To know me is to know that I eat a shit load of lentils. And not just one kind, I eat them all, in all the ways, all day, everyday. Vegetables and lentils. That is my truth.
Lentil flour. One more way to consume the mighty legume. Blended while dry into a fine powder, it takes the lentil to a whole other level. You can use the flour in all sorts of things like bread, soup, even in baked goods. it really is a great flour to have on hand, especially if you are hungry and want to toss something quick and easy, heathy, and delicious together like these here pancakes.
These pancakes. All they are made of is lentil flour and pureed up zucchini and onion. Now that might sound a little on the dull side, but trust me here, they are far from dull. They are freaking delicious. And better for it that they take like 10 minutes from start to finish to make. And no oven which is necessary these days with all the stupid hot weather.
Anyway. lentil zucchini pancakes. Give them a try. They will probably become your favorite.
To the lentil flour and zucchini pancakes!
The stuff. Dry green lentils, a zucchini, and onion, salt and pepper, and a splash of oil.
Te make lentil flour. Place dried lentils into a high speed blender and blend until it turns into a fine flour.
Once you have the flour made, cut up the zucchini and onion into chunks.
Drop into the blender and blend until pretty smooth.
Dump puree into bowl and top with some lentil flour.
Mix until completely combined. The batter should be kind of thic but still spoonable. Also, season with salt was pepper here.
Heat up a skillet with a splash of oil. Once hot, scoop spoonfuls of batter into pan and spread it evenly about 1/4 inch thick. Cook first side fr 4-6 minutes or until nice and brown then flip and cook the other side until done. Repeat until batter is gone.
Now eat your amazing delicious lentil zucchini pancakes. I served with fresh salsa, and I have also made tahini dip and used hummus to smear on them which was also freaking amazing, but you can serve with whatever floats your boat.
-C
1 pound dry green lentils
1 large zucchini
1 onion
salt and pepper
splash of oil
Start with the by making the lentil flour. Place lentils into a high speed blender and blend until it has turned into a fine flour. You might need to stop the blender ever once in a while to move things around with a spoon (when it is turned off!). It should only take about a minute or so in a Vitamix, but maybe a few extra minutes if using a less powerful blender.
Once flour is achieved, dump into a jar with a lid. You probably won%u2019t be using it all right now.
Now grab the zucchini and onion and cut into chunks. Place the chunks into the blender and blend until smooth.
Dump puree into a bowl. Add about 1 cup of lentil flour and stir. IF the batter is really loss, add in another 1/4 cup or more to get the batter to a thick but spreadable consistency (kind of like hummus). Season with salt and pepper.
Grab a skillet and place on medium heat with a splash of oil. Once skillet is heated place spoonfuls of the batter in and spread around until between 1/2-1/4 inch thick. Cook fist side for 4-6 minutes or until a nice golden brown then flip and cook the other for a few minutes until browed. Repeat until batter is gone.
Place cooked pancakes on a plate, grab a fork and some savory type condiment (hummus, salsa, tahini, cashew cream) and eat.
I am freaking hot. We are currently in a heat wave right this very minute and I am not happy about it. This is my problem with summer, the heat. Or better yet, the heat with humidity. It turns me sour and I can%u2019t deal with anything, including myself. It is not a good look on me.
But a redeeming quality summer does have is all the fresh produce. The farm share is really starting to pick up and we are getting a good amount of fresh goody goods and that is something I can%u2019t not be happy about. But it is still to hot and when it%u2019s to hot, no one (I think) wants to cook. So don%u2019t cook, just compile. A big ass bowl of veggies, some lentil (or use beans if you want) , and creamy peanut sauce. Thrown together within minutes, hardy and satisfying without being heavy and hot, and tasted really freaking good. A meal on it%u2019s own or a fantastic side dish or snack dish or you know, anytime eating time food dish.
It is just a good dish to make and even better to eat. Heatwave or not.
Now to the cauliflower, kale, and lentil bowl with all the peanut sauce!
The stuff. Half a head of cauliflower, a few big kale leaves, half an onion, cooked lentils, peanut butter, apple cider vinegar, hot water, soy sauce, ginger, garlic powder, red pepper flakes, and black pepper.
Cut up cauliflower. Just go at it with a knife until it is a pile of small little pieces. Then dice up the onion into small pieces and cut up kale into small pieces as well.
Toss all of that into a bowl and top with the lentils.
Peanut sauce. Mix together the peanut butter, vinegar, soy, ginger, garlic, and red pepper flakes. Stir and add in enough hot water to make it creamy, smooth, and pourable.
Dump the peanut sauce into the bowl with everything else.
Toss until everything is evenly coated. And don%u2019t forget to add a good amount of black pepper.
And that is it. Now grab a bowl and a fork and eat. It is really really good.
-C
Serves 1-2 as a big salad or 3-4 as a side
1/2 head of cauliflower
1 1/2 cup cooked lentils
2-3 large kale leaves
1/2 a small onion
Peanut Sauce
1/4 heaping cup of peanut butter
2 tablespoons soy or liquid aminos
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon chili flakes
4-5 tablespoons hot water
black pepper
Start by chopping up cauliflower into little pieces. Some pieces will be like crumble and that is good. Also dice up onion into small pieces and chop kale into small pieces. Place it all into a bowl and top with the cooked lentils.
Make peanut sauce. Place peanut butter, soy ,vinegar, the ginger, garlic and red pepper flakes, and 4 tablespoons hot water into a jar or bowl and mix until incorporated. It should be smooth and thick, but pourable. If to thick, add in another tablespoon or two of hot water.
Once sauce is made, dump into bowl with the rest of the stuff and toss until everything is coated and combined. Top with lots of black pepper and then, well, eat. Or set aside until meal time. Then eat.
Every now and then I make something for me. All for me. This is one of those dishes that was not destined to be shared with anyone. That I had no one else in mind to eat besides me. No worring about what anyone else with think. Just a simple little dish that I was craving and wanting.
So I made it and man, was it so freaking satisfying. Cooking for oneself is very much a gratifying experience.
Celeriac, or also know as celery root. Have you ever had it? If not, well duder, you need to. It is in my top 3 favorite vegetables and that is saying a lot. So anyway, celeriac, has a slight celery taste, but also kind of earthy and nutty. It pairs well with anything that a potato might, but also is amazing on it%u2019s own. Roasted, steamed, raw. Just really fantastic. And it is in season so get on it and go find yourself some.
And lentils. In my top 3 favorite foods. Made them crispy because pureed celeriac and crispy lentils just sounded right and I love me crispy things. Again, I was making this dish fo me so crispy was happening.
Together, the creamy, delicious pureed celeriac covered with a bunch of spiced, crispy lentil%u2026.Amazing. Eating it, I couldn%u2019t have been happier. I did myself one good with this one.
I might even have to make it to share someday.
Now to the celeriac and lentils!
The stuff. A bulb of celeriac, some cooked lentils, salt and pepper, chili powder, garlic powder. mustard powder, and oil. (oil is optional)
The celeriac. Ok, so most people peel it. I actually get weird looks from people when I tell them I don’t , but let me do me, you know. So anyway. Peel it if you want, or not, just cut it up into chunks.
Place cut up celeriac into a pot and cover with water. Place on stove on medium heat and cook until fork tender.
Lentils meet spices and get mix all together. Add a pinch of salt and lots of cracked pepper too.
Spread now spiced lentils onto a baking sheet, pop into oven, and bake until crispy. Easy peasy.
And to puree the celeriac. Strain any extra water into a cup. Season with a pinch of salt and pepper and grab the hand blender (or regular blender) and blend it, adding back in some of the strained water as needed, to get to a consistency that you like. Me, I liked it pretty smooth, but also with a little chunk. Heck, you could leave it really chunky or go all out completely smooth. Up to you. Also if you want a creamier texture, add in a teaspoon or so of the olive oil. That is a taste preference. I didn’t add oil this time, but I have before. It%u2019s good both ways.
And there you have it. Add the celeriac puree to a bowl, top with crispy lentils, and garnish with something green if you want.
Then eat it.
Not going to lie. After this picture was taken, I busted out the spicy mustard and covered everything with it. And it was amazing.
-C
serves 1 as a meal, or a few as a side dish
1 1/2 cups cooked green lentils
1 large celeriac bulb (soft ball sized)
1 teaspoon chili power
1/2 teaspoon ground mustard powder
1/2 teaspoon garlic powder
salt and pepper
olive oil (optional)
Grab celeriac and peel if you want, or just give it a really good wash. Cut into chunks and place into pot. Add enough water to just cover the celeriac and place on medium heat on the stove. Cook until fork tender.
In the mean time, mix all the spices and a good pinch of salt and lots of pepper together with the lentils. Dump them and spread them out onto a lightly oiled baking sheet. Place in oven and turn to 400 degrees (you can start cooking the lentils while the oven is preheating). Bake for about 20 minutes or until lentils are crispy.
Once the celeriac is tender, strain water into a cup and either with a hand blender or a regular blender, blend until smooth, adding in some of the poured off water as needed. You can puree as smoothly as you like or leave a few chunks.. Also, you might want to add in a teaspoon or so of olive oil for a slightly richer and creamier taste. Season to taste with salt and pepper.
