Lentil Bolognese Sauce

To go along with our bean/lentil class last week, I am posting this recipe:

We don't eat much meat at the Dill household, but Ryan sometimes craves something "meaty". He made us both happy with this recipe.  Sorry, no pic.  We just ate it up too quickly!

1 onion, chopped

2 garlic cloves, crushed

2 carrots, coarsely grated

3 T olive oil

2/3 C red lentils

1 can (14 oz) tomatoes, chopped

2 T tomato paste

2 C vegetable stock

1 tsp oregano

salt/pepper to taste

1/2 C cream

1/2 C milk

1. In a large saucepan, gently fry the onion, garlic, and carrots in oil until they are soft and "brown goodness" starts to stick to the bottom of the pan.  This may take a while depending on your cookery.

2. Add the lentils, tomatoes, tomato paste, stock, oregano, salt and pepper.  The liquid will "deglaze" your pan, giving a richer flavor to your sauce.

3.  Bring the mixture to a boil, then partially cover with a lid and simmer for 20 minutes until thick and soft.  Add milk and cream, but DO NOT ALLOW TO BOIL AGAIN, or curdling may occur.  Serve over whole wheat pasta (making it a complete protein, wink, wink) and add a bit of freshly grated parm on top!

Note:  If you like your sauce a bit smoother, just use an immersion blender or cool and blend in a blender on pulse until desired consistency is reached.  Also, make sure you add enough salt to bring out flavors.  This is no good without salt!

Super Easy Peanut Butter Cookies

I wanted to make PB cookies. I found a scrumptious recipe, but remembered I had no eggs. I was bummed. An hour later, I just so happened to look through a cookbook and found a PB cookie recipe that required NO EGGS! (when I finally decide to go vegan, I will be rejoicing!) Anyways, here is the recipe:

3/4 cup Peanut Butter
1 14 oz. can of Sweetened Condensed Milk
2 c. Bisquick (I use the heart healthy kind in the white box)
1 t. Vanilla
Granulated Sugar (optional)

Beat PB and SCM in mixing bowl until smooth. Add Bisquick and beat. Add Vanilla. Form into balls and roll in sugar if you like it that way. I know I do...Bake at 375 8-10 minutes!

Carrot Curry Soup

I'm not sure this will register well with every one's palate, but it definitely struck a chord with me! A friend of mine shared the recipe and a bowl with me last week, and I've been craving it ever since. So here's the recipe, maybe I'll make it tonight and post some pictures of our meal...

1 tablespoon extra virgin olive oil, (just to coat the saute pan)
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots
6 cups chicken stock
1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
6 blades fresh chives, cut into 1-inch pieces

• Start with olive oil, butter, onions and carrots and saute 5 minutes.
• Add 4 cups chicken stock, curry powder and cayenne pepper, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender (It took about 15 minutes).
• Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. ( I actually like mine a little more thick, so I process it less)
• Transfer the soup back to the pot and simmer.
• If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings.
• Serve with sour cream to cut the heat of the pepper, and a crusty bread.

Enjoy!

Pumpkin Cheesecake

So, this was a hit at our Thanksgiving celebration.  Recipe requested more than once.  (I didn't serve it with the Bourbon Sour Cream...though I'm sure it would have been good.)  Here is the recipe.

Sweet or Savory?

The crepe is a staple chez Dills.  The adults like to start dinner with a savory one: peppered turkey, provolone, tomatoes, grilled asparagus (caramelized onions are also yummy) with a sprinkle of oregano on top.  You can really fill them with whatever is loved at your own abode.  For dessert we like orange syrup, a variety of fruits (thawed from the freezer) and whipped cream.  Mix and match.  Sweet or Savory.  Please everyone.

Hello Ladies!

Sorry about those two posts! Im a little new to blogging! A friend sent me a link to a fun little website where you "see what your children will look like". Kind of cheesy, but fun =) I had no idea it would post them on here! I'll make up for it with a fabulous recipie post sometime soon.

Thanks for the patince with my lack of blogging know how!

Calling all Pie and Chili Recipes

Since no one has posted anything recently I'll post again. Here's the recipe for the pie the got second place at the Ward Halloween party. I want some of the other recipes from that night also.

Gingered Pear Pie with Golden Raisins

3/4 c golden raisins
1 tsp ginger
3 lbs ripe pears (about 7), peeled, cored, sliced 1/2" thick
1/2 c sugar
3 TBSP butter, melted
2 TBSP quick-cooking tapioca
1 TBSP fresh lemon juice
1 1/4 tsp cinnamon
1/4 tsp nutmeg
pastry for a 2 crust pie
2 tbsp milk

Combine raisins and ginger in a small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.

Combine pears and next 6 ingredients in bowl. Stir in raisin mixture.

Pour into pie pan lined with crust. Put a couple of teaspoons of butter on the filling and then top with the other crust. Pinch edges together in a pretty pattern. Trim off excess. Use leftover dough to make a pretty shape for the top (I do a pear). Make several slits in top. Brush top of crust with milk and sprinkle with sugar. Bake pie at 400 degrees until crust is golden and juices bubble through the slits, about 1 hour. Cover loosely with foil if crust browns too quickly during baking. Serve warm with vanilla ice cream.

I use the crust from the better homes or Betty Crocker cook book. Remember: to make a pie crust flaky, use cold ingredients and handle it as little as possible. (I'm not so good at this but I'm getting better.)


White Chili

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
2 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chili peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterrey Jack cheese

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chili peppers, cumin, oregano and cayenne pepper and bring to a boil.

Reduce heat to low. Put 2 cans of the beans in a blender to make the chili thicker then add to the pot with the remaining beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.