One Pan Mexican Quinoa

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

From:  https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Whole Wheat Waffles

From:  https://www.kingarthurflour.com/recipes/whole-wheat-waffles-recipe

For my family (including Grandma and Grandpa), I typically have to 4x this recipe.

Ingredients

• 1 1/2 cups (170g) White Whole Wheat Flour (6 cups)
• 2 teaspoons baking powder (2 Tbsp + 2 tsp)
• 1/2 teaspoon salt (2 tsp)
• 2 tablespoons (25g) granulated sugar (1/2 cup)
• 1 large egg (4)
• 1 1/2 cups (340g) lukewarm milk (6 cups)
• 5 tablespoons (71g) melted butter or 1/3 cup (67g) vegetable oil (1 1/3 cup)

Instructions

1. Preheat your iron while you make the waffle batter.
2. Whisk together the flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the egg, milk, and butter or oil.
4. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy; that's OK.

Lemony Lentil Soup

From:  https://www.gimmesomeoven.com/lemony-lentil-soup/

LEMONY LENTIL SOUP

★★★★★ 4.9 from 167 reviews

•  prep time: 10 MINUTES
 
•  cook time: 25 MINUTES
 
•  total time: 35 MINUTES
 
•  yield: 4 SERVINGS 1X

---

DESCRIPTION

This Lemony Lentil Soup recipe is full of amazing flavor, it’s made with all sorts of feel-good ingredients, and it’s so incredibly comforting.

---

SCALE 

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 2 medium carrots, diced
• 5 cloves garlic, peeled and minced
• 6 cups vegetable stock (or chicken stock)
• 1 1/2 cups red lentils, rinsed and picked over
• 2/3 cup whole-kernel corn
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• (optional) pinch each of saffron and cayenne
• zest and juice of 1 small lemon
• sea salt and freshly-cracked black pepper

---

INSTRUCTIONS

STOVETOP:

1. Heat oil in a large stockpot over medium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
2. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
3. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  You may need to do this in batches if you’re using a traditional blender.  And always be careful, since hot liquids expand while blending.  (I like to leave my soup slightly chunky, but you can make yours as smooth as you’d like.)
4. Return the pureed soup to the pot, and stir in the lemon zest and juice until combined.  Taste and season the soup with sea salt and black pepper as needed.  (I used about 1.5 teaspoons salt and 0.5 teaspoon black pepper.)
5. Serve warm.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

INSTANT POT (PRESSURE COOKER):

1. Press “Sauté”.  Add oil to the bowl of your Instant Pot.  Then add onion* and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.  Press “Cancel”.
2. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined.
3. Close lid securely and set vent to “Sealing”.
4. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid.
5. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  You may need to do this in batches if you’re using a traditional blender.  And always be careful, since hot liquids expand while blending.  (I like to leave my soup slightly chunky, but you can make yours as smooth as you’d like.)
6. Return the pureed soup to the Instant Pot, and stir in the lemon zest and juice until combined.  Taste and season the soup with sea salt and black pepper as needed.  (I used about 1.5 teaspoons salt and 0.5 teaspoon black pepper.)
7. Serve warm.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

CROCK-POT (SLOW COOKER):

1. Add onion, carrots, garlic, vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) to the bowl of a large slow cooker, and stir to combined.  (No olive oil needed.)  Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the lentils are completely tender.
2. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  You may need to do this in batches if you’re using a traditional blender.  And always be careful, since hot liquids expand while blending.  (I like to leave my soup slightly chunky, but you can make yours as smooth as you’d like.)
3. Return the pureed soup to the slow cooker, and stir in the lemon zest and juice until combined.  Taste and season the soup with sea salt and black pepper as needed.  (I used about 1.5 teaspoons salt and 0.5 teaspoon black pepper.)
4. Serve warm.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

---

NOTES

Inspired by the magical lentil soup at Aladdin Cafe in Kansas City.