Ehen the lentils are done, take them from oven. Place large amount (or all) of the celeriac puree to a bowl, cover with some (or all) of the crispy lentils and that is that. Eat away.
Serving suggestion%u2026. Mustard. Any kind. So good.
It is spring yes? I know it is officially spring but around here it has been more or less still winter which is to be expected but is, at this point, no longer welcomed. I, as well as everyone else I talk to, are over it. Enough snow. enough of the hats and jackets. Just enough.
But the bright side of the chilly, cold weather is that we can and still want to turn the oven on and cook things. And because I turned the heat off a little prematurely, I am cold so I really want the oven on.
One skillet, a little chop action, a stir, some good time in the oven and there you go, food for your belly. Not a ton of dishes to do, steps to fallow, thoughts to think (other then eating thoughts). A good old, hearty, simple to toss together, spicy, delicious skillet of goodness. Prepare it fast, pop into warm oven, sit in kitchen drawing up plans for the spring veggie garden, and then eat yourself warm. What more can we ask for?
We can ask for spring weather because seriously. But other then that.
To the goodness of cajun lentils and rice!
The stuff. Lentils, brown rice, cajun seasoning, some crushed tomatoes, an onion, a carrot, a few cloves garlic, some cauliflower, water, oil, and salt and pepper.
First off, mince garlic and chop up the cauliflower, carrot, and onion into small pieces.
Toss it all into a good sized oven safe skillet with a splash of oil. Mix in the cajun seasoning too and stick o nth stove on medium heat for a few minutes.
Cook until fragrant and slightly tender. Taste it, it is good.
Dump in the lentils and rice. Then dump I the tomatoes and the water. Give it all a mix.
And after. All done. Now dinner.
Grab some green thing to chop and toss on for some color.
Now grab some bowls, a few forks, and get to eating.
-C
Serves 4-6
3/4 cup uncooked brown or white rice
3/4 cup dried green lentils
2 cups crushed tomatoes (preferably not salted)
2 1/4 cups water
3 tablespoons cajun seasoning (see note)
1 large carrot
1/4 head of cauliflower (about 2 cups chopped)
1 large yellow onion
2-3 cloves garlic
1 tablespoon olive oil
salt and pepper
Note. Store bought cajun seasoning usually contains salt and pepper so when seasoning, be aware of the amount of salt (if any) you choose to use.
Preheat oven to 350
Start by chopping the carrot, onion, and cauliflower into small pieces. Mince the garlic and toss it all into the skillet with the olive oil. Stir in the cajun seasoning and sprinkle in salt and pepper if it needs it. Place skillet on medium high heat and cook veggies until fragrant and slightly tender which should take about 5 minutes then remove from heat. Dump in the lentils, rice, water and tomatoes. Stir until mixed then either place a lid or foil over the top. Place into preheated oven for about an hour, removing the lid or foil after 40ish minutes and giving it a stir when you do. The bake is done when the rice and lentils are fully cooked, but if you are into a crispy top and crunchy sides, by all means, cook a little longer.
Remove from oven when fully cooked and you are happy with crispness. Let cool for a few minutes, toss on some chopped green something or another if you want, and serve it up.
Left overs store great in the fridge for a few day and freeze well too.
Are you as excited about pumpkin season as I am. And not because of pumpkin spice this or that, I am talking about real squash pumpkin. I am so excited, and have started a stash. I have about 10 sugar pumpkins all through the house. Equal parts fall decor and dinner. Being able to eat your decorations is key to a successful life. I am 100 percent sure about that.
So now that we have established that it%u2019s time to eat pumpkin, we also have to realized that there are more ways to eat pumpkin then in baked goods. Savory pumpkin is just as good, if not better then sweet pumpkin. I mean, it%u2019s a squash and don%u2019t we all love a good ssavory squash situation? If you don%u2019t, well you are in the wrong place my friend.
This dish here pretty much sums up all that I ever want to eat again. Roasted pumpkin with cumin is one of the best things ever. No joke. Swiss chard is definitely my favorite green, besides spinach, (and I love kale, but chard is better then kale too!) and red lentils are my favorite kind of lentils. All I all, this small list of ingredients makes for one heck of a dish. I was pre making this for dinner for Barb and the mr. and ended up making something else for dinner so I could eat and save it all for myself. I did not share one bit of this and feel zero bad about it. I mean, I made it so it is mine. They had chili, I secretly ate this.
It%u2019s come to that. I am hiding my pumpkin and lentil dish. What is wrong with me? Ha!
Now to the best pumpkin dish ever!
The stuff. A sugar pumpkin, some swiss chard, an onion, red lentils, a few cloves of garlic. cumin, salt and pepper, and olive oil.
Cut the pumpkin in half, scoop the seeds out (save for roasting later), and chop into mouth sized chunks. Dice the onion up, and remove the stalk and thicker part of the rib from the chard leaves and dice up the stalk. Stick the leaves to the side.
Place all the chopped up stuff onto a baking sheet, drizzle with a little bit of oil, dump on some cumin and sprinkle with salt and pepper then toss it all around.
A fall roast ready for the oven.
Once veggies are in oven roasting, make the lentils. Water and lentil in a pot, bring to a boil, turn on low and let cook until lentils are done. Once cooked, sprinkle in a pinch of salt.
Also mince up the garlic and rough chop up the chard leaves.
Fall veggies are looking nice and roasted and tasting all so good. Toss in the minced garlic and chopped chard leaves and pop the baking sheet back into the oven for a little longer just until the garlic and leaves are cooked too.
Now you have your lentils and the cumin roasted pan of goodness. If you have a lime, cut that up too because it will make this all just perfect. Perfect I tell you.
Here it is. A bowl of red lentils, piled high with cumin roasted pumpkin and chard with a fresh squeeze of lime. Once you aat a few bites, tell me. Best fall dish ever, right!?!
Have a fantastic fall weekend.
-C
serve 2-3
1 pie pumpkin
1 bunch of Swiss chard (between 5-6 large stalks, more if the stalks are small)
1 yellow onion
2-3 cloves garlic
1 cup died red lentils
3 cups water
2 tablespoons cumin
A lime (optional)
salt and pepper
olive oil
Preheat oven to 400
Start by cutting pumpkin in half and removing seeds, (place seeds aside for later to roast), then cut the pumpkin into inch or so cubes. Grab the chard, remove the stalks and ribs from the leaves, place leaves to the side, and dice the stalks up. Dice onion into medium sized chunks and place all of what you have just chopped on a baking sheet. Drizzle a teaspoon or two of oil all over. Spinkle on the cumin and a pinch of salt and pepper and toss around. Evenly distribute the veggies on the pan and stick into the oven to roast, for about 25 minutes, or until the pumpkin and chard stalks are fork tender. In the meantime rough chop the leaves and mince the garlic. When the pumpkin and chard are just about done, remove pan from oven and toss in the garlic and leaves. Place pan back into oven for another 8-10 minutes or until the leaves have cooked. Remove from oven.
While the veggies are roasting, make the lentils. Place the water and lentils into a medium sized pot and bring to a boil. Once boiling, turn down to low, giving it a stir ever few minutes until lentils are soft.Once cooked, remove from heat and season with pinch of salt salt.
When the lentils are cooked and the veggies are roasted, it%u2019s time to eat. Spoon lentils into a bowl and top with roasted veggies. Season with more salt and pepper if needed and cut up lime (optional) and squeeze juice all over. Eat right away and save any for later.
Both of us have been on all week while both of us have been fighting off a something that wants to invade our bodies. We have tried not no let it slow us down too much, but I tell you what. I, and the mr, are pretty fucking sick of feeling like crap. We have been pumping so much elderberry, zinc, teas, and witchcraft. We WILL get rid of this shit!!!
%u00a0Even though feeling like ick, we powdered through and did life.%u00a0The mr bought me a scroll saw for spoon carving (which is now his and I am getting a band saw instead) %u00a0We had a dinner with the mr’s %u00a0family, Qui, Adriana, and Evan came over for cookie baking and spoon carving and there was a pizza party with some littles and the bionic woman. Oh, and let’s not forget the tea party that included a horse and fake tea. Next time I go to a tea party, there better be real tea or I am out.%u00a0The mr has had a couple of bigger jobs that he was doing and I had (still am doing) the stupid taxes to finish. Doing a lot of paper work really gives a lady who needs glasses a big freaking headache.%u00a0I have been procrastinating the inevaadable for a little too long. I need to start wearing my glasses all the time in order to see like, a lot better. Problem is that the procrastination in me is strong. I have had this new prescription for 2, maybe 3 months, but seriously, finding glasses is such a bitch. %u00a0I am doing it though because I need to see, which lead me to Costco. Costco, the land of giant sized tubs of mustard and 10 lb bags of organic carrots (I buy them both), which also has an optical center (what don’t they have?)
Got to Costco, took a look, got annoyed and stressed and walked away. Figured I was already there so might as well walk around, spotted a friend being a pharmacist, cruising the isles,%u00a0%u00a0and that’s when I saw it. The display of 10 lb bags of lentils. No joke, I have been waiting forever for this day to happen. I was so freaking excited, like way, way more then anyone should ever get over a bag of lentils, but I was. I mean, come on, A giant bag of lentils … it is just so fantastic.%u00a0%u00a0I grabbed my bag of lentils and %u00a0bounced out of there with a smile on my face and %u00a0thoughts of %u00a0dinner and large Costco sized pickle jars full of goodness. (I had already forgot about the glasses)%u00a0I am already planning on another Costco trip just so I can but 5 more bags…. You can never have too many lentils. And I did end up buying glasses, I just ordered them off the internet. I figured I don’t care what they look like, I would just like to see. And I will, in like 1-2 weeks or whenever they come in the mail.
