Foodie is Stewing

I promised this recipe to friend who was curious. I made it earlier this week because I was in the mood for something substantial, but heart healthy. This turns out to be more of a stew than a soup because lentils soak up so much liquid and because the large veggies aren’t reminiscent of a thinner dish. I usually use brown lentils, but if you aren’t sure what kind you should use in a particular recipe, this might help.

I’m a cook who uses what’s on hand if it works.  I also make substitutions all the time to go along with my own taste and health needs. This stew can easily translate if you want it to. This is the basic recipe; you’ll find some alternative additions/substitutions at the end of the post.

Use your imagination. It’s your kitchen!

Tugboat Lentil Stew

  • 1 lb. dried lentils
  • 1 T. olive oil
  • 1 c. chopped onion
  • 2 garlic cloves, minced
  • 2 c. sliced carrots
  • 1 c. sliced celery
  • 1 8 oz. can tomato sauce
  • 1 c. water
  • 1 14 oz. can vegetable broth
  • 2 bay leaves
  • 1 lb. sliced chicken sausage (or 1/2 c. shredded chicken)
  • Black pepper to taste
  • 1 t. sea salt
  • 1/2 t. hot sauce (if desired)
  • Lemon slices for garnish
  • Red wine vinegar

Rinse and pick over lentils for stones. In a Dutch oven, heat oil till hot. Toss in onion, garlic, carrots and celery. Sauté for 10 minutes or till onion is translucent and vegetables are tender crisp. Add tomato sauce, water, vegetable broth, bay leaves and lentils. Bring mixture to a boil. Cover; reduce heat and let simmer for about 25 minutes or till vegetables are slightly soft. Add chicken sausage and pepper. Cover and let cook another 10 minutes or until chicken is heated through. Add salt. Ladle into bowls and garnish with lemon slices and a dash of red wine vinegar. Serves 8-10.

Meat: I have never used chicken sausage because I can’t find it. I have used ground turkey because I like cooking with it and it’s less fatty. When I use ground turkey in this recipe, I cook it until done in a frying pan with the olive oil first and add some ground fennel. Fennel will give a sausage-like flavor. Experiment with it for your own taste.

Veggies: I’m not a fan of celery so I’ve never used it in Tugboat Lentil Stew. Sometimes, if I have them, I’ll throw in 2 cups of frozen mixed vegetable instead. Or one cup each of frozen carrots and green beans (or peas). I always use onion because what’s a stew without it?

Liquid: I like the flavor we get using tomatoes. But if I don’t have tomato sauce, I almost always have a can of petite diced tomatoes around. A large can is okay because I’ve found that those lentils really soak up the liquid. In fact, I use more broth too. I add it as needed as the stew cooks. Unsalted chicken broth is my favorite because there’s so much sodium in the other types.

Spices/Herbs and Garnish: Bay leaves are a must. It’s a stew, after all. If you don’t like garlic, leave it out. No sea salt? Use whatever kind you have. Remember that with sea salt, you don’t need as much for flavor. I don’t garnish mine. I usually want my stew right away and I’m not so fancy I need that. Although the vinegar sounds good for a little kick. Speaking of “kick,” I’m all for just a pinch of red pepper too. You can add that to the pan when you pour in the liquids.

Enjoy your stew. Would love to hear your comments and if you’re one of those “by guess and by golly” cooks like me.

 

 

 

 

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25 Simple Foodie Pleasures

We putter around the kitchen. We experiment with new recipes. We share a recipe with someone. When the kids are hungry, we get busy and feed them. Over the years, we accumulate cook books, gadgets and experience.

Foodies are usually well-versed in culinary activities. We share kitchen tips with others who enjoy baking and cooking. We’re also really fun to be with.

How many of these Simple Foodie Pleasures do you enjoy? Which ones would you add?

 

 

 

  1. Finding a new recipe that requires ingredients you already have in the pantry
  2. Using place mats and cloth napkins when having someone over for lunch
  3. Washing fruit, then seeing those pretty, clean colors mingle in a clear glass bowl
  4. Experiencing a new flavor or an ethnic dish never before tried
  5. Finding the bay leaf in a bowl of stew
  6. No-bake cookies
  7. Baked macaroni and cheese
  8. Anything homemade, especially pie
  9. Eating an occasional mushroom Swiss burger and the juices drip down your chin
  10. Slow-roasted rather than slow cooker
  11. Enough counter space in which to work
  12. When the bread rises just right
  13. Good conversation around the table
  14. Sharing a recipe with someone. Then they share it with someone
  15. Hasselback potatoes that come out just right
  16. At least 5 things you can do with a bountiful crop of zucchini
  17. Wearing a favorite apron
  18. Preparing some finger-lickin’ good southern fried chicken
  19. A steak grilled to the exact doneness you like
  20. Greek kebabs and pita wedges with tzatziki
  21. Learning how to make perfect fried green tomatoes
  22. Pie crust that rolls out nicely and is flaky, to boot
  23. Buying fresh veggies from the local farmers’ market
  24. Eating some flaky beignets, baklava, or croissants (better yet, knowing how to make them)
  25. Eating well, but not getting stuffed

Foodies Talk About Food

I know how you are. I listen when I’m out with you. I overhear you doing it. I watch and see you doing it on social media. You all like to talk about food.

For example:

You show us where you’re eating right now. You take pictures of that great meal you cooked. You share recipes. Yes, indeed, we like to eat and talk about eating. Here are some quotes from folks who are just like you and me. See what they have to say, whether in a light hearted way or in all seriousness, about food, cooking and eating.

“All you need is love. But a little chocolate now and then doesn’t hurt.”
― Charles M. Schulz

“Ask not what you can do for your country. Ask what’s for lunch.”
― Orson Welles

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
― Erma Bombeck

“Wait. Why am I thinking about Krispy Kremes? We’re supposed to be exercising.”
― Meg Cabot, Big Boned

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”
― A.A. Milne

“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.”
― Kurt Vonnegut, Jailbird

“Popcorn for breakfast! Why not? It’s a grain. It’s like, like, grits, but with high self-esteem.”
― James Patterson, The Angel Experiment

“The odds of going to the store for a loaf of bread and coming out with only a loaf of bread are three billion to one.”
– Erma Bombeck

“Tis an ill cook that cannot lick his own fingers.”
― William Shakespeare, Romeo and Juliet

“Everything you see I owe to spaghetti.”
― Sophia Loren

“My wife and I tried to breakfast together, but we had to stop, or our marriage would have been wrecked.”
― Winston S. Churchill

“I’m pretty sure that eating chocolate keeps wrinkles away because I have never seen a 10-year-old with a Hershey bar and crow’s feet.”
― Amy Neftzger

“The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.”
― James Beard

“Sharing food with another human being is an intimate act that should not be indulged in lightly.”
― M.F.K. Fisher

“Cakes are like books: There are new ones you want to read and old favorites you want to reread.”
― Ellen Rose

“I will not eat them in a house, I will not eat them with a mouse, I will not eat them in a box, I will not eat them with a fox, I will not eat them here or there, I will not eat them anywhere, I do not like green eggs and ham, I do not like them Sam I am.”
― Dr. Seuss, Green Eggs and Ham