Monthly Archives: August 2011

Save a lamb, eat some lentils

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Buenos dias a todos! This is going to be my first blog post featuring one of my tasty creations along with the recipe so you can try and make it in your own kitchen. Granted it probably will not turn out as wonderful as mine, but obviously, that’s because I am the Teeny Little Super Chef and you my friends, are not. Still, this is a very simple recipe and even the most inept cooker (no offense Papa) should be able to recreate it at home.

Now first off, let’s talk about the lentil. Ahhh the lentil, such an underappreciated legume. For those of you who are vegetarian and vegan, you are more than likely familiar with the lentil as it contains a substantial amount of protein. In fact, one single cup of cooked lentils provides almost 18 grams of protein! That’s almost the same as a small chicken breast. And with only one gram of fat and 15 grams of fiber, the lentil is an ideal choice for those trying to get filled up, without filling out. (Quick disclaimer: If you are not used to eating this much fiber in one sitting, maybe take it easy on lentils and start out with about a half cup serving at first. That is, of course, unless you don’t like your familia and esposo or they have completely lost their ability to smell flatulence. Trust me on this one. I am a dog, and I’ve even been offended.) So back to the lentil– not only is it a nutritonal powerhouse, but it is also very cheap to buy and super easy to cook. If you are still not completely sold on the idea of lentils, then maybe my recipe for Lentil Chili will entice you to give it a try.

So in honor of Meatless Monday, I decided to make lentils the star of the evening and concocted this chili recipe using mi mama’s slow cooker. Now if you don’t have a slow cooker, this dish is still possible to make on the stove top. If you would like the directions, please e-mail me at teenylittlesuperchef@yahoo.com

 Spicy Lentil Chili over Brown Rice

1 1/2 cups dry lentils, rinsed and drained in a colander

3 cups water

2 medium sized carrots, diced

1 large yellow onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

14.5 oz can of Diced Tomatoes

8 oz can of Tomato Sauce

1 tbsp mustard

2 tbsp soy sauce

1 tbsp chili powder

1/4 tsp red pepper

1/2 to 1 tbsp ground cumin

salt and pepper, to taste

2 14.5 oz cans of kidney, black or pinto beans (or mixture of all three), drained and rinsed

6 tbsp tomato paste

 Directions:

1) Combine all ingredients (except beans and tomato paste) in a slow cooker. Stir to combine.

2) Place lid on top and set to low heat. Allow to cook 7  hours or until lentils are tender.

3) Add beans and tomato paste and stir to combine. Put lid back on and allow to cook another 30 minutes.

 

 

 

 

 

 

4) Remove lid, and serve atop a bed of cooked brown rice. Top with cheese, sour cream, chives etc. Enjoy!

 

 

 

 

 

 

And that, my friends, is how you make a delectable lentil dish that will please vegetarians and meat-eaters alike. Now if you will excuse me, I must go grocery shopping for my next culinary masterpiece. Adios!

Hola mi amigos!

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Benvenuto to my blog. My name is Juan Carlos a.k.a. The Teeny Little Super Chef. Now let me first start off by saying, the idea to introduce myself into the wide world of blogging was definitely not my own. No way hombre. I was perfectly content with spending my days lying around on the couch, getting my belly rubbed and enjoying the occasional Greenie, carrot or rawhide chew toy. I thoroughly enjoyed my blissful afternoons staring at mi madre, waiting for the clock to chime 5:00 indicating it was time to get my evening 1/2 cup full of kibble. And I absolutely relished in my nighttime cuddle with mi padre while he watched silly matches of American football. Why would I want to spoil all this ease and relaxation encompassing my days by taking on the task of daily blogging?! Why, you ask? Well I’ll tell you why. Because despite the fact that I am a 4 pound, brown-eyed, brown furred 7 year-old Chihuahua hailing from a tiny town in central Mexico now living with my American adopted parents in Oregon, I am also a master chef and a culinary genius (to name just two of my many rare talents… I am also a rodeo-cosmonaut-space cowboy, but that’s for another blog completely.) Yes, it’s true. I cook and create amazing meals for my family and friends, all of whom have urged me to begin this blog in order to share my nutrition knowledege and culinary skills, as well as some recipes, with the rest of the world. So not only are you going to see all my creations and chef-ing skills documented somewhat daily, but you will get to enjoy adorable pictures of me in all my rugged, masculine glory as I spend my time in the kitchen. Buen provecho!

Side note: This blog is all about my cooking meals for human consumption, not for canines. My comida comes from a well-known catering company based in Switzerland called Purina. Unfortunately, I don’t get to consume the yummy delectables that I create as I have a severe nut and shellfish allergy, am lactose and gluten intolerant as well as whatever else is trendy to label oneself nowadays. I do, however, have a penchant for licking the floor and couch, so I’ve definitely tasted some of the fruits of my labor– and let me tell you, they’re muy delicioso!