Receita
Chudda's Cuisine/Lounge
Mar 07, 2014
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“LENTILBALLS” WITH KALE AND COCONUT STIR FRY

We have been trying to use flax and chia seeds as much as possible. Since I made the meatballs without flour and eggs I got very excited with the infinite possibilities that flax and chia seeds can provide for cooking. This “lentilballs” with kale and coconut stir fry is one more combination of veggies and flavors that worked very well. I can tell you that the star of this dish was the stir fried kale with coconut.

"LENTILBALLS" WITH KALE AND COCONUT STIR FRY"LENTILBALLS" WITH KALE AND COCONUT STIR FRY

INGREDIENTS FOR LENTILS 

  • 2 cups cooked lentils
  • 1/2 cup flax seeds
  • 1 1/4 cup diced mushrooms
  • 1/2 cup diced onions
  • 2 gloves diced garlic
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red pepper
  • 1/2 cup chia seeds
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp. Italian seasoning
  • Black Pepper
  • Sea Salt

Instructions

Pre-heat oven to 350 degrees. Mix cooked lentils, flax and chia seeds in bowl and set aside. Heat a pan and add 1 tbs olive oil. Add onions and garlic to let brown. Add mushrooms, red pepper, tomatoes, Italian seasoning, black pepper & sea salt (adjust to your taste). Sauté all the ingredients until tender. Transfer the mushroom mixture to a food processor and pulse on low a few times to mash ingredients and blend them. Add sautéed mix and Parmesan cheese to the lentil mix. Line a baking sheet with foil and spray with non-stick spray. Scoop mixture using a tablespoon and roll into a ball. Place balls on cookie sheet. Bake for 20 minutes (check after 15 minutes to check for doneness). We baked these long enough to give some crispiness  the outside because everything is cooked already. When cooked to perfection  it will be very moist inside and crispy outside.

"LENTILBALLS" WITH KALE AND COCONUT STIR FRY

Stir Fried Kale with Coconut

Ingredients
1 Bunch Fresh Kale
1/2 tsp Mustard seeds
1/2 tsp Curry leaves
1 dried ancho chile, seeds removed
2 tbp Shallots thinly sliced
1/2 cup coconut shredded
3 garlic diced
1/4 Tsp -Cumin powder
Salt
Coconut oil

Directions

Wash Kale well. Chop the stem finely and set it aside. Cut the leaves and keep them in a separate bowl. The stems are a little woody so they need more time to cook. Sauté shallots and garlic with the coconut oil until golden. Add the stems and ancho chile and cook until crisp tender. Add the leaves and mix well. Add all the spices and the shredded coconut. Mix it well and it’s done! (Personally, I don’t like the kale over cooked.
"LENTILBALLS" WITH KALE AND COCONUT STIR FRY"LENTILBALLS" WITH KALE AND COCONUT STIR FRY"LENTILBALLS" WITH KALE AND COCONUT STIR FRY
Have a great week!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda
Ludmilla Ramos and Marilyn Chudda
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Ingredients:

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4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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