Last night Jeff Dad came to town to take some more care of his bionic daughter, although the lady is walking like a champ already and probably could start training for a marathon now. (You can go home now Dad, haha)%u00a0%u00a0We did dinner with him and her and missed out on the him that was suppose to be there, but at least we got to see Jackson with his arms full of a suit and tie on the way to the ball. %u00a0Jackson just loves dress up and high school dances. %u00a0He lives so hard for them.%u00a0
Today is all about watching the ice melt away from the skating rink in front of the house that we call a walkway.%u00a0I spent a little time chipping away at the thick sheet of ice with a spade shovel and am now determined to get at least a narrow path of safety for not just us, but the poor mailman that has been risking his life to deliver my junk flyers and sign up cards for AARP. It is suppose to be above freezing all day so I have a good feeling about it. While I watch and wait I will probably be reading, carving some wood, or napping. But it will all be productive because I am making sure the ice melts. I am doing it for the mailman.%u00a0
The places the internet took me this week.%u00a0
-Is it even possible?%u00a0How Do I Avoid Catching Cold or Flu From My Sick Partner?%u00a0
–Starlings Perform Acrobatic Life-Or-Death Dance With A Hungry Falcon. My mind was blown. I have watched it many many times.%u00a0
–Are Biscuits and Scones the Same? I have always thought them interchangeable. A,%u00a0Call them what you will, type deal.%u00a0
-Holy shit Nutella.France Descends Into Chaos Over Nutella Sales.%u00a0
-Sunday Reading: In the Air. Probably not great reading if you are afraid of heights. OR maybe it is.%u00a0
-Kind of fantastic why you know why they did.%u00a0The Guggenheim Offers The White House A Gold Toilet.%u00a0%u00a0
–The Far Out History Of How Hippie Food Spread Across America. I spent a good amount of time with the Moose Wood Cookbooks when I was a teen.%u00a0
-I have killed at least 10 mosquitos in the past week. I think there is a nest in the house and they are waiting for warmth to attack me.%u00a0How To Teach Mosquitoes To Leave You Alone
–The Imaginative Powers of a Brain on Autopilot.%u00a0It’s when all the creative stuff happens.%u00a0
And pictures from the week.
There are just some things in life that are always right, like puppies, rainbows, human decency,%u00a0or the smell of %u00a0springtime flowers. And tacos. Tacos are always right. Seriously, have you ever meet someone that doesn’t enjoy a taco of some sort, of some variety? Everyone has a taco, that is a fact. (Even if you skip the tortilla and go straight for all the fillings like me.)
And if you are like me, lentils and butternut squash are always right too. So are all the veggies and %u00a0the avocado.%u00a0Together all this goodness makes for one amazingly fantastical, very right taco.%u00a0
We all need a little bit rightness in our lives right now. Why not start with dinner.%u00a0
The stuff. You got to get lenitls, butternut squash, cumin, chili pepper, salt and pepper, and olive oil. Also kale,%u00a0red onion, cabbage, avocados, a jalape%u00f1o,%u00a0limes, and garlic. And you need something to stick it all in, so flour or corn tortillas.%u00a0
Start with making the veggie slaw. Basic here, just chop up the kale, onion, and cabbage into small thin pieces.
All that veggie goodness goes right into a bowl with a sprinkle of salt and the juice of a lime. Give it a good toss to coast it all and set aside to do it’s magic. The longer it sits, the better it gets.
Now to roast the squash. %u00a0Dice it into small mouth sized pieces. I usually don’t peel, but most people do and the mr has been avoiding he peel when he eats the squash so I peeled it (and roasted it and ate it myself)%u00a0
Toss the squash in a drizzle of olive oil and the cumin and chili powder and a little salt and pepper.%u00a0
Raw squash goes into a preheated skillet (or baking sheet) and roasted until browned and tender.%u00a0
Squash meets lentils and it is good. So so good.%u00a0
And don’t forget the jalape%u00f1o mousse.%u00a0. Dice the jalapeo and the garlic and toss into a blender (or jar to use an emulsion blender) with the avocado, juice of a lime, a sprinkle of salt, %u00a0and a little bit of water.
A pillowy cloud of green goodness.%u00a0
You got all the stuff,%u00a0you know what to do.
Fact. Tacos = happiness.%u00a0Now get on it.%u00a0
-C
make about 6 tacos%u00a0
1 1/2 cups cooked french lentils
1/2 of a small butternut squash (about 3 cups cubed)
1 tablespoon cumin
1 teaspoon chili powder%u00a0
salt and pepper
olive oil
2-3 large kale leaves
1/4 head of cabbage
small red onion
2 limes
1 large or 2 tiny avocados%u00a0
2-4 tablespoons water cup
1 jalapeno
2 cloves garlic
6 small %u00a0flour or corn tortillas%u00a0
Grab the kale, cabbage, and red onion and thinly slice and dice into small pieces. Place into bowl, sprinkle with 1/2 teaspoon salt and add in the juice of a lime. Give it all a good mix around and set aside.%u00a0
Preheat oven to 450. %u00a0Place your cast iron skillet or baking sheet in oven while preheating.
Take squash, peel the skin off (if you want) and cut into cubes about an inch big. Place in a bowl and toss with a little olive oil and the cumin and chili powder. Sprinkle a little salt and pepper in and toss it all around. When the oven is preheated, carefully remove the pan and dump the squash in it. Evenly disperse the squash then place the pan back into the oven and roast squash until browned and tender, which takes about 25 minutes.%u00a0
When the squash is done, remove and dump into a big bowl along with the lentils.
While the squash is roasting you can go ahead and make the avocado mousse. Scoop avocado fruit into a bowl %u00a0or blender and add in the jalape%u00f1o (seeds and ribs removed) and the garlic. Add in the juice of a lime and 2 tablespoons water. Blend until smooth. Add in more water to thin out to desired consitancey.%u00a0
Now you have everything ready to taco. Grab your tortillas and heat them up if want and start to pile it all on. Lentil squash mixture, a good handful of the veggie slaw, topped with a dollop or two of the avocado mousse. Now you got yourself a taco and it’s ready for your face.%u00a0
I know that sometime some of the foods that I eat might seem a little strange to people. But think about it. Isn’t there something that you eat that other people think is kinda weird or that you know might be a little on the strange side and yet you love it.%u00a0
So apple lentils. I know some people think it’s weird, but trust me, it’s not, it’s actually pretty freaking magical. Lentils, especially red lentils, have a mild, nutty flavor that make them perfect to use in any type of dish, sweet or savory. And so nutritional value, with protein up the wazoo, these little guys are mega fantastic and yeah. SO don’t knock it till you try it.
Now first off, YAY for apple season!!! Aren’t we just so happy for fresh delicious apples? I am, so much so that I have made up a super cool apple jig where my head bobs up and down and my legs shift and convulse all over the place. ( could be mistaken for a seizure) It’s a sight to see for sure.%u00a0 And a second YAY for warm food again. The past week or two I have been waking up to temps in the 50’s giving the world just enough chill for a cozy morning sweater, a throw blanket and a nice hot bowl of breakfast porridge. (It also taste fantastic made ahead then eaten cold if the world decides to get warm again) My morning have been great, all cuddled on the couch with a book. my coffee, ad a bowl of apple lentil porridge. Best way to start the day.
The stuff. An apple, some red lentils, water, and some cinnamon. You can also add some maple or brown sugar to the mix if you want more sweetness.
Firstly, water ans lentils go into a pot and placed on the stove until the the water is boiling.
While that is happening, chop up you apple.%u00a0 Big pieces, little pieces, or both. I like both because the smaller pieces kinda of dissolve in the lentils and the bigger chunks will keep shape.
So once your lentils have started to boil, dump inmost (save a little bit to toss on after the lentils are cooked)%u00a0 of the chopped up apple and a good pinch or two of cinnamon. Mix it all around and place back on heat on low so simmer and cook.
Soft and all cooked to perfection. Gorgeous.
Dump the porridge into a bowl, add on the left over chunks of apples and give it another good sprinkle of cinnamon.
Breakfast of champions right here.
And because it’s what I eat every day…I am a champion.
You can be one too! (just eat some lentils)
-C
Makes one serving but can easily be double
1/2 cup dried red lentils
1 cup water
an apple ( mac, honey crisp, paula red are good varieties)
1 teaspoon or so of cinnamon
Optional… Add a little sweetener like maple or brown sugar if you want
Stick water and lentils go into a pot and bring to a boil. Chop apple into pieces, some big, some small or all the same size. Once the lentils are boiling, dump in most of the chopped apple (save about 1/4 of it for later) into the pot and sprinkle with cinnamon. Stir around, reduce heat to a low and cook until the lentils are soft (about 10 minutes) Once they are cooked, taste and decide if you need sweetener. If you do, add a teaspoon or two of whatever in now and mix around then,transfer the lentil goodness into a bowl, toss on remaining apple chunks, sprinkle with cinnamon, and go to town.
