Madras Lentils

Costco sells these delightful little packets of Tasty Bites Madras Lentils.  They are delicious, but a bit pricey.  I decided that I'd learn to make them myself so I  can have larger quantities to share with others and do it more cost effectively (though it is hard to beat those little packets for a quick meal) 

Madras Lentils

Ingredients:

I Tablespoon coconut oil 

1 onion, finely diced

1 Tablespoon fresh ginger, finely minced

5-6 cloves of garlic, minced

1 small cinnamon stick 

2 Tablespoons curry powder 

1 1/2 teaspoons cumin

1/2 teaspoon turmeric 

1 teaspoon sea salt 

1/2 teaspoon black pepper 

1/4 teaspoon allspice 

1/4 teaspoon ground cloves

1 tablespoon chili powder

1 Tablespoon Garam Masala 

1 6 ounce can tomato paste

3 cups water 

1 cup dry lentils
2 cups red (kidney) beans, cooked 
1 bay leaf 

1 1/2 cups (or one can) coconut milk* 

Directions

In a large stockpot heat the coconut oil, add onion and saute until it begins to turn dark and caramelize.  
Add  garlic and saute about five more minutes
Add ginger and saute about three more minutes
Add cinnamon stick and saute one more minute
Mix all other seasonings together in a small bowl, add all together to onion mixture
stirring to coat well.  
Saute about ten minutes stirring constantly 
Add tomato paste and stir to combine
Add water, lentils, beans and bay leaf 
Bring to a boil, reduce heat and simmer about 45 minutes until lentils are tender
You may need to add more water as it cooks and the lentils absorb water
Add coconut milk and simmer about 15 more minutes, stirring occasionally until heated through 
If it is too thin cook longer to reduce, stirring frequently
Remove bay leaf and cinnamon stick 
Serve alone, over rice and/or with naan

Tips and Hints

• *Cream or Half and Half may be substituted for the coconut milk, and is more traditional, but less healthy.  
• The recipe originally called for black lentils, I used red lentils and loved it.
• This will work well as a side dish, but paired with rice can be a main dish.
• The original Tasty Bites aren't spicy, but if you like spice in the food add cayenne pepper when you add the water and lentils. You can play with the cayenne to achieve the spicy level you like, I actually prefer this particular dish a bit milder. Use as much as your personal taste enjoys.  I'd suggest 1 Tablespoon for a good kick. 

Chipotle Chocolate Chili

I love chili, I love chipotle, and I love chocolate! 
So what's not to love combining them all into one hearty, slightly sweet, slightly savory, slightly smokey and somewhat spicy pot of deliciousity.  (yes I did just make up a word, but it fits!)  I found this recipe a while ago and have been waiting for a cold snowy day to try it out, but the persnickety Utah January weather is not cooperating so I decided to just jump in and make it, then freeze some until we get that cold snowy day, probably in late March!  I am most definitely bringing this to my next chili cook off! 

So here is my rich, spicy, gift to you:

Chipotle Chocolate Chili

Ingredients 

1 Tablespoon olive oil

1 pound lean ground turkey 

1 large onion, chopped 

1 red bell pepper, minced

3-5 cloves of garlic, minced or pressed

3 Tablespoon brown sugar

1 Tablespoon unsweetened cocoa powder

1 Tablespoon Ancho Chili powder

1 Tablespoon Chipotle Chili powder 

2 teaspoons ground cumin

1/2 teaspoon dried, crushed chipotle pepper

1/2 teaspoon smoked paprika 

1/2 teaspoon ground black pepper

1/2 teaspoon Kosher or sea salt

2  cups beef broth

2  15 ounce cans diced tomatoes, with liquid

2  14.5 ounce cans kidney beans, drained and rinsed 

1  7 ounce can chipotle peppers in adobo sauce 

1 1/2 teaspoons liquid smoke 

1/2 ounce unsweetened baking chocolate (1/2 a cube), chopped 

3-4 Tablespoons red wine vinegar 

garnish 

chopped green onions

shredded cheddar cheese

light sour cream or Greek Yogurt 

Directions

Heat olive oil in a large pot over medium heat, add turkey, onion, garlic and bell pepper until turkey is cooked through, stirring frequently

Mix together the brown sugar, cocoa powder, chili powders, cumin, crushed chipotle, paprika, black pepper and salt together. 

Stir seasoning mix into meat mixture until well coated.  

