So not only do I blog about food (have you figured out food is my obsession yet? Good!), but I also teach cooking classes. Polish cooking classes. So you know I'm legit:
(Yes. That's actually me teaching. In a room that's literally the same as it was in 1976. RETRO!)
So, in Polish cooking, everything is made with butter, white flour, and fried. Sometimes in lard. (which I don't use). In short, it ain't no lowfat coking, Friends.
Ready for the big secret? I DON'T EAT THAT WAY. (Pause. Big 'GASP', followed by "MY STARS!" and, finally, fainting).
Actually, I don't think a whole big ton of us eat "that way", at least, not all the time. But when we do, man is it good!
So basically I'm cheating on my heritage, or I'm cheating on the way I normally cook, or...either way I feel devious, which in itself is kinda sexy. Visions of "cloak and dagger", trench coats, meeting in dark spaces come to mind, where I've got greasy pockets lined with pierogies....
Ohhh I'm on a tangent again. Sorry.
Anyway. Where I was headed: I love me some greasy, rich, delicious foods. But if I gave in all the time, we'd need to call a squad to get me off the couch. So while I love to teach it and delight in it, by day I do the following:
I like to make my work lunches a week at a time. This usually ends up in making a bunch of home made soups, because it's stupid easy to throw stuff in a pot, make it awesome, then portion it out every day I need it. I love coking, but damnit man. Even I earn the right to be lazy in the kitchen sometimes.
So for last week, I decided to make something with a good amount of protein and fiber. Veggie lentil chili came to mind. Mostly because I've always failed dismally at it. Well look at this beotchh:
(Hi. I'm pretty.)
I got over my fear with this one. Not only did I construct a gorgeous, thick, rich lentil and black bean chili, it tasted good too. Which is great, because I think I would have hurled something through my window if it tasted like a bad Tuesday.
So try this recipe. I think you'll be pleasantly surprised! (But if not, forget we had this little talk, ok?)
"I Smell a Scandal!" Lentil and Black Bean Chili
2 cups dry lentils (red, green, whatever you prefer)
1 15 oz can black beans (organic or regular), rinsed of their nasty gunk
1/2 bottle of beer (amber brew works well with this, but choose whatever you'd like)
1 28 oz can diced tomatoes (organic or regular-if you can find 'no salt added', that's what I'd go for)
1 carrot, diced
2 stalks celery, diced
1 small sweet onion, diced
1 medium red bell pepper, diced
1 package cremini ("baby bella") mushrooms
6 cloves garlic, smashed with your knife and chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon red pepper flakes (or to your taste)
1 teaspoon dried oregano
Salt and pepper, to taste
In a large pot, dutch oven, or cast iron dutch oven (like the one pictured here, which I LOVE), heat 2 tablespoons olive oil. When shimmering, add onion, celery, and carrots. Cook until soft, about 5 minutes. Add peppers and mushrooms. Cook until mushrooms begin to brown, another 5 minutes. Add the garlic and cook just until you can smell it. Add the lentils. Season the veggies and lentils with salt and pepper. Add 1/2 bottle of beer and let it cook, 5 minutes. Add all seasonings (the chili powder, cumin, red pepper flakes, oregano) and stir. Add the can of diced tomatoes and bring to a boil. Reduce heat to MEDIUM LOW and cook, 20 minutes, or until the lentils are tender. Once this happens, add the black beans and stir in. Take the pot off the heat and let the mixture sit for a bit. The longer it sits, the more the flavors meld.
Then, dig in. YUM.