Spoon to mouth. Happiness.
I never use to eat%u00a0breakfast. Or I would drink a pot of coffee and call that my breakfast. (which still happens every now and then) But as I get older I have realized the importance of a eating a healthy morning meal.. If I eat breakfast I have more energy throughout the day. I go to%u00a0the gym in the mornings and find that if I eat before%u00a0or right after that I feel so much better and stronger and am less likely to have a major energy crash.. I also made breakfast%u00a0a routine, where I read while I eat, which is one of my favorite%u00a0parts of the day.%u00a0%u00a0This bowl of greatness has made%u00a0me wake%u00a0up hungry, to the point that sometime I go to bed excited to wake up and eat, and i’ll%u00a0be honest, to drink coffee.(that’s totally not weird)
And I know, this might seem like a strange combination to some, that lentils should not be a breakfast food. But really think about it. Why not? I am a firm believe that anything healthy that%u00a0provides a great amount of nourishment%u00a0is%u00a0good breakfast food. %u00a0
This breakfast bowl is full of everything that I love. It’s backed full of proteins and all sorts of other hearhtly vitamins, minerals and antioxidants (I am not going to list everything) and is%u00a0the optimal form of nourishment%u2026. The perfect breakfast.
Still %u00a0skeptical%u2026Well don’t be because I am telling you, this is oh so tasty. Just trust.
The stuff*%u2026. Cooked and cooled lentils, a carrot, a%u00a0couple strawberries and a small apple, all chopped up. And cinnamon. Don’t forget the cinnamon.
*Note..%u00a0%u00a0I always start with the lentils and carrots but will change uo the mix ins. I like%u00a0peaches, blueberries, cherries, pears, roasted sweet potatoes. I’ll use pretty much whatever I have for fruit in the house. So%u00a0what I am saying is%u00a0%u00a0use whatever you like.%u00a0
Take you stuff, and pile into%u00a0a bowl all nice and pretty.
Sprinkle on a spoonful of cinnamon..
This is for real, the best breakfast ever!
Start your morning right and have a great day!
-C
Between 1/2- 1 cup cooked and cooled lentils%u00a0
About a cup of mix ins. (use whatever you like..%u00a0apple, pears,%u00a0any type of berry,%u00a0roasted sweet potato,%u00a0cherries,%u00a0peaches,%u00a0nuts, carrots,%u00a0mango)
Cinnamon
Place lentils and mix in’s into a bowl. Sprinkle on desired amount of %u00a0cinnamon. Mix together and eat.
Can be made the night before so it is all ready for the morning.
Use%u00a0a spoon or your fingers,%u00a0%u00a0Always chew with%u00a0mouth.
Before we left for the weekend, I was was trying my hardest to empty the fridge out of all food with the intention of leaning it empty so I could leave it open to defrost while were were gone. Unfortunately I was not able to make it happen. What I did make happen was emptying it almost completely so that when we got home, we had pretty much no food in the house, except for a few things that probably should be eaten. %u00a0Plus one of the last things that I want to do after sitting in a car for 6 hours is go to the grocery store, or anywhere for that matter, so I was determined to make with what wet had in the fridge:
Carrots
half of a gigantic kohlrabi
soy milk
iced tea
bananas that needed to be frozen
strawberries
Perfect! %u00a0A few carrots and half of a gigantic kohlrabi.. plus at the hotel we were staying at, there were fruit bowls in he lobby full apples. Every time I went past the apples (which was a lot) I grab one or two, so I have a few apples (I actually have a lot of apples now). All the things I need for a super awesome salad slaw. Apples with their %u00a0nice sweet crispiness and kohlrabi with its cabbagey, crunchy earthiness, tossed together with some vinegar, some toasted walnuts and some carrots, I mean, so freaking good. And to make it a bit more of a meal, I made some lentils to go with it. But the best part was there was no need to leave the house!!
%u00a0%u00a0 %u00a0%u00a0The stuff%u2026 A huge hunk of a bigger then my head kohlrabi (or 2 normal bulbs). A carrot, an apple, toasted walnuts, red wine vinegar, and some salt.
Pretty simple stuff going on here. Just peel and julienne the kohlrabi, carrot and apple. (no need to peel the carrot or apple unless you want too) and stick it all into a bowl. %u00a0I used my mandolin, which is one of my favorite kitchen tools ever, but if you don’t have one, a box grater works too.Sprinkle with salt and a good glug glug of red wine vinegar. Chop up the walnuts (some big chunks and some very small pieces makes for good eating), toss it all together and, well that’s it. But wait%u2026. let it sit for a few minutes before serving to really let the flavors draw out.And there we have it. Super fast, full of flavors and crunchy texture. A salad slaw after my own heart.
Serve it as it or add to a bed of greens, rice, or lentils%u2026 and make sure to save at least as little%u2026 cause its an awesome little pre-bed snack.
Happy Week!!
-C
Kohlrabi Apple Walnut Slaw
2 medium sized Kohlrabis%u00a0
1 medium apple %u00a0%u00a0
1 small carrot
1/2 cup toasted walnuts
red wine vinegar
salt
In a large bowl, julienne kohlrabi (after peeled) apple and carrot. Sprinkle with salt, add in vinegar. Rough chop walnuts and toss the whole bit together. Let sit for at least 10 minutes, if not longer before serving. (A great salad to make ahead of time)
Eat as is, or toss onto a bed of greens, plate of rice or a bowl of lentils.
Any left overs only end up tasting better the next day.
The other day the mister and I started reminiscing about some of our earliest memories of what our parents fed us or what they used to eat when we were growing up. One of the dishes that we both remember eating was the classic creamed beef on toast, or as my mom use to call it, shit on a shingle. %u00a0 Yup, shit on a shingle. (who ever started calling creamed meat on toast is a freaking genius)%u00a0I think that as a kid, I liked %u00a0the dish just for the mer fact that I could say the word shit and get away with it. %u00a0I think my mom liked it for few reasons; she could make a big butt load of it really fast, for a crap load of kids, on the super cheap. And I think that she just really like it. %u00a0
Shit on a shingle is one of those foods that I like to call “trash food”, you know stuff like beefaroni or pork and beans. Stuff that we all loved as little kids but might think twice about feeding to anyone now. ( I’ll still feed nick a can of beefaroni.. he likes it)%u00a0As a throwback to our earliest food memories, (also a lack of food in the house and wanted to make something fast, easy, and cheap.. thanks mom!) I made the mister my rendition of the classic. Creamy Lentils and Mushrooms on toast. Not quite as trashy as creamed beef (lentils, mushrooms and onions are not trashy) but you get the same reminiscing feeling. I guess I could call it something like “stuff on a shingle” or lumps on a shingle”, but what kid (or adult) %u00a0would want to eat that. Let’s just stick with shit, it makes it more awesome to eat it.
The shit%u2026.. A few mushrooms, a bit of onion, cooked lentils, flour, milk, oil, salt and pepper, and garlic powder. And the shingles.. 2 pieces of thick white country bread.%u00a0Slice the mushrooms and the onion and toss into a skillet with a drizzle of oil. Cook on medium heat until browned and fragrant..Remove from pan.In the empty pan still on medium heat, add in the olive oil and the flour. Whisky constantly, slowly add in the milk. Keep whisking until sauce thickens. Remove from heat. Add in %u00a0salt, pepper, and garlic powder.Add the mushrooms and the lentils into the sauce and give it a good mix. Oh, and don’t forget to %u00a0toast up the bread. Now dump that shit all over those shingles! Oh the memories.
If you need to, make it classy by serving it with a cloth napkin and a nice fork and knife. But eat it however you need to. (As kids we like dirty hands and no fork, preferably with a big tall glass of overly sweetened red flavored kool-aid)
Enjoy this fantastic Spring weekend!
-C
%u00a0Shit on s Shingle (Creamy Lentils and Mushrooms on Toast)
One serving
1 cup cooked lentils
2- 3 mushrooms
1/2 small onion
1 cup milk (cow, nut, plant%u2026 whatever you want)
1 tablespoon olive oil
1 tablespoon flour
1 teaspoon garlic powder
salt and pepper
2 pieces of nice thick but soft white sandwich bread
Slice the mushroom and onion and toss into a pan or skillet with a drizzle of oil. Cook on medium heat until brown and fragrant than dump onto a plate. In same skillet, add the oil and the flour and mix with a whisk while slowly adding in the milk. Keep whisking until sauce starts to thicken. Turn heat to simmer and add in the cooked lentils and the saut%u00e9d mushrooms and onions. Push down the bread in the toaster.. and when it pops up, dump the shill over it.
Last week pineapples were on sale everywhere%u2026%u2026So I bought 5. Don’t judge%u00a0
And I bet I am not the only one that got overly excited at $1.50 pineapple and bough themselves a few. We will just call ourselves opportunists. %u00a0Now we have plenty of pineapples and don’t have to pay %u00a0the $4 a piece prices. (Justification) %u00a0
But if you don’t have a pineapple laying around, you must go get one. (Maybe if your lucky, there might still be some sales going on) because you must make this salad. I am on a mission to make everyone I know eat it because, for lake of a better way to say it%u2026%u2026.It will rock your world.
