Slow Cooker Lentil Soup

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Occasionally my website deletes some of my recipes. This was one of them. So I am sharing again.

I love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden.  This vegetarian soup is hearty and filling.  Because it’s made with lentils and rice you get a complete protein!

Recipe

1 large onion, chopped

4 garlic cloves, chopped

3-4 ribs celery, chopped

3-4 carrots, chopped

1 pound baby mushrooms, chopped

1 cup dry lentils

1 cup dry brown rice

8 cups organic chicken stock or vegetable stock if you wan to make it vegan

1 tablespoon tomato paste

2 bay leaves

2 teaspoons fresh thyme or 1 teaspoon dried

2 cups fresh chopped Swiss chard

Sea salt and pepper

Add all ingredients to the crock-pot except for the Swiss chard.  Cook on low for 6-8 hours or high for 4-5 hours.  Add the Swiss chard at the very end just before serving and stir to heat through.  Add salt and pepper to taste.   Serve with warm homemade bread and green salad.

Creamy Pasta Primavera

Creamy Pasta Premavera

Can’t go wrong with the fresh, simple and flavorful dish as a side dish for a party or an easy vegetarian meal.

Recipe

16 ounces your choice penne or spiral noodles cooked according to the directions on the package

1/2 pound cherry tomatoes, sliced

1 cup shredded carrots

1 bunch asparagus sautéed and chopped

1 tablespoon garlic chopped

1/2 cup butter

1 cup heavy cream

1/2 cup fresh chopped basil

Sea salt and pepper to taste

Boil the pasta and strain. Sautee the asparagus and add the butter, cream and garlic. Add the carrots, tomatoes and basil. Stir and throw in the cooked pasta. Add salt and pepper to taste. Serve.

Easy Summer Mac N Cheese

Easy Mac N Cheese

This is my favorite quick and easy summer meal to make for lunch or dinner. I use my favorite sun sugar tomatoes and fresh basil to garnish!

Recipe

4 cups or 16 ounces gluten free noodles (or any noodles of your choice)

1 cup heavy cream

2 cups shredded sharp cheddar cheese like Tillamook

1 teaspoon powdered onion

1 teaspoon powdered garlic

Sea salt and pepper for taste

Bring a large pot of water to a boil. Add the noodles and cook until just soft. Strain. Put strained noodles back in the pot
While the noodles are cooking mix the cream, shredded cheese, garlic and onion powders together. Add the cream and cheese mixture to the noodles on low heat. Stir until cheese is melted. Add salt and pepper for taste. Garnish with fresh tomatoes and basil.

Gluten Free Buttered Noodles with Garden Fresh Veggies

Gluten Free Buttered Noodles with Garden Fresh Veggies

There is nothing like the tang of fresh garden tomatoes, soft purple potatoes, delicious zucchini and fresh herbs to make any pasta dish better! This was all eaten in just a few minutes! You could add chicken, but we didn’t miss it!

Recipe

1 yellow onion, sliced
1 zucchini, chopped
4 purple potatoes, chopped
Saute in butter, sea salt and fresh pepper.
Cook 1 package gluten free noodles. Strain. Add to veggies.
Add 2-4 cups cherry
4 more tablespoons butter
1/2 cup fresh basil, chopped
1/2 cup Parmesan cheese
Serve warm!

Zucchini and Sweet Potato Curry with Mint Cilantro Chutney

Zucchini and Sweet Potato Curry

We loved this hearty vegetarian dish! It is so flavorful and went well with Jasmine rice, but you could easily serve with brown rice too. Be sure to serve with a cooking mint infusion!

Recipe

3 tablespoons coconut oil

4 teaspoons curry powder

1 1/2 teaspoons garam masala

2 onions, chopped or 1/2 cup dried chopped onions

12 ounces sweet potatoes, peeled and chopped

4 cloves garlic, minced

1 serrano or jalapeno pepper, chopped finely

1 tablespoon fresh chopped ginger

1 tablespoons tomato paste

1 pound chopped zucchini

8 ounces green beans fresh or frozen

1 cup  water

1 (15 oz) can garbonzo beans (optional)

1 can coconut milk

1 quart canned tomatoes crushed or blended

Heat the coconut oil in a large dutch oven on medium heat. Add the curry, garam masala, onions, potatoes, garlic, serrano pepper, ginger and tomato paste until fragrant. Add the zucchini and green beans. Add the water, coconut milk, pureed tomatoes and garbonzo beans if using. Simmer covered until the potatoes are softened. Make the cilantro mint chutney.

Cilantro Mint Chutney

2 cups fresh cilantro

1 cup mint leaves

1/2 cup plain yogurt

1/4 cup onion, chopped

1 lime juiced

1 1/2 teaspoon sugar

1/2 teaspoon cumin

1/4 teaspoon sea salt

Blend all ingredients together and add to the curry when finished cooking. Serve with rice.

