Spinach Lentil Stew

A friend here gave this to me. I haven't tried it yet, but I didn't want to lose it!

1/2c chopped onion
2 garlic cloves, minced
1 tablespoon canola oil
5 cups water
1 cup lentils, rinsed
4 tablespoons vegetable granules (she sometimes uses chicken)
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14oz) diced tomatoes undrained
1 (10oz) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar (I used cider vinegar because it is what I had)

In a large saucepan you saute the onion and garlic in oil until tender. Add water, lentils, the bouillon, Worcestershire Sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce the heat and cover and simmer for 20 minutes.
Add carrots, tomatoes and spinach then return to a boil. Reduce heat, cover and simmer again 15 to 20 minutes longer until lentils are tender. Stir in vinegar. Discharge bay leaf before serving.
-With this one, Brandon wanted it served in a bowl over a 1/2 cup of brown rice, which was fine. But then he also said how much he wished it had a few slices of link sausage in it. We might find a compromise on that one.

Cashew Caesar Dressing

Here's another recipe from Dr. Fuhrman. This one is so good and the best part is no oil! It is kind of thick so it's great as a raw veggie dip and you can put lots on your salad and not feel guilty! Turkey Legs loved it, so did the kids.

Serves: 4
Preparation Time: 10 minutes

Ingredients:
4 - 8 cloves garlic, roasted *
1 cup unsweetened soy milk
1/2 cup cashew butter
2 tablespoons nutritional yeast (optional)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon black pepper
Instructions:Roast garlic, then blend all ingredients together. * To roast garlic; break the cloves apart. Leave the papery skins on. Roast at 350 degrees for about 25 minutes until mushy. When cool, remove skins. Yield: 2 cups Serving Size: 1/2 cup

Kale Potato Soup

I was pleasantly surprised with this soup. My oldest daughter ate 2 bowls and my 1 year old was even eating the kale. Give it a try!

 

1 large onion

1 clove garlic

2 big potatoes

1 large bunch kale

5 cups stock or hot water (stock tastes better)

1- 15 oz. can Great Northern Beans (drained and rinsed)

pepper to taste

 

Water saute onion, cooking and stirring until clear and slightly golden. About halfway, add the whole peeled garlic; when the onion is done crush the garlic with a fork. Add the potatoes and 2 cups of water.  Simmer, covered, until potatoes start to soften around the edges.  Meantime, wash the kale, remove stems, chop, and steam. (Don't try to cook it with the potatoes;  the flavor will be too strong. Really.) I would recommend chopping the kale pretty small. When the potatoes are very well done, puree half of them with remaining water and the pepper.  Combine all the ingredients and heat gently, correcting the consistency if necessary by adding hot water or milk. Makes about 6 cups and serves 4 if no extra water is added.

Another Chocolate Chip Cookie

1 1/2 cups rolled oats
1 cup whole wheat flour
1 cup walnuts, chopped
1 cup chocolate chips
1/2 tsp. salt (optional, I didn't add it and it was fine)
1/4 tsp. baking soda
1/2 cup light tasting oil or applesauce
1/2 cup pure maple syrup
2 T. water
2 tsp. vanilla

Mix all the dry ingredients in and bowl and then the wet ingredients in a different bowl. Add the wet to the dry and stir until moistened. Let sit 5 minutes. They are a little hard to shape, but you can try patting them into a 1/8 or 1/4 measuring cup. Bake at 350 for 10-12 minutes, one baking sheet at a time on the middle rack.

I used applesauce instead of oil and dates instead of chocolate chips. The applesauce changes the consistency of the cookie but it is still really good. My friend who gave me the recipe used oil and they were VERY good and addicting. Turkey Legs couldn't stop eating them, hence, the reason I used applesauce, not quite as addicting!

Whole Wheat Flour Tortillas

The past three recipes are from that same friend Lila.

I usually make at least double portion and save the rest for another day.

Ingredients:

1.     2c. whole wheat flour

2.     1 ½ tsp baking powder

3.     1 tsp salt

4.     1 ½  tsp.  oil

5.     1 c. or more lukewarm water

Directions:

1.     Mix all the dry ingredients together then add oil and water.  The mixture should be sticky. Transfer the mixture on a floured surface and knead well until the dough is no longer sticky. The dough should be as soft like an earlobe. If not add more warm water and knead well. Cover the dough with a damp towel and let it rest for 15 minutes.