Dill and pineapple are a serious match made in heaven. Pineapple, with its sweet, tangy, citrusness %u00a0and dill with it’s super fresh earthiness. Mixed together with a few other helpers to create a fresh, clean, chunky, tangy, over the top, flavor. I could stop right there, but toss in a handful of lentils, some creamy avocado and a bed of kale%u2026It’s like the best spring time, celebration on you tongue, happiness in you tummy, kind of salad.
A salad that will make you smile. (and maybe buy %u00a05 pineapples)%u00a0
%u00a0Stuff for the goodness. We got the kale, some avocado because all salads should have avocado and some cooked lentils because, well, all salads should have lentils (or beans or nuts.. so you could totally something else) Then a few sprigs of fresh dill, a clove of garlic, red wine vinegar, salt and a bowl of chunked up pineapple.%u00a0The pineapple, dill, garlic, red wine vinegar, a splash of water and a pinch of salt get blended in a blender or whatever blending device you use. Go as smooth or chunky as you like, I recommend going smooth, but leaving a little chunk, like half blended.
The prep is done, now compile. %u00a0Kale in bowl, top with lentils,. Toss on avocado chunks, and, last but not least, the blended pineapple dill mixture.So good%u2026%u2026So so good.
Happy Friday!!
-C
So Good Pineapple Dill Kale Salad
Serves Two
3 cups washed and chopped Kale
1/2 a avocado, diced
1 cup fresh pineapple chunks
1-2 springs fresh dill
1 tablespoon Red Wine Vinegar
Salt%u00a0
1/2 cup cooked lentils%u00a0(or any bean or nut will do)
Note. No fresh dill? You can use dried, just sub in 1 teaspoon for the fresh and after blending with the pineapple, let sit a little longer to really let the flavors meld together.%u00a0
Place pineapple, dill, pinch of salt, vinegar and garlic into a blender or whatever you own that blends and blend stuff together, leaving it a little chunky. Let sit for 5-10 minutes.
Kale goes into a bowl and add the lentils and diced avocado. Pour the blended pineapple on. Toss around.%u00a0
THE LOVELY CRAZY
November 5, 2020 by maximios • Blog
To know me is to know that I eat a shit load of lentils. And not just one kind, I eat them all, in all the ways, all day, everyday. Vegetables and lentils. That is my truth.
Lentil flour. One more way to consume the mighty legume. Blended while dry into a fine powder, it takes the lentil to a whole other level. You can use the flour in all sorts of things like bread, soup, even in baked goods. it really is a great flour to have on hand, especially if you are hungry and want to toss something quick and easy, heathy, and delicious together like these here pancakes.
These pancakes. All they are made of is lentil flour and pureed up zucchini and onion. Now that might sound a little on the dull side, but trust me here, they are far from dull. They are freaking delicious. And better for it that they take like 10 minutes from start to finish to make. And no oven which is necessary these days with all the stupid hot weather.
Anyway. lentil zucchini pancakes. Give them a try. They will probably become your favorite.
To the lentil flour and zucchini pancakes!
The stuff. Dry green lentils, a zucchini, and onion, salt and pepper, and a splash of oil.
Te make lentil flour. Place dried lentils into a high speed blender and blend until it turns into a fine flour.
Once you have the flour made, cut up the zucchini and onion into chunks.
Drop into the blender and blend until pretty smooth.
Dump puree into bowl and top with some lentil flour.
Mix until completely combined. The batter should be kind of thic but still spoonable. Also, season with salt was pepper here.
Heat up a skillet with a splash of oil. Once hot, scoop spoonfuls of batter into pan and spread it evenly about 1/4 inch thick. Cook first side fr 4-6 minutes or until nice and brown then flip and cook the other side until done. Repeat until batter is gone.
Now eat your amazing delicious lentil zucchini pancakes. I served with fresh salsa, and I have also made tahini dip and used hummus to smear on them which was also freaking amazing, but you can serve with whatever floats your boat.
-C
1 pound dry green lentils
1 large zucchini
1 onion
salt and pepper
splash of oil
Start with the by making the lentil flour. Place lentils into a high speed blender and blend until it has turned into a fine flour. You might need to stop the blender ever once in a while to move things around with a spoon (when it is turned off!). It should only take about a minute or so in a Vitamix, but maybe a few extra minutes if using a less powerful blender.
Once flour is achieved, dump into a jar with a lid. You probably won%u2019t be using it all right now.
Now grab the zucchini and onion and cut into chunks. Place the chunks into the blender and blend until smooth.
Dump puree into a bowl. Add about 1 cup of lentil flour and stir. IF the batter is really loss, add in another 1/4 cup or more to get the batter to a thick but spreadable consistency (kind of like hummus). Season with salt and pepper.
Grab a skillet and place on medium heat with a splash of oil. Once skillet is heated place spoonfuls of the batter in and spread around until between 1/2-1/4 inch thick. Cook fist side for 4-6 minutes or until a nice golden brown then flip and cook the other for a few minutes until browed. Repeat until batter is gone.
Place cooked pancakes on a plate, grab a fork and some savory type condiment (hummus, salsa, tahini, cashew cream) and eat.
I am freaking hot. We are currently in a heat wave right this very minute and I am not happy about it. This is my problem with summer, the heat. Or better yet, the heat with humidity. It turns me sour and I can%u2019t deal with anything, including myself. It is not a good look on me.
But a redeeming quality summer does have is all the fresh produce. The farm share is really starting to pick up and we are getting a good amount of fresh goody goods and that is something I can%u2019t not be happy about. But it is still to hot and when it%u2019s to hot, no one (I think) wants to cook. So don%u2019t cook, just compile. A big ass bowl of veggies, some lentil (or use beans if you want) , and creamy peanut sauce. Thrown together within minutes, hardy and satisfying without being heavy and hot, and tasted really freaking good. A meal on it%u2019s own or a fantastic side dish or snack dish or you know, anytime eating time food dish.
It is just a good dish to make and even better to eat. Heatwave or not.
Now to the cauliflower, kale, and lentil bowl with all the peanut sauce!
The stuff. Half a head of cauliflower, a few big kale leaves, half an onion, cooked lentils, peanut butter, apple cider vinegar, hot water, soy sauce, ginger, garlic powder, red pepper flakes, and black pepper.
Cut up cauliflower. Just go at it with a knife until it is a pile of small little pieces. Then dice up the onion into small pieces and cut up kale into small pieces as well.
Toss all of that into a bowl and top with the lentils.
Peanut sauce. Mix together the peanut butter, vinegar, soy, ginger, garlic, and red pepper flakes. Stir and add in enough hot water to make it creamy, smooth, and pourable.
Dump the peanut sauce into the bowl with everything else.
Toss until everything is evenly coated. And don%u2019t forget to add a good amount of black pepper.
And that is it. Now grab a bowl and a fork and eat. It is really really good.
-C
Serves 1-2 as a big salad or 3-4 as a side
1/2 head of cauliflower
1 1/2 cup cooked lentils
2-3 large kale leaves
1/2 a small onion
Peanut Sauce
1/4 heaping cup of peanut butter
2 tablespoons soy or liquid aminos
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon chili flakes
4-5 tablespoons hot water
black pepper
Start by chopping up cauliflower into little pieces. Some pieces will be like crumble and that is good. Also dice up onion into small pieces and chop kale into small pieces. Place it all into a bowl and top with the cooked lentils.
Make peanut sauce. Place peanut butter, soy ,vinegar, the ginger, garlic and red pepper flakes, and 4 tablespoons hot water into a jar or bowl and mix until incorporated. It should be smooth and thick, but pourable. If to thick, add in another tablespoon or two of hot water.
Once sauce is made, dump into bowl with the rest of the stuff and toss until everything is coated and combined. Top with lots of black pepper and then, well, eat. Or set aside until meal time. Then eat.
Every now and then I make something for me. All for me. This is one of those dishes that was not destined to be shared with anyone. That I had no one else in mind to eat besides me. No worring about what anyone else with think. Just a simple little dish that I was craving and wanting.
So I made it and man, was it so freaking satisfying. Cooking for oneself is very much a gratifying experience.
Celeriac, or also know as celery root. Have you ever had it? If not, well duder, you need to. It is in my top 3 favorite vegetables and that is saying a lot. So anyway, celeriac, has a slight celery taste, but also kind of earthy and nutty. It pairs well with anything that a potato might, but also is amazing on it%u2019s own. Roasted, steamed, raw. Just really fantastic. And it is in season so get on it and go find yourself some.
And lentils. In my top 3 favorite foods. Made them crispy because pureed celeriac and crispy lentils just sounded right and I love me crispy things. Again, I was making this dish fo me so crispy was happening.
Together, the creamy, delicious pureed celeriac covered with a bunch of spiced, crispy lentil%u2026.Amazing. Eating it, I couldn%u2019t have been happier. I did myself one good with this one.
I might even have to make it to share someday.
Now to the celeriac and lentils!
The stuff. A bulb of celeriac, some cooked lentils, salt and pepper, chili powder, garlic powder. mustard powder, and oil. (oil is optional)
The celeriac. Ok, so most people peel it. I actually get weird looks from people when I tell them I don’t , but let me do me, you know. So anyway. Peel it if you want, or not, just cut it up into chunks.
