Sunday, September 17, 2017

Beet Braised Lentils ala ~DKBB~

Beet Braised Lentils ala ~DKBB~
(original recipe from Sylvia Fountaine - Feasting at Home blog, September 1, 2014)

Beet-infused lentils make a healthy vegetarian meal in a bowl.

3 tablespoons olive oil
1 cup diced red onion (½ a red onion)
1 cup diced carrot
½ cup diced celery
3 or 4 fresh beets (lightly roasted, peeled, and diced)
4 cloves garlic-rough chopped
1 tablespoon fresh thyme leaves
1 to 2 tsp. curry
1 to 2 tsp. Vindaloo spices
1 Bay leaf
1½ cups lentils, soaked overnight or at least 8 hours (black caviar, beluga or Puy are the preferred varieties but any will work)
 4 cups vegetable stock
½ teaspoon salt
1 cup fresh beet juice (either purchase from a store, or juice 2 extra-large beets)
splash balsamic vinegar (if desired)
  • In a large heavy bottom pot or Dutch oven, heat olive oil over medium high heat; add onion, carrot, beets and celery, and sauté for 5 to 10 minutes, until slightly softened.
  • Turn heat to medium, add garlic, lentils, and herbs and sauté for 2 more minutes; add stock and salt and bring to a boil.
  • Once boiling, cover with lid, and turn heat to low, maintaining a gentle simmer; simmer for 30 minutes.
  • After 30 minutes, add the beet juice, taste for salt and add more if necessary; continue simmering on low for 10-15 more minutes.
  • If you feel there is too much liquid for your liking, keep the lid off and increase the heat, letting it reduce.
  • Stir in a generous splash of balsamic vinegar before serving, if desired.
  • Serve with Naan bread.

Wednesday, August 2, 2017

Grilled Mahi Mahi ala ~DKBB~

Grilled Mahi Mahi ala ~DKBB~
(original recipe from

6 Tbsp. olive oil
6 Tbsp. lemon juice
¼ cup chopped fresh basil
2 Tbsp. chopped fresh rosemary
2 Tbsp. balsamic vinegar
2 cloves garlic, minced
2 tsp. Worcestershire sauce
2 tsp. low-sodium soy sauce
4 mahi mahi fillets, 4 to 6 oz. each (or you can use swordfish or halibut)
Salt and freshly ground cracked pepper
  • In a small bowl, combine the first 8 ingredients.
  • Sprinkle fish fillets with salt and cracked pepper; place into gallon-size zip-top bag and pour in marinade; seal and shake gently to coat fish evenly.
  • Refrigerate for at least 2 hours, but no more than 6.
  • Preheat grill to medium low; grill fillets, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork. You can grill the fish directly on the grill, or on foil, or on a soaked wood plank – your preference.
Serve with rice.

Tuesday, August 1, 2017

Curried Lentil & Veggie Stew ala ~DKBB~

Curried Lentil & Veggie Stew ala ~DKBB~
(original recipe from the August 2017 edition of Cooking Light)

2 tsp. olive oil
1 small yellow onion, diced
2 cups zucchini, peeled and chopped
2 garlic cloves, sliced thin (or minced – your preference)
1 cup chopped Roma tomato, seeded
2 Tbsp. curry powder
2 Tbsp. ketchup
2 cups vegetable stock
2 Tbsp. flour
½ tsp. kosher salt
2 cups lentils, cooked per package directions
2 Tbsp. fresh lime juice
  • Heat oil in large saucepan over medium-high heat; add onion and sauté 4 minutes; add zucchini and garlic and cook 3 minutes; add tomato, curry powder, and ketchup and cook 1 minute, stirring constantly.
  • Combine vegetable stock and flour, whisking well to blend in the flour; add stock mixture to pan; bring to a boil; stir in salt and lentils and cook for 3 minutes.
  • Remove pan from heat and stir in lime juice.
Add optional garnish, if desired, of plain whole-milk yogurt (not Greek-style) or sour cream and chopped, fresh cilantro to each serving.

Serve with toasted naan bread.

