Slow Cooker Vegan Indian Lentil Stew

For Sunday dinner, I often make a crockpot meal. I love walking into our house after Sunday evening Mass to the smell of a warm dinner that's ready to go. This is one of my favorite stews. It hit the spot last night and will again today when I eat some of the leftovers. Plus, few things smell better simmering away than a stew with garam masala.

XOXO,
Amy

Slow Cooker Vegan Indian Lentil Stew
2 tablespoons coconut oil
4 shallots, diced
8 cloves garlic, minced
1 green pepper, finely chopped
1 cup dried French green lentils
6 carrots, diced
2 14-ounce cans of diced tomatoes (I used no salt added variety.)
2 14-ounce  cans of garbanzo beans, drained
2 cups vegetable broth (Add more for thinner stew.)
2 teaspoons garam masala
Salt and pepper to taste

In large skillet, heat coconut oil over medium heat. Add shallots, garlic and peppers. Sauté for 5 minutes and then add to slow cooker. Add all of the the other ingredients. Cook on low for 6 to 8 hours. Serve with bread or crackers, if you like.

Quinoa Tabbouleh Salad

A few weeks back the husband took the kids to his folks' house for the weekend (thanks, honey!), and I hosted a little reunion for my college girlfriends here in Seattle.

We talked until too late at night and then slept in. We were tourists at Pike Place Market and took in the sights of Seattle on a sunny summer day. We went to the beach and did some shopping. We missed our kids and our husbands, but at the same time we reveled in our girls-only time. And we ate. Oh, man, did we eat.

One of the meals we cooked included Quinoa Tabbouleh Salad. Maybe it was the company or the fact that I didn't spend the entire dinner chopping food into small pieces for the baby, but I couldn't stop thinking about this salad.

With a hearty helping of parsley and lemon, this salad reminded me of tabbouleh. But instead of bulgur wheat, I used quinoa for a gluten-free, protein-packed dish. The colorful veggies make it refreshing and healthy.

Whether it's for a girls' weekend, a barbecue, or just dinner with the family, Quinoa Tabbouleh Salad is perfect for your summer menu!

Let's get cooking!
Erin

P.S. If you have dietary restrictions, this recipe is low FODMAP in addition to being gluten free!

Gluten-Free Quinoa Tabbouleh Salad

2 cups water or broth
1 cup quinoa
Salt and pepper
Juice of 1 1/2 - 2 lemons*, divided
1 bunch parsley, chopped (about 1 cup)
1 English cucumber, quartered and sliced 1/4" thick
1 bell pepper, chopped into 1/2" pieces
11 ounces grape tomatoes, halved
1 tablespoon extra virgin olive oil

Combine water or broth and quinoa in a medium saucepan and bring to a boil. (If you're using water, I recommend adding a hearty pinch of salt to help season the quinoa while it cooks.) Reduce heat to low, cover, and simmer for 15 minutes, stirring halfway through. Allow the quinoa to sit, covered, for 5 minutes then fluff with a fork. Pour juice of half a lemon over warm quinoa and season with salt and pepper to taste. Set cooked quinoa aside to cool while you prep the veggies.

Combine parsley, cucumber, bell pepper, and tomatoes in a large bowl. Stir in juice of 1 lemon and olive oil. Stir in cooked quinoa. Season to taste with salt and pepper. If you want a little more zip, add a bit more lemon juice. Serve at room temperature or store in the fridge until you're ready to serve.

*Sometimes after the salad sits in the fridge for a while, it dries out a little bit. If this happens, stir in juice from another 1/2 a lemon and a drizzle of olive oil.

Oven-Roasted Kohlrabi Medley

I recently came into some kohlrabi -- when the Friday cycle instructor brought in some grown by her budding farmer son, owner of Old Sol Produce. I'd heard of kohlrabi, but wasn't sure what to with it. First, let me explain that  kohlrabi is in the cabbage family and is a popular vegetable in German fare in and today's farm-to-table restaurants. The taste is like a cross between cabbage and the sweeter broccoli stems. I think it's delicious.

