Tag Archives: gwyneth paltrow recipes

Legume Lunch

19 Apr

In our never-ending quest to plan and pack the perfect lunch, this healthy veggie chili really fits the bill.

Nothing new about veggie chili, but we found Gwyneth Paltrow’s combination and proportion of the beans and lentils very pleasing.

I also sprinkled cornmeal and shook in some soy sauce at the end, because although the cooked veggies tasted great, it was a little flat for my taste.

A big handful of crushed tortilla chips was tossed in at the last minute and I won’t say it was a mistake.

The whole batch of chili filled seven lunch containers of over 1 cup each.

Straight into the freezer, and you won’t worry about making lunch!


Gwyneth Paltrow
“This meal was one of the first I devised especially for my children. My daughter is completely vegetarian (she came to this entirely on her own), so protein from beans and other veggie sources are a big part of her life (and therefore mine). I love this chili because apart from the fact that it contains three different types of beans, it easily becomes one of those “dress-up” meals as I call them—a slight adjustment and they transition simply from tasting good to a kid’s palate to pleasing an adult’s. My kids like this chili with rice, and we grown-ups top it off with a tablespoon of creme fraiche (or yogurt), some chopped scallions and cilantro, and a dash of hot sauce.”

2 tablespoons extra virgin olive oil

1/2 large yellow onion, peeled and finely diced

1 large carrot, peeled and cut into 1/4-inch dice

1/2 large red bell pepper, seeds and ribs removed, cut into 1/4-inch dice (we used a whole one)

2 cloves garlic, peeled and minced

3/4 teaspoon mild chili powder

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1 teaspoon chipotle in adobo (we added more)

1 – 28-ounce can whole peeled tomatoes with their juice

1/2 cup de Puy lentils (small, dark French lentils that hold their shape well), rinsed and drained

1 – 14-ounce can black beans, rinsed and drained

1 – 14-ounce can kidney beans, rinsed and drained

Big pinch coarse salt

3 tablespoons tomato paste (we used the whole small tin of garlic tomato paste)

Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, bell pepper, garlic, chili powder, cumin, and black pepper. Cook, stirring, for 15 minutes, or until the vegetables are softened. Add the chipotle and stir to combine.

Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, and bring to a boil. Reduce the heat to low and simmer for 40 minutes.

Add the lentils and beans. Fill one 14-ounce can with water and add it to the pot, along with the salt. Bring to a boil, lower the heat, and simmer for 40 minutes.

Stir in the tomato paste and cook for 20 more minutes, or until the lentils are soft and the flavors are melded.

Baja Shrimp Tacos

2 May

It’s Cinco de Mayo week here at Saucy Cherie and we couldn’t be happier.

Here’s Gwyneth Paltrow’s simple, and mighty delicious, grilled shrimp tacos.

Paired with puckery guac, these are clean-tasting and amazing.

A southern California classic, grilled shrimp tacos couldn’t be quicker to prepare—and they happen to be very healthy at that. The combination of fresh lime juice and Cholula hot sauce is pretty much unparalleled.

2 pounds medium shrimp, peeled and deveined
2 tablespoons olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo (see recipe below)
lime wedges for serving
Cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)

Preheat your grill over high heat. Toss the shrimp together with the olive oil, lime juice and salt. Grill until cooked through, about 2 minutes a side.

To serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.

Pico de Gallo
Simple to prepare and about a thousand times fresher and more vibrant than any jar of salsa, fresh pico de gallo is worth making from scratch.

1 pint grape tomatoes, quartered
2 tablespoons roughly chopped cilantro leaves
3 tablespoons finely chopped white onion
coarse salt
squeeze of lime
as many finely chopped red jalapeños as you’d like (optional)
Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for the kids, and then add as much jalapeño as you like to the remaining mixture for the adults.

Black Beans
By adding a few aromatics to a can of black beans, you get that Mexican restaurant flavor without hours of soaking and cooking.

1 can of black beans
4 cilantro stems
1 garlic clove, crushed
pinch of salt
Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (I do this while I’m preparing the rest of the meal). Be sure to simmer the beans long enough so that they’re not watery.

A lesson in simplicity—the best guacamole is a showcase for ripe avocadoes. A little salt, lime and cilantro go a long way.

2 ripe avocados
2 tablespoons minced white onion
3 tablespoons cilantro leaves, roughly chopped
1 lime
coarse salt
Cut each avocado in half, remove and reserve the pits and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).