.  Spoon chicken mixture over top; sprinkle with cheese and avocado.

Baby Back Ribs on Maple Planks

I only have a propane BBQ - and I think that is what the majority of us use.  This is a recipe from Food and Drink 2011 that I loved. You can switch the maple planks for an apple wood or your choice.  Soak the wood in water for at least a couple of hours, overnight is better.  Use two 12 x 6 inch planks.  Serve with corn on the cob!

Barbecue Sauce
1 cup apple juice
3/4 cup ketchup
3 tbsp cider vinegar
2 tsp light soy sauce
1 tsp Worcestershire sauce
1 tsp molasses
1/2 tsp chili powder
1/2 tsp garlic, minced
1/4 tsp black pepper

Rub
1 tsp paprika
1 tsp chili powder
1 tsp thyme
1 tbsp garlic powder
1 tsp brown sugar
1 tsp dry mustard
1 tsp kosher salt
1 tsp black pepper

2 full slabs baby back ribs

1. To make sauce, combine all ingredients in a medium saucepan.  Cook over high heat until reduced by half, or about 1 cup.
2. To make rub, add all ingredients to a small bowl and stir to combine.
3. Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking).  Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1 to 3 hours.
4. Meanwhile soak planks in water for 1 to 2 hours.
5. Ignite grill, turn to high and preheat for 10 minutes.  Turn 1 side off leaving the other on, and place planks on the side that has been turned off.  Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes.  Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid.  Maintain a temperature range between 275 to 300 F and cook for 3 hours.
6. Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour.  Ribs are done when the sauce has become sticky and the meat separates easily from the bones.

Firecracker Chicken Salad

A great salad that kids will enjoy because of the salsa - spice it up with a hot salsa or keep it mild depending on your taste.  The avocado in this is my favourite!

1 tbsp chili powder
1 tsp ground cumin
1 tsp chopped garlic
2 tbsp lime juice
1/4 cup olive oil
2 tbsp chopped coriander
1 1/2 lbs (750g) boneless, skinless chicken breasts
1 sweet onion, sliced in thick rounds
1 red pepper cut in quarters
2 zucchini cut in half
salt and freshly ground pepper

Dressing
1/2 cup mayonnaise
1/4 cup salsa
1 tbsp lime juice
2 tbsp chopped coriander
salt and freshly ground pepper

Garnish
1 avocado, peeled and sliced
2 cups tortilla chips

1. Combine chili powder, cumin, garlic, lime juice, olive oil and coriander.  Brush on to chicken breasts, onion rounds, red pepper and zucchini.  Marinate for 1 hour.
2. To make dressing, combine mayonnaise, salsa, lime juice and coriander.  Season with salt and pepper.  Reserve.
3. Preheat grill to high.  Season chicken and vegetables with salt and pepper.  Place chicken breasts and vegetables on grill.  Grill chicken for about 5 minutes per side or until juices run clear.  Cool.
4. Grill vegetables about 4 minutes per side or until tender.  Cool.  Remove skin from peppers.  Slice onions, peppers and zucchini into strips.
5. When chicken has cooled, slice it and mix with dressing.  Add vegetables and toss to lightly coat with the dressing or serve dressing on the side.  Surround platter with sliced avocado and tortilla chips.

Black Bean Tacos

Another vegetarian dish that is kid friendly!  Just don't tell them they are eating beans!

2 tbsp olive oil
1/2 medium onion, diced
1 clove garlic, minced
2 tsp ground cumin
1 tsp chili powder
2 cans (19 oz/540 ml each) black beans, rinsed and drained
1/2 cup water
salt and pepper to taste
2 cups shredded cheddar cheese
2 cups shredded fresh lettuce
2 tomatoes, diced
1 ripe avocado, peeled, pitted and sliced
1 pkg flour tortillas, 6 in size
salsa and sour cream if desired

• Heat the olive oil in a medium sized skillet over medium heat.  Add chopped onion and cook, stirring occasionally, until the onions are translucent - 3 to 5 minutes.  Add the garlic, stir for 30 seconds, then add the cumin, chili powder and beans.  Using a fork, mash the beans in the pan, then stir in the water.  Reduce the heat to low and cook, stirring often until thickened - 12 to 15 minutes. Season to taste with salt and pepper. (You can prepare this filling well ahead of time and just reheat when you're ready).
• While the bans are cooking, prepare the remaining ingredients for the tacos; Shred the cheese and lettuce, dice the tomatoes, slice the avocado.  Arrange topping ingredients in bowls so that diners can assemble tacos to their own taste.  Just before serving, wrap the stack of tortillas in paper towelling and microwave on high for 30 seconds, or until they are warmed through.
• To serve, lay a tortilla out on a plate and spread with some of the black bean mixture.  Add cheese, lettuce, tomato and avocado (plus salsa and sour cream, if desired). Fold, eat and repeat!

Mexican Vegetarian Chili

This is a quick and easy recipe even the kids will eat.  Based on a recipe from Todays Parent Magazine February 2009

1 tbsp olive oil
1 medium onion, finely chopped
1 tbsp chopped garlic
1 tsp chili powder
1 tsp ground cumin
1 can diced tomatoes (28 oz/796 ml)
1 can black beans or black-eyed peas, drained and rinsed (19oz/540 ml)
1 cup frozen corn
1 cup vegetable broth
salt and pepper to taste

Topping
3/4 cup cornmeal
1 tbsp all purpose flour
1 tbsp granulated or brown sugar
1 1/2 tsp baking powder
1/3 cup milk
1 egg
1 tbsp canola oil
1/4 cup grated Parmesan cheese

• Preheat the oven to 425 F.  Grease a 9 x 13 in baking dish.
• Heat the oil in a large skillet over medium heat.  Add the onion, garlic, chili powder and cumin, and cook, stirring, until onion is softened - about 5 minutes.  Add the tomatoes (including all the juice from the can), beans corn and broth, and bring to a boil.  Season to taste with salt and pepper.  Lower the heat and let simmer uncovered, stirring occasionally for 10 to 15 minutes or until slightly thickened. (this part of the recipe can easily be prepared ahead of time.)
• Meanwhile, prepare the topping.  In a medium mixing bowl, combine the cornmeal, flour, sugar and baking powder.  In another bowl, whisk together the milk, egg and oil.  Add the egg mixture to the flour mixture and stir until just combined.
• When the bean and corn mixture is ready, transfer to the prepared casserole dish and spoon cornbread mixture overtop.  (Don't worry if there are gaps; the cornbread will expand to cover the topping as it bakes.) Place in the oven and bake for 20 to 25 minutes or until the cornbread topping is lightly browned.  If desired, sprinkle the top with grated Parmesan cheese just before serving.

Makes 4 to 6 servings.