Late to the Lentils - Cranberry Lentil Salad

So, I am WAY late to the lentil thing and, honestly, haven't even tried this recipe yet (maybe Mrs. E and I can make it TOGETHER in a few weeks!) but it looks so good I just have to share.  It is from Weelicious.

Cranberry Lentil Salad (Makes 6 Servings)

1 Cup Lentils
1/2 Cup Dried Cranberries
1/4 Cup Parsley, chopped
1 Tsp Salt
1/2 Cup Walnuts, chopped
Juice of 1 Small Lemon
2 Tbsp Olive Oil

1. In a saucepan bring 4 cups of water and lentils to a boil.
2. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until tender.
3. Pour lentils into a strainer and rinse with cold water.
4. Fold all of the ingredients in a bowl and stir to combine.
5. Serve.

Parker's Split Pea Soup Recipe

Over the holidays my mom bought a honey-baked ham from the famous "Honeybaked Ham Company" for a holiday luncheon with my grandparents. I am not a fan of ham (mostly because I need to watch my sodium) so I didn't partake in it but everyone else that did raved about how yummy it was. Anyways, we had leftovers so we froze them and Nathan requested that I make a split pea soup with ham for him. I found this recipe online (it does not call for ham but I added some at the end) and it turned out to be sooooooo delicious!

Ingredients

• 1 cup chopped yellow onions
• 2 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons kosher salt (I only used 1/2 tsp because we don't like things too salty AND because of the addition of the ham).
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
• 1 pound dried split green peas
• 8 cups chicken stock or water (I used 6 cups stock because I knew I would be adding the salty ham, and three cups of water because it seemed pretty thick once the lentils had cooked).
• Optional: 1 cup ham chopped into small squares.

Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Add Ham in the last 5 minutes of cooking. Taste for salt and pepper. Serve hot. 

http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe/index.html

Chili

Hi!  I know that we already have a few chili recipes but I needed a place to store this recipe which I am unofficially dubbing the best chili.  It is the combination of two of my favorite recipes.  I am of the belief that you can't really ruin chili, so modify as you see fit.  Want it to be juicier?  Add more tomatoes and broth/beer.  Like it chunkier?  Add more veggies/meat and cut back on the liquids.  You gals get my drift and know how to cook... no lesson needed from me. 

Ingredients

• 2-3 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 2-3 cloves garlic , chopped
• 2 1/2 pounds extra lean ground meat (turkey or beef) – be sure it is lean
• 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
• 4 tablespoons chili powder
• 2 tablespoons grill seasoning blend
• 1 tablespoon cumin
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
• 1 teaspoon ground mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoons hot sauce, medium to extra-spicy
• 1 1/2 cups pinto beans (cooked or canned)
• 1 1/2 cups black beans (cooked or canned)
• 3 cups diced tomatoes or 1 (28 ounce) can roasted diced tomatoes , undrained
• 1 cup fat free chicken broth or  1/2 bottle beer (the alcohol cooks out)
• 1/2 cup smoky barbecue sauce
• 2 cups corn kernels, optional

Directions

1. Heat large stockpot over medium-high heat.
2. Add olive oil, then onion.  Cook until onion is fragrant.
3. Add garlic and ground meat.  Cook for about 5 minutes until it starts to brown.
4. Add the bell peppers, chili powder, grill seasoning, cumin, oregano, ground mustard, Worcestershire, and hot sauce.
5. Add the chicken broth or beer, tomatoes, pinto beans, black beans, barbeque sauce, and corn.
6. Simmer for at least 10 minutes and up to one hour.