Man! I want to make these again! Blogging about food on an empty stomach just isn’t the best idea… (That’s Yogurt-Cilantro sauce on the burger, I’ll post that recipe too) I doubled the recipe and it worked great!
3/4 cup lentils rinsed
3/4 cup walnuts
1/3 cup plain dried breadcrumbs
3 garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1/4-1/2 tsp red pepper flakes (I didn’t use these as I don’t like them at all. I’m a spice wimp)
1 1/2 tsp salt
1/4 tsp pepper
4 TBS olive oil
1 large egg
Pre-heat oven to 350
Spread the walnuts on a baking sheet and toast in the oven until fragrant and darkened - about 10 minutes. Take out and leave them to cool
Place the lentils in a saucepan and cover with about an inch of water above the lentils
Bring to a boil then reduce to a simmer
Cover and cook until the lentils are tender but still holding their shape, 15-20 minutes. Drain well and cool
In a food processor combine the walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, salt and pepper.
Process until finely ground
Add the lentils and 1 TBS olive oil pulse until coarsely chopped leaving some of the lentils whole
In a large bowl, whisk the egg, add the lentil mixture and mix well
Divide into 4 pieces, roll into balls and squish them between your hands until they’re about 3/4 inch thick
Heat 3 TBS olive oil in a frying pan over medium-low heat
Add the patties and cook until crisp and browned on each side – about 8-10 minutes a side
Place on paper towel to drain some of the oil off.
I decided to make this last night and then realized I was missing some of the ingredients so I improvised.
Salt and pepper
About a pound of short pasta
1/4 cup olive oil
2 garlic cloves thinly sliced*
1/4 lb cherry tomatoes halved or quartered
1 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup kalamata olives – pitted and sliced**
1/4 cup chopped fresh parsley***
1/4 Parmesan cheese
Cook the pasta until tender (I put 1/2TBS of garlic powder in the water)
While the pasta is cooking heat the olive oil in a large skillet over medium heat (if using garlic cloves put them in the oil and cook for about a minute until golden stirring occasionally)
Add the cherry tomatoes, oregano, red pepper flakes 1/2 tsp salt and 1/4 tsp pepper
Reduce the heat to low and cook for about 3 minutes until the tomato juices run
Add the pasta, olives, parsley and Parmesan (if using garlic powder add the other 1/2 TBS too) to the skillet, mix and serve hot.
*I had to use about 1TBS of garlic powder as we had no cloves so I put half in the water with the pasta and half in at step 5
**we had no kalamata olives so I just used the normal green ones
***We don’t have fresh parsley and I couldn’t find the dried parsley so I didn’t use any.
My parents and brother loved this dish as did I. It was quite tasty even though it was improvised and 4 of us finished what should have fed 6.
My sister has been making a lot of green smoothies lately and while I was living with her and the family I had about 3 a day. I miss the smoothies (and family) greatly! Yesterday I decided to make my first green smoothie.
1 very large carrot
2 individual sized yogurts
1 cup frozen mango
water for desired consistency
I put it all in the ingredients in the blender and turned it on. I then used a wooden spoon to push the veggies down… while the blender was running… please don’t do that, you will be out a wooden spoon and you will have unwanted fiber in your smoothie. I will not be held responsible for anything you put in the blender while it is running!
There are tons of different ways to make smoothies, I’ll post as I make some more :)
These rolls are really tasty and to say something completely dorky you will never buy hamburger rolls again after trying these ones. They are easily doubled and freeze well.
1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (2.5 tsp) (.25 ounce) envelope active dry yeast
1 egg yolk
1 tablespoon water
Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast. And if it’s too cold you will have to reheat it and then it will be too hot and you don’t want to do that. Trust me. I did it. If I can hold my finger in the liquid for 5 seconds then I decide it’s a good temperature.
In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Don’t over knead it as it will get really chewy. I know. I did that too. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
Punch down the dough and divide into 12 even portions. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with wax paper or tin foil – wax paper will stink. I use tin foil. Let rolls rise for about 20 minutes. Squish each ball with the palm of your hand until it is 3 to 4 inches wide.
Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a small bowl. Brush onto the tops of the rolls. I then like to sprinkle Italian Seasoning or poppy seeds or sesame seeds on top.
Bake for 15 minutes or until nicely browned on the top and bottom.
My sister hosted a recipe exchange on Friday night and everyone brought copies of seven or more recipes to give to everyone else who was there. I made use of the recipes to make Crock Pot Mac&Cheese last night and it was SO good! I doubled the recipe and changed a couple of things but I’ll give you the original and then my version.
8oz of your favorite pasta
1 egg (beaten)
1 tsp salt
1/2 cup butter (melted)
12oz can evaporated milk
3 cups sharp cheddar cheese
1 1/2 cups Milk
Cook the pasta
Place all the ingredients in the crock pot on low for 3 hours
I doubled the recipe as I like pasta as my main dish, not my side dish. I used 3 eggs because there were three eggs left and I didn’t want one to feel lonely. I didn’t melt my butter before hand, I figured the heat of the freshly cooked pasta would melt it for me. I only had one 14oz can of evaporated milk. I used 4 cups of cheese as 6 cups seemed like way too much. I used slightly less than 3 cups of milk. I also didn’t have enough time to cook it for 3 hours so I cooked it for 1.5 hours on low and .5hours on high. It turned out quite nicely. :)