*I really recommend sautéing your onions, carrots, garlic if you can before cooking them in the Instant Pot or slow cooker.  (I always think the flavor is so much better.)  But that said, if you’re in a rush, you can just toss them in at the same time as your other ingredients. :)

Lentil Tacos

I found this recipe here:

https://71toes.com/2019/09/lentil-tacos/


Ingredients:

1 small onion, finely chopped

2 cloves garlic

2/3 c. dried lentils (any color)

1 Tbs. taco seasoning 

1 2/3 c. chicken broth

2 sweet potatoes

2/3 c. salsa

tortillas

For the toppings:

1 c. cherry tomatoes

1/2 c. chopped cilantro

lime juice and honey (to taste)

1 avocado

Feta cheese

arugula (or other mixed greens, but if you really want your tacos to be amazing, use arugula 

Directions:

Saute the onion and garlic in a pot with a little oil for a little bit until softened (about five minutes). Then add the dried lentils and taco seasoning, stir together for a minute and then add the chicken broth.

Bring this mixture to a boil, then cover and turn down the heat and let simmer for 20-25 minutes.

Meanwhile, chop up the sweet potatoes into bite-size pieces, coat them with a little bit of olive oil and 2 tsp. more taco seasoning. Roast in the oven at 400 for about twenty minutes (until they’re slightly browned). 

Dice up the cherry tomatoes and mix them up with the cilantro, some lime juice and a drizzle of honey. Then chop up everything else so people can top their tacos with whatever they like most.

When the lentils are done, mix in the salsa, and then they’re ready to use for your base.

Crushed-Ritz Baked Chicken

Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist.  My non-chicken lover said, "You were right, Mom!  This is really good!" 

Ingredients

2 eggs, beaten

1 sleeve Ritz crackers, crushed

          ½ teaspoon garlic salt + ground black pepper to taste

                  or 

          1 packet dried Italian salad dressing mix 

                  or 

          1 packet dried ranch dressing mis

4 skinless, boneless chicken breast halves

½ cup butter, cut into pieces

Directions

Step 1

Preheat oven to 375 degrees F 

Step 2

Place eggs and cracker crumbs in two separate shallow pans. Mix cracker crumbs with chosen seasoning. Dip chicken in the eggs, then dredge in the crumb mixture to coat.

Step 3

Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.

Step 4

Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Aunt Judi's Caramel Brownies

Oven:  350

48-50 Caramels (I prefer to use 1 - 1.5 bags of caramel bits)
1/3 C. evaporated milk

1 box German chocolate cake mix (just the dry mix)
1/2 C. melted butter
1/2 C. evaporated milk
.5-1 C. chopped nuts (I'd love these, but my family not so much, so I omit them)
1 pkg milk chocolate chips

Melt caramels and evaporated milk in double boiler (or microwave).

Mix in large bowl until moist:  cake mix, butter, evaporated milk, nuts.

Spread 1/2 of mixture in greased 9x13 pan (I often use a slightly smaller pan).

Bake 6 minutes.

Remove from oven and sprinkle chocolate chips over baked crust.  Put rest of crumbled batter over crust and drizzle caramel over that.

Bake 15 more minutes.

Cool, mark into 2" squares and refrigerate until set (I don't typically refrigerate them).

Southern Peach Cobbler

Southern Peach Cobbler 

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

Recipe slightly adapted from and with thanks to Allrecipes.com

Servings: 8

Found at:  https://barefeetinthekitchen.com/southern-peach-cobbler/

Report this ad

Ingredients

Peach Filling

• 8 medium-size fresh peaches sliced into thin wedges or bite size chunks - about 9-10 cups
• 1 teaspoon fresh lemon juice
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 teaspoons arrowroot or cornstarch

Crust Topping

• 2 cups all-purpose flour *
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 12 tablespoons butter chilled and grated
• 1/2 cup boiling water

* Gluten-Free Substitution

• 1 1/4 cup brown rice flour
• 2/3 cup tapioca starch
• 1/3 cup potato starch

Cinnamon Sugar Topping Ingredients

• 1/3 cup white sugar
• 2 teaspoons cinnamon

Instructions

1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
2. In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
3. Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
4. Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
5. FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Notes

Using a cheese-grater to "grate" cold butter is my favorite hassle free wait to cut in the butter. It takes just a moment and I think it's simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

It is entirely up to you whether or not you choose to peel the peaches for this cobbler. For years, I took the time to peel the peaches and loved the recipe like mad. About a year ago, I stopped peeling the peaches and I've never looked back. I can hardly tell a difference and I doubt I'll ever again peel the peaches for a dessert.