So, anyhow, I found a bunch of cool recipes online for things like kohlrabi fritters and even a kind of salad with radishes (kohlrabi can be eaten cooked or raw), but in the end I didn't have time to do anything fancy, so I just roasted it with a bunch of other vegetables -- carrot, parsnip, eggplant and red onion.

BTW, here is a great guide from the kitchn on How To Roast Any Vegetable. I love the roasting times by vegetable type.

I recommend giving kohlrabi a try -- at home or when you're at a farm-to-table restaurant.

XOXO,
Amy

Oven-Roasted Kohlrabi Medley

2 kohlrabi, trimmed, outer later peeled/removed and cut into 1/4" to 1/2" slices

A variety of vegetables cut and trimmed. Use whatever you like or have on hand.

Cooking spray

Salt, pepper and seasoning to taste

1-2 table spoons olive oil

Preheat oven to 425 degrees. Prepare vegetables. Spray pan, baking dish or sheet with cooking spray. Place vegetable in a single layer and top with salt and pepper and seasoning of your choice. (I used Penzeys Sunny Paris seasoning.)

Place in oven and check  every 15 minutes until veggies are roasted sufficiently -- to your taste. If you are roasting softer vegetables (i.e. tomatoes, yellow squash) with root veggies (i.e. carrots, parsnips, kohrabi), you might want to add those later in the roasting process as they won't take as long. Again, consult the kitchn's guide above.

The fork is piercing a piece of kohlrabi.

Andrea's faves - and a couple of "fails"

One of the very best things about blogging with two fellow mom friends is trying their recipes and learning how they manage to feed their own families day in and day out.

There are many dishes from Erin and Amy that I've made multiple times since the three of us began collaborating a year ago. Today I'm sharing the ones I make most often.

I'd love to know which recipes got you into the kitchen this past year. Tell us!

Mangia! Mangia!
Andrea

P.S. These round-up posts are a nice break: Even us blogging mommas like to get out of cooking once in awhile!

My favorites from Erin:

• Lemon Buttermilk Cake. If my metabolism would allow it, I'd eat this cake every day. I love it with fresh berries.

• Corn soufflé casserole. This is comfort food on steroids. Easy and so delicious I've made this for many meals and visiting relatives.

• Berry vinaigrette. I eat a salad for lunch almost every day. This dressing turns the dish into a treat.

My favorites from Amy:

• Chick Pea Salad. Even my boys enjoy this salad. It's crunchy, hearty and healthy all in one bowl. Also great to take to parties and potlucks.

• Tomato-Avocado Quinoa Salad. Hands down this is my absolute favorite way to eat quinoa.

From the HDHH archives:
As a PTO mom, I sometimes use the blog as an auction item to raise money for my boys' school. The winning bidder chooses a menu from HDHH that I prepare and deliver to them. Since I'm cooking these meals anyway, I make a double batch for my own family. This opens my eyes to dishes that appeal to others – and to more of Erin's awesome cooking.

• Brownie Pudding Cake. This cake is deadly – in a good, chocolately way. After I made it once, it was requested again a week later. We served it for Christmas dessert, too.

• Make Ahead Chicken Pot Pie. The option to prep this meal in advance brings some much-needed flexibility into a crazy day. The taste of this dish is heavenly and perfect for a cool day, or when you need some down-home cooking. 

Cooking fails:

Lest you think us bringers of hot dinner are the perfect home cooks, I'm going to come clean and share two "fails." Oh yes, we do mess things up sometimes. Just like everyone else.

• The first time I made Erin's Brown Sugar Oatmeal Coffee Cake, I started a fire in my oven when I attempted to caramelize the topping under the broiler. So I tried again and just skipped that step. The cake turned out perfectly and I didn't need to dismantle the smoke alarm! 

• Ever since writing the blog, I've been trying to be more adventurous with my cooking, especially on the vegetarian front. A few weeks before Thanksgiving I whipped up this vegan Thanksgiving Loaf shared by sister-in-law, thinking it could be a potential HDHH candidate. Well, it smelled delicious, but the taste and texture were a bit off. I'll have to give it another go-round soon.

