Okay. Let’s try this one too.
- 2 tablespoons safflower oil
- 1 medium onion, chopped (about 1 cup)
- 2 medium carrots, peeled and chopped
- 2 medium celery ribs, chopped
- 1 bay leaf
- 1 garlic clove, minced
- 1 1/2 teaspoons curry powder
- 2 cups dried brown lentils, picked over and rinsed
- 2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
- 1 package (9 ounces) frozen cut green beans
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 1/2 cup chopped fresh cilantro leaves
- Coarse salt and black pepper
- Plain low-fat yogurt, for serving
- In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
- Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
- Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.
Today’s Martha post of “everyday food” has a list of meatless maindishes. I am making this one, http://www.marthastewart.com/recipe/best-tortilla-and-black-bean-pie?backto=true
with some modifications. Always with the modifications. Oh well. At least I still get to eat and be sort of creative in the kitchen. This sounds really good. I added some cilantro too, because it always goes with tacos at this house.
- corn tortillas
- 1 tablespoon oil
- 1 large onion, diced
- 1 jalapeno chile, minced (remove seeds and ribs for less heat)
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Coarse salt and ground pepper
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 12 ounces stock, or 1 1/2 cups water
- 1 package (10 ounces) frozen corn(optional)
- 4 scallions, thinly sliced, plus more for garnish
- 1 handfull of chopped cilantro
- 2 1/2 cups (8 ounces) shredded mozzerella cheese
- Preheat oven to 400 degrees. If the tortillas are too large, use a paring knife, to trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
- Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
- Add beans and stock (or water) to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn (if using), chopped cilantro and scallions, and remove from heat. Season with salt and pepper.
- Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions and more cilantro. To serve, slice into wedges.
NOTES: add sliced zucchini, fresh spinach leaves, or other veggies in the stir-fry stage, to “beef” up the mixture.
Okay, so here’s how it went. The corn tortillas at my market were tiny and my springform pan is huge. So I split the difference. I cut the tortillas into 1/4ths and used the rounded edge pieces to go around the outside of the layer, and used the straight tortilla strips to cover the middle, overlapping them like lasagna noodles.
I didn’t have garlic, but will add it next time. I sauteed the onions, and added the beans, an ENTIRE package of fresh spinach leaves and 2 smallish zuchinis sliced and diced to the stirfry mix. I LIKE THIS RECIPE a whole lot.
Got 3 minutes? have some cake.
- 4 T sugar
- 4 T GF flour mix (I used potato starch and rice flour)
- 4T cocoa
- 1 egg (I replaced it with flax meal + HOT water)
- 3 T hemp milk
- 3 T oil
- 3 T choc chips
Pour into a large coffee mug. Cook 3 minutes in the microwave on high power. Drizzle some frosting on it. Poof Cake.
This is from a recipe card from grandma’s recipe box. Sounds fabulous. It is gluten free, but clearly not dairy free.
Butterscotch Rice- original recipe circa 1955
- 1 1/2 C scalded milk
- 1/3 C rice
- 2 T butter
- 1/4 tsp salt
- 1 C brown sugar
Put thoroughly washed rice into a double boiler and add the scalded milk. Cover and cook until rice is tender. Blend the butter, brown sugar and salt in a saucepan and heat over a slow fire until sugar is melted. Stir into hot rice and finish cooking. Pour into molds or dish. Chill and serve with plain or whipped cream.
Butterscotch Rice – GF CF
- 1 1/2 C hemp milk
- 1/3 C rice
- 1 T palm shortening
- 1/4 tsp salt
- 1 C Brown Sugar
It sounds so good!