 

 

Seven Layer Bean Dip

7 Layer Bean Dip

Okay so it isn’t the healthiest appetizer, but the family loves it and is a great dish to add to a party or family gathering.

Recipe

2 cans refried pinto beans

4 avocados mashed

1 lemon juiced

Sea salt and pepper

2 cups sour cream

1 tablespoon taco seasoning

4 cups sharp cheddar cheese shredded

4-5 large tomatoes chopped

1 bunch scallions, sliced

1 can sliced olives drained

Spread the beans on the bottom of a 9 x 13 dish. Mix together the mashed avocados, lemon juice and salt and pepper to taste. Spread over the beans. Mix together the sour cream and taco seasoning. Spread over the guacamole. Shred the cheese and place over top the sour cream layer. Then add the tomatoes, scallions and olives. Serve with organic corn chips.

My Favorite Summer Breakfast… or Lunch

My Favorite Summer Breakfast

I love fresh eggs, basil and tomatoes all from my own backyard!  This meal is filling, packed with protein and has amazing flavor!

Recipe

1 Ezekiel Sprouted Whole Grain English muffin, toasted and buttered or with avocado slices

2-3 eggs scrambled with onion powder, sea salt, pepper and a little mozzarella cheese

2 tablespoons chopped fresh basil

1/2 cup grape tomatoes, cut in half

Quinoa Black Bean Bake

Quinoa Black Bean Bake

This recipe makes for a nice appetizer at a gathering or main dish at home! Serve with organic tortilla chips.

Recipe

1 cup quinoa, cooked

1 lb. ground turkey (optional)

1 medium onion, chopped

2 large green bell peppers, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

4 cloves garlic, minced

1 cup frozen or fresh corn

1 (15 oz.) can black beans

1/2 cup chopped cilantro

4 cups shredded sharp cheddar cheese, divided

Preheat oven to 350 degrees and grease a 9 x 13 baking dish, set aside.  Cook quinoa in a rice cooker or stove top with 2 cups water.  In the meantime cook ground turkey in a large dutch oven until browned.  Add the onions, peppers, garlic, cumin, chili powder and salt and pepper until vegetables are softened.  Take off the heat and add the quinoa, corn, black beans, cilantro and 2 cups cheese.  Transfer to a greased 9 x 13 baking dish, top with remaining cheese and bake for 15-20 minutes until cheese is melted and bubbly.  Serve with tortilla chips.

 

 

 

Butternut Squash Lasagna

Butternut Squash LasagnaPerfect comfort food for the fall!  Rich and very flavorful!  You won’t even miss the meat in this one!

Recipe

1 (4 lb.) butternut squash, peeled and cubed (1/2-inch)

3 tablespoons olive oil

1/2 teaspoon coarse sea salt

1/4 cup butter

1 tablespoon minced garlic (about 6 cloves)

1/4 cup all-purpose flour

1/2 teaspoon coarse sea salt

4 cups milk

1 tablespoon fresh rosemary, chopped

1 package lasagna noodles

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, shredded

1 cup heavy cream

Preheat the oven to 425 degrees.  Grease a 9×13 baking dish, set aside.  Place cut squash on a rimmed baking sheet.  Coat with olive oil and sea salt.  Bake, uncovered for 25-30 minutes rotating pan in the middle.  Once squash is roasted well, take out of the oven and reduce the temperature to 375 degrees.

While the squash is baking cook the lasagna noodles according to package until El dente, then strain and set aside.  In a large saucepan heat butter and garlic over medium heat for 1 minute.  Stir in flour and 1/2 teaspoon salt.  Gradually stir in milk.  Cook until thick and bubbly.  Stir in squash and rosemary.

Spread 1 cup of the sauce in the bottom of the 9×13 baking dish.  Layer noodles then more sauce.  Sprinkle mozzarella cheese and repeat until finished.  Top with Parmesan cheese and drizzle 1 cup cream over the top.

Bake covered for 40 minutes.  Uncover and bake for an additional 10 minutes until bubbly and lightly browned.

 

 

Garlic and Basil Tomato Pasta

Garlic and Basil Tomato PastaSimple and fast!  This is a great recipe for using all those fresh tomatoes and basil from the garden!

Recipe

1 pound uncooked whole wheat pasta (I like angel hair)

4-5 pounds tomatoes, large or cherry cut in half or bite size chunks

2 tablespoons garlic, minced

1/2 cup fresh chopped basil

2 tablespoons olive oil

2 tablespoons butter

salt and pepper to taste

1/4 cup Parmesan cheese, shredded

Cook your noodles following the directions on the package.  In the meantime, chop the tomatoes, garlic and basil and place in large bowl with oil and butter.  Remove the noodles from the pot and strain.  Pour them while still hot over the tomato, basil mixture and let melt the butter.   Add salt and pepper to taste and the cheese.  Toss well and serve.