Red lentils and black rice with creasy greens

Around this time of the year creasy greens or Barbarea verna (mustard family) show up in large quantities in the lower fields. We had several friends over this past weekend and they all went home with a bag. They taste a little mustardy, a little sweet, a little bitter. Reminiscent of very young collards, but wilder.

It is best to pick them when they’re about to bloom, so they are not quite as bitter.

Our lower field, usually used for harvesting Hay.

Our lower field, usually used for harvesting Hay.

 

They are drooping a little in this picture because we had an unexpected frost last night. Even the narcissus are drooping.

The greens should be picked before the yellow blooms pop.

The greens should be picked before the yellow blooms pop.

Any part of the greens can be eaten, steamed or fresh. You could also cook them into a frittata. The green buds are the sweetest, so I put them into a salad.

Excellent source of vitamin A, K and B2

Excellent source of vitamin A, K and B2

They will keep in the fridge in a freezer bag with a paper towel for 4-5 days.

Black rice is a super food – no gluten, fat or cholesterol.

Black rice is a super food – no gluten, fat or cholesterol.

 

My salad accompanied this delicious dish, with black rice, and red lentils, cooked with red potatoes and portabella mushrooms. The dressing consisted of lemon juice and olive oil with some salt and dried dill.

Put one cup of black rice and one and 3/4 cup of water in a skillet. Bring to a simmer and cover for 35-40 min. Remove from heat and let sit for 5 min.I like to eat my rice with some yummy sour pain yogurt.

The red lentil dish  combines:

  • 1/2 cup red lentils
  • 2 cloves of garlic chopped
  • a couple of dashes of cayenne pepper
  • salt and pepper
  • a dash of cumin
  • 1/2 cup chicken or vegetable stock
  • Peanut oil (or vegetable oil)

potato

I browned the red potatoes and garlic in peanut oil. When tender, I added chopped mushrooms, cayenne pepper, cumin, salt and pepper, red lentils and stock. Covered the pan and let simmer for 15 minutes or until lentils were tender and soft and the stock completely absorbed.

 

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The Whole Enchilada

I made some impressively good ‘Skinny Chicken Enchiladas’ last night, I had something going on all burners for what seemed like 2 hours, but what a feast! Seems I’ve made a few recipes with ‘skinny’ in the titles lately – been feeling skinnier even though I’m not. The pictures don’t do the meal justice, probably cause I was exhausted and hungry by the time it was ready…it was a bit involved, but turned out excellent.

Basically I followed this recipe, note: I found it only really made 6 enchiladas and I used 3 chicken breasts (instead of the called for 2). I pan cooked the chicken breasts (skin removed) in some olive oil, 6 minutes on each side letting the chicken brown. Then added some chicken broth and let it simmer covered for roughly 25 minutes. This recipe would have been a lot easier if you can save this step and use some leftover cooked chicken.

For the sauce, I used a jalepeno pepper in place of chilis in adobo sauce and did not add any salt or pepper. The chipotle seasoning is strong in smoky flavor and really makes this dish. I used grated sharp cheddar over the top. Served it with white basmati rice seasoned with Saffron and topped the enchiladas with sour cream, salsa and homemade guacamole.

I conserved fuel and baked the enchiladas together with a batch of Black Bean Brownies. I like the idea of sneaking some protein and fiber in with chocolate but it did change the texture quite a bit. Then I destroyed all skinny adjectives connected with this meal by topping it with a scoop of coffee caramel swirl ice cream, bits of walnut and just a drizzle of Frangelico hazelnut liquor. Yeah, I know how to live.