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Crispy Roasted Lentils

Crispy Roasted Lentils

Looking for something different to snack on I hit the cupboard in search of potential said snack. I had such good success with the crispy maple red lentils I thought I would try my hand at a savory version. But looking for something with a bit more bite I decide to go with green lentils.

Wanting a good hit of flavor I started thinking I wanted garlic involved. Pure garlic is fantastic but it doesn’t always agree with me. Not true of roasted garlic.

To roast garlic turn the oven to 350 degrees. Grab a sheet of foil large enough to wrap 2 -3 heads of garlic. Trim the bottom end of the bulbs of garlic just exposing the inside of the cloves. Season with salt and pepper and drizzle with oil. Wrap and pop the bundle into the oven.

Now to get some lentils cooking. Just place some in a pot and cover with water. Bring to a boil then turn down and simmer. Start checking for doneness after 20 minutes. You want them to have a bit of bite, not completely soft. Once they are at that point put them into a colander and rinse with cold water to stop the cooking process.

Making Crispy Roasted Lentils on Nutmeg Disrupted

Get a large cookie sheet covered with either parchment paper to foil. Set aside.

Check the garlic after 40 minutes, it should have a nice toasted appearance. Remove from the oven and drizzle the oil from the package over the lentils. Stir well to coat.

Roasted Garlic on Nutmeg Disrupted

 

Turn up the oven to 400 degrees.

Take a head of garlic, careful, it will be hot. I used a double layer of paper towel to hold it. Now give it a bit of a squeeze and rub the entire surface of the cookie sheet coating it with the roasted garlic.

Making Crispy Roasted Lenitls on Nutmeg Disrupted

Save the other two heads for another use, I like it in hummus.

Spread the lentils out on the cookie sheet. Roast in the oven for up to 40 minutes stirring occasionally.

Store in a cover jar. They are ready for snacking, adding to salads or adding to any dish that could use a bit of crunch.

Crispy Roasted Lentils

 

 

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Red Lentil Bacon Corn Fritters

Red Lentil Bacon Corn Fritters

I have had a lot of fun experimenting with lentils these past few weeks. And my lentil infatuation is just as strong as it has always been. Though I am looking at them in a whole new light.

Next up is my freestyle entry for the Canadian Lentil contest with the deadline for entries just under 24 hours from tonight.

*Update: I am very pleased to announce my recipe for Red Lentil Bacon Corn Fritters was the runner up in the Canadian Lentils Recipe Revolution contest! *

My recipe choices have been quite the discussion during morning coffee at work with my bosses, everyone has made suggestions as to what I should make next. I forsee a lentil feast at our next managers dinner.

Canadian red lentils for brownies on Nutmeg Disrupted

So without further ado…. I present,  Red Lentil Bacon Corn Fritters.

3/4 cup of red lentil  flour (directions for making the lentil flour can be found in my previous post for Lentil Coconut Shrimp Tacos)

1 tablespoon of all purpose flour

2 tablespoons of cornmeal

1 tablespoon sugar

1 1/2 teaspoon of baking powder

1/4 teaspoon cayenne

1/2 cup of milk

1 large egg

1 can of corn kernals

1 strips of bacon, chopped and fried

Vegetable oil, for frying

In a large bowl, stir together flours, cornmeal, sugar, baking powder and cayenne.

Making Red Lentil Bacon Corn Fritters

Add milk and egg to flour mixture and stir together to create a batter. Add corn and bacon and fold to combine. Let rest for 5 minutes.

Heat 4 inches oil in a large heavy-bottomed pot over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using  two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt.

.Red Lentil Bacon Corn Fritters on Nutmeg Disrupted

I served them with maple syrup. Depending on your mood and menu you could serve them with a variety of sauces or dips.

 

 

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Lentil Coconut Shrimp Tacos

Lentil Coconut Shrimp Tacos

If you have checked out the recipes being created for the Canadian Lentils contest you’ll notice how creative everyone is getting. Keeping that in mind I wanted to kick my entrée recipe up a notch. Something quick, easy and crazy delicious!

The pineapple in store right now is absolutely gorgeous so I started with that in mind. Thinking I want a lot of color in the dish pineapple salsa seemed the perfect choice. One of my favourite things to go with pineapple is coconut. The rest fell into place after that.

I ground red lentils into a flour and Lentil Coconut Shrimp was born. Nesteled in a nice lightly fried tortilla with a gorgeous pineapple salsa and finished with a squeeze of fresh lime to make a sweet tart crunchy taco. Total hand held perfection.

Red Lentil Coconut Shrimp Tacos

Lentil Flour

1 cup of red lentils

blender

making red lentil flour on Nutmeg Disrupted

Place the lentils into a blend and process until it become fine like flour.

Re Lentil flour from Nutmeg Disrupted

Set aside.

 

Lentil Coconut Shrimp

1 pound of shrimp

1 cup of lentil flour

1 cup of cornstarch

5 teaspoons of baking powder

1/4 teaspoon of salt

1/4 teaspoon of cayenne

1 1/4 cups of coconut water

1/2 teaspoon of oil

2 1/2 cups of shredded coconut

1 lime, cut into wedges

In a medium sized bowl combine the flour, cornstarch, baking powder, salt and cayenne. wisk in the water and oil, mixing until smooth.