Place cut up celeriac into a pot and cover with water. Place on stove on medium heat and cook until fork tender.
Lentils meet spices and get mix all together. Add a pinch of salt and lots of cracked pepper too.
Spread now spiced lentils onto a baking sheet, pop into oven, and bake until crispy. Easy peasy.
And to puree the celeriac. Strain any extra water into a cup. Season with a pinch of salt and pepper and grab the hand blender (or regular blender) and blend it, adding back in some of the strained water as needed, to get to a consistency that you like. Me, I liked it pretty smooth, but also with a little chunk. Heck, you could leave it really chunky or go all out completely smooth. Up to you. Also if you want a creamier texture, add in a teaspoon or so of the olive oil. That is a taste preference. I didn’t add oil this time, but I have before. It%u2019s good both ways.
And there you have it. Add the celeriac puree to a bowl, top with crispy lentils, and garnish with something green if you want.
Then eat it.
Not going to lie. After this picture was taken, I busted out the spicy mustard and covered everything with it. And it was amazing.
-C
serves 1 as a meal, or a few as a side dish
1 1/2 cups cooked green lentils
1 large celeriac bulb (soft ball sized)
1 teaspoon chili power
1/2 teaspoon ground mustard powder
1/2 teaspoon garlic powder
salt and pepper
olive oil (optional)
Grab celeriac and peel if you want, or just give it a really good wash. Cut into chunks and place into pot. Add enough water to just cover the celeriac and place on medium heat on the stove. Cook until fork tender.
In the mean time, mix all the spices and a good pinch of salt and lots of pepper together with the lentils. Dump them and spread them out onto a lightly oiled baking sheet. Place in oven and turn to 400 degrees (you can start cooking the lentils while the oven is preheating). Bake for about 20 minutes or until lentils are crispy.
Once the celeriac is tender, strain water into a cup and either with a hand blender or a regular blender, blend until smooth, adding in some of the poured off water as needed. You can puree as smoothly as you like or leave a few chunks.. Also, you might want to add in a teaspoon or so of olive oil for a slightly richer and creamier taste. Season to taste with salt and pepper.
Ehen the lentils are done, take them from oven. Place large amount (or all) of the celeriac puree to a bowl, cover with some (or all) of the crispy lentils and that is that. Eat away.
Serving suggestion%u2026. Mustard. Any kind. So good.
It is spring yes? I know it is officially spring but around here it has been more or less still winter which is to be expected but is, at this point, no longer welcomed. I, as well as everyone else I talk to, are over it. Enough snow. enough of the hats and jackets. Just enough.
But the bright side of the chilly, cold weather is that we can and still want to turn the oven on and cook things. And because I turned the heat off a little prematurely, I am cold so I really want the oven on.
One skillet, a little chop action, a stir, some good time in the oven and there you go, food for your belly. Not a ton of dishes to do, steps to fallow, thoughts to think (other then eating thoughts). A good old, hearty, simple to toss together, spicy, delicious skillet of goodness. Prepare it fast, pop into warm oven, sit in kitchen drawing up plans for the spring veggie garden, and then eat yourself warm. What more can we ask for?
We can ask for spring weather because seriously. But other then that.
To the goodness of cajun lentils and rice!
The stuff. Lentils, brown rice, cajun seasoning, some crushed tomatoes, an onion, a carrot, a few cloves garlic, some cauliflower, water, oil, and salt and pepper.
First off, mince garlic and chop up the cauliflower, carrot, and onion into small pieces.
Toss it all into a good sized oven safe skillet with a splash of oil. Mix in the cajun seasoning too and stick o nth stove on medium heat for a few minutes.
Cook until fragrant and slightly tender. Taste it, it is good.
Dump in the lentils and rice. Then dump I the tomatoes and the water. Give it all a mix.
And after. All done. Now dinner.
Grab some green thing to chop and toss on for some color.
Now grab some bowls, a few forks, and get to eating.
-C
Serves 4-6
3/4 cup uncooked brown or white rice
3/4 cup dried green lentils
2 cups crushed tomatoes (preferably not salted)
2 1/4 cups water
3 tablespoons cajun seasoning (see note)
1 large carrot
1/4 head of cauliflower (about 2 cups chopped)
1 large yellow onion
2-3 cloves garlic
1 tablespoon olive oil
salt and pepper
Note. Store bought cajun seasoning usually contains salt and pepper so when seasoning, be aware of the amount of salt (if any) you choose to use.
Preheat oven to 350
Start by chopping the carrot, onion, and cauliflower into small pieces. Mince the garlic and toss it all into the skillet with the olive oil. Stir in the cajun seasoning and sprinkle in salt and pepper if it needs it. Place skillet on medium high heat and cook veggies until fragrant and slightly tender which should take about 5 minutes then remove from heat. Dump in the lentils, rice, water and tomatoes. Stir until mixed then either place a lid or foil over the top. Place into preheated oven for about an hour, removing the lid or foil after 40ish minutes and giving it a stir when you do. The bake is done when the rice and lentils are fully cooked, but if you are into a crispy top and crunchy sides, by all means, cook a little longer.
Remove from oven when fully cooked and you are happy with crispness. Let cool for a few minutes, toss on some chopped green something or another if you want, and serve it up.
Left overs store great in the fridge for a few day and freeze well too.
Are you as excited about pumpkin season as I am. And not because of pumpkin spice this or that, I am talking about real squash pumpkin. I am so excited, and have started a stash. I have about 10 sugar pumpkins all through the house. Equal parts fall decor and dinner. Being able to eat your decorations is key to a successful life. I am 100 percent sure about that.
So now that we have established that it%u2019s time to eat pumpkin, we also have to realized that there are more ways to eat pumpkin then in baked goods. Savory pumpkin is just as good, if not better then sweet pumpkin. I mean, it%u2019s a squash and don%u2019t we all love a good ssavory squash situation? If you don%u2019t, well you are in the wrong place my friend.
This dish here pretty much sums up all that I ever want to eat again. Roasted pumpkin with cumin is one of the best things ever. No joke. Swiss chard is definitely my favorite green, besides spinach, (and I love kale, but chard is better then kale too!) and red lentils are my favorite kind of lentils. All I all, this small list of ingredients makes for one heck of a dish. I was pre making this for dinner for Barb and the mr. and ended up making something else for dinner so I could eat and save it all for myself. I did not share one bit of this and feel zero bad about it. I mean, I made it so it is mine. They had chili, I secretly ate this.
It%u2019s come to that. I am hiding my pumpkin and lentil dish. What is wrong with me? Ha!
Now to the best pumpkin dish ever!
The stuff. A sugar pumpkin, some swiss chard, an onion, red lentils, a few cloves of garlic. cumin, salt and pepper, and olive oil.
Cut the pumpkin in half, scoop the seeds out (save for roasting later), and chop into mouth sized chunks. Dice the onion up, and remove the stalk and thicker part of the rib from the chard leaves and dice up the stalk. Stick the leaves to the side.
Place all the chopped up stuff onto a baking sheet, drizzle with a little bit of oil, dump on some cumin and sprinkle with salt and pepper then toss it all around.
A fall roast ready for the oven.
Once veggies are in oven roasting, make the lentils. Water and lentil in a pot, bring to a boil, turn on low and let cook until lentils are done. Once cooked, sprinkle in a pinch of salt.
Also mince up the garlic and rough chop up the chard leaves.
Fall veggies are looking nice and roasted and tasting all so good. Toss in the minced garlic and chopped chard leaves and pop the baking sheet back into the oven for a little longer just until the garlic and leaves are cooked too.
Now you have your lentils and the cumin roasted pan of goodness. If you have a lime, cut that up too because it will make this all just perfect. Perfect I tell you.
Here it is. A bowl of red lentils, piled high with cumin roasted pumpkin and chard with a fresh squeeze of lime. Once you aat a few bites, tell me. Best fall dish ever, right!?!
Have a fantastic fall weekend.
-C
serve 2-3
1 pie pumpkin
1 bunch of Swiss chard (between 5-6 large stalks, more if the stalks are small)
1 yellow onion
2-3 cloves garlic
1 cup died red lentils
3 cups water
2 tablespoons cumin
A lime (optional)
salt and pepper
olive oil
Preheat oven to 400
Start by cutting pumpkin in half and removing seeds, (place seeds aside for later to roast), then cut the pumpkin into inch or so cubes. Grab the chard, remove the stalks and ribs from the leaves, place leaves to the side, and dice the stalks up. Dice onion into medium sized chunks and place all of what you have just chopped on a baking sheet. Drizzle a teaspoon or two of oil all over. Spinkle on the cumin and a pinch of salt and pepper and toss around. Evenly distribute the veggies on the pan and stick into the oven to roast, for about 25 minutes, or until the pumpkin and chard stalks are fork tender. In the meantime rough chop the leaves and mince the garlic. When the pumpkin and chard are just about done, remove pan from oven and toss in the garlic and leaves. Place pan back into oven for another 8-10 minutes or until the leaves have cooked. Remove from oven.
While the veggies are roasting, make the lentils. Place the water and lentils into a medium sized pot and bring to a boil. Once boiling, turn down to low, giving it a stir ever few minutes until lentils are soft.Once cooked, remove from heat and season with pinch of salt salt.
