Be Well
may all be well
What the heck, I have soooo much spare time.... For more than three years I've been writing a monthly recipe article for DH's Fire Department news letter.
I saw Packy's notice on the Main and although I know this SIG exists, I need to procrastinate actual cooking so I'll post a few recent articles here. If I could bring photos from my computer here I'd post 'em but I don't know how... I'm actually going to try to make the recipe below in a few minutes and cooked the brown rice and lentils already, but don't have enough of the right kind of veggies to add so it won't be as tasty... :-(
User Friendly Lentils
We all know that legumes or more familiarly, beans - are very nutritious to eat. There are many varieties, and all beans contain large amounts of protein, iron and other minerals, B vitamins and fiber. But - how to get people to eat them? Many beans require soaking and take a long time to cook, and a pressure cooker helps with most beans. Lentils, however, can't be cooked in a pressure cooker, don't need soaking, and take no more than a half hour to cook, maybe a bit more for soup. But how to make them tasty? My answer: Lentil Patties or Lentil Loaf. I experimented the other day and found that Lentil Patties were a big hit, and can be frozen after cooking for eating later. The herbs and spices not only add flavor but help with digestion of proteins, which is definitely user friendly! This recipe makes a lot; try making half into patties and half into a baked loaf, which can be sliced for sandwiches.
Step One:
Bring 2 cups washed lentils in 4 cups water and 1/2 t. salt to a boil, then turn heat medium low and cook until tender; probably won't need extra water but check. Drain off any extra water.
Meanwhile bring 2 cups washed brown rice in 4 cups water and 1/2 t. salt to a boil, turn to low, put lid on and cook until all water is absorbed (usually about 45 minutes).
Step Two:
Sautee in oil or butter until just soft:
1 c. each minced onion, bell pepper, celery including feather tops, mushrooms or any other vegetable desired, carrots should be shredded. Amounts can of course be varied. Some recipes add 1 cup finely chopped walnuts. Grated sharp cheese can also be added.
While cooking add:
Minced garlic and ginger if desired
1 t. each turmeric, basil, paprika, basil and dill, salt and pepper. Rosemary and oregano can be added but sparingly.
Step Three:
Mix rice, lentils, sauteed vegetables in a big bowl along with 1-2 cups bread crumbs or crumbled toast, 1/2 c flour, and half a can of tomato paste if handy. When well mixed, form into flattish patties and saute in hot oil for a few minutes on each side. it is much easier to get them to stick together if you cool the mixture first. To make a loaf, butter or oil a baking pan and press down well, bake at 350 until crusty. Try spreading a thin layer of spaghetti sauce or ketchup on the top before baking.
I saw Packy's notice on the Main and although I know this SIG exists, I need to procrastinate actual cooking so I'll post a few recent articles here. If I could bring photos from my computer here I'd post 'em but I don't know how... I'm actually going to try to make the recipe below in a few minutes and cooked the brown rice and lentils already, but don't have enough of the right kind of veggies to add so it won't be as tasty... :-(
User Friendly Lentils
We all know that legumes or more familiarly, beans - are very nutritious to eat. There are many varieties, and all beans contain large amounts of protein, iron and other minerals, B vitamins and fiber. But - how to get people to eat them? Many beans require soaking and take a long time to cook, and a pressure cooker helps with most beans. Lentils, however, can't be cooked in a pressure cooker, don't need soaking, and take no more than a half hour to cook, maybe a bit more for soup. But how to make them tasty? My answer: Lentil Patties or Lentil Loaf. I experimented the other day and found that Lentil Patties were a big hit, and can be frozen after cooking for eating later. The herbs and spices not only add flavor but help with digestion of proteins, which is definitely user friendly! This recipe makes a lot; try making half into patties and half into a baked loaf, which can be sliced for sandwiches.
Step One:
Bring 2 cups washed lentils in 4 cups water and 1/2 t. salt to a boil, then turn heat medium low and cook until tender; probably won't need extra water but check. Drain off any extra water.
Meanwhile bring 2 cups washed brown rice in 4 cups water and 1/2 t. salt to a boil, turn to low, put lid on and cook until all water is absorbed (usually about 45 minutes).
Step Two:
Sautee in oil or butter until just soft:
1 c. each minced onion, bell pepper, celery including feather tops, mushrooms or any other vegetable desired, carrots should be shredded. Amounts can of course be varied. Some recipes add 1 cup finely chopped walnuts. Grated sharp cheese can also be added.
While cooking add:
Minced garlic and ginger if desired
1 t. each turmeric, basil, paprika, basil and dill, salt and pepper. Rosemary and oregano can be added but sparingly.
Step Three:
Mix rice, lentils, sauteed vegetables in a big bowl along with 1-2 cups bread crumbs or crumbled toast, 1/2 c flour, and half a can of tomato paste if handy. When well mixed, form into flattish patties and saute in hot oil for a few minutes on each side. it is much easier to get them to stick together if you cool the mixture first. To make a loaf, butter or oil a baking pan and press down well, bake at 350 until crusty. Try spreading a thin layer of spaghetti sauce or ketchup on the top before baking.