Place the coconut into a bowl. Dip the coconut into the batter then coat it in with the coconut. Set in a bowl, battering and coating all the shrimp.

Using a large skillet heat oil to 375 degrees. Fry the tortillas until lightly browned, flip over and fry until the second side is browned. Using tongs take the tortilla and drape it over the handle of a wooden spoon suspended over a large bowl shaping it into a traditional taco shape.

Fryiing tortilla for Lentil Coconut Shrimp Tacos on Nutmeg Disrupted

Fry all tortillas.  Now fry shrimp a handful at a time until golden brown.

Lentil coconut shrimp for tacos on Nutmeg Disrupted

Drain on paper towel.

To build the tacos.

Lentil Coconut Shrimp Tacos from Nutmeg Disrupted

Add some greens down the center of a fried tortilla, ie:  chopped kale, lettuce, shaved brussel sprouts, whatever you have on hand and enjoy. Place a large spoonful of pineapple salsa on top of the greens. Top with lentil coconut shrimp! Squeeze a wedge of lime over the taco.

Pineapple Salsa

2 cups of fresh pineapple – chopped

1/2 of a red pepper – chopped

1/4 cup of onion, white or red – diced

handful of fresh parsley, chopped

1 clove of garlic, crushed

fresh lime juice

salt to taste

Pineapple salsa on Nutmeg Disrupted

Combine everything in a bowl adding salt at the end to taste. Serve in Lentil Coconut Tacos.

Be sure to check out my dessert entry Crispy Maple Lentil Crème Brulee. It is as good as it sounds!

 

 

 

 

 

 

 

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Lentil Sprouts

Lentil Sprouts

I love sprouts.
And when I found out you can sprout lentils in just a couple of days I immediately had to try it.
Quick and extremely simple you will be enjoying fresh sprouts by the end of the week. The hardest part about the entire thing is waiting for them to be ready to eat.

All you need is a large mason jar and some cheese cloth and one cup of green lentils.

Green Canadian Lentils to be sprouted in the Nutmeg Disrupted kitchen

 

In a fine mesh strainer rinse the lentils, removing any that are not good and any little pebbles that may be present.

Once rinsed place them in the jar and cover them with fresh cold water. Cover the opening with cheese cloth and secure it with a screw band. Set in a darker corner of your kitchen.

Soaking lentilos to be sprouted from Nutmeg Disrupted

The next day strain the water off and rinse them a few times. Strain all the water off and set the jar back into its corner. You will need to do this twice a day.


Green lentils ready to sprout form Nutmeg Disrupted

By the end of day two you will notice that your jar is now completely full to the top with lentils. In the next day they will begin to sprout.

The leaves are starting to emerge form the sprouting lentils on Nutmeg Disrupted

Continue to rinse them twice a day. Your lentils will be ready to eat once you notice green leaves emerge. This takes about 5 days. They will be packed very tight in the jar so you will have to dig them out.


Fresh lentil sprouts from Nutmeg Disrupted

Store in the fridge for up to a week. Though I am fairly confident they won’t last that long.

Besides eating them straight from the jar I have been putting them on everything from sandwiches to burgers.

Fresnhly sprouted lentils on a grilled burger in the Nutmeg Disrupted kitchen

They taste like fresh baby peas. Seriously fantastic!

If you love lentils be sure to check out what else I have been creating with them here.

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Lentil Mushroom Pate

Lentil Mushroom Pate

Looking for an interesting appetizer for the Canadian Lentils contest I wanted to do something very different.  The earthiness of mushrooms seemed like a natural paring with lentils, some shallots garlic and thyme with a hit of lemon was the perfect balance  It felt like a winner! A quintessential example of umami.

Lentil Mushroom Pate

boiling water

2 cups of dried mushrooms

3/4 pound of white button mushrooms

4 tablespoons of butter

4 shallots, minced

4 cloves of garlic, minced

1 teaspoons of fresh thyme, minced

3/4 cup of cream cheese, softened

1/2 cup of green lentil puree

2 tablespoons of whipping cream

1 tablespoon of fresh parsley, minced

1/2 teaspoon of lemon juice

 

Place the dried mushrooms in a bowl and cover with boiling water. Let soften for 15 minutes, Drain through a coffee filter lined mesh strainer reserving liquid. For this recipe I used dried porcini, oyster, shiitake and yellow bolete mushrooms.


Dried mushrooms for Letilo Mushroom Pate on Nutmeg Disrupted

Pulse all the mushrooms in a food processor until finely chopped.

Chopped mushrooms for Lenil Mushroom Pate on Nutmeg Disrupted

In  a large skillet melt the butter over medium heat. Add the shallots and 1/2 teaspoon of salt, cook until shallots are soft. Add the garlic and thyme and cook for a few minutes.


Shallots garlic and thyme for Lentil Mushroom Pate on Nutmeg Disrupted

Now add the mushrooms and sauté until they begin to brown.  Add 1/2 cup of the reserved mushroom water and cook off until it is evaporated. Take off the heat and add the lentils, cream cheese, whipping cream, parsley and lemon juice. Season with salt and pepper. Place in a bowl lined with plastic wrap with enough to cover the surface. Refrigerate a few hours until firm.


Lenil Mushroom Pate on Nutmeg Disrupted

Allow to warm to room temperature to serve. Sprinkle with a bit of fresh thyme.

Great with a nice crusty baguette.

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