Easy To Make Orange Lentil Stew

 

This is tasty and and so easy to prepare. I just had a batch for dinner.

Ingredients

2 small or more, or larger squashes
medium onion, larger if you're making a larger quantity
1/2 cup red lentils, before cooking
oil, water-- a bit more than double the amount of lentils, seasonings--your choice

Put it all in a pot, cover, first on high heat until boiling. Then lower to a simmer until all soft. Cool a bit and serve/eat. Yes, it's that easy. You can add the seasoning after it's cooked or at the end of cooking. You can also use some sweet potato for half the squash and/or add other vegetables, according to what you like and what's in your house. And if you're wondering, I don't use frozen vegetables. If that's all you have, then add them when the lentils are partially cooked. Frozen vegetables need less cooking.

I'd love to have your reactions in the comments, thanks.

A New Recipe, Low Fat Chicken

 

Let's start at the very beginning....

A couple of weeks ago there was a sale on "chicken breasts" in our local supermarket, so I bought a couple of packages. A lot of people use them to pan or "oven fry" as schnitzels, but not me. Quite often I separate them and cut and bake with lots of vegetables, sort of like "stir fry," but neither stirred nor fried. In the meantime, I stored them in the freezer.

As our table was "filling" with expected guest for Shabbat lunch, I realized that I had to cook something else as main course for me and my husband for Friday Night. Friday morning I took the "chicken breasts" out of the freezer to thaw planning on cooking just enough for the two of us. As the cooking deadline approached I realized that the chicken was still frozen solid. I managed to break off half, but they fillets couldn't be separated at all.

I put the "chicken breasts" in a glass-like baking pan, so I'd be able see if it's cooking later on. I added onion, tomato, red pepper, mushroom plus a bit of oil and coarse black pepper. Covered with foil it started baking at 200C with the heat coming from below. After I could see bubbling "oil" I switched the oven heat to "top." 

Once I was almost 100% certain that it was fully cooked I took it out of the oven and sliced it to check that it was white and not pink. If it had looked raw, I would have returned it to the oven for more cooking.

My low fat chicken was super tasty, and since I had cooked more than needed, we have a couple of servings left over.

Low-Carb, Crustless Dairy Quiche

Here are the vegetable ingredients, before being shredded in the foodprocessor:
carrot, onion, celeriac (root), squash, cabbage

 All shredded and ready for mixing.

In the end I felt the need to add five 5 eggs and half that container of gvina tsfatit, which is a white salty cheese. I bought the 5%. This cheese is somewhat like feta, Bulgarian or any brined cheese.

You can add more cheese, or less. And you can certainly eliminate the cheese entirely if you want a parve, lactose free dish.

In all honesty, I wouldn't obsess over the specific cheese. It should be white and crumbly.

I added some matzah meal to absorb the liquid when baking.

One was baked in a pyrex casserole for serving the next day, and the rest was put in freezable baking pans for another day.

I baked them in medium heat until they felt "solid" when pressed. Yes, that's the same "test" I use when baking a cake and similar oven temperature. My oven is old, not at all digital, and the numbers are long faded away.

The Low-Carb, Crustless Dairy Quiche really tasted great. I didn't add salt,since the cheese is very salty. You can certainly add whatever fresh herbs you want. I didn't add any oil, not even on top before baking. So, this is also a low-fat recipe.

My recipes are "suggestions." Never obsess over quantities and ingredients.

Just enjoy and let me know how it came out and what you did to personalize the recipe.