Thursday, August 29, 2013 tacos!

Growing up, I only knew the regular brown lentils, and ate it the same way every single time. It was seasoned blandly, mushy and just didn't taste very good to me as a kid. I must admit though, I wasn't a fan of peas and beans overall. But still, lentils were my most hated, along with those odd-looking black-eyed peas.
So when I got older, I was surprised to learn that there were other types of lentils and other ways of preparing it. I have recently begun experimenting at home with them. I found a bag of French green lentils at the store last week; they were a beautiful dark green! Cooked them up with lots of seasoning like green onions, parsley, salt, pepper, and simmered in chicken stock. Man were they good, and the boys ate them up! No lentil hate here!
I was trying to think up a taco recipe with unusual, healthy fillings, and lentils came to mind. Here are my Mediterranean Chicken and Lentil Tacos. They are topped with creamy goat cheese. Yummy and healthy all in one, and they make a fun and colorful dinner for the fam.


1 tsp extra virgin olive oil
1/2 medium onion, chopped
1 1/2 cups cooked brown lentils (I used canned)
1 cup canned diced tomatoes
2 cloves garlic, minced
1/4 tsp cumin
1/8 cup chopped parsley, plus more for garnish
1/4 tsp coarse sea salt
1/4 tsp black pepper
2 cups grilled and chopped chicken breast
4 corn tortillas, 6-inch size
3 mini sweet peppers, diced
2 oz goat cheese

1. Heat olive oil in a medium pot over medium-low heat. Add onion and saute for 3 minutes. Add lentils, tomatoes, garlic, cumin, parsley, sea salt and pepper. Stir and let cook for 15 minutes.
2. Heat corn tortillas by placing in a pan over medium-high heat. Heat 15 seconds, then flip. Heat 10 more seconds.
3. To serve, layer lentils, chicken and sweet peppers on tortillas. Top with goat cheese, sprinkle with a little parsley. Fold and enjoy!

Tuesday, August 13, 2013

Potato Salad...Caribbean style

My version of potato salad has a nice addition...shrimp! Potato, shrimp, red bell pepper, corn and green peas are mixed in a creamy garlicky-lime-cilantro mayo with a touch of sweetness. Make this at your next BBQ, it's some good stuff :)


3 lbs Russet potatoes
1 lb large shrimp, peeled and deveined
1 cup mayonnaise
juice from 1 lime
2 tbsp white sugar
10 cloves garlic, minced
1 bunch cilantro, chopped
1 red bell pepper, diced
15 oz sweet kernel corn
15 oz green peas
coarse sea salt, to taste
freshly ground black pepper, to taste

1. Place potatoes in a large pot of salted water. Bring to a boil over medium-high heat. Let cook until potatoes are tender, about 45 minutes. Drain and let cool. Peel and chop into large dice.
2. Fill a medium pot with water and bring to a boil over medium heat. Add shrimp and let boil until pink, about 2 minutes. Drain and let cool. Chop.
3. In a large bowl, combine mayonnaise, lime juice, sugar, garlic and cilantro, and mix well. Add diced potatoes, shrimp, red bell pepper, corn and peas. Mix well. Add sea salt and pepper to taste. Place in fridge to chill for at least 1 hour before serving. Serves 8.