Lifestyles change. Mine sure has in the last few weeks. I’ve gone from driving over 70 miles a day to getting in the car about twice a week. Because I no longer commute, there is more time for me to do the things I enjoy most, like playing in the kitchen. I have a new “roommate” who requires meat most nights for dinner but still loves a good veggie dish. So things have changed, and I’d say for the better. I’m so happy here in Chicago with my guy, the new Mountain Goats album can’t even make me feel blue. Now, I feel like life is where I always wanted it to be.

I might have skipped over this recipe in the past because it bakes for over an hour. The prep time is quick, though, and my body was hankering for a good greens recipe. I also have a new mandolin to play with, which made slicing the potatoes and onions even quicker. Check it out. I was playing with the settings on my camera and it came out all Gerhard Richtery:

Modern art in my kitchen

This casserole is a stick-to-your-ribs, it’s-in-the-single-digits kind of dish. You could skip the cheese if you wanted and make it vegan. I indulged and justified it because I’m doing a lot more walking these days

Winter Greens and Potato Casserole

Adapted from Cooking Light
Makes 8 servings
Prep time 30 minutes
Cook time 1 hour 15 minutes

8 cups water
3 bunches kale
6-8 medium yukon gold potatoes (about 2 pounds)
Cooking spray
1 onion
3/4 teaspoon salt, divided
1/2 cup shredded mozzarella
1/2 cup shredded parmesan
1/2 cup broth, chicken or veggie will work

Prep work: Rip the leaves off the kale into chunks and discard the stems. Rinse the kale chunks in a bowl of water and strain. Slice the potatoes and onions about 1/8 inch thick.

1. Preheat the oven to 350°.
2. Bring water to a boil in a big pot, the biggest one you’ve got. Add the kale and 5 minutes. Drain and set aside.
3. Coat the bottom of a 13 x 9-inch baking dish with cooking spray. Place 1/3 of the potato slices in a single layer on the bottom and top with half of the onion slices. Sprinkle with 1/4 teaspoon salt; top with half of the kale mixture. Sprinkle kale mixture with 1/4 cup each mozzarella and parmesan.
4. Repeat a layer of 1/3 of the potatoes, the remaining onions, 1/4 teaspoon salt and the remaining kale. Top the kale this time with the remaining potatoes and sprinkle with the remaining cheese. Pour broth evenly over the top, and sprinkle with remaining 1/4 teaspoon salt.
5. Cover with foil and bake at for 45 minutes. Uncover and bake 30 minutes or until the cheese is browned.

Stew can be quick if you use the right ingredients. This recipe from New Vegetarian Cuisine is a perfect example. The trick is to use red lentils if you can find them, which are actually yellow lentils with the outer husk removed. Whole Foods has them in the bulk section, but you may also be able to find them at larger grocery stores amongst the dried beans. They are a bright orange color and turn yellow once they are cooked. Bonus points: Lentils have plenty of iron, protein and fiber. If you can’t find red lentils you can substitute green or brown, but the cooking time will need to be extended by 10-15 minutes.

I modified the recipe in New Vegetarian Cuisine by using yellow potatoes, which hold up better to cooking than regular baking potatoes. If, like me, you like chunks of potato in your stew try using Yukon Golds. I also switched out the tarragon for basil because I had some left over from the Mediterranean Olive Bread I made, and it’s easier to find in most grocery stores. If you use a food processor to shred the veggies, this dish comes together in minutes. Did I mention how much I love my new food processor? I don’t even mind that I have to wash it by hand (since I don’t have a dish washer).

Balsamic Lentil Stew

Lentil Stew Action Shot!

4 cups water
1 1/4 cups red lentils
2 medium Yukon Gold potatoes
ground black pepper
5-6 green onions
2 carrots
1 medium zucchini
1 medium yellow squash
2 large cloves garlic
1 tablespoon olive oil
1-2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar

1. Cut the potatoes into cubes. In a large pot, combine the water, lentils, potatoes and pepper (to your liking) and bring to a boil. Cover the pot and reduce the heat to a simmer. Cook for about 15 minutes.
2. While the lentils are cooking, chop the green onions and grate the carrots, zucchini and squash. You can also use the grater on a food processor for the veggies. Finely chop the garlic.
3. In a large no-stick frying pan, heat the olive oil over medium heat. Add the onions, veggies and garlic and cook for 8-10 minutes, stirring frequently.
4. Once the carrots are softened, add the veggie mixture to the lentils. Mix in the basil and vinegar and heat through another 2-3 minutes. Serve in big bowls. You won’t need another meal for about 8 hours.
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