Tuesday, January 31, 2012

sausage, lentil, and escarole stew

I found this in a book I got from the library, "Atkins for Life: Low-Carb Cookbook." It was really tasty and fairly easy to prepare. The kids thought it was gross. But that's nothing new, as they will scream about mac-n-cheese as of late. We served it with some nummy artisan bread (so much for the low-carb... sorry Atkins). It was yum. We definitely will make this again!

Note: I did change the recipe a tad... adding more water/broth and subtracting the fresh parsley as a garnish (I thought it was a weird tasting addition, liked it better without). Besides that, the recipe is really not mine. So thanks, Atkins, for a delicious new soup to add to our repertoire!

RECIPE: Sausage, Lentil, and Escarole Stew

1 Tbsp olive oil
1 lb kielbasa sausage, sliced
1 clove garlic, minced
1 1/2 tsp caraway seeds
1 tsp fennel seeds
1 small red onion, diced (about 1/2 c)
4 1/2 c chicken broth
1 c dried lentils, rinsed and picked over
1/2 tsp pepper
1 head escarole, rinsed well and chopped

Heat oil in a large saucepan over med-high heat. Add kielbasa and cook, turning occasionally, until well browned, about 10 minutes.

Add garlic, caraway, and fennel to saucepan. Cook, stirring, until fragrant, about 30 seconds. Add onion and cook until tender, about 5 minutes. Add chicken broth, lentils, and pepper. Reduce heat to medium-low and simmer until lentils are tender, 40 to 45 minutes.

Add escarole, stirring until it wilts. Serve warm.

Thursday, January 5, 2012

egg burrito

This is a super simple recipe. So much that it hardly feels like a recipe at all. But I'm posting it so that I remember that simple meals can sometimes be the best ones, and because it's a low-calorie meal that is filling and delicious.

RECIPE: Egg Burrito

Pam cooking spray (opt)
2 eggs
1 flour tortilla
1 tsp. mayo

Place a small, non-stick frying pan on the stove over medium-high heat. Once hot, spray it with a bit of Pam. Quickly after that, crack your two eggs into the pan. They'll start to cook immediately. With a rubber scraper, mix the eggs around- popping the yolks and mixing them up. You're going for scrambled. Cook the eggs until they are done to your liking (no longer slimy but still moist), flipping and breaking them up when needed, and remove from heat.

Warm up your tortilla in the microwave, for only about 10 seconds. You want it pliable. Spread mayo down the center of the tortilla. Add your scrambled eggs. Roll the tortilla up into a burrito, and VOILA! An egg burrito.

Serve warm. Eat up. And enjoy!

Serves: 1
Calories: 251