When the lentils are cooked and the veggies are roasted, it%u2019s time to eat. Spoon lentils into a bowl and top with roasted veggies. Season with more salt and pepper if needed and cut up lime (optional) and squeeze juice all over. Eat right away and save any for later.
Both of us have been on all week while both of us have been fighting off a something that wants to invade our bodies. We have tried not no let it slow us down too much, but I tell you what. I, and the mr, are pretty fucking sick of feeling like crap. We have been pumping so much elderberry, zinc, teas, and witchcraft. We WILL get rid of this shit!!!
%u00a0Even though feeling like ick, we powdered through and did life.%u00a0The mr bought me a scroll saw for spoon carving (which is now his and I am getting a band saw instead) %u00a0We had a dinner with the mr’s %u00a0family, Qui, Adriana, and Evan came over for cookie baking and spoon carving and there was a pizza party with some littles and the bionic woman. Oh, and let’s not forget the tea party that included a horse and fake tea. Next time I go to a tea party, there better be real tea or I am out.%u00a0The mr has had a couple of bigger jobs that he was doing and I had (still am doing) the stupid taxes to finish. Doing a lot of paper work really gives a lady who needs glasses a big freaking headache.%u00a0I have been procrastinating the inevaadable for a little too long. I need to start wearing my glasses all the time in order to see like, a lot better. Problem is that the procrastination in me is strong. I have had this new prescription for 2, maybe 3 months, but seriously, finding glasses is such a bitch. %u00a0I am doing it though because I need to see, which lead me to Costco. Costco, the land of giant sized tubs of mustard and 10 lb bags of organic carrots (I buy them both), which also has an optical center (what don’t they have?)
Got to Costco, took a look, got annoyed and stressed and walked away. Figured I was already there so might as well walk around, spotted a friend being a pharmacist, cruising the isles,%u00a0%u00a0and that’s when I saw it. The display of 10 lb bags of lentils. No joke, I have been waiting forever for this day to happen. I was so freaking excited, like way, way more then anyone should ever get over a bag of lentils, but I was. I mean, come on, A giant bag of lentils … it is just so fantastic.%u00a0%u00a0I grabbed my bag of lentils and %u00a0bounced out of there with a smile on my face and %u00a0thoughts of %u00a0dinner and large Costco sized pickle jars full of goodness. (I had already forgot about the glasses)%u00a0I am already planning on another Costco trip just so I can but 5 more bags…. You can never have too many lentils. And I did end up buying glasses, I just ordered them off the internet. I figured I don’t care what they look like, I would just like to see. And I will, in like 1-2 weeks or whenever they come in the mail.
Last night Jeff Dad came to town to take some more care of his bionic daughter, although the lady is walking like a champ already and probably could start training for a marathon now. (You can go home now Dad, haha)%u00a0%u00a0We did dinner with him and her and missed out on the him that was suppose to be there, but at least we got to see Jackson with his arms full of a suit and tie on the way to the ball. %u00a0Jackson just loves dress up and high school dances. %u00a0He lives so hard for them.%u00a0
Today is all about watching the ice melt away from the skating rink in front of the house that we call a walkway.%u00a0I spent a little time chipping away at the thick sheet of ice with a spade shovel and am now determined to get at least a narrow path of safety for not just us, but the poor mailman that has been risking his life to deliver my junk flyers and sign up cards for AARP. It is suppose to be above freezing all day so I have a good feeling about it. While I watch and wait I will probably be reading, carving some wood, or napping. But it will all be productive because I am making sure the ice melts. I am doing it for the mailman.%u00a0
The places the internet took me this week.%u00a0
-Is it even possible?%u00a0How Do I Avoid Catching Cold or Flu From My Sick Partner?%u00a0
–Starlings Perform Acrobatic Life-Or-Death Dance With A Hungry Falcon. My mind was blown. I have watched it many many times.%u00a0
–Are Biscuits and Scones the Same? I have always thought them interchangeable. A,%u00a0Call them what you will, type deal.%u00a0
-Holy shit Nutella.France Descends Into Chaos Over Nutella Sales.%u00a0
-Sunday Reading: In the Air. Probably not great reading if you are afraid of heights. OR maybe it is.%u00a0
-Kind of fantastic why you know why they did.%u00a0The Guggenheim Offers The White House A Gold Toilet.%u00a0%u00a0
–The Far Out History Of How Hippie Food Spread Across America. I spent a good amount of time with the Moose Wood Cookbooks when I was a teen.%u00a0
-I have killed at least 10 mosquitos in the past week. I think there is a nest in the house and they are waiting for warmth to attack me.%u00a0How To Teach Mosquitoes To Leave You Alone
–The Imaginative Powers of a Brain on Autopilot.%u00a0It’s when all the creative stuff happens.%u00a0
And pictures from the week.
There are just some things in life that are always right, like puppies, rainbows, human decency,%u00a0or the smell of %u00a0springtime flowers. And tacos. Tacos are always right. Seriously, have you ever meet someone that doesn’t enjoy a taco of some sort, of some variety? Everyone has a taco, that is a fact. (Even if you skip the tortilla and go straight for all the fillings like me.)
And if you are like me, lentils and butternut squash are always right too. So are all the veggies and %u00a0the avocado.%u00a0Together all this goodness makes for one amazingly fantastical, very right taco.%u00a0
We all need a little bit rightness in our lives right now. Why not start with dinner.%u00a0
The stuff. You got to get lenitls, butternut squash, cumin, chili pepper, salt and pepper, and olive oil. Also kale,%u00a0red onion, cabbage, avocados, a jalape%u00f1o,%u00a0limes, and garlic. And you need something to stick it all in, so flour or corn tortillas.%u00a0
Start with making the veggie slaw. Basic here, just chop up the kale, onion, and cabbage into small thin pieces.
All that veggie goodness goes right into a bowl with a sprinkle of salt and the juice of a lime. Give it a good toss to coast it all and set aside to do it’s magic. The longer it sits, the better it gets.
Now to roast the squash. %u00a0Dice it into small mouth sized pieces. I usually don’t peel, but most people do and the mr has been avoiding he peel when he eats the squash so I peeled it (and roasted it and ate it myself)%u00a0
Toss the squash in a drizzle of olive oil and the cumin and chili powder and a little salt and pepper.%u00a0
Raw squash goes into a preheated skillet (or baking sheet) and roasted until browned and tender.%u00a0
Squash meets lentils and it is good. So so good.%u00a0
And don’t forget the jalape%u00f1o mousse.%u00a0. Dice the jalapeo and the garlic and toss into a blender (or jar to use an emulsion blender) with the avocado, juice of a lime, a sprinkle of salt, %u00a0and a little bit of water.
A pillowy cloud of green goodness.%u00a0
You got all the stuff,%u00a0you know what to do.
Fact. Tacos = happiness.%u00a0Now get on it.%u00a0
-C
make about 6 tacos%u00a0
Grab the kale, cabbage, and red onion and thinly slice and dice into small pieces. Place into bowl, sprinkle with 1/2 teaspoon salt and add in the juice of a lime. Give it all a good mix around and set aside.%u00a0
Preheat oven to 450. %u00a0Place your cast iron skillet or baking sheet in oven while preheating.
Take squash, peel the skin off (if you want) and cut into cubes about an inch big. Place in a bowl and toss with a little olive oil and the cumin and chili powder. Sprinkle a little salt and pepper in and toss it all around. When the oven is preheated, carefully remove the pan and dump the squash in it. Evenly disperse the squash then place the pan back into the oven and roast squash until browned and tender, which takes about 25 minutes.%u00a0
When the squash is done, remove and dump into a big bowl along with the lentils.
While the squash is roasting you can go ahead and make the avocado mousse. Scoop avocado fruit into a bowl %u00a0or blender and add in the jalape%u00f1o (seeds and ribs removed) and the garlic. Add in the juice of a lime and 2 tablespoons water. Blend until smooth. Add in more water to thin out to desired consitancey.%u00a0
Now you have everything ready to taco. Grab your tortillas and heat them up if want and start to pile it all on. Lentil squash mixture, a good handful of the veggie slaw, topped with a dollop or two of the avocado mousse. Now you got yourself a taco and it’s ready for your face.%u00a0
I know that sometime some of the foods that I eat might seem a little strange to people. But think about it. Isn’t there something that you eat that other people think is kinda weird or that you know might be a little on the strange side and yet you love it.%u00a0
So apple lentils. I know some people think it’s weird, but trust me, it’s not, it’s actually pretty freaking magical. Lentils, especially red lentils, have a mild, nutty flavor that make them perfect to use in any type of dish, sweet or savory. And so nutritional value, with protein up the wazoo, these little guys are mega fantastic and yeah. SO don’t knock it till you try it.
Now first off, YAY for apple season!!! Aren’t we just so happy for fresh delicious apples? I am, so much so that I have made up a super cool apple jig where my head bobs up and down and my legs shift and convulse all over the place. ( could be mistaken for a seizure) It’s a sight to see for sure.%u00a0 And a second YAY for warm food again. The past week or two I have been waking up to temps in the 50’s giving the world just enough chill for a cozy morning sweater, a throw blanket and a nice hot bowl of breakfast porridge. (It also taste fantastic made ahead then eaten cold if the world decides to get warm again) My morning have been great, all cuddled on the couch with a book. my coffee, ad a bowl of apple lentil porridge. Best way to start the day.
