I’m getting back into the routine of food prepping on Sunday afternoons. I typically make 2-3 meals that break down into a few servings each that I’ll reheat for lunch/dinner the rest of the week. I like to find recipes that incorporate vegetables as much as possible so they are ‘one pot’ complete meals (versus making side dishes of veggies.)
This week I tried out two new recipes and I adore both of them.
Butternut Squash and Lentil Stew (adapted from original recipe found in Family Circle Magazine)
1 tbsp olive oil
3 carrots, peeled and diced
2 ribs celery, trimmed and diced
1 medium onion, diced
1 medium butternut squash (about 23/4 lbs),peeled, seeded and diced (5 1/2 cups)
1/2 tsp ground cumin
1 can (14.5 oz) low-sodium vegetable broth
1 can (14.5 oz) diced tomatoes in juice
1 1/2 cups small brown or French green lentils, picked through
3/4 tsp salt
• Heat oil in a large stockpot over medium heat. Add carrots, celery and onion and cook 5 minutes. Add squash and season with ground cumin. Cook 1 minute.
• Stir in broth, tomatoes, 1 cup water and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and stir in salt. Simmer, uncovered, an additional 10 minutes.
The nutritional info I calculated came to about 180 calories per cup. To be honest, I wasn’t very confident about this recipe turning out when it first started simmering. I was worried it would taste ‘blah.’ Not so! The butternut squash makes it a bit sweet and it’s extremely hearty and filling. The original recipe called for 2 Tb of chili powder so if you feel like it needs some ‘oomph’ I would add that.
The next recipe I tried out was for Spring Green Fried Rice. The only thing I changed was using only olive oil instead of the 3 types listed (1/2 T. to fry the egg, and another 1/2 T. in place of vegetable oil in step 2.)
This. was. phenomenal. I’ve never made fried rice before, so maybe all recipes are this great, but I was not expecting it to taste just like the stuff I gorge on and hate myself later for at Chinese restaurants. I took a bite of the fried egg after it was done and I’m pretty sure I could eat fried eggs every day for the rest of my life. I think whisking them with soy sauce before frying really is a game changer.
Can you believe I own a wok? My parents gave it to my ex years ago and I got it in the break-up. Score! I think my favorite thing about this recipe was finding out how much protein peas have. 1 cup of cooked peas is about 135 calories and has 9 grams of protein. I don’t know why I never made the connection before since pea protein is so popular with vegans, but I’m about to start putting peas in everything.
I like to have the fried rice with some garlic broccoli that I drown in nutritional yeast (also a good source of protein!) I may or may not (definitely may) put some mayo on the broccoli as well.
My next task: make sushi! Has anyone done that before?