Heat another few minutes until the seasonings just start to brown. 

Add beef broth and de-glaze the pan. 

Add tomatoes and beans

Remove the chipotle chilies from the adobo sauce and add the sauce to the pot, reserving the chilies. 

Heat to boiling, reduce heat and simmer uncovered, stirring occasionally, until thickened. This should take about 45-60 minutes.

Add the liquid smoke, cook 5 more minutes

Now it is time to play with the flavor a bit

Dice some of chipotle peppers and add to the pot

Stir in some of the red wine vinegar

Stir in some of the chocolate

Keep adding a little of these ingredients at a time until you find the flavor balance you like

Remember: the chocolate adds depth, the vinegar cuts some of the sweetness and the chipotle add smokey heat 

Simmer about 30 more minutes until chocolate is fully melted and flavors blend.

Serve with desired toppings 

Tips and Hints

• Make sure you use real cocoa do NOT use Nesquik or similar powder 
• I discovered I was out of red wine vinegar and substituted apple cider vinegar with success
• Look for a brand of Chipotle in adobo that doesn't have wheat added for a gluten free version 
• If you don't like a lot of heat decrease the chili powder and omit the extra chipotle peppers, you'll still want to use at least some of the adobo sauce for the flavor depth
• Too much of the chocolate will make the chili bitter, so add with caution 
• Feel free to use beef. sausage or other meat for a less healthy version, but I promise the turkey is delicious! 
• Consider doubling or even tripling the batch because, trust me, people will come back for more.

Apple Enchilada Extraordinaire

Apple Enchilada was an interesting concept I saw on Pinterest.  I had a bunch of apples so I decided to try it.  Of course as per my usual habit I had to tweak it and improve it.  Think of a "regular" enchilada it has four main components: tortilla, filling, sauce and of course the rich gooey topping. The original Apple Enchilada recipe I found was sadly bereft of said gooey topping so I most definitely had to remedy that.  The result was rich, delicious and universally praised by all of my original test subjects... um. family and co-workers. 

Apple Enchilada Extraordinaire 

Ingredients:

Filling:

6-8 apples of your favorite variety 

3/4 C apple cider 

3/4 C brown sugar

1 tsp cinnamon

1/2 tsp nutmeg 

Sauce:

1/2 C butter

1 C brown sugar

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1 c apple cider + 2 Tbsp cider 

1 Tbsp corn starch 

Topping: 

1 C brown sugar

3/4 C flour

1 tsp cinnamon

1/2 C butter, softened

1 1/2 C rolled oats 

1/2 C chopped pecans (or other nuts of your choice) 

10 tortillas 

Directions

Core and finely chop apples

Place in a large deep pan and add the rest of the filling ingredients 

Bring to a slight boil. Reduce heat and simmer for three or four hours until the apples break down and become soft and gooey

Remove from heat and allow to slightly cool

During the last 30 minutes or so of the apples cooking prepare the sauce

Melt the butter in a saucepan over low heat

Add the sugar, vanilla, cinnamon and nutmeg, mix until well incorporated 

Add the 1 cup of apple juice

Heat until boiling, reduce heat to a simmer and allow to cook about 20 minutes, stirring occasionally 

Mix the remaining apple juice and cornstarch together until smooth

Whisk into the sauce and cook another few minutes until the sauce thickens

Heat each tortilla to make it more flexible (optional)

Spread a small amount of the sauce in a baking dish

Place filling inside a tortilla and roll up, place seam side down in the baking dish, they may be a bit cramped and that's okay

When all enchiladas are assembled pour the sauce over the  enchiladas, making sure to get the sauce in between the enchiladas

Allow to sit for 45 minutes. Don't rush this step, it is critical to the overall success of the dish

Meanwhile, mix the brown sugar, flour and cinnamon together 

Mix in the butter to make rough crumbles

Stir in oats and pecans

Sprinkle over the enchiladas

Bake at 350 degrees for about 30 minutes until the topping is golden and crisp.

Tips and Hints

• You can grate some of the apples for an added depth of texture
• When I didn't have time to cook the apples on the stove top for the required time I put them  in the crock pot on low while I was at work and they were perfect after about eight hours 
• For a quicker version use canned apple pie filling 
• You can use apple juice in place of the cider, but the cider add an extra depth of robust
• Best served warm fresh from the oven 
• Carefully separate the enchiladas with a knife for ease of serving
• Top with vanilla ice cream for an added layer of yum