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Sunday, January 12, 2014

Lentils and Barley

I found this recipe looking for a light meal to use up our pantry staples. It is now an absolute favorite, and you can even crock it to have an easy night (put it all in and let it go 6-8 hours on low-though it gets a little mushier this way). It is great all on its own, kind of like a stew, with some salad or a nice whole-wheat roll.

1 cup dried lentils- rinsed and sorted
1/2 cup dried barley- rinsed
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon chopped or grated garlic (2 cloves?)
1" piece of fresh ginger, grated or very finely chopped
4 1/2 cups water or stock/broth
1 teaspoon soy sauce
Spices to taste: cumin, coriander, chili power, paprika, salt, pepper, turmeric, chipotle, crushed red pepper, bay leaf, etc)

1. In a medium sized pot, bring water to a boil with a pinch of salt, and bay leaf if you opt for one.

2. Add vegetables as you have chopped them, and once water comes to a boil add the lentils and barley.

3. Return to a boil, turn to low, and simmer uncovered about 30 minutes until the water is almost all evaporated. Add soy sauce and your choice of spices. I throw in what I know our family likes, more of the savory and less of the spicy, just in pinches. You can go wild on all but the salt, and should wait to add more salt until right before serving to see how much you really need.

4. Cook another 10-15 minutes until all of the water has been absorbed.

Cheap, easy, and loved by all in this house It also reheats very well if you have leftovers and is a great grab for breakfast or lunch.

Saturday, September 28, 2013

Kielbasa and Chili Hash

4 tablespoons olive oil
1 large white potato, diced (about 1.5 cup yield)
1 medium sweet potato, diced (about 1.5 cup yield)
1/2 ring of kielbasa or smoked sausage, diced
1 small white onion, chopped (about 1 cup yield)
1/2 cup chopped, cooked green chili (seeded)
1 teaspoon MDP's Seasoning  or seasoned salt of choice

1. Heat 2 tablespoons of oil in a wok or large skillet until it starts to ripple. Add potatoes and cook until tender, stirring as little as possible so that the edge crisp, about 10 minutes.

2. Add  kielbasa and onion. Cook until onion is transparent and softened, about 5 minutes.

3. Add seasoning and green chili. Cook until potatoes are cooked all the way through, about 2-3 minutes. Adjust seasoning or add salt and pepper to taste.

Saturday, September 21, 2013

BBQ Turkey Meatloaf Bites

1 cup breadcrumbs
1/2 cup chicken stock
2 pounds ground turkey breast *
1 tablespoon poultry seasoning
2 teaspoons cumin
1 tablespoon dried parsley
dash of soy sauce
sea salt and fresh ground black pepper to taste
1/4 cup chopped green chili (cooked)
1/4 cup finely chopped onion
2 eggs
BBQ sauce of choice

1. Heat oven to 375. Combine breadcrumbs and stock to moisten.

2. Mix turkey and dry seasonings. Add moistened breadcrumbs, soy sauce, chili, onion, and eggs. Mix until blended together.

3. Form mixture into 12 balls and insert into the holes of a 2.5" muffin pan(s).

4. Bake for 30 minutes, remove and spread about 1 teaspoon of BBQ sauce on the top of each meatloaf. Continue baking for another 15-20 minutes until internal temp reaches 170.

5. Let stand 10 minutes before serving.

Make-ahead Option: Instead of baking immediately, you can wrap the meatloaves and store overnight until you are ready to cook and serve.

* You can also substitute 1/2 cup TVP reconstituted with 1/2 cup chicken stock for 1 pound of the turkey breast. Textured or texturized vegetable protein, also known as textured soy protein, soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a  meat extender.
 

Saturday, September 7, 2013

Pumpkin Oatmeal Cookie Pancakes

1 cup baking mix (like Bisquick)
3/4 cup rolled oats
1/4 cup flax seed
1 tablespoon brown sugar
1 tablespoon cinnamon
1/2 cup solid packed pumpkin puree
1 cup buttermilk
1 egg
2 TBSP honey
1/4 cup raisins or shredded sweetened coconut
2 tablespoons sunflower kernels or pepitas (hulled pumpkin seeds)

Combine dry ingredients in a large bowl. Make a well in the center. Combine wet ingredients until well incorporated. Pour wet ingredients into the well in dry ingredients. Stir until everything is moist but still lumpy. Do not overmix.

Pour onto a hot oiled skilled 1/4 cup at a time. Flip once the underside is golden brown (the oatmeal doesn't allow bubbles to rise up like traditional pancakes).

Sunday, September 1, 2013

Whipped Pumpkin Spice Cream Cheese

4 ounces cream cheese
1/4 cup solid packed pumpkin puree
1 teaspoon real maple syrup
1 teaspoon real vanilla extract
1 teaspoon pumpkin pie spice

In a food processor, whip cream cheese until fluffy. Add remaining ingredients, and pulse until combined well.

Great for bagels, French toast, or a sweet twist on a grilled cheese sandwich.