The stuff. An apple, some red lentils, water, and some cinnamon. You can also add some maple or brown sugar to the mix if you want more sweetness.
Firstly, water ans lentils go into a pot and placed on the stove until the the water is boiling.
While that is happening, chop up you apple.%u00a0 Big pieces, little pieces, or both. I like both because the smaller pieces kinda of dissolve in the lentils and the bigger chunks will keep shape.
So once your lentils have started to boil, dump inmost (save a little bit to toss on after the lentils are cooked)%u00a0 of the chopped up apple and a good pinch or two of cinnamon. Mix it all around and place back on heat on low so simmer and cook.
Soft and all cooked to perfection. Gorgeous.
Dump the porridge into a bowl, add on the left over chunks of apples and give it another good sprinkle of cinnamon.
Breakfast of champions right here.
And because it’s what I eat every day…I am a champion.
You can be one too! (just eat some lentils)
-C
Makes one serving but can easily be double
Optional… Add a little sweetener like maple or brown sugar if you want
Stick water and lentils go into a pot and bring to a boil. Chop apple into pieces, some big, some small or all the same size. Once the lentils are boiling, dump in most of the chopped apple (save about 1/4 of it for later) into the pot and sprinkle with cinnamon. Stir around, reduce heat to a low and cook until the lentils are soft (about 10 minutes) Once they are cooked, taste and decide if you need sweetener. If you do, add a teaspoon or two of whatever in now and mix around then,transfer the lentil goodness into a bowl, toss on remaining apple chunks, sprinkle with cinnamon, and go to town.
Spoon to mouth. Happiness.
I never use to eat%u00a0breakfast. Or I would drink a pot of coffee and call that my breakfast. (which still happens every now and then) But as I get older I have realized the importance of a eating a healthy morning meal.. If I eat breakfast I have more energy throughout the day. I go to%u00a0the gym in the mornings and find that if I eat before%u00a0or right after that I feel so much better and stronger and am less likely to have a major energy crash.. I also made breakfast%u00a0a routine, where I read while I eat, which is one of my favorite%u00a0parts of the day.%u00a0%u00a0This bowl of greatness has made%u00a0me wake%u00a0up hungry, to the point that sometime I go to bed excited to wake up and eat, and i’ll%u00a0be honest, to drink coffee.(that’s totally not weird)
And I know, this might seem like a strange combination to some, that lentils should not be a breakfast food. But really think about it. Why not? I am a firm believe that anything healthy that%u00a0provides a great amount of nourishment%u00a0is%u00a0good breakfast food. %u00a0
This breakfast bowl is full of everything that I love. It’s backed full of proteins and all sorts of other hearhtly vitamins, minerals and antioxidants (I am not going to list everything) and is%u00a0the optimal form of nourishment%u2026. The perfect breakfast.
Still %u00a0skeptical%u2026Well don’t be because I am telling you, this is oh so tasty. Just trust.
The stuff*%u2026. Cooked and cooled lentils, a carrot, a%u00a0couple strawberries and a small apple, all chopped up. And cinnamon. Don’t forget the cinnamon.
*Note..%u00a0%u00a0I always start with the lentils and carrots but will change uo the mix ins. I like%u00a0peaches, blueberries, cherries, pears, roasted sweet potatoes. I’ll use pretty much whatever I have for fruit in the house. So%u00a0what I am saying is%u00a0%u00a0use whatever you like.%u00a0
Take you stuff, and pile into%u00a0a bowl all nice and pretty.
Sprinkle on a spoonful of cinnamon..
This is for real, the best breakfast ever!
Start your morning right and have a great day!
-C
Place lentils and mix in’s into a bowl. Sprinkle on desired amount of %u00a0cinnamon. Mix together and eat.
Can be made the night before so it is all ready for the morning.
Use%u00a0a spoon or your fingers,%u00a0%u00a0Always chew with%u00a0mouth.
Perfect! %u00a0A few carrots and half of a gigantic kohlrabi.. plus at the hotel we were staying at, there were fruit bowls in he lobby full apples. Every time I went past the apples (which was a lot) I grab one or two, so I have a few apples (I actually have a lot of apples now). All the things I need for a super awesome salad slaw. Apples with their %u00a0nice sweet crispiness and kohlrabi with its cabbagey, crunchy earthiness, tossed together with some vinegar, some toasted walnuts and some carrots, I mean, so freaking good. And to make it a bit more of a meal, I made some lentils to go with it. But the best part was there was no need to leave the house!!
%u00a0
%u00a0 %u00a0%u00a0
The stuff%u2026 A huge hunk of a bigger then my head kohlrabi (or 2 normal bulbs). A carrot, an apple, toasted walnuts, red wine vinegar, and some salt.
Pretty simple stuff going on here. Just peel and julienne the kohlrabi, carrot and apple. (no need to peel the carrot or apple unless you want too) and stick it all into a bowl. %u00a0I used my mandolin, which is one of my favorite kitchen tools ever, but if you don’t have one, a box grater works too.
Sprinkle with salt and a good glug glug of red wine vinegar. Chop up the walnuts (some big chunks and some very small pieces makes for good eating), toss it all together and, well that’s it. But wait%u2026. let it sit for a few minutes before serving to really let the flavors draw out.
And there we have it. Super fast, full of flavors and crunchy texture. A salad slaw after my own heart.
Serve it as it or add to a bed of greens, rice, or lentils%u2026 and make sure to save at least as little%u2026 cause its an awesome little pre-bed snack.
Happy Week!!
-C
Kohlrabi Apple Walnut Slaw
In a large bowl, julienne kohlrabi (after peeled) apple and carrot. Sprinkle with salt, add in vinegar. Rough chop walnuts and toss the whole bit together. Let sit for at least 10 minutes, if not longer before serving. (A great salad to make ahead of time)
Eat as is, or toss onto a bed of greens, plate of rice or a bowl of lentils.
Any left overs only end up tasting better the next day.
Shit on a shingle is one of those foods that I like to call “trash food”, you know stuff like beefaroni or pork and beans. Stuff that we all loved as little kids but might think twice about feeding to anyone now. ( I’ll still feed nick a can of beefaroni.. he likes it)%u00a0As a throwback to our earliest food memories, (also a lack of food in the house and wanted to make something fast, easy, and cheap.. thanks mom!) I made the mister my rendition of the classic. Creamy Lentils and Mushrooms on toast. Not quite as trashy as creamed beef (lentils, mushrooms and onions are not trashy) but you get the same reminiscing feeling. I guess I could call it something like “stuff on a shingle” or lumps on a shingle”, but what kid (or adult) %u00a0would want to eat that. Let’s just stick with shit, it makes it more awesome to eat it.
If you need to, make it classy by serving it with a cloth napkin and a nice fork and knife. But eat it however you need to. (As kids we like dirty hands and no fork, preferably with a big tall glass of overly sweetened red flavored kool-aid)
Enjoy this fantastic Spring weekend!
-C
%u00a0Shit on s Shingle (Creamy Lentils and Mushrooms on Toast)
One serving
Slice the mushroom and onion and toss into a pan or skillet with a drizzle of oil. Cook on medium heat until brown and fragrant than dump onto a plate. In same skillet, add the oil and the flour and mix with a whisk while slowly adding in the milk. Keep whisking until sauce starts to thicken. Turn heat to simmer and add in the cooked lentils and the saut%u00e9d mushrooms and onions. Push down the bread in the toaster.. and when it pops up, dump the shill over it.
And I bet I am not the only one that got overly excited at $1.50 pineapple and bough themselves a few. We will just call ourselves opportunists. %u00a0Now we have plenty of pineapples and don’t have to pay %u00a0the $4 a piece prices. (Justification) %u00a0
But if you don’t have a pineapple laying around, you must go get one. (Maybe if your lucky, there might still be some sales going on) because you must make this salad. I am on a mission to make everyone I know eat it because, for lake of a better way to say it%u2026%u2026.It will rock your world.
Dill and pineapple are a serious match made in heaven. Pineapple, with its sweet, tangy, citrusness %u00a0and dill with it’s super fresh earthiness. Mixed together with a few other helpers to create a fresh, clean, chunky, tangy, over the top, flavor. I could stop right there, but toss in a handful of lentils, some creamy avocado and a bed of kale%u2026It’s like the best spring time, celebration on you tongue, happiness in you tummy, kind of salad.
A salad that will make you smile. (and maybe buy %u00a05 pineapples)%u00a0
The prep is done, now compile. %u00a0Kale in bowl, top with lentils,. Toss on avocado chunks, and, last but not least, the blended pineapple dill mixture.
So good%u2026%u2026So so good.
Happy Friday!!
-C
So Good Pineapple Dill Kale Salad
Serves Two
Note. No fresh dill? You can use dried, just sub in 1 teaspoon for the fresh and after blending with the pineapple, let sit a little longer to really let the flavors meld together.%u00a0
Place pineapple, dill, pinch of salt, vinegar and garlic into a blender or whatever you own that blends and blend stuff together, leaving it a little chunky. Let sit for 5-10 minutes.
Kale goes into a bowl and add the lentils and diced avocado. Pour the blended pineapple on. Toss around.%u00a0
Now eat.