2.     Divide the dough into several balls (the size it's up to you) and cover them well for 15-30 minutes. 

3.     Roll out each ball from the center into thin circle. If it's sticky add a thin layer of flour on the rolling pin and surface you are working with.

4.     Warm a dry griddle (don't add oil) over medium high heat. Cook the tortillas for 30 seconds on each side or until the dough looks dry, started to form layers.

5.     Wrap the cooked tortillas in a dry clean napkin(towel)

 

*You can cook 3-4 or more tortillas at the same time if you have a griddle or you can use one or two large cast-iron skillets at the same time

 

 

Broccoli, Apples, and Red Onion in Honey-Mustard Marinade

If you are not going to serve this right away, you can leave out the apple slices and add them just before serving

Ingredients:

1.     1 ½ lbs of broccoli

2.     2 tbsp  cider vinegar*

3.     2 tbsp  Dijon mustard

4.     ½ tsp minced garlic

5.     ¼ tsp salt*

6.     2 tsp honey*

7.     1-2 tbsp extra virgin olive oil*

8.     ¾ thinly sliced red onion

9.     1 or 2 tart apples, sliced

10.  Freshly ground black pepper, to taste

 

Directions:

1.     In a bowl, whisk ingredients 2-7 together.

2.     Cook cut broccoli into a water boiling pot for 1-2 min, or until the broccoli turn bright green. Meanwhile put thin sliced onion in a large colander then pour cooked broccoli over it, then run cold water over until the vegetables cool down.

3.     Transfer the vegetables into a serving bowl and add sliced apples and black pepper to taste.  Pour the sauce mixture over and toss well. Serve cold or at room temperature.

*These are optional. You can also use about 3-4 tbsp apple juice with Dijon mustard instead of salt, cider vinegar, honey and olive oil. At home, I use Dijon mustard and apple juice and maybe a drop of olive oil for dressing. Add almonds or other nuts if you like.

Black Bean Enchilada Casserole

My friend Lila made this for a ward brunch.  By the end of the activity, a 15 year boy was scraping the bottom of the pan to get the crumbs he liked it so much. It's really yummy and I don't want to lose the recipe!

This recipe can be made with Whole wheat flour tortillas rolled up Enchilada style. I made this dish into two 9x13 baking pans save one in the freezer for another day.

Ingredients:

1.     2 pkgs of yellow corn tortilla or whole wheat flour tortilla *

2.     2 cans of black beans*

3.     1 can of unsalted corn

4.     1 medium onion

5.     3 green bell peppers(or broccoli)

6.     2 pkgs of bottom mushroom

7.     1 can of tomato pasta sauce

8.     1-2 cups of chopped cilantro

9.     Pinch of salt, garlic powder, and black peper (optional)

Directions:

1.     Blend the black bean with its juice in a blender until creamy.

2.     In a pan, sautee the diced onion with a bit of oil for few minutes or so and spoon it out and set aside.*

3.      In the same pan, sautee the diced bell pepper, mushroom, and corn with its juice, add a bit of salt, black peper, and garlic powder(optional) then add about ½ cup of water, cook until tender.

4.     Spoon a thin layer of pasta sauce on two 9x13 baking pans, then lay  ¼ of tortillas evenly on each pan. Then another thin layer of sauce on the tortilla.  After that, add ½ of sauteed mixture including onion(save the juice for later) then black bean evenly on the layer.  Finally lay rest ¼ of tortillas on each pan, pour sauteed veggie juice on each pans, then add ½ of remaining pasta sauce on the top. Make sure all the tortilla is soaked in the sauce and juice.

5.     Bake 375 uncovered for about 40 minutes.  The top should feel a bit crispy but soft underneath of layer.  Add cilantro before serving.

 

·        If you'd like to use homemade mushed black bean just blend the cooked bean with its own cooked juice and seanson with a bit of salt, garlic and onion powder.  The mushed bean should be creamy.  I made a lot of this and save it in the freezer for eating with brown rice or tortilla.

·        You can omit direction 2 and sautee the onion together with other veggies to save time. But I found it gives the dish more flavor if you cook it seperately.