2015 Holiday Gift Guide: Cookbooks

We get asked A LOT about our favorite cookbooks. But how could we pick just one? That's like asking us to name our favorite child; honestly, it depends on the day.

Yet we know you have holiday shopping to do. You might want to pick up a cookbook for the foodie in your life or to drop some hints on the titles you'd like to unwrap. So today, dear readers, we offer up some of our faves.

XOXO,
Amy, Andrea and Erin

Disclaimer: These reviews are simply the opinions of the ladies at Hot Dinner Happy Home. No publishers asked us for endorsements or compensated us for writing about their cookbooks.

Amy's Picks: 



Great Food Fast
Despite having the ugliest cookbook cover of all time, this is a good introduction to the pressure cooker. I got a pressure cooker this year -- a gift to myself --- and these easy-to-follow recipes came in handy. After I made Chicken Noodle Soup, it was easy for me to figure out the quantities and timing for my own soups, such as Potato Soup like my mom makes and my Midwestern Vegetable-Beef Soup. For a kid-friendly dinner, try the Pizza Joes. If you are tired of the endless stirring involved in making risotto, then I direct you to the Cajun Crab Risotto.



The Little Paris Kitchen: 120 Simple But Classic French Recipes
This book combines two of my loves -- cooking and France. And it's the prettiest cookbook ever with delicious photos of food and Paris. Consider this a great gift for cooks and francophiles as well as those who would appreciate culinary inspiration or a gorgeous cookbook to adorn their kitchen. A word for those who do cook, the recipes are simple, classic French dishes, some with a little twist. For example, there's Coq Au Vin  On Skewers. I once  made our entire Easter meal from this cookbook and it consisted of Lemon an Lavender Chicken, Parisian Asparagus, Creamy Potato Bake and Creme Brulee. Recipes are listed in French and English. --Amy



The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out

Is healthier eating a goal for 2016? Blogger Angela Liddon's book is my go-to for healthy plant-based meals. This is a collection of both lighter fare and surprisingly filling dishes. Some of my family's faves: Perfected Chickpea Salad Sandwich, Our Favorite Veggie Burger and Glowing Strawberry-Mango Guacamole. I also like Liddon's smoothies, such as the Classic Green Monster Smoothie, and the On the Mend Spiced Red Lentil-Kale Soup. For this year's Super Bowl, in which our Carolina Panthers might (knock on wood) be playing, I plan to whip up some Life-Affirming Warm Nacho Dip. --Amy

Slow Cooker Revolution

This cookbook lived up to its title and revolutionized how I think about slow cooking and how often I use my slow cooker, which is all the time. I have lost count of how many people I've given this cookbook to, but I know Andrea is one. I also have the second volume -- the easy prep edition, which is full of recipes that don't take as long to prepare or cook. But I like this one more because more of its recipes require eight hours or more in the slow cooker, which means dinner can cook away while I'm at the office. Some of my family's faves: Barbecued Beef Brisket, North Carolina Pulled Pork, Easy Barbecued Ribs, Classic Thanksgiving Stuffing and Big-Batch Bolognese Sauce. --Amy

Andrea's Picks:

America's Test Kitchen Healthy Family Cookbook
So I love to bake, but baked goods aren't always so healthy. Same with the Mexican-inspired dishes my family loves. Thanks to a recommendation from a neighbor, I've found healthier versions of these recipes. I'm still working my way through it, but the Better For You Banana Bread and Layered Tortilla Tart are excellent! --Andrea

A Family Christmas Cookbook
My brother gave me this cookbook nearly a decade ago and despite the title, I use it all year long. Many of the recipes are very similar to meals and goodies I grew up eating, like Ricotta Cookies, Pesto Sun Dried Tomato Pate, Country Chicken and Spiced Red Cabbage. Best thing about this book? It offers numerous recipes for the same dish, which makes it easy to customize to your own tastes. --Andrea

Indian Inspired Gluten Free Cooking
My husband and I love Indian food. Our old Cincinnati neighborhood boasted at least five Indian restaurants. This cookbook demystifies the cuisine and the recipes are surprisingly easy to prepare. Try the Spinach with Lentils and Coconut, Spinach Lentil Rice and the Broccoli with Red Onion and Ginger. I've given this cookbook to several friends. -- Andrea