Saturday, June 24, 2017

Southwest Chicken Salad Stuffed Avocados ala ~DKBB~

Southwest Chicken Salad Stuffed Avocadoes ala ~DKBB~
(original recipe from Jenny on

 2 cups leftover roast or rotisserie chicken, shredded or diced
1 cup diced red bell pepper
1 pint cherry tomatoes, quartered
¼ to ½ cup diced jicama (optional – provides crunch and texture)
1 cup corn kernels (I use thawed frozen corn)
1 can black beans, rinsed and drained
1 poblano pepper
¼ cup cilantro
5 to 7 oz. plain Greek yogurt (whatever size you can find will work)
1 Tbsp. lime juice
1 tsp. olive oil
Salt and pepper to taste
6 avocadoes, halved
  • In a medium bowl, combine the chicken, red bell pepper, cherry tomatoes, jicama (if desired), corn, and black beans.
  • In a food processor, combine the poblano pepper, cilantro, Greek yogurt, lime juice, olive oil, and salt and pepper; pulse until well combined, then add to bowl of chicken; mix well.
  • Spoon the chicken salad into the avocado halves and serve; you can serve with lime slices and squeeze lime over each serving, as desired.

Banh Mi Tacos ala ~DKBB~

Chicken Banh Mi Tacos ala ~DKBB~
(original recipe from

4-6 Tortillas
1 cup roasted or rotisserie chicken, shredded or diced
¼ cup cilantro, chopped
4 to 6 jalapenos, chopped or sliced
1 cucumber, diced
1 onion, diced
1 can black beans, drained and rinsed

3 Tbsp. mayonnaise (I prefer Kraft Olive Oil & Cracked Pepper mayo)
1½ tsp. low-sodium soy sauce
½ tsp. white vinegar
¼ tsp. minced garlic
¼ tsp. minced ginger
¼ tsp. lemon juice
¼ tsp. sugar
  • Mix all sauce ingredients together and whisk thoroughly; add the sauce to every taco.
  • Assemble tacos with ingredients you prefer (all or some).

Cuban-Style Pork Chops ala ~DKBB~

Cuban-Style Pork Chops ala ~DKBB~
(original recipe by Erica Allen on

1 Tbsp. Dijon mustard
1 Tbsp. lime juice
1 tsp. adobo seasoning
2 boneless pork chops
2 slices deli ham
2 slices Swiss cheese
1 Tbsp. fresh cilantro (optional)
Dill pickles, sliced
Hot and sweet red peppers, sliced
  • Whisk mustard, lime juice, and adobo seasoning together.
  • Lightly pound pork chops with a meat mallet to ½-inch thickness; spread both sides of pork chops with mustard mixture; refrigerate, covered, for 3 to 4 hours.
  • Grill pork, covered, over medium heat, turning at least once; when pork chops are nearly done, top with ham slices and grill 2 minutes, then top that with Swiss cheese slices (and cilantro, if desired) and grill 1 minute more; remove from grill and let stand 5 minutes before serving.
  • Serve with pickle slices and hot and sweet red peppers.

Sunday, June 18, 2017

Classic Macaroni Salad ala ~DKBB~

Classic Macaroni Salad ala ~DKBB~
(original recipe by Dorothy Bayes found on

Makes 8 servings.
2 cups uncooked elbow macaroni 
1 cup mayonnaise
2 to 3 Tbsp. sweet pickle relish
2 tsp. sugar
3 tsp. red wine vinegar
¾ tsp. ground mustard
¼ tsp. salt
¼ tsp. pepper
¼ cup chopped celery
⅓ cup chopped carrot
½ cup chopped onion (red preferred, or you can use 4 to 6 green onions)
2 to 3 whole roasted red peppers, chopped
  • Cook macaroni according to package directions; drain and rinse with cold water; cool completely.
  • For dressing: in a small bowl, combine the mayo, relish, sugar, vinegar, mustard, salt, and pepper; mix well.
  • In a large bowl, combine cooled macaroni, celery, carrot, onion, and roasted red pepper; add dressing a bit at a time (you might not use it all, depending on how creamy you want your salad to be) and toss gently to coat.
  • Refrigerate until serving; you may wish to garish with paprika before serving.