Lentil, Barley & Chorizo Stew

 Adapted from a recipe by Lauren Sampson at Athlete Lunchbox.

This Red Lentil Stew with Chorizo is a delicious and satisfying twist on classic lentil soup. Packed with protein and fiber from the lentils and smoky chorizo, this hearty soup is bursting with flavor. I have substituted the original potatoes with pearl barley to make the soup more diabetic friendly. Enjoy!

Ingredients:

• 2+ tbsp olive oil
• 10 - 12 oz Argentinian (mild) chorizo - diced or sliced - your choice
• 1 yellow onion diced
• 2 carrots - peeled & diced
• 3 garlic cloves - minced
• 2 tsp cumin - adjust to your preferences
• 1 tbsp sweet paprika - adjust to your preferences
• 1/4 tsp crushed Aleppo pepper - adjust to your preferences 
• 1 tbsp brown sugar
• 1 tbsp red wine vinegar
• 8 oz red lentils - rinsed
• 1 cup pearl barley - long cook - rinsed
• 3.5 cups diced tomatoes - fresh
• 64 oz chicken stock - preheated
• Greek yogurt - as needed/desired

Preparation:

Heat 1+ tbsp oil in a large Dutch oven over medium high heat. Make sure you let it come to heat first before adding meat. Add the chorizo and cook until slightly crispy and oil has been released. Remove the chorizo (keep warm), but leave oil in pan. This will be used to fry off the vegetables and allowing that flavor to come through the dish.

Add onion and carrots (plus a little more oil if needed) and saute until soft and fragrant (approx. 5-10 minutes). Add garlic, spices, sugar and vinegar. Fry for another minute.

Add stock, barley, lentils and tomatoes. Pre-heat the stock so it doesn't take forever in such a large pan. Stir well and bring to a boil. Once boiling, reduce to a simmer for at least 40-45 minutes or until the lentils and barley are tender. You will find much of the stock soaked up by the barley. Keep extra stock handy for adjusting final consistency.

Adjust seasoning and heat level with yogurt or more Aleppo. Once it meets your flavor preferences, hit mixture with a stick blender until only slightly chunky.

Serve with the crispy chorizo and choice of toppings. A dollop of sour cream or Greek yogurt works well. Scallions or chives make a nice garnish, too. The original called for crusty bread but this diabetic found the dish to be just fine without. :-)

Blessed be... and happy cooking!

Slow Cooker Split Pea Soup

 This soup is adapted from a recipe found in ATK's Slow Cooker Revolution.

Ham Hocks, ham steak, a little heat and some lemon juice are what sets this split pea soup apart. I use multiple ham hocks because there's just not enough meat on them to satisfy me. The ham steak is great, but I prefer the mouth feel of the shredded pork. Enjoy!

Ingredients:

• 2 yellow onions - minced
• 4-5 cloves garlic - smash minced
• olive oil as needed
• 1/2 tsp dried thyme
• 1/4 tsp crushed Aleppo pepper
• 32 oz chicken broth
• 3 cups water
• 16 oz green split peas - check for stones etc - rinse
• 4 carrots - peeled and cut into 1/2" slices
• 2 bay leaves
• 1-3 ham hocks - whatever you can fit in your slow cooker
• 8 oz ham steak - cut into 14" - 1/2" pieces
• 1+ tbsp lemon juice - at the end - taste as you add
• salt & pepper as needed

Preparation:

Place onions, garlic, olive oil, thyme and Aleppo pepper in a glass bowl and microwave on high for five minutes, stirring halfway through. Transfer to slow cooker.

Add broth, water, split peas, carrots and bay leaves and give a light stir. Nestle the ham hocks into the mix, making sure they are submerged. Cook for 7-8 hours on low until you see the peas have broken up.

Remove the ham hocks and the bay leaves. After the hocks have cooled enough to handle, separate the meat from skin, fat and bones and shred. Cut up the ham steak and set both aside. Use a stick blender on the soup until it is creamy and uniform in color. You can adjust seasoning at this time if needed.

Stir in the two meats and continue cooking for another 20-30 minutes. Finally stir in the lemon juice to taste and make final seasoning adjustments if needed. 

Serve with homemade biscuits or warmed Italian bread.

Blessed be... and happy cooking!

Chef Michael’s Venison Bisque

While searching venison recipes I came across the idea of doing a bisque. Instantly intrigued I set out to create my own version of what started as a delightful idea and then evolved into something really, really good.

This recipe CAN be done with beef, but if there's any way for you to get your hands on some venison..... go for it!  Enjoy!

Ingredients:

• 1.5 lbs ground venison
• 2 tbsp olive oil
• 1 medium onion - diced
• 2 stalks celery - diced
• 3 - 4 cloves garlic - minced
• 4 cups beef stock
• 1 cup Marsala
• 6 Campari tomatoes – cut up
• 1 can cream of mushroom condensed soup
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 2 cups shredded carrots
• 1 cup heavy cream (for the bisque consistency)
• Garnish: Fresh parsley or shredded Parmesan cheese (optional) 

Preparation:

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison and fry until well-browned. Remove the meat from the pot and set it aside.

In the same pot, add the onion and celery and sauté until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Return the venison to the pot. Pour in the Marsala to deglaze the pan, scraping up any browned bits. Stir in broth, cream of mushroom, thyme, rosemary, bay leaves, salt, and pepper.

Add the tomatoes and stir gently.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes. Stir in the shredded carrots and continue to simmer for about 10 - 15 minutes, or until the carrots are tender.

Slowly stir in the heavy cream and heat gently until warmed through. Do not boil once the cream is added. 

Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley or Parmesan cheese, and serve hot. 

Blessed be… and happy cooking!