The Saint Louis Slinger with Lentil Chili + Cumin Cream + scenes from alton!

I read somewhere at some point, that it takes about a year to acclimate into a new space.

And it took me all of that to really feel comfortable about living in St. Louis. I’ve written about my move to the Midwest a lot and I don’t want to recap those transitional emotions because I’m actually really enjoying my slow and steady life here. But I do want to talk about something I have had a very strong opinion about since it was introduced to me. And that’s The Saint Louis Slinger. From concept to execution to name – this guy bugs me.

The Saint Louis Slinger, or just slinger for short is a Midwestern breakfast or late-night specialty food that typically consists of eggs, potatoes, some kind of gross meat and chili that’s generously smothered with some kind of super-processed melty cheese and onions. I wanted nothing to do with these beasts. I avoided them at all costs and didn’t want to try one until recently. To me they represented everything about the Midwest I thought I hated.

Lazy, unrefined, uncultured, unhealthy.

These were just a few of the words that came to mind when I thought about the slinger, and subsequently the Midwest. I might lose a few friends over that. I’m sorry {not really}, but I moved here quite reluctantly and this dish wasn’t about to win me over.

Thankfully, over the course of the year my opinion on the Midwest and particularly Midwestern food culture has evolved. And after trying a veg slinger at my favorite brunch spot I realized I can totally get down with this dish. Actually I make them at home all the time now. They’re versatile, and change with the seasons using whatever miscellany vegetables you have on hand depending on that time of year. You do need chili to make this though. So it’s kind of the perfect breakfast or dinner to make when you have chili leftovers. I prefer to use this super savory lentil chili infused with dark chocolate. Also worth noting – the vegan cumin cream, although optional, kind of takes the whole bowl to the next level.

The other thing I want to talk about are bald eagles. They come by the hundreds and just chill on the Mississippi riverbank for a few months in the winter, and it’s the most spectacular sight in the world. I never knew this happened. This was a great Midwestern surprise. A few weekends ago Chris and I took a drive over the river to Alton, Illnois. A little town where birders and birdwatchers alike come and check out these birds of prey.

The day we were there it was warm and sunny with blue skies forever. We spotted several bald eagles with our binoculars, but none were close enough to capture with my lens. I did get some beautiful sea birds flocking together, and a committee of vultures resting on a tree top which was equally thrilling for me. Does taking day trips to spot eagles make you an old person? Okay, good.

The Saint Louis Slinger {print me!}

Notes: the Slinger is incredibly versatile. Feel free to swap out ingredients for whatever you have on hand. No potatoes, use squash. No avocado, use tomatoes. You get the drift. This recipe will serve 4, and it only takes about 20 minutes to put together.

Ingredients:

• 4 potatoes
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 eggs, poached or fried
• 4 cups chili {see below}
• 1/4 cup cumin cream {see below}
• 1 avocado, diced
• 1/4 cup red onion, diced
• fresh cilantro, chopped

Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.

Peel and/or scrub the potatoes and dice them small. Toss them in the olive oil, salt and pepper and roast for 20 minutes or until golden brown, and flipping them halfway through.

As the potatoes are roasting heat your chili and prepare your eggs.

To assemble each bowl, layer the lentil chili with potatoes, eggs, cumin cream, avocado, onion and cilantro. Serve warm with bread on the side {optional}.

Super Savory Lentil Chili with Dark Chocolate

Notes: this lentil chili has all the flavors of a traditional chili recipe, but the dark chocolate brings in the right amount of depth and richness. The recipe will serve about 4 – 6 people, and only takes 30 minutes to make.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced small
• 3 garlic cloves, minced
• 1 cup uncooked green lentils
• 8 ounce can no-salt tomato sauce
• 5 cups vegetable broth
• 1/2 teaspoon sea salt + more to taste
• 1/2 teaspoon black pepper + more to taste
• 3 tablespoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• {1} 28 ounce can crushed tomatoes
• 1 ounce extra dark chocolate, chopped

Heat the olive oil in a large pot over low heat. Stir in the onions and garlic, and sauté for about 5 – 7 minutes, translucent and slightly caramelized. Turn the heat up to medium and add in the lentils, tomato sauce, broth, salt, pepper, chili powder, cumin and coriander. Stir and bring to a gentle boil for 25 minutes or until lentils are tender.

Add in the crushed tomatoes and dark chocolate. Stir and simmer for 5 minutes more.

Cumin Cream

Notes: this recipe yields a 1/2 cup, and takes only 5 minutes to whip together. You can store the leftover cream in an airtight container for up to 5 days.

Ingredients:

• 1/2 cup unsweetened almond milk
• 1/4 cup raw cashews
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic granules
• 1/4 teaspoon cumin

Blend all of the ingredients in a blender until smooth.

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