- 2 Tbsp avocado or coconut oil
- 1 medium yellow onion, diced
- 1 medium red pepper, diced
- 1/2 tsp each sea salt and black pepper (divided / plus more to taste)
- 1 small jalapeño, diced with seeds (remove seeds or omit for less heat)
- 4 cloves garlic
- 3 Tbsp chili powder (divided)
- 2 Tbsp ground cumin (divided)
- 1 tsp smoked paprika
- 2 15-ounce cans diced tomatoes (if unsalted, add more sea salt)
- 3 Tbsp tomato paste
- 1 ¾ cup water (plus more as needed)
- 3/4 cup dry red lentils thoroughly rinsed in cold water + drained
- 1 15-ounce can kidney beans (slightly drained)
- 1 15-ounce can black beans (slightly drained)
- 1-2 Tbsp coconut sugar
- 1 15-ounce can corn, drained
- Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
- Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.
- Add 2 Tbsp of the chili powder, 1 Tbsp cumin, paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
- Once boiling, add lentils and reduce heat to medium-low or low, so it’s at a gentle simmer. You want to see bubbles, but you don’t want it boiling. Cook for 15 minutes, or until lentils are mostly tender.
- Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining 1 Tbsp cumin and 1 Tbsp chili powder and stir to combine.
- Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.
- Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.
- Serve as is, or garnished with fresh jalapeño, cilantro, and/or avocado (optional).
- Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.
- 1/2 cup (1 stick) cold, salted butter, cut into small pieces
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 beaten egg
(makes about 9 biscuits)
- Preheat oven 450F.
- Spray cast iron skillet or round cake pan with cooking spray and set aside.
- Combine flour, baking powder and salt in large mixing bowl. Add the cold butter to the bowl and cut the butter using a pastry cutter or two forks until it resembles coarse meal.
- Slowly add the milk, stirring with a fork until just combined (I usually use my hands to quickly and gently knead the dough so its easier to form dough balls)
- Use your hands to form small balls (a little larger than a ping pong ball) and nestle the biscuits close together starting in the center of the skillet.
- Brush the tops of each biscuit with a beaten egg and bake in oven for about 12 minutes, or until biscuits are evenly brown. Serve warm.
Slow Cooker Pot Roast
- 1 tablespoon olive oil
- 4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat
- 2 yellow onions chopped
- 8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
- 1 pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
- 4 large carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- 2 teaspoons crushed bouillon
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 cup reduced-sodium beef broth
- 2 tablespoons plain flour (optional — for a thick gravy)
- 2 tablespoons fresh chopped parsley, to serve
- Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
- Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don’t worry about any lumps, they will cook out).
- Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
- Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
- Slice meat, garnish with parsley and drizzle with gravy.