Monthly Archives: April 2009

Sweet potato-lentil Stew

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
  1. 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.
  2. 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.
  3. 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.

Fabulous Stuffed Potato Rolls

Why can’t Martha cook like me? Seriously. This is the modified version of her canneloni potoatoes…
 I am going to try while I am on vacation. I can’t wait. 
Rolled and Stuffed
  • 3 medium sweet potatoes (about 1 pound each)
  • 1 1/2 C mozzerella cheeze -shredded. 
  • 3/4 cup diced Fuji apple (skin on)
  • 3 tablespoons chopped fresh chives
  • 1 piece (2 ounces) Parmesan cheese, half grated and half shaved
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • oil, or cooking spray for the pan
  • 1 tablespoon  oil
  • 1/3 cup chopped toasted walnuts (about 1 ounce)


  1. Preheat oven to 375. Wrap 1 sweet potato in parchment, and then in foil. Pierce several times with a fork. Bake until tender, about 1 hour. Let cool. Reduce oven temperature to 350.
  2. Meanwhile, peel remaining sweet potatoes. Using a mandoline or a chef’s knife, cut potatoes lengthwise into very thin slices until you have 30 slices. Trim each to a 2-by-4-inch rectangle.
  3. Bring a large pot of water to a boil. Add half the sweet potato slices, and cook until tender, about 2 minutes. Using a slotted spoon, place slices on a baking sheet to cool slightly. Repeat.
  4. Remove peel from baked sweet potato, and puree the cooked flesh in a food processor until smooth. Add cheese, and puree until smooth.
  5. Transfer potato-cheese mixture to a large bowl. Stir in apple, chives, grated Parmesan, salt, and pepper.
  6. Coat a 9-by-13-inch baking dish with oil, or cooking spray. Place 1 heaping tablespoon filling in center of a sweet potato slice, and roll up. Place, seam side down, in dish. Repeat. (Cannelloni can be refrigerated, covered, overnight; bring to room temperature before baking.)
  7. Brush oil over cannelloni. Bake until heated through, 10 to 15 minutes. Sprinkle  shaved Parmesan.

Layered Taco Bake

Today’s Martha post of “everyday food” has a list of meatless maindishes. I am making this one,

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. 

Taco Baketacobake-004

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.


Cup of Cake

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. 

Butterscotch Rice

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!