Slow Cooker Revolution Volume 2: The Easy Prep Edition
The original Slow Cooker Revolution made me fall in love with my slow cooker all over again. I find that I use the easy-prep version more often these days because our family life is increasingly busy and I don't often want to take the time required for lots of crock pot preparations. The Cuban-Style Pork Roast with Mojo Sauce and the Mexican-Style Pulled Pork Tacos are favorites in our house. --Andrea

The Sprouted Kitchen Bowl + Spoon
Blogger Sara Forte's newest cookbook is my favorite of the year. Bowl + Spoon is filled with simple, wholesome and delicious meals, sauces, sides, dressings, sauces and desserts. Many recipes are vegetarian, which is helpful as I'm always looking for non-pasta meatless meals. And the photos are simply gorgeous.

Erin's Picks: 

America's Test Kitchen Family Cookbook
This list clearly demonstrates our love for America's Test Kitchen. This cookbook is my go-to for the "standards" and has inspired many of the recipes on this blog. Skillet Broccoli with Toasted Garlic and Lemon, All-American Meatloaf, and Pan-Seared Steaks with Red Wine Pan Sauce are some of my favorites. I also love the buying guides and helpful tips scattered throughout the book. --Erin

An Occasion to Gather (The Junior League of Milwaukee Cookbook)
This book was a gift from my friends Jill and Kelly when we lived in Milwaukee. I love how it represents the city and my time there. Everything I've tried from this cookbook has been delicious. Plus there are great regional insights, like how to organize a beer tasting, a list of necessities for tailgating, and the perfect menu for a Bunco party. Milwaukee will always have my heart and so will this cookbook. --Erin

Everyday Food: Great Food Fast
The title says it all...this book is full of great food that you can get on the table fast. It's full of 30-minute meals, and you'll have most of the ingredients in your pantry. I love how it's organized by season, because, "a change in weather affects how we cook as much as what we cook." --Erin

Soul-Soothing Red Lentil Stew

As the weather recently turned more brisk and some seasonal stress piled on at work, I craved the comfort of a stew. Some people believe chicken noodle soup to be food for the soul and I can appreciate that. (Please see Pressure Cooker Chicken Noodle Soup.) But what soothes my soul lately: a good lentil stew.

XOXO,
Amy

PS: This photo doesn't do my stew justice.

Soul-Soothing Red Lentil Stew
Adapted from America's Test Kitchen Slow Cooker Revolution, Volume 2: The Easy-Prep Edition

2 tablespoons coconut oil
4 cloves minced garlic
1 tablespoon garam masala
2 pinches of red pepper flakes
2 1/2 cups water
4 carrots, peeled and cut into 1/4-inch pieces
1 cup red lentils, rinsed
Salt and pepper
4 tomatoes, cored and cut into 1/2-inch pieces
1 1/2 cups light coconut milk
2/3 cup frozen peas

Spray inside of slow cooker with vegetable oil spray.

Microwave coconut oil, garlic, garam masala, and pepper flakes in bowl, stirring occasionally, until fragrant, about one minute. Transfer to slow cooker. Stir in water, carrots, lentils, 1 teaspoon salt, 1 teaspoon pepper. Cover and cook for 6-8 hours on low.

Stir in tomatoes, coconut milk, and peas. Cover and cook for another 6 hours on low. Yeah, you gotta be patient for this stew, but I think it's worth it.

Hubby and girls ate this stew with crackers. I preferred to top mine with avocado.

Open-Grill Brussels Sprouts

You know how I mentioned in last week's post on Chili Lime Corn Salad how we Georges are eating simply -- because of our kitchen renovation? Well, the kitchen work continues and so do our challenges putting dinner on the table. But thank goodness it's summer and we can grill. So the other day the hubby was again grilling sausages and I whipped up these Brussels sprouts based on what I had on hand that was also easily accessible (i.e. not packed up in some box stacked in the dining room).

The results? Delicious. The hubby and I were fighting over the grilled onions, which weren't even the main event in this yummy side dish.

