Blue Cayenne

Lentil and Bean Stew with Gremolata

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Ingredients

• 1 C. extra-virgin olive oil (divided)
• 1 medium yellow onion (chopped)
• 5 medium carrots (cut into 1/2 inch pieces)
• 5 celery stalks (cut into 1/2 inch pieces)
• 1 15-ounce can diced tomatoes (undrained--I used diced tomatoes with green chiles)
• 2 fresh tomatoes (cut into 1 inch dice)
• 6 garlic cloves (finely chopped--divided)
• 2 T. plus 1/2 t. kosher salt (divided)
• 2 t. freshly-ground black pepper (or to taste)
• 1 1/2 C. dried French green lentils
• 2 dried bay leaves (or fresh)
• 1 rosemary sprig
• 5 C. water
• 6 C. Cooked beans (I used cranberry but you could use a mixture)
• 1 1/2 T. fresh lemon juice
• 1/4 C. packed chopped fresh flat-leaf parsley
• 1 1/2 t. grated lemon zest

Instructions

To Make The Beans
1. Note: This recipe makes 10 generous servings. It can easily be halved to serve a smaller number of people.
2. Sauté onion, carrots and celery in 1/2 C. olive oil that has been heated in a large Dutch oven. You want the vegetables to be tender and this will take about 20 minutes over medium-high heat. Stir occasionally as the vegetables cook. Add tomatoes, 1 T. garlic, 2 t. salt and 1 t. pepper to the pan. Stir and cook for 5 to 6 minutes until the garlic is fragrant and the tomato juices begin to cook down.
3. Add lentils, bay leaves, rosemary sprig and 5 cups of water to the pan. Bring the liquid to a boil then reduce heat and simmer uncovered for about 25 minutes. Stir this mixture occasionally to be sure nothing is sticking. You want the lentils to be cooked until they are just tender.
4. Add beans, remaining 4 t. salt and remaining 1 t. pepper to the pan. Stir to combine. Cook for about 10 to 15 minutes uncovered over low heat until the beans are heated through and the lentils are tender. Stir the bean/lentil mixture occasionally to be sure your stew is not burning or sticking to the bottom of the pan. You also can add more liquid to your stew if you wish. Stir in lemon juice and adjust seasoning with salt and pepper.
To Make the Gremolata
5. Chop fresh parsley. Add lemon zest, 1/2 t. salt and 1 T. finely-chopped garlic. Let the mixture cure on your counter for about 10 minutes before proceeding. After 10 minutes, add the remaining 1/2 C. olive oil. Season to taste with salt and pepper.
6. Serve with a spoonful of gremolata stirred into each portion or serve topped with pickled red onions.

Nutrition

Calories

7604 cal

Fat

250 g

Carbs

1048 g

Protein

368 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

https://bluecayenne.com/autumn-leaves-eva-cassidy-and-beans-and-lentils

Almond and Blueberry Cake With Cinnamon

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Ingredients

• 1 C. almond flour
• 3/4 C. all-purpose flour
• 1 t. baking powder
• 1 1/2 t. ground cinnamon
• 3/4 t. kosher salt
• 3/4 C. unsalted butter (at room temperature)
• 1/2 C. light brown sugar
• 1/4 C. plus 3 T. granulated sugar
• 2 large eggs
• 1 t. vanilla extract
• 2 C. fresh blueberries

Instructions

1. Grease or spray a 9-inch tart pan (preferably a fluted one) or a 9-inch round cake pan.
2. Preheat oven to 375 degrees F.
3. Combine almond flour, all-purpose flour, baking powder, cinnamon and kosher salt in a medium bowl. Whisk to combine. Set aside.
4. Combine butter, brown sugar and 1/4 C. of granulated sugar in the bowl of your stand mixer and beat at medium-high speed until the ingredients are well combined and become light and fluffy. This will take several minutes. Use a spatula to scrape down the sides of the mixer bowl. Add the eggs one at a time with the mixer on medium speed.. Mix until the first egg is totally combined before adding the second egg to the butter mixture. Add the vanilla. Increase the speed of the mixer to medium-high and mix until the mixture has nearly doubled in volume and the color of the mixture has lightened.This will take 4 to 5 minutes. Fold in the almond flour mixture and mix until no dry pockets of flour remain.
5. Using your hands, gently mix the 2 cups of fresh blueberries into your batter. You want to keep as many of the berries whole as you can. Spoon the batter into the prepared pan. Sprinkle the remaining 3 T. of granulated sugar on top of your cake. (This will seem like a lot of sugar, but it will give a nice crunch to the top of the cake as it bakes.)
6. Bake at 375 degrees F. for 35 minutes. Your cake is done when the top is a pretty brown and the sides of the cake begin to pull away from the sides of your pan. You can also check the cake for doneness with a toothpick or wooden skewer. You want the the toothpick (or skewer) to come out clean when inserted into the middle of the cake. If your cake top begins to get too brown toward the end of the bake, you can loosely tent the top of the cake with foil.
7. Remove the cake from the oven and let it cool completely before cutting.

https://bluecayenne.com/almond-and-blueberry-cake-with-cinnamon