Filed under: farm, loafs and roasts, quinoa, recipe, red lentil, the yard | Tags: lentil loaf, quinoa loaf, squirrel nest, thanksgiving
We had a nice thanksgiving. As per our custom, we made a loaf. This time I cobbled a new one from assorted recipes. It was a good first effort, but a bit crumbly. Mom and dad said they liked it but I think the dude and the girl preferred the heavier cheese and lentil one.
1 cup mushrooms chopped fine
1 cup onion chopped
1 cup celery chopped
2 cups cooked red lentils
1 cup cooked quinoa
1 cup walnuts toasted and chopped
1/2 cup shredded cheddar cheese
salt and pepper
red pepper flakes.
Assemble the loaf in a parchment lined loaf pan. Bake 45 minutes at 350.
During his visit, dad got a hankering to do something fun. What constitutes fun at the Acres? Why, how about we cut down a tree?
Dad and the dude cut down the hammock tree. It was seriously rotten and had some squirrel nests in it! Those little squirrels were evicted, poor little guys.
Filed under: carrots, recipe, red lentil, soup | Tags: coconut, lentil, quick, soup
We’re now into the gloomy fall part out here. Some pretty cold mornings heating up to about 60 in the afternoon.
Time for some soup!
I’ve made this one at least twice and it’s good! We like the red lentils around here.
Spicy red lentil soup inspired by Daily Mail version.
½tsp chilli flakes
2tsp cumin seeds
Dry roast in a frying pan until fragrant.
2tbsp olive oil
1 lb carrots, washed and chopped
1 cup butternut squash cubed (I have cubed squash in the freezer–so easy!) If you don’t have squash use more carrots, or that leftover bit of canned pumpkin you have around would be good too.
1 celery stick, finely sliced
3/4 cup split red lentils
4 cups vegetable stock
7 oz coconut milk (1/2 14 oz can)
To serve–plain yogurt dollops
Small handful of coriander leaves
Dry fry those seeds. Set aside. In medium saucepan add oil and saute carrots and celery.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk. Simmer about 15 minutes covered until lentils are cooked. Add in those toasted spices. Process with a stick blender. Season with salt and pepper.
To serve, spoon into bowls, add a spoon of yoghurt on top, add a few coriander leaves if you have them. I didn’t this time. Still good!
I watched the Jamie Oliver video with the kids while we were snowed in–so desperate for some TV, any TV they happily sat and watched this informative little video. One of the points he made was that we should be teaching our kids 10 recipes–so that they’d be able to go out in the world with some tools for living. This really stuck in little doode’s head. Several times they’ve both tried to count up the ones they’ve already got–eggs, grilled cheese, toast, etc. Anyhow he asked me if he could help with dinner so he could learn this recipe. I said ok! And off we went, chopping and stirring together. He even set the table and helped with the dishes!
And what was it we were cooking? I’ve got the jar of red lentils sitting on the counter–as a constant reminder to try to use a more varied selection of beans grains and legumes. We’re really enjoying the red lentils! So with a quick google I found this:
Mexican Red Lentil Stew with Lime and Cilantro from kaylnskitchen.
(Makes 4-6 servings, but this freezes well and can easily be doubled)
1 cup dry red lentils
2 cups water
1 T olive oil
1 onion, finely chopped
1 cup finely chopped celery
1 T minced garlic
1/4 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chile powder
1 14 oz. can diced tomatoes
2 cups vegetable broth
1 tsp. hot sauce
salt and fresh ground black pepper to taste
1/4 cup fresh squeezed lime juice (2-3 limes, or less if you’re not that into lime)
1 cup chopped fresh cilantro
Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes. (I only waited about 10 minutes. Not sure this step is entirely necessary)
Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften. Add garlic and cook a few minutes more. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.
Add diced roasted tomatoes, vegetable broth, and hot sauce and let soup simmer for 15-30 minutes (or until lentils are as soft as you’d like them. I simmered it about 20 minutes.)
Stir in chopped cilantro and lime juice and cook 5 minutes more.
We served this with sour cream and some tortilla chips. Good stuff! The lime and cilantro made this really nice. Next time I’ll definitely work on doubling the recipe as it’d be nice to have some leftovers to freeze for lunch.
A quick google of the desired ingredients kicked back this this cauliflower and red lentil curry. Sounded interesting. And it was pretty good. I added a sweet potato in place of half of the cauliflower. A nice touch I thought.
Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 25 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 10-15 minutes. Remove from heat.
Then you heat up the seeds to add on top: Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.