Also, BTW, I tend to make Brussels sprouts entirely on the fly. For example, check out my Roasted (Kitchen Sink) Brussels Sprouts.

XOXO,
Amy


Open-Grill Brussels Sprouts
16 ounces Brussels sprouts trimmed
1 red onion, cut into big hunks
2 tablespoons olive oil
1 tablespoon honey
Juice of 1 lemon
Salt and ground pepper, to taste

Toss all ingredients and then put veggies into grill basket. Grill over open flame for about 10 minutes. Shake occasionally. Veggies are done and ready to be removed from grill when Brussels sprouts are browned on some sides and  onions are turning translucent.

PS: I've mentioned grilling sausages in my last two posts. If you live in Northern Ohio,  check out Hasselbach Meats in Fremont. When visiting my family at Lake Erie, we stop by the award-winning family-owned Hasselbach meat shop and  fill up a cooler of brats, Italian sausages and what are called "fresh sausages" to bring home to Charlotte. Below is a pic of our grill with Brussels sprouts and Hasselbach's fresh sausages.

Chili Lime Corn Salad

We have been eating pretty simply this summer -- when we've been eating at home, that is. You see, we are remodeling our kitchen. It is exciting. It is stressful. In our upstairs main kitchen, we have use of our new dual-fuel range, but no sink. Luckily, we have a partial kitchen downstairs with a sink. At least I'm getting a workout while I cook.

So, anyhow, the other night while the hubby grilled sausages, the kids and I whipped up this corn salad that I just made up in my head as we went along. (For their part, the kids gathered the ingredients, spread  the corn and peppers on the cookie sheet and, otherwise, just kept me company.)

The kids were so-so on the dish, but hubby and I enjoyed it. I will make it again and will plan ahead to have fresh cilantro on hand. Cilantro would be a nice finishing touch -- taste wise and visually.

XOXO,
Amy

Chili Lime Corn Salad

16 ounces of corn (fresh or frozen)
1 red pepper, diced
1 tablespoon olive oil
Salt, pepper
1/4 medium to large red onion, diced finely
1 lime
1 teaspoon chili powder
Fresh cilantro, to taste (optional)

Spread corn and diced red pepper on a cookie sheet. Sprinkle the olive oil over the corn and peppers. Give the pan a light coat of salt and ground pepper. Roast at 400 degrees for about 20 minutes, or until some kernels change to a nice caramel brown.

Combine into one bowl the corn, peppers and onion. Stir in the juice of one lime and one teaspoon of chili powder. Top with fresh cilantro if desired.

Tomato-Avocado Quinoa Salad

When Erin introduced Andrea and me as the new "bringers of hot dinner," she mentioned that I like to experiment with vegan cuisine. True. One of my favorite new cookbooks is Angela Liddon's The Oh She Glows Cookbook.

But sometimes I don't like how much work goes into cooking vegan. That's why I like this easy, yummy tomato-avocado quinoa salad and why it is a weekly must-make, must-eat Chez George. My husband, younger daughter and I love to have this for lunch or dinner. (Let that sink in. My husband and six year-old eat quinoa!) It's an easy lunch to pack for work. And it's healthy and filling as quinoa is an ancient grain and complete protein. It's also gluten free.

You'll find other quinoa recipes here at Hot Dinner Happy Home. There's Greek Quinoa Salad. There's Warm Quinoa Salad with Spinach and Mushrooms. There's Quinoa with Corn and Black Beans. Check out our vegetarian section for more.

XOXO,
Amy

Tomato-Avocado Quinoa Salad
Quinoa
Cherry tomatoes
Avocado
Cracked pepper
Salt
Olive oil

Cook quinoa according to the package directions. We always cook a full bag at a time, because between Jeff, Penny and I it doesn't take long to eat it up.

Slice cherry tomatoes in half

Cut up avocado.

Depending on how hungry you are, put a cup or two of quinoa into a bowl. The quinoa can be warm, room temp or cold. Jeff prefers it cold. I like it all ways. Top with tomatoes, avocado, cracked pepper, salt and 1 tablespoon olive oil. Eat and feel awesome about the healthy choice you made to fuel your body.