Moroccan Lentils with Stewed Tomatoes
ROMAN-STYLE RICE AND HERB-STUFFED TOMATOES
CHICKEN, APPLE AND SAGE WITH ROASTED BRUSSEL SPROUTS, CARROTS AND TURNIP
Moroccan Lentils with Stewed Tomatoes
Prep/Cooking Time: 45 minutes
Servings: 8
Ingredients:
1 cup uncooked brown lentils (sorted and rinsed)
1 cup no-salt-added canned chopped tomatoes
1 medium yellow onion (chopped)
1 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh cilantro
Instructions:
1. Place lentils in a medium saucepan and add water to cover. Bring to a boil over high heat, reduce to low, and simmer, covered, for 30 minutes or until tender. Drain and set aside.
2. Combine lentils, tomatoes, onion, coriander, salt, and pepper in a large saucepan. Add 1 cup water and bring to a boil over high heat. Reduce heat to low, and simmer, covered, for 10 minutes.
3. Add cilantro and stir. Serve hot.
Roman-Style Rice and Herb-Stuffed Tomatoes
Prep/Cooking Time: 50 minutes
Servings: 4
Ingredients:
½ cup rice
1 cup of Chicken Stock or water
4 tomatoes
4 tbsp vegetable oil or your preference
4 tbsp fresh basil (minced)
1/4 cup minced mint
1/8 cup unrefined sea salt
1/8 tsp black pepper
Instructions:
1. Preheat oven to 350°F. Place rice and chicken stock in a saucepan. Bring to boil over a high heat. Cook, stirring constantly, for 20 minutes, or until rice is tender but firm (al dente). Add more water, 1/4 cup at a time, if rice begins to stick to the bottom of the pan. When rice is finished cooking, set aside.
2. Meanwhile, wipe off the tomatoes, take out the stem and lay the tomatoes stem side down. Cut a round slice from the side opposite to the stem; you will be using it as a lid. With a melon scoop, scrape out the flesh of the tomato, being careful not to break the skin. Reserve the pulp and the juice.
3. Chop the pulp and mix it in a blender with the juice. In a bowl, combine the pulp and juice with the rice, 3 tablespoons. olive oil, basil, mint, salt, and pepper.
4. Stuff hollow tomatoes with the rice mixture. Cover with the tomato lids and arrange in a greased baking dish, standing the stuffed tomatoes with the lid side up. Drizzle with the remaining 1 tablespoon, of vegetable oil or your preference and bake for 20–30 minutes, or until the tomatoes are cooked through. Serve hot or at room temperature.
Simple Roasted Turnips
Prep/Cooking Time: 40 minutes
Servings: 4
Ingredients:
1 1/2 pounds turnips, peeled and cut into small pieces
2 teaspoons olive oil
1/8 teaspoon ground sage
Salt and pepper to taste
2 teaspoons butter
Instructions:
1. Preheat oven to 425°F.
2. Mix the turnips with olive oil, sage, salt and pepper.
3. Roast 30-35 minutes or until tender.
4. Remove from the oven, mix with butter and season to taste.
Chicken, Apple and Sage with Roasted Brussel Sprouts, Carrots and Turnip
Prep/Cooking Time: 40 minutes
Servings: 2
Ingredients:
4 oz fresh Brussels sprouts
3 medium carrot(s)
1 upper turnip medium purple
1 apple mediana
4 g fresh sage
1 tablespoon Dijon mustard
1 1/2 tablespoons spicy maple syrup
1/4 cup water
1/2 teaspoon ground yellow mustard
1/2 teaspoon bell pepper
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon olive oil (divided)
3/4 lb boneless, skinless chicken thighs
1 pinch salt and pepper to taste
Instructions:
1. Prepare the ingredients and start the sauce. Place a baking rack in the center of the oven and preheat to 450°F. Wash, remove and discard the stem ends of Brussels sprouts. Peel carrots; Divide in half lengthwise, then cut crosswise into 2-inch pieces. Cut and discard the ends of the turnip; Medium dice. Combine in a large bowl. Core and half cut the apple. Collect sage leaves from the stems; Finely cut the leaves. In a bowl, combine mustard, maple syrup and 1/4 cup water. Season with salt (optional) and pepper.
2. Roast the vegetables. Line a tray with aluminum foil. In a small bowl, combine ground yellow mustard, smoked paprika, sweet paprika, garlic powder and onion powder to create a spice mixture. To the bowl of prepared vegetables, add 1/2 teaspoon of olive oil and season with salt & pepper, and enough spice mixture to top. Pull to cover. Transfer to the prepared sheet tray and place it in an even layer. Roast for 20 to 22 minutes, or until golden brown and tender when pierced with a fork. Remove from oven.
3. Cook the chicken and apple. Meanwhile, dry the chicken with paper towels. Season with salt & pepper on both sides. In a medium skillet, heat 1/2 teaspoon of olive oil over medium-high heat until hot. Add the seasoned chicken and cook for 6 to 8 minutes, or until lightly browned. Turn over and add the diced apple. Cook, stirring the apple occasionally, 6 to 8 minutes, or until the apple softens and the chicken is cooked. Leaving the apple in the pan, transfer the cooked chicken to a plate.
4. Finish the sauce and serve your dish. Add the sauce (carefully, as the liquid may splash) and sliced sage leaves to the cooked apple pan. Season with salt (optional) and pepper. Cook over medium-high heat, stirring frequently for 1 minute, or until apple is well covered. Turn off the fire. Serve the cooked chicken with the roasted vegetables. Top the chicken with the finished sauce and apple. Enjoy.
Back to top: Tomatoes and TurnipsWant to explore more recipes? Check out our list of hand-picked CKD- friendly recipes here!