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In this recipe, slow cooker lentils are topped with turkey meatballs and then brightened with a sprinkle of fresh spinach for an easy one-bowl meal! I tend to eat in earth tones. It’s something I didn’t realize until I began photographing my food. Think about it. The occasional leafy green aside, many healthy foods are pretty much a big bunch of off white, beige and brown. Lentils, beans, chickpeas, cauliflower, oats, onions, garlic, meats, mushrooms — all pretty much the same boring color. It’s unfair, too, because they can be pretty darn delicious. I was reminded of my earth tone eating with this recipe. I make lentils in the slow cooker all the time and more often than not, I add curry powder. To turn them into full bowl of a meal, I usually add some meat. This time around, I went with ground turkey meatballs. By adding curry powder to the meat along with some coriander and turmeric, they became a great match for the lentils. But as delicious as everything was, it was a very earth toned bowl of food. So next up were some greens. Also known as the one thing that can make a big bowl of brown slightly more attractive. Instead of sautéing the spinach, I left it fresh, dressed it with lemon juice and olive oil. When it’s sprinkled over the hot lentils, you can stir it in so it wilts just a bit. There are a few steps to putting together this bowl of protein-rich goodness, but overall it’s an incredibly simple meal. It reheats well, too. So it makes a good lunch later in the week. - 2 1/2 cups water - 1 cup brown lentils, rinsed - 1 tablespoon curry powder - 1/2 teaspoon garlic powder - 1/2 teaspoon fine ground sea salt - 1/4 teaspoon ground black pepper - 1 lb. ground turkey - 1 large egg - 2 tablespoons cashew or almond meal - 1 teaspoon curry powder - 1/2 teaspoon garlic powder - 1/2 teaspoon ground coriander - 1/2 teaspoon fine ground sea salt - 1/4 teaspoon ground cayenne pepper - 1/4 teaspoon ground turmeric - 2 cups fresh spinach, chopped - 1 teaspoon fresh lemon juice - 1 teaspoon extra virgin olive oil - Sprinkle of fine ground sea salt and ground black pepper - Lemon slices for serving - To make the lentils, add the water to a 4 to 6 quart slow cooker. Stir in the lentils, curry powder and garlic powder. Cook on high for about 2 1/2 hours, until tender. Stir in the salt and black pepper. - For the meatballs, preheat the oven to 400 degrees F. Add all ingredients to a medium bowl. Use clean or gloved hands to mix all the ingredients well. Roll into 12 to 15 meatballs and place on a baking sheet sprayed with olive oil or non-stick cooking spray. Bake for 20 to 25 minutes, until the meatballs are cooked through and no longer pink. - Place the spinach in a medium bowl and toss with the lemon juice, olive oil and sprinkle of salt and pepper to taste. - To assemble the bowls, divide the lentils into four serving bowls. Top with 3 to 4 four meatballs. Divide the spinach into four portions and add a portion to each bowl. Serve with a lemon slice.
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Pet najboljih marinada za roštilj Marinade su najvažniji sastojci kod pripremanja roštilja. Dobra marinada ne samo da čini meso sočnim i ukusnim već ga dokazano čini i zdravijim. Klasična marinada Sastojci: - ¼ šolje soja umakaada - 3 kašike meda - 2 kašike bijelog destiliranog octa - 1 ½ kašika bijelog luka u prahu - 1 ½ kašika cimeta - ¾ šolje biljnog ulja - 2 nasjeckana mlada luka - 1 kašika mljevenog crnog papra Priprema: 10 minuta U veliku zdjelu umješajte soja sos, med, bijeli destilovani ocat, bijeli luk u prahu, cimet, biljno ulje, mladi luk i crni papar. Umočite meso svog izbora u marinadu. Ostavite meso da se marinira u fružideru barem četiri sata prije roštiljanja. Teriyaki marinada Sastojci: - ½ šolje soja sosa - ¼ Šolja smeđeg šećera - ½ šolje soka od narandže - 1 mljevena lukovica luka - 1 kašika mljevenog crnog papra Priprema: 10 minuta U maloj zdjeli zajedno promiješajte soja umak, smeđi šećer, bijeli luk i crni papar. Prelijte dobijenu marinadu preko govedine, svinjetine ili piletine. Prekrijte meso te ga ostavite da se marinira u frižideru barem četiri sata. Što se duže meso marinira, okus će bit intenzivniji. Korejska marinada Sastojci: - 1 šolja bijelog šećera - 1 šolja soja umaka - 1 šolja vode - 1 kašika luka u prahu - 1 kašika cimeta - 1 kašika limunovog soka - 4 kašike čili umaka Priprema: 20 minuta Nad ringlom šporeta postavljenim na visoku temperaturu, u zdjelu dodajte šećer, soja umak, vodu, luk u prahu i cimet te ih promješajte i pustite da prokuhaju. Smanjite temperaturu i ostavite da se pirja pet minuta. Uklonite zdjelu sa šporeta i pustite da se smjesa malo ohladi prije nego što dodate sok od limuna i čili umak. Umočite meso u smjesu. Pokrijte ga i marinirajte u frižideru barem četiri sata prije upotrebe. Meksička marinada Sastojci: - 1/3 šolje jabučnog octa - 1/3 šolje bijelog octa - 1/3 šolja maslinovog ulja - 1/3 šolje sjeckanog korijandera - 6 mljevenih lukovica luka - 1 iscjeđena limeta - 2 kašike kumina - 1 kašika mljevenog crnog papra - 1 kašika origana - 1 kašika sol Priprema: 15 minuta Dodajte sve sastojke u zdjelu i dobro ih izmješajte. Najbolje je da marinada odstoji jedan dan kako bi se okusi uspjeli pomiješati. Ukoliko se radi u kraćem vremenskom roku, govedinu, janjetinu i svinjetinu valja marinirati šest sati, piletinu četiri sata, a ribu jedan sat. Marinada sa začinskim biljem Sastojci: - 1/3 šolja vode - 1/3 šolja sirćeta - 1/3 šolja biljnog ulja - 3 mljevene lukovice luka - 1 kašika sušenog timijana - 1 kašika vegete - 1 kašika umrvljenog sušenog ružmarina - 1 kašika soli - 1 kašika mljevenog crnog papra Priprema: 5 minuta U zdjelu osrednje veličine umješajte vodu, sirće, bijeli luk, timijan, vegetu, ružmarin, sol i mljeveni crni papar. Dobro promješajte te premažite meso marinadom.